A Taste of Sri Lanka
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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. -
Spice Route Culinary Festival Bolgatty Palace
SPICE ROUTE CULINARY FESTIVAL BOLGATTY PALACE Panchayath/ Municipality/ Cochin Corporation Corporation LOCATION District Ernakulam Nearest Town/ Bolgatty – 450 m Landmark/ Junction Nearest Bus station Bolgatty Bus Stop – 1.2 Km Nearest Railway Ernakulam Town North Railway Station – 4.9 km station ACCESSIBILITY Nearest Airport Cochin International Airport – 32.6 km Bolgatty Palace Hotel National Highway 966A, Mulavukad, Bolgatty – 682504 Phone: +91-484-2750500 CONTACT DATES FREQUENCY DURATION TIME September Annual 4 Days ABOUT THE FESTIVAL (Legend/History/Myth) The Spice Route Culinary Festival, a unique initiative to rekindle the rich legacy of trade and cultural exchange of the countries along the ancient spice route. The Spice Route Culinary Festival is held as part of the ambitious Spices Route project-an initiative of Kerala Tourism in association with UNESCO. Top international chefs whip up their cuisine with a dash of Kerala spices, the event bring flavours from across fifteen countries in one platform and enable a healthy exchange of culture and ideas. The event also help showcase Kerala Cuisine to the world, identify culinary talent in Kerala and enabled exchange of ideas. International Approximately 50000 RELEVANCE- NO. OF PEOPLE (Local / National / International) PARTICIPATED EVENTS/PROGRAMS DESCRIPTION (How festival is celebrated) UNESCO has signed a cooperation agreement with the Department of Tourism, Govt. of Kerala to promote intercultural dialogues between these countries through the revival of Ancient Spice Route thus reconnecting India with the world to mutually promote the history and heritage of Kerala Chef competition Spice Route through joint research, heritage project and cultural activities. The international competition will feature chefs from spice route nations like Egypt, France, Germany, Indonesia, Iran, Italy, Japan, Malaysia, Netherlands, Portugal, Lebanon, Qatar, Thailand, to name a few, who will be adjudged by a panel of juror. -
Where the Flavours of the World Meet: Malabar As a Culinary Hotspot
UGC Approval No:40934 CASS-ISSN:2581-6403 Where The Flavours of The World Meet: CASS Malabar As A Culinary Hotspot Asha Mary Abraham Research Scholar, Department of English, University of Calicut, Kerala. Address for Correspondence: [email protected] ABSTRACT The pre-colonial Malabar was an all-encompassing geographical area that covered the entire south Indian coast sprawling between the Western Ghats and Arabian Sea, with its capital at Kozhikkode. When India was linguistically divided and Kerala was formed in 1956, the Malabar district was geographically divided further for easy administration. The modern day Malabar, comprises of Kozhikkode, Malappuram and few taluks of Kasarkod, Kannur, Wayanad, Palakkad and Thrissur. The Malappuram and Kozhikkod region is predominantly inhabited by Muslims, colloquially called as the Mappilas. The term 'Malabar' is said to have etymologically derived from the Malayalam word 'Malavaram', denoting the location by the side of the hill. The cuisine of Malabar, which is generally believed to be authentic, is in fact, a product of history and a blend of cuisines from all over the world. Delicacies from all over the world blended with the authentic recipes of Malabar, customizing itself to the local and seasonal availability of raw materials in the Malabar Coast. As an outcome of the age old maritime relations with the other countries, the influence of colonization, spice- hunting voyages and the demands of the western administrators, the cuisine of Malabar is an amalgam of Mughal (Persian), Arab, Portuguese,, British, Dutch and French cuisines. Biriyani, the most popular Malabar recipe is the product of the Arab influence. -
