92 Sentences With "sweet dish" | Random Sentence Generator

Dessert was leche nevada, a classic Chilean sweet dish similar to a French floating island.

"Dessert doesn't have to be the only sweet dish at your Thanksgiving table this year," Kardashian says.

No. But you didn't need that sweet dish rack or those amazingly convenient shelf organizers, did you?

Rabri is a sweet dish made from boiling sweetened milk and collecting the layers of cream to create a thick, rich mass.

He adds a generous sprinkle of lemon zest... Then tops the simple, lightly sweet dish with more anise hyssop leaves and edible flowers.

"I wanted to make both a savory dish and a sweet dish from the cookbook she wrote while living at her cottage," Pansino says.

That is just the sort of thing — meat in a sweet dish, sugar in an entree — that often does; we don't eat much medieval food today.

Its menu includes Lancashire lamb hotpot and traditional British sweet dish jam roly-poly, which could be subject to import tariffs or higher transport costs after Britain leaves the bloc.

The menu is built around two quintessential Syrian street foods: freshly baked manaeesh flatbread topped with a variety of ingredients, from sujuk (spiced ground beef) to crumbled halloumi cheese with braised, lemony spinach; and knafeh, a warm sweet dish of gooey cheese and phyllo strands, scented with rose water and soaked in syrup.

At the traditional affairs event, after the music, the crowd gathered for traditional food, including a sweet dish known as modhu baator or "honey rice" usually eaten during the hottest time of the year to cool down and luri feera, rice-flour flatbreads made during festivals to be eaten with beef or goat curry.

Shrikhand is an Indian sweet dish made of strained dahi (yogurt).

Pongal is a sweet dish traditionally made on Pongal, the Tamil harvest festival.

Chhena kheeri () is a sweet dish originally from coastal Odisha in eastern India.

Thennai kozhukkattai is a sweet dish popular in southern Tamil Nadu and Kerala in India.

Palathalikalu is an Indian sweet dish made during Ganesh Chaturdi in the Delta region of Andhra Pradesh, India.

In winters, the dessert can be a hot sweet dish and in summers, it is usually something cold.

Mohanthal Mohanthal () is a traditional Gujarati sweet dish made up from besan, ghee, sugar and nuts. It is made in Rajasthan too.

One of the most popular desserts is kierchekh, a sweet dish made with cream, berries, and sugar, to which milk can also be added.

Fatuha is known for its unique dishes, including Tikri, a sweet dish, and Pantua and Mirjai, a sweet prepared from maida, sugar and vegetable oil.

In Karnataka, upma is also served with another common sweet dish of Karnataka, kesari bhath (ಕೇಸರಿ ಬಾತ್), with a scoop of each on one plate, in a presentation commonly called "chow chow bath".

Though it is a sweet dish, in Andhra Pradesh, Karnataka, and Tamil Nadu, it is prepared not only as a dessert but also for normal breakfasts. It is also served with uppittu or khara bath, and a serving of both dishes on one plate is popularly called "chow chow bath". In North India, it is served as a sweet dish called sheera or suji halwa. It is much simpler with little or no ghee, no color or saffron in contrast to the actual traditional recipe of Karnataka.

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.

Dry canjica kernels Canjica is a white variety of corn, very typical of Brazilian cuisine. It is mostly used in a special kind of sweet popcorn, and also in a sweet dish also named "canjica", a popular Festa Junina dish.

Chhena jalebi or Chhena jilapi is a sweet dish originally from coastal Odisha in eastern India, a state known for desserts made of chhena. Its popularity has spread beyond coastal Odisha, West Bengal and other Eastern regions of the Indian subcontinent.

Dé-si is a sweet dish in Tibetan cuisine made with rice that is cooked in unsalted butter and mixed with raisins, droma (a tuber found in Tibet), dates and nuts. This dish is usually served only on Losar (Tibetan new year).

Beef dishes and chicken xacuti are cooked for major occasions amongst the Catholics. Sannas are relished. A rich egg-based, multi-layered sweet dish known as bebinca is a favourite at Christmas. Rissóis de camarão, beef croquettes, fried mussels and semolina prawns are favourite starters.

Alavi Bohras cook a special sweet dish "Lachko""Lachko" is a traditional sweet dish of Alavi Bohra community which is made by all, only once in a year. People of the community make it on New Year's Eve and have it with all family members after offering Namaaz of Magrib-Ishaa, and also in the Breakfast on New Year Day. on the first night and first day of a New Year and it is kept in a big platter-Thaal adorned with many types of dishes and fruits. On the tenth day of Moharram i.e. ‘Aashuraa a dish called "Khichdo""Khichdo" is prepared from different cereals and mutton.

