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F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
Indian sweet dumpling dish
Koḻukattai Kangidan (歓喜団) Num kom (នំគម) Kanom nab (ເຂົ້າຫນົມແຫນບ) Bánh ít nhân dừa Kuih modak Kue modak
Dessert
India
India, Japan, Vietnam, Laos, Cambodia, Malaysia, Indonesia, Brunei, Singapore
Rice flour , or wheat , coconut , jaggery
Khanom tom/khanom kho (Thailand)Klepon (Indonesia)Mont lone yay baw (Myanmar)
Modak (Marathi : मोदक ) or Modakam (Sanskrit : मोदकम् ), also referred to as Koḻukattai (கொழுக்கட்டை) in Tamil ,[1] is an Indian sweet dish popular in many Indian states and cultures. According to Hindu and Buddhist beliefs, it is one of the favourite dishes of Ganesha and the Buddha and is therefore used in prayers.[2] [3] [4] The sweet filling inside a modak consists of freshly grated coconut and jaggery , while the outer soft shell is made from rice flour or wheat flour mixed with khowa or maida flour .[5]
There are two distinct varieties of Modakam, fried and steamed. The steamed version (called Ukadiche Modakam )[6] is often served hot with ghee .
History [ edit ]
According to culinary historian Darra Goldstein , modaka is an ancient sweet that dates back to around 200 BCE.[7] Early mentions of modaka are found in Ayurveda , Ramayana and Mahabharata where it is described as a dumpling confectionery with sweet stuffing. Sangam literature similarly mentions modakas as rice dumplings filled with sweet stuffing that were also sold by street vendors in the ancient city of Madurai .[8] [9] The medieval Manasollasa culinary text explains that modakas, as prepared with rice flour and a sweet stuffing with aromatic spices such as cardamom and camphor , were called Varsopalagolakas because they looked like hailstones .[10] Fried modakas are made with wheat flour, while steamed modakas are made from rice flour.[7]
In a Hindu context, the word 'modaka' is explained as being derived from the words "Moda" and "Pramoda" , meaning joy , happiness , delight; modakas being gifts that Ganesha , the god of good luck, bestows on his devotees.[11] The shape of modaka is also said to represent a bag of money. Thus, it is also used to symbolize wealth, and all the sweet pleasures that wealth gives to humans. In a Tantric context, its shape is seen to symbolise an upward pointing triangle, which in Tantric art represents Shiva , i.e. spiritual reality, in contrast to the downward pointing triangle, which represents Shakti , material reality.[12]
Religious significance [ edit ]
Hinduism [ edit ]
Modak is considered to be the favourite sweet of the Hindu deity, Ganesha .[2] From it, he gets the moniker modakapriya (one who likes modak) in Sanskrit. The word modak means "small part of bliss" and it symbolises spiritual knowledge.[13] During Ganesh Chaturthi , the puja usually concludes with an offering of 21 or 101 modaks to Ganesha. Modaks made with rice flour shells are often preferred for this purpose, although wheat shell versions are also used. Local businesses outside Ganesh temples across India usually sell pre-packed/ready-made versions of modaks.
Buddhism [ edit ]
Modak is also considered to be the favourite sweet of Gautama Buddha . During Buddha's Birthday , modaks are offered to the Buddha.[14]
Similar dishes [ edit ]
In India , Modak has a lot of ingrained historical and cultural significance, with variations all over the country. It is known by different names by different linguistic communities, such as modak in Marathi (मोदक), nevri in Konkani (नेवरी), mandaa in Odia (ମଣ୍ଡା),
kadubu in Kannada (ಕಡುಬು), kozhukattai in Tamizh| (கொழுக்கட்டை), kozhukatta in Malayalam (ടൊഴുക്കട്ട), jilledukayalu in Telugu (జిల్లేడుకాయలు).
