noun a South Asian condiment made from fruits or vegetables that are pickled in vinegar or oil, often seasoned with various spices
In Indian cuisine, achar refers to a variety of pickles made from vegetables or fruits that are preserved in oil, vinegar, or brine.
Achar plays a significant role in Indian culture, often served as a condiment or side dish to complement meals.
The word 'achar' is commonly used in Hindi and other Indian languages to refer to pickles.
Achar-making is a traditional practice in many Indian households, with recipes passed down through generations.
In the context of a writer, 'achar' can refer to the process of choosing the right words or ideas to preserve for future use in a story or article.
For a psychologist, 'achar' may be used to describe the act of analyzing and interpreting a patient's behavior or thought patterns to make sense of their mental state.
In the culinary field, 'achar' can be the term used for a type of Indian pickle or condiment made from fruits or vegetables that are preserved in oil and spices.
Historians may use 'achar' to refer to the process of preserving and documenting historical artifacts, documents, or events for future generations to study and learn from.