DOCSLIB.ORG

Bandook-Bath-New-Menu-V16.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bandook-Bath-New-Menu-V16.Pdf OUR SUPPLIERS A MEAL FOR A MEAL We’re proud to use the best of local suppliers to create our flavour-packed dishes and much-loved Indian street food classics For every meal you eat at Bandook, a child in India will be getting a The word “bandook” literally means “gun” or rifle” in the Hindi/Urdu/Bengali language and takes its cue from when British soldiers VEGETABLES Bristol Sweet Mart, Bath Bus station Fruitierers nutritious meal via the Akshaya used it widely when coming into contact with Indian troops during the Raj. MEAT Patra Foundation Deeply entrenched within the culture of the Subcontinent, the word continues to be used throughout South Asia. Forceful, robust, potent, strident and Bartlets and Sons powerful – Bandook has all the connotations of an entity hard to ignore - dominant, commanding and even quite irresistible! FISH It’s the kind of heritage any Indian restaurant would be proud of and Bandook Indian Kitchen more than meets the criteria with its superlative Indian street food Clifton Seafood Company cooking, affable service and fabulous surroundings. CHAATS LARGE PLATES SIDES (AN ESSENTIAL OF INDIAN STREET FOOD!) (THE 1ST BOMBAY GRENADIERS EXPECTS THEM LARGE SO GIVE THEM LARGE!) PANI PURI ( ) 4.00 NAWABI LAMB CHOPS GF 12.00 AWADHI RAAN GF 15.00 DAL MAKHANI V/GF 5.00 Puffed semolina shell, chickpeas, jal jeera water Rack of lamb marinated in date & raisin texture, Pulled lamb shank, dal makhani, lacha red onion Classic, creamy black lentil dish from the Punjab Mouthwatering…but of course! kasundi sprouts MASALA FISH & CHIPS 14.00 KURKURIT BHINDI ( ) /GF 4.50 KALE PAKORA CHAAT V/GF 4.50 BANDOOK CHICKEN WINGS GF 7.50 A Bandook signature favourite, battered, spiced cod Crunch fried okra with cilantro chutney Crunchy kale, onion, tomato, chickpea vermicelli, Chicken wings, curry leaves, fresh coconut, with gun powder chips mint glaze yogurt, chilli sauce ALOO POSTO ( ) /GF 4.50 Yet another favourite of the cavalry… ANGARA MURGH GF 13.50 Anya potato poppy seeds green chillies BOMBAY RAGADA V/GF 6.50 Tandoor grilled corn fed baby chicken GF Crispy aloo tikki, white peas, tamarind chutney, ROSEMARY TULSI MURGH 8.50 CUMIN GOURD BHAJI ( ) /GF 4.50 Corn fed chicken thigh, garlic tomato chutney honey yogurt HERB CRUSTED 11.00 Assorted gourd, cumin, tempered with green chilli BOMBAY PRAWNS GF/N 8.50 PANEER TIKKA V/GF ( )/GF ( ) /GF BENGAL JHALMURI 4.50 King prawns marinated in caraway, peanuts, Paneer tikka, manuka honey San Marzano makhani HAAKH 4.50 Puffed rice shallots, raw mango, coriander sesame, tomato salsa Kashmiri collard greens tempered with garlic chutney, fresh pomegranate SARSON KA SALMON GF 9.50 GUNPOWDER CHIPS ( ) /GF 4.50 V GRANDMA’S CURRY AVOCADO PAPDI CHAAT 6.50 Tandoori grilled salmon tikka, honey mustard cream (THE BENGAL CIVIL SERVICE AND THE CAVALRY Try them once and you'll keep coming back for more! Crispy wheat, tangy tamarind, yoghurt, bondi FIGHT OVER THIS ONE!) PAKORAS ( ) /GF 5.50 SAMOSA CHAAT V 6.50 Assorted seasonal vegetables in gram flour batter, Bandook’s famed signature, homestyle curry. You can’t go wrong with Punjabi vegetable samosas, mint & coriander chutney Please ask your waiter for today’s flavour. curried chickpeas, tamarind chutney tamarind chutney RICE & BREADS BEETROOT GALOUTI ( ) /GF 7.50 CHICKEN GF 12.00 Beetroot patties, shahi cumin & nigella seeds, PULAO RICE V 3.00 rosemary & basil chutney LAMB GF 14.50 BOILED RICE ( )/GF 2.50 SMALL PLATES ( ) (BIG ON FLAVOUR!) PATIALA BAIGAN /GF/N 6.50 GF Tossed aubergines garlic, sesame, peanut dusted KUKKAR MAKHANI 12.00 BREAD BASKET V 5.50 Punjabi style chicken curry, tomato, honey Roti, naan, garlic naan KORI KEMPU GF 6.50 CHILLI PANEER V/GF 7.50 Chicken strips, yoghurt, green chilli, curry leaves GF Cottage cheese, garlic, ginger, soy, chilli, sweet peppers BALCHAO KING PRAWN 14.00 NAAN V 3.00 The Cavalry will even put down their bandook to tuck Anglo-Indian, fresh water, king prawn curry AMRITSARI FISH GF 6.50 into this one… PESHWARI NAAN V/N 3.50 Who would say no to crispy fish fingers, sweet pepper PHALDARI KOFTA V/GF 10.00 garlic glaze Poached plantain, broccoli, malai sauce ROMALI ROTI V 3.50 India’s famed, soft “handkerchief” thin flatbread ALOO FRY ( ) /GF 4.00 BAINGAN MOILEE ( ) /GF 11.00 A gently-spiced Keralan favourite with potatoes Garlic tomato chutney MISSI ROTI ( ) /GF 3.50 TACO DOSA and aubergine in a lovely coconut milk sauce PAV BHAJI LACHA PARATHA V 3.00 Soft buttered bun with curried vegetable mash V 4.50 PULLED DUCK GF 11.50 BIRYANIS KEEMA PAV 5.50 LAMB GF 10.50 Soft buttered bun with curried minced lamb NIZAMI GOSHT BIRYANI GF 14.00 3-7 MILSOM PLACE VEGETARIAN ( ) /GF 8.50 A renowned biryani from Hyderabad with Lamb, BATH. BA1 1BZ V 6.50 PHOA TIKKI bondi raita Flattened rice, mix vegetable & dry mango patties TEL: 01225 300600 HYDERABADI SUBZ V/GF Opening Times Follow us: BIRYANI 11.00 Mon to Thurs - 8am to 10.30pm V - Vegetarian ( ) - Vegan GF - Gluten Free N - Contains Nuts Asparagus, choy sum, Burani raita Fri - Sat - 8am to 11.00pm @Bandookkitchen For additional dietary and allergens please ask your waiter. Sunday - 9am to 10.00pm.
Load more

Recommended publications
  • In-Flight Catering Menu
    SERVING THE AIRLINE AND THE HOSPITALITY INDUSTRY SINCE 2001 Sukhadia Foods is a four-generation old family business with over 27 years of experience in the United States. We specialize in authentic Indian cuisine, Food Services sweets, snacks, savories, and catering. Through our retail arm and online store, we deliver the homemade and nostalgic taste of India. As the vendor of choice for many in the hospitality industry including United Airlines, Marriott Hotels, and Starwood Hotels, we guarantee quality, reliability, and outstanding service to our customers. Our team of culinary experts lead the way in producing innovative, healthy, and fresh food while complying with health standards and product specifications. In a cuisine where recent health trends and special needs may be overlooked, Sukhadia’s excels at providing delicious options for our vegetarian, vegan, gluten-free, and sugar-free customers. The company is fully insured and operates a 40,000 sf. state of the art commissary with its headquarters in South Plainfield, NJ. Sukhadias’ culinary background is supported by efficient operations, controlled labeling, and precisive supply chain management to consistently deliver a quality product. www.sukhadia.com [email protected] In-Flight Toll Free 1-877-Sukhadia, 908-222-0069 Corporate Ofce: 124 Case Drive South Plainfeld, New Jersey Find @sukhadias on Catering Menu BiFold9x12V5.indd 18 9/16/16 10:00 AM VEGETARIAN (HINDU) MEALS All meAls served with lentils And rice. Aloo Mattar Mixed Vegetable Curry Mattar Paneer Palak Paneer
