DOCSLIB.ORG

Growing Markets

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Growing Markets NEW HORIZONS GROWING MARKETS FOR PACKAGED DAIRY PRODUCTS he Indian dairy industry produces nearly 200 million tones of milk per annum, out of which about 35 pc is pro- cured by organized plants largely for sale as packaged milk. Surplus milk is converted into Skim Milk Powder (SMP) and white butter for use in recombination and re- Tconstitution during the lean months. Huge inventories of SMP are lying in dairy warehouses with ex- isting shelf life. Low international prices of SMP do not favour export. Dairy manufacturers are demanding subsidy of 25 pc on its cost, enabling them to export the product. At present, SMP price is sta- bilized around Rs 220 per kg, which is not remunerative. Unless SMP and butter get sold, dairies will find it difficult to pay attractive prices for raw milk to milk producers. The future planning for dairy development in India en- visages doubling the quantity of milk procurement from producers up to 60 per cent by both private and coopera- tive dairies. The planners should rethink whether there is need for setting up extra spray drying facilities in spite of the problem faced in disposing off SMP stocks, or invest in new packaged products. Packaged milk and milk prod- ucts are best selling in the Indian markets. Milk powder, butter, ghee, cheese and ice cream produced by organ- ized sector have reached near saturation. New packaged products are being introduced to offer hygiene, quality, safety and convenient options to consumers in the back- drop of rampant adulteration by unscrupulous traders. Based on R&D, new product development should be ABOUT THE AUTHOR Prof (Dr) GS Rajorhia is President of Indian Dairy Association (IDA). He has been a recipient of the UNDP/FAO Fellowship for advanced research in Food Science and Technology at Cornell University, CSIRO Dairy Research, Jubilee Award for Outstanding Dairy Scientist and Rishabh-Shree Award of the Bhartiya Cattle Resource Development Foundation for perfecting technologies for traditional milk products 40 AGRICULTURE TODAY February 2021 NEW HORIZONS initiated. Quality, texture, flavour, conven- ience, packaging and consumer afford- ability are important criteria. New prod- ucts will drive rural prosperity and benefit consumers. Dairy processors can consider ad- mixing of botanicals or Ayurvedic ingredi- ents into milk for added functionality and health benefits. New products with new flavours and formats shall keep dairy processors growing. Traditional Indian Dairy Products The organized dairy sector has not done much in terms of investment in R&D for introducing a new range of products. Most of the traditional milk products and Generations of Indian diaspora ognized as one of the most efficient mithai sold by Halwais lacks quality and ways to build immunity. Ghee provides uniformity in texture, taste, safety and grew up consuming hundreds many amazing health benefits, which packaging. It is often laden with patho- of mithai largely prepared from makes it one of the most valuable foods genic microorganisms. This offers a huge of Ayurveda. Whey protein obtained market to the organized sector. milk and milk products. There from milk products have a great role to A long list of Indian products can be is huge scope for expanding play in