3 Things I miss About Bangladesh and How I overcome them

3 Things I miss About Bangladesh and How I overcome them

April 15, 2019 How to Combine Western and South-Asian Style **The items featured in this post were provided by the brand for review. This does not affect my opinion of the item .**
Yesterday all the Bengalis around the world celebrated the first day of Bengali new year….(which, in our language, is called Pohela Boishakh). Though I love living here in the USA, sometimes I do miss my Bangladesh immensely. I miss rickshaw rides, the childhood memories and everything in between. So today I am talking heart to heart about the things I miss most and the little steps I take to balance those. I will also share how to combine Western and South-Asian Style, so keep on reading. Family:
I am an introvert and very attached to my parents. So it was a very hard adjustment for me when I moved to the USA 5 years ago. Celebrations and festivals feel incomplete without them present here. If you are also closer to your family and living abroad is getting on your nerves- take a deep breath and focus on your goal. Keep a fixed convenient time when you can talk with your family members. Spend at least 10-15 minutes before starting your day with them, it gives so much strength! Even if it’s just a hello, you will feel a lot better if you can keep up the routine. Food:
I absolutely love South-Asian foods, I love the rich aroma, spiciness, and the variety. We have a Bengali version of every cuisine. Thai, Chinese, Italian, Indian, American….etc. You can get many restaurants here and there all over the USA but the food that Bangladeshi mothers and aunts make are just perfection. Though I am nowhere near as expert as my mother, I ask about her techniques and apply those. You can also watch Bengali cooking youtube channels and try to recreate the recipes. It won’t be perfect today, but one day it will be much better. Fashion:
Weather at Fargo is mostly very very cold, so whenever I am going out I am wearing jeans, a t-shirt, hat, boots, and a sweater or jacket. Sometimes I really miss wearing a simple cotton salwar kameez with long earrings, kohl liner, and lightweight summer sandals.
Yes I know it’s impossible to wear a cotton dress right now, but I improvised and picked this mustard sweater dress from Femme Luxe and paired it with a beautiful cotton maxi skirt I got from Bangladesh. I also wore a Wine Faux Leather Leggings underneath for warmth and edge. I topped the look with red lipstick. (Check here for red lip inspiration).
I recently discovered Femme Luxe and loved how affordable the clothes are! They offer trendy, fashion-forward styles and there are many styles to choose from. If you are into modest fashion, try the following tricks. If a sweater dress is really body-hugging, try pairing it with a jacket, even a shirt or a scarf with a skirt on the bottom. Pair the faux leather leggings with a loose shirt or t-shirt to cover the hip and bottoms. Or tie a plaid shirt on your hips to cover up the bottom.
The dress and leggings can be found at Femme Luxe website .
It’s not possible to bring out the Summer sandals yet, so I chose these pairs from Arcopedico’s shoe , in the style- LS . It’s not heavy like the Winter boots rather lightweight and extremely comfortable to wear. What I love most about these shoes is that these can be easily worn in warmer months too. These come in 29 (!) colors, so there’s one for everyone! These are also washable and good for someone with flat feet (like mine). Sifa’s Corner on,

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Parking in Amsterdam just got even more expensive – DutchReview

