We Use Sustainably Sourced Seafood and Naturally Raised Meats, Coupled with the Bountiful Harvest of the Surrounding Farming Communities Wherever Possible

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We use sustainably sourced seafood and naturally raised meats, coupled with the bountiful harvest of the surrounding farming communities wherever possible. Small Plates Podi Idli | 9 GOL GUPPA | 11 steamed rice cakes, spiced lentil powder, tomato chutney mini puffed puri, chickpeas, grapefruit, cilantro orange water ASPARAGUS SOUP | 11 CHICKEN TIKKA | 15 oven roasted asparagus, cumin, ginger and coconut baby lettuce, chicken tandoori, mustard powder, yogurt BEET SALAD | 11 Bhoga Fish | 13 baked beets, water crush, lime sweet yogurt seasonal fish, chef's secret spices, indian coulis Medium Plates Bombay Sliders | 14 PORK RIBS | 19 vegetables, potato patties, toasted pav bread, sweet onions sweet sour pork glaze, brussels sprout, fennel TANDOORI PANEER | 17 Grilled Prawns | 19 cottage cheeese, cumin ginger, spinash, cilantro chutney roasted chili garlic chutney, shallots PEPPER DUCK | 19 LAMB CONE | 19 pulled duck, black pepper sauce, rice uthappam minced lamb with onion and garlic, crispy dosa Masala Dosa | 14 Vegetable Uthappam | 16 south indian crepe, flavored potato stuffing, thick rice pancake, seasonal vegetables mix, house chutneys, sambar house chutneys, sambar Large Plates Palak Paneer | 21 Fish Moilee | 27 cumin chilli spinach, farmers market cottage cheese catch of the day, lemon coconut sauce, beans poriyal, rice SUNCHOKE KOFTA | 21 Chicken 'Dum' Biryani | 23 fried sunchoke, onion chilli, cashew sauce, naan chicken flavour basmati rice, yogurt Lamb Chops | 29 Coconut Prawns | 23 baby potatoes, snap beans, mushroom garlic sauce curry leaves, cumin coconut sauce, naan Vegetable Pilaf | 21 DELHI BUTTER CHICKEN | 23 farmers market vegetables, flavor basmati rice, raita tandoori chicken, butter masala sauce, naan SIDES NAAN | 4 HOUSE DAL | 8 GARLIC NAAN | 5 CHUTNEY SAMPLER | 6 TANDOORI ROTI | 5 BASMATI RICE | 4 GARLIC CHEESE NAAN | 5 RAITHA | 4 18 percent gratuity added for five guests or more @bhogasf 6 percent San Francisco mandate added on every check Please inform the server about your dietary preferences @bhogasf.

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Indigenous Knowledge on Selection, Sustainable
INDIGENOUS KNOWLEDGE ON SELECTION, SUSTAINABLE UTILIZATION OF LOCAL FLORA AND FAUNA FOR FOOD BY TRIBES (PTG) OF ODISHA: A POTENTIAL RESOURCE FOR FOOD AND ENVIRONMENTAL SECURITY Prepared by SCSTRTI, Bhubaneswar, Government of Odisha Research Study on “Indigenous knowledge on selection, sustainable utilization of local flora and fauna for food by tribes I (PTG) of Odisha: A potential resource for food and environmental security” ACKNOWLEDGEMENT The Scheduled Caste and Scheduled Tribe Research and Training Institute, Government of Odisha, Bhubaneswar commissioned a study, titled“Indigenous Knowledge on Selection & Sustainable Utilization of Local Flora and Fauna for Food by Tribes (PTGs) of Odisha: A Potential Resource for Food and Environmental Security”,to understand traditional knowledge system on local flora and fauna among the tribal communities of Odisha. This study tries to collect information on the preservation and consumption of different flora and fauna available in their areas during different seasons of the year for different socio-cultural and economic purposes that play important roles in their way of life. During the itinerary of the study, inclusive of other indegenious knowledge system, attempt was also made to understand the calorie intake of different PVTGs of Odisha through anthropometric measurements (height and weight).Including dietary measurement. Resource/Research persons fromCTRAN Consulting, A1-A2, 3rd Floor, Lewis Plaza, Lewis Road, BJB Nagar, Bhubaneswar-14, Odisha extended their technical support for data collection, analysis and report drafting with research inputs and guidance from Internal Research Experts of Directorate of SCSTRTI, Bhubaneswar. CTRAN Consulting and its Resource/Research personsdeserve thanks and complements. Also, thanks are due to all the Internal Experts and Researchers of SCSTRTI, especially Mrs.
