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Cafeteria Weekly Food Menu MONDAY TUESDAY 26-Mar-2018 27-Mar-2018 Breakfast C/F, W/F, CHOCOS C/F, W/F, CHOCOS HOT / COLD MILK HOT / COLD MILK
Cafeteria Weekly Food Menu MONDAY TUESDAY 26-Mar-2018 27-Mar-2018 Breakfast C/F, W/F, CHOCOS C/F, W/F, CHOCOS HOT / COLD MILK HOT / COLD MILK Curd Curd VEGETABLE IDLY TIKONA PARATHA SAMBAR ALOO JEERA CURD RICE TOMATO & PEAS POHA EGGS EGGS BREAD BREAD BUTTER CHIPLETS BUTTER CHIPLETS JAM JAM Lunch (Buffet) GARDEN FRESH SALAD GARDEN FRESH SALAD PEAS PULAO STEAMED RICE DAL MAKHNI SINDHI KADI KADAI SUBZI BHUTTA METHI PAKAK(DRY) SOYA CHAP MAKHINI VEG JALFREZI BOONDI RAITA BOONDI RAITA TAWA ROTI TAWA ROTI MIX PICKLE & PAPAD MIX PICKLE & PAPAD Lunch Mini Meal GARDEN FRESH SALAD GARDEN FRESH SALAD RICE OF THE DAY / TAWA ROTI RICE OF THE DAY / TAWA ROTI DAL MAKHNI SINDHI KADI VEG GRAVY OR PANEER DISH OR VEG VEG GRAVY OR PANEER DISH OR DRY VEG DRY RAITA OF THE DAY / PICKLE RAITA OF THE DAY / PICKLE Dessert GULAB JAMUN AATE KA HALWA Lunch Veg Combo GARDEN FRESH SALAD GARDEN FRESH SALAD RAITA OF THE DAY / PICKLE RAITA OF THE DAY / PICKLE PALAK PANEER PANEER KALI MIRCHI TAWA ROTI TAWA ROTI Lunch Veg Combo GARDEN FRESH SALAD RAITA OF THE DAY / SALAN HYDERABADI VEG BIRYANI MIX PICKLE Lunch Non Veg Combo GARDEN FRESH SALAD GARDEN FRESH SALAD RAITA OF THE DAY / PICKLE RAITA OF THE DAY / PICKLE MURGH PATIYALA CHICKEN MASALA TAWA ROTI TAWA ROTI MIX PICKLE Lunch Non Veg Combo GARDEN FRESH SALAD RAITA OF THE DAY / SALAN CHICKEN DUM BIRYANI MIX PICKLE Lunch Special Menu SALAD & SOUPS PASTA STATION Dinner (Buffet) GARDEN FRESH SALAD GARDEN FRESH SALAD ONION PULAO JEERA RICE DAL FRY LANGAR DAL ALOO MUTTER DIWANI HANDI CORN PALAK ALOO TAMATAR RASSA JEERA RAITA -
Nikki's Indian Cuisine
Nikki’s Indian Cuisine Breakfast Specialties BREAKFAST SERVED DAILY FROM 9 - 12 NOON Beverages TWO BUTTERMILK PANCAKES | 6 Bottle water 8 oz | 1.25 Iced tea | 2.50 THREE EGG OMELET with homefries | 9 Sodas | 2.50 Indian iced coffee | 3 Black coffee | 2 Milk 8 oz | 3 VEGETABLE UPMA * GF Black tea | 2 Salt Lassi | 3.5 semolina cooked with vegetables, served with Indian chai tea | 2.50 Sweet Lassi | 4 coconut chutney | 9 Indian filter coffee | 2.50 Mango Lassi | 5 VEGETABLE POHA * GF flattened rice cooked with seasonal vegetables | 9 South Indian Breakfasts Parathas & Breads IDLI SAMBHAR * GF pan grilled Indian tortillas two steamed rice cakes, soaked in vegetable lentil soup served with coconut chutney | 9 TAVA ROTI* | 4 RICE ROTI* GF | 4 PURI* | 4 TAVA PARATHA * VADA SAMBHAR * GF two flat whole wheat tortillas | 5 two fried lentil dumplings soaked in vegetables lentil soup with coconut chutney | 9 KAWAN PARATHA two multi-layered breads made from whole wheat IDLI-VADA COMBO * GF | 14 flour cooked on a griddle with butter | 5 ALOO PARATHA * PLAIN DOSA * GF paratha stuffed with masala potatoes | 6 round rice crepe served with vegetable lentil soup & coconut chutney | 11 GOBI PARATHA * paratha stuffed with shredded masala cauliflower | 6 MASALA DOSA * GF dosa filled with potatoes & onions, served with samb- PANEER PARATHA har & coconut chutney | 12 paratha stuffed with herbs & cottage cheese | 8 CHICKEN PARATHA UTTAPPAM * GF paratha stuffed with spicy ground chicken | 9 thick rice pancake with onion, chili, tomato, cilantro served with sambhar -
