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PARTY TRAYS TO GO APPETIZERS PARTY TRAYS TO GO BREAD Small Tray $40.00; Large Tray $60.00 Sm. Lg. Price 71. Pooran Poli--------------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 Sm. Lg. 72. Aloo Paratha------------------- 20 Pcs 30 Pcs Sm: $50/Lg: $75 1. Khaman Dhokla--------- 60 Pcs 125 Pcs 73. Bajri Rotla---------------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 2. Dahiwada----------------- 25 Pcs 40 Pcs 74. Bhature------------------------- 20 Pcs 30 Pcs Sm: $50/Lg: $75 3. Party Samosa------------ 50 Pcs 75 Pcs 75. Plain Naan--------------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 4. Kachori-------------------- 60 Pcs 80 Pcs 76. Paneer Paratha--------------- 20 Pcs 30 Pcs Sm: $40/Lg: $60 5. Vegetable Cutlet-------- 30 Pcs 45 Pcs 77. Jeera Paratha------------------ 20 Pcs 30 Pcs Sm: $40/Lg: $55 6. Methi Gota--------------- 60 Pcs 100 Pcs Over four generations of authentic Indian cuisine... 78. Methi Paratha----------------- 20 Pcs 30 Pcs Sm: $40/Lg: $55 7. Cut Chilli Pakoras------- 50 Pcs 85 Pcs 79. Chapati (Roti)----------------- 50 Pcs 100 Pcs Sm: $30/Lg: $60 8. Khandvi(Patodi)-------- 75 Pcs 130 Pcs 80. Wheat Flour Poori----------- 50 Pcs 100 Pcs Sm: $25/Lg: $50 9. Dalwada----------------- 60 Pcs 100 Pcs 81. Pav to go with Pav Bhaji--- 40 Pcs 80 Pcs Sm: $25/Lg: $40 10. Spring Roll-------------- 50 Pcs 100 Pcs Party Trays To Go 11. Sev Khamani----------- 5 lb 8 lb Celebrations, Parties and Potlucks 12. Aloo Bonda------------- 30 Pcs 50 Pcs PARTY TRAYS TO GO RICE 13. Sandwich Pakoras---- 30 Pcs 50 Pcs 14. Crisp Onion Fritters-- 5.5 lbs 8 lbs Small approx. -
THE EMPIRICAL STUDY on the PRICE SENSITIVITY of the CONSUMERS of the INDIAN BREAD /SAMOSA Dr
THE EMPIRICAL STUDY ON THE PRICE SENSITIVITY OF THE CONSUMERS OF THE INDIAN BREAD /SAMOSA Dr. Ruchi Srivastava1, Dr. Syed Haider Ali2 1Principal, SCBM, Lucknow, 2Professor, Business Administration, KMCUAF University, Lucknow Email: [email protected], [email protected] Abstract and from Central Asia to India, the stuffed The research paper indicates that samosa is triangle with different names has garnered popular among the Indian of all the age immense popularity. Originally named samsa, group. Majority of the respondents prefer to after the pyramids in Central Asia, historical eat samosa as it is cheap and can satisfy the accounts also refer to it assanbusak, sanbusaq or hunger and if the price is hiked, people will even sanbusaj, all deriving from the Persian still prefer to eat the Samosa. The research word, sanbosag. In South Asia, it was introduced indicates that besides the popularity of by the Middle Eastern chefs during the Delhi samosa, its demand is influenced by the Sultanate rule, although some accounts credit chinese foods items. Now days the people traders for bringing the fare to this part of the have became the conscious about their health world. Nevertheless, from its humble and even are ready to pay higher price for beginnings—in older days, people would cook hygienic food. The research also revealed that the mince-filled triangles over campfire and eat even the health conscious people prefer to eat them as snacks during travel—samosa has come the fried samosa as compared to baked a long way. And after having earned the samosa. We can say that in this competitive blessings of the Indian royalty, the snack soon era of Chinese food, the samosa has retained became food fit for the king. -
LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
Alyonka Russian Cuisine Menu
