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1000 Indian, Chinese, Thai & Asian Recipes
1000 INDIAN, CHINESE, THAI & ASIAN RECIPES PDF, EPUB, EBOOK Rafi Fernandez | 512 pages | 07 Jan 2014 | Anness Publishing | 9781846813894 | English | London, United Kingdom 1000 Indian, Chinese, Thai & Asian Recipes PDF Book Brunei — A Brief History. As Featured On. Vegetarian Thai Recipes. Bhutan Vegetarian Recipes. Free Recipe eBooks. Fish moolie Kerala Style. Thank you. Go with something tender and you'll be fine, because the firmer the fish, the firmer the fish cakes, and I personally prefer them on the softer Sohan Halwa from Multan a popular Saraiki dessert. I particularly liked how creative the vegetarian recipes were. Serve them as a fun appetizer or serve with rice as a main dish. If you only want one cookbook to help you bring the authentic taste of the East in your kitchen, then buy this book and get your taste buds tingling. From simple Som Tum papaya salad to Pad Thai, every dish is a gastronomic delight. Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. A couple of eggs, baby carrots, peas and soy sauce is all you need. Juicy and sweet Chinese bbq pork char siu is wrapped in soft and pillowy Chinese steamed buns. Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp seaweed and dried bonito fish. This one is perfect! Veg fried rice is a delicious meal in itself, loaded with fresh vegetables, packed with flavors and comes together under 30 minutes. India's religious beliefs and culture has played an influential role in the evolution of its cuisine. -
Guidance Note on Safety and Quality of Traditional Milk Products
Guidance Note No. 14/2020 Guidance Note on Safety and Quality of Traditional Milk Products Summary This Document intends to help Food Businesses ensure hygiene and sanitation in manufacturing and sale of milk products particularly sweets. It focuses on enhanced declaration by sellers [Shelf Life, made of ghee/vanaspati], guide test for detection of adulteration, quality assessment by observation of flavours, body texture, colour and appearance etc. It also contains suggestions for addressing adulteration and ensuring effective regulatory compliance. This document is also expected to enhance consumer awareness about safety related aspects of traditional sweets, quick home tests and grievance redressal. Key Takeaways a. Ensure hygiene and sanitation in preparation and sale of sweets as well as other regulatory compliances including display of shelf life of pre-packaged as well as non-packaged milk products for consumer information. b. Ascertain the freshness and probability of adulteration by observing the colour, texture and flavour of milk products. There are simple tests to identify adulteration in milk products. c. Regular surveillance and enforcement activities on sweets by regulatory authorities. This Guidance Note has been prepared by Mr Parveen Jargar, Joint Director at FSSAI based on FSSAI resources including Regulations, Standards and DART Book. This note contains information collected and compiled by the author from various sources and does not have any force of law. Errors and omissions, if any can be kindly brought to our notice. Guidance Note on Milk Products Introduction India has a rich tradition of sweets with a variety of taste, texture and ingredients. Traditional milk-based sweets are generally prepared from khoya, chhena, sugar and other ingredients such as maida, flavours and colours e.g. -
Spice Story Grills & Curries Progressive Indian Cuisine
SPICE STORY GRILLS & CURRIES PROGRESSIVE INDIAN CUISINE Spice Story celebrates Indian Cuisine bringing aromatic and deeply flavorful Indian food full of fresh ingredients, heady spices, and vibrant colors combined with progressive presentation using classic culinary techniques. CATERING MENU 1 @ AED 69.5 SALADS & ACCOMPANIMENTS MAINS Fresh Garden Salad Murgh Achari or Butter Chicken Hummus Handi ka Gosht or Mutton Kadhai Tomato garlic olive oil Subzi Hyderabadi or Amchuri Papad Tawa Bhindi Mint Sauce Double Dal Tadka Plum Sauce RICE Mix Veg Raita Murgh Dum Biryani STARTERS BREADS Kurkuri Bhindi Bytes Plain Naan Hara Bhara Kebab Garlic Nan Chicken Tikka Abeer DESSERTS Fish Lasooni Tikka Kesari Ras Malai Additional charges for live cooking and seating arrangements based on the number of persons CATERING MENU 2 @ AED 79.5 SALADS & ACCOMPANIMENTS MAINS Fresh Garden Salad Murgh Maskawala or Murgh Fattoush Tikka Masala Watermelon Feta Salad Mutton Qorma Shahjahani or Rogan Josh Papad Subzi Miloni or Subzi Chilly Mint Sauce Milly Plum Sauce Double Makhani Aloo Pudina Raita RICE STARTERS Murgh Zafrani Biryani Makai Paneer Saag Canapes Steamed Basmati Rice Paneer Kurkuri or Cocktail BREADS Samosa Plain Naan Chicken Reshmi Seekh or Chicken Malai Garlic Nan Mutton Kakori Kebab DESSERTS Mahi Tikka Shahi Tukda Gajar ka Halwa Additional charges for live cooking and seating arrangements based on the number of persons CATERING MENU 3 @ AED 89.5 SALADS & ACCOMPANIMENTS MAINS Fresh Garden Salad Murgh Rara or Murgh Lahori Fattoush Bhuna Gosht or Rogan Josh -
