不起眼的印度米粥“坎吉”登上全球餐桌
Published
坎吉是一种来自印度的传统发酵米粥，如今正走出家庭厨房和地方饮食传统的范围。其他国家的厨师和餐厅开始将这道菜加入菜单，显示出人们对简单、传统印度食物的兴趣日益增长。
坎吉的做法是将大米在水中发酵，通常会加入香料、盐，有时还会加入蔬菜。在印度许多地区，人们已经food食用坎吉几代人了，尤其是在炎热的夏季，因为它被认为具有清凉降温的功效，且易于消化。家庭常常用日常食材在家自制，通常作为清淡的正餐或清爽的饮品享用。
坎吉进入国际餐厅，反映出全世界对发酵食品和传统饮食的广泛兴趣。食品专家表示，这种日益增长的关注有助于让更多人了解印度烹饪，而不仅限于咖喱和比ryani等广为人知的菜肴。对许多印度人来说，这一消息也提醒人们，该国一些最古老的饮食传统至今仍然深受喜爱。
Sources: The New Indian Express
More India news
- Cheaper Batteries Make Solar and Wind the Lowest-Cost Power Source in India, Says BNEF
- Why Money Flowing Out of India Is Drawing Attention
- Qualcomm Layoffs: What Severance Will Former Employees in India Receive?
- Suriya's Cop Comedy 'Scene' Earns Rs 111 Crore in Five Days at the Box Office
- Ajay Devgn's Drishyam 3: The Conclusion Passes Rs 588 Crore Worldwide After 40 Days
- Ramayana: Part 1 Continues Strong Box Office Run with Rs 440 Crore Collection
- Government Uses Online Marketplace to Buy Farm and Allied Sector Goods
- World Bank Estimates Extreme Poverty in India at 2.6 Per Cent, Sparking Debate