boosting body immune functions taken up for industrial production. These due to their high antioxidant activity. The include heat concentrated products like traditional dairy products amazing nutritional benefits of whey Khoa, Basundhi, Rabri, milk food drink markets in foreign countries must also be utilized. Whey proteins are powders, milk-cereal based products, rich in cysteine and methionine which (Rice Kheer, Phirni, Mysore Pak, Halwa making equipment, continuous pack- get converted to glutathione through fried in desi ghee, Ghewar, Laddoo, Mal- aging systems, rapid quality and safety intracellular mechanism. Whey proteins pua, Jalebi, Imarti, Balushahi, Payasam, methods and creation of cooling facilities are a complete protein source to sup- Sewai, Shahi Tukda), Khoa/Mawa based across dairy value chain. Use of one or ply all the essential amino acids. Whey sweets like Burfi, Peda, Kalakand, a combination of these technologies and proteins contain lactoferrin, biopeptides Khurchan, Gulabjamun, Mewa-mishri, unit processes should be attempted for and immunoglobulins that have immune Kalajam, Pontoa and coagulated prod- mass scale production. enhancing bioactivity. Protein is needed ucts like Paneer and Chhana and milk Generations of Indian diaspora grew to offset inflammatory and catabolic food delicacies derived from them like up consuming hundreds of mithai largely conditions associated with many chron- Rasogolla, Rasomalai, Sandesh, Rajb- prepared from milk and milk products. ic and acute diseases. Other biologically hog, Cham Cham, Rasobhari, Mohan- Great scope exists for expanding tradi- active components of whey proteins are bhog, Mohanthal, etc. There are many tional dairy products markets in foreign alpha-lactalbumin and glycomacropep- products in fermented milk category, and countries. tide, demonstrating a range of immune cheeses from cattle, goat or sheep milk. A number of convenience traditional enhancing properties. milk products like Khoa Powder, Ra- The Nutrition Guidance for patients New Process Innovations sogolla Mix Powder, Gulabjamun Mix infected with Covid recommends the New process innovations have been Powder, Instant Kulfi Mix, Dahi Powder, consumption of about 150 to 200 g to- made to facilitate commercial produc- Lassi Powder, Dried Chakka, Dried Burfi tal protein per day (around 1.5 to 2 g/ tion of traditional milk products and milk Mix and many similar products were per- kg body weight). A balanced diet, which component fractionation, viz. membrane fected for commercial production by the includes a variety of fruits, vegetables, technology (reverse osmosis, ultra filtra- author of this article at NDRI, Karnal. and protein can significantly enhance tion, microfiltration, diafiltration), micro- They promise huge profit margins for the immunity and help in recovery from vi- wave heating, bactofugation, microen- dairy industry. ral infection. The dairy industry must capsulation, continuous khoa making take advantage of these scientific facts plants, mechanized paneer and chhana Dairy Challenge to Covid and develop specialty products to fight production system, continuous ghee Milk and milk products have been rec- Covid. February 2021 AGRICULTURE TODAY 41.
Load more

Recommended publications
  • SC Menu Copy
