DOCSLIB.ORG

Twist of Taste (Series 2)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Twist of Taste (Series 2) Twist Of Taste (Series 2) 26 x half hours EPISODIC BREAKDOWN 1. Darjeeling A delight for the palate, Darjeeling, the queen of the hills, has something for everyone. Vineet has his taster’s palate put to the test by Anil Bansal, Director plantation of the Happy Valley tea estate. Will Vineet live up to the challenge? Inspired by the champagne of teas Vineet creates the perfect blend of Darjeeling’s British heritage and its most famous produce. Vineet then meets Jamling Norgay, son of Tenzing Norgay. Jamling takes him to the Elgin Hotel for a luxurious high tea and Indian petit fours. Will this taste of home be Vineet’s next inspiration? 2. Ahmedabad Vineet’s first stop in Ahmedabad is the Sabarmati Ashram. He then visits Chandravilas , where the Gujarati thali is said to have originated. Chandravilas is a local favorite for fafdas and curry served with raw papaya salad. This is where Vineet meets his culinary guide Aseem who takes him to Agashiye restuarant to try an authentic Gujarati thali. Is this where Vineet will find inspiration for his next culinary creation? Vineet doesn’t forget the omnipresent naashta which every Gujarati thrives on. And Aseem and he make their way to the very famous and very special Das Khaman, known for its variety of naashta or snack options. No culinary journey through Ahmedabad can be complete without trying the khakras at Indu Ben Khakra Wala. Will Vineet find inspiration for his next gastronomical creation from the humble but delicious khakra? 3. Varanasi Benaras is home to some of the most sublime food of the North. From lightly-cooked Saatvik food, spicy snacks of kachoris and sweets and of course the renowned Benarasi paan. Vineet’s first stop on his food pilgrimage is a traditional breakfast in Benaras. But will the spicy kachori breakfast be enough to titillate his culinary genius? But there’s much more to savour in Benaras than just spicy snacks. And his guide, Jai takes Vineet along to sample some of Benaras’s best creations. He has sweet lassi and the Banarasi paan. Will this burst of flavours manage to jog Vineet’s creativity? You can never stay away from the ghats or riverfront in Benaras. Vineet attends the Das Aswamdeh aarti. And finished his culinary journey through Benras with some delicious and healthy Saatvik cuisine. 4. Srinagar © Off The Fence 2014 1 Alongside its beauty, Srinagar is also renowned for its sumptuous cuisine. Vineet’s friend, Deepak Bhadwar is his food guide on this trip. Vineet is invited for a wazwan, the lavish and elaborate ceremonial feast with over 30 courses. The recipes of which are secret and are passed down through the waza’s family. Will Vineet work his charm and manage to convince the wazas to share their recipes with him? After this meal fit for a king, it’s not surprising that Vineet has been inspired enough to cook his own ode to his favourite dish in the wazwan. Vineet also visits the Dal Lake and its floating markets. 5. Pune Pune is truly a celebration of the taste bud. Vineet’s food guide through his culinary travels in Pune is Sujata Patil. Teacher, foodie, wine connoisseur. Not that Vineet needs a guide since he’s discovered Pune’s favourite dessert drink – a milkshake topped with icecream, called the Mastani – all on his own. The Maharashtrian thali at Shabree is the first on Vineet’s gourmet sojourn. Vineet discovers the wonder that is the goda masala. From the sweet Mastani to the delicious thali, Vineet’s taste-buds must be all abuzz. What can we expect from his kitchen? Some of India’s best wines come from Pune’s vineyards and hot breakfast in his tummy, Vineet ventures off for a walk through the vineyards. And not surprisingly, Vineet uses wine from the local vineyard to cook up a feast – but with a Maharashtrian twist. 