Kolamba Main Menu Food A3 Double Sided.Indd
WE RECOMMEND 1-2 “BITES”, - MEAT & FISH - - VEGETABLES - 2 MEAT, 2-3 VEG AND 1 SAMBOL Vaira’s Jaggery Beef 11.90 Beans with Coconut (Vg) 6.50 TO SHARE BETWEEN 2 PEOPLE This treasured recipe slow-cooks From the hilly tea plantations, green beans are flash sautéed shin of beef, after steeping it overnight in jaggery and with onions and freshly grated coconut spices - BITES - Kumar’s Pineapple and Aubergine(Vg) 7.20 ‘SHORT EATS’ SRI LANKAN STYLE Ceylon Chicken Curry (H) 10.90 Sri Lanka grows the sweetest pineapples: here they’re cooked An aromatic curry, cooked on the bone, with tender aubergine, baby shallots and cardamom sharp tangy tamarind blended with Nalini’s Fish Cutlets (3 per portion) 4.50 creamy coconut milk A crispy, spicy traditional ‘short eat’ of mackerel, Young Jackfruit (Polos) Curry (Vg) fried in breadcrumbs brought to Sri Lanka 7.50 A dark, boldly flavoured curry of tender jackfruit, cinnamon by the Dutch Yellow Monkfish Curry 14.60 and fried onion In this classic coastal dish created by Negombo Banana Blossom Pattis (3 per portion) 5.20 fishmongers, monkfish is tenderly poached in fresh (Vg) 6.50 Succulent pieces of gently spiced banana blossom and Dhal (Parripu) turmeric, tomato and coconut milk A daily staple back home, red split lentils are cooked in jackfruit seeds, wrapped in soft buttery pastry and golden coconut milk and turmeric and finished with tempered spices fried Black Pepper Prawn Fry 13.50 Cashew Fry (Vg) (N) Aunty Mo’s ‘Chatti’ Roast 7.50 7.50 Hailing from the south, succulent king prawns are Sweet cashew is flash-fried with caramelized onions, crispy Finely chopped beef, dry-fried with onions, fried in crushed black pepper, mixed spices and green curry leaves and rich spices green chilli and fresh tomato, chilli powder and chilli finished with butter (it’s a hot favourite back home) 7.50 Hot Butter Cuttlefish Kamala’s Kalu Pol Pork 11.90 A Kolamba bar -room classic: batter-fried cuttlefish, A traditional slow-cooked toasted coconut belly pork with just the right kick of chilli. -
Burgher Association (Australia) Inc
BURGHER ASSOCIATION (AUSTRALIA) INC Postal Address: PO Box 75 Clarinda VIC 3169 ABN - 28 890 322 651 ~ INC. REG. NO. A 0007821F Web Site: http://www.burgherassocn.org.au September 2016 Spring News Bulletin Sponsored by Victorian Multicultural Commission COMMITTEE OF MANAGEMENT 2015/16 President Mr Hermann Loos - 03 9827 4455 hermann r [email protected] Vice President Mrs Tamaris Lourensz - 03 5981 8187 [email protected] Secretary Mr Harvey Foenander - 03 8790 1610 [email protected] Assistant Secretary Mrs Rosemary Quyn - 03 9563 7298 [email protected] Treasurer Mr Bert Van Geyzel - 03 9557 3576 [email protected] Assistant Treasurer Mr Tyrone Pereira - 0418 362 845 [email protected] Editor Mr Neville Davidson - 03 97111 922 [email protected] Public Relations Manager Mrs Elaine Jansz - 03 9798 6315 [email protected] Premises Manager Mr Bevill Jansz - 03 9798 6315 [email protected] Customer Relations Manager Mrs Breeda Foenander - 03 8790 1610 [email protected] COMMITTEE Mrs Carol Loos - 03 9827 4455 Mr Fred Clarke - 03 8759 0920 Mrs Dyan Davidson - 03 97111 922 2 Meet the Sri Lankan crepe that Australians are hopping mad for Described as the love child of a crepe and a crumpet, Australia can't get enough of the Sri Lankan bowl-shaped pancake known as the hopper. By Mariam Digges 22 Jul 2016 In 2013, pancakes and crepes were two of most searched recipes on Google. Fast-forward to 2016 and there's a new trend battering up around the country. Meet the hopper: Sri Lanka's street food answer to the pancake. -
Hoppers + Dosas
