#coriander clay

[bitter-bats-cult-of-the-moon]

Six Grounding Exercises

1. Tree Yourself.

Being ungrounded happens when you are out-of-balance. When energy is blocked, you are unable to access the support of the earth and the higher awareness of your spirit.

A simple grounding exercise involves the visualization of yourself as a tree. First, close your eyes. Next, visualize roots growing out from your feet. “Extend” these roots through the ground and going all the way down. Anchor them at the center of the earth.

2. Meditation.

Meditation helps bring about awareness. You notice the subtle energy changes within your body. You know if you are out-of-sync or if you have become ungrounded.

Practicing body awareness or moving meditations is helpful.

You bring your awareness into the now, rather than the past or the future.

You are aware of your physical existence even while increasing your spirituality.

If you are grounded, you are conscious of yourself and your current surroundings.

You don’t have to spend hours doing meditation. In fact, just half an hour a day is enough to expand your awareness.

3. Get Physical.

Physical activity helps to remove any accumulated toxic energy in your aura. When you shift your energy from an overloaded mental focus to a physical one, you can clear away any mental debris. Getting connected through physical activity does not necessarily mean that you must join a gym. All it means is to allow your mind a chance to take a break.

4. Nature.

Going out by the ocean or just being in nature is a wonderful way to revitalize. Working with soil or clay helps in grounding. Simply touching the earth helps. Gardening is a wonderful grounding activity as it reconnects you with nature.

5. Grounding Foods.

According to Ayurvedic Medicine, there are grounding foods that you can eat, and it suggests Potatoes, Sweet Potatoes, Carrots, Ginger, Avocado, Mango, Papaya, Grapes, Olives, Berries, Coconuts, Figs, Melons, Green Beans, Egg Plant, or Yams.

For flavoring your food, use warming spices such as ginger, nutmeg, garlic, cinnamon, cumin, coriander, and cloves. A dash or two of fennel and/or sea salt also works.

6. Grounding Crystals.

Obsidian

Black Tourmaline

Smoky Quartz

Jet

Blue Kyanite

Simply hold the crystal in your hands, and visualize any unwanted energies flowing outward, and into the crystal itself. Occasionally, you will need to cleanse the crystal by putting it on the soil of the earth to drain and clear it of any negative charges.

#energy work #baby witch #beginner witch #pagan #pagan witch #witch #witch community #witch tips #witchblr #witchcraft #energy manipulation #grounding #energy #spiritual healing #spiritual journey #occultism #esoterism #esoteric #witchling #witches #witches of tumblr #spiritualism #metaphysics #metaphysical #meditation #meditative #crystals

[najia-cooks]

[ID: First image is a thin crèpe topped with ground 'meat,' herbs, and tomato, and garnished with lemon. Second image is a close-up of the same crèpe with a thick red sauce drizzledover it. End ID

𑐔𑐟𑐵𑑄𑐩𑐬𑐶 / चतांमरि / Chatamari (Newari rice crèpe)

𑐔𑐟𑐵𑑄𑐩𑐬𑐶 / चतांमरि (chatā̃mari), sometimes called "Newari pizza," are rice crèpes made plain or with a savory topping. Chatamari are a popular festival food among the indigenous 𑐣𑐾𑐰𑐵𑑅 / नेवा: (Naivāḥ / Newa) people, most of whom live in the 𑐣𑐾𑐥𑐵𑑅 𑐐𑐵𑑅 / नेपाः गाः (Naipāḥ gāḥ / Nepa Valley) in central Nepal. [1] They are regarded as a near-compulsory addition to the table for holidays including 𑐴𑑂𑐩𑐥𑐸𑐖𑐵 / म्ह पूजा (mha pūjā) and 𑐡𑐶𑐐𑐸 𑐥𑐹𑐖𑐵 / दिगु पूजा (digu pūjā), when they are served as snacks and appetizers.

A chatamari consists of a thin, fried crèpe, fluffy on the inside and crispy around the edges, and an optional juicy, well-spiced topping. Common toppings are vegetable (with black-eyed peas, potato, and/or soy chunks); meat (with minced chicken or buffalo and tomato); a cracked egg; or some combination thereof. Ginger, garlic, red onion, cumin, turmeric, and sometimes red chili powder and coriander add bite and aroma. To cook chatamari, a thin layer of batter is spread on a tawa, and the batter is topped; the whole is then covered with a clay conical lid and left to steam.

This recipe is for a 𑐎𑐷𑐩𑐵 / कीमा (kīmā; minced meat)​ chatamari with potato, but you can try replacing the meat substitute with cooked black-eyed peas, replacing the potato with more meat, or replacing the meat and potato with vegetables of your choice (try green peas, julienned carrots, and green onion)—the basic format of this dish is highly customizable.

The Nepali language is increasingly the language of broadcast, education, and even the home, to the detriment of other languages including the Newa language Nepal Bhasa (𑐣𑐾𑐰𑐵𑑅 𑐨𑐵𑐫𑑂‎ / नेवा: भाय्, nevāḥ bhāy). Scripts historically used to write Nepal Bhasa and Sanskrit have been almost entirely replaced with Devanagari. 𑐥𑑂𑐬𑐔𑐮𑐶𑐟 / प्रचलित (prachalit; lit. "common") was the script used by literate Newa until it began to decline at the turn of the 20th century; the 1960s governmental policy of सांस्कृतिक एकता (Nepali: sā̃skr̥tik ektā; cultural unity) further marginalized it.

Revival efforts have begun, which claim Prachalit (and the ornamental script Ranjana, also used to write Nepal Bhasa and Sanskrit) as parts of Newa identity, and seek to teach them at fairs and in workshops. A process of "ethnicity-building" and identity formation within Nepal, including pushes to use students' mother tongues as the language of instruction (with Devanagari as a "common" script) and to use minoritized languages in television and radio broadcast, have been ongoing since the 1990s.

[1] Terminology is given in Nepal Bhasa unless otherwise specified, in Prachalit followed by Devanagari script. "𑐔𑐟𑐵𑑄𑐩𑐬𑐶," "𑐡𑐶𑐐𑐸 𑐥𑐹𑐖𑐵," and "𑐎𑐷𑐩𑐵" are my transliterations from Devanagari into Prachalit. Latin transliteration is ISO 15919 standard except: "च" ([t͡ʃə]) is rendered "cha" and not "ca." Where two Latin phrases are given, the first is ISO from Devanagari, and the second is the typical English-language spelling or phrase.

Recipe under the cut!

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Ingredients

Makes 4 large.

