101 Sentences With "rotis" | Random Sentence Generator

We again have rice, daal, and rotis with cooked vegetables.

I eat rotis, chicken curry, spinach, channa masala, and sweet yogurt.

There also sell homemade rotis, made by Indian women in Queens.

We eat rotis with french beans and rice with daal, followed by mangoes.

We decided to bring two rotis each from our homes, along with some curry.

To make chutney-cheddar pizzas: Evenly distribute the onion among the rotis, followed by the cheddar.

The wide-ranging pan-Indian menu includes stuffed parathas and rotis, cooling chaat salads and curries.

Don't miss it, it will make you actively crave hot, crisp-edged rotis, if you don't already.

They got chicken rotis (a Caribbean wrap, kind of like a burrito), mac and cheese pie, and stewed eggplant.

They come in many shapes and sizes, from the familiar standards like naans and rotis to more exotic forms.

To make potato-rosemary pizzas: Layer the potato slices over the rotis, and top with another small drizzle of olive oil.

My mother had planned all kinds of Indian delicacies — there were special daals, stuffed vegetables, curries, homemade yogurt, rotis, amazing desserts.

Distribute the cheese evenly over the rotis and bake for 5 minutes more, until the cheese has crisped up at the edges.

While much of the work is done by hand, a mechanized oven and conveyor belt turn out 200,000 rotis on a daily basis.

The owners have ambitious plans, including a rooftop garden, fresh tortillas and rotis, whole-animal roasting, and an on-site mill for processing corn.

The fully automated roti-maker takes flour, water and oil, and spits out fresh and hot rotis, unleavened Indian bread also known as chapati.

Then it's the usual routine — dinner (rotis, vegetables, and rice with daal), piano practice, 45-minute walk with N., and then most importantly, more mangoes!

Like I looked at this review one time for fun of this Trini spot that we go to on Fulton, rotis and stuff like that.

Several women — none of them Indian — came to buy kajal eye pencils, and at least a half dozen customers stocked up on packets of rotis.

As the early arrivals waited, they prayed and ate the rotis and lentil curries provided as part of the gurudwara's langar, a vegetarian meal cooked by volunteers.

Using their own kitchens, the women make the flatbreads daily — fenugreek, potato, plain and corn are among the options — and then deliver the rotis to the store.

Capturing the atmosphere and ambience of a dining experience: "A Taste of Home for California's Punjabi Truck Drivers," by Tejal Rao The rotis were flawless, king-size rounds.

Over in a room, Nagarkar shows me a line of Rotimatics working all day, where some 2,000 rotis are made daily in order to test the machines' reliability.

Israni, a software engineer who once sold a startup to McAfee, said the Rotimatic comes with an extra bit of brains to make its rotis closer to perfect.

An inventive young man by the name of Kundan Lal Gujral opened a takeout restaurant called Moti Mahal, serving mostly kebabs and rotis cooked in a tandoor oven.

I buy bags of frozen patra, samosas, arbi, undhiyu mix, rotis, some cumin seeds and powdered cardamom, paneer, a bottle of sesame oil, a can of coconut milk, and some fresh okra.

Mom baked the rotis for five minutes until they were golden-brown and the sides started to curl up like a crust, and then on top she arranged our favorite pizza fixings.

As I sip my tea, I watch one worker throw two rotis into the tandoor oven while another stretches out a sticky orange paste with his hands before dipping into sugar water to make a sweet known as jalebi.

In those of Indian families, mothers are forces of nature: spinning bowls of chutney from gnarly coconuts and overripe tomatoes, using generational trade secrets to create dishes that conquer dinner tables, feeding and stuffing the veins and hearts of those they love with butter-laden rotis and puffy mountains of rice.

