1 Holiday Inn Bengaluru Racecourse
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
LOTUS GASING Menu Mobile
MENU SOUPS S01 VEGETABLE SOUP 5.00 S02 CHICKEN SOUP 6.00 S03 MUTTON SOUP 7.00 APPETIZER S04 VEGETABLE CUTLET 4.00 S05 BITTER GOURD FRY 5.00 S06 ONION BAJJI 5.90 S07 GOBI 65 8.90 S08 MUSHROOM 65 8.90 V01 TAUHU SAMBAL 3.00 V02 VEGETARIAN CHICKEN 7.50 V03 VEGETARIAN MUTTON 8.00 V04 MIXED VEGETABLES ( R / L ) 5.00 / 9.00 V05 BINDI MASALA 14.90 V06 ALOO GOBI MASALA 14.90 V07 CHANNA MASALA 14.90 V08 GREEN PEAS MASALA 16.90 V09 ALOO MUTTER 16.90 V10 PANEER BUTTER MASALA 16.90 V11 PALAK PANEER MASALA 16.90 CHICKEN N01 CHICKEN PARATTAL ( R / M / L ) 8.00 / 15.00 / 30.00 N02 CHICKEN VARUVAL ( R / M / L ) 8.00 / 15.00 / 30.00 N03 CHICKEN 65 ( R / M / L ) 9.00 / 17.00 / 33.00 N04 CHICKEN FRIED / SAMBAL 8.00 NO5 AYAM MASAK MERAH 8.00 N06 CHICKEN RENDANG 8.00 N07 CHICKEN KICAP 8.00 NO8 CHETTINAD PEPPER CHICKEN 16.90 MUTTON N09 MUTTON PARATTAL ( R / M / L )12.00 / 23.00 / 44.00 N10 MUTTON VARUVAL ( R / M / L ) 12.00 / 23.00 / 44.00 UA N11 KODAL CURRY ( GOAT INTESTINE ) 12.00 SUNDAYS PRAWNS N12 PRAWNS SAMBAL ( R / M / L ) 14.00 / 28.00 / 44.00 N13 TIGER PRAWNS 16.00 - 24.00 N14 PRAWNS SPECIAL - SP - SOTONG N15 SOTONG SAMBAL ( R / M / L ) 10.00 / 20.00 / 36.00 N16 SOTONG FRY ( R / M / L ) 10.00 / 20.00 / 36.00 N17 SOTONG SPECIAL - SP - CRAB N18 CRAB CUTLET 8.00 N19 CRAB CURRY / FRY 16.00 - 24.00 FISH N20 FISH CUTLET 6.00 N21 IKAN BULUS 3.00 - 9.00 N22 FRIED FISH 9.00 N23 FISH CURRY 9.00 N24 FISH SAMBAL 9.00 UA N25 DRY FISH CURRY 7.00 SPECIALS ( KARUVADU CURRY ) N26 FISH HEAD CURRY 35.00 - 70.00 N27 FISH SPECIAL - SP- QUAIL N28 QUAIL FRY / SAMBAL 8.00 EGG -
Cuisinart® Juice Extractor CJE-1000
INSTRUCTION BOOKLET Cuisinart® Juice Extractor CJE-1000 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 16. The appliance is wired for domestic use only. IMPORTANT 17. Do not use the appliance for anything other than the intended purpose, as outlined SAFEGUARDS in the instruction booklet. When using any electrical appliance, basic safety precautions should always be followed, including 18. Never juice with the spout in the closed position. the following: 19. Do not operate without the pulp container 1. READ INSTRUCTIONS THOROUGHLY in place. 2. Always unplug unit from outlet when not in 20. Do not operate your appliance in an appliance use, before putting on or removing parts garage or under a wall cabinet. When storing in and before cleaning. an appliance garage always unplug the unit from the electrical outlet. Not doing so could 3. To protect against electrical shock, do not create a risk of fire, especially if the appliance immerse the juice extractor motor housing in touches the walls of the garage or the door water or other liquids. touches the unit as it closes. 4. When any appliance is used by or near children, supervise closely. 5. Avoid contact with moving parts. SAVE THESE 6. If the juice extractor has a damaged cord or INSTRUCTIONS plug or malfunctions, DO NOT OPERATE. Contact our Customer Service Center to return for examination, repair or adjustment. HOUSEHOLD USE ONLY 7. Using accessory attachments not sold or recommended by the manufacturer can cause No user-serviceable parts are inside. Do not fire, electric shock or injury. -
Bread & Chocolate Vegan Bistro
