{"id":197078,"title":"Dal bhat s nep\u00e1lsk\u00fdm d\u00e1lem z \u010dern\u00e9ho uradu","modified":"2026-10-31T17:11:42+01:00","plain":"Pol\u00e9vka z \u010dern\u00fdch fazol\u00ed urad pomalu va\u0159en\u00e1 s nep\u00e1lsk\u00fdm ko\u0159en\u00edm a dota\u017een\u00e1 k\u0159upavou sm\u011bs\u00ed ko\u0159en\u00ed osma\u017een\u00e9ho na gh\u00ed.\n\n\n\nZ kope\u010dku b\u00edl\u00e9 r\u00fd\u017ee stoup\u00e1 p\u00e1ra a jej\u00ed zrnka zal\u00e9v\u00e1 \u0159\u00eddk\u00fd zlatav\u00fd dal von\u00edc\u00ed po gh\u00ed a sma\u017een\u00e9m \u010desneku: ka\u017edodenn\u00ed j\u00eddlo, kter\u00e9 je symbolem Nep\u00e1lu. Dal bhat je j\u00eddlo i ritu\u00e1l, ucelen\u00e1 sestava pod\u00e1van\u00e1 po cel\u00e9 zemi: r\u00fd\u017ee va\u0159en\u00e1 v p\u00e1\u0159e, \u010do\u010dka ve v\u00fdvaru, sez\u00f3nn\u00ed zelenina a v\u00fdrazn\u00fd achar. V\u0161e se pod\u00e1v\u00e1 na kovov\u00e9m t\u00e1cu thali.\n\n\n\nTady se v\u00fdrazn\u011b vzdalujeme b\u011b\u017en\u00e9mu japonsk\u00e9mu kari\n\n\n\nDom\u00e1c\u00ed kucha\u0159i a kucha\u0159ky, turist\u00e9 na trec\u00edch, zem\u011bd\u011blci i rodiny sd\u00edlej\u00ed tento spole\u010dn\u00fd jazyk; slogan to \u0159\u00edk\u00e1 p\u0159\u00edmo: \u201e\u202fDal bhat dod\u00e1 s\u00edlu na 24 hodin!\u202f\u201c. Toto nen\u00ed recept krok za krokem, ale pr\u016fvodce, kter\u00fd zohled\u0148uje jednotliv\u00e9 regiony. \n\n\n\nUkazuje, jak m\u00e1 j\u00eddlo vypadat, von\u011bt a p\u016fsobit v \u00fastech a pro\u010d tato skromn\u00e1 dvojice, vych\u00e1zej\u00edc\u00ed z d\u00e1vn\u00e9ho zem\u011bd\u011blstv\u00ed ji\u017en\u00ed Asie a pevn\u011b zako\u0159en\u011bn\u00e1 u\u017e za dynasti\u00ed Li\u010d\u010dhavi a Malla (IV.\u2013XVIII. stolet\u00ed), dodnes zauj\u00edm\u00e1 \u00fast\u0159edn\u00ed m\u00edsto na stole.\n\n\n\nNa tal\u00ed\u0159i: z\u00e1kladn\u00ed slo\u017eky a souhra chut\u00ed\n\n\n\n\n\n\n\nZ\u00e1klad vych\u00e1z\u00ed z n\u011bkolika z\u00e1sad: \u0159\u00eddk\u00fd dal; nad\u00fdchan\u00e1 nesolen\u00e1 r\u00fd\u017ee; sez\u00f3nn\u00ed p\u0159\u00edlohy; st\u0159\u00eddm\u00e9 ko\u0159en\u011bn\u00ed; a gh\u00ed nebo ho\u0159\u010di\u010dn\u00fd olej podle regionu. Jednotliv\u00e9 slo\u017eky se maj\u00ed dopl\u0148ovat, ne spolu soupe\u0159it.