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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 -
Glycemic Index of Rajma Bean (Phaseolus Vulgaris) and Guar (Cyamopsis Tetragonoloba) Incorporated Noodles: a Volunteers Study
Research Article 2015 iMedPub Journals International Journal of Digestive Diseases http://journals.imedpub.com Vol. 1 No. 1:1 Glycemic Index of Rajma Bean Srinivasan Bharath Kumar, (Phaseolus vulgaris) and Guar Pichan Prabhasankar (Cyamopsis tetragonoloba) Flour Milling Baking and Confectionery Incorporated Noodles: A Volunteers Technology Department, CSIR-Central Study Food Technological Research Institute, Mysore 570 020, India Corresponding author: Abstract Pichan Prabhasankar Context: Diabetes mellitus is one of the non-communicable disorders, affecting over 2.8% of the World’s population. As noodles are becoming popular diets now-a-days and is categorized as high glycemic index (GI) product this is not recommended for diabetics. [email protected] Objective:Current study focuses on the influence of low-GI ingredients on noodle GI. Flour Milling Baking and Confectionery Technology Department, CSIR-Central Methods: On basis of preliminary studies, rajma flour, whole guar and guar seed Food Technological Research Institute, powder incorporated noodles were selected for the study. Noodles were prepared, Mysore 570 020, India dried and cooked just before the test. 15 healthy and 10 diabetic subjects were chosen for the study. All the subjects were healthy except for diabetes. All the Tel: 91-821-2517730 subjects were given a test food after an overnight fasting. Fasting blood glucose was measured before the test. Blood glucose levels were measured at different Fax: 91-821-2517233 time intervals. Results: Results of the study indicated that with different ingredients incorporation there was significant difference in the GI of the noodles. Noodles with added ingredients showed significant reduction of GI value of 49, 32 and 25 with rajma, whole guar and guar seed powder respectively compared to control noodles. -
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. -
Parag Milk Foods Launches Gowardhan ‘Mishti Doi’
June 01, 2018 Compliance Department, Compliance Department, BSE Limited, National Stock Exchange of India Ltd. Phiroze Jeejeebhoy Tower, Exchange Plaza, Dalal Street, Fort, Plot No. C/1, G-Block, Bandra-Kurla Complex Mumbai- 400001 Bandra-(E), Mumbai-400051 Code No:- 539889 Code No. PARAGMILK Dear Sir(s)/Madam, Sub: PRESS RELEASE - Parag Milk Foods launches Gowardhan ‘Mishti Doi’ Pursuant to Regulation 30 read with Part A of Schedule III of the SEBI (Listing Obligations and Disclosure Requirements) Regulations, 2015. We are pleased to inform you that the Company has recently launched ‘Mishti Doi’ – a premium product under the ‘Gowardhan’ brand. We are enclosing herewith a copy of the PRESS RELEASE for the same. We request you to kindly take the same on record. For Parag Milk Foods Limited Rachana Sanganeria Company Secretary and Compliance Officer ACS No. 10280 Encl: a/a Immediate Release Parag Milk Foods launches Gowardhan ‘Mishti Doi’ Mumbai, June 01, 2018: Parag Milk Foods Ltd., with leading brands “Go”, “Gowardhan”, “Pride of Cows”, “Avvatar”, “Topp Up”, “Slurp” and “Milkrich”, today announced the launch of ‘Mishti Doi’ – a premium product under the Gowardhan brand. The launch of Mishti Doi is an effort to expand the Gowardhan portfolio into new product categories like desserts. Nutritionally rich in protein, this traditional Bengali dessert is a delicious way to end every meal. Keeping in mind the consumer taste and preferences, Gowardhan Mishti Doi is packed with authentic creamy taste and made from 100% pure cow’s milk. It is natural as it does not contain added preservatives or artificial colours. It is not just the taste which is in-sync with the changing consumer preferences but also the unique packaging that makes the product stand out. -
Vegetarian Entrees Chicken Entrees
