DOCSLIB.ORG

Namaste-Restaurant-Menu.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Namaste Restaurant Indian & Mixed Asian Cuisine Menu The greatness of food lies in the honesty of its ingredients Lunch Buffet Tuesday thru Friday 11:30 am ~ 2:30 pm Saturday & Sunday 11:30 am ~ 3:00 pm Dinner Tuesday thru Sunday 5:00 pm ~ 10:00 pm Closed Monday Dine In • Take Out • Catering • Bar & Banquet We Serve Vegan • Halal • Gluten Free 2101 Columbia Ave. • Lancaster, PA 17603 717-208-7009 • www.namastelncrestaurant.com Appetizers Soups Samosa 4.99 (2 pc) Ginger lemongrass soup 5.99 Crispy fried turnovers stuffed with potatoes and Light and spicy broth infused with fresh ginger, green peas lime, coconut milk, lemongrass, cilantro and your choice of vegeterian or chicken Vegetable pokora 4.99 Vegetables fritters deep fried in chickpea batter Mulligatawny soup 3.99 lightly spiced and fried in a gram flour A traditional soup of split peas, flavored with curry leaf vegetables broth. Your choice of veggies or Dumpling chilli 8.99 (6 pc) chicken Nepali dumplings with your choice of veggie or chicken. Comes with a gravy sauce Hot & sour soup 4.99 Red chili,past soy, paneer,bamboo shoots and Paneer pokora 7.99 (5 pc) shredded vegetables. Your choice of veggies or Home made cheese deep fried with gram flour chicken Chilly paneer 9.99 Home made cheese sauteed with onion and pepper in hot sauce Chicken pokora 7.99 (6 pc) Marinated tender chicken pieces deep fried with chickpea batter Samosa chole chate 7.99 Mashed Samosa, onion, tomato and chickpeas with yogurt, mint tamarind, chat masala Chicken chili 8.99 Marinated chicken sauteed with onion and pepper in chili sauce Chicken 65 8.99 Deep fried chicken with south Indian style Taste of namaste platter 12.99 Samosa, chicken pokora, vegetable pokora, and your choice of dumplings Chicken, vegetable or gobi manchurian 9.99 Deep fried marinated, your choice of chicken, vegetable, or cauliflower cooked in manchurian sauce. Breads Naan 2.99 Healthy unleavened fresh stuffed bread Salads Garlic naan 3.99 White flour naan with mashed garlic Nepali fresh salad 5.99 Onion naan 3.99 Garden fresh cucumber, tomato, onion, lettuce White flour naan with onions and shredded cheese. Coconut naan 3.99 Mixed vegetables salad 5.99 white flour naan with coconut Mixed seasonal vegetable with chef’s special sauce Garlic cheese naan 3.99 Stuffing, shredded cheese topping, cilantro and crushed garlic Peshwari naan 3.99 It’s yummy stuff with raisin, cherry, nuts and coconut Aloo paratha 3.99 Stuffed mashed potatoes and peas, herbs and spices in a wheat flour Roti 2.99 Indian regular bread wheat, flour Bread basket 11.99 Plain naan, garlic naan, roti, and peshwari naan Entrées ‑ Noodles & Dumplings Peanut Street Noodles 11.99 (Shrimp 12.99) A specialty namaste restaurant dish - thin rice noodles tossed in a sweet and spicy peanut sauce with mixed vegetables and chicken, can also be prepared vegetarian Chow-mein 10.99 (Shrimp 12.99) Yellow wheat noodles, authentic Nepali preparation with your choice of vegetable, chicken, and shrimp Schezwan noodles $10.99 (Shrimp 12.99) Yellow wheat noodles, tossed with schezwan sauce and your choice of vegetable, chicken and shrimp. MOMO (dumplings) 10.99 (10 pc) Hand-wrapped traditional Nepali dumpling filled with cilantro, ginger, and fresh spices - steamed, deep fried, or pan fried. Your choice of vegetables and chicken Entrées ‑ Vegetable Served with white basmati rice Paneer bhurji $13.99 Homemade cottage cheese(paneer) crumbled and cooked with chef’s special spices Dal Tadka 10.99 Yellow lentils cooked with onion, tomatoes, and herbs Chana masala 10.99 Chickpeas cooked with tomatoes, ginger, garlic, onion, and spices Paneer/vegetable tikka masala Paneer 13.99 Vegetable 12.99 Your choice of mixed vegetable or homemade cottage cheese cooked with creamy sauce in tomato gravy. Chef’s specialty curry 12.99 A vegan curry which features mixed vegetables in a mildly spicy and sweet curry with coconut flavor Aloo gobi 10.99 Fresh cauliflowers and potatoes cooked with onion, tomato, and our fresh spices Matar paneer 12.99 Fresh home made cottage cheese cooked with green peas in curry sauce Saag paneer 12.99 Spinach cooked with mild spice and homemade cottage cheese Aloo Bhindi masala 10.99 Diced okra and potatoes cooked with onions, tomatoes and peppers in mild spices Baigan bhartha 10.99 Baked eggplant cooked with onion, tomato, peas and spices. Malai kofta 12.99 Home-made cheese mixed with potatoes, nuts and raisin balls cooked in creamy cashew Mushroom masala 10.99 Mushroom cooked with tomato, onion and herbs in thick gravy Dal makhani 10.99 Reamed three kind lentil delicately cooked cream, Punjabi test Mixed vegetable korma 12.99 Mixed vegetable cooked in cashew, almond, and coconut sauce along with ginger, garlic and homemade spices Kadai Paneer 13.99 Homemade cheese cooked in a wok with onion, peppers, tomato, gingers, garlics and herbs Paneer butter masala 13.99 Homemade cheese cooked in creamy butter sauce with tomatoes gravy *Please tell your server whether you prefer MILD, MEDIUIM or HOT. ** Before placing your order please inform your server if anyone in your party has a food allergy. Not all ingredients are listed on the menu. Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase the rise of food borne illness. Entrées ‑ Chicken Served with white basmati rice Chicken curry 12.99 Traditional Indian curry cooked with boneless chicken and Indian curry spices Chicken korma 13.99 Tender boneless meat cooked in cashew, almond, and coconut sauce along with ginger, garlic, and homemade spices Mango chicken 13.99 Boneless chicken cooked in curry sauce blended with mango and a blend of special spices Coconut chicken 13.99 A mildly spicy and sweet curry with coconut milk and homemade spices Madras chicken curry 12.99 Boneless chicken cooked in south indian style Kadai chicken 13.99 Chicken cooked in a wok with onion, peppers, tomatoes, ginger, garlic, and herbs Butter Chicken 14.99 Boneless chicken cooked in creamy butter sauce with tomatoes Chicken saag 13.99 Boneless chicken cooked with spinach and homemade spices Chicken tikka masala 14.99 Boneless chicken is charbroiled in a clay oven then cooked in an exotic creamy sauce, blend of spices and garlic Chicken vindaloo 12.99 Chicken cooked it with potatoes, tomatoes and aromatic vinegar flavor curry Chicken chettinad 12.99 A traditional dish from south India prepped with black pepper curry leaves and coconut milk Entrées ‑ Lamb/Goat Served with white basmati rice Lamb rogan josh 15.99 Flavor of Kashmiri, slow cooked lamb, onion, tomato, yogurt gravy. Lamb korma 16.99 Lamb cooked, mild creamy cashew cheese gravy Lamb curry 15.99 Lamb cooked traditional Indian style curry Lamb vandalo 14.99 Lamb and potatoes cooked in tomato sauce, vinegar and chef’s spices Lamb kadai 15.99 Cooked lamb, bell pepper, onion, ginger, garlic and crush spices, thick gravy Goat curry 14.99 With bone goat cooked traditional Indian style curry Goat rogan josh 15.99 Flavor of Kashmiri slow cooked goat, onion, tomato, yogurt gravy Madias goat curry 15.99 Goat with bone cooked in South Indian style Lamb tikka masala 16.99 Grill lamb boti cooked onion, tomato, rich gravy Lamb coconut curry 15.99 Cooked with lamb, fresh coconut, tomato sauce, herbs Entrées ‑ Seafood Served with white basmati rice Goan fish/shrimp curry 15.99 Your choice of Mahi, mahi or shrimp cooked in freshly ground spices, onion and tomatoes gravy. Fish/shrimp tikka masala 17.99 Mahi/shrimp is charbroiled in a clay oven then cooked in fresh spices and with light cream to bring out the exotic fragrance of the spices Fish vindaloo 14.99 Cooked Mahi, mahi and potato, tomato, onion, vinegar sauce Shrimp coconut curry 15.99 Shrimp cooked fresh, coconut sauce Entrées ‑ Dum Biryani Vegetable/egg biryani 11.99 Himalayan grown basmati rice baked with vegetables or eggs with biryani spices Chicken biryani 12.99 Traditional Indian dish made with succulent chicken baked with spiced rice in chefs secret spices Goat/lamb biryani 15.99 Traditional Indian dish made with succulent goat/lamb baked with spiced rice in chefs secret spices Fish/shrimp biryani 16.99 Traditional Indian dish made with succulent fish/shrimp baked with spiced rice in chefs secret spices Fried rice 10.99 (Shrimp 12.99) Your choice of vegetarian,chicken and shrimp. Cooked Indian style Tandoori Specialties Paneer Tikka 13.99 Cubes paneer marinated with chef’s spices and grilled in clay over Tandoori chicken 13.99 A traditional dish from India, chicken marinated and grilled in tandoori oven Chicken tikka 13.99 Chicken breast marinated in ginger, garlic, yogurt, and grilled in clay oven Boti kabab 17.99 Lamb marinated in chefs special sauce and grilled in clay oven Fish/Shrimp tikka 18.99 Mahi/shrimp marinated in ginger, garlic, yogurt and spices then baked in clay oven Chicken sheek kabab 13.99 Ground chicken marinated with fresh cilantro, spices and grilled in clay oven Side Orders Beverages Masala papad 3.99 Apple juice 2.99 Chop tomato, ginger, cilantro and cumin powder, chat masala salsa topped on papad Orange juice 2.99 Plain papad 1.99 (4 pc) Soda 1.99 Raita 2.99 Yogurt mixed with fresh onion, tomato, cucumber, Mango Lassi 2.99 cumin and fresh mint Black tea with cardamom 1.99 Plain yogurt 1.99 Traditional Indian style yogurt Green tea 1.99 Mango chutney 1.99 Masala chai 2.99 Sweet mango pickle Rice 1.99 Bottled Water .99 Desserts Malai kulfi 5.99 Kids’ Menu Home made ice cream almond French fries 3.95 pistachio Regular potato crunchy fries Gulab jamun 5.99 Kids Hakka noodles 3.95 Fried milk ball dipped in sweet syrup Soft seasoning wok tossed noodles with vegetables Rice pudding 3.99 Chicken pokora 3.95 (4 pc) Rice cooked with milk, sugar Marinated tender chicken pieces deep fried with signature dish of the house chickpea batter Rasmalai 4.99 Indian cottage cheese cooked in sugar syrup and sweetened Vanilla ice cream 3.99 Namaste Restaurant Indian & Mixed Asian Cuisine 2101 Columbia Ave.
Recommended publications
  • View Dinner Menu