Kesari Bhath is a sweet dish made of semolina, sugar, ghee. Its origins are attributed to Kannada cuisine. It has the consistency of a grainy soft halwa. Semolina is roasted and boiled with very little water when it loses its water content sugar and ghee are added .

Cape Malay yellow rice, a sweet dish made with raisins, cinnammon and sugar, also has its origins in Cape Malay cookery, often being referred to as Cape Malay yellow rice. Other Cape Malay dishes, includes biryani, boeber, chutney, falooda, frikkadel, koesister, roti, sambals, samoosa and tomato bredie.

Besan laddu decorated with silver foil and almond chips. Besan laddu is a popular Indian sweet dish made of besan (chickpea flour or gram flour), sugar, and ghee. Besan is roasted in ghee till golden brown appearance with a nutty fragrance. Then sugar is added to it.

Many classic dishes rely upon otherwise unpalatable stale bread. Examples include bread sauce, bread dumplings, and flummadiddle, an early American savoury pudding. There are also many types of bread soups such as wodzionka (in Silesian cuisine) and ribollita (in Italian cuisine). A sweet dish is bread pudding.

Pickles typical of Jammu are made of Kasrod, Girgle, Mango with Saunf, Zimikand, Tyaoo, Seyoo, and Potatoes. Auriya is a dish made with Potatoes. During weddings it is typical to make Kayoor (another cuisine served with sweet curd), Sund (sweet dish made of dry-fruits) and Sewian(buur).

Khabees ( sometimes pronounce as Khabeesa) is a traditional sweet dish from Arab States of the Persian Gulf, and common in Qatar, Bahrain, Kuwait, Saudi Arabia and the United Arab Emirates. It is made of flour and oil and is commonly served as a traditional dish for breakfast, especially during Eid days.

Chakuli pitha can be eaten with Santula or Dalma. Pitha and is the main sweet dish at every festival they celebrate. There are different types of pitha made out of rice, namely Aarisa pitha, Manda Pitha, Kakara Pitha, Enduri Pitha, Chakuli Pitha, Poda Pitha, Chitau Pitha, Tala Pitha and much more.

"Norfold Dried Biffins", The Foods of England Project Baked apple sauce is made by baking rather than boiling.Eliza Acton, Modern Cookery, for Private Families, 1860, p. 124 A baked apple wrapped in a pastry crust is an apple dumpling. German bratapfel are a typical sweet dish served during Christmas season in Germany.

For added flavor, use khoya in the pinnis. Pinni is a joint sweet dish in North India and the Punjab region, also called pindi. Pinnis do not go bad for a lengthy time and do not require to be chilled. Pinnis are covered with crushed cardamom and preferably served warm with tea or warm dairy.

Rasabali (, IAST: rasābaḷi) is a sweet dish from Odisha, India. Rasabali is offered to Baladevjew, and originated in the Baladevjew Temple of Kendrapara. It is one of the Chapana bhoga of Jagannath temple. It consists of deep fried flattened reddish brown patties of chhena (farmer cheese) that are soaked in thickened, sweetened milk (rabri).

A sweet dish named akho, made from rice and sugar is offered during morning prayers. For forty days, they worship it, offering prasad and sing aarti to Bahrana Sahib. On the 41st day Baharana Sahib is taken to a nearby river or lake and immersed among singing and dancing of devotional songs, marking the festival's end.

It is also made with curry powder leaving it with a slight "tang". It is often served with sambal, a hint of its origins from the Malay Archipelago. South African yellow rice, a sweet dish made with raisins, cinnammon and sugar, also has its origins in Cape Malay cookery, often being referred to as Cape Malay yellow rice.

A festive Gujarati thali often contain over a dozen items. Dietary rules restrict the permissible combination of dishes. For example, if kadhi is to be served, then a lentil preparation such as chutti dal, vaal, or mug ni dal will also be included. The sweet dish accompanying kadhi will likely be milk or yogurt–based, like doodhpak or shrikhand.

The worship methods are non-vedic. Rituals such as Thee-chatti (also called as Agni- chatti), Ayiram Kan Panai, Mulaippari are performed during the festival. People offer Mavillaku a sweet dish made with rice and jaggery. In the month of Aadi (mid July to mid August), Every Friday "Koozh" has been offered to the goddess and later distributed to the people.