APPETIZERS ~ VEGETARIAN GOAT/LAMB ENTREES (Includes Rice) VEGETARIAN ENTREES 51. Goat Curry HOUSE SPECIAL G . $13.99 (V denotes VEGAN & G denotes GLUTEN-FREE) (Includes Rice) Goat cooked in a rich & spicy onion-ginger-garlic sauce 1. Vegetable Samosa V . 2 for $3.00 VEGAN & GLUTEN FREE Crispy fried triangular patties stuffed with our special potato, pea & cauliflower 52. Lamb Curry HOUSE SPECIAL G. $13.99 filling. Served with our specially made mint-cilantro & date-tamarind chutneys 26. Chorchori (Veggie Lover’s Delight) HOUSE SPECIAL V&G . 10.99 Boneless Lamb cooked in a rich & spicy onion-ginger-garlic sauce 53. Lamb Vindaloo hot! G. $13.99 2. Calcutta Vegetable Chop HOUSE SPECIAL . 2 for $3.50 Fresh mixed vegetables & leafy greens simmered with a blend of spices & a hint of mustard Boneless Lamb cooked in a spicy, vinegar-based hot sauce Potato croquette stuffed with beets & carrots; authentic Calcutta street food! 27. Aloo Tamatar V&G . $7.99 54. Lamb Korma G . $13.99 3. Calcutta Paneer Roll HOUSE SPECIAL . $5.00 Potatoes and tomatoes cooked in a mild cumin-flavored sauce and garnished with Boneless Lamb cooked in a delicately-spiced nutty cream sauce Pan-fried Paratha wrap filled with sautéed paneer cheese & our special blend of cilantro 55. Lamb Saag G . $13.99 spices, herbs & (optional) onions (with or without Egg) 28. Aloo Gobi HUGO’S CHOICE V&G . $9.99 Boneless Lamb cooked with spinach in a cream sauce 4. Calcutta Paneer Skinny Roll . $5.00 Cauliflower & potatoes cooked with fresh ginger & tomato SEAFOOD ENTREES (Includes Rice) Whole-wheat Roti wrap filled with sautéed paneer cheese & our special blend of 29. -
Indian Wedding
Wedding Packages A Taste of India STARSHIP SYDNEY INDIAN STARSHIP CRUISE SCHEDULE [SAMPLE] WEDDING PACKAGE 6:00pm Guests board Starship at King Street Wharf, Darling Harbour and move to the upstairs deck • 5 hours continuous cruising on Sydney Harbour Welcome drink served on boarding • 5 hour beverage package 6:15pm Starship departs wharf Canape service begins, as we cruise underneath the Harbour Bridge and into Farm Cove • Your choice of Silver/Gold or Platinum Menu - great photo opportunities here for the Opera House, and Botanical Gardens • Centrepieces & tea lights on each table 7:00pm Guests move downstairs for dinner service 7:15pm Guests of honor enter the room and dinner service begins • White linen cloths & napkins 8:45pm Speeches and performances • Custom made Diamond Chairs 9:15pm Dessert • White ceiling draping 9:20pm Dancing and celebrations begin • Custom-made white bridal and cake table 11:00pm Guests disembark • Complete privacy, exclusivity, and access to all levels of This is a sample itinerary as we understand the need for individual flexibility as each event is unique. the vessel, plus VIP bridal suite • Professional reception manager to look after you & your guests • Surround sound system & microphone • Professional wedding co-coordinator to assist in your planning • Placement of name cards & bonbonniere • Use of wheelchair lift if required for access up and downstairs BEVERAGES INCLUDED IN PACKAGE WINES Angove Semillon Sauvignon Blanc Angoves Cabernet Shiraz Angoves Bubbles BEER James Boag Draught CANAPE MENU Tooheys -
Recipe Red Kidney Beans Curry (Rajma)
Recipe Red Kidney Beans Curry (Rajma) By Ananda Lila devi dasi Ingredients • 2 C dried red kidney beans • 7-9 C of water • 4-5 medium sized tomatoes, peeled • 1½ -inch ginger piece • 2 hot green chilies • 3 Tbsp ghee/oil • ½ Tsp yellow asafetida powder 1 • 2 Tsp cumin seeds • 2 Tsp garam masala • 2 Tsp chana masala • 1 Tbsp coriander powder • 1 Tsp amchur powder (dry mango powder) • 1 Tsp turmeric powder • 2¼ Tsp salt • ¼ C chopped fresh coriander leaves Preparation 1. Wash the beans and soak them in water for 6 hours. Drain. In a saucepan, combine the beans and water. Bring to a boil, reduce the heat and cook covered until the beans are soft but not broken. (Alternately if you are pressure cooking the beans then use 7 cups of water) 2. Pour the cooked beans through a colander and reserve the cooking liquid by placing a bowl underneath the colander. 