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Cuisine of the Indian subcontinent is a redirect to South Asian cuisine

searching for Cuisine of the Indian subcontinent 6 found (25 total)

alternate case: cuisine of the Indian subcontinent

Chadachadi (323 words) [view diff] exact match in snippet view article find links to article

India and Bangladesh, found primarily in Odia and Bengali cuisine of the Indian subcontinent. Chorchori is often cooked with leftover vegetables at the

Paneer (1,785 words) [view diff] exact match in snippet view article find links to article

(pronounced [pani̯r]), is a fresh acid-set cheese common in the cuisine of the Indian subcontinent made from full-fat buffalo milk or cow milk. It is a non-aged

Korma (949 words) [view diff] exact match in snippet view article find links to article

techniques and ingredients. Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the

List of water buffalo cheeses (960 words) [view diff] case mismatch in snippet view article find links to article

salt, and rennet. Khoa – a dairy product widely used in the cuisine of the Indian Subcontinent, it is made using both cow's and water buffalo milk. Litsusu

Cookie (3,304 words) [view diff] exact match in snippet view article find links to article

Bakarkhani cookie is part of Mughlai cuisine of the Indian subcontinent.

List of mango cultivars (2,198 words) [view diff] exact match in snippet view article find links to article

varieties. Fazlis are commonly used in jams and pickles in the cuisine of the Indian subcontinent. Each mango can be quite large, going up to a kilo. Rajshahi