Translating Ecology and Material Culture: Understanding Strategies and Shift in the Ballad of Ayesha
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The Foodscape
THE FOODSCAPE Tejgaon, Dhaka By UZMA ALAM 10108012 SEMINAR II Submitted in partial fulfillment of the requirements for the degree of Bachelor of Architecture Department of Architecture BRAC University 2015 CONTENTS CHAPTER 01: BACKGROUND OF THE PROJECT 1.1 Project Brief 1.2 Project Introduction 1.3 Project Rationale 1.4 Aims and Objectives 1.5 Proposed Program CHAPTER 02: SITE APPRAISAL 2.1 Site Location 2.2 Site and Surroundings 2.3 Environmental Condition 2.4 SWOT Analysis CHAPTER 03: LITERATURE REVIEW 3.1 What is a Foodscape? 3.2 Branding Bangladesh through its culture 3.3 Food and Culture 3.4 Food in Bangladesh 3.5 Food and Architecture CHAPTER 04: CASE STUDY 4.1 Introduction 4.2 Spaces 4.3 International Case Study CHAPTER 05: PROGRAM AND DEVELOPMENT 5.1 Proposed Program 5.2 Developed Program 5.3 Rationale of the Program CHAPTER 06: DESIGN DEVELOPMENT 6.1 Introduction 6.2 Concept Development 6.3 Form Development and Programmatic layout 6.4 Final design drawings 6.5 FInal design model CONCLUSION REFERENCES APPENDIX Abstract The project is an attempt to allow people to discover the stunning richness of Bangladeshi culture as seen in their unique food traditions, and greatly broaden one’s own enjoyment of fine food. The aim is to make Bangladeshi food a global experience. The project should be identified by its inclusiveness, its uniqueness and its diversity. It should be a place that extends a warm welcome to everybody, capturing the spirit of Bengalis and their passion for food. Proposed as an integrated development catering to the cultural requirements of Bangladesh, the project aims to celebrate food, exploring its history, heritage, and cultural influence in Bengal. -
Iftar Special!
BREADS CATERING & GROUP PACKAGES AVAILABLE PLAIN/BUTTER/GARLIC NAAN $3 Order through our website or call us at 905-889-8000 for details! TANDOORI ROTI $3 VEG) LACCHA PARANTHA $4 ROOMALI ROTI $8 PARANTHA (ALOO/PANEER/MIXED) $5 Iftar Thali KULCHA (ALOO/PANEER/MIXED) $5 $22 per person RICE chicken & lamb gravy, tandoori appetizer saffron rice, garlic naan, seviyan VEGETARIAN BIRYANI $12 CHICKEN BIRYANI $14 rose sharbat, fruit, dates LAMB BIRYANI $15 PRAWN BIRYANI $16 SMALL TRAY (10-12 people) STEAMED RICE $5 IFTAR SPECIAL! DALS $45 JEERA RICE $6 VEGETARIAN $45 SAFFRON RICE $8 PANEER $50 CHICKEN $55 SIDES FISH $55 LAMB $60 ONION SALAD/GARDEN SALAD/RAITA $3 SHRIMP $75 CHUTNEYS (TAMARIND/MINT) $2 PICKLE $2 MEDIUM TRAY (15-20 people) DALS $55 DESSERTS VEGETARIAN $60 WE DELIVER! PANEER $65 GULAB JAMUN $4 CHICKEN $75 Order Delivery & Take-Out RAS MALAI $4 FISH $75 LAMB $85 ADRAK.CA/ORDER SHRIMP $115 COMBOS Minimum $100 order for Delivery Free Delivery!* THALI (APPETIZER, 2 GRAVIES, LENTIL, RICE, BREAD, DESSERT) LARGE TRAY (25-30 people) *within 10 kms VEG $16 DALS $90 NON-VEG $18 VEGETARIAN $90 PANEER $95 adrak.ca | 905-889-8000 KEBAB BOX (KEBAB, SAFFRON RICE, SALAD, CHUTNEY, POP) CHICKEN $100 15 Wertheim Crt., Richmond Hill VEG $16 FISH $100 HAWK SE HAKKA & SOUTHERN TADKA CHICKEN $18 LAMB $105 LAMB $18 SHRIMP $130 AVAILABLE ON SKIP OR ADRAK.CA/ORDER STARTERS STARTERS MAINS SAMOSA CHAAT $9 RAAN-E-SIKANDARI (HALF) $55 BUTTER CHICKEN $14 samosa (2) mixed with chickpeas and sweet chutney braised leg of lamb, small naan, potatoes, tomatoes boneless -
Fine Persian Cuisine Starters