\n\n\n\nDal je \u0159\u00eddk\u00fd a tekut\u00fd, ur\u010den\u00fd k p\u0159elit\u00ed r\u00fd\u017ee. Vol\u00ed se m\u00edstn\u00ed suroviny: masoor (\u010derven\u00e1 \u010do\u010dka), rahar (kajansk\u00fd hr\u00e1ch, toor), fazole mungo nebo urad (\u010dern\u00e9 fazole urad, zvan\u00e9 \u201e\u202fkalo dal\u202f\u201c), kter\u00e9 se uva\u0159\u00ed dom\u011bkka a na z\u00e1v\u011br o\u017eiv\u00ed sm\u011bs\u00ed jhaneko (nebo jhanne): \u0159\u00edmsk\u00fdm km\u00ednem \u010di p\u00edskavic\u00ed, \u010desnekem, z\u00e1zvorem a su\u0161en\u00fdm chilli kr\u00e1tce osma\u017een\u00fdmi na gh\u00ed nebo ho\u0159\u010di\u010dn\u00e9m oleji, kter\u00e9 ur\u010duj\u00ed v\u00fdsledn\u00e9 aroma. \n\n\n\nV hor\u00e1ch dod\u00e1v\u00e1 \u0161petka bylinky jimbu osma\u017een\u00e1 v tuku nezam\u011bniteln\u011b nep\u00e1lsk\u00fd t\u00f3n, \u010desnekov\u00fd i cibulov\u00fd z\u00e1rove\u0148; timur p\u0159id\u00e1v\u00e1 citronov\u00e9 brn\u011bn\u00ed. Ve srovn\u00e1n\u00ed s dalem z indick\u00fdch restaurac\u00ed je p\u00e1livost um\u00edrn\u011bn\u00e1; v\u00fdrazn\u00e1 d\u00e1vka garam masaly nebo smetana by dvojici r\u00fd\u017ee\u2011\u010do\u010dka p\u0159ehlu\u0161ila.\n\n\n\nStejn\u00e1 dvojice r\u00fd\u017ee-\u010do\u010dka, jin\u00e1 textura: jihoindick\u00e9 idli\n\n\n\nR\u00fd\u017ee (bhat) je prost\u00e1 a chu\u0165ov\u011b \u010dist\u00e1: b\u00edl\u00e1 dlouhozrnn\u00e1 r\u00fd\u017ee (basmati nebo m\u00edstn\u00ed jira masino), va\u0159en\u00e1 bez soli tak, aby se zrnka neslepovala. L\u017e\u00edce rozpu\u0161t\u011bn\u00e9ho gh\u00ed na r\u00fd\u017ei nebo dalu je klasika, jej\u00ed\u017e v\u016fn\u011b se rozvine p\u0159i kontaktu s hork\u00fdm j\u00eddlem.\n\n\n\nPokrmy tarkari a saag se \u0159\u00edd\u00ed ro\u010dn\u00edm obdob\u00edm: brambory, kv\u011bt\u00e1k, fazole, d\u00fdn\u011b, \u0161pen\u00e1t a \u0159edkve, jemn\u011b ochucen\u00e9 kurkumou a \u0159\u00edmsk\u00fdm km\u00ednem, s \u010desnekem pro v\u00fdrazn\u011bj\u0161\u00ed chu\u0165. Mnoh\u00e9 se p\u0159ipravuj\u00ed bez om\u00e1\u010dky nebo jen s trochou \u0161\u0165\u00e1vy, aby tal\u00ed\u0159 neplaval; v n\u00ed\u017ein\u00e1ch se b\u011b\u017en\u011b pou\u017e\u00edv\u00e1 ho\u0159\u010di\u010dn\u00fd olej. Restovan\u00e1 listov\u00e1 zelenina se pod\u00e1v\u00e1 leskl\u00e1, m\u011bkk\u00e1 a lehce k\u0159upav\u00e1, n\u011bkdy se \u0161petkou timuru nebo trochou chilli.\n\n\n\nPro\u010d s do chua, vietnamskou nakl\u00e1danou zeleninou?\n\n\n\nP\u0159\u00edlohy achar p\u0159in\u00e1\u0161ej\u00ed sv\u011b\u017e\u00ed, ostr\u00fd kontrast: raj\u010datov\u00e9 \u010datn\u00ed s timurem, b\u00edl\u00e1 \u0159edkev (daikon) v ho\u0159\u010di\u010dn\u00e9m oleji, achar z gundruku (fermentovan\u00fdch list\u016f), nakl\u00e1dan\u00fd citron. Papad dod\u00e1 k\u0159upavost; l\u017e\u00edce jogurtu osv\u011b\u017e\u00ed. Sta\u010d\u00ed jich jen tolik, aby zv\u00fdraznily ka\u017ed\u00e9 sousto.