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The Scmc Chronicle ISSUE NO.2 2020 ART, CULTURE & LIFESTYLE SUPPLEMENT
THE SCMC CHRONICLE ISSUE NO.2 2020 ART, CULTURE & LIFESTYLE SUPPLEMENT From Japan, with Love India Reimagines the Wabori art in tattoos Reminiscing on Identity A Journey to the Roots A Whiff of the East Indians are embracing Food Tales Korean Culture The Migratory Tale of Indian delicacies The Music of Migration A new era of music is born out of fusion 2 THE SCMC CHRONICLE THE SCMC CHRONICLE Word Search About the theme WORD SEARCH By- Vidushi Singh I TMBW I SOUV E N I RD ndian culture is a product of change. Stories of the Iland, as old as time, speak not only of traditions and CNROIHDTETYHHOI rituals, but also of assimilation. The Indian shores welcomed OOFADREEORIGINS ingredients that we know today as our own: potatoes, MAR LDE TRNPUQSUP tomatoes, chilli. Across a history of battles, Indian culture carved a home for the Mughal way of things into its food, MSNEU I RH I TDOT X L THE SCMC CHRONICLE its language, its architecture. Even our colonizers left a trace U S L OS X T N P T I OOMA Managing Editor: Dr. Sreeram Gopalkrishnan on our cultural habits – but we seamlessly folded it into our Consulting Editor: Liji Ravindran N I DESEF I I LATR I C Executive Editor: Anushka Mukherjee life, as we have always done. The diversity of art, culture, Associate Editor: Sharwari Kale IMI LGTTAOSAGYGE food and architecture in India invites you to ask: how much Visuals Editor: Govind Choudhary TIAJAIATMNACERM Assistant Editor (Visuals): Tshewang Choden of it is a product of migration? Design: Raghvendra Singh Chouhan Every day, people leave their hometowns and migrate to a YLSOONTLL IKTEAE Assistant (Design) : Passang Lhamo QAPBSUGIGELL I TN Reporting: Students, SCMC different part of the country – for jobs, for an education, for a new life. -
Incorrigible Colonist: Ginger in Australia, 1788–1950
INCORRIGIBLE COLONIST: GINGER IN AUSTRALIA, 1788–1950 Leonie Anne Ryder Thesis submitted for the degree of Doctor of Philosophy in History School of History and Politics University of Adelaide October 2010 FIGURE 1 Botanical Illustration of the Ginger Plant Source: Gerarde, Herball, 61, from Barr Smith Library, University of Adelaide. ii TABLE OF CONTENTS VOLUME 1 TITLE PAGE i TABLE OF CONTENTS iii LIST OF TABLES viii LIST OF FIGURES x ABSTRACT xi DECLARATION xiii ACKNOWLEDGEMENTS xiv 1 INTRODUCTION 1 1.1 Ginger 2 1.1.1 Origins and Early Migration 4 1.1.2 Cultivation and Uses 6 1.1.3 Buderim Myth 7 1.2 Commodity Histories 9 1.3 The Present Study 13 1.3.1 Methodology 15 1.3.2 Contribution to the Discipline 17 2 GINGER IN THE EAST 18 2.1 Ginger in China 18 2.1.1 Chinese Medicine 21 2.1.2 Chinese Food 23 2.2 Ginger in India 28 2.2.1 Indian Medicine 29 2.2.2 Indian Food 32 2.3 Summary and Conclusions 38 3 GINGER GOES WEST 40 3.1 Ginger in Ancient Greece and Rome 40 3.1.1 Spices in the Ancient World 40 3.1.2 Ginger in Medicine and Food 43 iii 3.2 Ginger in Britain 46 3.2.1 Supply of Ginger 47 3.2.2 Ginger in British Medicine 56 3.2.3 Ginger in British Food 61 3.2.4 Indian Influence on British Eating Habits 75 3.2.5 Ginger Growing in Britain 82 3.3 Summary and Conclusions 87 4 GINGER GROWING IN AUSTRALIA 88 4.1 New South Wales 89 4.2 Northern Territory 98 4.3 Queensland 104 4.3.1 Beginnings 104 4.3.2 Ginger in the Buderim Area 119 4.4 Summary and Conclusions 128 5 CHINESE GINGER GROWING IN AUSTRALIA 130 5.1 Chinese Migration to Australia 131 -
Dinner Small Plates Curries & More
DINNER The DOSA experience is all about sharing the tastes & aromas of authentic South Indian cuisine with small plates, curries, rice, breads, sides and, of course, our signature dosas & uttapams SMALL PLATES B: BENGALI SPECIALS | D: DAIRY FREE | E: EGG FREE | G: GLUTEN FREE | N: NUT FREE | V: VEGAN Please inform the server about your dietary preferences CHUTNEY SAMPLER E GN 5.5 LEMON-CHILE SCALLOPS DEGN 18 Mango & fennel chutney, tamarind, dahi (yogurt) Lemongrass, curry leaves, coconut milk, mint, roasted chile-garlic, great with papadum mini-crown dosa, gunpowder oil ROASTED PEPPER & GREEN GARLIC SOUP EGN DV 13 CHETTINAD PACIFIC COD E GND 14 Snap, snow & English peas, ginger, chile-beet oil South-Indian masala, wok fried, mango & fennel chutney RASAM “FIRE BROTH” SOUP DEGN V 6.5 LAMB “SHIKAMPURI KEBAB" SLIDERS N 15.5 Spicy broth of tomatoes, tamarind, lentils, Minced lamb, hung yogurt, lentils, red pepper chutney black pepper, sipped from the bowl like miso TACO “FRANKIE” N 14.5 SPRING FARMERS' MARKET SALAD DEGN V 15 Vindaloo duck, egg-washed roti, marinated onions, Little gem, sorrel, bergamot-chocolate mint, roasted blood orange, coconut chutney crispy shallots, mustard & beet vinaigrette CHENNAI CHICKEN GN 13 SPROUTED MUNG SALAD EGN 12 Boneless, spiced-yogurt marinade, coriander, Housemade paneer, coconut, spiced pomegranate chile, cumin, halal, raita, fried farmers' market greens, orange & cumin dressing VADA PAV (VEG SLIDER) N 7/13 BAIGUNI EGGPLANT BDENV 11.5 Spiced potato patty, chutneys, caramelized onion, Eggplant fried in