Cantonment Public School and College, Saidpur Home Test-1/2020 Class: VIII (BV+EV) Subject: English Time: 3 Hours Full Marks: 100

Total Page:16

File Type:pdf, Size:1020Kb

Cantonment Public School and College, Saidpur Home Test-1/2020 Class: VIII (BV+EV) Subject: English Time: 3 Hours Full Marks: 100 Cantonment Public School and College, Saidpur Home Test-1/2020 Class: VIII (BV+EV) Subject: English Time: 3 hours Full Marks: 100 [Figure in the right margin indicates full marks] Part- A: Seen Part [Marks-20] Seen Passage [Marks: 15] Read the text and answer questions 1 and 2. Bangladeshi cuisine is rich and varied with the use of many spices. We have delicious and appetizing food, snacks, and sweets. Boiled rice is our staple food. It is served with variety of vegetables, curry, lentil soups, fish and meat. Fish is the main sources of protein. Fishes are now cultivated in ponds. Also we have fresh water fishes in the lakes and rivers. More than 40 types of fishes are common. Some of them are carp, rui, katla, magur (catfish), chingri (prawn or shrimp). Shutki or dried fishes are popular. Hilsa is very popular among the people of Bangladesh. Panta ilish is a traditional platter of pantabhat. It is steamed rice with soaked in water and served with fried hilsa slice, often together with dried fish, pickles, lentil soup, green chilies and onion. It is a popular dish on the Pohela Baishakh. People of Bangladesh are very fond of sweets. Almost all Bangladeshi women prepare some traditional sweets. ‘Pitha’ a type of sweets made from rice flour, sugar syrup, molasses and sometimes milk, is a traditional food loved by the entire population. During winter PithaUtsab, meaning pitha festival is organized by different group of people. Sweets are distributed among close relatives when there is good news like births, weddings, promotions etc. Sweets of Bangladesh are mostly milk based. The common ones are roshgulla, sandesh, rasamalai, gulapjamun, kaljamun and chom- chom. There are hundreds of different varieties of sweet preparations. Sweets are therefore an important part of the day to day life of Bangladeshi people. 1. Choose the correct answer to each question from the alternatives given and write the corresponding number of the answers in your answer script. 1×7=7 (a) What does the word ‘cuisine’ mean- (i) the style of eating (ii) the style of cooking (iii) the style of drinking (iv) the style of hiking (b) The use of many spices ______ made Bangladeshi cuisine rich. (i) has (ii) has been (iii) have (iv) have been (c) What does the word ‘relative’ mean? (i) kith and kin (ii) related (iii) known (iv) acquainted (d) How are the sweets of Banglsdesh? (i) flour based (ii) spice added (iii) milk based (iv) colourful (e) The steamed rice that is soaked in water is called- (i) boiled rice (ii) panta bhat (iii) stale rice (iv) mixed rice (f) Fish contains a lot of ______. (i) carbohydrate (ii) vitamins (iii) protein (iv) minerals (g) During winter, pitha utsab is _______ in our country. (i) arranged (ii) organise (iii) hold (iv) prepared 2. Answer the following questions from your reading of the above text. 2×4=8 (a) What has made Bangladeshi food so special? (b) Where do we get fishes of fresh water? (c) Which ingredients do you need to make pitha? (d) “Panta illish is a traditional platter of panta bhat.” Do you agree? Give your reasons. 3. Read the following text and fill in the gaps with contextual appropriate words. 1×5=5 In this ordinary village, there lives an (a) _____ woman named Shamima Akhter. Shamima’s willpower and (b) _____ have made her extraordinary. She has seen (c) _____ most cruel aspect of life. But the (d) _____ could not defeat her spirit. She has (e) _____ out as a winner, defying all the odds of life. Part-B: Unseen Part [Maks-25] Unseen Passage [Marks: 10] Read the following text carefully and answer questions 4 and 5. 1×5=5 George Bernard Shaw was born in Dublin in July 26, 1856. At his ten he was sent to school but he received from there a scanty education. Most of his educational background he owed to his mother. At the age of 15 Shaw worked for five years as a clerk in a land office. Then he went to London with his mother where he now and then earned a few shillings but never a living. Here he became an active member of Fabian society which was founded in 1884. From 1873 to 1883 Shaw tried to become a novelist by writing four novels. But there was a failure and failure made him a playwright. His play ‘Widower’s Houses’ published in 1893 made a mild hit. Afterward Shaw wrote play after play. Among them Arms and the Man (1895), Candide(1895), Man and Superman (1903), Saint Joan (1923) are famous. In 1925 he was awarded the Nobel Prize for his great contribution in literature. Three weeks after his ninety fifth birthdays George Bernard Shaw died. 4. Complete the table below. Write not more than three words and/or numbers for each answer. 