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The Copper Hoards Problem: a Technological Angle
The Copper Hoards Problem: A Technological Angle Received 14 June 1969 D. P. AGRAWAL I. THE PROBLEM HE Copper Hoards are difficult to define. Copper artifacts discovered from sites as distant as Shalozan in the northwest, Bhagrapir in the east and Kallur in the south T have all been lumped together under the designation, "Copper Hoards." Tool types also are equally varied: they include socketed axes, trunnion axes, flat celts, anthropomorphs, rings, and harpoons, among others. The problem of definition is further compounded by the fact that all these finds are unstratified, and they have no association with other artifacts. The earliest discoveries were reported by V. A. Smith (1905, 1907). R. Heine-Geldern (1936) equated them with the Indo-Aryan culture on the basis of typological considerations alone. He proposed that the trunnion axes came from Transcaucasia, the axe-adze from the Danube and the antennae sword from the Koban region. He surmised that these artifacts came to India through Persia around 1200-1000 B.C. In this equation he was at first supported by S. Piggott (1944), but subsequently the latter proposed that they were perhaps the relics of the Harappan refugees (Piggott 1950). In a brilliant analysis, B. B. Lal (1951) pointed out that the trunnion axe, the Fort Monroe sword, the socketed axe-adze and the axe had a westerly distribution, whereas the harpoon, the barcelt and the anthropomorph were confined to the Doab and never occurred west of it. But undeterred by Lal's criticism, Heine-Geldern repeated (1956) his arguments and declared that the Copper Hoard-Aryans, coming from the West, invaded India between 1200 and 1000 B.C. -
Chicken Curries Tandoori Dishes
SNACKS CHICKEN CURRIES TANDOORI DISHES BANANA CHIPS (VE) 1 PANEER SHASHLIK (V) (M) (D) 10.1 CHEF SPECIAL CURRY BIRYANI Grilled Indian whey cheese skewered with mixed TAPIOCA CHIPS (VE) 1 All biryanis are served with cucumber raita (yoghurt), achar CHICKEN MALAI TIKKA (D) 12.9 (pickle) and kachumber (Indian style salad). vegetables. Chicken cubes marinated in a creamy malai sauce and grilled VEGETARIAN STARTERS VEG (D) 8.9 CHICKEN TIKKA (D) 10.6 in a tandoor oven. CHICKEN (D) 10.9 Cubes of chicken marinated in a special tandoori masala and POPPADOM (VE) 2.5 KASHMIRI ROGAN JOSH 12.5 LAMB (D) 12.1 chargrilled. Choose from Crispy Plain or Flame Grilled Masala Smoky, sweet lamb curry. Served with chutney. HARIYALI CHICKEN TIKKA 10.9 CHICKEN CURRIES Additional Poppadom 1 MALABAR CHICKEN 10.9 GOAN PERI PERI CHICKEN 11.5 BHEL POORI (VE) 4.5 DOSA Grilled, succulent chicken thigh that has been marinated in a Kerala style spiced coconut chicken curry. Puffed rice, sev and crunchy pooris blended with sweet and Crispy rice and lentil savoury pancake served with a vegetable Goan inspired peri-peri spice blend. sour sauce, spicy chutney, potato, onion garnished with curry and chutney. CHICKEN TIKKA MASALA (D)(N) 11.9 spices and coriander and pomegranate. CHICKEN CAFREAL 11.5 PLAIN DOSA (VE) 7.9 Marinated grilled chicken simmered in tomato sauce. Grilled chicken chops that have marinated in a special Goan (D) ALOO PAPRI CHAAT 4.7 (VE) SAAG CHICKEN 9.9 green masala. POTATO MASALA DOSA 9.7 Shredded baby spinach and chicken curry. -