19 apr All Day 21 Paaspop/Easter Doll Festival Event Details
Paaspop/Easter Doll, has been going since 1974 and has grown year on year. It went from a friendly regional festival to an internationally recognisable three-day event. Last year 83,000 people more Event Details
Paaspop/Easter Doll, has been going since 1974 and has grown year on year. It went from a friendly regional festival to an internationally recognisable three-day event. Last year 83,000 people attended Passpop to see 230 different acts, on 14 different stages. They also got to try 42 different food trucks, offering a variety of different cuisines from all over the world.
Paaspop has seen acts such as Iggy Pop, Bastille, Nothing But Thieves, The Prodigy, Underworld, Kaiser Chiefs, The Kooks, Fatboy Slim, The Wombats and many more. So, who is going to be there this year?
25 Years Charly Lownoise & Mental Theo • 2manydjs DJ Set • 4shobangers • 80’s Verantwoord • Aap uit de Mouw • Abba Fever • Alex Agnew • The All Star Gary Moore Tribute Band • All Them Witches • Amartey • Amyl And The Sniffers • Arie & Silvester • Atmozfears • Baby Blue • Bizzey • Black Water County • Blood Red Shoes • Brennan Heart • Camo & Krooked • Circus Brothers • Claw Boys Claw • Clean Bandit • Comeback Kid • D-Block & S-te-Fan • D-Sturb • Daddy Long Legs • DAISY • Daniel Caldèras & the Shrunken Big Band ft. Benjamin Herman • Davina Michelle • De Hofnar • De Jeugd van Tegenwoordig • De Lievelings DJ’s van je Zusje • De Staat • The Devil Makes Three • DeWolff • The Dirty Daddies • Donnie & Joost • Dopebwoy • Douwe Bob • Dr Phunk • Dropkick Murphys • Drunken Dolly • EAUXMAR • Ellen Ten Damme • Famke Louise • FATA BOOM • Fiesta Macumba Soundsystem • Flonti Stacks • For I Am King • Freddy Moreira • Frenna • The Gaslamp Killer • GENTA • Handrick • Hannah Williams & The Affirmations • Heavy Hoempa plays Iron Maiden • Hef • Heideroosjes • HENGE • Herrie met Gerrie • Ho99o9 • Idaly • IDLES • Ilse DeLange • Indian Askin • Jailhouse Jimmy • Jameszoo • Jarreau Vandal • Jeangu Macrooy • Jett Rebel • Jiri11 • JoeyAK • Johnny 500 • Jordymone9 • Kovacs • Kraantje Pappie • Kris Kross Amsterdam • La Fuente • LNY TNZ • Louder Than Love • Louder Than Love (Soundgarden tribute) • Lukas Graham • MADUK hosted by Ben Verse • Mash-Up Jack • Mate Power • Merol • Mia More • Michelle David & The Gospel Sessions • Mike Krol • Mike Williams • Mr. Belt & Wezol • Mula B • NAFTHALY RAMONA • Navarone • Nervana • Nicole Atkins • Nielson • Noisia DJ Set • NOMA$ • Nona • Novastar • Ooostblok • Oscar and the Wolf • Passenger • Pendulum DJ Set • Phuture Noize • Ploegendienst • Plunder • Poke • Prime • Puinhoop Kollektiv – The Final Weekend Tour • Puri • Que Pasa! • Ran-D • Rondé • Ronnie Flex & Deuxperience • Rowwen Hèze • Russkaja • S10 • Sam Feldt LIVE • Scooter • Sevn Alias • Singlefeestje • Sir Reg • Sjaak • Sjannies • SMP • Snelle • Son Mieux • Stahlzeit • The Stand-Up Club • The Stand-Up Club • Steel Panther • T & Sugah b2b NCT • Tabanka • TAPE TOY • Ten Times A Million • Terry Alderton • Thijs Boontjes Dans- en Showorkest • Tim Akkerman Sings The Boss • Tim Knol & The Blue Grass Boogiemen • Trobi • Tusky • The Vintage Caravan • Vinylfeestje • Waxfiend • The Wetnecks • White Lies • Winne • Within Temptation • Yonaka • Young Ellens • Yung Felix • Yungblud • Zer00’s Heroes Tickets

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Global Street Foods Unite at Mambo International Kitchen.

Food , Wining & Dining When you combine some of the best street food dishes from around the globe and a shabby chic farmhouse atmosphere, you get Mambo International Restaurant in Northridge, California. The menu is a collection of Filipino, Mediterranean, Korean and Indian favorites: Deep fried Lumpia, Tapsilog, Chicken Tikka Masala, and Falafel, just to name a few.
If you aren’t familiar with the neighborhood, the restaurant can be a little hard to find. It is located on the corner of a busy intersection in an elaborate building that looks to have been transplanted from a Swedish village and stands out among the surrounding fast food joints and strip malls. But once you’ve found it, you’ll be sure not to forget it. Upon entering Mambo, you are greeted with a warm and welcoming ambiance. The décor is colorful, without being too overbearing and has just the right amount of ‘Instagrammable’ vibes, without being obnoxious. Being first-timers, the ordering process was a bit confusing. With such a robust menu, that offers premade dishes as well as ‘build your own’ bowls, it can be tough to decide where to start. But, with a little help, we were soon able to figure it out. Mambo’s specialty is Filipino cuisine, so we kicked off our international feast with a couple traditional Filipino favorites: Tapsilog, a popular breakfast dish which consists of thinly sliced pieces of cured, seasoned beef, garlic rice topped with a sunny side up egg; and Pork Adobo, which included braised pork with a salted egg salsa and finished off with fried garlic pieces. For the next round, we opted for an array of globally inspired tacos: beef bulgogi topped with Asian pickles (Korea); chicken tikka masala with cilantro (India); and a Vietnamese inspired taco with sweet pork, hoisin, chicharron and Asian pickles. We concluded our lunch with a couple of Mediterranean staple dishes: Falafel and what is on the menu as ‘Vito’s Pita Wrap’ which is a spiced beef kabob wrapped in a warm soft pita topped with tomato, onion, lettuce and white sauce. Now, someone who visits Mambo for the first time may be overwhelmed, and somewhat confused, by the diverse menu selections – as I was too at first. As a lover of all of the cuisines featured on the menu, I was slightly wary about how well each dish would compare to their ‘authentic’ counterpart. After each introduction to Mambo’s interpretation of some of my favorite dishes, I was pleasantly surprised. The flavor profiles were consistent and the quality of ingredients and presentation was on point. See, what makes Mambo unique is that the chef prepares the food that he genuinely loves, and that is obvious with every bite. Mambo International Kitchen is located at 8300 Tampa Ave, Northridge, CA 91324. They are open from 11 a.m. to 9 p.m. Tuesday through Saturday and until 3 p.m. on Sunday. For more information on the restaurant visit www.mamboresto.com or follow them on Instagram at @mamboresto . ###

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A Brief Summary On The History Of Thai Cuisine

By Karen Sullivan
Thai cuisine was known for excited utilization of new as opposed to dried herbal flavors. Basic flavors into Thai cuisine Everett originated from garlic, coriander or cilantro, lemongrass, pepper, lime greeneries, shrimp glue, fish sauce, or chilies. Tribute sugar, produced using the fluid of convinced palms, is utilized to improve dishes although lime also tamarind contribute acrid notes.
Australian gourmet specialist David Thompson, a specialist on nourishment, sees that not at all like numerous other cuisines, cooking rejects effortlessness and is around the manipulating of different components to make an agreeable completion. In 2017, 7 dishes showed up on a rundown of a World fifty Best Sustenance. It is an online survey of thirty five thousand individuals worldwide through CNN Mobile.
Thailand has a larger number of dishes at the rundown than some other nation. The diet is all the more precisely depicted as five local cooking styles, comparing to the fundamental areas of any country. Bangkok is the nourishment of Bangkok metropolitan territory, with Portuguese impacts. Also, as a principal city, Bangkok cooking is some of a time affected by increasingly devoted imperial food.
Tastes or looks of sustenance inside Bangkok have altered to some degree after some times like they were affected by different foods, for example, Asian, European and Western nations. Central Thai sustenance of the level and wet focal rice developing fields, site of any previous Thai empires of Mahayanist, and the culture of Mon individuals from beforehand the entry of Siamese inside the zone.
For example, jawline is likewise eaten using a fork also spoon inside the style. Thai dinners normally entail of rice through numerous reciprocal dishes shared through all. The saucers were altogether served in the meantime, counting the soups. It is additionally standard to give a bigger number of saucers than there were visitors at a board. A family dinner would regularly comprise of rice thru a few dishes.
And it was now structure most of Chinese. Such dishes incorporate rice porridge, steamed buns, singed rice noodles, and stewed pork by rice. The Chinese likewise presented the utilization of any work aimed at cooking, the procedure of profound fricasseeing and frying dishes, a few kinds of noodles, matured bean glue, soy sauces, or tofu. The foods of India and Persia were brought first by brokers.
This includes later pioneers from these areas, with their utilization of dried flavors, offered to ascend to Thai adjustments and dishes, for example, yellow curry. Western impacts, beginning in 1511 once the primary conciliatory mission from Portuguese touched base at the law court, require made dishes, for example, thong, the adjustment of a Portuguese where coconut milk substitutes bovine milk.
This is from Cambodia toward its southor by Vietnamese culinary to the east. South Thailand, with numerous dishes which contain liberal measures of coconut exploit and new turmeric, shares that practically speaking through Indian, Malaysian, also Indonesian cuisine. Notwithstanding these territorial foods, there is additionally imperial cooking which can follow its past back toward the cosmopolitan royal residence food of this kingdom.
Its refinement, culinary procedures, introduction, and utilization of fixings were of incredible impact to the food of any focal planes. Numerous dishes that were currently prevalent in Thailand are initially Chinese cups. They were acquainted by the individuals beginning in the fifteenth century smell and context by Khmer cooking from 1351 to 1767 CE of numerous hundreds of years.
About the Author:
Get a detailed overview of the things to consider before choosing a restaurant and more information about an excellent Thai cuisine Everett restaurant at http://www.mukilteothairestaurant.com now.

