Delisky — VIP Jet Catering Menu
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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 -
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. -
Aacl Bioflux
PANRITA_ABDI Jurnal Pengabdian Kepada Masyarakat LP2M Universitas Hasanuddin Peningkatan Kualitas Produk Olahan Sambusaq Tuna Di Kabupaten Polman 1Hamzah1, M. Chasyim Hasani1, Sitti Fakhriyyah1, Firman1, Benny Audi Jaya Gosari1, 1 Jurusan Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Hasanuddin, Makassar; Korespondensi: Hamzah Abstrak. Kegiatan ini bertujuan untuk meningkatkan kualitas produk sambusaq dengan penggunaan teknologi, sistem mekanisasi dan membangun merek dagang dengan kemasan meningkatkan efisiensi dan efektifitas. Salah satu kendala yang dihadapi oleh Kelompok usaha perempuan di Kelurahan Pekkabata Kecamatan Polewali Kabupaten Polewali Mandar, limpahan bahan baku yang tinggi tidak disertai dengan manajemen stok yang baik, dan peralatan yang dimiliki masih sangat sederhana. Dengan Kegiatan Pengabdian Mayarakat ini dengan memberikan bantuan mesin Freezer, penggiling dan pengaduk adonan dan mengepres kemasan ini diharapkan bisa menjadi alternatif sehingga kualitas produk sambusaq tetap terjaga. Kata Kunci: Sambusaq, Tuna, Kabupaten Pendahuluan Potensi sumberdaya Perikanan di Sulawesi Barat khususnya Kabupaten Polewali Mandar di kenal dengan berbagai jenis produksi dan keunggulannya. Limpahan produksi ikan yang ada mendorong masyarakat membuat olahan ikan yang beragam. Mandar misalnya, makanan khas yang tidak dijumpai di daerah lain adalah sambusaq. Penganan suatu daerah menjadi penciri yang kadang menjadi ikon dan oleh-oleh bagi pengujung daerah tersebut. Makanan sambusaq, orang- orang Mandar biasa menyebutnya dengan istilah itu, penganan berbentuk geometri segitiga yang rasanya nikmat dan cukup gurih, menyajikan rasa isian beragam mulai dari ikan, potongan daun bawang dan bumbu yang telah diramu secara merata. Sambusaq memiliki kekerabatan yang begitu dengan kue pastel. Kue pastel di wilayah Sulawesi Selatan dan Sulawesi Barat lebih akrab disebut dengan “jalangkote” jika anda menyebut pastel maka pasti warga local akan kesulitan mengenalinya, orang-orang telah sangat akran dengan istilah “jalangkote”. -
Grand Ave. Locust St. 12Th S T . 13Th S T . Walnut
M E T O T H WELLMARK WELLMARK RAMP Beer L C O E 2 0 W E 1 8 Cocktails ENTRANCE GRAND AVE. Festival Merchandise 72 73 74 75 SEATING 76 77 78 79 International Wine Soda and Water 71 70 JOHN AND MARY PAPPAJOHN Chocolate Adventure This vibrant three-day cultural celebration features nearly 7 EDUCATION CENTER 60 food vendors with dishes representing 25 different cultures or culinary regions. Explore professional cooking 8 Cultural Discovery 69 Experience demonstrations, a unique cooking challenge, interactive DES MOINES 9 PUBLIC LIBRARY cultural educational activities, dancers and musicians with 68 MAIN STAGE Meals from international flair, an impressive variety of worldwide beers, 67 the Heartland wine and cocktails and hands-on fun for kids. 66 Meredith Culinary Check out the Polk County Board of Supervisors Main Stage FESTIVAL FRONT Discovery Pavilion 65 PORCH for music throughout the weekend and the Principal Cultural SEATING 64 Principal Stage for culturally authentic music and dance performances. Cultural Stage The Festival would not be possible without support from our 63 volunteers. Please thank our dedicated team working hard Voya Financial across The Festival grounds. Fruit Adventure ENTRANCE 62 61 60 59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 Food Vendors Be sure to share your love of The Festival by using our hashtag LOCUST ST. #wfmf2018 or by purchasing Official Festival Merchandise SEATING SEATING ENTRANCE Merchants located near 12th St. and Locust St. 10 11 12 13 14 15 31 32 33 34 35 36 37 38 39 40 41 42 43 16 Nonprofits 17 Sponsor Booths 30 18 ATM 29 19 Free Bike Valet 20 28 NATIONWIDE NATIONWIDE Handicap Parking 27 12TH ST. -