For the topping:

3/4 cup (74g) textured vegetable protein + 1/2 cup (118mL) broth

Or 1 1/2 cup ground beef substitute of choice

1 russet potato (200g) (optional)

2 roma tomatoes, minced or thinly sliced

1 small red onion, minced or thinly sliced

1 green chili, diced or thinly sliced

1/2-inch chunk (5g) ginger, peeled and grated or pounded

2 cloves garlic, grated or pounded

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp red chili powder (substitute sweet paprika to reduce spice level)

1 tsp meat masala (optional)

2 Tbsp neutral oil (if not including 'egg')

Cilantro, to top

For the egg (optional):

2 Tbsp yellow mung flour or chickpea flour (besan)

1/4 cup coconut milk

1 tsp kala namak (black salt)

You may also use any other egg substitute. This one is inspired by Vietnamese bánh xèo. The coconut milk provides binding and fat; the final topping will not taste of coconut. You may replace it with any neutral oil.

For the batter:

1 1/2 cup (240g) white rice flour

About 1 1/2 cup (350 mL) cool water

Mustard oil, to fry

The chatamari in the photo is served with achar.

Instructions

For the batter:

1. Measure flour into a bowl. Pour in water slowly while whisking until a smooth, pourable batter (the consistency of crèpe batter) forms. Set aside to rest while making the filling.

For the filling:

1. Peel and cube potato, then boil until soft. Mash thoroughly with a bean masher or fork.

2. Hydrate TVP in broth or stock (I used water with 1/2 tsp vegetarian beef stock concentrate) for 10 minutes.

3. Mix potato, minced tomatoes and onion, ground 'meat', spices, and 'egg' together in a large mixing bowl until well-combined.

To assemble:

1. Heat a large tawa, comal, or nonstick skillet on medium. Fill a ladle with 100 mL (a bit less than 1/2 cup) of batter, and pour it into the center of the skillet; it should become round on its own. Thin it out a bit with the bottom of the ladle.

2. Cover the top of the batter with the topping, leaving a bit of space on the edge. Optionally, add about 2 tsp of oil around the edges of the chatamari to crisp.

3. Lower the heat to low and cover. Cook for 7 minutes. Remove chatamari onto a plate.

If the rice pancake cracks, your batter is too thin; try resting it, uncovered, for 5-10 minutes, then stirring it and trying again.

4. Raise heat to medium for a minute. Add another ladle of batter, top the chatamari, add oil, lower the heat and cover to cook as before. Repeat until batter or filling runs out.

#Nepali #Newari #vegan food #vegan recipes #gluten free

[kxttsstuff]

Naming Conventions

🌷;; Borrower names are often borrowed from nouns or adjectives, or borrowed from animals/human names.

🍀;; The following shows the most common borrower names. Some names have strong female or male associations, but most of them are unisex. Most borrowers' names are strictly dictionary, literal nouns and rarely have deeper forms.

❄️;; After seasons: Spring, Winter, Summer or Autumn/Fall. Often because they were born in that season or because it holds a special meaning for the parents. Example: The parents met in Summer, the kid was born in Winter, or they found a home in Spring.

🌺;; After flowers: Rose, Lily, Ivy, Violet, Magnolia, Lilac, Rosemary, Bluebell, Wisteria, Tulip, Margaret, Buttercup, Peony, Orchid, Camellia, Lavender, Petal.

🌳;; After herbs, trees and other plants: Basil, Dandelion, Laurel, Cedar, Leaf, Willow, Aspen, Clover, Cypress, Ginger, Olive, Mint, Herb, Sage, Moss, Pine, Oak, Branch.

🌎;; After noble occupations that their family used to have or that they find brave and charming: Archer, Hunter, Ranger, Author, Gather, Dancer, Rider, Fisher, Rogue, Striker, Chaser, Poet, Explorer

🍎;; From fruits, spices or food: Apple, Honey, Apricot, Cherry, Cinnamon, Plum, Peach, Tangerine, Lemon, Almond, Sesame, Rue, Strawberry, Saffron, Pepper, Maple, Berry, Clove, Tea, Thyme, Fennel, Coriander

🛠️;; From household items or tools: Penny, Denim, Clay, Quill, Blade, Treasure, Dagger, Cotton, Jewel, Velvet, Calico, Anchor, Feather, Dice, Coal, Shell, Guitar, Bell

🐿️;; From animals or bugs: Robin, Raven, Hummingbird, Byrd, Fox, Bee, Fawn, Lark, Cricket, Newt, Crow, Teal, Buck, Sparrow, Doe, Dove, Crane, Swan, Canary, Wren.

🌙;; From natural phenomena: Rain, Storm, Sky, Snow, Cloud, Sun, Moon, Star

⭐;; From human names/pet names: for example, being named after a cool name your parent saw in a magazine, or once when they saw what the human called the housecat.

Changing your name in borrower culture:

• Contrary to popular belief, often borrower names given by parents don't actually have a deep value, like with humans. They're often more than welcomed to change it however they wish, this is known as "to borrow a name".

• Some borrowers will change their name just because they found a nicer one, or they want to transition to one that fits more their current identity or their age. Some nicknames may transform into a borrowers' name, this is surprisingly common. This tradition is popular, especially reaching adulthood or even late teens, and some communities heavily encourage the borrowing of a name to signal a borrower is ready to get involved within the community. A borrower may have borrowed lots of names through their lives.

• Some people give their kids ‘baby names’. This is the case of names like ‘Peanut’, 'Raindrop', "Button" or ‘Seed’ and they are expected to be changed later on when the borrower finds their own identity. The new name shall be called the "Chosen name/true name", and it is considered demeaning/patronizing/sometimes mocking to insist on using the baby name of someone to address them (if you happen to know it); this happens a lot with parents and their young. Baby names lose their value the second they change it, so it's not really necessary to let others know what it was unless you want to explain the term to a human and get teased for one month.

🪲;; Some spelling has changed over time, transforming “Bird” into “Byrd”, for example. There is also a tendency of choosing shorter names, making "Leaf" or "Petal" one of the most common ones.

🪲;; Giving nicknames based on their skills, personality or appearance is very common. This tradition has developed from survival purposes but now it is considered cultural, a form of showing love and is especially seen from older borrowers to the young.

🪲;; Borrowers don't have middle names.

About last names: This depends on the family, some of them consider them superficial and have no last names. Some borrowers do HAVE last names, especially the ones living in communities. As with names, last names don't usually hold a deeper value and have very literal meanings. Most of them reflect the particular part of the landhouse their hideout is close by, whether it's the Clock, the Cabinet, the Shower, etc. Their last names may or may not be subject to change in case they move out, some could be slightly attached to them so they choose to keep it.

Generally speaking, when a borrower "marries" another and they move out, they'll get a new last name based on the location they're building their hideout on, which their children will inherit until they move out. This would make most Borrower's last names transitory.