    [Show full text]
  • The Foodscape
    THE FOODSCAPE Tejgaon, Dhaka By UZMA ALAM 10108012 SEMINAR II Submitted in partial fulfillment of the requirements for the degree of Bachelor of Architecture Department of Architecture BRAC University 2015 CONTENTS CHAPTER 01: BACKGROUND OF THE PROJECT 1.1 Project Brief 1.2 Project Introduction 1.3 Project Rationale 1.4 Aims and Objectives 1.5 Proposed Program CHAPTER 02: SITE APPRAISAL 2.1 Site Location 2.2 Site and Surroundings 2.3 Environmental Condition 2.4 SWOT Analysis CHAPTER 03: LITERATURE REVIEW 3.1 What is a Foodscape? 3.2 Branding Bangladesh through its culture 3.3 Food and Culture 3.4 Food in Bangladesh 3.5 Food and Architecture CHAPTER 04: CASE STUDY 4.1 Introduction 4.2 Spaces 4.3 International Case Study CHAPTER 05: PROGRAM AND DEVELOPMENT 5.1 Proposed Program 5.2 Developed Program 5.3 Rationale of the Program CHAPTER 06: DESIGN DEVELOPMENT 6.1 Introduction 6.2 Concept Development 6.3 Form Development and Programmatic layout 6.4 Final design drawings 6.5 FInal design model CONCLUSION REFERENCES APPENDIX Abstract The project is an attempt to allow people to discover the stunning richness of Bangladeshi culture as seen in their unique food traditions, and greatly broaden one’s own enjoyment of fine food. The aim is to make Bangladeshi food a global experience. The project should be identified by its inclusiveness, its uniqueness and its diversity. It should be a place that extends a warm welcome to everybody, capturing the spirit of Bengalis and their passion for food. Proposed as an integrated development catering to the cultural requirements of Bangladesh, the project aims to celebrate food, exploring its history, heritage, and cultural influence in Bengal.
    [Show full text]
  • Nikki's Indian Cuisine
    Nikki’s Indian Cuisine Breakfast Specialties BREAKFAST SERVED DAILY FROM 9 - 12 NOON Beverages TWO BUTTERMILK PANCAKES | 6 Bottle water 8 oz | 1.25 Iced tea | 2.50 THREE EGG OMELET with homefries | 9 Sodas | 2.50 Indian iced coffee | 3 Black coffee | 2 Milk 8 oz | 3 VEGETABLE UPMA * GF Black tea | 2 Salt Lassi | 3.5 semolina cooked with vegetables, served with Indian chai tea | 2.50 Sweet Lassi | 4 coconut chutney | 9 Indian filter coffee | 2.50 Mango Lassi | 5 VEGETABLE POHA * GF flattened rice cooked with seasonal vegetables | 9 South Indian Breakfasts Parathas & Breads IDLI SAMBHAR * GF pan grilled Indian tortillas two steamed rice cakes, soaked in vegetable lentil soup served with coconut chutney | 9 TAVA ROTI* | 4 RICE ROTI* GF | 4 PURI* | 4 TAVA PARATHA * VADA SAMBHAR * GF two flat whole wheat tortillas | 5 two fried lentil dumplings soaked in vegetables lentil soup with coconut chutney | 9 KAWAN PARATHA two multi-layered breads made from whole wheat IDLI-VADA COMBO * GF | 14 flour cooked on a griddle with butter | 5 ALOO PARATHA * PLAIN DOSA * GF paratha stuffed with masala potatoes | 6 round rice crepe served with vegetable lentil soup & coconut chutney | 11 GOBI PARATHA * paratha stuffed with shredded masala cauliflower | 6 MASALA DOSA * GF dosa filled with potatoes & onions, served with samb- PANEER PARATHA har & coconut chutney | 12 paratha stuffed with herbs & cottage cheese | 8 CHICKEN PARATHA UTTAPPAM * GF paratha stuffed with spicy ground chicken | 9 thick rice pancake with onion, chili, tomato, cilantro served with sambhar