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. -
Murgh Korma Dhaba Style Chicken Braised in Creamy, Spiced, Yogurt Gravy
Murgh Korma Dhaba Style Chicken Braised in Creamy, Spiced, Yogurt Gravy Yield: Serves 4-6 Ingredients: 2 lbs Boneless/Skinless Chicken* (Murgh) - cut into bite sized pieces Marinade: ¼ Cup Plain Full Fat Yogurt (Dahi) 2 cloves Fresh Garlic (Leh-sun) - grated into a paste ½ inch piece Fresh Ginger (Adrak) - grated into a paste 2 tsp Kashmiri Chile Powder (Kashmiri Mirch) 1 tsp Kosher Salt (Namak) ½ tsp Fresh Ground Black Pepper (Kali Mirch) ½ tsp Cumin Powder (Jeera Podi) ½ tsp Coriander Powder (Dhania Podi) ¼ tsp Turmeric Powder (Haldi) Korma: 10-12 Whole Roasted/Unsalted Cashew Nuts (Kaju) 2 Tbs Cooking Oil (Tel) - can use canola, vegetable, grape seed, avocado, or mustard oil ¼ Cup Ghee 2 Medium Red Onions (Pyaz) - puréed into a paste 3 cloves Fresh Garlic (Leh-sun) - grated into paste 1 inch piece Fresh Ginger (Adrak) - grated into paste 1 tsp Cumin Powder (Jeera Podi) 1 Tbs Coriander Powder (Dhania Podi) ½ tsp Mace Powder (Javitri Podi) 6 Green Cardamom Pods (Choti Elaichi) 3 inch Cinnamon Stick (Jungli Dalchini) 2 Bay Leaves (Tej Patta) 2 tsp Turmeric Powder (Haldi) 1 Fresh Red Chile (Lal Mirch) - seeded and minced ½ Cup Heavy Cream (Malai) ¾ Cup Plain Full Fat Yogurt (Dahi) 1 tsp Garam Masala Kosher Salt (Namak) to taste * You can use either White or Dark Meat and can substitute 3 pounds bone in chicken if desired (though you will have to extend the cooking time in step 10) for a truly authentic version of the dish (Page 1 of 2) Taz Doolittle www.TazCooks.com Murgh Korma Dhaba Style Chicken in Creamy, Spiced, Yogurt Gravy Preparation: -
India Garden Catering Menu & Contract
APPETIZERS NON VEGETARIAN LAMB CHICKEN Vegetable Pakora Chicken Tikka Lamb Sang Gosht Chicken Tikka Masala Vegetable Samosa Reshmi Kabab Lamb Mehti Masala Butter Chicken Bullet Pakora Seekh Kabab Lamb Pasanda Tandoori Chicken (Marchy-Pakora) Malai Kabab Lamb Shahee Kofta Chicken Krahi with or Allu Tikka Fish Pakora Krahi Gosht Lamb without bone Chana Pindi Shrimp Pakora Archari Gosht Lamb Dhaba Chicken with or Vege Kabab Fish (Chef’s Special) Lamb Dansik without bone Paneer Pakora serverd on Tawa Keema Matter Chicken Mathi Masala Chat Papri Chilli Chicken Lamb Mango Wala Chicken Dansik Fruit Chat Tawa Chicken Lamb Jalfrazie Chicken Mumtaji Other_____________ Tandoori Chicken Lamb Vindallu (Korma) BREAD Other_____________ Lamb Sabzi Chicken Vindallu RICE Lamb Tikka Masala Chicken Nargasi Naan Other_____________ Chicken Mango Wala Pratha Veg Pulao Other_____________ Roti Any Biryani Missy Roti Peas Pulao VEGETARIAN ENTREES Garlic Naan Jeera Pulao PANEER CHEESE VEGETABLES Poori Kashmiri Pulao Paneer Makhni Navartan Korma Bhatura Kesar Rice Paneer Bhuna Allu Gobhi Other_____________ Shahee Paneer Chana Masala ACCOMPANIMENTS Matter Paneer Mushroom Matter DESSERTS Paneer Krahi Bhindi Masala Achar Allu Paneer Kofta Vegetable Makhni Mango Chutney Ras Mali Nargasi