Detailed Visit Plan

Total Page:16

File Type:pdf, Size:1020Kb

Detailed Visit Plan Detailed Visit Plan Day 1 (10 April) • Pick from Islamabad travel towards Kashmir • Arrival at Muzaffarabad at 12.00 PM • Lunch at Sufra Restaurant Pattika Muzaffarabad • After lunch Travel Towards Keran 1.30 PM • Reached Keran at 4.30 PM • Dinner and Night stay at Keran Valley Trackers Lunch Menu Dinner Menu Activities 1. Dessi saag 2 types 1. Chicken Botti 1. Bone fire (river Side) 2. Karhi 2. Chicken Karahi 2. Open air live Bar B Q 3. Chatni 3. Dall Makhni (River Side) 4. Lassi 4. Roti 3. Play back Music 5. Makai roti 5. Salad 6. Makai Paratha 6. Raita 7. Dhai 7. Cold drinks 8. Mineral water 8. Mineral water 9. Tea/ Green Tea Day 2 (11 April) • Breakfast at Keran at 08:00AM • Visit Arang Kail, Keran to Sharda 38km on Coaster, • Sharda to kail 19km on Jeep 3 Jeeps • Travel back to Keran in evening • Dinner and Night stay at Keran Valley Trackers Breakfast Lunch Menu Dinner Menu 1. Kashmiri Tandori 1. Chicken Biryani 1. Mutton qourma Bakarkhani 2. Cold drinks 2. Brown rice 2. Lahori Channa 3. Salad 3. Mix. Veg 3. Omlate 4. Roti 4. Tea 5. Salad 5. Nan/ Roti 6. Raita 7. Sweet Day 3 (12 April) • Breakfast at Keran • After BF visit Upper Neelum day spend at upper Neelum lunch at Upper Neelum (Provided by VT) • Travel back to Keran after lunch Dinner and night stay at Keran Valley Trackers Breakfast Lunch Menu Dinner Menu 1. Kashmiri Tandori 1. Mutton Pullow 1. Chicken Corn Soup Bakarkhani 2. Cold Drinks 2. Chicken Fried Rice 2. Lahori channa 3. Salad 3. Chicken Minchorian 3. Omlate 4. Raita 4. Salad 4. Tea 5. Raita 5. Nan/ Roti 6. Sweet Day 4 (13 April) • Breakfast at Keran after breakfast travel back to Muzaffarabad Lunch at Muzaffarabad Ptikka (Desi Lunch) • After lunch Travel back to Islamabad Breakfast Lunch Menu 1. Kashmiri Tandori Bakarkhani 1. Desi sagg two types 2. Aloo Bhujia 2. Makai Rotti 3. Omlate 3. Karhi. 4. Tea 4. Makai Pratha 5. Nan/ Roti 5. Lassi 6. Dahi 7. Chatani 8. Mineral water Services includes 1. Accommodation (4 person Sharing) 2. Lunches, 4 3. Dinners, 3 4. Breakfasts 3 5. Transportation Coaster with fuel 6. 03 Jeeps for Sharda to Arang kail 7. Driver Expenses 8. Bonfire PKR 16000 per person .
Recommended publications
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]
  • High Chai, a La Carte
    High Chai, a la carte: INDIAN TEA SPECIALITIES Assam tea (From the gardens of assam valley, known for its strength than avor) Darjeeling tea (Champagne of tea, full of subtle avors) Nilgiri tea (Tea from hills of Nilgiri, combination of strength and bouquet) Kashmiri kahwa (Blend of tea leaves, saron, cardamom and almond akes) The pepper trail blend (Mix of strength and bouquet with goodness of pepper) AYURVEDIC BLEND TEA: (Selection of brewed teas with fresh milk and spice avors, guided by ancient indian scripture of ayurveda ) Earthy ginger tea Cinnamon and cardamom tea DELHI SAMOSA ................................................................................................................................... € 8,75 Cardamom tea (Mix of potato and peas enhanced with crushed coriander served with trio of chutneys) Masala tea VEGETABLE PAKODA .......................................................................................................................... € 5,50 (Mix of traditional vegetables fried in spiced gram our batter) CHEFS SELECTED TIME SNACKS: DELHI SAMOSA PANEER KATHI....................................................................................................................................... € 5,50 (Mix of potato and peas enhanced with crushed coriander served with trio of chutneys) (Cottage cheese and bell peppers masala rolled in pan grilled whole wheat bread, served with mint chutney) VEGETABLE PAKODA CHICKEN PAKODA...............................................................................................................................