#borrower lore #borrower #gt #tiny #giant #g/t #borrowers #the borrowers

[ltwilliammowett]

The Sadana Island ship

The Sadana Island ship (Egypt) is of unknown type and origin, it is neither European nor Arabic or any other known Mediterranean type. But an examination of the wood revealed that it date in the 18th century. 

Parts of the wreck (x)

One promising clue comes from historical documents describing Indian ships in the Red Sea.

The anchor (x)

So far, no one has found a large Indian ship from the mid-18th century. Egyptian ships from this period have not been found either, so these are two entries on the list of Possible Ship Types.

The Wreck (x)

The ship measures more than 51m in length and was probably at least 15m wide and perhaps as deep. It could have carried up to 900 tonnes of cargo.

Parts of the cargo (x)

The vast majority of the cargo carried organic material and spices (bharat), including coffee, Indian spices (pepper, coriander, cardamom, and nutmeg), coconuts, hazelnuts, grapes, figs, olives, and remains of sheep, goats, birds, and fish. But also Chinese Qing Dynasty porcelain, large storage jars of clay, and green glass bottles.

#naval history #shipwreck #sadana island wreck #egypt #18th century #age of sail

[balluprojects]

Munomento à Ternura: Birds, 2023

Mixed media: spraypaint, clay, bird feather, dried basilic root and wild coriander leaves and flowers onto frame

The project is my first work of the year and took over a moth for its completion. My first project since I started my recovery over 2 years and a half and relearning how to use again my arm and hand after loosing almost all sensibility and control of gripping strength everyday objects. Practise makes perfect, even while healing persistence is key for both.

It was fundamental and quite curious to make friends with this refugees birds, that roam now in flocks over my home town, after escaping the local zoo some years ago. While working on this I started to receive many visits from this green neighbours, calling on me and peeking through the blinds of my window. A Good Omen i feel for a future series "Monuments to Tenderness", full of spontaneous greetings. Thankful <3 Have a good evening* >>Music>> Power Animal - Birds Have Worries Too >

PS. this is Prt1, if you enjoyed, stay tuned for Prt2 and final reveal! ^^

#naturelovers #sculture #framed #birds #plants #originalartwork #original art #original video #realistic #monuments #balluprojects #tenderness #true love #eggs #new parents #artworks #art #artwork #artists on tumblr #high contrast

[eddiebabygirldiaz]

Wip Wednesday

I was tagged by the lovely and amazing @spotsandsocks so here's some Buck POV from my buddie fantasy au

The sounds of the bustling city of Cuore, located in the heart of Midrahi, filter through the iron gates and up toward Buck’s ears. He leans against the coarse railing of his bedroom balcony and picks at the peeling black paint.

The smells of the city settle into his lungs–coriander, fresh bread, clay, lemon, and dirt–all permanent fixtures of the market nestled within Cuore’s streets. He greedily breathes it all in, letting the familiar scents soothe his rattled nerves.

The metallic and citrus scent of magic underlies everything else and it brings a sad smile to his face. The strength of the scent can only mean that the circus folk are performing, gladly entertaining enthralled children and bemused parents. Every weekend the market hosts spectacular shows which included everything from acrobats soaring unaided through the air, fire dancers, casters transforming pieces of wood into extravagant glass sculptures, and tricksters changing reality.

He used to attend every single show with his sister, Madeline, before she left and he became a prisoner in his own home.

Tagging those interested in the au and if you wanna share anything of yours @shortsighted-owl @messyhairdiaz @swiftiebuckleys @ajunerose @elvensorceress @dickley-buddie @buddierights @bekkachaos @latinabuckley @spaceprincessem @leothil @princessfbi @rogerzsteven @monsterrae1

#buddie fic #buddie #buddie wip #buddie fantasy au #911 #evan buck buckley #ryan writes #wip wednesday

[sam-glade]

Happy STS! A bit of a lighter question today! Let's pretend you're throwing a WIP-themed party. What food might you serve? What would you put in the goody bags for your guests?

Hi Nopal, Happy STS!

Oh, oh, can I answer it for The Fulcrum? The answer for the Sunblessed Realm would be too close to the real world.

So the vibes are: colourful birds, tropical climate, azure sea, pet raptors.

Goody bags - pretty sea shells, especially with pearlescent interiors, and opalescent feathers, small dangly strings of clay beads, in a little jute bag.

Menu - let's assume no constraints on the budget and the availability of ingredients.

Let's start with drinks. Now, the flora of the birds' planet is very different to ours. They won't have any of the fruit we're familiar with, so let's get creative.

Some spa water, cold and quenching

Fruity punches, but not very strongly flavoured

All of that spiced with pine needles and other musky smells that we may barely consider to be 'herbs'

Food - I'm going to give some comparisons to dishes from various cuisines, since I'm assuming we're trying to throw this party in our world.

We need spices, earthy, rich spices. Not ginger or garlic, or paprika, but maybe some chilli. Fennel, mace, turmeric - yes. Asafoetida - YES. Mustard seed and coriander - maaaybe.

Now onto the actual dishes:

Fried/roasted pupae tossed in the spices - a bit like Korean beondegi

Baked escargots - just make it more spicy than whatever the French do. Also, not too dripping with sauce.

Something like Indian panipuri/golgappa - I might have to double-check which fillings are most suitable for this party's theme.

Various roasted nuts, again with spices - you know those spicy peanuts? That.

Deep-fried okra and strips of parasol mushrooms (my grandma used to fry parasol mushrooms; they're so delicious...)

Little fried fishes.

Note that all the foods come in bite-sized portions. Avian table manners dictate that you don't bite into a chunk of something and tear off a bite. Each snack should fit entirely into your beak mouth.

Also a quick note on the room layout - floor cushions scattered around a low table laden with shiny metal bowls of snacks. The drinks should be served from a fountain a small distance away from the table, but I'll settle for a separate taller table with the punch bowl and cups.

PS. Figuring out how sentient birds would drink was... fun. Cups don't work that well for them, I think.

#if anyone has any other food suggestions #that I might not know about #that have this random vibe #please please share #go wild #sts #the fulcrum #ask and i shall answer

[wangsejabin]

Chapter 47

Just as the Prince was deep in thought, Pan'er was also thinking about the question of whether she should say more or not. She knew that the Prince would come to Yangzhou on a special private tour, so he must have a purpose.What purpose? Apart from salt, there was nothing else in Yangzhou that was worthy of a prince's attention.

Pan'er did not know when in his previous life Emperor Jianping had set out to overhaul the salt service, but she knew that it was only when he was over fifty that he found the right opportunity to do so, and that he had set up a very big scheme, the extent of which she could only glimpse, but it involved her eldest son, Prince Zong Yue of Wei.

