Robert Harding

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1381-10 - Siddu, a special traditional dish of Himachal Pradesh India. It's a steamed wheat flour bread stuffed with split black lentils, dry fruits etc. Served with desi ghee ,tomato and green mint chutney.
1381-9 - Siddu, a special traditional dish of Himachal Pradesh India. It's a steamed wheat flour bread stuffed with split black lentils, dry fruits etc. Served with desi ghee ,tomato and green mint chutney.
1381-7 - Siddu, a special traditional dish of Himachal Pradesh India. It's a steamed wheat flour bread stuffed with split black lentils, dry fruits etc. Served with desi ghee ,tomato and green mint chutney.
1381-8 - Siddu, a special traditional dish of Himachal Pradesh India. It's a steamed wheat flour bread stuffed with split black lentils, dry fruits etc. Served with desi ghee ,tomato and green mint chutney.
746-90613 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
746-90615 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
746-90614 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
746-90612 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe