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The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Crafted for You Courtyard by Marriott, Pune Hinjewadi S
TM events by Courtyard breakfast breaks lunch reception dinner beverage healthy technology info crafted for you Courtyard by Marriott, Pune Hinjewadi S. No. 19 & 20, Rajiv Gandhi Infotech Park, Phase 1| Hinjewadi | Pune 411057, India www.courtyardmarriottpune.com 2010. marriott international. all rights reserved. rights all international. marriott 2010. Prices are per person plus taxes applicable > Courtyard by Marriott, Pune Hinjewadi TM S.No 19 & 20, Rajiv Gandhi Infotech park, Phase1, Hinjewadi|Pune| Maharashtra 411057 +91 20 42122222 | www.courtyardmarriottpune.com events by Courtyard breakfast BREAKFAST breaks lunch reception dinner beverage healthy technology info > plated > buffet season cereals juices coffee teas pastries milk yogurt eggs 2010. marriott international. all rights reserved. rights all international. marriott 2010. Prices are per person plus taxes applicable home < > Courtyard by Marriott, Pune Hinjewadi TM S.No 19 & 20, Rajiv Gandhi Infotech park, Phase1, Hinjewadi|Pune| Maharashtra 411057 +91 20 42122222 | www.courtyardmarriottpune.com events by Courtyard BREAKFAST breaks lunch reception dinner beverage healthy technology info > plated > buffet continental breakfast morning | rs. 395 Choice of cereals or Bircher muesli freshly baked breakfast breads and pastries choice of canned juice or fresh juice freshly brewed coffee or tea enhancements | rs. 75 each home made yogurt oatmeal porridge buttermilk pancake with syrup fruit salad eggs to order chicken or pork sausages bacon or ham 2010. marriott international. all rights reserved. rights all international. marriott 2010. Prices are per person plus taxes applicable home < > Courtyard by Marriott, Pune Hinjewadi TM S.No 19 & 20, Rajiv Gandhi Infotech park, Phase1, Hinjewadi|Pune| Maharashtra 411057 +91 20 42122222 | www.courtyardmarriottpune.com events by Courtyard BREAKFAST breaks lunch reception dinner beverage healthy technology info > plated > buffet indian breakfast morning | rs. -
Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings. -
Food for Peace
PHOTO CREDIT: KIMBERLY FLOWERS / USAID Food for Peace VOICES FROM THE FIELD ASIA AND THE NEAR EAST 4 Bangladesh 6 Pakistan 8 Philippines 10 Syria EAST AFRICA AND THE HORN 14 Ethiopia 18 Kenya 20 South Sudan WEST AFRICA 24 Burkina Faso 28 Liberia 30 Mali 32 Niger LATIN AMERICAN AND THE CARIBBEAN 36 Guatemala 38 Haiti CENTRAL AND SOUTHERN AFRICA 42 Democratic Republic of Congo 44 Malawi 46 Rwanda 48 Uganda 50 Zimbabwe USAID Food for Peace: Voices from the Field | 1 As we continue our year-long celebration of 60 years of Food for Peace (USAID/FFP) programming, I am pleased to share this anthology of stories, written in recent years by USAID/FFP staff and others who have visited our programs. USAID/FFP has a unique vantage point and role to play as an office of USAID that implements both relief and development programs. This collection highlights both. It showcases the wide array of food assistance tools we use and the different ways they are applied to combat global hunger and malnutrition around the world. Based on the context, we are able to supply either U.S.-procured food or food procured locally or regionally, closer to those in need. In addition, we have the option to improve food security through a “demand side” approach, providing people in need with a food voucher or cash transfer so that they may buy food at their local markets, thereby aiding local merchants and farmers while addressing food needs. In both relief and development settings, we often combine our food assistance with complementary services that improve the impact of our food support. -
Pakistani Menu