Fine Persian Cuisine Starters Persian starters are made for sharing and include a selection of cold and warm dips with a platter of fresh mixed herbs, radishes, spring onions and feta cheese: delicious eaten with warm, freshly baked Persian bread straight from the oven. A selection of starters are the best introduction to Persian food. Nush-e jan! Bon appetit! 1. Zeytun Hafez (marinated olives) - chef’s own recipe 4.90 Persian style marinated olives with walnuts, pomegranate and herbs 2. Salad-e Olivieh 4.90 Finely diced chicken blended with eggs, potato, gherkins, olive oil and mayonnaise 3. Kashk-e Bademjan (served warm) 5.50 Baked, crushed, aubergine slow-cooked with seasoned yogurt and sprinkled with crushed walnuts, sautéed chopped mint and kashk (traditional Persian preserved yogurt whey) 4. Baba Ghanoush 4.90 Baked, crushed aubergine with tahini, cumin and fresh coriander 5. Mirza Ghasemi (served warm) 5.50 Baked, crushed aubergine, slow cooked with tomatoes, garlic and eggs 6. Sabzi-Khordan 5.50 A variety of fresh mixed seasonal herbs, spring onion, radishes, walnuts and feta cheese 7. Torshi (Persian mixed pickle) 4.90 Mixed vegetable pickle, preserved in herb vinegar 8. Hafez Salad 5.90 Mixed leaves, beetroot, feta cheese, cucumber, tomato and walnuts 9. Salad-e Shirazi 4.90 Finely chopped cucumber, tomato and red onion served with optional olive oil and lemon 10. Mast-o Khiar 4.90 Yogurt mixed with finely chopped cucumber and mint 11. Mast-o Mousir 4.90 Yogurt and finely chopped wild shallots 12. Hummus 4.90 Crushed chickpeas with tahini, olive oil, lemon juice and garlic 13. -
Appetizers Soups & Salads Tandoor Se Lamb & Seafood
Appetizers Tandoor Se AVOCADO JHALMURI 9 TANDOORI VEGGIES 18 Rice puffs and avocado layered with mix of onion, Herbs marinated cauliflower, bell pepper, onion, tomato, mint and tamarind bouquet paneer and pineapple CHAAT PAPADI 8 SOUFIA PANEER 20 Crunchy papadi, sweet yogurt, tamarind and mint Cottage cheese marinated with fennel & Indian spices chutney TANDOORI CHICKEN (HALF) 17 SAKOON SPECIAL SAMOSA 8 FULL 24 Potato and peas in pastry shell Roasted chicken on bone with special blend of spices ALOO TIKKI 9 ACHARI CHICKEN TIKKA 19 Grilled seasoned potato medallions with chutney Chicken marinated with pickle and blend of spices LASOONI GOBI 9 TANDOORI FISH 19 Marinated fish blended with spices Cauliflower tossed with spiced garlic tomato sauce KAKORI SEEKH KABAB 23 DAHI KE KABAB 10 Ground lamb infused with herbs and spices Hung yogurt infused with roasted cumin, coriander, ginger and red onions LAMB KI CHAPEN 30 Lamb chop with flavour of Indian spices PANCH PORAN PANEER TIKKA 14 Cottage cheese marinated with hang curd and pickle based five spices PESTO SALMON TIKKA 25 Salmon fillet flavoured with pesto, herbs and spices MINT MURGH TIKKA 13 SAMUDRI PRAWN 26 Chicken cubes marinated in fresh mint, hang curd Tiger Prawns marinated in yogurt and spices finished in the clay oven SAKOON SPECIAL MIX GRILL 29 BASIL SEEKH KEBAB 13 Lamb chop, shrimp, achari chicken tikka and seekh Spices ground chicken kebab with fresh basil baked in kebab on a hot sizzler platter the clay oven AMRITSARI FISH 12 Lamb & Seafood Deep fried fish coated with gram flour -
192735 Bandook Menu V8
3-7 MILSOM PLACE BATH. BA1 1BZ A MEAL FOR A MEAL TEL: 01225 300600 For every meal you eat at Bandock, Opening Times Mon to Fri - 8am to 10.30pm a child in India will be getting a The word “bandook” literally means “gun” or rifle” in the Hindi/Urdu/Bengali language and takes its cue from when British soldiers used it widely when coming Saturday - 8am to 11.00pm nutritious meal via the Akshaya into contact with Indian troops during the Raj. Deeply entrenched within the culture of the Subcontinent, the word continues to be used throughout South Asia. Forceful, robust, potent, strident and Sunday - 9am to 10.00pm Patra Foundation powerful – Bandook has all the connotations of an entity hard to ignore - dominant, commanding and even quite irresistible! It’s the kind of heritage any Indian restaurant would be proud of and Bandook Indian Kitchen more than meets the criteria with its superlative Indian street food cooking, affable service and fabulous surroundings. CHAATS LARGE PLATES SIDES PANI PURI V/G 4.00 BANDOOK CHICKEN WINGS D 7.50 AWADHI RAAN D 15.00 DAL MAKHANI V/D 5.00 Puffed semolina shell, chickpeas, jal Chicken wings, curry leaves, fresh coconut, Pulled lamb shank, dal makhani, lacha red onion Classic, creamy black lentil dish from the Punjab jeera water yogurt, chilli sauce RARAH GOSHT PIE 14.00 KURKURIT BHINDI V 4.50 KALE PAKORA CHAAT V 4.50 ROSEMARY TULSI MURGH D 8.50 Hampshire lamb, tapioca mash Crunch fried okra with cilantro chutney Crunchy kale, onion, tomato, chickpea vermicelli, Corn fed chicken thigh, garlic tomato chutney mint glaze ALOO POSTO V 4.50 ANCHOVY 65 8.50 Anya potato poppy seeds green chillies BOMBAY RAGADA V/D/G 6.50 Lightly battered, spiced anchovies Crispy aloo tikki, white peas, tamarind chutney, CUMIN GOURD BHAJI V 4.50 honey yogurt BOMBAY PRAWNS N 8.50 Assorted gourd, cumin, tempered with green chilli King prawns marinated in caraway, peanuts, GRANDMA’S CURRY sesame, tomato salsa BENGAL JHALMURI V 4.50 Bandook’s famed signature, homestyle curry. -
Carnival Ramadan Menu.Cdr
TM Ramadan Menu Aed 165++ amuse bouche (on the table) sharbat dates salted almond roasted pista mixed vegetable and olive pickle mix fruit salad, feta cheese hummus onion and za`atar focaccia crispy lavash starters taco, papdi chaat, berry ginger chutney aloo tikki, choley masala, mint and tamarind caramel pepper prawns, south indian ginger pickle, curry leaf crisp nihari lamb chop, mushroom chokha chili beef, wok tossed jordan chili, celery, scallion basil chicken tikka, crispy noodle salad, chiu chow chili oil sorbet chicken tikka masala, smoky tikka cooked with tomato and onion fish curry, south indian seabass curry lamb biryani dal makhani assorted indian breads raita papad green salad dessert indian mithai platter, assortments of indian sweets all prices are in aed, exclusive of 7% authority fee, 10% service charge & 5% vat please inform the server should you be allergic to any ingredient / have dietary restrictions TM Ramadan Menu Vegetarian Aed 165++ amuse bouche (on the table) sharbat dates salted almond roasted pista mixed vegetable and olive pickle mix fruit salad, feta cheese hummus onion and za`atar focaccia crispy lavash starters taco, papdi chaat, berry ginger chutney aloo tikki, choley masala, mint and tamarind spinach corn dumplings, chili oil, pickled cucumber potato samosa, ragada, nylon sev achari paneer tikka, green chutney edamame cutlet, crispy noodle, tamarind glaze sorbet kofta, navaratan vegetable kofta, dry fruits, nuts kadhai paneer, five pepper, snow peas, asparagus veg biryani dal makhani assorted indian breads raita papad green salad dessert indian mithai platter, assortments of indian sweets all prices are in aed, exclusive of 7% authority fee, 10% service charge & 5% vat please inform the server should you be allergic to any ingredient / have dietary restrictions. -
( Lapis an Afghan Bistro ) Our Journey to America Began 30 Years Ago When We Fled War in Afghanistan
