Rice Basmati Rice 40 Lbs Basmati Rice 10Lbs Pari Kitchen King Extra Long Basmati Rice 40 Lbs
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Prodwrkshp 3.Qxd
California Rice Production Workshop, v15 Variety Selection and Management Introduction and History Since its beginning in 1912, California’s rice industry limited its produc - tion and marketing largely to a few short and medium grain japonica varieties, developed from stocks originating in Japan and China. These varieties produced good yields of quality rice in the dry, temperate cli - mate of the Sacramento and San Joaquin Valleys. For the grower, the choice of variety to plant was relatively simple because the few varieties available were similar in performance, yield potential and milling qual - ity when properly managed. Included were Colusa, Caloro and Calrose released in 1918, 1921 and 1948, respectively, and Earlirose, a productive, early maturing, proprietary variety, released in 1965 which soon became a popular variety for cold areas and/or late plantings. These were the major rice varieties grown in California until the early 1970’s. Then, the variety picture began to change significantly. A powerful impetus for this was the enactment of California Rice Research Marketing Order that established the California Rice Research Board in 1969. This grower initiative provided significant and regular funding to hasten development and release of new varieties. The medium grain variety CS-M3 was released in 1970 and the short grain variety CS-S4 in 1971, from rice hybridizations made in 1946 and 1957 at the Rice Experiment Station (RES) at Biggs, CA. CS-M3 gained wide acceptance and competed with the older Calrose for acreage. But, CS-S4, though an improvement over Caloro, was not widely grown because of its suscep - Publicly devel - tibility to low temperature induced sterility. -
Specifications Guide Global Rice Latest Update: February 2021
Specifications Guide Global Rice Latest update: February 2021 Definitions of the trading locations for which Platts publishes indexes or assessments 2 Asia 5 Europe, the Middle East and Africa 12 Americas 14 Revision history 18 www.spglobal.com/platts Specifications Guide Global Rice: February 2021 DEFINITIONS OF THE TRADING LOCATIONS FOR WHICH PLATTS PUBLISHES INDEXES OR ASSESSMENTS All the assessments listed here employ Platts Assessments Methodology, as published at https://www.spglobal.com/platts/plattscontent/_assets/_files/en/our-methodology/methodology- specifications/platts-assessments-methodology-guide.pdf. These guides are designed to give Platts subscribers as much information as possible about a wide range of methodology and specification questions. This guide is current at the time of publication. Platts may issue further updates and enhancements to this guide and will announce these to subscribers through its usual publications of record. Such updates will be included in the next version of this guide. Platts editorial staff and managers are available to provide guidance when assessment issues require clarification. The assessments listed in this guide reflect the prevailing market value of the specified product at the following times daily: Asia – 11:30 GMT / BST EMEA – 13:30 GMT / BST Americas – 23:59 GMT /BST on the day prior to publication Platts may take into account price information that varies from the specifications below. Where appropriate, contracts, offers and bids which vary from these specifications, will be normalized to the standards stated in this guide. All other terms when not in contradiction with the below as per London Rice Brokers’ Association Standard Contract Terms (September 1997), amended 1 November, 2008. -
VEG MENU FINAL.Cdr
EVENTS & CATERERS 24 1 VEG MENU Aastik Event & Caterers beyond imagination..... STANDARD MENU SPECIAL MENU DELUXE MENU Welcome Drink One Welcome Drink Two Welcome Drink Three Roti One Veg Snacks (Regular or Spl) Two Veg Snacks Three Regular Snack One Rotis Two Chat / Five Spl. Veg. Rice One Spl. veg Rice Two Chinese / Italian Five Sp. Wet Curry Veg One Sp. Wet Curry Two Rotis Two Regular Wet Curry Veg One Regular Wet Curry One Spl. Rice Two Fry Curry Veg One Fry Curry Two Sp. Wet Curry Two Dal One Dal One Regular Wet Curry Two Sambar One Sambar One Fry Curry Two Rasam One Pickle / Chutneys Three Dal One Pickle / Chutneys Two Regular or Spl Sweet Two Sambar One Regular Sweet One Special Ice Cream One Rasam One 2 Regular Ice Cream One Fruit Stall ( Indian) Six Pickle / Chutneys/Powders Five 3 Mithai Mela ( per head 3p) Six Common Items Icecream (Reg or Spl) Four Plain Rice Common Items Fruit Chat ( Indian/ imported) Eight Plain Curd Plain Rice Curd Chutney Plain Curd Plain Papad Curd Chutney Common Items Green Salad Plain Papad Plain Rice Mineral Water Curd Chillies Plain Curd Sweet Pan Green Salad Curd Chutney Spl Salads Plain Papad Mineral Water 200ml Bottles Curd Chillies Spl Sweet Pan counter Green Salad Spl Salads Mineral Water 200ml Bottles Spl Sweet Pan counter PLEASE NOTE: SUPER DELUXE MENU SPL DELUXE MENU We provide plates, dishes, spoons, glasses and other items required in Welcome Drink Three Welcome Drink Three dining section Chat Five Mocktail Counter Five Chat Five Veg Snacks Three Party should arrrange tables, Veg Snacks Three Roti Three tablecloth, frills and wash basins Spl. -
Iaea Tecdoc 1847
IAEA-TECDOC-1847 IAEA-TECDOC-1847 IAEA TECDOC SERIES Rice Production Guidelines: Best Farm Management Practices and the Role of Isotopic Techniques Management Practices and the Role of Isotopic Best Farm Rice Production Guidelines: IAEA-TECDOC-1847 Rice Production Guidelines: Best Farm Management Practices and the Role of Isotopic Techniques International Atomic Energy Agency Vienna ISBN 978–92–0–103418–2 ISSN 1011–4289 @ RICE PRODUCTION GUIDELINES: BEST FARM MANAGEMENT PRACTICES AND THE ROLE OF ISOTOPIC TECHNIQUES The following States are Members of the International Atomic Energy Agency: AFGHANISTAN GHANA PANAMA ALBANIA GREECE PAPUA NEW GUINEA ALGERIA GRENADA PARAGUAY ANGOLA GUATEMALA PERU ANTIGUA AND BARBUDA GUYANA PHILIPPINES ARGENTINA HAITI POLAND ARMENIA HOLY SEE PORTUGAL AUSTRALIA HONDURAS QATAR AUSTRIA HUNGARY REPUBLIC OF MOLDOVA AZERBAIJAN ICELAND ROMANIA BAHAMAS INDIA RUSSIAN FEDERATION BAHRAIN INDONESIA BANGLADESH IRAN, ISLAMIC REPUBLIC OF RWANDA BARBADOS IRAQ SAINT VINCENT AND BELARUS IRELAND THE GRENADINES BELGIUM ISRAEL SAN MARINO BELIZE ITALY SAUDI ARABIA BENIN JAMAICA SENEGAL BOLIVIA, PLURINATIONAL JAPAN SERBIA STATE OF JORDAN SEYCHELLES BOSNIA AND HERZEGOVINA KAZAKHSTAN SIERRA LEONE BOTSWANA KENYA SINGAPORE BRAZIL KOREA, REPUBLIC OF SLOVAKIA BRUNEI DARUSSALAM KUWAIT SLOVENIA BULGARIA KYRGYZSTAN SOUTH AFRICA BURKINA FASO LAO PEOPLE’S DEMOCRATIC SPAIN BURUNDI REPUBLIC SRI LANKA CAMBODIA LATVIA SUDAN CAMEROON LEBANON SWAZILAND CANADA LESOTHO SWEDEN CENTRAL AFRICAN LIBERIA SWITZERLAND REPUBLIC LIBYA CHAD LIECHTENSTEIN SYRIAN -