Pakistani Menu Non-Vegetarian Canapes / Starters Fish Lahori Masala Fish (F) Succulent pieces of white fish marinated with traditional masala served with zesty fresh lemon juice and chillies, this is baked dish Poultry Chicken Chapli Kebab (E) Thin kebab made from chicken mince, which has been marinated with special herbs and spices then cooked off on a large traditional tawa Chicken Tikka (D) Boneless pieces of chicken breast marinated in traditional spices and yoghurt then cooked off in a clay tandoor Tandoori Chicken (on the bone) (D) Prepared with sour curd combined with aromatic herbs and spices then cooked off in clay tandoor Meat Lamb Seekh Kebab Lamb marinated with special herbs and spices then cooked off in a tandoor Shami Kebab Tikki (G) (E) Small round patties, made of mutton mince meat and lentils, which are lightly fried with beaten eggs Meat Samosa (G) Spiced lamb mince with freshly diced onions, garlic and ginger, wrapped in crispy hand-made pastry Chapli Kebab (E) Thin minced lamb marinated with special herbs and spices then cooked off on a large traditional Lahori tawa 1 Pakistani Menu Vegetarian Canapes / Starters Aloo Papri Chaat (G) (D) Chopped onions, chick peas and potatoes seasoned with chaat masala and tamarind combined with fresh creamy yogurt finished off with crispy pastry Vegetable Samosa (G) Spiced potatoes with petit pois wrapped in crispy handmade pasty Spring Rolls (G) Spiced potatoes with assorted vegetables wrapped in a crispy pastry Vegetarian Main Courses Chana Masala Chick peas cooked in a tomato sauce -
The Best 25 the Best of the Best - 1995-2020 List of the Best for 25 Years in Each Category for Each Country
1995-2020 The Best 25 The Best of The Best - 1995-2020 List of the Best for 25 years in each category for each country It includes a selection of the Best from two previous anniversary events - 12 years at Frankfurt Old Opera House - 20 years at Frankfurt Book Fair Theater - 25 years will be celebrated in Paris June 3-7 and China November 1-4 ALL past Best in the World are welcome at our events. The list below is a shortlist with a limited selection of excellent books mostly still available. Some have updated new editions. There is only one book per country in each category Countries Total = 106 Algeria to Zimbabwe 96 UN members, 6 Regions, 4 International organizations = Total 106 TRENDS THE CONTINENTS SHIFT The Best in the World By continents 1995-2019 1995-2009 France ........................11% .............. 13% ........... -2 Other Europe ..............38% ............. 44% ..........- 6 China .........................8% ............... 3% .......... + 5 Other Asia Pacific .......20% ............. 15% ......... + 5 Latin America .............11% ............... 5% .......... + 6 Anglo America ..............9% ............... 18% ...........- 9 Africa .......................... 3 ...................2 ........... + 1 Total _______________ 100% _______100% ______ The shift 2009-2019 in the Best in the World is clear, from the West to the East, from the North to the South. It reflects the investments in quality for the new middle class that buys cookbooks. The middle class is stagnating at best in the West and North, while rising fast in the East and South. Today 85% of the world middleclass is in Asia. Do read Factfulness by Hans Rosling, “a hopeful book about the potential for human progress” says President Barack Obama. -
Design Your Own Menu Snacks Non-Vegetarian Vegetarian
Design Your Own Menu Snacks Non-Vegetarian Lehsooni Chicken Tikka Garlic flavoured chargrilled chicken tikka. Chicken Tikka Makhmali Cardamom and mace flavoured chicken tikka with cream. Achari Murg Tikka Chicken tikka in yoghurt and pickling spices. Kadak Reshmi Seekh Skewered chicken mince, chargrilled and deep-fried. Shami Kebab Shallow fried lambs mince patties. Gilafi Seekh Skewered lamb mince, coated with vegetables, grilled in tandoor. Fish Amritsari Chunks of fish in spicy gram flour batter, deep-fried. Ajwaini Fish Tikka Caraway flavoured fish in yoghurt and spices, chargrilled. Gurdaspuri White Bait White baits in garlic gram flour masala, crisp, deep-fried. Vegetarian Vermicelli Fried Mushroom Vermicelli coated and deep fried button mushrooms. Batter Fried Babycorn Baby corn in spicy gram flour batter, deep fried. Veg. Tikki Kalimirch Veg. cutlets flavoured with black pepper, deep-fried. Crumb Fried Idli Chutney stuffed rice cakes crumbled and deep-fried. Chilli Paneer Tikka Tiny cottage cheese cibes, spiced and chargrilled. Aloo Til Tinka Sesame seed coated potato balls, deep-fried. Crunchy Cauliflower Deep-fried cauliflowers in spicy & crunchy batter. Vegetable Shami Ginger flavoured vegetable shami kebabs. Hara Kebab All green veggies clubbed, minted and deep-fried. Cheese Cherry Pineapple Sticks Masala Kachori Crisp pastries stuffed with fennel and asafoetida flavoured urad lentil, deep-fried. Aloo Samosa Potato stuffed samosas. For allergen information please ask any member of staff. Some of these products may be fried in genetically modified ingredients. All prices include VAT. Salads . Kachumber Salad . Green Salad . Aloo Chana Chaat . Pickled Vegetables . Gram Lentil Salad . Beetroot & Onion Salad . Carrot & Raisin Salad . Spiced Chick Pea Salad . -
