DOCSLIB.ORG

K Fry Digital Menu Design(08Sep2020updated)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
K Fry Digital Menu Design(08Sep2020updated) OUR FOOD #0 CHICKEN K FRY CHICKEN BUMBUK K FRY K’RISPY CHICKS (Half Chicken) 12 PIECES OF FRIED BONELESS CHICKEN 12 PIECES OF FRIED CHICKEN ORIGINAL CHEESY FRIED CHICKEN BUMBUK RM 54.90 K FRY NUDE CHICKS 오리지널 후라이드 오리지널 치즈 Signature K'rispy Fried Chicke K’rispy boneless fried chicken with 100% Mozarella Cheese topped with cheese sauce Original Nude Chicks RM 28.90 K’RAZY SPICY CHEESY FRIED CHICKEN BUMBUK RM 58.90 Flaming Nude Chicks RM 29.90 매운양념 & 치즈 K’rispy boneless fried chicken, dipped in spicy Yangnyeom sauce K’FRY GARLIC SOYA CHICKS 마늘간장 RM 32.90 with 100% Mozarella cheese topped with cheese sauce K'rispy chicken dipped in secret garlic infused Korean soy sauce HONEY MUSTARD CHEESY FRIED CHICKEN BUMBUK RM 54.90 허니머스터드 & 치즈 K’FRY SPICY SOYA CHICKS 매운간장 후라이드 RM 32.90 K’rispy boneless fried chicken, coated with Honey mustard K'rispy chicken dipped in Korean spicy secret soy sauce with sauce with 100% Mozarella cheese garlic infused YANGNYEOM CHEESY FRIED CHICKEN BUMBUK RM 58.90 양념 & 치즈 K’FRY SPICY YANGNYEOM CHICKS 매운양념 RM 32.90 K'rispy chicken covered in traditional Korean sweet and spicy sauce K’rispy boneless thigh meat, Dipped in Yangnyeom sauce, 100% Mozzarella cheese mixed with Cheese sauce. K’FRY YANGNYEOM CHICKS 오리지널 양념 RM 32.90 K'rispy chicken covered in traditional Korean sweet and tangy sauce K FRY MINI CHICKEN BUMBUK 6 PIECES OF FRIED BONELESS CHICKEN K’FRY HONEY BUTTER CHICKS 허니버터 후라이드 RM 32.90 ORIGINAL CHEESY MINI FRIED CHICKEN BUMBUK RM 27.90 K’rispy chicken dipped in honey butter sauce 오리지널 치즈 미니 K’rispy boneless fried chicken with 100% Mozarella Cheese topped with cheese sauce SNOW CHEESE ORIGINAL 스노우 치즈 오리지널 RM 35.90 K’rispy Korean Fried Chicken dusted in Cheddar cheese powder K’RAZY SPICY CHEESY MINI FRIED CHICKEN BUMBUK RM 29.90 매운양념 & 치즈 미니 K’rispy boneless fried chicken, dipped in spicy Yangnyeom sauce SNOW CHEESE GARLIC 스노우 치즈 갈릭 RM 35.90 with 100% Mozarella cheese topped with cheese sauce K’rispy Korean Fried Chicken dusted in Garlic Cheddar cheese powder HONEY MUSTARD CHEESY MINI FRIED CHICKEN BUMBUK RM 27.90 허니머스터드 & 치즈 미니 SNOW CHEESE SPICY 스노우 치즈 스파이시 RM 35.90 K’rispy boneless fried chicken, coated with Honey mustard K’rispy Korean Fried Chicken dusted in Spicy Gochugaru Cheddar cheese powder sauce with 100% Mozarella cheese YANGNYEOM CHEESY MINI FRIED CHICKEN BUMBUK RM 29.90 양념 & 치즈 미니 SOONSAL CHICKEN K’rispy boneless thigh meat, Dipped in Yangnyeom sauce, 100% 6 PIECES OF FRIED BONELESS CHICKEN Mozzarella cheese mixed with Cheese sauce. CREAMY ONION SOONSAL CHICKEN RM 18.90 크리미 어니언 순살치킨 K FRY CHICKEN WINGS Juicy fried boneless chicken thighs topped with creamy 4 WINGS & 4 DRUMLETTES onion sauce K’FRY GARLIC SOYA WINGS 마늘간장 윙 RM 21.90 HONEY BUTTER SOONSAL CHICKEN RM 18.90 Signature Korean juicy wings dipped in a secret Korean soy 허니버터 순살치킨 sauce with garlic infuse Juicy fried boneless chicken thighs dipped in honey butter sauce,topped with lemon slices K’FRY SPICY YANGNYEOM WINGS 매운양념 윙 RM 21.90 SPICY YANGNYEOM SOONSAL CHICKEN RM 18.90 K'rispy chicken wings smothered in addictive sweet and spicy 매운양념 순살치킨 Korean sauce Juicy fried boneless chicken thighs dipped in sweet and k’razy