    [Show full text]
  • Thakkali Paruppu Dosai / Tomato Lentil Dosa,Asian Peanut Noodles
    MINT CHUTNEY CUCUMBER SANDWICHES This delicious mint chutney cucumber sandwiches go perfectly with a cup of afternoon tea or for brunch. You can see this kind of veg sandwiches in India and it is called English tea time sandwich. What adds flavor to this mint cucumber sandwich recipe is the mint chutney, mint adds flavour and cooling effect and other spices are italian seasoning, salt and pepper. I made this mint chutney in advance, so it is very easy for me to prepare morning breakfast. You can add any grated cheese to enrich the taste of this sandwich like mozzarella cheese or cream cheese. Anyone who love cucumber sandwiches will surely enjoy this sandwich. You can serve this sandwiches either hot or cold. Try this easy and yummy mint chutney cucumber sandwiches for evening or party snack or for picnic or small get together. How to make Mint cucumber sandwich recipe Preparation Time : 10 mins Cooking Time: 5 mins Serves : 2 INGREDIENTS FOR MINT CHUTNEY CUCUMBER SANDWICH 4 Slices of Bread (White or wheat bread) 1/4 Cup of Mint Chutney 2 Big Tomatoes 1 medium Size Cucumber Dash of Italian Seasoning (optional) Salt and pepper to taste Butter as required METHOD FOR MINT CHUTNEY CUCUMBER SANDWICH For south Indian mint chutney click here for the recipe. To get quick mint chutney, In a blender, add mint leaves, onion, yogurt, green chilly, lemon juice, cilantro and salt, blend it into a smooth paste. For every slices of each bread, Spread the butter on one side of the bread. Spread the mint chutney on other side of each bread.
    [Show full text]
  • Aval Vadai | Poha Vada Recipe
    AVAL VADAI | POHA VADA RECIPE I usually start most of my days either with poha or oats upma or cereals. When I was talking to my friend, the other day, she gave me this aval vadai recipe, since this aval vadai does not need any grinding and soaking part, immediately I want to give it a try, for my evening snack. Me and my husband really liked it, because it tasted almost like medu vada with crispy texture on outside and soft on inside. You can make this poha vada recipe either as a snack or for navarathri celebrations or diwali or krishna jayanthi. Also make this quick easy aval vada for unannounced guests. I bet kids will love this vadai for sure. Serve this easy aval vadai either with coconut chutney or tomato ketchup and hot tea. Ingredients for aval vadai Yield : 9 Vadai 1 Cup of Thick Variety of Aval / Poha / Flattened Rice Flakes 1 Cup of Water 1 Medium Size Onion, Finely Chopped 2 Green Chilies, Finely Chopped 3 Tbsp of Thick Curd (Yogurt) 2 Tbsp of Rice Flour 2 Tsp of Besan Flour / Kadalai Maavu 1 Inch of Ginger, grated 1 Tsp of Whole Black Pepper Pinch of Asafoetida 1 Sprig of Curry Leaves 2 Tbsp of Cilantro (Coriander Leaves), Finely Chopped 1 Tsp of Salt or to taste Oil for deep frying Method Soak the aval(poha/rice flakes) in water for 5 mins. Drain as much as water from aval, mash well with hand or with back of the spoon. To the mashed rice flakes, add chopped onion, green chilly, ginger, black pepper, asafoetida, curry leaves, chopped coriander leaves, salt, rice flour, besan flour and finally add thick curd, give a quick stir.
