Eating Lolly

Total Page:16

File Type:pdf, Size:1020Kb

Eating Lolly Eating Lolly Corrie Hosking MA BA (Hons) Department of English University of Adelaide September 2004 Abstract There is an overwhelming archive of literature written on so-called 'eating disorders' and the social and cultural contexts that shape these'conditions'. Theories framed by psychiatry, feminism, psychoanalysis and sociology have each presented insights and specific understandings of the causes of the 'disorders' anorexia and bulimia nervosa and the 'type' of people they affect. Although such theories are often presented as objective 'truths', their meanings aÍe constructed in a cultural context. They are often contradictory, frequently ambiguous and regularly paradoxical. Despite the wealth of research being done on 'eating disorders', we are still most likely to read particular and specific explanations that are mostly informed by the psycho-medical discourses, that are preoccupied with anorexia over other forms of eating distress and that neglect the thoughts, theories, language and voices of women with lived experience. My research explores the opposing cultural constructions of anorexia and bulimia against women's personal naratives of life with bulimia. My specific interest in bulimia contests the focus on anorexia in the medical, academic and popular spheres. I address this imbalance, and speculate on why there is such a preoccupation with anorexia over other eating issues in our culture. I believe that this is not a coincidence, for there are deep seated, cultural and historical reasons why our culture demonstrates a fascination with, even admiration for, anorexia. Research into the socio-cultural construction of 'eating disorders' provided a rich and complex resource for developing my novel: Eating Lolly. Eating Lolly follows the developing relationship between Mumma and her daughter, Lolly. It explores the mother- daughter bond, love, family and food. It deals with the experience of pregnancy and motherhood, representing developmental stages, through childhood, adolescence and the forging of identity as a woman in a western cultural context. I explore women's hunger, metaphors of cooking, eating, feeding and being fed. I examine our culture's perceived separation between mind and body. I consider the power of medical discourses in shaping how we think and feel about our health and well-being and our experience with illness. Eating Lolly is about female identity, the right to self-determination and the power of reclaiming story. It is a celebration of difference, of family, community and landscape and the impact of these factors on identity formation. This thesis contain no material which has been accepted for the award of any other degree or diploma in any university and that, to the best of my knowledge and belief, the thesis contains no material previously published or written by another person, except where due reference is made in the text of the thesis. I give consent to this copy of my thesis, when deposited in the University Library, being available for loan and photocopying. t8 lto lr+ Acknowledgements In its infancy, this project was encouraged by Dr Heather Kerr. I thank her for her insight and, most importantly, for her enthusiasm. I also thank her for her final reading and her kind comments. Thank you to Dr Eva Sallis for her sensitive and thoughtful readings, for supporting me throughout the years and believing I was capable. Thank you to Professor Thomas Shapcott, another keen, generous and expert reader. Thank you to the women who volunteered their stories in contribution to this research. Although there were just a handful of respondents from so many women who are struggling with eating issues, their responses offered rich, varied and complex wisdoms into life with bulimia nervosa. Thank you to The Eating Disorders Association of SA (formerly Anorexia Bulimia Nervosa Association) for their encouragement in the early days of this project and for the outstanding support they offer to the community. Thank you to my friends at The Dulwich Centre for their exceptional listening and for the rigorous discussions with me as I refined my thoughts. Thank you to my friend Eliza Schmerlaib for all the sharing over the years. Thank you to Gina Inverarity for her friendship and her skilled editing. Thank you to Adam Loveys for standing by me and for our two beautiful children, Ada and Tedric - both born as this PhD took shape. And lastly, thank you always to my parents for making me and making this possible Mumma arrived in Hillwater with her belly full of baby. Her father had found her a quiet place, surrounded by dark seas, old eucalypts, whispering grass, accessible only by ferry, morning, noon