Elysian – Nov 2020
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ANAR STRAWBERRY JUICES (Anar juice with fresh strawberry pulp and strawberry pieces) Fresh fruit juices act as refresher and play a significant part in any cuisine being one of the best forms of nature’s power foods; they are LITCHI COCONUT healthy and relished with great delight. At events, a glass of juice of mock (Litchi juice with coconut water) tall acts as an accompaniment and can play the role of conveation starte. COCKTAIL (Black grape and mix fruit juice) COCONUT PUNCH BLACK GRAPE PERU (Fresh malai and crushed coconut water) (Black grape juice with Peru Pulp) ROSE COCONUT GREEN GRAPE LITCHI (Strips of malai and coconut water garnished with rose petals) (Fresh green grapes with litchi juice) ANAR MUSK MELON BLOSSOM (Anar juice) (Musk melon with vanilla ice-cream) ANAR PERU LITCHI ORANGE (Anar juice blended with guava pulp) (Litchi juice with orange base) PINEAPPLE PERU KIWI PINEAPPLE (Pineapple juice with guava pulp) (Fresh juice of kiwi and pineapple) PINEAPPLE MOSAMBI SUMMER COOLER (Fresh juice pineapple and sweet lime) (Fresh juice of kiwi and pineapple garnished with mint) FRUIT PUNCH BLUEBERRY (Mix fruit juice with chopped apple, mint and anar) (Freshly squeezed blueberries with vanilla) PEACH PLUM KIWI LEMON (Fresh peach and plum juice) (Fresh juice of kiwi and lemon ORANGE STRAWBERRY RED GUAVA (Fresh orange juice with strawberry pulp) (Freshly squeezed red guava) SHALIMAR CHOCOLATE TRUFFLE (Watermelon juice blended with vanilla) (A great combination of chocolate and vanilla. Garnished with chocolate chip and grated apple) -
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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 -
Robert's Roughguide to Rajasthan
Robert’s Royal Rajasthan Rider’s Roughguide in association with All work herein has been sourced and collated by Robert Crick, a participant in the 2007 Ferris Wheels Royal Rajasthan Motorcycle Safari, from various resources freely available on the Internet. Neither the author nor Ferris Wheels make any assertions as to the relevance or accuracy of any content herein. 2 CONTENTS 1 HISTORY OF INDIA - AN OVERVIEW ....................................... 3 POLITICAL INTRODUCTION TO INDIA ..................................... 4 TRAVEL ADVISORY FOR INDIA ............................................... 6 ABOUT RAJASTHAN .............................................................. 9 NEEMRANA (ALWAR) ........................................................... 16 MAHANSAR ......................................................................... 16 BIKANER ............................................................................ 17 PHALODI ............................................................................ 21 JAISALMER ......................................................................... 23 JODPHUR ........................................................................... 26 PALI .................................................................................. 28 MT ABU .............................................................................. 28 UDAIPUR ............................................................................ 31 AJMER/PUSKAR ................................................................... 36 JAIPUR -
Unit-1 Introduction to the Art of Cookery
Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive. -
Scheduled Program (Open Listing Format)
Jodhpur RIFF Scheduled Program 10th to 14th October 2019 (open format listing) 10th OCTOBER CHILDREN'S FOLK MORNING 9.30 am to 2.00 pm Veer Durga Das Memorial Park, Masuriya Pahadi For schools, by invitation only Jodhpur RIFF presents a varied and wondrous morning of music, dance, storytelling and more for Jodhpur’s young ones, featuring: Kathputli - String puppetry using wooden dolls or marionettes, the kathputli goes back 1500 years and is still performed on a miniature stage with highly dramatic narration and music, retelling stories that reflect pertinent social concerns or the valour of erstwhile kings. It used to be the most popular form of children’s entertainment and though there are very few accomplished practitioners left today, it continues to hold an iconic