Eid cuisine breakfast before offering Eid Prayer. Depending on the locality, the types and forms of the cuisine vary but are always sweet dishes. In South Asia, cham cham, Barfi, Gulab Jamun (a ball shaped milk based dessert immersed in a sugar syrup), and different forms of cakes as well as ras malai (a local dish prepared with milk) are popular. These are not only consumed inside houses but also presented to relatives and friends when visiting them on Eid-ul-Fitr. Baklava and other types of pastry type sweets are eaten in Turkey. Ketupat is commonly served during Eid in Indonesia. Eid-ul-Adha is
A History of English Food "Food in England". Cooke argues that Dickson Wright is "as particular as she is greedy", and "gruesomely snobbish", out of touch with "Other people", preferring therefore the overindulgent Georgians who could afford a suitable retinue of servants. "British Food in America" describes the book as "a stinker", substituting "speculation and snobbish reminiscence for any modicum of research or analysis." A History of English Food A History of English Food is a history of English cuisine from the Middle Ages to the end of the twentieth century written by the celebrity cook Clarissa Dickson Wright. Each era is treated in turn