IC Ramadan Brochure Eng 2021
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Candidate 5332 Liesl PERSONAL PROFILE
Candidate 5332 Liesl Nationality: South African Date of Birth: 15/09/1975 Languages: English Experience: 25 Years Driving: Yes PERSONAL PROFILE Liesl is a qualified Cordon Bleu Chef, expanding 25 years in the food industry. Her approach towards her passion is with intense flair and creativity. She has managed to incorporate her experience and travels across the globe to awaken senses while dining, and introducing different cultures through her food with her versatile background. She is passionate about her art, and will only produce the best quality of food to the tables of anyone that she has the privilege to cook for. She carries a passion for anything culinary. She brings vast ideas and a fresh healthy approach to her food. She constantly challenges herself to create new masterpieces on plates which she calls her "white canvas". Drawing inspiration from herself and many others. Incorporating her many travels and experience around the world, she can produce a contrasting variety of inspired cultural cuisines that range from South East Asian, South Asian, Central Asian and Middle Eastern. Western/Continental Europe, African and North/South American. Her style of cooking is Fusion/Cafe Style, as she incorporates many different techniques of cooking into her classically trained French foundation. She is passionate about food and can cook up a contrasting variety of any cultural dishes, specialising in Middle Eastern Cuisine. She has vast experience in any type of diet or food intolerance. Many of her clients have also followed nutritional health and fitness programmes where she has worked very closely with nutritionists and personal trainers to supplement their daily food intake. -
LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
Dining Menu 2 In-Room Dining Menu
IN ROOM DINING MENU 2 IN-ROOM DINING MENU Relax in the comfort of your room and savor a selection of tasty dishes from our In Room Dining menu. Whether it’s a wholesome breakfast, a mouth-watering light lunch or a romantic gourmet dinner served on your balcony, our In Room Dining team will deliver the very best food and drink service right to your room. addition to international favourites from around the world, such as extensive list. In Room Dining is available 24 hours, seven days a week Call In Room Dining on 5151 or 5152 for more details. 3 BREAKFAST SET MENU (SERVED 24 HOURS) AMERICAN BREAKFAST 150 ARABIC BREAKFAST 145 BAKERY BASKET SHAKSHOUKA Selection of Viennoiseries and white or brown Scrambled eggs in chunky tomato sauce, onions and cumin honey FOUL MEDAMES TWO FRESH FARM EGGS PREPARED TO Broad beans with chili, garlic, onion, tomato and YOUR LIKING olive oil Served with grilled tomatoes, hash brown GRILLED HALLOUMI sausage Grilled Middle Eastern cheese with olive oil YOUR CHOICE OF CEREAL HUMMUS LABNEH MARINATED BLACK AND GREEN OLIVES Served with full cream, low fat, soy milk or ARABIC PITA BREAD yoghurt FRESHLY SLICED SEASONAL FRUITS FRESHLY SLICED SEASONAL FRUITS YOUR CHOICE OF FRESH JUICE YOUR CHOICE OF FRESH JUICE CHOICE OF COFFEE, HOT CHOCOLATE, TEA CHOICE OF COFFEE, HOT CHOCOLATE, TEA OR HERBAL INFUSION OR HERBAL INFUSION If you have any concerns regarding food allergies, please alert your order taker prior to ordering. Images are for the illustration purposes only. Vegetarian Healthy 4 BREAKFAST BREAKFAST SET MENU (SERVED 24 HOURS) CONTINENTAL BREAKFAST 130 BAKERY BASKET TRADITIONAL QATARI REGAG Selection of Viennoiseries and white or brown with fried egg. -
Arabian Tea House Menu
