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Parotta or porotta (Malayalam: പൊറോട്ട, Tamil: பரோட்டா) is a layered Indian flatbread made from refined flour, eggs and oil. It is commonly seen in South India, especially in the states of Kerala and Tamil Nadu, as well as in Jaffna in Sri Lanka (as Ceylon Parotta).

The word 'curry' comes from the Tamil word 'kari', which simply means 'sauce'. In India and around the world, there are thousands of different types of curry.

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On the Indian subcontinent. There are many types of biryani, whose names are often based on their region of origin. For example, Sindhi biryani developed in the Sindh region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India.

Vadai (also spelled vada or vadai) is a South Indian fritter, typically made from lentils, that is deep-fried until crispy. It's a popular snack and breakfast item, often served with coconut chutney or sambar. There are different varieties of vadai, often named after the type of lentil used, such as ulundu vadai (made with urad dal) or paruppu vadai (made with chana dal).
Here's a more detailed explanation:
Ingredients:
Vadai are most commonly made with lentils (dal) like urad dal (black lentils), chana dal (split chickpeas), or a combination. Other common ingredients include onions, green chilies, ginger, curry leaves, and spices like pepper and cumin.
Preparation:
The lentils are soaked, ground into a batter, and then shaped into various forms, often round with a hole in the center like a doughnut (medu vada). The shaped batter is then deep-fried until golden brown and crispy.
Variations:
Different regions and communities have their own unique vada recipes, leading to diverse shapes, sizes, and spice combinations.
Serving:
Vadai is commonly enjoyed as a breakfast item, snack, or as part of a meal, often paired with chutneys like coconut chutney, or with sambar, a lentil-based vegetable stew.
Cultural Significance:
Vadai is a significant part of South Indian cuisine and culture, and is often associated with celebrations and festivals. The popular Tamil phrase "Vadai Poche" (meaning "the vadai is gone") is also a cultural reference in some contexts, according to Medium.

The traditional process of Chicken Biryani starts by marinating meat in yogurt along with spices and herbs. The raw/uncooked marinated meat is layered at the bottom of a wide pot followed by another layer of par cooked basmati rice, herbs, saffron infused milk, fried onions and ghee or attar (edible essential oil)

A celebratory meal of aromatic and spiced rice and tender braised vegetables.