Cambodia [ edit ]
In Cambodia , num kom (នំគម) is similar to modak. However, the wrapping is much different as num kom does not use rice flour.[15]
In Japan , a sweet similar to modak that replaced cinnamon with cardamom and known locally as kangidan (歓喜団 ) , is offered to both the god Kangiten , the Japanese equivalent of Ganesh . Kangidans are made from curds, honey, and red bean paste. They are wrapped in kneaded dough made from parched flour and shaped like a bun before they are deep fried.[16] However, as the majority of Japanese are non-religious, it can be eaten on any occasion such as Shōgatsu , Culture Day , Christmas , Halloween , birthdays and retirement parties.
In Laos , modaks are known as kanom nab (ເຂົ້າຫນົມແຫນບ).
Malay world [ edit ]
In the Malay world , modaks are known as kuih modak (in Malaysia , Brunei and Singapore ) or kue modak (in Indonesia ). There are also similar types of modak such as klepon and cenil .
Myanmar [ edit ]
In Myanmar , modaks are known as mont lone yay baw and are eaten during Thingyan .
Thailand [ edit ]
In Thailand , Khanom tom and khanom kho are said to be the close cousins of modaks due to their similarities. However, they come in other colours and are covered in coconuts shreds.[17]
Vietnam [ edit ]
In Vietnam , modaks are known as bánh ít nhân dừa .
Varieties [ edit ]
Made of coconut and sugar/jaggery. This variation is especially prepared during the Ganesh Festival. They are hand-made and cooked in a steamer. They are perishable and need to be consumed immediately.[18] [20]
Deep fried in oil instead of being steamed. Frying makes the modaks last longer and gives them a different taste.[21]
These are khoa (milk solids) based preparations that are shaped like a modak. A variety of flavors can be obtained by addition of materials such as pistachio, cardamom, chocolate, and almond.
See also [ edit ]
References [ edit ]
^ "Indian classic: Modak" . Traveldine . Archived from the original on 22 October 2022. Retrieved 1 September 2022 .
^ "Culinary Capital: How Modaks, Ganesha's food, have broken barriers, travelled well through history" . Indian Express . 4 September 2022.
^ "Modak Recipe" .
^ "Jatra gets its flavour from Maharashtra for authentic taste" . The Times of India . Indore . 7 October 2017. Retrieved 19 October 2017 .
^ a b The Oxford Companion to Sugar and Sweets - Page 82, Darra Goldstein · 2015
^ Food in Pathupattu Part III Maduraikanchi - Achaya, K.T. Indian Food: A Historical Companion. Oxford University Press 1994
^ Champakalakshmi R. Trade, ideology and Urbanization South India 300 BC to 1300 AD. Oxford University Press India 1996.
^ Traditional Foods: Some Products and Technologies - Page 55, Central Food Technological Research Institute (India) · 1986
^ Gaṇeśa, the Enchanter of the Three Worlds, Page 203, Paul Martin-Dubost (1997)
^ Pattanaik, Devdutt (27 January 2015). 99 Thoughts on Ganesha . Publisher:Jaico Publishing House. p. 39. ISBN 9788184951523 . Retrieved 27 January 2015 .
^ "Why is Ganapati with the right sided trunk not commonly worshipped?" . Sanatan Sanstha . 14 September 2005. Retrieved 22 April 2021 .
^ "Culinary Capital: How Modaks, Ganesha's food, have broken barriers, travelled well through history" . The Indian Express . 4 September 2022. Retrieved 4 September 2022 .
^ Ramesh, Nisha (2 July 2018). "NUM KOM" . 196 flavors .
^ "儀式のあとには、なにかを食べる。インドと日本の不思議な共通点" . El-Aura (Trinity) . 21 April 2016.
^ "Around Asia in six sweet dumplings" . Mint Lounge . 14 September 2022. Retrieved 14 September 2022 .