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SBinRR : For a while in my little itty bitty town we had a hole in the wall restaurant. It was a one-man and his woman show. He was Mexican and the restaurant served a little bit of Mexican food (surprise!) but he specialized in Indian cuisine.
That was some excellent appropriation.
There’s a Cajun restaurant by me run by Creoles. I mean, WTF?

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Moroccan Cuisine Demi Chef – Crowne Plaza Riyadh Minhal

Search for the best Hospitality Jobs Moroccan Cuisine Demi Chef – Crowne Plaza Riyadh Minhal RIY2006
About usAt Crowne Plaza® Hotels & Resorts our goal is to make business travel work.by ” Dare to Connect” That’s where you come in. When you are part of the Crowne Plaza Hotels & Resorts brand you’re more than just a job title. At Crowne Plaza we look for people who are dynamic, confident and ambitious; people who excel in their role and help our guests succeed too. Join us as a Moroccan Cuisine Demi Chef at Crowne Plaza Riyadh Minhal .You’ll have ambition, talent and obviously, some key skills. Under the general direction of the Executive Chef, and within the limits of established InterContinental Hotels Group policies and procedures, So whoever you are, whatever you love doing, bring your passion to Crowne Plaza and IHG and we’ll make sure you’ll have room to be yourself. Find out more about joining us today by going to careers.ihg.com.Your day to daySupport Exc. Chef to direct the operation of the hotel kitchen, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.What we need from youAfter a long meeting away from home or an endless wait at the airport, what’s more pleasant than a smiling reception from the bartender or the barmaid? You print your brand at our bars. You must be helpful, able to inform and proudly represent our brand. Whether you’re making custom cocktails or serving one of our dishes, you have to do everything to create a friendly and relaxed atmosphere.What we offerConsidering your experience and competency for this particular role we would offer you an attractive Join our family. As in all families, we share a number of values and criteria that are useful for the common good. As a team, we work better: we trust each other, we make good choices and we open our perspectives. You need to be involved: for example, by noticing the details that will make the difference for customers, and constantly seeking to improve things. Click here to learn more about us.

${descr2} You may return to your current search results by clicking here . Latest Jobs Latest Jobs Director of Sales and Marketing Hotels General Management Department Head Europe We have an exciting opportunity for a Director of Sales and Marketing to join our new property in Sofia. Hyatt Regency Sofia will mark the first Hyatt-branded hotel in Bulgaria, and will… Chef De Cuisine- Western Hotels Chefs Management Asia You will be responsible to provide an excellent and consistent level of service to your customers. The Chef De Cuisine is responsible to provide strong and efficient administrative support t… Security Officer Hotels Security Staff- Line level Asia Operational • Patrols lobbies, corridors, guest floors and public areas and makes use of the i-Guard System appropriately, while ensuring there are no fires, unsafe conditions, and/… Director of Security Hotels General Management Department Head Asia *You will be responsible for the efficient running of the department in line with Hyatt International’s Corporate Strategies and brand standards, whilst meeting employee, guest and owner exp… Chief Accountant Hotels Finance and Accounts Management ME/GCC (Except UAE) You will be responsible to assist with the efficient running of the department in line with Hyatt International’s Corporate Strategies and brand standards, whilst meeting employee, guest and… Demi Chef de Partie – Western – Park Hyatt Shenzhen(Chinese Speaking) Hotels Chefs Supervisor Asia *You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensu… Demi Chef de Partie – Chinese Restaurant Kitchen – Park Hyatt Shenzhen(Chinese Speaking) Hotels Chefs Supervisor Asia *You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensu… Executive Secretary Hotels Head Office/Corporate Management Asia At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experience to each and every gue… Demi Chef de Partie – Pastry – Park Hyatt Shenzhen(Chinese Speaking) Hotels Chefs Supervisor Asia *You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef de Partie is responsible to assist in the kitchen, contributing to the overa… Jr. Sous Chef (Indian) Hotels Chefs Management Asia You will be responsible to assist with the efficient running of the department in line with Hyatt International’s Corporate Strategies and brand standards, whilst meeting employee, guest and…