Deluxe Cocktail Menu
AMAHRRSHHIIWAA Mob: 9849498038 9912622502 TELUGGU EVVENTS 6-259/2, Indrasingh Nagar, Chintal, Hyderabad. Function Date: Residence Address: Ph: Contact Person: Cell: No. of Pax: Advance: Cash Rate: Lunch Time: Dinner Time: DELUXE COCKTAIL MENU 01. Welcome Drinks : Any Three Service Remarks Watermelon juice, Pineapple, Grape, Guava, Vanilla Milkshake, Strawberry, Lichi, Mango, Chocolate Milkshake, Orange Milkshake, Fruitpunch, Mix punch Or Veg manchow Soup, Cream of tomato, Vegcorn, Veg Wonton, Hot & Sour, Spanich, Mulgatwani 02. Welcome Snacks: Any Three Service Corn samosa, Harabhara Kebab, Veg Gold coin, Veg Gold finger, Veg Mamos, Veg Lollypop, Veg sticks, Veg Manchuria, Babycorn Manchuria, Veg-65, Veg Bullet, Veg Shangai roll, Veg Spring roll, Alu-65 03. Welcome Snacks Non-Veg: Any Four Buffet Pepper Chicken, Chicken drumstick, Chicken pakoda, Shimla chicken, Chicken tikka, Murg malai kabab, Chicken Reshmi kabab, Mutton Shikampuri, Kheema balls, Fish fry, Fish Amrutsari, Sesmi Fish fry, Chilli fish, Chilli prawns, Golden fried prawns, Paya, Loose prawns, Pepper prawns, Ginger prawns 04. Chat Counter: Any Four Buffet Pani puri, Bhel puri, Sev puri, Dahi Papdi, Dahi wada, Cutlet, Samosa, Ragda, Kachori, Dosa (Toppings), Pav Bhaji, Pesarattu (Toppings) 05. Salad Counter: Any Two Buffet Green salad, Pasta salad, Sprouts salad, Mix salad, Russian salad, Papad chat, Alu chat, Channa chat, Corn salad 06. Hot Items : Any One Buffet Mirchi bajji, Cut mirchi, Alu bajji, Arati bajji, Tamalapaku bajji, Palak pakoda, Onion pakoda, Alu bonda, Mix bonda, Dahi wada 07. Indian bread : Any Two Buffet 1 | P a g e AMAHRRSHHIIWAA Mob: 9849498038 9912622502 TELUGGU EVVENTS 6-259/2, Indrasingh Nagar, Chintal, Hyderabad. Butter Naan, Masala Kulcha, Jonna rotte, Parata, Tandoori Roti, Stuffed Kulcha, Stuffed parata, Puri, Palak puri, Alu parata 08. -
Research Article Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza Sativa L.)
Hindawi Journal of Food Quality Volume 2020, Article ID 4350274, 9 pages https://doi.org/10.1155/2020/4350274 Research Article Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.) Lyda Chin, Nantawan Therdthai , and Wannasawat Ratphitagsanti Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, #ailand Correspondence should be addressed to Nantawan erdthai; [email protected] Received 9 October 2019; Revised 8 August 2020; Accepted 13 August 2020; Published 28 August 2020 Academic Editor: Mar´ıa B. Pe´rez-Gago Copyright © 2020 Lyda Chin et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Microwaves have been applied for cooking, warming, and thawing food for many years. Microwave heating differs from conventional heating and may cause variation in the food quality. is study determined the quality of Riceberry rice (Oryza sativa L.) after microwave cooking using various rice-to-water ratios at three power levels (360, 600, and 900 W). e texture of all microwave-cooked samples was in the range 162.35 ± 5.86 to 180.11 ± 7.17 N and was comparable to the conventionally cooked rice (162.03 N). e total phenolic content (TPC) and the antioxidant activity of the microwave-cooked rice were higher than those of the conventional-cooked rice. Microwave cooking appeared to keep the TPC in the range 241.15–246.89 mg GAE/100 g db and the antioxidant activities based on DPPH and ABTS assays in the ranges 134.24–137.15 and 302.80–311.85 mg·TE/100 g db, respectively. -