1×5=5 Who/ What Events/ Activity Where/ institute Time/ When G.B.Shaw born Dublin (i)………… Shaw sent (ii)………… 1966 Widower’s Houses (iii) ……… 1893 (iv)………… publication 1895 Great contribution in literature (v)………….. 1925 5. Read the passage again and write, whether the statements are true or false. Give the correct answer if the statement is false. 1×5=5 (a) George Bernard Shaw is an English writer. (b) He has got education at school. (c) His play ‘Widower’s Houses’ was a great success. th (d) He was awarded the Nobel Prize in the 20 century. (e) He lived a long life. 6. Read the text below and fill in the gaps using clues given in the boxes. There are more words than necessary. One 1 word can be used only once. ×10=5 2 show is examination the tool a gather knowledge the important class such Examination is very important in student life. It justifies (a) ____ student’s quality. No student can be promoted to next (b) ____ without examination. So, every student tries hard to pass (c) ____ examination. There are many ways to do well in(d) ____examination and meritorious students follow these ways. Subject knowledge (e) ____not all things to approach the examination. One may (f) ____much knowledge about his subject. But if he cannot (g) ____ his performance in the examination, his such kind of (h) ____ is valueless. He must be very practical in the (i) ____ hall. Time maintaining in the examination is also an (j)____ thing. 7. Read the text below and fill in the gaps using suitable words to make it a meaningful text. 1×5 The little bee flies from flower (a) _____ flower. It knows no rest from (b) _____ to evening. It collects honey from (c) ____. Thus, it fills its big hive (d) ____ little drops of honey. The whole (e) ____ the bees go about searching for food. We can learn a lot from the life of insects. 8. Match the part of sentence from Column A and B to make five complete sentences. 1×5=5 Column A Column B (a) It is the belief of the climatologists (i) pollute the oceans. (b) When heat is trapped by environmental pollution (ii) may one day go under water as a result of greenhouse effects. (c) Human wastes (iii) it causes greenhouse effect. (d) Oil seeping from super tanker (iv) that greenhouse effect is he likely cause of global warming (e) The lower southern part of Bangladesh (v) also affects the oceans. Part-C: Grammar Part [Marks: 25] 1 9. Read the text below and fill in the gaps with the root words in the brackets adding suitable suffix, prefix or both. ×10=5 2 (a) __(Truthful)__ is a great virtue. A (b) __(truth)__ person is very(c)__(help)__ and pious. On the other hand, people always (d)__(like)__ a liar. A liar may be(e)__(success)__in life but his success doesn’t last for long time. A truthful person may not be (f)_(wealth)_but he leads a very (g)__(peace)_life. He doesn’t run after worldly (h)__(achieve)__but he can (i)__(joy)__ true(j)__(happy)__ in his life. So, we should be truthful in our practical life. 1 10. Fill in the gaps of the following text with appropriate articles(a, an or the).Put a cross(×)for zero article. ×10=5 2 Kuakata is (a) ___ unique tourist spot. It offers (b) ___ visitors an opportunity to watch both the sunrise and (c) ___ sunset. This unique (d) ___ opportunity makes Kuakata one of (e) ___ world's (f) ___ most attractive beaches. Last year I (g) ___ with some of my friends went to (h) ___ spot. The journey was too long. But our hearts were filled with (i) ___ pleasure when we reached there. Wow! What (j) ___ wonderful place it was! 11. Change the following sentences as directed in the brackets. 5 (a) Iron is a very useful metal. (Make it an Exclamatory Sentence) (b) It is used for construction purposes. (Make it an Active Sentence) (c) Bangladesh imports iron. (Make it an Interrogative Sentence) (d) It is a heavy metal. (Make it a Negative Sentence) (e) There is no building without iron. (Make it Affirmative Sentence) 12. Rewrite the following passage changing the form of speech. 5 “Have you killed the rats? Said the Mayor. “Yes, I have,” said the piper. “Give me the promised money.” “How funny you are!” said the Mayor. “We cannot give you so much money. Take only fifty.” 13.
