DOCSLIB.ORG

Indulge Like Royalty in the Most Extensive Indian Menu in Australia! ENTRÉES All Appetisers Are Served with Tamarind Or Mint Sauce VEGETARIAN 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Indulge Like Royalty in the Most Extensive Indian Menu in Australia! ENTRÉES All Appetisers Are Served with Tamarind Or Mint Sauce VEGETARIAN 1 Indulge like royalty in the most extensive Indian menu in Australia! ENTRÉES All appetisers are served with tamarind or mint sauce VEGETARIAN 1. VEGETABLE SAMOSA (2) $7.90 The perennial Indian favourite: Golden-fried pastry triangles filled with spicy potatoes and green peas 2. SPRING ROLLS (4) $6.90 Crunchy Chinese-style lightly fried rice-paper rolls of shredded veggies and vermicelli 3. PANI PURI (Special – Available on limited number of days) $7.90 Fried crisp hollow puri’s (crisp spheres) filled with a tangy tamarind sauce enveloping potato, onion and chickpeas. Pop each bite-size puri right into the mouth for a real taste explosion! 4. VEGETABLE PAKORA (4) $8.90 A traditional combination of potato, spinach, onions and fresh herbs enveloped in chickpea batter and crisp fried 5. ONION BHAJI (4) $8.90 Spicy onion fritters served with tamarind chutney 6. PALAK PAPDI CHAAT $10.90 Crispy spinach fritters, onions, potatoes and chickpea topped with natural yoghurt and tamarind sauce 7. VEGETABLE MANCHURIAN $14.90 Mixed vegetable dumplings in a tangy garlic and soy sauce: Indo-Chinese fusion food 8. MUSHROOM PAKORA $9.90 Mushrooms stuffed with cheese, cashew and potato, deep fried with chickpea batter 9. BROCCOLI FRITTERS $8.90 Broccoli with a delicate touch of home-ground spices and rosemary, enveloped in a thin layer of chickpea batter and lightly fried 10. VEGETARIAN PLATTER serves two $17.90 Sample a variety of Entrées – Samosas, Broccoli Fritters, Vegetable Pakoras and Spring Rolls NON – VEGETARIAN 11. PENNY’S SPECIAL $15.90 Grilled chicken morsels and freshly cooked vegetables with very mild spices and seasonings 12. MUTTA BONDA (Special – Available on limited number of days) $10.90 Very popular in south Indian streets, boiled eggs encapsulated by batter made of rice flour, chili powder, green chilies, pepper and rock salt 13. CHICKEN TIKKA (4) $12.90 Tender morsels of boneless chicken marinated overnight in natural yoghurt, mild roasted spices and fresh herbs, cooked in tandoor 14. CHICKEN DRUMSTICKS (4) $9.90 Tasty tender and juicy chicken pieces coated with garlic salt, onion salt, cardamom, black pepper, ground cloves, paprika and ginger powder. 15. CHICKEN 65 $14.90 Deep fried chicken chunks, marinated overnight with yogurt, lemon juice, rice flour and ground masala 16. TANDOORI CHICKEN Half: $11.90 Full: $19.90 Chicken marinated overnight in natural yoghurt, exotic roasted spices and fresh herbs, cooked in the tandoor Indulge like royalty in the most extensive Indian menu in Australia! 17. SEEKH KEBAB (4) $12.90 Lamb mince combined with mild spices and herbs, skewered and cooked in the tandoor 18. LAMB CUTLET (4) $17.90 Lamb cutlets marinated in mild roasted spices, fresh herbs then cooked in tandoor 19. FISH PUNJABI $16.90 Fish fingers, Indian gourmet style: Fried perch fillets flavoured with carom seeds and black pepper 20. SESAME PRAWN (5) $18.90 One of our special fusion stand-outs: Prawns marinated in lemon juice and spices, coated with sesame seeds and bread crumbs, and then lightly fried 21. TANDOORI SIZZLER $26.90 A generous platter of selected tandoori entrees, chicken tikka, seekh kebab, lamb cutlets and tandoori chicken, served on the sizzler, garnished with fresh salad SALADS, SIDE DISHES & RELISHES 22. RAITHA $3.90 Homemade style natural yoghurt dips with grated cucumber and roasted cumin 23. KUCHUMBER $4.90 Cucumber, tomatoes and onions dressed with lemon juice and then tossed in mild spices 24. GARDEN SALAD $5.90 Fresh garden salad, fetta and parmesan cheese finished with balsamic vinegar 25. BANANA COCONUT $4.90 Banana drizzled with lemon juice, coated in shredded coconut, then finished with almond flakes and rose syrup 26. PAPPADAMS $3.50 Crispy thin, lentil crepe 27. MANGO CHUTNEY/LIME PICKLE $3.00 Sweet raw mango chutney / Lime pickled in natural juice. A perfect condiment 28. AAVAKAYA (Legendary South Indian mango pickle) $4.00 Pickle made of young mangoes and powdered mustard with combination different mouth-watering spices CHICKEN (Gluten free!) 29. VELVET BUTTER CHICKEN $18.90 Chicken tikka simmered in cumin-scented butter, cooked in a tomato-based sauce enriched with ground cashews. A North Indian all-time favourite 30. CHICKEN TIKKA MASALA $18.90 Chicken morsels infused with tandoor spices in delicious gravy. Called the new British ‘national dish’ that’s replaced fish and chips! 31. CHICKEN KADAI $19.90 Wok-cooked tender chicken in a mild yet authentic sauce 32. CHICKEN CHETTINAD $21.90 A speciality from south India, fiery curry with pepper, cloves and cinnamon Indulge like royalty in the most extensive Indian menu in Australia! 33. PEANUT CHICKEN $18.90 Taste the sweet, nutty overtones of peanut butter in this boneless chicken curry 34. CHICKEN KOLHAPURI $20.90 A very aromatic dish that heavily pronounces the flavours from the south western part of India – Kolhapur, made of Chicken cooked with a range of roasted spices and pastes 35. CHICKEN JALFREZI $18.90 Chicken morsels stir-fried with onions and green peppers in a traditional curry base 36. CHICKEN SAAG $18.90 An age-old traditional mix of boneless chicken in mildly spiced spinach gravy 37. MANGO CHICKEN $18.90 A fusion of boneless chicken in a surprise mango-inspired sauce 38. CHICKEN KORMA $18.90 The old favourite: boneless chicken cooked in mild spices and aromatic cashew gravy 39. METHI CHICKEN $18.90 Methi – fenugreek leaves – adds an unusual flavour to this authentic chicken dish LAMB (Gluten free!) 40. LAMB ROGAN JOSH $19.90 Tender chunks of lamb cooked with freshly ground mild spices and herbs in a classic Kashmiri sauce 41. LAMB BHUNA $19.90 Succulent lamb in mild authentic gravy with diced peppers, tomatoes, onions and herbs 42. LAMB SAAG $19.90 Tender lamb pieces enhanced with selected herbs, and spices in spinach inspired gravy 43. LAMB SHAHI KORMA $20.90 Tender lamb pieces cooked in an aromatic roasted cashew sauce, with a touch of mild spices 44. LAMB MADRAS $19.90 Tender boneless lamb curry with a touch of coconut 45. KADAI LAMB $19.90 Spiced lamb tossed with capsicum, onions and authentic spices 46. LAMB DOPIAZA $19.90 Diced lamb in an authentic onion and tomato gravy finished with toasted cashew nuts and herbs BEEF (Gluten free!) 47. BEEF MADRAS $19.90 A superb dish of diced beef cooked with mustard seeds and fresh curry leaves in an authentic coconut sauce 48. SAAG BEEF $17.90 Tender Lamb pieces enhanced with selected herbs and spices in a spinach inspired sauce Indulge like royalty in the most extensive Indian menu in Australia! 49. BEEF DOPIAZA $21.90 Morsels of beef in authentic onion and tomato gravy finished with toasted cashew nuts and herbs 50. BEEF ALU $18.90 A touch of Goa: Beef cooked with potato in aromatic mild spice gravy GOAT (Gluten free!) 51. GHOSH KOLHAPURI/GOAT CURRY $20.90 A traditional curry from Maharashtra using Goats meat and Chef’s special sauce 52. GOAT LAL MASS $18.90 Goat cooked in a red curry sauce – A home-style recipe 53. GOAT DALCHA $21.90 Goat meat cooked with yellow lentils, tomatoes and potatoes mixed with blend of cumin seeds, black peppercorns, garlic and ginger SEAFOOD (Gluten free!) 54. FISH KADAI $20.90 Barramundi fillets in a tomato and onion gravy simmered in an iron wok, with exotic spices 55. FISH KOLHAPURI $21.90 A fiery delicacy from Central India, shallow fried fish cooked with an onion, grated coconut and fresh lemon juice 56. GOAN FISH CURRY $23.90 Barramundi cooked in a special authentic spiced coconut sauce 57. FISH METHI MASALA $21.90 Barramundi cooked