My Dear Sister-In-Law
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Novels of Paul G
Novels of Paul G. Dedicated to the fond memories of my dad, Dr. George Gasper This is purely a work of fiction and has no resemblance or nothing to do with anyone living or dead and the author profusely apologizes and regrets if the feelings of anybody is hurt or offended. MALDIVES TALES When I am sitting on my easy chair and thinking about writing Maldives Tales, my dream to become a writer is fulfilled. Everything happens for a reason and there is no coincidence. Life always put me in very tricky and delicate situations so that I could feel the hands of Providence always in my life, supporting and sustaining me, as well as those of the evil one trying to hamper my dream to be a writer to come true. I tried myriad ways to get exposure and experience, to bring out the best in me. I went chasing a dream to be a writer and that dream came pursuing me and I learned that the best is yet to come, all is always for better and now is the best and most opportune time for everything, even in this corolla times. Since I had an accident breaking my right leg, I had to postpone a Middle East trip, the next day and that saved me from getting stranded in some airport and undergoing quarantine there. There is such an episode in my life that I always wanted to forget, but never could, and it always came popping up on the monitor of my mind, like a disco, snorkelling in the shallow seas, scuba diving, beach parties or even a hard drink of Tequila with a pinch of pepper on the expense account, the life at Pathala resort in Maldives, a sought after destination of the billionaires and connoisseurs of the world, who did not know what else to do with their money, which they had plenty. -
Take Away Menu
DESSERTS CINNAMON CLUB BIRYANIS GF/NFP All biryani comes with onion, mint, coriander, chilli and KULFI (Traditional Indian home made ice cream) GF 6.00 AWARD thick yoghurt chutney on the side and boiled egg Choose from: WINNING • Figs & walnut DUM PUKHT SUBZ BIRYANI 16.90 INDIAN • Mango A unique melange of vegetables cooked on a slow fire with basmati rice, FOOD condiments and spices (no egg) • Pistachio & Apricot • Mixed berries with Rose CHICKEN TIKKA BIRYANI 19.50 Indo-British layered biryani cooked with 32 different ingredients CHOCOLATE SAMOSAS - 4 Pieces NF 10.00 HYDERABADI CHICKEN BIRYANI 18.90 GULAB JAMUN - 3 Pieces NFP 10.00 A delicious authentic Hyderabadi biryani with chicken, yoghurt Sweet dumplings in a rose syrup and spices garnished with nuts SLOW COOKED GOAT BIRYANI 21.90 A beautiful array of long-grain rice, tender kid goat meat, pungent spices, CINNAMON CLUB flavourtul nuts and orange strands of exotic saffron (with bones) AWADHI DUM GHOSHT BIRYANI 21.90 VALUE MEAL DEAL FOR ONE Pearl rice cooked with selected pieces of lamb with chef’s own blend of spices $15 BREADS FROM TANDOORI OVEN Any 2 curries with rice, plain, garlic, PLAIN NAAN 4.00 roti or cheese naan with any soft drink The traditional leavened bread from the clay oven * Curries can only be selected from dishes on the menu with an asterisk * TANDOORI ROTI DFP 4.00 Whole wheat flour bread GARLIC NAAN 4.00 TAKE AWAY MENU ONION SEED NAAN 4.00 CHEESE NAAN 5.50 CHEESE & GARLIC NAAN 6.00 TRADING HOURS MASALA KULCHA 6.00 Leavened tandoori bread filled with herbs & -
Cooking Encyclopedia Final
Table of Contents Introduction 02 Know Your Cuts! 03-04 Help Yourself 05-06 Count Your Calories 05-06 Eat Smart - Calorie-Cutting Tips 07 Healthy, Wealthy & Wise (Health Section) 08 Herbs That Heal 08 Drink Your Way to Health 09 Eat Fit to Burn Fat 10 Eat Well, Live Well 11 What’s Cooking 12 Diabetic-Friendly Recipes 12-14 Blood Pressure-Friendly Recipes 15-16 Cholesterol-Friendly Recipes 17 Pregnancy-Friendly Recipes 17-19 Dishwashing Recipe for Sparkling Dishes 20 Kitchen SOS (Kitchen Tips Section) 21 Brush Up on Your Cooking Terminology (Glossary) 22-24 INTRODUCTION Food, as an art form, is