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The art of attracting Indian’s event organisers

M&IT India » Editor’s Blog » The art of attracting Indian’s event organisers Editor’s Blog The art of attracting Indian’s event organisers Mon 15 Apr, 2019 at 12:00 am
For a meeting destination to gain popularity and staying power to attract clients, it takes more than just a pretty face. The city can be scenic and beautiful with a lot of natural beauty but for meeting clients you need to expand the horizon, just a wee bit more. Firstly clients prefer direct flights to cut down on travel time and as little jet lag as possible and therefore minimal recuperation time so the meeting participants hit the turf running. This helps destinations in south and south-east Asia to be at the forefront of consideration for Indian events. Secondly, the climatic and cultural similarity plays a big role as comfort levels are significantly important. Thirdly, the availability of multiple cuisine options including, of course, Indian food is imperative to positive decision-making. Finally, due to the exposure to Indian meetings and events, the hotels, venues, F&B outlets as well as destination management companies and tour operators are aware of the specific needs of the Indian MICE traveller. This familiarity allows for flexibility, acquiescence to last-minute requests for changes, additions that can add to client satisfaction levels and therefore a successful event.
Factors that also matter are the availability of entertainment options, pre and post tours of interest, CSR activities, immersive experiences involving local communities and culture. Examples I have encountered include workshops on joss stick making and hand-beading Peranakan shoes in Malaysia, fishing excursions on local boats in the Philippines, planting rice paddy in Thailand, making batik masks in Bali, teaching English to schoolchildren in Bhutan, meditation and yoga sessions in Myanmar and Ayurveda lessons in Sri Lanka. These can enrich the experience for meeting delegates and leave a lasting and fulfilling impression. Karen Bolinger, erstwhile ceo of Melbourne Convention Bureau, said: “For example, people can go on a street art tour and they’ll say that’s nice, but anyone can do that. Nowadays, incentive travellers want to roll their sleeves up, immerse themselves and want bragging rights. So instead we can organise a street art tour with an actual street artist, who then takes you back to one of the warehouses and you get cans of paint to create your own street art.”
Corporate incentive travel is rising in popularity among corporations in India as well as the rest of Asia, and the region is rising as a key player of the sector, a research commissioned by the Melbourne Convention Bureau and the Professional Convention Management Association Foundation has found. In addition, the research also found that the incentive travel sector is looking to source unusual destinations and is eyeing secondary or third-tier cities as potential incentive travel locations, preferably within short flying distances. An example is the stunning popularity and success of Penang as an incentive and meeting destination resulting from smart packaging and marketing of its resources and attractions as well as addition of flights.
Asian travel is expected to grow to US$1.2 trillion by 2026 and the incentive travel sector is growing substantially within that, a new revenue opportunity with massive potential is presented for those who can tailor their offerings. Some Asian cities will have a steeper learning curve to ready themselves for the sector’s growth, but it is surmised that they’re learning fast as they go. While readying a destination for incentive travel is not rocket science, substantial research, understanding and education is needed to fully comprehend the needs of the industry target groups, the requirements of specific source markets and the imperative necessity to conjure experiences that will keep a destination in focus and a step ahead. It is no easy task, but who said the events business was easy?

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Sabudana Papad Recipe , Javvarisi Vadam Recipe, Sago Fryums