^ Khanna, Vikas (2013). SAVOUR MUMBAI: A CULINARY JOURNEY THROUGH INDIA's MELTING POT . New Delhi: Westland Limited. ISBN 9789382618959 . [permanent dead link ]
^ Reejhsinghani, Aroona (1975). Delights from Maharashtra . New Delhi. ISBN 9788172245184 . {{cite book }}
: CS1 maint: location missing publisher (link )
^ Modak
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Colo-colo
Papeda
Puding sagu
Sagu
Soto ambon
Gulai
Kemplang
Laksan
Lakso
Mi celor
Nasi minyak
Otak-otak
Pempek
Pindang
Tekwan
Tempoyak ikan patin
Cincalok
Laksa
Pai ti
Swikee
Plecing kangkung
Sate ampet
Sate belut
Sate pusut
Batagor
Empal gepuk
Karedok
Kupat tahu
Laksa bogor
Laksa tangerang
Lalab
Mi kocok
Nasi timbel
Nasi tutug oncom
Oncom
Pepes
Rujak tumbuk
Sate bandeng
Sate maranggi
Sayur asem
Seblak
Soto bandung
Tauge goreng
Uli bakar
Ikan bakar
Katemak
Pastel de nata
Se'i
Krupuk
Kripik
Rempeyek
Rengginang
Apam
Ape
Arem-arem
Asida
Bagea
Bahulu
Bakcang
Bakpau
Bakpia
Bangkit
Bibingka
Bika ambon
Bingka
Bitterballen
Bolen
Bolu gulung
Bolu kukus
Bolu pandan
Bugis
Bulan
Busa
Cakwe
Cilok
Clorot
Cubit
Cucur
Dadar gulung
Dodol
Donat jawa
Donat kentang
Gapit
Geplak
Gethuk
Jalangkote
Jemput-jemput
Kaak
Kaasstengels
Kamir
Karipap
Kembang goyang
Keranjang
Klappertaart
Klepon
Kochi
Kroket
Ku
Kukis jagung
Laddu
Laklak
Lapis
Lapis legit
Leker
Lemper
Lidah kucing
Lumpia
Lupis
Madumongso
Makmur
Martabak
Mangkok
Mochi
Modak
Nagasari
Nastar
Ombusombus
Onde-onde
Pai susu
Pai ti
Panada
Pancong
Pastel
Pastel de nata
Pinyaram
Pisang cokelat
Pisang goreng
Poffertjes
Popiah
Pukis
Putri salju
Putu
Putu mangkok
Putu mayang
Rangi
Rempah udang
Risoles
Samosa
Satu
Semar mendem
Semprit
Semprong
Serabi
Seri muka
Sus
Spekulaas
Stroopwafel
Talam
Tapai
Timphan
Terang bulan
Untir-untir
Wajik
Wingko
Cap tikus
Ciu
Lapen
Saguer
Sopi
Tuak
Angsle
Bajigur
Bandrek
Bir jawa
Bir kocok
Bir pletok
Cendol
Chocolate milk
Cincau
Dadiah
Es asam jawa
Es buah
Es campur
Es doger
Es durian
Es goyobod
Es kelapa muda
Es kopyor
Es selendang mayang
Es tebak
Es tebu
Es teler
Hot chocolate
Jahe telur
Jamu
Java coffee
Kembang tahu
Kopi luwak
Kopi susu
Kopi tarik
Kopi tiam
Kopi tubruk
Lahang
Laksamana mengamuk
Legen
Milo
Moke
Ronde
Sarsi
Sekoteng
Soda gembira
Susu kedelai
Sweet tea
Teh botol
Teh krisan
Teh liang
Teh poci
Teh jahe
Teh tarik
Teh talua
Wedang jahe
Wedang uwuh
Bawang bombai
Bawang merah
Bawang perei
Bawang putih
Bunga lawang
Bunga pala
Cabai rawit
Cabai merah
Cengkih
Daun bawang
Daun jeruk
Daun kari