and evening-Cheap real estate, Margaret. Really a very good investment for your Grandma's inheritance. Her mother sat in the front of the car with her handbag on her lap, her father started unpacking the trailer and Mumma collapsed and cried until she was dizzy. Her father assured her this move was for the best. Privacy ís paramount during this inøuspicious time. He wiped his brow with a handkerchief and pondered the dirty smear. Mumma choked and bubbled on tears. Her father examined her for a moment and blood rose up his neck, saturating his face. For God's sake Margaret! Get up out of the dirt. You're a woman now and there's no-one to blame but yourself. He turned away and busied himself with unloading an old velvet armchair. Mumma fell silent. Her father was right. She was a woman and it was her own fault. Dust swirled. The trailer was empty. Mumma stood in a pocket of sunlight, shoulders stooped, head bowed, pigeon-toed. She heard her father sneeze three times from inside the house. She shuffled around the car to the passenger side window, put her palm to the glass but her mother continued to stare straight ahead. That's it. }ìer father blew his nose. You must make the necessary adjustments to a solitary life. Take your tonic and I will be back by and by to check on your progress. He got into the driver's seat and exchanged words with her mother. Mumma watched her pass a paper bag to him. He got back out of the car. Your Mother wants you to have these. 1 Mumma sat and sobbed on the doorstep for the rest of the day. The tide went out and came back in again. Wind pushed and pulled at trees and shivered over the water's surface. Men launched tinnies off the boat ramp and putted out to sea. A lost sheep bleated. Mumma watched and waited. She hoped to hear the drone of the Fairlane approaching, longed for her parents to come back for her. But no-one came. She was eighteen, six months pregnant and alone; really, truly alone for the first time in her life. A gull soared on a cuffent of air and shat by her foot. Mumma wondered if this was the beginning or the end. She reached for the brown paper bag. She already knew what was inside; a batch of scones. They were tied up in a yellow tea-towel. She already knew, because on her last night as a girl, in her family home, the smell of baking had woken her just after midnight. Rain came at dusk. The splats on stone surprised. Mumma remembered where she was and her throat tightened all over again. She opened the front door and went inside. A rat jumped from the kitchen sink and disappeared behind the oven. Mumma glanced over the forest of boxes stacked one on the other. She pulled back cardboard and squinted at the contents. Her precious things were jumbled with hand-me-downs; her porcelain ornaments wrapped in Grandma Collins'knitting bag, muslin nappies Aunt Nancy used with her boys were folded and placed between her mixing bowls, her old doll Miss Lucy was face down in the basinet from the church fête. There was flour in a tin canister, sugar in white ceramic, eggs wrapped in tissue and tied in a woolen hat. Books, clothes, bed linen, cutlery, crockery, potatoes, a portable black and white television set a patient had left her father in his will. Rain clouds rolled over the sea and blacked out the last of the light and Mumma worried about finding her gas lamp. In her mad scrabbling she found an old red blanket from home, bound herself tightly and curled into a corner of her bed. 2 The moving had disturbed the rats. They were active this night, busy rearranging themselves, scrabbling over Mumma's things, gnawing through floorboards, gouging wood with their teeth, scraping against the grain, squealing and squabbling, eating the house from the inside out, the outside in. Mumma sucked on her fingers and sobbed into her blanket. She squeezed her eyes shut, so tight her temples ached. She tried to think of happy things, of her bedroom back home with its billowing curtains and the white wicker pram full of toys, of the paddocks bouncing with bees and Spring lambs, of little Clive in his swimming trunks, of Cliff Richard, of sponge cake with cream, tinned pears set in jelly, lamingtons and cockles with pink icing. But the rats continued to wrestle and the fear overwhelmed. It took four days for Mumma to stop crying and feel herself again. She was able to stomach more than porridge and honeycomb and on this clear morning she cooked French toast and potato cakes. Her father had said he would call before lunch this Sunday and Mumma expected him at morning tea time with a box of food and some scones for morning tea. The idea of buttering him a snack made her stomach churn and she decided to avoid his visit by taking a walk along the empty beach.