    ANAR STRAWBERRY JUICES (Anar juice with fresh strawberry pulp and strawberry pieces) Fresh fruit juices act as refresher and play a significant part in any cuisine being one of the best forms of nature’s power foods; they are LITCHI COCONUT healthy and relished with great delight. At events, a glass of juice of mock (Litchi juice with coconut water) tall acts as an accompaniment and can play the role of conveation starte. COCKTAIL (Black grape and mix fruit juice) COCONUT PUNCH BLACK GRAPE PERU (Fresh malai and crushed coconut water) (Black grape juice with Peru Pulp) ROSE COCONUT GREEN GRAPE LITCHI (Strips of malai and coconut water garnished with rose petals) (Fresh green grapes with litchi juice) ANAR MUSK MELON BLOSSOM (Anar juice) (Musk melon with vanilla ice-cream) ANAR PERU LITCHI ORANGE (Anar juice blended with guava pulp) (Litchi juice with orange base) PINEAPPLE PERU KIWI PINEAPPLE (Pineapple juice with guava pulp) (Fresh juice of kiwi and pineapple) PINEAPPLE MOSAMBI SUMMER COOLER (Fresh juice pineapple and sweet lime) (Fresh juice of kiwi and pineapple garnished with mint) FRUIT PUNCH BLUEBERRY (Mix fruit juice with chopped apple, mint and anar) (Freshly squeezed blueberries with vanilla) PEACH PLUM KIWI LEMON (Fresh peach and plum juice) (Fresh juice of kiwi and lemon ORANGE STRAWBERRY RED GUAVA (Fresh orange juice with strawberry pulp) (Freshly squeezed red guava) SHALIMAR CHOCOLATE TRUFFLE (Watermelon juice blended with vanilla) (A great combination of chocolate and vanilla. Garnished with chocolate chip and grated apple)
    [Show full text]
  • View Newsletter
    0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13
    [Show full text]
  • Download Poonams Menu
    84/86 Western Road, Southall, Middlesex, UB2 5DZ Tel 020 8574 4934 ~ 020 8571 3505 www.poonams.com ~ info@poonams.com Open 7 days a week Sweets Menu KILO KILO Ladoo Std £8.00 Balushahi £10.00 Ladoo Motichoor £9.00 Cham Cham £10.00 Plain Barfi £10.00 Jalebi Std/Ghee £8.00 Pista/Badam Barfi £10.00 Gulab Jamun £10.00 Kaju Barfi £10.00 Kala Jamun £10.00 Khoya Barfi £12.00 Gulab Cutlet £10.00 Coconut Barfi £10.00 Rassogulla £10.00 Chocolate Barfi £10.00 PACKET Gajrella Barfi £10.00 Rassomalai (4pcs) £3.00 Gajrella Plain £10.00 Kala/Gulab Jamun £3.00 Beesan Ghee £9.50 Rassogulla £3.00 Bessan Ladoo £10.00 Mathia/Matri £2.00 Mixed Sweets £10.00 Shakarpare £2.00 Habshi Halwa £12.00 Mithi/Salt Sirn £2.00 Patisa £10.00 Phania £2.00 Petha £10.00 Soan Papdi £4.00 Pink Mtc Ladoo £10.00 Panjeeri £3.00 Kaju Katri/Roll £12.00 Milk Cake £12.00 Hot and Cold Drinks Perre £10.00 Lassi (Mango, Sweet, Salt) £3.00 Alsi Pinni £10.00 Can Drink £1.00 Kala Kand £12.00 Mineral Water £0.70 Fine Sirni £8.50 Tea £1.00 Badana £8.50 Coffee £1.00 Mesoo £10.00 Falooda £3.50 Discounts on all bulk orders Vegetarian Starters Veg Samosa £0.50 Mix Veg Paneer Roll £3.00 Punjabi Samosa £0.70 Kulcha Channa (2pcs) £6.00 Paneer Samosa £0.70 Spring Roll £0.60 Paneer Roll £0.70 Meat Starters Crispy Bhajiya (kg) £8.00 Meat Samosa £0.60 Veg Pakora (kg) £8.00 Chicken Samosa £0.60 Gobi Pakora (kg) £8.00 Lamb Kebab £1.00 Paneer Pakora £0.50 Chicken Kebab £1.00 Mirch Pakora £1.00 Chicken Tikka (kg) £12.00 Paneer Tikki £0.70 Chicken Drumstick £1.00 Aloo Tikki £0.60 Chicken Tandoori Leg £2.25
    [Show full text]
  • Refectory Oct Menu.Cdr
