American Association of Physicians of Indian Origin AAPI Journal
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Rahi Brunch Menu (10 12 18) (New Style)
As You Wish! Bombay Brunch STARTERS ENTREES WEEKENDS ONLY Chili Cheese Toast (v) | 14 Spaghetti Squash Kofta (v) | 26 Egg Paratha | 16 Amul cheese, red onion, shishito peppers paneer, butternut squash korma layered flat bread, kasundi aioli Taza Chana Tikki (v) | 14 Wild Mushroom & True Khichdi (v) | 24 Masala Cheese Omelette | 16 green chickpeas, chana masala humus, papaya cracked wheat, mitake mushroom, papad onion tomato masala, green chili, toast Dahi Chili Paneer (v) | 14 Three Mango Cod | 28 Madam Ji | 17 housemade paneer, 5-chilli blend, cherry compote crab butter, raw mango curry brioche, Amul cheese, chicken tikka, eggs Eggplant Bharta (v) | 17 Banana Leaf Chicken | 25 Kerela Fried Chicken & Pao | 18 charcoal smoke, onion, cumin, coriander, naan bone-in chicken leg, Kerala coconut curry garam masala, mustard aioli, fried egg Edamame Artichoke Chaat (v) | 14 Classic Butter Chicken | 24 Uttapam Waes | 18 spinach chips, tamarind, pomegranate tomato cream sauce, fenugreek lentil & rice wae, curry leaf chutney, maple + kerela fried chicken or fried eggs Lasooni Chicken | 15 Kadak Goat Curry | 28 black garlic, toasted garlic, yogurt, garam masala star anise, annatto, burnt ginger SIDES DESSERTS BREADS Seasonal Saag | 5 Mishti Doi | 9 Butter Naan | 3 Dal Rahi | 5 sweet yogurt, karachi cookies, rose water Garlic Naan | 3 Basmati Rice | 3 Shahi Tukra | 11 Malai Paneer Naan | 4 Raita | 2 whiskey, coee, dark chocolate, sponge cake Booti Wali Naan | 4 A journey across India... The tastes, visuals, and aroma of India in an authentic yet modern setting Consuming raw or undercooked seafood or meats may increase your risk of foodborne illness. -
Hand Book of Milk Processing, Dairy Products and Packaging Technology
HAND BOOK OF MILK PROCESSING, DAIRY PRODUCTS AND PACKAGING TECHNOLOGY 1 Qty: BuyPay Now Click to enlarge DescriptionAdditional ImagesReviews (0)Related Books The book covers Technological Innovations in Indian Dairy Products, Milk and Milk Products, Techniques of Products and Process, Global Export Potential, Milk Its Composition and Processing Characteristics, Dairy Products Ingredients, Milk Based Products (Desiccated), Heat Acid Coagulated Products, Fat Rich Products, Cultured/Fermented Products, Milk Based Puddings/Desserts, Plan for Product Manufacturing, Details of Plant and Equipments, Packaging, Processing of Milk and Milk Products. HAND BOOK OF MILK PROCESSING, DAIRY PRODUCTS AND PACKAGING TECHNOLOGY TECHNOLOGICAL INNOVATIONS IN INDIAN DAIRY PRODUCTS India's competitiveness Potential of Indian dairy products Current status of Indian dairy products sector Technological requirements for industrialisation Recent Innovations in Indigenous milk products industry Continuous ghee making process Continuous khoa making plant Industrial process for gulabjamun Industrial shrikhand making process Mechanised production of paneer MILK AND MILK PRODUCTS Chemistry of Milk Water Fat Casein Alpha Lactaibumin Beta factoglobulin Proteose peptone Bovine serum albumin Immunoglobulins Lactoferrin Lysozyme Non protein nitrogenous substances Lactose Minerals Enzymes Vitamins Milk flavours Variation in the composition of milk Physical Properties of Milk Specific gravity Density Refractive Index Viscosity Surface tension Freezing point Boiling point Heat -
Kiran's Restaurant Menu 2925 Richmond Ave, HOUSTON, TX 77098
This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Kiran's Restaurant Menu 2925 Richmond Ave, HOUSTON, TX 77098 Description: Upscale eatery serving inventive Indian fusion fare served à la carte or as part of a tasting menu. Phone: (713) 960-8472 Hours: Call for hours Biryani Food Notice Consuming Raw Or Undercooked Meats, Poultr Y, Seafood, Shellfish,Or Eggs May Increase Your Risk Of Food Borne Illness. Chicken, $22.00 Gulf Shrimp, $29.00 Lamb, $24.00 Vegetables Paneer, $22.00 Wild Mushrooms, $22.00 Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com Chef Tasting Eighth, $95.00 Chocoholic Chocolate Chantilly, Caramelized Hazelnut, Dark Chocolate Ice Cream Fifth, $95.00 Dover SoleShallots, Herbs,White Wine Scallop Mousse,Kale Spinach Pulao First, $95.00 Corn Poblano Soup Corn Ash Fourth, $95.00 Truffle NaanletteFoie Gras Fig Chutney Ninth, $95.00 Paan Second, $95.00 Chili Prawn Seventh, $95.00 Oak Smoked Venison Vindaloo Bbq Sauce, House Pickled Onions, Jalapeno Sixth, $95.00 Fctm Third, $95.00 Kerala SaladBitter Melon, Mango,Pickled Paneer,Lime Pickle Vinaigrette Page 2 This menu was created & provided by Menyu website: www.themenyuapp.com Classics Bison Kofta Curry, $34.00 Tandoori Bison Meatballs, Rhogan Josh Butter Chicken, $24.00 Pulled Tandoori Chicken, Honey Saffron Tomato Sauce Chicken Jalferezi, $24.00 Pulled Tandoori Chicken, Vegetables, Garlic Chicken Tikka Masala, $24.00 Tandoor-Roasted Chicken Breast Tenders, Creamy Tomato Sauce Keema, $24.00 -
