Gender, Modernity & Indian Delights
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2006-07
&7:4*&*&L j.:j ::. .. ' .: I z? . .r. a, 't , ,r, -c ,e ':;' E -?:t <€ -* * .+== l'. *.;:i. .. {f ..: ,__+ L=----.- :, r.-t I arn Flts\?€I' A ft -: LClt/ I lllJv-'*? INDIAN LAC RESEARCH INSTITUTE EZtr+-qftdaar 2006 - 07 ICAFT Annual Re ort 2007 crrufrq dr€r srg{ierrt €Terrt INDIAN LAC RESEARCH INSTITUTE ( ,{rtfrqFfr sr$ierrt qRr{) (INDIAN COUNCIL OF AGRICULTURAL RESEARCH) 9i ITTIgH, {IqT - 834 O1O, HR&|-uS, 9JTKI Namkum, Ranchi - 834 010, Jharkhand, INDIA INDIAN LAC RESEARCH INSTITUTE INDIAN LAC RESEARCH INSTITUTE Namkum, Ranchi - 834 010 fharkhand,INDIA Phone : 91.-651.-2260L17, 2261156 (Director) E-mail : [email protected] Website : www.icar.org.in/i1ri INDIAN LAC RESEARCH INSTITUTE Preface qrffiFnA Executiue Summary. uii Introduction ,7 R e s e ar ch Ac c o mpli shments 1. Lac Production ........ ......5-29 1.1. Productivity and Quality Improvement ............... .................5-20 1 . 1.1 Collection, maintenance, conservation and evaluation of lac insects and host plants and their genetic improvement t.t.2 Identification and characterization of kusum and galwang genotypes for high productivity of lac ............ 8 1.1.3 Screening of lac insect germplasm on Ziziphus mauritiana (ber) and Flemingia semialata for improved productivity 10 1.r.4 Improvement in lac host propagation techniques ................. t2 1.1.5 Development of techniques for micropropagation of lac hosts t4 1.1.6 Biological, Chemical and Molecular Characteization of Lac Insect-Host Plant Relationship .............. 15 1.2 Production Improvement and Crop Management 20-27 1.2.1 Development of kusmi lac cultivation technology on Albizia procera.............................. 20 1.2.2 Development of package of practices of lac cultivation on Prosopis juliJlora ................ -
! Menu Relaunch New !
* * U N F O R T U N A T E L Y W E C A N N O T D O A N Y M O D I F I C A T I O N S T O O U R M E N U I T E M S R O O T S E S T . 2 0 2 0 HANDHELDS FAN FAVES B I S O N S L I D E R 1 2 C H A N A M A S A L A Ⓥ G F 8 L A M B V I N D A L O O G F 1 0 two Sliders with ground bison, lettuce, spicy North Indian chickpea curry served w/ fiery Portugal-inspired curry from Goa, India tomato, fried Jalapenos, and Dijonnaise Basmati Rice served w/ basmati Rice F A L A F E L S L I D E R Ⓥ 1 2 C H I C K E N M O L E 9 C H E F M A D H O O ' S F A V E C U R R Y G F 8 two Sliders with falafel, guacamole, pickled smoky chili-chocolate mexican sauce w/ two Chef Madhoo grew up eating this curry - topped w/ boiled egg halves, served w/ radish, and carrots mini corn tortillas basmati rice T E R I Y A K I S A L M O N G F 1 3 B A N H M I S L I D E R 1 2 B E E F M E D A L L I O N S G F 1 2 pan seared with picked carrots and daikon two baguette sliders with marinated pork, in chimichurri sauce with fried onions cilantro lime aioli, pickled radish n carrots C H A R C U T I E R I E B O A R D 2 0 P A N E E R P A R M E S A N 1 2 A collection of gourmet cheeses, w/ cured marinara, paneer (an Indian cheese), herbed C H I C K E N G Y R O 1 2 meats, dates, jams, berries, candied nuts, whole oil with fried garlic two gyros with naan, chicken, cucumber, grain mustard, onion jam, gourmet crackers, and C A R A M E L C O F F E E P O R K 1 2 tomato, lettuce, tzatziki, and feta cheese baguette slices pork loin in our sensation spice blend, B E E F G Y R O 1 2 NOSHES caramel coffee -
Guidance Note on Safety and Quality of Traditional Milk Products
