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"Independence Day Special! Celebrate India's freedom with a taste of tradition! 🇮🇳 Chokhi Dhani presents a special thali on 15th August, featuring a delicious spread of authentic Indian cuisine. 🍛 Join us as we honor our nation's spirit with a feast for the senses. Book your table now! 🎉 #ChokhiDhani #IndependenceDay #SpecialThali #IndianCuisine #CelebrateIndia"

Discover the rich cultural significance of rice in Asia in this insightful exploration of its impact on traditions, cuisine, and daily life. Find out more at @connolly_cove

Did you know that the history of baking in India began with the Portuguese in Goa during the 16th century? Their introduction of leavened bread and cakes transformed Indian cuisine forever. The iconic "pav," which is now a staple in Mumbai's famous vada pav, traces its roots back to this time. Some highlights: 🍞 Pav: Derived from the Portuguese word "pão," now a beloved Indian staple. 🍞 Bebinca: A delicious Goan dessert, showcasing the blend of Portuguese techniques with Indian flavours. 🍞 Modern Bakeries: Like tfk, leading the way in clean-label baking with a focus on natural ingredients. Today, the fusion of traditional and modern baking is flourishing, promising a future filled with healthier, innovative treats.

Sure! How about: "Embarking on a culinary journey where flavors intertwine, Korean friends dive into the vibrant world of Indian cuisine, savoring every spice-infused bite. Witness the magic of cultural exchange through food, bridging continents and creating unforgettable memories. Join us in celebrating diversity and the joy of exploration! 🌍🍲 #GlobalEats #CulturalExchange #FoodieAdventures #TasteTheWorld"

Indian cuisine 😋 The foods and methods of their preparation are traditional to India. India does not have a single cuisine. Due to its wide variety of climates, soil types, cultures, and religions, as well as influences from other countries, India has a diverse range of cuisines. As a whole, Indian cuisine can be dated to the prehistoric period and can be found across the world wherever there is a significant Indian diaspora. Indian cuisine has also played a key role in global history, Indian spices being a goal of the European Age of Discovery. #snsinstitutions #snsdesignthinkers #designthinking #snsct #food

I bumped into someone recently who had attended one of my workshops, and this is what they said to me -     “I’m still adding cumin seeds to my morning avocado since coming to your workshop!”   As you can imagine, this brought an instant smile to my face!   One of the reasons why I started my workshops was to inspire others to think differently and get creative when it comes to using spices.     Spices are often considered too complex, stereotyped as either being solely used for a ‘curry’ or for adding a kick of chilli to a meal.   These misconceptions undervalue their true magic.   Spices have a diverse range of flavour profiles, other than just providing ‘heat’ to a dish.   They can be bitter, earthy, sweet, zesty, savoury, and so much more, plus they are global - and not only found in Asian cuisines. Each spice is filled with an historical journey of its own, and have an abundance of uses and benefits that have been turned to centuries by many cultures.    Let’s take chillies for example. Indian food is often associated with chillies; however, chillies are not native to India.   Chillies are said to have originated in the Americas, predominantly in the regions of Mexico and surrounding areas.   During the Age of Discovery, chillies were introduced to Europe, and during the 16th Century the Portuguese introduced them to India on their colonial conquest.   Their first port of call was the area now known as Goa along the West coast, from where chillies then spread to South India, and later to Northern India during the Mughal era.   You may be familiar with ‘Vindaloo’ – a dish known for its ‘mirch’ (chilli)!   It originated in Goa, however it’s an example of the fusion of Portuguese influence with local ingredients - a combination of wine, vinegar, and chillies, together with traditional spices.     Getting creative with our use and understanding of spices opens a world of flavour, aroma, texture, but also an awareness of culture for building connections and breaking barriers. #foodandculture #culturaldiversity #corporateworkshops #perthevents

🌟 Discover the flavors of Morocco! 🌟 I recently came across an incredible article that delves into the rich history, culture, and cuisine of Moroccan spices. From ancient trade routes to modern-day culinary innovations, these spices have a fascinating journey. Here are the key highlights: 1. **Historical Origins**: Learn about essential Moroccan spices like cumin, coriander, cinnamon, and ginger, and their storied past along ancient trade routes. 2. **Traditional Dishes**: Explore iconic Moroccan recipes such as Tagine, Chakchouka, and Harira, and discover the unique spice blends that make these dishes irresistible. 3. **Cultural Celebrations**: Dive into Moroccan festivals and feasts, uncovering the vital role spices play in celebrations like Eid al-Fitr and Eid al-Adha. 4. **Ras el Hanout**: Understand the art of creating Ras el hanout, a traditional, regionally diverse Moroccan spice blend, and get tips for crafting your own blends at home. 5. **Contemporary Uses**: See how modern chefs are blending traditional Moroccan spices with international flavors for innovative culinary experiences. ✨ Question for you: What's your favorite Moroccan dish or spice, and how do you use it in your cooking? 📘 Curious to dive deeper? Read the full article here: https://lnkd.in/eaFPyXMw Let's spice up the discussion in the comments! 🌶️👇

Passing on the traditions of Zambian cuisine, one cooking class at a time! Join us as we share the love of nshima and Zambian culture. #ZambiaMeetsTheWorld #NshimaNation #CulinaryTraditions"

New blog is ready to read 👍 🍣What Japanese eat on new years? 🍣Is there any difference to Japanese food in general? https://lnkd.in/e7CVSjFg #japan #restaurant #food

#MumbaiArchiveProject The bottle masala is quintessential to the aroma and taste of the cuisine of the East Indian community in Mumbai and is prepared from a variety of spices. In addition to their Portuguese origins, East Indian cuisine has, over time, adapted itself to reflect a mixture of British and Maharashtrian culinary influences. Bottle Masala, interestingly, derives its name from the empty beer bottles in which the masala was packed and stored to keep them airtight and fresh. The first step in the preparation of the masala is drying. The spices are laid out on the street or on rooftops, exposed to sunlight for two to three days. Once dried, they are roasted whole. In the past, groups of women known as ‘masalewalis’ would go from house to house to roast the spices and pound them with a mortar and pestle. Nowadays, pounding is done in mills which have specialized machines to do the task much faster. In the final stage, the powder is sieved to remove lumps and pounded again to ensure a smooth blend and fine grains. The masala is then packed in airtight containers, which have largely replaced bottles. Explore the photo essay by Lavanya Ullas: bit.ly/BottleMasala #BottleMasala #EastIndianCommunity #Mumbai #EastIndian #Portuguese #Spices #EastIndianCuisine #SpecialCollections #JioInstitute