Event Brochure 2021
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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 -
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, -
Kohinoor Takeout Menu 190920.Indd
41 PANEER TIKKA MASALA CHICKEN ENTRÉES 79 FISH VINDALOO 95 KOHINOOR LAMB ALOO GOSHT Cheese with bell pepper and onion in Lamb cubes and potato with herbs DINNER MENU $10.99 Fish and vegetables in a spicy curry creamy tomato curry 80 in a special sauce 58 CHICKEN TIKKA MASALA FISH MUSHROOM CHILI All entrées are served with rice or naan unless otherwise noted. 42 MUTTER MUSHROOM PANEER 96 KOHINOOR BHUNA GOSHT Tandoori-roasted chicken breast with a Fish sautéed with onion, green pepper, Peas, paneer cheese, mushrooms, Lamb cubes in gravy with onion, tomato, APPETIZERS (VEG) VEGETARIAN ENTRÉES creamy tomato sauce mushroom, and chili in a spicy curry tomato, and onion in sauce 81 chili, garlic, and ginger 1 MASALA PAPAD $2.99 $9.99 59 BUTTER CHICKEN GINGER MASALA SHRIMP SAAG 43 PANEER JALFRIZE Crispy lentil wafers topped Chicken in a thick tomato curry Tender shrimp in fresh blended spinach RICE ENTRÉES Vegan preparation available upon request. Paneer, onion, and tomato in with onion, tomato, and chili, with butter and cream with garlic, herbs, and a house blend of medium-hot curry Served with raita and curry sauce. and sprinkled with chat masala 20 mild spices NAVRATAN CURRY 60 CHICKEN MAKHANI (MILD) 97 44 KADAI PANEER 82 VEGETABLE BIRYANI $9.99 2 SAMOSAS (2 PCS) $3.99 Seasonal vegetables in sauce Dark chicken in a creamy tomato curry SHRIMP TIKKA MASALA Paneer in onion and tomato curry Shrimp cooked in special house blend Basmati rice with vegetables Two crispy pastries stuff ed 21 VEGETABLE CURRY 61 CHICKEN CURRY and mild spices with savory -
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. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
The Curry Guy Bible
CONTENTS Title Page Preface How to Use This Cookbook Starters Street Food Authentic Curries Curry-House Preparation Recipes British Curry-House Recipes Balti, Karahi and Handi Dishes Grilling, Barbecue and Roasting Bread, Rice and Sides Pickles, Chutneys and Sauces List of Ingredients Suppliers and Classes Index Acknowledgements Copyright Page About the Author PREFACE I didn’t eat my way around curry houses in the UK and street-food places in the Indian subcontinent to find shortcuts to making Indian food. I wanted the whole shebang, and since starting my blog in 2010, I’ve acquired a massive catalogue of authentic and British-style recipes. Many made it into my first three cookbooks, whereas others had to be held back until the time was right. That time is now! I have also come across some good shortcuts, which are explained here as well. I’m happy to now give you The Curry Guy Bible: a collection of more than 160 of the most popular recipes from my first 3 books and 50 new mouthwatering recipes that will get you the results you’re looking for – and perhaps a few tasty surprises. I’ll warn you that some of my new recipes could be considered to be way out there and even unhealthy by some! Being a big believer that everything is fine in moderation, I couldn’t bring myself to give you watered-down versions of spectacular recipes. I have given you the most authentic versions, but you can easily adjust the recipes to your personal preferences – just read the following few pages for how to do this. -
Dinner-Menu-Pars-Qxd
A Very Warm Welcome to ars AUTHENTIC PERSIAN CUISINE PRILL OUSE AR G H &B 249 WEST 26TH STREET NEW YORK ,NY 10001 www.parsgrillhouse.com 212.92 9 .9860 212.92 9 .9861 Pars Grill House & Bar Appetizers 1. Soup of the Day 6.95 2. Aash (Soup) 8.95 A HEARTY COMBINATION OF MIXED BEANS, SPINACH, CILANTRO, SMALL PIECES OF BEEF, AND PARSLEY SIMMERED IN BEEF BROTH TOPPED WITH CRISPY GARLIC MINT 3. Borani 6.95 A CREAMY COMBINATION OF SAUTEED SPINACH AND YOGURT WITH A TOUCH OF GARLIC 4. Maast o Moosir 6.95 A FLAVORFUL BLEND OF YOGURT AND PERSIAN SHALLOTS 5. Maast O Khiar 6.95 A LIGHT COMBINATION OF YOGURT, DICED CUCUMBER, AND DRY MINT 6. Dolmeh 7.95 STUFFED GRAPE LEAVES WITH RICE, DILL, AND PARSLEY WITH YOGURT SAUCE 7. Panir-O-Sabzi 7.95 REFRESHING MIXTURE OF FRESH BASIL, MINT, PARSLEY, AND CILANTRO, RADISH AND WALNUTS SERVED WITH FETA CHEESE 8. Mirza Ghasemi 6.95 A BLEND OF SMOKED EGGPLANT, CHOPPED TOMATO, AND SCRAMBLED EGGS 9. Kuku Sabzi 7.95 PAN3FRIED PATTIES CONTAINING A MIXTURE OF CHOPPED PARSLEY, DILL, CORIANDER AND EGGS 10. Kashk-e Bademjan 7.95 MASHED FRIED EGGPLANT TOPPED WITH WHEY, CRUSHED WALNUTS, AND A TOUCH OF SAUTEED GARLIC MINT 11. Torshi 6.95 FINELY CHOPPED MIXED VEGETABLES PICKLED IN VINEGAR 12. Pickles and Olives 7.95 13. Combination Plate 17.95 SELECT ANY THREE OF THE ABOVE 18% Gratuity will be added for parties of 6 or more Pars Grill House & Bar 14. Tadig 11.95 CRUNCHY AND FLAVORFUL RICE TAKEN FROM THE BOTTOM OF THE POT, SERVED WITH YOUR CHOICE OF STEWS 4 GHORMEH SABZI / FESENJAN / GHEIME / BADEMJAN 5 Salads 15. -
List of Asian Cuisines
List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. -
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 ..................................................................................... -
