Zaiqa Restaurant - Delivery Menu
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Str E E T K Itc H E N a Ll D a Y M E
MODERN INDIAN SOUL FOOD Contemporary Dishes • Traditional Cooking Techniques All of the dishes in our Street Kitchen, including our Karis, are served as small and larger tapas-style plates. We generally suggest two or three dishes per person. Less for a tiffin snack, more if you’re in the mood. COCKTAILS seasonal COOLERS non-alcoholic Lychee Rose Bellini rose petal liqueur, prosecco 7.8 Virgin Passionfruit Mojito mint, lime, soda 5.8 Pomegranate Martini citron vodka, cointreau 8.8 Kovalam Beach lychee, coconut, guava, ginger ale 4.8 Maha Mojito ginger infused rum, fresh mint, lime 8.8 Guava Virgin Martini guava, rose, watermelon 6.5 SNACKS street hawker inspired BUNS signature tikki-wala style Vegetable Samosa Chaat V smashed vegetable Bun Samosa V smashed veg samosas, tangy tamarind, samosa, sweet yoghurt & tamarind ‘imli’ 6.5 burger cheese & coriander mint chutney 7.5 Chicken Farcha marinated chicken thigh, crumbed Spicy Bun Samosa V smashed veg samosas with fresh & fried and served with our special curried ketchup 6.5 chutneys, burger cheese & fermented chilli sauce 7.9 STREET KITCHEN ALL DAY MENU Bombay Bhel VG puffed rice, potato & red onions Bun Chilli Chicken pulled chicken & herb slaw 7.9 tossed with chilli garlic chutney & tamarind ‘imli’ 5.8 Bun Kebab spiced ‘Elwy Valley’ Welsh lamb kebab 8.5 Chicken Lollipops moreish Keralan spiced chicken served with coriander mint ‘pudina’ chutney 6.8 5pcs KARI roadside café, railway station & home style chai - Schezwan Aloo VG crispy potato tossed with a tangy Indo-Chinese sauce, chilli -
A La Carte (May 2021)
Small Plates Inspired by the street food markets of Northern & Southern India Indica Salad (v) 10 poached pear, asparagus, kale, roasted almond & kokum dressing Kathal Bhel (v) 12 jackfruit cutlet, puffed rice & date-tamarind chutney Makai Palak Ke Goolar (v) 11 spinach & rice dumplings, mustard yoghurt, pine nuts, raisins & feta Chandni Chowk Ki Aloo Tikki (v) 12 potato tikki, spiced white peas, yoghurt, tamarind & mint chutney Lobster Idli Sambhar 14 black pepper spiced lobster, rice & lentil cakes & vegetable stew Malabar Prawns 14 sautéed prawns, white turmeric, onion & curry leaves Tellicherry Pepper & Garlic Soft Shell Crab 15 plum chutney, garlic chips & homemade garlic pickle Scallop Moilee 15 hand dived seared scallops, coconut sauce, ginger relish & plantain crisps Bhatti Ka Octopus 24 black pepper, coriander seeds, Kashmiri red chilli, corn salad & peanut chutney Chicken 65 12 curd rice, crispy curry leaves & appalam curls Kid Goat Shami Kebab 14 bone marrow sauce, mint chutney & chur chur paratha Hyderabadi Beef Haleem 16 slow cooked beef & onion seed naan Jamavar Signature Dishes. Please speak to your server for allergens information. Dishes may contain traces of allergens/nuts despite our persistent efforts. Prices include VAT. A discretionary service charge of 12.5% will be added. Tandoor Charcoal grilled in our traditional clay ovens Ajwaini Paneer Tikka (v) 14 homemade cottage cheese, raw papaya salad & mint chutney Dakshini Jheenga 24 Southern spiced prawns, peanut & curry leaf chutney Malai Stone Bass Tikka 22 mace, -
Amunowruz-Magazine-No1-Sep2018
AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations About Persia • History [1] Contents AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran Editorial 06 People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations Tourism and the Digital Transformation 08 AMU NOWRUZ E-MAGAZINE NO.1 SEPTEMBER 2018 10 About Persia History 10 A History that Builds Civilization Editorial Department Farshid Karimi, Ramin Nouri, Samira Mohebali UNESCO Heritages Editor In Chief Samira Mohebali 14 People of the world; Iran! Authors Kimia Ajayebi, Katherin Azami, Elnaz Darvishi, Fereshteh Derakhshesh, Elham Fazeli, Parto Hasanizadeh, Maryam Hesaraki, Saba Karkheiran, Art & Culture Arvin Moazenzadeh, Homeira Mohebali, Bashir Momeni, Shirin Najvan 22 Tourism with Ethnic Groups in Iran Editor Shekufe Ranjbar 26 Religions in Iran 28 Farsi; a Language Rooted in History Translation Group Shekufe Ranjbar, Somayeh Shirizadeh 30 Taste Persia! Photographers Hessam Mirrahimi, Saeid Zohari, Reza Nouri, Payam Moein, -
Ethnic and Traditional Iranian Breads: Different Types, and Historical and Cultural Aspects
J Ethn Foods - (2017) 1e7 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Ethnic and traditional Iranian breads: different types, and historical and cultural aspects * Vahid Mohammadpour Karizaki Chemical Engineering Department, Quchan University of Advanced Technology, Quchan, Iran article info abstract Article history: Background: Bread making has a long history in Iran. Because of the inseparable relationship between Received 21 December 2016 Iranian people and bread, an increasingly wide variety of this healthy and nutritious food is prepared and Received in revised form consumed throughout the country. The present work aims at documenting and providing information 14 January 2017 about breads of Iranian cuisine. Accepted 20 January 2017 Methods: The required information was obtained via a direct face-to-face questionnaire-based survey Available online xxx among housewives, domestic people, and Iranian bakers. The statistical society was selected by random sampling among people from the top eight most populous cities in the country. Keywords: bread Results: More than 30 types of ethnic and traditional bread of Iranian cuisine are introduced in two main fi ethnic food categories: the rst group includes breads that are consumed all around the country, and the second Iran group consists of those that are prepared in special regions, or by ethnic groups. Conclusion: The historical and cultural aspects of the Iranian foods showed that bread is the most common and popular food in the country. © 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
Pakistani Menu
Pakistani Menu Non-Vegetarian Canapes / Starters Fish Lahori Masala Fish (F) Succulent pieces of white fish marinated with traditional masala served with zesty fresh lemon juice and chillies, this is baked dish Poultry Chicken Chapli Kebab (E) Thin kebab made from chicken mince, which has been marinated with special herbs and spices then cooked off on a large traditional tawa Chicken Tikka (D) Boneless pieces of chicken breast marinated in traditional spices and yoghurt then cooked off in a clay tandoor Tandoori Chicken (on the bone) (D) Prepared with sour curd combined with aromatic herbs and spices then cooked off in clay tandoor Meat Lamb Seekh Kebab Lamb marinated with special herbs and spices then cooked off in a tandoor Shami Kebab Tikki (G) (E) Small round patties, made of mutton mince meat and lentils, which are lightly fried with beaten eggs Meat Samosa (G) Spiced lamb mince with freshly diced onions, garlic and ginger, wrapped in crispy hand-made pastry Chapli Kebab (E) Thin minced lamb marinated with special herbs and spices then cooked off on a large traditional Lahori tawa 1 Pakistani Menu Vegetarian Canapes / Starters Aloo Papri Chaat (G) (D) Chopped onions, chick peas and potatoes seasoned with chaat masala and tamarind combined with fresh creamy yogurt finished off with crispy pastry Vegetable Samosa (G) Spiced potatoes with petit pois wrapped in crispy handmade pasty Spring Rolls (G) Spiced potatoes with assorted vegetables wrapped in a crispy pastry Vegetarian Main Courses Chana Masala Chick peas cooked in a tomato sauce -
