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  • Dal-Baati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish.[2] It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.
    INDIA-food-Mirjam-Letsch-00216.jpg
  • Dal-Baati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish.[2] It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.
    INDIA-food-Mirjam-Letsch-00215.jpg
  • Dal-Baati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish.[2] It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.
    INDIA-food-Mirjam-Letsch-00218.jpg
  • Dal-Baati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish.[2] It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.
    INDIA-food-Mirjam-Letsch-00217.jpg
  • The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of dishes. The spice content is quite high in comparison to other Indian cuisines. Rajasthanis use ghee for cooking most of the dishes.
    _DSC2600-Edit.jpg
  • The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of dishes. The spice content is quite high in comparison to other Indian cuisines. Rajasthanis use ghee for cooking most of the dishes.
    _DSC2599-Edit.jpg
  • The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of dishes. The spice content is quite high in comparison to other Indian cuisines. Rajasthanis use ghee for cooking most of the dishes.
    _DSC2349.jpg
  • Dal-Baati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish.[2] It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.
    INDIA-food-Mirjam-Letsch-00219.jpg
  • Dal-Baati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish.[2] It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.
    INDIA-food-Mirjam-Letsch-00221.jpg
  • India-food-dishes-spices-0038.jpg
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  • Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka.
    INDIA-food-Mirjam-Letsch-00263.jpg
  • INDIA-food-Mirjam-Letsch-00163.jpg
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  • In this communal courtyard, several families use the same place to wash dishes, clothes and do ther household work.
    _DSC1137.jpg
  • Dal-Baati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish.[2] It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.
    INDIA-food-Mirjam-Letsch-00161.jpg
  • Dal-Baati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish.[2] It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.
    INDIA-food-Mirjam-Letsch-00160.jpg
  • Dal-Baati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish. It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people. [source: Wikipedia]
    INDIA-food-Mirjam-Letsch-00158.jpg
  • Dal-Baati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish. It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people. [source: Wikipedia]
    INDIA-food-Mirjam-Letsch-00157.jpg
  • INDIA-food-Mirjam-Letsch-00296.jpg
  • INDIA-food-Mirjam-Letsch-00295.jpg
  • INDIA-food-Mirjam-Letsch-00294.jpg
  • The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of dishes. The spice content is quite high in comparison to other Indian cuisines. Rajasthanis use ghee for cooking most of the dishes.
    _DSC2353.jpg
  • An Indian thali is a selection of different dishes, usually served in small bowls on a round tray. The round tray is generally made with steel with multiple compartments. Typical dishes include rice, dhal, vegetables, roti, papad, curd (yoghurt), small amounts of chutney or pickle, and a sweet dish to top it off.
    India-food-streetfood.jpg (46 van 5).jpg
  • An Indian thali is a selection of different dishes, usually served in small bowls on a round tray. The round tray is generally made with steel with multiple compartments. Typical dishes include rice, dhal, vegetables, roti, papad, curd (yoghurt), small amounts of chutney or pickle, and a sweet dish to top it off.
    India-food-streetfood.jpg (45 van 5).jpg
  • Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes. Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.
    India-food-dishes-spices-0016.jpg
  • Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes. Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.
    India-food-dishes-spices-0018.jpg
  • Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes. Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.
    India-food-dishes-spices-0012.jpg
  • Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes. Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.
    ©Mirjam-Letsch-HIP&HOT-12.jpg
  • Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes. Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.
    India-food-dishes-spices-0010.jpg
  • Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes. Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.
    India-food-dishes-spices-0013.jpg
  • Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes. Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.
    India-food-dishes-spices-0015.jpg
  • Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes. Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.
    India-food-dishes-spices-0017.jpg
  • Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.
    India-food-Hipstamatic-Iphone0005.jpg
  • Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes. Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.
    India-food-dishes-spices-0019.jpg
  • Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes. Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.
    India-food-dishes-spices-0014.jpg
  • Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes. Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat free. Dal is also rich in the B vitamins thiamine and folic acid as well as several minerals, notably iron and zinc.
    India-food-dishes-spices-0009.jpg
  • Dal (also spelled Dahl or Daal, or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.
    India-food-Hipstamatic-Iphone0004.jpg
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  • In this Indian school, the NGO Duniya educates children to wash teir own plates after having their daily warm meal (lunch) in the school.
