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LOTUS GASING Menu Mobile
MENU SOUPS S01 VEGETABLE SOUP 5.00 S02 CHICKEN SOUP 6.00 S03 MUTTON SOUP 7.00 APPETIZER S04 VEGETABLE CUTLET 4.00 S05 BITTER GOURD FRY 5.00 S06 ONION BAJJI 5.90 S07 GOBI 65 8.90 S08 MUSHROOM 65 8.90 V01 TAUHU SAMBAL 3.00 V02 VEGETARIAN CHICKEN 7.50 V03 VEGETARIAN MUTTON 8.00 V04 MIXED VEGETABLES ( R / L ) 5.00 / 9.00 V05 BINDI MASALA 14.90 V06 ALOO GOBI MASALA 14.90 V07 CHANNA MASALA 14.90 V08 GREEN PEAS MASALA 16.90 V09 ALOO MUTTER 16.90 V10 PANEER BUTTER MASALA 16.90 V11 PALAK PANEER MASALA 16.90 CHICKEN N01 CHICKEN PARATTAL ( R / M / L ) 8.00 / 15.00 / 30.00 N02 CHICKEN VARUVAL ( R / M / L ) 8.00 / 15.00 / 30.00 N03 CHICKEN 65 ( R / M / L ) 9.00 / 17.00 / 33.00 N04 CHICKEN FRIED / SAMBAL 8.00 NO5 AYAM MASAK MERAH 8.00 N06 CHICKEN RENDANG 8.00 N07 CHICKEN KICAP 8.00 NO8 CHETTINAD PEPPER CHICKEN 16.90 MUTTON N09 MUTTON PARATTAL ( R / M / L )12.00 / 23.00 / 44.00 N10 MUTTON VARUVAL ( R / M / L ) 12.00 / 23.00 / 44.00 UA N11 KODAL CURRY ( GOAT INTESTINE ) 12.00 SUNDAYS PRAWNS N12 PRAWNS SAMBAL ( R / M / L ) 14.00 / 28.00 / 44.00 N13 TIGER PRAWNS 16.00 - 24.00 N14 PRAWNS SPECIAL - SP - SOTONG N15 SOTONG SAMBAL ( R / M / L ) 10.00 / 20.00 / 36.00 N16 SOTONG FRY ( R / M / L ) 10.00 / 20.00 / 36.00 N17 SOTONG SPECIAL - SP - CRAB N18 CRAB CUTLET 8.00 N19 CRAB CURRY / FRY 16.00 - 24.00 FISH N20 FISH CUTLET 6.00 N21 IKAN BULUS 3.00 - 9.00 N22 FRIED FISH 9.00 N23 FISH CURRY 9.00 N24 FISH SAMBAL 9.00 UA N25 DRY FISH CURRY 7.00 SPECIALS ( KARUVADU CURRY ) N26 FISH HEAD CURRY 35.00 - 70.00 N27 FISH SPECIAL - SP- QUAIL N28 QUAIL FRY / SAMBAL 8.00 EGG -
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 -
Starters Tandoori Starters Mains Sides Desserts
STARTERS MAINS ONION BHAJI £3.95 V VG GF DF TANDOORI STARTERS RAILWAY POTATO CURRY £6.95 V VG GF DF Mild potato curry traditionally served on the railways of India Spicy, crispy Indian fritters, made with onions and gram flour (a big plus for gluten-free eaters!) MURGH MALAI TIKKA £4.95 GF Chicken marinated in yoghurt, ginger and garlic. Based on a classic recipe used in the PUNJABI CHOLE £7.25 V VG GF DF Dhabas of the north - India’s roadside restaurants - that we’ve brought back with us PANI PURI/GOLGAPPA £4.50 V VG DF The most popular vegetarian dish in India. A dollop of comfortingly bolstering pulses to Leeds bathed in a thick, tangy, deeply spiced gravy One of the most famous street food dishes of India. Round, hollow puri, fried crisp and filled with a mixture of flavoured water, tamarind chutney, chilli, chaat masala, potato, onion and chickpeas GILAFI SEEKH KEBAB £4.75 GF DF DAL MAKHANI £7.50 V GF Juicy lamb mince skewers with ginger, garlic, garam masala, coriander, chopped Dal Makhani is a popular dish originating from the Punjab region of the Indian Subconti- peppers and onions served with a tandoori salad and mint chutney nent. The primary ingredients in dal makhani are whole black lentil, butter and cream KOLKATA CHAAT £4.75 V Calcutta is home to some of the best chaat outside of Leeds. This spiced chickpea salad with wheat TANDOORI PRAWNS £5.75 GF VEG MALAI KOFTA £8.50 V GF crisps, pomegranate, sweetened yoghurt, mint and tamarind chutney is our take on one of India’s Succulent tiger prawns marinated with ginger, paprika, yoghurt, nigella seeds and Malai Kofta is a classic North Indian dish originated from the Mughlai cuisine. -