Arabian Tea House õą¥ý¦ûÇ Zaman Awaal (Old Dubai) Did you know that the UAE’s rich history is rooted in trade! The Creek significance can be traced back to 1902, when HH Sheikh Maktoum bin Hasher- the previous ruler of Dubai – abolished all customs duties on imports, essentially creating a free trade zone. Also, the strategic geographical location attracted traders from Europe, Fareast, China, India and Arabian Peninsula. Since then Dubai became a major trading hub, with much of the activity centered around the Creek. (The most common goods traded were grains, spices and herbs). ﻫﻞ ﺗﻌﻠﻢ أن ﺗﺎرﻳﺦ اﻹﻣﺎرات اﻟﻐﻨﻲ ﻣﺘﺄﺻﻞ ﰲ اﻟﺘﺠﺎرة! ﻜﻦ إرﺟﺎع أﻫﻤﻴﺔ اﻟﺨﻮر إﱃ ﻋﺎم ١٩٠٢ ، ﻋﻨﺪﻣﺎ أﻟﻐﻰ ﺻﺎﺣﺐ اﻟﺴﻤﻮ اﻟﺸﻴﺦ ﻣﻜﺘﻮم ﺑﻦ ﺣﴩ (ﺣﺎﻛﻢ د ﺳﺎﺑﻘﺎ) ، ﺟﻤﻴﻊ اﻟﺮﺳﻮم اﻟﺠﻤﺮﻛﻴﺔ ﻋﲆ اﻟﻮاردات ، ﻟﺘﺄﺳﻴﺲ ﻣﻨﻄﻘﺔ ﺗﺠﺎرة .ﺣﺮة. اﻳﻀﺎ اﳌﻮﻗﻊ اﻟﺠﻐﺮاﰲ اﻻﺳﱰاﺗﻴﺠﻲ ﻋﲆ اﻟﺘﺠﺎرة و ﺟﺬب اﻟﺘﺠﺎر ﻣﻦ أوروﺑﺎ واﻟﴩق اﻷﻗﴡ واﻟﺼ» واﻟﻬﻨﺪ وﺷﺒﻪ اﻟﺠﺰﻳﺮة اﻟﻌﺮﺑﻴﺔ وﻣﻨﺬ ذﻟﻚ اﻟﺤ» أﺻﺒﺤﺖ د ًﻣﺮﻛﺰا ﺗﺠﺎرﻳًﺎ رﺋﻴﺴﻴًﺎ ﺿﺨ¹ ، ﺣﻴﺚ ﺗﺮﻛﺰ ﻣﻌﻈﻢ اﻟﻨﺸﺎط ﺣﻮل اﻟﺨﻮر. (اﻟﺒﻀﺎﺋﻊ اﻷﻛ³ ًﺷﻴﻮﻋﺎ ﻫﻲ اﻟﺤﺒﻮب (واﻟﺒﻬﺎرات واﻷﻋﺸﺎب Kids Orange Juice Emirati Kids Pancakes Emirati Fruit Tray Emirati Kids Breakfast Tray õ¦ìÛĐ÷íĆċŬČĀČÓ Emirati Kids Breakfast 55 Emirati Kids Breakfast Tray E¶èÛăðý¼-7¶ó-Cûþ7ºÿ÷ÿÕ AED Colorful tray of scrambled eggs as a main dish served with balaleet, yogurt, bread, and the freshly squeezed orange juice. 28¶Üð-E¶ë¼Ì¹ð-ÌÿÖáàóFÊëþ$Ìÿô¥-͹È$K5¶¸8$Úÿðć¹ð-àóFÊëþýÐÿ´7é¹ÜíCûèĉ-×ÿ¹ð-õóºöûîóCûþ7ºÿ÷ÿÕ 55 Chebab Bread Kids Tray E¶èÛăð.¶¹£-͹Ⱥÿ÷ÿÕ AED Emirati chebab bread tray for children, of delicious chebab bread with cheese and date syrup as the main dish, served with balaleet, yogurt, and fresh orange juice. -
FOUR SEASONS MAGAZINE / ISSUE 4 / 2014 172 173 “Esh Al Bulbul
From traditional street foods in the old quarter to innovative dishes downtown, this spread: (left) Missov mante opportunities are increasing for visitors to taste Emirati and other regional cuisines. Locals lead the way. (meat dumplings By Radhina Almeida Coutinho Photography by Philip Lee Harvey and yogurt) from downtown’s Mayrig; (right) Omnia Gourmet’s Chef Silvena Rowe FOUR SEASONS MAGAZINE / ISSUE 4 / 2014 172 173 “ESH AL BULBUL. Kul wa-shkur. Boukaj . .” This is an exciting time A litany of baklava names slides off Arva Ahmed’s tongue as she peruses trays of the to eat Middle Eastern food sweet at a shop in labyrinthine Old Dubai. “in Dubai: A vast and varied Nightingale’s Nest. Eat and Give Thanks. Knapsack. Each name corresponds to a swathe of Emirati and other particular type of nutty, syrupy parcel. A regional cuisines awaits, a champion of Dubai’s old-school eateries, Ahmed says, “I have been buying baklava from newly accessible world in a Al Samadi Sweets since I was 6 years old, and city that has focused visitor I can’t imagine buying it anywhere else.” Across town in glamorous New Dubai, attention mostly on Western Samantha Wood introduces me to a modern European flavours. twist on the classic dessert. Qbara’s Baklava Smash dances with the archetypal flavours of the Middle East (cinnamon, orange blossom, ” rose water). But there’s a twist: Executive Pastry Chef Elizabeth Stevenson crumbles up golden pastry, walnuts and dark chocolate, and then tops it with creamy camel’s milk ice cream. “Qbara’s cuisine is fusion, spinning traditional Arabic ingredients and dishes rather cleverly, and serving food that is lighter and, well . -
See In-Room Dining Menu
IN-ROOM DINING EXPERIENCE ا م اف Please press the Room Service button to order For food allergies and intolerances, please discuss your dietary requirements before ordering. A full list of all allergens contained in each dish is available upon request. All prices are in Qatari Riyals and inclusive of tax. ا زر اف Room Service ت ا أاع ا، ا ا. ااد ا ااردة ا ر. ا ر ر ل اي اا. ار ٦٫٠٠ ١٢٫٠٠ ا BREAKFAST | 6AM to 12PM ر.ق QAR ر ع ١١٠ Collection Breakfast 110 ر وب ، ر ز، ر ا ّم ن ا أو اج، Choice of hot beverage, choice of fresh fruit juice, choice of eggs served زات ّ ة و، ا ا از with veal bacon or chicken sausage, artisan bakery basket, fresh fruit plate ١٢٥ Arabic Breakfast 125 ر Choice of hot beverage, choice of fresh fruit juice, shakshuka eggs with ر وب ، ر ز، ا وا ّا ، م ، ل tomato and mixed pepper, grilled halloumi cheese, foul madammas with ¡ اّت ا ، ز ا ن، ، ، وان وا، ا ا از traditional garnish, labneh with olive oil, hummus, Arabic bread, zaatar, and cheese croissant basket, fresh fruit plate ر دي ( ا ا) ١٠٥ Chadi’s Breakfast (Mediterranean) 105 ر وب ، ر ز، ©ا¨§ ا وا¦ دو، ز ن أ د ¤£، ر، م ي، Choice of hot beverage, choice of fresh fruit juice, sliced tomatoes and ® ¬ »، ، اع، ز ز ن ّم . ,avocado, Kalamata black olives, cucumber, grilled halloumi, boiled egg hummus, labneh with mint, olive oil served with Arabic bread 30 اوت ا ١٠٥ Hot Beverage Selection إ ا ة ا¬دة | إ¯¬ | ر¬ | £ | ¤£ | | ee | Espresso | Ristretto | Cappuccino -
