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The Dining Experience PAPADOM £0.80 SPICY PAPADOM £0.80 CUCUMBER RAITA £1.90 LIME PICKLE £1.00 CHUTNEY TRAY £2.30 Onion, Mango, Mint Sauce, Red Sauce
The Dining Experience PAPADOM £0.80 SPICY PAPADOM £0.80 CUCUMBER RAITA £1.90 LIME PICKLE £1.00 CHUTNEY TRAY £2.30 Onion, Mango, Mint Sauce, Red Sauce. SHAMI KEBAB £3.90 Freshly spiced minced meat grilled over charcoal. SHEEK KEBAB £3.90 Freshly spiced minced meat grilled over charcoal. MIXED KEBAB £5.50 Consists of Sheek Kebab, Shami Kebab, Meat Samosa and Onion Bhaji. ONION BHAJI £3.50 Finely chopped onion mixed with spices, garam flour and then fried. SAMOSA (Meat or veg) £3.70 Spiced meat or vegetables in filo pastry parcels CHICKEN CHAT ON PURI £4.10 Freshly cooked chicken, served on a puri NIRAMISH PURI £4.10 Fresh vegetables cooked in spices and served on a puri. HOT MEAT PURI £4.90 Freshly cooked lamb, fairly hot and served on a puri. HOT CHICKEN PURI £4.50 Freshly cooked chicken, served on a puri – fairly hot. CHICKEN TIKKA £3.90 / LAMB TIKKA £4.10 Chicken/Lamb marinated in yoghurt with mixed spices, cooked over a clay oven. TIKKA PANEER £3.90 Indian cheese as above. TANDOORI LAMB CHOPS £5.70 Spring lamb chops marinated in special aromatic spices and yoghurt, cooked in a clay oven. TANDOORI CHICKEN £4.10 1/4 chicken on the bone, prepared as above. GARLIC MUSHROOMS ON PURI £4.10 CHICKEN NAMBALI £5.50 Breast of chicken pieces with hot chilli sauce marinated, grilled and finaly garnished with melted cheese. Served with fried onions, peppers, tomato & potatoes. VEGETABLE PAKORA £3.90 Mixed vegetables in a mildly spiced batter, deep fried. CHICKEN TIKKA PAKORA £4.50 Cooked the same as vegetable pakora, but with chicken. -
Mutton Or Chicken Akhni
MUTTON OR CHICKEN AKHNI MUTTON OR CHICKEN AKHNI In a pot braise a large onion with oil (if using mutton) if chicken little oil n ghee till pale pink. Add in 1 teaspoon whole jeera seeds 4 whole black peppercorns 4 whole elachi pods 3 pieces cinnamon sticks 4 whole cloves 3 sliced green chillies Braise till golden brown. Then add in your meat or chicken. Add: 1 tablespoon of ginger and garlic paste 1 ½ teaspoon salt ±1 ½ teaspoon turmeric 1 teaspoon of red chilies paste STIR WELL Braise for a few minutes. Add some water and let cook till meat is tender. When meat is tender and water is almost dry add the other masalas: ± 2 tablespoons chili powder 2 teaspoons dhana /jeero powder 1 teaspoon crushed chillie powder some peas Braise nicely for few minutes then add in 1 grated tomato. Cook a few minutes. add 2 tbsp plain yogurt Add 6 cups boiling water and add in potatoes about 5 cut in pieces. Let boil for a few min so potatoes start getting soft. Lower heat a bit. Add 3 cups pre soaked basmati rice and add to pot. Add some salt for taste. Add in some chopped dhania and mint and about half teaspoon garam masala powder. Let boil for a few minutes till rice starts cooking. Stir also so well so that rice doesn’t stick to the bottom. When rice is boiling nicely and water is almost drying but there must be some water then put in oven and steam for about 30 to 40 minutes at 180°C. -
Formative Qualitative Report on Complementary Feeding Practices in Pakistan.Pdf