in tomato, onion and cashew nut sauce with fenugreek leaves 58. CHAPALA PULUSU/ FISH CURRY SOUTH INDIAN STYLE $23.90 Barramundi cooked in tangy tamarind juice with 30 different spices! Famous all over South India 59. PRAWN CHETTINAD $23.90 A speciality from Southern India, pepper spiced curry 60. PRAWN CURRY GOANESE $21.90 An old favourite from Goa: prawns cooked in coconut curry sauce 61. PRAWN KADAI $21.90 Prawns sautéed with capsicum, onions, fresh herbs and roasted spices VINDALOO (Gluten free!) 62. CHICKEN/LAMB/GOAT/BEEF/PRAWN $19.90 / $21.90 Traditional spices in a rich flavoured gravy, a dish originating from Coastal Goa and very popular in Australia Indulge like royalty in the most extensive Indian menu in Australia! VEGETARIAN (Gluten free!) 63. DAL MAKHNI (Black Lentils) $16.90 Whole black lentils cooked to perfection with tomatoes, garlic, butter and cream – a signature dish 64. MUSHROOM SHABNAM CURRY $17.90 Fresh button mushrooms cooked in a mild cashew sauce 65. DAL TADKA $15.90 Yellow lentils cooked in a mild sauce, with a hint of cumin and herbs 66. MALAI KOFTA KASHMIRI $18.90 Croquettes of cottage cheese with fragrantly spiced potato filling cooked in mild gravy of cashew nuts, onion, and tomato 67. PALAK PANEER $19.90 Cottage cheese cubes in mild spinach gravy with tomatoes, finished with spring onions 68. PANEER MAKHANI $17.90 Home-made cottage cheese cooked in an aromatic richly flavoured tomato-based sauce 69. EGGPLANT MASALA / BAINGAN MASALA $19.90 Roasted eggplant prepared with potatoes, flavoured with selected herbs and roasted spices 70. DAL PALAK $17.90 Yellow lentils cooked with spinach, roasted mild spices and herbs 71. VEGETABLE KORMA $18.90 A variety of fresh seasonal vegetables cooked in a divine cashew sauce with a hint of mild spices 72. KADAI PANEER $18.90 Cottage cheese cooked to perfection with roasted capsicum, onions and tomatoes in an iron wok 73. CHANNA MASALA $16.90 A perennial vegetarian favourite: Chickpeas in a tomato-based gravy scented with spices and bay leaves 74.
Load more

Recommended publications
  • Download Full Menu
    Falafel Wrap or Burger (veggie) $6.95 All Wraps are served on Pita or Flat Naan bread. Baba Ghanouj Dip (veggie) $6.25 Ground chick peas and herbs topped with pickles, Grilled Eggplant blended with Tahini and lemon juice Mediterranean Wrap (veggie) $6.45 tomatoes, parsley, lettuce and Tahini sauce. Served with fresh Tandoor or Pita bread and olive oil. Feta cheese topped with tomatoes, cucumbers, Our Food is cooked to-order red onions, lettuce, Kala- with Quality ingredients. mata olives and olive oil. Grilled on Panini. Feta Cheese Dip (veggie) $5.45 Chicken Shawarma Wrap $6.95 Place Your Order Topped with olive oil and Greek seasoning served with Ahead fresh Tandoor or Pita bread. Grilled seasoned chicken Sides/Starters topped with pickles, tomatoes, Basmati Rice $3.25 CALL 423.475.5370 lettuce and olive oil – garlic 5 Pieces of Falafel (veggie) $5.99 Served with Tahini Sauce. French Fries $2.45 Please allow about 10 minutes for spread. Grilled on Panini. wraps and 15 minutes for kabobs. Burek-stuffed with cheese-spinach $2.25 Kids’ (under 12) Meals Beef Shawarma Wrap $7.95 (Puff Pastries) * Served with Fries or Rice. Grilled seasoned tender beef Soft Drink/Iced Tea/Coffee $2.25 topped with pickles, tomatoes, Kiddie Kabob (Chicken) $5.95 Hot Tea $1.95 parsley, red onions, and Tahini Kibbie (Minced meat with cracked-wheat (Warning: Kabob served on a bamboo skewer!) sauce. Grilled on Panini. filled with ground beef, onions and spices) 2 for $3.99 Mango Juice $2.49 Cheeseburger (charcoal grilled) $6.45 Yogurt Drink $2.95 Gyro Wrap (Lamb or Chicken) $6.95 Chicken Fingers $5.95 Freshly sliced Gyro (lamb Freshly Baked Tandoor bread Melted Cheese in Pita Bread $3.95 and beef OR Chicken) meat Spring Rolls (veggie) $3.95 (upon availability) topped with tomatoes, let- 3 rolls of spring rolls stuffed with Feta Cheese.