Tandoor Tandoor
American Tandoor presents Indian Cuisine that Everyone Loves! Our chefs create a delicious blend of traditional and modern dishes which capture the diverse and complex flavors of India in an innovative way. Our menu is best enjoyed when shared family style. BREADS CHAAT STARTERS savory snacks from the streets of India great for sharing…or not! TRADITIONAL NAAN 4 all naans are made by BHEL PURI 9 SAMOSAS fried stuffed pastry 9 5 GARLIC NAAN hand and cooked to a crunchy mix of puffed rice, potato & onion/warm spiced chicken or sampler pomegranate, tomato, onion, mint NAAN WITH SPREADS 7 order in our tandoor MOMOS Asian-style dumplings 8 ovens • 2 pieces tikka butter, warm spice butter, CRISPY KALE & PALAK 9 vegetable/chicken or sampler yellow dal, dal makhani fried spinach, kale, savory feta cheese, crisp Asian pear, tangy tamarind SATI’S CHICKEN WINGS 13 yogurt sauce secret spices, tangy sauce SEEKH KEBAB LETTUCE WRAPS 9 SALADS SMASHED AVOCADO 9 SALADS chunky avocado, red onions, lime, spicy ground chicken kebabs, romaine leaves, mango mayo, fresh mint cumin, tomato chutney, chili chips AMERICAN TANDOOR SALAD 8 SHRIMP & CALAMARI KOLIWADA 12 mixed baby greens, romaine hearts, watercress, citrus, MASALA CRAB DIP 13 crispy shrimp, crunchy calamari, Fresno peppers, sweet red pepper sauce parmesan, toasted pine nuts, crisp naan strips, house vinaigrette Maryland lump crabmeat, sweet corn, artichokes, spices, naan bread AMERICAN TANDOOR SLIDERS 3 per order Masala Beef ground beef, Tillamook aged cheddar, masala mayo, ALOO TIKKI 9 SPROUTED LENTILS -
APPETIZERS Served with Tamarind Chutney and Mint Chutney
676 Stony Hill Rd, Morrisville, PA 19067 Phone: 215-369-7016 ; 215-369-7017 Fax : 215-369-7018 Lunch Buffet 6 Days a Week LUNCH DINNER Tuesday - Friday 11:30am - 3:00pm Tuesday - Thursday & Sunday 5:00pm - 10:00pm Saturday and Sunday 12:00pm - 3:00pm Friday and Saturday 5:00pm - 10:30pm CLOSED ON MONDAY APPETIZERS Served with Tamarind Chutney and Mint Chutney SAMOSA (Two per order) 4.95 Crisp turnovers stuffed with spiced potatoes and peas PALAK KULCHA 4.95 Scrumptious bread stuffed with lightly sautéed spiced spinach and herbs ONION BHAJIYA 4.95 Spring onion fritters served with chutney VEGETABLE PAKORA 4.95 Vegetables in lightly seasoned lentil flour batter and deep fried CHILI PAKORA 5.95 Fresh green chili stuffed with spiced mixture, dipped in batter and deep fried PANEER PAKORA 6.95 Homemade Indian cheese square dipped in batter and fried to golden perfection VEGETABLE ASSORTED APPETIZERS 8.95 Vegetable samosa and vegetable pakora - serves two ALOO TIKKI CHOLE 8.95 Small patties made with potatoes, coriander and ginger. Served with or without chickpeas CORN MANCHURIAN 11.95 Deep fried crispy cauliflower florets tossed in a spicy sauce with onion and bell peppers GOBI MANCHURIAN 11.95 Deep fried crispy cauliflower florets tossed in a spicy sauce with onion and bell peppers Page 1 of 15 CHILI PANEER 11.95 Fresh green chilli stuffed with spiced mixture, dipped in batter and deep fried TANDOORI PANEER TIKKA 11.95 Fresh Indian homemade cheese cubes, marinated in spices, grilled to perfection in a clay oven and served with onions and bell pepper. -
Socio-Political Condition of Gujarat Daring the Fifteenth Century