TABLE OF CONTENTS Acronyms 7 Glossary 8 Preface 10 Foreword 11 Executive summary 12 Formative research on complementary feeding practices in Pakistan 14 1 Introduction 16 2 Purpose, objectives and scope of research 17 2.1 Purpose and objective 17 2.2 Scope of the research 18 3 Research methodology 19 3.1 Primary data collection tools 19 3.2 Respondent categories and sample size 20 3.3 Fieldwork districts 22 3.4 Field team 22 3.5 Data analysis 22 3.6 Ensuring rigour 23 3.7 Research ethics 24 3.8 Strengths and limitations of the study 24 4 Research findings and discussion 25 4.1 Socioeconomic characteristics 25 4.2 Gender roles and responsibilities at household level 26 4.3 Breastfeeding and its relation to complementary feeding 27 4.4 Initiation of solid and semi-solid foods 29 5 Complementary feeding practices 32 5.1 Minimum dietary diversity 32 5.1.1 Grains, roots and tubers 34 5.1.2 Nuts and legumes 35 5.1.3 Dairy products 36 5.1.4 Meat products 37 5.1.5 Eggs 38 5.1.6 Vitamin A-rich fruits and vegetables 39 5.1.7 Other fruits and vegetables 40 5.1.8 Shelf foods 41 5.2 Minimum meal frequency 42 5.3 Minimum acceptable diet 43 5.4 Barriers and enablers to complementary feeding 44 6 Cross-cutting factors: WASH, social protection and food security 48 7 Conclusions and recommendations 50 8 Annexure 52 Azad Jammu and Kashmir (AJK) 54 Balochistan 70 Gilgit-Baltistan (GB) 86 Khyber Pakhtunkhwa (KP) 102 Tribal districts of KP 118 Punjab 134 Sindh 152 Formative Qualitative Research on Complementary Feeding Practices in Pakistan LIST OF TABLES -
Restaurant Menu
Authentic Indian Cuisine STARTERS - MIXED STARTERS - SEAFOOD Mixed Kebab ......................................... £4.95 Prawn Cocktail ..................................... £3.95 Vegetable Platter (for two) ........................ £7.95 Prawn Puree .......................................... £4.95 Tikka Platter (for two) ............................... £8.95 Deep fried unleavened bread with prawn stuffing Sword Fish Tikka ................................... £5.95 STARTERS - VEGETABLE Stuffed Prawn Pepper ........................... £5.95 Onion Bhaji Deep fried spiced onion cutlets ......... £3.50 King Prawn Puree .................................. £5.95 Vegetable Samosa Deep fried pasties ........... £3.50 Deep fried unleavened bread with king prawn stuffing Aloo Chat Pieces of potato cooked in sour sauce ..... £3.50 King Prawn Garlic ................................. £5.95 Chilli Mushrooms .................................. £3.50 King prawn in garlic and butter Garlic Mushrooms ................................ £3.50 King Prawn Butterfly ............................. £5.95 Paneer Tikka ......................................... £3.75 King Prawns Shashlick BAZZAR special........ £5.95 Indian cheese marinated with spices and herbs Chana Paneer ........................................ £4.50 TANDOORI SPECIALITIES Channa puree ........................................ £4.50 These dishes are marinated with spices and then grilled in a special tandoor and served with salad Paneer Shashlick .................................. £4.50 Indian cheese -
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, -
North Indian Menu : We Cook - You Cater UDSA -FDA -HALAL- ZABIYAH HALAL
1 North Indian Menu : We Cook - You Cater UDSA -FDA -HALAL- ZABIYAH HALAL Vegetarian Entrée- Fully Prepared- North Indian Packing - 4 x 8 Lb Trays • Matter Paneer • Palak Paneer • Paneer Tikka Masala • Paneer Makhani • Shahi Paneer • Vegetable Korma • Bhindi Masala • Aloo Gobi • Baigan Bharta • Vegetable Manchurian Non-Veg Entrée- Fully Prepared- North Indian Packing - 4 x 8 Lb Trays • Chicken Tikka Masala • Butter Chicken • Chicken Curry • Chicken Korma / Lamb Korma • Chicken Saag • Kadai Chicken • Chicken Keema • Lamb Rogan Josh • Goat Curry 2 Biryani- North Indian • Chicken Biryani • Chicken Kebab Biryani • Lamb Biryani • Goat Biryani Non Veg. Appetizers - North Indian • Chicken Samosa & Lamb Samosa • (Medium or Cocktail size) • Chicken OR Lamb Seekh Kebab • Chicken Kofta • Lollipop Chicken • Chapli Kebab -Shami Kebab • Galouti Kebab (Lamb) • Chicken Slider • Marinated Lamb