    [Show full text]
  • Starter Soup Salad
    Starter Vorspeise Samosa (veg., 2 pieces / 2 Stück) CHF 8.50 Pastry with potato and peas served with mint sauce Blätterteig mit Kartoffel und Erbsen mit Pfefferminzsauce Samosa Chaat (veg.) CHF 12.00 Samosa with chickpeas, onion and tamarind sauce, mint sauce and yoghurt Samosa mit Kichererbsen, Zwiebel und Tamarindensauce, Pfefferminzsauce und Joghurt Springroll (veg.) CHF 7.00 Frühlingsrolle Pakora CHF 8.50 Deep fried potato and onion served with mint sauce Kartoffel und Zwiebel im Kichererbsen Teig frittiert mit Pfefferminzsauce Soup Suppe Tomato soup CHF 6.50 Tomatensuppe Vegetable cream soup CHF 7.50 Gemüsecremesuppe Daal soup CHF 7.50 Yellow lentil soup Linsensuppe Chicken cream soup CHF 8.00 Hühnercremesuppe Mushroom cream soup CHF 7.50 Champignoncremesuppe Salad Salat Green salad CHF 6.50 Grüner Blattsalat Mixed salad with onions, cucumber, tomato and sliced lemon CHF 8.50 Gemischter Salat indischer Art mit Zwiebel, Gurke, Tomate und Zitronenscheibe Sliced Onion with green chili and lemon CHF 5.50 Zwiebel mit grüner Chili und Zitronenscheibe All prices include 7.7% VAT Alle Preise verstehen sich inklusive 7.7% Mehrwertsteuer Curry All curries are accompanied with a portion of rice All unsere Curries werden mit einer Portion Reis serviert Chicken Curry CHF 24.50 with onion, ginger-garlic, tomato and cashew nut with spices Poulet Curry mit Zwiebel, Ingwer-Knoblauch, Tomate and Cashew Nuss Kadai Chicken CHF 27.00 with paprika, onion, cashew nut and ginger-garlic in tomato sauce and cream Pouletfleisch mit Peperoni, Zwiebel, Cashew
    [Show full text]
  • Lesson 8 VALIDATION COPY 1.0 JUNE 2007 Eating out Evb‡I Lviqv Baire Khawa
    Lesson 8 VALIDATION COPY 1.0 JUNE 2007 Eating Out evB‡i LvIqv baire khawa This lesson will introduce you to: - Eating out in a restaurant in Bangladesh - Various menu items - How to order menu items - Different table service items. “Eating Out” has recently developed in Bangladesh. Fast foods, restaurants, bakeries have sprouted in Dhaka and Chittagong in the last ten or fifteen years. However, the most popular restaurant is still Chinese, where the menu is in English and the waiters understand it. Another popular takeout is nan-kabab, tandoor bread-chicken/ meat. Thus, restaurants with indigenous food, like rice, lentils, fish, or biriyani, where families might eat out, are still rare. However, a traditional menu available throughout the country, but mostly accessible to men, is given at the beginning of this lesson to introduce the vocabulary. For the sake of continuity, the family outing in the end task takes place in this restaurant, which is still somewhat unrealistic as families would not go to such places. A family interaction in a Chinese restaurant would have been realistic, but not very useful, as the menu items there have English names, such as “soup,” “beef with chili,” “fried chicken,” “mixed vegetables,” and so forth. 124 1. Look at the restaurant menu below. Repeat the words after the speaker, and follow along in the workbook. Small World Restaurant (Ashulia Restaurant) Rice $ 5 fvZ $ 5 bhat 5 Tk* Beef $ 40 gvsm $ 40 mangsho 40 Tk Fish $ 50 gvQ $ 50 mach 50 Tk Chicken $ 40 gyiMx $ 40 murgi 40 Tk Vegetables $ 10 meRx $ 10 shobji 10 Tk Spicy Rice with Mutton $ 50 wewiqvwb $ 50 biriyani 50 Tk Lentils $ 10 Wvj $ 10 dal 10 Tk Salad $ 10 mvjv` $ 10 salad 10 Tk Dessert $ 20 wgwó $ 20 mishTi 20 Tk Coke/7-up/Sprite $ 10 ‡KvK/†m‡fb Avc/¯cÖvBU $ 10 coke/7-up/sprite 10 Tk Yoghurt Drink $ 10 ‡evinvwb $ 10 borhani 10 Tk Tea $ 5 Pv $ 5 ca 5 Tk Mineral Water $ 10 wg‡bivj IqvUvi $ 10 mineral water 10 Tk 125 * Tk stands for Taka 2.