Roti PizzaServes 2 IngredientsFour (7-inch) rotis or whole wheat tortillas, (use 8 rotis if you are making both variations)Olive oil, for drizzling For the chutney-cheddar topping1 small red onion, halved and thinly sliced53 cup shredded sharp cheddar cheese (4 ounces)2 tbsps Cilantro ChutneyFor the potato-rosemary topping1 medium russet potato, sliced into paper-thin rounds, (a mandoline works best for this)25 cup grated Parmesan cheese, (27 ounces)22 tbsps roughly chopped fresh rosemary For the Cilantro Chutney23 bunch fresh cilantro, preferably organic, stems and leaves roughly chopped (about 25 cups)25 small Indian green chile or serrano chile, roughly chopped63 tbsps fresh lime juice (from about 26 lime), plus more if needed22019/22019 tsp granulated sugar1/4 tsp kosher salt, plus more if needed Directions: 1.

Popular varieties include dosa, appam, uttapam and rice rotis and ragi rotis. Most Indian breads make use of the yeast spores in the atmosphere for fermentation.

When the Rotis fonts were reissued under the Monotype Originals label, the fonts support include support of ISO Adobe 2 character set, OpenType features. The Rotis font names are capitalized.

Rotis serif Rotis semi-serif Rotis semi-sans Rotis sans-serif It is a version of Rotis Sans designed by Monotype Imaging senior designer Robin Nicholas, and freelance designer Alice Savoie. It expands the original with extra three font weights (Light, Semi Bold, and Black) and italics, along with revised letter spacing and kerning, a new set of numerals with similar height to the capitals.Font News: Rotis II Sans, expanded and improved The family includes 14 fonts in seven weights, with complementary italics. OpenType features include access all alternates, case-sensitive forms, numerators/denominators, fractions, standard ligatures, localized forms (OpenType Pro fonts only), proportional/tabular figures, scientific inferiors, superscript/subscript, stylistic alternates, stylistic sets 1, 2 and 3 (OpenType Std fonts only).

The typeface is named after Rotis, a hamlet belonging to the German town of Leutkirch im Allgäu, where Otl Aicher lived. However, Aicher named the font "rotis", in minuscules, since Aicher thought of capital letters as a sign of hierarchy and oppression. When the fonts were reissued by Monotype Imaging in 2011, though, the font names were capitalized to "Rotis". This also affected fonts published by downstream foundries.

This is inspired from the way Indian bread (roti or chapati) is cooked. Initially, all rotis are stacked in one column, and the cook uses a spatula to flip the rotis so that each side of each roti touches the base fire at some point to toast. Several variants are possible: the rotis can be considered as single-sided or two-sided, and it may be forbidden or not to toast the same side twice. This version of the problem was first explored by Arka Roychowdhury.

The font "rotis" One of the studio buildings designed by Aicher for his office In 1980 Otl Aicher became a consultant of the kitchen manufacturer bulthaup. He created the rotis font family in 1988, naming it after the domicile of Rotis in the city of Leutkirch im Allgäu, where Aicher lived and kept his studio which is still used today by bulthaup. He also designed the logo for the University of Konstanz as well as Munich Airport, the latter consisting of the letter M in a simple sans-serif font.

The ingredients, flour, ghee (clarified butter), jaggery, sugar are mixed on a cloth which is held at all times at four corners by pilgrims. This is done to ensure that it never touches the ground. The prepared rotis are covered with wood. At daybreak, the Rotis are carried by the pilgrims and priests to the mouth of the crater.

The Hindu : Andhra Pradesh / Nellore News : Festival of rotis concludes Urs(Festival) has evolved from time to time and can be attributed to Sufism.

Chakoliyaan is a local dish made by overnight soaking of dried jowar or bajra rotis in a meat broth and mashing up the mixture. It may be accompanied by fresh yoghurt. Suthriyaan is a dish prepared by overnight soaking of dried jowar and bajra rotis in buttermilk and mashing up the mixture with spices. Haandi Biryani is a favorite local signature dish which is made in large quantities for special events.

It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up wheat flour baatis or left over rotis in ghee and jaggery.

Aicher died in Günzburg on 1 September 1991, after he was struck by a vehicle while mowing the grass at Rotis. Rathgeb, Markus. Otl Aicher. New York: Phaidon Press Inc.