K S IN S HOPPERS + SNACKS G ’S CRO DOSAS Banana Chips(VG)...........................3.5 Curry Leaf Peanuts(VG).....................3.5 Hopper(VG).........................4.5 Lanka Mixture(VG)..........................3.5 Egg Hopper...........................5 String Hoppers(VG)...................4 Dosa(VG)...........................4.5 Podi Dosa(V).........................5 SHORT EATS + BITES Chilli Cheese Dosa(V)..............6.5 Masala Dosa(V).....................8.5 Hot Butter Chilli Paneer(V)................7.5 Idli + Sambhar + Chutney(VG)...............5.5 Plantain + Moju Cutlets(VG)..................5 KARIS Devilled Squid...............................9 Mussel Hodi + String Hoppers...............7.5 Aubergine + Jackseed Kari(VG)........8 Bone Marrow Varuval + Roti...................9 Sweet Potato + Spinach Kari(VG)....8.5 Mutton Rolls + SL Hot Sauce..................5 Fish Kari..........................9.5 Swimmer Crab Kari.................12.5 Black Pork Kari......................9 Chicken Kari.........................9 KOTHUS CHUTNEYS + SAMBOLS Jackfruit + Mushroom Kothu Roti(VG).........11 Mutton Kothu Roti...........................12 Coconut Chutney(VG)................1.5 Coriander Chutney(VG)..............1.5 Tomato Chutney(VG).................1.5 Pol Sambol.........................1.5 RICE + ROASTS + GRILLS Seeni Sambol.......................1.5 BBQ Hispi Cabbage + Kiri Hodi(VG)..........8.5 BBQ Black Pepper + Curry Leaf Prawns......19.5 Chukka Butter Grilled Mackerel..............17 SIDES Half Rack BBQ Jaffna Lamb Chops.............21 -
List of Asian Cuisines
List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. -
Aussaim Reagan Boosts Tight Embargo Against Cuba
20 - MANCHESTER HERALD. Friday. Aug. 22, 1986 ■^MISCELLANEOUS KIT ‘N’ CARLYLE ®by Larry Wright BUSINESS ■q TIMISCELLANEOUS ii4n:z:kTHiiri SPORTS WEEKEND PLUS IELI fo r s a l e I ^ F O R SALE BUSINESS & SERVICE DIRECTORY 1 Market doesn’t NEARLY NU ^TADlO^.-fHePE'S ft i Yanks, Red Sox -tam p io n archer AND 1 HKE to HAKCf AftDWD i t SHOPPE PAINTING/ I^MiSCELLANEDUS ■^MISCELLANEDUS m (MPtee ANt> WAIT respond to Fed CHILD CARE 1 ! ■ both are winners isnV^ne to brag 366 Main Street (PAPERING |P » ISERVICES r I2JJ SERVICES 'to'mpoCJ ft bcK OF pbpCOPN I t (In Phllbrick Agency Building AT HIM. I' M « J » J • A pflQ O 9 ... page 11 be^een Russell & Haynes Sts. Sunshine Daycare Center- Nome your own price — 'magazine Inside September openings tor 3 Father and son. Fast, 646-2073 to 5 years old. $60 weekly. dependable service. Open 6:30-5:30. Call 646- Painting, Paperhanging Hours 10-4, Mon.-Sat. 7160. & Removal. Call 872-8237. 6 4 7 - 7 9 4 9 Baby Furniture, Toys, Clothing, Sizes: Newborn-14 Child care. Your home- .help with 3 3 HANLEY CONCRETE 50% O FF Summer Clothing homework.1 2 : 0 0 - ELECTRICAL L 6:00pm,light cleanlng,649- • SIDEW ALKS • PATIOS • FLOORS 5448. Dumas Electric — Having • GARAGE & ADDITION FOUNDATIONS Spa shells- factory se iq IBOATS/MARINE Day Care - 2 openings for Electrical Problems? • STAIRS • FREE ESTIMATES w I e o u ip m en t conds or damaged In Need a large or a small transportation. -
Poolside Menu
Small bowls Twice fried hand cut chips (v) 1000 Small bowl Sri Lankan tapas Poolside Platters French fries (v) 1000 Handela - deep fried crumbed whole Indian anchovy (8) 1000 Chicken Nuggets (8) 1200 Kadala - stir fried chickpeas with coconut (v) 1000 Rosyth wraps Fish Goujons (6) 1400 Teriyaki chicken 1600 Mini vadai - deep fried dahl balls (v) 1000 Gotukola sambal - herb salad (v) 800 Deep fried fish goujons 1600 Green gram - mung bean & coconut mallung (cooked salad) (v) 800 Spicy prawn 1800 Vadai (deep fried lentil) 1400 Spinach omelette 1400 Soups Spicy Sri Lankan omelette 1400 Mushroom with a drizzle of basil oil 1200 All served with a gotukola sambal (herb salad) served with hand cut chips Small plates Roasted tomato with tea infusion 1200 Vegetable Samosa (4) (v) 1200 Homegrown spinach and mint 1200 Chicken Samosa (4) 1400 Large bowls Sweet potato and ginger 1200 Empanada - fish patties (4) 1400 Penne or spaghetti pasta with tomato (v) or cream sauce 1000 Pumpkin and lemongrass 1200 Vegetable Spring Rolls (4) (v) 1400 Spaghetti bolognese 1400 Lentil and cumin 1200 Pol Roti - mini coconut flat bread (4) with seeni sambal (v) 1000 Vegetable fried rice (v) 1000 All served with a homemade bread roll Mini beef burger served with hand cut chips 1000 Vegetable fried noodles (v) 1000 Chicken and vegetable fried rice 1200 Large plates Vegetable egg-fried rice 1200 . 2 Mini beef burger 1400 Rosyth club sandwich - triple decker with toasted bread, cheese, tomato, mini omelette and chicken 1600 Rosyth Salads with roasted seasonal vegetables -
