This document provides an overview of Hyderabadi cuisine and culture. It begins with background on the city of Hyderabad and its history as the capital of an autonomous royal kingdom. It then discusses the local climate and culture, including common styles of dress. The bulk of the document focuses on Hyderabadi food, including popular breakfast foods, biryanis, side dishes, and desserts. It provides details on preparation and key ingredients for several iconic Hyderabadi dishes like haleem and kacchi biryani.
This was originally a 3ft x 4ft poster made for the India Night 2006 at the Oregon State University (OSU). I have split it into several parts to make a presentation. This one is about the varied cuisines of India that change from state to state and sometimes according to religion. Hope you enjoy the video :). Please vote, comment and follow!
Gujarati cuisine is that of the state of Gujarat, in western India.
The typical Gujarati thali consists of rotli, dal or kadhi, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc. Gujarati cuisine varies widely in flavour and heat, depending on a family's tastes as well as the region of Gujarat to which they belong. North Gujarat, Kathiawad, Kachchh, Central Gujarat and South Gujarat are the five major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously.
Food pattern of East & North East indiaSupta Sarkar
Food pattern of East India & North East India:
FOOD PATTERN OF EAST INDIA:
-WEST BENGAL -BIHAR -JHARKHAND -ORISSA
FOOD PATTERN OF NORTH-EAST INDIA:
-ARUNACHAL PRADESH
-ASSAM
-MANIPUR
-MEGHALAYA
-MIZORAM
-NAGALAND
-SIKKIM
-TRIPURA
This was originally a 3ft x 4ft poster made for the India Night 2006 at the Oregon State University (OSU). I have split it into several parts to make a presentation. This one is about the varied cuisines of India that change from state to state and sometimes according to religion. Hope you enjoy the video :). Please vote, comment and follow!
Gujarati cuisine is that of the state of Gujarat, in western India.
The typical Gujarati thali consists of rotli, dal or kadhi, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc. Gujarati cuisine varies widely in flavour and heat, depending on a family's tastes as well as the region of Gujarat to which they belong. North Gujarat, Kathiawad, Kachchh, Central Gujarat and South Gujarat are the five major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously.
Food pattern of East & North East indiaSupta Sarkar
Food pattern of East India & North East India:
FOOD PATTERN OF EAST INDIA:
-WEST BENGAL -BIHAR -JHARKHAND -ORISSA
FOOD PATTERN OF NORTH-EAST INDIA:
-ARUNACHAL PRADESH
-ASSAM
-MANIPUR
-MEGHALAYA
-MIZORAM
-NAGALAND
-SIKKIM
-TRIPURA
History of beer
Beer is one of the world’s oldest beverages, with the history of beer dating back to the 6th millennium BC.
Beer may have been known in Neolithic Europe as far back as 3000 BC and was mainly brewed on a domestic scale.
During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture.
Today, the brewing industry is a global business
The University of Mauritius (UOM) is situated at Reduit, Moka. It comprises of the following faculties: agriculture, science, law and management, social studies and humanities and engineering. This power point presentation was made by a group of students from the faculty of agriculture; doing the course BSc (Hons) Biotechnology.
This Presentation gives you a overview or the beer production process at industrial level with a very basic approach so that even you can make your own beer. Beer is a totally natural Product with not any harmful Preservative and the most suitable alcoholic Drink. Beer is safe and healthy to Drink but in a limited amout.
Hyderabad is the capital of Andhra Pradesh and it is the largest city of South India. This city is also known as Pearl City of India. There are many tourist attractions places like Golconda fort, Charminar, Mecca masjid, Birla mandir, Osman Sagar Lake, Hussain Sagar Lake, Shilaparam, Shamirpet, Salar jung Museum etc.
Presented in National Conference: "Strategic opportunities in Tourism development",
Hyderabad becomes foos tourism attraction, Culinary attraction.which dishes makes Hyderabad as culinary attraction
paper submitted in National Conference 24th Nov 2015 at NITHM, Hyderabad.
research paper submitted titled " Hyderabad Foods as culinary attraction'
Power point presentation in NATIONAL CONFERENCE, NITHM by Mohammed Asif on 24-11-2016 at NITHM (National Institute of Tourism and Hospitality Management), Hyderabad.
Theme of conference: Strategic development opportunities in Tourism & Hospitality.
Indian cuisine is a culinary tapestry woven with
vibrant colors, bold flavors, and a rich cultural
heritage that spans millennia. It is a cuisine that
embodies diversity, reflecting the vast and varied
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Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
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.