    Refectory Menu |February 2020 REGULAR 2/1/2020 2/2/2020 2/3/2020 2/4/2020 2/5/2020 Saturday Sunday Monday Tuesday Wednesday INDIAN B/F Kanda Poha Aloo Paratha Curd Veg Upma Idli Sambar Aloo Bonda/Chutney CEREAL Vanilla Fills Chocos Strawberry Flakes Special K Honey Almond DRINKS Boost Bournvita Plain Horlicks Chocolate Horlicks Drinking Chocolate ACCOMPANIMENTS B/B/Jam B/B/Jam B/B/Jam B/B/Jam B/B/Jam MILK Hot & Cold Milk Hot & Cold Milk Hot & Cold Milk Hot & Cold Milk Hot & Cold Milk Tea/Coffee Tea/Coffee Tea/Coffee Tea/Coffee Tea/Coffee WHOLESOME B/FFRUIT Banana Cut Watermelon Apple Cut Papya Marshmelon MID DAY Veg Puff Roti Rap Steam Corn Chass Chass Chass Chass Chass VEGETABLE Chole Amritsari Veg Kolhapuri Masoor Masala Rajma Curry Fresh Chawali Beans Masala DAL/PULSES Dal Tadka Phodni Varan Dal Tadka Dal Palak Dal Fry LUNCH MENU RICE PREPRATIONS Jeera Rice Steam Rice Steam Rice Steam Rice Steam Rice INDIAN BREAD Tava Paratha Chapati Chapati Chapati Phulka DESSERT/FRUITS Churma Ladu Rice Coconut Kheer Shreekhand Gajar Ka Halwa Swiss Roll SALAD Green Salad Green Salad Corn Salad Green Salad Green Salad INDOCONTI MENU Pasta Alfredo Cheese Croquettes Thai Curry Combination Fried Rice Tofu Spinach Rice SOUPS/ACCOMPANIMENTSSweet Corn Soup Hot N Sour Soup Garlic Bread Hot Garlic Soup Cream Of Veg Soup KIDS MENU Waran Bhat/Ghee/Veg Waran Bhat/Ghee/Veg Waran Bhat/Ghee/Veg Waran Bhat/Ghee/Veg Waran Bhat/Ghee/Veg EVENING SNACKS SNACKS Bombay S/W Bhel S.P.D.P Ragda Pattis Subway S/W BEVERAGE Rose Milkshake Orange Tang Mango Tang Mocktail Fruit
    [Show full text]
  • Khushbu Delight Catering Menu
    Khushbu Delight Catering Package Deals Package A ($10.00/Person) Package B ($9.00/Person) Goat Biryani Goat Biryani Chicken Roast/Korma/Meatball Chicken Roast/Korma/Meatball Beef Rezala Vegetables Vegetables Shami Kabab (Tikia) Note: Appetizer and Dessert (Not Included) Note: Appetizer and Dessert (Not Included) Package C ($9.00/Person) Package D ($8.00/Person) Appetizer (Chotpoti) Appetizer (Chotpoti) Chicken Biryani Plain Polao Chicken Roast/Korma/Meatball Chicken Roast/Korma/Meatball Beef Rezala Beef Rezala Dessert (Paesh) Dessert (Paesh) Package E ($6.00/Person) Package F ($5.00/Person) Plain Polao Luchi/Party Paratha Chicken Roast Chicken Masalla Beef Rezala Vegetables (Labra) Individual Menu (Price Person) Goat Biryani $6.00 Vegetables $1.50 Beef Biryani $5.00 Hari Kabab $3.00 Chicken Biryani $5.00 Sheek Kabab with Parata $3.00 Plain Polao $2.00 Sheek Kabab $2.00 Khichury $2.00 Shrimp Malai Curry $2.00 Goat Rezala $3.00 Shrimp Dopiaza $2.00 Beef Rezala $2.50 Chicken Jalfarazi $2.00 Chicken Curry $1.50 Chicken Chapli Kabab $1.00 Chicken Roast $1.50 Meat ball $1.50 Goat with Dal (Chola) $2.00 Nargisi Kofta (one) $2.00 Fish Curry $2.00 Potato Chop $1.00 Porata $1.50 Chicen Masalla $2.00 Appetizers / Side Dishes Price/Person Appetizers / Side Dishes Price/Person Chotpoti $1.00 Atar Roti $0.50 Shingara $1.00 Luchi (3) $1.50 Vegetables Pakora $0.50 Spring Roll $1.00 Haleem $2.00 Spring Roll (Soft) $1.50 Mango Chutney $0.50 Burhani $1.00 Shrimp Roll $1.00 Piaju (2) /Beguni (2) $1.00 Shami Kabab (Tikia) $1.50 Fried Chicken Wings (2) $1.50 Dessert Price/Person Dessert Price/Person Roshmalai $1.00 Pati shapta $2.00 Kalojam $1.00 Bhapa Pitha $1.50 Paesh $1.00 Teler Pitha $1.00 Jorda $1.00 Nokshi Pitha $2.00 Shahi Tukra $1.00 Misty Doi $1.00 Roshgolla $1.00 Sandesh $1.00 Balushahi $1.00 Lalmohan $1.00 Note: Salad is free with every package.