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CANAPES MEAT Ardennes Pâté with Garlic Chutney on Granary Toasts
CANAPES MEAT Ardennes pâté with garlic chutney on granary toasts with cornichons and sweet and sour red onion Creamy olive tapenade with prosciutto on sea salt crostini Sausages with honey and mustard or sweet chilli sauce Shredded duck lettuce cups with hoisin sauce and spring onions Chicken with wasabi and lime mayonnaise and mint on cucumber rounds FISH Ceviche with lime, blackened corn, peppers and tomatoes Smoked salmon blinis with horseradish cream and micro herbs Smoked mackerel pâté on beetroot crackers with candied lemon and dill Cajun prawn topped guacamole on tortilla corn chips VEGETARIAN Cream cheese filo parcels with pomegranate molasses Whipped truffled goat curd w/ honey, thyme and strawberry Blue cheese and mushroom pastries Beetroot hummus with crudités Mint, pea and parmesan crostini Dates stuffed with orange scented baba ganoush and walnuts Dates stuffed with blue cheese and walnuts STARTERS Organic Chicken Liver Parfait with melba toast ~ Chargrilled Mackerel with chives on toasts ~ Smoked Salmon pâté with oat cakes ~ Pear and stilton tartlet ~ Rare roast beef salad with sriracha mayonnaise, radish and watercress ~ Tuna with ponzu dressing, pineapple and chilli ~ Pea risotto with parmesan, white wine and pea shoots ~ Summer tomatoes soup ~ Chicken salad with wasabi and lime mayo on baby leaves, mint and cucumber MAINS Free Range slow roasted pork belly with spicy plum chutney ~ Whole baked salmon with wild garlic pesto ~ Slow cooked lamb with pomegranate reduction ~ Chicken with saffron, honey and hazelnuts ~ Smoked
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Cafeteria Weekly Food Menu MONDAY TUESDAY 26-Mar-2018 27-Mar-2018 Breakfast C/F, W/F, CHOCOS C/F, W/F, CHOCOS HOT / COLD MILK HOT / COLD MILK
Cafeteria Weekly Food Menu MONDAY TUESDAY 26-Mar-2018 27-Mar-2018 Breakfast C/F, W/F, CHOCOS C/F, W/F, CHOCOS HOT / COLD MILK HOT / COLD MILK Curd Curd VEGETABLE IDLY TIKONA PARATHA SAMBAR ALOO JEERA CURD RICE TOMATO & PEAS POHA EGGS EGGS BREAD BREAD BUTTER CHIPLETS BUTTER CHIPLETS JAM JAM Lunch (Buffet) GARDEN FRESH SALAD GARDEN FRESH SALAD PEAS PULAO STEAMED RICE DAL MAKHNI SINDHI KADI KADAI SUBZI BHUTTA METHI PAKAK(DRY) SOYA CHAP MAKHINI VEG JALFREZI BOONDI RAITA BOONDI RAITA TAWA ROTI TAWA ROTI MIX PICKLE & PAPAD MIX PICKLE & PAPAD Lunch Mini Meal GARDEN FRESH SALAD GARDEN FRESH SALAD RICE OF THE DAY / TAWA ROTI RICE OF THE DAY / TAWA ROTI DAL MAKHNI SINDHI KADI VEG GRAVY OR PANEER DISH OR VEG VEG GRAVY OR PANEER DISH OR DRY VEG DRY RAITA OF THE DAY / PICKLE RAITA OF THE DAY / PICKLE Dessert GULAB JAMUN AATE KA HALWA Lunch Veg Combo GARDEN FRESH SALAD GARDEN FRESH SALAD RAITA OF THE DAY / PICKLE RAITA OF THE DAY / PICKLE PALAK PANEER PANEER KALI MIRCHI TAWA ROTI TAWA ROTI Lunch Veg Combo GARDEN FRESH SALAD RAITA OF THE DAY / SALAN