Recommended publications
  • View Newsletter
    0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13
    [Show full text]
  • Paruppu Urundai Kuzhambu Recipe
    PARUPPU URUNDAI KUZHAMBU RECIPE Paruppu urundai kuzhambu recipe is a traditional kulambu recipe from Tamilnadu. Lentil Balls are made from soaked toor and chenna dal, then it was cooked in gravy containing onions, tomatoes, tamarind juice and spices. This is my mom’s recipe, she is a great cook because whatever she makes at home, it turns out good and tasty..I really miss all my mom’s recipes. This paruppu urundai kuzhambu recipe is very healthy, delicious and super nutritious but a lengthy process . Just give it a try and let me know the feedback. Ingredients for paruppu urundai kuzhambu recipe To Make a Lentil Balls ( Paruppu Urundai) 1 Medium Size Onion, Finely Chopped 3 Garlic Cloves, Finely Chopped 1/2 Tsp of Fennel ( Sombhu ) 1/2 Tsp of Cumin ( Jeeragam) 1 Tbsp of Coconut Flakes Few Curry Leaves, Finely Chopped Few Coriander Leaves, Finely Chopped To Grind 1/4 Cup of Toor Dal ( Thuvaram Paruppu ) 1/4 Cup of Chenna Dal ( Kadalai Paruppu) 3 Red Chillies Pinch of Asafoetida Salt to Taste To Make a Gravy To Saute & Grind 10 Small Onions, Finely Chopped 2 Medium Size Tomatoes, Finely Chopped < 1/4 Tsp of Fennel ( Sombhu) < 1/4 Tsp of Cumin ( Jeeragam) 3 Tsp of Sambhar Powder ( Heaping) 2 Tsp of Oil To Temper 3 Tsp of Oil 1 Tsp of Mustard 1 Tsp of Urad Dal Few Curry Leaves Other Ingredients Gooseberry size of Tamarind Pinch of Jaggery or Sugar Method paruppu– urundai kuzhambu recipe To Make Lentil Balls Soak toor and chenna dal for 2 hrs.
    [Show full text]
  • Tomato Pickle Recipe / Thakkali Oorugai (Tamilnadu Style),Roja Poo Kashayam / Rose Petal Tea / Herbal Drink for Sore Throat,Saiv
    Tomato Pickle Recipe / Thakkali Oorugai (Tamilnadu Style) Tomato Pickle Recipe / Thakkali Oorugai is our family favourite dish. My mom makes it often and refrigerate it in a big jar. Every household has its own pickle recipe and this is my mom’s signature recipe and my dad is a huge fan for this pickle. For every meal, he have it without fail as side dish for tiffin items or with rice. This thakkali orrugai has got sweet, tangy and spicy note and are spiced with mustard, fenugreek, asafoetida, garlic and red chilly. It has no preservatives or colouring agents as it is homemade so good for health. It can be served with idli, dosa, pongal, rice, roti, poori and paniyaram. You can even spread it in sandwiches and take it out for picnic . This tomato pickle was made in my mom’s kitchen, I just clicked it for blog sake. I love to eat it with hot steamed white rice with some ghee on top. Try it in your home, you will love it for sure. Check other pickle recipes in my blog – Lemon Pickle, Mango Pickle, garlic pickle, Vadu mango pickle How to make Tomato pickle recipe with step by step pictures Preparation Cooking Procedure Tomato Pickle Recipe / Thakkali Oorugai (Tamilnadu Style) Save Print Prep time 20 mins Cook time 1 hour 30 mins Total time 1 hour 50 mins Tomato Pickle Recipe / Thakkali Oorugai (Tamilnadu style) is a favourite condiment to me. This is my mom’s recipe and it can be served with idli, dosa, pongal, rice, roti, poori and paniyaram.