spicy yangnyeom sauce. K’FRY YANGNYEOM WINGS 오리지널 양념 윙 RM 21.90 K'rispy, juicy wings wrapped in traditional Korean sweet and tangy sauce YANGNYEOM SOONSAL CHICKEN RM 18.90 양념 순살치킨 K’FRY HONEY BUTTER WINGS 허니버터 후라이드 RM 21.90 Juicy fried boneless chicken thighs dipped in sweet and tangy yangnyeom sauce. K'rispy chicken wings dipped in Honey butter sauce #1 FRIED RICE #3 DOSIRAK 볶음밥 BOKKEUMBAP 도시락 LUNCHBOX UFO KIMCHI BOKKEUMBAP 김치 볶음밥 RM 18.90 MENTAIKO DOSIRAK 명란 도시락 RM 18.90 Kimchi fried rice served with a runny egg, chicken ham & a surprise CHEESY center Plate of rice with omelette, blanketed in Mentaiko sauce with Tobiko, Mayo and Cheese KIMGARU BOKKEUMBAP 김가루 볶음밥 RM 23.90 BAKED CHEESE RICE DOSIRAK 치즈 그라탕 도시락 RM 20.90 Seaweed garlic fried rice served along with runny CHEESY egg river, and Krispy korean fried chicken cutlet Plated of creamy baked rice of Chicken Ham or Beef Bacon covered with cheese on top PLAIN RICE Korean short grain rice RM 3.30 KIMCHI CHICKEN DOSIRAK 김치 치킨 도시락 RM 14.90 Plate of rice with Kimchi chicken served along runny egg #2 RICE BALL on a seaweed bed 주먹밥 JU MEOK BAP ANCHOVIES & TUNA 멸치 & 참치 RM 24.90 Mixture of Korean short grain rice and black sweet rice, tossed in sesame oil served together with fried anchovies, tuna in mayonnaise, Korean seaweed, and flying fish roe 멸치볶음, 마요네즈 참치, 김가루, 날치알, 참기름으로 양념된 잡곡밥 (흰쌀 & 흑미찹쌀) HAM & CHEESE 햄 & 치즈 RM 23.90 Mixture of Korean short grain rice and black sweet rice, tossed in sesame oil served together with chicken ham, cheddar cheese, Korean seaweed, fried red onions, and flying fish roe 치킨햄, 체다치즈, 김가루, 볶음붉은양파, 날치알, 참기름으로 양념된 잡곡밥 (흰쌀 & 흑미찹쌀) * All prices are subjected to 10% service charge and 6% SST #4 SOUP #5 BANCHAN BUDAE JIGAE 부대찌개 RM 46.90 K’FRY BULGOGI SALAD 불고기 샐러드 Classic Korean army stew in a pot with grilled chicken, ham, Crunchy Korean lettuce topped with marinated chicken/ beef thin sausage, chicken luncheon meat, baked bean, cheddar cheese sliced of Korean Bulgogi sauce and noodles (BOTTOMLESS RAMYEOM) Beef salad RM 25.90 Chicken salad RM 23.90 NEW MINI TTEOKBOKKI SET 귀여운 떡볶이 & 돌돌돌 김말이 세트 RM 18.90 K’FRY SALAD 콘 샐러드 RM 18.90 A set of Mini Tteokbokki (Korean Rice Cake) set with 2 crispy Crunchy corn kernels topped on fresh greens and dressed in Gimmari (Seaweed Roll) special K Fry sauce CHOOSE YOUR ADD ONS (OPTIONAL) ※ POPCORN CHICKEN ADD ON ----- RM 6.00 NYANGPA BLOSSOM 양파 블로썸 RM 18.90 K’rispy petals of onions served with white truffle oil cream and K Fry special sauce #6 K’ FRIES #7 SANDWICH BULGOGI FRIES 불고기 감자튀김 K’FRY YANGNYEOM SANDWICH RM 20.90 Premium K'rispy, skinny fries topped with abundant portions of 치킨 양념 샌드위치 mouthwatering sliced beef/chicken, garnished with red & green onions K'rispy chicken thigh patty dipped in Korean sweet chilli topped with Kimchi relish served with a small side of fries Bulgogi Beef Fries RM 16.90 Bulgogi chicken Fries RM 14.90 K’FRY CHIKIN-MU SANDWICH RM 20.90 치킨 무 샌드위치 DAK KIMCHI FRIES 김치 치킨 감자튀김 RM 16.90 K’rispy chicken thigh patty dipped in Korean sweet and sour chickin-mu Premium skinny fries topped with generous aged kimchi and (white radish) served with a small side of fries marinated sliced chicken with our secret yummy sauce KIMGARU FRIES 김가루 감자튀김 RM 11.90 Premium skinny fries shaken with Korean seaweed flakes #8 FAVORITE SIDES ORIGINAL TATER