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Myriad Hues of Culinary Experiences in the Novels of Khaled Hosseini
====================================================================== Language in India www.languageinindia.com ISSN 1930-2940 Vol. 19:1 January 2019 India’s Higher Education Authority UGC Approved List of Journals Serial Number 49042 ====================================================================== Myriad Hues of Culinary Experiences in the Novels of Khaled Hosseini Susy Antony, Assistant Professor ======================================================= Culinary experiences in literature are mines of personal and social trends. They enrich the readers with the cultural aspects of the places where the novels are set. Food fosters a deep bond among people. At times food becomes symbolic of the state of mind the characters are in. Khaled Hosseini’s novels, A Thousand Splendid Suns and And the Mountains Echoed offer myriad ways of exploring food metaphors. They enhance the readers’ comprehension of personal, social and ethnic mind frames of the people of Afghanistan. The Diaspora in And the Mountains Echoed takes culinary experiences to a different level. The therapeutic value of food needs to be ascertained in this context. The communal aspect of Afghan life revolves around the common tandoor (stove), where the women get together to cook food for themselves and their families. In A Thousand Splendid Suns, Mariam’s transformation from a girl to a wife happens when she takes the dough to the common fireplace to bake bread. The women of the area come together, exchange stories of their lives with the tandoor as the backdrop. Mariam is transported from her native village Herat to the vibrant city life of Kabul. This has great significance as she was born a harami, an illegitimate child and was living with her mother in the outskirts of Herat, as a social outcast, before being married to Rasheed from Kabul. -
Cooking Class Recipes
Omid Roustaei | www.thecaspianchef.com | www.instagram.com/thecaspianchef About Persian Cuisine Persian cuisine is one of the world’s great gastronomies, flourishing for centuries across an area that, at the height of the ancient Persian Empire (circa 550 to 330 B.C.), included modern-day Iran, along with parts of Iraq, Macedonia, Lebanon, Jordan, Syria, Saudi Arabia, Afghanistan, Pakistan, and Central Asia. The repertoire of dishes is fragrant, diverse, and highly refined, based on complex culinary techniques. They are imbued with fresh flowers and herbs like rose petals, fenugreek, and mint; spices like saffron, sumac, and cardamom; fruits like pomegranate and barberry; all kinds of citrus; and nuts, including pistachios and almonds. If this roster of ingredients sounds familiar, it’s because Persian cooking has influenced Middle Eastern, Moroccan, Northern Indian, and Turkish cuisines yet itself remains somewhat below the radar. Typical Iranian main dishes are combinations of rice with meat (such as lamb, chicken, or fish), vegetables, and nuts. Fresh green herbs are frequently used, along with fruits such as plums, pomegranates, quinces, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried limes, cinnamon, turmeric, and fresh herbs are mixed and used in various dishes. The agriculture of Iran produces many fruits and vegetables. Thus, a bowl of fresh fruit is common on Iranian tables, and vegetables are standard sides to most meals. These are not only enjoyed fresh and ripe as desserts but are also combined with meat and form accompaniments to main dishes. When fresh fruits are not available, a large variety of dried fruits such as dates, figs, apricots, and peaches are used instead. -
Exotic Cuisine in a Translatological Context Egzotyczna Kuchnia W
