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Culinary Terms

RAO KI KHEER - It’s a kind of a Indian sweet made of rice and sugarcane juice popular in Punjab and Kashmir regional cuisine.
Chowki - The meal is served on a low table in which 8 or more than 8 people sit together and have their meal. This is famous in Hyderabad Muslim community.
Dastarkhwan - A traditional Hyderabad Muslims community a meal is normally served on the lower table than chowki. And cotton mattress for squatting and bolsters for the back rest. 
Haleem - Hyderabadi dish made from pounded wheat and the minced or pounded meat cooked together in the pure ghee; this is very rich dish. The consistency same like as porridge.
Trami -            It’s a kind of a large metal plate in which 4 people and more than 4 can share their meal together; this is used in Kashmir cuisine or Wazwan.
Tash-t-nari - The word is used in Kashmir Wazwan or Kashmir food; it is a kind of basin or metal based utensils in which people are washed their hands before the start to eat the food.
Samovars - The word is used in Kashmir, it’s a kind of kettle used for water to wash the hands, while go for meal.
Lavasa bread - Thin bread like as chapatti in this minced meat and kebab’s are wrapped.
Maavina Chuteny - A raw mango and coconut based chutney, tempering with mustard seeds and curry leaves.
Thengai thoviyal - A coconut base chutney.
Takkali thoviyal  - Tomato based coconut chutney.
Vallepam or hoppers - Typically Kerla dish a firly pan cake made of with fermented rice paste and cooked in a curved pan and stuffed with sauted vegetables or eggs or meat also are served with vegetable  stew ( sambar) and coconut milk.
Lukhmi - A typical Hyderabad starter and the snacks made with minced meat like as chicken; mutton; and lamb etc.





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