6. Bikaner Vineet Bhatia is in the Rajasthani city of Bikaner, known for it’s red sandstone forts and savoury or namkeen snacks like the bhujiya. He starts his culinary journey at the picturesque Lalgarh Palace and experiences first hand a champi maalish or head massage with oil and gets a traditional Rajasthani turban tied. He gets all dressed up to meet Abhimanyu Shekhawat, who invites Vineet to his haveli for a sumptuous dinner of lal and safed maas and a dish of jungle maas cooked by Abhimanyu’s father. The night ends with a fire dance for Vineet’s entertainment. The safed maas his inspired Vineet to give his own twist to this Rajasthani favourite. How can you leave Bikaner without sampling the bhujiya? At the Bikaner bhujiya factory Vineet discovers that Bikaner makes more rusgullas than even Kolkata! 7. Bhopal Vineet is in the City of Lakes, Bhopal. He begins at the Taj-ul-Masjid mosque, designed in the style of the Jama Masjid of Delhi where he meets his food guide Sikander Malik. Sikander takes Vineet to get a sweet start to culinary journey at Nerbada Sweet shop where he samples some Bhopali delights like kalakand, coconut barfi and the kala jamun, a favourite in the Nawabi city. These are his inspirations for his first dish. Vineet continues his search for inspiration learning about the rich history of Bhopal and it’s unique mixture of both Mughal and Hindu influences in the cuisine. Sikander then takes Vineet to Nadeem Road, names after a famous newspaper in the 1930s. Here he sees the eclectic range of products – from trinkets and jewellery to cloth sold by weight and even wooden rolling pins! Here Vineet tries a popular snack of Bhopal, the Sabudana ki Kichdi, which Vineet finds very interesting and flavourful. A brief lesson in the traditions of the Nawab Begums of Bhopal, brings Vineet and Sikander to home of Tasneem and her family. Here they are served a traditional lunch of Khada Masala Ghosht and Chicken Rezala, cooked in the same way for generations. The Rezala is the inspiration for Vineet’s final creation. © Off The Fence 2014 2 8. Indore Vineet is in the heart of the nation in the city of Indore. Besides its beautiful architecture and monuments, Indore is known for its delicate Malwa cuisine – influenced by the flavours of Rajasthan, Gujarat and Maharashtra. Vineet begins his journey here at ‘Chappan Dukaan’ or 56 Shops, where he tries some savoury snacks while waiting for his food guide through the city Bhalu Munde. Bhalu takes Vineet to the erstwhile capital of the Holkars, Maheshwar a temple town on the banks of the Narmada. Here his host for lunch is Richard Holkar, a descendent of the famed Rani Ahilyabai. Richard treats Vineet to a delicious river fish lunch, which inspires Vineetto cook an ode to the cuisine of the region, a Pohe –Limbu-Surmai. 9. Calicut Vineet’s first stop in Calicut is Kappad Beach where Vasco Da Gama landed in 1498 looking for spices and now Vineet comes to these famous shores to explore flavors. He makes his way to Thallasery that used to be ground zero of spice trade. Accompanied by his local guide Moosa, who runs a beautiful heritage home in Thallasery, Vineet buys some fish and spices from the local market and heads to Ayesha Manzil, where Moosa’s wife, Faiza, cooks up a flavorful fish curry for Vineet. What culinary secrets will Vineet be able to steal from her? 10. Coorg Coorg’s beauty is matched by the uniqueness of its food and its flavours. His journey begins in a beautiful coffee and vanilla plantation. Vineet is in no doubt that he wants to work with both coffee and Vanilla in one dish. He meets his local guide on the hockey filed. Hockey is Coorgs favorite game and Vineet himself was a keen hockey player. Vineet build up an appetite tacking Ricky and then head to Ricky’s home for a grand spread of some of Coorgs classic dishes. There are wild mushrooms, bamboo shoots, Mange Curry made with wild mangoes and a fiery chicken dish along with Kadambuttu or Rice Dumplings and rice flour rotis. There are home made wines and pickles and even chocolates. What will strike his fancy here? 11. Bengaluru Vineet starts his culinary journey in Bangaluru with a cup of coffee at Vidyarthi Bhawan where he meets his food guide Nandita Iyer. Nandita is a food blogger and wants to share with Vineet her favorite places in Bangalore. She takes him to New Krishna Bhawan to taste the unique Ragi and Jowar dosas and button idlies made with a spinach sauce. Vineet is fascinated by the button idlies