DOCSLIB.ORG

Ethnic Meat Products of Kashmiri Wazwan: a Review

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ethnic Meat Products of Kashmiri Wazwan: a Review J Ethn Foods - (2016) 1e5 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Review article Ethnic meat products of Kashmiri wazwan: a review * Sajad A. Rather, F.A. Masoodi , Rehana Akhter Department of Food Science and Technology, University of Kashmir, Srinagar, India article info abstract Article history: Wazwan, the Kashmiri cuisine, is a unique and inseparable component of Kashmiri culture. It comprises Received 7 November 2016 from seven to 36 dishes of mutton or beef, chicken, fruits, and vegetables. The important ethnic meat Received in revised form products of wazwan include kabab, tabak maaz, aab gosh, rogan josh, nate-yakhni, rista, and goshtaba. The 1 December 2016 ethnic meat products of Kashmiri wazwan are popular because of their appealing flavor, texture, and Accepted 5 December 2016 palatability characteristics. However, traditional knowledge of these ethnic meat products in other as- Available online xxx pects is not carefully documented. As the demand for ethnic/heritage meat products is ever-growing because of rapid urbanization and industrialization, substantial efforts need to be made to meet such Keywords: ethnic increasing requirements. In addition, because of their popularity, there is a vast potential to introduce Kashmiri culture them at the national level and promote their export. This review aims to describe processing, quality meat products characteristics, underlying problems, and approaches for the development of some important ethnic wazwan meat products of Kashmiri wazwan. © 2016 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). 1. Introduction day China, Tibet, Central Asian cities, Afghanistan, and Iran [1]. All these factors have contributed immensely to the evolution and The state of Jammu and Kashmir is located in the northern development of present-day Kashmir and Kashmiri culture. Himalayas in India. The state is famous all over the world for its The history of the Kashmir depicts various culinary practices ethnic/heritage and region-specific foodstuffs such as Kashmiri that amalgamated into Kashmiri cuisine embodying the cultures of apple, Kashmiri saffron, and Kashmiri wazwan. These ethnic- and the different settlers. The specialty meat product of the Kashmir region-specific foodstuffs of Jammu and Kashmir have earned a valley is wazwan, which is a combination of ethnic meat products. distinction in international as well as domestic markets. The The blend of various aromatic spices with meat and meat products Kashmir valley is world famous not only for its natural beauty but is the basis for ethnic/heritage Kashmiri meat products. Kabab, also for its cultural richness. Kashmir has been described as an methi maaz, rogan josh, aab gosh, rista, nate-yakhni, tabak maaz, and ancient region possessing a distinct ethnicity, character, language, goshtaba are some of the important meat products of wazwan dress, customs, rituals, and a rich cultural heritage. The culture of prepared from prerigor hot boned tender lamb or beef meat [2e4]. Kashmir valley in India is very diverse, multicolored, and multi- The local knowledge and information pertaining to the ingredients, faceted. The Kashmir valley is a brilliant blend of different ethnic local taste preferences, and history of the product formulations groups and social entities, an amalgamation of numerous civiliza- passed down from generation to generation. Along with re- tions that have inhabited the Kashmir valley, from time to time, and searchers and academicians, the meat industry is trying to develop have left their impression on the culture of Kashmir. During the ethnic wazwan meat products for the domestic as well as inter- past 5,000 years of its history, Kashmir has been at the crossroads of national markets [5]. Because of their highly appealing flavor, various civilizations and religions. Kashmir has been influenced by texture, palatability, and popularity, there is a vast potential to Chinese, Indian, Central Asian, and Persian civilizations and cul- introduce them at the national level and to promote their export. tures. Kashmir is said to have close cultural relations with present- Thus, researchers need to focus on standardization of these prod- ucts and their mechanized production. This paper reviews the processing, quality characteristics, underlying problems, and ap- * Corresponding author. Department of Food Science and Technology, University proaches for the development of some important ethnic meat of Kashmir, Srinagar 190006, India. products of Kashmiri wazwan. E-mail address: [email protected] (F.A. Masoodi). http://dx.doi.org/10.1016/j.jef.2016.12.002 2352-6181/© 2016 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/ licenses/by-nc-nd/4.0/). Please cite this article in press as: Rather SA, et al., Ethnic meat products of Kashmiri wazwan: a review, Journal of Ethnic Foods (2016), http:// dx.doi.org/10.1016/j.jef.2016.12.002 2 J Ethn Foods 2016; -:1e5 2. History of ethnic meat products of Kashmiri wazwan (fennel), etc. The spices used in its preparation give special taste and aroma and suggest its Sanskrit influence [1]. The food habits of the majority of the population of Kashmir are predominantly nonvegetarian. Wazwan is the ultimate name in 3. Important meat products of wazwan Kashmiri banquet and is a formal meal prepared on special occa- sions such as Kashmiri weddings. It is also being processed at fast 3.1. Kabab food corners, restaurants, star hotels, etc., and is relished by one and all visiting Kashmir because of its unique taste. Wazwan is a The origin of kabab is credited to the medieval soldiers who used multicourse meal, and the main ingredient of this meal is meat to grill meat on their swords in the open fire [3]. Ethnically the meat from sheep, goat, or beef, although other elements such as chicken, used for kabab making is lamb, but over the years different types of fish, and vegetables are also there. The origin of the Kashmir's meats such as beef and buffalo meat have been used as per local and ethnic/heritage cuisinedwazwanddates back to the 14th century regional taste. Kababs are made up of fleshy meat that is minced on when the Mongol ruler Timur invaded India in 1348 during the stone with a tukni (a wooden hammer). Eggs are added along with reign of Nasiuddin Muhammad of the Tughlaq dynasty, who spice blends while mincing. Then the minced meat is wrapped brought skilled persons of various professions including cooks from around an iron rod of 20e30 cm length for cooking [6] (Fig. 2). Samarkand to Kashmir [1,6,7]. These skilled cooks, called wazas in Traditionally, kababs are cooked by charbroiling, but nowadays they the local language, cooked meat into various dishes and classified are also prepared by grilling, roasting, or stewing. While cooking, the them according to shape and gravies used for their preparation. The internal temperature should be 75 ± 2C, which can be achieved by credit for popularizing wazwan dishes goes to Persian and Sanskrit charbroiling at 230 ± 2C for 3 minutes. Charbroiled kababs have a immigrants. The term waazi is basically a Sanskrit term waja, which typical smoky flavor because of the contact of the charcoal with means to cook. The origin of the term has also been derived from a meat, and have a brown appearance, more yield, and better juiciness Persian word, ashpaaz, which means a special cook proficient in and texture as compared to oven-cooked kababs [3,9]. making soups, and with the passage of time the term became waza [1]. The basic prerequisite of a wazwan is that freshly slaughtered 3.2. Tabak maaz meat is used for its preparation. After acquiring the meat, the waza sorts it out for the different types of dishesdfor example, ribcage is Tabak maaz is a popular product of wazwan made from the rib used to make tabakh maaz, whereas boneless meat is ground and is portion of sheep meat (Fig. 3). The rib of lamb or mutton is cut into used for preparation of kabab, rista, and goshtaba. A number of small pieces, moderately steam cooked, and applied with salt and dishes are prepared in wazwan; among them, the seven important turmeric. The rib bones are then removed, and only the meat meat-based dishes are kabab, tabak maaz, aab gosh, rogan josh, nate- chunks are shallow fried in desi ghee over mild heat for a longer yakhni, rista, and goshtaba. Wazwan dishes are traditionally pre- period. The finished product becomes crispy in nature and served pared in copper utensils (named degs in Kashmiri) over simmering as dry pieces [6,10]. fires of wood, preferably obtained from old fruit trees [6,8] (Fig. 1). The dishes are served in large copper plates (called tramies) with 3.3. Aab gosh rice. Four persons take food in each tramie. The dishes are served in a particular sequence. Fried chicken, kabab, and tabak maz are Aab gosh is a sacral area of the vertebral column prepared in garnished on the rice contained in a tramie before the meal is milk (Fig. 4). For the preparation of aab gosh, lamb or mutton is presented. In the series of meat products served in wazwan, gosh- boiled in water with salt, ginger, garlic paste, and aniseed powder. taba is the last one to be served. The milk is then boiled along with spices such as green The Kashmiri wazwan has been influenced by various cultural cardamom, onions, pepper, and ghee, to which the lamb or migrants that have swept into Kashmir from time to time. The mutton is added. The meat along with milk curry is then stirred names of the wazwan dishes reflect Persian, Turkish, Arabic, and thoroughly until it boils well [3].