Syllabub is a sweet dish from Cornish cuisine, made by curdling sweet cream or milk with an acid like wine or cider. It was popular from the 16th to 19th centuries. Early recipes for syllabub are for a drink of cider with milk. By the 17th century it had evolved into a type of dessert made with sweet white wine.

The director Tahira Kashyap Khurrana revealed that the film was inspired by the routine of her mother-in-law, Poonam Khurana. Pinni is a short film that revolves around an Indian housewife, who is great at making pinni (Indian sweet dish). The film was shot over three days in Mumbai and premiered at the Zindagi inShort premier on Flipkart Video.

Khira sagara () is an Odia sweet dish that literally translates to ocean of milk in the Odia language. The sweet has depiction in the Hindu mythological scripture about Lakshmi serving Vishnu and Madhusudana with it. Khira sagara consists of marble-sized balls of chhena cheese soaked in sweetened, condensed milk. Saffron and cardamoms are the typical seasonings that are added to this dish.

The festival's most significant practice is the preparation of the traditional "pongal" dish. It utilizes freshly harvested rice, and is prepared by boiling it in milk and raw cane sugar (jaggery). Sometimes additional ingredients are added to the sweet dish, such as: cardamom, raisins, Green gram (split), and cashew nuts. Other ingredients include coconut and ghee (clarified butter from cow milk).

The history of Porabari chamcham, an oval-shaped brownish variety of chomchom from Porabari in Tangail District of modern-day Bangladesh, dates back to mid-19th century. The modern version of this dish was made by Matilal Gore, based on a sweet dish prepared by his grandfather Raja Ramgore, who was a native of Ballia district in Uttar Pradesh, India.

Kalu dodol (, Tamil: தொடோல்) is a sweet dish, a type of dodol that is popular in Sri Lanka. The dark and sticky dish consists mainly of kithul jaggery (from the sap of the toddy palm), rice flour and coconut milk. Kalu dodol is a very difficult and time-consuming dish to prepare. The Hambanthota area is famous for the production of this dish.

Bint al-sahn (),Yemen Chronicle: An Anthropology of War and Mediation - Steven C. Caton. p. 46.From the Land of Sheba: Yemení Folk Tales. p. 26. also known as sabayah, is a Yemeni sweet dish made from a dough, which is prepared by mixing white flour, eggs,Yemen - Anna Hestler, Jo-Ann Spilling. p. 129. yeast and clarified butter, known as samn (سمن).

The sweet dish petha, which is a symbol of Mughal legacy. Post India's independence, Agra has been a part of Uttar Pradesh and has gradually developed into an industrial city, with a significant contribution to Uttar Pradesh's economy. The city is now a popular tourist destination and hosts tourists from across the world. The Taj Mahal and Agra Fort received UNESCO World Heritage Sites status in 1983.

Dátiles rellenos are stuffed dates in Spanish cuisine. They can be made with different fillings and are often served as a sweet dish to accompany tea or coffee. Dátiles rellenos de almendras is made by filling dates with marzipan that has been colored and flavored with a little liquor. The filling can be made with ground almonds, sugar, and flavorings like rose water and almond essence.

However, a yogurt-based raita would not be served with such a meal. Festive meals based on dal will typically have a wheat-based sweet dish like lapsi or ladoo as the sweet accompaniment. Many Gujarati families make and consume moong dal in their diet on Wednesdays. There are established combinations of spices that some believe to facilitate digestion, that are eaten with different foods.

Some of the snacks that are prevalent here are chakkuli, khara mandakki (spicy puffed rice), churmuri and kodubale (a doughnut shaped spicy snack made of fried semolina). In the last few years, chaat, pizzas and items belonging to Indian Chinese cuisine have become popular mostly with the younger generation. Mysore has also lent its name to the sweet-dish Mysore Pak and the Mysore Masala Dosa.

Mellor was born in Ecclesall, Sheffield, where his father was a toolmaker for the Sheffield Twist Drill Company. From the age of eleven, Mellor attended the Junior Art Department of Sheffield College of Art, receiving an intensive training in craft skills. He made his first piece of metalwork – a sweet dish – at this early age. He studied at the Royal College of Art in London from 1950.