Recommended publications
  • Guidance Note on Safety and Quality of Traditional Milk Products
    Guidance Note No. 14/2020 Guidance Note on Safety and Quality of Traditional Milk Products Summary This Document intends to help Food Businesses ensure hygiene and sanitation in manufacturing and sale of milk products particularly sweets. It focuses on enhanced declaration by sellers [Shelf Life, made of ghee/vanaspati], guide test for detection of adulteration, quality assessment by observation of flavours, body texture, colour and appearance etc. It also contains suggestions for addressing adulteration and ensuring effective regulatory compliance. This document is also expected to enhance consumer awareness about safety related aspects of traditional sweets, quick home tests and grievance redressal. Key Takeaways a. Ensure hygiene and sanitation in preparation and sale of sweets as well as other regulatory compliances including display of shelf life of pre-packaged as well as non-packaged milk products for consumer information. b. Ascertain the freshness and probability of adulteration by observing the colour, texture and flavour of milk products. There are simple tests to identify adulteration in milk products. c. Regular surveillance and enforcement activities on sweets by regulatory authorities. This Guidance Note has been prepared by Mr Parveen Jargar, Joint Director at FSSAI based on FSSAI resources including Regulations, Standards and DART Book. This note contains information collected and compiled by the author from various sources and does not have any force of law. Errors and omissions, if any can be kindly brought to our notice. Guidance Note on Milk Products Introduction India has a rich tradition of sweets with a variety of taste, texture and ingredients. Traditional milk-based sweets are generally prepared from khoya, chhena, sugar and other ingredients such as maida, flavours and colours e.g.
    [Show full text]
  • Sponsored By
    SPONSORED BY NON-VEGETARIAN STARTERS Murg Saagwala with Rice and Lasuni Naan 700 (Chicken cooked with mustard leaf and served with rice and Jhinga Nisha 850 Indian garlic bread cooked in tandoor) (Pomegranate marinated king prawn cooked in clay oven) Nargisi Kofta with Kashmiri Pulao and Kabuli Naan 700 Tawa Fried Kasturi King Fish 700 (Mutton minced ball cooked in Indian spiced Gravy (Kasuri methi and cashew nut flavored shallow fried king fish slice) served with rice and dry fruits Indian breads) Murg Badami Tikka 700 (Almond and fresh coriander flavored chicken leg cooked in Tandoor) MAIN COURSE (V) Shikampuri 700 (Yoghurt and dry fruits stuffed shallow fried mutton patty) Malai Kofta with Jeera Pulao and Roti 600 (Cottage cheese ball cooked in yellow gravy served with cumin pilaf and Indian bread) VEGETARIAN STARTERS Navratan Korma with Matar ki Tahiri and Roti 600 Dungare Mushroom Gaulti Kebab 600 (Mixed vegetable cooked in rich cashew gravy served with green peas pilaf and Indian bread) (Charcoal flavored soft mushroom patty) Bhatti ka Paneer 600 Dum ka Phool with Khuska Pulao 600 (Indian spiced steamed cooked cauliflower and broccoli (Coriander and green chilly marinated cottage cheese served with flavored chickpeas rice) cooked in clay oven) Nadrul Ki Shami Kebab 600 Sarson da Saag with Makki di Roti 600 (Garlic flavored mustard leaf served traditional corn bread) (Indian spiced lotus stem cake cooked in ghee) Mewa Mawa ki Seekh 600 (Reduced milk and chopped dry fruits skewers DESSERT 350 cooked in charcoal clay oven) Indian Sweet Sampler of Sandesh, Moong Dal Halwa, Gulab Phirni and Rasmalai MAIN COURSE (N/V) Chingri Malai Curry with Rice and Luchi 850 (King prawn cooked in coconut milk served with Rice & fried Indian bread) Patiala Machhi Masale with rice & Lachha Parantha 800 (Spicy fish tikka cooked with onion & tomato gravy and served with rice & layered tandoori bread) “Please inform our F&B Associate if you have any Food Intolerances or Allergies” .
