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| region = [[:en:India|インド]], [[:en:Nepal|ネパール]], [[:en:Pakistan|パキスタン]] これは北[[:en:India|インド]]、[[:en:Nepal|ネパール]]、そして[[:en:Pakistan|パキスタン]]のパンジャーブ州で日常的に食べられている食事の一部である。この料理は、赤インゲン豆がメキシコからインド亜大陸にもたらされた後に発展しまし ...

| region = [[India]], [[Nepal]] and [[Pakistan]] | calories = 100 grams of boiled Rajma beans contain 140 calories ...

| region = [[India]], [[Nepal]] and [[Pakistan]] | calories = 100 grams of boiled Rajma beans contain 140 calories ...

[[File:Photo of bhang drinkers, from the Indian Hemp Drugs Commission report, 1893.jpg|thum [[File:Process of making bhang in Punjab, India.jpg|thumb|right|[[:en:Punjab, India|インドのパンジャー ...

{{Culture of Pakistan}} ...や調理法の中に維持している。パキスタンの[[:en:Ethnic groups in Pakistan|民族的]]・[[:en:Culture of Pakistan|文化的]]多様性、多様な気候、地理的環境、様々な農産物の入手可能性が、多様な地域料理につながっている。 ...

...inkers, from the Indian Hemp Drugs Commission report, 1893.jpg|thumb|Photo of bhang drinkers, from the Indian Hemp Drugs Commission report, 1893]] [[File:Process of making bhang in Punjab, India.jpg|thumb|right|Process of making bhang in a village in [[Punjab, India]]]] ...

{{Short description|Small round seeds of various mustard plants}} ...dseed}}[[File:Mustard.png|thumb|upright=1.55|Mustard seeds against a scale of {{convert|20|mm|abbr=off|frac=4}}]] ...

...inkers, from the Indian Hemp Drugs Commission report, 1893.jpg|thumb|Photo of bhang drinkers, from the Indian Hemp Drugs Commission report, 1893]] [[File:Process of making bhang in Punjab, India.jpg|thumb|right|Process of making bhang in a village in [[Punjab, India]]]] ...

{{Short description|Small round seeds of various mustard plants}} ...dseed}}[[File:Mustard.png|thumb|upright=1.55|Mustard seeds against a scale of {{convert|20|mm|abbr=off|frac=4}}]] ...

...reastfeeding]]. It inhibits [[xanthine oxidase]], thus reducing production of [[uric acid]] in the body. <!-- History and culture --> ...

...reastfeeding]]. It inhibits [[xanthine oxidase]], thus reducing production of [[uric acid]] in the body. <!-- History and culture --> ...

...なく、粉砕する材料を閉じ込めるためにより深いボウルを提供することである。もう一つの利点は、乳鉢を人が直立して隣に立ち、上半身と[[:en:force of gravity|重力]]の組み合わせた力を使ってより良く搗くことができるほど大きく作れることである。大きな乳鉢は、複数の乳棒を持つ数人が、より速く効率 ...baran culture, 22000-18000 BP.jpg|upright|thumb|石器時代の石製乳鉢と乳棒、[[:en:Kebaran culture|ケバラン文化]]、紀元前22000年～18000年]] ...

{{Short description|Type of curry cooked and eaten in a thin, pressed-steel wok called a "balti bowl"}} [[File:Balti gosht.jpg|thumb|A lamb version of ''balti gosht'']] ...

{{Short description|Type of curry cooked and eaten in a thin, pressed-steel wok called a "balti bowl"}} [[File:Balti gosht.jpg|thumb|A lamb version of ''balti gosht'']] ...

{{Culture of India}} ...:en:Indian subcontinent|インド亜大陸]]における食の歴史|現代のインド共和国|Indian cuisine/ja|[[:en:Pakistan|パキスタン]]と [[:en:Bangladesh|バングラデシュ]]に焦点を当てタモの|Pakistani cuisine/ja|and|Bangl ...

{{Short description|Culinary traditions of Pakistan}} {{Culture of Pakistan}} ...

{{Short description|Culinary traditions of South Asia}} ...l boundaries, with ambiguities indicated.svg|thumb|Orthographic projection of South Asia.]] ...

{{Short description|Culinary traditions of Pakistan}} {{Culture of Pakistan}} ...

{{Short description|Culinary traditions of South Asia}} ...l boundaries, with ambiguities indicated.svg|thumb|Orthographic projection of South Asia.]] ...

...of [[Indian cuisine]]. Their variation reflects the diversity of [[Indian culture]] and food habits. Most Indian [[Bread|breads]] make use of the yeast spores in the atmosphere for fermentation. ...