C O N T E N T S
03.05.2012 1 C O N T E N T S Fifteenth Series, Vol. XXV, Tenth Session, 2012/1934 (Saka) No. 21, Thursday, May 3, 2012/Vaisakha 13, 1934 (Saka) S U B J E C T P A G E S ANNOUNCEMENT BY THE SPEAKER 2 Moving of Cut Motions to outstanding Demands for Grants ORAL ANSWERS TO QUESTIONS *Starred Question No.381 to 384 3-34 WRITTEN ANSWERS TO QUESTIONS Starred Question Nos.385 to 400 35-74 Unstarred Question Nos.4371 to 4600 75-456 *The sign + marked above the name of a Member indicates that the Question was actually asked on the floor of the House by that Member. 03.05.2012 2 OBSERVATION BY THE SPEAKER 457 Question of privilege PAPERS LAID ON THE TABLE 458-461 STANDING COMMITTEE ON ENERGY 462 26th to 28th Reports STANDING COMMITTEE ON FOOD, CONSUMER 462 AFFAIRS AND PUBLIC DISTRIBUTION 17th and 18th Reports STANDING COMMITTEE ON LABOUR 463 28th to 30th Reports STANDING COMMITTEE ON WATER RESOURCES 463 13th and 14th Reports STANDING COMMITTEE ON RURAL DEVELOPMENT 464 29th and 30th Reports STANDING COMMITTEE ON HUMAN RESOURCE 464 DEVELOPMENT 243rd to 245th Reports BUSINESS ADVISORY COMMITTEE 464 37th Report GOVERNMENT BILLS- Introduced (i) BUREAU OF INDIAN STANDARDS (AMENDMENT) 465 BILL, 2012 (ii) INDIAN MEDICAL COUNCIL (AMENDMENT) BILL, 2012 590 03.05.2012 3 MATTERS UNDER RULE 377 488-501 (i) Need to name Varanasi-Jammu Tawi Super Fast Train No. 12237/12238 as Begumpura Super Fast Train Shrimati Santosh Chowdhary 488-489 (ii) Need to provide timely and adequate loan to entrepreneurs belonging to Scheduled Castes and Scheduled Tribes Shri P.L. -
Catlog 2020.Cdr
www.theimperialimpex.com With a reputation built on the dependable, high quality of our merchandise and an uncompromising attention to detail, we are Exports "service-first" organization. Basmati & Non - Basmati Rice 1121 Steam Basmati Rice 1121 Golden Sella Basmati Rice 1121 White Sella Basmati Rice 1509 White Sella Basmati Rice 1509 Golden Sella Basmati Rice 1509 Steam Sella Basmati Rice Sugandha White Sella Basmati Rice Sugandha Golden Sella Basmati Rice Sugandha Steam Sella Basmati Rice Sharbati White Sella Basmati Rice Sharbati Golden Sella Basmati Rice Sharbati Steam Sella Basmati Rice Pusa Steam Basmati Rice Pusa Golden Basmati Rice Pusa White Sella Basmati Rice IR 64- 5% Broken Parboiles Rice IR 64- 5% Broken Raw Rice Parmal Rice 11 Raw PR 11 Rice Parmal Parboiled or PR 11 Parboiled Sona Masuri Rice 100% Broken Rice 1 1121 Steam Basmati Rice 1121 Steam Basmati Rice is the variety of long grain rice having seamless quality and exclusive prices. Processed on steaming, the offered 1121 Steam Basmati Rice is long, clean and takes very less time to cook. In Steaming process, steam passes through paddy grains, then at the time of drying and removing of Paddy layers, the Rice grain inside remain white however its surface becomes harder. Our impeccable lot of 1121 Basmati Steam Rice does not break upon cooking under standard conditions. Specifications Length: 8.3 mm Moisture: 12% Max Broken: 1% Max Purity: 95% Min Crop: The Latest Damage/ discolored: Nil Sortex: 100% Sortex Clean Well Milled and Polished 2 1121 Golden Sella Basmati Rice 1121 Golden Sella is another fine rice, liked mostly by biryani lovers all across the globe. -
Effect of Preparation Method on Chemical Property of Different Thai Rice Variety