unique in many ways. Reaching the perfect balance of unique flavors and textures is the essence of a good meal. Although being a chef requires craftsmanship, it is all the more important to be invested in the meal you are cooking than the cooking technique, intricacies & skills involved. To satiate your cooking sensibilities, Lemon Max Paste is here with a Cooking Encyclopedia that not only covers essential everyday ingredients, but includes cooking techniques, delicious recipes, helpful hints & masterful instructions to ensure you achieve a culinary masterpiece, whatever you choose to cook! So gear up, arm yourself with the ingredients listed in your favorite recipe in this Book. Remember to keep Lemon Max Paste handy for a quick clean-up afterwards Let’s get cooking! KNOW YOUR CUTS Each cut of meat has its own unique flavor and texture. That’s why choosing the right cut of meat is important; in fact, it can make or break your meal! See our visual guide to help you choose your cut of meat & get the most out of it. -
Shesight © P R a Y a a N a S T O R I E S O F H E R | F R O M H E R | B Y H E R
V O L 1 I S S U E 0 8 OCTOBER 2020 SHESIGHT © P R A Y A A N A S T O R I E S O F H E R | F R O M H E R | B Y H E R She Musings Romancing in a reverie Diet and CeeVee's Corner Nutrition Actors who leave It's all your half-stage hormones She Virtuoso Of The Month Ms. Soumya Sanathanan In tune with the rhythm Cover Personality Ms. SMITA THAROOR Being conscious of the unconscious bias 2 OCTOBER . 2020 . VOL 1 ISSUE NO. 08S H E S I G H T O C T O B E R 2 0 2 0 ABOUT US SHESIGHT SheSight wishes to contribute STORIES OF HER FROM HER BY HER to ensuring gender equality by bringing in the female narrative to our media. We EDITOR'S NOTE wish to share stories of women known and unknown and provide inspiration and Women who think above themselves always walk this Earth, trailblazers – information. they lead by example; the proverbial alchemists who turns rock into gold inspiring and instilling courage and confidence into many, always pure and Shesight is a property of driven by integrity and truth. We lost such three tenacious and deeply 4Tune Factory Foundation, a wise women who zealously pursued their passion to their ripe old age till registered charitable trust running the Prayaana lab as they breathed their last. well as Prayaana Collective brand of women made Justice Ruth Bader Ginsburg, of the U.S a champion of race and gender products and services. -
Qureshi Cover Story
10 COVER STORY twitter.com/HTBrunch Meet the Qureshis: India’s first family of Jamavar. Aijaz’s younger brother Javed works with his uncle Shau- Indian cuisine, whose recipe for success kat at Sofitel Mumbai’s Jyran. borrows as much from tradition as it CHOICE CUTS does from good old-fashioned ingenuity The story of the Qureshis’ rise to fame begins with Imtiaz Qureshi. by Antoine Lewis Born on 2 Feb 1929, a few weeks after Martin Luther King and the first publication of Tintin and Popeye, the fifth son of Murad Ali and Sakina Qureshi grew up in a family of nine boys and two girls. His ancestors were butchers and NE OF THE STORIES mous chefs in India. But the fame cooks to Awadhi nobility for over that Imtiaz Qureshi loves to tell is is restricted to an individual. The 200 years; his maternal grandfa- about how he tricked Jawaharlal Qureshis, on the other hand, are ther had worked for the Raja of Nehru. not all famous individually, but Mehmoodabad and his paternal The chief minister of their surname has become a pass- grandfather and father with the Uttar Pradesh, CB Gupta, had port to success in the hospitality Raja of Jahangirabad. It’s not invited Prime Minister Nehru, industry. More than 30 members clear what position they held, but Indira Gandhi, Lal Bahadur from the same Qureshi family it is most likely that they were Shastri and Zakir Husain for a work at five-star hotels, restau- butchers who also cooked for private dinner in the early ’60s. -
Rupee Room Menu