\n\n\n\nKo\u0159en\u00ed z\u016fst\u00e1v\u00e1 jednoduch\u00e9: z\u00e1kladem jsou kurkuma, \u0159\u00edmsk\u00fd km\u00edn, p\u00edskavice, \u010desnek a z\u00e1zvor. Mohou se objevit ho\u0159\u010di\u010dn\u00e1 sem\u00ednka (zejm\u00e9na v Teraji), bobkov\u00fd list, trocha hingu, n\u00e1znak h\u0159eb\u00ed\u010dku, p\u0159\u00edpadn\u011b \u0161petka \u010d\u00ednsk\u00e9 sko\u0159ice (kasie), v\u017edy v\u0161ak st\u0159\u00eddm\u011b. Gh\u00ed je cen\u011bn\u00e9; ho\u0159\u010di\u010dn\u00fd olej je typick\u00fd pro Teraj. Olivov\u00fd olej do nep\u00e1lsk\u00e9 tradice nepat\u0159\u00ed.\n\n\n\nV\u0161e pod\u00e1vejte na kovov\u00e9m thali (t\u00e1cu), obvykle s mal\u00fdmi miskami nebo p\u0159ihr\u00e1dkami na dal a p\u0159\u00edlohy kolem kope\u010dku r\u00fd\u017ee uprost\u0159ed. Dal lze nal\u00edt na r\u00fd\u017ei nebo pod\u00e1vat v misce (a sm\u00edchat pozd\u011bji). Tradi\u010dn\u011b se j\u00ed pravou rukou. Hostitel\u00e9 \u010dasto s \u00fasm\u011bvem p\u0159idaj\u00ed nab\u011bra\u010dku r\u00fd\u017ee. Je to sestava na t\u00e1cu thali: \u017e\u00e1dn\u00fd naan ani pol\u00e9vka pod\u00e1van\u00e1 zvl\u00e1\u0161\u0165.\n\n\n\nOd \u00fadol\u00ed po him\u00e1lajsk\u00e9 vyso\u010diny: region\u00e1ln\u00ed rukopis\n\n\n\nRegion\u00e1ln\u00ed podoby, t\u0159i styly\n\n\n\nTeraj (ji\u017en\u00ed n\u00ed\u017einy): \u00farodn\u00e1 p\u016fda, v\u00fdrazn\u00e1 \u0159\u00edznost. Dal z raharu (tooru) nebo munga b\u00fdv\u00e1 p\u00e1liv\u011bj\u0161\u00ed a slan\u011bj\u0161\u00ed, dochucen\u00fd ko\u0159en\u00edm osma\u017een\u00fdm na ho\u0159\u010di\u010dn\u00e9m oleji (\u010dasto \u0159\u00edmsk\u00fdm km\u00ednem a n\u011bkdy ho\u0159\u010di\u010dn\u00fdmi sem\u00ednky), kter\u00e9 mu dod\u00e1v\u00e1 \u0159\u00edz. V\u00fdb\u011br zeleniny je pestr\u00fd: okra, lilek, d\u00fdn\u011b, fazole, \u010dasto p\u0159ipravovan\u00e9 na stejn\u00e9m v\u00fdrazn\u00e9m oleji. Na okraji thali o\u010dek\u00e1vejte syrovou cibuli a zelen\u00e9 chilli papri\u010dky, mangov\u00fd nebo chilli achar pro o\u017eiven\u00ed a p\u0159i ka\u017edodenn\u00edm stolov\u00e1n\u00ed n\u011bkdy m\u00edsto r\u00fd\u017ee chiuru (r\u00fd\u017eov\u00e9 vlo\u010dky) nebo roti. Chu\u0165ov\u00fd profil ur\u010duje ho\u0159\u010di\u010dn\u00fd olej a zelen\u00e9 chilli papri\u010dky.