and wants to give a twist to the humble but delicious steamed rice cake idli. 12. Madurai Vineet is in the temple town of Madurai. And his auspicious start has to be at the famed Meenakshi Temple. A light snack and Vineet has whetted his appetite for the Chettinad offerings of Madurai. But not before he meets his guide, Mukunthan and has a refreshing Jigarthanda drink to beat the Madurai heat. Mukunthan takes Vineet to Kumar Mess, where he tries some spicy Chettinad favourites, which inspire him to use the rasam masala to make a Chicken Rasam Podi. 13. Puducherry © Off The Fence 2014 3 Vineet is in India’s little France, Puducherry. His guide for the day Ashok takes him on a tour of the French Quarters on a very French mode of transportation – a bicycle! His first stop is the Cluny’s Embroidery Center, previously owned by the French East India Company, which today it is a vocational training center for local women.
Load more

Recommended publications
  • By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir
    India Maddhya Pradesh, Jammu and Kashmir, and Kerala By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir Location: Northern Indian Subcontinent Language: Native Kashmiri language, Hindi and Urdu Cuisine: Mostly meat, wheat, rice, and maize. - In Jammu and Kashmir, rice, meat, and wheat are big parts of their cuisines because wheat and rice are a huge part of their agriculture. Agriculture of Jammun and Kashmir - The Jammu plain has a high concentration of wheat, rice, maize, pulses, fodder and oilseeds. - The Valley of Kashmir is well known for its paddy, maize, orchards (apples, al mond, walnut, peach, cherry, etc.) and saffron cultivation. - Depending on the rainfall, the hectarages that produce rice and maize vary substantially. - Wheat is used as a staple in Jammu - Maize is used as a staple in Kashmir - Jammu and Kashmir are primarily an agrarian state. - Large orchards in the Vale of Kashmir produce apples, pears, peaches, walnuts, almonds, and cherries, which are among the state’s major exports. Popular Dishes from Jammu and Kashmir - Rogan Josh - An aromatic curried meat dish of Kashmiri origin. It is made with red meats like lamb or goats. It is colored or flavored by alkanet flower or Kashmiri chilies. - Butter Tea - Butter tea is also known as Po Cha. It mainly uses tea leaves, yak butter, and salt. - Pilaf - This is a wheat dish. It is usually coooked in stock or broth and spices are added. Some other things that are added are vegetables or meat. - Dum Aloo - This is a potato based dish.
    [Show full text]
  • Malaysia Halal Directory 2020/2021
    MHD 20-21 BC.pdf 9/23/20 5:50:37 PM www.msiahalaldirectory.com MALAYSIA HALALDIRECTORY 2020/2021 A publication of In collaboration with @HDCmalaysia www.hdcglobal.com HDC (IFC upgrade).indd 1 9/25/20 1:12:11 PM Contents p1.pdf 1 9/17/20 1:46 PM MALAYSIA HALAL DIRECTORY 2020/2021 Contents 2 Message 7 Editorial 13 Advertorial BUSINESS INFORMATION REGIONAL OFFICES Malaysia: Marshall Cavendish (Malaysia) Sdn Bhd (3024D) Useful Addresses Business Information Division 27 Bangunan Times Publishing Lot 46 Subang Hi-Tech Industrial Park Batu Tiga 40000 Shah Alam 35 Alphabetical Section Selangor Darul Ehsan Malaysia Tel: (603) 5628 6886 Fax: (603) 5636 9688 Advertisers’ Index Email: [email protected] 151 Website: www.timesdirectories.com Singapore: Marshall Cavendish Business Information Private Limited 1 New Industrial Road Times Centre Singapore 536196 Tel: (65) 6213 9300 Fax: (65) 6285 0161 Email: [email protected] Hong Kong: Marshall Cavendish Business Information (HK) Limited 10/F Block C Seaview Estate 2-8 Watson Road North Point Hong Kong Tel: (852) 3965 7800 Fax: (852) 2979 4528 Email: [email protected] MALAYSIA HALAL DIRECTORY 2020/2021 (KDN. PP 19547/02/2020 (035177) ISSN: 2716-5868 is published by Marshall Cavendish (Malaysia) Sdn Bhd, Business Information - 3024D and printed by Times Offset (M) Sdn Bhd, Thailand: Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia. Green World Publication Company Limited Tel: 603-5628 6888 Fax: 603-5628 6899 244 Soi Ladprao 107 Copyright© 2020 by Marshall Cavendish (Malaysia) Sdn Bhd, Business Information – 3024D.
