...When many think of curry they automatically think Indian cuisine, many kitchens across the nation now have the spice in there spice cabinets. The word curry refers to both a spice mixture and a style of cooking. Curry is a spice used in a dish of meat, vegetables, etc., cooked in an Indian-styles spicy sauce and served with rice, bread or flatbreads like Roti. (http://www.merriam-webster.com) It is usually a golden yellow mustard colored spice that includes a mixture of various eastern/Asian spices like cumin, coriander, turmeric, ginger, cloves and many other ingredients Curry comes from the word Khari which means sauce in India. Curry can be traced to being used in 1700 BC Mesopotamia. Found to be used outside of India in countries like Japan, China, Thailand, Pakistan, Vietnam, Indonesia, Africa, and even the Caribbean (http://www.indepthinfo.com/curry/history.shtml). Due to its use in so many different countries the cultures vary as well as the ingredients used to prepare the spice. Depending on the ingredients used the curry spice can range from mild to really spicy and yellow to red. The ingredients used can also alter the aroma the curry releases once it is used. Aside from its usefulness in the kitchen, curry is known to be helpful in many other ways. It is frequently used in traditional Indian cooking. However, there are several other uses for curry powder that can spice up an average dinner anywhere or add a kick to an everyday dessert. Some may even improve the user's...
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...It is Curry night in the our household. An outsider will be puzzled, because there are several dishes that are completely different. Is the food Indian? Is the food Thai? What is that other stuff, I don’t think I have ever had curry made like that? Curry night in our household explains the complexity of curry in itself. Faisal is from Northern India and his food perspective is influenced by Pakistan as well… curry to him is a stew/saucy dish that contains some variety of a masala and other spices. I have a more worldy view of curry. My first taste of curry came from Germany, all though we generally do not have curry wurst as a part of our curry night. As a child we used to go to Imbiss stands to get pommes fritz with curry ketchup, to this day it is my favorite condiment. I then had the privilege of being introduced to Southern Indian Curry dishes in high school. I further grew to love the diversity of curry in my years in California in Thai and Japanese Cuisines. It was a twice a week occurrence that I was at my favorite Thai restaurant ordering yellow curry with chicken, until the chef finally gave me his recipe. But of all the curry, I love Japanese Curry the best. Strangely enough, in the American Culture it is the least known. Most people think the only thing that comes out of Japan is sushi, tempura and yaki soba. In this paper, I will discuss the origins of this interesting word called curry; whether curry is a spice or a dish. I will also discuss how...
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...I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot lie I love curry and I cannot...
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...Buffet Menu 1 Appetizers Salad Rice / Pasta / Noodles Fish / Seafood Chicken / Lamb / Pork / Beef Vegetable Desserts Choice of Any Three Choice of Any Four Choice of Any Two Choice of Any One Choice of Any Two Choice of Any Three Choice of Any Four 256+10% Rs. 4,256+10% service Charge + Government Applicable Taxes Buffet Menu 2 Appetizers Salad Rice / Pasta / Noodles Fish / Seafood Chicken / Lamb / Mutton / Pork / Beef Prawn Vegetable Desserts Choice of Any Four Choice of Any Four Choice of Any Two Choice of Any One Choice of Any Two Choice of Any One Choice of Any Three Choice of Any Five 4,415 415+10% Rs. 4,415+10% service Charge + Government Applicable Taxes Buffet Menu 3 Appetizers Choice of Any Four Salad Choice of Any Four Rice / Pasta / Noodles Choice of Any Two Fish / Seafood Choice of Any One Chicken / Lamb / Mutton / Pork / Beef Choice of Any Three Prawn Choice of Any One Vegetable Choice of Any Three Desserts Choice of Any Five 4,572 572+10% Rs. 4,572+10% service Charge + Government Applicable Taxes 95+10% Welcome Drink Rs. 95+10% service Charge + Government Applicable Taxes Guava & Strawberry Nelli Apple Pineapple Orange Mango & Passion Fruit 2014 201 Menu Rates Valid From 01 July 2014 to 30 November 2014 (Taxes Are Subject To Change) Appetizers Selection of Cold Meat with Home Made Pickles Salami with Pickled Fruits and Vegetables Home Smoked Chicken with Berry Salsa Marinated Grilled Vegetables Onion and Blue Cheese Tart Chicken Terrine with Liver...