Paneer Mali Kofta Mint Chutney Gulab Jaman Paneer Dhaba Vegetable Vindallu Tamarind Chutney Gajar Ka Halwa Paneer w/Eggplant Saag Allu Dahi Bhalla Badamee Kheer Other_____________ Allu Matter Boondi Raita Fruit Firni Sarso Ka Saag Raita Cucumber Kulfi DAL Allu Palak Firash Papad Mango Kulfi Punjabi Kadai Roasted Papad Mango Fruit Pudding Dal Makhni Jeera Allu Other_____________ Angoori Rabri Chana Dal Allu Bangan Rasgula Dal Tarka Bangan Bharatha Fruit Cream Haryalli Dal Other_____________ Choice of Ice Cream Dal Palak Other_____________ SALAD Karhi Pakora Sambahar Mix Green Salad Kuchumber Salad Other_____________ Onion Chilli Signature India Garden Customers Signature Date:_________________________ Date: _________________________ www.IndiaGardenOnline.com . -
Restaurant Menu
Authentic Indian Cuisine STARTERS - MIXED STARTERS - SEAFOOD Mixed Kebab ......................................... £4.95 Prawn Cocktail ..................................... £3.95 Vegetable Platter (for two) ........................ £7.95 Prawn Puree .......................................... £4.95 Tikka Platter (for two) ............................... £8.95 Deep fried unleavened bread with prawn stuffing Sword Fish Tikka ................................... £5.95 STARTERS - VEGETABLE Stuffed Prawn Pepper ........................... £5.95 Onion Bhaji Deep fried spiced onion cutlets ......... £3.50 King Prawn Puree .................................. £5.95 Vegetable Samosa Deep fried pasties ........... £3.50 Deep fried unleavened bread with king prawn stuffing Aloo Chat Pieces of potato cooked in sour sauce ..... £3.50 King Prawn Garlic ................................. £5.95 Chilli Mushrooms .................................. £3.50 King prawn in garlic and butter Garlic Mushrooms ................................ £3.50 King Prawn Butterfly ............................. £5.95 Paneer Tikka ......................................... £3.75 King Prawns Shashlick BAZZAR special........ £5.95 Indian cheese marinated with spices and herbs Chana Paneer ........................................ £4.50 TANDOORI SPECIALITIES Channa puree ........................................ £4.50 These dishes are marinated with spices and then grilled in a special tandoor and served with salad Paneer Shashlick .................................. £4.50 Indian cheese -
Small Plates Breads & Chutneys
BREADS & CHUTNEYS STUFFED BREADS Cheddar Cheese Kulcha $1 | Bacon Naan $1 BREADS CHUTNEYS Sourdough Naan $ Tomato Kalonji $4 Rosemary Naan $ Lemon $3 Whole Wheat Roti $3 Spicy Chilli $3 Garlic Naan $ Mango Chutney $4 Tingmo $ Tamarind $3 1BP Mint Cilantro $3 3 Sampler $7 Bhoondi Raita $6 SMALL PLATES (CHOTA) Heirloom Radishes & Cucumber 4DSBNCMFE&HHT1BUJB Salt and Chat Masala $BSBNFMJ[FE0OJPOT (JOHFS $JMBOUSP )FJSMPPN5PNBUPFT Egg Kejriwal ,BEBJ.BTBMB (JOHFSBOE)PMZ#BTJM$1 Cheddar Cheese Garlic Chutney $1 3PBTUFE(SFFO$IJDLQFB$IBU Fluke Ceviche 4XFFU0OJPOT $IJMMJFTBOE5BNBSJOE Green Mango, Heart of Palm Kokum Saar $17 Baby Pea Tendrils & Fenugreek Leaves 4UVVGFE Calamari Lime, Honey and Peanuts $IJMMJFT'SZ Buratta #BLFE4VSG$MBNT Sea Island Peas ‘Ma Ki Dal’ $PDPOVUBOE(PBO4QJDFT$14 Squash