Food & Beverage
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Main Items: Appam: Pittu: Dosa: Naan Bread: Kothu Parotta
Main Items: Idiyappam Idly Chappathi Idiyappa Kothu Appam: Plain Appam Paal Appam Egg Appam Pittu: Plain Pittu Kuzhal Pittu Keerai Pittu Veg Pittu Kothu Egg Pittu Kothu Dosa: Plain Dosa Butter Plain Dosa Onion Masala Egg Dosa Masala Dosa Egg Cheese Dosa Onion Dosa Nutella Dosa Ghee Roast Plain Roast Naan Bread: Plain Naan Garlic Naan Cheese Naan Garlic Cheese Naan Kothu Parotta: Veg Kothu Parotta Egg Kothu Parotta Chicken Kothu Parotta Mutton Kothu Parotta Beef Kothu Parotta Fish Kothu Parotta Prawn Kothu Parotta RICE: Plain Rice Coconut Rice Lemon Rice Sambar Rice Tamarind Rice Curd Rice Tomato Rice Briyani: Veg Briyani Chicken Briyani Mutton Briyani Fish Briyani Prawn Briyani Fried Rice: Veg Fried Rice Chicken Fried Rice Seafood Fried Rice Mixed Meat Fried Rice Egg Fried Rice Fried Noodles: Veg Fried Noodles Chicken Fried Noodles Seafood Fried Noodles Mixed Meat Fried Noodles Egg Fried Noodles Parotta: Plain Parotta Egg Parotta EggCheese Parotta Chilli Parotta Nutella Parotta Live Item: Varieties of Appam Varieties of Parotta Varieties of Pittu Varieties of Dosa Mutton(Bone Boneless ▭): Mutton Curry (Srilankan & Indian Style) ▭ Mutton Devil ▭ Mutton Rasam ▭ Mutton Kuruma ▭ Mutton Varuval ▭ Pepper Mutton ▭ Chicken(Bone Boneless ▭): Chicken Curry (Srilankan & Indian Style) ▭ Chicken 65 ▭ Pepper Chicken ▭ Chicken Devil ▭ Chicken Tikka ▭ Butter Chicken ▭ Chicken Rasam ▭ Chicken Kuruma ▭ Chicken Varuval ▭ Chilli Chicken ▭ Chicken Lollipop Chicken Drumstick -
Product Catalogue
PRODUCT CATALOGUE With our new gastronomy Made in Italy 060006545 ASPARAGI SURG. 060007129 CARCIOFI A VERDI MEDI KG.1 SURG. SPICCHI SURG. KG.4X2,5 020 - FROZEN VEGETABLE £6,60 KG £5,15 KG Vat 0 % Vat 0 % Case 10 KG Case 10 KG Unit 1 KG Unit 2,5 KG 050204260 FRIARIELLI 060008515 FUNGHI 060005306 FUNGHI PORCINI FOGLIA A FOGLIA 5X1 SURG. GRANMISTO 10% PORCINI CUBETTI KG.1 CONG. SURG. £2,86 KG £4,23 KG £10,06 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 6 KG Case 6 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006562 FUNGHI PORCINI 050201050 FUNGHI PORCINI 060006564 MELANZANE INTERI KG.1 SURG. LAMINA KG.1 CONG. GRIGLIATE SURG.KG.5X1 £13,06 KG £17,50 KG £4,27 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 4 KG Case 5 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006955 PAREN 060003666 PAREN PEPERONI 060003568 PAREN PISELLI MINESTRONE 10 GRIGLIATI SURG.5X1 FINI EXTRA SURG.4X2,5 VERD.SURG.4X2,5 £2,20 KG £5,35 KG £3,17 KG Vat 0 % Vat 0 % Vat 0 % Case 10 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060000395 PAREN VERDURE 060008224 PAREN ZUCCHINE 060007457 PAREN ZUCCHINE PASTELLATE KG.2,5 CONG. GRIGLIATE SURG.5X1 PASTELLATE SURG. 4X2,5 £6,85 KG £4,79 KG £4,91 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060009022 PATATE 050205344 PATATE STAY 060003689 SPINACI foglia a CROCCHETTE CILIN. -
Annex 3: List of "Vegetables" According to Article 1.1 (The English Names Are Decisive)
Annex 3: List of "Vegetables" according to Article 1.1 (The English names are decisive) Family Genus species English name Malvaceae Abelmoschus caillei (A. Chev.) Stevels West African okra Malvaceae Abelmoschus esculentus (L.) Moench common okra Lamiaceae Agastache foeniculum anise Alliaceae Allium ampeloprasum L. leek, elephant garlic Alliaceae Allium cepa L. onion, shallot Alliaceae Allium chinense Maxim. rakkyo Alliaceae Allium fistulosum L. scallions, japanese bunching onion Alliaceae Allium sativum L. garlic Alliaceae Allium schoenoprasum L. chives Alliaceae Allium tuberosum Rottler ex Spreng garlic chives Amaranthaceae Amaranthus cruentus L. Amaranth, African spinach, Indian spinach Amaranthaceae Amaranthus dubius Mart. ex Thell. Amaranth, pigweed Apiaceae Anethum graveolens L. dill Apiaceae Anthriscus cerefolium (L.) Hoffm. chervil Fabaceae Apios americana Moench American ground nut Apiaceae Apium graveolens L. celery, celeriac Fabaceae Arachis hypogea L. peanut Compositae Arctium lappa burdock Brassicaceae Armoracia