By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir
India Maddhya Pradesh, Jammu and Kashmir, and Kerala By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir Location: Northern Indian Subcontinent Language: Native Kashmiri language, Hindi and Urdu Cuisine: Mostly meat, wheat, rice, and maize. - In Jammu and Kashmir, rice, meat, and wheat are big parts of their cuisines because wheat and rice are a huge part of their agriculture. Agriculture of Jammun and Kashmir - The Jammu plain has a high concentration of wheat, rice, maize, pulses, fodder and oilseeds. - The Valley of Kashmir is well known for its paddy, maize, orchards (apples, al mond, walnut, peach, cherry, etc.) and saffron cultivation. - Depending on the rainfall, the hectarages that produce rice and maize vary substantially. - Wheat is used as a staple in Jammu - Maize is used as a staple in Kashmir - Jammu and Kashmir are primarily an agrarian state. - Large orchards in the Vale of Kashmir produce apples, pears, peaches, walnuts, almonds, and cherries, which are among the state’s major exports. Popular Dishes from Jammu and Kashmir - Rogan Josh - An aromatic curried meat dish of Kashmiri origin. It is made with red meats like lamb or goats. It is colored or flavored by alkanet flower or Kashmiri chilies. - Butter Tea - Butter tea is also known as Po Cha. It mainly uses tea leaves, yak butter, and salt. - Pilaf - This is a wheat dish. It is usually coooked in stock or broth and spices are added. Some other things that are added are vegetables or meat. - Dum Aloo - This is a potato based dish. -
Biryani Trail in Hyderabad
Biryani Trail in Hyderabad In this food trail in the evening, we visit the best restaurants for the most famous local delicacies. On the menu are the legendary Biriyani, mouth-watering Kababs , Hyderabadi Dessert and Irani Chai. 1600Hrs - Pick up from HICC/Respective hotels Hyderabad is a foodie’s paradise. It has a unique cuisine, developed over the years through influence of many different cultures. Hyderabadi Cuisine has been primarily influenced by the Nizams of Hyderabad. There has been a significant influence on the Hyderabadi cuisine by Turkish, Arabic and Mughlai cuisines as well. Our guide will take you on a food trail to experience the local delicacies over a 3 hour gastronomic journey. Biryani We commence our food trail at on of the most popular restaurants in Hyderabad for Biriyani, an aromatic variant of rice. The Hyderabadi biryani is sprinkled with kewda, rose water and saffron. The rice is layered with golden fried onions, chillies, mint leaves and fiery chicken. Sometime Biriyani is accompanied with a form of curd. The original dish is done with red meat but chicken, fish, prawns or vegetables can be used for some variations. Hyderabadi biryani is of two types: the kachchi (raw) biryani, and the pakki (cooked) biryani. A biryani is usually served with dahi chutney and mirchi ka salan. Baghaar-e-baingan is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges. Thomas Cook (India) Limited Plot No 520-Udyog Vihar Phase III, Gurgaon - 122016, Delhi-NCR, India Tel: +91-124-6120100 | Web: www.tciconferences.com Kabab Kabab is another hot favourite of the people of Hyderabad. -
Catering Menu
Tradition, Beyond Excellence This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU At the Bar Appetizers Action Stations Main Course Accompaniments Desserts II. GUJARATI MENU Appetizers Main Course Desserts III. NON VEGETARIAN SELECTION Appetizers Main Course IV. BREAKFAST & BRUNCH This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU AT THE BAR COLD DRINKS SEASONAL QUENCHERS LASSI FRESH FRUIT PUNCH (Mango, Rose, Sweet and Salty) SUGARCANE JUICE SHAKES (Mango, Chikoo, Kesar, and Pineapple) COCONUT WATER PINA COLADA THANDAI SMALL BITES JAL-JEERA MIX MASALA NUTS NIMBU PANI SPICY PEANUTS MINT LEMONADE MASALA CASHEWS JEERA CHAAS SINGH BHAJIYA ROSE FALOODA TRAIL MIX This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU APPETIZERS BUTLER PASS HOT APPETIZERS CUT MIRCHI ASSORTED VEGETABLE PAKORA Jalapeno peppers filled with garam masala Assorted vegetable fritters, served with mint chutney and fried crisp VEGETABLE KEBAB CASHEWNUT ROLLS Mixed vegetable croquettes served on Potato croquettes coated -