    [Show full text]
  • Copy of SILSILA MENU
    SILSILA THETHE FLAMINFLAMINGG TTANDOOANDOORR APPETIZERS VEG SAMOSA $5.99 SAMOSA CHAT $7.99 Deep fried pastry stuffed with lightly spiced potatoes and peas. Deep fried samosa with garbanzo beans & mint sauce and red onions.Add Chopped Green Chilies $.75 MIX VEG PAKORA $5.99 A quick snack recipe made of spinach, onion, cauliflower & potatoes in spices LAMB SAMOSA'S $6.99 and gram flour. Lightly spiced ground lamb stuffed inside a pastry and then deep fried. WINGZ OF HEAVEN $9.99 PANEER PAKORA $7.99 Crispy fried spicy garlicy chicken wings tossed with onion and bell pepper. Homemade cheese pieces fried in spiced batter. PAPPADUMS Crispy Indian snack made from special blend of flour. served with sauces. $2.49 * Half Dozen for 5.99 * SOUPS MUNG DAL SOUP $4.99 MULLIGATAWNY SOUP $4.99 Soup made from mildly spiced lentils with a hint of lemon juice. Shredded chicken and lentil spiced soup. TANDOORI SPECIALTIES 4 SEASONS PLATTER $14.99 RACK OF LAMB $24.99 Mix assortment of tandoori chicken and salmon kebabs. Bone in lamb chops mildly spiced cooked in clay oven to perfection. 6pcs TANDOORI CHICKEN $15.99 LAMB SEEKH KABAB $13.99 Chicken leg quarter marinated in special sauce and baked in tandoor.8 pcs Ground lamb flavored with herbs & spices cooked in clay oven. HARIYALI CHICKEN $10.99 CHICKEN TIKKA KEBAB $10.99 Tender chicken cubes marinated in flavorful green marinade. Tender chicken fillets marinated in tikka sauce and baked in tandoor oven. SALMON TANDOORI $14.99 AFGHANI MALAI KEBAB $10.99 Salmon flavored with herbs & spices cooked in clay oven.
    [Show full text]
  • Copyrighted Material
    Index Aboakyir festival 269 animal slaughter practices 43 abolo 271 anjera pancakes 239–40 afang (okazi) 259 appetite problems, nutrition support 165–6 African-Caribbean diet 113–32 apple tea 311 common (traditional) foods 115–17, 118–20 Arabic diets 212–36 ‘healthy eating’ alternatives 116, 117–18, common (traditional) foods and meals 215–17, 121–2 218 customs and religions 115 healthy eating recommendations 218–22, diet-related disorders 223, 235 coronary heart disease and stroke 126–31 regional variations 218–20 obesity 122–3 religious restrictions 214–15 ethnographic data and UK migration 113–15 cultural and religious infl uences 214–15 further reading 132 diet-related disorders 221–36 support groups 131–2 coronary heart disease 233–6 weaning practices 343–4 diabetes 227–33 websites 131 nutritional defi ciencies 236 alcohol use obesity 221–7 East Asia 145, 187–8 ethnographic information 212–14 East Mediterranean regions 220, 241–2 UK migration 214 East and South-East European regions 284, meal patterns 215–16, 222 300–1 COPYRIGHTEDareca MATERIAL nut (chalia) 64, 77–8, 91 South Asian Sub-continent 14, 33, 45, 66, 75, atama leaves (beletientien) 259 83, 90 ayurvedic medicine 14 during pregnancy 325 and diabetes 94 allergies 346–7 see also ‘hot / cold’ foods anaemia alpha-zero-thalassaemia 168 bacterial infections, food–acquired 323–5 iron defi ciency 20, 69, 97, 168, 236 Bakatue festival 269 Multicultural Handbook of Food, Nutrition and Dietetics, First Edition. Edited by Aruna Thaker, Arlene Barton. © 2012 Blackwell Publishing Ltd. Published
    [Show full text]
  • Classification of Gastronomy Units
