This document summarizes the cuisine of Awadh region in central India, known for dishes developed under Mughal influence such as kebabs and biryani rice dishes. It discusses popular kebabs including seekh, tunde, kakori, shami, and melt-in-mouth galouti kebabs. It also mentions biryani as a mixed rice dish of basmati rice cooked with meat and spices. Additional Awadhi dishes described are thin rumali roti bread, thick tandoori roti bread, and sheermal sweet naan bread flavored with milk, sugar and saffron.
This presentation covers geographical location , historical culture, staple diet, specialty cuisine, special equipment, 4 course menu and seasonal availability of cuisine Kerala .
This presentation covers geographical location , historical culture, staple diet, specialty cuisine, special equipment, 4 course menu and seasonal availability of cuisine Kerala .
After this topic, you will be able to define :
Introduction of Larder Work
Equipment found in the larder
Layout of a typical larder with equipment and various sections
Essentials of Larder Control
Importance of Larder Control
Functions of the Larder
Hierarchy of Larder Staff
Sections of the Larder
Duties & Responsibilities of a larder chef
This will help to learn hotel butchery department and the role of butcher. Different type of meat and the various cuts of beef, pork and lamb explained in detail. storage of Meat and the slaughtering techniques are explained in the basic level.
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
After this topic, you will be able to define :
Introduction of Larder Work
Equipment found in the larder
Layout of a typical larder with equipment and various sections
Essentials of Larder Control
Importance of Larder Control
Functions of the Larder
Hierarchy of Larder Staff
Sections of the Larder
Duties & Responsibilities of a larder chef
This will help to learn hotel butchery department and the role of butcher. Different type of meat and the various cuts of beef, pork and lamb explained in detail. storage of Meat and the slaughtering techniques are explained in the basic level.
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
The Country Club Jade Resorts at ECR is calling all the food lovers this time. The club is welcoming on and all for a delicious Biryani Food Festival. Book your tickets as the aroma and taste of spiced rice awaits you!
Kanchipuram Silk Saree, Paithani Saree, Pattu Saree, Chanderi, Bandhani, Kota, Patola Sarees, Pochampally Sari, Gadwal Saree, Sambalpuri Saree, Tant Cotton Sarees, Banarasi Silk Sarees are popular all over the world and come from the different regions of India, Kanchipuram Silk, Pattu Sarees from Kerala, Paithani Maharashtra, Banarasi Sarees from North India Uttar Pradesh, Maheshwari, Chanderi from Madhya Pradesh, Bandhani, Patola, Kota sarees from Rajasthan & Gujarat, Gadwal, Pochampally Sari from Andhra Pradesh, Bomkai, Bapta, Sambalpuri Saree from Orissa .
the detailed Business plan report on -mom's biryani The establishment of a desi restaurant in Hyderabad, Pakistan.-
Mom’s biryani, a desi restaurant that brings local flavor to the local people by introducing most eatable meal of desis; THE BIRYANI.
Mom’s biryani responsible to employ those women who want to support their family, gather them in one place with ease.
Biryani is an evergreen classic that really needs no introduction. So if you are a die-hard fan of this delicious dish, take things up a notch and tease your taste buds a little more with the story of what makes biryani so extraordinary. Next time, when you’re ordering food in train, do check out the menu for these special regional briyani dishes and our restaurant partners would be more than happy to deliver it at your seat. Ordering Hyderabadi Briyani in train is something which not possible. But, now with e-catering services in place, one can order briyani in train.
Presentation of a Restaurant Project for CourseworkSachin Pandey
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Business plan presentation named Mom’s Biryani-The establishment of a desi restaurant in Hyderabad, pakistan.
Mom’s biryani, a desi restaurant that brings local flavor to the local people by introducing most eatable meal of desis; THE BIRYANI.
Mom’s biryani responsible to employ those women who want to support their family, gather them in one place with ease.
Food trucks are a booming business in the US. There seem to be more than one on every corner. If you're looking at starting your own food truck business then this guide is something you'll want to read.
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!
Presented at Hofstra University on 3/9/12 in the Leo Guthart Cultural Center Theater. Topics discussed included the evolution of marketing, advertising, and how to best use social media for personal branding use.
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.
Art Of Dum offers a culinary experience that encompasses the evolved robust and
characterful style of Dum Pukht cooking from the royal heritage and kitchens of Northwest Frontier Province.
To know more visit: www.artofdum.com
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
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Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
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2. Awadhi cuisine is from the city of Lucknow,
which is the capital of the state of Uttar
Pradesh in Central-South Asia and Northern
India.
The Awadh region has been greatly influenced
by Mughal cooking techniques.
The city is also known for its Nawabi foods.
The bawarchis (chefs) of Awadh invented
the dum style of cooking
The richness of Awadh cuisine lies not only in
the variety of cuisine but also in the ingredients
used like mutton, paneer, and rich spices, which
include cardamom and saffron.
3.
4. The Seekh kebab, a unique Awadhi
dastarkhwan. Introduced by the Mughals it
was originally prepared from lamb mince and
cooked on charcoal fire.
The 100-year-old Tunde ke Kabab in Chowk
is the most famous outlet for Kababs even
today.
Tunde kabab is so named because it was the
speciality of a one-armed chef.
It is said to incorporate 160 spices.
5. Kakori kabab is considered blessed since it
was originally made in the place by the same
name in the dargah of Hazrat Shah Abi Ahder
Sahib with divine blessings.
The mince for the kabab comes from the raan
ki machhli (tendon of the leg of mutton) other
ingredients include khoya, white pepper and
a mix of powdered spices .
6. Shami kebab is made from mince meat, with
usually with chopped onion, coriander, and
green chillies added.
The kebabs are round patties filled with spicy
mix and tangy raw green mango.
7. We are sure you must have heard about the
famous Galouti kebab of Lucknow.
'Galouti' or 'Galawati' means melt in the mouth.
The history of Galouti kebab is quite interesting.
This kebab was especially created for the ageing
Nawab Wajid Ali Shah of Lucknow.
The Nawab had lost all his teeth. But his passion
for meat remained intact. So, this melt in the
mouth kebab was prepared in his royal kitchens
to satisfy the Nawab's love for meat.
8.
9. Biryani derives from the Persian
word Birian, which means "roasted before
cooking”.
Biryani is a mixture of basmati rice, meat,
vegetables, yogurt, and spices.
Both meat and rice are cooked separately,
then layered and baked.
Sweet flavours are added. The handi is
sealed and cooked over low heat.
10.
11. Rumali Roti is an elaborately prepared ultra
thin bread made on a large, convex metal pan
from finely ground wheat flour.
The Urdu word Rumali literally means a
kerchief.
12. Tandoori Roti is a relatively thick bread that
ranges from elastic to crispy consistency,
baked in a cylindrical earthen oven.
The Urdu word tandoor means an oven.
13. Sheermaal is a sweetened Naan made out of
Maida, baked in a Tandoor or oven.
Originally, it was made just like Roti.
The warm water in the recipe for Roti was
replaced with warm milk sweetened with
sugar and flavoured with saffron.