Arabi Tahari is a new type of dish which is gaining popularity due to Middle Eastern influences. It is a cross between the Mudgali tahari and the Arabic kabsa but not as spicy. Gud ki Roti is a sweet dish is made by adding jaggery powder during the kneading of the flat bread and then cooking over a flame. Its sometimes served mashed up with bananas and milk.

'poor' S3 When French toast is served as a sweet dish, milk, sugar, vanilla or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally fried with a pinch of salt or pepper, and then it can be served with a sauce such as ketchup or mayonnaise.

Churma Prasadi, a sweet dish made up of wheat flour, butter and sugar is provided to the devotees of by the Pujari and his family members as the prasad. The prasad is first offered to Hanumanji for bhog and is then distributed to the devotees. Three famous fairs are held every year in Punrasar. They take place on Chaitra Sudhi Purnima, Asoj Sudhi Purnima and the month of Bhadrapad each.

Maa Basanti Durga Puja in Basupur is one of the famous festivals in the region over 80 years. Maa Kali Puja in Olaver is one of the famous festivals in the region. The Oriya sweet dish, Rasabali, originated from Kendrapara. Kendrapara is also known as Tulasi Ksherta (as Tulasi, different from basil tulsi is the wife of Lord Balabhadra) and Gupta Kshetra (Lord Balabhadra wish to stay here secretly).

A feast (Vietnamese: cỗ, tiệc) is a significant event for families or villages, usually up to 12 people for each table. A feast is prepared for weddings, funerals, and festivals, including the longevity wishing ceremony. In a feast, ordinary foods are not served, but boiled rice is still used. A Vietnamese feast has two courses: the main course (món mặn – salty dish) and dessert (món ngọt – sweet dish).

Dhami was born in 1905 at Patan, Baroda State, British India (now in Patan district, Gujarat, India). He studied till 6th standard at Hunterman Training College at Chotila, Gujarat. In his childhood, he wanted to renounce and become a Jain monk but when he was could not become a monk, he renounced Doodhpak, a sweet dish. In 1928, he received a degree of Ayurved Bhushan from Ujamashi Pitambardas Ayurvedic College, Patan.

Lyangcha or Langcha () or Lemcha is an Indian sweet dish prepared in West Bengal Jharkhand, Odisha, Assam, Tripura and in the eastern regions of the Indian subcontinent. It is made from flour and milk powder by frying it and dipping it into sugar syrup for a long time. The origin of the sweet is in Bardhaman, West Bengal, India. The Government of West Bengal has begun the process of registering Geographical indication (GI) for Lyangcha.

When the Jain monk Vijay Ratnaprabhasuriji Maharaj learned about this practice, he felt deep sympathy for the animals sacrificed. Using his influence on the minister and king, he convinced them to ban this practice. A temple in Katraj (Pune) is dedicated to Sachchiya Mata (Osiya Mata), close to the Swetamber Jain temple of Katraj. In her temple, Sachiya Mata-Ji is worshipped with lapsi (an Indian sweet dish), saffron, sandalwood, and incense.

It is served as a dessert on special occasions such as a festival or a wedding. Semolina based pheni laadu and badam milk, karnataka sweet dish It's prepared by rolling out kneaded dough made of maida into layered circular shapes and then deep frying in ghee or refined oil. The outcome resembles a semi golden brown fluffy poori, which is then sprinkled liberally with powdered sugar and optionally grated almonds and cashew.

' (), ' () or ' () is a Brazilian sweet dish, associated with winter festivals, which in Brazil is in June (Festa Junina). The dish is a porridge made with white de-germed whole maize kernels (), cooked with milk, sugar and cinnamon until tender. Coconut and coconut milk as well as some cloves are also added, mainly in the northern variety of this recipe (Northeastern variety). Other ingredients may be added, such as peanuts and sweetened condensed milk.

Maa Kali Puja in Olaver is one of the famous festivals in the region. The Odia sweet dish, Rasabali, originated from Kendrapara. The car of Lord Baladevjew, also called as 'Bramha Taaladhwaja' is one of the biggest cars of its type in the world. Kendrapara is also known as Tulasi Ksherta (as Tulasi, different from basil tulsi is the wife of Lord Balabhadra) and Gupta Kshetra (Lord Balabhadra wish to stay here secretly).

Gauri's procession commencing from the Zanani-Deodhi of the City Palace Crowd watching the procession on Gangaur festival, 2011 The Gangaur of Jaipur is famous in all over the world. In Jaipur, a sweet dish called a ghewar is characteristic of the Gangaur festival. People buy ghewar to eat and distribute it among their friends and relatives. A procession, with the image of Gauri, commences from the Zanani-Deodhi of the City Palace.