Experience the essence of The Rupee Room Restaurant North Podium, Marina Walk, Dubai Marina, Dubai, UAE, P.O. Box: 29578 Te: +971 4 390 5755 Fax: +971 4 390 5751 Email: [email protected] Since 2003 Indiameal offers HomeValue Delivery & Takeaway Menu For Delivery Call: 04 3905755 www.therupeeroom.ae North Podium, MarinaWalk, Dubai Marina Experience the essence of The Rupee Room Restaurant North Podium, Marina Walk, Dubai Marina, Dubai, UAE, P.O. Box: 29578 Te: +971 4 390 5755 Fax: +971 4 390 5751 Email: [email protected] Since 2003 Indiameal offers HomeValue Delivery & Takeaway Menu For Delivery Call: 04 3905755 www.therupeeroom.ae North Podium, MarinaWalk, Dubai Marina An Invitation Value to discover a passion for good food meal offers he Rupee Room began in Scotland in 1999 and has since established itself as one of the finest Meal 1 (serves 2-3) Dhs. 250/- Meal 2 (serves 4-5) Dhs. 420/- Tcontemporary Indian restaurants in the West of Scotland, serving a wide range of cuisine from the Starters: Starters: North of India. Our cuisine ranges from traditional Punjabi dishes, the age old Dum Pukht Mughlai to Onion Bhaji or Vegetable Pakora Chicken Tikka Or Seekh Kebab Onion Bhaji or Vegetable Pakora Chicken Tikka Or Seekh Kebab the very popular "Brit" curries. (Pappad with spiced onions and chutnies) (Pappad with spiced onions and chutnies) We invite you to share this passion for good food with us. Main Course: Main Course: Butter chicken or chicken Tikka Massala, Chicken Or Lamb Rogan Butter chicken or chicken Tikka Massala, Chicken Or Lamb Rogan Please do not hesitate to ask for any preparation not listed in the menu. -
Benign Flame – Saga of Love
2 Benign Flame – Saga of love BS Murthy ISBN 81-901911-3-6 Copyright © 2006 BS Murthy Originally published by Writers Workshop, Kolkata, Second editions and third editions by Self Imprint in 1997 and in 2004 This improved E-book edition is of 2013 Cover designed for 2004 edition by KB Bhaskar, GDC creative advertising (p) ltd., Hyderabad - 500 080 This is an authorized free edition from www.obooko.com Although you do not have to pay for this e-book, the author‟s intellectual property rights remain fully protected by international Copyright law. You are licensed to use this digital copy strictly for your personal enjoyment only: it must not be redistributed commercially or offered for sale in any form. If you paid for this free edition, or to gain access to it, we suggest you demand an immediate refund and report the transaction to the author. Other books by BS Murthy on obooko.com: Jewel-less Crown (A Novel) Crossing the Mirage (A Novel) Glaring Shadow (A Novel) Prey on the Prowl (Crime Novel) Onto the Stage - Slighted Souls and other plays Puppets of Faith: Theory of Communal Strife (Non-fiction) Bhagvad-Gita: Treatise of self – help (A translation in verse) Sundara Kãnda - Hanuman‟s Odyssey (A translation in verse) 3 Dedicated to Naagamani, my better half for thirty-three years now, who still leaves no stone unturned for my fulfillment 4 Part - I That winter night in the mid-seventies, the Janata Express was racing rhythmically on its tracks towards the coast of Andhra Pradesh. As its headlight pierced the darkness of the fertile plains, the driver honked the horn as though to awake the sleepy environs to the spectacle of the speeding train. -
Biryani Specials (March 5 — March 10)
BIRYANI SPECIALS (MARCH 5 — MARCH 10) DUM PUKHT BIRYANI, THEONEDISHMEAL… The origin of dum pukht Biryani is traced back to a story about a benevolent ruler of Awadh (Now the region is called Lucknow in northern India). In the late 18th century, the Nawab (Ruler) Asaf-ud-Daulah, during the famine of 1784, decided to create jobs for his people to alleviate hunger by decreeing the construction of a colossal building known as the Bara Imambara. He ordered food to be made available to the workers day and night as part of wages. Large pots were filled with rice, meat, vegetables and spices, and then sealed