( lapis an afghan bistro ) Our journey to America began 30 years ago when we fled war in Afghanistan. Like many immigrants before us, we yearned a life of freedom, dignity, and opportunity that the American dream offered. We have been fortunate to enjoy all these blessings as proud Americans. And today, with Lapis Bistro, we pay homage to our Afghan heritage in the city and country we love in honor of the land we left behind. The menu is an ensemble of our family recipes passed down through generations and perfected by our matriarch and chef (our mother). The decor resembles the warmth and comfort of an Afghan home where hospitality reigns supreme. Our family portraits on the walls are moments of a more peaceful time in Afghanistan. Each has its own special story to tell. According to Afghan lore, a guest is a divine blessing. We are honored to welcome you to our culinary home. The Popal Family Interior design, vintage contemporary inspired by family memories & stories. ( lapis an afghan bistro ) TABLE OF CONTENTS 6 BAR PACKAGES + COFFE & TEAS To complement your experience We’ve carefully sourced an exceptional range of wine and drinks, so whatever you like we’re sure you’ll find something you love, with our range of specially selected cocktails. Our mixologists are experts when it comes to the stylish creation and presentation. 10 DINNER: Á LA CARTE + PACKAGES At lapis, we pride ourselves in offering homestyle cooking at its finest. our menu is designed with lots of plates perfect for tasting and sharing. from unique dishes such as afghan dumplings to delicious veggie dishes & kebabs 4 catering + events 15 BRUNCH: DRINKS + FAMILY STYLE Here, everything is made from scratch – just as our grandmother would have done. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Trade Marks Journal No: 2005 , 21/06/2021 Class 26 4870561 19
Trade Marks Journal No: 2005 , 21/06/2021 Class 26 4870561 19/02/2021 RAMA RAM NO.658,4TH FLOOR, SRI KRISHNA COMPLEX, BASETTYPET,,CHICKPET CROSS, BANGALORE-560053, KARNATAKA, INDIA. MANUFACTURER SOLE PROPRIETOR Address for service in India/Attorney address: B N SUNIL KUMAR #11/1, 3rd Floor, East Circle Road, V.V. Puram, Bangalore-560004 Proposed to be Used CHENNAI LACE AND EMBROIDERY, BRAID; BUTTONS; HOOKS AND EYES, PINS AND NEEDLES; ARTIFICIAL FLOWERS. 3795 Trade Marks Journal No: 2005 , 21/06/2021 Class 26 4873337 21/02/2021 BAKULKUMAR THAKKAR 1645, Khajuri's pole, Tankshal Road, Kalupur, Ahmedabad Bags and articles for packaging, Wrapping and storage of paper, cardboard or plastics, paper and cardboard individual person Proposed to be Used AHMEDABAD Lace and embroidery, ribbons and braid; buttons, hooks and eyes, pins and needles; 3796 Trade Marks Journal No: 2005 , 21/06/2021 Class 26 4882835 27/02/2021 GIRIRAJ CREATION GROUND AND FIRST FLOOR, PLOT NO-22, KRUNAL ESTATE, B/H JIVAN JYOT CINEMA, ANJANA, SURAT, GUJARAT, 394210 PARTNERSHIP FIRM Address for service in India/Agents address: YADAV ARVIND KUMAR AKY & CO.,304-3rd floor, 21st Century Business Centre, Near World Trade Centre, Ring Road, Surat-395002 Used Since :09/08/2017 AHMEDABAD LACE AND EMBROIDERY, RIBBONS AND BRAID; BUTTONS, HOOKS AND EYES, PINS AND NEEDLES; ARTIFICIAL FLOWERS 3797 Trade Marks Journal No: 2005 , 21/06/2021 Class 26 THE FLASH 4967857 08/05/2021 DC COMICS 2900 West Alameda Avenue, Burbank, California 91505, United States of America A general partnership organized -
Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK
Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Budapest 2019 Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Abstract This thesis is focused on Bangladeshi culinary representations in the diaspora. The purpose of this research is to gain a better understanding of the Bangladeshi migrants who are involved in the culinary industry. I joined these two strands together and formed the kernel of my dissertation, which is to examine the layers of Bangladeshi migrant identities that are orchestrated through their culinary expressions in diaspora. My dissertation is based on six case studies from the UK, USA, and Hungary. Because of the diverse backgrounds of the case studies, there was an eclectic mix in their culinary projects, and I have analyzed them through the theoretical lens of food histories, food narratives, postcolonial studies, migrant identifies, and oral history. This research reveals how their culinary projects are coming to terms with a new reality, an expression of their hybrid identity, and at the same time, celebrating the connection with their homelands. -