The Indian Restaurant Menu Decoded
THE INDIAN RESTAURANT MENU DECODED Colleen Taylor Sen eBook Edition Designed and Published by 1111 Plaza Drive, Suite 300 Schaumburg, IL 60173 Inquiries: [email protected] www.ebooks2go.net ISBN 13: 978-1-61813-050-1 ISBN 10: 1-61813-050-1 All rights reserved. This book, in its entirety or parts thereof, may not be copied or reproduced in any form, in print or electronically, without the author’s permission. Exceptions will only be made when excerpts are used in authorized reviews, interviews and articles, with proper acknowledgments. Table of Contents What is an Indian Meal? A Note on Spices Indian Restaurants in North America North Indian/Pakistani South Indian Hyderabadi Chinese-Indian Nepali Dhabas Sweet and Snack Shops Regional Cuisines Nepali Hindu Temples Upscale “Fusion” Restaurants Components of a Menu Soups and Appetizers Entrees Dal Rice Bread Pickles, Chutneys and Salads Dessert Beverages The Health Benefits of Indian Food Guidelines for Ordering Some Sample Meals North Indian South Indian (Vegetarian) FAQ Glossary of Common Terms The Indian Restaurant Menu Decoded The aim of this guide is to help the diner interpret the menu of Indian restaurants in North America and choose dishes that will not only expand their understanding but also enhance their enjoyment of Indian cooking, one of the world’s great cuisines. The food of the Indian subcontinent (which includes India, Bangladesh, Pakistan and Nepal) remains an enigma for many North Americans. Diners who can comfortably navigate a Chinese or Thai menu may find themselves at sea when faced with the choices in an Indian restaurant. -
Captain Caterers
Captain Caterers Menue Starters LIST OF NON-VEGETARIAN STARTERS Fish 65 Hara Fish Tikka Chilli Fish Fried Fish Fish Fingers Kashmiri Fish Tikka Ajwani Fish Tikka Achari Fish Tikka Gongura Fish Tikka Apollo Fish Ginger Fish Fish Manchurian Salt and Pepper Fish Kashmiri Boti Kabab Lamb Balls in Satay Sauce Chilli Lamb Lamb Meet Balls Lamb Boti Kabab Fried Lamb with Chilli Barbeque Sauce Chicken Fingers Chicken Satay Chicken Nuggets Salt and Pepper Chicken Chilli Garlic Chicken Chilli Chicken Spicy Chicken Tikka Garlic Chicken Tikka Murg Malai Kabab Chicken Kheema Balls Spicy Fried Chicken Guntur Chilli Kabab Chilli Honey Chicken Chicken 65 Pepper Chicken Majestic Chicken Mutton Mince Samosa Mutton Mince Lukmi Fish Cutlet Chicken Rolls Chicken Reshmi Malai Chicken Chicken Manchurian Mutton Chops Chicken Shahi Kabab Mutton Sheekh Kabab Mutton Kofta Dum Ka Kabab Drums of Heaven Tawa Fish Prawns Pakoda Prawns Fry Crispy Prawns Ginger Prawns SAUCES LIST Hot Garlic Sauce Sweet Chilli Sauce Sweet Onion Sauce Schezwan Sauce Mayonnaise Sauce Mint Chutney Sweet Tamarind Chutney Coconut Chutney Cocktail Dip Mayo Dip Garlic Mayo Dip LIST OF VEGETARIAN STARTERS Veg. Spring Rolls Shanghai Rolls Palak Samosa Paneer Samosa Gobi Manchurian Mushroom Manchurian Garlic Mushrooms Baby Corn Pakoda Baby Corn Salt & Pepper Veg. Bullets Vegetable Cutlet Chilli Paneer Paneer Tikka Paneer Fingers Salt & Pepper Paneer Paneer Malai Tikka Irani Samosa Alu Mutter Samosa Cheese Balls Crispy Fried Vegetables Crispy American Corn Tandoori Alu Papad Roll Mirchi Bajji Cut -
Bengal Restaurant Authentic Bengali Cuisine