Quilon Prides Itself on Offering the Very Best in South West Coastal Indian
Quilon prides itself on offering the very best in south west coastal Indian. Here you will find an exquisite range of contemporary and healthy dishes that are created with flair, style and a deep respect for ingredients. Seafood is central but our menu also includes equally outstanding meat and vegetable choices. To fully appreciate the depth and breadth of our unique offering, we would encourage you to share dishes with your fellow diners. If you prefer, our chef would be delighted to plan a tasting menu tailor-made to your requirements. STARTERS Quilon salad heirloom tomatoes, baby gem, watermelon, squash, avocado, fennel and micro herbs with curry leaves, goji berry dressing and balsamic glaze S Artichoke, broccoli and beetroot chop mango, mint and plum sauce G Mini masala dosa rice and lentil pancake filled with tempered potatoes and vegetables, served with sambhar MUS *Cauliflower chilli fry (gobi kempu bezule) crispy fried cauliflower tossed with yogurt, green chilli and curry leaves D E Lobster broth flavoured with coriander and hint of coconut cream C Mango ginger chicken chicken fillet with ground spices, mango ginger, cooked over a griddle D *Kothu lamb marinated lamb with onion, chilli, ginger and tomatoes cut on a very hot griddle Fish peera Seasonal fish cooked with button onions, green chilli, ginger and crumb fried G F E Almond chicken chicken cubes marinated with ground almond, chilli, and cooked over griddle N Crab cakes claw meat with curry leaves, ginger, green chillies and cooked on a skillet G C MUS Char-grilled scallops with pawpaw, poppy seeds and chilli relish C Karvari oyster chilli onion chutney C G Fisherman’s catch pepper shrimp, crab cake, fish cafreal and grilled scallop G E C M F We have a no tipping policy * Denotes spicy dish. -
Bangsar Village
BANGSAR VILLAGE Delivery Menu KERALA KUALA LUMPUR Kayra is a journey of love, JOHOR passion, heritage, and most BAHRU importantly, a celebration of familial bonds. Back in the day, my grandparents traveled from Kerala for greener pastures to Malaysia. Once here, they sought to relive the nostalgia of the Old Country and recreated their best memories of the past through the delectable taste of Kerala food. And so, in 1949, the first Kerala restaurant in Johor Bahru was conceived. For me, this was how the inspiration took place - as an enchanted spectator of my grandparents’ bustling kitchen. Watching, observing and breathing in the aromas of favorite meals being prepared. Meals were always the center of family togetherness. Breaking bread together, was a sacred experience. Each dish was painstakingly created, whether at home or at the restaurant, by the great cooks of the family. The art of creating each dish was a knowledge handed down through generations. Kayra is an organic manifestation of all of these cherished sentiments and great influences in my life. A shared love and passion for food, is what drives the team at Kayra to reach new heights with the food and dining experience offered. When curating and building the menu, I knew we had to revert back to old recipes, yet fused with new flavours inspired by our Kerala travels. Essentially, My grandparents, Meachery Joseph the Kayra experience reflects the aspirations of Francis and Mary Francis, founders of today’s generation: a combination of the traditional, Kerala Restaurant Johor Bahru the contemporary and the innovative. Meriam Sophia Alfonso & The Kayra family Fish Moilee Biryani KAYRA BIRYANI SPECIALS All our Biryanis serve 3 pax. -