In Iran, the two variants of roti are called khaboos and lavash. These two breads (the former of which is almost exactly prepared like Indian roti) are quite similar to other rotis.

Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, optionally mixed with dry fruits and flavours. It can be eaten alone or with dal.

In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry/gravy that is usually eaten with rice or rotis.

The word Choori is derived from the word Choor (چُور) which means pieces, this implies that the Parathas or Rotis are broken down into smaller pieces and mixed with various other ingredients to make this sweet dish.

The words are often used interchangeably. Chapatis, along with rotis, were introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants who settled in Southeast Asia and the Caribbean islands.

The chapati, as it became known, is an unleavened bread with a long tradition. The bread can be spelled Chapathi, Chapatti, or Chappati.Flour related traditions and quotes. fabflour.co.uk Rotis and naans are usually served with curry throughout the region.

Vendors offer Grenadian cuisine using local ingredients. Dishes include bakes, figs, breadfruit, Farine, Jacks and other Fish, the Grenada Oil-Down, rotis, calaloo soup, crabs, conches (lambi), Tania Log (a porridge prepared from root crops in a traditional manner), and ice cream.

There are machines like Rotimatic available in market which makes Rotis, Puris, etc from the flour in just few minutes. A common adjunct to this school of food preparation is the slow cooker, which allows unattended preparation of braises, soups, and stews.

Chicken dishes like chicken karahi are also popular. Alternatively, roadside food stalls often sell just lentils and tandoori rotis, or masala stews with chapatis. People who live near the main rivers also eat fish for lunch, which is sometimes cooked in the tandoori style.

Famous music artists that have emerged from the city or its suburbs include Peaches, Rush, Drake, and The Weeknd. Dishes that originated in the city or that are unique to it include Peameal bacon, Peameal bacon sandwiches, East Indian rotis, Toronto- style pizza, sushi pizza, and many unique fusion cuisine dishes.

Originally taking place on the Toronto Islands, the island picnics now occur at Ontario Place. Picnics are two days of feasting on rotis, jerk chicken and festival, callaloo, goat head soup, potato pudding, pelau, fried fish, cow foot, rum cakes; drinking sorrell, Mauby, and ginger beer; and dancing to music.

The most famous Dogra dish is kasrod ka achaar (fiddlehead fern pickle). In Poonch, it is known as 'Kandor'(कंडोर) in local language. In Kishtwar, it is known as (टेड‍‌) in the local language Kishtwari. It is also cooked as a dry vegetable side dish to be eaten with rotis or parathas.

Egg bhurji is a dish originating from the Indian subcontinent, a variant of scrambled eggs that is sometimes compared with the Parsi dish akuri. The difference lies in its preparation and addition of sautéed chopped onions, chilies and optional spices. It is usually served with rotis or naan or pav/bread in Mumbai.

A deep fry reduction of the same is called Vepudu. Kodi pulusu and Mamsam (meat) vepudu are popular dishes in meat. Vankaya Brinjal Pulusu or Vepudu, Aritikaya Banana pulusu or Vepudu are one of the many varieties of vegetable dishes. Telangana palakoora is a spinach dish cooked with lentils eaten with steamed rice and rotis.

Various types of roti are eaten throughout the West Indies. It is most prominently featured in the diets of people in Trinidad and Tobago, Guyana, and Suriname. West Indian style roti is primarily made from wheat flour, baking powder, salt, and water, and cooked on a tawa. Certain rotis are also made with butter.

A deep fry reduction of the same is called Vepudu. Kodi pulusu and Mamsam (meat) vepudu are popular dishes in meat. Vankaya Brinjal Pulusu or Vepudu, Aritikaya Banana pulusu or Vepudu are one of the many varieties of vegetable dishes. Telangana palakoora is a spinach dish cooked with lentils eaten with steamed rice and rotis.

Coorgi cuisine is very distinct from the other regional cuisines of Karnataka, much like their culture. The hallmark of Coorgi cuisine is the widespread use of pork, game, and meats. Kokum is generously used in their cooking. The staple food remains rice and rice-based preparations like kadambattu, steamed rice dumplings and rice rotis.

