DOCSLIB.ORG

Takeaway Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Takeaway Menu BIRYANI (N) SIDE DISHES SUNDRIES NAN BREADS (G) A combination of some of the Sag Bhaji ............................3.50 Pilau Rice ............................2.80 traditional spices mixed with Plain Naan ........................2.70 Boiled Rice.........................2.40 special rice and fried with ghee, Mushroom Bhaji ..............3.50 Mushroom Pilau Rice .....2.95 Keema Naan .....................2.80 then served with vegetable Mixed Vegetable Bhaji ..3.50 curry sauce, usually medium hot. Keema Pilau Rice .............2.95 Cheese Naan (D) ...............2.80 Tarka Dall ...........................3.50 (hot or mild on request) Mushroom Fried Rice ....2.95 Garlic Naan........................2.80 Chicken / Meat Biryani 9.95 Sag Aloo .............................3.50 Egg Fried Rice ..................2.95 Prawn Biryani ....................9.95 Bombay Potato ................3.50 Chilli Fried Rice ................2.95 Vegetable Naan ...............2.80 King Prawn Biryani ...... 12.95 Cauliflower Bhaji .............3.50 Vegetable Pilau Rice ......2.95 Peshwari Nan (N) (D) ..........2.80 Mixed Biryani ............... 12.95 Bhindi Bhaji .......................3.50 Fried Rice ...........................2.95 Chilli Naan .........................2.80 (chicken, lamb & prawns) Chana Bhaj ........................3.50 Special Fried Rice ...........2.95 Vegetable Biryani ............8.50 Chicken Fried Rice ..........3.95 Sag Paneer (D) ...................3.50 Special Nan (D) ..................3.50 Chicken Tikka Biryani (D)10.95 Garlic Fried Rice ..............2.95 Tikka, garlic, cheese & coriander Banana Spice ....................3.50 Sag Pilau Rice ...................2.95 Lamb Tikka Biryani (D) .. 11.95 Garlic & Keema Naan ...2.95 Aloo Gobi ..........................3.95 Coconut Pilau Rice (N) .....2.95 Tandoori Mix Biryani (D)12.95 (Tandoori chicken, chicken tikka, Chana Aloo ........................3.95 Plain Papadoms ...............0.70 Coriander & Garlic lamb tikka, sheek kebab) Sag Aloo Chana ...............3.95 Spice Papadoms ..............0.75 Naan ....................................2.95 Tandoori Chicken Biryani (D) Paneer Chana Masala (D)3.95 Paratha ...............................2.10 Garlic Chilli Naan .............2.95 (off the bone) .................... 10.95 Chapati ...............................1.50 Mushroom Naan ..............2.95 EUROPEAN DISHES Extra Additions to any dish Stuffed Paratha ................2.50 Served with chips & peas Mushroom, Mixed Veg, Spinach, Raitha (Plain or Cucumber) .1.00 Chicken Tikka Naan ........2.95 Roast Chicken ................. 7.50 Bhindi £1.00. Chips ....................................1.95 Madras, Vindaloo, Mild £0.50 Keema & Cheese Omelette .......................... 7.50 Chutney (each) ...................0.50 Chicken, Lamb, Prawn, Naan (D) ...............................2.95 Chicken, prawn or mushroom Mango chutney, lime pickle, chilli Minced Lamb £2.00 pickle, apple & onion, mint sauce Scampi ............................. 7.50 Garlic & Tomato Naan ...2.95 King Prawn £3.00 or onion salad. Prawn Salad ...................... 6.50 Chutney Tray .....................2.50 Tandoori Roti ....................1.80 01530 563 720 / 414 839 De-La Zouch | 88 Market Street | Ashby De-La Zouch Leicestershire | LE65 1AP Management reserves the right to refuse service without disclosing a reason. © Design & Print 09/2020 | Liquid Print T: 0121 359 8807. www.liquidprint.co.uk 8807. 