It was through the salt reform that the Prince of Wei met the future Princess of Wei, her daughter-in-law Fang Fengsheng, and even the downfall of the Crown Prince by Empress Chen, because of this matter. Although the Prince of Wei was not deeply involved in this matter, she understood in her heart that one hair would move the whole body.If she were to intervene at this time and draw the crown prince's attention to the two Huaihai salt administration in advance, would it change the pattern in the future? Will her son and daughter-in-law, and even her two lovely grandchildren, still be there? Will the crown prince from Empress Chen still fall, and will her son still be able to sit in the emperor's seat?

The stakes were too high for Pan'er to make a decision at the moment.

But it was at this moment that a grimy young man came out from a corner not far away, wearing a stone-green cotton robe that was slung over his body as if it had been tugged by someone.

When he looked up, he flinched and shouted something, but the other person did not hear him, and soon the figure was lost in the crowd.--.

Pan'er looked back.The Prince asked, "What's wrong?" Pan'er shook her head and said, "Let's go." She seemed to hear someone calling out to her, but who would recognise her dressed like that? Of course, it wasn't as if no one would recognise her, but the few people who did were in the north of the city and wouldn't normally come to a place like this. Since the house was not far away, the two of them walked all the way back.

Jiang Yi followed behind with a few brawny men, looking at Zhang Laishun, who was panting from exhaustion with a basket on his back, and the prince, who was walking in front of him, dressed as a down-to-earth scholar, and Su Fengyi, dressed as a young woman from the city, with a strange look on his face. But the fright he received today was also the only one in his life. When she returned to the house, Pan'er was excited to have someone carry the box of things she had bought to the kitchen.

Auntie Qing was not a bad cook, she could cook a few dishes of any kind, but she was most proficient in southern cuisine. She rummaged through the basket and had already decided what she would cook at noon, as it was just Pan'er and the Prince, so she kept everything simple when she was away, and four dishes and one soup would be enough.If there was anything left over, she would eat with Xiang Pu Qing Dai and Zhang Laishun, but as for the others, it was none of her business.

Pan'er said she wanted to make a haggis soup, which was delicious but not easy to wash, and neither Aunt Qing nor Pan'er had ever washed it before. The people of Yangzhou have a habit of drinking haggis soup in winter. A bowl of haggis soup with some chopped coriander sprinkled on top is delicious and removes the chill. Not only did she buy a pottery jar, but she also brought along a few rough earthenware bowls, both large and small, which were good for holding vegetables and soup.

When Auntie Qing saw this, she laughed at her for looking for such wild things. But life is so long, what's the point of not having some fun for yourself. It was because of this jar of haggis soup that she spent the morning tossing and turning with a few clay pots and bowls and plates. It was a method that Xiang Pu had told her about, which ordinary farmers would not have been able to do, but Pan'er had been told to play with it.

The lunch was ready, and it was just the usual home-cooked food. There was a dish of home-cooked pork, a dish of stir-fried wild rice with sliced meat, a dish of roasted tofu with bok choy, a dish of stewed radish with lamb and a steamed sea bass. In the middle was a large bowl of thick white haggis soup, garnished with some chopped coriander. The prince froze for a moment as he looked at the rough earthenware on the table, then remembered that it was something Pan'er had bought earlier in the dish. He had thought she had bought it as a piggyback, but had not expected to bring it up for use.

"I made this soup, master, you can have two more bowls," Pan'er pointed to the haggis soup, and saw him staring at the vegetable and rice bowls, "These bowls are good for rice and vegetables, don't look pretty,but they're actually clean, I washed them this morning.""It doesn't look bad, it just looks a bit strange."

It was indeed strange, everything used in the palace was perfect, the best of the official kilns were the first to be sent to the palace, the crown prince had never used this kind of rough pottery bowl that was not even glazed. It was not warm to the touch, nor was it delicate and soft, but rather astringent. Thinking that ordinary people used such wares, the Prince was not repelled. What he lacked now was knowledge of the lower classes.

Because he was standing too high and looking too widely and too big, he naturally ignored the most basic places under his feet. The Prince picked up the bowl and was the first to drink a bowl of the haggis soup made by Pan'er. At first taste, it tasted surprisingly good. There were hardly any extra spices, and naturally, it was not like the palace where you had to throw in some herbs or something to make the soup taste like medicine in your mouth. It's just pure lamb soup, but with the stinkiness removed and some pepper added, it's extra tasty.

"Doesn't it taste fresh? Remember those two little fish I bought along with it? I threw them all in together. Who was it that said, " A fish and a lamb together is fresh."The Prince laughed at her and said, "Sit down and eat too." The meal was exceptionally tasty for both of them. The prince probably ate out of his own mind, but Pan'er was absorbed in the fact that she was a good cook. --The two of them ate well. When Su Hai returned home, his maid Xiao Hong was carrying dishes to the table.

A table of eight immortals, on the main table are the Su family's male master, Su Datian, the female master, Yao Jinzhi, the eldest son, Su Jiang, the eldest daughter-in-law, Miao Cui Xiang, and the two grandsons, Mao Dan and Tie Dan.

Su Hai had not yet married, but the marriage had been agreed and the bride price had been paid, but Su Hai's wife's family withdrew the marriage after an incident in the Su family.Yao Jinzhi scolded her second son, and Su Jiang and Miao Cui Xiang were also full of grievances, but what could they do after what had happened? But the Su family's money from the sale of their daughter had not been in their hands for long before it was all gone. Yao Jinzhi had to go through a lot of trouble to get the silver from her cousin Zhao Wu's family, and she had to fight with Zhao Wu's daughter-in-law Song for several days to get it. Song saw that this woman was not easy to deal with, and because her family's business had been coming in frequently lately, she did not want her to spoil things.

When the matter was settled, she was given half of the silver. During this period, Song was so annoyed that she did not sleep for several days and nights, thinking that she had raised Su Pan'er for so many years for nothing, so she would not elaborate.Once the Su family had money, it was a big change.

They spent a lot of money on the house, on maids and matrons, and on clothes and jewellery for the men and women in the family. The rest of the silver Yao Jinzhi planned to find someone she knew and put it in a money bank to eat the dividends, or start a small business so that the family could get by, but it turned out that Su Hai had gambling debts in a gambling house and lost it all to others.Su Hai was already a gambling addict, which is why he was too old to get a wife. The family was too poor to go to the gambling house, so they didn't dare to gamble on anything but a few people they knew. Yao Jinzhi sold all the gold jewellery she had bought for herself and her daughter-in-law to make up for the loss.

Naturally, she couldn't afford to keep the servants, so she sold them all. Now she has a granny who burns the fire and cooks, and a little girl who hasn't cut her bangs yet, and it looks like she will have to sell them after the New Year. When Yao Jinzhi saw her second son come back from outside, she felt angry and thought that he must have gone to the gambling house again. So before Su Hai could even put his bowl of rice in his hand, he was scolded by his mother.