    [Show full text]
  • Bab Ii Kajian Teoritik, Kerangka Pemikiran, Dan Hipotesis
    5 BAB II KAJIAN TEORITIK, KERANGKA PEMIKIRAN, DAN HIPOTESIS PENELITIAN 2.1 Kajian Teoritik. 2.1.1 Roti Manis Menurut Astawan (2007), roti adalah makanan berbahan dasar utama tepung terigu dan air, yang difermentasikan dengan ragi, tetapi ada juga yang tidak menggunakan ragi. Namun kemajuan teknologi manusia membuat roti diolah dengan berbagai bahan seperti garam, minyak, mentega, ataupun telur untuk menambahkan kadar protein di dalamnya sehingga didapat tekstur dan rasa tertentu. Pertama kali roti ditemukan di Mesir dengan bentuk yang tipis dan karena terbuat dari gandum soft wheat lalu dicampur dengan biji-bijian dan dipanggang menggunakan dua buah batu yang panas. Jenis roti ini juga terdapat di India dengan nama chapatti atau paratta (Muhariati, 2014). Berdasarkan formulasinya, roti dibagi beberapa kelompok yaitu roti tawar, roti manis, soft roll, lean dough, buns, roti untuk kesempatan khusus, dan danish pastr Roti manis adalah jenis roti yang mempunyai cita rasa manis yang menonjol dan bertekstur empuk (soft) dengan atau tanpa isian. Roti manis dilihat dari adonannya termasuk dalam kategori rich dough (adonan dengan kadar gula dan lemaknya lebh dari 10%) (Syarbini, 2013). Roti manis sangat digemari oleh masyarakat. Karena rasanya yang manis dan jauh lebih lembut dibandingkan 5 6 dengan jenis roti lainnya (Murdani, 2012). Roti manis mulai dikenal oleh masyarakat di Indonesia sejak zaman penjajahan Belanda (Cahyana dan Artanti, 2012) Jenis roti yang termasuk kelompok roti manis antara lain : cinnamon roll, braided bread, brioche, mocca bread, cheese roll up, american soft bun, roti unyil, sweet roll bread, salt roll bread, polo bread, hero bread, hot cheese bread, skin pastry bread, floss bread, sapporo bread dan lain – lain (Muhariati, 2014).
