DOCSLIB.ORG

The 2 Train Journeys of India

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Some dishes contain bones, nuts, seeds, gluten, lactose, soya sauce and food colouring. Please inform a member of staff of any dietary requirements or allergies you may have. All dishes are made with natural heat and aroma from Indian spice we are social blends. Each dish has an individual flavour and spice profile. Like, follow and share us Hints of Spice @PatriArtisan / PatriRestaurant GF: Gluten Free VG : Vegan The 2 Train Full Heat with Spice Undertone V : Vegetarian ORDERING GUIDE N : Nuts Intense Spice and Chilli Step 1. Choose your city New Delhi or CALCUTTA order left to right * Moreish - Order 1 dish each from Street Food and Classic. Food Memories journeys ** Hungry - Order 1 dish each from Street Food, Classic and Signature with one extra. Vegan Vegetarian Nuts City Specials *** Very Hungry - Order 1 each from Street Food, Classic, Pairing and two extras. Our food is prepared to authentic Indian Spice Levels and comes as soon as its ready in no particular order. OF INDIa 30.Masala Iced Karma Soda 4.50 East meets West in this dark refreshing Signature Pairing drink made using organic cola mixed Street FoodSmall Plates Grills & More for 2-3 MasterChef Curries for 2-3 with Grills or Curries with tangy chaat masala and black salt for a unforgettable love me tease Classics me twist of favours 1. Old Delhi Pani Puri (4 pcs) 4.95 7. Nawabi Seekh Kabab (3pcs) 6.50 13. Pantry Chicken Curry (GF ) 10.95 21. Bedmi Aloo (VEGAN/ GF) 6.95 Bombs (6 pcs) 6.50 (GF) (4pcs) 8.50 A simple preparation of onions, tomatoes The quintessential roadside curry for the soul, नई दिल्ली स्टेशन cooked fast and furious style inspired by the 31.Nimbu Lemon Soda 4.50 Crispy wheat(VEGAN) balls filled with chick peas and Medium triple minced skewers marinated using spicy and tangy potato curry reduced in a tango chef’s secret spice and herb mix, cooked over moving express trains and simmered with tomato masala and coriander. When the temperatures exceed 40 boiled potato and topped with tangy, hot, spicy yoghurt, masalas and coriander for a simple yet degrees in Delhi this thirst quencher and refreshing mint water. hot coal and served with melody of chutneys and masala kachumber. A princely lamb starter. delicious curry. Aloo Methi 6.50 delivers instant hydration. Zesty new delhi 22.Lasuni Palak (VEGAN) Lemon is shaken with our signature (VEGAN) Masala Chana 6.95 2. Chatpati Aloo Tikki (VEGAN/N) 6.95 (3pcs) 7.95 14.Murgh Makhani Half 10.50 chaat masala and Himalayan salt and 8. Achari Malai Paneer (N/GF) Paneer Tikka 8.50 topped with soda and mint. Chaat (VEG/GF) (4pcs) 9.95 Full 14.95 Half Boneless 12.50 Burnt Garlic stir fried with loose leaf spinach station and tempered with masala and topped with 4.50 Two Stuffed Spicy Potato Patties served Indian cottage cheese is cut into squares and New Delhi is the Capital of India Full Boneless 16.95 vegetable of choice for a healthy pick me up 32. Kesari Mango Lassi on a bed of boiled chickpeas drizzled with marinated in yoghurt, spices mustard oil and A must have simple mix of yoghurt, and the birth place of Butter- tangy lemon, vinegar onions, tomato and spicy chilli pickle. The tenderised paneer is Chef's Signature Butter Chicken on the bone, curry. Chicken. marinated chicken is first part cooked in the sugar and saffron to create a thick pomegranate and topped with tamarind and roasted in the tandoor and topped with cream and creamy summer drink. Your Culturally diverse and heavily mint chutney. and chat masala. tandoor, our clay oven and then the slices Quarter 8.50 are gently cooked in buttery tomato cashew 23. Daal Makhani journey to the famous city is not inf luenced by the Mughali (VEG/ GF) Half 10.50 complete without one. cuisine, Old Delhi is the home 3. Ram Ladoo Chaat (VEGAN) 7.75 (3pcs) 7.95 nut gravy topped with fenugreek honey and of tender kebabs, sensational 9. Murgh Malai Tikka (GF) (4pcs) 9.95 Full 13.50 Mouthwatering savory chana and moong Half 13.95 curries as well as a variety of lentil pakoras are flash fried for crispiness and 15. Rara Ghost Lal Mirch (GF) Slow cooked black lentils are cooked overnight Supreme Chicken breast is marinated in Full 17.95 on the tandoor and then stirred for 8 hours in chaat’s. then topped with pungent raddish and duo of yoghurt, cream and cheese, delicately spiced chutneys including mint and mango to tantalise Tender Pieces of Lamb stewed slowly with butter and tomato sauce. Before serving our and cooked in our tandoor till to create head chef gives it a tadka of dry roasted spices mouthwatering juicy grilled chicken Lamb Mince with whole spices to form a rich Chef’s Rotating Specials and spicy gravy which is perfect on a cold and cream. wintry night. 