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  • Detail of the woman's hand preparing roti (bread) for dinner.
    INDIA-food-Mirjam-Letsch-00107.jpg
  • Cooking food or chai (spiced India tea) in a traditional kitchen of a low-income family. Often firewood or cowdung are used as fuel.
    _DSC2992.jpg
  • Cooking food or chai (spiced India tea) in a traditional kitchen of a low-income family. Often firewood or cowdung are used as fuel.
    _DSC2984.jpg
  • Cooking food or chai (spiced India tea) in a traditional kitchen of a low-income family. Often firewood or cowdung are used as fuel.
    _DSC2937.jpg
  • Cooking food or chai (spiced India tea) in a traditional kitchen of a low-income family. Often firewood or cowdung are used as fuel.
    _DSC2929.jpg
  • Cooking food or chai (spiced India tea) in a traditional kitchen of a low-income family. Often firewood or cowdung are used as fuel, which - if a chimney is absent - causes health problems due to a lot of smoke inhaled.
    _DSC2327.jpg
  • Cooking food or chai (spiced India tea) in a traditional kitchen of a low-income family. Often firewood or cowdung are used as fuel.
    _DSC2990.jpg
  • Cooking food or chai (spiced India tea) in a traditional kitchen of a low-income family. Often firewood or cowdung are used as fuel.
    _DSC2985.jpg
  • Cooking food or chai (spiced India tea) in a traditional kitchen of a low-income family. Often firewood or cowdung are used as fuel.
    _DSC2932.jpg
  • Cooking food or chai (spiced India tea) in a traditional kitchen of a low-income family. Often firewood or cowdung are used as fuel.
    _DSC2259.jpg
  • Cooking food or chai (spiced India tea) in a traditional kitchen of a low-income family. Often firewood or cowdung are used as fuel.
    _DSC2249.jpg
  • Cooking food or chai (spiced India tea) in a traditional kitchen of a low-income family. Often firewood or cowdung are used as fuel.
    _DSC0806.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0153.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0149.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0185.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    LC1.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0186.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0184.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0155.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0154.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0152.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0151.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0150.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0148.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0147.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0146.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0187.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0156.jpg
  • During the famous Pushkar Camel Fair in Rajasthan (India), may holy men (saddhus) visit this ashram dedicated to the god Shiva. The saddhus prepare their food themselves, in shifts. The food is strictly vegetarian.
    WPINDRAJ0145.jpg
  • Puri (poori) is an unleavened Indian bread, commonly consumed in India, Bangladesh, Pakistan and other countries of South Asia. It is eaten for breakfast or as a snack or light meal...Puris are also served at special or ceremonial functions, like here during a wedding party, as part of ceremonial rituals along with other vegetarian food offered in prayer as 'prasad'.
    INDIA-food-Mirjam-Letsch-00031.jpg
  • Paneer (panir) is a fresh cheese common in South Asian cuisine. It is of Indian origin often referred in the Vedas dating back to 3000 BCE. In eastern parts of India, it is generally called chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.<br />
<br />
Unlike many cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted.
    India-food-dishes-spices-0008.jpg
  • Paneer (panir) is a fresh cheese common in South Asian cuisine. It is of Indian origin often referred in the Vedas dating back to 3000 BCE. In eastern parts of India, it is generally called chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.<br />
<br />
Unlike many cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted.
    India-food-dishes-spices-0004.jpg
  • Paneer (panir) is a fresh cheese common in South Asian cuisine. It is of Indian origin often referred in the Vedas dating back to 3000 BCE. In eastern parts of India, it is generally called chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.<br />
<br />
Unlike many cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted.
    India-food-dishes-spices-0001.jpg
  • Paneer (panir) is a fresh cheese common in South Asian cuisine. It is of Indian origin often referred in the Vedas dating back to 3000 BCE. In eastern parts of India, it is generally called chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.<br />
<br />
Unlike many cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted.
    India-food-dishes-spices-0007.jpg
  • Paneer (panir) is a fresh cheese common in South Asian cuisine. It is of Indian origin often referred in the Vedas dating back to 3000 BCE. In eastern parts of India, it is generally called chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.<br />
<br />
Unlike many cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted.
    India-food-dishes-spices-0006.jpg
  • Paneer (panir) is a fresh cheese common in South Asian cuisine. It is of Indian origin often referred in the Vedas dating back to 3000 BCE. In eastern parts of India, it is generally called chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.<br />
<br />
Unlike many cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted.
    India-food-dishes-spices-0002.jpg
  • Puri (poori) is an unleavened Indian bread, commonly consumed in India, Bangladesh, Pakistan and other countries of South Asia. It is eaten for breakfast or as a snack or light meal...Puris are also served at special or ceremonial functions, like here during a wedding party, as part of ceremonial rituals along with other vegetarian food offered in prayer as 'prasad'.