\n\n\n\nPahorkatiny a K\u00e1thm\u00e1ndsk\u00e9 \u00fadol\u00ed: vyv\u00e1\u017eenost a jemnost. \u201e\u202fB\u011b\u017en\u00e1\u202f\u201c sestava se to\u010d\u00ed kolem masoor dalu: \u0159\u00eddk\u00e9ho, lehce ochucen\u00e9ho kurkumou, \u0159\u00edmsk\u00fdm km\u00ednem, \u010desnekem a z\u00e1zvorem; n\u011bkdy s nepatrn\u00fdm n\u00e1znakem hingu nebo bobkov\u00fdm listem. Tarkari z\u016fst\u00e1v\u00e1 jednoduch\u00e9: brambory a kv\u011bt\u00e1k, fazole, zel\u00ed; \u010dast\u00fd je tak\u00e9 saag. \u0158edkvov\u00fd achar nebo raj\u010datov\u00e9 \u010datn\u00ed rozz\u00e1\u0159\u00ed okraj tal\u00ed\u0159e; n\u00e9v\u00e1rsk\u00e9 dom\u00e1cnosti mohou p\u0159idat p\u00e1liv\u011bj\u0161\u00ed achar, ale celek z\u016fst\u00e1v\u00e1 um\u00edrn\u011bn\u00fd. Je-li k dispozici gh\u00ed, jemn\u011b provon\u00ed r\u00fd\u017ei.\n\n\n\nMezi j\u00eddly slo\u017een\u00fdmi z v\u00edce \u010d\u00e1st\u00ed je nasi lemak prost\u011b pecka\n\n\n\nHory a Him\u00e1laj (s d\u016frazem na kuchyni Thakali): vydatn\u00e9, aromatick\u00e9, \u0161t\u011bdr\u00e9 na gh\u00ed. Kalo maas (urad, \u010dern\u00e9 fazole urad), n\u011bkdy cel\u00e9, ale \u010dasto loupan\u00e9 a p\u016flen\u00e9, nebo sm\u011bs \u010do\u010dek d\u00e1vaj\u00ed dalu hlub\u0161\u00ed chu\u0165 a o n\u011bco hust\u0161\u00ed konzistenci, kter\u00e1 p\u0159\u00edjemn\u011b zah\u0159eje. Dochucuje se bylinkou jimbu osma\u017eenou v tuku a \u0161petkou timuru. P\u0159\u00edlohy jsou vydatn\u00e9: brambory z Mustangu, ho\u0159k\u00e1 okurka a gundruk (pod\u00e1van\u00e9 v pol\u00e9vce nebo nakl\u00e1dan\u00e9) p\u0159id\u00e1vaj\u00ed kyselost a plnost. \n\n\n\nHojn\u00e9 mno\u017estv\u00ed gh\u00ed se leskne na r\u00fd\u017ei i listov\u00e9 zelenin\u011b. Objevuje se proso, pohanka nebo kuku\u0159ice (a n\u011bkdy je\u010dmen): dhindo (obiln\u00e1 ka\u0161e) m\u016f\u017ee podle nadmo\u0159sk\u00e9 v\u00fd\u0161ky nahradit r\u00fd\u017ei; \u010dast\u011bj\u0161\u00ed je maso (ja\u010d\u00ed nebo skopov\u00e9). Horsk\u00fd styl je syt\u011bj\u0161\u00ed a v\u00fdrazn\u011bji ochucen\u00fd (timur, jimbu). Znalost t\u011bchto znak\u016f pom\u00e1h\u00e1 rozpoznat autenticitu mezi modern\u00edmi obm\u011bnami.\n\n\n\nZnaky autenticity \n\n\n\nZeptejte se nep\u00e1lsk\u00e9ho kucha\u0159e, co d\u011bl\u00e1 dal bhat \u201e\u202fspr\u00e1vn\u00fdm\u202f\u201c, a odpov\u011bd\u00ed bude t\u00e9m\u011b\u0159 v\u017edy jednoduchost a technika. Dal mus\u00ed b\u00fdt tekut\u00fd a chu\u0165ov\u011b \u010dist\u00fd: zvolna uva\u0159en\u00e1 \u010do\u010dka, na z\u00e1v\u011br dota\u017een\u00e1 z\u00e1sadn\u00edm jhaneko, p\u0159i n\u011bm\u017e \u0159\u00edmsk\u00fd km\u00edn nebo p\u00edskavice zapraskaj\u00ed v gh\u00ed \u010di ho\u0159\u010di\u010dn\u00e9m oleji. Seznam ko\u0159en\u00ed z\u016fst\u00e1v\u00e1 kr\u00e1tk\u00fd; j\u00eddlo stoj\u00ed na rovnov\u00e1ze, ne na ok\u00e1zalosti.