33.Thumka Biryani (Vegetable) 7.50 (Chicken) 8.50 Thumka means Jerk, using Supreme Basmati Rice we make a fast and furious Biryani at 16.Radhuni Chicken (GF) 10.95 24. Aloo Posto (VEG/ GF) 5.95 high flame using our “Jerk” style of cooking. 4. Boyfriend Chaat 6.50 10. Bengali Jhal Muri 6.95 Gently spiced baby potatoes made in mustard Served with Raita and Kachumber. (VEGAN) Right combinations of chilli, turmeric, coriander, cumin, fenugreek etc. for the authentic taste sauce, poppy seeds topped with fenugreek. कलकत्ता जंक्शन Patri’s version of the signature batata puri, Puffed Rice, Papdi Discs, Spicy Indian Sometimes the simplest of ingredients produces crispy spicy wheat flour discs topped with of the east, this is a simple yet flavoursome lip Namkeen Mix with diced potatoes, chick smacking chicken curry topped with bayleaf. a fantastic gem of a dish which one savours for vermicelli and potato then topped with our peas, onions, cucumber, vermicelli is topped years to come. signature yoghurt, mango and tamarind with drop of mustard oil , ginger julienne, Desserts Calcutta (GF) 14.95 chutney, coriander lemon and pomegranate. tamarind and coriander. 17. Mangsher Jhol 34. Ice Lolly 2.50 25.Panch Pooran Daal 7.95 Choice of Strawberry/Chocolate/ Bengali kitchen classic preparation of mutton (Chilli Cheese Bites) 6.95 (VEGAN/ GF) Orange/Rasberry 6.50 11. Bappa Hakka slow cooked over low flame in mustard oil and 5. Ghugni Chaat (VEGAN) (Pop Corn Chicken Bites) 7.75 Panch Phoron “five spices.” It is a spice blend Junction softened boiled potatoes . A family that eats of cumin, mustard, fenugreek, nigella and fennel Calcutta is the capital of Boiled hot peas are added to a small leaf (Chilli Chicken Wings) 7.75 together stays together is the sharing soul of mixed with assortment of lentils , topped with 35. Kulfi 3.50 India's West Bengal state. bowl, mixed with tomatoes, onions, cucumber, Bappa Means " Brave Father " and this dish this curry. coriander and tempered gently to produce a Kulfi Choice of Mango/Malai/Pista Founded as an East India coriander , tamarind water, and lime juice is the big daddy of Hakka Cuisine. Spicy Paneer 10.50 powerful protein powerhouse. Company trading post, it was 18. Nizami Safed Maas mixed with dry masalas and served with a Indo-Chinese sauce quickly wok tossed in (N) Chicken 11.50 36. Vegan Dessert of the Day 5.95 India's capital under the wooden spoon. mixed peppers and topped with spring onion, Please ask the server for the artisan British Raj from 1773–1911. Fish of the Day 14.95 coriander and a dash of dark soy sauce. 26. Koraishuti Makhani 7.95 special of the day from our cafe Today it’s known for its grand (VEGAN) 7.75 Celebratory Grand Curry with gentle spices colonial architecture, art 6. Shinghara Samosa (VEG) Chaat blended with almond and cashew nut paste Our take on an absolute classic, soft croquettes galleries, food and cultural 12. Telebhaja Kale (Cripsy Chicken) 7.95 and softened with cream and milk to deliver stuffed with a filling of mildly hing-infused green festivals. It’s also home to Jumbo Samosa stuffed with cumin, coriander, Chaat (Crispy Kale) 6.95 a mild luscious texture in royal white color. peas or 'koraishuti' and spinach on a bed of rich Mother House, headquarters of peas and potato drizzle with spicy mint, butter tomato cashew nut and fenugreek sauce. the Missionaries of Charity. tamarind, mango chutney on a bed of Literally meaning 'fried goodness' telebhaja is EXT RAS spicy chickpeas, kachumber, coriander and a finger-licking Bengali snack sold at almost 27. Masala Poppadums (VEG) 3.50 pomegranate. every street corner of the city. These light and Kids Menu (VEGAN) 2.50 crispy fritters made with gram flour and served Assorted Mini Poppadoms served with Spicy 37.Tandoori Roti on a bed of sweet potato fries topped with 19. Veg Thali 9.95 Kachumber and Chutneys. Whole Wheat f latbread prepared kachumber, pomegrante and chaat masala. Tangy Pizza Samosa , Sweet Potato Fries with mini naan, rice and juice Service on Demand 38.Simple Garlic Naan 3.50 20. Non Veg Thali 10.95 Chopped Green Chilli sprinkled over Just like the railways Patri Malai Chicken Tikka, Sweet Potato Fries with (VEG) 3.25 mini naan, rice and juice 39.Butter Naan has service on demand, North-Indian style f lat bread made with please press the dingly bells maida, Indian refined flour which is quickly baked in the tandoor and topped to hail a waiter or just wave with nigella seeds, coriander and your hand and shout unsalted butter.
Recommended publications
  • Cook Around the World