HYDERABADI VEG BIRYANI MIX PICKLE Lunch Non Veg Combo GARDEN FRESH SALAD GARDEN FRESH SALAD RAITA OF THE DAY / PICKLE RAITA OF THE DAY / PICKLE MURGH PATIYALA CHICKEN MASALA TAWA ROTI TAWA ROTI MIX PICKLE Lunch Non Veg Combo GARDEN FRESH SALAD RAITA OF THE DAY / SALAN CHICKEN DUM BIRYANI MIX PICKLE Lunch Special Menu SALAD & SOUPS PASTA STATION Dinner (Buffet) GARDEN FRESH SALAD GARDEN FRESH SALAD ONION PULAO JEERA RICE DAL FRY LANGAR DAL ALOO MUTTER DIWANI HANDI CORN PALAK ALOO TAMATAR RASSA JEERA RAITA
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Chutney Recipes
Chutney Recipes Taaza™ - Tomato Garlic Chutney Tomato garlic chutney is an excellent base sauce for many Indian curries. It has all the wonderful flavors and taste that goes well with many lentils. You can use this chutney as dip, spread on breads and mix it with regular pasta sauce to add extra spice and flavor. Tomato Tortilla Wrap Ingredients: 1 tomato tortilla ¼ cup shredded cheddar cheese 2 tbsp. Taaza™ tomato garlic chutney ¼ cup chopped lettuce ¼ cup chopped tomatoes Jalapeno pickle to taste Salt to taste 1) On a hot griddle, warm tomato tortilla. 2) Spread cheddar cheese and tomato garlic chutney. 3) Top it with lettuce, tomatoes, jalapenos and salt and make a wrap. You can also add any cooked meat of your choice in this warp. Chickpea Curry Ingredients: 16 Oz. canned chickpeas 1 medium onion chopped ½ cup or 4 oz. Taaza™ tomato garlic chutney 2 oz. water or as desired 2 tbsp. Taaza™ ghee 1 tsp. garam masala (optional) 2 tbsp. chopped cilantro 1 tsp. lemon juice Salt to taste Makes: 2-4 servings 1) In a medium pan, heat ghee and sauté chopped onions. 2) Add Taaza ™tomato garlic chutney, water and garam masala and cook for 2 minutes. 3) Add canned (cooked) chickpeas and cook over medium heat for 2 minutes. Add salt if necessary (remember that canned chickpeas already has salt) and turn off the heat. Add lemon juice and chopped cilantro and mix well and serve it with rice or bread. Kidney Beans Curry - Rajma Ingredients: 16 Oz. canned kidney beans, drained 1 medium onion chopped ½ cup or 4 oz.
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Neethe Restaurant Menu Design Copy
N MENU NEETHE RESTAURANT PRIVATE LIMITED Prat & Varieti CODE PRATA P1 PLAIN PRATA $1.00 P2 ONION PRATA $1.60 P3 TISSUE PRATA/ with CHOCOLATE $2.00/$2.50 P4 BUTTER PRATA $2.00 P5 HOTDOG PRATA $2.50 P6 BOM PRATA $2.50 P7 MILK PRATA $2.00 P8 BANANA PRATA $2.50 P9 MASALA PRATA $2.50 P10 GARLIC PRATA $2.00 P11 PRATA VEG SALAD $2.50 P12 PRATA WITH CHOCOLATE $2.00 P13 PRATA WITH HONEY $2.50 CODE EGG PRATA EP1 EGG PRATA $1.60 EP2 BLASTER PRATA $1.60 EP3 EGG ONION PRATA $2.50 EP4 EGG CHILLI PRATA $2.50 EP5 EGG ONION CHILLI PRATA $2.20 EP6 EGG GARLIC PRATA $2.80 EP7 EGG HOTDOG PRATA $2.50 EP8 EGG MUSHROOM PRATA $3.00 EP9 EGG ONION CHEESE PRATA $2.80 EP10 DOUBLE EGG PRATA $2.20 CODE CHEESE PRATA CP1 CHEESE PRATA $2.00 CP2 CHEESE ONION