    [Show full text]
  • Eat Like a Local: Madurai
    eat out eateat away out chef special chefMadurai special EASY MENU FOR 4 eat like a local T Kothu parotta T Kaara kuzhambu T Vendakkai poriyal T Madurai vegetable biryani MADURAI T Jigarthanda Fondly called the food capital of Tamil Nadu, the temple city of Madurai welcomes visitors with its varied cuisine — from Chettinad specialities to Ceylon parathas Words and photographs CHARUKESI RAMADURAI Food photographs JOY MANAVATH adurai has been a beverage — the jigarthanda. Literally Kothu parotta city of commerce, meaning ‘heart cooler’, it is a tall glass Serves 2 n 20 minutes + resting with trade relations of sarsaparilla syrup (locally known n EASY extending to the as nannari), almond jelly (also called Kothu parotta being MRomans and Greeks. Arab merchants badam pisin), sugar, milk and ice cream, A popular roadside snack, this made on a griddle and Sufi saints also made their way with a garnish of almonds and pistas. recipe can be made using leftover to the city to trade with the Pandya Madurai is inordinately fond of parathas. You can experiment with kings since 900 AD. Closer to home, fried snacks, with shops proudly Bharathi Mohan both vegetarian and non-vegetarian the local Chettiar community traded carrying names like ‘Tamizhaga Ennai is the head chef options. extensively with Ceylon (now Sri Palagaram’ (Tamil Nadu Oil Snacks). at Heritage A lady weaving a garland with Lanka), Singapore and Malaysia. And desserts are considered incomplete Madurai. He maida 1 cup malligaipoo (jasmine) Moreover, silk weavers and merchants unless they come dripping with ghee, hails from milk 1/2 cup from Saurashtra in Gujarat have made such as the gooey Thirunelveli halwa at Trichy in Tamil salt to taste Vendakkai poriyal Madurai home for several centuries Prema Vilas Lala Sweet Shop.
    [Show full text]
  • Verkadalai Kuzhambu Recipe / Peanut Curry
    Verkadalai Kuzhambu Recipe / Peanut Curry Peanut is a legume that can be used to make lot of recipes like peanut curry, sides with vegetables, peanut noodles, peanut rice, peanut chutney snacks like peanut sundal, peanut chaat, desserts like peanut ladoo, peanut fudge etc. Verkadalai kuzhambu Recipe / Peanut Curry is a traditional south Indian dish, it tastes great with hot steamed rice and ghee. This tangy and spicy kuzhambu is prepared using raw peanuts, onion, tamarind, and spices, served with rice, creamy spinach and appalam. For a change, I added soy sauce to give a twist to traditional kuzhambu recipe. You can also make kuzhambu with vegetables like brinjal, drumstick, bittergourd etc. If you are looking for easy and healthy kuzhambu recipe, then do try this dish. Also check my other kuzhambu recipe Manathakali Kai Kara Kuzhambu Vendhaya Kulambu Soya Chunks Mushroom Curry Milagu Kuzhambu / Pepper Gravy Creamy Spinach Mochai Murungakai Kulambu Chickpeas Curry Vendakkai Puli Pachadi Kerala Avial / Aviyal Mushroom Spinach Gravy Allepey Mixed vegetable curry Beetroot Sambhar Green Onion Sambar Arachu Vitta Sambar Potato Masala for Poori Vendakkai Vatha Kulambu Tomato Rasam Kollu Rasam Thuthuvalai Rasam Paruppu Urundai Kulambhu Thatta Payir(Karamani) Kara Kulambu Tirunelveli Sodhi and Ginger Chutney Kerala Kadala Curry Ingredients for Verkadalai kuzhambu Recipe Preparation Time : 10 mins Cooking Time: 30 mins Serves: 3 • 3/4 Cup of Raw Peanuts • 1 Big Red Onion, Finely Chopped • 10 Garlic Cloves • Small Gooseberry Size of Tamarind • 3 Tsp of Sambhar Powder / Kuzhambu Powder • 1 Tsp of Coriander Powder • 1 Tsp of Soy Sauce • Salt to taste • Pinch of Asafoetida • Pinch of Jaggery • 1 Tsp of Rice Flour To Temper • 1 Tbsp of Gingelly Oil • 1 Red Chilly • 1/8 Tsp of Fenugreek Seeds • 1 Tsp of Mustard Seeds • 1 Tsp of Urad Dal • Few Curry Leaves Method for Verkadalai Kuzhambu Recipe Preparation: • Soak the raw peanuts in water for overnight.