    [Show full text]
  • Rig Institute of Hotel Management 3Rd/4Th
    RIG INSTITUTE OF HOTEL MANAGEMENT 3RD/4TH SEMESTER TEACHING & EXAMINATION SCHEME (17 WEEKS) Higher Diploma Component No. Subject Subject Hours per Term Marks* code Semester Th. Pr. Th. Pr. 1 FP 3 Food Production Operations 02 08 100 100 2 FBS 3 Food & Beverage Operations 02 02 100 100 3 FO 3 Front Office Operations 02 02 100 100 4 ACCO 3 Accommodation Operations 02 02 100 100 5 RM Research Methodology 02 - 100 - 6 ACNT Accounts 02 - 100 - 7 CIT Contemporary Issues In Tourism 02 - 100 - TOTAL: 14 14 700 400 GRAND TOTAL 28 1100 * Term marks will comprise 30% Incourse & 70% Term end exam marks. 3RD/4TH SEMESTER TEACHING & EXAMINATION SCHEME No. Subject Subject Marks code 01 IND TR Industrial Training (22 weeks) 100 TOTAL: 100 FP TH 3 - FOOD PRODUCTION OPERATIONS – THEORY HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01 QUANTITY FOOD PRODUCTION 07 05% EQUIPMENT A. Equipment required for mass/volume feeding B. Heat and cold generating equipment C. Care and maintenance of this equipment D. Modern developments in equipment manufacture MENU PLANNING 10% A. Basic principles of menu planning – recapitulation B. Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units C. Planning menus for School/college students Industrial workers Hospitals Outdoor parties Theme dinners Transport facilities, cruise lines, airlines, railway D. Nutritional factors for the above 05% INDENTING Principles of Indenting for volume feeding Portion sizes of various items for different types of volume Feeding Modifying recipes for indenting for large scale catering Practical difficulties while indenting for volume feeding 05% PLANNING Principles of planning for quantity food production with regard to Space allocation Equipment selection Staffing 02 VOLUME FEEDING 07 A.
    [Show full text]
  • BHM201 - FOOD PRODUCTION OPERATIONS – THEORY HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No
    BHM201 - FOOD PRODUCTION OPERATIONS – THEORY HOURS ALLOTED: 30 MAXIMUM MARKS: 100 S.No. Topic Hours Weight age 01 QUANTITY FOOD PRODUCTION 07 05% EQUIPMENT A. Equipment required for mass/volume feeding B. Heat and cold generating equipment C. Care and maintenance of this equipment D. Modern developments in equipment manufacture MENU PLANNING 10% A. Basic principles of menu planning – recapitulation B. Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units C. Planning menus for School/college students Industrial workers Hospitals Outdoor parties Theme dinners Transport facilities, cruise lines, airlines, railway D. Nutritional factors for the above INDENTING 05% Principles of Indenting for volume feeding Portion sizes of various items for different types of volume feeding Modifying recipes for indenting for large scale catering Practical difficulties while indenting for volume feeding 05% PLANNING Principles of planning for quantity food production with regard to Space allocation Equipment selection Staffing 02 VOLUME FEEDING 07 A. Institutional and Industrial Catering 5% Types of Institutional & Industrial Catering Problems associated with this type of catering Scope for development and growth B. Hospital Catering 5% Highlights of Hospital Catering for patients, staff, visitors Diet menus and nutritional requirements C. Off Premises Catering 5% Reasons for growth and development Menu Planning and Theme Parties Concept of a Central Production Unit Problems associated with off-premises catering D. Mobile Catering 5% Characteristics of Rail, Airline (Flight Kitchens and Sea Catering) Branches of Mobile Catering E. Quantity Purchase & Storage 5% Introduction to purchasing Purchasing system Purchase specifications Purchasing techniques Storage 03 REGIONAL INDIAN CUISINE 16 15% A.
    [Show full text]
  • STREET FOODS in BANGLADESH by Naomi Owens and Naseem Hussain
    STREET FOODS IN BANGLADESH by Naomi Owens and Naseem Hussain A Study of Roadside Food Vendors in Manikganj Town PREFACE The research which gavo rise to this report was conducted between January 1983 and March 1984 as part of the Equity Policy Center's study of street food in ten countries (Egypt, Senegal, Togoland the Philippines, Indonesia, Thailand, Bangladesh, India, Jamaica, and Peru). Funds for the Bangladesh project were provided to EPOC by the Office of Women in Development, United States Agency for International Development, Washington, D.C. The study in Bangladesh would noc have been possible without the help of many people. Above all, we are grateful to Mrs. Mahmuda Icianum, then Deputy Secretary, and to Mr. Hedayet ul Huq, Secretary, oZ the Ministry of Social Welfare and Women's Affairs, for advice, encouragement and permission to carry out the study. In Manikganj itself we are also especially grateful for the help and advice of three consecutive subdivisional officers, the subdivisional police oficer, the thana circle officer for development, municipality officials and many othe: local and subdivisional government offcers. rhe cross-nationaL study as a whole was designed by Irene Tinker, Director of the Equity Policy Center in Washington, D.C. The in-country proposal and research design were also greatly influenced by the wisdom and experience of Clarence altoney and Tom T.mberg; Bob Barnes, Sherry PLunkett, Mel Chatman, Liliana AyaLde and Nx1hkam Agarwal of the Dhaka Mission of USAID; Suzanne Wallen, Geoffrey Taylor, and James Novak of the Asia Foundation in Dhaka; PhyLlis and Kenneth Forman of Save the Children (USA); Md.
