Why we eat so much and what do we think after eating too much?

Dal makhani (“Buttery Lentil”) is a popular dish originating from the Punjab region of India and Pakistan

Small round Indian egg plants are cooked in delicious tamarind sauce combined with various spices is a delicacy of Indian cuisine.

Tamarind has tartaric acid and also some amount of sugar.

ometimes referred to as green onions, they have a pleasing mild flavor that lends itself to using raw in salads and as a garnish for soups, salads or pasta, as well as in quick-cooking dishes like western stir-fries

White Onions are often used in prepared salads, white sauces, and is the traditional onion for Mexican cuisine.

Red Onions or purple onions with their wonderful color dark pinkish-red are a good choice for lots of fresh uses or for grilling, charbroiling, and roasting.

The yellow onion or brown onion or Spanish onion is a variety of dry onion with a strong flavour.