Chops Appetizers: Veg. - North Indian • Punjabi Samosa - All sizes • Aloo Tikki -(Small - Big) • Paneer Aloo Tikki • Vegetable Kebab - Cutlet - Pakora • Vegetable Shish Kebab -Haryali Kebab • Tandoori Paneer Shashlik • Mughlai Paneer Shahlik • Paneer Roll • Vegetable Sliders 3 Time Saving Dish Components We give you the components frozen - You prepare the dish. • Dahi Bhalla • Kofta (Small or Large Size ) • Sham Savera • Vegetable Manchurian Balls • Kadi Pakoda • Paneer Tikka Breads / Dals • Mini Tandoori Naan • Mini Garlic Naan • Large Oval Tandoori Naan OR Garlic Naan Lacha Paratha • Side/ Dal - • Chana Masala • Tadka Dal • Dal Makhani • Dal Fry Rice Dishes - Vegetarian Vegetable Biryani - Vegetable Pilaf -Saffron Pilaf For more details – Please Call or Text 917 337 1955 Email us at [email protected] Or contact us thru - www.rickys-rajbhog.com Hoping to partner with you for your future Gujrati Caterings On Behalf of Rajbhog Foods & Rickys & Rajbhog Ricky Singh Sachin Mody 4 . -
Temp Indian Menu
INDIAN MENU “Seventy Percent Vegetables in This Menu Are Grown In OUR ORGANIC KITCHEN GARDEN and Spices Are Sourced From Old Delhi and Jodhpur Country Side” Soup Tomato Dhania Shorba – Coriander Flavored Red Tomato Broth 375 Chettinad Kozhi Rasam - South Indian Style Chicken Soup 375 Starters Tandoori NZ Lamb Chops – Chili, Garlic and Mustard Marinated Char Grilled Lamb Chops 875 Lamb Shami Kebab- Succulent Minced Lamb Patties with Aromatic Spices and Fresh Herbs 650 Lamb Seekh Kebab – Char Grilled Minced Lamb Skewer with Brown Onion 650 Peshawari Murg Tikka – Saffron Infused Char Grilled Chicken Morsels 650 Afghani Chicken – Afghan’s Famous Tandoori Chicken (Takes 12 Mints to Be Cooked in Tandoor) 775 Kasundi Fish Tikka– Kasundi Mustard and Saffron Marinated Sole Fish 750 Tandoori Jhinga – Yoghurt and Turmeric Marinated Jumbo Prawns Cooked in Clay Oven 750 Tandoori Lobster – Char Grilled Rock Lobster Scented with Fenugreek, Mace and Garlic 855 Kashmiri Paneer Tikka–Traditional Kashmiri Warm Spices Marinated Cottage Cheese 675 Tandoori Mushroom –Mozzarella and Spinach Stuffed Mushrooms Cooked in Clay Oven 650 Malai Broccoli Kebab – Exotic Broccoli Skewer with Cashew, Saffron and Aromatic Spices 650 Dahi Kebab – Sesame Seed Coated Deep Fried Yogurt Dumplings 650 Tandoori Aloo – Dry Fruit Stuffed Potato Barrels Cooked in Tandoor 575 Makai Aur Palak Kebab–Pan Seared Patties of Spinach and Corn 575 Sangri Ke Kebab- Minced Desert Beans with Dry Mango Powder and Brown Onion Patties 650 Indian Chats Papdi Gunjia Chaat – Indian Crusty Wafer Served -
Catering Menu Package
Catering Menu Package 247 E. ONTARIO STREET, 2ND FLOOR CHICAGO IL 60611 PH: 312-280-4910 FAX: 312-280-4934 [email protected] w w w. i n d i a n g a r d e n c h i c a g o . c o m Catering Menu Package APPETIZERS VEGETARIAN Medhu Vada, Paneer Pakora, Cashewnut Rolls, Aloo Tikka, Paneer Tikka Samosa, Vegetable Cutlets, Aloo Boonda, Spring Rolls, Kachori Dal Aloo Tikki, Paneer Pakora with Chutney Veg Soya Kebab, Baingan Pakora, Gobhi Pakora Mix Pakora, Chilli Paneer, Chilli Potatoes Pakora Manchurian Bhel Poori Papri Chat, Aloo Chat Pav Bhaji, Onion Bhaji, Dahi Bhalla NON VEGETARIAN Chicken Tikka, Seekh Kebab Chicken Samosa, Lamb Samosa, Shami Kebab, Chicken Shami Kebab Chicken Til Tilka, Shrimp Til Tilka, Chicken 65, Chilli Chicken Tandoori Chicken, Achari Chicken Tikka, Reshmi Kebab Chicken Pakora Chilli Shrimp, Hariyali Chicken Kebab CONTINENTAL SALAD STATION Papaya Salad, Bean Sprout Salad Bombay Salad, Curry Cole Slaw Fusion Salad, Organic Green Salad, Shrimp and Mango Salad Paneer Salad Tandoori Chicken and Pomegranate Salad VEG ENTREE’ Matar Paneer, Paneer Bhurji,paneer Makhni Sag Paneer, Kadhai Paneer, Punjabi Chilli Paneer Paneer Khurchan, Dhania Paneer, Shahi Paneer, Methi Aloo Jaipuri Aloo, Jeera Aloo, Aloo Piyaz, Aloo Gobhi Sag Aloo, Kashmiri Aloo Chana Aloo, Aloo Matar, Baingan Aloo Dilkhush Kofta, Dal Makhani, Dal Pachranga, Dal Banjara VEG ENTREE’ Tadka Dal, Rajama Dal, Chana Masala Pindi Chana, Punjabi Kadhi Malai Kofta, Dislkush Kofta, Sag Kofta Bhindi Masala, Baingan Bharta, Bharta Matar Handi Vegetables, Veg Jalfrezi, -