Vermicelli, called she'reya (شعريه) in Arabic, is used in one of the most common ways of cooking rice in Egypt. The vermicelli is browned by frying with oil or butter, then rice and water are added. In Somalia, it is used in a sweet dish called cadriyad, originating from the Yemeni ^aTriyah (عطرية). The vermicelli is browned by frying with butter, then water, sugar and cardamom are added until it has softened slightly.

Chhena gaja (, chēnāgajā) is a sweet dish from Odisha, India. Unlike some other popular chhena-based Odia desserts, such as rasagola, which have spread throughout India, the chhena gaja remains largely popular within the state itself. Although the ingredients of chhena gaja are essentially the same as that of rasagolla and chhena poda, the dishes are very different in taste. One of the best places to savor chhena gajas is Pahala, near Bhubaneswar.

There is a lot of doubt surrounding the origins of the name charlotte. Despite the fact that charlottes are served across Europe, one etymology suggests it is a corruption of the Old English word charlyt meaning "a dish of custard". In another, meat dishes that were known as charlets were popular in the 15th century. Other historians say that this sweet dish took its name from Queen Charlotte (1744–1818), wife of George III of the United Kingdom.

Bohras usually cover their heads during the meal. The tradition of hand-washing before and after the meal is also followed and where one is a host to guests the common etiquette is for the host to clean their guests' hands using a metal chilamchi lota (basin and jug). At community feasts, Bohras first eat (sweet dish), followed by (savoury dish), and then the main meal. As at the beginning, Bohras end the meal with a pinch of salt.

In the central Andes region, humitas are prepared with fresh corn combined with lard and salt and queso fresco for a savory dish or with fresh corn with lard, sugar, cinnamon and raisins for a sweet dish. Savory humitas may also be prepared with anise.These are typically very rare in other parts of South America. These humitas are prepared with corn wrapped in corn husks and can be cooked in boiling water, placed in a pachamanca oven, or steamed.

Mathura peda is a North Indian sweet dish that originated from Mathura in India. In North India sweets prepared from mawa (khoya) are very popular and the peda is also a mawa sweet variety. Mathura peda is so famous in India that the term is often used in aphorism like Mathura ka peda au Chhattisgarh ka kheda means "(famous are) the peda sweet of Mathura and hemlet in Chhattisgarh." Mathura acts as a brand name for peda sweet.

Nayagarh is known for the popular sweet dish Chhena poda, which means 'burnt cheese' in Oriya. The best quality chhena poda is now available in Itamati and Machhipada (native places of Nayagarh). Pithas are enjoyed on traditional holidays, while savory pithas are more common at other times of the year. Natives of Nayagarh and in other regions like Daspalla, Madhyakhanda and Gholahandi prepare Manda pitha, Chakuli pitha, Poda pitha, Arisha Pitha, Kakra Pitha on different Hindu Festival.

It also serves as a filling in Japanese sweets such as anpan, dorayaki, imagawayaki, manjū, monaka, anmitsu, taiyaki, and daifuku. A more liquid version, using adzuki beans boiled with sugar and a pinch of salt, produces a sweet dish called hong dou tang. Adzuki beans are commonly eaten sprouted or boiled in a hot, tea-like drink. Some East Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns, or biscuits.

Marzipan is a confection consisting primarily of sugar and cashew or almond meal. Doce is a sweet made using chickpeas and coconut. Bebinca, a rich egg-based multi-layered sweet dish, is what Goa is famous for and the subtle flavoured rose cookies are a hot favourite, but it is the Rich Plum Cake, which takes the better part of a week to make, that is the most famous. Candied fruit, plums, currants, and raisins are dexterously cut and soaked in rum.

Matka kulfi, flavoured frozen sweet dish made from milk. Kulfi is traditional South Asian ice-cream. It is made using flavored milk that is first condensed and caramelized by slow cooking along with a small quantity of rice or seasonal grain flour; once condensed, dry nut pastes and aromatic spices are added and the mix frozen in small earthen or metal cans. This creates a dense form of frozen dessert; it is typically served between −10 to −15 °C when it is easier to spoon and eat.