3. In a small bowl, take 1/3 cup of the cooked beans and mash them. Keep aside. 4. Process the tomatoes, ginger and chilies in a blender until smooth. 5. In a saucepan, heat ghee/oil over moderate high heat. Add asafetida and cumin seeds, when they darken a bit, pour the blended tomatoes. Add all the spice powders and salt. Reduce the heat to low and cook until ghee/oil oozes out from the tomato-spice paste. Add the beans, mashed beans and half of the coriander leaves. Pour the reserved cooking liquid according to the consistency required for the curry. Cook partially covered over low heat for atleast 1 hour so that the beans get cooked nicely in the tomato sauce. -
Catering Menu Package
Catering Menu Package 247 E. ONTARIO STREET, 2ND FLOOR CHICAGO IL 60611 PH: 312-280-4910 FAX: 312-280-4934 [email protected] w w w. i n d i a n g a r d e n c h i c a g o . c o m Catering Menu Package APPETIZERS VEGETARIAN Medhu Vada, Paneer Pakora, Cashewnut Rolls, Aloo Tikka, Paneer Tikka Samosa, Vegetable Cutlets, Aloo Boonda, Spring Rolls, Kachori Dal Aloo Tikki, Paneer Pakora with Chutney Veg Soya Kebab, Baingan Pakora, Gobhi Pakora Mix Pakora, Chilli Paneer, Chilli Potatoes Pakora Manchurian Bhel Poori Papri Chat, Aloo Chat Pav Bhaji, Onion Bhaji, Dahi Bhalla NON VEGETARIAN Chicken Tikka, Seekh Kebab Chicken Samosa, Lamb Samosa, Shami Kebab, Chicken Shami Kebab Chicken Til Tilka, Shrimp Til Tilka, Chicken 65, Chilli Chicken Tandoori Chicken, Achari Chicken Tikka, Reshmi Kebab Chicken Pakora Chilli Shrimp, Hariyali Chicken Kebab CONTINENTAL SALAD STATION Papaya Salad, Bean Sprout Salad Bombay Salad, Curry Cole Slaw Fusion Salad, Organic Green Salad, Shrimp and Mango Salad Paneer Salad Tandoori Chicken and Pomegranate Salad VEG ENTREE’ Matar Paneer, Paneer Bhurji,paneer Makhni Sag Paneer, Kadhai Paneer, Punjabi Chilli Paneer Paneer Khurchan, Dhania Paneer, Shahi Paneer, Methi Aloo Jaipuri Aloo, Jeera Aloo, Aloo Piyaz, Aloo Gobhi Sag Aloo, Kashmiri Aloo Chana Aloo, Aloo Matar, Baingan Aloo Dilkhush Kofta, Dal Makhani, Dal Pachranga, Dal Banjara VEG ENTREE’ Tadka Dal, Rajama Dal, Chana Masala Pindi Chana, Punjabi Kadhi Malai Kofta, Dislkush Kofta, Sag Kofta Bhindi Masala, Baingan Bharta, Bharta Matar Handi Vegetables, Veg Jalfrezi, -
SM High Tea Menu Card.Cdr
Take Away, Free Delivery Specially Customized Menu Options Catering We undertake catering for Weddings, Corporate events, Kitty Parties, Birthdays and all other Special Occasions. Testimonials (Source: TripAdvisor, Website) “Great food with great customer service with pleasant smile.” “Fab food, friendly service.... loved it” “Mombasa reunion - Great choice for celebrations.” “A must eat food !!!” ” “Best... best....and the ...best!!!” Please note: Service & transport charge extra. Some food items may contain nuts or traces of nuts. Thirst Quenchers Aerated Drinks Mineral Water Fresh Lime Water / Soda Choose from: Sweet / Salted Jaljeera Fruit Juice Choose from: Orange / Apple / Mango / Mosambi / Pineapple / Water Melon Masala Chai Lemon Iced Tea Green Tea Sweet / Salted / Mango Lassi Masala Chaas Cold Coffee with Ice-cream Coffee From Our Chaat Bar Paani Puri Crispy pots served with delicious regional stuffing, spiced water & sweet tamarind sauce Bhel Puri Puffed rice with delicious chaat mixture & various chutneys Dahi Puri Crispy pots served with delicious regional stuffing topped with yoghurt & various chutneys Sev Batata Puri Regional crackers topped up with potatoes, chaat mix & chutneys Dahi Wada Soft savoury cake mixed with chaat chutneys & yoghurt Kachori Chaat Kachori & soft savoury balls mixed with chaat chutneys & finished with yoghurt Chaat Platter Assorted platter of chaat includes bhel puri, dahiwada & khatte mithe aloo Special Mix Chaat Dahi wada & kachori chaat mixed with chaat chutneys & yoghurt Samosa Chaat Stuffed pastry