359 0121 T: Print Liquid | 09/2020 Print & Design © reason. a disclosing without service refuse to right the reserves Management ll dishes are cooked fresh to order so please allow sufficient time for cooking. cooking. for time sufficient allow please so order to fresh cooked are dishes ll A risk. own customers the at consumed be will and free allergen entireley as guaranteed be cannot requested lease note, any orders orders any note, lease P present. ingredients in allergen of risk a is there taken, is care due all although that aware be should tolerances and allergies severe Customers with allergies and intolerances should make a member of the team aware, before placing an order for food and beverages. Customers with with Customers beverages. and food for order an placing before aware, team the of member a make should intolerances and allergies with Customers 8.50 Tikka Paneer 7.50 Prawns 8.50 Tikka Chicken ..................................... .................................................... ................................... (D) (D) 8.50 8.50 Chicken Tandoori 5.95 Vegetables 8.50 Meat ..... bone) the (off ............................................. ......................................... (Mutton) (D) 11.95 Prawns King 8.95 Tikka Lamb 7.50 Chicken ......................................... ........................................ .................................................... (D) Chicken peas garnished with coriander, spices & herbs & spices coriander, with garnished peas Chicken recommendation Waiters onions. & tomato fried ghee, with ishes D Chana (medium-hot) capsicum & proportionate spices to make it medium hot then garnished garnished then hot medium it make to spices proportionate & capsicum A double preparation Sylhet origin curry first cooked in methi-patha with with methi-patha in cooked first curry origin Sylhet preparation double A ishes D Josh Rogan lovers (hot or mild on request) on mild or (hot lovers Saucy dish with sliced mushrooms introduced by our chef for mushroom mushroom for chef our by introduced mushrooms sliced with dish Saucy Lentils with crushed pineapple, fruity flavoured. fruity pineapple, crushed with Lentils ishes ishes D Mushroom (medium or hot) hot) or (medium ishes D ansak D (medium hot) (medium Cooked with spinach with Cooked Indian varieties Indian ishes D Sagwala (medium) paste and cooked with traditional spices. Recommended for those keen on on keen those for Recommended spices. traditional with cooked and paste East Indian origin. Comprises of crushed onions, pieces of lemon, tomato tomato lemon, of pieces onions, crushed of Comprises origin. Indian East on request) on ishes D Pathia (hot and sour) and (hot available hot (Very juice. lemon with tomatoes fresh coriander of touch a powder, chilli with cooked curry Hot highly recommended for those keen on dry dishes dry on keen those for recommended highly ishes ishes D Vindaloo (extra hot) (extra hot medium onions, raw peppers, green coriander, fresh with Garnished ishes D upaiza D lemon juice lemon with tomatoes fresh coriander of touch a powder, chilli with Cooked (fenugreek) leaves and spices and leaves (fenugreek) ishes D Madras (hot) Fairly dry cooked with onions, tomatoes, flavoured with capsicum, methi methi capsicum, with flavoured tomatoes, onions, with cooked dry Fairly ishes ishes D Bhuna (Medium hot) (Medium sultana and cream and sultana Very creamy, sweet flavour curry cooked with coconut, almonds, almonds, coconut, with cooked curry flavour sweet creamy, Very sauce. strength medium a in curry Plain ishes D Kurma ishes D Curry Plain (contains nuts & dairy) & nuts (contains ) N ( (D) TRADITIONAL DISHES TRADITIONAL Takeaway Menu De-LaBangladeshi Cuisine | Restaurant ZOUCH & Takeaway | Fully Licensed Bar OPEN 7 DAYS A WEEK (Including Bank Holidays) Sun - Thurs: 5.30pm - 11.00pm | Fri & Sat: 5.30pm - Midnight ORDER ONLINE W www.de-lazouch.co.uk FROM OUR E [email protected] WEBSITE If you suffer from any