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4 THE GLOBAL TIMES | MONDAY, SEPTEMBER 2, 2013 India Food paradise Part 05 Disc ver Uttar Pradesh Petu ka galiyara Heritage revived One fine day, Petu, a fictional character created by AIS Vasundhara 6, set out to Celebrating the rich and diverse heritage of India, discover and taste the delicacies of Uttar Pradesh. Read on to know the famous food Amity International Schools items that Petu savoured, gorged on and stuffed his tummy with on his food trail indulge in the art, cuisine, tradition, lifestyle, flora and fauna of different states. The Meerut ki Gajak Agra ka Petha Lucknow ki Biryani Allahabad ka Samosa year-long heritage activity as Starting his food cruise with On reaching Agra, Petu was famously By the time Petu found himself in Having satiated his sweet tooth envisaged by Chairperson Meerut, Petu entered the hot and reminded of the Taj Mahal, but his Lucknow, the city of nawabs and with gajak, peda, petha and Dr (Mrs) Amita Chauhan, aims humid conurbation of UP. It took no love was for something else. He kebabs, he was way too hungry! sohan halwa already, Petu now at reviving India’s rich time for Petu to follow the whiff of immediately spotted them at a He asked the locals for a felt an urge to flavour his mouth heritage while bringing it the freshly made gajak being sold crowded corner, shining crystal clear. restaurant that served good food. with something piquant. And his closer to the students . at the corner stall of the road. He They were the popular pethas of Having found one, he glanced at wish was granted as he set eyes GT brings to you ‘Discover could not stop himself and picked Agra. -
Saffron Menu
SAFFRON MENU UNLIMITED VEGETARIAN SET MENU STARTER Shahi Angoori Paneer Tikka Cottage Cheese, Dried Grapes, Rose Water, Cooked In Tandoor Lucknowi Chowk Ki Tikki Seasonal Potatoes Pattie Cooked with Aromatic Indian Spices Subz Galoti Mix Vegetable Pattie, Brown Onion, Muglai Spices Pesawari Tandoori Khumb Chef Special Pesawari Masala, Desiccated Coconut, Cooked In Clay Oven Taje Falon Ki Tandoori Chaat SesaonalFruits, Dried Mango Powder, Tamarind, Cooked In Tandoor MAIN COURSE Paneer Kundan Kaliyan Cottage Cheese Cooked in Poppy Gravy, Saffron Nawabi Chukunder Kofta Curry Minced Beetroot Dumpling Cooked in Cashewnut and Yogurt Curry Lasuni Palak Aur Tamarter Ka Saag Spinach Cooked with, Garlic, Onion and Tomato Awadhi Subz Lazeez Assortment of Seasonal Vegetable, Finish with Cream Dal-E-Shahi AsfotidaFlavord Special Mix Lentils Lagan-E-Dum Ke Basmati Rice SteamBasmati Rice Cooked in Slow Heat Assorted Indian Breads DESSERTS Paan Kulfi Faluda Betel Leaf Ice Cream, Basil Seeds Or Double Ka Meetha Sweeten Sponged with Condensed SaffronMilk Plot No.6, Dakshin Marg, Sector 35-B, Chandigarh 160035 | T: +91 172 395 5555 | jwmarriottchandigarh.com SAFFRON MENU UNLIMITED NON- VEGETARIAN SET MENU STARTER Murgh Afgani Tikka Chicken Morsel, Fresh Cream, Homemade Kebab Masala, Cooked In Clay Oven Murgh Anaari Chaap PommegranateReduction, Processed Cheese and Kewra Flavored Chicken Chops Bhujilo Gosth Smoked Lamb Mince Pattie with Kebab Chini Powder Cooked on Traditional Mahi Tawa Shahi Angoori Paneer Tikka Cottage Cheese, Dried Grapes, Rose Water, -
Flavours of India
Flavours of India Masala Papad Masala papad is lentil crackers, roasted or sometimes deep-fried and topped with crunchy veggies and spice mix --- Lamb Shami Kebab ‘Scotch Egg’ Shami kebabs are silky smooth kebabs from north India, and are said to have been invented by a chef to a great Nawab. The Nawab, having lost all of his teeth due to his overindulgence, but not wanting to miss out on his chef’s culinary delights, challenged the chef to come up with a flavoursome dish that could be eaten even by the toothless. And so, the Shami kebab was born. Usually it is tradition to dip the kebab in an egg mix before double frying them; this is our take on serving the same kebab