    [Show full text]
  • Appetizers Soups & Salads Tandoor Se Lamb & Seafood
    Appetizers Tandoor Se AVOCADO JHALMURI 9 TANDOORI VEGGIES 18 Rice puffs and avocado layered with mix of onion, Herbs marinated cauliflower, bell pepper, onion, tomato, mint and tamarind bouquet paneer and pineapple CHAAT PAPADI 8 SOUFIA PANEER 20 Crunchy papadi, sweet yogurt, tamarind and mint Cottage cheese marinated with fennel & Indian spices chutney TANDOORI CHICKEN (HALF) 17 SAKOON SPECIAL SAMOSA 8 FULL 24 Potato and peas in pastry shell Roasted chicken on bone with special blend of spices ALOO TIKKI 9 ACHARI CHICKEN TIKKA 19 Grilled seasoned potato medallions with chutney Chicken marinated with pickle and blend of spices LASOONI GOBI 9 TANDOORI FISH 19 Marinated fish blended with spices Cauliflower tossed with spiced garlic tomato sauce KAKORI SEEKH KABAB 23 DAHI KE KABAB 10 Ground lamb infused with herbs and spices Hung yogurt infused with roasted cumin, coriander, ginger and red onions LAMB KI CHAPEN 30 Lamb chop with flavour of Indian spices PANCH PORAN PANEER TIKKA 14 Cottage cheese marinated with hang curd and pickle based five spices PESTO SALMON TIKKA 25 Salmon fillet flavoured with pesto, herbs and spices MINT MURGH TIKKA 13 SAMUDRI PRAWN 26 Chicken cubes marinated in fresh mint, hang curd Tiger Prawns marinated in yogurt and spices finished in the clay oven SAKOON SPECIAL MIX GRILL 29 BASIL SEEKH KEBAB 13 Lamb chop, shrimp, achari chicken tikka and seekh Spices ground chicken kebab with fresh basil baked in kebab on a hot sizzler platter the clay oven AMRITSARI FISH 12 Lamb & Seafood Deep fried fish coated with gram flour
    [Show full text]
  • 30 Day Meal Planning Guide
    30 day Meal Planning Guide ...Daily Recipes for 3 meals, 1 dessert and 1 snack a day… including Vegetarian options Introduction Are you tired of roast chicken and potatoes? Do you want to introduce your family to more flavors and cultures? This 30 day guide will help you add global inspiration to your daily family meals, as well as varietal nutrition. Each day includes a link to a recipe for breakfast, lunch, dinner, dessert and a snack. If you have leftovers, you can skip some of the meals, however, there is more than enough options to feed your family for a month. Although most recipes are easily adaptable to a Vegetarian diet, most days I have also included a Vegetarian alternate for at least one of the three daily meals, if none of them are Vegetarian. Add some excitement to dinner time and try a new cuisine! How to use this Guide If you are a busy working parent, some of these recipes may seem a bit time consuming, so the best way to utilize this guide is to plan your meals for the week ahead on the weekends. Make your shopping list, get your groceries and do as much prep work as you can ahead of time. Once your prep work is complete, you will see that most recipes come together rather quickly. On the busy weekdays, the meals can then be assembled quickly. Sourcing Ingredients If you can’t locate an ingredient in your local area, email [email protected] and I will provide you with an online source.
    [Show full text]
  • 192735 Bandook Menu V8
    3-7 MILSOM PLACE BATH. BA1 1BZ A MEAL FOR A MEAL TEL: 01225 300600 For every meal you eat at Bandock, Opening Times Mon to Fri - 8am to 10.30pm a child in India will be getting a The word “bandook” literally means “gun” or rifle” in the Hindi/Urdu/Bengali language and takes its cue from when British soldiers used it widely when coming Saturday - 8am to 11.00pm nutritious meal via the Akshaya into contact with Indian troops during the Raj. Deeply entrenched within the culture of the Subcontinent, the word continues to be used throughout South Asia. Forceful, robust, potent, strident and Sunday - 9am to 10.00pm Patra Foundation powerful – Bandook has all the connotations of an entity hard to ignore - dominant, commanding and even quite irresistible! It’s the kind of heritage any Indian restaurant would be proud of and Bandook Indian Kitchen more than meets the criteria with its superlative Indian street food cooking, affable service and fabulous surroundings. CHAATS LARGE PLATES SIDES PANI PURI V/G 4.00 BANDOOK CHICKEN WINGS D 7.50 AWADHI RAAN D 15.00 DAL MAKHANI V/D 5.00 Puffed semolina shell, chickpeas, jal Chicken wings, curry leaves, fresh coconut, Pulled lamb shank, dal makhani, lacha red onion Classic, creamy black lentil dish from the Punjab jeera water yogurt, chilli sauce RARAH GOSHT PIE 14.00 KURKURIT BHINDI V 4.50 KALE PAKORA CHAAT V 4.50 ROSEMARY TULSI MURGH D 8.50 Hampshire lamb, tapioca mash Crunch fried okra with cilantro chutney Crunchy kale, onion, tomato, chickpea vermicelli, Corn fed chicken thigh, garlic tomato chutney mint glaze ALOO POSTO V 4.50 ANCHOVY 65 8.50 Anya potato poppy seeds green chillies BOMBAY RAGADA V/D/G 6.50 Lightly battered, spiced anchovies Crispy aloo tikki, white peas, tamarind chutney, CUMIN GOURD BHAJI V 4.50 honey yogurt BOMBAY PRAWNS N 8.50 Assorted gourd, cumin, tempered with green chilli King prawns marinated in caraway, peanuts, GRANDMA’S CURRY sesame, tomato salsa BENGAL JHALMURI V 4.50 Bandook’s famed signature, homestyle curry.