Daun kemangi
Daun pandan
Daun salam
Jahe
Jeruk purut
Jeruk nipis
Jintan
Kapulaga
Kayu manis
Kecombrang
Kencur
Kemiri
Ketumbar
Keluak
Kunyit
Lengkuas
Lada hitam
Lada putih
Lokio
Pala
Peterseli
Seledri
Serai
Temu kunci
Temu lawak
Acar
Balado
Bawang goreng
Budu
Coconut jam
Cuka
Dabu-dabu
Hagelslag
Kecap asin
Kecap ikan
Kecap inggris
Kecap manis
Kerisik
Lalab
Mayones
Minyak samin
Minyak wijen
Minyak zaitun
Moster
Muisjes
Nata de coco
Peanut sauce
Petis
Petis ikan
Rica-rica
Sambal
Sambal goreng teri
Serundeng
Saus tiram
Saus tomat
Tapai
Tauco
Tempoyak
Terasi
Tongcai
Tuktuk
Vlokken
Asam pedas
Ayam penyet
Babi pangang
Bami
Bamischijf
Begedil
Biryani
Bobotie
Bobotok
Boeber
Dendeng
Kalu dodol
Koe'sister
Lumpia
Martabak
Mie goreng
Mie rebus
Nasi ambeng
Nasi goreng
Nasi kuning
Nasischijf
Pechal
Pisang goreng
Rawon
Rendang
Rojak
Roti canai
Satay
Sayur lodeh
Serundeng
Sosatie
Soto
Telur pindang
Tempeh
Tomato bredie
Indonesian condiments
Indonesian desserts
Indonesian dishes
Indonesian noodles
Indonesian snacks
Indonesian soups
Alcohol in Indonesia
Jamu
Bumbu (seasoning)
Street food of Indonesia
Sri Owen
Nunuk Nuraini
Mok
Khao jee
Khao jee pâté
Koi
Lao beef jerky
Lao sausage
Larb
Lard na
Pad kee mao
Pad Lao
Pad sen lon
Phat khing
Phat si-io
Pīng kai
Pon pa
Som moo
Som phak
Sticky rice
Feu
Kaeng som
Keng No Mai
Khao piak sen
Khao poon
Khao soi
Or lam
Tom kha kai
Tom yum
Luang prabang salad
Nam khao
Nam tok
Pun
Soop nor mai
Tam mak hoong
Yum sen lon
Khanom mor gaeng
Khanom nap
Khanom sun
Khao tom
Mango sticky rice
Miang kham
Nam waan
Vun
Lao coffee
Lao hai
Lao-Lao
Lao tea
Jeow het
Jeow mak gork
Jeow mak len
Kapi
Nam pa
Padaek
Khantoke
Khok
Maw khang
Mor gaeng
Mor kharng
Mor nung
Saak
Tao-lo
Ayam masak kicap
Ayam masak merah
Ayam penyet
Bubur
Dendeng
Gulai
Ikan bakar
Ikan goreng
Kangkung belacan
Ketupat
Kway teow goreng
Laksa
Lemang
Lontong
Mee bakso
Mee bandung Muar
Mee goreng
Mee jawa
Mee kari
Mee rebus
Mee siam
Nasi ambeng
Nasi campur
Nasi dagang
Nasi goreng
Nasi kerabu
Nasi kuning
Nasi lemak
Nasi minyak
Nasi paprik
Nasi tumpang
Nasi ulam
Otak-otak
Pais
Pecal
Pekasam
Pindang
Pulot tartal
Ramly burger
Roti canai
Roti Jala
Rendang
Rojak
Sayur lodeh
Sata
Satay
Serundeng
Soto
Sup
Tauhu goreng
Telur pindang
Tongmo
Ulam
Bak kut teh
Banmian
Bean sprouts chicken
Beef kway teow
Chai tow kway
Char kway teow
Char siu
Chee cheong fun
Chwee kueh
Claypot chicken rice
Curry Mee
Duck rice
Duck soup noodles
Economy rice/Mixed rice
Fish ball
Fish head bee hoon
