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Latest comment: 16 years ago1 comment1 person in discussion
This article was automatically assessed because at least one WikiProject had rated the article as stub, and the rating on other projects was brought up to Stub class. BetacommandBot 17:25, 9 November 2007 (UTC)Reply
Latest comment: 5 years ago1 comment1 person in discussion
Denoting calories of food "per serving" is an insult to everyone with an intellect. For obvious reasons. I don't know how to change the info box, so please anyone who knows should do.
Done - Agree. --Zefr (talk) 17:31, 3 April 2019 (UTC)Reply
Latest comment: 1 year ago2 comments2 people in discussion
Hello, sirs. I want to point out few important things for parties concerned.
1. Brafi is made from Khoa in South Asia. In Iran similar dish is made from almond flour, it's not called barfi there.
2. Here is Iranian Shekarbura and Tabrizi Lovuez, these resemble barfi and are made from almond flour but are not called barfi.
3. You can also look at the list "Category:Iranian_desserts" here, NONE of the sweets here are made with khoa (condensed milk) and there is no sweet dish called barfi in Iran.
4. Claiming Brafi was 'introduced' from Persia reduces innovation and distinctness of brafi made in South Asia with Khoa which is unique to the region, and is not made in Iran.
5. There is also no sweet dish called "Brafi" in Iran. This only means "barfi" emerged as generic name for khoa-based sweets during Mughal era in India rather than being introduced from Iran.
Do take note of these issues and problems with this page. 117.198.117.79 (talk) 10:55, 5 May 2023 (UTC)Reply
All of the above appears to be WP:OR. The article is currently based on reliable, published sources (WP:RS), consistent with Wikipedia guidelines. Ram1751 (talk) 02:59, 7 May 2023 (UTC)Reply