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• Anise
  * In Indian cuisine, no distinction is made between anise and fennel. Therefore, the same name
  7 KB (1,021 words) - 13:08, 10 January 2010
• Stinging nettle
  ...ng Nettle is known as Shishnu. It's a very popular cuisine and cooked with Indian spices.
  21 KB (3,099 words) - 11:28, 7 July 2010
• Pulse (legume)
  ...ively poor in the [[essential amino acid]] [[methionine]], although Indian cuisine includes sesame seeds, which contain high levels of methionine. [[Cereal|Gr [[Category:Vegan cuisine]]
  7 KB (963 words) - 09:15, 20 September 2010
• Bamboo
  ...o get; it has been largely replaced by synthetic [[silicic acid]]. In most Indian literature, ''Bambusa arundinacea'' is described as the source of bamboo ma ...thern [[India]]n state of [[Assam]], the fermented bamboo paste known as [[Cuisine of Assam|khorisa]] is known locally as a folk remedy for the treatment of i
  47 KB (7,158 words) - 09:22, 20 September 2010
• Lead poisoning
  Lead is commonly incorporated into [[herbalism|herbal remedies]] such as Indian [[Ayurveda|Ayurvedic]] preparations and remedies of Chinese origin.<ref nam ...ookware]]. Defrutum and its relatives were widely used in [[Ancient Roman cuisine]] and [[cosmetics]], including as a [[food preservative]].<ref name="Bright
  90 KB (13,109 words) - 20:36, 20 September 2010
• List of foods named after people
  ...rench author of [[The Physiology of Taste]], in which he advocated viewing cuisine as a science. ...nning|Lord Charles John Canning]]. The Cannings were in India during the [[Indian Rebellion of 1857]], and Lady Canning's popularity there is remembered in t
  71 KB (10,445 words) - 20:05, 21 September 2010
• Bone marrow
  ...onally eaten on toasted bread with sprinkled coarse sea salt, in [[Iranian cuisine]] lamb shanks are usually broken before cooking to allow diners to suck out
  13 KB (1,947 words) - 20:26, 21 September 2010
• Bhang
  ...[[Cannabis|cannabis plant]], smoked or consumed as a [[beverage]] in the [[Indian subcontinent]]. <ref>[http://www.britannica.com/EBchecked/topic/63996/bhang Being so ancient, bhang has become so much an integral part of Indian tradition that it has become symbolic for many things.
  7 KB (1,078 words) - 21:10, 21 September 2010
• Clarified butter
  ...ghee.” Berkeley: Ten Speed Press. ISBN 0-89815-976-8.</ref> In [[French cuisine]], this is called ''[[beurre noisette]],'' loosely translated as "hazelnut ...nown as ''manteiga de garrafa'' (bottle butter), and is featured mostly in cuisine from the [[Geography of Brazil#Northeast|northeast]].
  5 KB (697 words) - 18:36, 13 October 2010
• Butter
  [[File:Ghee jar.jpg|thumb|left|100px|Indian [[ghee]] in a jar]] ...mportant role in the preparation of [[sauce]]s, most obviously in [[French cuisine]]. ''[[Beurre noisette]]'' (hazel butter) and ''[[Beurre noir]]'' (black bu
  40 KB (5,956 words) - 18:36, 13 October 2010
• Butter tea
  ...sm: With Its Mystic Cults, Symbolism and Mythology, and in Its Relation to Indian Buddhism.'' W. H. Allen & Co., London. Reprint 1972: Dover Publications, Ne [[Category:Tibetan cuisine]]
  7 KB (1,208 words) - 18:36, 13 October 2010
• Ghee
  [[File:Ghee jar.jpg|thumb|upright|right|[[Indian cuisine|Indian]] ghee.]] ...([[Somali cuisine|Somali]], [[Ethiopian cuisine|Ethiopian]] and [[Eritrean cuisine|Eritrean]]).
  9 KB (1,359 words) - 18:36, 13 October 2010
• Manteiga-da-terra
  ...in northeastern Brazil to refer to a clarified butter product, similar to Indian [[ghee]]. [[Category:Brazilian cuisine]]
  574 bytes (66 words) - 18:36, 13 October 2010
• Kumis
  ..._5.htm Nutritional Adaptation] by O'Neil, Dennis, Palomar College: "In the Indian subcontinent and much of Central and Western Asia, dairy products are consu [[Category:Central Asian cuisine]]
  14 KB (2,194 words) - 18:37, 13 October 2010
• Malai
  [[Category:Pakistani cuisine]] [[Category:Indian cuisine]]
  998 bytes (151 words) - 18:37, 13 October 2010
• Basundi
  [[Category:Indian desserts]] [[Category:Maharashtrian cuisine]]
  1 KB (167 words) - 18:37, 13 October 2010
• Lassi
  ...] and [[Pakistan]]. It is made by blending yogurt with water or milk and [[Indian spices]].<ref>{{cite news | url=http://www.hindu.com/2005/07/20/stories/200 This form of lassi is more common in villages of Pakistani Punjab & Indian Porbandar, Gujarat (India). It is prepared by blending [[yogurt]] with wat
  7 KB (1,054 words) - 18:37, 13 October 2010
• Khoa
  * [http://www.best-indian-recipes.com/bestindianrecipes/View_Best_Indian_Recipes.aspx?ID=37 Easy Way [[Category:Indian cuisine]]
  3 KB (534 words) - 18:37, 13 October 2010
• Indian dairy products
  ...f dairy projects are indigenous to India and an important part of [[Indian cuisine]]. The majority of these products can be broadly classified into curdled pr * [[Mishti doi]] is ''dahi'' (Indian [[yogurt]]) mixed with sugar
  3 KB (420 words) - 18:37, 13 October 2010
• Dairy product
  ...and [[Indian cuisine]], whereas they are almost unknown in [[East Asian]] cuisine. ...ava]], milk which has been completely concentrated by evaporation, used in Indian sweets (Gulab Jamun, Pedha and many more)
  7 KB (950 words) - 18:38, 13 October 2010

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