The scolding made him irritable and his two little nephews cried out in fear, so he dropped his chopsticks and said angrily, "I didn't go to the gambling house. When Su Hai became angry, Yao Jinzhi became quiet and picked up her bowl and ate as if nothing had happened. Seeing her like this, Su Hai's frustration was not to mention, but he had never been a match for his mother since he was a child. "Mother, I think I saw Pan'er at the East Market today."

"Pan'er?" Yao Jinzhi's next reaction was not to ask her daughter, but - "What were you doing in the east of the city? How dare you say you didn't go to the gambling house?"

"I really didn't. Dazhi asked me to deliver something for him, and I passed by there. Hey, Mother, didn't you say that Pan'er was sold to a noble lord, how come she is still in Yangzhou?" Yao Jinzhi was slightly uncomfortable at the mention of her daughter who had been sold, and shouted, "Can't a nobleman be from Yangzhou? Besides, what are you doing mentioning her when she's already been sold?" "I don't know if I'm mistaken, but she doesn't look like she's married to a nobleman, she looks like she's married to a poor family. She's with a man who is good looking, but he doesn't dress as well as I do and seems to be quite poor."

Hearing this, the Su family looked at each other, while Su Datian continued to sip his wine, looking very intoxicated."Drink, drink, drink, you just know how to drink, you can't get by without filling your yellow soup for a day, can you?" Yao Jinzhi was already irritated, and when she caught a glimpse of Su Datian's appearance out of the corner of her eye, she exploded. "You guys say your words, it's none of my business, what's wrong with not letting me have a drink?" Su Datian could not afford to mess with him, so he carried a plate of peanuts and avoided the bottle of wine. After this fuss, the topic of conversation naturally ended in vain, Su Hai also saw that his mother did not want to mention this matter, so he did not mention it again, but his heart was a bit sad.

"You said it would have been better if you had kept her for me as a wife, but you had to sell her."Yao Jinzhi had just sat down when she jumped up from her chair. "You little bastard, I haven't even looked for you yet, but you're talking about me. I spent the silver alone, but it was all lost to you, you loser! I'm telling you, after New Year's Eve, go back to the docks and carry the goods, and if you go to the gambling house again, I'll break your legs! After the meal, Miao Cui Xiang told Su Jiang that it would be better if we could split up, and that if we lived like this with your mother, I would be shortened by ten years. Su Jiang did not want to hear such words, although he also annoyed his mother, but as a child is to be filial, parents in the family is not divided, and the second is a bit muddy, but in the end is his own brother. "You married into my family, and you know what my family is like. Although the oldest brother has lost all the silver, there is still this mansion, can't this mansion hold you?"

Miao Cui Xiang suddenly stopped squawking.

After sitting dryly by herself for a while, she came over to Su Jiang: "Do you think what Old Two said was true or not, could it be that Little Sister has followed a noble master and is not liked by others, and they have sold her again?"Su Jiang's face instantly darkened: "Don't talk nonsense here, if you don't want to be scolded by mother, then don't mention this." "What's wrong with me mentioning it?" She said with some resentment. But seeing the man's unwillingness to talk to her about it, Miao Cui Xiang did not dare to say anything else. --.

On the other hand, Su Hai had ordered Yao Jinzhi's cannonball, but it didn't end well. He was personally escorted to the docks by Yao Jinzhi to help load and unload goods with the dock labourers. Su Hai used to do this kind of work, but he was a three-day fisherman and a two-day sunbather. The Su family had made a fortune in the last six months, and most of the people at the docks knew about it, but the boy had gotten into trouble and was now back at the docks carrying goods.

A labourer called Da Wang, who had told Su Hai to go to the gambling house, came to Su Hai and asked him if he was still going to the gambling house at night. "Fuck you, I don't have any money to go to the gambling house?" Da Wang gave him an ambiguous wink: "You can borrow money if you don't have any, I'll give you a guarantee ......" "Get lost, get as far away as you can!" Su Hai scolded and gave him another kick, and Da Wang slinked away.

A dark and tall young man came over and frowned at Su Hai, "Hai Zi, you should not hang around with Da Wang, you still don't remember after such a big loss?" When Su Hai thought of what had happened before, he wanted to vomit blood, but no one could blame him, he couldn't control his own hands. But he wouldn't go again, and even if he did, he wouldn't go with Dawang.

"Dazhi, you don't need to tell me about this, I know." The young man called Dazhi nodded and patted him on the shoulder, "Don't think too much, keep your feet on the ground and work hard, you will never be short of food." But Su Hai thought of the silver he had lost and was reluctant to talk to Dazhi about it. The two families used to be neighbours, so who knows if his mother will come to Dazhi and ask him about it, so Su Hai doesn't usually talk to Dazhi about his own affairs. Inevitably, he remembered what happened yesterday. "By the way, I think I saw Pan'er at the East Market entrance yesterday ......"

"Pan'er?"

Dazhi froze.

Su Hai nodded, "I don't know if I was mistaken, but I don't think I was, but this girl's appearance has changed a lot compared to before. It's strange to say, I heard my mother say that Pan'er was bought by a rich lord, but I don't see her dressed well, with a man by her side, and not dressed as well as me, and I don't know ......" He rambled on and on, but Dazhi didn't listen to a single word.

#mtl #yingchong

[brianrwa]

Hydroponic garden update Sunday 19th March 2023.

Cleaning out recirculating Dutch bucket into the trailer, removing root materials and washing the expanded clay before repacking the buckets for the next planting. Bok choi planted last week are growing well, tomatoes and celery too. Radish and carrots seeded into the flood and drain system had the boards and paper towel removed after three days and we can see that the seeds have germinated and now are growing. Silverbeet (Swiss chard) in recirculating Dutch buckets are so good, continuous pick for three months. Popeye knew spinach is a top source of iron. Peppers continue to fruit, we are now pickling peppers. Lettuce and coriander in the pipe system at three weeks is nearing harvest. Happy growing.

#australia #hydroponics #food #aquaponics #vegetable garden #diy #backyard harvest #perth eze grow hydroponic and aquaponics #homegrown #youtube #western australia #motorcycles #motorcycle #gardening

[contreparry]

Happy Friday! How does 'Someone forgot a key ingredient' for Fenris sound?

Absolutely! Here's some Fenris and Isabela friendship from the Thedas Roommates AU for @dadrunkwriting!

Cooking was an art form, and Fenris was an eager student.

He liked the cuisine his mother made the most: curries, rice dishes, flat bread, chicken and mutton, rich with spices. Some days he'd cook until his entire apartment smelled like his mother's house, and the heavy weight of homesickness would lift for a few hours. But Fenris tried his hand at other types of food, from Ferelden stews to Orlesian pastries to Rivain's spicy dishes (so similar to what he knew and loved), and he even dipped his toes into Kirkwall's traditional seafood (ugh). And now... Fenris frowned at the ingredients lined up on the counter. Something was missing.