Journal of Food and Nutrition Research, 2019, Vol. 7, No. 3, 231-236 Available online at http://pubs.sciepub.com/jfnr/7/3/8 Published by Science and Education Publishing DOI:10.12691/jfnr-7-3-8 Effect of Preparation Method on Chemical Property of Different Thai Rice Variety Cahyuning Isnaini1, Pattavara Pathomrungsiyounggul2, Nattaya Konsue1,* 1Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand 2Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand *Corresponding author: [email protected] Received January 15, 2019; Revised February 20, 2019; Accepted March 19, 2019 Abstract Improving benefits and reducing risk of staple food consumption are of interest among researchers nowadays. Rice is the major staple foods consumed in Asia. It has been reported that rice consumption has a positive association with the risk of chronic diseases. The effects of rice variety and preparation process on chemical characteristics of rice were investigated in the current study. Three Thai rice varieties, Khao Dok Mali 105 (KDML 105), Sao Hai (SH) and Riceberry (RB), underwent parboiling or non-parboiling as well as polishing or non- polishing prior to chemical property analysis. It was found that parboiling process possessed greater content of mineral as indicated by ash content as well as fiber and total phenolic content (TPC) and 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity when compared to non-parboiling treatments, whereas the reduction in amylose and TAC content, GI value and starch digestibility were observed in this sample. On the other hand, polishing process led to reduction in ash, amylose, fiber, TPC and TAC content and DPPH values. -
Non-Veg Special
AMAHRRSHHIIWAA Mob: 9849498038 9912622502 TELUGGU EVVENTS 6-259/2, Indrasingh Nagar, Chintal, Hyderabad. Function Date: Residence Address: Ph: Contact Person: Cell: No. of Pax: Advance: Cash Rate: Lunch Time: Dinner Time: SPECIAL NON-VEG MENU 01. Welcome Drinks : Any Two Service Remarks Watermelon juice, Pineapple, Grape, Guava, Vanilla Milkshake, Strawberry, Lichi, Mango, Chocolate Milkshake, Orange Milkshake, Fruitpunch, Mix punch Or Veg manchow Soup, Cream of tomato, Vegcorn, Veg Wonton, Hot & Sour, Spanich, Mulgatwani 02. Welcome Snacks: Any Two Service Corn samosa, Harabhara Kebab, Veg Gold coin, Veg Gold finger, Veg Mamos, Veg Lollypop, Veg sticks, Veg Manchuria, Babycorn Manchuria, Veg-65, Veg Bullet, Veg Shangai roll, Veg Spring roll, Alu-65, French Fries 03. Salad Counter: Any Two Buffet Green salad, Pasta salad, Sprouts salad, Mix salad, Russian salad, Papad chat, Alu chat, Channa chat, Corn salad 04. Hot Items : Any One Buffet Mirchi bajji, Cut mirchi, Alu bajji, Arati bajji, Tamalapaku bajji, Palak pakoda, Onion pakoda, Alu bonda, Mix bonda, Dahi wada 05. Indian bread : Any Two Buffet Butter Naan, Masala Kulcha, Jonna rotte, Tandoori Roti, Parata, Stuffed Kulcha, Stuffed parata, Puri, Palak puri, Alu parata 06. Egg Items : Any One Buffet Gudla pulusu, Egg masala, Egg curry, Egg iguru, Boiled egg, Anda burji 07. Non-Veg Curries : Any One Buffet Dumka Chicken, Kadai Chicken, Chicken Moghlai, Butter Chicken, Kodi kura, Allam Kodi iguru, Chicken Achari, Gongura Chicken, Palak Chicken, Chk curry 1 | P a g e AMAHRRSHHIIWAA Mob: 9849498038 9912622502 TELUGGU EVVENTS 6-259/2, Indrasingh Nagar, Chintal, Hyderabad. 08. Mutton Curries : Any One Buffet Dumka mutton, Mutton rogan josh, Mutton moghlai, Mutton curry, Kadai Mutton, Mutton masala, Mutton Iguru, Gongura Mutton, Palak Mutton, Methi Mutton, Mutton Kurma, Mutton with nalli 09. -