Bajra and corn is used majorly for preparations of traditional mouthwatering (drooling) dishes. People are also fond of Raabdi, khichdi, dal-dhokdi and rotis like makki ri ghat and bajra ra hogra. Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic. The spice content is on the higher side, even by Indian standards.

According to Davidson (2014), "the villages of Punjab had open-air tandoors where housewives would bring their dough to be rolled into rotis by the tandooriya".Davidson, Alan (2014) The Oxford Companion to Food. Oxford University Press Steiner (2005) states that some villages in Punjab have communal tandoors.Steiner, Rochelle (2005) Rirkrit Tiravanija: A Retrospective (tomorrow is Another Fine Day).

In India, it is eaten raw as an appetizer. In north India, coriander, mint and onion chutney are made using uncooked scallions. It is also used as a vegetable with Chapatis & Rotis. In the United Kingdom, scallions are sometimes chopped and added to mashed potatoes, known as champ particularly in Northern Ireland, or as an added ingredient to potato salad.

It is a popular destination for city-dwellers escaping the stressful city environment. There are food stands that serve Indo-Chinese and East Indian food and seafood. Some of the popular dishes are Pork vindaloo and sorpotel, chicken raan, stuffed pomfret, dry Bombay duck chutney, rotis, prawns chilly fry, and fried bombay duck. Delicious beef dishes can also be found without much effort.

It is one of the few sites of active volcanic activity in the Asian mainland. The mud is semi fluid and sometimes it spills over and aggregates and cools into hillocks which surround the site. Pilgrims stay up all night at the base of the volcano making Rotis which are offered to the volcano. The activity is considered to be very holy.

Gourds were used by enslaved people in the American South to replace dippers and other cooking utensils. During World War I, Salvation Army cooks in France used shell casings as rolling pins and helmets as deep fryers. Edna Lewis recalled her family used coins to measure baking powder. Mahatma Gandhi used a glass bottle to roll out rotis while imprisoned in the 1930s.

Gutthi Vankaya (Brinjal), Aloogadda (potato) koora & fry are some of the many varieties of vegetable dishes. Telangana palakoora is a spinach dish cooked with lentils eaten with steamed rice and rotis. Peanuts are added as special attraction and in Karimnagar District, cashew nuts are added. Popular Telangana curry dishes (known as Koora) include Boti (derived from mutton) and Thunti Koora made out of Red Sorrel leaves.

As Kukudakhandi is well connected to nearby Berhampur, many people rush to the city to get their daily rotis & butter as the city is seized with opportunities. Most of the people in KKD are government employees, and some are involved in agricultural activities. Agriculture is the mainstay of economy. The farmers no longer limit their agricultural activities but strive to get profit out of their labor.

In general, a thali begins with different types of breads such as puris or chapatis (rotis) and different vegetarian specialities (curries). However, in South India and Southeast Asia, rice is the only staple served with thalis. Thalis are sometimes referred to by the regional characteristic of the dishes they contain. For example, one may encounter Nepalese thali, Rajasthani thali, Gujarati thali and Maharashtrian thali.

It is cooked with every kind of vegetable, the popular dishes of such variety are palak paneer or saag paneer, mutter paneer, paneer makhani etc. Naan and paratha, rotis made of maize flour (makki di roti), chappatis made out of the flour of maize and rumali roti are typical Indian breads. The basic gravy used for vegetables and meat dishes is onion-tomato- garlic-ginger.

A Chadi or Wooden Trident is planted near the edge of the crater and offerings of incense and cannabis are made along with recitation of 'mantras'. The rotis are then torn up and cast into the crater. After this ritual every pilgrim is asked to confess his sins and ask for forgiveness. Anyone who refuses or hesitates to confess to his or her sins is ostracised and abandoned by the party.

Wheat, in the form of rotis and parathas, forms the staple food of the city, which is eaten with cooked vegetables or legumes, usually in a spicy curry, using cooking oil. The common vegetables include potato, cauliflower, eggplant, okra and carrot. The popular legumes often cooked in the form of curry are lentil, chickpea, pigeon pea, black gram, peas and beans. Rice and dairy products are also an important component of the local food.