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
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
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Food and beverage service Restaurant Services notes V1.pptx
Hyderabadi cuisine
1. HYDERABADI CUISINE
INTRODUCTION:
Hyderabad is the capital city of state Andhra Pradesh, situated in the Telangana region of
Andhra Pradesh. Hyderabad is known for its rich history, culture, and architecture
representing the unique characteristic of a meeting point for North and South. It is and
emerging information technology and biotechnology hub of India. Hyderabad and
Sikanderabad is known as twin cities separated by Hussain Sagar lake, a man made lake at
the time of Ibrahim Qutub Shah in 1562.Char Minar monument built in the centre of
Hyderabad was built by Muhammad Quily Qutb Shah in 1591 is a tourist place. Hyderabad is
also situated across the river Musi.
HISTORY:
The Hyderabad city was until 1948, the capital of Hyderabad state- autonomous royal
kingdom within India, two and half times the size of Ireland. Its Muslim ruler the last Nizam,
was a direct descendant of a Moghul governer who had declared his independence in the
early eighteenth century just as a central Moghul authority when Delhi was beginning to
weaken. He was one of the richest man of world and he had his own currency and private
railway system. Later after independence, his state also emerged with the new democratic
country, and became the brand new state of Andhra Pradesh with Hyderabad city as its
capital. The grandeur of its court used to wear jewels the size of pigeons egg when they
entertained, the city was lit up, fountains played and dining tables set for hundreds glittered
with gold plate.
If liquor was being distilled in a private Sharaab khana, of winery only a few
Hindu nobles were granted royal permission to do this as Muslims were technically not
supposed to drink, rare flavors of quail were added for the delight of the guests to come.
CLIMATE:
Hyderabad has tropical wet and dry climate. In summer the maximum temperature reaches to
40-45 degree centigrade and minimum 25 degree centigrade. In winter maximum temperature
is 28 degree centigrade and minimum 13 degree centigrade. It has red sandy soil and with
areas of black cotton soil.
CULTURE:
The women wear salwar kamiz and among the Muslims burka is necessary, Moghul jewellery
can also be seen with some old women. The men wears sherwanis (fitted, knee length jacket.
Bangles are most popular among women. Eighteenth century hookah (Hubble bubble pipe)
made of finest bidri work (gun metal inlaid with silver) can be seen in most of houses
2. FOOD HABIT:
It is the cuisine of region, of which every Hyderabad is justifiably proud and which no
hyderabadi, rich or poor can do without. The cuisine combines the very best of muslim foods
– kebabs, pilafs, kormas, and yoghurt dishes – with a haunting aromatic, tart, pungent, and
creamy flavorings of the south – mustard seeds, cassia buds(kebab cheeni), cinnamon, curry
leaves, hot chillies, peanuts, tamarind and coconut milk.
Unfailing courtesy and an almost over whelming sense of hospitality are in its
blood and will be with it until the last breath is drawn. That is Hyderabadi way. It was also
known that a true Hyderabadi would go anywhere in the city for a well prepared dish. Home
made fruit drinks-Sharbats- some flavored with sweetly aromatic khas roots (vetivert)
others with the purple, sweet and sour juice of tiny falsa berries(grewia asatica) are generally
served when the guest enters the home.
A sauce of roasted and ground sesame seeds which, in the Middle East might
appear under the guise of mild flavored Tahini is mixed with fiery green chillies and tart
tamarind paste to become the mouthy wateringly good til ki chutney. Dried beans and lamb
which are often stewed together in Persian cookery are perked up here with tamarind, cumin
seeds, red chillies and curry leaves to become the Dalcha of Hyderabad.
In a formal occasion Chowki (low square dining tables seating, four to eight
on the floor) pickles are laid down. Apart from more common lime and mango, exquisitely
pickled partridges are also found. Food is served in Nawabi style and authentic hyderabadi
dishes are served course by course.
Hyderabadi’s morning start with the breakfast stew Nahari with drunkable
sheermal. One bouquet garni which is famous is ‘potli ka masala’ that includes sandalwood
powder, earthy khas roots (vetivert) and even whole dried roses. Khichri is also served in
brunch which is a fluffy mixture of rice and split lentils, is first lubricated with a dollop of
ghee and then eaten with a simple kheema, minced meat served with onions, garlic, ginger
and red chillies. Rice flour papadums provide crunch and texture while creamy, minty,
sesame chutney and a tart mango pickle add pep and pungency.
Khagina (gingery scrambled eggs) is also served in breakfast as well as parathas (flaky
griddled breads) and cups of sweet tea to wash every thing down.
Hyderabadi biryani : Biryani is the most famous among the delicacies of Hyderabad. An
authentic meal of hyderabad invariably includes a Mutton Biryani, a rice dish made with
mutton. Chicken and vegetarian biryani are also popular.
The Nizams served some 26 varieties of Biryanis for their guests. It is a traditional
celebration meal made using goat meat and rice and is the staple of a die-hard
Hyderabadi.