    The American Journal of Applied Sciences IMPACT FACTOR – (ISSN 2689-0992) 2020: 5. 276 Published: November 23, 2020 | Pages: 52-56 Doi: https://doi.org/10.37547/tajas/Volume02Issue11-09 OCLC - 1121105553 Classification Of Gastronomy Units Nurkhon Nuraliyevna Rasulova 2-Course Master's Degree, National University Of Uzbekistan, Tashkent, Uzbekistan Journal Website: http://usajournalshub.c om/index,php/tajas Copyright: Original content from this work may be used under the terms of the creative commons attributes 4.0 licence. ABSTRACT In this article, the units of gastronomy are classified. In the process of classification, attention is paid to the information about the dishes and foods of the Turkic peoples in M. Kashgari's "Devonu lug'otit turk". Gastronomy is an important part of the lexical richness of the peoples of the East, including the Uzbek people. It reflects the national qualities of the Uzbeks. Applying to gastronomic units is not only interesting but also very relevant in the study of the Uzbek language. KEYWORDS Gastronomy, M.Kashgari, Devonu lug'otit turk, food, delicacies, bakery products, dairy products, meat products, confectionery, beverages, spices, objective and subjective factors. INTRODUCTION The Uzbek language, one of the oldest and use of obsolete words. In his speech at the richest languages in the world, is an invaluable ceremony dedicated to the 30th anniversary of asset of our people, a spiritual heritage the official status of the Uzbek language, inherited from our ancestors. Uzbek is a very President Shavkat Mirziyoyev said: "Uzbek, rich language. Much attention is paid to its one of the oldest and richest languages in the further enrichment, the introduction of Uzbek world, is a symbol of our national identity and terms, the collection of dialect words, the re- independent statehood, invaluable spiritual The USA Journals Volume 02 Issue 11-2020 52 The American Journal of Applied Sciences IMPACT FACTOR – (ISSN 2689-0992) 2020: 5.
    [Show full text]
  • AAPI's Guide to Nutrition, Health and Diabetes
    Indian Foods: AAPI’s Guide To Nutrition, Health and Diabetes SECOND EDITION Edited by RANJITA MISRA Professor & Research Director Center for the Study of Health Disparities (CSHD) Member, Intercollegiate Faculty of Nutrition Texas A&M University Contributors Nirmala Abraham Theja Mahalingaiah Padmini Balagopal Suraj Mathema Rita (Shah) Batheja Ranjita Misra Nimesh Bhargava Chhaya Patel Sharmila Chatterjee Thakor G Patel Madhu Gadia Sudha Raj Wahida Karmally Nirmala Ramasubramanian Keya Deshpande Karwankar Janaki Sengupta Karmeen Kulkarni Geeta Sikand Allied Publishers Private Limited New Delhi Mumbai Kolkata Chennai Nagpur Ahmedabad Bangalore Hyderabad Lucknow i Copyright © 2011 by AAPI All rights reserved. Written permission must be secured from AAPI to use or reproduce any part of this book. ISBN: 978 --- 81 --- 8424 --- 687687687 --- 222 Cover page designed by Ranjita Misra Photographs in the cover page were contributed by Wahida Karmally, Gerald Lemole, Nutrilite Health Institute, Kunal Patel, TG Patel and Parul Todai Reviewers Padmini Balagopal, Rita Batheja Wahida Karmally, Karmeen Kulkarni, Ranjita MisraMisra,, TG PatelPatel,,,, SudSudhaha Raj and Nirmala Ramasubramanian Published by Sunil Sachdev M/s. Allied Publishers Pvt. Ltd., 751, Anna Salai, Chennai – 600 002. The American Association of Physicians of Indian Origin (AAPI) 600 Enterprise Drive, Suite 108 Oak Brook, IL 60523 ii Contents Preface v TG Patel, MD, MACP Acknowledgements vii TG Patel, MD, MACP Forward ix Ajeet Singhvi, MD, FACG Chapter 1 Introduction 1 Dr. Sudha Raj, PhD, RD Chapter 2 Epidemiology, Risks and complications of Diabetes 6 Dr. Ranjita Misra, PhD, CHES & TG Patel, MD, MACP Chapter 3 Preventing Heart Disease in Asian Indians 11 Dr. Geeta Sikand, MA, RD, FADA, CDE, CLS Chapter 4 Renal Diet 23 Chhaya Patel, MA, RD, CSR Chapter 5 East Indian (Odia and Bengali) Cuisine 36 Dr.