Makki di roti () is a flat, unleavened Punjabi bread made from corn meal, primarily eaten in Punjab region in the northern part of the Indian subcontinent. Like most rotis in the Indian subcontinent, it is baked on a tava. Literally, makki di roti means "bread of maize" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less cohesive strength — which makes it difficult to handle.

Vankaya (Brinjal) koora or Gutthi Vankaya, Aloogadda (Potato) koora & fry, Bendakaya (Okra) pulusu & fry are one of the many varieties of vegetable dishes. Palakoora pappu is a spinach dish cooked with lentils eaten with steamed rice and rotis. Peanuts are added as special attraction and in Karimnagar District, cashew nuts are added. Popular Telangana curry dishes (known as Koora) include Boti, derived from mutton and Thunti Koora made out of Red Sorrel leaves.

Unlike the Hyderabadi Dum variety which is made in a copper vessel, it is made in a huge earthen "haandi" or cooking pot over charcoal to retain the earthy flavors and enhance the aroma. Desi Muragh ka Shorba is a stew made from an indigenous breed of chicken and vegetables which are native to the area. Usually eaten with Jowar and Bajra Rotis. Masale ki Mirchi is a mixture of ground chilli peppers and various spices available in Mudgal.

Elu Rottigalu is a thriller novel by the novelist, researcher, and scientist Dr K. N. Ganeshaiah. Elu Rottigalu means seven Kulchas or Rotis, the official emblem of the Nizams of Hyderabad. This novel is based on the history of Nizam of Hyderabad dynasty and narrated like cinema. Nizam, the ruler of Hyderabad plans to leave India, when India gets independence, along with the wealth, however because of Govt of India's control he could not do that.

The typeface used is Rotis Semi Serif. The vertical stabiliser (and winglets) are painted blue (Pantone 2738C) with the classic white SAS logo on it. It is a variant of the traditional SAS logotype, slimmed slightly and stylised by the design company Stockholm Design Lab, as part of the SAS livery change. The engine casing is painted in scarlet (Pantone Warm Red/Pantone 179C) with the word Scandinavian in white, the thrust reversers in the colour of the fuselage.

Basupura is a tiny village where Madevappa works here in a flour mill, and his wife Devakka makes rotis and sells in nearby towns. A school-going son, a daughter still in cradle and Madevappa's aged mother are the others in the family. It is a hand-to-mouth existence; but they have got used to it, with their own small pleasures and distant dreams. The whole village is getting geared up for the Chief Minister (CM)'s visit on 1 December.

A typical North Karnataka meal: with jolada roti, kosambri, raita, several palyas and a curry North Karnataka cuisine, encompassing the region of North Karnataka, has a diverse collection of dishes. However, for the most part, these dishes are vegetarian due to the dominance of the vegetarian Lingayat community in the area. The cuisine is based on jowar (sorghum/millet) and wheat, made into jolada rotis, made from jowar. A typical Lingayat meal consists of jolada, along with several kinds of curries and palyas.

Flat bread prepared with Bajra has nutritional value similar to other foods based on flours.Livestrong Common meals in villages near Saurashtra during the cold winters consists of thick rotis, called "rotla" made of bajra flour (pearl millet flour) and "bhakri" made of wheat flour, garlic chutney, onion, and chaas. Sweets (desserts) served as part of a thali are typically made from milk, sugar, and nuts. "Dry" sweets such as magas and ghooghra are typically made around celebrations, such as weddings, or at Diwali.

Book covers designed by Otl Aicher for Severin & Siedler Pictograms designed by Aicher, in use at the Athens Airport Aicher's Lufthansa logo Otto "Otl" Aicher (; 13 May 1922 – 1 September 1991) was a German graphic designer and typographer. He is best known for having designed pictograms for the 1972 Summer Olympics in Munich that proved influential on the use of stick figures for public signage, as well as designing the typeface Rotis. Aicher also co- founded the Ulm School of Design.

