Glossary Y
Yayla Corbasi refers to a Turkish soup made with rice, stock yogurt and mint.
Yeasty refers to a wine "tasting term" referrring to a wine which is usually young and which retains the yeast-like flavors of fermentation.
Yedoro Wot refers to an Ethiopian stew made with spicy chicken and onion.
Yuructira is another name of Cherimoya
Yulaf Ezmesi is the Turkish word for "oat meal" which is usually made into a porridge called Yulaf Ezmesi Corbasi
Yao Guo is the Chinese (Pinyin) for "cashew nuts". In China, nuts are always readily available. They come fresh in the market, salted, packaged, fried or even coated.
Related Articles | |
Alu mutter | ■■■ |
Alu mutter refers to a a tasty Indian dish made from potatoes and peas. It is a Blend of green peas, . . . Read More | |
Bhuna | ■■■ |
Bhuna refers to a process and a technique of cooking that is essential to Indian cooking, in which spices . . . Read More | |
Zircon at fashion | ■■ |
Zircon refers to a brown to colorless mineral, which is heated, cut, and polished to form a brilliant . . . Read More | |
Dhoti at fashion | ■■ |
Dhoti refers to a traditional Indian dress for men for the lower part of the body. It is like a sarong . . . Read More | |
Chikan Kari at fashion | ■■ |
Chikan Kari refers to a famous type of Indian embroidery in white cotton thread, done on various fabrics . . . Read More | |
Vidhi Singhania at fashion | ■■ |
Vidhi Singhania refers to an Indian fashion designer who was born and brought up in Mumbai, India. In . . . Read More | |
Banyan at fashion | ■■ |
Banyan is the half-length men's jackets in Indian linen cloth. For wear to town or indoor wear. Moreover, . . . Read More | |
Aachar | ■■ |
Aachar refers to Indian pickles that are mainly made with vegetables and fruits like mango, lime, green . . . Read More | |
Aata | ■■ |
; Aata (also spelled Aataa, Atta) is an Indian word for "whole wheat flour". It is used to make breads, . . . Read More | |
Green chile | ■■ |
Green chile for Taos Pueblo Indians refers to a popular vegetable which can range in spiciness from very . . . Read More |