    [Show full text]
  • Pre Theatre Menu
    appetizers sweet potato shakarkandi, kohlrabi, crispy okra beet and peanut butter tikki, goat cheese raita asparagus chettinad, coconut chutney, dosa flakes potato sphere chaat, white pea mash tofu masala, shishito peppers soy keema, quail egg, lime leaf butter pao* phulka: pulled jackfruit or chili pork crab claws, butter-pepper-garlic, cauliflower tiger prawns, indian sorrel chutney, peanut sago vada assamese pork dumplings, broth, nettle oil, crispy black rice sweet pickle ribs, sundried mango, onion seeds mathri trio: smoked eggplant bharta; duck khurchan; methi murgh tandoori lamb chops, bharta, smoked papad mains paper roast dosa, mushrooms, water chestnuts spinach kofta, peas salan tawa paneer khurchan, roomali roti pancakes, chutneys baked sea bass, patrani butter, berry pulao seared scallops, prawn koliwada, malvani dried shrimp pulao chicken malai tikka, green chili cream, sugar snap peas, truffle beef tenderloin, bakarkhani, potato and fenugreek cheela ghee roast lamb, roomali roti pancakes (supplement 10) accompaniments choice of kulcha: wild mushroom; saag paneer; butter chicken; hoisin duck; smoked bacon or black dairy dal with lachha naan or fava bean pulao with mustard and caper raita desserts makhan malai, saffron milk, rose petal jaggery brittle, almonds doda barfi treacle tart, vanilla bean ice cream kheer, crispy seviyan, coconut and jaggery ice cream, berries meethe chawal, sweet rice, almond milk, barberries 'old monk' rum ball, 70% valrhona chocolate pre-theater two course 60 choice of any two courses and one accompaniment *Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness additional course 15 | additional accompaniment 9 .
    [Show full text]
  • Top 10 Traditional Pakistani Dishes
    DT NEWS | Pakistan Independence Day Special Friday, August 14, 2015 19 Top 10 Traditional Pakistani Dishes s a whole, lentils, milk, seasonal sabzi, flour and wheatA products are the most abundant food that form the basis of the Pakistani cuisine. Even if vegetables such as potatoes, cabbage, okra, peas or chickpeas are eaten according to the season , here is a concentrated list of the top 10 traditional Pakistani dishes 10. Seeji, Seiji & Dum Pukht Seeji or Saji and Dumpakht are two very special Baluchi cuisine food types that have become very famous all over the country. This food type is made out after skewing a whole lamb that sure makes it crushing hit in Pakistan for that vary from “simple raita” herbs), pickles, and jam unique and very scrumptious individuals here are wild about to “complex raita”, but usually that go with meats and for all. Dampukht, is also it. It is produced from rice simple raita is served when vegetables give Pakistani made from meat but it’s and meat of any sort. Biryani having a normal family dinner cooking its different cooking surely involves a lot took numerous structures and the fancier one is served flavor. Dhal is made of fats that are not that healthy and shapes and even formula when guests come over. Or from lentils. There are for your body. varieties here, for example you could simply eat someone several varieties of lentils Mutton Biryani, Sindhi out and order any type of raita that can be red, green or 9. Haleem And Hareesa Biryani, Tikka Biryani, Aalo that you like.