    [Show full text]
  • Assessment of Trans Fatty Acid Content in Widely Consumed Snacks by Gas Chromatography in a Developing Country
    Food and Nutrition Sciences, 2013, 4, 1281-1286 Published Online December 2013 (http://www.scirp.org/journal/fns) http://dx.doi.org/10.4236/fns.2013.412164 Assessment of Trans Fatty Acid Content in Widely Consumed Snacks by Gas Chromatography in a Developing Country Smita Karn, Ransi Ann Abraham, Lakshmy Ramakrishnan* Department of Cardiac Biochemistry, All India Institute of Medical Sciences, New Delhi, India. Email: Smitakarn@gmail.com, ransijob@gmail.com, *Lakshmy_ram@yahoo.com Received August 19th, 2013; revised September 19th, 2013; accepted September 26th, 2013 Copyright © 2013 Smita Karn et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. In accor- dance of the Creative Commons Attribution License all Copyrights © 2013 are reserved for SCIRP and the owner of the intellectual property Smita Karn et al. All Copyright © 2013 are guarded by law and by SCIRP as a guardian. ABSTRACT Trans fatty acids have adverse effects on health, so knowledge of their contents in foods would enable people to make informed food choices. TFA levels when not available in food composition tables make it difficult to estimate dietary intake. With the aim to analyze and identify the actual amount of trans fatty acid present in selected Indian fast food items, triplicate samples of six commonly consumed snacks as well as the oil used for preparing the same were col- lected from three different places. The separation of fatty acid was done using gas chromatography. Trans fatty acid isomers of oleic acid, linoleic acid and linolenic acid were identified in all food items.
    [Show full text]
  • Unit-1 Introduction to the Art of Cookery
    Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.
    [Show full text]
  • Turkey, the Trim- Page 15)
    NOVEMBER-DECEMBER 2020 FREE THE BEST OF LIFE WHERE YOU LIVE Holidays at home So sweet: ‘Tis the season to You can win: A shopping Fun to make: Holiday crafts sample a world of delights spree for the holiday feast that can cost next to nothing 2 AtHomeNJ.com November-December 2020 History of Christmas trees Politics, schmolitics. If you want to ignite a heated family were shown around a Christmas tree in The London conversation, just ask people their Christmas tree News. As a result, all of England embraced the tradition, preferences. You start with: Real or fake? (Some folks which migrated across the pond to the United States. wouldn’t dream of sacrificing the outdoors-y scent of a In 1882, when Edward Hibberd Johnson displayed the fresh-cut evergreen for something resembling a toilet first Christmas tree decorated with electric lights in New brush; others don’t like to vacuum brittle needles.) York City, William Augustus Croffut gushed in The Detroit Then you get into: Tinsel or Post and Tribune: “It was brilliantly lighted garland? (Painstakingly hung tinsel with many colored globes about as large looks magical; but garland goes on as an English walnut. There were 80 lights and off in a jiffy.) in all encased in these dainty glass eggs, From there, you talk about lighting, deco- and about equally divided between white, rations, tradition, technology, and before you red and blue. The result was a continuous know it, you’re no longer speaking. twinkling of dancing colors. One can hardly A brisk history: Evergreen trees imagine anything prettier.” represented eternal life to certain The growing popularity of Christmas trees pre-Christianity civilizations; coincided with the rise of mass production.