New Lower Pricing for Ramadan
NEW LOWER PRICING FOR RAMADAN IFTARI ITEMS FULL PAN HALF PAN CHICKEN ITEMS FULL PAN HALF PAN GOAT ITEMS & Lamb FULL PAN HALF PAN Samosa Chat 60.00 30.00 Chicken Biryani 50.00 25.00 Goat Biryani 100.00 50.00 Onion Pakora 50.00 25.00 Chicken Quabeli Pallow 75.00 35.00 Goat Korma 100.00 50.00 Dahi Bara 50.00 25.00 Chicken Karahi 60.00 30.00 Goat Karahi 120.00 60.00 Chicken 65 100.00 50.00 Chicken Kofta 70.00 35.00 Goat Achar Gosh 120.00 60.00 Chilli Chicken 100.00 50.00 Chicken Achar 70.00 35.00 Goat Palak Gosh 100.00 50.00 Channa Chat 50.00 25.00 Chicken Korma 50.00 25.00 Goat Dal Gosh 80.00 40.00 Chicken Tikka Masala 90.00 45.00 Goat Payee 80.00 40.00 Butter Chicken 90.00 45.00 Lamb Quabeli Pallow 120.00 60.00 Chicken Haleem 80.00 40.00 Quabeli Rice 60.00 30.00 BEEF ITEMS VEGETABLE ITEMS TANDOORI & Grill ITEMS Beef Biryani 80.00 40.00 Afghani Eggplant 70.00 35.00 Chicken Tikka Rashmi 100.00 50.00 Veal Biryani 100.00 50.00 Aloo Cholay 50.00 25.00 Persian Chk Boti 120.00 60.00 Beef Korma 80.00 40.00 Mix Vege Korma 50.00 25.00 Chicken Tikka Boti 100.00 100.00 Beef Kofta 80.00 40.00 Aloo Gobi 50.00 25.00 Beef Bihari Kabab 150.00 75.00 Beef Achar Gosh 80.00 40.00 Bhindi Masala 80.00 40.00 Chicken Seek Kababs 2.00 Per pc Beef Nihari 90.00 45.00 Aloo Palak 50.00 25.00 Beef Kobedah Kababs 2.00 Per Pc Beef Palak Gosh 80.00 40.00 Palak Paneer 80.00 40.00 Chicken Tikka Tandoori 1.50 Per Pc Beef Dal Gosh 80.00 40.00 Aloo Channa 50.00 25.00 Beef Aloo Keema 80.00 40.00 Channa Masala 50.00 25.00 FRIED ITEMS MINIMUM 50 PC Beef Payee 100.00 50.00 Yellow Dal 40.00 20.00 Beef Haleem 80.00 40.00 Vege Biryani 50.00 25.00 Chicken Shammi Kabab 1.50 Per Pc Paner Tikka Masala 80.00 40.00 Chicken Samosa .70 Per Pc BREADS Mutter Paneer 80.00 40.00 Beef Samosa .80 Per Pc Naan 0.99 Per Pc DESSERTS Vege Samosa 0.99 Per Pc Paratha 0.99 Per Pc Gajar Halwa 90.00 45.00 Beef Chapli Kabab 1.75 Per Pc Chapati Roti 0.99 Per Pc Kheer 60.00 30.00 Chicken Chapli kabab 1.50 Per Pc Fruit Mango Custard 80.00 40.00 Beef Shami Kabab 1.99 Per pc . -
BKM Latest Issue
SEE A BIGGER PICTURE NEW LEXUS RX SELF-CHARGING HYBRID PER £483 + VAT MONTH* £2,898 + VAT INITIAL RENTAL* LEXUS EDGWARE ROAD The Hyde, Edgware Road NW9 6NW 020 8358 2258 www.lexus.co.uk/edgware-road Model shown is RX F SPORT (£55,205) including solid paint. Exact fuel consumption figures for model shown in mpg (l/100km) combined: 35.7 (7.9) and CO2: 134 g/km. RX model range in mpg (l/100km) official fuel consumption figures: combined 35.3 (8.0) – 35.7 (7.9). Figures are provided for comparative purposes; only compare fuel consumption and2 COfigures with other cars tested to the same technical procedures. These figures may not reflect real life driving results. All mpg figures quoted are full WLTP figures. All2 CO figures quoted are NEDC equivalent. CO2 figures (and hence car tax and recommended ‘on the road’ prices) subject to change for new vehicles registered after 6 April 2020, due to a change in the official method of calculation. Find out more about WLTP at www.lexus.co.uk/WLTP#eco-hero or contact your local Lexus Centre. *Business users only. Initial rental and VAT applies. Available on new leases of RX F SPORT when ordered and proposed for finance between 17th December 2019 and 31st March 2020, registered and financed by 30th June 2020 through Lexus Financial Services on Lexus Contract Hire. Advertised rental is based on a 48 month customer maintained contract at 8,000 miles per annum with an initial rental of £2,898 +VAT. Excess mileage charges apply. -