Guidance Note on Safety and Quality of Traditional Milk Products
Guidance Note No. 14/2020 Guidance Note on Safety and Quality of Traditional Milk Products Summary This Document intends to help Food Businesses ensure hygiene and sanitation in manufacturing and sale of milk products particularly sweets. It focuses on enhanced declaration by sellers [Shelf Life, made of ghee/vanaspati], guide test for detection of adulteration, quality assessment by observation of flavours, body texture, colour and appearance etc. It also contains suggestions for addressing adulteration and ensuring effective regulatory compliance. This document is also expected to enhance consumer awareness about safety related aspects of traditional sweets, quick home tests and grievance redressal. Key Takeaways a. Ensure hygiene and sanitation in preparation and sale of sweets as well as other regulatory compliances including display of shelf life of pre-packaged as well as non-packaged milk products for consumer information. b. Ascertain the freshness and probability of adulteration by observing the colour, texture and flavour of milk products. There are simple tests to identify adulteration in milk products. c. Regular surveillance and enforcement activities on sweets by regulatory authorities. This Guidance Note has been prepared by Mr Parveen Jargar, Joint Director at FSSAI based on FSSAI resources including Regulations, Standards and DART Book. This note contains information collected and compiled by the author from various sources and does not have any force of law. Errors and omissions, if any can be kindly brought to our notice. Guidance Note on Milk Products Introduction India has a rich tradition of sweets with a variety of taste, texture and ingredients. Traditional milk-based sweets are generally prepared from khoya, chhena, sugar and other ingredients such as maida, flavours and colours e.g. -
Teen Deener Durga Pujo Bangla Class Gaaner Class Sonkirton Saraswati
Volume 40 Issue 2 May 2015 teen deener Durga Pujo bangla class gaaner class robibarer aroti natoker rehearsal Children’s Day committee odhibeshon sonkirton Saraswati Pujo Mohaloya Seminar Kali Pujo carom tournament shree ponchomee Bangasanskriti Dibos poush parbon Boi paath Seminar Dolkhela gaaner jolsa Setar o tobla Saraswati Pujo Shri ramkrishna jonmotsob Natoker rehearsal Picnic Committee odhibeshon Seminar Picnic Chhayachhobi teen deener Durga Pujo Smart club Pi day Math team Children’s Day Kali Pujo natokchorcha table tennis tournaments anandamela bangabhavan repair Picnic Wreenmukto Bangabhavan noboborsho cultural program bangla class Bangasanskriti Dibos Robibarer aroti Natoker rehearsal Kali Pujo Committee odhibeshon Shree ponchomee sonkirton teen deener Durga Pujo Mohaloya Gaaner class Seminar Jonmashtomee Children’s Day Carom tournament Poush parbon Saraswati Pujo Boi paath Shri ramkrishna jonmotsob Dolkhela Gaaner jolsa Setar o tobla teen deener Durga Pujo Seminar Dolkhela gaaner jolsa Setar o tobla Kali Pujo Shri ramkrishna jonmotsob Seminar bijoyadoshomee bangabhavan repair Wreenmukto Bangabhavan 2 Banga Sanskriti Dibas Schedule From Editor’s Desk Saturday, May 23rd, 2015 With winter behind us and spring upon Streamwood High School us it is time to enjoy sunny days, nature Registration 3:30 p.m to 6:30 p.m walks, and other outdoor activities. Greeting and Best wishes for the Bengali New Year GBM - Reorg Committee Presentatoin 3:30 p.m to 4:30 p.m 1422. Please join us to celebrate Banga San- Snacks 4:30 p.m to 5:30 p.m skriti Dibas and enjoy a nostalgic evening of Bengali culture. You can find more details of Cultural Programs 5:30 p.m to 8:30 p.m the schedule, program highlights, venue and Dinner 8:30 p.m to 10:00 p.m food in the next few pages of the newsletter. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
FOOD FESTIVAL 2018 Please Ensure