PRATA $2.50 CP3 CHEESE EGG PRATA $2.50 CP4 CHEESE HOTDOG PRATA $3.00 CP5 CHEESE ONION CHILLI PRATA $3.00 CP6 CHEESE GARLIC PRATA $2.50 CP7 CHEESE BANANA PRATA $3.00 CP8 CHEESE BUTTER PRATA $2.50 CP9 CHEESE EGG MUSHROOM PRATA $3.00 CP10 CHEESE ONION HOTDOG PRATA $3.50 CP11 COCONUT PRATA $2.50 CODE MUSHROOM PRATA MP1 MUSHROOM PRATA $2.00 MP2 MUSHROOM EGG PRATA $2.50 MP3 MUSHROOM ONION PRATA $2.50 MP4 MUSHROOM ONION CHILLI PRATA $3.00 MP5 MUSHROOM CHEESE PRATA $3.50 MP6 MUSHROOM CHEESE HOTDOG PRATA $3.50 MP7 MUSHROOM CHEESE CHILLI PRATA $3.00 MP8 MUSHROOM CHEESE GARLIC PRATA $3.00 CODE KOTHU PRATA KP1 VEG.KOTHU PRATA $3.00 KP2 EGG KOTHU PRATA $4.00 KP3 CHICKEN KOTHU PRATA $5.00 KP4 MUTTON KOTHU PRATA $5.50 CODE MURTABAK MU1 CHICKEN MURTABAK $6.00/$8.00/$10.00 MU2 MUTTON MURTABAK $8.00/$10.00/$12.00 MU3 SARDINE MURTABAK
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In Room Dining Menu
In Room Dining SOFITEL SINGAPORE SENTOSA BREAKFAST 7AM TO 11AM | LAST ORDER 10:30AM Choose your preferred breakfast dining timing: 7am to 8am | 8am to 9:30am | 9:30am to 10:30am LUNCH & DINNER MONDAY TO THURSDAY 12 NOON TO 11PM | LAST ORDER 10:30PM FRIDAY TO SUNDAY 12 NOON TO 12 MIDNIGHT | LAST ORDER 11:30PM additional amenities CARING IS CHIC WITH A LITTLE JOY FOR YOU MINI-BAR Coca-Cola (330ml) $7.00 Sprite (330ml) $7.00 Tiger Beer (330ml) $9.00 Sunraysia Cranberry $8.00 Sunraysia Orange Juice $8.00 TS Cashew Nuts (40g) $7.00 TS California Pistachios (40g) $7.00 Pringles Original - Small (40g) $7.00 1 Set of Cutlery $2.00 Items subject to changes due to seasonal availability. Prices in SGD and subjected to 10% service charge and 7% GST breakfast AMERICAN BREAKFAST $32 Two eggs any style with bacon, chicken sausage, hash brown & tomatoes, served with fresh fruit platter & bircher muesli, assorted bakery basket served with butter CANTONESE CONGEE WITH ASSORTED DIM SUM $26 Fish OR chicken congee, served with you tiao, braised peanuts, fried shallots and assorted dim sum basket with har gow, chicken siew mai and chicken barbeque pau SINGAPORE LAKSA $24 Singapore laksa with rich coconut broth, rice noodles, prawn, fish cake, taupok & beansprout MALAYSIAN BREAKFAST $24 Nasi lemak with lemongrass chicken wing, fish otah, cucumber, egg, prawn crackers, peanut & ikan bilis INDIAN BREAKFAST $22 Steamed idli (savoury rice cakes), served with vegetable sambar & coconut chutney HEALTHY BREAKFAST WITH OMELETTE $28 Egg white omelette with avocado salad and tomatoes Served with plain low-fat yogurt, wholemeal toast & fresh seasonal fruits BEVERAGES ALL BREAKFAST SETS Choice of juice: apple, orange, cranberry, mango OR pineapple Choice of hot beverage: coffee, tea OR hot chocolate HEALTHY BREAKFAST SET Choice of juice: apple, orange, cranberry, mango OR pineapple Choice of hot beverage: decaffeinated coffee or Japanese green tea Vegetarian Pork Nuts Items subject to changes due to seasonal availability.
