Kashmiri Wazwan Cuisine
OVERVIEW
WAZWANFOOD.BLOGSPOT.COM RANKINGS
Date Range
Date Range
Date Range
LINKS TO WEB SITE
WHAT DOES WAZWANFOOD.BLOGSPOT.COM LOOK LIKE?
WAZWANFOOD.BLOGSPOT.COM HOST
WEBSITE IMAGE
SERVER OS AND ENCODING
I found that this domain is operating the GSE server.PAGE TITLE
Kashmiri Wazwan CuisineDESCRIPTION
Royyala Munuga kaya Koora. Chapala Pulusu. Fish Ambot Theek Curry. The Royal Wazwan Cuisine. The history of modern Kashmiri cuisine can be traced back to the fifteenth century invasion of India by Timur, and the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir. The descendants of these cooks, the Wazas, are the master chefs of Kashmir. Popular Dishes and Recipes. Subscribe to Posts Atom. Popular Dishes and Recipes. Ingredient.CONTENT
This web page wazwanfood.blogspot.com states the following, "The history of modern Kashmiri cuisine can be traced back to the fifteenth century invasion of India by Timur, and the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir." We saw that the webpage said " The descendants of these cooks, the Wazas, are the master chefs of Kashmir."SEEK SIMILAR DOMAINS
Sunday, December 17, 2006. Monday, December 11, 2006. Present, and save the.
Another blog of meaningless information for the masses, but maybe a few interesting things to those who matter. I originally set this up to communicate with Niall as we prepared for the I14 Worlds, hence lots of chatter about training sessions. Now, as I have a Moth, I have to continue, to be a Mothie, you have to blog! And there is always other stuffs going on, so post I will.
Recently moved from San Francisco to New York City. Graduated from Carnegie Mellon University. With a Bachelor of Architecture. And a minor in Communication Design. Worked at the Vega Project. Working on all things creative for the wine and spirits industries. In the process of designing a new website. Take a peek at some of my older work.