"Isabela," he called out. "Where's the vanilla paste?"

"The what?" Isabela shouted back from the hallway, where she was carting in yet another bag of groceries into his apartment. Hawke was throwing a surprise party for her younger siblings, a 'welcome back home' bash to end all 'welcome home' bashes, a surprise she cooked up for her siblings and her mother. Surprise, the twins are home a week earlier than anticipated! Surprise, everyone's here to welcome you home! Hawke loved her surprises, and she recruited everyone in the crew to bring something to the party. Just a small dish or two, she insisted, and she would take care of the rest. Hawke had it all planned out to the minute, from lying to her mother about 'a small get together with friends' so she could get her out of the house for an hour to picking up the twins at the airport and train station. All she needed was for her friends to bring some food and help decorate.

Unfortunately Isabela couldn't cook for shit, so Fenris was making her dish for her. Not that he minded, of course. He'd do anything for Isabela, and happily. It might be different if it was Merrill (who would get in the way in the kitchen and distract him with questions) or Anders (who was a belligerent asshole who would certainly take over if given an inch in the kitchen). Isabela might burn water if left unattended, however, so of course Fenris would help her! And the dessert she suggested sounded simple enough, so why not?

But cooking (and baking) was easier when you had all of your ingredients, and he was missing a key ingredient.

"Vanilla paste. For your egg tarts," Fenris clarified.

"Paste? Like... glue?" Isabela asked, clearly stifling a giggle. "They make them in flavors now? Flavored paste? Poor Anders, maybe that's why he's got so many kids in the clinic these days, eating too much vanilla paste."

"It's- no, never mind, I have a proper replacement," Fenris sighed as he reached into the cabinet and grabbed the half-empty bottle of vanilla extract. "Soak the bamboo skewers for me, will you?" If Isabela couldn't be his baking assistant, she could at least help with prep work for kebabs. And conversation. Rolling out dough was less dull when you had someone to talk to.

"Of course. But only if you tell me why you've got a jar full of clay marbles in your kitchen," Isabela insisted as she picked up the jar of pie weights and shook it. Fenris rolled his eyes and pulled his electric scale from its drawer.

"They're pie weights, now hurry up. We have five hours and I want time to clean my kitchen," he replied. If he left out dough scraps and flour he might just cry.

"Oooo, my kitchen! Love when you say that," Isabela crooned. "Grrr, my territory!" She was teasing, but Fenris puffed up with pride. His kitchen. His apartment. All his, and he could use it as he pleased and let in anyone he wanted. Or kick them out if he so chose. No one was going to tut or scold or say how disappointed they were if he ate cereal at two in the morning, or if he fried garlic and coriander and the smell filled the house- no, he was allowed to cook like he wanted to. He was allowed to be.

"Mmm, my kitchen. And there are no lazy hands allowed. Skewers, Isabela," Fenris ordered.

Isabela laughed and tossed her head, curls bouncing around her face. "Aye aye, chef!"

#my writing #da drunk writing circle #modern!thedas roommates au

[zpl1nt3r3d-b0n3-zhardz]

list of c names!!

cam

Christian

Christina

cricket

celest

celestian

Celestia

cepheid

cross

cennit

centos

cordelia

Cameron

coden

corden

confet

clutz

culprit

core

clay

Creed

Callahan

Cyrus

cupid

cyan

cyani

click

cobalt

chime

chai

crensh

Cassius

calem

churro

cicada

corv

corvid

cedar

Calcite

cryptid

cyzen

cayzen

cenvor

corciel

corveun

corvush

cicion

correis

caisen

caber

callin

camden

calliope

cen

calinova

calceus

calico

calix

crator

crux

crest

cruise

Cade

cat

cambell

calgary

cooper

coop

caytana

catrina

cateria

cetris

caleo

ceto

coco

cocoa

chirpette

callioc

cammet

cavv

cassiopeia

cassian

cassinovia

castorn

castor

cupith

casini

casinia

casinin

Calypso

caliber

cemp

celsion

caliber

consetta

conseteus

cyprus

cy

Corbin

canivet

cynth

Cynthia

cotton

Cyrillic

Cypress

cloverton

canna

cannon

cher

cherry

clementine

camellia

coleus

collision

coliseum

coriander

crisper

#<3 #girl names #character names #boy names #baby names #names #aesthetic names #androgynous names #character name #character name inspiration #enby names #genderfluid names #masc names #masculin name #name ideas #masculine names #name blog #name help #name hoard #name inspiration #name inspo #name list #name recs #name request #name searching #name stuff #name suggestions #neutral names #noun names #rare names

[crazydreamercycle]

A catalogue of names that are just straight up normal words

Female

Acacia

Amber

Amethyst

Amity

Anemone

Anise

April

Aria

Aspen

Aster

Aura

Aurora

Autumn

Avalon

Avril (April, French)

Azalea

Azure

Bee

Beryl

Blanche (White, French)

Blondie

Blossom

Brandy

Bunny

Burgundy

Cadence

Calanthe

Calla

Camellia

Candy

Caprice

Chalice

Charisma

Charity

Chastity

Cherish

Cherry

Clarity

Clematis

Clemency

Columbine

Comfort

Coral

Coriander

Crystal

Daffodil

Dahlia

Daisy

Dawn

Delight

Delta

Destiny

Diamond

Dot

Dove

Dream

Easter

Ebony

Eglantine

Emerald

Epiphany

Essence

Fae

Faith

Fancy

Fawn

Felicity

Fern

Flower

Gay

Genesis

Genie

Gill

Ginger

Glory

Grace

Harmony

Hazel

Heather

Heaven

Holly

Honey

Honour

Hope

Hyacinth

Iris

Ivy

Jacinth

Jasmine

Jonquil

Journey

Joy

July

June

Kay

Kitty

Lacy

Lark

Laurel

Lavender

Liberty

Lilac

Lily

Lotus

Love

Magnolia

Maple

Marigold

May

Meadow

Melody

Mercy

Merry

Minty

Miracle

Missy

Misty

Modesty

Monday

Myrtle

Nan

Nanny

Olive

Opal

Paisley

Pansy

Patience

Peace

Pearl

Pen

Penny

Peony

Petal

Petunia

Piety

Piper

Pleasance

Poppy

Porsche

Posy

Precious

Primrose

Princess

Prissy

Queen

Rainbow

Rose

Rosemary

Rosy

Royalty

Ruby

Rue

Sapphire

Scarlet

Scout

Serenity

Shell

Sherry

Sienna

Spirit

Spring

Star

Sue

Summer

Sunshine

Symphony

Tansy

Tawny

Teal

Temperance

Tempest

Tiara

Topaz

Treasure

Trinity

Unique

Unity

Velvet

Verity

Violet

Willow

Winter

Male

Ace

Archer

Art

August

Baker

Bishop

Blaze

Brand

Brock

Bud

Buddy

Buster

Case

Cash

Chance

Chip

Chuck

Clair (Light/clear, French)