Load more

Recommended publications
  • By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir
    India Maddhya Pradesh, Jammu and Kashmir, and Kerala By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir Location: Northern Indian Subcontinent Language: Native Kashmiri language, Hindi and Urdu Cuisine: Mostly meat, wheat, rice, and maize. - In Jammu and Kashmir, rice, meat, and wheat are big parts of their cuisines because wheat and rice are a huge part of their agriculture. Agriculture of Jammun and Kashmir - The Jammu plain has a high concentration of wheat, rice, maize, pulses, fodder and oilseeds. - The Valley of Kashmir is well known for its paddy, maize, orchards (apples, al mond, walnut, peach, cherry, etc.) and saffron cultivation. - Depending on the rainfall, the hectarages that produce rice and maize vary substantially. - Wheat is used as a staple in Jammu - Maize is used as a staple in Kashmir - Jammu and Kashmir are primarily an agrarian state. - Large orchards in the Vale of Kashmir produce apples, pears, peaches, walnuts, almonds, and cherries, which are among the state’s major exports. Popular Dishes from Jammu and Kashmir - Rogan Josh - An aromatic curried meat dish of Kashmiri origin. It is made with red meats like lamb or goats. It is colored or flavored by alkanet flower or Kashmiri chilies. - Butter Tea - Butter tea is also known as Po Cha. It mainly uses tea leaves, yak butter, and salt. - Pilaf - This is a wheat dish. It is usually coooked in stock or broth and spices are added. Some other things that are added are vegetables or meat. - Dum Aloo - This is a potato based dish.
    [Show full text]
  • For Website Main Menu Without Prices.Xlsx
    The Song of India brings you, our honoured guest, Indian cuisine redefined and served with the finesse and hospitality India is renowned for Our menu is a Journey Through India , recreating with a special touch the wide variety of flavours to be found throughout India It is a Journey for the senses ... a feast for the palate and for the eyes, with the choicest of ingredients lending themselves to the imaginative magic of our award winning Chef Manjunath Mural, to create a culinary experience that you will want to return to again and again. A GASTRONOMICAL JOURNEY THROUGH INDIA The Journey Begins… Soups gÜtw|à|ÉÇtÄ YtäÉâÜ|àxá TOMATO CORIANDER SOUP A tangy soup special from the chef's répetoire f|zÇtàâÜxá CHICKEN MULTANI SHORBA A Lucknavi special chicken soup sprinkled with crusted saffron ASPARAGUS & BUTTERNUT SHORBA Asparagus and butternut shorba laced with truffle oil Starters THE TANDOOR, PAN & GRIDDLE Vegetarian gÜtw|à|ÉÇtÄ YtäÉâÜ|àxá KAMAAL KA PUCHKA Baby puffs with sprouts, chutneys and crispy chaat stuffing SAMOSAY KI JUGALBANDI Traditional Punjabi samosa baked and flash fried for a healthier option DELHI KI CHAAT A must eat street food of India, tang, sweet & spicy VEGETARIAN TASTING PLATTER An assortment of choicest starters, samosa, paneer tikka, mushrooms and kothimbir wadi f|zÇtàâÜxá KOTHIMBIR WADI A Maharashtrian crispy delight of fresh coriander and toasted sesame JAIPURI TIKKI Crispy asparagus & pinenut paneer tikki coated with lentil strips VILAYTI SEEKH Tandoor grilled broccoli, pineapple, zucchini, bell peppers and onions
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • Species-Specific Identification of Adulteration in Cooked Mutton Rista