The Hyderabadi Biryani is so named as it is created in the city of Hyderabad, India. The
blending of mughlai and Telangana cuisines in the kitchens of the Nizam (ruler of the
historic Hyderabad State), resulted in the creation of Hyderabad Biryani.
It, like other biryanis, is made using Basmati rice which is only found on the Indian
subcontinent. The spices, meat and other ingredients are carefully chosen, the method of
preparation involves more time taken for cooking.
There are 2 styles of preparing biryani. The Katchi(raw) Biryani is prepared with the
Katchi Yakhni method (with raw gravy). The raw meat is marinated in curd and cooked only
by the dum, or the baking process, which is done with rice. This is a challenging process as it
3. requires meticulously measured time and heat to avoid overcooking or undercooking the
meat.
In Pakki Biryani, where the meat is cooked with all the accompanying spices and then the
rice is simmered with the resultant gravy redolent of mace, ittar and kewra in a sealed vessel
with saffron and cardamom.
A Biryani is accompanied with Dahi ki Chutney (curd & onions); Mirchi ka Salan(Chilly
curry); salad and sometimes boiled egg. The salad includes tomato, carrot, cucumber, radish,
turnip, onion & lemon slices.
Apart from side dishes such as Mirchi ka Salan, it can also include Dhansak and Baghare
Baingan.
IMPORTANT DISHES:
1. HYDERABADI MURGH KORMA: A cashew nut based chicken curry favored
with nutmeg cooked by slow braising.
2. MURGH NIZAMI: A semi dry chicken masala cooked with nuts ( cashewnut,
peanut, coconut) and seeds (sunflower seed and sesame seeds)
3. MURGH DO PIAZA: A mild chicken curry cooked with an abundance of onion and
garnished with coconut and sunflower seeds.
4. DALCHA GOSHT: A lamb stew with dried beans and soured by tamarind.
5. NAWABI TARKARI BIRYANI: A delicious mix vegetable biryani which is mild
and light
5. MIRCH KA SALAN: A rich hot dish made of long hot pepper cooked in sesame
seed flavored gravy.
6. NAHARI: A very nourishing stew made of lamb trotter and tongue, cooked by
simmering usually overnight flavored by cassia bark(cinnamon), cardamom and
highly aromatic bouquet garni( potli ka masala that includes sandal wood powder,
khus root, whole dried roses). A breakfast dish usually eaten with bread like shirmal.
7. LUKMI: Ravioli like squares of pastry dough filled with spiced minced lamb and
deep fried.
8. BAGHARE BAINGAN: Small whole aubergine slit fried till brown then cooked in
nutty sauce containing sesame seeds and peanut and tempered with curry leaves and
mustard seeds.
9. TOMATO KUT: An aromatic puree of fresh tomatoes with tamarind, curry leaves
and browned garlic.
10. KACHHI BIRYANI: An aromatic rice preparation in which raw meat and raw rice
are cooked together.
4. 11. KACCHE DAHI KE KOFTA: Minced meat, green coriander, mint, browned garlic
and garam masala are ground to a very fine paste, formed into balls fried and just
before service put in seasoned beaten curd and tempered with garlic, mustard seeds,
curry leaves and red chillies.
12. DOUBLE KA MEETHA: A glorious bread pudding liberally sprinkled with almond
and pistachios.
13. MARAG: A clear Arab meat broth with pieces of meat is called marag.
14. HALEEM: A smooth velvety paste of broken wheat and meat usually eaten with
pieces of hard boiled egg and lime juice.
15. QABOOLI: It is layered casserole dish made of partially cooked rice, yellow split
peas cooked with ginger garlic and yoghurt a puree of green herbs
(Coriander and mint) and browned onion. It is gently baked in a large pot.
16. ASAFIA MURGH: Whole roasted chicken with almond, curd and garam masala.
17. BAKRA KHORI: Whole lamb cooked with unique savory spices.
18. METHI MURGH: Chicken with fresh fenugreek leaves.
19. NARGISHI KOFTA: Kofta made of whole boiled egg coated with minced meat
fried and simmered in rich gravy.
20. SHIKHAMPURI KEBAB: Patties made out of finely pounded meat, stuffed with a
pheasant mix of paneer, mint, green coriander, green chillies.
21. CHIPPE KA GOSHT: Chunks of meat marinated in a paste of onion, green chillies,
coconut, garlic, garam masala and yoghurt and then cooked very slowly in a new clay
pot so the meat smells a bit like parched earth after a rainfall.
22. BADAAM KI JAALI: Light round marzipan ‘sandwiches’ where the top layer with
its filly greed cut outs, reveals real silver varq.