BENGAL RESTAURANT AUTHENTIC BENGALI CUISINE 2, 9261-34 AVENUE, EDMONTON, ALBERTA T6E 5T5 TELE: 780-485-2271 DINE IN / TAKE OUT / CATERING SOUPS BENGAL SPECIAL SOUPS $3.95 MULLIGATAWNY SOUP $3.95 Thick, highly seasoned soup consisting of chicken, lentils, tomato paste, lemon juice, cumin, and fresh chilli coriander CHICKEN SOUP $3.95 Highly seasoned soup consisting of chicken, tomatoes, lemon juice, and other spices VEGGIE SOUP $2.95 Fresh mixed vegetables cooked with lime leaves and delicious spices PAYA SOUP $4.95 Goat or lamb paya cooked with cardamom, cinnamon, bay leaf, black pepper, cumin with fresh garlic, ginger, and onion APPETIZERS SPECIAL KABAB COCKTAIL (CHICKEN) $5.95 Kabab cut in small pieces cooked with tomato paste, butter, and cream with cooking wine CHICKEN PAKORA $3.95 Chicken breast mixed with fresh onion, garlic, ginger, cilantro green chilli, kalijeera, bason cooked in deep fryer FISH PAKORA $3.95 Fillet fish mixed with fresh onion, garlic, ginger, cilantro, Green chilli, kalijeera, bason cooked in deep fryer SINGARA (SAMOSA) $2.95 Mixed Vegetable/Aloo motor (one order= 2 pieces) CHICKEN SAMOSA $3.95 ONION BHAJI $2.95 VEGETABLE PAKORA $2.95 PIYAJU $2.95 Crushed red lentils mixed with onions, green chilli, coriander leafs and bason cooked in deep fryer CHATPUTI $3.95 Yellow peas cooked with onion, tomatoes, eggs, potatoes, dry chillies served with lemon wedges, And coriander leaves ALOO CHOP $2.95 Mashed potatoes mixed with different Asian spices in deep fryer (Two pieces) VEGETABLE CHOP $3.95 Mixed vegetables with -
Enter the Charmed Surroundings of Aasmana, Our Rooftop Dining and Bar Space and Let It Hold You in Its Mesmerizing Spell
Enter the charmed surroundings of Aasmana, our rooftop dining and bar space and let it hold you in its mesmerizing spell. With its striking ambience, inventive cocktails, delicious Indian small plates, and incomparable views overlooking the alluring city- scape, Aasmana is poised as a euphoric rooftop venue. At the heart of the space is a journey of indulgent experiences and vibrant encounters, catalyzed by the finest cuisines, bar and cigar selects. As a cumulative tribute to the cuisines of the past and sophisticated presentation of today, the restaurant celebrates culinary treasures across the geographic span of India. soups murungakkai (v) 425 drumstick broth tempered with curry leaves and garlic paya shorba (h) 450 concoction of slow cooked lamb trotters chef’s petite plates dahi gujiya (v) 550 urad dal dumplings in sweetened yoghurt, tamarind chutney karela chat (v) 550 crisp dough fritter with yoghurt, tamarind chutney bajra salad with hung curd (v) (h) 550 marinated millet, yoghurt and chutney fresh coriander and green chili fingers (v) 550 Puneri delicacy of fresh coriander and gram flour masala shrimps 700 onion, ginger, tomato and curry leaves karari netholi 700 crisp fried anchovies, raw mango chutney nargisi kofta 650 quail eggs, minced lamb with garlic and yoghurt signature (a) vegetarian (v) healthy (h) shellfish All prices in INR and government taxes applicable. We levy no service charge. gosht ki barfi 675 minced lamb cake with pistachio dust lukhmi 600 lamb puffs from the kitchens of Kashmir appetizers nadru aur akhrot -
Copy of Biryani Express
Biryani Express 751 South MacArthur Blvd Coppell,TX 75019 469-763-3333 (T) 214-636-7274 © Catering Menu Polau Plain-Rice Khichuri Chicken Biryani Beef Biryani Large $50 Large $40 Large $50 Large $80 Large $120 Medium$30 Medium $25 Medium $30 Medium $50 Medium $80 Small $20 Small $15 Small $20 Small $30 Small $50 Mutton Biryani Shrimp Biryani Beef Tehari Mutton Kachhi Chicken Curry Large $150 Large $130 Large $130 Large $180 Large $70 Medium $100 Medium $90 Medium $90 Medium $130 Medium $50 Small $60 Small $50 Small $50 Small $70 Small $30 Beef Curry Mutton Curry Butter Chicken Chicken Jalfrezi Chicken 65 Large $110 Large $150 Large $90 Large $90 Large $90 Medium $75 Medium $110 Medium $60 Medium $60 Medium $60 Small $45 Small $60 Small $40 Small $40 Small $40 Mutton Paya Haleem (Beef) Veggie Curry Palok Paneer Paneer Masala Large $80 Large $90 Large $60 Large $90 Large $90 Medium $50 Medium $60 Medium $40 Medium $60 Medium $60 Small $30 Small $40 Small $30 Small $40 Small $40 Alu Gobi Daal Daal Makhani Fish Chicken Roast Large $50 Large $50 Large $60 $3.50/Piece $3.50/Piece Medium $30 Medium $30 Medium $40 (25 pcs minimum) (25 pcs minimum) Small $20 Small $20 Small $25 Chicken Tikka Chicken Sheik Beef Sheik Shami Kabab Potato Chop $3.50/Piece Kabab Kabab $1.25/ Piece $.90/Piece (25 pcs minimum) $4.50/Piece $5.50/Piece (25 pcs minimum) (25 pcs minimum) (25 pcs minimum) (25 pcs minimum) Chotpoti Pakora Kheer Jorda Dohi / Yougurt Large $60 Large $50 Large $50 Large $50 $30 Medium $40 Medium $30 Medium $30 Medium $30 Small Tray Only Small $25 Small $20 Small $20 Small $20 We only use hand-cut zabiha halal meat.