Aryan Cuisine

Kopi Luwak is the world’s most exclusive (and most expensive) coffee. The main factor of its high price is the uncommon method of production. It is produced from coffee beans which have been partially digested by the Indonesian palm civet and then excreted Origin The origin of kopi luwak is closely connected to the history of coffee production in Indonesia; Dutch colonialists established coffee plantations in Indonesia and imported beans from Yemen. In the 19th century, farmers in central Java started to brew and drink coffee from excreted beans collected at their plantations Civet species Civets are small carnivores. They belong to one of the most ancient families of Feliformia ("cat-like" animals): the Viverridae family. Whilst they are cat-like, civets are not cats. ​Like common palm civets, masked palm civets are popular pets in Indonesia and can be found in urban environments in greater numbers than before the civet pet trade became part of a popular wild pet subculture

Elephants eat and defecate Thai Arabica coffee cherries, which is a unique method used to make Black Ivory Coffee. The digestive enzymes in the stomachs of the elephants ferment the beans, destroying the proteins that can give coffee its bitter flavour. To make coffee, the beans are carefully cleaned, roasted, and ground after being removed from the excrement. This method imparts distinct flavour attributes. While some fans enjoy the flavour that results, others might find the treatment of animals unethical. Though unique, the production process raises ethical questions, and opinions on whether it is desirable or not are divided. Once dried to a certain percentage of moisture the cherries are then hulled and sorted by machine for density and by hand for physical defects and size. Only the largest sizes are chosen to ensure an even roast.  Next, the beans are roasted, packed in a one-way valve bag to ensure freshness and shipped out. To ensure freshness, Black Ivory Coffee roasts to

  Chikar cholay is an Urdu language word, the word chikar means ‘mud’ or mash, while choley or channe means chickpeas. This dish is also known as “Chikar Channe”. In Pakistan, it is common as breakfast, but desi people eat it with paratha (oily chapati), but many of these people eat it with Nan (made with sourdough). This dish is very rich in nutritional diets as well as healthy diets. It has many benefits for any sick people or also for whom which have many diseases like diarrhea etc. It is a traditional Punjabi dish. You can make it on your own instead of going to buy from the hotel. This dish is available at many restaurants either local or famous, many hotels, dhabas, etc. For making chikar choley at best quality and flavor, soak the chickpeas overnight and then boiled it at early in the morning because of this it takes much taste and aroma and much softer than before. Traditional Chikar Choley According to legend, when the Mughal Emperor Shahjahan was imprisoned by his son Aurangz

Haleem is traditionally slow cooked overnight, while two to three people are required to continuously stir it. True to the dishes’ cooking time, ‘Haleem’ in Arabic means ‘patient”. The lentils, rice and the meat and spices are cooked separately. Thereafter they are combined and pounded together to achieve a unique paste-like consistency. Lastly, it is garnished with nuts, berista (caramelized onion), herbs like coriander and mint, green chilies and lemon juice. The word Halim comes from the Arabic language meaning shredded meat. Halim is a very popular food in the Middle East, Central Asia, and the Pakistan/Indian subcontinent. There are many varieties of Halim based on different regions. Persian Haleem is different from the Haleems served in the Arabic countries, Same like in Lahori is different from Karachi or Kashmiri. About a thousand years ago, the Alawites used to cook Haleems only on sacred nights, and by morning they would hand out the food they had prepared to people. This ac

  Experienced and amateur bakers alike often confuse them due to their similar names and appearances. This article explains the differences between baking soda and baking powder and how interchanging one for the other may affect your baked goods. Baking soda and baking powder are both odorless white powders that work their magic in our cakes. Though they’re both white powders, the two are certainly not interchangeable. Let’s talk about the facts behind these baking essentials. Baking soda is also known as sodium bicarbonate. When sodium bicarbonate meets with heat, carbon dioxide gas is formed. It’s this gas that gives rise to our favorite cakes, cookies and biscuits. There is one drawback to the production of this gas. When heated, sodium bicarbonate also produces sodium carbonate, which doesn’t taste very good. If you’ve ever eaten any metallic tasting cakes or biscuits, you know what I’m talking about. Thankfully, the metallic taste of sodium carbonate can be neutralized by acid. Le