Socio-Political Condition of Gujarat Daring the Fifteenth Century Thesis submitted for the dc^ee fif DOCTOR OF PHILOSOPHY IN HISTORY By AJAZ BANG Under the supervision of PROF. IQTIDAR ALAM KHAN Department of History Aligarh Muslim University, Aligarb- 1983 T388S 3 0 JAH 1392 ?'0A/ CHE':l!r,D-2002 CENTRE OF ADVANCED STUDY TELEPHONE SS46 DEPARTMENT OF HISTORY ALIGARH MUSLIM UNIVERSITY ALIGARH-202002 TO WHOM IT MAY CONCERN This is to certify that the thesis entitled 'Soci•-Political Condition Ml VB Wtmmimt of Gujarat / during the fifteenth Century' is an original research work carried out by Aijaz Bano under my Supervision, I permit its submission for the award of the Degree of the Doctor of Philosophy.. /-'/'-ji^'-^- (Proi . Jrqiaao;r: Al«fAXamn Khan) tc ?;- . '^^•^\ Contents Chapters Page No. I Introduction 1-13 II The Population of Gujarat Dxiring the Sixteenth Century 14 - 22 III Gujarat's External Trade 1407-1572 23 - 46 IV The Trading Cotnmxinities and their Role in the Sultanate of Gujarat 47 - 75 V The Zamindars in the Sultanate of Gujarat, 1407-1572 76 - 91 VI Composition of the Nobility Under the Sultans of Gujarat 92 - 111 VII Institutional Featvires of the Gujarati Nobility 112 - 134 VIII Conclusion 135 - 140 IX Appendix 141 - 225 X Bibliography 226 - 238 The abljreviations used in the foot notes are f ollov.'ing;- Ain Ain-i-Akbarl JiFiG Arabic History of Gujarat ARIE Annual Reports of Indian Epigraphy SIAPS Epiqraphia Indica •r'g-acic and Persian Supplement EIM Epigraphia Indo i^oslemica FS Futuh-^ffi^Salatin lESHR The Indian Economy and Social History Review JRAS Journal of Asiatic Society ot Bengal MA Mi'rat-i-Ahmadi MS Mirat~i-Sikandari hlRG Merchants and Rulers in Giijarat MF Microfilm. -
Roti Rolls Served with Carrot Salad
ROTI ROLLS SERVED WITH CARROT SALAD CHIP & CHEESE 30 (CHILLIE & CHILLIE MAYO SAUCE) BAKED BEANS-CHEESE-CHIPS-SAMBALS 35 PANEER & PEAS 50 PANEER & MUSHROOM 50 PANEER TIKKA & CHIPS 50 SOYA PRAWN 50 MUSHROOM 50 BROAD BEANS & POTATO 35 MIX VEG 33 SUGAR BEANS & POTATO 33 CHICKEN CURRY &POTATO 42 CHICKEN TIKKA 52 BUTTER CHICKEN 50 MUTTON CURRY & POTATO 49 KEBAAB 49 BUNNIES SERVED WITH CARROT SALAD ¼ Bunny Loaf MIXED VEG/SUGAR BEANS 26 52 BROAD BEANS 35 70 PANEER & PEAS 50 100 PANEER MAKANWALA 50 100 PANEER & MUSHROOM 50 100 MUSHROOM 50 100 SOYA PRAWN 49 98 CHICKEN & POTATO 40 80 BUTTER CHICKEN 52 105 MUTTON & POTATO 52 104 MUTTON BONELESS & POTATO 72 144 CHOPS CHUTNEY 75 150 KEBAAB 59 120 JAIPUR STYLE: EXTRA’S WITH YOUR BUNNY PAPAD/GRAVY/SOJI – R15.00 RAJASTANI BIRYANI VEGETARIAN 52 PANEER TIKKA MASALA 62 CHICKEN TIKKA MASALA 72 CHICKEN – BONELESS 72 CHICKEN & PRAWN 110 PRAWN 110 MUTTON – BONELESS 80 MUTTON – BONE 72 ALL BIRYANI’S SERVED WITH POTATOES SANDWICHES SINGLE CHEESE 11 SINGLE CHEESE - TOMATO 12 DOUBLE CHEESE-TOMATO-ONION 17 DOUBLE CHEESE - CHIPS 22 BAKED BEANS 20 BAKED BEANS & SAMBALS 25 BAKED BEANS-CHIPS-CHEESE-SAMBAL 32 BAKED BEANS-CHIPS & CHEESE 30 CHILLI SAUCE SANDWICH WITH CHIPS 25 MUSHROOM-CHEESE & CHIPS 27 BROAD BEANS & POTATO 25 PANEER-CHEESE-CHIPS 36 SPINACH-MOZARELLA CHEESE & ONION 30 SUGAR BEANS 22 CHICKEN CURRY 32 MUTTON CURRY 36 CHICKEN & MAYO 27 MUTTON PATTY-CHEESE-ONION-TOMATO 35 CHICKEN PATTY-CHEESE-ONION-TOMATO 30 CHICKEN TIKKA 40 FILLINGS R3.00 PER FILLING – TOMATO – ONIONS – PEPPERS – CHILLIES R3.00 PER SLICE - -
Appetizers Tandoori Specialities Chef Special's Karahi Dishes Bhoona
