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Überbleibsel des Sozialismus: Unterwegs in den Milchbars Polens | traveLink.

Video: Have lunch with our Editor at a Polish Milk Bar on Grodzka Street I Kraków In Your Pocket - Bar Mleczny (Milk Bar)

BRIGITTE-Kochschule: Der perfekte Gänsebraten

Gänsebraten: Unser Rezept als Video-Kochschule

Niedziela Palmowa w Łysych na Kurpiach

Niedziela Palmowa w Łysych na Kurpiach

Mustafa's Gemüsekebap - Davor steh ich mit meinem Namen

the best Kebab Döner enver! come to Berlin Kreuzberg you ll see.

Kultiger Leckerbissen: Welt-Fischbrötchen-Tag im Mai | traveLink

Kultiger Leckerbissen: Welt-Fischbrötchen-Tag im Mai

Bester Spargel und Kartoffeln aus der Lueneburger Heide

Bester Spargel und Kartoffeln aus der Lueneburger Heide

Perhaps John Paul II's greatest homily of his tenure was given during the mass at Victory Square in Warsaw. This was the Pope's first mass in Poland.

“Due to his uncommon skills and great sense of humor he is dangerous”

Perhaps John Paul II& greatest homily of his tenure was given during the mass at Victory Square in Warsaw. This was the Pope& first mass in Poland.

Portugiesisches Hähnchen aus dem Ofen

Portugiesisches Hähnchen aus dem Ofen

Hahn, Barbacoa, Logo, Fitness Foods, Dutch Ovens, Jamie Oliver, Portuguese, Poultry, Food Inspiration

The legend of Lajkonik goes back to medieval times, when Poland was often invaded by Mongol tribes from the East. In 1241, the people of Krakow successfully repelled one such attack and this triumphant day is celebrated every year on the first Thursday after the religious holiday of Corpus Christi during the Lajkonik Festival.  Today, the Lajkonik Festival begins with a colorful parade  led by the Lajkonik who prances around chasing people with his mace.

-Lajkonik Festival- This festival was held on June and celebrated a popular folklore story in Poland. Hobbyhorses paraded through the streets of Krakow, staying true to the year-old tradition.

Photo by: Eating Asia #Indian #snacks #Asian

The photo shows just some of Soundaram's product, all of which are deep-fried and most of which are made with one or another variety of dal and/or rice flour.

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