    [Show full text]
  • 1 South Asian
    South Asian Sub - c ontinent 1 Sema Jethma , Ruple Patel , Aruna Thaker (Gujarat) , Renuka McArthur , Jevanjot Sihra , Rupinder Sahota , Ravita Taheem , Sunita Wallia (Punjab) , Zenab Ahmad , Bushra Jafri , Afsha Mughal , Rabia Nabi , Shamaela Perwiz , Tahira Sarmar , Ghazala Yousuf (Pakistan) , Kalpana Hussain , Thomina Mirza (Bangladesh) , Thushara Dassanayake , Deepa Kariyawasam , Vanitha Subhu (Sri Lanka) The cultural groups from Gujarat, Punjab, Pakistan, information on migration, traditional diets and Bangladesh and Sri Lanka have migrated from the changes in migration, religious infl uences and on South Asian subcontinent to the United Kingdom dietary considerations for specifi c diseases, such as from different regions over last 60 years, mostly obesity, diabetes and cardiovascular disease. due to economic and political upheavals, and made the UK their home. As a result of the vast distances between the countries there were many 1.1 Gujarati Diet differences in their cultural, traditional beliefs and Sema Jethma , Ruple Patel, Aruna Thaker diets but also many similarities as well. The reasons for these changes are many, but lifestyle changes, 1.1.1 Introduction especially dietary changes, have had the greatest impact on health. The traditional diets which they The South Asian sub - continent comprises India, were following were much healthier, more in line Pakistan, Bangladesh and Sri Lanka. Four per cent with what is currently recommended, but inclu- of the total UK population is classifi ed as ‘ Asian ’ sions of some of the host countryCOPYRIGHTED ’ s unhealthy foods or ‘ Asian MATERIAL British ’ and this group makes up 50.2% are having detrimental effects. This is now high- of the UK minority ethnic population (UK Census, lighted in scientifi c research; however, much of this 2001 ).
    [Show full text]
  • Flatbreads: Old World Meets New
    [Bakery/Cereal] Vol. 18 No. 10 October 2008 Flatbreads: Old World Meets New By Klaus Tenbergen, CMB, CEPC, ASBPB, MCFE, Contributing Editor During the past 100 years, we have seen many changes in the baking industry. Regardless of the many forms it takes, bread is still one of the oldest and most universal foods eaten today. And while some bread is baked to great heights, others are left flat. A flatbread can be described simply as a baked grain product often made without the benefit of adequate gluten or gluten development. It can be a single- or double-layer creation. It can be baked, fried, steamed or dried. It can be round, rectangular, square or of no regular shape. The dough can be from a sole type of flour or a mixture of several. The types vary by region, climate, holiday and culture. The world is flat The term “flatbread” means different things to different cultures, running the gamut from Hispanic tortillas and arepas to Mediterranean pitas, Asian roti and African injera. Tortillas. One of the most-familiar mass-produced flatbreads is the tortilla—now as much a household staple in the United States as white bread. Tortillas have been around an estimated 9,000 years and can be made from ground corn or wheat flour. In “Gourmet Tortillas: Exotic and Traditional Tortilla Dishes,” Karen Howarth notes corn tortillas are a staple of southern Mexico, while northern Mexico enjoys flour and corn tortillas equally. All tortillas are single-layer, unleavened products. Corn tortilla ingredients include corn treated with lime; this “nixtamal” is then washed and coarsely ground to produce masa, which is formed into flat cakes, and cooked.