    Cook Around the World

    Cook Around the World Traveler and cook Reid Melton's kitchen is a melting pot of flavors and experiences By SARENE WALLACE , NEWS-PRESS CORRESPONDENT, STEVE MALONE / NEWS-PRESS PHOTOS JANUARY 15, 2004 usually of fennel, cumin, fenugreek, mustard and nigella seeds. He mentioned an unrelated walnut tart recipe he discovered during a training session he conducted in Pakistan. From a crowded handmade pottery vase, he pulled out orangewood hand-carved forks from a desert bazaar in Morocco and a spatula from London. He took down his mother's copper pot from a hanging rack. Near it is an Indian metal plate for heating chapatis. He brought the plate (called a tava) from India, where he was a Peace Corps volunteer in the mid-1960s. Before he left on his two-year stay, his mother, Virginia, made sure he had the necessary survival skills: cooking with basic ingredients. "She said, 'There are some things you've got to be able to cook all around the world. You can get butter, eggs and milk, probably, so you've got to be able to cook with those,' " recalled the 60-year-old who moved to Santa Barbara in 1999. His father, Don, was a master with sandwiches, soups and meats. An adventurous cook, his mother was forever exploring other cuisines. But it was egg custard and spinach soufflZˇ that she chose to ready him for the trip. In Central India, he taught the locals his mother's recipes. They, in turn, exposed him to the region's lightly spiced cuisine. While later living in Washington, D.C., Mr.
  • Spices Form the Basis of Food Pairing in Indian Cuisine Anupam Jaina,†, Rakhi N Kb,† and Ganesh Baglerb,*

    Spices Form the Basis of Food Pairing in Indian Cuisine Anupam Jaina,†, Rakhi N Kb,† and Ganesh Baglerb,*

