A dinner date with the maharajas

A dinner date with the maharajas

Gurnaaz Kaur
India’s culinary culture is among the oldest and the richest in the world. The flavours and eating habits differ every few kilometres and the touch of region, religion, state and even caste add to the diversity of the cuisine. Celebrating the authentic and rich taste of royal food is Neros in Sector 7, Chandigarh, which has brought together a 10-day food festival titled The Great Indian Royal Food Fest. The spread includes some thirty five dishes, the recipes of which have been sourced directly from the kitchens of 19 royal families. “This is what makes our festival one of its kind. True, authentic flavours from the kitchens of royal families are here for all to relish. The menu is a blend of courses from Rajasthan, Himachal Pradesh, Punjab, Gujarat, Maharashtra, Madhya Pradesh and Nepal. I’ve personally visited the royal families in various towns to get the traditional family recipes and those I couldn’t visit, shared videos from their kitchens to guide us. Some even sent the royal spices in order to keep their secrets intact yet enable us to ready a feast for our patrons,” says Shivendra Pal, MD, Neros. Belonging to the erstwhile royal family of Kutlehar, Himachal Pradesh, Shivendra has a deep-rooted interest in the royal past. He may be a student of law at PU, but after his classes, it’s his acumen in business that he puts to use at Neros. “I started this restaurant because I love food and I intended to bring the global cuisine on platter,” he smiles. Together with his uncle Vikrant Singh Parihar, who is a chef with 12 years of experience, this duo has come up with the royal treat.
Flipping through the menu
As Shivendra took care of the ideation and collecting recipes, chef Vikrant made sure the devising was up to the mark. “There is Khatta Chashni from Chamba, Chicken Ambiya from Dhank, Bhunja Kala Masala ka Chicke from Dodaicha, Maas ka Sula from Jaisalmer, Keema Kabab from Jabua, Tikha Murgh Angaar Tikka from Jasso, Jungli Maas from Kalukhera, Dahi aur Badaam ki Galauti from Maihar, Aloo Sandheko from Nepal and a lot more.” Note: The veg buffet costs 1099 plus taxes; the non-veg costs 1399 plus taxes. The 35 dishes are also served on a special ala carte menu. On till March 10. gurnaaz@tribunemail.com

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James Beard Foundation Announces 2019 Restaurant and Chef Semifinalists