Guidance Note No. 14/2020 Guidance Note on Safety and Quality of Traditional Milk Products Summary This Document intends to help Food Businesses ensure hygiene and sanitation in manufacturing and sale of milk products particularly sweets. It focuses on enhanced declaration by sellers [Shelf Life, made of ghee/vanaspati], guide test for detection of adulteration, quality assessment by observation of flavours, body texture, colour and appearance etc. It also contains suggestions for addressing adulteration and ensuring effective regulatory compliance. This document is also expected to enhance consumer awareness about safety related aspects of traditional sweets, quick home tests and grievance redressal. Key Takeaways a. Ensure hygiene and sanitation in preparation and sale of sweets as well as other regulatory compliances including display of shelf life of pre-packaged as well as non-packaged milk products for consumer information. b. Ascertain the freshness and probability of adulteration by observing the colour, texture and flavour of milk products. There are simple tests to identify adulteration in milk products. c. Regular surveillance and enforcement activities on sweets by regulatory authorities. This Guidance Note has been prepared by Mr Parveen Jargar, Joint Director at FSSAI based on FSSAI resources including Regulations, Standards and DART Book. This note contains information collected and compiled by the author from various sources and does not have any force of law. Errors and omissions, if any can be kindly brought to our notice. Guidance Note on Milk Products Introduction India has a rich tradition of sweets with a variety of taste, texture and ingredients. Traditional milk-based sweets are generally prepared from khoya, chhena, sugar and other ingredients such as maida, flavours and colours e.g. -
Gandhi Sites in Durban Paul Tichmann 8 9 Gandhi Sites in Durban Gandhi Sites in Durban
local history museums gandhi sites in durban paul tichmann 8 9 gandhi sites in durban gandhi sites in durban introduction gandhi sites in durban The young London-trained barrister, Mohandas Karamchand Gandhi 1. Dada Abdullah and Company set sail for Durban from Bombay on 19 April 1893 and arrived in (427 Dr Pixley kaSeme Street) Durban on Tuesday 23 May 1893. Gandhi spent some twenty years in South Africa, returning to India in 1914. The period he spent in South Africa has often been described as his political and spiritual Sheth Abdul Karim Adam Jhaveri, a partner of Dada Abdullah and apprenticeship. Indeed, it was within the context of South Africa’s Co., a firm in Porbandar, wrote to Gandhi’s brother, informing him political and social milieu that Gandhi developed his philosophy and that a branch of the firm in South Africa was involved in a court practice of Satyagraha. Between 1893 and 1903 Gandhi spent periods case with a claim for 40 000 pounds. He suggested that Gandhi of time staying and working in Durban. Even after he had moved to be sent there to assist in the case. Gandhi’s brother introduced the Transvaal, he kept contact with friends in Durban and with the him to Sheth Abdul Karim Jhaveri, who assured him that the job Indian community of the City in general. He also often returned to would not be a difficult one, that he would not be required for spend time at Phoenix Settlement, the communitarian settlement he more than a year and that the company would pay “a first class established in Inanda, just outside Durban. -
Fusion+Non+Veg+Menu.Pdf
STARTERS Non-Veg Chargrilled prawn with coconut & cury leafs sauce Kerala style curry, grilled prawn & lavash Tale of three fishes Tuna carpaccio, kasoondi rubbed fish & escabeche Philadelphia cheese marinated chicken tikka Masala tikka lavash, Cream cheese & spring greens Sous vide chicken with pistachio & kasundi crust Tomato fondue, carrot puree, fenugreek sprouts Foie gras stuffed galawati kebab Raspberry chutney, flat bread, green salsa Veg Winter caprese Baby mozzarella, cherry tomato & basil pesto Texture of fresh cheese Paneer tikka, grilled cheese, tomato fondue Farmed wild mushroom pouches Shitake, enoki, fresh mushroom, malai & tomato cream Quinoa