Appetizers Karahi Dishes Jaipuri Dishes Vegetable pakora…….………………………………...3.95 A rich flavored dish made with bell peppers, onions, Semi dry dish made from tender pieces of tikka cooked Chicken Pakora………………………………………...5.95 tomatoes, fresh ginger and garlic. with bell peppers, onions, tomato and mushrooms. Gobhi Pakora…………………………………………..5.95 Chicken Karahi………………………………………...9.95 Chicken Jaipuri………………………………………...9.95 Vegetable Samosa Chana………………………..….….5.95 Lamb Karahi…………………………………………...9.95 Lamb Jaipuri…………………………………………...9.95 Cheese Pakora……………………………………...…..6.95 Vegetable Karahi..……………………………………..9.95 Prawn and Mushroom Jaipuri………………………….9.95 Tikki Chana………………………………………...…..5.95 Chicken or Lamb Karahi Saag….……………………...9.95 Shrimp Jaipuri………………………………………...10.95 Chana Poori………………………………………….....5.95 Goat Karahi…………………………………………….9.95 Fish Jaipuri……………………………………………10.95 Mushroom Poori…………………………………….....5.95 Paneer Karahi……………………………………..........9.95 Prawn Poori………………………………………...…..5.95 Shrimp Karahi………………………………………...10.95 Vegetable dishes Papadoms…………………………………………...….4.95 Shrimp Saag……………………………………..........10.95 Vegetables cooked fresh with authentic Indian herbs and Soup of the day……………………………………..….3.95 spices. Fish Pakora…………………………………………...14.95 Bhoona Dishes Mix Vegetable…………………………………………8.95 A tomato based rich in flavor dish made with chef’s secret Shahi Paneer…………………………………………...8.95 Tandoori Specialities recipe and special herbs and spices. Saag Paneer (spinach and Cheese)……………………..8.95 chicken marinated in garlic, lemon juice, jeera and -
Selected Crafts of Gujarat, Part VII-A, Vol-V
PRG. 28-A· (xix-xx) (N) 1,000 CENSUS OF INDIA 1961 VOLUME V-PART VII-A SELECTED CRAFTS OF GUJARAT 19. BLOCK ENGRAVING AT PETHAPUR 20. BLOCK AND SCREEN PRINTING AT JETPUR R. K. TRIVEDI Superintendent of CensUs Operations, Gujarat PRICE R~. 4.(j0 or ~O Sp, 9 g. or $ V.S. '.66 CENSUS OF INDIA 1961 LIST OF PUBLICATIONS CEl'I'TRAL GOVERNMENT PUBLICATIONS Census of India, 1961 Volume V -Gujarat is being published in the following parts: '" I-A(i) General Report '" I-A(ii)a ') '" I-A(ii)b " '" I-A(iii) General Report-Economic Trends and Projections '" I-B Report on Vital Statistics and Fertility Survey :I< I-C Subsidiary Tables '" II-A General Population Tables '" II-B(l) General Economic Tables (Tables B-1 to B-IV-C) '" II-B(2) General Economic Tables (Tables B-V to B-IX) '" II-C \ Cultural and Migration Tables :t: III Household Economic Tables (Tables B-X to B-XVII) "'IV-A Report on Housing and EStablishments "'IV-B Housing and Establishment Tables '" V-A Tables on Scheduled Castes and Scheduled Tribes @ V-B Ethnographic Notes on .. ~ ~~es and Scheduled Tribes (including reprints) "'* VI Village Survey MonograPi!-, 1 VII-A Selected Crafts of Gujara~ l .e-\ '" VII-B Fairs and Festivals '" VlII-A Administration Report-EnumeratiOn Not for Sale *VIII-B Administration Report-Tabulation '" IX Atlas Volume • IX(A) Atlas Volume (Abridged) * X-A(i) Special ReP,Ort on Ahmedabad City ;. X-B Special Tables on Cities and Block Directory '" x-C Special Migrant Tables for Ahmedabad City STATE GOVERNMENT PuBLICATIONS '" 1 7 District Census Handbooks in English '" 17 District Census Handbooks in Gujarati • Published @ General Notes on Scheduled Castes and Scheduled Tribes and Ethnographic Notes on 'Siddi' publi~hed . -
Food for Thought’ – MUI WW’S E-Recipe Book, Was Born