Carbohydrate Counting for Traditional South Asian Foods
Carbohydrate Counting for Traditional South Asian Foods Ashwini Wagle, M.S., R.D, Doctoral Student Associate Professor and DPD Director Department of Nutrition, Food Science and Packaging San Jose State University Preface The Carbohydrate Counting tool was developed to meet the needs of the South Asian population and is an original intellectual product of the author, Ashwini Wagle, MS, RD, Associate Professor and DPD Director, Department of Nutrition, Food Science and Packaging at San Jose State University. The 4th edition and revised version was developed by the main author with assistance of Tanay Prabhu, BS Student in Biological Sciences, Drexel University, Philadelphia. The previous versions of the tool were developed with the assistance of graduate students Sajida Arsiwala, MS, RD and Bhavna Subhedar, MS and Dr. Kathryn Sucher, Sc.D, RD, Professor Emeritus, Department of Nutrition, Food Science and Packaging at San Jose State University. About the Author Ashwini Wagle, MS, RD is an Associate Professor and Director for the Didactic Program in Dietetics (DPD) in the Department of Nutrition, Food Science and Packaging at San Jose State University. Ashwini Wagle earned her MS in Food and Nutrition from Indiana University of Pennsylvania (IUP) in 93'and is currently a doctoral student in Educational Leadership (Ed.D) at University of New England. She comes to San Jose State University with over ten year experience as a registered dietitian (RD) in several skilled nursing facilities and acute care hospitals in the San Francisco Bay Area. Ashwini Wagle is also involved with several on-campus and off-campus organizations and serves on the committees for organizations such as the South Asian Heart Center at El Camino Hospital, Center for Healthy Aging in Multicultural Populations (CHAMP), Education Committee of the California Dietetic Association (CDA), San Jose Peninsula District of California Dietetic Association (SJPD), Cal-Pro Net Center. -
Learning Opportunities with Our Business Partners • ER Strategy Planning for 2020 SUMMARY • East River Goes to the Beach • #Nationalkarachieat2020 – PR by East River
EDITION 08 JANUARY 2020 EASTRIVER EAST RIVER ESSENTIALS YOUR MONTHLY GUIDE TO WHAT’S HOT IN DIGITAL Featured in this exclusive newsletter are the stand out campaigns of the month, and digibits our clients should be up-to-date with. • Welcoming on board our new clients EXECUTIVE • Learning opportunities with our business partners • ER Strategy Planning for 2020 SUMMARY • East River goes to the beach • #NationalKarachiEat2020 – PR by East River • Facebook Testing ADs in groups tab – Marketing Land • Case Study on how Careem lifted conversions with automated display ads – Think With Google • Delta Airlines, making your dream destination happen in 2020 - Twitter DIGIBIT OF THE MONTH: Twitter has announced the launch of its new Reactions-Like option in direct messages, which enables users to allocate a quick emoji response to any message within a thread. READ MORE EDITION 08 JANUARY 2020 EASTRIVER WELCOMING ON-BOARD OUR NEW CLIENTS VAVACARS JAFFERJEES EDITION 08 JANUARY 2020 EASTRIVER 02 LEARNING OPPORTUNITIES WITH OUR BUSINESS PARTNERS East River has big plans for 2020. We ew out to Singapore to meet our business partners to ensure we bring the most current knowledge of products and services to our clients as 2020 will be huge for digital in Pakistan. #Digital #DigitalMarketing EDITION 08 JANUARY 2020 EASTRIVER 03 STRATEGY PLANNING FOR 2020 The East River management team met on January 22, 2020, to go over the achievements of 2019, and lay out the roadmap for 2020. The day-long discussion was intense, but not without moments of lighthearted quirkiness, which really sums up the East River approach to everything, and set a positive tone for the year ahead. -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