TOTS 오리지널 감자 볼 RM 11.90 BULGOGI FRIES 불고기 감자튀김 Premium original tater tots with Cheese sauce Bulgogi Beef Fries RM 27.90 Bulgogi chicken Fries RM 22.90 BULGOGI TATER TOTS 불고기 감자 볼 Generous portions of sliced succlent chicken topped on premium straight Premium K'rispy, tater tots topped with abundant portions of cut fries and garnished with red & green onions for extra oomph mouthwatering sliced beef/chicken, garnished with red & green onions Bulgogi Beef Tater tots RM 16.90 DAK KIMCHI FRIES 김치 감자튀김 RM 25.90 Bulgogi chicken Fries Tater tots RM 16.90 Premium straight cut fries topped generously with aged kimchi, marinated sliced chicken and super yummy sauces DAK KIMCHI TATER TOTS 김치 감자 볼 RM 16.90 Premium tater tots topped with generous aged kimchi and TRUFFLE FRIES 송로 감자 튀김 RM 17.90 marinated sliced chicken with our secret yummy sauce Premium straight cut fries misted with aromatic white truffle oil, salted and served with your choice of either tomato , chilli or mustard sauce KIMCHI PAJEON 김치 파전 RM 7.90 Traditional kimchi pancake made with sour aged kimchi SHRIMP PAJEON 새우 파전 RM 8.90 Korean pancake with crispy mini shrimp, packed with seafood flavour SAUSAGE AND CHICKEN HAM PAJEON 소세지 햄 파전 RM 8.90 Kid's Favourite! Korean Pancake with savory sausage and chicken ham #9 NOODLE (MYEON) SEAFOOD K’SPICY NOODLE 얼큰해물탕 면 RM 21.90 FLAMING K’DRY NOODLES 비빔면 RM 18.90 Spicy braised noodles served with mussels, prawns, squid and Kimchi Extra hot dry noodles topped with crunchy chicken bites and cooling cucumber K’SPICY NOODLE 얼큰매운탕 면 RM 16.90 JAPCHAE 잡채 RM 20.90 Spicy egg drop soupy noodles Stir-fried Korean glass noodles with plenty of fresh vegetables, mushrooms and chives in Korean soy sauce SPAGHETTI RAMYEON 스파게티 라면 RM 18.90 Kid’s favourite ! Chewy Korean dry spaghetti with marinara sauce and runny sunny-side up egg and crunchy chicken bites OUR DESSERT & BEVERAGES #1 BINGSOO #5 X’TRA VIRGIN K’OCKTAIL NO ALCOHOL CHOCO BROWNIE BINGSOO (MINI) 초코 브라우니 빙수 RM 20.90 Premium brownies, on a fluffy milk bingsoo, topped with vanilla ice cream and roasted almond flakes PEACH RITA RM 18.90 Lemon Hausboom soda with a blended peach flavour MANGO BINGSOO (MINI) 망고 빙수 RM 22.90 Fluffy milk bingsoo, covered with Mango and topped with vanilla ice cream and roasted almond flakes STRAWBERRY RITA RM 18.90 Blackcurrant Hausboom soda with a blended with a ORANGE BINGSOO (MINI) 오렌지 빙수 RM 19.90 blended strawberry flavour Oranges on a fluffy milk bingsoo topped with grapefruit bits MANGO RITA RM 18.90 Lemon Hausboom soda with a blended mango flavour MANGO BINGSOO 망고 빙수 RM 30.90 Fluffy milk bingsoo, covered with Mango and topped with vanilla ice cream and roasted almond flakes APPLE RITA RM 18.90 Lemon Hausboom soda with a blended apple flavour MELON BINGSOO 멜론 빙수 RM 38.90 Fluffy milk bingsoo, in Australia rock melon, topped with vanilla OCEAN RITA RM 18.90 ice cream Blackcurrant Hausboom soda with a blended citrus flavour WATERMELON BINGSOO 수박 빙수 RM 27.90 Fluffy milk bingsoo, with watermelon topped with watermelon LYCHEE RITA RM 18.90 topped with red bean and vanilla ice cream Lemon Hausboom soda
Load more

Recommended publications
  • Hallyu: Riding the Korean Wave