    [Show full text]
  • Chowpaty Highpark-Final-April 2015.Indd
    PURE VEGETARIAN RESTAURANT STARTERS Soups 1. Tomato Soup 375 2. Hot & Sour Soup 375 3. Vegetable Manchow Soup 375 2 4. Sweet Corn Vegetable Soup 375 5. Sweet Corn Plain Soup 375 Chaat 4 pcs 8 pcs 6. Pani Puri 180 330 7. Sev Puri 180 330 8. Dahi Puri 180 330 9 9. Bhel Puri 330 10. Chinese Bhel 330 13 Chips 8 11. Plain Chips 165 12. Masala Chips 320 13. Chefs Special Garlic Chips (DRY) 320 14. Chilly Garlic Chips (SAUCY) 320 Kindly request for 15. Schezwan Chips (SAUCY) 300 food without onion & garlic, 16. Maru Bhajia 285 Jain preparation or any 17. Matoke Masala Chips (JAIN SPECIALTY) 375 other special instructions. 18. Poussin Chips 375 INDIAN STARTERS Starters are available between 12 PM to 3 PM & 6 PM to 11 PM 19. Paneer Tikka 695 20. Veg. Chatpata 625 21. Tandoori Aloo 525 22. Harabhara Kabab 495 23. Kathi Kabab 570 21 24. Plain Papad (ROASTED / FRIED) 120 25. Papad Masala (ROASTED / FRIED) 130 26. Tandoori Mushroom 695 27. Vegetable Mix Grilled 780 28. Paneer Harimirch 720 29. Cheese Spinach Roll 650 30. Locha Naan (CHEESE, GARLIC, METHI STUFFING) 450 19 SOUTH INDIAN CCUISINEUISINE 31. Idly Sambar 3155 32. Idly Sukha (MANGALOREAN) 4955 33. Idly Pongal 4955 34. Medu Wada Sambhar 315 35. Idly Vada Mix With Sambhar 315 36. Dahi Idly 365 35 37. Plain Dosa 400 38. Masala Dosa 430 39. Crispy Plain Paper Dosa 480 40. Crispy Masala Paper Dosa 500 41. Garlic Butter Plain Dosa 425 42. Garlic Butter Masala Dosa 445 43.
    [Show full text]
  • Technological and Nutritional Evaluation of Sel-Roti
    TECHNOLOGICAL AND NUTRITIONAL EVALUATION OF SEL-ROTI Dissertation Submitted to the Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Nepal for the Award of Doctor of Philosophy (PhD) Degree in Food Technology. BY: SURENDRA BAHADUR KATAWAL Central Campus of Technology, Hattisar, Dharan, Sunsari, Nepal 20 May, 2013 i Recommendation This is to certify that Mr. Surendra Bahadur Katawal has completed dissertation entitled Technological and Nutritional Evaluation of Sel-roti for the award of Doctor of Philosophy in Food Technology under my supervision. To my knowledge this work has not been submitted for any other degree. Date: 16th April.2012. …………………. Prof. Dr. Dilip Subba Supervisor ii Declaration I hereby declare that the work presented in this dissertation has been done by myself and has not been submitted for the award of any degree. All the sources of information have been acknowledged by reference to the authors or institution. …………………. SURENDRA BAHADUR KATAWAL Central Campus of Technology, Hattisar, Dharan, Sunsari, Nepal 16th April, 2012 iii Acknowledgements I express my deepest gratitude to my guide Prof. Dr. Dilip Subba, Central Campus of Technology, Dharan, Nepal for his excellence guidance, encouragement, and valuable suggestions during this research work. I would like to express my sincere gratitude to Head of the Department and other staffs of Central Department of Food Technology, Dharan and Assistant Dean and laboratory and library staffs of Central Campus of Technology, Dharan for timely help and encouragement throughout the work. I would like to thank to Dean and the staffs of research section therein, of Institute of Science and Technology, T.U., Kirtipur, Kathmandu, Nepal for giving me the chance to do this research work.