    [Show full text]
  • A T V E R M I L I
    AT V E R M I L I O N l u n c h s a l a d s a n d s o u p s smoked chicken salad, spinach, cilantro mint marinade, sabudana chips 14 coconut corn squash soup, croutons poha 10 tomatillo gazpacho, crispy eggplant fritters 10 verdant tropical salad jicama, greens, masala orange, queso, crisped nuts, mango 8 l u n c h s a n d w i c h e s at vermilion burger black angus, mozzarella cheese, sweet potato fries, chipotle mayo 18 PBLT slow roasted pork belly garam masala, mix greens, guacamole, tapioca chips 16 lobster club sandwich country white bread, potato orange salad, gazpacho, chipotle mayo 26 bombay frankie chicken, minted onion, fried egg, mango mint chutney, paratha roll 18 s m a l l p l a t e s indian-latin melding scallops, blue corn crusted, kali mirch calabasa puree, herbs goat cheese 14 duck vindaloo arepa, brushed pomegranate molasses, curry leaf mango 12 mussels coconut chili, south indian coconut broth, curry leaves, mustard seeds 10 artichoke pakoras, spain’s thistle in indian fritters, eggplant coconut sauce 10 pani puri, street indian chaat, flour shells, potato, chili mint water 8 tamarind cilantro shrimp or paneer cool daikon slaw 14 s m a l l p l a t e s from the tandoor g r i l l e d m e a t s g r i l l e d b r e a d s chicken kabab 12 ginger mint naan 5 “seekh” minced beef 14 kadai naan 5 mysore lamb chops 14 spinach parantha 5 cauliflower floret 10 naan 4 paneer mint cilantro tikka 12 tandoori roti 4 __________________________ vermilion – a melding of indian and latin cuisines grounded in deep historical cross influences
    [Show full text]
  • BREAKFAST (7 Am to 11 Am)
    BREAKFAST (7 am to 11 am) Freshly squeezed seasonal juice 325 pineapple, watermelon, orange, sweet lime, carrot, papaya Cereals 325 Cornflakes, wheat flakes, chocos served with hot / cold milk Muesli served with yoghurt or milk Oat-meal porridge served with fruits and honey Freshly baked breads and morning pastries 425 Multigrain bread, croissant, danish pastry, muffin, whole wheat bread Toast with butter, fruit preserves and honey Eggs to order 450 Scrambled, fried, poached, boiled, omelette of your choice served with grilled tomato, hash browns, sausage or bacon or ham Fluffy egg white omelette served with broccoli, tomatoes and whole wheat toast Eggs benedict poached eggs, toasted english muffin, hollandaise sauce selection of : bacon / ham / smoked salmon Maharana omelette 750 flat omelette with five country eggs, baked and accompanied with tikona paratha All prices are in INR. Government taxes are not included Kindly let your order taker know if you are allergic to any ingredients BREAKFAST THE INDIAN WAY Poori with aloo ka rassa 500 mild spiced potato curry served with fried indian bread Haldighati ke paranthe 500 locally grown whole wheat indian bread, stuffed with mildly spiced potatoes / cauliflowers / paneer served with yoghurt and pickle Idli 500 steamed rice and lentil cakes served with sambhar and chutney Dosa 500 traditional rice and lentil pancakes served with sambhar and chutney selection of : plain / masala Aravali dosa 500 chef’s special, made with 9 types of lentils and grains, flavored with red and green chutney, with an irresistible flavor of tomato, bell pepper and potato filling, spiked with olive oil and basil fragrance Uttapam 500 south indian savory pancake made with lentils and rice, served plain or topped with tomatoes and onions Chura matar 500 delicacy from the plains of ganges, made with flattened rice and green peas All prices are in INR.