    [Show full text]
  • Food - Where Does It Come From
    Food - Where Does It Come From Food Items We all need food. Food gives us the energy to do work and also keeps us healthy. Do you remember what you had for lunch or dinner yesterday? Did you notice that the food you had, for example dal, roti, sabzi etc. are made up of a combination of different substances. Lets understand this with an example. Rohan ate chapattis and dal for lunch. Do you know the ingredients required to prepare these food items? Ingredients for Dal and Chapatti (roti) These substances that are required for preparing a particular kind of dish are known as its ingredients. Food variety Do you think that people living in different states of India have similar food habits? The answer is ‘No’. In India, different types of food are prepared in different states. Reasons for this Variety There are many reasons that bring the variety in the food habits of people of different regions of India. Some of them are: Reasons Examples The method of Open fires and tandoors are used in Northern India. preparation Types of oils used Coconut oil is used in south Indian food preparations while mustard oil is used in north Indian food preparations. Spices used Garam masala is a spicy powder used in most north Indian food preparations. The climatic The climate of northern India is hot and dry. Hence, the people of conditions northern India consume wheat products. The types of crops Wheat is grown in most parts of northern India while in southern India, grown rice is grown.
    [Show full text]
  • Bangladeshi Cuisine Is Rich and Varied with the Use of Many Spices
    Read the passage carefully and answer the questions following it (1-3). Bangladeshi cuisine is rich and varied with the use of many spices. We have delicious and appetizing food, snacks, and sweets. Boiled rice is our staple food. It is served with a variety of vegetables, curry, lentil soups, fish and meat. Fish is the main source of protein. Fishes are now cultivated in ponds. Also we have fresh-water fishes in the lakes and rivers. More than 40 types of fishes are common, Some of them are carp, rui, katla, magur (catfish), chingri (prawn or shrimp), Shutki or dried fishes are popular. Hilsha is very popular among the people of Bangladesh. Panta hilsha is a traditional platter of Panta bhat. It is steamed rice soaked in water and served with fried hilsha slice, often together with dried fish, pickles, lentil soup, green chilies and onion. It is a popular dish on the Pohela Boishakh. The people of Bangladesh are very fond of sweets. Almost all Bangladeshi women prepare some traditional sweets. ‘Pitha’ a type of sweets made from rice, flour, sugar syrup, molasses and sometimes milk, is a traditional food loved by the entire population. During winter Pitha Utsab, meaning pitha festival is organized by different groups of people, Sweets are distributed among close relatives when there is good news like births, weddings, promotions etc. Sweets of Bangladesh are mostly milk based. The common ones are roshgulla, sandesh, rasamalai, gulap jamun, kaljamun and chom-chom. There are hundreds of different varieties of sweet preparations. Sweets are therefore an important part of the day-to-day life of Bangladeshi people.