JN112978 Chilli Express 8Ppdl Menu FINAL2
Set Meals Chillies House Special C TWO PERSONS £22.95 Our house dishes designed by our chef from the freshest ingredients A ONE PERSON £12.95 Balti Dishes STARTER: CHICKEN TIKKA STARTER: CHICKEN TIKKA, ONION BHAJI possible to produce these signature dishes. Our Balti Dishes are designed by our chef with a traditional family held recipe MAIN: CHICKEN BHUNA MAIN: CHICKEN TIKKA MASALA, LAMB BHUNA CHICKEN CHETTINAD £7.95 using only the freshest ingredients possible to produce that original spicy SIDE: M/ROOM BHAJI, PILAU RICE, SIDE: ONE MUSHROOM BAHJI, TWO PILAU RICE, Cooked with strips of chicken with long fried onions, green peppers, medium sauce. NAN & POPPADOM ONE NAN & POPPADOM crushed chillies, sliced garlic, fresh herbs & chef’s secret recipie B ONE PERSON £13.95 D VEGAN MEAL FOR TWO £18.95 CHICKEN OR LAMB SALI £6.50 BALTI CHICKEN £6.25 LAMB £7.25 PRAWN £7.50 Cooked with dried Apricots in mild Masala sauce, lavishly garnished STARTER: GARLIC MUSHROOMS STARTER: VEGETABLE SAMOSA & CHANA CHAT with crisp straw potatoes. MUSHROOM BALTI CHICKEN £6.60 LAMB £8.25 PRAWN £8.50 MAIN: RAYS SPECIAL MAIN: VEGETABLE MASALA & VEGETABLE CURRY KATA MASSALLA CHICKEN OR LAMB £6.50 SAG BALTI CHICKEN £6.60 LAMB £8.25 PRAWN £8.50 SIDE: SAAG PANEER, PILAU RICE, SIDE: ONE MUSHROOM BHAJI, TWO BOILED RICE, INDIAN TAKEAWAY Succulent lamb, golden braised with chopped onions, ginger, garlic CHILLI BALTI CHICKEN £6.60 LAMB £8.25 PRAWN £8.50 NAN & POPPADOM ONE CHAPATI & 2 POPPADOM and mild unground Garam Masala. JEERA BALTI CHICKEN £6.60 LAMB £8.25 PRAWN £8.50 CHICKEN PIAZA DARJEELING £6.20 Garlic, ginger, onions, peppers garnished with fried onions & onion rings. -
PDF: PKM-AI-10-UM-Miftakul-Dodol Terong Aneka
1 PROGRAM KREATIVITAS MAHASISWA DODOL TERONG (Solanum melongena) ANEKA RASA UNTUK MENINGKATKAN NILAI EKONOMIS BUAH TERONG BIDANG KEGIATAN: PKM_AI Diusulkan Oleh: MIFTAKUL JANAH 106351403454/ 2006 JADI N M GHUFRONI 106351403427/ 2006 IKA ULFI SEPTIANA 306413404196/ 2006 DIAN NOVITASARI 106331400765/ 2006 MARGO SUWITO UTOMO 107351410663/ 2007 UNIVERSITAS NEGERI MALANG MALANG 2010 2 LEMBAR PENGESAHAN PROGRAM KREATIVITAS MAHASISWA ARTIKEL ILMIAH 1. Judul Kegiatan : Dodol Terong (Solanum melongena) Aneka Rasa untuk Meningkatkan Nilai Ekonomis Buah Terong. 2. Bidang Kegiatan : (√) PKM-AI ( )PKM-GT 3. Ketua Pelaksana Kegiatan/Penulis Utama a. Nama Lengkap : Miftakul Janah b. NIM : 106351403454 c. Jurusan : Pendidikan Geografi d. Universitas : Universitas Negeri Malang (UM) e. Alamat Rumah dan No.Telp/HP : Dsn. Kedungringin, Ds. Drenges Kec. Kertosono,Kab.Nganjuk 085649150575/087859984671 f. Alamat Email : [email protected] 4. Anggota Pelaksana Kegiatan/Penulis : 4 orang 5. Dosen Pendamping a. Nama Lengkap dan Gelar : Drs. I Nyoman Ruja, S.U. b. Golongan Pangkat dan NIP : IVa/ 