    [Show full text]
  • Agathiyar Kuzhambu (Herbo-Mineral Siddha Formulation)
    INTERNATIONAL AYURVEDIC MEDICAL JOURNAL Review Article ISSN: 2320-5091 Impact Factor: 6.719 AGATHIYAR KUZHAMBU (HERBO-MINERAL SIDDHA FORMULATION) Rakulini Raveendran1, Sounthararajan Kalaiselvi2, Sundararajan S3 1PG Scholar, MD (S), Government Siddha Medical College, Palayamkottai affiliated with Dr. M.G.R Medical University, 2Senior Lecturer, Unit of Siddha Medicine, University of Jaffna, 3Reader & HOD, Dept. of Noi Naadal, Government Siddha Medical College, Palayamkottai affiliated with Dr. M.G.R Medical University, Corresponding Author: [email protected] https://doi.org/10.46607/iamj3009042021 (Published Online: April 2021) Open Access © International Ayurvedic Medical Journal, India 2021 Article Received: 31/03/2021 - Peer Reviewed: 02/04/2021 - Accepted for Publication: 07/04/2021 ABSTRACT Introduction: Agathiyar kuzhambu (A.k) is a herbo-mineral siddha formulation. It is explained in the Siddha Vaith- iya Thiraddu Book. In Siddha Medicine, there are 32 internal & external medicines are explained in the Siddha Literatures. Agathiyar kuzhambu is a one form of the internal medicine which is commonly used in purgation ther- apy. It contains 11 ingredients. Agathiyar kuzhambu has different herbo- mineral ingredients which are having wide range of therapeutic uses. It is commonly used in Siddha OPDs. Aim: The researcher is going to develop the documentary evidence for the effectiveness of Agathiyar kuzhambu. Results and Discussion: Six ingredients herbs have hot potency and Pungent efficacy. These have many pharmacological actions. Commonly, these ingredients are possessed antioxidant, anti-microbial, hepatoprotective, anti-inflammatory, anti-fungal, anthelmintic, anti-dia- betic and anti -hypertensive activity. In Siddha, these ingredients and 5 minerals and metals ingredients were used in many disease conditions.
    [Show full text]
  • Method for Thuthuvalai Kuzhambu Recipe
    Mushroom Kulambu Recipe / Kalan Kuzhambu (Coimbatore Style) Mushroom Kulambu recipe / Kalan Kuzhambu is a thick and tasty vegetarian gravy which is so close to my family and this is my mom’s recipe. This mushroom gravy is simple, flavorful in taste and can be made quickly. Just sauté the onion, tomato, coconut and spices in oil and blend into a fine paste, finally cook the paste with mushroom and serve. This is a Coimbatore style mushroom kulambu and it goes very well with plain rice / idly / chapathi /parotta /poori. Give it a try, you will love this. How to make Mushroom Kulambu Recipe Ingredients for Mushroom Kulambu Recipe Preparation Time : 10 mins Cooking Time:20 mins Serves:2 12 Mushroom ( I used Baby Bella Mushroom), Chopped Few Coriander Leaves Salt and Water as needed To saute and grind 1 Onion 2 Tomato 3 Tbsp of Grated Coconut 2 Clove 1 Cinnamon 1/2 Tsp Fennel Seeds 1.5 Tsp of Ginger Garlic Paste 2 Tsp of Sambar Powder Few Curry Leaves 2 Tsp of Oil To Temper 2 Tsp of Oil 1 Tsp of Mustard 1 Tsp of Urad Dal Few Curry Leaves Pinch of Asafoetida Method for Mushroom Kulambu Recipe Wash and chop the mushroom. Heat a pan with oil, when it is hot, add cloves, cinnamon, fennel seeds, curry leaves, fry it for few secs, add ginger garlic paste, fry it until raw smell vanishes. Add onion and salt, fry until it turns golden brown colour. Add sambhar powder, fry it for few secs in a medium flame.