arancini in achari salan Achari gravy, raddish sprouts, cajun dusted onion Chevre stuffed Bavnagar chillies French goat cheese, panko crumb & spicy mayyo SOUP Non-Veg Duck veloute with baby cilantro naan Cilantro brioche, truffle oil, chilli relish, thyme orange foam Veg Slow roasted tomato & Jasmine tea consomme Wilted leeks, basil oil & Japanese tea SALADS Veg Kasundi dropped wood ash roasted baby potato Wood ash roasted baby potato in homemade kasundi dressing & toasted walnut Root vegetable with pomegrante yogurt Roasted onion, confit pepper, china garlic with yogurt Musculen of green in Sweet tamarind chutney Assorted leafs tossed with cumin & tamarind dressing Tropical sprouts & avocado salad Fresh sprouts, red wine cumin dressing Baby spinach, pears, roquefort in citrus dressing French blue cheese, orange dressing & almonds Pink pepper corn raita Blueberry raita Cajun dusted -
Afrindian Fictions
Afrindian Fictions Diaspora, Race, and National Desire in South Africa Pallavi Rastogi T H E O H I O S TAT E U N I V E R S I T Y P R E ss C O L U MB us Copyright © 2008 by The Ohio State University. All rights reserved. Library of Congress Cataloging-in-Publication Data Rastogi, Pallavi. Afrindian fictions : diaspora, race, and national desire in South Africa / Pallavi Rastogi. p. cm. Includes bibliographical references and index. ISBN-13: 978-0-8142-0319-4 (alk. paper) ISBN-10: 0-8142-0319-1 (alk. paper) 1. South African fiction (English)—21st century—History and criticism. 2. South African fiction (English)—20th century—History and criticism. 3. South African fic- tion (English)—East Indian authors—History and criticism. 4. East Indians—Foreign countries—Intellectual life. 5. East Indian diaspora in literature. 6. Identity (Psychol- ogy) in literature. 7. Group identity in literature. I. Title. PR9358.2.I54R37 2008 823'.91409352991411—dc22 2008006183 This book is available in the following editions: Cloth (ISBN 978–08142–0319–4) CD-ROM (ISBN 978–08142–9099–6) Cover design by Laurence J. Nozik Typeset in Adobe Fairfield by Juliet Williams Printed by Thomson-Shore, Inc. The paper used in this publication meets the minimum requirements of the Ameri- can National Standard for Information Sciences—Permanence of Paper for Printed Library Materials. ANSI Z39.48–1992. 9 8 7 6 5 4 3 2 1 Contents Acknowledgments v Introduction Are Indians Africans Too, or: When Does a Subcontinental Become a Citizen? 1 Chapter 1 Indians in Short: Collectivity -
Ahsaas Catering Price List
Ahsaas Catering Price List Vegetarian Starters 1. Samosa (filled with vegetables) 2 CHF per Piece 2. Spring roll 2 CHF per Piece 3. Tikki (potatoes and chickpeas) 2 CHF per Piece 4. Tikki Chaat Plate 5 CHF per Plate 5. Pakora* (fried vegetables in chickpea flour) 6 CHF per Portion 6. Daal Kachori 2 CHF per Piece 7. Paneer Kachori 2 CHF per Piece 8. Veg Manchurian 12 CHF per Portion 9. Gobi Manchurian 12 CHF per Portion 10. Ahsaas Special Kebab 12 CHF per Portion All starters include two sauces. Nonveg Starters 11. Samosa (filled with chicken) 3 CHF per Piece 12. Fish Pakora (fried fish) 12 CHF per Portion 13. Chicken Pakora (fried chicken breast) 12 CHF per Portion 14. Chicken Manchurian 15 CHF per Portion 15. Chicken Tikka 20 CHF per Portion 16. Green Tikka 20 CHF per Portion 17. Chicken Seekh Kebab 18 CHF per Portion 18. Lamb Manchurian 18 CHF per Portion 19. Lamb Seekh Kebab 20 CHF per Portion All starters include two sauces. Veg Main Courses 20. Daal (lentils in 3 different variations) 12 CHF per Portion 21. Daal Makhni 14 CHF per Portion 22. Mixed Vegetables 15 CHF per Portion 23. Channa Masala (chickpea) 13 CHF per Portion 24. Sagpaneer (spinach with homemade cheese) 15 CHF per Portion 25. Matapaneer (peas with homemade cheese) 13 CHF per Portion 26. Shahi Paneer 15 CHF per Portion 27. Chilli Paneer 18 CHF per Portion 28. Alugobi (cauliflower with potatoes) 13 CHF per Portion 29. Alumatar (potatoes with peas) 12 CHF per Portion 30. Jira Alu (potatoes with cumin and coriander) 13 CHF per Portion 31. -