    View Dinner Menu

    Thai Smile 2 Soups Appetizers Wonton soup $3.25 Lettuce Wrap $7.00 Ground chicken, mushroom, and water chestnuts seasoned with curry powder Chicken Mixed Vegetable and served with half a head of iceberg lettuce. Soup $3.25 Spring Roll (4) $4.25 Chicken Noodle Soup $3.25 Stuffed with clear noodles and vegetables in rice paper, deep fried and served with a sweet and sour sauce. Chicken Rice Soup $3.25 Crab Rangoon (4) $4.25 Chicken Coconut Soup Cream cheese, crab, green scallions, wrapped in a wonton wrapper and served with a sweet and sour sauce. (Tom Ka Kai) $4.25 Chicken, coconut milk, mushrooms, onions and lemon Steamed Dumpling (5) $5.25 grass. Seasoned shrimp, chicken, mushrooms and bamboo shoots topped with fried garlic and served with black bean sauce. ❤♨ Hot and Sour Soup ❤ Appetizer Sampler $10.99 (Tom Yum) Spring rolls (2), Crab Rangoon (2), Steamed Dumplings (2), and Chicken Satay Mushroom, tomato, lemon grass, (2). No substitutions. onions and galanga root. Chicken $4.25 $7.99 Shrimp $4.70 Fried Calamari Deep fried, seasoned squid, served with a sweet and spicy sauce. Seafood (Family style for 3 - 4 people) $12.70 ❤ Shrimp in the Blanket (5) $6.50 Chicken stuffed shrimp, wrapped in rice paper, deep fried and served with a sweet and spicy sauce. Chicken Satay (5) $6.50 BBQ chicken marinated in coconut milk and Thai herbs. Served with peanut and cucumber sauce. Fried Tofu $5.99 Tom Ka Kai Crab Rangoon Golden fried tofu and served with a sweet sauce, topped with ground peanuts.
  • Milk Kulfi Recipe / Paal Ice / Homemade Kulfi Recipe

