8,625
edits
Verse:Chlouvānem Inquisition: Difference between revisions
m
→Cuisine
m (→Cuisine) |
|||
| Line 845: | Line 845: | ||
'''Note''' that even the English translations of Chlouvānem terms for foods and especially plants are not perfect matches; they are similar-looking, similarly-used, or similar-tasting plants/foods, that may have even very noticeable differences compared to those of Earth. All terms are given in the singular, except when noted. | '''Note''' that even the English translations of Chlouvānem terms for foods and especially plants are not perfect matches; they are similar-looking, similarly-used, or similar-tasting plants/foods, that may have even very noticeable differences compared to those of Earth. All terms are given in the singular, except when noted. | ||
An usual Chlouvānem meal is eaten communally, with food being served in large bowls and plates placed in the center of a table and then taken by the diners; foods are eaten either by hand or with chopsticks, and soups with spoons; forks and knives are however commonly used in the Northwest due to Western Calemerian influences. Dishes served in a single meal are meant to be eaten together, and are often contrasting - sweet and salty, spicy and mild, hot and cold. The two most typical types of dishes are stews (''chlemyoe'') and curries ('' | An usual Chlouvānem meal is eaten communally, with food being served in large bowls and plates placed in the center of a table and then taken by the diners; foods are eaten either by hand or with chopsticks, and soups with spoons; forks and knives are however commonly used in the Northwest due to Western Calemerian influences. Dishes served in a single meal are meant to be eaten together, and are often contrasting - sweet and salty, spicy and mild, hot and cold. The two most typical types of dishes are stews (''chlemyoe'') and curries (''māliṭa''); they are similar in appearance, but ''chlemyenī'' are generally less thick than curries and served in bowls, while ''māliṭai'' are thicker and served on plates; also, the omnipresent accompanying rice is typically cooked along with stews, but separately from curries and served on different plates. In countless variations, these dishes are found all across the country.<br/>Among popular dishes that are not stews or curries, ''rānāmi'' is a particularly popular one - it is a full plate of spiced rice with a cream of chickpeas and/or beans, optionally flavoured with either ''jvyarñuɂah'' (a typical delicacy of the Līlasuṃghāṇa area - a cream made from moldy and aged ''jvyara'' berry pulp) or ''vyāvamǣka'' (a mustard paste), with usually ''raṇḍālai'' (fried vegetable balls) inside them - in some riverine communities, variants with eels may be found instead. | ||
====Ingredients==== | ====Ingredients==== | ||