President Cyril Ramaphosa: Gandhi Mandela Freedom Lecture During State Visit to India
President Cyril Ramaphosa: Gandhi Mandela Freedom Lecture during State Visit to India 25 Jan 2019 Gandhi Mandela Freedom Lecture by His Excellency President Ramaphosa during his State Visit to the Republic of India Your Excellency Prime Minister Modi, Honourable Ministers and Deputy Ministers of the Indian and South African delegations, President of the Indian Council of World Affairs, Dr TCA Raghavan, Ambassador of Brazil in the Republic of India, High Commissioner Kamboj, High Commissioner of the Republic of India to the Republic of South Africa, The Charge d’Affaires of the Republic of South Africa to the Republic of India, Members of the Diplomatic Corps, Ladies and Gentlemen, On this, my first official visit to India as President of the Republic of South Africa, it is a great honour to have been called upon to deliver the first India-Brazil-South Africa Gandhi Mandela Freedom Lecture. Since the end of apartheid in 1994, India and South Africa have had close political, cultural, trade and strategic ties. This cooperation has been further deepened since South Africa joined the BRICS group in 2010. India was one of the first countries to recognise democratic South Africa. The Red Fort declaration, signed by President Nelson Mandela during a state visit in 1997, is rooted in Afro- Asian solidarity and has given rise to a successful and enduring strategic partnership. Our partnership is based on shared values and common interests, for we share a common vision of freedom, development, peace and prosperity – not just for our respective peoples but for all the peoples of the world. -
Catering Menu
Tradition, Beyond Excellence This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU At the Bar Appetizers Action Stations Main Course Accompaniments Desserts II. GUJARATI MENU Appetizers Main Course Desserts III. NON VEGETARIAN SELECTION Appetizers Main Course IV. BREAKFAST & BRUNCH This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU AT THE BAR COLD DRINKS SEASONAL QUENCHERS LASSI FRESH FRUIT PUNCH (Mango, Rose, Sweet and Salty) SUGARCANE JUICE SHAKES (Mango, Chikoo, Kesar, and Pineapple) COCONUT WATER PINA COLADA THANDAI SMALL BITES JAL-JEERA MIX MASALA NUTS NIMBU PANI SPICY PEANUTS MINT LEMONADE MASALA CASHEWS JEERA CHAAS SINGH BHAJIYA ROSE FALOODA TRAIL MIX This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU APPETIZERS BUTLER PASS HOT APPETIZERS CUT MIRCHI ASSORTED VEGETABLE PAKORA Jalapeno peppers filled with garam masala Assorted vegetable fritters, served with mint chutney and fried crisp VEGETABLE KEBAB CASHEWNUT ROLLS Mixed vegetable croquettes served on Potato croquettes coated -
Jal & Jalebi Menu
JAL & JALEBI MENU SOUP Cream of tomato soup 200 Smokey, Charcoal roasted bell peppers & tomatoes Minestrone Soup, Pesto bruschetta Tomato soup with Chunks of Vegetables & Pasta served with a side of Bruschetta Vegetable Clear Noodle Soup Bowl A Light Broth with vegetables and noodles. Manchow Soup Garlic flavored Chinese vegetable soup served with fried noodles. Sweet Corn Soup | Lemon Coriander Soup Served with Soy & Chilli Vinegar SALAD Green Salad 250 Sliced Salad of Cucumber, Onion, Tomatoes and garden grown leafy greens Apple Somtam Salad 250 Julienne of apples, celery and carrots mixed with chilly honey lemon dressing. Russian Salad 250 All time popular, a mélange of vegetable dressed with mayonnaise SNACKS &STARTERS Dips and Crisps with Trio of Hummus 150 Assorted Papads and crisps served with Beetroot, Kale & Peas and Classic Hummus Himalayan Mushroom Galauti Kebab 300 On rich mini Ulta Tawa Paratha with