Pobrane z czasopisma Annales N - Educatio Nova http://educatio.annales.umcs.pl Data: 02/10/2021 13:09:14 DOI: 10.17951/en.2018.3.195-206 ANNALES UNIVERSITATIS MARIAE CURIE-SKŁODOWSKA LUBLIN – POLONIA VOL. III SECTIO N 2018 Ivana Styková Matej Bel University. Department of European Cultural Studies, Slovakia ORCID: https://orcid.org/0000-0003-4557-0616 [email protected] Exotic Cuisine in a Translatological Context Egzotyczna kuchnia w kontekścieUMCS translatologicznym Summary: The aim of this article is to provide the reader with very specific customs in national cuisines, especially Afghan and Iranian. The food is an essential part of the Muslim culture. As novels from exotic environments have appeared on our book market, it is necessary to think of possible translatological solutions of so-called culture-motivated expressions. We have chosen two novels for our analysis. Both novels are originally written in English and set in the Muslim countries. Keywords: food; exoticism; translation; culture-motivated expressions; Muslim culture INTRODUCTION Despite the refugee crisis in Europe and its influence on Europeans’ lives, the Muslim world is still far distant, unknown and mysterious for Europeans. Understanding “otherness” of cultures varies as the countries are recognized throughout their “image” or so-called cultural stereotypes. They can be under- stood as a culturally-based belief (e.g. one referring to attributes of culture, in- cluding race, ethnicity, religion, sometimes also sexual orientation or appearance) Pobrane z czasopisma Annales N - Educatio Nova http://educatio.annales.umcs.pl Data: 02/10/2021 13:09:14 196 Ivana Styková that everybody who is a member of a certain group tends to behave in some fixed pattern traditionally (and often falsely) attributed to that group1. -
Morani's Restaurant Main Menu
MORANI'S RESTAURANT MENU STARTERS, BITINGS & SNACKS SAMOSAS Feta Cheese, Pumpkin and Spinach (V); 150/-e ach or Spiced Beef A delicious way to start your meal and don’t forget to take some with you for picnics and sundowners SAFARI LARDER Beetroot Houmous, Tzatziki, SHARING PLATE Smoked Eggplant and Marinated 650/- Olives with Crispbreads (V) Delicious homemade dips and tangy olives to get your appetite going FRESHLY Market Vegetable (V) 500/- MADE SOUPS Served with rosemary and garlic croutes Zanzibari Chicken 550/- Served with homemade bread RANCH NACHOS (V) Homemade chips topped with cheese 650/- and baked, served with guacamole and tomato salsa NYAMA CHOMA Tender beef fillet marinated in spices SKEWERS (GF) and coconut milk and cooked on the grill 450/- (three pieces) BREAKFAST ALL DAY BREAKFAST English style breakfast with eggs your way, 950/- bacon, sausages, baked beans, fried potatoes and grilled tomatoes, toast with butter, fresh juice and tea or coffee BREAKFAST MUFFINS Two breakfast muffins, toasted and topped with 800/- herby scrambled egg, bacon, tomato and sausage PANCAKES (V) Crepe style pancakes stacked and served with 450/- honey lime syrup or chocolate and bananas (We can make a gluten free cassava flour pancake if you prefer) FRENCH TOAST (V) Served simply with honey lime syrup 350/- (with bacon 500/-) LIGHT BITES HEALTHY SALADS Marrakesh (V) 650/- All served with A zingy and healthy salad of fresh focaccia couscous, grilled vegetables, peppers, dried fruit and chick- peas with lemon and fresh herbs Superfood Beef Salad -
Welcome to Madhu's Southall