status in Rajasthan’s culture. Ghoomer - Initially introduced by the Bhil tribe of Rajasthan and then gradually adopted by other communities, ghoomer is a dance where women in their traditional ghagra (long swirling skirt) and choli (blouse) pirouette while moving in and out of a wide circle, to the tune of traditional songs and the rhythm of hands clapping. The word ‘ghoomna’ describes the twirling movement of the dancers and is the basis of the word ‘ghoomer’. Kachchi Ghodi - A novel dance form performed on colourful dummy-horses in which men in elaborate and embellished costumes dance rhythmically to beating drums, under a large umbrella chhatarkotla- while a singer narrates the exploits of the Bhavaria bandits of Shekhawati. Young Langa musicians – For our young audiences we present young sarangiya Langa musicians, who sing and simultaneously play the exquisite Sindhi sarangi as well as other instruments such as the algoza and morchang. -
From the Editors' Desk and That's How the Cookie Crumbles
The Mira Press And That's How The Cookie Crumbles FOR STUDENTS, BY STUDENTS V O L U M E 5 1 8 T H N O V E M B E R , 2 0 2 0 From the Editors' Desk Have you ever heard of the term 'to break bread'? Derived from quite literally sharing a loaf of bread with another, the phrase has come to mean so much more recently; carrying the connotation of compassion, kindness and a sense of fraternity. There's something so irrevocably communal and comforting about the concept of sharing what keeps you alive: not just the physical food that you eat, but the bond that you create through sharing a meal. That's what we hope to extend to you in this edition of the periodical: some kind words inviting you to join us at our table, and a heavy- handed helping of good will. Take a seat, grab a plate, and enjoy yourselves as we dish up some of the best student articles for you to feast your eyes on. So, what are you waiting for? Dig in! Daily Diversity My extremely doting grandma could just not stop feeding me with all the different kind of dishes. This time she made me a special Boli Roti. Confused about what Boli Roti is? Well, it’s not a talking roti. It is a crazy food combination, where a roti (or a chapati) is fully immersed in ghee and then eaten with aamras, and it originates from Khargone. Ahhh! Talk about craziness! I have an extremely weird friend who makes me her prey for trying the food she makes. -
FSSAI Regulation of Trans Fats
FSSAI Regulation of Trans Fats January 18, 2021 Industrially produced trans fatty acid is a toxic chemical that clogs our arteries and is a risk factor for heart attack and other diseases. Eliminating this harmful chemical from our food system can save many lives. Health being an important focus of UPSC, a thorough understanding of trans fats is essential. In news: FSSAI extends deadline for trans fat reduction in edible oils Placing it in syllabus: Science & Technology Dimensions: What is FSSAI? What are trans fats? Health Risks Associated With Trans Fat About LDL and HDL Regulations by FSSAI and timelines Content What is FSSAI? Food Safety and Standards Authority of India (FSSAI) is an autonomous body established under the Ministry of Health & Family Welfare, Government of India. The FSSAI has been established under the Food Safety and Standards (FSS) Act, 2006. This Act is a consolidating statute related to food safety and regulation in India. FSSAI is responsible for protecting and promoting public health through the regulation and supervision of food safety in India. The FSSAI has its headquarters at New Delhi. The authority also has 6 regional offices located in Delhi, Guwahati, Mumbai, Kolkata, Cochin, and Chennai. The FSSAI consists of a chairperson & 22 members. The non-executive Chairperson appointed by the Central Government who is either holding or has held the position of not below the rank of Secretary to the Government of India. The FSS Act, 2006 empowers the Food Safety and Standards Authority of India (FSSAI) with respect to: Framing of regulations to lay down food safety standards Laying down guidelines for accreditation of laboratories for food testing Providing scientific advice and technical support to the Central Government Contributing to the development of international technical standards in food Collecting and collating data regarding food consumption, contamination, emerging risks etc. -