Karachi KATRAK BANDSTAND, CLIFTON PHOTO by KHUDABUX ABRO
FEZANA PAIZ 1377 AY 3746 ZRE VOL. 22, NO. 3 FALL/SEPTEMBER 2008 MahJOURJO Mehr-Avan-Adar 1377 (Fasli) G Mah Ardebehest-Khordad-Tir 1378 AY (Shenshai)N G Mah Khordad-Tir-AmardadAL 1378 AY (Kadmi) “Apru” Karachi KATRAK BANDSTAND, CLIFTON PHOTO BY KHUDABUX ABRO Also Inside: 2008 FEZANA AGM in Westminster, CA NextGenNow 2008 Conference 10th Anniversary Celebrations in Houston A Tribute to Gen. Sam Manekshaw PUBLICATION OF THE FEDERATION OF ZOROASTRIAN ASSOCIATIONS OF NORTH AMERICA PUBLICATION OF THE FEDERATION OF ZOROASTRIAN ASSOCIATIONS OF NORTH AMERICA Vol 22 No 3 Fall 2008, PAIZ 1377 AY 3746 ZRE President Bomi V Patel www.fezana.org Editor in Chief: Dolly Dastoor 2 Editorial [email protected] Technical Assistan: Coomi Gazdar Dolly Dastoor Consultant Editor: Lylah M. Alphonse, 3 Message from the President [email protected] 5 FEZANA Update Graphic & Layout: Shahrokh Khanizadeh, www.khanizadeh.info 6 Financial Report Cover design: Feroza Fitch, [email protected] 35 APRU KARACHI 50 Publications Chair: Behram Pastakia Columnists: Hoshang Shroff:: [email protected] Shazneen Rabadi Gandhi : 56 Renovations of Community Places of [email protected] Fereshteh Khatibi:: [email protected] Worship-Andheri Patel Agiary Behram Panthaki::[email protected] Behram Pastakia: [email protected] 78 In The News Mahrukh Motafram: [email protected] Nikan Khatibi: [email protected] 92 Interfaith /Interalia Copy editors: R Mehta, V Canteenwalla 99 North American Mobeds’ Council Subscription Managers: Kershaw Khumbatta : 106 Youthfully -
Data Collection Survey on Tourism and Cultural Heritage in the Islamic Republic of Iran Final Report
THE ISLAMIC REPUBLIC OF IRAN IRANIAN CULTURAL HERITAGE, HANDICRAFTS AND TOURISM ORGANIZATION (ICHTO) DATA COLLECTION SURVEY ON TOURISM AND CULTURAL HERITAGE IN THE ISLAMIC REPUBLIC OF IRAN FINAL REPORT FEBRUARY 2018 JAPAN INTERNATIONAL COOPERATION AGENCY (JICA) HOKKAIDO UNIVERSITY JTB CORPORATE SALES INC. INGÉROSEC CORPORATION RECS INTERNATIONAL INC. 7R JR 18-006 JAPAN INTERNATIONAL COOPERATION AGENCY (JICA) DATA COLLECTION SURVEY ON TOURISM AND CULTURAL HERITAGE IN THE ISLAMIC REPUBLIC OF IRAN FINAL REPORT TABLE OF CONTENTS Abbreviations ............................................................................................................................ v Maps ........................................................................................................................................ vi Photos (The 1st Field Survey) ................................................................................................. vii Photos (The 2nd Field Survey) ............................................................................................... viii Photos (The 3rd Field Survey) .................................................................................................. ix List of Figures and Tables ........................................................................................................ x 1. Outline of the Survey ....................................................................................................... 1 (1) Background and Objectives .....................................................................................