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  • Palak paneer is an Indian and Pakistani dish consisting of spinach and paneer (Indian farmer's cheese) in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish. Palak paneer is one type of 'saag', which can also be made with mustard leaves. Palak paneer may be somewhat more watery than saag paneer.
    INDIA-food-Mirjam-Letsch-00069.jpg
  • Palak paneer is an Indian and Pakistani dish consisting of spinach and paneer (Indian farmer's cheese) in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish. Palak paneer is one type of 'saag', which can also be made with mustard leaves. Palak paneer may be somewhat more watery than saag paneer.
    INDIA-food-Mirjam-Letsch-00068.jpg
  • Palak paneer is an Indian and Pakistani dish consisting of spinach and paneer (Indian farmer's cheese) in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish. Palak paneer is one type of 'saag', which can also be made with mustard leaves. Palak paneer may be somewhat more watery than saag paneer.
    INDIA-food-Mirjam-Letsch-00072.jpg
  • Palak paneer is an Indian and Pakistani dish consisting of spinach and paneer (Indian farmer's cheese) in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish. Palak paneer is one type of 'saag', which can also be made with mustard leaves. Palak paneer may be somewhat more watery than saag paneer.
    INDIA-food-Mirjam-Letsch-00071.jpg
  • Palak paneer is an Indian and Pakistani dish consisting of spinach and paneer (Indian farmer's cheese) in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish. Palak paneer is one type of 'saag', which can also be made with mustard leaves. Palak paneer may be somewhat more watery than saag paneer.
    ©Mirjam-Letsch-HIP&HOT-13.jpg
  • Palak paneer is an Indian and Pakistani dish consisting of spinach and paneer (Indian farmer's cheese) in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish. Palak paneer is one type of 'saag', which can also be made with mustard leaves. Palak paneer may be somewhat more watery than saag paneer.
    INDIA-food-Mirjam-Letsch-00070.jpg
  • The cardinal rule of eating is to always use the right hand when eating or receiving food and not the left. The left hand is not used to eat so that it can be used for serving food from the serving dish onto your plate using serving spoons, tongs etc. For left-handed people it is still mandatory to eat only with the right hand. It must be also noted that this etiquette is applicable only while eating Indian food.
    India-food-streetfood.jpg (49 van 5).jpg
  • The cardinal rule of eating is to always use the right hand when eating or receiving food and not the left. The left hand is not used to eat so that it can be used for serving food from the serving dish onto your plate using serving spoons, tongs etc. For left-handed people it is still mandatory to eat only with the right hand. It must be also noted that this etiquette is applicable only while eating Indian food.
    India-food-streetfood.jpg (48 van 5).jpg
  • urmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredient for many Indian, Persian and Thai dishes such as in curry and many more. Ancient Indian medicine, Ayurveda has recommended its use in food for its medicinal value, much of which is now being researched in the modern day. Its use as a coloring agent is not of primary value in South Asian cuisine.
    India-food-dishes-spices-0020.jpg
  • urmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredient for many Indian, Persian and Thai dishes such as in curry and many more. Ancient Indian medicine, Ayurveda has recommended its use in food for its medicinal value, much of which is now being researched in the modern day. Its use as a coloring agent is not of primary value in South Asian cuisine.
    ©Mirjam-Letsch-HIP&HOT-11.jpg
  • urmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredient for many Indian, Persian and Thai dishes such as in curry and many more. Ancient Indian medicine, Ayurveda has recommended its use in food for its medicinal value, much of which is now being researched in the modern day. Its use as a coloring agent is not of primary value in South Asian cuisine.
    India-food-dishes-spices-0021.jpg
  • In this slum in Varanasi, many girls are responsible for washing the dishes in dirty surroundings.
    _DSC2267.jpg
  • In this slum in Varanasi, many girls are responsible for washing the dishes in dirty surroundings.