    Milk Kulfi Recipe / Paal Ice / Homemade Kulfi Recipe

    Jigarthanda Popsicle Recipe / Madurai Jil Jil Jigarthanda Kulfi Jigarthanda is a popular milk based energy drink sold in many restaurants and road side shops in south India. Jigar means “liver /heart /mind” Thanda means “cooling”. Jigarthanda Popsicle is prepared with almond tree gum (Badam Pisin), nannari syrup, milk and sugar. I already posted the authentic madurai Jigarthanda recipe in my blog. This is my favourite drink and I will never miss this drink when ever I go to Madurai. Coming to the jigarthanda popsicle recipe, here I used vanilla extract in place of nannari syrup and I used condensed milk in place of ice cream. I have no idea whether this jigardhanda popsicle available in shops, this is my own creative recipe by following the jigarthanda recipe. The idea of making this popsicle was in my mind for long time, at last I tried it last week. Woo-ooh, it was so rich, creamy and yummy. Here in US, summer has started it’s getting hot so this madurai jil jil jigarthada kulfi helps me to cool the body instantly. I bet the kids will love this for sure. Hope you will give this a try and let me know how it turned out. Also try my other popsicle recipes. 1. Homemade Kulfi 2. Pineapple Popsicle How to make Jigarthanda Popsicle Recipe Jigarthanda Popsicle Save Print Prep time 8 hours Cook time 30 mins Total time 8 hours 30 mins A creamy and yummy Jigarthanda popsicle is a milk based popsicle made with badam pisin, vanilla extract, milk and sugar.
  • Northern Indian Menu Entrée

    Northern Indian Menu Entrée

    northern indian menu entrée samosa (DF) beef and vegetable samosa with mint chutney 10.00 punjabi prawns (DF) 18.50 marinated prawns coated with spiced crumbs, lightly fried with mint chutney warm chicken tikka salad (GF) 19.50 tandoori marinated roasted boneless chicken pieces with salad of tossed lettuce, fresh coriander, onion and tomato onion bhaji (GF, DF) 9.00 onion fritters in mildly spiced chickpea batter and mint chutney vegetable pakoras 9.00 vegetable fritters in mildly spiced chickpea batter and mint chutney from the tandoor meats skewered, baked over charcoal in our clay oven (tandoor) served with mint chutney entrée main beef sheekh kebab (GF, DF) 16.50 23.00 premium beef minced on skewers marinated in ginger, garlic, coriander and spices tandoori chicken (GF) 17.50 24.00 chicken on the bone marinated in yoghurt and tandoori spices chicken tikka (GF) 16.50 23.00 boneless chicken pieces marinated in yoghurt, ginger and garlic thali a traditional style designed as a mini banquet for one – an assortment of small bowls giving an opportunity to sample a variety of dishes standpipe thali 37.50 a selection of our most popular dishes – butter chicken, rogan josh, channa masala, steamed jasmine, raita, butter naan and pappadam vegetarian thali 33.00 selection of sabji, dal makhani, channa masala, palak paneer, steamed jasmine rice & butter naan banquet minimum 4 people (all you can eat- no doggy bags) per person 39.00 for additional dishes please refer to main menu for prices curries butter chicken, rogan josh, beef vindaloo vegetable
  • Perfect Fried Chicken What Could Be More Patriotic — at Least in These Parts — Than Southern Fried Chicken Times Three?

    Perfect Fried Chicken What Could Be More Patriotic — at Least in These Parts — Than Southern Fried Chicken Times Three?