Hae mee
Heong Peng
Hokkien mee
Kolo mee
Kway chap
Kway Teow Th'ng
Loh bak
Lor mee
Mee pok
Oyster omelette
Pan mee
Pao
Popiah
Sar Hor Fun
Lou Shee Fun
Teochew Porridge
Tong sui
Wonton mee
Tambun biscuit
Yee Foo Mee
Yong tau foo
You char kway
Yusheng
Zongzi
Butter chicken
Dalcha
Puliyodarai
Curd rice
Chapati
Fish molee
Dosai
Idli
Laddu
Mee goreng
Mee rebus
Mamak Rojak (Rojak Klang )
Modak
Murtabak
Mutton curry
Nasi biryani
Nasi kandar
Korma
Pasembur
Puri
Putu mayam
Roti canai
Roti tissue
Naan
Sup kambing
Satti Sorru
Appam
Payasam
Upma
Paniyaram
Pongal
Vadai
Adhirasam
Murukku
Bajji
Rasam
Sambar
Papadum
Tandoori chicken
Bosou
Hinava
Linatan
Linongot
Manok pansoh
Midin
Nasi kombos
Nasi laru
Nasik aruk
Sinalau bakas
Tonokon
Tuhau
Umai
Asam laksa/Laksa lemak
Buah keluak
Bubur cha cha
Cap cai
Kerabu Bihun
Perut Ikan
Pie tee
Pongteh
Nyonya Bak Chang
Oxtail stew
Chicken chop
Devil's curry
Semur
Roti bakar (Kaya toast )
Sarawak layer cake
Lekor
Rempeyek
Mee Siput Muar
Akok
Bingka
Borasa
Cakoi
Cincin
Cucur
Dodol
Jala
Jelurut
Karipap
Kelupis
Kochi
Gelang
Kue kembang goyang
Gulung
Laddu
Lapis
Lidah
Makmur
Modak
Mooncake
Ondeh-ondeh
Otokon
Pais
Red peach cake
Red tortoise cake
Pie tee
Pulut inti
Pulut panggang
Puto
Qasidah
Sapit/Gulong/Kapit
Seri Muka
Soon kueh
Tat/Tae
Punjung
Roti tisu
Sagu Gula Melaka
Tapai
Wajid
Cheng tng
Cincau
Chrysanthemum tea
Ginger tea
Ipoh white coffee
Kopi
Janda pulang
Milo
Sarsi
Soy milk
Teh tarik
Lihing
Montoku
Sikat
Tapai
Tuak
Kaya
Sambal
Taucu
Tuhau
Wet (basah )
Ape
Apam
Arem-arem
Asida
Bagea
Bakcang
Bakpau
Bakpia
Bibingka
Bika ambon
Bitterballen
Bolen
Bolu
Bugis
Bulan
Busa
Cakwe
Cenil
Cilok
Clorot
Cubit
Cucur
Curry puff
Dadar gulung
Dodol
Ganjel rel
Geplak
Gethuk
Jalangkote
Javanese doughnut
Jemput-jemput
Kamir
Keranjang
Klappertaart
Klepon
Kochi
Kompia
Kroket
Ku
Laddu
Laklak
Lapis
Lapis legit
Leker
Lemper
Lumpia
Lupis
Madumongso
Makmur
Martabak
Mangkok
Milk pie
Mochi
Modak
Nagasari
Ombusombus
Onde-onde/bola wijen
Pandan cake
Panada
Pancong
Pastel
Pastel de nata
Pie tee
Pinyaram
Pisang cokelat
Pisang goreng
Poffertjes
Popiah
Potato doughnut
Pukis
Putu
Putu mangkok
Putu mayang
Rangi
Risoles
Semar mendem
Serabi
Seri muka
Sus
Talam
Tapai
Timphan
Terang bulan
Wajik
Wingko
Corn cookie
Gapit
Kaak
Kaasstengels
Kembang goyang
Lidah kucing
Nastar
Putri salju
Samosa
Satu
Semprit
Semprong
Spekulaas
Stroopwafel
Sumpia
Untir-untir
List of Singaporean dishes
Bee hoon goreng
Char kway teow
Crab bee hoon
Fish soup bee hoon