The Primary Education Journal of the Historical Association
Issue 87 / Spring 2021 The primary education journal of the Historical Association The revised EYFS Framework – exploring ‘Past and Present’ How did a volcano affect life in the Bronze Age? Exploring the spices of the east: how curry got to our table Ancient Sumer: the cradle of civilisation ‘I have got to stop Mrs Jackson’s family arguing’: developing a big picture of the Romans, Anglo-Saxons and Vikings Subject leader’s site: assessment and feedback Fifty years ago we lost the need to know our twelve times tables Take one day: undertaking an in-depth local enquiry Belmont’s evacuee children: a local history project Ofsted and primary history One of my favourite history places – Eyam CENTRE SPREAD DOUBLE SIDED PULL-OUT POSTER ‘Twelve pennies make a shilling; twenty shillings make a pound’ Could you manage old money? Examples of picture books New: webinar recording offer for corporate members Corporate membership offers a comprehensive package of support. It delivers all the benefits of individual membership plus an enhanced tier of resources, CPD access and accreditation in order to boost the development of your teaching staff and delivery of your whole-school history provision*. We’re pleased to introduce a NEW benefit for corporate members – the ability to register for a free webinar recording of your choice each academic year, representing a saving of up to £50. Visit www.history.org.uk/go/corpwebinar21 for details The latest offer for corporate members is just one of a host of exclusive benefits for school members including: P A bank of resources for you and up to 11 other teaching staff. -
Pangna, Village Survey Of, Part-VI-No-15, Vol-XX, Himachal Pradesh
CENSUS OF INDIA 1961 VOLUME XX-PART VI-No. 15 HIMACHAL PRADESH A Village Survey of PANGNA (Karsog Tehsil, Mandi District) Field Investigation & Draft Guidance & Final Draft by by JAG MOHAN RI KH I RAM SHARMA Editor RAM CHANDRA PAL SINGH Of the IndIan Administrative Service Superintendent of Census Operations. Himachal Pradesh PANGNA NOT' ONAL MAP PRIMARY HIGHER SECONDARY SCHOOL "'YURVEDIC DISPENSARY...... n "£"TERINARV HOSPITAL .... " 1t POLICE POST. @ 1I'5T HOUSE """ ~ DHA{,"'.. SAL..4 .... "" .... : ...... p TAILORING CENTRE ...... ,,, .. TEMPLE '"" ................... .. BOWLI ................. , ........ .. WATER MILL ." ............. .. PADDY HUSKING MILL .......... 'I::::> POTTER ............... ,'. ,,' .&. .-. SHOP '" """ ...... " .. , ..... '!1ll HOUSE •.. ,." ", '. c o n t e n t s PAGES FOREWORD III PREFACE v 1. The Village 1-6 History-Legends-Sources of Water-Communication-Monuments Flora-Fauna-Residential Pattern-Cremation Ground-Inter-Vil lage Relationship-Adjoining Villages and Places of [f!terest. 2. The People 7-17 Castes-Population-Untouchability-Di:alect-House Types-House Construction--Furniture and other Goods-FueL and Lighting Dress-Orrwments-Utensils-Food Habits. 3. Birth, Marriage and Death Customs 18-22 Birth-Chhatti-Gauntriala-Name Giving Ceremony-Ann Prashan and Lugru-Jarolan- Yagyopavit-M arriage-A rranged M arriage Reet Marriage-Death. 4. Social and Cultural Life 23-34 Household Worship-Temples-Fairs and Festivals-Superstitions Spirit World-Leisure and Recreation-Dance and Drama-Folk Songs. 5. Education, Medical and Public Health ... 35-36 Govt. Higher Secondary School, Pangna-Medical-Diseases-Tantar Mantar-Birth and Death Rate. 6. Economy 37-40 Income" and Expenditure-Indebtedness-Inheritance of Property- Workers and N on-Workers-Shopkeeping-M ode of Paymen~-Weights and Measures-Water Mills. 7. Agriculture and Animal Husbandry 41-45 Crop Calendars-Principal Crops and Major Operations-Horticul ture-Agricultural Implements-Pests and Crop Diseases-Animal Husbandry, 6. -