    #42 June 2019 Hallyu: Riding the #642 Korean Wave Cross Category Trend Report 1 #642 #472 #47 Introduction The wave of Korean culture, known as Hallyu, is sweeping across the Western world. This cross-category report looks at how this huge cultural trend started. It dives into K-Beauty – one of the big manifestations of the trend, and the Themes, Ingredients and Products driving it. And explores how Korean Culture is transcending other categories like Snacking, Beverages and Alcohol. You’ll also discover how we utilise AI and Social data to surface game-changing insights and scientific trend predictions which help brands understand and action what’s most important in their category, both now and in the future. The information in this report is derived from our Skincare, Beverages, Alcohol and Snacking datasets which are built by analysing millions of publicly available digital consumer conversations from sources including: Twitter, Forums, Blogs, News publications and Reviews. This data is up to date to 31st May 2019. To find out more information or how you can access our datasets and products please visit: blackswan.com #332 #1278 2 BLACKSWANDATA / KOREAN TRENDS REPORT 3 Propelling Korean culture onto the global stage #762 #468 The latest statistics show that thanks to K-Pop 14,000 students are learning Korean Social media and the in the US, compared to only explosion of YouTube 163 two decades earlier brought Korean culture onto the global mainstage The South Korean government through the medium of started championing the K-Pop. exportation of its popular culture with tax breaks and financial backing.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Citrus Tristeza Disease a New Threat for the Caribbean Basin. Report of a Survey to Colombia, Dominican Republic, Guadeloupe, Martinique and Trinidad
    ° Fruits - vol. 47, 11 3, 1992 393 Citrus Tristeza disease a new threat for the Caribbean Basin. Report of a survey to Colombia, Dominican Republic, Guadeloupe, Martinique and Trinidad. B. AUBERT, J. ETIENNE, R. COTTIN, F. LECLANT, Ph. CAO VAN,C. VUILLAUME,C. JARAMILLO and G. BARBEAU* CITR US TRISTEZA DISEASE A NEW THREAT FOR THE LA TRJSTEZA UNE NOUVELLE MENACE POUR CARIBBEAN BASIN. L'AGRUMICULTURE CARIBEENNE. REPORT OF A SURVEY TO COLOMBIA, DOMINICAN COMPTE RENDU D'INVENTAIRE EN COLOMBIE, REPUBLIC, GUADELOUPE, MARTINIQUE AND TRJNIDAD. REPUBLIQUE DOMINICAINE, GUADELOUPE, MARTINIQUE B. AUBERT, J. ETIENNE, R. COTTIN, F. LECLANT, Ph. CAO VAN, ET TRINIDAD. C. VUILLAUME, C. JARAMILLO and G. BARBEAU. B. AUBERT, J. ETIENNE, R. COTTIN, F. LECLANT, Ph. CAO VAN, ° C. VUILLAUME, C. JARAMILLO et G. BARBEAU. Fruits, May-Jun. 1992, vol. 47, n 3, p.393-404. Fruits, May-Jun. J 992, vol. 47, n ° 3, p. 393-404. ABSTRACT - The brown citrus aphid Toxoptera citricidus Kirkaldy was reccntly found in various territories of the Eastern Ca ribbean RESUME - Le puceron brun des agrumes Toxoptera citricidus Kir­ area. This most efficient vector of Tristeza is present in Trinidad kaldy est subitement apparu dans les îles de l'arc caraïbe. Il s'agit du with some occasional CTV infected citrus plants. T. citricidus was vecteur Je plus efficace du virus de la Tristeza. A Trinidad sa présence reported for the first time in 199 J from French West Indies (Marti­ est associée à celle de ce virus. Da ns les Antilles françaises (Martini­ nique and Guadeloupe). But so far CTV detection by ELISA tests que et Guadeloupe) T.