LFS Take-Away
Welcome to LFS take-away. Our take-away offerings are very nearly the same as our normal menu minus the hoppers). Orders are for pick-up only and can be ordered via the Bopple app. You will also be able to order some beverages, including a range of our delightful wines. And, what’s more, you may wish to add items from our on-line grocery shop, things in jars and extra food for later… Heat Factor / Vegan / Vegetarian / All gluten free unless indicated BANQUET $70 PP DEVILLED CASHEWS ACHARU PAN ROLL WITH FERMENTED CHILLI SAUCE CURRY VEGETABLE MALLUNG DHAL RICE PAPPADUMS MIXED SAMBOLS MILK TOFFEE CURRIES (CHOOSE ONE) - POTAT0 / CASHEW / FISH / PRAWN / CHICKEN / MEAT SHORT EATS Price TAPIOCA CHIPS $5 A classic Lankan street snack MURUKKU $6 Crispy chickpea batter with crunchy pulses, spices & curry leaves CRAB CUTLETS (4 P/SERVE) (NOT GLUTEN FREE) $16 Deep fried crab balls with a hint of curry powder, green chilli & dill POTATO PAN ROLLS (NOT GLUTEN FREE) With mustard seeds, turmeric & white chillies, served with fermented chilli sauce $8 BEEF PAN ROLLS (NOT GLUTEN FREE) P/PIECE With green chilli, celery & curry powder, served with fermented chilli sauce CURRIES Price POTATO $15 A white curry with turmeric, green chilli & Lankan mustard CASHEW NUT $16 A gentle white curry with cumin seeds FISH $20 White fish with a slightly roasted curry powder PRAWN $22 A fiery red curry soured with tamarind CHICKEN $32 A hot red curry with tomato MEAT $20 A dry black curry with sweet spices VEGETABLES & SIDES Price HERB & ONION SALAD $10 A fresh & healthful -
View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &ØØ§ "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast -
Paradise Menu 300920
SHORT EATS Seared hand-dived Orkney scallop, lemongrass, coconut, lime acharu 4. 7 Stir-fried kadala thel-dala chickpeas, coconut, moringa pappadum [VG] 4.7 Flourish Farm hot Malay pickles, chilli, roasted cashews, peanuts [VG] 5.0 Crab patty empanadas, lunumiris mayo 5.0 Mutton shoulder rolls, fermented chilli 5.9 VEG/PLANT Bitter gourd, heirloom tomato and shiso salad, maldive fish, red chilli 7.0 Northern turmeric dahl, tempered garlic oil [VG] 7.0 Stir-fried kathurumurunga & collard greens mallung, coconut, green chilli [VG] 7.5 Confit potato ala-thel-dala, red and green chilli, rampe, curry leaf [VG] 7.5 Fried aubergine and jaggery moju [VG] 8.0 Chioggia beetroot and dill curry, fenugreek, cinnamon, cardamom [VG] 9.0 LAND Jaffna spiced native breed pork belly skewers, goraka, kithul, curry leaf, chilli 7.0 Roasted chicken curry, crispy chicken skin 10.9 Blackened beef brisket, tamarind, cinnamon, coconut floss 12.9 SEA Banana leaf roasted mackerel, coriander, fennel, green chilli, samphire 9.9 Yellow cod curry, coconut, fenugreek, crispy cod skin 12.0 Stir-fried devilled prawns, capsicum, green chilli 13.5 Crabmeat kothu roti, chilli and squid ink sambal 14.0 HOPPERS/BREAD Turmeric and fennel seed hopper [VG] 3.5 Egg hopper 4.0 Sesame oil and green chilli coconut flatbread pol-roti [VG] 4.5 Buttermilk hand-stretched godamba roti 4.5 SAMBOLS/RICE Coconut and chilli pol sambol [VG] 2.0 Caramalised onion seeni sambol [VG] 2.0 Muthu samba rice [VG] 3.5 DESSERT House cocomisu, arrack, coconut rum, spiced mocha, candied walnuts 6.7 Contemporary Sri-Lankan dishes based on family recipes influenced by Portuguese, Malay, South Indian and Dutch cuisines.