    [Show full text]
  • Breakfast Welcome Drinks
    18631 N 19th ave # 150, 2814 W Bell Rd, # 1455, Phoenix AZ 85027 Phoenix AZ 85053 INDIAN BISTRO Cell No. 602 497 4971 Cell No. : 602 993 0085 Authentic Indian Vegetarian & Non-Vegetarian Restaurant www.omindianbistro.com www.chennaichettinaadpalace.com Indian Vegetarian & Vegan Food Restaurant Authentic Indian Vegetarian & Non-Vegetarian Restaurant Phone : Arun Patel - 623 238 6371 ; Kam Patel - 602 465 5728 Email : oms150@yahoo.com ; ccp1455@yahoo.com BREAKFAST WELCOME DRINKS o Aloo Parantha (some items are seasonal) o Bataka Poha o Badam Milk o Bataka Vada o Cantaloupe o Corn lilo Chevdo o Fresh Lemonade o Dry Mix Chevdo o Jal jeera o Fafda Chutney o Kesar milk o Idly Sambar o Khaju Shake o Masala Idly with chutney o Lemon Lychee o Medu vada Sambar o Orange o Methi Parantha (Thepla) o Paan Falooda o Mini idly sambar o Pineapple o Puffs (veg / cheese / egg / mushrooms) o Pineapple Orange o Upma o Pink Lemonade o Assorted Khakhara o Rose Falooda o Assorted Khari o Sweet Lime o Cereal Chevdo o Watermelon o Dhokla o Watermelon Lime o Dudhi Muthia o Blue Lagoon o Handvo o Cold Coffee o Khaman o Fruit Punch o Papdi Gathiya o Hot Coffee o Ragda Petties o Mango lassi o Sandwich Dhokla o Masala Chaas o Sev Khamani o Masala Tea o Sev Usal o Orange Blossom o White Dhokla o Pineapple Blossom o Pista Punch o Rose Lassi o Salt Lassi o Strawberry Daiquiri o Strawberry Lassi o Sweet Lassi o Thandai 1 18631 N 19th ave # 150, 2814 W Bell Rd, # 1455, Phoenix AZ 85027 Phoenix AZ 85053 INDIAN BISTRO Cell No.
    [Show full text]
  • FSSAI Regulation of Trans Fats
    FSSAI Regulation of Trans Fats January 18, 2021 Industrially produced trans fatty acid is a toxic chemical that clogs our arteries and is a risk factor for heart attack and other diseases. Eliminating this harmful chemical from our food system can save many lives. Health being an important focus of UPSC, a thorough understanding of trans fats is essential. In news: FSSAI extends deadline for trans fat reduction in edible oils Placing it in syllabus: Science & Technology Dimensions: What is FSSAI? What are trans fats? Health Risks Associated With Trans Fat About LDL and HDL Regulations by FSSAI and timelines Content What is FSSAI? Food Safety and Standards Authority of India (FSSAI) is an autonomous body established under the Ministry of Health & Family Welfare, Government of India. The FSSAI has been established under the Food Safety and Standards (FSS) Act, 2006. This Act is a consolidating statute related to food safety and regulation in India. FSSAI is responsible for protecting and promoting public health through the regulation and supervision of food safety in India. The FSSAI has its headquarters at New Delhi. The authority also has 6 regional offices located in Delhi, Guwahati, Mumbai, Kolkata, Cochin, and Chennai. The FSSAI consists of a chairperson & 22 members. The non-executive Chairperson appointed by the Central Government who is either holding or has held the position of not below the rank of Secretary to the Government of India. The FSS Act, 2006 empowers the Food Safety and Standards Authority of India (FSSAI) with respect to: Framing of regulations to lay down food safety standards Laying down guidelines for accreditation of laboratories for food testing Providing scientific advice and technical support to the Central Government Contributing to the development of international technical standards in food Collecting and collating data regarding food consumption, contamination, emerging risks etc.