BREAD & CHOCOLATE VEGAN BISTRO BREAKFAST AND LUNCH MENU Tel: 946-6239 Bread and Chocolate $12 Soup of the Day 8oz=$4/16oz=$7 Our signature french toast stuffed with chocolate hazelnut butter Served with herbed crouton.*Sub gluten-free herbed cracker + $1 and bananas, dipped in coconut tahini batter topped with berries Add a scoop of our house-made coconut ice cream + $3 Raw Cashew Queso, Pico de Gallo and Add a 2oz jug 100% pure maple syrup + $4 Guacamole with Tortilla Chips $10 Just French Toast $10 Coconut tahini dipped served with fresh fruit and table syrup Beet Tartare + Soup or Salad $13 Add a 2oz jug 100% pure maple syrup + $4 Shredded beet and caper tartare mix over soft cashew cheese. Served with herbed crostini* and choice of 8oz soup or side salad Toast and Avocado Plate* $12 *Substitute gluten-free herbed cracker + $2 Haas avocado slices on our whole grain toast with nutritional yeast flakes, salt and pepper. Served with sauteed greens, grilled Island Bowl $14 plantain and fresh fruit. *Subject to seasonal availability Spicy jerk tofu, garlic sautéed seasonal greens, black beans with coconut sauce, shredded roots, and grilled plantain served over Waffle $8 your choice of brown rice or quinoa One traditional waffle, served with fresh fruit and table syrup Make it a double! + $5 Black Bean Tacos $14 Top with house-made coconut ice cream + $3 Two corn tortillas with fresh-made sour cream, pico de gallo, Add our signature chocolate hazelnut butter + $3 grilled red bell pepper & onion, and guacamole. Served with Add a 2oz jug 100% pure maple syrup + $4 grilled plantain, slaw and choice of brown rice or quinoa Sunshine Pancakes $11 Shepherd’s Pie $13 Two buckwheat, brown rice, and walnut pancakes, served with Chopped root vegetables and lentils topped with whipped potatoes fresh fruit and table syrup and mushroom gravy. -
View Newsletter
0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 -
Total Menu Card
1 / 6 100% Presentation c Abhiruchi Caterers A Event Planners..... Wedding Birthday Gruhapravesham Upanayanam Corporates & Others Adarshnagar, Secunderabad-500047 Cell : 97 01 77 11 22 / 9000 160 619 Email : [email protected] Web : www.abhiruchicateres.com ABHIRUCHI CATERERS TOTAL MENU PLAN Facilitates customers to select items Min. range Rs. 200/- per plate-Max. range Rs. 600/- per plate WELCOME DRINKS Grapes Mango Sapota Fruit Punch Fresh Lime Water Fruit Punch Pineapple Jaljeera WELCOME MOCKTAIL DRINKS Orange Mocktails Strawberry Mojitos-Apple flavor Mango Mocktails Mojitos-Lemon flavor Mango Delight Create PDF in your applications with the Pdfcrowd HTML to PDF API PDFCROWD Lemon Mocktails Mojits-Mint flavor Orange Delight 1 / 6 100% Presentation Strawberry Mocktails Mojitos-Strawberry Strawberry Delight SOUP Veg Corn Soup Cream of Tomato Soup Cream of Spinach Veg Manchow Soup Veg Mulligatawany Soup Pepper Rasam Cream of Mushroom Soup Soup Lung Fung Soup Veg Tom Yum Soup Veg Hot & Sour Soup Subzi Badami Shorba Tomato Shorba Veg Noodles Soup Tomato Dhaniya Shorba Mix Veg Shorba Dal Shorba Veg Cantonese Soup Tomato Basil Shorba Potage St. Germain Minestrone Soup STARTERS Gobi Manchuria Ajwain Paneer Amritsari Veg Manchuria Shangai Vegetables Gobi 65 Veg Pakoda Paneer Hariyali Tikka Babycorn Manchuria Ajwain Paneer Veg Shangai Rolls Babycorn Salt and Peeper Assorted Bajji Crispy Babycorn Exotic Cheese Balls Veg Bullets Chilli Paneer Crispy Veg Pepper Paneer Shangai Rolls Aloo 65 Kastori Paneer Create PDF in your -
Signature Cocktails
Signature Cocktails Bubbly Peach Tito’s Vodka, Peche de Oigne liqueur, Sweetened lemon juice, & Champagne $10.50 Purple Haze St George Green Chili vodka, Disaronno Amaretto, fresh lemon juice, dash of bitters & homemade blueberry syrup $14 Cucumber Pink Lemonade Effen Cucumber, Watermelon liqueur, fresh watermelon, & lemonade. $10 Drink Your Veggies In house fresh carrot juice, Effen cucumber vodka, Green Chartreuse, fresh lemon juice, fresh ginger, fresh parsley, simple syrup $13 Pineapple Paloma Milagro Tequila, with fresh juices, sweetened lime juice, & CBD infused sparkling citrus soda. $10.50 Raspberry Crema Giffard banana liqueur, Chambord Raspberry liqueur, cream, fresh raspberries $13 Strawberry Lemonade Tito’s vodka, fresh