    [Show full text]
  • Citrus Industry Biosecurity Plan 2015
    Industry Biosecurity Plan for the Citrus Industry Version 3.0 July 2015 PLANT HEALTH AUSTRALIA | Citrus Industry Biosecurity Plan 2015 Location: Level 1 1 Phipps Close DEAKIN ACT 2600 Phone: +61 2 6215 7700 Fax: +61 2 6260 4321 E-mail: [email protected] Visit our web site: www.planthealthaustralia.com.au An electronic copy of this plan is available through the email address listed above. © Plant Health Australia Limited 2004 Copyright in this publication is owned by Plant Health Australia Limited, except when content has been provided by other contributors, in which case copyright may be owned by another person. With the exception of any material protected by a trade mark, this publication is licensed under a Creative Commons Attribution-No Derivs 3.0 Australia licence. Any use of this publication, other than as authorised under this licence or copyright law, is prohibited. http://creativecommons.org/licenses/by-nd/3.0/ - This details the relevant licence conditions, including the full legal code. This licence allows for redistribution, commercial and non-commercial, as long as it is passed along unchanged and in whole, with credit to Plant Health Australia (as below). In referencing this document, the preferred citation is: Plant Health Australia Ltd (2004) Industry Biosecurity Plan for the Citrus Industry (Version 3.0 – July 2015). Plant Health Australia, Canberra, ACT. Disclaimer: The material contained in this publication is produced for general information only. It is not intended as professional advice on any particular matter. No person should act or fail to act on the basis of any material contained in this publication without first obtaining specific and independent professional advice.
    [Show full text]
  • Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus Sinensis (L.) Osbeck) by GC-MS and GC-O
    Molecules 2008, 13, 1333-1344; DOI: 10.3390/molecules13061333 OPEN ACCESS molecules ISSN 1420-3049 www.mdpi.org/molecules Article Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O Yu Qiao, Bi Jun Xie, Yan Zhang, Yun Zhang, Gang Fan, Xiao Lin Yao and Si Yi Pan * College of Food Science and Technologhy, Huazhong Agricultural University, Shizhishan Street No. 1, Wuhan, Hubei, 430070, P. R. China * Author to whom correspondence should be addressed; E-mail: [email protected] Received: 20 April 2008; in revised form: 19 May 2008 / Accepted: 19 May 2008 / Published: 12 June 2008 Abstract: Gas chromatography-mass spectrometry (GC-MS) and gas chromatography- olfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve components were the odorants perceived in both samples. The aromatic compositions of fruit juice were more complex than that of peel oil. Ethyl butanoate, β-myrcene, octanal, linalool, α-pinene, and decanal were found to be responsible for the aromatic notes in fruit juice and peel oil. Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists.