    — O.Henry’s Summer Picnic — Perfect Fried Chicken What could be more patriotic — at least in these parts — than Southern fried chicken times three? BY JIM DODSON • PHOTOGRAPHS BY SAM FROELICH uring my freshman year in college I was one of the most popular guys on my dorm hall owing to a surprising factor. My mom’s fried chicken. The first time I returned from a weekend at home bearing a care package that contained half a dozen pieces of her Sunday fried chicken, the chicken quickly vanished in an instant and I was doomed to have to repeat the process for the rest of my freshman year. DWhat was so special about her fried chicken? I can’t quite put my finger on it. Hers was crispier and darker than conventional fried chicken, bathed in buttermilk and some kind of thickly seasoned flour that sealed in the juices that made the taste buds stand up in patriotic salutation. Indeed, to most of us, nothing except apple pie may be as “American” as fried chicken — something of an irony since, according to James Beard’s seminal work American Cookery, fried chicken may have in fact origi- nated as a Viennese dish called “Wiener Backhendl,” a favorite in Austria for generations. “The only difference,” writes Beard, “is that there is a larger amount of lemon juice in the Viennese recipe, which gives it a more attrac- tive flavor.” Moreover, traditional “Southern” fried chicken did not find much acceptance in the North till the last quar- ter of the 19th century when a popular 1877 edition of a cookbook for New England cooks mentions a “a simple method for frying spring chicken primarily used by Southern Negro cooks.” Unfortunately, my mom took her popular Southern fried chicken recipe to the grave, confirming food writer Calvin Trillin’s wry observation that a great fried chicken recipe, like a fine second-hand bookshop or a bad third world dictatorship, often doesn’t survive being passed down to the next generation.
  • Korean Fried Chicken

    Korean Fried Chicken

    Korean Fried Chicken Ingredients: 1.5 kg whole chicken Chilli Sauce for Chicken Soy sauce for Chicken (cut into small pieces or 3 tbsp gochujang (Korean 2 tbsp soy sauce chicken wings, cut into chilli paste) 1 tbsp canola or grapeseed winglets and mini 2-3 tbsp tomato sauce oil drumsticks) ½ tbsp canola or grapeseed 1 clove garlic, minced 1 tbsp salt oil 1 cm ginger, minced 1 tsp black pepper 2 cloves garlic, minced ½ tbsp oyster sauce 3 tbsp cooking sake 3-4 tbsp rice syrup ½ tsp gochugaru (Korean 1-1.5L water ¼ -1/2 tbsp sugar chilli powder, finely ground) 1/3 cup potato starch 1 tsp sesame oil or 5 dried red chilli ¼ cup flour 2 tbsp rice syrup ¼ cup rice flour 1 tbsp sugar ½ tsp baking soda 2 tbsp water Oil for frying 1 tsp sesame oil Method: 1. In a large bowl add salt, pepper, cooking sake and water. Add chicken pieces and brine overnight in the fridge. 2. Chilli sauce: Heat oil in a pan. Gently sauté garlic for 10 seconds. Add the other ingredients and gently combine over low heat for 15 seconds. 3. Soy sauce: Heat oil in a pan. Gently sauté garlic and ginger over a low heat for 10 seconds. Add the other ingredients and cook for 1 minute or until the sauce reduces slightly. 4. Combine all the dry ingredients. Coat the chicken pieces with the flour mixture, shaking off excess flour. Fry chicken pieces in batches over medium heat for 5- 7 minutes or until chicken pieces are golden in colour.
  • China in 50 Dishes

    China in 50 Dishes

    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
  • By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir

    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.
  • Flavors of India

    Flavors of India

    Catering by Coriander: an Indian Bistro (856) 566 4546 www.CorianderNJ.com Coriander: Flavors of India At Coriander in Voorhees, guests can experience refined contemporary Indian food from diverse regions of the Indian sub-continent. The menu remains true to classic Indian recipes, but also reflects the food trends in today's India. Executive Chef & Owner of Coriander - Vipul Bhasin, brings together his creative force and practical know-how with a dedicated team of professionals with their shared passion for the flavors of the Indian home and the highest quality of service. Chef Vipul started his career with Taj Group of Hotels, a premier chain, in India running 100+ 5-Star Deluxe Hotels all over India and abroad. At the Taj Mahal Hotel in Delhi, India he was the Chef of the Indian specialty restaurant. In the US, prior to this Vipul has worked as a Chef at various very successful Restaurant and Catering establishment in New York and New Jersey and has hosted some very successful Indian food festivals and events at the prestigious Sangri-La hotel in Bangkok (Thailand), Le Meridian in Kingston (Jamaica) and prestigious dinners at the Smithsonian in Washington DC. Coriander is located at 910 Haddonfield-Berlin Road at the Ritz Center in Voorhees, New Jersey. For reservations, please call (856) 566-4546. Dinner hours: Monday to Thursday, 5:30 pm to 10:00 pm, Friday & Saturday 5:00 pm to 10:30 pm and Sunday 5:00 pm to 9:30 pm. Lunch: Monday-Sunday, 11:30 am - 2:30 PM. The following menus are presented for your consideration; please note: all menus can be customized to meet your specific needs.
  • THE HANDBOOK Your South Beach Success Starts Here!