lemon, house made strawberry mash, mint, & ginger beer $10.25 The Dead Rabbit Jameson’s Irish whiskey, Saigon Cinnamon syrup, Green Chartreuse, Imbue Sweet vermouth, & bitters $13 Kiwi Pear A Mojito with fresh Kiwi, St George Spiced Pear, Bacardi, mint, & cane sugar $10.50 Blue Lagoon Prairie organic gin, house made rosemary syrup, & fresh lemon juice $15 Bahama Mama Kraken, Malibu, Giffard Banana Liqueur, Pineapple & Orange Juice & Grenadine. $13 Mango Mai Tai Malibu, Captain Morgan, Mango Puree, w/ Sour, Pineapple Juice, & grenadine. $14 Sheep’s Cold brew Novo Fogo Cachaca Rum, Imbue Sweet Vermouth, Saigon Cinnamon syrup, Sheep’s cold brew, Jerry Thomas bitter truth decanter, handmade crema, topped with fresh nutmeg $12 Bourbon Tea A homemade sweet ice tea with a hint of lemon and mint & Bulleit Bourbon $10 -
Pineapple Blended Juice
Plant Archives Vol. 18 No. 1, 2018 pp. 242-246 ISSN 0972-5210 DEVELOPMENT AND QUALITY EVALUATION OF CARROT- PINEAPPLE BLENDED JUICE Danish Imitiyaz* and Er. Ronjen Singh Department of Food Process Engineering, Sam Higginbottom University of Agricultural Technology and Sciences, Allahabad (U.P.), India. Abstract Juice carrot (Daucus carota) and pineapple (Ananas comosus), were optimised to a blended beverage which was stored for 45 days in pet bottles (400 ml capacity) at refrigerated temperature. Physico-chemical and sensory analysis were evaluated. Marginal changes in pH, total soluble solids, acidity, vitamin C and beta-carotene were observed. The beta carotene content of juice was found (1697 µg) to be increased with increasing the proportion of carrot juice. Estimation of vitamin C content of sample (17.50mg) showed high improvement in nutritional value of carrot juice incorporated with pineapple juice. The acidity increased (0.47-1.45) and pH of the juice decreased progressively during the storage period. This may be due to the excessive fermentation and presence of lactic acid reducing micro-organism. It was found that the sample having ratio 65:35 (carrot- pineapple) had the best acceptability, which will also be helpful in providing dietary requirement of beta carotene to the consumer.Heat pasteurisation (900C for 25 sec) was more effective for inactivating the microbial flora. However, the shelf life of juice was established within 45 days. The product is recommended children, youth and elderly persons to be used within 45 days. Key words : Carrot-pineapple blended juice, physico-chemical, sensory and microbial characteristics. Introduction flavors in beverages and other products (Arthey, 1995; Fruits and vegetables are critical to good health, and and Carvalho et al., 2008). -
Juice of The
BREAKFAST (available throughout the day) STARTERS (available throughout the day) SPECIALS (minimum of two people, after 16.30 hr) 1 Extra Bazar, large breakfast with: pide, açma and simit, marinated feta cheese, 25 Sigara Böregi, deep fried yufka roll filled with feta, mint and parsley (x 3) 5,50€ All Bizar Bazars are served with rice, Shiraz mix, fried potatoes, yoghurt sauce with moesir and seasoned cream cheese, kaymak (clotted cream), apricot jam, honey, thousand holes pancake, 26 Sarma, marinated vine leaves filled with pilau rice and a yoghurt sauce with moesir (x 4) 4,95€ tabouleh salad. yoghurt with fresh fruit, boiled egg, young matured cheese, sucuk, one fresh orange juice and 27 Calamari, fried calamari with garlic sauce 7,50€ 50 Bizar Bazar (meat), grilled kebab with veal, chicken and vegetables with a mushrooms, coffee or tea 10,00€ 28 Humuz, creamy mousse made of chickpeas with olive oil, tahini and bread 5,50€ almonds and chickpeas stew and kofta of minced beef and lamb p.p. 15,90€ For two people 19,00€ 29 Haydari, savoury buttermilk curds and bread 5,50€ 51 Bizar Bazar (fish), grilled