    Spices form the basis of food pairing in Indian cuisine Anupam Jaina,†, Rakhi N Kb,† and Ganesh Baglerb,* Affiliations: aCentre for System Science, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan 342011, India. bCentre for Biologically Inspired System Science, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan 342011, India. †These authors contributed equally to this work *Corresponding author: E-mail: [email protected], [email protected] Abstract Culinary practices are influenced by climate, culture, history and geography. Molecular composition of recipes in a cuisine reveals patterns in food preferences. Indian cuisine encompasses a number of diverse sub-cuisines separated by geographies, climates and cultures. Its culinary system has a long history of health-centric dietary practices focused on disease prevention and promotion of health. We study food pairing in recipes of Indian cuisine to show that, in contrast to positive food pairing reported in some Western cuisines, Indian cuisine has a strong signature of negative food pairing; more the extent of flavor sharing between any two ingredients, lesser their co-occurrence. This feature is independent of recipe size and is not explained by ingredient category-based recipe constitution alone. Ingredient frequency emerged as the dominant factor specifying the characteristic flavor sharing pattern of the cuisine. Spices, individually and as a category, form the basis of ingredient composition in Indian cuisine. We also present a culinary evolution model which reproduces ingredient use distribution as well as negative food pairing of the cuisine. Our study provides a basis for designing novel signature recipes, healthy recipe alterations and recipe recommender systems. Introduction Culinary practices are shaped by complex interplay of culture, climate, geography and genetics (1–6).
  • Wonder Cook Book

    Wonder Cook Book

    Cook Book Forward What is the single most important tool to win hearts…world over? Great cookery skills! With this talent, it’s easier to make friends, the kids don’t fuss over food, the guests are mighty impressed, and you become a VVIP during festivals and social gatherings! Wonder Cook Recipe Book is the celebration of 50 extraordinary cooks and their 50 extraordinarily delicious recipes. Most of these cooks have watched a lot of cookery shows and referred to countless recipe books. But not in their wildest dreams, did they imagine having their own cook book published. Wonder Cook Recipe Book is a dream come true for these gifted cooks. Find 50 mouth-watering recipes handpicked by none other than Celebrity Chef, Sanjeev Kapoor. Make sure you try each one of them and win accolades from your family and friends. “Cooking is love made visible” PS: ‘Wonder Cook’ was a culinary contest organised by AEGON Religare Life Insurance Limited. From over many hundreds of recipes received, 50 top recipes were handpicked by Mr. Sanjeev Kapoor and published through Wonder Cook Recipe book. Index Sr. No. Recipe Page No. Sr. No. Recipe Page No. 01 Bharwa Karela ka Naya Andaaz .................01 27 Bitter Gourd Prawn Masala Fry..................27 02 Chunka Pitha with Chutney ......................02 28 Eggplant Parmesan................................28 03 Wonder Moong Balls...............................03 29 Degchi Biryani .....................................29 04 Kol Posola Mansho 30 Farra with Sukhe Aloo and (Banana Stem with Chicken) ....................04

  • The Spice List

    THE SPICE LIST brought to you by THE FOOD BASKET THE SPICE LIST pices are a major part of what we do every day at THE FOOD BASKET. Our food is renowned for its flavour – and our specially selected range of spices are the source Sof that flavour. From intense, fiery and pungent to sweet, fruity and floral, to earthy, woody and nutty, and the equally essential sulfury, bitter and sour – we believe we have sourced a unique mix of flavours so that every dish we create has a unique signature. THE SPICE LIST shares all our secrets with you. All our spices are of the highest grade, chosen to bring you a spectrum of aromas covering the widest taste range and the subtlest of tones. Our blends are created from those same high grade spices, combined with herbs, nuts and seaweeds from the best sources we could find. THE FOOD BASKET was inspired by a trip to India by our founder 22 years ago, which you can read about in this booklet. Experience your own round the world taste trip by dropping into our kitchen shop in Barnes, where you can sample some of our delicious recipes. Maybe you will be inspired to try something new for dinner with family and friends tonight… You can also pick up a complimentary sample blend of spices from our kitchen shop – choose from any of those in this list. with warm aromas from THE FOOD BASKET THE SPICE LIST HOT Our range of hot and pungent spices and chilli powders provides a spectrum of intense and fiery flavours to provide a distinct searing signature to every recipe… Bhut Jolokia Kampot Cascabel Korean Chilli Cayenne Malabar Black De Arbol Mustard Seed Galangal Hungarian Paprika Ginger Red Savina Gochugaru Sarawak White Green Serrano Smoked Red Serrano Habanero Tien Tsin Horseradish Urfa Biber Jalapeno Wasabi ALL OUR Spices are of the highest grade, chosen to bring you the widest range of aromas and subtlest of tones.
  • A Typhoid Fever Outbreak in a Slum of South Dumdum Municipality, West