    [Show full text]
  • 843 Lunch Dosirak
    843843 LUNCHLUNCH DOSIRAKDOSIRAK 843843 도시락도시락 BULGOGI DOSIRAK 12 CHICKEN MAYO CUPBAP 12 Choice of Beef, Spicy Pork, or Chicken Bed of rice topped with scrambled eggs, BulGoGI, 2 pork fried dumplings, japchae, 2 chicken, garnished with nori, mayo and pan fried sausages, cabbage kimchi, served sesame seed. with choice of multigrain or white rice BIBIM CUPBAP 12 TERIYAKI CHICKEN DOSIRAK 12 Traditional Korean Style rice bowl, chilled Teriyaki chicken, 2 pork fried dumplings, seasoned spinach, sprouts, carrot, fern japchae, 2 pan fried sausages, cabbage kimchi, bracken, mushroom zucchini, yellow squash, served with choice of multigrain or white rice and cucumber topped with sunny side fried egg. Served with sesame oil and spicy house KATZU DOSIRAK 12 BiBimBap sauce. Choice of Chicken or Pork Katzu, 2 pork fried – choice of Beef, Pork, Chicken, or Tofu dumplings, japchae, 2 pan fried sausages, cabbage kimchi, served with choice of multigrain or white rice ããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããããã"843" Happy Hour Tuesday - Saturday 3pm to 7pm, Excluding Holidays ALL DRAUGHT BEER $1 OFF Domestic Beer by Bottle $2 Angry Orchard, Bud Light, Bud Light Lime, Bud Light Orange, Budweiser, Coors Light, Michelob Ultra, Miller Lite, Sam Adams, Yuengling, Blue Moon Import Beer $3 Lucky Buddha, Asahi, Kirin Ichiban, Tiger, Chang, Stella Artois, Heineken Guinness,
    [Show full text]
  • CITRUS the Botanictanic Garden of the Universitat De València
    Botanical monographs CITRUS The Botanictanic Garden of the Universitat de València Gema Ancillo Alejandro Medina Botanical Monographs CITRUS Gema Ancillo and Alejandro Medina Botanical Monographs. Jardín Botánico de la Universitat de València Volume 2: Citrus Texts ©: Gema Ancillo and Alejandro Medina Introduction ©: Isabel Mateu Images and illustrations ©: Gema Ancillo, Alejandro Medina and José Plumed Publication ©: Universitat de València E. G. Director of the monographic series: Isabel Mateu Technical director: Martí Domínguez Graphic design and layout: José Luis Iniesta Revision and correction: José Manuel Alcañiz Translation: Fabiola Barraclough, Interglobe Language Photographs: José Plumed, Gema Ancillo, Alejandro Medina, Miguel Angel Ortells and José Juarez Cover photograph: Miguel Angel Ortells Printed by: Gráfi cas Mare Nostrum, S. L. Legal Deposit: V-439-2015 ISBN: 978-84-370-9632-2 Index Introduction ..................................................................................................................................................... 7 The Aurantioideae Subfamily....................................................................................................11 – General description ...............................................................................................................................11 – Trunk ..................................................................................................................................................... 12 – Roots .....................................................................................................................................................13
    [Show full text]
  • Aura of Hope
    HALO Aura of hope From the Editorial Desk From the lockdown desk. We are well aware of the situation of the entire world.We know it’s not possible for any one of us to physically issue a magazine.But no worries we can do it virtually.We ae here with an e-magazine on the theme “Lockdown Ingenuity”; stew sketches, poems and stories specifically on real and imaginary experiences of the lockdown period, post-lockdown world in our imagination, individual experiences/thoughts. This is a small contribution from semester 4,Department of English for the e-magazine 2020.Being the editor of this magazine, I had an awesome experience.Things went quite stirred initially but I was amzed seeing and reading the assorted contents.We have strived our best for this magazine and hope everyone will enjoy it.With a hope to get away from this pandemic our magazine “HALO- AURA of HOPE” is nothing but small trial to let you know what’s happening. Lastly,heartfelt gratitude to our HOD mam, Dr. Pori Hiloidari ad the entire staff for giving us such an opportunity, for not letting us sit idle and aplatform where we weave our imagination and creativity.I hope this magazine alongwith developing the taste of reading, develops a sense of responsibility and awareness about situation. THANK YOU. PRASTUTI NEOG, th Class Representative, 4 Semester Table of ontents 1.My Experience of the Lockdown Period, 2.Quarantine 3.Indus Valley Civilization, 4.Aita, 5.The prophetic life, 6.The new normal 7.Poverty…a Curse, 8.Thoughts of Brightening the Lockdown Days 9.Lockdown,10.The Silence Seeker,11.Super Power 12.Micro tale, 13,Sketch by Sandhyarani Baruah !4.Meditation, 15.Pencil Sketch 16.Food Blog—Regional, 17.Korean Wave—culture and food 18.Photo Gallery, 19.Photo Gallery 20.Mixed bagby various Artists 21.Sketch by Kasturi Chutia 22.
