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The Burmese Congee
Chronicles

Phena Bhat vs Congee

Chicken noodle soup may be many Americans’ go-to staple when it comes to healing the body and soul. But when

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Telugu-Wedding-Feast
Chronicles

Telugu Wedding Food: A Flavourful Feast

Telugu wedding food beautifully weaves together the past, present, and future. It is a testament to the rich heritage of Andhra Pradesh, Telangana, and Rayalaseema, showcasing the adaptability of the Telugu people.

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restaurants and cafes in Kolkata
Feature

Eating Calcutta: Then and Now

At school I tucked into tiffin boxes filled with food from so many communities. I happily exchanged corn beef sandwiches for spicy Aloo Parathas. I will never forget my first taste of Sushi at my friend Ikuko’s birthday party.

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Burmese chickpea tofu
Chronicles

The Unique Taste of Burmese Tofu

However, paneer is a type of cheese from India, while tofu is soybean curd from China. On the other hand Burmese tofu is made from chickpea milk and has a fairly neutral flavor similar to regular tofu. It is more firm than traditional tofu and also mixed up with other dishes. Chickpea tofu is rich in protein, iron, calcium and other minerals.

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Brazilian feira
Chronicles

Brazilian Food Bowl

A large number of immigrants who settled in Brazil introduced their own culinary culture– like the German & Russians in the south of Brazil, Japanese and Italians in Sao Paulo. The most basic “Brazilian” cotidian meal can include Portuguese Cod fish, Japanese Sushi, Arabian Esfia, African Okra, Italian Pasta, German sausages on the same plate.

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history of mangoes in India
Chronicles

Let The Season of Mangoes Unfold

The history of Mango began thousands of years ago in the Indian subcontinent. The national fruit of India, Pakistan and Philippines, the mango tree is also the national tree of Bangladesh. Scientific fossil evidence indicates that mango made its first appearance 25 to 30 million years ago in Northeast India, Myanmar and Bangladesh from where it travelled down to South India.

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