food allergies or any other dietary problems let a member of staff know before you order. Card payments only taken on orders over £20.00 or more. GLUTEN PEANUTS CELERY MUSTARD EGGS MILK SESAME FISH CRUSTACEANS MOLLUscs SOYA SULPHITES LUPIN NUTS (G) (P) (Ce) (Mu) (E) (D) (Se) (F) (Cr) (Mo) (So) (Su) (L) (N) Customers with allergies and intolerances should make a member of the team aware, before placing an order for food and beverages. Customers with severe allergies and tolerances should be aware that although all due care is taken, there is a risk of allergen in ingredients present. Please note, any orders requested cannot be guaranteed as entireley allergen free and will be consumed at the customers own risk. All dishes are cooked fresh to order so please allow sufficient time for cooking. STARTERS *=Cooked in a tamarind sauce. Lamb Chops (D) 5.95 Vegetable Puri Chilli (G) 3.95 *Garlic Tikka Chilli (D) 4.95 *Lamb Tikka (D) 3.50 King Prawn Puri (G) 5.95 *Garlic King Prawn 5.95 *Chicken Tikka (D) 2.95 Tikka Puri (G) 3.95 *Tandoori King Prawn 5.95 *1/4 Tandoori Chicken (D) 2.95 *Tetul Mix (G) 4.95 Salmon Tandoori (F)(D) 4.95 Chicken tikka, lamb tikka, mushroom with puri. *Tandoori Mix (D) 4.95 Somosa (G) Chicken / Meat / Veg 2.95 Chicken Tikka, Lamb Tikka & Sheek Kebab (D)(G) Chicken Tikka Chat Puri 4.10 Pakora (G) Chicken / Meat / Veg 2.95 (D) (D) *Chicken Tikka Shashlick 4.95 *Paneer Tikka 4.95 Onion Bhaji (E)(G) 2.95 *Sheek Kebab 2.95 *Paneer Chilli (D) 4.95 Stuffed Pepper 3.95 *Shami Kebab 2.95 *Paneer Garlic (D) 4.95 Meat / Chicken / Vegetables Nargis Kebab (E) 3.95 *Chicken Tikka Naga Paneer (D)(G) 4.95 Prawn Cocktail 2.75 TANDOORI SPECIALITIES *=Cooked in a tamarind sauce. *Tandoori Chicken ½ 7.95 Whole 14.00 *King Prawn Tandoori 10.95 Machli Prawn 11.95 A unique clay oven, charcoal grilled Special juicy pieces of king prawn marinated in King prawns marinated with garlic herbs, preparation of Persian Royal Origin-one of exotic spices served with fresh salad spices then barbecued in a clay oven served the best among aromatic cuisine. Instant *Tikka Shashlick Chicken or Lamb 9.95 with bombay aloo clay
Load more

Recommended publications
  • Many Online Quizzes at URL Below
    BreakingNewsEnglish - Many online quizzes at URL below Onion emergency in True / False a) Onions are a staple in Bangladeshi cuisine. T Bangladesh / F 21st November, 2019 b) The article said Bangladesh is importing onions from Iran. T / F Onions are very c) The price of onions has increased nearly ten- important in fold in Bangladesh. T / F Bangladeshi cuisine. The vegetable is a d) The opposition party in Bangladesh has asked staple in the people to protest. T / F country's cooking. e) Bangladesh's Prime Minister is still cooking her However, many meals using onions. T / F people are finding it difficult to buy f) Some onions are on sale in markets in Dhaka onions. There is a for double the usual price. T / F shortage of them, g) A Dhaka resident said she hadn't bought which means prices onions in over two weeks. T / F have rocketed. Many Bangladeshis simply cannot afford to buy onions. Bangladesh traditionally h) Street-food sellers still have enough onions to imports onions from its neighbour India. Recent make their snacks. T / F heavy monsoon rains in India damaged a lot of India's onion harvest. This has made India ban exports to Bangladesh. The price of one kilogram of Synonym Match onions in Bangladeshi markets has risen from US36 (The words in bold are from the news article.) cents to around $3.25. This is nearly a ten-fold 1. cuisine a. scarcity increase. Bangladesh's opposition party has called for nationwide protests over the record prices. 2. shortage b. nibbles The onion crisis is so serious that even the Prime 3.
