Lets get going!

Hi! I'm back! here are some interesting nuggets I came across which I would like to share.
1)What are the ingredients of "Paanch Phoron"in Bengali cooking?
2) In Mumbai, if a restaurant serves you " Bombil", what will it be?
3) What is Horse Raddish in Japanese cuisine called?
4)Which delectable sweet of Goa is made in layers of Coconut milk, Honey and Egg Yolk?
5) In a restaurant if the menu refers to a dish called "florentine", what does it mean?
Ans: 1.Aniseed(saunf), Cumin(Jeera),Fenugreek(methi),Mustard(sorshe),Nigella (kalo Jeera/kalaunji)
        2. Bombay Duck, Lote in Bangla
        3.Wasabi
        4. Bebinca
        5. Spinach
Here are some amazing facts I bet you also don't know!
1.What is "filtrum"?
2. What is an aglet?
3.What is a "tittle" ?
4.What is "Purlicue"?
5.What is a "Brannock Device"?
6. What is a 'Lore' ?
7. What is a"lifer"
Ans: 1.The space berween the nose and the upper lip.
        2. It is the metallic part of the shoe lace.
        3.It a dot over the "I".
        4.It is the space between the thumb and the forefinger.
        5. It is the device which measures foot size in a shoe store.
        6. Birdwatchers call the space between the Bird's eye and bill.
        7. A bird you have seen for the first time.
So you see, every inch of space matters! That's all for today. Bye!