rusticana G . Gaertn., B. Mey & Scherb. horseradish Asteraceae Artemisia dracunculus var. sativa tarragon Asteraceae Artemisia absinthium wormwood Asparagaceae Asparagus officinalis L. asparagus Asteraceae Aster tripolium sea lavender Amaranthaceae Atriplex hortenis L. mountain spinach, orache Amaranthaceae Atriplex hortensis orache Brassicaceae Barbarea vulgaris R. Br. winter cress Basellaceae Basella alba L. Malabar spinach Cucurbitaceae Benincasa hispida Thunb. wax gourd Amaranthaceae Beta vulgaris L. chard, vegetable (red) beetroot Boraginaceae Borago officinalis borage, starflower Brassicaceae Brassica juncea (L.) Czern. mustard Brassicaceae Brassica napus var. napobrassica rutabaga Brassicaceae Brassica oleracea L. broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, kohlrabi, curly kale, romanesco, savoy cabbage Brassicaceae Brassica rapa L. turnip, Chinese broccoli, Chinese cabbage, pak choi, tatsoi, Kumutsuna, Japanese mustard spinach Brassicaceae Brassica rapa japonica mustard, mitzuna Solanaceae Capsicum annuum L. -
Sanjays Cook Book
The Indian Chef ` Experience the true taste of India by Sanjay Das 1 Contents CHUTNEY + SALADS *Tamarind chutney *Mint chutney *Barbequed tomato salad BREADS *Naan bread *Roti *Paratha RICE DISHES *Boiled Rice *Pilau rice *Pilau rice with peas and carrots *Sanjay Special Fried Rice STARTERS *Indian chips (Allo baji) *Indian chips, lightly spiced with mustard and onions (Alloo mustard Baji with onions) *Aubergine / Eggplant fritters (Baigan bhaji) *Begoon baji with batter and foosthoo *Peaji *Cobi bora - finely chopped with batter *Cauliflower bhaji – small pieces – stir fried 2 *Paneer Pakora *Fish kebab *Chicken / lamb pattie *Shish kebab *Shami kebab *Tandoori chicken TIKKA *Chicken Tikka *Paneer tikka *Spicy fried fish fillets (Machi bhaji) Pakora Vegetable Packora Vegetable Samosa *Chicken Pakora MAIN COURSES *Mutton curry with vegetables Meat curry with cabbage *Minced Lamb with mixed vegetales (Keema) *Meat spinach *Meat bhunna curry *Lamb jalfrazie *Butter chicken 3 *Couscous with peas carrots and sweet corn *Paneer saag *Alloo saag *Allo shiddo – with full cobi *Allo shiddo – with full egg *Law shiddo DHAL *Chana thorka Dhal *Shukna dhal *Garlic fried lentils (Roshun Dahl) *Chick peas curry (Chana Masala *Pumpkin curry ( *Egg bunna *Machi ChorChora *Spicy Sardines DESERTS *Rice pudding *Gulab Jamun *Shuji ka Halwa *Ras malai *Ras gulla 4 DELICIOUS INDIAN QUISINE I am going to introduce you to a wonderful world of spice, taste and aroma, it real easy when you have the know how, and I do, and I am going to share it all with you, so just sit back and follow my simple step by step instructions and enjoy mouth watering Indian dishes. -
The Liberty Champion, Volume 15, Issue 1)
Scholars Crossing 1997 -- 1998 Liberty University School Newspaper 8-26-1997 08-26-97 (The Liberty Champion, Volume 15, Issue 1) Follow this and additional works at: https://digitalcommons.liberty.edu/paper_97_98 Recommended Citation "08-26-97 (The Liberty Champion, Volume 15, Issue 1)" (1997). 1997 -- 1998. 1. https://digitalcommons.liberty.edu/paper_97_98/1 This Article is brought to you for free and open access by the Liberty University School Newspaper at Scholars Crossing. It has been accepted for inclusion in 1997 -- 1998 by an authorized administrator of Scholars Crossing. For more information, please contact [email protected]. Life . Review of summer missions trips Sports: Liberty fall sports previews Liberty University, Lynchburg, Va. Tuesday, August 26, 1997 Vol. 15, No. 1 CHANGING OF THE GUARD Borek is faced with the significant task of meeting cation in a Christian environment," Borek said. SACS educational and financial requirements. "There are some things that other institutions will New President After being put on a one-year probation by SACS, be able to do better than Liberty University. But LU has until September 15, to turn in reports. our academic progress (will be)... number one or defines higher Next, a Visiting Committee will visit the campus in well know why it's not." October to assess the institution and where it There have been numerous meetings with the education in a stands in respect to their recommendations. faculty and staff in order to gather input and then Finally, a decision will be given in December per develop and implement a balanced budget, to Christian taining to LU's academic status. -