    A Typhoid Fever Outbreak in a Slum of South Dumdum Municipality, West

    BMC Public Health BioMed Central Research article Open Access A typhoid fever outbreak in a slum of South Dumdum municipality, West Bengal, India, 2007: Evidence for foodborne and waterborne transmission Rama Bhunia1,2, Yvan Hutin1,3, Ramachandran Ramakrishnan1, Nishith Pal4, Tapas Sen2 and Manoj Murhekar*1 Address: 1Field Epidemiology Training Programme, National Institute of Epidemiology (Indian Council of Medical Research), Chennai, India, 2Department of Health and Family Welfare, West Bengal, India, 3World Health Organization, India country office, New Delhi, India and 4Department of Microbiology, School of Tropical Medicine, Kolkata, West Bengal, India Email: Rama Bhunia - [email protected]; Yvan Hutin - [email protected]; Ramachandran Ramakrishnan - [email protected]; Nishith Pal - [email protected]; Tapas Sen - [email protected]; Manoj Murhekar* - [email protected] * Corresponding author Published: 27 April 2009 Received: 1 August 2008 Accepted: 27 April 2009 BMC Public Health 2009, 9:115 doi:10.1186/1471-2458-9-115 This article is available from: http://www.biomedcentral.com/1471-2458/9/115 © 2009 Bhunia et al; licensee BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Abstract Background: In April 2007, a slum of South Dumdum municipality, West Bengal reported an increase in fever cases. We investigated to identify the agent, the source and to propose recommendations. Methods: We defined a suspected case of typhoid fever as occurrence of fever for ≥ one week among residents of ward 1 of South Dumdum during February – May 2007.
  • LUNCH MENU (11 Am to 3 Pm)

    LUNCH MENU (11 Am to 3 Pm)

    OH INDIA 15600 NE 8TH Street, Suite O-09 Bellevue, WA 98008 www.ohindiarestaurant.com [email protected] LUNCH MENU (11 am to 3 pm) THALIS Veg Thali $10.00 (Any 3 Veg Entrees + Daal + Rice + Naan / Roti + Papad + Sweet) Paneer Butter Masala Palak Paneer Kadhai Veggies Channa Masala Veggie of the Day Non-Veg Thali $12.00 (Any 3 Non-Veg Entrees + Daal + Rice + Naan / Roti + Papad + Sweet) Butter Chicken Chicken Khorma Chicken Dish of the day Lamb Tikka Masala Lamb Khorma Mixed Thali $11.00 (Any 2 Veg Entrees + 1 Non-Veg Entrée + Daal + Rice + Naan / Roti + Papad + Sweet) Butter Chicken Chicken Khorma Chicken Dish of the day Lamb Tikka Masala Lamb Khorma (replace Butter Naan / Tandoori Roti with Garlic Naan – add $1.00) KATHI ROLLS A delicious Indian Wrap originating in Kolkata, consisting of a flaky Laccha Paratha Bread layered with beaten eggs (optional), stuffed with marinated grilled Paneer {Indian Cottage Cheese} / Chicken / Lamb and garnished with lime juice, special blend of spices & sauces Paneer Roll $ 8.00 Chicken Roll $ 8.00 Lamb Roll $ 8.00 DESI BURGERS (served with Oh India Masala Fries) Spicy Paneer Burger $6.00 (Crumb Fried Paneer marinated in Indian spices along with melted cheese and spices served in a soft burger bun) Crispy Chilly Chicken Burger $6.00 (Crispy fried chicken breast marinated in Indian spices for that special zing, served in a soft burger bun) BIRYANI Biryani (Chicken / Goat) $12.00/13.00 (Special long grained basmati rice cooked with marinated tender bone in chicken / goat meat in layers and served
  • Epicentre Spice Guide