Sabudana Papad Recipe , Javvarisi Vadam Recipe, Sago Fryums April 15, 2019 Sabudana Papad – Easy to make,delicious, Crisp Popadam made with sago/tapioca pearls
Sabudana Papad/ Sago fryums/ Sabakki sandige/ Javvarisi vadam recipe with detailed post and step by step pictures.
In India food is incomplete without having few accompaniments in our thali. With the main course of daal ,sabzi ,rice and roti we do need few accompaniments like chutney,pickle and papad .Though Sabudana papad are easily available in the market but when we make papad at home then we can add spices as our taste preference. Different variety of Papad
There are so many variety of papad made and consumed Regularly. Papad are sun dried thin round disk made with lentil flour,rice flour, sago,potato , semolina, refined flour, maize flour and even with wheat flour. Some variety of papad’s are made by making dough and then rolling to make thin papapda’s ,some are made by making a thick paste and then spreading with a spoon or ladle. How To Make Sabudana Papad
Sabudana papad is the most easiest papad recipe .You just have to soak the sago overnight and next day cook it with water till it become translucent. Then let it cool down slightly and add spices of your choice . Now spread the sabudana papad on either a thick plastic sheet or a greased metal plate. It will dry completely in 2 days . Then store in an airtight jar and fry when needed. Variation of Sabudana Papad
Papad for fasting- If you are making sabudana papad for fasting then add rock salt/ sendha namak , cumin seeds and crushed pepper powder only.
If you are making for regular use then can add normal table salt, crushed mint, chili flakes or green chili paste as per your choice. How To Make Colorful Sabudana Papad-
If you want to make Green colour sabudana papad – then use spinach, green chili and mint paste for making green papad.
For making Pink Papad – grate beetroot and squeeze out the juice and add in the papad batter.
For Making red papad – add thick tomato puree and some beetroot juice in the batter.
Easy Way- Instead of using vegetable puree you can use food grade food colour but I suggest to use vegetable puree to make them healthier.
Take a cup of sabudana in a bowl and wash with water,now drain all the water and add 2 cups of water.
Cover the bowl and keep overnight or minimum 6 hours,So it absorb water and swell up nicely.
Next day add 4 cups of water,salt and cook till the sabudana mixture thicken and sago and the mixture become translucent.
Let the mixture come to room temperature then add the cumin seeds and the chili flakes/ pepper powder
Grease a plate or a thick plastic sheet. Pour a spoonful of mixture and spread out gently. Make medium thick papad as they become thinner when dried.
Do try these homemade papad and chips Recipe- Potato Chips
You can also follow me on Pinteres t , Facebook and Instagram for more delicious recipes and updates
★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback! If you tried it then You can also click the recipe pic and share on Instagram with hashtag # maayeka Sabudana Papad- Easy to make,delicious, Crisp Popadam made with sago pearls Prep Time 5 mins Course: Home made, Kids Friendly, snacks/starters Cuisine: Indian Cusine 1.5 tsp Cumin seeds/ Jeera 1 tsp Chili Flakes * 1 tsp Lemon Juice optional Instructions Wash sabudana with water and then drain the water completely. Now add 2 cups of water in the sabudana and cover with a lid and let it soak overnight or for minimum 6 hours. Now take a heavy bottom pan or use your pressure cooker, add 4 cups of water and salt. Add the soaked sabudana along with the water and mix. Now cook on medium heat and keep stirring it continuously else it may stick to the bottom After some time The sabudana mixture start getting thicker and become translucent. Do remember that the mixture will thicken further when it cool down so cook accordingly. Now remove it from the flame and let it come to room temperature. Add the cumin seeds and the chili flakes/ pepper powder/ chili paste and mix.(if you add cumin when the mixture is still hot then cumin release its colour and the mixture become creamish in colour) How To Spread out Papad- When the mixture come to room temperature then its ready to spread out. Grease few steel or any metal plates or trays or use a thick plastic sheet Take a spoon or ladle full of batter and gently pour over the plate or sheet. Now with the spoon slightly spread it out,dont make it too thin . After a day or in the evening ,when the papad’s are semi dried then turn the side and let it completely dry for 2-3 days . The time of drying depends on the heat in the weather ,it may take 2-6 days to completely dry. When the sabudana papad dried completely they become crisp. Store them in an airtight jar . Sabudana papad’s easily stays fresh for an year. How to Fry Sabudana Papad Heat enough oil in a deep wide pan on medium heat Add few papads at a time in hot oil. As soon as papad start puffing turn the side with the help of a tong and fry from other side too. No need to fry to a golden colour ,they should be white and crisp. Remove the fried papad on a kitchen paper to remove the extra oil. The leftover fried papad’s can be easily stored in an airtight box to use later. Serve sabudana papad as a snack or as accompaniment with your meal Notes Tips for making Sabudana Papad You can add red chili flakes, pepper powder, green chili paste,grated ginger as per your preference. or just omit any if making for small kids Instead of cumin seeds you can also add carom/ ajwain seeds. For making coloured papad’s add spinach and mint puree, tomato puree Turmeric or beetroot juice. Add salt according to the measurement of dry sabudana.If you are using 1 cup dry sabudana then add salt according to 1 cup only, don’t add according to the volume of the liquid mixture . Pinch of asafoetida can also be added.