He went on to state that the French considered hors-d'oeuvres to be superfluous to a well cooked meal. Service à la française continued in Europe until the early 19th century. After the 19th century the entremet would become almost exclusively a sweet dish or dessert with the British custom of the "savoury" being the only remaining tradition of the savoury entremet. The style of formal dining changed drastically in the 19th century, becoming successive courses served one after the other over a period of time.

It is believed by the devotees that the Goddess has enormous powers over curing illnesses and hence, it is a ritual to buy small metallic replicas, made with silver or steel, of various body parts that need to be cured, and these are deposited in the donation box. Devotees also offer mavilakku, (Tamil – மாவிளக்கு) a sweet dish made of jaggery, rice flour and ghee. Offerings of raw salt is also made to the Goddess by the rural devotees. The temple attracts thousands of devotees on Sundays, Tuesdays and Fridays, the holy days for Mariamman.

Typical dishes include rice, dal, vegetables, roti, papad, dahi (yogurt), small amounts of chutney or pickle, and a sweet dish to top it off."Decording Indian Cuisine", in Spicy Thali blog, 26 June 2011. (Entry. Retrieved 3 June 2012) Rice or roti is the usual main dish that occupies the central portion of the thali, while side dishes like vegetable curries and other aforementioned delicacies are lined circularly along the round thali. Depending on the restaurant or the region, the thali consists of delicacies native to that region.

Today, a priest performs a few rites uttering some religious incantations and sprinkles holy water over the animal (usually a sheep or goat) and then lets it go free. Other food offering made by devotees is a sweet dish called Kadah (pudding), after their wishes placed before the deity are fulfilled. Another special feature seen in the temple precincts is the presence of a large group of Rhesus monkeys, the largest such group in Jammu and Kashmir State. The monkeys are fed by devotees with sweets, gram etc.

During Sankranti, Ariselu, an authentic Andhra Pradesh dish, is prepared, and in Tamil Nadu, ellurundai (sesame balls), Adhirasam and pori vilangu urundai (puffed rice balls) are prepared as offering to a god called Prasadam during puja and festivals such as Diwali, Tamil New Year and Janmashtami. A sweet liquid called "Paanakam", made of water, jaggery and peppercorns is prepared as the favorite offering to Lord Rama during Rama Navami festival. In Kerala, it is considered auspicious and is widely used in cooking. It is a vital ingredient in many varieties of payasam, a sweet dish.

Shaktism tradition practices animal sacrifice to revere Goddesses such as Kali in many parts of India but particularly in the eastern states of India and Nepal. This is either an actual animal, or a vegetable or sweet dish substitute considered equivalent to the animal. In many cases, Shaktism devotees consider animal sacrifice distasteful, and practice alternate means of expressing devotion while respecting the views of others in their tradition. In Nepal, West Bengal, Odisha and Assam, animal sacrifices are performed at Shakti temples, particularly to mark the legend of Goddess Durga slaying the buffalo demon.

To mark the festival, the pongal sweet dish is prepared, first offered to the gods and goddesses (goddess Pongal), followed sometimes with an offering to cows, and then shared by the family. Festive celebrations include decorating cows and their horns, ritual bathing and processions. It is traditionally an occasion for decorating rice-powder based kolam artworks, offering prayers in the home, temples, getting together with family and friends, and exchanging gifts to renew social bonds of solidarity. Pongal is one of the most important festivals celebrated by Tamil people in Tamil Nadu and Puducherry in India.

The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 4th or 5th century, where it is described as simply aliter dulcia ("another sweet dish").Joseph Dommers Vehling, trans., Apicius: Cookery and Dining in Imperial Rome, Book VII, chapter 13, recipe 296 full text at Gutenberg The recipe says to "Break [slice] fine white bread, crust removed, into rather large pieces which soak in milk [and beaten eggs] fry in oil, cover with honey and serve". A 14th-century German recipe uses the name Arme Ritter ("poor knights"), a name also used in English and the Nordic languages.

The modern lángos, despite its name, is not prepared near an open flame but rather by deep-fat frying, and among Hungarian foods it is instead the pogácsa which preserves the connection, both etymological and culinary, to the ancient panis focacius. Lalanga was present both in the Byzantine and Ottoman cuisines; whilst in the former it was only eaten as a sweet, in Ottoman Turkey it was eaten both as a sweet dish with honey or as a savoury, with cheese. Lalanga continues to exist in the Turkish cuisine, as well as in the Greek Cuisine (mostly in Peloponnese) as Lalagia (In Greek Λαλάγγια).