    [Show full text]
  • The Immigration of Indian Food
    The Immigration of Indian Food By Emily Morgan, Anna Stukenberg, and Andrew Tolliver 4 August 2011 2 In today’s world, the international food scene is vast. The globalization of society has brought foods together from many different lands. Through such factors as trade and immigration, countries’ cuisine cultures have become altered by the new flavors brought to them via these means. This phenomenon has introduced cultures in one continent to the diets and dishes of those in another. Indian cuisine is one such example of a food culture that has travelled the globe. From the Punjab region alone, innumerable dishes such as Saag Paneer, Lassi, Tandoori Chicken, Curry, and Naan have migrated, joining the cuisine of cultures in such countries as Great Britain, Singapore, Malaysia, and America. Under the influence of new host cultures, Indian cuisine has undergone notable changes. Over time and through travel, Indian foods have adapted to the societies they encounter, often experiencing changes in flavor to suit a new society. Before a proper understanding of Indian food migration can be gleaned, it is first necessary to understand what defines Indian food. According to Lizzie Collingham, author of Curry: A Biography, Indian food is governed by certain principles which are based on what is known as Ayurvedic, or “science of life,” medicine. Historically, the ancient physician, Ayurveda, wrote two medical treatises around the first century B.C. which outlined principles necessary for maintaining a good diet. A good diet, in traditional Indian cooking, called for healthy food that was good for the body and was, at the same time, delicious.
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 9,044,023 B2 Ajmera Et Al
    USOO9044023B2 (12) United States Patent (10) Patent No.: US 9,044,023 B2 Ajmera et al. (45) Date of Patent: Jun. 2, 2015 (54) SYSTEMAND METHOD FOR PREPARING (58) Field of Classification Search NAAN BREAD CPC ............. A21B 1/48: A21D 8/02: A21D 13/00 USPC .......................................................... 426/503 (75) Inventors: Sam Ajmera, Maple (CA); John See application file for complete search history. Gordon, Markham (CA); Dragan Janus, Concord (CA) (56) References Cited (73) Assignee: FGF BRANDS INC., Concord, Ontario (CA) U.S. PATENT DOCUMENTS 980,680 A 1/1911 ROSS (*) Notice: Subject to any disclaimer, the term of this 1,711,143 A 4, 1929 Gloekler patent is extended or adjusted under 35 U.S.C. 154(b) by 0 days. (Continued) FOREIGN PATENT DOCUMENTS (21) Appl. No.: 13/040,790 AU 580536 B3 3, 1988 (22) Filed: Mar. 4, 2011 CA 1148815 A 6, 1983 (Under 37 CFR 1.47) (Continued) (65) Prior Publication Data OTHER PUBLICATIONS US 2011 FO151052 A1 Jun. 23, 2011 Spiritual Practice—KRSNA Prasadam Available online at www. Related U.S. Application Data harekrsna.com on May 15, 2005.* (Continued) (62) Division of application No. 12/310,827, filed as application No. PCT/CA2006/001612 on Sep. 29, 2006. Primary Examiner — Rena L Dye Assistant Examiner — Assaf Zilbering (51) Int. Cl. A4739/00 (2006.01) (74) Attorney, Agent, or Firm — McDonnell Boehnen A2ID 6/00 (2006.01) Hulbert & Berghoff LLP A23Cl3/00 (2006.01) A2IB L/48 (2006.01) (57) ABSTRACT A2.3L 3/8 (2006.01) A473.7/04 (2006.01) A method and system for preparing naan bread is provided.
    [Show full text]
  • The Greenway to Healthy Living
    The Green Way to Healthy Living The GreenWay to Healthy Living Science of the Soul Research Centre Published by: G. P. S. Bhalla, Secretary Science of the Soul Research Centre c/o Radha Soami Satsang Beas 5 Guru Ravi Dass Marg, Pusa Road New Delhi 110 005, India © 1999 Science of the Soul Research Centre All rights reserved First edition 1999 19 18 17 16 15 14 13 12 8 7 6 5 4 3 2 ISBN 978-93-80077-18-5 Printed in India by: Thomson Press (India) Ltd. Table of Contents Introduction 7 Planning a Vegetarian Menu 11 How to Use This Book 13 Africa 15 The Americas 45 Canada 49 The United States 75 Mexico 105 Caribbean and Latin America 127 Asia 157 India 161 China 195 Japan 219 Southeast Asia 239 Australia and New Zealand 261 Europe 289 Italy 295 France 329 Spain and Portugal 357 Greece 385 Eastern Europe 407 Northern and Central Europe 433 The British Isles 457 The Middle East 481 Appendix 511 Herbs and Spices 513 Baking Without Eggs 523 Conversions and Glossary 525 Index 527 Addresses for Information and Books 545 Books on Spirituality 546 . Introduction All things bright and beautiful, All creatures great and small, All things wise and wonderful, the Lord God made them all. -C.F. Alexander We share the earth with millions and millions of species of plant and animal life, and all creatures—from ants building a colony in a tropical rain forest to a family of elephants sashaying through an African savannah—have a critical role to play in the ecosystem.
    [Show full text]