    [Show full text]
  • Trauma, Gender, and Traditional Performance In
    UNIVERSITY OF CALIFORNIA Los Angeles The Art of Resistance: Trauma, Gender, and Traditional Performance in Acehnese Communities, 1976-2011 A dissertation submitted in partial satisfaction of the requirements for the degree Doctor of Philosophy in Women’s Studies by Kimberly Svea Clair 2012 ABSTRACT OF THE DISSERTATION The Art of Resistance: Trauma, Gender, and Traditional Performance in Acehnese Communities, 1976-2011 by Kimberly Svea Clair Doctor of Philosophy in Women’s Studies University of California, Los Angeles, 2012 Professor Susan McClary, Chair After nearly thirty years of separatist conflict, Aceh, Indonesia was hit by the 2004 Indian Ocean tsunami, a disaster that killed 230,000 and left 500,000 people homeless. Though numerous analyses have focused upon the immediate economic and political impact of the conflict and the tsunami upon Acehnese society, few studies have investigated the continuation of traumatic experience into the “aftermath” of these events and the efforts that Acehnese communities have made towards trauma recovery. My dissertation examines the significance of Acehnese performance traditions—including dance, music, and theater practices—for Acehnese trauma survivors. Focusing on the conflict, the tsunami, political and religious oppression, discrimination, and hardships experienced within the diaspora, my dissertation explores the ii benefits and limitations of Acehnese performance as a tool for resisting both large-scale and less visible forms of trauma. Humanitarian workers and local artists who used Acehnese performance to facilitate trauma recovery following the conflict and the tsunami in Aceh found that the traditional arts offered individuals a safe space in which to openly discuss their grievances, to strengthen feelings of cultural belonging, and to build solidarity with community members.
    [Show full text]
  • Bangladeshi Cuisine Is Rich and Varied with the Use of Many Spices
    Read the passage carefully and answer the questions following it (1-3). Bangladeshi cuisine is rich and varied with the use of many spices. We have delicious and appetizing food, snacks, and sweets. Boiled rice is our staple food. It is served with a variety of vegetables, curry, lentil soups, fish and meat. Fish is the main source of protein. Fishes are now cultivated in ponds. Also we have fresh-water fishes in the lakes and rivers. More than 40 types of fishes are common, Some of them are carp, rui, katla, magur (catfish), chingri (prawn or shrimp), Shutki or dried fishes are popular. Hilsha is very popular among the people of Bangladesh. Panta hilsha is a traditional platter of Panta bhat. It is steamed rice soaked in water and served with fried hilsha slice, often together with dried fish, pickles, lentil soup, green chilies and onion. It is a popular dish on the Pohela Boishakh. The people of Bangladesh are very fond of sweets. Almost all Bangladeshi women prepare some traditional sweets. ‘Pitha’ a type of sweets made from rice, flour, sugar syrup, molasses and sometimes milk, is a traditional food loved by the entire population. During winter Pitha Utsab, meaning pitha festival is organized by different groups of people, Sweets are distributed among close relatives when there is good news like births, weddings, promotions etc. Sweets of Bangladesh are mostly milk based. The common ones are roshgulla, sandesh, rasamalai, gulap jamun, kaljamun and chom-chom. There are hundreds of different varieties of sweet preparations. Sweets are therefore an important part of the day-to-day life of Bangladeshi people.