mix stuffed with boiled egg and serving as a ‘scotch egg’ --- Kothimbir vadi, tamarind marinated makerel, Indian style carrot salad Kothimbir Vadi is a popular snack from Maharashtra, it is a crispy lightly spiced fresh coriander cake, served with tamarind cured mackerel with tangy and fragrant Maharashtrian style carrot salad --- Tandoori chicken terrine, grilled nan bread, mint yoghurt Terrine made from layers of tandoori spiced chicken and vegetables. Tandoori chicken is a roasted chicken delicacy that originated in the Punjab region of the Indian subcontinent, where the chicken is marinated with yoghurt and several spices before cooking over charcoal usually in a clay oven --- Patra ni macchi, coconut rice Patra ni machhi is a Parsi dish originating from India, this is made from fish which is marinated and topped with a coconut chutney then is wrapped in a banana leaf and steamed. -
Catering Menu and Contract APPETIZERS DINNER
Catering Menu AND Contract Customer Name PIND INDIAN CUISINE A d d r e s s 20522 Easthampton Plaza Ashburn, VA 20147 C e l l P h o n e ( 7 0 3 ) 7 2 9 – 0 2 1 1 Other Phone [email protected] E - M a i l APPETIZERS Chicken Tikka Vegetable Samosa Chicken or Lamb Seekh Kebab Potato Wada Hariali Kebab Vegetable Pakora Vegetable Tray with Dip Fish or Chicken Pakor a H a r a B h a r a K e b a b Reshmi Kebab Chaat Papdi (Aloo & Chana) Chilli Chicken B h e l P u r i Tandoori Chicken Fruit Salad (Chaat) B o t i K e b a b Lasooni Gobhi C h i c k e n 6 5 Chilli Paneer Shrimp Tandoori Tandoori Vegetables Tandoori Fish Tikka Vegetable Munchurian Chicken Munchurian Aloo Tikki Cholay Lamb Chilli Fry Paneer Pakora DINNER Butter Chicken Lamb or Goat Curry Tandoori Chicken Karahi Gosht Chicken Curry Lamb Rogan Josh Chicken Biryani Keema Matar Chicken Tikka Masala L a m b S a a g C h i c k e n Ka r ahi Lamb Biryani Chicken Saag Lamb Vin D’Aloo Chicken Vin D’Aloo M e a t K o f t a Chicken Methi L a m b M e t h i Chicken Korma Lamb Pasanda Punjabi Chicken Bone - In Lamb Achari Chicken Chettinadu L a m b M a n g o VEGETARIAN ENTREES Matar Paneer A l o o G o b h i C h a n a S a a g Palak Paneer Aloo Baingan Chana Masala Paneer Masala Bharta (Eggplant) D u m A l o o Shahi Paneer Bhindi Masala D a l M a k h n i Malai Kofta Lajwab Vegetable Jal Frazia Kadhi Pakora Vegetable (Navaratan) Korma A l o o P a l a k Dal Tadka (Yellow Lentil) Mushroom Matar Vegetable Vin D’Aloo J e e r a A l o o A l o o M a t a r Matar Malai Methi Vegetable Noodles A l o o P a l a k -
View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &ØØ§ "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast -
Hyderabad City Guide
Hyderabad City Guide www.lodestarpropertymanagement.com Real Estate | Property and Tenancy Management | Relocation | Legal Support Services Content • Hyderabad City History • Hyderabad Supermarkets and Shopping Malls • Hyderabad Map • Hyderabad Schools • Hyderabad Weather Conditions • Hyderabad Clubs and Nightlife • Hyderabad Transportation • Hyderabad Furniture and Retail Outlets • Hyderabad Housing Market • Hyderabad Historical Monuments • Hyderabad Culture www.lodestarpropertymanagement.com Hyderabad City History Hyderabad is Telangana’s largest and most-populous city. It is the major urban centre for all of south-central interior India. From 1956 to 2014, Hyderabad was the capital of Andhra Pradesh state, but with the creaon of Telangana from Andhra Pradesh in 2014, it was redesignated as the capital of both states. The city was founded by the Qutb Shahi sultans of Golconda, under whom the kingdom of Golconda aained a posiHon of importance (second only to that of the Mughal Empire to the north). The old fortress town of Golconda had proved inadequate as the kingdom’s capital, and so in about 1591, Muhammad Qulī Qutb Shah - the fiVh of the Qutb Shahs, built a new city called Hyderabad on the east bank of the Musi River, a short distance from old Golconda. The Charminar, a grand architectural composiHon in Indo-Saracenic style with open arches and four minarets, is regarded as the supreme achievement of the Qutb Shahi period. It formed the centerpiece around which the city was planned. The Mecca Mosque, which was built later, can accommodate over 10,000 people. www.lodestarpropertymanagement.com Hyderabad Map Hyderabad city maps are not only useful for the tourists; but they are also useful for students and for every person who wants to get some informaon about the city.