    [Show full text]
  • Rabri Production- Machineries
    RABRI PROCESSING 1 INTRODUCTION Indian traditional sweetmeats (sweets / mithai) are very popular in our country and worldwide. Around 50% milk produced in India is converted to traditional Indian dairy products. Mostly, condensed milk and coagulated milk products are used for the preparation of sweets, cereal based sweets, and others. Condensed milk-based sweets are rabri, peda, burfi, kalakand, milk cake etc. Coagulated milk-based products are Channa, Rasogolla, Rasmalai, Sandesh etc 2 INTRODUCTION Rabri is a heat desiccated products mixed with sugar, cardamom, kesar and flavour etc. and is widely consumed in our country. As per Food Safety and Standards Regulations (FSSR), 2011 Rabdi/Rabri is a sweetened concentrated whole milk product with thickened malai layer obtained by evaporation and concentration of milk. It shall be free from added starch and blotting paper. The extracted fat from rabri shall meet the standards for Reichert Meissl value, Polenske value and Butyro-refractometer reading as prescribed for ghee. 3 COMPOSITIONAL SPECIFICATIONS OF RABRI (FSSR), 2011 S.No Parameter Rabri (range) 1. Moisture, %, 45.0 – 59.30 2. Fat 10.0 – 19.80 3. Protein 3 - 9.5 4. Lactose 10.15 – 13.70 5. Sucrose 10.50 – 14.00 6. Ash Nil 4 TRADITIONAL METHOD OF RABRI Finally the malai, When the which was Milk with high fat amount of milk is collected on percentage were concentrated to cooler side of the evaporated in a about 3-4 folds, karahi is remixed shallow karahi sugar is added. with concentrated sweetened milk. 5 TRADITIONAL METHOD OF RABRI 6 TRADITIONAL METHOD OF RABRI 7 LIMITATION OF TRADITIONAL PROCESS Several limitations of this method such as: 1) Time and labor consuming 2) Large variation in quality 3) Poor keeping quality 4) Small scale production 5) Smoky smell 8 IMPROVED METHOD FOR RABRI 9 RABRI PREPARATION METHOD (STEP BY STEP) a) Test milk for organoleptic quality, fat, SNF and acidity.
    [Show full text]
  • Agricultural Technolongy in Bangladesh: a Study on Non-Farm Labor and Adoption by Gender
    AGRICULTURAL TECHNOLONGY IN BANGLADESH: A STUDY ON NON-FARM LABOR AND ADOPTION BY GENDER Melanie V. Victoria Thesis Submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirements for the degree of Masters of Science In Agricultural and Applied Economics George W. Norton, Chair Christopher F. Parmeter Daniel B. Taylor July 16, 2007 Blacksburg, Virginia Tech Keywords: High-yielding varieties, Integrated Pest Management, Bangladesh, Gender, Non-Farm Labor Copyright©2007, Melanie V. Victoria Agricultural Technology in Bangladesh: A Study on Non-Farm Labor and Adoption by Gender Melanie V. Victoria (ABSTRACT) There is growing interest in learning the impacts of agricultural technologies especially in developing economies. Economic analysis may entail assessment of employment and time allocation effects of new technologies. An issue of importance in South Asia is the impacts of technological change on a specific type of occupation: rural non-farm activities. In order to fully understand these effects, the research must integrate gender differences and determine if the results would be similar irrespective of gender. This paper particularly looks at the effects of HYV adoption on time allocation and labor force participation of men and women in non-farm activities. In estimating the effects of HYV adoption on non-farm labor supply, information on the dependent variable, supply of non-farm labor (or the number of days worked while engaged in non-farm labor), is not available for individuals who do not participate in non-farm labor. Hence sample selection or self-selection of individuals occurs. A feasible approach to the problem of sample selection is the use of Heckman’s Two Stage Selection Correction Model.
    [Show full text]
  • Personal and Domestic Hygiene in Rural Bangladesh
    ~1O3.0 84PE PERSONAL AND DOMESTIC HYGIENE IN RURAL BANGLADESH LIBRA~ INTERNATIONAL REFERENCE C~NT~ FOR COMMUNITY WATER 8UPPt~ NU cANITATI~1N(IRC~ JITKA KOTALOVA’ 203. 0—84PE—11~79 S (~io~-~Pr C~CCj PERSONAL AND DOJESTIC HYCJIJr EN RURAL BANGLADESH Jitka Kotalcj~~ April 1984 I LIBRARY, INTERNATIONAL REFEWENCE I ~‘fF~ FOR COMMUNtiY WAIEN SUP?LY ~‘\~I \2LXNIIAfl(JN ~IWeI ~ Z7U~4 ‘kb ;ne HRQLS p ~i /3 Mi 49 H ext 1411142 gi~J i1&R-7 2°3~O~ IDA LIST OF CONTENTS Page PREFACE ACKNOWLEDGEMENTS 1 INTRODUCTION 1 1.1 Methodology 1 2 GENERAL BACKGROUND 2 3 DRINKING WATER 3 3.1 Water sources 3 Tubewell 3 The Canal 4 The Pond 4 Rain water 5 3.2 Handling and Storage 5 Containers 5 Pumping 5 Boiling 6 Filtering 6 Chemical Purification 6 3.3 Discussion 6 4 DOMESTIC CLEANLINESS 10 4.1 Housing standards 10 4.2 Sleeping and bedding 11 4.3 Vermin 11 4.4 Disposal of wastes 12 Garbage 12 Latrines 12 Urinal 12 5 COOKING AND EATING MANNERS 14 5.1 Preparation of food 14 5.2 Serving of meals and eating 14 5.3 Cleaning up 15 5.4 Feeding children 15 5.5 Preservation of leftovers 16 6 PERSONAL CLEANLINESS 18 6.1 Concept of pollution and purity 18 6.2 Purifying and cosmetic agents 19 Origin 19 Water and Oil 20 Soap 20 Mud 24 6.3 Bathing 24 Technique, frequency and symbolic meaning 24 Daily procedure 25 Cosmetiziation 26 Body—washing procedures 26 6.4 Toilet habits and toilet training 28 6.5 Nasal and oral hygiene 29 6.6 Cleaning of eyes and ears 31 6.7 Hair, nails and general grooming 31 Notes 35 References 38 H/84—6/841 031 .~ S I D A ACKNOWLEDGEMENTS The research on which this paper is based was supported by funds from the Swedish Development Cooperation Office in Dhaka and the Swedish Council for Research in the Humanities and Social Sciences.
    [Show full text]
  • Indian Sweets
    Mithai MITHAIS, also known as "Mishtaan" (meaning sweet food), are synonymous with celebrations in India. Any good news is that of a promotion, marriage, birth in a family is invariably heralded with a box of sweets. Our favourite expression is "muh meetha karo". An astounding variety of sweets is available from different parts of the country. Most mithai are actually quite easy to make and once you’ve mastered making these delicacies at home, you will hardly need to go to a sweet shop. Recipes included are Rasgulla Chum chum Dry Fruit Mithai Halwas Desi Ice-creamsi Quick MithaI Barfis Sugar Free Mithai http://www.theasiancookshop.co.uk/mithai-2051-p.asp Indian sweets From Wikipedia, the free encyclopedia Jump to: navigation, search Gulab Jamun, one of the most popular Indian sweets. Nollen Sandesh. Indian sweets or Mithai, are a type of confectionery that rely heavily on sugar, milk and condensed milk, and cooked by frying, however the bases of the sweets vary by region. In the Eastern part of India for example, milk is a staple, and most sweets from this region are based on milk products. Varieties of Indian Sweet Indian rice pudding, also known as kheer. Jalebi, a popular sweet in Delhi, India. Matka Kulfi, flavored frozen sweet dish made from milk. Rasgulla, a popular sweet dish made from cottage cheese. Different varieties of sweets served on a Pumsavanam function. [edit] Barfi Barfi is a popular sweet made of dried milk with ground cashews or pistachios. [edit] Parwal Ki Mithai Parwal Ki Mithai is a dry sweet made of parwal.
    [Show full text]
  • SET 1 Sample Question for JSC Examination Full Marks
    SET 1 Sample question for JSC examination Full marks: 100 Time: 3 hours Marks for individual items are mentioned next to the test items. A: Seen part Read the text and answer questions 1 and 2. Bangladeshi cuisine is rich and varied with the use of many spices. We have delicious and appetizing food, snacks and sweets. Boiled rice is our staple food. It is served with a variety of vegetables, curry, lentil soup, fish and meat. Fish is our main source of protein. Fishes are now cultivated in ponds. Also we have fresh-water fishes in the lakes and rivers. More than 40 types of fishes are common. Some of them are carp, rui, katla, magur (catfish), chingri (prawn or shrimp). Shutki or dried fishes are popular. Hilsha is very popular among the people of Bangladesh. Panta-ilish is a traditional platter of Panta bhat. It is steamed rice soaked in water and served with a fried hilsha slice, often together with dried fish, pickles, lentil soup, green chilies and onion. It is a popular dish on the Pohela Boishakh. The people of Bangladesh are very fond of sweets. Almost all Bangladeshi women prepare some traditional sweets. Pitha, a type of sweets made from rice flour, sugar, syrup, molasses and sometimes milk, is a traditional food loved by the entire population. During winter Pitha Utsab, meaning pitha festival, is organized by different groups of people. Sweets are distributed among close relatives when there is good news like births, weddings, promotions, etc. Sweets of Bangladesh are mostly milk-based. The common ones are roshgolla, sandesh, rasamalai, gulap jamun and cham-cham.
    [Show full text]
  • Discover the Difference (A Unit of Babul Restaurant & Banquet Hall)
    Discover the Difference (A Unit of Babul Restaurant & Banquet Hall) 8617775480 / 8017155555 / B A B U L R E S T A U R A N T A N D B A N Q U E T BANQUET 1 Discover the Difference (A Unit of Babul Restaurant & Banquet Hall) COLD BEVERAGES: MAIN COURSE VIRGIN MOJITO RUMALI ROTI ASSORTED SOFT DRINKS GREEN PEAS KACHURI FRESH JUICE (2 TYPES) DUM ALOO KASHMIRI BLUE LAGOON DAL MAKHANI METHI MALAI PANEER MIX VEGETABLE HOT BEVERAGES: FISH ROLL WITH TARTAR SAUCE AND FINGER CHIPS VEG HOT & SOUR SOUP PEAS RICE VEG MANCHOW SOUP NABARATNA PULAO ESPRESSO COFFEE PRAWN MALAI CURRY CHICKEN TIKKA MASALA SNACKS VEGETARIAN MUTTON HANDI ACCOMPANY WITH PANEER TIKKA WITH GREEN CHUTNEY CHUTNEY BAKED PAPAD CHEESE CORN TART WITH MIXED PICKLE TARTAR SAUCE Discover the Difference SNACKS NON VEGETARIAN DESSERT (A Unit of Babul Restaurant & Banquet Hall) FISH ORLY WITH TARTAR SAUCE HOT GULAB JAMUN GANDHARAJ CHICKEN WITH BAKED ROSOGOLLA LEMON BUTTER SAUCE MAKHA SANDESH BAKED ALASKA SALAD: ICE COUNTER: Discover the Difference (A Unit of Babul Restaurant & Banquet Hall) ASSORTED SALADS IN SALAD ICE CREAM (6 VARIETY) BAR MIXED RAITA VINEGAR ONION PAN MASALA PACKAGED DRINKING WATER (200ML) EXTRA GST APPLICABLE Rs 1600 8617775480/ 8017155555 only BANQUET 2 Discover the Difference (A Unit of Babul Restaurant & Banquet Hall) COLD BEVERAGES: MAIN COURSE RUMALI ROTI BLUE LAGOON GREEN PEAS KACHURI ASSORTED SOFT DRINKS STUFFED ALU DUM FRESH JUICE (1 TYPE ) DAL PANCH MELA VIRGIN MOJITO NAVRATNA KORMA PANEER AWADHI KORMA JEERA RICE HOT BEVERAGES: BASANTI PULAO Discover the Difference
    [Show full text]
  • Sweets (Dry Fruits) Halwa
    Sweets (Dry Fruits) Pista Lounge Pista Rainbow Pista Ball Pista Roll In Saffron Cream Pista Softy Pista Fancy R.C. Pista Badam Boat Badam Katli Badam Pista Katli Badam Fency R.C. Badam Pista Sangam. Baked Badam Roll Katli Kesaria Kaju Katli Kaju Katli Kaju Pista Roll Kaju Pista Coin Kaju Anjeer Roll Kaju Fency Tirngi Barfi (Pista, Baked Dry Fruit Badam, Kaju ) Dry Fruit (Chini Ki Til Dry Fruit (Kesar Chasni/Gud Ki Surgar Chasni) Chasni/Chocolate) Halwa Badam Halwa Badam Dal Halwa Moong Ka Halwa Tiranga Halwa (Pista-Bada-Rabdi Laccha) Bikaneri Gond Pak Badam Pak Keser Pista Badam Gajar Halwa Pak Sooji Halwa Pineapple Sooji Halwa Barfi Kesar Barfi Ghiya Ki Barfi Akhrot Ki Barfi Hara Chole Ki Barfi Dalmoong Ki Barfi Thal Ki Barfi Gulab Sakri Gheleb Ka Petha Pineapple Barfi Patisa Others Baked Malpua Baked Boondi (Doodh/Kesar) Dil Jani Rabdi Ke Malpue Stuffed Gulab Kala Jamun Jamun Delli Ka Jamun Mini Ghewar (Pantua) (Chasni/Rabdi) Moong Rasbhary Kesar Imarti Kesar Jalebi Fruit Jalebi (Pineapple\Strawberry\Ap ple) Baked Motia Kaju Meva