Blossom Pakoras Goat Cheese Stuffed #MBDL1FQQFS4ISJNQ #PPEJFT,FUDIVQ 5BOEPPS'JSFE 'SFTI-JNF+VJDF $1 Bombay Wada Pao Chicken Liver Masala 5BNBSJOEBOE.JOU$IVUOFZT 5PBTUFE1BP$13 Shishito Pakoras Tandoori Quail $IJDLQFB#BUUFSFE 1FBOVUTBOE$JMBOUSP Black Pepper and Lime $ $POTVNJOHSBXPSVOEFSDPPLFENFBUT QPVMUSZ TFBGPPE TIFMMGJTIPSFHHTNBZJODSFBTFZPVSSJTLPGGPPECPSOFJMMOFTT LARGE PLATES (BADA) North Atlantic Sea Bream 6QNB1PMFOUB Rechado Stuffed $27 8JME.VTISPPNTBOE1FBT Kerala Style Banana Leaf Skate Rice FMaked Halibut Coconut, Tomates and Chillies $23 Watermelon Curry $ Curry Leaf Chicken Tikka Baby Shrimp and Squid Lemon Chutney $2 Savian Biryani, Squid Ink Cilantro $2 Pork Ribs Vindaloo Chillies, Garlic and Vinegar $25 Hyderabadi Goat Roast Greenmarket Kachumber $3 Elysian Fields Lamb 3PHBOKPTI 1PUBUP#IBSUB $29 PATIALA (for 2 or more) Black Spiced Chicken Goan Choriz & Bacon Biryani Kokum Jus, Boodies Sunday Basmati Pilaf Fried Eggs, Baby Patatoes and and Zucchini Chilifry $ Cippolini Onions $ VEGETABLES & STARCHES Dal $8 Spiced Corn with Lime $1 Aloo Mutter $14 Summer Sqaush Bhartha $12 Kashmiri Style Greens $1 1PIB1JMBG$ Summer String Beans with Lentils $14 #PPEJFT4VOEBZ1JMBG Ɖ'SFODI'SJFTƊ $PDPOVU (BSMJDBOE$IJMMJFT Chef/Owner Floyd Cardoz Chef de Cuisine Zia Sheikh. -
A La Carte (May 2021)
Small Plates Inspired by the street food markets of Northern & Southern India Indica Salad (v) 10 poached pear, asparagus, kale, roasted almond & kokum dressing Kathal Bhel (v) 12 jackfruit cutlet, puffed rice & date-tamarind chutney Makai Palak Ke Goolar (v) 11 spinach & rice dumplings, mustard yoghurt, pine nuts, raisins & feta Chandni Chowk Ki Aloo Tikki (v) 12 potato tikki, spiced white peas, yoghurt, tamarind & mint chutney Lobster Idli Sambhar 14 black pepper spiced lobster, rice & lentil cakes & vegetable stew Malabar Prawns 14 sautéed prawns, white turmeric, onion & curry leaves Tellicherry Pepper & Garlic Soft Shell Crab 15 plum chutney, garlic chips & homemade garlic pickle Scallop Moilee 15 hand dived seared scallops, coconut sauce, ginger relish & plantain crisps Bhatti Ka Octopus 24 black pepper, coriander seeds, Kashmiri red chilli, corn salad & peanut chutney Chicken 65 12 curd rice, crispy curry leaves & appalam curls Kid Goat Shami Kebab 14 bone marrow sauce, mint chutney & chur chur paratha Hyderabadi Beef Haleem 16 slow cooked beef & onion seed naan Jamavar Signature Dishes. Please speak to your server for allergens information. Dishes may contain traces of allergens/nuts despite our persistent efforts. Prices include VAT. A discretionary service charge of 12.5% will be added. Tandoor Charcoal grilled in our traditional clay ovens Ajwaini Paneer Tikka (v) 14 homemade cottage cheese, raw papaya salad & mint chutney Dakshini Jheenga 24 Southern spiced prawns, peanut & curry leaf chutney Malai Stone Bass Tikka 22 mace, -
Take-Out-Menu.Pdf