Traditionally, rotis have also been made from the flour of millet, maize, jowar and even rice. Tandoori roti is cooked by sticking the flattened dough to the inside wall of a tandoor oven, where it bakes quickly at a high temperature. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, edible oil and optional salt in a mixing utensil called a parat, and is cooked on a tava (flat skillet).Nandita Godbole, 2016, Roti: Easy Indian Breads & Sides.

The internationally recognized artist Otl Aicher was a graphic designer, urban planner, photographer, and the mastermind behind the imagery for the 1972 Munich Olympics and the Rotis typeface. Growing as a child in Nazi Germany, Aicher, along with his friends Hans and Sophie Scholl, organized the anti-Nazi political organization Die Weisse Rose (the White Rose). In 1943, the Scholls and Aicher were arrested by the Nazi party. While Aicher was released, the Scholls went to trial where they were found guilty of treason and executed.

Tunday's Gelawati Kababs, Lucknow's speciality The Awadh region has its own distinct Nawabi-style cuisine. Since ages, the Bawarchis (chefs) and Rakabdars (royal chefs) have developed great finesse in cooking and presentation of food, under royal patronage. This gave rise to the art of cooking over a slow fire (or Dum style cooking), which has become synonymous with "Awadhi" cuisine. These Bawarchis added elaborately prepared dishes like kababs, kormas, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis and warqi parathas to the traditional "Awadhi" dastarkhwaan (feast of dishes).

To make roti (or other types of flatbread such as tortillas and puris), the user adds portions of flour, water, oil, and any additional ingredients into designated compartments. After selecting the thickness, softness, and oiliness, the user presses a button, and the machine then makes dough, flattens it, and cooks the roti. Rotimatic can bake around 20 rotis starting from full compartments. Rotimatic uses machine learning so each machine takes some time to make good bread; they are also connected to the internet for software upgrades.

When Ravi returns home, he finds that Vijay has become a businessman overnight, has accumulated wealth, and palatial home. One of his first assignments is to apprehend and arrest some of Bombay's hardcore criminals and smugglers which includes his brother, Vijay – much to his shock, as he had never associated his own brother with criminal activities. Ravi must now decide between apprehending Vijay and quitting the police force. Ravi, at first reluctant of arresting his brother is moved when he non-fatally shoots a boy who stole two rotis in an attempt to catch him.

The traditional Indian meal was roti and beans, but rotis tended to fall apart as a take-away item. To solve this, they hollowed the centre portion of a loaf of white bread and filled it with curry, then capped the filling with the portion that was carved out. The vegetarian version of the meal is sometimes known as a "beans bunny". An alternate, albeit unlikely etymology is derived from a mondegreen of "bun" and "achar" (Indian pickles), though the latter are not usually included in the dish (unless as an accoutrement).

Other ones also includes mannequin for down parts (pants, trousers and skirts). More advanced ones fold and organizes the clothes, as Laundroid (using image analysis and artificial intelligence), Effie (irons 12 items of clothing at once) and FoldiMate. Cat litter robots are automatic self-cleaning litter boxes that filter clumps out into a built-in waste receptacle that can be lined with an ordinary plastic bag. Robotic kitchens include Rotimatic (which makes rotis, tortillas, puris out of flour in just a few minutes), Moley Robotics MK1 and Prometheus delta robot.

Vegetables commonly cooked in Bhatia cuisine are the ones which were abundantly available in dry places like Rajasthan or Thatta. The use of vegetables like brinjal (eggplant, baingan), courgette (turia) and bittergourd (karela) is extensive in the Bhatia cuisine. The concept of garnishing is quite simple and is mostly restricted to finely chopped coriander leaves or a dash of lime in most of the preparations. Bhatias are amongst the few communities who commence lunch with a rice preparation and follow it up with breads (rotis, phulkas, poori) etc.