    INDIA-food-Mirjam-Letsch-00034.jpg
  • Paneer (panir) is a fresh cheese common in South Asian cuisine. It is of Indian origin often referred in the Vedas dating back to 3000 BCE. In eastern parts of India, it is generally called chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.<br />
<br />
Unlike many cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted.
    India-food-dishes-spices-0005.jpg
  • Paneer (panir) is a fresh cheese common in South Asian cuisine. It is of Indian origin often referred in the Vedas dating back to 3000 BCE. In eastern parts of India, it is generally called chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.<br />
<br />
Unlike many cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted.
    India-food-dishes-spices-0003.jpg
  • A mother from Rajasthan (Thar desert, India) prepares chapati, a staple flat bread made from unleavened cooked dough (type of roti). The dough, water and salt are rolled out and browned on both sides on a very hot frying pan. Very often, chapatis are eaten with dal (lentil soup) or vegetable dishes.
    Rajasthan (6 of 60).jpg
  • A mother from Rajasthan (Thar desert, India) prepares chapati, a staple flat bread made from unleavened cooked dough (type of roti). The dough, water and salt are rolled out and browned on both sides on a very hot frying pan. Very often, chapatis are eaten with dal (lentil soup) or vegetable dishes.
    Rajasthan (45 of 60).jpg
  • A mother from Rajasthan (Thar desert, India) prepares chapati, a staple flat bread made from unleavened cooked dough (type of roti). The dough, water and salt are rolled out and browned on both sides on a very hot frying pan. Very often, chapatis are eaten with dal (lentil soup) or vegetable dishes.
    Rajasthan (12 of 60).jpg
  • A mother from Rajasthan (Thar desert, India) prepares chapati, a staple flat bread made from unleavened cooked dough (type of roti). The dough, water and salt are rolled out and browned on both sides on a very hot frying pan. Very often, chapatis are eaten with dal (lentil soup) or vegetable dishes.
    Rajasthan (1 of 60).jpg
  • Over the last five years, India has seen impressive economic growth as well as progress in terms of human development. The economy has experienced growth rates as high as 9 per cent in 2006-07, while the population below the poverty line has been gradually been falling. Nevertheless, crushing poverty and malnutrition are harsh realities for millions of women and children. Many inequities are tied to gender and class [source: UNICEF, read more: www.unicef.org/infobycountry/india_background.html]
    INDIA-2011--2442.jpg
  • Over the last five years, India has seen impressive economic growth as well as progress in terms of human development. The economy has experienced growth rates as high as 9 per cent in 2006-07, while the population below the poverty line has been gradually been falling. Nevertheless, crushing poverty and malnutrition are harsh realities for millions of women and children. Many inequities are tied to gender and class [source: UNICEF, read more: www.unicef.org/infobycountry/india_background.html]
    INDIA-2011--2438.jpg
  • A mother from Rajasthan (Thar desert, India) prepares chapati, a staple flat bread made from unleavened cooked dough (type of roti). The dough, water and salt are rolled out and browned on both sides on a very hot frying pan. Very often, chapatis are eaten with dal (lentil soup) or vegetable dishes.
    Rajasthan (8 of 60).jpg
  • A mother from Rajasthan (Thar desert, India) prepares chapati, a staple flat bread made from unleavened cooked dough (type of roti). The dough, water and salt are rolled out and browned on both sides on a very hot frying pan. Very often, chapatis are eaten with dal (lentil soup) or vegetable dishes.
    Rajasthan (59 of 60).jpg
  • A mother from Rajasthan (Thar desert, India) prepares chapati, a staple flat bread made from unleavened cooked dough (type of roti). The dough, water and salt are rolled out and browned on both sides on a very hot frying pan. Very often, chapatis are eaten with dal (lentil soup) or vegetable dishes.
    Rajasthan (34 of 60).jpg
  • A mother from Rajasthan (Thar desert, India) prepares chapati, a staple flat bread made from unleavened cooked dough (type of roti). The dough, water and salt are rolled out and browned on both sides on a very hot frying pan. Very often, chapatis are eaten with dal (lentil soup) or vegetable dishes.
    Rajasthan (23 of 60).jpg
  • A mother from Rajasthan (Thar desert, India) prepares chapati, a staple flat bread made from unleavened cooked dough (type of roti). The dough, water and salt are rolled out and browned on both sides on a very hot frying pan. Very often, chapatis are eaten with dal (lentil soup) or vegetable dishes.