    _DSC2268.jpg
  • Also in Jujuy (Argentina), I worked on my collection of Street Food recipes. Clarita showed me how to prepare several wonderful dishes. How about a sweet quinoa pie? If you read Spanish, you are lucky because you can find the recipes online. If not, have a look at the photos in the PDF of the article: http://www.mirjamletsch.com/publications/clarita.pdf
    ©Mirjam-Letsch-JUJUY-_33.jpg
  • Also in Jujuy (Argentina), I worked on my collection of Street Food recipes. Clarita showed me how to prepare several wonderful dishes. How about a sweet quinoa pie? If you read Spanish, you are lucky because you can find the recipes online. If not, have a look at the photos in the PDF of the article: http://www.mirjamletsch.com/publications/clarita.pdf
    ©Mirjam-Letsch-JUJUY-_68.jpg
  • Also in Jujuy (Argentina), I worked on my collection of Street Food recipes. Clarita showed me how to prepare several wonderful dishes. How about a sweet quinoa pie? If you read Spanish, you are lucky because you can find the recipes online. If not, have a look at the photos in the PDF of the article: http://www.mirjamletsch.com/publications/clarita.pdf
    ©Mirjam-Letsch-JUJUY-_34.jpg
  • Also in Jujuy (Argentina), I worked on my collection of Street Food recipes. Clarita showed me how to prepare several wonderful dishes. How about a sweet quinoa pie? If you read Spanish, you are lucky because you can find the recipes online. If not, have a look at the photos in the PDF of the article: http://www.mirjamletsch.com/publications/clarita.pdf
    ©Mirjam-Letsch-JUJUY-_29.jpg
  • Also in Jujuy (Argentina), I worked on my collection of Street Food recipes. Clarita showed me how to prepare several wonderful dishes. How about a sweet quinoa pie? If you read Spanish, you are lucky because you can find the recipes online. If not, have a look at the photos in the PDF of the article: http://www.mirjamletsch.com/publications/clarita.pdf
    ©Mirjam-Letsch-JUJUY-_25.jpg
  • Also in Jujuy (Argentina), I worked on my collection of Street Food recipes. Clarita showed me how to prepare several wonderful dishes. How about a sweet quinoa pie? If you read Spanish, you are lucky because you can find the recipes online. If not, have a look at the photos in the PDF of the article: http://www.mirjamletsch.com/publications/clarita.pdf
    ©Mirjam-Letsch-JUJUY-_24.jpg
  • Also in Jujuy (Argentina), I worked on my collection of Street Food recipes. Clarita showed me how to prepare several wonderful dishes. How about a sweet quinoa pie? If you read Spanish, you are lucky because you can find the recipes online. If not, have a look at the photos in the PDF of the article: http://www.mirjamletsch.com/publications/clarita.pdf
    ©Mirjam-Letsch-JUJUY-_23.jpg
  • Also in Jujuy (Argentina), I worked on my collection of Street Food recipes. Clarita showed me how to prepare several wonderful dishes. How about a sweet quinoa pie? If you read Spanish, you are lucky because you can find the recipes online. If not, have a look at the photos in the PDF of the article: http://www.mirjamletsch.com/publications/clarita.pdf
    ©Mirjam-Letsch-JUJUY-_22.jpg
  • Also in Jujuy (Argentina), I worked on my collection of Street Food recipes. Clarita showed me how to prepare several wonderful dishes. How about a sweet quinoa pie? If you read Spanish, you are lucky because you can find the recipes online. If not, have a look at the photos in the PDF of the article: http://www.mirjamletsch.com/publications/clarita.pdf
    ©Mirjam-Letsch-JUJUY-_18.jpg
  • Also in Jujuy (Argentina), I worked on my collection of Street Food recipes. Clarita showed me how to prepare several wonderful dishes. How about a sweet quinoa pie? If you read Spanish, you are lucky because you can find the recipes online. If not, have a look at the photos in the PDF of the article: http://www.mirjamletsch.com/publications/clarita.pdf
    ©Mirjam-Letsch-JUJUY-_17.jpg
  • A thali, (meaning "plate") is a Western, Central, and North-Western Indian meal with contents varying from one region to another. More usual and famous thalis are Maharashtrian, Gujarati and Rajasthani. A thali is a selection of different dishes, usually served in small bowls on a round tray.
    INDIA-food-Mirjam-Letsch-00300.jpg
  • A thali, (meaning "plate") is a Western, Central, and North-Western Indian meal with contents varying from one region to another. More usual and famous thalis are Maharashtrian, Gujarati and Rajasthani. A thali is a selection of different dishes, usually served in small bowls on a round tray.
    INDIA-food-Mirjam-Letsch-00292.jpg
  • INDIA-food-Mirjam-Letsch-00220.jpg
  • INDIA-food-Mirjam-Letsch-00211.jpg
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