Detecting Pre-Modern Lexical Influence from South India in Maritime Southeast Asia
Archipel Études interdisciplinaires sur le monde insulindien 89 | 2015 Varia Detecting pre-modern lexical influence from South India in Maritime Southeast Asia Détecter l’influence du lexique pré‑moderne de l’Inde du Sud en Asie du Sud-Est maritime. Tom Hoogervorst Electronic version URL: http://journals.openedition.org/archipel/490 DOI: 10.4000/archipel.490 ISSN: 2104-3655 Publisher Association Archipel Printed version Date of publication: 15 April 2015 Number of pages: 63-93 ISBN: 978-2-910513-72-6 ISSN: 0044-8613 Electronic reference Tom Hoogervorst, “Detecting pre-modern lexical influence from South India in Maritime Southeast Asia”, Archipel [Online], 89 | 2015, Online since 15 June 2017, connection on 05 March 2021. URL: http://journals.openedition.org/archipel/490 ; DOI: https://doi.org/10.4000/archipel.490 Association Archipel EMPRUNTS ET RÉINTERPRÉTATIONS TOM HOOGERVORST1 Detecting pre-modern lexical influence from South India in Maritime Southeast Asia2 Introduction In the mid-19th century, the famous Malacca-born language instructor Abdullah bin Abdul Kadir documented the following account in his autobiography Hikayat Abdullah (Munšī 1849): “[…] my father sent me to a teacher to learn Tamil, an Indian language, because it had been the custom from the time of our forefathers in Malacca for all the children of good and well-to-do families to learn it. It was useful for doing computations and accounts, and for purposes of conversation because at that time Malacca was crowded with Indian merchants. Many were the men who had become rich by trading in Malacca, so much so that the names of Tamil traders had become famous. -
YAZ 2021 Sapa’Da Akşam
YAZ 2021 Sapa’da Akşam BAŞLANGIÇ SOĞUKLAR SICAKLAR Acılı Kuru Cacık 28 Fırın Mücver 38 Süzme yoğurt, turşu biber, salatalık, kuru domates Süzme yoğurt, körpe roka, kuru domates Muhammara 32 Dana Dil Izgara 40 Antakya nar ekşili sarımsaklı kıtır ekşi maya ekmeği Köz patlıcan, semizotu, rezene, yeşil elma salatası Cevizli Mantı 42 Fesleğenli Domates Salatası 34 Tuzlu yoğurt, isot yağı Kırmızı soğan, kıl biber, ceviz, peynir Izgara Kuşkonmaz 48 Antakya Humus 42 Tire çamur peyniri, endivyen, çam fıstığı, ot ezmesi, Pastırma, isli nohut ve kavrulmuş susam narenciye Vegan opsiyon için pastırmasız tercih edilebilir. Izgara Balık Ekmek 56 Yıldız Anasonlu Enginar 44 Kızarmış Brioche ekmeği, tarama, taze baharat Portakallı taze bakla salatası, biber turşusu Ördek Topik 48 Ahtapot Izgara 62 Antalya hibeş, isli yağ, ızgara lavaş Köz biber, fıstık püresi, ot ezmesi, portakal, kişniş Levrek 50 Kokoreç Izgara 62 Sızma zeytinyağı, limon, Çengelköy salatalık, zeytin, Brioche ekmeği, köz biber salatası kişniş, kırmızı biber Acılı Kuzu Sosis Izgara 62 Patates ezmesi, ot salatası, tuzlu yoğurt SALATA Roka Salatası 32 TAŞ FIRINDAN ANA YEMEKLER Roka, çilek, Kars Gravyeri, domates, sumak sosu Dağ Kekikli Tavuk But 48 Ayvalık Salatası 34 Pazar otları, mantarlı fırın patates, bakla ezmesi Lor, vişne, roka, semizotu, bakla, nane, Balık Güveç 80 dereotu, maydanoz Levrek, havuç, arpacık soğan, tarhun, taze patates, Tahıllı Ton Balığı Salatası 48 biber, domates Firik buğdayı, beluga mercimek, maş fasulyesi, nohut, Kızarmış Somon 84 yer fıstığı, kuş üzümü, domates, -
@Donde Naresh @Dondenaresh MENU MENU