    Rajasthan (7 of 60).jpg
  • Turmeric 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. [source: wikipedia]
    INDIA-food-Mirjam-Letsch-00164.jpg
  • Turmeric 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. [source: wikipedia]
    INDIA-food-Mirjam-Letsch-00165.jpg
  • A father prepares chapati (unleavened bread) for his family and in-laws in front of his house in a Rajasthani village in the Thar desert (India)
    INDIA-food-Mirjam-Letsch-00111.jpg
  • A mother from Rajasthan (Thar desert, India) prepares chapati, a staple flat bread made from unleavened cooked dough (type of roti). The dough, water and salt are rolled out and browned on both sides on a very hot frying pan. Very often, chapatis are eaten with dal (lentil soup) or vegetable dishes.
    INDIA-food-Mirjam-Letsch-00106.jpg
  • WPINDRAJ0174.jpg
  • A father prepares chapati (unleavened bread) for his family and in-laws in front of his house in a Rajasthani village in the Thar desert (India)
    Rajasthan (43 of 60).jpg
  • A father prepares chapati (unleavened bread) for his family and in-laws in front of his house in a Rajasthani village in the Thar desert (India)
    Rajasthan (41 of 60).jpg
  • A father prepares chapati (unleavened bread) for his family and in-laws in front of his house in a Rajasthani village in the Thar desert (India)
    Rajasthan (42 of 60).jpg
  • A father prepares chapati (unleavened bread) for his family and in-laws in front of his house in a Rajasthani village in the Thar desert (India)
    Rajasthan (44 of 60).jpg
  • Chapati or chapatti or chapathi is an unleavened flatbread (also known as roti) from the Indian subcontinent. Versions of it are found in Turkmenistan and in East African countries Kenya, Uganda and Tanzania. In China there is also a similar type of flatbread called laobing. Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti or rotta (bread). The words are often used interchangeably. While roti, rotta refers to any flat unleavened bread, chapati is a roti made of whole wheat flour and cooked on a tava (flat skillet). Chapatis are made from a firm dough made from flour (whole grain common wheat), 'atta' in Urdu/Hindi/Punjabi/Bengali, and water. Some people also add salt and/or oil to the dough. Small portions of the dough are rolled out into discs much like a Mexican tortilla, using a rolling pin. The rolled-out dough is thrown on the preheated dry skillet and cooked on both sides. In some regions it is only partly cooked on the skillet, and then put directly on a high flame, which makes it blow up like a balloon. The hot air cooks the chapati rapidly from the inside. In some parts of northern India (e.g. Punjab) and Pakistan, this is called a phulka (that which has been inflated). [souce: Wikipadia]
    INDIA-food-Mirjam-Letsch-00042.jpg
  • INDIA-food-Mirjam-Letsch-00043.jpg
  • INDIA-food-Mirjam-Letsch-00245.jpg
  • INDIA-food-Mirjam-Letsch-00252.jpg
  • 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-00247.jpg
  • INDIA-food-Mirjam-Letsch-00211.jpg
  • INDIA-food-Mirjam-Letsch-00210.jpg
  • INDIA-food-Mirjam-Letsch-00208.jpg
  • INDIA-food-Mirjam-Letsch-00201.jpg
  • INDIA-food-Mirjam-Letsch-00200.jpg
  • INDIA-food-Mirjam-Letsch-00119.jpg
  • INDIA-food-Mirjam-Letsch-00112.jpg
  • INDIA-food-Mirjam-Letsch-00262.jpg
  • 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-00249.jpg
  • 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-00248.jpg
  • 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-00246.jpg
  • INDIA-food-Mirjam-Letsch-00243.jpg
  • INDIA-food-Mirjam-Letsch-00241.jpg
  • INDIA-food-Mirjam-Letsch-00238.jpg
  • INDIA-food-Mirjam-Letsch-00237.jpg
  • INDIA-food-Mirjam-Letsch-00220.jpg
  • INDIA-food-Mirjam-Letsch-00207.jpg
  • INDIA-food-Mirjam-Letsch-00206.jpg
  • INDIA-food-Mirjam-Letsch-00202.jpg
  • INDIA-food-Mirjam-Letsch-00122.jpg
  • INDIA-food-Mirjam-Letsch-00120.jpg
  • INDIA-food-Mirjam-Letsch-00261.jpg
  • INDIA-food-Mirjam-Letsch-00260.jpg
  • 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-00251.jpg
  • 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-00250.jpg
  • INDIA-food-Mirjam-Letsch-00240.jpg
  • INDIA-food-Mirjam-Letsch-00239.jpg
  • INDIA-food-Mirjam-Letsch-00213.jpg
  • INDIA-food-Mirjam-Letsch-00212.jpg
  • INDIA-food-Mirjam-Letsch-00121.jpg
  • INDIA-food-Mirjam-Letsch-00209.jpg
  • INDIA-food-Mirjam-Letsch-00147.jpg
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  • INDIA-food-Mirjam-Letsch-00146.jpg
  • INDIA-food-Mirjam-Letsch-00141.jpg
  • INDIA-food-Mirjam-Letsch-00145.jpg
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