    Veterinary World, EISSN: 2231-0916 RESEARCH ARTICLE Available at www.veterinaryworld.org/Vol.9/March-2016/1.pdf Open Access Species-specific identification of adulteration in cooked mutton Rista (a Kashmiri Wazwan cuisine product) with beef and buffalo meat through multiplex polymerase chain reaction M. Mansoor Bhat1, Mir Salahuddin1, Imtiyaz A. Mantoo1, Sheikh Adil2, Henna Jalal1 and M. Ashraf Pal1 1. Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Shuhama, Alusteng, Srinagar - 190 006, Jammu and Kashmir, India; 2. Division of Livestock Production and Management, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Shuhama, Alusteng, Srinagar - 190 006, Jammu and Kashmir, India. Corresponding author: M. Mansoor Bhat, e-mail: [email protected], MS: [email protected], IAM: [email protected], SA: [email protected], HJ: [email protected], MAP: [email protected] Received: 16-08-2015, Revised: 13-01-2016, Accepted: 22-01-2016, Published online: 03-03-2016 doi: 10.14202/vetworld.2016.226-230 How to cite this article: Bhat MM, Salahuddin M, Mantoo IA, Adil S, Jalal H, Pal MA (2016) Species-specific identification of adulteration in cooked mutton Rista (a Kashmiri Wazwan cuisine product) with beef and buffalo meat through multiplex polymerase chain reaction, Veterinary World, 9(3): 226-230. Abstract Aim: Meat adulteration is a serious problem in the meat industry and needs to be tackled to ensure the authenticity of meat products and protect the consumers from being the victims. In view of such likely problem in indigenous meat products of Kashmiri cuisine (Wazwan), the present work was performed to study the detection of beef and buffalo meat in cooked mutton Rista by mitochondrial DNA (mtDNA) based multiplex polymerase chain reaction (PCR) method under laboratory conditions.
    [Show full text]
  • CB Bikaner House Food Menu.Cdr
    NEW DELHI • LAVASA Every city in India has its own special “Chor Bazaar” which translates literally as “Thieves Market”. All kinds of wares find their way here with or without the consent of their owners! From furniture to fabrics, pearls to periodicals, carpets to cutlery… with antique tables as counters for cool irons, colourful street food vendors, grandfather clocks jostling with stereos, bangle sellers and old jewellery sharing space with auto parts, the “Chor Bazaar” captures the spirit of India in all its eclectic irreverence. This was the inspiration for India’s first theme restaurant located on the cross roads of Old and New Delhi. We coined the name with a pun on the word “bazaar” and “Chor Bizarre” New Delhi was born in 1990. At Chor Bizarre, we have hand picked a collection of furniture, tableware and curios to catch your eye and explore beyond the boundaries of your own table. In the past, we have been called “a museum”, “an attic”, “really clever” and “quite eccentric”- all descriptions that we feel sum up the essence of Chor Bizarre. Part art, part kitsch, part imaginative, part contrived, the interiors of Chor Bizarre have been put together with India's finery, frivolity and sheer joie-de-vivre in mind. You shall find décor with distinct imperial touches which over time have become integrally Indian too. In our restaurant, “nothing matches” yet “everything gel s”. In keeping with the spirit of the bazaar, we may periodically change some of the décor within the restaurant giving you new reasons to return. Look out for new additions to our menu too.