    [Show full text]
  • 4.81 B.A.Culinary Arts
    Academic Council __________________ Item No. _____________ UNIVERSITY OF MUMBAI [PD] Syllabus For Program: BACHELOR OF ARTS (CULINARY ARTS) CHOICE BASED CREDIT AND GRADING SYSTEM (CBCS) With effect from the academic year 2017-18 [PD] AC_________________ Item No._____________ UNIVERSITY OF MUMBAI Syllabus for Approval Sr. No. Heading Particulars 1. Title of the Program Bachelor Of Arts (Culinary Arts) 2. Eligibility for Admission a) A candidate for being eligible for admission to the Bachelor of Arts (Culinary Arts) shall have passed standard XII / 10 + 2 examination (any stream) from any recognized education board or its equivalent from India or abroad. b) Candidates who has passed Std X and successfully completed a diploma in any stream of minimum two years duration from any recognized education board/university from India or abroad c) The selection criteria for admission will be on the basis of written examination and personal interview conducted by respective institutions / colleges d) Every candidate admitted to the Bachelor of Arts (Culinary Arts) in the affiliated College conducting the course shall have to register himself / herself with the University of Mumbai. 3. Passing Marks 12th standard passed. 4. Ordinances / Regulations (if Time to time issued by university. any) 5. No. of Years / Semesters 3 Years / 6 Semesters. 6. Level U.G. 7. Pattern Semester 8. Status Revised 9. To be implemented from From Academic Year 2017-18 (w.e.f. Academic Year 2017- Academic Year 18 onwards.) Date : Signature : Name BOS Chairperson / Dean: _Ms. Dopati Banerji Chair Person, Ad-hoc Board of studies (Hospitality studies) UNIVERSITY OF MUMBAI Syllabus for Approval 1.
    [Show full text]
  • Starters THREE + ONE PANEER
    Starters THREE + ONE PANEER ALOO NAZAKAT SOUNFIANI PANEER TIKKA Potatoes scooped and stuffed with dry fruits and nuts Fresh cottage cheese marinated with yogurt & fresh cream, flavoured with fennel & honey, best enjoyed with mint chutney TANDOORI ACHARI ALOO ACHARI PANEER TIKKA This spicy & tangy snack has baby potatoes seasoned with Paneer cubes marinated in yogurt along with pickle to make Indian spices and pickle it an aromatic and flavoursome party snack HARE MASALE KA BHUNA PANEER PANEER SHASHLIK TIKKA Paneer cubes marinated in coriander, mint and gram flour Paneer cubes clubbed with capsicum, onions and tomatoes then grilled to perfection and skewered on a fiery grill HARIPPA PANEER TIKKA MAKAI CREAMY KAJU TIKKI Paneer taken to the next gourmet level with chillies, tomato Corn & cashew cheese cutlets with a creamy surprise and onion KASOORI PANEER TIKKA TANGRA CHILLI PANEER Fresh cottage cheese flavoured with dried fenugreek Chilli paneer inspired by Kolkata’s famous China town MAKAI MALAI SEEKH VEGETABLE HARA BHARA KEBAB Mouth melting corn seekh kababs seasoned with Indian This spicy and delicious snack is made with spinach and spices green peas, essence of Indian spices and deep fried CHANA JOR GARAM TIKKI TANDOORI PINEAPPLE TIKKA Cheesy potato patties coated with crushed spiced black Fresh pineapple cubes marinated with yogurt, ginger and gram Indian spices, cooked in tandoor ANKURIT DAL AUR SOYABEAN KE SHAMI MALAI SOYA CHAAP KEBAB Soya chaaps brined in cream, cheese and yogurt Healthy soyabean nuggets mashed with lemon flavoured sprouts SHABNAM KE MOTI SUNEHRI GOBHI Mushroom caps cooked in tandoor and filled with cheese Tender florets of cauliflower with creamy mustard VEGETABLE SEEKH KEBAB Minced veggies like beans, carrot, green peas, mixed with gram flour and aromatic spices DAHI KE KEBAB Hung curd mixed with chopped coriander, green chilli, ginger made into small cakes and deep fried CHOWK KI TIKKI Potato tikkis stuffed with spicy peas.
    [Show full text]
  • Unpublished Index to Prashad-Cooking with the Indian Masters
    Unpublished Index to Prashad-Cooking with the Indian Masters Prashad-Cooking with the Masters is a great book that covers a wide swath of Indian cooking, but it was published without an index! Since it is arranged geographically, it is almost impossible for a non-Indian to find a recipe. Since I wanted to use the book, I created an index for it. This index is much longer than a published version would be, as it has main entries for many of the spices, to facilitate my use of them. Plus, most recipe titles were not in English, and I wanted to include both versions. In this way, the index also acts as a glossary of Indian dishes. A aam ka achaar (mango pickle), 172 almond(s), cont'd aam ki chutney (mango chutney), 175 in chicken with saffron, 60 aamle ka murabba (gooseberry in fritters with milk and syrup, 143 preserves), 177 in lamb, white, 110 achaar korma (lamb with mustard and in smoked lamb kebab, 23 kalonji), 31 in lamb pâté, 11 adraki chaamp (lamb chops with cumin), in lamb patties, 24 24 in lamb with white cardamom, 74 adrak ka murabba (ginger preserve), lamb with yoghurt and, 42 178 in mango chutney, 175 ajwain rice pudding, 145 in cheese kebab, 26 with cardamon and saffron, 144 cheese with makhani gravy and, 54 in shahi paste, 29 in chickpea flour dumplings (kadhi), in stuffed marrows, 77 103 in vermicelli pudding, 146 in fish mousse, 6 aloo chutneywale (potatoes stuffed with fish with, 93 cheese in chutney gravy), 36 in lobster tandoori, 15 aloo paratha (fried bread with potatoes), mathi (fried crackers), 161 185 in pomfret tandoori, 15 aloo-salaad anarkali (potato prawns with makhani gravy and, 48 pomegranate salad), 5 in prawns with tomatoes, 39 aloo tikki (stuffed potato patties), 158 shrimp, fried, 155 amchur.