    [Show full text]
  • Kamat Takes Great Pride in Serving Patrons a Miscellany Of
    SINCE 2001 THE LOVE OF A VEGETARIAN Kamat takes great pride in serving patrons a miscellany of mouthwatering vegetarian delicacies from all corners of the Indian subcontinent, along with an array of delicious Chinese delights to tickle your taste buds. With over 360 culinary masterpieces on the menu, you are bound to find what you’re looking for to satiate your appetite. Municipality Tax 5% Applicable ا ر ٥٪ ا ا و ا ٥٪ All prices are inclusive 5% VAT and subject to 5% Municipality tax Most of the items can be prepared in Jain Style (No Onion, Garlic etc.) THALI كامت اسبيشل بنجابي KAMAT SPECIAL PUNJABI 2.100 (Farsan, 2 Punjabi Dishes, Dal, Veg. of day, (فارسان ، ٢ أطباق البنجابية ، دال ، خضروات اليومي ، اﻷرز ، Rice, Roti/Poori, Dahi/Raita, Papad, Pickle, روتي / بوري ، روب/ رايتا ، باباد ، مخلل ، حلو ، زبدة الحليب) (Sweet, Butter Milk كامات أسبيشل جنوب الهند KAMAT SPECIAL SOUTH INDIAN 2.100 (فرسان ، ٢ طبق جنوب الهند ، سامبار ، راسام ، ألو ، أرز ، ,Farsan, 2 South Indian Dishes, Sambhar) Rasam, Aloo, Rice, Roti/Poori, Dahi/Raita, ( / / روتي بورى ،روب ريتا ، باباد ، مخلل ، حلو ، زبدة الحليب (Papad, Pickle, Sweet, Butter Milk تالي اﻻطفال KIDS THALI 1.470 (لﻸطفال أقل من ٨ سنوات) (for children below 8 years of age) روب، تشايس وحلوة مرة واحدة تخدم فقط Curd, Chaas & Sweet one serve only تيك اوي تالي يضاف اليه ٢١٠ بيسة (For take away thali 0.210 bzs extra) (ﻻ مشاركة من فضلك. البنود التالي تختلف على أساس No sharing please. Thali items vary on a daily) basis, please consult service staff) يومي ، يرجى استشارة موظفي الخدمة) (Served during
    [Show full text]
  • Catering Menu
    Tradition, Beyond Excellence This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU At the Bar Appetizers Action Stations Main Course Accompaniments Desserts II. GUJARATI MENU Appetizers Main Course Desserts III. NON VEGETARIAN SELECTION Appetizers Main Course IV. BREAKFAST & BRUNCH This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU AT THE BAR COLD DRINKS SEASONAL QUENCHERS LASSI FRESH FRUIT PUNCH (Mango, Rose, Sweet and Salty) SUGARCANE JUICE SHAKES (Mango, Chikoo, Kesar, and Pineapple) COCONUT WATER PINA COLADA THANDAI SMALL BITES JAL-JEERA MIX MASALA NUTS NIMBU PANI SPICY PEANUTS MINT LEMONADE MASALA CASHEWS JEERA CHAAS SINGH BHAJIYA ROSE FALOODA TRAIL MIX This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU APPETIZERS BUTLER PASS HOT APPETIZERS CUT MIRCHI ASSORTED VEGETABLE PAKORA Jalapeno peppers filled with garam masala Assorted vegetable fritters, served with mint chutney and fried crisp VEGETABLE KEBAB CASHEWNUT ROLLS Mixed vegetable croquettes served on Potato croquettes coated
    [Show full text]
  • For Website Main Menu Without Prices.Xlsx
    The Song of India brings you, our honoured guest, Indian cuisine redefined and served with the finesse and hospitality India is renowned for Our menu is a Journey Through India , recreating with a special touch the wide variety of flavours to be found throughout India It is a Journey for the senses ... a feast for the palate and for the eyes, with the choicest of ingredients lending themselves to the imaginative magic of our award winning Chef Manjunath Mural, to create a culinary experience that you will want to return to again and again. A GASTRONOMICAL JOURNEY THROUGH INDIA The Journey Begins… Soups gÜtw|à|ÉÇtÄ YtäÉâÜ|àxá TOMATO CORIANDER SOUP A tangy soup special from the chef's répetoire f|zÇtàâÜxá CHICKEN MULTANI SHORBA A Lucknavi special chicken soup sprinkled with crusted saffron ASPARAGUS & BUTTERNUT SHORBA Asparagus and butternut shorba laced with truffle oil Starters THE TANDOOR, PAN & GRIDDLE Vegetarian gÜtw|à|ÉÇtÄ YtäÉâÜ|àxá KAMAAL KA PUCHKA Baby puffs with sprouts, chutneys and crispy chaat stuffing SAMOSAY KI JUGALBANDI Traditional Punjabi samosa baked and flash fried for a healthier option DELHI KI CHAAT A must eat street food of India, tang, sweet & spicy VEGETARIAN TASTING PLATTER An assortment of choicest starters, samosa, paneer tikka, mushrooms and kothimbir wadi f|zÇtàâÜxá KOTHIMBIR WADI A Maharashtrian crispy delight of fresh coriander and toasted sesame JAIPURI TIKKI Crispy asparagus & pinenut paneer tikki coated with lentil strips VILAYTI SEEKH Tandoor grilled broccoli, pineapple, zucchini, bell peppers and onions
