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A typical assortment of spices used in Indian cuisine.The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour (besan). - sonic restaurant oshkosh wisconsin
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. Som tamSom tam (Thai: ?????) grated papaya salad, pounded with a mortar and pestle. There are three main variations: Som tam poo (Thai: ???????) with salted black crab, and Som tam Thai (Thai: ????????) with peanuts, dried shrimp and palm sugar and Som tam plara (Thai: ???????????) from north eastern part of Thailand (Isan), with salted gourami fish, white eggplants, fish sauce and long bean. . restaurant coupons connecticut wethersfield paper
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