Gaurav says that he has erroneously left the iron switched on and asks her to turn it off because Pihu might touch it. Shortly after, Pihu burns her fingers. She also almost electrocutes herself with exposed wires and burns two rotis in the microwave and on the stove, trying to make food for herself. She turns on the geyser (water heater), which after a few hours explodes, causing a large bang that concerns the other tenants of the apartment block and she hangs on the balcony railing trying to get her fallen doll.

All of them include singing and dancing, except for toña which is usually not accompanied with dance. # Cante Intermedio group: includes granaínas, jabera, malagueñas, medio polo', mineras, petenera, policaña, tarantas/taranto, and tientos. All of them are accompanied with singing. # Cante Chico group: includes alboreá, alegrías, bambera, bandola, boleras, bulerías, calesera, campanilleros, cantifia, caracoles, cartagenera, chuflas, columbianas, fandangos, fandanguillos, farruca, garrotín, guajíra, jaleo, lorqueña, mariana, media granaína, milonga, mirabrtis, murciana, nanas, panadero, rotis, rocieras, romeras, rondeña, rosás, rumba gitana, sevillanas, tangos gitanos, tanguillo, tiranas, trillera, verdiales, villancicos, vito, zambra, and zorongo gitano.

The Basin Street Six was a Dixieland sextet founded in 1950 in New Orleans that had some famous members, including George Girard, Roy Zimmerman, Pete Fountain, Joe Rotis and Charlie Duke among others. They recorded for various record companies, including Mercury Records and 504 Records. The band performed during the late 1970s, 80s, and 90s at the helm of famed New Orleans clarinetist Chuck Credo, who toured with the band through Europe, Singapore, and Asia. Credo's Basin Street Six recorded one official release "Jazzin' From New Orleans To Nashville" in 1984 to coincide with the New Orleans World's Fair.

The Bawarchi and Rakabdars of Awadh gave birth to the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today.The Sunday Tribune - Spectrum - Lead Article Their spread would consist of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices including cardamom and saffron. Like other Muslim artisans, many have seen a decline in their traditional occupation, and are now petty businessmen.

Rotis and bhakris are typical types of bread eaten along with tondak or seasoned batatabhaji (potato stir-fry preparation). Lunch and dinner may feature daat dalitoi and rice (xit, pronounced sheeth) in a Dorke's home, whereas Bhanaps would prefer ambat with their rice for kalvani. A typical Saraswat lunch would have sheeth, roass or varann; if the diner is not vegetarian, lunch may include hoomann, bhaji, tondak, lonche, papodd, and toi or kadhi. Kadhi is made to serve the dual purpose of mukhashuddhhi (mouth purification, perhaps after all the relatively spicy stuff) and jeervonn (digestive kadhis include asafoetida, vomvom, jeera, fennel seed).

Meals are traditionally eaten seated on the floor although restaurants as well as affluent homes have dining tables with chairs or benches. A large mound of bhat, dhindo or a pile of rotis is served on a jharke thal (a large plate) or a khande thal (a compartment plate). On the jharke thal, the rice is surrounded by smaller mounds of prepared vegetables, fresh chutney or preserved pickles, and sometimes curd/yogurt, fish or meat. Separate glasses and bowls are instead used for different dishes, while serving on smaller plates or when serving to honoured guest or elders of the family.

In North Karnataka, the staple grains are sorghum and pearl millet, along with rice. Rotis made out of these two grains, along with side dishes made of eggplant, fresh spiced salads of vegetables sometimes with raw lentils, spiced and stewed lentils are popular and routinely eaten. North Karnataka people also consume a variety of spicy condiments including chutney powders — Shenga pudi (ಶೇಂಗಾ ಪುಡಿ), Gurol pudi (ಗುರೆಳ್ಳ ಪುಡಿ), agasi pudi (ಅಗಸಿ ಪುಡಿ), yellu chatni pudi(ಎಳ್ಳು ಚಟ್ನಿ ಪುಡಿ)—, raw chutneys and pickles. Of all the other regional cuisines in Karnataka, this is known for its fiery spice level and heat.