Worldfoods Product Catalogue (Autosaved).Xlsx
KATALOG PRODUKT ÓW Indyjskich www.world-foods.pl [email protected] +48 504 946 311 South Asian Mehran anchar gosht Mehran biryani masala Mehran Bombay biryani Mehran easy cook mix Mehran danedar mix masala powder powder masala powder 20908 345gx 36 20909 325gx 36 21400 50gx 12 21401 55gx 12 21402 50gx 12 22179 100gx 6 22185 110gx 6 Mehran pullao biryani Mehran nihari masala Mehran chaat masala Mehran chicken masala Mehran fish masala masala powder powder powder popwder powder 21409 50gx 12 21408 60gx 12 21403 50gx 12 21404 50gx 12 21406 50gx 12 Mehran quorma masala Mehran sindi biryani Mehran madras curry Mehran vegetable Mehran tikka/ boti powder masala powder powder masala powder masala powder 21410 50gx 12 21412 50gx 12 21538 200gx 12 21415 50gx 12 21414 50gx 12 22183 100gx 6 22184 100gx 6 Mehran tandoori Mehran chicken tikka Mehran chapli kebab Mehran pakora mix Mehran chat masala masala powder masala masala 21413 50gx 12 21417 150gx 12 22178 100gx 6 22177 100gx 6 22180 100gx 6 20902 55gx 48 Mehran karahi fry ghost Mehran ginger garlic Mehran keema masala Mehran garlic paste Mehran ginger paste masala powder paste 22181 100gx 6 22182 100gx 6 22174 320gx 6 22175 320gx 6 22176 320gx 6 South Asian Laila madras Salaam plain Laila alphonso mango Mehran firni mix Laila kesar mango pulp pappadums pappadums pulp 20912 180gx 48 13546 10x200gx6 21710 200gx 40 18359 850gx 6 18360 850gx 6 Laila alphonso mango Laila ginger garlic paste Laila garlic paste Laila ginger paste Laila hot chilli sauce slices 22851 850gx 6 20175 300gx 6 20177 300gx -
Bringing Traditional Food Ingredients Straight From
BRINGING TRADITIONAL FOOD INGREDIENTS STRAIGHT FROM THE FARM TO YOUR KITCHEN ABOUT US At Original Indian Table we are passionate about increasing farmer income by bringing the finest indigenous and healthy ingredients from India to market. To do this, we have travelled more than 90,000 kilometers across 24 Indian states to meet with farmers. We have found farmers increasingly move towards local crops and natural ways of growing food that are safer for us and healthier for the climate. Our mission is to bring these products to customers looking for clean, nutritious and local food. OUR PHILOSOPHY We believe in the interconnectedness of things. We can live a healthy life and live on a healthy planet only if we re-establish our relationship with food and enable the production of clean, local and sustainably grown crops. All our products are Traditional, Healthy and Directly Sourced. WHAT WE DO We bridge the gap between farmers struggling to market traditional and sustainable food ingredients and customers looking for healthier, more nutritious and local alternatives. Our offering is positioned as an experience as it contains not just the product but also details on the origin, nutritional benefits and uses for each product. Our clients range from retail customers to leading chefs, restaurants and hotels across India and abroad. PARTNERS/FARMERS Our back-bone are our partner women and men farmers and organizations across India. They have dedicated their lives to sustainable farming. They work tirelessly to sow, nuture and harvest traditional varieties of produce, so that You and Me can live a healthy life.