Handvo is a traditional Gujarati savoury cake popular in the Indian state of Gujarat and among South Asian diaspora communities worldwide.
Handvo is a traditional Gujarati savoury cake popular in the Indian state of Gujarat and among South Asian diaspora communities worldwide. It is typically made from a fermented batter of rice and lentils mixed with vegetables such as bottle gourd, carrots, or cabbage, then baked or pan-fried until crispy on the outside. The dish is commonly served as a snack or light meal and is known for its slightly tangy flavour from fermentation. It sits firmly in the register of home-cooking and regional cuisine rather than fine dining.
My aunt always made handvo on Sunday mornings, filling the whole flat with the smell of sesame and mustard seeds.
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Regional slang from around the English-speaking world — British, Australian, Irish, Caribbean, Nigerian, Filipino, AAVE, and the hyphenated-English dialects that make the internet sound local.
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An Indian term for cakes of dried cow dung used as domestic fuel, particularly common in rural areas. Varattis are shaped by hand, dried in the sun, and burned in cooking fires. The practice is widespread across South Asia and reflects a sustainable use of agricultural byproducts.
An Indian English term for a glove, using a compound that makes the garment's purpose explicit — a glove for the hand. This kind of explanatory compounding is a recognized feature of Indian English, where clarity and literal description often take precedence over idiomatic brevity. The word is used in everyday speech in parts of India and may appear in product descriptions, instructions, or casual conversation when referring to gloves, particularly work gloves or formal ones.
(India) An Indian food, visually similar to cake and compositionally similar to dhokla, made from a batter of gram flour (from chickpeas), cooked by steaming.
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(India) A kind of Gujarati vegetable cake.
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A thin, delicate rice flour flatbread from Kerala, South India — a staple of Malabar Muslim cuisine. Made by rolling the dough wafer-thin and cooking it quickly on a griddle, pathiri is almost translucent when done right. It's typically served with rich meat curries, especially chicken or fish. If you've never had it, it's one of those foods that makes you wonder why it's not more famous globally.