    Epicentre Spice Guide

    SPICE The Epicentre Guidebook Edited by Barry Mortin © 2013, The Epicentre. All rights reserved Please Note: This ebook is by no means a complete encyclopedia of spices. Please refer to our website, theepicentre.com for more comprehensive information. Please register for updates, special offers and to win spices! Register at theepicentre.com SPICE The Epicentre Guidebook CONTENTS Ajwain .....................................................................1 Herbes de Provence.........................................43 Aleppo Pepper.....................................................2 Juniper..................................................................44 Allspice ...................................................................4 Kaffir Lime leaves..............................................46 Amchur...................................................................7 Lavender..............................................................48 Ancho Chile...........................................................8 Lemongrass .......................................................50 Anise .......................................................................9 Mace......................................................................51 Annatto................................................................11 Mint .......................................................................53 Basil .......................................................................13 Nigella ..................................................................55
  • A Review of the Seeds Comprising Panch Phoron, a Spice Used in Indian Cuisine

    A Review of the Seeds Comprising Panch Phoron, a Spice Used in Indian Cuisine

    Int. J. Pharm. Investigation, 2019;9(2):25-35 Review Article A Review of the Seeds Comprising Panch phoron, a Spice used in Indian Cuisine Debjani Sarkar* Department of Zoology, Acharya Prafulla Chandra Roy Government College, Darjeeling, West Bengal, INDIA. ABSTRACT India houses a wide variety of plants with medicinal properties on account used for the treatment of diabetes, cancer, inflammation, kidney problems, of being a megadiversity country. Spices, comprising different parts of liver problems, etc., following proper scientific validation and long-term trials. a plant (seeds, bark, etc.), are substances used for adding flavor to and The review aspires to scientifically validate the vast traditional use of this preserving food items. They possess a myriad of health benefits, uses of spice in the Eastern Indian cuisine and its immense scope in herbal thera- which are documented in ancient literature. Panch phoron is a mixture of peutics in the future. five spices, comprising whole seeds of cumin, fennel, fenugreek, mustard Key words: Black cumin, Cumin, Fennel, Fenugreek, Mustard, Panch phoron. and black cumin. It is widely used in India, especially Eastern India, for Correspondence adding flavor to food in daily cooking. The present study delves into Dr. Debjani Sarkar, various pharmacological properties of each of the five seeds comprising Department of Zoology, Acharya Prafulla Chandra Roy Government College, panch phoron and is necessitated by the current interest in plant products Darjeeling-734010, West Bengal, INDIA. as a cheaper and far better alternative than the synthetic drugs available but associated with side effects. It was seen that the seeds have myriad Phone no: (+91) 9433470817 properties such as antimicrobial, antioxidant, antitumorigenic, anti-inflam- Email: [email protected] matory, antidiabetic, gastroprotective and cardioprotective and may be DOI: 10.5330/ijpi.2019.2.7 INTRODUCTION Almost all over the world today, plant products are increasingly gaining database.
  • View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well

    View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well

    Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &Øا "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast
  • Spices Or Herbs Or Seasoning Terms (Revised 3/14)

    Spices Or Herbs Or Seasoning Terms (Revised 3/14)