\n\n\n\nM\u00edstn\u00ed charakter se projevuje v drobn\u00fdch detailech: jimbu p\u0159i z\u00e1v\u011bre\u010dn\u00e9m dochucen\u00ed v hork\u00e9m tuku; citronov\u00e9 brn\u011bn\u00ed timuru v \u010datn\u00ed; gundruk jako p\u0159\u00edloha s typicky nep\u00e1lskou kyselost\u00ed; gh\u00ed nebo ho\u0159\u010di\u010dn\u00fd olej, kter\u00e9 tvo\u0159\u00ed z\u00e1klad v\u016fn\u011b. Jde o ucelenou sestavu: r\u00fd\u017ee, dal, zelenina, achar; ne jen \u201e\u202f\u010do\u010dka s r\u00fd\u017e\u00ed\u202f\u201c. Ne\u00fapln\u00fd tal\u00ed\u0159 pro turisty, na n\u011bm\u017e chyb\u00ed listov\u00e1 zelenina a achar, m\u00edj\u00ed podstatu.\n\n\n\nMezi varovn\u00e9 sign\u00e1ly pat\u0159\u00ed p\u0159em\u00edra garam masaly, smetana nebo m\u00e1slo p\u0159idan\u00e9 nad r\u00e1mec gh\u00ed, om\u00e1\u010dky p\u0159ehlu\u0161en\u00e9 raj\u010daty, zkratky s japonsk\u00fdm kari ko\u0159en\u00edm a olivov\u00fd olej. Dal nem\u00e1 p\u0159ipom\u00ednat hust\u00e9 rag\u00fa ani se pod\u00e1vat s naanem nebo jako samostatn\u00fd chod v podob\u011b pol\u00e9vky; v\u0161e m\u00e1 sv\u00e9 m\u00edsto na t\u00e1cu thali a je ur\u010den\u00e9 ke spole\u010dn\u00e9mu prom\u00edch\u00e1n\u00ed.\n\n\n\nModern\u00ed \u017eivot p\u0159in\u00e1\u0161\u00ed \u00fapravy: nep\u00e1lsk\u00e9 dom\u00e1cnosti v zahrani\u010d\u00ed \u010dasto pou\u017e\u00edvaj\u00ed elektrick\u00e9 tlakov\u00e9 hrnce a p\u0159i nedostatku jimbu sahaj\u00ed po n\u00e1hrad\u00e1ch. Ty mohou z\u016fstat v\u011brn\u00e9 tradici, pokud si j\u00eddlo uchov\u00e1 nep\u00e1lsk\u00fd aromatick\u00fd profil, dochucen\u00ed ko\u0159en\u00edm osma\u017een\u00fdm v tuku a zp\u016fsob pod\u00e1v\u00e1n\u00ed. Debaty kolem luxusn\u00edch sestav thakali pokra\u010duj\u00ed, autenticita se v\u0161ak posuzuje podle surovin, postupu a vyv\u00e1\u017eenosti. Ne podle ceny.\n\n\n\n\n\n\tMaas ko Daal \u2013 Nep\u00e1lsk\u00fd d\u00e1l z \u010dern\u00fdch fazol\u00ed urad\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t150 g p\u016flen\u00fdch \u010dern\u00fdch fazol\u00ed urad (se slupkou)1 l\u017e\u00edce \u010derstv\u00e9ho z\u00e1zvoru (nakr\u00e1jen\u00e9ho na tenk\u00e9 nudli\u010dky)1.5 l\u017ei\u010dky \u010derstv\u00e9ho z\u00e1zvoru (nasekan\u00e9ho)s\u016fl (podle chuti)0.5 l\u017ei\u010dky kurkumy (mlet\u00e9)0.5 l\u017ei\u010dky se\u010du\u00e1nsk\u00e9ho pep\u0159e (mlet\u00e9ho)1 l\u017e\u00edce p\u0159epu\u0161t\u011bn\u00e9ho m\u00e1sla (gh\u00ed) (na va\u0159en\u00ed fazol\u00ed)2 l\u017e\u00edce p\u0159epu\u0161t\u011bn\u00e9ho m\u00e1sla (gh\u00ed) (na z\u00e1v\u011bre\u010dn\u00e9 orestov\u00e1n\u00ed ko\u0159en\u00ed)2 su\u0161en\u00e9 \u010derven\u00e9 chilli papri\u010dky (rozp\u016flen\u00e9, zbaven\u00e9 sem\u00ednek)0.5 