Foreword “One cannot think well, love well, sleep well if one has not dined well.” If you think of this world as a big bowl of soup, then we are all tiny ingredients tossed into this pretty hot soup called COVID 19! This pandemic has changed the definition of life, for almost all of us. We are living in times that will someday, be described in History books, as an extraordinary era of joblessness for most, overwork for many, disparity, loss, insecurity and global disruption of ‘normalcy’. For the Indian Seafarers and their families, this pandemic has been a challenging time where sign-offs got delayed, vacation plans got disrupted, planned surgeries were postponed, weddings and family functions cancelled. Fear and anxiety started rising. Loneliness-lead-depression started surfacing amongst not just the Seafarers, but also their families. Food became a source of comfort, a 'feel-good' element, a dependable friend, and also a tool to showcase individual creativity and innovation! The COVID Lockdown turned the occasional cook into an innovative chef. During this journey from Bon Voyage to Bon Appétit; home chefs, young and old, started dishing out new recipes while they tried their hand at experimenting with available ingredients. The wonderful compilation of recipes in this book is an ode to the Culinary Skills that have been honed amidst our seafaring families, throughout this lockdown period. We, at MUI-WW, began to observe a barrage of food pictures in our various groups across the country. Kitchen talk became a common language for bonding and continues to remain the trending topic throughout this lockdown. -
Chicken Tikka Masala
Chicken tikka masala Serves: 4 Time Preparation time 5 minutes Cooking time 30 minutes Ingredients • low-calorie spray oil • 1 onion, peeled and finely chopped • 900g skinless chicken thigh fillets, fat removed and cut into chunks • 1½ tablespoons tikka curry powder • 1 teaspoon ground coriander • 1 teaspoon ground cumin • ½ teaspoon chilli powder • ½ teaspoon turmeric • 2 garlic cloves, peeled and crushed • 2 teaspoons finely grated ginger • 400g (1 tin) chopped tomatoes • 1 chicken stock cube (try to use low-salt) dissolved in 200ml boiling water • 1 heaped tablespoon cornflour dissolved in a little cold water to make a paste To serve • 260g uncooked basmati rice • 3 tablespoons (50g) natural low-fat yogurt • 1 small handful chopped coriander Chicken tikka masala Method 1. Place a large heavy bottomed saucepan over a high heat and spray well with oil. Add the chopped onion and fry for 5 minutes until soft. 2. Add the chicken pieces and keep stirring until sealed (if the chicken starts to stick add a little of the stock to the saucepan). 3. Measure the spices onto a small plate along with the crushed garlic and ginger, then scrape into the saucepan and stir fry for 1 minute before pouring in the chopped tomatoes and chicken stock. 4. Bring to the boil, then reduce the temperature to the lowest point and simmer (without the lid) for 20 minutes until the chicken is tender. Add the cornflour paste and stir until the sauce thickens. 5. While the curry is simmering, cook the rice following the packet instructions. 6. Just before serving the curry, stir in 3 tablespoons of low-fat natural yogurt and a small handful of chopped fresh coriander. -