By Jonathan Hayes Surbhi Sahni, Pastry Chef, Devi, New York City I
By Jonathan Hayes Surbhi Sahni, pastry chef, Devi, New York City I was raised Hindu in Delhi by a conservative Brahmin mother, but my father was very open- minded, so I went to a Catholic school and had many Indian Catholic friends. I loved that they celebrated Christmas very much the way we celebrated Diwali, the Festival of the Lights, with candles and fireworks. I'd sneak off to their houses and eat Christmas cake filled with candied fruit, being sure to hide the crumbs before I went home. One day my brother brought home a plastic Christmas tree—he was braver than I was. After that, we began to celebrate Christmas. I've made my friend's mom's Christmas cake from memory, adding dried figs because they're so delicious, and more of the warm, spicy ginger we love so much in India. Bring an exotic Indian flavor straight to your family table with the warm, spicy ginger in this delicious holiday dessert. Fig Cake Recipe Courtesy of Surbhi Sahni Servings: Makes one 6-inch cake (about 12 servings) You can use a 6-inch ovenproof soufflé dish or straight-sided casserole in place of the cake pan, if necessary. Ingredients Cake: • 2 cups finely chopped dried Calimyrna figs (about 10 ounces) • 1 Tbsp. freshly grated ginger • 1/4 cup rum • 1/4 cup freshly squeezed orange juice (about 1 medium orange) • 8 Tbsp. (1 stick) butter , room temperature, plus more for pan • 1 cup flour , plus more for pan • 1 tsp. baking powder • Pinch salt • 1/4 cup firmly packed light brown sugar • 1/4 cup honey • 3 eggs , room temperature • 1 tsp. -
Top Selection of Typical Cakes of the Marche Region Tradition
NEMO Top selection of typical cakes of the Marche region tradition Lonzetta di fico (loaf of figs) Tartufico Chocolate Salame cake Sapa Wine and wild cherries Dew of Sour cherries Fano moretta cake Strafichi Torrone cake Cassata cake “made in Marche” Ficassata (cake of figs) Lonzett d fic DRY FIG LOAF Nem The origin of the dry-fig loaf is lost in the mists of According to our company mission of “re-discovering” old and forgotten time. recipes of our traditions, we have resumed and worked on this Once upon a time, people used to pick all the forgotten recipe. figs that trees would generously offer and make We pick our figs, we dry and mince them before adding some walnuts, sure that none of them were wasted. almonds, hazelnuts and anise seeds and drops of mistral liquor to the The conservation method was simple: ripe figs resulting paste of dried figs. The fragrant dough is then portioned and were dried in the household’s wood oven – after salame-shaped before being wrapped in the aromatic fig leaves. We the bread was baked – and later chopped up knot the leaves with colourful wool thread, faithful to our “marchigiana” with a kitchen knife, today replaced with a tradition. modern meat mincer. The resulting paste We are proud to have restored this traditional recipe and are pleased to would be added with some walnuts, almonds unveil this delightful delicatessen beyond Marche region borders. and some turnip flower seeds while richer people would add some drops of “mistrà” home-made distilled liquor. The fragrant dough would then be divided into small portions to be shaped like a salame and wrapped up in fresh fig leaves knotted with wool threads and become ready for a simple, but nutritious snack for our grand-parents. -
GCC Food Industry | Septembers 10, 2019 Page | 1
GCC Food Industry | Septembers 10, 2019 Page | 1 Alpen Capital was awarded the “Best Research House” at the Banker Middle East Industry Awards 2011, 2013 and 2014 GCC Food Industry | September 10, 2019 Page | 2 Table of Contents 1. EXECUTIVE SUMMARY ............................................................................ 7 1.1 Scope of the Report ..................................................................................... 7 1.2 Industry Outlook ......................................................................................... 7 1.3 Key Growth Drivers ...................................................................................... 7 1.4 Key Challenges ........................................................................................... 