    [Show full text]
  • In This Issue
    A PUBLICATION OF WILLY STREET CO-OP, MADISON, WI VOLUME 47 • ISSUE 8 • AUGUST 2020 IN THIS ISSUE Election Results; COVID-19 Updates; Wonderstate Coffee; Equity, Diversity and Inclusion; and more! SEE WILLYSTREET.COOP FOR COVID-19 RESPONSE UPDATES. PAID PRSRT STD PRSRT U.S. POSTAGE POSTAGE U.S. MADISON, WI MADISON, PERMIT NO. 1723 NO. PERMIT 1457 E. Washington Ave • Madison, WI 53703 Ave 1457 E. Washington POSTMASTER: DATED MATERIAL POSTMASTER: DATED CHANGE SERVICE REQUESTED CHANGE SERVICE WILLY STREET CO-OP MISSION STATEMENT The Williamson Street Grocery Co-op is an economically and READER environmentally sustainable, PUBLISHED MONTHLY BY WILLY STREET CO-OP East: 1221 Williamson Street, Madison, WI 53703, 608-251-6776 cooperatively owned grocery business that serves the needs West: 6825 University Ave, Middleton, WI 53562, 608-284-7800 of its Owners and employ- North: 2817 N. Sherman Ave, Madison, WI 53704, 608-471-4422 ees. We are a cornerstone Central Office: 1457 E. Washington Ave, Madison, WI 53703, 608-251-0884 of a vibrant community in EDITOR & LAYOUT: Liz Wermcrantz south-central Wisconsin that ADVERTISING: Liz Wermcrantz provides fairly priced goods COVER DESIGN: Hallie Zillman and services while supporting local and organic suppliers. SALE FLYER DESIGN: Hallie Zillman GRAPHICS: Hallie Zillman SALE FLYER LAYOUT: Liz Wermcrantz PRINTING: Wingra Printing Group The Willy Street Co-op Reader is the monthly communications link among the Co-op Board, staff and Owners. It provides information about the Co-op’s services and WILLY STREET CO-OP business as well as about cooking, nutrition, health, sustainable agriculture and more. BOARD OF DIRECTORS Views and opinions expressed in the Reader do not necessarily represent those of the Jeannine Bindl, President Co-op’s Directors, staff or Ownership.
    [Show full text]
  • Cocktail Menu A5 22-06-18
    SOHO JINJUU SIGNATURES From London to Hong Kong, the below concoctions can be found at all Jinjuu restaurants. A compilation of favourites by trusted patrons & employees alike. WHITE RICE NEGRONI Hwayo 41 soju, gentian root liqueur, Cocchi Americano, mandarin bitters & orange zest ice ball. Bitter | Dry | Crisp 11.5 PSY SOUR Absolut vodka, red ginseng & honey tea, Kamm & Sons, lavender, fresh lemon, Hwatu card. Hwayo 41 soju, supplement 1 Soju has 1/3 less calories than vodka per shot. Herbacious | Sour | Clean 11 K-POP PORNSTAR Absolut vodka, passion fruit, vanilla, pineapple & sparkling kumquat soju. Hwayo 41 soju, supplement 1 Soju has 1/3 less calories than vodka per shot. Sweet | Light | Fruity 12.5 THE INTERVIEW Bulleit bourbon, boricha (roasted barley tea), Sac Sac Orange, black smoke, citrus & aromatic bitters. Citrus | Complex | Boozy 10.5 SPICED KIMCHI MARY Jinjuu’s bespoke kimchi spice mix, celery & black pepper infused soju, gochugaru (chili flakes) & fresh tomato juice. Spicy | Rich | Umami 11.5 LYCHEE LOVER Lychee infused soju, lychee liqueur, fresh citrus, Jinjuu bitters & prosecco. Sweet | Refreshing | Light spritz 11 THE BEER KETEL (sharing cocktail) Ketel One vodka, raspberry jam, lemon juice, yuja liqueur, peach bitters & beer. Fruity | Invigorating18 | Fresh 18 We cannot guarantee that all our cocktails are free from allergens or derivatives, our menu descriptions do not contain all ingredients, please inform a member of our sta before ordering if you have any particular allergies or requirements. A discretionary 12.5% service charge will be applied to all bills. ONLY IN SOHO Bespoke cocktails with a variety of flavour profiles developed by our talented bar team in Soho, London.