    [Show full text]
  • Translating Ecology and Material Culture: Understanding Strategies and Shift in the Ballad of Ayesha
    International Journal of Comparative Literature & Translation Studies ISSN: 2202-9451 www.ijclts.aiac.org.au Translating Ecology and Material Culture: Understanding Strategies and Shift in The Ballad of Ayesha Mukta Das1, Tanmoy Mazumder2* 1MA Student, Department of English in Jashore University of Science and Technology, Jashore, Bangladesh 2Assistant Professor, Department of English in Jashore University of Science and Technology, Jashore, Bangladesh Corresponding Author: Tanmoy Mazumder, E-mail: [email protected] ARTICLE INFO ABSTRACT Article history The current study exposes the translation strategy of ecology and material culture in The Received: April 06, 2020 Ballad of Ayesha (2018) and the resulting translation shift. This novel is Inam Ahmed’s English Accepted: June 22, 2020 translation of the Bengali novel Ayeshamangal (2010) by Anisul Hoque. Ayeshamangal is a Published: July 31, 2020 Bengali novel written in a fully Bengali context and it is quite difficult for the translator to Volume: 8 Issue: 3 translate the issues of ecology and material culture by keeping the flavor of the original text intact. The current paper attempts to evaluate whether the translator is successful or not in conveying the sense of the original text to the translated one. This research also investigates the Conflicts of interest: None translator’s attitude to equivalence in the TT as well as the problems and dilemma he faces in Funding: None dealing with various cultural aspects of the novel as we know that English and Bengali languages have different structures. Peter Newmark’s concept of cultural categories in translation is a key to the discussions attempted in this study.
    [Show full text]
  • Trade Marks Journal No: 2005 , 21/06/2021 Class 26 4870561 19
    Trade Marks Journal No: 2005 , 21/06/2021 Class 26 4870561 19/02/2021 RAMA RAM NO.658,4TH FLOOR, SRI KRISHNA COMPLEX, BASETTYPET,,CHICKPET CROSS, BANGALORE-560053, KARNATAKA, INDIA. MANUFACTURER SOLE PROPRIETOR Address for service in India/Attorney address: B N SUNIL KUMAR #11/1, 3rd Floor, East Circle Road, V.V. Puram, Bangalore-560004 Proposed to be Used CHENNAI LACE AND EMBROIDERY, BRAID; BUTTONS; HOOKS AND EYES, PINS AND NEEDLES; ARTIFICIAL FLOWERS. 3795 Trade Marks Journal No: 2005 , 21/06/2021 Class 26 4873337 21/02/2021 BAKULKUMAR THAKKAR 1645, Khajuri's pole, Tankshal Road, Kalupur, Ahmedabad Bags and articles for packaging, Wrapping and storage of paper, cardboard or plastics, paper and cardboard individual person Proposed to be Used AHMEDABAD Lace and embroidery, ribbons and braid; buttons, hooks and eyes, pins and needles; 3796 Trade Marks Journal No: 2005 , 21/06/2021 Class 26 4882835 27/02/2021 GIRIRAJ CREATION GROUND AND FIRST FLOOR, PLOT NO-22, KRUNAL ESTATE, B/H JIVAN JYOT CINEMA, ANJANA, SURAT, GUJARAT, 394210 PARTNERSHIP FIRM Address for service in India/Agents address: YADAV ARVIND KUMAR AKY & CO.,304-3rd floor, 21st Century Business Centre, Near World Trade Centre, Ring Road, Surat-395002 Used Since :09/08/2017 AHMEDABAD LACE AND EMBROIDERY, RIBBONS AND BRAID; BUTTONS, HOOKS AND EYES, PINS AND NEEDLES; ARTIFICIAL FLOWERS 3797 Trade Marks Journal No: 2005 , 21/06/2021 Class 26 THE FLASH 4967857 08/05/2021 DC COMICS 2900 West Alameda Avenue, Burbank, California 91505, United States of America A general partnership organized
    [Show full text]