ZAKOOSKI/COLD APPETIZERS Served with your choice of toasted fresh bread or pita bread “Shuba” Layered salad with smoked salmon, shredded potatoes, carrots, beets and with a touch of mayo $12.00 Marinated carrot or Mushroom salad Marinated with a touch of white vinegar and Russian sunflower oil and spices $6.00 Smoked Gouda spread with crackers and pita bread $9.00 Garden Salad Organic spring mix, romaine lettuce, cherry tomatoes, cucumbers, green scallions, parsley, cranberries, pine nuts dressed in olive oil, and balsamic vinegar reduction $10.00. GORIYACHIE ZAKOOSKI/HOT APPETIZERS Chebureki Deep-fried turnover with your choice of meat or vegetable filling $5.00 Blini Russian crepes Four plain with sour cream, salmon caviar and smoked salmon $12.00 Ground beef and mushrooms $9.00 Vegetable filling: onion, carrots, butternut squash, celery, cabbage, parsley $9.00 Baked Pirozhki $4.00 Meat filling (mix of beef, chicken, and rice) Cabbage filling Dry fruit chutney Vegetarian Borscht Traditional Russian soup made of beets and garden vegetables served with sour cream and garlic toast Cup $6.00 Bowl $9.00 Order on-line for pickup or delivery 2870 W State St. | Boise | ID 208.344.8996 | alyonkarussiancuisine.com ENTREES ask your server for daily specials Beef Stroganoff with choice of seasoned rice, egg noodles, or buckwheat $19.95 Pork Shish Kebab with sauce, seasoned rice and marinated carrot salad $16.95 Stuffed Sweet Pepper filled with seasoned rice and ground beef $16.95 Pelmeni Russian style dumplings with meat filling served with sour cream $14.95 -
Samosa House East Menu
SAMOSA HOUSE EAST MENU 10700 Washington Blvd Culver City CA 90232 (310) 559-6350 http://SamosaHouse.com/samosa-house-east/ For catering inquiries, please call the restaurant or email [email protected]. COMBINATION PLATES 3 ITEM COMBO 3 Entrees with your choice of bread and rice. Served with yogurt or dairy-free soup. • WITH WHITE RICE $9.25 • WITH BROWN RICE $9.75 2 ITEM COMBO $6.99 2 Entrees with your choice of either bread or rice. Served with yogurt or dairy-free soup. APPETIZERS SAMOSA $1.50 Pastry filled with Mashed Potatoes and Peas. Served with Tamarind and Mint Sauces. SPINACH PAKORA $3.99 Breaded Spinach and Onion Fritters. Served with Tamarind and Mint Sauces. CAULIFLOWER PAKORA $3.99 Breaded Cauliflower Fritters. Served with Tamarind and Mint Sauces. MIXED PAKORA $3.99 Mix of Spinach and Cauliflower Pakoras. Served with Tamarind and Mint Sauces. HOT FOOD ON THE SIDE ENTREES • 8OZ $3.68 • 16OZ $6.79 • 32OZ $12.79 RICE OR SOUP • 8OZ $2.99 • 16OZ $4.49 • 32OZ $7.49 NAAN $2.00 CHAPATIS / PAPPADUMS $1.00 LIST OF ENTREES ALOO CURRY ALOO GOBI BARBEQUED SOY CHANA MASALA DAAL JACKFRUIT PANEER DISHES SAAG VEGGIE CHICKEN AND MANY MORE… CHAATS SAMOSA CHAAT $4.25 Mashed Samosa with Garbanzos, Veggies, Chutneys, Yogurt and Sauces. BHEL PURI $4.25 Puffed Rice with Veggies, Chutneys, Yogurt and Sauces. PAPRI CHAAT $4.25 Wheat Chips with Veggies, Chutneys, Yogurt and Sauces. PANI PURI $4.25 Crisp Wheat Puffed Nugget with Veggie Filling and Masala Dipping Sauce. DAHI PURI $4.25 Crisp Wheat Puffed Nugget with Veggie Filling, Yogurt, Sauces and Spices. -
Resale Catalog Dumplings & Potstickers
Resale Catalog Dumplings & Potstickers Chicken & Lemongrass Potsticker: Edamame Dumpling: An Asian potsticker filled with tender A traditional Asian potsticker filled chicken coupled with lemongrass, and with an amalgam of tender soybeans, scallions. cabbage, sweet corn and shiitake mushrooms. - Vegan Item # CO261242 150/case Item # CO261587 150/case Kale & Vegetable Dumpling: Pork Potsticker: An Asian potsticker loaded with kale, A traditional Asian potsticker filled with spinach, corn, tofu, cabbage, carrots, tender pork, cabbage and