to make a simple, one-dish meal, and Biryani was born. Hot coals were placed on top and fires were lit underneath the pots for the food to be left simmering. One day, as the pots were being unsealed, the extraordinary aromas attracted the attention of the Nawab who was passing by. It was discov- ered that the cooking method retained the natural aromas and flavors of the food. The Nawab ordered that the cooking technique be perfected for the royal table, and it is from this that modern-day dum pukht cooking is evolved. NON-VEGETARIAN BIRYANIS Lamb Biryani 15.95 Basmati rice flavoured with saffron and cooked on slow fire with tender morsels of spicy lamb. Chicken Biryani 14.95 Basmati rice flavoured with saffron sealed with Chicken and cooked on slow fire — a rice delicacy cooked Dum Pukht style to seal the flavors in. Goat Biryani 16.50 As some would argue, traditional Biryani is done only with bone-in goat meat — A must try with mint and onion Raita. -
Thedhabba-Alacarte
Opening Hours Contact Us Monday to Friday 12pm - 2pm & 5pm - 10.30pm @thedhabba Saturday & Sunday 0141 553 1249 1pm - 10.30pm www.thedhabba.com ESTABLISHED 2002 GLASGOW, SCOTLAND AVAILABLE EVERYDAY THE NORTH INDIAN INDEPENDENT AT THE DHABBA WE ARE PROUD TO PRESENT ABSOLUTELY AUTHENTIC NORTH INDIAN CUISINE AS IT REALLY IS. THE DELUXE DHABBA The dhabba has its origins in the wayside diners which dotted themselves throughout the highways and roads of Northern India. For many years these largely family-run little restaurants have served hungry travelers with their own menus of closely guarded secret recipes, passed on from generation to generation. In this they are the Indian equivalent of the famed routiers of rural France —little centres of hitherto unknown exquisite food. Over time the reputation of the remarkable cuisine of these dhabbas spread from the roadsides into the cities and beyond. Soon renowned Grand Hotels in India began to adopt the remarkable flavours of the dhabba into their own splendid restaurants, offering superb North Indian dishes in luxurious surroundings. In Glasgow, since 2002, we at The Dhabba, have presented this unique cookery, until then enjoyed only in the deluxe dhabbas of India itself. Pictured: From the cool shade of the portals of a Moghul palace you can glimpse the gardens where exquisite herbs and spices are grown. Starters “The beginning of a fabulous meal should set the tone for the rest of it, just as the end of it Chaat Pakodi should be the flourish of an ample repose; a belief that the world is nearly perfect”. So wrote the author, philosopher and gastronome Jean Anthelme Brillat-Savarin in 1812, and it In India chaat do not mean mere snacks or hors d’oeuvres. -
00001. Rugby Pass Live 1 00002. Rugby Pass Live 2 00003
00001. RUGBY PASS LIVE 1 00002. RUGBY PASS LIVE 2 00003. RUGBY PASS LIVE 3 00004. RUGBY PASS LIVE 4 00005. RUGBY PASS LIVE 5 00006. RUGBY PASS LIVE 6 00007. RUGBY PASS LIVE 7 00008. RUGBY PASS LIVE 8 00009. RUGBY PASS LIVE 9 00010. RUGBY PASS LIVE 10 00011. NFL GAMEPASS 1 00012. NFL GAMEPASS 2 00013. NFL GAMEPASS 3 00014. NFL GAMEPASS 4 00015. NFL GAMEPASS 5 00016. NFL GAMEPASS 6 00017. NFL GAMEPASS 7 00018. NFL GAMEPASS 8 00019. NFL GAMEPASS 9 00020. NFL GAMEPASS 10 00021. NFL GAMEPASS 11 00022. NFL GAMEPASS 12 00023. NFL GAMEPASS 13 00024. NFL GAMEPASS 14 00025. NFL GAMEPASS 15 00026. NFL GAMEPASS 16 00027. 24 KITCHEN (PT) 00028. AFRO MUSIC (PT) 00029. AMC HD (PT) 00030. AXN HD (PT) 00031. AXN WHITE HD (PT) 00032. BBC ENTERTAINMENT (PT) 00033. BBC WORLD NEWS (PT) 00034. BLOOMBERG (PT) 00035. BTV 1 FHD (PT) 00036. BTV 1 HD (PT) 00037. CACA E PESCA (PT) 00038. CBS REALITY (PT) 00039. CINEMUNDO (PT) 00040. CM TV FHD (PT) 00041. DISCOVERY CHANNEL (PT) 00042. DISNEY JUNIOR (PT) 00043. E! ENTERTAINMENT(PT) 00044. EURONEWS (PT) 00045. EUROSPORT 1 (PT) 00046. EUROSPORT 2 (PT) 00047. FOX (PT) 00048. FOX COMEDY (PT) 00049. FOX CRIME (PT) 00050. FOX MOVIES (PT) 00051. GLOBO PORTUGAL (PT) 00052. GLOBO PREMIUM (PT) 00053. HISTORIA (PT) 00054. HOLLYWOOD (PT) 00055. MCM POP (PT) 00056. NATGEO WILD (PT) 00057. NATIONAL GEOGRAPHIC HD (PT) 00058. NICKJR (PT) 00059. ODISSEIA (PT) 00060. PFC (PT) 00061. PORTO CANAL (PT) 00062. PT-TPAINTERNACIONAL (PT) 00063. RECORD NEWS (PT) 00064. -