Welcome to Madhu’s Southall Four decades of hospitality as a family run business, Madhu’s Southall is an Indian restaurant with a passion for excellence. Madhu’s signature dishes include secret family recipes as well as gourmet Punjabi cuisine with a Kenyan twist which have been handed down to the fourth generation of the Anand family. The menu also includes regional dishes from the subcontinent as well as creations which are both innovative and progressive. It all started in Nairobi, where Bishan Das Anand opened the legendary Brilliant Hotel. Inspired by the work of their grandfather, Madhu’s Brilliant was opened in 1980 by Sanjay and Sanjeev Anand aged 17 and 16 respectively. The name Madhu’s was derived from the nickname of their father Jagdish Kumar Anand. Madhu’s has a renowned catering division that caters for weddings, bespoke corporate and high profile events including serving Prime Ministers, Royalty, celebrities and other dignitaries. The first Asian caterer to cater both at the House of Commons, Windsor Castle and Buckingham Palace. The menu is dominated by cherished family recipes served in this historical district of West London. All this accompanied by an eclectic wine list with an extensive choice of cocktails, mocktails and premium spirits, makes dining at Madhu’s, a unique gastronomic experience. If you have any dietary requirements or food allergies please inform us so that we can provide specific advice. Please note that we do work in an environment that handles numerous ingredients and allergens. (G) Denotes dishes containing Gluten (N) Denotes dishes containing Nuts (D) Denotes dishes containing Dairy Denotes Madhu’s Signature Dishes. -
Judicial System in India During Mughal Period with Special Reference to Persian Sources
Judicial System in India during Mughal Period with Special Reference to Persian Sources (Nezam-e-dadgahi-e-Hend der ahd-e-Gorkanian bewizha-e manabe-e farsi) For the Award ofthe Degree of Doctor of Philosophy Submitted by Md. Sadique Hussain Under the Supervision of Dr. Akhlaque Ahmad Ansari Center Qf Persian and Central Asian Studies, School of Language, Literature and Culture Studies, Jawaharlal Nehru University, New Delhi -110067. 2009 Center of Persian and Central Asian Studies, School of Language, Literature and Culture Studies, Jawaharlal Nehru University, New Delhi -110067. Declaration Dated: 24th August, 2009 I declare that the work done in this thesis entitled "Judicial System in India during Mughal Period with special reference to Persian sources", for the award of degree of Doctor of Philosophy, submitted by me is an original research work and has not been previously submitted for any other university\Institution. Md.Sadique Hussain (Name of the Scholar) Dr.Akhlaque Ahmad Ansari (Supervisor) ~1 C"" ~... ". ~- : u- ...... ~· c "" ~·~·.:. Profess/~ar Mahdi 4 r:< ... ~::.. •• ~ ~ ~ :·f3{"~ (Chairperson) L~.·.~ . '" · \..:'lL•::;r,;:l'/ [' ft. ~ :;r ':1 ' . ; • " - .-.J / ~ ·. ; • : f • • ~-: I .:~ • ,. '· Attributed To My Parents INDEX Acknowledgment Introduction 1-7 Chapter-I 8-60 Chapter-2 61-88 Chapter-3 89-131 Chapter-4 132-157 Chapter-S 158-167 Chapter-6 168-267 Chapter-? 268-284 Chapter-& 285-287 Chapter-9 288-304 Chapter-10 305-308 Conclusion 309-314 Bibliography 315-320 Appendix 321-332 Acknowledgement At first I would like to praise God Almighty for making the tough situations and conditions easy and favorable to me and thus enabling me to write and complete my Ph.D Thesis work. -
Persian Ugs Kobo Audiobook.Pdf
LESSON NOTES Basic Bootcamp #1 Self Introductions - Basic Greetings in Persian CONTENTS 2 Persian 2 English 2 Romanization 2 Vocabulary 3 Sample Sentences 4 Vocabulary Phrase Usage 6 Grammar # 1 COPYRIGHT © 2013 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. PERSIAN . : .1 . : .2 . : .3 . : .4 ENGLISH 1. BEHZAD: Hello. I'm Behzad. What's your name? 2. MARY: Hello Behzad. My name is Mary. 3. BEHZAD: Nice to meet you. 4. MARY: You too. ROMANIZATION 1. BEHZAD: Salam, man Behzad am. Esme shoma chi e? 2. MARY: Salam Behzad, Esme man Mary e. 3. BEHZAD: Az ashnayi ba shoma khoshvaght am. 4. MARY: Man ham hamintor. VOCABULARY PERSIANPOD101.COM