Hokkien mee
Laksa
Kway chap
Kway teow goreng
Mee bakso
Mee goreng
Mee rebus
Mee pok
Mee siam
Mee soto
Satay bee hoon
Vegetarian bee hoon
Duck rice
Hainanese chicken rice
Hainanese curry rice
Ketupat
Nasi goreng
Nasi lemak
Nasi padang
Nasi Rawon
Teochew porridge
Ayam goreng
Ayam penyet
Bak kut teh
Bakso
Black pepper crab
Chai tow kway
Char siu
Chilli crab
Dendeng paru
Fish head curry
Fish ball
Gudeg putih
Gulai daun ubi
Har cheong gai
Naan
Oyster omelette
Pecel lele
Pig fallopian tubes
Pig's organ soup
Rojak bandung
Roti john
Roti prata
Satay
Sayur lodeh
Sliced fish soup
Soto
Soto ayam
Soup kambing
Turtle soup
Apam balik
Bubur cha cha
Cendol
Cheng tng
Curry puff
Ham chim peng
Kaya toast (Roti bakar )
Keropok
Kueh
Otak-otak
Pisang goreng
Putugal
Sugee cake
Satti Sorru
Kopi
Milo
Milo dinosaur
Singapore Sling
Teh tarik
Bánh tét
Cháo
Cơm bình dân
Cơm cháy Ninh Bình
Cơm hến
Cơm gà Quảng Nam
Cơm lam
Cơm nắm
Cơm tấm
Xôi
Bánh ướt
Bánh đa cua
Bún bò Huế
Bún cá
Bún chả
Bún chả cá
Bún đậu mắm tôm
Bún mắm
Bún mắm cua
Bún mọc
Bún ốc
Bún riêu
Bún thang
Bún thịt nướng
Cao lầu
Hủ tiếu
Mì
Mì Quảng
Miến
Phở
Phở khô Gia Lai
Cá khô
Canh chua
Chả
Chả trứng
Dồi
Dưa muối
Giò lụa
Giò thủ
Rau muống xào tỏi
Ruốc
Thịt kho tàu
Bánh ướt
Bò bía
Bò nướng lá lốt
Gỏi cuốn
Nem chua
Nộm (Nộm hoa chuối · Nộm sứa)
Chanh muối
Cơm rượu
Egg soda
Rượu cần
Rượu đế
Rượu nếp
Rượu rắn
Rượu thuốc
Sugarcane juice
Vietnamese egg coffee
Vietnamese iced coffee
Crispy fried shallot
Fig leaves
Kinh giới
Mắm nêm
Mắm ruốc
Mắm tép
Mắm tôm
Mẻ
Nước mắm
Rau răm
Rice paddy herb
Scallion
Tía tô
Tương đen
Xì dầu
Bánh bèo
Bánh bò
Bánh bột chiên
Bánh bột lọc
Bánh cáy
Bánh căn
Bánh chay
Bánh chuối
Bánh chưng
Bánh cốm
Bánh dày
Bánh da lợn
Bánh đa nướng
Bánh đa kê
Bánh đậu xanh
Bánh đúc
Bánh ép
Bánh gai
Bánh giầy
Bánh gio
Bánh giò
Bánh gối
Bánh hỏi
Bánh in
Bánh ít (Bánh ít dừa · Bánh ít trần )
Bánh khảo
Bánh khoai mì
Bánh khọt
Bánh khúc
Bánh lá
Bánh lọt
Bánh mật
Bánh mì
Bánh nậm
Pâté chaud
Bánh pía
Bánh phu thê
Bánh quai vạc
Bánh rán
Bánh tằm khoai mì
Bánh tẻ
Bánh tôm Hồ Tây
Bánh tráng
Bánh tráng nướng
Bánh trôi
Bánh chay
Bánh xèo
Chè
Chè bà ba
Chè đậu trắng
Chè đậu xanh
Chè hạt sen
Chè trôi nước
Kẹo cu đơ
Ô mai
Pumpkin seeds
Sunflower seeds
Watermelon seeds
Bánh rế
Chuối nếp nướng
Nem nướng
Snail
Trứng vịt lộn
Phá lấu
Bánh tráng trộn
Ethnic minorities' food & drinks
Bánh sừng trâu (Katu people )
Bánh cống (Khmer Krom )
Bánh thốt nốt (Khmer Krom )
Bún nước lèo (Khmer Krom )
Bún xiêm lo (Khmer Krom )