Lamb Masterpieces Volume 1
Level 1, 165 Walker Street, North Sydney, NSW 2060 Ph: +61 2 9463 9333 Fax: +61 2 9463 9393 vOLUME 1 www.mla.com.au THE RED MEAT REVOLUTION CONTINUES We’ve taken our message to the streets; LITERALLy. We’re debunking the myth that LAMB IS ONLY FOR SPECIAL OCCASIONS OR BIG WALLETS. LAMB IS SPECIAL, there’s no doubt about that, but the occasion doesn’t have to be. There is nothing like the gorgeous smell of roasting lamb or the addictive taste of juicy lamb kebabs. Lamb is for everyday and for all people. It’s a core ingredient SHOULDERNECK celebrated by many cuisines; it’s a food RUMP that brings people together. It can be used in a dish that is elegantly simple or in a riot RIBS of flavours where it definitely holds its own. Lamb is made up of more than backstrap and cutlets and we want to shine a spotlight on these equally fantastic “other” cuts; cuts we call the Masterpieces. In this edition, we’ve focused on the forequarter, ribs, rump and the great all- rounder, mince. We selected these cuts after reviewing a range of national and international cuisine styles and trends. We’ve researched preparation techniques and flavour combinations and with the help of some of Australia’s leading chefs showcased a number of cuisine styles proven to transform these everyday cuts into menu Masterpieces. From street food to fast food, finger food and pub meals, bistro fare or fine dining it’s your choice. Take a look at these cuts and techniques - there’s certain to be a concept that inspires you. -
Abgoosht Also Known As Dizi, the Narration of Iranian Family Ceremonies
May 6, 2021 To preserve the natural heritage, documentaries of garden alleys of Shahriar in Tehran Province to be recorded, accompanied by NGOs, the province’s Cultural Heritage, 5 Tourism and Handicrafts Department said, CHTN reported. igeon towers are among the amazing monuments in Iran, especially scattered Thomas Herbert, described the pigeon towers in 1629, saying that “albeit their on the suburbs of the country’s central city of Isfahan. [Iranian] houses were neat, yet they were in no wise comparable to their dovecots P There were more than 14,000 pigeon towers on the plain of Isfahan, espe- for curious outsides.” In the past, pigeon towers reflected the wealth of their own- cially on the east and west of the city, iranparadise.com wrote. ers, iranparadise.com wrote. atlasobscura.com A pigeon tower in Isfahan atlasobscura.com Pigeon tower of Meybod For most city dwellers, pigeons are categorized along with rats, cockroaches and mice as vermin. Not so in 16th and 17th century Iran. Domesticated, pigeons were Although there are never two absolutely identical pigeon towers, all conform to a valuable resource, or rather, their poop was, atlasobscura.com wrote. a single plan. Basically, each tower consists of an outer drum, buttressed internally Rich in nitrogen, pigeon guano was used across the country as a natural fertilizer to prevent collapse and to support the inner drum that rises perhaps a third as high for melon and cucumber fields. isfahanvisit.com as the main structure. The buildings were created so as to be resistant to vibrations To gather this precious resource, homes were built for the pigeons. -
Perceived Attributes of Kashmiri Food from the Perspective of Tourists Visiting Srinagar
Journal of Kashmir for Tourism and Catering Technology Vol. 1, No. 2, December 2014 ISSN 2348 1986 Perceived Attributes Of Kashmiri Food From The Perspective Of Tourists Visiting Srinagar Dr. Amit K Mathur Assistant Professor Department of Tourism and Hotel Management Kurukshetra University, Kurukshetra E-mail: [email protected] Abstract Consumers eat what they perceive, and what they perceive is heavily influenced by the cues, like brand name, packaging and colour which marketers send to them. Consumption experience can be defined as “an emergent property that results from a complex system of mutually overlapping interrelationships in constant reciprocal interaction with personal, environmental, and situational inputs” (Hirschman and Holbrook, 1986, p. 219). This definition recognizes how numerous contextual, that is, environmental, motivational, emotional, social, and time-related factors can modulate the consumption experience. That is applicable to food-related consumption experiences as well, starting from the purchase act, which is an important part of the consumption experience (Arnould et al., 2002) and arriving to the consumption of food products in a broader sense. Kashmir is an important tourist destination of the country and has been a place of attraction for tourists since centuries. The lush green forests, sweet springs, perennial rivers, picturesque, alpine scenery and pleasant climate of Kashmir valley has remained an internationally acclaimed tourist destination. The essence of beautiful Kashmir valley is widely interspersed and holistically imbibed with tourism potentialities that are the major harbingers of economic boost for the state. The tourism sector thus, in the state, is broadly developed to meet the demands of the annual turnovers.