@donde_naresh_ @dondenaresh MENU MENU ENTRADAS ENTRADAS CON CARNE 1. Samosa ......................................................................................................................... $ 4.000 1. Chicken 65 ................................................................................................................... $ 6.000 Hechas tradicionalmente a partir de una masa crujiente. Con especias indias, deshuesadas, acompañadas de cebolla y limón. 2. Wada [sambar o queso fresco] ....................................................................................... $ 4.500 2. Camarón chuka ........................................................................................................... $ 8.000 Hecho de dals y masala, con exterior crujiente e interior suave. Camarones asados con especias del Sur de la India y masala. 3. Bolas de papa y queso ............................................................................................... $ 3.000 3. Pollo chuka .................................................................................................................. $ 6.500 Elaborado con papas y especias Indias, rellenas de queso. Pollo asado con especias del Sur de la India y masala. 4. Masala papad .............................................................................................................. $ 2.500 4. Res chuka ..................................................................................................................... $ 6.500 Crujiente papads con masala, relleno de verduras y especias. -
Our Appetizers Create Your Own Pizza
ORDER ONLINE FOR OUR BEST DEALS! OUR FRESH SALADS OUR FRESH CALZONES OUR APPETIZERS All our salads start with crisp, fresh chopped mixed greens. Cristy’s partners with local farmers to include Take your pizza, fold it over, and enjoy it! Our delicious pizza turnovers: locally grown produce when seasonally available. a small pizza dough, sweet & tangy tomato sauce, provolone, and your choice of fillings. Brushed with our special garlic butter and parmesan sauce. Baked to perfection! CLUCKERS 6.95 NIBBLERZ 6.95 (10PC) Pizza Nibblerz Enough to make the most hungry of Pizza, one small bite at a time. Your GRILLED CHICKEN HOUSE SALAD patrons full. Over one-half pound of choice of either pepperoni or just CRISTY’S CREATE YOUR OWN VEGGIE 7.75 Straight from the heart of our kitchen. boneless chicken bites, breaded and cheese rolled into bite-sized morsels FOUR CHEESE SALAD 7.95 Choose from your favorite pizza Hey, just because it’s full of greens Tomato, bacon and provolone cheese CLASSIC 7.75 baked served with ranch, blue brushed with our special garlic butter House Salad toppings doesn’t mean it can’t be enjoyed GARLIC BREAD 3.95 Grilled to perfection chicken breast with croutons and your choice of Keep your classic Cristy’s Pizza tight cheese, BBQ, hot sauce, or honey and parmesan sauce and served like a calzone! Provolone, tomato, Nine inches of beautiful Italian roll sitting atop a bed of tomato, cucumber, dressing on the side. and all to yourself! Provolone, ham, 1 Filling 6.25 dijon dipping sauce. -
PB 80–91–1 Winter 1991 Vol. 4, No. 1
Special Warfare The Professional Bulletin of the John F. Kennedy Special Warfare Center and School Civil Affairs PB 80–91–1 Winter 1991 Vol. 4, No. 1 From the Commandant Special Warfare In contemporary military activities, one of the pri- and reserve, under the Army Civil Affairs and mary considerations for commanders and their sol- PSYOP Command. diers is the importance of the civilian population to In 1992, new tables of organization and equipment the success of their operations. for Civil Affairs foreign-internal-defense and uncon- This is true whether we are trying to mobilize ventional-warfare battalions will provide detach- local public support for operations in low-intensity ments more precisely tailored for the various CA conflict or minimizing civilian interference in con- missions in LIC. These FID/UW battalions will be ventional operations. reserve component; the one active battalion will The awareness of the role of the civilian populace remain a general-support battalion, and we will has brought increased emphasis and much-deserved need to harmonize AC and RC capabilities into our recognition to the military forces organized and doctrine as well as our organizational and opera- trained to work in civil-military matters — Civil tional concepts. Affairs. In addition to its reserve Civil Affairs Branch, the CA is invaluable at all levels of conflict, whether Army two years ago added Functional Area 39 to assisting special-operations or conventional forces. give active-duty CA and PSYOP officers specific CA civic-assessment teams can assist operations training, career management and repetitive assign- planning by providing a picture of the cultural envi- ments. -
The Columbian Exchange: a History of Disease, Food, and Ideas
Journal of Economic Perspectives—Volume 24, Number 2—Spring 2010—Pages 163–188 The Columbian Exchange: A History of Disease, Food, and Ideas Nathan Nunn and Nancy Qian he Columbian Exchange refers to the exchange of diseases, ideas, food crops, and populations between the New World and the Old World T following the voyage to the Americas by Christo Christopher pher Columbus in 1492. The Old World—by which we mean not just Europe, but the entire Eastern Hemisphere—gained from the Columbian Exchange in a number of ways. Discov-Discov- eries of new supplies of metals are perhaps the best known. But the Old World also gained new staple crops, such as potatoes, sweet potatoes, maize, and cassava. Less calorie-intensive foods, such as tomatoes, chili peppers, cacao, peanuts, and pineap pineap-- ples were also introduced, and are now culinary centerpieces in many Old World countries, namely Italy, Greece, and other Mediterranean countries (tomatoes), India and Korea (chili peppers), Hungary (paprika, made from chili peppers), and Malaysia and Thailand (chili peppers, peanuts, and pineapples). Tobacco, another New World crop, was so universally adopted that it came to be used as a substitute for currency in many parts of the world. The exchange also drastically increased the availability of many Old World crops, such as sugar and coffee, which were particularly well-suited for the soils of the New World. The exchange not only brought gains, but also losses. European contact enabled the transmission of diseases to previously isolated communities, which ■ Nathan Nunn is an Assistant Professor of Economics, Harvard University, Cambridge, Massachusetts. -
Northwest Plant Names and Symbols for Ecosystem Inventory and Analysis Fourth Edition
USDA Forest Service General Technical Report PNW-46 1976 NORTHWEST PLANT NAMES AND SYMBOLS FOR ECOSYSTEM INVENTORY AND ANALYSIS FOURTH EDITION PACIFIC NORTHWEST FOREST AND RANGE EXPERIMENT STATION U.S. DEPARTMENT OF AGRICULTURE FOREST SERVICE PORTLAND, OREGON This file was created by scanning the printed publication. Text errors identified by the software have been corrected; however, some errors may remain. CONTENTS Page . INTRODUCTION TO FOURTH EDITION ....... 1 Features and Additions. ......... 1 Inquiries ................ 2 History of Plant Code Development .... 3 MASTER LIST OF SPECIES AND SYMBOLS ..... 5 Grasses.. ............... 7 Grasslike Plants. ............ 29 Forbs.. ................ 43 Shrubs. .................203 Trees. .................225 ABSTRACT LIST OF SYNONYMS ..............233 This paper is basicafly'an alpha code and name 1 isting of forest and rangeland grasses, sedges, LIST OF SOIL SURFACE ITEMS .........261 rushes, forbs, shrubs, and trees of Oregon, Wash- ington, and Idaho. The code expedites recording of vegetation inventory data and is especially useful to those processing their data by contem- porary computer systems. Editorial and secretarial personnel will find the name and authorship lists i ' to be handy desk references. KEYWORDS: Plant nomenclature, vegetation survey, I Oregon, Washington, Idaho. G. A. GARRISON and J. M. SKOVLIN are Assistant Director and Project Leader, respectively, of Paci fic Northwest Forest and Range Experiment Station; C. E. POULTON is Director, Range and Resource Ecology Applications of Earth Sate1 1 ite Corporation; and A. H. WINWARD is Professor of Range Management at Oregon State University . and a fifth letter also appears in those instances where a varietal name is appended to the genus and INTRODUCTION species. (3) Some genera symbols consist of four letters or less, e.g., ACER, AIM, GEUM, IRIS, POA, TO FOURTH EDITION RHUS, ROSA.