    [Show full text]
  • SYIAH KUALA UNIVERSITY PRESS Darussalam - Banda Aceh
    Topik Seminar Tempat & Waktu >> Lab. Simulasi dan Pemodelan Matematika Gedung RKU-2 Unsyiah, 01- 22 November 2013 | Cp : Riza (0852 7727 7677) >> Biaya : Rp 150.000 (UMUM) | Rp 100.000 (Mahasiswa / Pelajar) Pendaftaran >> Fasilitas : 2 x Makan Siang, 4 x Snack, Sertifikat, Seminar Kit. Kampus MIPA, 25-26 November 2013 SYIAH KUALA UNIVERSITY PRESS Darussalam - Banda Aceh Etnomatematik dan Etnosains Seminar Serantau Etnomatematik Malayonesia II 25 - 26 November 2013 Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Syiah Kuala Darussalam, Banda Aceh, Indonesia PROSIDING Penyunting: Shaharir b. M. Z., Malaysia Said Munzir, Indonesia Salmawaty Arif, Indonesia Penerbit: Syiah Kuala University Press Seminar Serantau Etnomatematik Malayonesia II Penyunting: Shaharir b. M. Z. Said Munzir Salmawaty Arif Panitia Seminar Pengarah: Rektor Universitas Syiah Kuala Dekan FMIPA Universitas Syiah Kuala Ketua Jurusan Matematika Universitas Syiah Kuala Rektor Universitas Abulyatama Ketua LPPM Universitas Abulyatama Ketua INSPEM Universiti Putra Malaysia Sekretaris ASASI Malaysia Ketua Majelis Adat Aceh Pelaksana: Ketua : Salmawaty Arif Sekretaris : Novi Reandy Sasmita Bendahara : Riza Juniardi Anggota : Himpunan Mahasiswa Matematika FMIPA Universitas Syiah Kuala ISBN : 978-602-1270-23-3 Penerbit : SYIAH KUALA UNIVERSITY PRESS Kampus Universitas Syiah Kuala Jln. Tgk. Chik Pante Kulu No. 1 Darussalam, Banda Aceh 23111 Hak Cipta Dilindungi Undang-Undang Dilarang keras memperbanyak, memfotocopy sebagian atau seluruh isi buku ini, serta memperjual belikannya
    [Show full text]
  • India Palace Menu
    The India Palace Tandoori Restaurant Menu FULLY LICENSED 13-15 CHURCH STREET WOTTON-UNDER-EDGE GLOUCESTERSHIRE GL12 7HB Telephone: 01453 843628 or 521171 www.theindiapalace.co.uk The India Palace Appetizers TIKKAS - Cubes of marinated chicken or lamb, lightly spiced; grilled in a clay oven. The fish option is fried. Chicken £5.15 Lamb £5.65 Fish £6.25 TANDOORI APPETIZERS - Chicken or king prawn, marinated in fresh yoghurt and various spices, cooked in a clay oven. Tandoori Chicken £4.90 Tandoori King Prawn £7.25 SHASHLIKS - Chicken breast fillet or lamb or King Prawn cooked with fresh onions, green peppers, tomatoes, and aubergines; grilled in a clay oven. Chicken £5.65 Lamb £6.65 King Prawn £7.75 KEBABS - Sheek Kebab and Tandoori Mixed Kebab are both made in a clay oven,whilst Shami Kebabs are made in a griddle. Chicken Kebab £4.65 Sheek Kebab £4.65 Shami Kebab £4.65 Tandoori Mixed Kebab £7.15 CHAATS - Cooked with spiced Chaat masala and fresh herbs. Served on an Indian bread. Chicken £5.65 Lamb £6.65 Channa (V) £4.65 PURIS – Your chosen filling (medium hot), served on an Indian bread. Prawn £5.95 King Prawn £7.25 Sabzi Puri (V) £6.10 SAMOSAS- A triangular shaped savoury with your chosen filling. Chicken £4.50 Lamb £4.50 Vegetable £4.30 PAKORAS - Your chosen option in a mixture of gram flour, herbs and spices. Chicken £6.15 Vegetable (V) £4.80 Onion Bhaji (V) £4.30 BUTTERFLYS - Chicken breast fillet or king prawn, lightly spiced and coated with breadcrumbs.
    [Show full text]
  • Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK
    Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Budapest 2019 Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Abstract This thesis is focused on Bangladeshi culinary representations in the diaspora. The purpose of this research is to gain a better understanding of the Bangladeshi migrants who are involved in the culinary industry. I joined these two strands together and formed the kernel of my dissertation, which is to examine the layers of Bangladeshi migrant identities that are orchestrated through their culinary expressions in diaspora. My dissertation is based on six case studies from the UK, USA, and Hungary. Because of the diverse backgrounds of the case studies, there was an eclectic mix in their culinary projects, and I have analyzed them through the theoretical lens of food histories, food narratives, postcolonial studies, migrant identifies, and oral history. This research reveals how their culinary projects are coming to terms with a new reality, an expression of their hybrid identity, and at the same time, celebrating the connection with their homelands.