Marketing of Malayalam Films Through New Media
MARKETING OF MALAYALAM FILMS THROUGH NEW MEDIA ANMI ELIZABETH SABU Registered Number: 1424024 A dissertation submitted in partial fulfillment of the requirements for the degree of Master of Arts in Media and Communication Studies CHRIST UNIVERSITY Bengaluru 2016 Program Authorized to Offer Degree Department of Media Studies ii CHRIST UNIVERSITY Department of Media Studies This is to certify that I have examined this copy of a master’s thesis by Anmi Elizabeth Sabu Registered Number: 1424024 and have found that it is complete and satisfactory in all respects, and that any and all revisions required by the final examining committee have been made. Committee Members: _____________________________________________________ [CHANDRASEKHAR VALLATH] _____________________________________________________ Date: __________________________________ iii iv I, Anmi Elizabeth Sabu, confirm that this dissertation and the work presented in it are original. 1. Where I have consulted the published work of others this is always clearly attributed. 2. Where I have quoted from the work of others the source is always given. With the exception of such quotations this dissertation is entirely my own work. 3. I have acknowledged all main sources of help. 4. If my research follows on from previous work or is part of a larger collaborative research project I have made clear exactly what was done by others and what I have contributed myself. 5. I am aware and accept the penalties associated with plagiarism. Date: v vi CHRIST UNIVERSITY ABSTRACT Marketing of Malayalam Films through New Media Anmi Elizabeth Sabu The research studies the marketing strategies used by Malayalam films through New Media. In this research new media includes Facebook, Twitter, YouTube, Whatsapp and instagram. -
The Development Team
Paper 04: Food Production Operations & Management Module 18: Introduction to Indian Cooking THE DEVELOPMENT TEAM Principal Investigator Prof. S. P. Bansal, Vice Chancellor, Indira Gandhi University, Rewari Co-Principal Investigator Dr. Prashant K. Gautam, Director, UIHTM, Panjab University, Chandigarh Mr. Pulkit Bhambi Paper Coordinator HOD, IHM Dehradun Mr. Gyanendra Kumar Content Writer Lecturer, IHM Dehradun. Prof. O.P. Kandhari, Content Reviewer Institute of Tourism and Hotel Management, Budelkhand, University, Jhansi ITEMS DESCRIPTION OF MODULE Subject Name Tourism and Hospitality Paper Name Food Production Operations and Management Module Title Introduction to Indian Cooking Module Id Module no-4.18 Pre- Requisites Basic knowledge about Indian Cuisine Objectives To study about Indian cuisine and its features method of cooking techniques and equipments. Keywords Ayurveda , Masala Mughals Bhunao, Dum, Bhapa TABLE OF CONTENTS 1. Learning outcome 2. Introduction 3. Features of Indian Cuisine 4. Cooking Method and Techniques used in Indian Cookery 5. Equipments used in Indian Cookery 6. Etiquettes of Indian Dining 7. Summary Module – 18 1. Learning Outcome :- After completing this module students will be able to – Understand the history and evolution of Indian Cuisine Know the influence of travellers and invaders on Indian Cuisine Be aware of religious influence on Indian Cooking To know about different cooking, methods and techniques Know about the staple diet Know the various equipment used in Indian Kitchen Understand the etiquettes of Indian Dining 2. Introduction :- Indian cuisine can be traced way back from Aryan Period around 5000 years ago. They first came to India and settled around the Indus Valley and started cultivating wheat because that particular region did not receive much rainfall as required for the cultivation of rice.