    [Show full text]
  • General Provisions
    Chapter 1 General Provisions - 1 - Chapter 1. General Provisions 1. General Principles Unless otherwise provided in this Notification, the following general provisions shall apply. 1) The scope and coverage of this Notification shall be as follows: A) Standards for Ingredients of Foods; Standards for Manufacturing, Processing, Using, Cooking or Storing Foods; Specifications for Food Components; and Test Methods for Standards/Specifications pursuant to Article 7(1) of the Food Sanitation Act; B) Standards for Labeling of Foods or Food Additives, Labeling of Apparatus, Containers and Packages pursuant to the provisions of Article 10 (1) of the Food Sanitation Act; and Standards for Labeling of Genetically Modified Foods under Article 12-2(1); C) Standards for Processing, Packaging, Storing and Distributing Livestock Products; Specifications of Ingredients of Livestock Products; and Standards for Sanitation Grade of Livestock Products pursuant to Article 4(2) of the Livestock Products Sanitary Control Act. 2) For the purpose of this Notification, processed foods are classified by Food Group (main category), Food Class (category) and Food Type (subcategory). Food Group : A main category of foods under “Chapter 5. Standards and Specifications for Each Food Product,” such as beverages and seasoning foods, etc. Food Class : A category of foods under a food group, such as teas, fruit/ vegetable beverages, vinegars, and hams, etc. Food Type : A subcategory of foods under a food class, such as concentrated fruit/vegetable juice, fruit/vegetable
    [Show full text]
  • Mango Bellini Kir Royal Mimosa Champagne Mojito D'artagnan Marie La Sanglante MOTHER's DAY SPECIAL Raise a Glass to Honour T
    Gryphon Southern Comfort Iced Tea 6 Mineral Water 0.5l 1l S.Pellegrino 6 9 Acqua Panna Still San Pellegrino Fruit Beverages 5 Pompelmo (Grapefruit), Aranciata (Sweet Orange) Aranciata Rossa (Blood Orange) Limonata (Lemonade), Chinotto (Herbal Citrus) Alain Milliat Fruit Juices / Nectar 8 Orange, Pippin Apple, Tomato Apricot Nectar, Summer Pear Nectar MOTHER’S DAY SPECIAL Pomegranate 12 Raise a glass to honour the mum(s) in your life with this sweet, handcrafted creation. Discover Alain Milliat Unfermented Grape Juices 12 Chardonnay, Merlot Yuja Embrace 22 Yuja tea, honey, Alain Milliat ginger lemonade, Taittinger Brut Réserve Alain Milliat Organic Lemonades 12 Lemon and Ginger Lychee and Pink Peppercorn Passion Fruit and Timur Berry Mango Bellini 22 Taittinger Brut Réserve, Alain Milliat Mango Nectar Soft Drinks 6 Coca Cola, Coke Zero, Sprite Kir Royal 20 Taittinger Brut Réserve, Crème de Cassis Mimosa 20 Taittinger Brut Réserve, Alain Milliat Orange Juice Lavazza Coffee Champagne Mojito 22 Taittinger Brut Réserve, Château de Laubade Blanche d’Armagnac, Espresso, Espresso Macchiato, Long Black, Flat White, Piccolo 6 Peppermint, Lime Cappuccino, Café Latte, Café Mocha, Double Espresso 7 D’Artagnan 26 Château de Laubade Armagnac XO, Triple Sec, Orange Juice, Taittinger Extra Shot 1 Brut Réserve Gryphon Tea Marie la Sanglante 18 English Breakfast, Earl Grey, Marrakesh Mint, Osmanthus Sencha, 7 Alain Milliat Red Tomato Juice, Château de Laubade Blanche Chamomile, Peppermint d’Armagnac. Salt & Pepper on the side Hot Chocolate 7 Follow us on Facebook and Instagram @culinacomodempsey #culinacomodempsey Taittinger Brut Réserve NV 18 109 Using the Coravin Wine Access System*, our sommelier has Champagne, France selected some of the finest wines in the world to offer by the glass.
    [Show full text]