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There are two roots from which Untouchability has sprung:

a. Contempt and hatred of the Broken Men as of Buddhists by the Brahmins:
b. Continuation of beef-eating by the Broken Men after
it had been given up by others

(Selections from B.R. Ambedkar’s- The Untouchables- Who Were They and Why They Became Untouchables?)

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What is the location of secularism among communities if there are no differential culinary enforcements? 

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What is the location of secularism among communities if there are no differential culinary enforcements? 

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https://www.sultanarecipe.com/beef-tehari-recipe/

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Last Updated on September 13, 2022 by Sultana Parvin

Tehari is an Indian menu made of rice and small pieces of beef. The cooking process of the beef tehari recipe is time-consuming but it is easy to cook. Here I give you the recipe so that you can cook restaurant-style tehari at home in an easy way.

Difference Between Tehari and Biryani

Although teheri looks like biryani, the difference is made by the lesser quantity of beef. An easy beef tehari recipe is served as a snack, it is also a bit drier than the biryani. Tehari is though a snack menu, it can be served as a lunch or in combination with other snack items.

The cooking process of tehari is also shorter compared to the heavy biryani recipe. However, its ingredients particularly beef, ghee, and other spices give it a good flavor and make it delicious. If you want to make your guests happier with good snacks, tehari is the perfect menu. You can just add a nice salad to serve with. It is also good as a tiffin menu for your kids. This a full of energy, so you don't have to think about your kids' nutrition.

How to make tahari
Required Tools for tahari recipe beef
Ingredients for the beef tehari

½ kg beef

1 kg kaligira or chinigura rice

250 gm potatoes

½ cup ghee

½ cup yogurt

6 sticks cinnamon

10 pieces cardamoms

6 pieces of bay leaves

8 pieces cloves

1 tablespoon ginger paste

1 tablespoon garlic paste

½ cup onion paste

1 teaspoon chili powder

½ teaspoon cumin powder

¼ teaspoon hot spice powder

1 teaspoon salt

1 teaspoon sugar

6-8 pieces green chilies

How to make bengali beef biryani recipe
Step 1: How to cook chinigura rice?
Wash the rice and drain out the water. Rinse it very well and keep it aside.
Step 2 for beef tehari
Clean and wash beef slices. Mix garlic paste, ginger paste, chili powder, salt, onion paste, cumin powder, hot spice powder, yogurt with beef, and keep it for 30 minutes.
Step 3 for tehari recipe
Heat 1/4 th cup of ghee in the nonstick deep cooking pan. Cook the beef with spices over medium heat. Cook until the beef is tender. Keep the meat aside.
Step 4 for beef tahari recipe
Cut the potatoes into 2/2 inch size pieces. Wash the potatoes very well. Fry the potatoes until golden brown and keep them aside. Fry the washed rice with the rest of the ghee. Put 8 cups of hot water on the rice. Then add bay leaves, cardamoms, cinnamons, and salt to the water. Add meat and fried potatoes to the rice when the water is evaporated. After that add sugar and green chilies to the rice mixture. Mix all of it together and keep on very low heat for 10 minutes and cover with a lid.

Your tasty beef tehari is ready. Serve it hot, because you'll not get the real taste if it cools down. Serve this with raita salad or fresh salad.

For your kid's tiffin provide the tehari in a hot pot, so that it remains warm throughout the entire day.

Hope your family and friends enjoy this Indian recipe. If you like my easy beef tehari recipe please share this recipe with your family and friends. I love to cook and like to share my delicious recipes with my beloved friends.

*Happy Cooking*

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Why You Need A Beef Tehari Recipe? Everyone Loves Beef Tehari Recipe

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Last Updated on September 13, 2022 by Sultana Parvin Tehari is an Indian menu made of rice and small pieces of beef. The cooking process of the beef tehari recipe is time-consuming but it is easy to cook. Here I give you the recipe so that you can cook restaurant-style tehari at home in an easy way.