    [Show full text]
  • An Introduction to Pakistan's Cuisine & Culture
    The AnPakistani Introduction to Pakistan’s Cuisine Plate& Culture A Global Eats Presentation by Anjali James & Rael Memnon Country Profile: Pakistan ● Officially known as the Islamic State of Pakistan ● Capital: Islamabad ● Located in South Asia, next to India, Afghanistan, China, and Iran ● 5th most populous country with 216+ million people Flag of Pakistan https://en.wikipedia.org/wiki/Pakistan Agriculture & Food Sources ● Pakistan’s key food crops are wheat, rice, maize, oilseeds, and sugar. ● Rice is especially profitable and mostly exported as Basmati rice. ● Agriculture is not yet mechanically advanced in Pakistan, so things like land preparation, growing, and harvesting are all done by hand. Basmati rice https://reliefweb.int/report/pakistan/pakistans-food-and-agri culture-systems#:~:text=Pakistan's%20key%20food%20crops %20are,rust%20is%20on%20the%20rise. Influences on Pakistan’s Culture Cuisine ● Pakistani cuisine has Indian roots (found in the form of the usage of heavy spices), Irani influences, Afghani, Persian, and Western influences. ● Since the Mugal Empire ruled around 1526, Pakistan adopted part of their cuisine that included the herbs and spices, almonds, and the raisins in their dishes. ● An example of this is foods such as shahi tukra. A dessert that is made with sliced bread, milk, cream, sugar, and saffron. Shahi tukura http://www.foodbycountry.com/Kazakhstan-to-South-Africa/ Pakistan.html#:~:text=Pakistan%20was%20part%20of%20In dia,it%20its%20own%20distinct%20character. Breakfast in Pakistan ● A typical Pakistani breakfast is called nāshtā ● Consists of eggs, a slice of loaf bread or roti, parathas, tea or lassi, qeema (minced meat), fresh seasonal fruits, milk, honey, butter, jam, shami kebab or nuts.
    [Show full text]
  • Shuruvat - Appetizers
    Shuruvat - Appetizers Dudi sharkara kebab 85 Galouti kebab 120 Marinated picattas of cottage cheese A delicate melt in your mouth kebab of stuffed with tangy potatoes and finished on dum finely minced lamb, flavored with whole spices, cooked on a mahi tawa. Served with zaffrani Lotus stem galletes and tomato chaat 80 bakarkhani A traditional duo of lotus gallettes hinted with mustard flavoured tomatoes and served as a street Zamrudi lobster 160 food speciality chaat Fresh lobster marinated with Peshawari pistachio’s and coriander, cooked in a tandoor. Prevalence Karara khumb 80 from the Amra cook’s of Nawab Osman Ali Khan. Button mushrooms stuffed with Indian green herbs and homemade cheese, fried to perfection Shamshi jhinga 125 Dum aloo bharwan 80 Jumbo prawns marinated in cheese and hung Potato barrels stuffed two ways with beetroot yogurt, stuffed with colourful peppers and flavoured potato and mint, served with pineapple pomegranate, pan grilled to perfection and star anise chutney and finished in a tandoor Murgh malai tikka 110 Prime cuts of boneless chicken marinated Tali hari macchi 125 with hung curd, creamy cheese and cooked in a Seabass marinated with coriander and mint, dusted tandoor with semolina and pan grilled to perfection Dum ki chop 130 Lamb chops marinated with black cumin, black pepper, figs and malt vinegar and cooked on a griddle. A Favourite of Bijris Qadr SHORBA - SOUP Tomato, Indian ginseng and cucumber 55 Curry leaf and pepper spiced 60 Cold soup of tomato, Indian ginseng and cucumber chicken soup enriched with
    [Show full text]