    [Show full text]
  • Sweets Farsans and Snacks Namkeens Real Usha Sweets
    Real Usha Sweets & Snacks Inc 259-15 Hillside Ave Floral Park, NY 11004 Phone: (718) 343-7500 Fax: (718) 343-4195 Sweets Farsans and Snacks Namkeens *Refrigeration is required Kachori (Mug Dal) 3 for $1.00 Hot Mix $4.00/lb Gulab Jamun $6.00/lb * Kachori (Lilva) 3 for $1.00 Chevado $4.00/lb Malai Sandwich $6.00/lb Batata Vada 2 for $1.00 Papadi $5.00/lb Chandrakala $6.00/lb * Samosa $0.75 each Bhavnagari Gathia $4.00/lb Pink Chum Chum $6.00/lb * Flat Puri $3.00 Per bag (40) Hot Gathia $4.00/lb Yellow Chum Chum $6.00/lb * Pani Puri $3.25 Per bag (40) Thin Sev $4.00/lb Kala Jamun $6.00/lb * Khaman Dhokla $3.50/lb Medium sev $4.00/lb Gajar Halwa $6.00/lb Spicy Peanuts $4.00/lb Ratlami Sev $4.00/lb Sweet Cutlets $6.00/lb Double Mari Gathia $4.50/lb Kashmiri Dalmuth $4.00/lb Madhu Malti $6.00/lb * Khandvi $6.00/lb Tumtum $4.00/lb Mava Jam $6.00/lb * Patra $5.00/lb Chana Chor $4.00/lb Rasgulla $6.00/lb Mix Pakoda $5.00/lb Whole Mug $4.00/lb Ras Madhuri $6.00/lb Punjabi Shakarpara $5.00/lb Spicy Green Peas $4.00/lb Kalakand $6.00/lb Farsi Puri/Mathri $5.50/lb Fulvadi $4.00/lb Rasmalai $6.00/lb Masala Puri $5.50/lb Chana Dal $4.00/lb Shrikhand $6.00/lb Methi Puri $5.50/lb Surti Chavanu $4.00/lb Dudhi Halwa $6.00/lb * Fresh Paneer $6.00/lb Corn Chevado $4.00/lb Churma Ladu $8.00/lb * Fresh Mava $8.00/lb Hot Papadi $5.00/lb Pista Ghari $10.00/lb Spicy Cashews $7.00/lb Makhania Gathia $4.00/lb *Refrigeration is not required Black Paper Cashews $7.00/lb Methi Gathia $4.00/lb Jalebi $ 5.00/lb Fafda (With Chutney) $8.00/lb Thin Hot sSev $4.00/lb Bundi
    [Show full text]
  • Jan 2018 Primary Section
    PRIMARY SECTION INDIRA NATIONAL SCHOOL MENU - JAN 2018 DAY BREAKFAST LUNCH 02 TUE Aloo Poha, Banana Cabbage Channa dal Chappati Akkha masoor pulao, raitha Sweet pongal 03 WED Veg sandwich, sauce Sev bhaji Chappati Veg pulao, dal palak salad 04 THUR Khaman dhokla, imli chutney Achari aloo sukkah Palak paratha Thondlibaath Bobbies 05 FRI Veg puff, fruit Tofu chilli Hakka noodles fried rice Corn soup 08 MON Peas Upma, banana Mutter paneer chappati soya pulao Boondhi raitha 09 TUE Veg katti roll, Sauce Suran harbhara subji Chappati Jeera rice, dal tadka Papdi chaat 10 WED pizza, sauce gatta saag chappati Masalabaath Mysore park 11 THUR Idli, Chutney Veg khurma puri Palak carrot rice kakdi koshimbir 12 FRI Samosa, sauce, fruit Bhaji Pav Moong kichidi kadi 15 MON sabudana kichidi, kakdi koshimbir, fruit Shak bhaji Chappati Jeera rice, dal tadka bobbies 16 TUE Cheese slice sandwich, sauce Aloo jeera Chappati rice samber 17 WED Mix veg paratha, chutney Chole masala Puri Lemon rice Salad 18 THUR Dosa, Bhaji chutney Cabbage sukkha subji Chappati Rice Dal makhani 19 FRI Veg cutlet, sauce Gobhi manchurian Hakka noodles Corn fried rice Fruit custard 22 MON Veg dalia, fruit Veg kofta curry chappati Rice, dal fry Mix salad 23 TUE Nutrinugget roll, sauce Aloo gobhi subji Chappati tamarind rice Bobbies, jalebi 24 WED Veg burger, sauce Tawa veg Chappati Veg biryani Mix raitha 25 THUR Pasta arriabiata, oat cookies Doodhi chanadal Chappati Jeera rice mix dal 26 FRI Moong dal kachori, Chutney missal Pav Bisibelebhaat Bobbies 29 MON Peas poha, banana Tofu
    [Show full text]