    [Show full text]
  • Species-Specific Identification of Adulteration in Cooked Mutton Rista
    Veterinary World, EISSN: 2231-0916 RESEARCH ARTICLE Available at www.veterinaryworld.org/Vol.9/March-2016/1.pdf Open Access Species-specific identification of adulteration in cooked mutton Rista (a Kashmiri Wazwan cuisine product) with beef and buffalo meat through multiplex polymerase chain reaction M. Mansoor Bhat1, Mir Salahuddin1, Imtiyaz A. Mantoo1, Sheikh Adil2, Henna Jalal1 and M. Ashraf Pal1 1. Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Shuhama, Alusteng, Srinagar - 190 006, Jammu and Kashmir, India; 2. Division of Livestock Production and Management, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Shuhama, Alusteng, Srinagar - 190 006, Jammu and Kashmir, India. Corresponding author: M. Mansoor Bhat, e-mail: [email protected], MS: [email protected], IAM: [email protected], SA: [email protected], HJ: [email protected], MAP: [email protected] Received: 16-08-2015, Revised: 13-01-2016, Accepted: 22-01-2016, Published online: 03-03-2016 doi: 10.14202/vetworld.2016.226-230 How to cite this article: Bhat MM, Salahuddin M, Mantoo IA, Adil S, Jalal H, Pal MA (2016) Species-specific identification of adulteration in cooked mutton Rista (a Kashmiri Wazwan cuisine product) with beef and buffalo meat through multiplex polymerase chain reaction, Veterinary World, 9(3): 226-230. Abstract Aim: Meat adulteration is a serious problem in the meat industry and needs to be tackled to ensure the authenticity of meat products and protect the consumers from being the victims. In view of such likely problem in indigenous meat products of Kashmiri cuisine (Wazwan), the present work was performed to study the detection of beef and buffalo meat in cooked mutton Rista by mitochondrial DNA (mtDNA) based multiplex polymerase chain reaction (PCR) method under laboratory conditions.
    [Show full text]
  • CB Bikaner House Food Menu.Cdr
    NEW DELHI • LAVASA Every city in India has its own special “Chor Bazaar” which translates literally as “Thieves Market”. All kinds of wares find their way here with or without the consent of their owners! From furniture to fabrics, pearls to periodicals, carpets to cutlery… with antique tables as counters for cool irons, colourful street food vendors, grandfather clocks jostling with stereos, bangle sellers and old jewellery sharing space with auto parts, the “Chor Bazaar” captures the spirit of India in all its eclectic irreverence. This was the inspiration for India’s first theme restaurant located on the cross roads of Old and New Delhi. We coined the name with a pun on the word “bazaar” and “Chor Bizarre” New Delhi was born in 1990. At Chor Bizarre, we have hand picked a collection of furniture, tableware and curios to catch your eye and explore beyond the boundaries of your own table. In the past, we have been called “a museum”, “an attic”, “really clever” and “quite eccentric”- all descriptions that we feel sum up the essence of Chor Bizarre. Part art, part kitsch, part imaginative, part contrived, the interiors of Chor Bizarre have been put together with India's finery, frivolity and sheer joie-de-vivre in mind. You shall find décor with distinct imperial touches which over time have become integrally Indian too. In our restaurant, “nothing matches” yet “everything gel s”. In keeping with the spirit of the bazaar, we may periodically change some of the décor within the restaurant giving you new reasons to return. Look out for new additions to our menu too.