mountain chilly Jam Hara Kebab 300 Spinach kebab filled with rich paneer mix, fried Crumb Fried Mushroom Duplex 300 Spinach and cheese stuffed mushroom panko crumbed and fried. Mustard Mayo Oriental Chilli Paneer | Mushrooms 300 Paneer or Mushrooms tossed with oriental spices Peanut Masala 200 Fried peanut tossed with tangy Onions, tomatoes and chillies Bun Tikki 200 Local flavours of crisp Potato tikki in a Soft bun with tangy chaat spices and chutneys Basket of Fries 250 Fingers, Wedges and Cheese balls Vegetable Pakora 200 Potato, Onions, Palak, Gobhi, Chilly, cottage cheese MAIN COURS Paneer Chilgoza Kofta, MakhaniTamatar -
100 Diwali Recipe List by Rakskitchen
Rak’s Kitchen https://rakskitchen.net/ Indian Diwali sweets recipe, Snack recipes list with respective links to the recipes all at one place for easy access. Popular, classic sweet recipes like Gulab jamun, halwa, mysore pak and Traditional recipes like adhirasam, suzhiyan. Snacks including murukku varieties, easy and quick dry snacks too. Raks Kitchen Classic Diwali Recipes 1 Badusha https://rakskitchen.net/badusha-recipe-how-to-make-badusha/ 2 Jangri https://rakskitchen.net/jangri-recipe-indian-diwali-sweet-recipes/ 3 Suzhiyan https://rakskitchen.net/suzhiyan-recipe-how-to-make-suzhiyan-suzhiyam/ 4 Sweet Somas https://rakskitchen.net/sweet-somas-recipe-somasi-diwali-sweets-recipes/ 5 Sweet boondi https://rakskitchen.net/sweet-boondi-recipe-easy-diwali-sweets-recipes/ 6 Jalebi http://www.rakskitchen.net/2011/10/jalebi-diwali-sweet-recipes.html 7 Chandrakala Suryakala https://rakskitchen.net/chandrakala-recipe-chandrakala-suryakala-sweet/ 8 Kaju Strawberry https://rakskitchen.net/kaju-strawberry-recipe-diwali-sweets-recipe/ 9 Khoa sweet samosa https://rakskitchen.net/easy-sweet-samosa-recipe-holi-recipes/ 10 Seeni Adhirsam https://rakskitchen.net/seeni-adhirsam-adhirasam-with-sugar-diwali-recipes/ 11 Nankhatai https://rakskitchen.net/nan-khatai-recipe-nankhatai-recipe/ 12 Sweet diamond cuts https://rakskitchen.net/sweet-diamond-cuts-maida-biscuits-recipe/ 13 Sweet khaja https://rakskitchen.net/crispy-juicy-khaja-recipe/ 14 Apple jalebi https://rakskitchen.net/apple-jalebi-recipe-easy-holi-recipes/ 15 Malpua https://rakskitchen.net/malpua-recipe-with-rabri-malpua-with-wheat-flour/ -
Indian Sweets
Mithai MITHAIS, also known as "Mishtaan" (meaning sweet food), are synonymous with celebrations in India. Any good news is that of a promotion, marriage, birth in a family is invariably heralded with a box of sweets. Our favourite expression is "muh meetha karo". An astounding variety of sweets is available from different parts of the country. Most mithai are actually quite easy to make and once you’ve mastered making these delicacies at home, you will hardly need to go to a sweet shop. Recipes included are Rasgulla Chum chum Dry Fruit Mithai Halwas Desi Ice-creamsi Quick MithaI Barfis Sugar Free Mithai http://www.theasiancookshop.co.uk/mithai-2051-p.asp Indian sweets From Wikipedia, the free encyclopedia Jump to: navigation, search Gulab Jamun, one of the most popular Indian sweets. Nollen Sandesh. Indian sweets or Mithai, are a type of confectionery that rely heavily on sugar, milk and condensed milk, and cooked by frying, however the bases of the sweets vary by region. In the Eastern part of India for example, milk is a staple, and most sweets from this region are based on milk products. Varieties of Indian Sweet Indian rice pudding, also known as kheer. Jalebi, a popular sweet in Delhi, India. Matka Kulfi, flavored frozen sweet dish made from milk. Rasgulla, a popular sweet dish made from cottage cheese. Different varieties of sweets served on a Pumsavanam function. [edit] Barfi Barfi is a popular sweet made of dried milk with ground cashews or pistachios. [edit] Parwal Ki Mithai Parwal Ki Mithai is a dry sweet made of parwal.