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Pushpesh Pant When boys are busy playing with bows and arrows, slingshots and toy guns, girls are routinely gifted with dolls and miniature kitchen sets to encourage them to excel in their stereotyped roles. Even in myths and legends, it is the women who are expected to feed the family and unexpected guests, while the menfolk are away on epic adventures. According to a story in the ‘Mahabharata’, Draupadi somehow managed to cope with this challenge thanks to a magical akshaypatra blessed by Lord Krishna. However, the reputation for glamorous cooking seems to have been the preserve of princes like Bhima and Raja Nala. ....
Bengali Palong Shaak Bhaja: Low-Carb, Vegan and Nutritious Spinach Recipe That You Must Try Bengali Palong Shaak Bhaja: Low-Carb, Vegan and Nutritious Spinach Recipe That You Must Try One of the very first food references from Bengal is a short verse from Prakritapaingala, compiled by anonymous authors in the 13th century. Read Time: 5 min In most Bengali restaurants, stir-fried greens would form a part of the thali served to eaters. To a Bengali table, greens are essential. They are often stir-fried till they are just about cooked but still slightly crunchy. Rarely would you find paeans written about soggy, overcooked stews with greens in them. They are, rather, a great way to start a meal, a small interlude before the mains come in. While consumption, most Bengali eaters follow a certain pattern - the introductory items before the dal is consumed with the barest minimum of rice, then comes the lentils, which is consumed with a little more, and finally, the an ....
Drinka Cuppa The Teas Perhaps the greatest Indian manoeuvre against China is the cha manoeuvre. Tea, after all, is a Chinese herb and tea drinking was a Chinese practice. Englishman Samuel Pepys writes in his famous diary in 1661, “I sent for a cup of tea (a Chinese drink), of which I had never drank before.” The Indian offering came much later. In The Indian Tea Gazette of 1881, one Samuel Baildon writes how in 1839 samples of the first tea manufactured in Assam were sent to the East India Company in London, which in turn forwarded a portion to the Society of Arts. The society submitted a report that read thus: “Indian tea possessed all the richness, strength and flavour of the very finest kind imported from China.” The British did their bit to popularise and anglicise Indian tea and not for charity but the ....