KHOYA KAJU $14.99 BATURA $3.25 INDO CHINESE(RICE) Sautéed cashew nuts in a rich, creamy, sweet and mildly spiced yellow Large puff y bread sauce with cottage cheese PURI (2PCS) $3.25 VEGETABLE FRIED RICE $10.99 KAJU CURRY $14.99 Fried fl uff y whole wheat bread Fried rice cooked with vegetables Sautéed cashew nuts in a tomato base sauce CHAPATI (2PCS) $3.25 SCHEZWAN FRIED RICE $11.99 KADAI VEGETABLES $12.95 Soft, thin whole wheat bread Fried rice cooked with vegetables in sweet & spicy sauce Mixed vegetables with onion, tomato sauce PARATHA $3.25 MUSHROOM SCHEZWAN FRIED RICE $11.99 MUTTER PALAK $12.95 Multi layered whole wheat bread Fried rice cooked with vegetables & mushrooms in sweet & spicy sauce Spinach & green peas cooked with tomatoes, onions and Indian spices ALOO PARATHA $4.99 SINGAPORE FRIED RICE $11.99 JEERA ALOO $9.99 Paratha with potatoes and spices Fried rice cooked with vegetables, baby corn & mushrooms Dried potatoes cooked with cumin seeds PEAS PARATHA $4.99 MUSHROOM FRIED RICE $11.99 ALOO METHI MUTTER $12.49 Paratha with peas and spices Fried rice cooked with mushrooms Fresh chopped fenugreek, green peas & potato cooked with Indian PANEER PARATHA $7.99 PANEER FRIED RICE $12.49 spices Whole wheat bread stuff ed with homemade cottage cheese Fried rice cooked with vegetables & homemade cottage cheese METHI MUTTER MALAI $13.95 PANEER ALOO PARATHA $6.99 PANEER SCHEZWAN FRIED RICE $12.99 Fresh chopped fenugreek & green peas cooked in a mild sauce Whole wheat bread stuff ed with homemade cottage cheese & potatoes Fried rice cooked -
Shahi Biryani Menu BACK
Chicken Khorma $9.99 Palak Gosht $10.99 Appetizers Biryani Bone in chicken very rich, aromatic and flavourful dish cooked Slow cooked in a curry that is infused with spices and Spinach Kheema Samosa (2 pieces) $2.49 in its own juices combined with lot of spices and slow cooking Lamb Biryani $10.99 method. Tamata Gosht $10.99 Veg Samosa (2 pieces) $1.99 Long grained basmati rice with aromatic akhni of Flavorful baby Slow cooked in a curry that is infused with spices and fresh Methi Chicken $9.99 tomatoes. Kachori (2 pieces) $1.99 Shaahi Family Pack (Lamb Biryani) $27.99 Bone in chicken combined with fresh methi (fenugreek) leaves. Veggi Spring Roll (2 pieces) $1.99 Long grained basmati rice with aromatic akhni of Flavorful baby That gives a unique taste and enhances the flavor to the lamb pieces with chicken 65 pieces & egg. chicken Chicken Pakora $9.99 Bread Fish Pakora $8.99 Chicken Biryani $8.99 Chicken Shawarma: Roti / Rice: $9.99 Butter Naan $1.49 Long grained basmati rice with aromatic akhni of flavorful Leg Boneless chicken bake with aromatic and flavourful dish cook Yeast unleavened dough. Cooked in a tandoor brushed with Potato Fries $3.99 & Thigh pieces. and combine with spices butter. Shaahi Family Pack (Chicken Biryani) $20.99 Chicken Tikka (2 pieces) $9.99 Regular Naan $1.25 Tikka masala consisting of marinated bone in chicken cooked Yeast unleavened dough. Cooked in a tandoor, Rolls Long grained basmati rice with aromatic akhni of flavorful Leg & thigh pieces with chicken 65 & egg. -
Central European Journal of International & Security Studies