Cốm dẹp (Khmer Krom )
Cơm nị (Khmer Krom )
Ọm chiếl (Khmer Krom )
Ò sui (Yao people )
Khâu nhục (Tày people )
Bánh gừng (Cham people )
Tung lamaow/tung lò mò (Cham people )
Pa pỉnh tộp (Thái people )
Nặm pịa (Thái people )
Thắng cố (Hmong people )
Bò 7 món
Bột sắn
Chả giò
Chạo tôm
Chả cá Lã Vọng
Dog meat
Fishcake
Gạch
Gỏi lá Kon Tum
Gỏi nhệch
Tiết canh
Quẩy
Hoàng Cầm stove
Niêu đất
Chõ
R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Modak&oldid=1232427260 "
C a t e g o r i e s :
● D u m p l i n g s
● B u d d h i s t s y m b o l s
● B r u n e i a n s n a c k f o o d s
● C a m b o d i a n d e s s e r t s
● I n d i a n d e s s e r t s
● L a o t i a n d e s s e r t s
● M a h a r a s h t r i a n c u i s i n e
● G o a n c u i s i n e
● K o n k a n i c u i s i n e
● K u e
● H i n d u s y m b o l s
● J a p a n e s e d e s s e r t s a n d s w e e t s
● M a l a y s i a n s n a c k f o o d s
● S i n g a p o r e a n s n a c k f o o d s
● V i e t n a m e s e p a s t r i e s
● C o c o n u t d e s s e r t s
● G a n e s h a
● G a u t a m a B u d d h a
● I n d o n e s i a n I n d i a n c u i s i n e
H i d d e n c a t e g o r i e s :
● A l l a r t i c l e s w i t h d e a d e x t e r n a l l i n k s
● A r t i c l e s w i t h d e a d e x t e r n a l l i n k s f r o m A u g u s t 2 0 2 3
● A r t i c l e s w i t h p e r m a n e n t l y d e a d e x t e r n a l l i n k s
● C S 1 m a i n t : l o c a t i o n m i s s i n g p u b l i s h e r
● A r t i c l e s w i t h s h o r t d e s c r i p t i o n
● S h o r t d e s c r i p t i o n i s d i f f e r e n t f r o m W i k i d a t a
● U s e d m y d a t e s f r o m J u l y 2 0 1 7
● U s e I n d i a n E n g l i s h f r o m J u l y 2 0 1 7
● A l l W i k i p e d i a a r t i c l e s w r i t t e n i n I n d i a n E n g l i s h
● A r t i c l e s c o n t a i n i n g M a r a t h i - l a n g u a g e t e x t
● A r t i c l e s c o n t a i n i n g S a n s k r i t - l a n g u a g e t e x t
● A r t i c l e s c o n t a i n i n g J a p a n e s e - l a n g u a g e t e x t
● W e b a r c h i v e t e m p l a t e w a y b a c k l i n k s
● T h i s p a g e w a s l a s t e d i t e d o n 3 J u l y 2 0 2 4 , a t 1 7 : 4 3 ( U T C ) .
● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n .
● P r i v a c y p o l i c y
● A b o u t W i k i p e d i a
● D i s c l a i m e r s
● C o n t a c t W i k i p e d i a
● C o d e o f C o n d u c t
● D e v e l o p e r s
● S t a t i s t i c s
● C o o k i e s t a t e m e n t
● M o b i l e v i e w