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Special Menu Starters Dosa & Idli Biryani Nilgiri Tandoor
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Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Sunday Monday Tuesday Wednesday Thursday Friday Saturday B R E a K F a S T Masala/Rava
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Masala/Rava Lemon/Coconut Oothappam Pongal Poha (Aval) Idly, Vada (2) Poori, T S dosa Idiyappam/Aloo Pudina Chutney, Cocount Uppma/ Rava Coconut Aloo Sabzi, A F Onion Tomoto Bonda Sambar, Chutney, uppma Chutney, K Chutney, Ground nut Sambar, Tomato Chutney Sambar, A E Sambar, Chutney, Rava Kesari Idly Podi R B On all Days, During Breakfast: Bread, Butter, Jam (BBJ), Tea, Coffee, Milk (TCM), Sugar Time: 7.00 – 9.15 Chapati, Roti, Poori, Pudina/coriander Fulka, Chapati, Fulka, Palak Dal, Dal Makhani, Dum Aloo, leaves Chapati, Rajma Dal, Aloo-Peas Loki Chana, Rice, Rice, Rice, Moong Dal, Rice, Masala, Rice, Coconut Drum stick Red Pumpkin Rice, Raddish Rice, Ladies Finger Sambar, Sambar, Sambar, Drum stick Sambar, White pumpkin Sambar, H C Rasam, Rasam, Rasam, sambar Rasam, Sambar, Rasam, N (Carrot+beans+ Keerai (Green Cabbage+carrot Rasam, Bendi Fry Rasam, Keerai (Green U L potato) curry. Leaves,) + peas curry, Aloo+gobi+peas Aviyal Leaves,) Lemon Juice Ghee Sprouts curry Lemon Juice Ghee Veg salad Veg Salad Ghee Sprouts Veg Salad On all Days, During lunch: Curd (100 ml), Papad, Salt, Sugar, Pickle Time: 12.00 – 14.00 EVENING Tea, Coffee and Milk Snacks: Sundal (soya, karamani, black/white channa) Time: 16.30 – 17.30 Chapati, Kanchipuram Chapati, Masala Dosa, Plain Chapati, Fulka, Masala Idli Lobiya Dal Rava Idli Malai Kofta (2) Ground nut Panner Item- Aloo,Gobi Masala Tomato Gravy (Karamani), Chutney Veg. Fried Rice, Chutney, Paneer-Peas White Rice Sambar White Rice, Sambar Rytha, White Rice white Rice, Pepper White Rice R Kara kozhambu White Rice Fryums Sambar Vethakozhambu Kozhambu Curd E N Beetroot,channa Curd Butter Milk Curd papad, Curd, Raw Banana N I Curd Aloo+bendi fry Moris Banana Snake Guard Curd Papad Curry D Moris Banana Carrot Halwa Kottu Cut-Fruits Beans+carrot Boost / Bourn Vita Gulab Jamoon Curry Moris Banana (2) Vermicelli/Sago payasam Dinner Time: 19.00-21.00.