kebab with fresh tuna and prawns with a fish, mussels and tomato 2 Healthy breakfast, ‘mild’ Turkish yoghurt, rye bread and honey with a fruit salad and a glass of 30 Falafel, with harissa and bread (x 4) 5,50€ sauce stew p.p. 16,75 freshly squeezed orange juice 6,90€ 31 Irfan’s starter (minimum of two people), zaalouk, humuz, haydari, sarma, peynir ezme, 52 Bizar Bazar (vegetarian), grilled mushroom kebab with a stew of mushrooms, almonds and 3 Thousand holes pancake (bahgrir), North African pancake with honey and butter 5,90€ sigara böregi and bread p.p. -
ECHO Asia Seed Catalogue 2019-2020
2019 to 2020 SEED CATALOG ECHO Asia Seed Catalogue 2019-2020 © 2019 by ECHO, Inc.® All rights reserved Published by ECHO Asia Impact Center, Chiang Mai, Thailand Editors: Rattakarn Arttawuttikun -- ECHO Asia Impact Center Daniela Riley -- ECHO Asia Impact Center Kyleah Kirby -- ECHO Asia Impact Center Emma Bailey -- ECHO Asia Impact Center To purchase a copy of this book or for more information contact: ECHO Asia Foundation 270/5 Tung Hotel Road, Soi 6 Chiang Mai 50000 Thailand Email: [email protected] For further resources or seeds, including networking with other agricultural and community development practitioners, please visit our website: ECHOcommunity.org. ECHO’s general information website can be found at: echonet.org 2 FOREWORD Seeds are a strategic starting point for any agricultural development programs and projects, and good seeds are undoubtedly one of the most important material inputs for farmers, both men and women. In some farming communities and families, seeds are the most significant predictor of productivity. For subsistence and small-scale farmers, whose resources are limited and risk taking capacity is low, what matter most are seeds that are yield-dependable, climate- smart and sustainable. Seed security – access to enough quality seed in time of planting – is paramount. ECHO Asia has been operating a Seed Bank in Thailand since 2009, the first Seed Bank outside of ECHO Inc. Florida Headquarters. The goal of the ECHO Asia Seed Bank is to serve as a resource facility for development workers within the region who wish to experiment with and/or promote underutilized crops as they find ways to improve the lives of the poor. -
Production and Shelf Life Determination of Fruit/Vegetable Juices Using Watermelon, Cucumber, Pineapple and Carrot
African Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 8(3) pp. 034-039, March, 2017 DOI: http:/dx.doi.org/10.14303/ajfst.2017.015 Available online @http://www.interesjournals.org/AJFST Copyright ©2017 International Research Journals Full Length Research Paper Production and shelf life determination of fruit/vegetable juices using watermelon, cucumber, pineapple and carrot *Okwori, E., Onu, R., O. Adamu, M., Chindo, H., Dikko, H., Odunze, l.l, Baidu, A.L., Natala, C and Eze, P. National Agricultural Research Extension and Liaison Services (NAERLS), Ahmadu Bello University (A.B.U), Zaria, Nigeria *Corresponding Author’s Email: [email protected]: 07068798168 ABSTRACT Pineapple, water melon, cucumber and carrot are tropical fruits which tend to have short shelf – lives due to the climatic conditions of Nigeria. Processing them into juice and smoothies will reduce the amount of post harvest loss and create availability of natural fruit juice and smoothies in the market or at home for intake. Varieties of juice and smoothies were made from pineapple, watermelon, cucumber and carrot without adding any form of preservatives. Each fruit was blanched in a water bath for 5 – 10 minutes at (75-80) and thereafter blended with laboratory blender. These fruits were processed into juice and smoothies respectively, adding distilled water (1:1) and subsequently, sugar. The juice and smoothies were preserved under different temperature conditions, half were refrigerated and the other half left in a shelf at room temperature for three weeks. The products under experiment were subjected to sensory analysis before and after preservation based on taste, colour, flavour and texture at the end of three weeks (21 days). -