BASIC BOOTCAMP #1 - SELF INTRODUCTIONS - BASIC GREETINGS IN PERSIAN 2 Persian Romanization English Class Man ham hamintor. me too phrase Az ashnayi ba shoma khoshvaght Nice to meet you sentence am. ... Esme man (...) e. My name is (...). sentence Esme shoma chi e? What’s your name? sentence salaam hello interjection man I, me pronoun hastam (I) am verb esm name noun SAMPLE SENTENCES : . : . . . ali: man gorosne hastam. zahraa: man ham man faateme hastam. az aashnaayi baa shomaa hamin tor. khoshvaghtam. Ali: I'm hungry. Zahra: Me too. My name is Fateme. Nice to meet you. . esm-e man zeinabe. esm-e man naaser e. esm-e shomaa chie? My name is Zeinab. My name is Naser. What is your name? . . Oo hich vaght be man salaam nemikonad. Az man aks nagir. He never says hello to me. "Don't take photos of me." . Man ta hala chenin chizi nadidam. Kheili khaste hastam I have never seen such a thing. -
Iran's Traditional Foods
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by ZENODO Iran’s Traditional Foods: A Heritage Worth Renewing By Soroush Niknamian ention Persia (modern-day Iran) in everyday con- versation, and you will likely evoke immediate Mimages of Persia’s rich cultural heritage—ornate woven carpets or the elegant poetry of Rumi, for example. However, Iran also deserves to be known and celebrated for its rich and varied traditional cuisine. In the past, traditionally prepared items that featured raw milk and bone broth were commonplace in the animal-fat-rich Iranian diet. These included Lighvan, a semihard cheese made from raw sheep’s milk (or a combination of raw sheep’s and goat’s milk), and Ab-goosht, a peas- ant stew that translates literally as “meat water” because it relies on the core ingredients of lamb shanks and neck bones to create a broth abundant in minerals, gelatin and collagen. Nowadays, unfortunately, the Iranian diet is much more likely to highlight cheap (in the short term) food industry standards such as vegetable oils, margarine, soy and sodas. Iran also has succumbed to Western fears about animal fats. As a result of this ongoing “nutrition transition,” diet-related chronic diseases are on the rise and are a leading cause of mortality.1 36 Wise Traditions WINTER 2016 From the 800s AD onward, Persia was inter- pomegranates, quince, apricots, prunes and Avicenna nationally admired for its scientific and cultural dates; and distinctive herbs, spices and flavoring leadership. The influential eleventh-century agents such as mint, parsley, saffron, cinnamon observed Persian philosopher and scientist Avicenna and rosewater. -
A La Carte Menu
A LA CARTE MENU SALAD & STARTERS BASKET FOOD MENU FRUITS & DESSERTS BUILD YOUR OWN BURGER COLD MEZZEH (V) 75 MINCED PRAWN PASTE ON LEMON GRASS 60 PASSION AND COCONUT TART 40 BUILD YOUR OWN BURGER 75 Humus, tabouleh, babaganoush, vine leaves, Minced prawn, coriander, papaya and carrot salad, With vanilla ice cream moutabel, fattoush and Arabic bread spicy dipping sauce Step 1: Choose your pattie CITRUS AND GAINDUJA MOUSSE 40 Beef, chicken, lamb kofta or fish VIETNAMESE RICE PAPER SALAD 75 CHICKEN QUESADILLA 75 With almond nugatine Rice paper, mango, peanuts, beef and boiled egg Chicken, capsicum, tortilla, cheese, beef bacon, Step 2: Choose your bun guacamole and spicy tomato salsa EXOTIC FRUIT PLATTER 45 (Sesame bun, Rye Bun or Focaccia) FRESH VEGETABLE SPRING ROLL (V) 40 With honey and cream Rice paper, carrot, cucumber, mango, fresh herbs, CLUB SANDWICH 80 Step 3: Choose your condiments H 0 MEGA SUNDAE ICE CREAM 90 spicy fish sauce Chicken breast, beef bacon, lettuce, tomato, 2 Romaine lettuce, tomato, cucumber, onion, veal cheese, fried egg and fries bacon, fried egg and cheese CAESAR SALAD 60 KIDS MENU JUMBO ROLLS 80 Step 4: Choose your side Romaine lettuce, Caesar dressing, parmesan cheese, beef bacon, pine seeds and bread croutons Minced beef, carrot, onion, bean sprouts, French fries, potato wedges or onion rings) Add: spring roll dough, chilli, sweet chilli sauce and fries ALL SERVED WITH A CHOICE OF APPLE, Prawn 85 ORANGE OR MANGO JUICE 50 All burgers are served with green salad STEAK AND MUSHROOM BAGUETTE 75 Smoked salmon 79 -
