This presentation covers geographical location , historical culture, staple diet, specialty cuisine, special equipment, 4 course menu and seasonal availability of cuisine Kerala .
Gravy is the soul of Indian cuisine. Gravy is a thick liquid of saucy consistency that provides body and flavor to the curries and other food preparation
This presentation covers geographical location , historical culture, staple diet, specialty cuisine, special equipment, 4 course menu and seasonal availability of cuisine Kerala .
Gravy is the soul of Indian cuisine. Gravy is a thick liquid of saucy consistency that provides body and flavor to the curries and other food preparation
This article is about the 2016 decision to demonetise 500- and 1000-rupee banknotes. It is not to be confused with The High Denomination Bank Notes (Demonetisation) Act, 1978.
Bengali's are perhaps the greatest food lovers in the Indian subcontinent. Bengali's are perhaps the greatest food lovers in the Indian subcontinent. If you want to take the taste of Bengali Foods, then visit West Bengal with Theotherhome.com
Assamese cuisine by indianchefrecipe @ www.indianchefrecipe.comindian chefrecipe
assame cuisine is the cuisine of assam a state in north east india it is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation.
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You are here: Recipes Home: Food Guide: Food In India
Indian Food
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
Bengal cuisine by indianchefrecipe @ www.indianchefrecipe.comindian chefrecipe
Bengali cuisine is a style of food preparation origination in Bengali a region in the eastern south Asia which is now divided between the Indian states
lucknow community . its is about the luxurious cusine which is Awadhi Cusine its history ,geographical affects on food , food habite , famous food , world famous food , types of kebabs , utensils etc.
Factors Affecting Hotel Room Tariff
Establishing The End of the Day
Fixed check-in/chek-out bais-24hrs,night bais
Room rate Designations
MEal plans
Room Tariff card,broucher and its importance
Room tariff fixation-cost based ,Rule of thumb vs Hubbart formula and competiton based ,market based and demand based
Room Designations
Types of Rooms
Room Configurations to suit guest preferences
Numbering of rooms
Room status reconciliation
Room status codes, Discrepancy report.
Glossary of Front Office Terms
Reservation in the hotel industry is defined as ‘blocking a particular type of guest room (e.g., single room, double room, deluxe room, executive room, suite, etc.), for a definite duration of time (i.e., number of days of stay), for a particular guest’.
Guest name and surname
Guest address and telephone number
Company affiliation (if applicable) Expected arrival date
Planned departure date or length of stay
Required room rate Required room type
Room number
Method of payment
Special requests
Signature
Functions Areas of Front Office. (Front of the House and Back of the House Activities)
Different Sections & Layouts of front office and their importance
Co- ordination of front office with other departments
Equipments used in Front office.
Hospitality industry—its origin and growth.
Travel and tourism—their evolution, importance, and related industries.
Evolution and growth of the hotel industry in the world and in India
Classification of Hotels.
Need for organization.
Vision,mission,objective,goal & strategies.
Major departments of Hotels.
Major and minor revenue generating departments
Procedure for receiving message on telephone and in person
paging and types of paging a guest
Handling guest room key cards
Processing of key cards
Handling guest mail
Wake up call
procedure of room change
Guest complaints and types
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
2. INTRODUCTION
• Awadhi Cuisine is from the city of Lucknow
which is the capital of the state of Uttar
Pradesh located in Central-South Asia and
Northern India, and the cooking patterns of the
city are similar to those of Central Asia, the
Middle East, and Northern India as well. The
cuisine consists of both vegetarian and non-
vegetarian dishes.
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3. HISTORY
• Awadh's political unity can be traced back to the
ancient Hindu kingdom of Kosala, with Ayodhya as its
capital. Modern Awadh finds historical mention only in
the time of Akbar, in the late 16th century.
• In prehistoric Awadh, the kingdom of Rama, contained
five main divisions
1. Uttara khoshla
2. Silliana
3. Pacchmirath
4. Purbrath
5. Arbar
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4. CULTURE
• Lucknow represents a culture that combines
emotional warmth, a high degree of
sophistication, courtesy, and a love for gracious
living.
• Dastarkhan, a Persian term, literally means a
meticulously laid-out ceremonial dining spread.
• Many of the cultural traits and customs peculiar to
Lucknow have become living legends today.
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5. GEOGRAPHICAL LOCATION
• Although Awadh is not a state, the mughlai
food of Lucknow is called Awadhi cuisine. It is
situated in the gangetic plains and the entire
regions is surrounded by towns and villages
such as mahilabad, kakori, mohanlalgunj,
gosaigunj.River gomti runs through Lucknow
and divides into two parts trans gomti and cis
gomti.
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6. CUISINE
• A ruler in this land was concerned about
this situation, and he then gave orders to
his men to cook large amounts of food in
huge handis.
• The food was supposed to be cooked
throughout the day in order to serve
people whenever they needed to eat.
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7. CUISINE
• The food contained meats, potatoes,
vegetables, and other important food
substances that would provide a whole
nutrition.
• The process involved cooking all the
ingredients on a slow flame so that all the
juices would be well absorbed into the solid
food. Thus was the birth of DUM PUKT.
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8. SPECIAL EQUIPMENT
• Kadhai: Kadhai is a deep, concave utensil
made of brass, iron or aluminum and is used
for deep frying puri and other fried breads.
• Lagan: Lagan is a round and shallow copper
utensil with a slightly concave bottom. Used
for cooking whole or big cuts of meat or
poultry especially when heat is applied from
both the top and bottom.
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9. CULINARY TERMS
• Galavat: Refers to the use of
softening agents such as papain (from
raw papaya) or kalmi shora to
tenderize meat.
• Baghar: This is a method of
tempering a dish with hot oil / ghee
and spices. It may be done either at
the beginning of the cooking as in
curries, or at the end as for (pulses).® www.indianchefrecipe.com ®
10. • Moin: It is the shortening of dough. In this
process fat is rubbed into the flour and made
into dough for kachoris or pooris or parathas.
This makes the final product crisp, flaky and
crumbly.
• Zamin doz :This is a style of cooking in
which a hole is dug in the ground and the
ingredients are placed and covered with mud.
Then burning charcoal is placed over it. The
cooking process takes about 6 hours.
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