FOOD FESTIVAL 2018 The scent of the warm, summer air carries with it winds of memories- home-made pickles, mango jams and a hundred other recipes of love. A walk back to those good, old summer days, with food in our tummies and satiated smiles; the food fest brings us back the simple pleasures of childhood. Nostalgia hits us hard when those summer flavours tingle our nose buds and lure us into memories more precious than the mundane fast food that’s slowly infiltrating our lives. We at the Vidyalaya see the food festival as a great occasion to go exploring; across our country and the world, in search of flavours unknown and smells fresh and sweet. Open the crumbling recipe books and fish out a recipe, the scent of which takes you back on a journey that has stood the test of time. We’d like to explore local and traditional delicacies, part of our rich, culinary heritage. Traditional practises have naturally kept us in sync with the environment. Some households even today make use of every part of the edible fruit, be it the seed or the peel. In keeping with this tradition of amalgamating every natural product into a delicacy, we’d like to invite all the parents to experiment and think beyond. Please ensure: The Vidyalaya has taught us to show responsibility towards our environment and we wish to practise the same during this year’s food festival. We hope that the parents will encourage our initiative by keeping in mind a few points during the food fest. -
Dr. Mahuya Hom Choudhury Scientist-C
Dr. Mahuya Hom Choudhury Scientist-C Patent Information Centre-Kolkata . The first State level facility in India to provide Patent related service was set up in Kolkata in collaboration with PFC-TIFAC, DST-GoI . Inaugurated in September 1997 . PIC-Kolkata stepped in the 4th plan period during 2012-13. “Patent system added the fuel to the fire of genius”-Abrham Lincoln Our Objective Nurture Invention Grass Root Innovation Patent Search Services A geographical indication is a sign used on goods that have a specific geographical origin and possess qualities or a reputation that are due to that place of origin. Three G.I Certificate received G.I-111, Lakshmanbhog G.I-112, Khirsapati (Himsagar) G.I 113 ( Fazli) G.I Textile project at a glance Patent Information Centre Winding Weaving G.I Certificate received Glimpses of Santipore Saree Baluchari and Dhanekhali Registered in G.I registrar Registered G.I Certificates Baluchari G.I -173-Baluchari Dhanekhali G.I -173-Dhaniakhali Facilitate Filing of Joynagar Moa (G.I-381) Filed 5 G.I . Bardhaman Mihidana . Bardhaman Sitabhog . Banglar Rasogolla . Gobindabhog Rice . Tulaipanji Rice Badshah Bhog Nadia District South 24 Parganas Dudheswar District South 24 Chamormoni ParganasDistrict South 24 Kanakchur ParganasDistrict Radhunipagol Hooghly District Kalma Hooghly District Kerela Sundari Purulia District Kalonunia Jalpaiguri District FOOD PRODUCTS Food Rasogolla All over West Bengal Sarpuria ( Krishnanagar, Nadia Sweet) District. Sarbhaja Krishnanagar, Nadia (Sweet) District Nalen gur All over West Bengal Sandesh Bardhaman Mihidana Bardhaman &Sitabhog 1 Handicraft Krishnanagar, Nadia Clay doll Dist. Panchmura, Bishnupur, Terrakota Bankura Dist. Chorida, Baghmundi 2 Chhow Musk Purulia Dist. -
Introduction History of Bengal
Introduction West Bengal is one of the thirty-seven constituent states/ Union Territories of the Union of India lying on the eastern region of the country. India's total landmass is divided into 28 states and 9 union territories. Until 6 August 2019, there were officially 29 states in India. However, that number now has decreased by one to make 28 states after Jammu & Kashmir was granted the status of a Union Territory with its own legislature. It is the 4th ranked state in percentage share of 7.79 to total population of India and also the seventh most populous of the sub-national entity of the world, with over 91 million inhabitants covering a total area of 88,752 sq. km3. West Bengal is one of the most thickly populated states with population density of 1028 per sq. km. The striking point is that with 2.70 percent land share of the country it sustains 7.55 per cent of its population, ranks 12th in area but 4th in population share. A major agricultural producer, West Bengal is the 6th largest contributor to India’s net domestic product. It is bordered by the five national boundaries of Orissa, Jharkhand and Bihar on the west, Sikkim on the north and Assam on the east. It has international borders with the neighbouring countries – Bhutan and Nepal on the north and Bangladesh on the east. History of Bengal Bengal finds a place even in prehistoric times. Stone-age tools have been excavated in the state dating back 20,000 years. Remains of civilization in the greater Bengal region date back 4,000 years. -
Folklore Foundation , Lokaratna ,Volume IV 2011