    [Show full text]
  • Contribution of Islam and the Status of Muslims
    SOCIAL ACTION A Quarterly Review of Social Trends APRIL - JUNE 2020 VOLUME 70 NO. 02 Editor: Denzil Fernandes CONTRIBUTION OF ISLAM AND THE STATUS OF MUSLIMS Contribution of Islam and the Status of Muslims (Editorial) iii Denzil Fernandes Religious Harmony and Islam in India: A Study of Pluralist Islam in Kashmir 101 Syed Eesar Mehdi Syncretizing Peace: The Contribution of Syncretic Islam in Interreligious Harmony in India 111 Syed Jaleel Hussain Images of Women in Urdu Novels Written by Muslim Women: An Analysis from a Feminist Perspective 122 Azra Abidi Politics, Gender Justice And Empowerment: Muslim Women of Char Chapori Areas in Assam 135 Tabassum Rizvi Muslim Influenced Cuisines of India 150 Shridula Chatterjee & Megha Kohli Muslims in India: Identity and Status 165 Ram Puniyani The Islamic Art: Response of Europe with special reference to Rembrandt and Henri Matisse 178 Nuzhat Kazmi Does Interfaith Dialogue and Communal Harmony Contribute to National Integration? 187 James Regina C. Dabhi Book Reviews 198 SOCIAL ACTION Themes for forthcoming issues Climate Change and Ecological Sustainability July-September 2020 (Last date to receive articles : 15 May 2020) Abilities of Persons with Disabilities October-December 2020 (Last date to receive articles : 15 August 2020) Articles of 4,500-5,000 words are printed on the above themes. To facilitate the processing, please send them by post and soft copy or email to avoid undue delay. Articles should reach the Editor at least two months before the month of publication at the address below. SOCIAL ACTION is published on the 15th of January, April, July and October.
    [Show full text]
  • List of Asian Cuisines
    List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.
    [Show full text]
  • Perceived Attributes of Kashmiri Food from the Perspective of Tourists Visiting Srinagar
    Journal of Kashmir for Tourism and Catering Technology Vol. 1, No. 2, December 2014 ISSN 2348 1986 Perceived Attributes Of Kashmiri Food From The Perspective Of Tourists Visiting Srinagar Dr. Amit K Mathur Assistant Professor Department of Tourism and Hotel Management Kurukshetra University, Kurukshetra E-mail: [email protected] Abstract Consumers eat what they perceive, and what they perceive is heavily influenced by the cues, like brand name, packaging and colour which marketers send to them. Consumption experience can be defined as “an emergent property that results from a complex system of mutually overlapping interrelationships in constant reciprocal interaction with personal, environmental, and situational inputs” (Hirschman and Holbrook, 1986, p. 219). This definition recognizes how numerous contextual, that is, environmental, motivational, emotional, social, and time-related factors can modulate the consumption experience. That is applicable to food-related consumption experiences as well, starting from the purchase act, which is an important part of the consumption experience (Arnould et al., 2002) and arriving to the consumption of food products in a broader sense. Kashmir is an important tourist destination of the country and has been a place of attraction for tourists since centuries. The lush green forests, sweet springs, perennial rivers, picturesque, alpine scenery and pleasant climate of Kashmir valley has remained an internationally acclaimed tourist destination. The essence of beautiful Kashmir valley is widely interspersed and holistically imbibed with tourism potentialities that are the major harbingers of economic boost for the state. The tourism sector thus, in the state, is broadly developed to meet the demands of the annual turnovers.
    [Show full text]
  • INDIAN CURRY TRAIL 15 - 30 April, 2016 Lunch, 12:30 Pm - 3:00 Pm | Dinner, 6:30 Pm - 11:00 Pm INDIAN CURRY TRAIL
    INDIAN CURRY TRAIL 15 - 30 April, 2016 Lunch, 12:30 pm - 3:00 pm | Dinner, 6:30 pm - 11:00 pm INDIAN CURRY TRAIL urries in India bring to forth the country's myriad variations in religion, culture, history and customs. CIndian Curry Trail celebrates this diversity in the food culture of India. Chef Paul Joe, Chef De Cuisine at Hilton Chennai, whose forte is Indian Cuisine, has designed an exclusive menu that showcases a unique breadth of authentic and traditional curries paired with eclectic Indian breads. Please let us know if you have any special dietary requirements, food allergies or food intolerances. All prices are in Indian Rupees. Government taxes as applicable. Pictures are