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...of Britain are meat, fish, potatoes, flour, butter, and eggs, as many of its dishes are mainly based on these ingredients.” (Mandy Barrow, 2010). On the other hand, the Indian cuisine is one of the most popular cuisines in the world and is famous for its great love for food and more importantly, spices. Even though same foodstuffs, such as meat, fish, etc. are used in India as well, the varied uses of the spices are a vital part of food preparation as this makes these dishes unique. For example, even though tandoor dishes were first made in Central Asia, Indian tandoori dishes such as chicken tikka, made with Indian ingredients, enjoy rife reputation. This may be considered as one of the differences. Another major difference is in the curry. Indian cuisines often involve spicy dishes which are usually preferable to Indians. On the other hand, British cuisines...
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...three countries like Myanmar, Thailand and will be compared. The comparisons are as follow: Myanmar: Food The people from Myanmar mostly have rice and curry. Rice noodle with fish soup is the favorite dish at breakfast. Few favorite desserts are like sanwin-ma-kin, Myanmar style banana cakes, kyaukchaw (sea weed Jelly) and jiggery. Chinese foods both Cantonese and cukienese, and also Indian food like Kebabs, birani are also popular among Myanmar people. Cloth Bamar men wear a Manchu Chinese jacketover an English collar shirt (sometimes donning a turban called gaungbaung), while Bamar women wear a blouse buttoned at the front, called yinzior to the side, called yinbonand a shawl. In urban areas, skirts and pants are becoming more common, particularly among the young. The female sarong (htamein) is also used by Myanmar people. This period also saw the introduction of a sheer muslin blouse for women, revealing a corset-like lace bodice called zabawli. Festivals KachinManaw Festival, Ananda Pagoda Festival, Naga New Year Festival, Htamane (Sticky Rice) Festival,Shwedagon Pagoda Festival,ShweUMin Pagoda Festival, Thingyan Water Festival. Thailand: Food Sour, sweet, salty, and bitter are the four fundamental taste senses in each dish will be available. Indulge in flavor with a new Thai soup, flavorful curry or stunningly-good noodle recipe. Roast Chicken Delight, Roasted...
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...Apple Souffle | Apple | Curry Bread | Bread + Curry Powder + Oil | French Toast | Egg + Bread + Oil | Doughnut | Egg + Milk + Butter + Flour + Oil | Grilled Fish | Medium Fish | Fried Thick Noodles | Noodles + Oil | Fried Noodles | Buckwheat Noodles + Oil | Tempura | Egg + Flour + Oil | Pancake | Egg + Milk + Flour + Oil | Pot Sticker | Cabbage + Onion + Flour + Oil | Risotto | Tomato + Onion + Riceballs + Oil | Dry Curry | Riceballs + Curry Powder | Cooking Pot: 41 Recipes Hot Milk | Milk | Hot Chocolate | Milk + Chocolate | Wild Grape Wine | (wild) Grape + Wine + Purple Grass | Pumpkin Stew | Pumpkin | Fish Stew | Medium Fish or Large Fish | Boiled Spinach | Spinach | Boiled Egg | Egg | Candied Potato | Yam | Dumplings | Cabbage + Onion + Flour + Oil | Strawberry Jam | Strawberry | Apple Jam | Apple | Grape Jam | (wild) Grape | Marmalade | Orange | Cheese Fondue | Cheese + Bread | Noodles | Flour | Curry Noodles | Noodles + Curry Powder | Tempura Noodles | Tempura + Noodles | Buckwheat Noodles | Buckwheat Flour | Tempura Buckwheat Noodles | Buckwheat Noodles + Tempura | Mountain Stew | Carrot + Bamboo Shoots + shiitake | Rice Soup | Riceballs | Porridge | Milk + Riceballs | Tempura Rice | Riceballs + Tempura | Egg Over Rice | Egg + Riceballs | Stew | Milk + Flour | Curry Rice | Riceballs + Curry Powder | Blue Curry | Riceballs + Curry Powder + Blue Grass | Green Curry | Riceballs +...
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...greens, imported cheeses and homemade dressings. * Tomato and Mozzarella salad with fresh basil * Greek salad with feta chees, olives and red onions * Heart of Palm salad * Seasonal fresh fruit plate * Green dinner salad Lunch Served noon until 5:00pm All Lunch items served with french fries and coleslaw. * Chicken sandwich, grilled or fried * Fish sandwich, grilled or fried * Lobster sandwich, grilled or fried * Shrimp sandwich, grilled or fried * All American burger w/ or w/o grilled onions * Fish or chicken strips * Conch soup Dinner Entrees All dinner entrees served with green salad, Chef’s choice of rice or potatoes and assorted fresh vegetables. * Thai Curry A delicious blend of mild yellow curry, cream and herbs. Ask your server if you prefer it spicy. Selection of: Shrimp, Lobster, Wahoo (fish), Veggie, or Chicken * Fresh Pineapple Sautéed A combination of fresh pineapple, seasonings and pineapple marmalade sautéed to perfection. (not too sweet) Selection of:...
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...way. Here are 10 of my own personal favourites, but if I had my way it, would be 20 ! 1. Banana Leaf Banana Leaf One of the great south Indian cuisines we have the privilege of eating on a daily basis should we chose is, of course, Chettinad cuisine. Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. If you love rice, you will definitely love the Banana Leaf Rice. In banana leaf rice, white rice is served on a banana leaf with an assortment of vegetables, curried meat or fish, pickles, and the super addictive papadum ( look like giant, round, flat crisps). Most of the time, however, only the gravy of the curry will be served and no meat is served as it is meant to be a traditional Indian vegetarian dish but since I am no vegetarian, I love mine with mutton redang and dry chicken curry! This meal can get really sloppy since it is traditionally eaten with the hand, but most of us have this down to a fine art! 2. Nasi Dagang Nasi Dagang – Malaysian Food No Malaysian...
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...Old Nam Kee In 1956, Mr. Nam started Nam Kee Chicken Curry Puff with a small stall inside a coffee shop outside the former Capitol cinema. Each curry puff was hand-made and properly sealed to lock in the aroma of curried potatoes, chicken, a slice of eggs and spices. Mr. Nam started the business with $10,000 and his entirely family helps out at the tiny stall to churn out enough curry puffs to meet customers’ demand. In 1963, Mr. Nam started his first branch near Katong. The Katong stall proves to be a hit with those living in the East and his curry puff ‘loyalist’ grows. By the time Mr. Nam opens his third stall in Toa Payoh in 1970, he was very sure that a central kitchen is a key piece of his expansion plan. Mr. Nam managed to set up a ‘central’ kitchen in a shop house along Balestier Road in 1972 through borrowing from OCBC. By the end of 1974, Nam Kee’s Balance Sheet as follows: Balance Sheet as at 31 Dec 1974 | |$ | |$ | |Fixed Assets | |Capital | | |Land and Buildings |42,000 |Shareholders’ Equity |58,000 | |Kitchen Equipment |10,300 | | | | ...
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...| Loading... Tuesday, July 27, 2010 Kerala Spicy Mixture (Serves 10-15) MIXTURE is a salty, spicy snack for all occasions and was an essential component of the “tea parties” that often accompany the marriages in Kerala, until recently.Though trendier foods have replaced this salty, crunchy snack in more affluent parties, an average Keralite is still in love with this awesome snack. It goes very well with almost any kind of traditional food and serves as a filling tea-time snack. Also, its longer shelf life makes it an ideal face-saver in front of unexpected guests. Roasted rice flour 1 cup Gram flour/Besan 1 cup Red chilly powder 1 tsp + 2 tsp Asafetida ¼ tsp Peanuts 1 cup Chana dal ½ cup Dry red chilly 3-4 nos Curry leaves 3 sprigs Oil 2 TBSP + more for frying Salt as needed Water Preparation In a mixing bowl, add the rice flour, gram flour/besan, salt and 1 tsp red chilly powder. Mix well and drizzle 1 TBSP oil. Combine well and knead this into smooth dough by adding water little by little. It may stick to your hands at first but the oil will help to get smooth dough as you progress with kneading. Set aside. Heat oil for frying in a deep pan. When hot (check by adding a piece of the dough, if it comes to the surface promptly, oil is hot enough), using an idiyappam press (picture shown above), with the small hole mould plate, sieve the dough to hot oil in circular motion, like how you do it for idiyappam. Fry until, it gets a golden...
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...Assesment tool 3 Section 1 You are the marketing manager for an organisation. Briefly describe the organisation, its product or services and its current markets. Identify two opportunities to enter new market, with current or new products and two opportunities to introduce new products to your current markets. Shinsei sushi shop is located at the entrance in Woolworth, Docklands which is a business area. They have been open for more than 2 years and their opening hours follow by the business hour 8.30 am - 5 pm on weekdays and 9 am - 3 pm on weekends. Their products are covering wide range. They have handrolls ,sushi pack and also fish and chips. Since it is located in a business area, so most of their customers are office workers but also there are a lot of construction sites in this area so there are potential for construction workers as well. There are a lot of competitors in this area, 2 japanese restaurants, a lot of cafes, vietnamese and also woolworth. Identify two opportunities to enter new market 1. To start doing vegetarian option for every menu There are a lot of customers asking for vegetarian meal. They already have some veggie option for handrolls and chips but obviously it is not enough so they should try to add more menu such as potato cake, salad or rice paper rolls to attract new vegetarian customers. 2. Ready to go meal There are a lot of cafes near by who provide coffee, sandwich and breakfast menu but there are a few who provide lunch...
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...FLOURLESS DARK CHOCOLATE CAKE Ingredients: Chocolate( 50 % n above good quality dark chocolate) 370 gms, water 1 cup, castor sugar 365 gm + 85 gm, butter (room temperature) 225 gm, 6 eggs. Method: mix the 365 gm sugar in the water to melt the sugar, then pour the water in the chocolate to melt it. Then add the butter to chocolate. Whish egg and the rest of the sugar. Mix it till the eggs reaches a ribbon stage. Fold the eggs mix in the chocolate mixture and mix them together. Pour this mix in the butter paper lined nine inches cake pan. Then bake it till 360 degrees. As it is not easy to mix , it takes around 40 – 45 mins to bake. Ingredients 1/4 cupbroken wheat (dalia) 1onion, chopped 1green chilli, chopped 1/4 cupgreen peas 1/4 cupcarrot cubes 1 tbspoil salt to taste For the garnish 2 tbspchopped coriander (dhania) Method 1. Clean and wash the broken wheat thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain and keep aside. 2. Heat the oil in a pressure cooker. Add the onion and green chilli and saute till the onion turns translucent . 3. Add the peas, carrots, broken wheat and salt and saute for 3 to 4 minutes. 4. Add 1 1/2 cups of water and pressure cook for 1 whistle. 5. Garnish with the coriander and serve hot. Tips 1. You can use any other vegetables of your choice. 2. Bulgur wheat or broken wheat is also called "Cracked Wheat" and is available at any grocer. Jawar Bajra Rotis with Paneer Ingredients ...
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...Ashish Samtani Professor Robert Anderson English 001A-034 7 November 2014 Enter as Strangers, Leave as Friends Made from simple and savory ingredients, authentic Thai cuisine blends the blandest of base foods with the most exquisite of spilkces and peppers in order to create a highly flavor-oriented dish. The Thai culinary technique is based on having the food as flavor filled and fresh as possible. In order to achieve this, the food is prepared with the simplest ingredients with the freshest quality; recently caught fish brought every morning, rice from fields rather than factories, aromatic herbs along with locally grown spices. All of these ingredients are then stir-fried, sautéed, steamed, or grilled with a special sauce in order to make the dish as healthy and natural as possible while also being quite flavorful. Thai cuisine is one of the finer nuances of world cuisines due to its unique and complex flavors. Within Southern California, Riverside is home to one of the few Thai restaurants that I have personally been to that is as close to the taste of its motherland’s original palate. Holding a place in Riverside’s Top 10 Restaurants, Bann Thai House is home to a unique and memorable dining experience. Their menu and lunch specials are reasonably priced with more than satisfying food portions, perfect for college students looking for an extraordinary dinner within a fair budget. Upon turning the car onto Brockton, I noticed how the local area changed from The Riverside...
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...Curry: Where did it come from? Spices found in a lamb vindaloo were also found in food remains dating back 4,000 years Curry is such a British favourite, the UK celebrates National Curry Week, but how was the food invented? The UK has adopted curry as a "national dish", with more than 9,000 Indian, Pakistani and Bangladeshi restaurants and the creation of British-Asian dishes such as chicken tikka masala and balti, says the National Curry Week website. It says about 23 million people eat curry regularly. Since its inception, the word curry has "changed its meaning and become universal as a menu word", says Alan Davidson, in the Oxford Companion to Food. Once it just meant Indian food, but "it now denotes various kinds of dish in numerous different parts of the world, but all are savoury and all are spiced," it reads. "Everywhere the cuisine is enjoyed has its own variations and peculiarities," says the National Curry Week spokesperson. An English cookbook, The Forme of Cury, was published in the 1390s, and all hot food was called "cury" from the French word cuire, meaning to cook. Alan Davidson writes however that curry comes from the Tamil word kari, or spiced sauce, which was originally a thin, soup-like, spiced dressing served in southern India, amongst many other stew-like dressings for meat and vegetables. The most complex and sophisticated puree sauces are made in Asia and Mexico. The sauce or "gravy" for many Indian and Thai dishes begins with finely ground...
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