India Palace Menu
The India Palace Tandoori Restaurant Menu FULLY LICENSED 13-15 CHURCH STREET WOTTON-UNDER-EDGE GLOUCESTERSHIRE GL12 7HB Telephone: 01453 843628 or 521171 www.theindiapalace.co.uk The India Palace Appetizers TIKKAS - Cubes of marinated chicken or lamb, lightly spiced; grilled in a clay oven. The fish option is fried. Chicken £5.15 Lamb £5.65 Fish £6.25 TANDOORI APPETIZERS - Chicken or king prawn, marinated in fresh yoghurt and various spices, cooked in a clay oven. Tandoori Chicken £4.90 Tandoori King Prawn £7.25 SHASHLIKS - Chicken breast fillet or lamb or King Prawn cooked with fresh onions, green peppers, tomatoes, and aubergines; grilled in a clay oven. Chicken £5.65 Lamb £6.65 King Prawn £7.75 KEBABS - Sheek Kebab and Tandoori Mixed Kebab are both made in a clay oven,whilst Shami Kebabs are made in a griddle. Chicken Kebab £4.65 Sheek Kebab £4.65 Shami Kebab £4.65 Tandoori Mixed Kebab £7.15 CHAATS - Cooked with spiced Chaat masala and fresh herbs. Served on an Indian bread. Chicken £5.65 Lamb £6.65 Channa (V) £4.65 PURIS – Your chosen filling (medium hot), served on an Indian bread. Prawn £5.95 King Prawn £7.25 Sabzi Puri (V) £6.10 SAMOSAS- A triangular shaped savoury with your chosen filling. Chicken £4.50 Lamb £4.50 Vegetable £4.30 PAKORAS - Your chosen option in a mixture of gram flour, herbs and spices. Chicken £6.15 Vegetable (V) £4.80 Onion Bhaji (V) £4.30 BUTTERFLYS - Chicken breast fillet or king prawn, lightly spiced and coated with breadcrumbs. -
Street Food of India
Street food of india TANDOOR CHARCOAL-GRILLED AND FRESH TO ORDER, SOMETHING HOT OR MILD, WASHES DOWN WELL WITH OUR VERY OWN CRAFT FOR EVERYONE, PERFECT FOR THE SHARERS AND EXPLORES BEER. POPPADOMS V VG GF DF £2.25 MURGH MALAI TIKKA GF £5.95 CHUTNEY AND PICKLE TRAY Chicken thigh boneless with garlic, ginger, cheese and cream. Traditional Curries GF V GF(VG OA) £2.50 Still slightly pink when fully cooked. Chicken £8.95 Lamb or prawn £9.95 Mango, mint, tomato and vegan chutneys MINT CORRIENDER TIKKA GF £5.95 JALFRAZI, MADRAS, BALTI, KARAHI, korma NIBBLES Chicken breast, yoghurt, mint leaves and spices. Vegan selection SEEKH KEBAB GF £6.20 CURRIES ONION BHAJI V VG GF DF £4.25 Lamb mince skewers with ginger, garlic, garam masala, coriander. RAILWAY POTATO CURRY GF £7.95 The famous spicy, crispy Indian fritters made with onions Mild potato curry traditionally served on the railways of India. TANDOORI PRAWNS GF £5.95 and gram flour. Tiger prawns marinated with ginger, paprika, yoghurt, nigella seeds KADAI CHOLLEY GF £7.95 Tea marinated chickpeas slowly simmered with onion, tomato and spices. YOGHURT CHAT BOMBS £4.95 and carom seeds. V DF (VG OA) ACHARI PANEER TIKKA V GF £5.95 CHANA DAL GF £7.95 Crispy bread puffs filled with a mixture of chickpeas, Made from chunks of paneer marinated in spices and grilled in a This yellow lentil dish is cooked with mustard and curry leaves to leave sweet tamarind chutney, chilly, sweet yoghurt, chaat masala, tandoor. and nutty taste. potatoes and onion TANDOORI GRILL LAMB CHOPS GF (DF OA) £6.50 BAINGAN BHARTA GF £8.95 RAGHDA PETHIS V (VG OA) £4.95 Marinated in garlic, ginger, beetroot and spices.