    [Show full text]
  • Menu Full Updated
    Vegetarian starters & canapes Aloo Papri Chaat untiber untium quatibea disci nimus abor sum aute odis ex et • Variant 1 • Variant 1 • Variant 2 • Variant 2 Kukul mas curry untiber untium quatibea disci nimus abor sum aute odis ex et • Variant 1 • Variant 1 • Variant 2 • Variant 2 Wambatu moju untiber untium quatibea disci nimus abor sum aute odis ex et • Variant 1 • Variant 1 • Variant 2 • Variant 2 AUTHENTIC SRI LANKAN & SOUTH INDIAN GOURMET CUISINE Opening Times MON - FRI 9AM - 8PM SAT - SUN 10AM - 6PM Tel 07852 731 190 Address Sayan Sri House, 77 Brearley Avenue Oldbrook, Milton Keynes, MK6 2UE Email [email protected] Website www.sayansri.co.uk Follow us on Social Media @: sayansri.mk Sayan Sri is a catering and takeaway business based in Oldbrook, Central Milton Keynes. Delivery is available on request and booking in advance is strongly recommended. If there's a specific dish you are looking for and it's not on our menu, please get in contact with us and we will endeavour to create it to meet your bespoke needs. Please kindly inform us of any food allergies. Allergens list for each dish available on request. About Us - The Journey So Far ‘Authen�c Cuisine’ – a �tle which is claimed by many but only truly delivered by a few. You’re probably wondering, what is it about the food that makes us so confident to associate ourselves with the �tle ‘Authen�c’? The answer is simple – Heritage. South Asian dishes, and more specifically those from Sri Lanka & South India, have long been recognised for their use of unique herbs and spices.
    [Show full text]
  • The Story of Sambhar by Padmini Natarajan — Archive.Today
    archive.today The Story of Sambhar by Padmini Natarajan 4 min read • original South Indian food, people and culture are inexorably linked to a ubiquitous dish as in idli and sambhar, sambhar and rice and so on. Each state in the South prepares it with a typical variation, adapted to its taste and environment. The genesis of this dish has an interesting tale linked to it. The Marathas were ruling Tanjore. Sambhoji was a great cook (the male clan members to note) and very fond of his amti with a handful of the tart kokum thrown in. In a particular season the kokum that was imported from the Maratha homeland did not reach the bare larder of the king's kitchen. Sambhoji was cooking and the minions were shivering in their dhothis to tell him that his favourite dish could not be made that day. A smart Vidushak, who had been elected sous chef for the day, decided to solve the problem. He whispered in the king's ears that the locals used very little tamarind pulp to gain a better sourness to the curry and that Sambhoji should experiment with this variation. Voila, the dish with the tuvar dal, vegetables, spices and the tamarind pulp was cooked and served by the king to his coterie. The court declared the dish an outstanding preparation (they had no choice with the king as Chef ) and thus was born sambhoji's amti that in time became sambhar. The divide between the Tanjorians and the Pattars of Kerala was not more sharply delienated than in the making of the staple sambhar.
    [Show full text]
  • Sip It Hot a Healthy Start Lets Start the Journey
    Sip it hot Lets Start the Journey Mushroom Cappuccino 250 VEGETARIAN Velvet smooth wild mushroom & Ambi Hari Mirch Paneer Tikka 350 thyme soup, shiitake powder, true oil Raw mango, pickled green chilly stued, cooked in clay oven Indonesian Sweet corn Soup 200/250/275 Veg | Chicken | Shrimp Tangra Chilli Paneer 350 Rediscovering the long lost method of A new look to smoked preparing the real sweet corn soup Chilly paneer from Tangra Burnt Garlic Soup 200/250/275 Tadka Dahi ki Galouti 350 Veg | Chicken | Shrimp Melt in mouth medallion of The twisted hot n sour spicy poppadum and yoghurt garlic soup from Schezwan Malai Broccoli Kebab 350 A Healthy Start East meets west, combination of avors Chin-jabi Honey Chilli Potato 350 Iceberg Salad with Caesar Dressing Our tribute to famous Chin-jabi cuisine Handpicked Iceberg, house special caper parmesan