mushrooms, edamame, onions, and a touch of folded into an authentic wrapper. sesame oil. - Vegan Item # CO261730 150/case Item # CO261365 150/case Vegetable Posticker: Shrimp Dumpling: Traditional Asian potsticker filled with A traditional Asian potsticker filled a blend of cabbage, carrots, tofu, bean with shrimp, and folded in an authentic sprouts, vermicelli, onions, scallions, and dumpling. celery. Item # CO701014 150/case Item # CO242043 150/case Peking Duck Mini Dumpling: Chicken Teriyaki Potsticker: A miniature traditional Asian potsticker A traditional Asian potsticker filled with filled with Peking style duck and an tender chicken and traditional teriyaki amalgam of scallions, cabbage, cilantro sauce. and hoisin sauce and folded into an authentic dumpling. Item # CO261617 150/case Item # CO261259 150/case Bulgogi Beef Dumpling: Pork Kimchi Dumpling: Korean inspired dumpling stuffed with Korean inspired dumpling filled with beef marinated in a traditional Korean savory pork balanced against the bulgogi -
I Satuan Gramatikal Dan Dasar Penamaan Kue Jajanan Pasar Di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta
PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI SATUAN GRAMATIKAL DAN DASAR PENAMAAN KUE JAJANAN PASAR DI KIOS SNACK BERKAH BU HARJONO PASAR LEMPUYANGAN KOTA YOGYAKARTA Skripsi Diajukan untuk Memenuhi Salah Satu Syarat Memperoleh Gelar Sarjana Sastra Indonesia Program Studi Sastra Indonesia Oleh Anindita Ayu Gita Coelestia NIM: 174114039 PROGRAM STUDI SASTRA INDONESIA FAKULTAS SASTRA UNIVERSITAS SANATA DHARMA YOGYAKARTA 2021 i PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI ABSTRAK Coelestia, Anindita Ayu Gita. 2021. “Satuan Gramatikal dan Dasar Penamaan Kue Jajanan Pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta”. Skripsi Strata Satu (S1). Program Studi Sastra Indonesia, Fakultas Sastra, Universitas Sanata Dharma. Skripsi ini mengkaji satuan gramatikal dan dasar penamaan kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Rumusan masalah yang dibahas dalam penelitian ini, yakni (i) satuan gramatikal nama kue jajanan pasar dan (ii) dasar penamaan nama kue jajanan pasar. Tujuan penelitian ini adalah mendeskripsikan satuan gramatikal dan dasar penamaan nama kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Objek penelitian ini berupa nama kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Metode pengumpulan data dilakukan dengan menggunakan metode simak (pengamatan atau observasi), yaitu metode yang digunakan dengan cara peneliti melakukan penyimakan penggunaan bahasa (Mahsun, 2005: 242). Selanjutnya digunakan teknik catat dan teknik simak bebas libat cakap. Teknik simak bebas libat cakap adalah peneliti berperan sebagai pengamat penggunaan bahasa oleh informannya (Mahsun, 2005: 92). Serta digunakan pula teknik wawancara. Selanjutnya data yang sudah diklasifikasi dianalisis menggunakan metode agih dengan teknik sisip, bagi unsur langsung (BUL), dan teknik baca markah. -
60Honourees 10 Awards
A Quarterly Magazine by SMCCI MICA: Number 084/08/2012 • OCTOBER 2016 An Entrepreneurs' Tribute: Weddings On Trend Find out what's hot in the wedding scene. 60 HONOUREES 10 AWARDS MyWork, My Way Get up close and personal with our Working whenever, wherever, and Honourees and the top 16 Finalists. however you want, is now a reality. SPECIAL EDITION: 60TH ANNIVERSARY ISSUE OCTOBER 2016 1 2 BIZVOICE BIZVOICE OCTOBER ISSUE CONTENTS FEATURE FOOD REVIEW by CHEF MEL SME CENTRE @SMCCI 4 An Entrepreneurs’ Tribute: 38 I Am... 29 MyWork, My Way 60 Honourees, 16 Finalists, 10 Awards 32 Expanding Your Company's Horizon CLUSTER HIGHLIGHTS 6 Top Finalists 33 3 STB Grants You Never Knew About 39 SMCCI WE Cluster: Weddings On Trend 12 Award Honourees BUSINESS TIPS 28 A Shelter to call Home 34 Four Rules For Global Leaders To Live By Editorial TEAM EDITORIAL & DESIGN SUPPORT BizVoice is published exclusively for the Singapore Malay Chamber of Commerce & Industry (SMCCI). Fadilah Majid MIRROR SMCCI PR Working [email protected] Have an enterprising story worth sharing? Want to feature Committee, Chairman your products/services to a wider audience? Send you press Writers release, advertising enquiries and all other feedback to Shila Yatiman Muhammad [email protected] or mail them to: SMCCI Executive Director Nurie Arba'ah Nur Khalisah Singapore Malay Chamber of Commerce & Industry (SMCCI) Iylia Mayers Nisa' Tuzzakirah 15 Jalan Pinang Singapore 199147 SMCCI Marketing & Tel: 6297 9296 Communications Executive PRINTER Reproduction in whole or in part is prohibited without prior Syaiful Sam'an NPE PRINT permission from SMCCI. -
The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the Feedcities Project
nutrients Article The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the FEEDCities Project Inês Lança de Morais 1,2,*, Nuno Lunet 3,4, Gabriela Albuquerque 3 ID , Marcello Gelormini 2, Susana Casal 3,5,6 ID , Albertino Damasceno 7, Olívia Pinho 6,8, Pedro Moreira 3,8,9 ID , Jo Jewell 2, João Breda 2 ID and Patrícia Padrão 3,8 ID 1 Institute of Tropical Medicine and International Health, Charité-Universitätsmedizin Berlin, Campus Virchow-Klinikum, Augustenburger Platz 1, 13353 Berlin, Germany 2 Division of Noncommunicable Diseases and Life-Course, World Health Organization (WHO) Regional Office for Europe, UN-City, Marmorvej 51, DK-2100 Copenhagen Ø, Denmark; [email protected] (M.G.); [email protected] (J.J.); [email protected] (J.B.) 3 EPIUnit—Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas nº 135, 4050-600 Porto, Portugal; [email protected] (N.L.); [email protected] (G.A.); [email protected] (S.C.); [email protected] (P.M.); [email protected] (P.P.) 4 Departamento de Ciências da Saúde Pública e Forenses e Educação Médica, Faculdade de Medicina da Universidade do Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal 5 Faculdade de Farmácia, Universidade do Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal 6 REQUIMTE, Laboratório de Bromatologia e Hidrologia, Universidade do Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; [email protected] 7 Faculdade de Medicina da Universidade Eduardo Mondlane, Avenida Salvador Allende nº 702, 257 Maputo, Moçambique; [email protected] 8 Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. -
Savory Latin- American Turnovers
he idea of folding pastry over a filling to make T a little pie seems to have occurred to cooks in almost every part of the world. Walking through my neighborhood in New York City, I can find many ver- sions of what I grew up calling an empanada. At the local pizzeria, calzones are stacked in the window. There’s an Eastern European deli where I sometimes buy pierogi, and when I order appetizers at an Indian restaurant, I always have samosas. My own restau- rant, Patria, features food from Latin America, and empanadas are always on my menu. Empanadas are an invitation to improvise. Only two things are necessary to make an em- panada—a dough and a filling. What the dough is made of and how you fill it are all up for grabs. At every step along the way, you can add an ingredient or change the shape, size, or cooking method. CHANGE THE FAT AND YOU CHANGE THE FLAVOR AND TEXTURE OF THE DOUGH Doughs can be made with cornmeal or different types of flours, but the one ingredient that will most Put the filling slightly determine the flavor and texture of your pastry is off-center when you’re the fat you choose. Throughout Latin America, lard using just one piece is the fat of choice for making tender pastry with a of folded dough for rich, distinctive flavor. Vegetable shortening makes the pastry. a tender, flaky dough without adding much flavor. Doughs made with butter have a wonderful flavor and are firm rather than flaky. -
History of the Railroad
© Lonely Planet Publications 27 History of the Railroad Mara Vorhees & Simon Richmond In the second half of the 19th century, the more advanced industrial states engaged in a worldwide contest for strategic advantage, economic fortune and imperial expansion. The competition took the form of conti- nental conquest. Across Africa, Asia and the Americas, expeditions set off to explore hidden interiors, exploit material riches and tame ‘uncivilised’ natives. As industrial empires arose, railways became a means to, as well To the Great Ocean by as a symbol of, great power and status. The number of miles of laid track Harmon Tupper is a and the production of more-powerful locomotives became indicators of lively take on the history industrial might, while the exquisite designs of railway stations and great of building the Trans- halls became expressions of imperial pomp. Siberian Railway. It’s Russia’s ambitions turned eastward towards the immense Siberian out of print, so look hinterland and distant Pacific coastline. Russia sought to consolidate for it in libraries or existing holdings and to extend her influence in the region. At stake was order it from online Russia’s claim over the still undeveloped and even undiscovered natural booksellers. wealth of inner Eurasia. But these ambitions were checked by the Russian state’s limited reach across these far-flung eastern territories. Until this time, the distance between St Petersburg and the Pacific was measured in an arduous overland trek or a hazardous sea voyage. The solution was found in the construction of the world’s longest railroad, the Great Siberian Railway. -
Holiday Foods Brochu
From classic to unique, HOLIDAY FOODS® products have the handcrafted canapés and hors d’oeuvres your customers will love. The HOLIDAY FOODS™ Story For over 25 years, we have offered handcrafted, top of the line quality hors d’oeuvres, gourmet cold canapés, and center of the plate specialties for the foodservice industry. We began selling fresh hors d’oeuvres to local South Florida hotels. As the demand for our products increased, we began offering a selection of frozen hors d’oeuvres that allowed us to increase our range of distribution and provide timely solutions for our customers. Today, the HOLIDAY FOODS® brand is part of Schwan’s Global Supply Chain, Inc., a subsidiary of The Schwan Food Company. This gives us the power of national distribution and a sales force to serve customers and distributors in major cities across the U.S. Throughout the years, we have continued to refine the methods used to handcraft our products. We view ourselves as a true extension of the chef’s kitchen. Through extensive research and customer feedback, we have developed products designed to meet our customers’ varied needs. Our recipes and fresh ingredients assure our products have made-on-premises quality. Our IQF process provides superior quality and fresh taste. Our packaging is designed for maximum customer convenience with cases packed as a 100 count; this matches the typical menu that is most often established in multiples of 100. We strongly believe that only the best comes out of our customers’ kitchens and we guarantee a product as “wholesome” as one “made-on-premises”.