l\u017ei\u010dky jimbu (su\u0161en\u00e1 him\u00e1lajsk\u00e1 bylina, v p\u0159\u00edpad\u011b pot\u0159eby nahra\u010fte su\u0161enou pa\u017eitkou)1 velk\u00e1 \u0161petka asafoetidy (mlet\u00e9, nahra\u010fte sm\u011bs\u00ed cibulov\u00e9ho a \u010desnekov\u00e9ho pr\u00e1\u0161ku v pom\u011bru 50\/50)2 strou\u017eky \u010desneku (velk\u00e9, nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)840 ml vodyK pod\u00e1v\u00e1n\u00edR\u00fd\u017ee va\u0159en\u00e1 v p\u00e1\u0159eNakl\u00e1dan\u00e9 ho\u0159\u010di\u010dn\u00e9 listy\t\n\t\n\t\tVa\u0159en\u00ed d\u00e1luV litinov\u00e9m hrnci sm\u00edchejte fazole urad, nasekan\u00fd z\u00e1zvor, s\u016fl, kurkumu, se\u010du\u00e1nsk\u00fd pep\u0159, gh\u00ed ur\u010den\u00e9 na va\u0159en\u00ed a vodu.Na st\u0159edn\u011b siln\u00e9m ohni p\u0159ive\u010fte bez pokli\u010dky k varu a m\u00edchejte, aby sm\u011bs nep\u0159ekyp\u011bla, pot\u00e9 va\u0159te 20 minut.Ztlumte ohe\u0148, p\u0159iklopte a zvolna va\u0159te, dokud fazole nezm\u011bknou a nezdvojn\u00e1sob\u00ed sv\u016fj objem, p\u0159ibli\u017en\u011b 55 minut.Podle pot\u0159eby p\u0159idejte trochu vody, abyste dos\u00e1hli konzistence pol\u00e9vky, a zvolna va\u0159te dal\u0161\u00edch 5 minut.Hrnec odstavte z ohn\u011b a dejte stranou.Orestov\u00e1n\u00ed ko\u0159en\u00edV mal\u00e9 p\u00e1nvi rozeh\u0159ejte na st\u0159edn\u011b siln\u00e9m ohni zbyl\u00e9 gh\u00ed.P\u0159idejte \u010derven\u00e9 chilli papri\u010dky a jimbu a op\u00e9kejte 5 sekund, dokud lehce nez\u00edskaj\u00ed barvu a nerozvon\u00ed se.Ihned vm\u00edchejte asafoetidu, pot\u00e9 z\u00e1zvor nakr\u00e1jen\u00fd na tenk\u00e9 nudli\u010dky a \u010desnek a op\u00e9kejte je\u0161t\u011b 10 sekund dok\u0159upava.Obsah p\u00e1nve ihned vlijte do d\u00e1lu, prom\u00edchejte, p\u0159iklopte a nechte 5 minut rozle\u017eet.Pod\u00e1v\u00e1n\u00edD\u00e1l pod\u00e1vejte hork\u00fd s r\u00fd\u017e\u00ed va\u0159enou v p\u00e1\u0159e a nakl\u00e1dan\u00fdmi ho\u0159\u010di\u010dn\u00fdmi listy.\t\n\t\n\t\tPokud d\u00e1l p\u0159ed pod\u00e1v\u00e1n\u00edm zhoustne, oh\u0159ejte ho se 3 a\u017e 4 l\u017e\u00edcemi vody.\n\t\n\t\n\t\tSoupes et bouillonsIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197078","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197078"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197078\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/81737"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197078"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197078"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197078"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}