    [Show full text]
  • Traditional Bangladeshi Cuisine Karahi Dishes Tawa Dishes Balti Dishes
    APPETISERS CHEF ‘s RECOMMENDATION TRADITIONAL Chicken or Lamb Tikka Garlic Special ................ £9.25 Samosa Meat or Veg £3.50 Aubergine Fritters .... £4.95 Cooked with garlic and tomatoes in a medium spicy sauce BANGLADESHI CUISINE Aloo Chat ................. £3.95 Sliced aubergine garnished with salad Chicken or Lamb Tikka Chilli ............................... £9.25 Grilled Fish Bhuna .................................................. £9.50 Onion Bhaji ......... £3.95 and black pepper. Medium / hot Cooked with various herbs, spices and fairly hot green chillies Grilled fish cooked in a medium spiced bhuna sauce Veg Pakora ........ £3.95 Vegetable Fritters £4.95 Hot Garlic Kofta Spiced mince meat balls tossed in hot chilli garlic sauce £9.25 Sylheti Fish Bhuna ................................................. £9.50 Crispy battered fritters Chicken Tikka .......... £3.95 Coconut Chilli Chicken or Lamb ......................... £9.50 Traditional Bangladeshi fish fried with spices then cooked in a medium spicy sauce. Chicken Tikka Puri ... £4.95 South Indian dish spiced marinated pieces in a fresh chilli & coconut sauce Shatkora Fish Bhuna ............................................. £9.50 Lamb Tikka ............... £3.95 Spicy Fish Pakora ..... £4.95 Murgh Sizzler or Lamb Sizzler ................................ £9.95 Cooked with a unique Bangladeshi lime (Shatkora) to give a pleasant & very tasty flavour. Tandoori Chicken .... £3.95 Prawn Puri ................. £4.95 Sliced chicken or cooked with green chillies, peppers, tomatoes, Indian onions, soy Naga Chicken / Lamb ...................................... £9.95 Chicken Chat ........... £3.95 sauce, Worcester sauce & fresh coriander. Served sizzling on a platter. Fairly hot Hot Meat Puri .. £4.95 Tender pieces of chicken or lamb cooked with one of the hottest chillies from Sheek Kebab ............ £4.95 Chicken or Lamb Passanda ................................ £9.25 Bangladesh and flavoured with fresh coriander and bay leaves King Prawn Butterfly .
    [Show full text]
  • Recipes E-Book Hi, This Is Rownak Jahan Borna From
    Rownak's Bangladeshi Recipes E-Book Hi, this is Rownak Jahan Borna from www.banglarecipes.com.au. I would like to thanks everyone for the supports they have provided me for over the years. I had over half a million people visited my site in last year’s and spend over 2 million minutes reading Bangladeshi recipes. As some of you know my target is to make Bangladeshi food popular all over the world and help all Bangladeshi people to cook better Bangladeshi food in an easy to follow manner. I am trying my best to achieve my goals and I invite you to make my goal as yours and invite all your friends and people interested in Bangladeshi food to my blog www.banglarecipes.com.au and to the FaceBook page www.facebook.com/banglarecipes so more and more people can enjoy our great Bangladeshi Cuisine. I have around 40 of my recipes published here in this eBook with a good combination of Starter, beverage, meat, fish, dessert and vegetable recipes. Hope you will like it. Please send me a line on [email protected] if you have any comments. - Rownak Jahan Borna Starter Recipes 2. Heat the pan with 1 teaspoon oil and make Chirar Polau / Fried Flat scramble egg with pinch of salt. Keep aside the Rice scramble egg. 3. In same pan add 1 teaspoon oil and fry the cauliflower floret and salt till it becomes tender. Keep it aside. 4. In same pan rest of oil and add poppy seeds when it starts crackle, add onion.