131 808 401 c. Alamat Rumah dan No Telp/HP : Malang/ (0341)460250 Menyetujui: Malang, 22 Oktober 2009 Ketua Jurusan Ketua Pelaksana Kegiatan (Prof. Dr. Edy Purwanto, M.Pd.) (Miftakul Janah) NIP. 131 283 343 NIM. 106351403454 Pembantu Rektor III Dosen Pendamping (Drs. Kadim Masjkur, M.Pd) (Drs. I Nyoman Ruja, S.U.) NIP. 130 899 262 NIP. 131 808 401 i 3 LEMBAR PENGESAHAN SUMBER PENULISAN ILMIAH PKM-AI 1. Judul Tulisan yang Diajukan : Terong (Solanum melongena) Aneka Rasa untuk Meningkatkan Nilai Ekonomis Buah Terong. 2. Sumber Penulisan ( ) Kegiatan Praktek Lapang/Kerja dan sejenisnya, KKN, Magang, Kegiatan Kewirausahaan. (X) Kegiatan Ilmiah lainnya: Program Kreativitas Mahasiswa Kewirausahaan. -
Amunowruz-Magazine-No1-Sep2018
AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations About Persia • History [1] Contents AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran Editorial 06 People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations Tourism and the Digital Transformation 08 AMU NOWRUZ E-MAGAZINE NO.1 SEPTEMBER 2018 10 About Persia History 10 A History that Builds Civilization Editorial Department Farshid Karimi, Ramin Nouri, Samira Mohebali UNESCO Heritages Editor In Chief Samira Mohebali 14 People of the world; Iran! Authors Kimia Ajayebi, Katherin Azami, Elnaz Darvishi, Fereshteh Derakhshesh, Elham Fazeli, Parto Hasanizadeh, Maryam Hesaraki, Saba Karkheiran, Art & Culture Arvin Moazenzadeh, Homeira Mohebali, Bashir Momeni, Shirin Najvan 22 Tourism with Ethnic Groups in Iran Editor Shekufe Ranjbar 26 Religions in Iran 28 Farsi; a Language Rooted in History Translation Group Shekufe Ranjbar, Somayeh Shirizadeh 30 Taste Persia! Photographers Hessam Mirrahimi, Saeid Zohari, Reza Nouri, Payam Moein, -
Kuaghjpteresalacartemenu.Pdf
Thoughtfully Sourced Carefully Served At Hyatt, we want to meet the needs of the present generation without compromising what’s best for future generations. We have a responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served. Look out for this symbol on responsibly sourced seafood certified by either MSC, ASC, BAP or WWF. “Sustainable” - Pertaining to a system that maintains its own viability by using techniques that allow for continual reuse. This is a lifestyle that will inevitably inspire change in the way we eat and every choice we make. Empower yourself and others to make the right choices. KAYA & BUTTER TOAST appetiser & soup V Tauhu sambal kicap 24 Cucumber, sprout, carrot, sweet turnip, chili soy sauce Rojak buah 25 Vegetable, fruit, shrimp paste, peanut, sesame seeds S Popiah 25 Fresh spring roll, braised turnip, prawn, boiled egg, peanut Herbal double-boiled Chinese soup 32 Chicken, wolfberry, ginseng, dried yam Sup ekor 38 Malay-style oxtail soup, potato, carrot toasties & sandwich S Kaya & butter toast 23 White toast, kaya jam, butter Paneer toastie 35 Onion, tomato, mayo, lettuce, sour dough bread S Roti John JP teres 36 Milk bread, egg, chicken, chili sauce, shallot, coriander, garlic JPt chicken tikka sandwich 35 Onion, tomato, mayo, lettuce, egg JPt Black Angus beef burger 68 Coleslaw, tomato, onion, cheese, lettuce S Signature dish V Vegetarian Prices quoted are in MYR and inclusive of 10% service charge and 6% service tax. noodles S Curry laksa 53 Yellow noodle, tofu, shrimp, -