Clay

Clement

Cliff

Colt

Constant

Coy

Crew

Curt

Dane

Deacon

Dean

Den

Drake

Duke

Dutch

Earl

Earnest

Fisher

Fletcher

Flint

Ford

Forest

Foster

Fox

Frank

Garland

Gene

Gore

Grant

Gray

Grey

Griffin

Gunner

Guy

Hale

Hall

Hardy

Heath

Herb

Jack

Junior

Kelvin

King

Kip

Lane

Legend

Leo

Major

Mark

Marshal

Mason

Mat

Merit

Messiah

Miles

Moss

Newt

Noble

Norm

Pace

Peers

Peregrine

Pierce

Piers

Placid

Porter

Prince

Prosper

Ray

Read

Red

Reed

Rich

Ridge

Rob

Rocky

Rod

Roman

Rusty

Satchel

Scott

Shaw

Shepherd

Sly

Smith

Sonny

Spike

Stan

Sterling

Stew

Stone

Tad

Talon

Tanner

Teddy

Tiger

Trace

Van

Walker

Ward

Webster

Will

Wilt

Wolf

Woody

Wright

Unisex

Alpha

Angel

Ash

Berry

Blessing

Briar

Brook

Carol

Cat

Cedar

Christmas

Cyan

Dell

Derby

Dusty

Flick

Fortune

Gale

Garnet

Happy

Harper

Haven

Haze

Honor

Hunter

Indigo

Jade

Jewel

Justice

Kit

Lake

Lucky

Max

Merle

Noel

Ocean

Page

Patsy

Phoenix

Praise

Prudence

Rain

Raven

Reign

River

Rowan

Royal

Sage

Sandy

September

Sequoia

Silver

Sky

Sparrow

Storm

Sunday

Sunny

Temple

Wisdom

#names

[sarahwilliams62]

Top 5 Moroccan Dishes You Must Try Before Visiting Morocco!

1. TAGINE

You'll observe that the Moroccans frequently ate tagine while you are in Morocco. It is a clay pot with a conical lid that is used for cooking various dishes slowly (beef, lamb, chicken, veggies, etc).

2. COUSCOUS (THE NATIONAL DISH OF MOROCCO)

Couscous, a Moroccan classic, is frequently consumed with stewed meat or vegetables. On Friday, the Muslim holy day, they traditionally make couscous for special occasions.

3. ZALOUK

Zaalouk is a common side dish that pairs well with crusty bread (sometimes written zaalouk). The spread is made with spices, garlic, tomatoes, olive oil, and eggplants.

4. FISH CHERMOULA

A combination of herbs and spices called chermoula is used for grilling or baking fish and seafood. Depending on the blend, you might taste saffron, coriander, onion, or chili peppers. It's also widely used as a dipping sauce, as you'll notice.

5. HARIRA

In essence, harira is a Ramadan meal that is eaten to break the fast at night and is often served as a Moroccan lentil soup or as an appetizer.

Wanna know more? To read the entire blog, Visit our website. Tailor-Make your Memorable Trip From Here if you want to enjoy Morocco and its cuisine privately!

#morocco #moroccan #food #travel #travelmorocco

[cuppakasha]

Another lil short story I wrote a while back that came from an odd fusion of prompts! I'd say this made me realize I liked to write and could be okay at it.

-------

The Iron Chef

From the tavern kitchen, Quillrook noticed a dozen nobles emerge from goldhorn-drawn carriages before seating themselves at the central fire pit. It was always amusing to see the posh and pompous step into the dingy Coppershiner and lowering themselves into rickety stools around the metal tabletop. They whispered in disdain of how anything tasteful could come from the commonwealth. They were waiting for some magical performance to floor them.

It was time to get to work.

Quillrook dragged out a leather sack from a high cupboard. He untucked his right arm from his black wool cloak as he pulled his iron hand from the bag. He fastened it with the worn leather straps over his elbow and pulled it down over what remained of his wrist until it was taut, once again part of him. Despite years of use, Quillrook instinctively wanted to flex into the fingers of the gauntlet, to feel the squeak of the metal fingers curl and unfurl. If only he wasn’t such a lackluster thief in his youth; he could feel the splintered kitchen counters with two hands instead of just one.

He double-checked his crate to make sure it had everything before he went out onto the floor: red cabbage, husked queen’s maize, several spotted eggs (intact), two small clay pots of lard and peppercorn sauce, a flagon of Coppershiner’s strongest gin (missing a few swigs), a tinderbox of matches, the tavern’s finest forks (still in need of a good polishing), and his pair of knives (sharpened). Most importantly, there were the cuts of cockatrice that Wyndell brought him that morning. Of course she complained that it took hours to track down, then insulted him as a milquetoast dandy for not doing it himself, but Wyndell’s outlander charms ceased to shock him after Quillrook’s first conversations with her last year. He ground and seasoned the tenderloin earlier, but the head Wyn brought him had been slow roasting all day- the jewel in the crown of tonight’s performance. 

Quillrook greased his greying hair back with his left hand before wiping it on his cloak, shouldering the crate and heading to the pit.

The aristocrats’ faces were clearly underwhelmed by an aging man dropping a crate onto the creaky floor. He set aside his matches, pots, flagon, and knives. Quillrook placed one into his iron palm and used his left to close the fingers around the handle. He lightly flipped another knife into his grip.

“Let’s begin,” Quillrook smiled as he cut a chunk of lard and slung it across the cast iron sheet. 

It melted, the drippings sizzling. Quillrook threw his knife above him, hearing small gasps as he caught it with ease. 

They hadn’t seen anything yet.

Juggling the ears of corn onto the metal sheet, he held them upright and quickly sliced the kernels from the interwoven cobs into a golden pile. Quillrook slid the sausage onto the iron, the smell of fennel and coriander filling the air. He broke up the chunks and mixed it with the corn by flinging them into the air with the flat of his blades. Taking the flagon, Quillrook swirled the gin over the hash. It spiraled down the mound onto the iron, a simmering trail. He pinched a match, and with a flick ignited the gin. 

A flash of fire.

The nobles flinched and laughed. Quillrook felt the heat of the bonfire against his face and hoped he didn’t singe his sideburns again. He smelled the sweetness of the maize roasting and the smoked spiciness of the spirit and fennel. While his audience was distracted, he stole a swig from the flagon.