8 1.5 Key Trends ................................................................................................. 8 2. THE GCC FOOD INDUSTRY OVERVIEW ................................................... 9 2.1 Country-wise Market Overview ..................................................................... 15 2.2 Demand and Supply of Major Food Categories ................................................ 22 2.3 Food Security Initiatives .............................................................................. 28 3. THE GCC FOOD INDUSTRY OUTLOOK ................................................... 35 3.1 Forecasting Methodology ............................................................................. 35 3.2 The GCC Food Consumption Forecast ............................................................ -
IC Ramadan Brochure Eng 2021
THIS RAMADAN CELEBRATE A NATION'S CULTURE THIS RAMADAN CELEBRATE A NATION’S CULTURE Culture is like the pearl within a world we call our oyster. It’s the foundation upon which a deep-rooted sense of belonging takes shape. It’s this culture that has also shaped us. We at the InterContinental Regency Bahrain have been a part of this culture for over 40 years and have basked in its glory. RAMADAN This Ramadan, we are set to celebrate a nation’s culture. KAREEM With a sense of pride, fine food and unparalleled service. You are welcome to relish it. IFTAR UNDER THE MOON Most of the old Bahraini houses are fronted by Visit : Shaikh Ebrahim Centre for Culture beautiful wooden doors, some of them with exquisite carvings and metal work. Al Jasra Handicrafts Centre IFTAR UNDER THE MOON When it comes to mouth-watering dishes, we’ve got you covered! Break your fast with us and experience a culinary adventure. A Lavish buffet on your table with live BBQ station alongside traditional delicacies and international cuisine Daily : Sunset - 8.30 pm Price: BD 18.000 net per person Entertainment: Harpist playing soothing Arabic melody CELEBRATE MOTHERS AT OUR IFTAR Every Monday, come with your family and the mother's Iftar is on us * T&C apply In Islam, prayer beads are used to keep count of the prayer and plays a significant part in the glorification of God following prayers. They are also used culturally to reduce stress or as Visit : an indication of status in society. Souq Bab Al Bahrain IFTAR UNDER THE MOON MENU TRADITIONAL RAMADAN JUICE Jaleb | Tamer -
Download/Print Catering Menu
Caterin g from Our Family toYours Our ... Catering SALADS For many years, The Iron Tomato has earned an HORS D’ OEUVRES outstanding reputation as one of Westchester’s PASTA best gourmet markets, specializing in catering. We believe that catering is the art of celebration VEGETABLES and each event should be special. From the fresh CHICKEN mozzarella to the tiramisu, our creative BEEF • VEAL • PORK presentation will make your event a tasty • and an unforgettable experience. SEAFOOD SUSHI COMBINATION The Iron Tomato’s catering is unlike any other experience. We have pride in our work from start SANDWICHES to finish. At The Iron Tomato you will experience PLATTERS the finest foods, which are traditionally prepared by our chefs with the freshest and finest DESSERT ingredients. Every recipe includes love. FRUIT Reflecting elegance through creative presentation, The Iron Tomato leaves a long lasting impression. We also have a full range of services from waiter/waitress to bartender service as well as tents, DJ’s, ice sculptures etc... Our approach to your event is one of personal attention, professional attitude, and old fashioned values. SALADS REFRESHING . H EALTHY . From a small birthday party to a large corporate event, or a casual Made with the finest produce! gathering to an elegant occasion, we are here to provide you the Fresh Tossed Salad**** Iceberg and romaine lettuce mixed with sliced red onion, fresh tomatoes, best catering has to offer! and cucumber. Caesar Salad**** Romaine lettuce mixed with homemade croutons and shredded parmesan cheese. Mesclun Salad**** Mixed mesclun lettuce with goat cheese, walnuts, cranberries and sliced almonds. -
National Dish
National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish.