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NATIONAL LAW UNIVERSITY, JODHPUR NH‐65, NAGAUR ROAD,MANDORE, JODHPUR 342304 (RAJASTHAN) PHONE: 0291‐2577530, 2577526, 5121594 FAX: 0291‐2577540 E‐mail:nlu‐jod‐[email protected] Website:www.nlujodhpur.ac.in S.No Items/ Meal Quantity Rate Breakfast 1. Tea 2. Coffee 3. Milk 4 Cornflakes Milk 5 Doodh Jalebi 6. Butter Bread Toast 7. Bread Jam 8. Aloo Parantha 9 Idli Sambhar 10 Poha 11 Uppama 12 Khaman 13 Plain Dosa 14 Masala Dosa 15 Veg. Uttappam 16 Onion Uthappam 17 Tomato Uthappam 18 Pasta Plain 19 Pasta Cheese 20 Veg. Chaumin 21 Manchurian 22 Dal Bade 100 Gms 23 Veg. Pakoda 100 Gms 24 Bread Pakoda 25 Samosa 26 Kachori 27 Mirchi Bada 28 Bhelpuri 29 Pav Bhaji ( 2 Pav+ Bhaji) 30. Chhola Bhatura 2 Pcs 31 Pani Puri 6Pcs 32 Veg Grill Sandwich 33 Veg Cheese Sandwich 34 Aloo Chola Tikki Shahi Vegegtables 1. Dal Fry 200 Gms 2. Dal Makhakhani 200 Gms 3. Rajma 200 Gms 4. Chana Masala 200 Gms 5. Palak Paneer 200 Gms 6. Shahi Paneer 200 Gms 7 Kadhai Paneer 200 Gms 8 Mix Vegetables 200 Gms 9 Bhindi Masala 200 Gms 10 Arbi Fry 200 Gms 11 Aloo Mattar 200 Gms 12 Aloo Fry 200 Gms 13 Jeera Aloo 200 Gms 14 Gatta Sabzi 200 Gms 15 Loki Chana Dal 200 Gms 16 White Paneer 200 Gms 17 Paneer Butter Masala 200 Gms 18 Gawar Fali 200 Gms 19 Baingan Bharta 200 Gms 20 Aloo Shimla 200 Gms 21 Tava Sabzi 200 Gms 22 Dum Aloo 200 Gms 23 Gulab Jamun 200 Gms 24 Malai Kofta 200 Gms Shahi Non . Veg 1. Butter Chicken Half 2. Kadhai Chicken Half 3. Handi Chicken Half 4. Muglai Chicken Half 5. Haidrabadi Chicken Half 6. Kolhapuri Chicken Half 7. Chicken Curry Half 8. Chicken Tandoori Half 9. Chicken Tandoori Full 10 Chicken Tikka 6 Pcs 11 Chicken Reshmi Tikka 6 Pcs 12 Chicken Biryani 13 Boiled Egg 1 Pcs 14 Boiled Egg 2 Pcs 15 Omelette 16 Omelette With Bread 17. Cheese Omelette 18 Cheese Omelette (With Bread) 19. Omelette Off Fry Rice Junction 1. Plain Rice 2. Jeera Rice 3. Veg. Biryani 4. Haidrabadi Biryani 5. Fruit Rice Chapaties 1. Chapati 2. Butter Chapati 3. Nan Plain 4. Butter Nan 5. Tandoori Tori 6. Butter Tandoori Roti 7. Tandoori Aloo Parantha 8. Paneer Parantha Dahi Etc. 1. Dahi 2. Bundi Rayata 3. Vegetable Rayata 4. Louki Rayata 5. Green Salad Shakes 1. Pineapple Shake 2. Strawberry Shake 3. Lichi Shake 4. Mango Shake 5 Banana Shake 6. Cold Shikanji 7. Cold Drinks 8. Water Bottle 1 Thali(4 Chapati,Rice,Dal,Pickle, 2 Sabzi) .

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Indian Cuisine Caroline Springs Dine-In Menu
INDIAN CUISINE CAROLINE SPRINGS DINE-IN MENU BANQUET BANQUET MENU 1 MENU 2 Banquets are charged per head Banquets are charged per head MINIMUM FOUR PEOPLE MINIMUM FOUR PEOPLE $39.95 per-head $ 44.95 per-head (Banquet for Two $ 44.95 per-head) (Banquet for Two $ 49.95 per-head) ENTREES ENTREES Veg Samosa, Chicken Tikka, Kakori Kebab. Tandoori Prawns, Veg Samosa, Chicken Tikka. MAIN COURSES MAIN COURSES Butter Chicken, Lamb Rogan Josh, Garlic Prawns, Butter Chicken, Beef Angar, Daal Makhani Lamb Rogan Josh, Subj Gulbhar RICE, BREAD, RAITA AND DESSERT RICE, BREAD, RAITA AND DESSERT BANQUET MENU 3 (VEGETARIAN) Banquets are charged per head MINIMUM FOUR PEOPLE $ 39.95 per-head (Banquet for Two $ 44.95 per-head) ENTREES Veg Samosa, T/G/Paneer Tikka, Veg Manchurian MAIN COURSES Kadhai Paneer, Veg Kohlapuri, Dal Makhani, Channa Masala RICE, BREAD, RAITA AND DESSERT NO TAKE AWAY PLEASE We do use some nuts and egg in our kitchen. Any allergies should be notified to our front of the house sta . We will try our best to satisfy all your needs NON VEG STARTERS 1. COCONUT CRAB. $13.50 Crab meat tossed in fresh curry leaves and coconut served on potato scallops. 2. PRAWN MINT MALAI . $16.50 Prawns cooked in mild, creamy sauce and flavoured with fresh mint. 3. JHINGA.E.ALAM . $16.00 Prawns cooked in yoghurt and tandoori spices. 4. JHINGA LAHSUNI (Garlic Prawns) . $16.50 Prawns cooked in Indian style garlic sauce and spices. 5. PEPPER FISH ...................................................... $15.00 Rockling fillets cooked with crushed black pepper and spices.
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Research & Competitive Analysis”
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Indian Vegetarian Recipes We Are Vegetarian Specialist
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Battle of ‘Hijabers’ buy Heat scorch the bulge into Islamic Pacers in OT gets ‘bloody’6 economy19 45 Max 42º Min 26º FREE www.kuwaittimes.net NO: 15818- Friday, May 24, 2013 Red-handedRed-handed ragerage See Page 10 Local FRIDAY, MAY 24, 2013 @Talal Al Rafea @Talal Al Rafea @Talal Al Rafea @ aptrag @ aptrag @Binju anbadiyil @Talal Al Rafea SEND US YOUR INSTAGRAM PICS hat’s more fun than clicking a beauti- ful picture? Sharing it with others! Let Wother people see the way you see Kuwait - through your lens. Friday Times will feature snapshots of Kuwait through Instagram feeds. If you want to share your Instagram pho- tos, email us at [email protected] Local FRIDAY, MAY 24, 2013 Local Spotlight Conspiracy Theories Lost on the way Oklahoma: Tears in black By Muna Al-Fuzai By Badrya Darwish [email protected] [email protected] t is always sad to read news of a disas- of Mother Nature. In the beginning, as is ter striking some place, because noth- usual in such incidents, people were not ately, many people have approached bility. The woman went around the post Iing good comes out of it. It only aware of the number of casualties. The me or sent me emails to complain office branches and nobody would give her shows that nature has the upper hand government is already offering aid to the Labout mysteriously missing items in an explanation or help her with claiming the and we can only remain silent about it. A tornado victims. Although some of the parcels sent from abroad.
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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 &ØØ§ "••≤°• 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
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A LA CARTE MENU Welcome to Indie Spice Grill
A LA CARTE MENU Welcome to Indie Spice Grill Originally established in 1999, Indie Spice Grill is a contemporary reflection of the eclectic and diverse history of Indian cuisine. The India we know and love is a dynamic nation – the beating heart of Asia, and the crossroads of cultures from China to Europe and Africa. Ambassadors of Authenticity Our extensive knowledge of regional Indian cuisine positions us as the true taste ambassadors of India’s ‘melting pot’ of influences. Our menu is a sensational fusion of eastern wonder and local provenance. That’s enough about us, check out the menu! OUR ETHOS KEY TO OUR SYMBOLS Our unique fusion makes for a healthy menu with maximum flavour and aroma. VEGETARIAN Passionate about great food and inspired by VEGAN our Swords home, our eclectic menu fuses fine Indian cuisine with the best local produce and GLUTEN FREE seasonal ingredients. Low-fat and healthy, we use only lean, local meat and responsibly sourced vegetables. Our lentils, beans pulses, exotic herbs and MILD exotic spices maximise taste, increase fibre and contain lower levels of fat, salt and sugar. MEDIUM TO MILD All of our meats and vegetables are MEDIUM TO FAIRLY HOT sourced from HACCP-compliant suppliers, VERY HOT for full traceability. VERY VERY HOT A virtuous circle of sustainability and excellence, we only use health promoting low-cholesterol polyunsaturated oils. All additives, preservatives, artificial FOOD ALLERGIES colours and carcinogens are strictly forbidden from our kitchen. Please be advised that food prepared at Indie Spice Grill may contain milk, eggs, All Indie restaurants exceed EU Health and wheat, peanuts or shellfish.
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La Grande Cuisine Indienne
© 2021 JETIR April 2021, Volume 8, Issue 4 www.jetir.org (ISSN-2349-5162) La grande cuisine indienne Saurabh Banerjee, Assistant Professor, Amity University Abstract Ce projet parle des plats différents indiens. Ce sont des plats de l’Inde du nord, de l’Inde du sud, de l’ Inde de l’est aussi bien que de l’Inde de l’ouest. Tous les plats indiens sont très célèbres dans le monde entier. Chaque plat a son l’importance comme le pays a des cultures différentes que on trouve en voyageant le pays du Kashmir à Kanyakumari et du Assam à Gujrat. Chaque région indien a son importance et son goût. Les mots utilises : plats, nord, sud, est, ouest, , célèbres, cultures , goût etc. L’Introduction La cuisine indienne se compose d'une variété de cuisines régionales et traditionnelles originaires du sous-continent indien. Compte tenu de la diversité des sols, du climat, de la culture, des groupes ethniques et des professions, ces cuisines varient considérablement et utilisent des épices, des herbes, des légumes et des fruits disponibles localement. La cuisine indienne est également fortement influencée par la religion, en particulier l'hindouisme, les choix culturels et les traditions. Des siècles de domination islamique, en particulier par les Moghols, ont également introduit des plats comme le samosa et le pilaf. Des événements historiques tels que les invasions, les relations commerciales et le colonialisme ont joué un rôle dans l'introduction de certains aliments dans ce pays. La découverte colombienne du Nouveau Monde a amené un certain nombre de nouveaux légumes et fruits en Inde.
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Microwave Oven
RECIPE MANUAL MICROWAVE OVEN MJEN326TL www.lg.com MFL67281888 Rev.00_06072019 Copyright © 2019 LG Electronics Inc. All Rights Reserved. Various Cook Functions............................................................................... 3 401 Recipes List ........................................................................................... 4 Charcoal/Indian Cuisine .............................................................................. 10 Mantras for Heart Friendly Recipes by Heart Care Foundation of India ... 53 Healthy Heart ............................................................................................ 54 Indian Roti Basket/Ghee ............................................................................ 65 Diet Fry / Low Calorie ..................................................................................... 79 Kids’/ Dairy Delight .......................................................................................116 Usage of Accessories/Utensils ................................................................... 144 2 Various Cook Functions Please follow the given steps to operate cook functions (Charcoal/Indian Cuisine, Healthy Heart, Indian Roti Basket/Ghee, Diet Fry / Low Calorie , Kids’ / Dairy Delight) in your Microwave. Indian Charcoal/ Kids’ / Cook Healthy Roti Diet Fry / Indian Dairy Functions Heart Basket/ Low Calorie Cuisine Ghee Delight Press Press Press Press Press STEP-1 STOP/Cancel STOP/Cancel STOP/Cancel STOP/Cancel STOP/Cancel Charcoal/ Indian Kids’ / Indian Healthy Roti Diet Fry
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Diagnosed with Dementia, She Documented Her Wishes. They Said No Because of the Law
Community Community From looking Argentinian at phone embassy P4too much P16 collaborates to sucking air through with Pallas Arts to teeth and biting nails, support kids in need for bad habits can be the project ‘Education changed for good. and Arts’. Friday, January 24, 2020 Jumada I 29, 1441 AH Doha today 130 - 200 DEAD-END: Susan Saran, diagnosed with frontotemporal dementia, a progressive, fatal brain disease, wearing a chain bearing instructions that she not be resuscitated. COVER Age of anxiety STORY Diagnosed with dementia, she documented her wishes. They said no because of the law. P2-3 CUISINE SHOWBIZ Crispy, spicy Mirchi Vada Ozzy Osbourne reveals is absolutely irresistible. Parkinson’s diagnosis. Page 6 Page 15 2 GULF TIMES Friday, January 24, 2020 COMMUNITY COVER STORY Looking down the barrel PRAYER TIME Fajr 5am Shorooq (sunrise) 6.21am By 2050, nearly 14 million Americans aged 65 and older may be Zuhr (noon) 11.47am Asr (afternoon) 2.52pm Maghreb (sunset) 5.13pm diagnosed with Alzheimer’s disease, writes JoNel Aleccia Isha (night) 6.43pm USEFUL NUMBERS Emergency 999 Worldwide Emergency Number 112 Kahramaa – Electricity and Water 991 Local Directory 180 (Spoon-feeding) International Calls Enquires 150 Hamad International Airport 40106666 is not something Labor Department 44508111, 44406537 that I am willing Mowasalat Taxi 44588888 Qatar Airways 44496000 to endure. I Hamad Medical Corporation 44392222, 44393333 Qatar General Electricity and don’t want my Water Corporation 44845555, 44845464 Primary Health Care Corporation
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Traditional Food Board - a Necessity for India
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Veg Party Form
“VEGETARIAN PARTY” BOOKING FORM Rs.310/- + Taxes as applicable Lunch Timing: 12:00PM to 3:00PM Dinner Timing: 7.30PM to 11PM (Applicable from 01/01/2019) Name of Member M.S. No. Address Mobile No. Phone Nos. Party Last Booked On Day, Date & Venue Time of Party Number of Guests Guaranteed (Adults/Children) Guests expected Advance Payment F & B Receipt No. (Cheque/Cash) Advance & Date Note / Remark Terms & Conditions: Party cancellation charges will be as under:. Less than 12hrs: 25% minimum party bill will be charged. Less than 6hrs. : Notice 50% of food charges will be retained / charged. Booking shall be accepted with 24 hours prior notice as per availability. Please specify use of Onion/Garlic. Non Veg. will be booked on Ala - Carte only Eatables from outside are not permitted. PA system allowed on sleep mode (chargeable 500 rs extra.) 50% advance will be paid for Party booking at the time of booking. The management reserves the right to cancel/change the venue. Total Bill will be cleared immediately after finishing the Party. parties are chargeable on a/c hall ( area charge extra 10%) decoration, extra furniture or other facilities are chargeable 500 rs. @ 10% margin in no. of guests will only be accepted Note: (Without 50% ADVANCE Party will not be booked.) ___________________________________ ______________________________ (Signature of Additional G.M.) (Signature of Member) M.S. No. : __________________ Date: _______________________ Party Booking Form_ New Rate w.e.f. 01.01.2019 D A T E : O N I O N / G A R L I C C A N B E U S E D O R N O T ( P L E A S E T I C K ) D A Y : V E G E T A R I A N M E N U D R I N K / N O D R I N K Rs.
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Rajasthan on a Platter Datasheet
TITLE INFORMATION Tel: +1 212 645 1111 Email: [email protected] Web: https://www.accartbooks.com/us Rajasthan On A Platter Healthy, Tasty, Easy Dr. Suman Bhatnagar Dr. Pushpa Gupta ISBN 9789385285110 Publisher Niyogi Books Binding Paperback / softback Territory USA & Canada Size 6.97 in x 8.61 in Pages 152 Pages Price $20.00 Each recipe follows a standard format of preparation time, cooking time, ingredients, nutritional value and its variations, with information on the recommended nutritional allowances for different body types, lifestyles, age groups and genders Nutritive values of the recipes based on research and reference have been minutely calculated Each recipe is accompanied by beautiful high resolution color photographs of the dishes. Detailed glossary, index The book presents traditional, easy-to-cook Rajasthani meals and related food recipes, for young homemakers, future chefs and all food connoisseurs. It transfers homegrown knowledge to the young generation and caters to multicultural readership. Each recipe has been combined with supplementary food items to present the concept of a tasty, wholesome and nutritious meal. They focus on a fast-changing society where "snacking" is replacing full sit-down meals and "finger food" and "quick bites" fulfill the purpose of a light dinner. The dishes add plenty of nutritive value to the diet and cater to the eating habits and fast lifestyle of the multi-tasking generation. The select recipes are grouped in five categories cereals, pulses, vegetables, non-vegetarian dishes and
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