COMBO SPECIALS (IN LUNCH TIME HOURS - NON-VEG COMBO $12 VEG COMBO $10) Non Veg Curry Combo Any Curry with Rice, Naan and Small Drink $14.00 (Excludes Seafood)
COMBO SPECIALS (IN LUNCH TIME HOURS - NON-VEG COMBO $12 VEG COMBO $10) Non Veg curry combo any curry with rice, naan and small drink $14.00 (Excludes Seafood) Vegetarian Curry combo any curry with rice, naan and small drink $12.00 (EVENING HOURS TAKEAWAY ONLY) 07 849 9188 FREE DELIVERY [FOR ORDERS $40 OR MORE] .CONDITIONS APPLY Open 7 days 11:30am - 3:00PM, 5:00PM - 10:00PM Monday 5:00PM - 10:00PM 105 Heath Street, Saint Andrews, Hamilton 3200 himalayaindiancuisine.co.nz [email protected] ENTREE 1. Samosa .....................................................................................................................$4.00 Trangular flour shells filled with green peas and potatoes, deep fried and served with tamarind dressing (2 pieces per serving) 2.Onion Bhaji................................................................................................................$5.00 Slices of onion, coated with a chickpea batter, deep fried and served with tamarind dressing. 3.Vegetable Pakora.......................................................................................................$5.00 Fresh vegetables patty with chickpea flour and deep fied. 4. Paneer Pakora...........................................................................................................$8.00 Cottage cheese, onion marinated with indian spices, coated with a chickpea batter, deep fried and served with mint sauce. 5. Malai Tikka/ Garlic Tikka (6 Pieces).....................................................................$13.00 Chicken -
Authentic Indian Chicken
AUTHENTIC INDIAN APPETIZERS (VEG) APPETIZERS (NON VEG) SAMOSA (2 PIECES) $4.00 Fish AMritsARI $9.95 Perfectly spiced potatoes in a crispy Chunky white fish marinated in lime, pastry wrapper. Served with mint and ginger and garlic, coated in a spiced tamarind chutneys. graham flour batter with mint chutney. PAKORA (8 pieces) $5.00 ChickeN PAKORA $10.95 A delicious spiced combination of Boneless chicken marinated in lime, assorted vegetables fried to perfection ginger and garlic, coated in a spiced and served with mint and tamarind graham flour batter with mint chutney. chutney. ChickeN tikkA $10.95 ALOO Tikki (2 PIECES) $3.50 Charbroiled chunks of boneless chicken Spicy aloo tikki with crispy outside and marinated in lemon juice and our chef’s soft inside made out of boiled potatoes special spice blend. and served with mint and tamarind chutney. TANDOOri WINGS (8 pieces) $9.95 Chicken wings in tandoor with monsoon HARA BHARA KABAB $7.50 blend of spices. A healthy and delicious Indian vegetarian snack made with spinach, Seekh KEBAB $12.95 potatoes and green peas. Spiced ground chicken mixed with fresh herbs and grilled in tandoor. PANeer TikkA $11.95 Paneer tikka is an Indian dish made TANDOOri ChickeN $11.95 from chunks of paneer marinated in Half chicken marinated in yogurt and spices and grilled in a tandoor with blend of unique spices. green pepper and onion. NON-VEG PLAtter $12.95 PAppADAM $2.95 Tandoori wings (2pc), kabab (4pc), chicken tikka (2pc) and chicken pakora VEG PLAtter $10.95 (4pc) with dhaba Chutney. Pakora (4pc), hara bhara kabab (4pc), paneer tikka (2pc) and aloo tikki (2pc) with tamarind chutney.