indicative only. Vegetarian Tarkari Chem Hooman 800 Kokum curry with vegetables from Konkan coast Govind Gatte ki Sabzi 800 Nuts stuffed gram our dumplings simmered in yoghurt based gravy, and avoured with garam masala from the Marwar region Soya Chaap Curry 800 Textured soya sticks served in onion gravy from the bylanes of Old Delhi Vetrilai Vada Kurma 800 Betel leaves and chana dal dumplings in tomato and coconut curry from Tamil Nadu Kaju ani Shahale 800 Tender coconut slices cooked with cashew nuts; from the Malwan region Kaddoo ka Khatta 800 A sumptuous dish from Kangra valley with pumpkin cooked in a spicy and tangy gravy and dried raw mango powder Please let us know if you have any special dietary requirements, food allergies or food intolerances. All prices are in Indian Rupees. Government taxes as applicable. Pictures are indicative only. Non vegetarian
    [Show full text]
  • View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
    Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &Øا "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast
    [Show full text]
  • Mealability Menu
    Mealability Menu STARTERS Adrak Nadru ki Tikki ₹399.00 Finely grated lotus stem and ginger, delicately flavoured with traditional Kashmiri spices are the zenith of vegetarian ...More Tscaaman Kanti ₹399.00 Succulent pieces of paneer are marinated in herbs, before being sautéed with onions, tomatoes,green chillies, and tradit...More Haakh Kababs ₹399.00 Stewed Collard greens kababs, delicately flavoured with Vaer masala, deep fried and served with onion chutney.We've used...More Kokur Kanti ₹499.00 The non-vegetarian version of the Tscaaman Kanti, made with chicken and as much love as its vegetarian cousin. Spicy Tabakmaaz ₹499.00 Glossy mutton ribs are marinated in herbs, carefully simmered in milk and spices before being caressed in desi ghee. Twi...More Seekh Kabab ₹499.00 Mutton mince in Kashmiri spices, shaped on skewers and grilled to perfection.Feel the difference of a traditional Kashmi...More VEGETARIAN MAINS Ruwangan Tscaaman ₹499.00 Lightly fried cottage cheese, simmered in a tomato gravy with traditional spices. Medium spicy Tscaaman Kaliya ₹499.00 Delicately fried cottage cheese, cooked in turmeric & cardamom. Yes, it tastes as divine as it sounds. Non- spicy Nadir Yakhin ₹499.00 Yakhin, popularly known as Yakhni, is perhaps Kashmir's best known delicacy. To ensure vegetarians don't feel left out, ...More Dum Oluv ₹499.00 If you think this sounds like “Dum aloo”, you're not far from the mark. Thrice cooked potatoes are cooked in a piquant, ...More Chok Wangan ₹499.00 Long blackMealability brinjals are cooked Menu in a thick gravy, perfectly soured with tamarind to deliver a dish that's big on taste.
    [Show full text]
  • CBL Food Menu June'15.Cdr
    Opens Windows To India Celebrating Celebrating 25Years 18Years Chor Bizarre, New Delhi Chor Bizarre, London The Great Indian Rope Trick India even today evokes clichéd visions of elephants on the streets, snake charmers, Maharajas in their palaces and several other romantic, mystic images - courtesy books and Hollywood. To really understand India in all its hues, one needs only to walk through its bazaars and none is more representative of India in all its dimensions as the “Chor Bazaar”. Every city in India has its own special “Chor Bazaar” which translates literally as “Thieves Market”. All kinds of wares find their way here with or without the consent of their owners! From furniture to fabrics, pearls to periodicals, carpets to cutlery… With antique tables as counters for coal irons, colourful street food vendors, grandfather clocks jostling with stereos, bangle sellers and old jewellery sharing space with auto parts, the “Chor Bazaar” captures the spirit of India in all its eclectic irreverence. This was our inspiration for a path breaking Indian restaurant located on the crossroads of Old and New Delhi. We coined the name with a pun on the word “bazaar” and “Chor Bizarre” New Delhi was born. One of India’s most celebrated restaurants since 1990, in 1997 it opened its doors in the midst of the grandest bazaar of them all – Mayfair, London and more recently at Lavasa (near Pune, India). At Chor Bizarre we have hand picked a collection of furniture, tableware and curios to catch your eye and explore beyond the boundaries of your own table. In the past, we have been called “a museum”, “an attic”, “really clever” and “quite eccentric” – all descriptions that we feel sum up the essence of Chor Bizarre.
    [Show full text]