Rajasthani Cuisine
RAJASTHANI CUISINE Rajasthani cooking was influenced by the war-like lifestyle of its inhabitants and the availability of ingredients in this region. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have had their effect on cooking. In the desert belt of Jaisalmer. Barmer and Bikaner, cooks use a minimum of water and prefer, instead. to use more milk, buttermilk and clarified butter. Dried lentils, beans from indigenous plants like sangri, ker etc. are liberally used. Gram flour is a major ingredient here and is used to make some of the delicacies like gotta ki sabzi, pakodi; powdered lentils are used for mangodi, papad. Bqjra and corn are used all over the state for preparations of rabdi, khichdi and rolis. Various chutneys are made from locally available spices like turmeric, coriander. mint and garlic. Perhaps the best known Rajasthani food is the combination of dal, bati and churma but for the adventurous traveler, willing to experiment, there is a lot of variety available. Besides, each region is distinguished by its popular sweet - Mawa Kachori from Jodhpur, Malpuas from Pushkar, Rasgullas from Bikaner, Ghevar from Jaipur.. to name a few. Each region in India has its own traditional dishes and specialities. In the royal kitchens of Rajasthan, as well as most other states, food is a very serious business and raised to the level of an art- form. Rajasthani cooking was influenced by the war -like lifestyle of its inhabitants and the availability of ingredients in this region. -
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Store Name Address State City West-VS Shop No. G- 21, Ground Floor, Centre Maharashtra Mumbai One Mall, Sector-30, Vashi Frc30020 1-Jain Nagar Road, Abohar Punjab Punjab Abhohar Cell World 5-9-215/ Bg-5, Shop No.01, Saphari Andhra Pradesh Abids Communications Private Plaza, Chirag Alo Lane , Abids Adrash Kumar & Sons Bhagat Singh Chowk,Near Weear Well, Punjab Abohar Abore,Punjab Pund0040 PUND2114 MOBILE Allen Solly Show room , Circular Road, Punjab Abohar RAJD16048 Purnima NAKODA TOWER,OPP.SHANTI KUNJ, Rajasthan Abu Road Stores Abu MOUNT ROAD, ABUROAD Big C Mobiles Pvt Ltd Ambedkar Chowkopp Ganesh Talkies Andhra Pradesh Adilabad Univercell D No 4 3 6 6 And 43 6 7 Hameedpura Andhra Pradesh Adilabad Telecommunications India Pvt Ltd Univercell Ground Floor D No 744 & 45 Andhra Pradesh Adilabad Telecommunications India Garimillaboundaries Main Road Pvt Ltd Mahchiryala Apex Electronics # 4-2-173/10, Cinema Road, Adilabad. Andhra Pradesh Adilabad Communication(Ses) 504001 Andd12633 Cell World 6-5-84/A And 6-7-77/14/10, Netaji Andhra Pradesh Adilabad Communications Private Chwk, Bhotapur , Adilabad Andd13850 ANDD5080 DIGITAL ZONE 4-3-8/4/5 Cinema Road Andhra Pradesh Adilabad Adilabad,Andhra Pradesh-504001 Sky Mobiles Near Ks Rtc Bus Stand Mc Road Kerala Adoor Adoor,Pathanamthitta Kerd5628 Satisfaction 142, Motorstand Road, Agartala Tripura Agartala G S Electronics (Ses) 160 H.G.B Rd.,Melar Math, Near Tripura Agartala Womens Commission Office Trid0595 Sadar Bazar 4, Taj Road, Sadar Bazar, Agra - Uttar Pradesh Agra Frc30056 Shop No.3, Block 5C, -
Study on Demand of Milk and Milk Products in India
STUDY ON DEMAND OF MILK AND MILK PRODUCTS IN INDIA Final Report December 2019 For National Dairy Development Board (NDDB) 1 Contents BACKGROUND ...................................................................................................................... 3 LITERATURE REVIEW ....................................................................................................... 5 Demand estimation models ................................................................................................. 5 Demand estimation model assumptions and restrictions ................................................. 7 Income Elasticities ............................................................................................................... 8 Demand and Supply Estimates ......................................................................................... 