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Historically, the Brahmins, the most elite caste, controlled land and access to food grain. They created three levels of the food order: satvik, rajasik, and tamasik. Each order corresponded to a social status. Satvik food, which includes vegetables and dairy, is restricted to the elite castes, while tamasik food, which includes beef, garlic, and tobacco, is restricted to non-elite and non-caste groups.

There is a popular phrase used to describe the situation: "There is no Dalit cuisine" - because what the lower caste were forced to turn to, such as chicken feet and intestines, would never be accepted or viewed respectably by the upper.

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The National Crime Records Bureau's data records that over 2,900 communal and religious violence cases were registered in the country in the last 5 years.

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About the Dalit community in relation to food practices, Sudha of the DMC says: "‘Before they used to eat a lot of beef. Because of this feeling that it is lowly, some people have stopped. They have stopped because of this imposition of disgust’" (Chigateri 26).

Shraddha Chigateri, Glory to the Cow: Cultural Difference and Social Justice in the Food Hierarchy in India, South Asia: Journal of South Asian Studies, n.s., Vol.XXXI, no.1, April 2008

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The imposition of vegetarianism is not just a Hindu supremacy issue, it is also largely an upper-caste issue.

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"In contrast, once inside the kitchen, one is assailed by the fragrance of rose water and vegetables being cut. Such smells are enough to make a Brahmin tear off his sacred thread (Hossain 1973a: 251). Rokeya’s critique works through paradox – in this case, the incongruity between the ‘malodourous’ outside space of the kitchen and the fragrance of the food being
prepared inside, whose seduction is so great that it is enough to make a Brahmin ‘tear off his sacred thread’." (Sanyal and Kumar 60)

"Itself a humorous observation since a Brahmin would never find himself in the kitchen of a Muslim household and would have to risk his caste status (thus the tearing off of the sacred thread) to eat"
(Sanyal and Kumar 70)

Usha Sanyal and Nita Kumar ed., Food, Faith and Gender in South Asia, The Cultural Politics of Women’s Food Practices, 2019, Bloomsbury, London: Introduction, Ch 1, 2, 3, 8

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While speaking about culinary practices observed by women in zenanas, the author posits that the book written by Thanvi, "according to Metcalf...[offered] an example of male intrusion into a heretofore largely female domain’" (Sanyal & Kumar, 46). Similarly, those cooking in the zenana (largely female) operated under the "distant authority" of the men of the household.

This same lens can be used to view how food practices are legitimized in India. it is only under the distant - and sometimes not-so-distant authority of the Hindu vegetarians that food, cuisines, and traditions of the anthropological "others" are accepted and formalized, but also, there is a similar "intrusion" led by those in power into the personal and political lives of people following different religions/practices; because food is both personal and political.

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The Indian scenario highlights the complex intersection of food, religion, and culture, showing us how food practices are embedded in cultural, religious, and social norms.

Food practices are used to solidify social boundaries and power relations, as is seen in Chapter 1 of Usha Sanyal and Nita Kumar's "Food, Faith and Gender in South Asia."

Thus, within this context, the differential and preferential culinary enforcements during religious festivals in India reveal how these practices cab be and are in fact often used to assert power and privilege of certain groups over others.

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"One day, I used the term ‘smelly’ to describe fermented food during a conversation in a Nepali household in Bagdogra, a town not far from the Himalayas in north Bengal. The mother of the house immediately corrected me and said: ‘It is scented, not smelly’. She used the term scent, a general phrase to refer to perfumes and other aromatic fragrances to emphasise that the smell of fermented soya beans was in fact delightful" (Kikon 330)

"The Delhi Police pamphlet advised Northeast Indian residents in the nation’s capital that ‘bamboo shoot, akhuni and other smelly dishes should be prepared without creating ruckus in neighbourhood" (Kikon 332)

"Lucy, a professional from Manipur who calls the city her home, said: ‘I cannot live with akhuni, neither can I live without akhuni" (Kikon 333)

Kikon, Dolly (2015). “Fermenting Modernity: Putting Akhuni on the Nation's Table in India”. South Asia: Journal of South Asian Studies, 38(2), pg 320–335. doi:10.1080/00856401.2015.1031936