Sarguja Rasoi: Anarasa Video
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Ayesha Ahmed Khan presents a breakfast dish from Sarguja, Chhattisgarh. Rice gruel (Pej) is eaten with a tangy and fiery red chutney made from Lakda flowers that grow in abundance in this region.
This content has been created as part of a project commissioned by the Directorate of Culture and…
in Video
यह वीडियो श्रृंखला का हिस्सा है सरगुजा रासोई: आयशा अहमद खान। यह सरगुजा, छत्तीसगढ़ में अनरसा को बनाने का तरीका दिखाता है। This video is a part of the series Sarguja Rasoi: Ayesha Ahmad Khan.
It demonstrates the way of making Anarasa in Sarguja, Chhattisgarh.
Recipe for Anarasa
सामग्री- कच्चा…
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छत्तीसगढ़ अपनी खनिज संपदा एवं वन संपदा के साथ-साथ खानपान के लिये भी प्रसिद्ध है। किसी भी प्रान्त का खान-पान वहां की भौगोलिक स्थिति, जलवायु और वहां होने वाली फसलों पर निर्भर करता है। छत्तीसगढ़ एक वर्षा और वन बहुल प्रान्त है, यहाँ धान, हरी भाजी-सब्जियां और मछली का उत्पादन बड़ी मात्रा में होता है और यही…
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Ancient Indian tradition describes food as prana, i.e., life, as food sustains life, and provides nutrition (Swami Gambhirananda 2007:142). Food intake within the same culture varies according to place, family and gender. Fish, for instance is a staple for Bengalis, but all Bengalis do not eat the…
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The Proem: It is often said, half-jokingly, while others eat to live, the Bengalis live to eat. All Bengali rituals and festivities end up with one thing, hearty feasts involving an astonishing number of intricately prepared dishes. In this essay we try to analyse the development of Bengali cuisine…
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