    [Show full text]
  • A Feasibility Study of a Non-Chinese Food Venture at Hangzhou Dianzi University
    _ Foreign Dining Experience: A Feasibility Study of a Non-Chinese Food Venture at Hangzhou Dianzi University Jason Lowder, Melody Shum, and Nonthakorn Olaranont Foreign Dining Experience: A Feasibility Study of a Non-Chinese Food Venture at Hangzhou Dianzi University An Interactive Qualifying Project Report: Submitted to the Faculty of WORCESTER POLYTECHNIC INSTITUTE in partial fulfillment of the requirements for the Degree of Bachelor of Science Submitted By: Jason Lowder Nonthakorn Olaranont Melody Shum Date: December 15, 2016 Report Submitted to: Manager Yiqun Zhang, Hangzhou Dianzi University Logistics Service Corporation Professors Gary Pollice and Stephan Sturm, Worcester Polytechnic Institute This report represents the work of three WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review. For more information about the projects program at WPI, please see http://www.wpi.edu/Academics/Projects Abstract The continued growth of the foreign student population at Hangzhou Dianzi University (HDU) results in a higher demand for non-Chinese food in the campus dining halls. Our goal is to help Logistics Service Corporation (LSC), the company that operates the dining halls at HDU, satisfy foreign students’ desire for non-Chinese food while aiming to achieve profit. In our analysis, we found that both foreign and domestic students desire non-Chinese cuisines and a non-Chinese food venture at HDU might be profitable. We conclude our report with recommendations for offering foreign students ways to understand the menu, preparing a trial run of the non-Chinese food venture, and expanding or repurposing dining halls at HDU.
    [Show full text]
  • Statistik Banda Aceh 2016
    STATISTIK BANDA ACEH Statistics of Banda Aceh 2016 STATISTIK BANDA ACEH 2016 Ukuran Buku : 14,8 x 21,0 cm Book Size Jumlah Halaman : 364 + xxxvii Pages Amount Boleh dikutip dengan Menyebut sumbernya May Be Cited with Mentioning Source PETA ADMINISTRASI KOTA BANDA ACEH LAMBANG KOTA BANDA ACEH Lambang Kota Banda Aceh mengandung tujuh unsur perlambangan, yaitu: 1. Pancasila yang dilambangkan dengan: a. Lima warna yang terdapat dalam lukisan lambang daerah yaitu kuning, hijau, hitam, merah, dan putih b. Puncak masjid dengan latar belakang gunongan yang semuanya berjumlah lima puncak c. Lima buah sudut di bagian atas perisai 2. Kebudayaan/keagamaan, yang dilambangkan dengan Gunongan dan Kubah Masjid 3. Kemakmuran yang dilambangkan dengan Lada dan Padi 4. Kepahlawanan yang dilambangkan dengan Rencong Terhunus 5. Pendidikan/semangat Proklamasi 17 Agustus 1945, yang dilambangkan dengan Tugu Kota Pelajar/Mahasiswa Darussalam 6. Pelindung/pembela rakyat yang dilambangkan dengan Perisai 7. Keagungan yang dilambangkan dengan warna kuning VISI DAN MISI KOTA BANDA ACEH TAHUN 2012 – 2017 Visi Kota Banda Aceh: Banda Aceh Model Kota Madani Misi Kota Banda Aceh: 1. Meningkatkan Kualitas Pengamalan Agama Menuju Pelaksanaan Syariat Islam Secara Kaffah 2. Memperkuat Tata Kelola Pemerintah Yang Baik 3. Memperkuat Ekonomi Kerakyatan 4. Menumbuhkan Masyarakat Yang Berintelektualitas Sehat Dan Sejahtera 5. Melanjutkan Pembangunan Infrastruktur Pariwisata Yang Islami 6. Meningkatkan Partisipasi Perempuan Dalam Ranah Publik Dan Perlindungan Anak 7. Meningkatkan Peran Generasi Muda Sebagai Kekuatan Pembangunan Kota Hj. Illiza Sa’aduddin Djamal, SE Walikota Banda Aceh Drs H Zainal Arifin Wakil Walikota Banda Aceh KATA SAMBUTAN WALIKOTA BANDA ACEH FOREWORD BY MAYOR OF BANDA ACEH MUNICIPALITY Ketersediaan data/statistik yang Availability of data/statistics are lengkap dan akurat merupakan suatu complete and accurate is a necessity keniscayaan yang dibutuhkan dalam required in carrying out the melaksanakan pembangunan suatu development of a region.