    THE HANDBOOK Your South Beach Success Starts Here!

    THE HANDBOOK Your South Beach Success Starts Here! Instructions, food lists, recipes and exercises to lose weight and get into your best shape ever CONTENTS HOW TO USE THIS HANDBOOK You’ve already taken the biggest step: committing to losing weight and learning to live a life of strength, energy PHASE 1 and optimal health. The South Beach Diet will get you there, and this handbook will show you the way. The 14-Day Body Reboot ....................... 4 The goal of the South Beach Diet® program is to help Diet Details .................................................................6 you lose weight, build a strong and fit body, and learn to Foods to Enjoy .......................................................... 10 live a life of optimal health without hunger or deprivation. Consider this handbook your personal instruction manual. EXERCISE: It’s divided into the three phases of the South Beach Beginner Shape-Up: The Walking Workouts ......... 16 Diet® program, color-coded so it’ll be easy to locate your Walking Interval Workout I .................................... 19 current phase: Walking Interval Workout II .................................. 20 PHASE 1 PHASE 2 PHASE 3 10-Minute Stair-Climbing Interval ...........................21 What you’ll find inside: PHASE 2 • Each section provides instructions on how to eat for that specific phase so you’ll always feel confident that Steady Weight Loss ................................. 22 you’re following the program properly. Diet Details .............................................................. 24 • Phases 1 and 2 detail which foods to avoid and provide Foods to Enjoy ......................................................... 26 suggestions for healthy snacks between meals. South Beach Diet® Recipes ....................................... 31 • Phase 2 lists those foods you may add back into your diet and includes delicious recipes you can try on EXERCISE: your own that follow the healthy-eating principles Beginner Body-Weight Strength Circuit ..............
  • BRAZILIAN STYLE TAPAS “Pe Scos”

    BRAZILIAN STYLE TAPAS “Pe Scos”

    BRAZILIAN STYLE TAPAS “Pescos” ABACATE MARAJÁ: Half an avocado stuffed with shrimp, tomato, cilantro, onion, green pepper, and our delicious homemade dressing 10.95 BOLINHO DE BACALHAU: Cod fish croque1e fried and served with a spicy sauce on the side 9.95 BOLINHO DE CARNE: Brazilian style ground beef croque1e served with a gourmet spicy sauce 9.95 BOLINHO DE FEIJOADA: Black beans croqueCe (feijoada) filled with cheese and collard greens 9.95 COXINHA DE GALINHA: Brazilian croque1e stuffed with chicken and provolone cheese, lightly breaded and fried. Served with a spicy sauce 9.95 CHURRASQUINHOS: Grilled Brazilian style brocheCe, served with farofa (ground yuca roasted with garlic and buCer), and fresh vinaigreCe sauce (Your choice of beef or chicken) 8.95 CHURRASQUINHO MISTO: Grilled brocheCe of beef, chicken, pork and spicy sausage served with farofa and fresh vinaigreCe sauce 11.95 CHURRASQUINHO DE CAMARÃO: Grilled shrimp brocheCe basted with a herb sauce 10.95 ESCONDIDINHO AIMPIM CARNE SECA E QUEIJO: Baked yuca pure stuffed with sun-dried beef and cheese 12.95 FILEZINHO À PALITO: Cubes of beef sirloin sautéed with onions, tomato and green pepper 11.95 LINGUIÇA À PALITO: Spicy sausage sliced and sautéed with onion 11.95 CARNE DE SOL COM MANDIOCA: Fried cubes of sun-dried beef and yuca served with spicy Sauce on the side 11.95 FRANGO À PASSARINHO: Crispy fried chicken pieces on the bone marinated in olive oil, garlic and basil served with a spicy sauce on the side 10.95 COGUMELO COM SIRI: Grilled Portobello mushroom topped with crabmeat sauce with olive oil, fresh cilantro, tomatoes, green pepper, onions, and garlic 14.95 MEXILHÃO À CARIOCA: Large half-shell jumbo green mussels.
  • Ascot Malaysian Fusion 6Pp Dl Menu.Cdr