dressing, garlic croute 65 350 Grilled Chicken 300 Cauliower | Mushroom | Paneer Grilled Mediterranean Vegetables 250 Corn & Cheddar Cheese Spring Rolls 350 Grilled Watermelon, Melt in the mouth, unusual but awesome Cherry Tomato & Feta 250 . Pomegranate Quinoa Kalan Idicha Masala 350 ge Fresh button mushroom with edients e char Stacked Early Spring Salad 250 South Indian spices Persian style fresh vegetables ood ingr with feta cheese and herb vinaigrette Crispy Babycorn Rock Salt Pepper 350 y f y no servic Our way of salt n pepper Babycorn v o an e le Green Salad 250 e Dish Spicy gic t Garden fresh salad prepared with cucumber, Dimsum es. W tomato, onion, lime, cilantro dressing Har Gow Mushroom
    [Show full text]
  • C Salt C Salt
    C Salt C Salt Soup Organic tomato, edamame & drumstick rasam (V) Served with sweet potato & beetroot chips Kodi ulavacharu Served with fresh cream & barley coins Salad Raw papaya with chili, tamarind & coconut (V) Raw papaya & fresh coconut with a tangy dressing Sambar spiced grill prawn, lotus stem and avocado salad Spicy grilled prawn, lotus stem & avocado glaze Sundal (V) Edamame, black eye, fresh coconut, curry leaf & mustard Sheraton Grand Chennai Resort & Spa 280 ECR, Vadanamelli,Chennai - 603104, India T +91 44 71006000 All prices in Indian Rupee are subject to all applicable government taxes. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs or unpasteurized milk may increase your risk of food-borne illness. If you have any special dietary needs or restrictions, please contact server. We do not levy service charge C Salt Appetizer Vazhaipoo vadai (V) Deep fried banana flower served with chilli guava dip Asparagus & purple potato varuval Raw turmeric, onion & chilli cream Palkatti roast (V) Cottage cheese, Thanjavur spices & cooked on a griddle or tandoor Kuzhi paniyaram Onion, curry leaf & goat cheese (V) Salmon & cream cheese Served with coconut chutney & mango relish Vetrilai meen eleittad Betel leaf wrapped spicy rawas fish served with gooseberry dip Meen kal varuval Marinated king fish cooked on a griddle Recheado pomfret Stuffed pomfret with goan spice cooked on griddle Kothimerra royyalu Sautéed prawn cooked with fresh coriander & Andhra spices Koli barthad Pan-fried succulent chicken marinated with Coorg vinegar & spices Sheraton Grand Chennai Resort & Spa 280 ECR, Vadanamelli,Chennai - 603104, India T +91 44 71006000 All prices in Indian Rupee are subject to all applicable government taxes.
    [Show full text]
  • 50-Lunch-Recipes-By-Rakskitchen
    Raks Kitchen https://rakskitchen.net/ Lunch recipes with grains, pulses and other long shelf life ingredients like root vegetables Skip onion, vegetables, coconut (use desiccated cocnut otherwise) or other ingredients that are not available where ever needed in the below recipes. Green chilli can be replaced with Dry red chillies. Frozen vegetables like peas, mix veg, frozen methi, frozen spinach can be replaced for fresh. Pulao & Rice varieties 1 Rajma pulao https://rakskitchen.net/rajma-pulao-recipe/ 2 Sprouts pulao https://rakskitchen.net/mixed-sprouts-pulao-recipe-healthy-lunch-box-ideas/ 3 Chana pulao https://rakskitchen.net/easy-channa-pulao-recipe-lunch-box-recipes/ 4 Cashew pulao https://rakskitchen.net/jeera-pulao-with-cashew-nuts-jeera-rice-with-cashews/ 5 Frozen peas pulao https://rakskitchen.net/how-to-make-peas-pulao-peas-pulao-recipe/ 6 Frozen methi pulao https://rakskitchen.net/methi-pulao-recipe-methi-recipes/ 7 Frozen corn pulao https://rakskitchen.net/corn-pulav-recipe-sweet-corn-recipes/ 8 Dal kichdi https://rakskitchen.net/dal-khichdi-recipe-moong-dal-khichdi-without-onion-garlic/ 9 Frozen palak kichdi https://rakskitchen.net/palak-kichdi-recipe-spinach-kichdi/ 10 Onion garlic Tamarind https://rakskitchen.net/puli-sadam-recipe-with-garlic/ rice 11 Tamarind rice https://rakskitchen.net/puliyodharai-recipe-how-to-make-south-indian-puliyogare- tamarind-rice/ 12 Jeera rice https://rakskitchen.net/jeera-rice-easy-lunch-box-ideas/ 13 Peanut rice https://rakskitchen.net/peanut-rice-recipe-easy-lunch-box-ideas/ 14 Coconut
    [Show full text]