    [Show full text]
  • Bangladeshi Cuisine
    the BANGLADESHI CUISINE Welcome to The Rickshaw home of exotic cooking. We create authentic Bangladeshi Dishes, proudly maintaining generations of culinary experience. Alongside many of the regular favourite are a selection of our chef’s specialities. Each of these exquisite dishes provides an individual experience of traditional cuisine. Our herbs and spices are selected from only the finest and freshest sources. Coupled with our selection of fresh meats, fish and vegetables you can expect only the best on your plate. To help you fully experience traditional eating, our waiters are happy to suggest combinations for you. Thank You and enjoy your meal. ALLERGY NOTICE Our dishes may contain: gluten, crustaceans, molluscs, eggs, fish, peanuts, nuts, soybeans, milk, celery, mustard, sesame seeds, lupin and sulphur dioxide. If you are allergic to certain ingredients please notify our staff before ordering. All our food is cooked with vegetable ghee and GM oil ALLERGY REFERENCE TABLE Celery Gluten Crustaceans Eggs Fish Lupin Milk Molluscs Mustard Nuts Peanuts Sesame Soya Sulphur Dioxide Notice: Although extra care is taken during preparation, our dishes may still contain ingredients that may affect customers, we cannot guarantee that dishes are allergy-free. Please speak to our staff if you have any allergy or intolerance. KEY Vegetarian Medium e Slightly Hot ee Madras eee Vindaloo eeee ALL OUR TANDOORI DISHES USE PataKS TANDOORI paSTE AS A MARINADE WHICH MAY CONtaIN NUTS Most Major credit cards accepted on orders over £10.00. APPETISERS 1. Popadom (Plain) ..........................................................................£0.60 2. Spiced Popadom ......................................................................£0.70 3. Chutney & Pickle (Per Person) .................................£1.00 Sweet mango chutney, chilli sauce, lime pickle, chilli pickle & onion salad) STARTERS 4.
    [Show full text]
  • Ethnic Business in Whose Name? Translocal Belongings and Bangladeshi Entrepreneurship in a Barrio of Madrid 1
    Ethnic Business in Whose Name? Lara Jüssen ETHNIC BUSINESS IN WHOSE NAME? TRANSLOCAL BELONGINGS AND BANGLADESHI ENTREPRENEURSHIP IN A BARRIO OF MADRID 1 ¿NEGOCIO ÉTNICO A NOMBRE DE QUIÉN? PERTENENCIAS TRANSLOCALES Y EMPRENDIMIENTO DE BANGLADESÍES EN UN BARRIO DE MADRID Lara Jüssen∗ Universidad de Bonn (Alemania) Abstract This article locates practices of representation of Bangladeshis in Lavapiés, a barrio of Madrid, within a framework of translocal identities and belongings. Networks, festivities, practices and habits of Bangladeshis in Lavapiés are generally oriented towards Bangladesh. Nevertheless, Bangladeshis dub their restaurants and other businesses “Indian” as part of an ethnic marketing strategy that uses national/identitarian descriptions as a resource. This self-denomination is explained through historic and cultural links to India, though the practice also evolved within the framework of colonial relations to Britain. As will be shown, the restaurant and food business in which Bangladeshis in Lavapiés engage emerged over centuries of cultural criss-crossings between Europe and the Indian subcontinent, only more recently being introduced to Spain. These translocal dynamics in the historic and contemporary dimensions of migrants’ experiences result in the possibility of highly contextual activations of self-descriptions and self-representations. Key words: Translocality. Belongings. Identities. Ethnic marketing. Bangladesh. Madrid. 1 This paper is a long version of a comment forthcoming in the journal Estudios Geográficos, vol. LXXV, nr. 277 with the title “Ethnic business in whose name? Translocality of belongings and the case of Bangladeshis in a barrio of Madrid”. ∗ Lara Jüssen, Diploma of Latin American Area Studies at the University of Cologne (Germany) and the Universidad Católica (Buenos Aires, Argentina) is currently doing a Ph.
    [Show full text]