Sharbat Cocktail
SHARBAT COCKTAIL Recipe courtesy Mab Abbasgholizadeh and the League of Kitchens Sharbat is a traditional sweet cordial from Iran that can be made with many different kinds of fruits, flowers, and flavorings. Saffron plays an essential role in Persian cuisine and culture and is considered both an antidepressant and an aphrodisiac. As Iran is a Muslim country, alcohol is banned, and Sharbat is traditionally made as a non-alcoholic drink. This cocktail version was one that Mab and her friends would make and share at underground parties in their community of women activists. Sharing this drink was an act of defiance towards the regime, and it also symbolized their desire to experience freedom and pleasure within a restrictive society. 2 tablespoons saffron water (see additional recipe) 1 tablespoon chia seeds soaked in ¼ cup of hot water for 2 hours 2 tablespoons rose water 3 tablespoons simple syrup 2 jiggers of vodka (6 tablespoons) 2 slices of lemon 4 ice cubes Mix together the saffron water, soaked chia seeds, rose water, and simple syrup. Pour this mixture into three small cocktail glasses. Combine the vodka, lemon, and ice cubes in a cocktail shaker, and shake vigorously. Pour the vodka into the three cocktail glasses, and don’t stir. The cocktail should have two distinct layers. Makes 3 drinks Eshel National LGBTQ+ Retreat 2021 ABB-E ZAFEROON (Saffron Water) Recipe courtesy of Mab Abbasgholizadeh and the League of Kitchens 1/4 teaspoon saffron threads, preferably Iranian 2 tablespoons hot water Put the saffron in a small bowl and grind to a fine powder with a pestle. -
Copy of Catering
DakshinDakshin IndianIndian GrillGrill – We provide food items according to the customer's wishes as well which are out of the below menu – Peanut Bites . $100 Mirchi Bhajji . $100 Masala Papad . $1.5 Egg Bites . $100 Samosa . $100 Cashew Bites . $200 Idli . $100 – Babai Idli (+ $20) Live Dosa – Based on the amount of People Live Dosa will be served – Plain / Onion / Onion Chilli / Masala/ Mysore Masala/ Egg /Ghee/ Cheese /Chocolate Kanchipuram Idli . $100 Medu Vada . $100 – Sambar Vada (+ $10) Idiyapam . $100 Pongal . $100 Aapam . $100 Parata Korma Specials . $150 – Comes with one full tray korma and 25 Paratas – Veg, Chicken (+$20), Goat (+$40), Lamb (+ $60), Shrimp(+ $60) Puri Bhaji / Chole . $150 – comes with full tray of Bhaji / Chole with 70 Puris Choley Batura . $150 – comes with full tray of Choley with 70 small Batura's Kothu Parotta . $100 – Veg, Egg ( + $20 ), Chicken (+ $40) Upma . $100 Kechidi . $100 Cut Mirchi . $100 Ž Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk for food-borne illness, especially if you have certain medical conditions Veg Cutlet . $1.5 Hara bhara Kabob . $2 Chilli Idli . $100 Live Bhel Puri Samosa Chaat . $100 Aloo chaat . $100 Papdi Chaat . $100 Puff . $100 – Veg , Egg (+ $10), Chicken (+$20) Pakoda . $100 – Onion / Spinach / Broccoli / Karela / Mushroom / Mixed Vegetable Veg 65 Specials . $100 – Baby Corn / Broccoli / Gobi / Mushroom / Veg Rounds / Paneer Veg Chilli Specials . $100 – Baby Corn/ Broccoli/ Gobi / Mushroom/ Veg Rounds / Paneer Veg Pepper Specials . $100 – Baby Corn/ Broccoli/ Gobi/ Mushroom/Veg Rounds/ Paneer Veg Karivepaku Specials . $100 – Baby Corn/ Broccoli/ Gobi/ Mushroom / Veg Rounds / Paneer Veg Karampodi Specials .