    [Show full text]
  • 1300 Tikka Take
    8 4 5 5 2 8 1300 TIKKA TAKE Shop 6/21 Genge St, Canberra City ACT 2601 L OVE TIKKA TAKE? SHARE THE LOVE C heck-in | Like us | Review us Submit a review at www.tikkatake.com.au/reviews YES, WE CAN CATER YOUR NEXT EVENT! /tikkatake /tikkatake [email protected] One Bite Food Policy: We know the range of choices in this menu can be overwhelming - so don't worry, we’ve got your back! If your menu choice displeases your tastebuds after the very first bite, you can return it and order something else, for free... Cha-ching! The Catch: The only thing we ask in return is to tell us what you don't like about it. That way we can help ensure your tastebud happiness next time. Contents A. Naan Rolls 1 B. Rice & Curry 2 Guest Satisfaction Guarantee: C. Biryani 3 D. Naan & Curry 4 We love our guests and we do everything we can to make sure you enjoy every moment at Tikka Take. That said, we are only human - so if there is E.Thali 5 anything you aren’t happy with, please spare a jiffy with our team and we F.Accompaniments 8 will make it up to you as best we can. Nibbles & Bites Tikka Skewers Freaky Fries G. Chaat Centre 10 H. South Indian Streets 12 I.Roadside Favourites 14 extras: J.Paratha House 16 Maaf kariye, maapha ganus, dai-sii… (Sorry), we cannot go outside the set K. Sandwich Corner 16 menu you hold in your hot little hands with any dish alterations.
    [Show full text]
  • Contribution of Islam and the Status of Muslims
    SOCIAL ACTION A Quarterly Review of Social Trends APRIL - JUNE 2020 VOLUME 70 NO. 02 Editor: Denzil Fernandes CONTRIBUTION OF ISLAM AND THE STATUS OF MUSLIMS Contribution of Islam and the Status of Muslims (Editorial) iii Denzil Fernandes Religious Harmony and Islam in India: A Study of Pluralist Islam in Kashmir 101 Syed Eesar Mehdi Syncretizing Peace: The Contribution of Syncretic Islam in Interreligious Harmony in India 111 Syed Jaleel Hussain Images of Women in Urdu Novels Written by Muslim Women: An Analysis from a Feminist Perspective 122 Azra Abidi Politics, Gender Justice And Empowerment: Muslim Women of Char Chapori Areas in Assam 135 Tabassum Rizvi Muslim Influenced Cuisines of India 150 Shridula Chatterjee & Megha Kohli Muslims in India: Identity and Status 165 Ram Puniyani The Islamic Art: Response of Europe with special reference to Rembrandt and Henri Matisse 178 Nuzhat Kazmi Does Interfaith Dialogue and Communal Harmony Contribute to National Integration? 187 James Regina C. Dabhi Book Reviews 198 SOCIAL ACTION Themes for forthcoming issues Climate Change and Ecological Sustainability July-September 2020 (Last date to receive articles : 15 May 2020) Abilities of Persons with Disabilities October-December 2020 (Last date to receive articles : 15 August 2020) Articles of 4,500-5,000 words are printed on the above themes. To facilitate the processing, please send them by post and soft copy or email to avoid undue delay. Articles should reach the Editor at least two months before the month of publication at the address below. SOCIAL ACTION is published on the 15th of January, April, July and October.
    [Show full text]