Gunji R.C. Mave Ki Kachori Meva Bati Halwai Ke Dane Backed Jamun Half Gulabjamun Shai Kheer Khajoor Gud Mini Fini Rasgulla Makkhan Bada Mishri Mava (Balushai) Cold Rasgulla Orange Rasgulla/ Rajbhog White Raj Bhog Cham Cham Malai Gori Malai Pan Petha Gilori Petha Mango Petha Pista Roll Sandwich Pista Rainbow Kesar Rasmalai Strawberry Rasmalai Fruit Vasund Roll Badam Freshco Indrani Lichi Almond Bengali Feney Mango Rabdi Sitafal Rabdi Lichi Rabdi Badam Rabdi Fruit Rabdi Fruit Cream Kesar Pista Mango Rissato Shreekhand Mango Bangali Ball Aam Ka Kalakand Anurodh Sandesh Kaccha Gulla Kesar Angoor Petha Pista Ball Chenna Toast Stuffed Lichi Khajoor Ki Rabdi Banarsi Khurchan Makkhan Samosa Makkhan Tarbuj Makkhan Santara Makkhan Pakiza Akshyabhog Makkhan Chikoo Dolat Ka Jhag Vasund Roll (Sugar Sandesh (Sugar Free) Free) .
    [Show full text]
  • Sensory Analysis of Gulabjamun Prepared by Khoa and Paneer
    International Journal of Food Science and Nutrition International Journal of Food Science and Nutrition ISSN: 2455-4898; Impact Factor: RJIF 5.14 Received: 25-11-2018; Accepted: 27-12-2018 www.foodsciencejournal.com Volume 4; Issue 1; January 2019; Page No. 66-68 Sensory analysis of Gulabjamun prepared by Khoa and Paneer Anoop Singh1, Kaushal Kishor2, Sandeep GM Prasad3, Smita Majumder4 1 Research Scholar, Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India 2 Assistant professor, G.S. degree college Allahabad State University, Uttar Pradesh, India 3 Associate Professor, Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India Abstract Increasing demand for traditional dairy product Gulabjamun is a popular khoa based sweet in India among all the traditional delicacies. Though it is made from khoa. The present study was undertaken with the objectives for sensory analysis of gulabjamun by using khoa and paneer optimized level of softness and uniform granular texture in Gulabjamun, to evaluate the organoleptic quality of Gulabjamun. Three different treatments and control were used in the ratio (100:0, 90:10, 85:15 and 80:20) for Gulabjamun making, indicate as T0, T1, T2, and T3 respectively. Four treatment combinations were used in the study and replicated five times. The product was analyzed for organoleptic attributes like (Flavour and taste, Body and texture, colour and appearance) by trained panelist using 9- point hedonic scale. Keywords: gulabjamun, paneer, khoa, appearance, flavor, overall acceptability 1. Introduction Milk is considered to be an adequate source of valuable Among the milk-based sweets, gulabjamun occupies a macronutrients (fat, protein, lactose), vitamins and prominent place as a popular delicacy throughout Indian micronutrients (minerals), making it a ‘wholesome food.
    [Show full text]