FOLKLORE FOUNDATION ,LOKARATNA ,VOLUME IV 2011 VOLUME IV 2011 Lokaratna Volume IV tradition of Odisha for a wider readership. Any scholar across the globe interested to contribute on any Lokaratna is the e-journal of the aspect of folklore is welcome. This Folklore Foundation, Orissa, and volume represents the articles on Bhubaneswar. The purpose of the performing arts, gender, culture and journal is to explore the rich cultural education, religious studies. Folklore Foundation President: Sri Sukant Mishra Managing Trustee and Director: Dr M K Mishra Trustee: Sri Sapan K Prusty Trustee: Sri Durga Prasanna Layak Lokaratna is the official journal of the Folklore Foundation, located in Bhubaneswar, Orissa. Lokaratna is a peer-reviewed academic journal in Oriya and English. The objectives of the journal are: To invite writers and scholars to contribute their valuable research papers on any aspect of Odishan Folklore either in English or in Oriya. They should be based on the theory and methodology of folklore research and on empirical studies with substantial field work. To publish seminal articles written by senior scholars on Odia Folklore, making them available from the original sources. To present lives of folklorists, outlining their substantial contribution to Folklore To publish book reviews, field work reports, descriptions of research projects and announcements for seminars and workshops. To present interviews with eminent folklorists in India and abroad. Any new idea that would enrich this folklore research journal is Welcome. -
Ghosh Calcutta Chromosome.Pdf
PUBLISHED BY ALFRED A. KNOPF CANADA Copyright © 1995 by Amitav Ghosh All rights reserved under International and Pan-American Copyright Conventions. Published in Canada by Alfred A. Knopf Canada, Toronto, and simultaneously in Great Britain by Picador, an imprint of Macmillan publishers Ltd, London, in 1996. First published in 1995 by Ravi Dayal Publisher, New Delhi. Distributed by Random House of Canada Limited, Toronto. Canadian Cataloguing in Publication Data Ghosh, Amitav The Calcutta chromosome: a novel of fevers, delirium and discovery ISBN ()-3~)4-28193-4 1. Title PR9499.3.G536C35 1996 823 C96-930491-9 First Canadian Edition Type-set hy CentraCct Limited, Cambridge l'rinu-d hy Mackuys of Chatham, pic, Chatham, Kent For Koeli This day relenting God Hath placed within my hand A wondrous thing; and God Be praised. At His command, Seeking His secret deeds With tears and toiling breath, I find thy cunning seeds, O million-murdering Death. Sir Ronald Ross (Nobel Prize for Medicine, 1902) AUGUST 20: MOSQUITO DAY Chapter 1 IF THE SYSTEM hadn't stalled Antar would never have guessed that the scrap of paper on his screen was the remnant of an ID card. It looked as though it had been rescued from a fire: its plastic laminate had warped and melted along the edges. The lettering was mostly illegible and the photograph had vanished under a smudge of soot. But a four-inch metal chain had somehow stayed attached: it hung down in a rusty loop from a perforation in the top left-hand corner, like a drooping tail. -
Re-Mapping Identity, Culture and History Through Literature , Published by Veda Publications Is a Collection Of
Re-Mapping Identity, Culture and History through Literature Editors : Dr. Sushil Mary Mathews Dr. M. Angeline RE-MAPPING IDENTITY, CULTURE AND HISTORY THROUGH LITERATURE Editors : Dr. Sushil Mary Mathews, Dr. M. Angeline Published by VEDA PUBLICATIONS Address : 45-9-3, Padavalarevu, Gunadala, Vijayawada. 520004, A.P. INDIA. Mobile : +91 9948850996 Web : www.vedapublications.com / www.joell.in Copyright © 2019 Publishing Process Manager : K.John Wesley Sasikanth First Published : August 2019, Printed in India E-ISBN : 978-93-87844-18-6 For copies please contact : [email protected] Disclaimer: The opinions expressed in the book are those of the author and do not necessarily reflect the views of the publisher. © All Rights reserved, no part of this book may be reproduced, in any form or any means, without permission in writing from the publisher. Foreword I am extremely delighted to note that the Department of English is bringing out a book on relevant issues relating to Remapping Identity, Culture and History through Literature in collusion with Veda Publications. The essays by erudite academicians and research scholars probe deeply into assorted aspects of modern global issues of Identity, Culture and History, a multidisciplinary perspective. This book deals with cross references that connect Literature with Culture and History of various works of authors dealing with cultural aspects and Identity crisis globally. Diversified poems, novels and plays written by authors throw light on the current burning issue of diaspora and cultural conflicts. The younger generation will glean awareness on various sensitive issues like marginalization and trauma of migration that confronts people today. I am sure this book will give numerous ideas which will be an eye opener to many issues through a plethora of literary genres.