The blaze faded out while Quillrook twirled his blade around his index finger and handled the cabbage. His left held it down, his right slicing. It was habit after years of fumbling knives and cuts. Thankfully, his iron hand was unaffected when he touched hot metal or sliced into it with a butcher knife. Once the cabbage was in ribbons, he piled it into a nest and flipped the hash before pulling out the eggs. Quillrook carefully bounced the eggs with the flat of his blade into the violet nest. The eggs were snug in the birds nest as he gave each a final toss, cracking them cleanly in two with the edge of his blade. They started to scramble in the cabbage.

He was excited; it was time for the finale.

The nobles whispered excitedly when Quillrook heaved something out of the crate covered in cheesecloth. He dropped it onto the cast iron with a thud, and with a wave he unveiled it: the cockatrice head, plucked and terrifying. He heard gasps around the table. They had not seen such an abomination before.

“Surely you have heard tales about the cockatrice?” Quillrook took the flagon and poured into the pried-open beak, “The hunters at the lodge warn that they become especially deadly if you take or kill their young…” he trailed off, seeing his audience lean forward as he poured some gin on a cold area of the cast iron and lit another match. He saw steam from the cockatrice’s gullet and ignited the puddle. Then, using his metal fingers Quillrook quickly dipped into the blue flame and brought it to the mouth of the bird..

A plume of fire erupted from the beak of the cockatrice, and Quillrook couldn’t help grinning. The nobles were in complete awe, and out of the corner of his eye he noticed other patrons turning around to watch the show. The Coppershiner regulars had seen a lot of his tricks already and were seldom surprised.

He sliced the egg and cabbage nest and pushed it towards the aristocrats along with the forks from the crate. The flame began to sputter out, so Quillrook took out the pot of pepper sauce and poured a third of it into the cockatrice, extinguishing the flame. The red-tinged mixture bubbled out of the beak, and the smell of pepper, cider vinegar and ginger wafted around the table. He emptied the rest of the pot onto the hash, dividing it equally among those at the table before he started carving the cockatrice head. 

He served some slices of meat and everyone began eating.

The show was over.

#writings #one of the first writings I was proud of 🥹 #must resist the urge to fix and rewrite things tho #also I think the name Quillrook came from my SWTOR account :p

[redol3nt]

smell memory logs

sadie:

lavender (lots) and floral essential oils

maybe rosemary thyme

sage

cocoa butter

mom likes smell gardenias

associated with house

mom makes soap

house smells of essential oils

associate with coming home from university/vacation

soap/house/home

amani

mom cooks night before eid

beef satay

beef smell

can smell the spice

uses cumin, coriander,

katrina

moms night cream

fresh but round/subtle

linen fresh

mom doesnt like too strong of smells

comfort

night time cream, never wears in day

dim lights

brushing teeth, changing to pajamas etc.

shiseido

stephanie

play doh

eating play doh pizza

preschool era

walking past the boys lockeroom

overwhelming axe body spray

amna

incense sticks

relates to muslim identity

every friday

makes house smell clean

incense has meaning to it

strong minty carbon smell

relaxing quality

relieve stress

light while praying

relationship with god

relate to mom and possibly grandparents (generational)

family scent

sharing, praying together

in mosque

prophet believed in goodness of scent

roasted garlic and pepper

add it to all meals

bought by accident

loved it though

entire family loves it now

buttery popcorn + chili

arian

smell of soil

earthy soil

rainy days in hometown

tehran

clay tennis court when it rains

saffron in cooking

moms cooking

comfort/home

[sublimedefendormusic]

Why is Indian Food So Amazing? Exploring the Culinary Wonders of India

Indian cuisine holds a special place in the hearts (and stomachs!) of food enthusiasts globally. From the rich aromas of spices to the intricate layers of flavors in each dish, Indian food offers a sensory experience like no other. So, what makes Indian cuisine so amazing? Let’s delve into the delightful reasons behind its culinary magic.

Diverse Flavors and Spices

One of the defining features of Indian cuisine is its rich tapestry of flavors and spices. From the warmth of cumin and coriander to the heat of chili peppers and the fragrance of cardamom and saffron, Indian spices create a symphony of tastes that dance on your palate with each bite.

Regional Diversity

India's vast geographical and cultural diversity is reflected in its food. Each region boasts unique ingredients, cooking techniques, and flavor profiles. Whether you're savoring the fiery curries of the South, the hearty bread-based dishes of the North, or the delicate flavors of coastal cuisines, Indian food offers a myriad of regional delights to explore.

Vegetarian Paradise

Vegetarians rejoice in India, where vegetarianism has a long and celebrated history. The array of vegetarian dishes, from aromatic lentil stews (dal) to flavorful vegetable curries and crispy snacks (like samosas and pakoras), showcases the creativity and versatility of plant-based cooking.

The Art of Spice Blending

Indian cuisine is renowned for its mastery of spice blending. The use of masalas (spice mixes) tailored to each dish results in complex, harmonious flavors. Whether it's the iconic garam masala or bespoke blends for specific recipes, Indian chefs excel in creating depth and balance through spices.

Tandoori and Grilling Techniques

The tandoor, a traditional clay oven, is a culinary powerhouse in Indian cooking. From smoky tandoori meats and seafood to fluffy naan bread and tandoori-roasted vegetables, the tandoor imparts a distinct flavor and texture that defines many Indian dishes.

Emphasis on Fresh Ingredients

Despite the complexity of flavors, Indian cuisine prioritizes fresh ingredients. Vibrant herbs, seasonal vegetables, and quality meats and seafood form the foundation of exceptional Indian meals. The use of fresh spices and ingredients elevates the taste and nutritional value of Indian dishes.

Cultural Heritage and Tradition

Indian food is not just about sustenance; it's a celebration of culture, heritage, and community. Many recipes have been passed down through generations, each carrying stories and traditions that add a special significance to the dining experience.

Balanced and Nutritious

When prepared mindfully, Indian food embodies principles of balance and nutrition. A typical Indian meal includes a variety of dishes—vegetables, lentils, grains, dairy (or alternatives), and spices—offering a well-rounded mix of nutrients, flavors, and textures.

Sweet Endings

No discussion of Indian cuisine is complete without mentioning its delectable desserts. From creamy rice pudding (kheer) to syrup-soaked sweets (like gulab jamun and jalebi) and aromatic cardamom-infused sweets (mithai), Indian desserts are a heavenly conclusion to any meal.

In essence, the allure of Indian cuisine lies in its ability to awaken the senses, tell stories of tradition and culture, and offer a tantalizing journey through flavors and textures. Whether you're a seasoned fan of Indian food or embarking on your culinary exploration, the wonders of Indian cuisine are sure to leave an indelible mark on your gastronomic adventures. Dive into a world of spices, flavors, and culinary traditions—it's a delicious journey you won't soon forget!