12 SAMPLING ............................................................................................................................ 14 Approach & Methodology ................................................................................................. 14 Sampling Design ................................................................................................................. 15 Sample Size ......................................................................................................................... 15 Development of weights ..................................................................................................... 23 METHODOLOGY ............................................................................................................... -
Associate Degree Inhospitality Studies Adhs
University of Mumbai ASSOCIATE DEGREE INHOSPITALITY STUDIES A.D. H.S. ORDINANCE, REGULATIONS & SCHEME OF EXAMINATION AND SYLLABUS (w.e.f. Academic Year 2017 – 18) UNIVERSITY OF MUMBAI Ordinances &Regulations relating to Associate Degree in Hospitality Studies. TITLE : THE ASSOCIATE DEGREE SHALL BE TITLED AS Associate Degree in Hospitality StudiesA.D.H.S. Syllabus Committee Members 1) Prin. B.P. Sahni Convener 2) Mr. Conrad D’souza Member 3) Mr. Ajay Meshram Member 4) Mr. Subramaniam Iyer Member 5) Mr. Stany Lopez Member 6) Mr, Vishwanath Iyer Member 7) Mr. Santhosh Kotla Member 8) Ms.Preeti Punjabi Member 9) Mr. Girish Sankpal Member 10) Ms. Reshma Nagarkar Member 11) Ms. Prasannata Krishnakumar Member Objectives : a) To impart Career oriented skills in the fieldof Hospitality Studies. b) To prepare students to exploit opportunities being newly created in the Hospitality Profession. c) To create for the students of University of Mumbai an additional avenue of self-employment. Eligibility : a) A candidate for being eligible for admission to the Associate Degree in Hospitality Studies shall have passed XII Standard Examination of any State Board for Higher Secondary Education or its equivalent from India or abroad. b) Selection procedure shall be based on (i) written examination and (ii) personal interview conducted by each college c) Every candidate admitted to the Associate Degree in Hospitality Studies in the affiliated College conducting the course shall have to register himself / herself with the University of Mumbai after all the selection procedures are conducted by the respective college. Duration: a) The Program shall be One Year full time for Diploma in Hospitality Studies and Two Years Full Time for Associate Degree in Hospitality Studies. -
Growing Markets
NEW HORIZONS GROWING MARKETS FOR PACKAGED DAIRY PRODUCTS he Indian dairy industry produces nearly 200 million tones of milk per annum, out of which about 35 pc is pro- cured by organized plants largely for sale as packaged milk. Surplus milk is converted into Skim Milk Powder (SMP) and white butter for use in recombination and re- Tconstitution during the lean months. Huge inventories of SMP are lying in dairy warehouses with ex- isting shelf life. Low international prices of SMP do not favour export. Dairy manufacturers are demanding subsidy of 25 pc on its cost, enabling them to export the product. At present, SMP price is sta- bilized around Rs 220 per kg, which is not remunerative. Unless SMP and butter get sold, dairies will find it difficult to pay attractive prices for raw milk to milk producers. The future planning for dairy development in India en- visages doubling the quantity of milk procurement from producers up to 60 per cent by both private and coopera- tive dairies. The planners should rethink whether there is need for setting up extra spray drying facilities in spite of the problem faced in disposing off SMP stocks, or invest in new packaged products. Packaged milk and milk prod- ucts are best selling in the Indian markets. Milk powder, butter, ghee, cheese and ice cream produced by organ- ized sector have reached near saturation. New packaged products are being introduced to offer hygiene, quality, safety and convenient options to consumers in the back- drop of rampant adulteration by unscrupulous traders. Based on R&D, new product development should be ABOUT THE AUTHOR Prof (Dr) GS Rajorhia is President of Indian Dairy Association (IDA).