World Food Cafe : Global Vegetarian Cooking Ebook
WORLD FOOD CAFE : GLOBAL VEGETARIAN COOKING PDF, EPUB, EBOOK Chris Caldicott | 192 pages | 01 Nov 1999 | Soma Books | 9781579590604 | English | United States World Food Cafe : Global Vegetarian Cooking PDF Book Want an ad-free experience? The food reflects Asian cuisine, from its tofu-based soups, fibrous salads, noodles, and samosas, but with a very distinct Burmese flair. Hardcover Illustrated Vegetarian Cooking. Creme brulee France. Leuke en lekkere recepten, maar nogal eenzijdig The famous New Orleans dish is traditionally accompanied by a cup of chicory coffee. David Farquhar rated it really liked it Mar 17, You can trust our independent reviews. A savory tart made with a filling of custard and cheese, vegetables, meat or seafood in a pastry crust, the quiche originated in France. Save on Nonfiction Trending price is based on prices over last 90 days. Ice cream! For the Three-Way Creme Brulee recipe, click here. Note: Burmese tofu is made from chickpeas, giving it a more dense texture and interesting flavor. In this book, Andy Ricker of Portland's PokPok shares classics like Pad Thai, papaya salad, and larb as well as some of the restaurant's cult favorites like their Fish Sauce Chicken wings. Try this family recipe that adds a walnut filling to a soft, cream cheese dough. Want to Read saving…. Nicola rated it really liked it Jan 16, We made the persimmon bites with pomegranate molasses and crispy sage leaves, and they tasted every bit as delicious as they look. There is also a guest chef section, which features recipes from internationally renowned chefs such as Dan Barber and Alexis Gauthier. -
To Download Corporate Brochure
Swt Arc India is a nation of beautiful people who celebrate every pleasant thing in their lives with a sweet. Sri Krishna Sweets is extremely proud and thrilled to be a central part of every Indian's life. Sri Krishna Sweets is a celebration of you, your relationships and the bond you have with people who matter to you. Coming from small beginnings of RS Puram, Coimbatore, where sweet hawkers doled out their gulab jamoons, rosogollas, jilebis, laddoos and gajar halwas, one tiny standalone sweet store rose to national fame with its trademark product, the Mysurpa. Thus started our journey of "sweetening every deal". Needless to say, the globally famed Mysurpa remains our flagship product. The Mysurpa as you know it today is the brainchild of Dr. M Krishnan, the Chairman and Managing Director of Sri Krishna Sweets. This melting magic delicacy is the result of Dr. Krishnan's passionate pursuit for a way to give the hard and brittle Mysore Pak a better appeal. What resulted is the unrivalled king of sweets, the Sri Krishna Sweets Mysurpa. Very soon, this very delectable 'sweet' started winning awards & recognitions and became a symbol of all that Sri Krishna Sweets stands for - inventiveness, attention to detail and passion for work. mg t fo Sri Krhna Swts Myspa The Mysurpa as you know it today originated from the Mysore Pak - a delicacy that was first prepared in the kitchens of the Mysore Palace during the regime of Krishna Raja Wadiyar IV. The cook, Kakasura Madappa lovingly named his creation Mysore Pak. This brittle and porous delicacy attained legendary name and fame from the mouths of every person who consumed it....till Sri Krishna Sweets reinvented the Mysore Pak to the Mysurpa which melts in the mouth.