    Ascot Malaysian Fusion 6Pp Dl Menu.Cdr

    ROTI CORNER VEGETARIAN CORNER Roti Canai (2 slices) $12.50 Tofu Curry (Bean Curd) $15.50 Freshly homemade flat bread pan fried to the finest taste Tofu cooked with eggplant, tomato, long beans and a touch served with chicken or lamb curry of Malaysian curry powder Omelette Roti (2 slices) $14.50 Mixed Vegetables $15.50 Malaysian flat bread pan fried with egg & onion fillings Cauliflower, carrots, broccoli, baby corn & mixed pepper MALAYSIAN & SOUTH INDIAN RESTAURANT served with chicken or lamb curry cooked with soy sauce Aloor Poratta $15.50 Dhal Curry $15.50 phone: 02 9487 6122 Indian pastry filled with mashed potatoes and served with Lentil-based vegetable stew or chowder based on a broth Dhal made with tamarind. DOSAI CORNER Mixed Salad $15.50 Uttapam $15.50 Garden salad with tomato, cucumber, onions &with honey Dosai filled with tomato, curry leaves, carrots & onions Dijon mustard dressing Plain Dosai $15.00 Aloo Gobi $15.50 Crispy rice & lentil crepe Dish from the Indian subcontinent made with potatoes, Egg Dosai $16.50 cauliflower and Indian spices Rice crepe filled with egg ALL ITEMS ABOVE ARE SERVED WITH BASMATI RICE Masala Dosai $16.50 KIDS MENU Rice crepe stuffed with spicy potatoes & fried onions 3 Chicken Nuggets & Chips $7.50 Ghee Dosai $16.50 3 Spring Roll & Chips $7.50 Thin long rice & lentil crepe sprinkled with ghee. 3 Samosa & Chips $7.50 Paper Dosai $15.50 2 Chicken Devil Wing Ding & Chips $8.50 Thin long rice & lentil crepe. Cheese Dosai $16.50 DESSERTS Thin rice & lentil crepe filled with grated cheddar cheese.
  • Master Thesis

    Master Thesis

    Master thesis in History: Migration and Global Interdependence !Research Master Programme ! ! ! INDONESIAN AND MOROCCAN EATING CULTURES AT THE DUTCH TABLE: A CULINARY HISTORY OF ADAPTATION AND AUTHENTICITY (1950-2000) ! ! ! ! SAMUELA ETOSSI [email protected] ! Supervisor: Prof. Dr. Leo Lucassen Professor of Social History and Academic Director of the Institute of History at Leiden !University Second reviewer: Prof. Dr. Marlou Schrover Professor in Migration History at Leiden University ! ! ! !Contents !Introduction ………………………………………………………………………………….……3 1.The integration of post-colonial and labor migrants within shifting Dutch immigrant policies (1945-2000s)……………………………………………………………………………………..17 1.1.‘Not a country of immigration’ (post-World War II until mid-1970s)……………… 17 1.2. The Dutch multicultural model (1970s)……………………………………………. 25 1.3. The Ethnic Minority Policy (1980s)……………………………………………….. 29 1.4. The Integration Policy (1990s)…………………………………………………….. 32 1.5. The Integration Policy ‘New Style’ (2000s)……………………………………….. 35 1.6. A brief comparison between the integration of post-colonial and labour migrants………………………………………………………………………………….37 ! 2. Change and continuity in the Dutch eating culture (1950s-1990s/2000s)…………………….44 2.1. The post-war Dutch culinary panorama (1950s)……………………………………44 2.2. Social factors and technological developments……………………………………..45 2.3.1960s-1990s: the decades of gastronomic diversity and eating out ethnic…………..46 ! 3. The influence of foreign cuisines at the Dutch table: Margriet’s culinary columns (1950-2000)