TBLA Dine in Menu Feb21.Pdf
Signature Dishes A1 APOLO FISH HEAD CURRY Fresh red snapper fish head submerged in a robust curry cooked with more than 20 spices & assorted vegetables including okra, tomatoes and eggplants SMALL (S) 24.00 MEDIUM (M) 28.00 LARGE (L) 32.00 Starters S1 VEGETABLE SAMOSAS 6.90 Deep fried pastry with savoury filling of potatoes and vegetables S2 CRISPY ONION PAKORAS 6.90 Deep fried batter snack made of besan flour, spices and onions S3 GOBI 65 10.90 Deep fried marinated cauliflower florets with Indian spices S4 FISH FINGERS 12.90 Seasoned finger-sized fish fillet fried gently to a crispy taste S1 VEGETABLE SAMOSAS S5 CHICKEN LOLLIPOP 12.90 Deep fried chicken winglets marinated with Indian spices S3 GOBI 65 S5 CHICKEN LOLLIPOP Tandoori T1 TANDOORI CHICKEN (HALF) 14.90 Four chunks of chicken marinated with Indian spices and grilled in tandoor pot T2 TANDOORI CHICKEN (FULL) 26.90 Eight chunks of chicken marinated with Indian spices and grilled in tandoor pot T3 TANDOORI PRAWN 19.90 Marinated prawns grilled gently in tandoor pot T4 TANDOORI NON VEG PLATTER 36.90 Assorted tandoori non veg dishes served in one platter (Chicken tikka, fish tikka, prawn tikka, sheekh kebab, Murgh malai kebab and tandoori chicken) T5 TANDOORI VEG PLATTER 26.90 Assorted tandoori vegetarian dishes served in one platter T4 TANDOORI NON VEG PLATTER T6 MURGH MALAI KEBAB 15.90 Marinated boneless chicken cubes mixed with cream and cashew nut, gently grilled in tandoor pot T7 VEG SEEKH KEBAB 12.90 Marinated vegetarian dishes served in tandoor pot T8 MUTTON SHEEKH KEBAB 18.90 Minced -
Ethnic and Traditional Iranian Breads: Different Types, and Historical and Cultural Aspects
J Ethn Foods - (2017) 1e7 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Ethnic and traditional Iranian breads: different types, and historical and cultural aspects * Vahid Mohammadpour Karizaki Chemical Engineering Department, Quchan University of Advanced Technology, Quchan, Iran article info abstract Article history: Background: Bread making has a long history in Iran. Because of the inseparable relationship between Received 21 December 2016 Iranian people and bread, an increasingly wide variety of this healthy and nutritious food is prepared and Received in revised form consumed throughout the country. The present work aims at documenting and providing information 14 January 2017 about breads of Iranian cuisine. Accepted 20 January 2017 Methods: The required information was obtained via a direct face-to-face questionnaire-based survey Available online xxx among housewives, domestic people, and Iranian bakers. The statistical society was selected by random sampling among people from the top eight most populous cities in the country. Keywords: bread Results: More than 30 types of ethnic and traditional bread of Iranian cuisine are introduced in two main fi ethnic food categories: the rst group includes breads that are consumed all around the country, and the second Iran group consists of those that are prepared in special regions, or by ethnic groups. Conclusion: The historical and cultural aspects of the Iranian foods showed that bread is the most common and popular food in the country. © 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;