Catering Menu
B U F F E T P A C K A G E S Select 1 Meat + 2 Side $12 Select 2 Meats + 2 Sides $16 Select 2 Meats + 3 Sides $ 18 A M A Z I N G M E A T O P T I O N S KuKu "Chicken" Choma KuKu "Chicken" Kabobs Steak Kabobs*add $2 Ng'ombe "Beef" Stew C O N T A C T D E T A I L S Kuku "Chicken" Stew 919.332.7696 ¼ Grilled Chicken Ng'ombe "Beef" Choma *add $2 We cater corporate lunches Grilled Mbuzi "Goat" add $4 birthday parties dinner parties Kuku "Chicken" Pilau weddings & more Ng'ombe "Beef" Pilau Raleigh Durham Cary Chapel Hill S I D E D I S H E S www.safarieatz.com Wali (Basmati rice with cilantro) V I S I T U S A T Pilau (Rice with special herbs) Bajias (Kenyan Fries) fb:@safarieatz IG:@safarieatz Sukuma Wiki (sautéed Collard) www.linkedin.com/company/safari-eatz Kachumbari (mIxed Salad with cilantro, tomato, and onions) Ndengu (lentils) Call today for your personalized Kimanga (A combination of beans and catering quote sweet potatoes mash) Ugali (Cormeal Mash) 919.332.7696 Chapati (Kenyan Flatbread) www.safarieatz.com M A I N S D E S S E R T Served wth 2 sides NYAMA CHOMA (Grilled Meat's) marinated & roasted to S T R E E T F O O D perfection over open flames your choice of Kuku (Chicken) $12 Ng'ombe (Beef), $14 $5 SAMOSA (2) Mbuzi (Goat) $16 Nguruwe (Pork) $14 A stuffed pastry with sautéed onions and S I D E S special spices.Your choice of beef or vegetable Sides $3 BEEF STEW $12 KABOBS (2) $8$10$12 Tender beef tips sautéed in a mix of fresh Wali (Basmati rice with cilantro) onions, tomatoes, cilantro and spices Marinated chunks of chicken, beef, or goat Pilau (Rice with special herbs) skewed and grilled t perfection. -
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. -
Herbs & Spices
www.TheCookingMAP.com About 22 Authors 1. Healthy Land: https://www.thecookingmap.com/olivia-lopez 2. Bread Land: https://www.thecookingmap.com/emma-kim 3. Dessert Land: https://www.thecookingmap.com/sophia-garcia 4. Fruit and Vegetable Land: https://www.thecookingmap.com/emily-chan 5. Drink Land: https://www.thecookingmap.com/nathan-nelson 6. Pasta and Noodles Land: https://www.thecookingmap.com/jack-lemmon 7. Salad Land: https://www.thecookingmap.com/henry-fox 8. Appetizer and Snack Land: https://www.thecookingmap.com/ella-martinez 9. BBQ & Grilling Land: https://www.thecookingmap.com/ellie-lewis 10. Breakfast and Brunch Land: https://www.thecookingmap.com/anna-lee 11. Dinner Recipe Land: https://www.thecookingmap.com/victoria-lopez 12. Everyday Cooking Land: https://www.thecookingmap.com/sofia-rivera 13. Holiday Food Land: https://www.thecookingmap.com/chloe-webb 14. {Cooking by Ingredient Land}: https://www.thecookingmap.com/lily-li 15. Lunch Recipe Land : https://www.thecookingmap.com/lucy-liu 16. Main Dish Land: https://www.thecookingmap.com/benjamin-tee 17. Meat and Poultry Land: https://www.thecookingmap.com/nora-perry 18. Seafood Land: https://www.thecookingmap.com/mila-mason 19. Side Dish Land: https://www.thecookingmap.com/amelia-vega 20. Soup and Stew Land: https://www.thecookingmap.com/liam-fox 21. U.S.A Recipe Land: https://www.thecookingmap.com/lucas-neill 22. World Cuisine Land: https://www.thecookingmap.com/avery-moore Herbs & Spices 365 Enjoy 365 Days with Amazing Herb & Spice Recipes in Your Own Herb & Spice Cookbook (Herbs & Spices- Volume 1) Lily Li Copyright: Published in the United States by Lily Li/ © LILY LI Published on November 12, 2018 All rights reserved.