Wise Finger Food Menu
WISE FINGER FOOD MENU Costs: Pricing for finger food options - 10 to 20 people Any four types of finger food (two meat option) - $18.00 Any three types of finger food (one meat option) – $15.00 Tea/coffee setup cost additional based on no. of people When a catering order involves two or more ethnic groups such as Afghani and Sri Lankan finger food, a $200 minimum catering order for each ethnic catering group must be placed. Also if you wish you can choose one item only. e.g. Samosas for $200. Delivery: Delivery will be free of cost if the order value is more than $300 and distance from our women house is less than 10km. Delivery charge will be based on the km from our women house if applies. Filipino cuisine delivery only to North shore area. After confirmation: Invoice will be sent from the Auckland Regional Migrant Services; GST will be added. Payments should be paid in advance before the delivery of the food. To place an order or for any information contact: Sasi Syed Niyamathullah: Ph: 09 625 2440 Mob: 021 0299 6912 Email: [email protected] Auckland Regional Migrant Services, Level 2, 8 Virginia Ave East, Eden Terrace, Auckland 1021 We look forward to your order! "Our Mission is to provide quality leadership in facilitating the successful settlement of newcomers, economic empowerment of communities, and intercultural respect." WISE Catering:the authentic taste of ethnic cuisine MORNING TEA OPTIONS Morning tea option cost $15 per person (minimum 20 people) Falafel with Konafa with cream and nuts Hummus with fruit platter Humus with vegetable platter Cheese with crackers and hummus platter Falafel with croissant (cheese &veggie) Cocktail sticks Samosa with basbousa cake Mamoul with cream Lebanese Cuisine (minimum 20 people) Any four types of finger food (two meat option) - $17.00 pp Any three types of finger food (one meat option) – $14.00 pp Additional cost if any savoury served with salad -$5 pp Lahm Bi Ajeen Pastry, minced lamb/beef(halal), parsley and tahini. -
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. -
Potato & Broccolini Samosas
Potato & Broccolini Samosas with Coconut Lentils & Yogurt Sauce PREP TIME: 15 minutes COOK TIME: 35-45 minutes SERVINGS: 3 Savory samosas and spiced lentils (which also known as “dal”) are popular north Indian dishes, which we’re serving together in tonight’s dinner. Sautéed broccolini and potato tossed with chili sauce give our fl aky samosas a delicate sweetness, which contrasts the warming spices of the coconut milk- stewed lentils. Crimson lentils, a variety that breaks down as it cooks, creating a smooth, creamy base for our samosas. Spooned onto the samosas, a cooling cilantro-yogurt sauce off ers a touch of creaminess in each bite. BLUE APRON WINE PAIRING: Cave de Fleurie Beaujolais, 2015 Order wine and view other perfect pairings at blueapron.com. Ingredients KNICK KNACKS: 6 1¾ Cups 1 cup ½ cup 3 cloves 2 Tbsp SAMOSA LIGHT COCONUT PETITE CRIMSON PLAIN GREEK GARLIC SWEET CHILI WRAPPERS MILK LENTILS YOGURT SAUCE 1 bunch 1 1 1 1 bunch 2 tsp BROCCOLINI LIME RUSSET POTATO YELLOW ONION CILANTRO & MINT LENTIL SPICE BLEND Download our iOS app or log in to blueapron.com for how-to videos and supplier stories. 1 2 1 Prepare the ingredients: F Preheat the oven to 450°F. F Wash and dry the fresh produce. F Small dice the potato. F Peel and mince the garlic. F Quarter the lime. F Cut off and discard the bottom inch of the broccolini stems; finely chop. F Peel and small dice the onion. F Finely chop the cilantro leaves and stems. F Pick the mint leaves off the stems; discard the stems.