Malay cuisineMalay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa. The main characteristic of traditional Malay cuisine is the generous use of spices. Coconut milk is also important in giving Malay dishes their rich, creamy character.
Khichdi (dish)Khichdi or khichri (کھچڑی, खिचड़ी, ˈkhɪtʃɽiː, খিচুড়ি, Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils (dal) with numerous variations. Variations include bajra and mung dal khichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. The word Khichdī is derived from Sanskrit खिच्चा ISO, a dish of rice and legumes. Some divergence of transliteration may be noted in the third consonant in the word khicṛī.
NutmegNutmeg is the seed, or the ground spice derived from that seed, of several tree species of the genus Myristica; fragrant nutmeg or true nutmeg (M. fragrans) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of nutmeg essential oil and nutmeg butter. Indonesia is the main producer of nutmeg and mace, and the true nutmeg tree is native to its islands.
Rice puddingRice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch; others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world.
BhangBhang (IAST: Bhāṅg) is an edible preparation made from the leaves of the cannabis plant originating from the Indian subcontinent. It has been used in food and drink as early as 1000 BC in ancient India. Bhang is traditionally distributed during the spring festival of Maha Shivaratri and Holi. Bhang is mainly used in bhang shops, which sell the cannabis-infused Indian drinks bhang lassi and bhang thandai.
OnamOnam ( oːɳɐm) is an annual Indian harvest festival celebrated predominantly by the Hindus of Kerala. A major annual event for Keralites, it is the official festival of the state and includes a spectrum of cultural events. Onam commemorates King Mahabali and Vamana. According to Hindu legends, Onam is celebrated in Kerala in remembrance of the good governance under the rule of daitya king Mahabali, a mythical king who once ruled Kerala. The legend holds that jealous of Mahabali's popularity and his power, the devas and gods conspired to end his reign.
Indian martial artsIndian martial arts refers to the fighting systems of the Indian subcontinent. A variety of terms are used for the English phrases "Indian martial arts", deriving from ancient sources. While they may seem to imply specific disciplines (e.g. archery, armed combat), by Classical times they were used generically for all fighting systems. Among the most common terms today, śastra-vidyā, is a compound of the words (weapon) and (knowledge).
Hinduism in IndiaHinduism is the largest religion in India. According to the 2011 Census of India, 966.3 million people identify as Hindu, representing 79.8% of the country's population. India contains 94% of the global Hindu population. The Indian subcontinent is the birthplace of four of the world's major religions: namely Hinduism, Buddhism, Jainism, and Sikhism—collectively known as Indian religions that believe Moksha is the most supreme state of the Ātman (soul). The vast majority of Indian Hindus belong to Shaivite and Vaishnavite denominations.
List of Asian cuisinesThis is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions. Central Asian cuisine Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. Bukharan Jewish cuisine - cuisine of the Bukharan Jews with great influence from Uzbek cuisine.
RotiRoti (in English known as chapati) is a round flatbread native to the Indian subcontinent. It is commonly consumed in many South Asian countries. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.