Vysoká škola veřejné správy a mezinárodních vztahů v Praze Volume 1 / Issue 2 / November 2007 Central European Journal of International & Security Studies Volume 1 Issue 2 November 2007 Contents Editor’s Note . 5 Special Report Daniel Kimmage and Kathleen Ridolfo / Iraqi Insurgent Media: The War of Images and Idea . 7 Research Articles Marketa Geislerova / The Role of Diasporas in Foreign Policy: The Case of Canada . .90 Atsushi Yasutomi and Jan Carmans / Security Sector Reform (SSR) in Post-Confl ict States: Challenges of Local Ownership . 109 Nikola Hynek / Humanitarian Arms Control, Symbiotic Functionalism and the Concept of Middlepowerhood . 132 Denis Madore / The Gratuitous Suicide by the Sons of Pride: On Honour and Wrath in Terrorist Attacks . 156 Shoghig Mikaelian / Israeli Security Doctrine between the Thirst for Exceptionalism and Demands for Normalcy . 177 Comment & Analysis Svenja Stropahl and Niklas Keller / Adoption of Socially Responsible Investment Practices in the Chinese Investment Sector – A Cost-Benefi t Approach . 193 Richard Lappin / Is Peace-Building Common Sense? . 199 Balka Kwasniewski / American Political Power: Hegemony on its Heels? . 201 Notes on Contributors . 207 CEJISS Contact Information. 208 5 Editor’s Note: CE JISS In readying the content of Volume 1 Issue 2 of CEJISS, I was struck by the growing support this journal has received within many scholarly and profes- sional quarters. Building on the success of the fi rst issue, CEJISS has man- aged to extend its readership to the universities and institutions of a number of countries both in the EU and internationally. It is truly a pleasure to watch this project take on a life of its own and provide its readers with cutting-edge analy- sis of current political affairs. -
California's A.Jnjabi- Mexican- Americans
CULTURE HERITAGE Amia&i-Mexicon-Americans California's A.Jnjabi Mexican Americans Ethnic choices made by the descendants of Punjabi pioneers and their Mexican wives by Karen Leonard he end of British colonial rule in India and the birth of two new nations-India and Pakistan-was celebrated in California in T 1947 by immigrant men from India's Punjab province. Their wives and children celebrated with them. With few exceptions, these wives were of Mexican ancestry and their children were variously called "Mexican-Hindus," "half and halves," or sim ply, like their fathers, "Hindus," an American misno mer for people from India. In a photo taken during the 1947 celebrations in the northern California farm town of Yuba City, all the wives of the "Hindus" are of Mexican descent, save two Anglo women and one woman from India. There were celebrations in Yuba City in 1988, too; the Sikh Parade (November 6) and the Old-Timers' Reunion Christmas Dance (November 12). Descend ants of the Punjabi-Mexicans might attend either or The congregation of the Sikh temple in Stockton, California, circa 1950. - -_ -=- _---=..~...;..:..- .. both of these events-the Sikh Parade, because most of the Punjabi pioneers were Sikhs, and the annual ChristmaB dance, because it began as a reunion for descendants of the Punjabi pioneers. Men from In dia's Punjab province came to California chiefly between 1900 and 1917; after that, immigration practices and laws discriminated against Asians and legal entry was all but impossible. Some 85 percent of the men who came during those years were Sikhs, 13 percent were Muslims, and only 2 percent were really Hindus.