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IN-ROOM DINING Please Scan the In-Room Dining QR Code in Your Guestroom to Place Your Order
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Did You Know
STARTERS TO SHARE Soup of the day Greek style octopus salad Arancini please ask your server (V) 6 feta, peppers, kalamata olives, shallots, truffle mayonnaise capers, coriander, mint, lemon & olive oil 11 & baby watercress (V) 8 Chargrilled squid sweet chilli sauce, balsamic vinegar Chef style quesadillas root vegetables, aged cheddar & mixed leaves 8 / 15 Seared scallops with salmon caviar & rocket (V) 12 Jerusalem artichokes, wild garlic purée & Goat’s cheese fritters aged balsamic vinegar 9 Fine selection of charcuterie smoked tomato & garlic chutney, chilli olives & pickles 12.5 baby leaf salad (V) 8 / 14 Saint-Marcellin on brioche Mezze platter soft cow's cheese, wild rocket, sun dried hummus, grilled halloumi, Moules frites tomato pesto & pine nuts (V) 10 bruschetta, tzatziki, red pepper feta, garlic, parsley, & Sauvignon Blanc 11 / 18 olives & grilled pitta (V) 12.5 / 18.5 Severn & Wye smoked salmon Atlantic prawns Terrine de campagne horseradish chantilly, caper berries pork & liver pâté, tomato chutney, aioli & watercress 7 / 14 & artisan bread 11.5 crispy leaves & sourdough bread 8 SALADS MAINS FROM THE GRILL Burratina & heritage tomato Quinoa, broccoli, orange & pomegranate Steaks asparagus, chives & vinaigrette (V) 15.5 fried shallots, pine nuts, cherry tomato served with French fries & salad & tahini lemon dressing (V) 15 Sirloin 220g 22 Caesar salad Rib eye 350g 29 lettuce, croutons, fresh anchovies Asparagus & ricotta ravioli creamy herb sauce (V) 14 & parmesan 9.5 English lamb steak with grilled chicken 15.5 Homemade BBQ
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In Pursuit of Garlic
“Of all the authors of articles and books liz primeau liz written over the years about garlic, Liz Primeau’s In Pursuit of Garlic is supreme.” chester aaron, author of The Great Garlic Book su “Finally we get another fine piece of written work from pur it o n f Liz Primeau! The power of garlic takes on new meaning with this i book. You will not look at a clove of garlic the same ever again.” Mark cullen, gardening expert and writer-broadcaster www.markcullen.com “Incredibly well researched, with a wealth of information ALIC on this magical plant and great recipes too, this book will certainly find a valued place in my culinary library.” ALIC inpursuit of John Bishop, chef-restaurateur and author of AN INTIMATE LOOK AT THE Simply Bishop’s: Easy Seasonal Recipes DIVINELY ODOROUS BULB liz priMeau is the author of My Natural History and the bestselling Front Yard Gardens. She is also the founding editor of Canadian Gar- Liz Primeau dening magazine and gives talks about gardening across North America. She lives in Mississauga, Ontario. $19.95 www.greystonebooks.com Cover design by Heather Pringle Cover photograph by Julie Mcinnes/Getty Images Printed in Canada on fsc-certified paper Distributed in the U.S. by Publishers Group West Ebook also available Garlic.Cvr.Final.indd 1 12-01-11 3:42 PM In Pursuit of Garlic Garlic.Int.05.indd 1 12-01-11 3:43 PM Garlic.Int.05.indd 2 12-01-11 3:43 PM rsuit pu o in f ALIC AN INTIMATE LOOK AT THE DIVINELY ODOROUS BULB Liz Primeau d&m publishers inc.
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Advances in Social Science, Education and Humanities Research, volume 421 4th International Conference on Arts Language and Culture (ICALC 2019) A Study Toward the Influences Affecting Design and Motifs of Terenang Pottery Ayub Awang1, Sahrudin Mohamed Som2, Izati Nabila Marzuki3, Farrah Atikah Saari4 1,2,3,4 Universiti Malaysia Kelantan, Kelantan, Malaysia 1 [email protected], 2 [email protected], 3 [email protected], 4 [email protected] Abstract: Terenang pottery has been known to exist since the prehistoric era. During the Mesolithic period, there were claims that this earthenware exhibited some influences from the Hoabinhian culture. Derived from the word ‘tunang’, Terenang originally acted as a container for the rings during the engagement ceremony in Pahang. The pottery has been produced for many generations in Kampung Pasir Durian, Jerantut where Temin Kraf Enterprise is the sole practitioner to continue the Pahang pottery heritage. Research shows that the designs of the pottery still display such strong prehistoric influences; - having primitive features such as buyung (gourd-shaped) and belanga (pot). Meanwhile, primitive techniques are still being applied in the creation of the motifs such as application, incision, impression and burnishing. The motifs in the pottery artefacts were influenced by different categories of values such as flora, fauna, object, mythology, cosmology and prehistoric. The designs and motifs in Terenang pottery have been evolving along with the progressive modernization, environments, and the development in pottery knowledge. This variation shows that Terenang pottery has its own class’s specialties and uniqueness. Therefore, this study aims to identify the influence agencies on Terenang pottery’s motifs and designs.
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