    Spices or Herbs or Seasoning Terms (Revised 3/14) Spices in addition to combining with food were also presented as gifts of state and collected as precious objects and used as a method of payment and was responsible for the discovery of the New World Achiote seed (seed called annatto): A musky flavored seed used for flavoring of meat and fish and as a coloring agent for margarine and cheese. Adobo Seasoning spicy: Mexican blend Ajowan, Ajwain, Carom, Bishop’s Weed: Stronger than Thyme and less subtle. Used in chutneys, curry, breads, and legumes Ajwain: See ajowan Aleppo Pepper (Halaby Pepper): Hot, sun dried, seeded, crushed red chilies used in Mediterranean cooking Allspice (Pimenta dioica): Evergreen tree and in some areas called pimento, and the berries smells like a combination of cinnamon (2 parts), cloves (2parts), ginger, and nutmeg (1 part), with peppery overtones. The seeds are available whole or ground. Jamaican, used in pork, goat, game dishes, English spiced beef, jerked meat, chicken, pates, terrins, smoked and canned meat, barbecue sauce, pickled herring, pickling, sauerkraut, pickles, relishes, soups, marinades, fruit pies, sweets, cakes, puddings, ice cream, pumpkin pie, liquers, and is often used in European cooking. In India is used in curries and rice dishes Amchur (Mango Powder): Unripe mangoes, are sun dried and ground which is used in East Indian cooking to give a sour tang to meats, vegetables, and curry Anaheim Chile (if red chile called Colorado): Usually mild, sweet, long narrow, medium green and chile is available fresh or canned and it is often stuffed and used in salsas Ancho Chile: A broad, reddish brown, dried chile and is sweet and mild to pungent.
  • Mix Your Own SPICES

    Mix Your Own SPICES

    Revelations mix your own SPICES www.svRevelations.com Achaar Ka Masala Yield: 1 cup Masala, a ground spice mixture is perhaps the most common and the easiest way of using 1 tablespoon red chilly powder whole spices. It takes a little effort to combine spices at home and make a spice blend. In the multitude of spice mix, Achaar Ka Masala stands out for its bright color. 1 tablespoon turmeric powder 3 tablespoons mustard seeds (sarson) 1 tablespoon fennel seeds (saunf) In a heavy bottom pan dry roast the mustard seeds for 1 - 2 minutes. Transfer to a bowl. Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting. 1 tablespoon fenugreek seeds (methi dana) Transfer to the same bowl as mustard seeds. 1 tablespoon carom seeds (ajwain) Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one. 2 teaspoons nigella seeds (kalonji) Add the roasted spices in a blender and grind to a coarse powder. Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. 1 tablespoon salt (or to taste) Stir to combine. Store the Achaar Masala in a clean, dry airtight jar at room temperature. Make sure to use dry spoon to scoop out the masala. Achaar Masala has a shelf life of more than 6 months if stored at ideal conditions. Adobo Seasoning Yield: 7 tablespoons Prep Time: 10 minutes 2 tablespoons salt This seasoning is used often in Mexican and Filipino dishes. 1 tablespoon paprika 2 teaspoons ground black pepper In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic 1 1/2 teaspoons onion powder powder, and chili powder.
  • Exploring the Popular Culture of Street Food: CASS a Journey Into the World of Taste

    Exploring the Popular Culture of Street Food: CASS a Journey Into the World of Taste

    UGC Approval No:40934 CASS-ISSN:2581-6403 Exploring the Popular Culture of Street food: CASS A Journey into the World of Taste Amritha Vydoori S P Research Scholar, Dept. of English, University of Calicut Address for Correspondence: [email protected] ABSTRACT: Food, one of the most essential necessities of human life often tells the story of human history, its culture, economic and social conditions. Food is a marker of class and an instrument of socialization. Eating together plays a great role in building up human relations and spreading the culture of taste. Street food that are usually sold on the streets by hawkers and vendors in portable stalls and carts is one of the much sought after choice among the current generation. Street food culture is closely linked with road travels and has become a fashion statement for the riders who are on a mission to discover new tastes and to get in touch with unfamiliar places. India with its rich culinary tradition and diverse cuisine offers a wide range of tastes that stirs the appetite of a food lover. Arevival of the traditional food that caters to the needs of the modern taste is noticeable in such small streetshops and this enables the passing on of dietary wisdom from generation to generation. However, the migratory flows in this globalized era has brought about a mixing of cuisines and tastes too. A coexistence of tastes; old and new is the highlight of such food points.The finger-licking good food provided in the streets are often a mélange of exotic spices and ingredients that satisfy our olfactory senses too.