Firni Sweets include firni or phirni (a sweet dish made of milk, rice flour, and sugar and chilled in earthenware bowls), gulab jamun and burfi. The desserts include fresh hot jalebi with vanilla ice cream, rasmalai and kesari kheer. Patiala lassi The saffron-mixed buttermilk (lassi) of Amritsar; milk boiled with almonds, pistachio, and dry-dates in winter; and the same mix boiled into a thick liquid and then solidified in a banana-shaped mould in the form of a kulfi are desserts. Panjiri, whole wheat flour fried in sugar and ghee, heavily laced with dry-fruits and herbal gums is in eaten in the winters to ward off cold.

Dropped dumplings simmering for chicken and dumplings, an American comfort food American dumplings may be of the filled pastry type (which are usually baked), or they may be little pieces of dough added to a savoury or sweet dish, in which case they are usually boiled. Baked sweet dumplings are a popular dessert in American cuisine. They are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. While baking, the dumplings may be surrounded by, and even basted in, a sweet sauce, typically containing brown sugar, butter, and cinnamon or other spices.

Thiruvathira puzhukkuThiruvathira Ettangadi The fast essentially involves abstaining from rice-based food. The typical meal includes cooked broken wheat and Thiruvathira puzhukku, a delightful mix of tuber vegetables: colocasia (chembu), yam (chena), Chinese potato (koorka), sweet potato (madhurakizhangu) with long beans (vanpayar) and raw plantain fruit (ethakaya), cooked with a thick paste of freshly ground coconut. The dessert is koova payasam, a sweet dish made of arrow root powder, jaggery and coconut milk. Thiruvathirakali is a dance form performed by women on the day of Thiruvathira to the accompaniment of Thiruvathira paattu, folk songs telling tales of lovesick Parvati, her longing and penance for Lord Shiva's affection and Shiva's might and power.

Ukrainian Nalysnyky Blini, or as they are known in Ukrainian, mlyntsi, are a highly popular dish around Ukraine, the simplicity of making the thin pancakes as well as the basic ingredients yet highly favourable taste have led to the popularity of the dish. Mlyntsi have been eaten in Ukraine since pre-Christian times. Mlyntsi tend to be served in Ukraine with sour cream (Ukrainian: smetana) as well as with caviar; they can also be served as a sweet dish by serving them alongside a fruit preserve or a sweet cream. The thin pancakes can also be stuffed with cottage cheese, chopped boiled eggs, mixed green onions, stewed cabbage, minced meat, mashed beans, mushrooms, fruit and berries and raisins.

His yearning for a spiritual awakening at this point can be gauged by the fact that he started to dispose all his money to the poor and the remaining he just threw. He liked a particular sweet dish, so he bought it, kept it in front of Lord Ram's idol and then mixed cow dung in it and ate it. Now he could not even think about the dish he once liked so much. On the day of departure to Sajjangad, Which also coincided with Vijayadashmi, he suddenly felt that he was going there to find out the creator of the universe who had control over the living, nonliving things and also time and space.

Fatoot samneh drizzled with honey Fatoot samneh consists of pita bread or some other flatbread such as , , or , that was often leftover from another use or stale, and has been torn or cut into pieces and fried until crisp in a large amount of samneh (clarified butter), although butter or chicken schmaltz are also sometimes used. The mixture is combined with beaten/scrambled eggs, and cooked together in a manner similar to matzah brei or migas. Once the dish is finished is traditionally topped with honey as a sweet dish, although savory versions also exist and some top it with , tehina, chili oil, , resek avganiyot (grated tomatoes), among other toppings. Fatoot samneh has been compared by some to various dishes such as French toast, , and , among others.

Tipu Sultan and Hyder Ali also contributed significantly to the cultural and economic growth of the city and the state by planting mulberry trees introducing silk in the region and fighting 4 Anglo-Mysore wars against the British. The cultural ambience and achievements of Mysore earned it the sobriquet Cultural Capital of Karnataka. Mysore is noted for its heritage structures and palaces, including the Mysore Palace, and for the festivities that take place during the Dasara festival when the city receives many tourists from around the world. It lends its name to various art forms and culture, such as Mysore Dasara, Mysore painting; the sweet dish Mysore Pak, Mysore Masala Dosa; brands such as Mysore Sandal Soap, Mysore Ink; and styles and cosmetics such as Mysore Peta (a traditional silk turban) and the Mysore silk saris.