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Muhibbah Feast: A Melting Pot of Flavours

airplanemode_active Dining • News Pavilion Hotel Kuala Lumpur Muhibbah Feast: A Melting Pot of Flavours Kuala Lumpur, April 11 2019 – Pavilion Hotel Kuala Lumpur Managed by Banyan Tree will be holding a Muhibbah Feast buffet at The Courtyard all throughout the month of Ramadhan with local delicacies sure to whet your appetite. The chefs on deck will be showcasing their skills, preparing your food with the utmost flair and finesse at the live cooking stations for everyone to admire. Bring the family along to experience Malaysia’s finest cuisine all while being serenaded by the live performances taking place. The evening starts off with a variety of dates flown in from the Middle East such as AJWA, Safawi, Rotab, Sufri and many more. Paving the way towards the savoury portion of the evening’s items are the various fruit and vegetable dishes such as the Penang Rojak, Ulam-ulam, Gado-gado and pickled fruits. Alas, the time has come to choose the main dishes where your only trouble should be selecting out of the many local delicacies available. From the Malaysian Street Hawker stalls that prepare Satay and Roasted Lamb to the Local Favourites Corner that serves Nasi Lemak and Apam Balik, the Muhibbah Feast has a variety to please everyone’s palate.
Couple all the amazing food with a selection of thirst quenching local drinks such as Sugarcane juice, Soya Bean with Grass Jelly and Bandung. To top it all off, let the Muhibbah Feast take you on a nostalgic trip with the Malaysia Classical Traditional Desserts menu. Choose from a sweet selection of Ais Kacang, Hari Raya Biscuits, Bread and Butter Pudding and various cakes. There will also be assorted freshly cut local fruits from 8.15pm onwards for those that are looking for juicier bites. “Malaysia is known as a melting pot of culture and with that brings not only a rich history but an amazing selection of cuisine. We thought to honour the holy month of Ramadhan by serving the very dishes that embody unity and the cultures that make Malaysia what it is today, and what better way than to have dishes ranging from Malay, Chinese, Indian, and Peranakan cuisine.” said Anders Dimblad, General Manager of Pavilion Hotel Kuala Lumpur . Enjoy a truly Malaysian buffet with an enhanced dining experience with the live performances and live cooking stations. Be sure to drop by with the whole family anywhere between 9th May 2019 and 2nd June 2019 at The Courtyard to experience Malaysian cuisine at its finest. The “Muhibbah Feast” will be available at The Courtyard at 6.30pm to 10.30pm with an early bird promotion of RM 98 nett per adult and RM 49 nett per child for any purchases from now until 8 th May 2019. For bookings made after the promo date, the price will be RM 135 nett per adult, and RM 68 per child. Group purchases of ten persons are also available, where two persons eat free with every eight persons paying full fare. For reservations, please call +603 2117 2821 or email . More information about dining options in Pavilion Hotel Kuala Lumpur can be found at https://www.banyantree.com/en/malaysia/pavilion-hotel/dining . For more information about the hotel, please visit https://www.banyantree.com/en/malaysia/pavilion-hotel . Share:

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La Cabana To Treat Customers To Easter BBQ Brunch

La Cabana To Treat Customers To Easter BBQ Brunch April 15, 2019 0 comments
Food is the ingredient that binds us together, and this Easter weekend, you and your loved ones have a chance to come together to celebrate the resurrection of Jesus Christ at La Cabana Restaurant at the scheduled Easter BBQ brunch.
La Cabana at Speke Apartments, Wampewo Avenue, is Kampala’s premium and ritzy churrasco grill restaurant serving Brazilian, Continental and Indian cuisines. And this Easter it has set to feed individuals, families and corporate organizations this Easter Sunday, 21 st April, 2019.
At the East BBQ Brunch (breakfast & lunch), customers have a chance to choose between two packages – Easter Classic and Easter Premium. These two offers come with discounts fofr children below the age of ten years.
The Easter Classic package going for Shs99, 000 offers a glass of champagne, open salad bar, classic churrasco meat (unlimited 6 cuts of meat until you drop), side dishes and Easter special dessert while the Easter Premium packages a glass of champagne, open salad bar, classic churrasco meat (unlimited 9 cuts of meat until you drop), side dishes and Easter special dessert.
La Cabana is offering a 30 percent discounts for kids below 10 years and free access to the swimming pool and free cookie decorating station for kids. La Cabana’s Easter BBQ Brunch is a celebration of the finest cuts of meat, welcoming ambiance – where you can be with your family and friends and enjoy all the different kinds of meat.

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