Nishant Bioenergy developed its first stove in 1999 and named Sanjha Chulha (community-cooking stove) is an "Institutional Cook Stove" for use with multiple cooking pot and hot water tank as combined cooking. The stove name is derived from a village tradition where women would cook all their chappatis / rotis (Indian bread) on a "Sanjha Chulha", which was a communal earthen cook stove used by everyone. The stove was designed by Ramesh K. Nibhoria who also designed the Earth Stove for cooking and frying use with a single pot. Earth Stove has two model, one is fixed pellet feed and second one with automated pellet feeding system.

The MM Road in Fraser Town is renowned for its unique collection of around 5 to 6 Muslim restaurants, 3 to 4 Mughlai takeaways, a Chinese restaurant, a salad bar and 2 Arabian themed restaurants. Empire Restaurant of Shivajinagar is very famous and has its own chain of restaurants throughout Bengaluru. The Chandni Chowk area of Shivajinagar also has a concentration of tightly packed restaurants and tea shops, where business booms behind closed shutters until the wee hours of daylight. The most favourite sought-after delicacies include the Tandoori Chicken, Bengaluru Biriyani, Gundu Palav, Sheek kebabs, Sheek Rolls, Chicken kebabs, Rumali Rotis and lots more.

Hamid is notably impoverished next to his friends, poorly dressed and famished-looking, and has only three paise as Idi for the festival. The other boys spend their pocket money on rides, candies and beautiful clay toys, and tease Hamid when he dismisses this as a waste of money for momentary pleasure. While his friends are enjoying themselves, he overcomes his temptation and goes to a hardware shop to buy a pair of tongs, remembering how his grandmother burns her fingers while cooking rotis. As they return to the village Hamid's friends tease him for his purchase, extolling the virtues of their toys over his tongs.

The villagers object that Boota cannot keep Zainab in his home like this: he should either marry her or leave her in a refugee camp, where people bound for Pakistan live. Boota decides that, since he is far older, he should leave her at the camp. He is about to send Zainab off with a man bound for Pakistan and who is prepared to marry her there. But Zainab, who has learned about the sacrifice he made for her and is touched by his simplicity, asks Boota if he is so poor that he cannot even feed her two rotis per day to keep her alive.

A small, decorative, copper-plated karahi (left) and handi (right) used to serve Indian food Stews prepared in a karahi include chicken karahi, beef karahi, mutton karahi (usually made with goat meat, reflecting South Asian usage of the word mutton) and dumba karahi (made with lamb meat) and also karahi paneer (a vegetarian version). Prepared in a reduced tomato and green-chilli base, a karahi is a popular late-night meal in Indian and Pakistani cuisine, usually ordered by the kilogram or half/full karahis and consumed with naan. A balti, based on the food of Baltistan, is another dish cooked in a karahi. An inverted karahi is used to cook rumali rotis.

Gujarathi thali Gujarati Thali () is an assortment of dishes arranged as a platter for lunch or dinner in restaurants and homes, mostly in Gujarat and places with Gujarati diaspora. “Thali” literally means “a full plate meal”. The Gujarati Thali consists of various dishes like ringana methi nu shak (eggplant cooked with fenugreek leaves), Gujarati khatti mithi daal (sweet and sour lentil), undhiyu (mixed vegetable prepared with spinach paste), bhindi sambhariya (ladyfingers curry), aloo rasila (potato and tomato thin curry), steamed basmati rice, badshahi khichdi, Chapati, methi na thepla and bhakhri with kachumber salad along with various types of chutneys. Gujarati thali prepared in Gujarati households has at least three fresh vegetable dishes, one dry dal or some sprouted pulses dish (ugaadayla mung, for instance), a wet dal, kadhi, kathor (a savoury), mithai, poori, rotis, steamed rice, chaash and papad.

Parathas are one of the most popular unleavened flatbreads in the Indian Subcontinent, made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry or some types of Turkish börek) using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans, and carrots. A Rajasthani mung bean paratha uses both the layering technique together with mung dal mixed into the dough. Some so-called stuffed parathas resemble a filled pie squashed flat and shallow fried, using two discs of dough sealed around the edges.