James Beard Foundation Announces 2019 Restaurant and Chef Semifinalists
The James Beard Foundation announced today its list of Restaurant and Chef Award semifinalists in advance of the 29th annual James Beard Awards. The prestigious group of semifinalists across all categories represents a wide collection of culinary talent, from exceptional chefs and dining destinations nationally and across ten different regions to the best new restaurants, outstanding bar, outstanding baker , and a rising star chefs 30 years of age or under. The full list of 2019 semifinalists can be reviewed at the end of the press release or directly at the James Beard Foundation website .
The Foundation will announce the final nominees for all Award categories during a press conference in Houston, hosted by James Beard Award–winning chef Hugo Ortega at his namesake Mexican restaurant, Hugo’s, on Wednesday, March 27th, 2019. The event will take place at 9:00 A.M. CT / 10:00 A.M. ET and will be streamed live online (details coming soon on the Foundation’s website) and the nominees will be live-tweeted via the James Beard Foundation Twitter feed at twitter.com/beardfoundation .
Overview of Restaurant and Chef Awards Process
The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. Entries received, along with input solicited from an independent volunteer group of more than 250 panelists around the country, are reviewed by the Restaurant and Chef Committee to determine eligibility and regional representation. Based on the results and eligibility requirements for each award, the committee then produces a nominating ballot that lists the semifinalists in each of the 21 Restaurant and Chef Award categories. The list of semifinalists is then voted on by more than 600 judges from across the country to determine the final nominees in each category. The same group of judges, which comprises leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Award winners, then votes on the nominees to select the winners. Tabulations to determine the nominees and winners are done by independent auditors Lutz & Carr. The governing Awards committee, board of trustees, and staff of the James Beard Foundation do not vote, and the results are kept confidential until the presentation of winners in May. James Beard Awards policies and procedures can be reviewed at jamesbeard.org/awards/policies .
2019 James Beard Awards Restaurant and Chef Award Semifinalists and Award Criteria
Best New Restaurant
A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come. Adda Indian Canteen, NYC Bardea Food & Drink, Wilmington, DE Bavel, Los Angeles Bywater American Bistro, New Orleans Canard, Portland, OR The Elysian Bar, New Orleans Folk, Nashville Larder Delicatessen and Bakery, Cleveland Lineage, Wailea, HI Petra and the Beast, Dallas Popol Vuh, Minneapolis The Surf Club Restaurant, Surfside, FL Vianda, San Juan, PR
Outstanding Baker
A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years. Umber Ahmad, Mah-Ze-Dahr Bakery, NYC Kim Boyce, Bakeshop, Portland, OR Andy Clark, Moxie Bread Co., Louisville, CO Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA Tova du Plessis, Essen Bakery, Philadelphia Zachary Golper, Bien Cuit, NYC Don Guerra, Barrio Bread, Tucson, AZ Naomi Harris, Madruga Bakery, Coral Gables, FL Stephanie Hart, Brown Sugar Bakery, Chicago Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA Lisa Ludwinski, Sister Pie, Detroit Greg Mindel, Neighbor Bakehouse, San Francisco Taylor Petrehn, 1900 Barker, Lawrence, KS Alison Pray, Standard Baking Co., Portland, ME Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO Avery Ruzicka, Manresa Bread, Los Gatos, CA Kit Schumann and Jesse Schumann, Sea Wolf Bakers, Seattle Debbie Swenerton, Black Bear Bread Co., Grayton Beach, FL Greg Wade, Publican Quality Bread, Chicago Chris Wilkins, Root Baking Co., Atlanta
Outstanding Bar Program
A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer. Anvil Bar & Refuge, Houston The Atomic Lounge, Birmingham, AL The Baldwin Bar, Woburn, MA Bar Agricole, San Francisco Bryant’s Cocktail Lounge, Milwaukee Clavel Mezcaleria, Baltimore La Factoría, San Juan, PR Leyenda, Brooklyn, NY The Monarch Bar, Kansas City, MO Monk’s Café, Philadelphia Old Lightning, Marina Del Rey, CA Planter’s House, St. Louis Saint Leo, Oxford, MS Ticonderoga Club, Atlanta
Outstanding Chef (Presented by All-Clad Metalcrafters)
A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years. Ashley Christensen, Poole’s Diner, Raleigh, NC Renee Erickson, Bateau, Seattle Colby Garrelts, Bluestem, Kansas City, MO Sarah Grueneberg, Monteverde, Chicago Shiro Kashiba, Sushi Kashiba, Seattle David Kinch, Manresa, Los Gatos, CA Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA Corey Lee, Benu, San Francisco Donald Link, Herbsaint, New Orleans Margot McCormack, Margot Café & Bar, Nashville Tory Miller, L’Etoile, Madison, WI Maricel Presilla, Cucharamama, Hoboken, NJ Missy Robbins, Lilia, Brooklyn, NY Chrysa Robertson, Rancho Pinot, Scottsdale, AZ Gabriel Rucker, Le Pigeon, Portland, OR Chris Shepherd, Georgia James, Houston Ana Sortun, Oleana, Cambridge, MA Vikram Sunderam, Rasika, Washington, C. Fabio Trabocchi, Fiola, Washington, C. Marc Vetri, Vetri Cucina, Philadelphia
Outstanding Pastry Chef (Presented by Lavazza)
A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years. Jeb Breakell, The Wolf’s Tailor, Denver Ashley Capps, Buxton Hall, Asheville, NC Juan Contreras, Atelier Crenn, San Francisco Kelly Fields, Willa Jean, New Orleans Meg Galus, Boka, Chicago Megan Garrelts, Rye, Leawood, KS Zoe Kanan, Simon & the Whale, NYC Michelle Karr-Ueoka, MW Restaurant, Honolulu Margarita Manzke, République, Los Angeles James Matty, Suraya, Philadelphia Junko Mine, Cafe Juanita, Kirkland, WA Diane Moua, Spoon and Stable, Minneapolis Pichet Ong, Brothers and Sisters, Washington, C. Natasha Pickowicz, Flora Bar, NYC Michelle Polzine, 20th Century Café, San Francisco Rabii Saber, Four Seasons Resort, Orlando, FL Ricardo “Ricchi” Sanchez, Bullion, Dallas Laura Sawicki, Launderette, Austin Whang Suh, Hen & Heifer, Guilford, CT Cynthia Wong, Life Raft Treats, Charleston, SC
Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years. Balthazar, NYC El Charro Café, Tucson, AZ FIG, Charleston, SC The Original Ninfa’s on Navigation, Houston Park’s BBQ, Los Angeles Quince, San Francisco Zahav, Philadelphia
Outstanding Restaurateur (Presented by Magellan Corporation)
A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years. Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National, and others) Paul Bartolotta and Joe Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others) JoAnn Clevenger, Upperline, New Orleans Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, Pittsburgh (Poulet Bleu, Fish nor Fowl, Butcher and the Rye, and others) Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others) Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso, Birreria Paradiso) Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Petite Chou, Public Greens, and others) Rob Katz and Kevin Boehm, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others) Ed Kenney, Honolulu (Town, Mud Hen Water, Mahina & Sun’s, and others) Brenda Langton and Timothy Kane, Spoonriver, Minneapolis Anthony Myint and Karen Leibowitz, San Francisco (Mission Chinese Food, The Perennial, Commonwealth) Akkapong (Earl) Ninsom, Portland, OR (Langbaan, Hat Yai, PaaDee, and others) Ken Oringer, Boston (Little Donkey, Toro, Uni, and others) Steve Palmer, The Indigo Road, Charleston, SC (The Macintosh, Oak Steakhouse, Indaco, and others) Julie Petrakis and James Petrakis, Swine Family Restaurant Group, Orlando, FL (The Ravenous Pig, Cask & Larder, The Polite Pig, and others) Alex Raij and Eder Montero, NYC (La Vara, Txikito, Saint Julivert Fisherie, and others) Ethan Stowell, Ethan Stowell Restaurants, Seattle (Ballard Pizza Co., Bramling Cross, Cortina, and others) Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Caracol, Xochi, and others) Jason Wang, Xi’an Famous Foods, NYC Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)
Outstanding Service
A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service. Back Bay Grill, Portland, ME Birrieria Zaragoza, Chicago Chef Vola’s, Atlantic City, NJ Frasca Food and Wine, Boulder, CO The French Room, Dallas Mama J’s, Richmond, VA Marcel’s by Robert Wiedmaier, Washington, C. n/naka, Los Angeles Peking Gourmet Inn, Falls Church, VA Saison, San Francisco Swan Oyster Depot, San Francisco Tony’s, Houston Victoria & Albert’s, Orlando, FL Zingerman’s Roadhouse, Ann Arbor, MI
Outstanding Wine Program (Presented by Robert Mondavi Winery)
A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine. Bacchanal, New Orleans element 47 at the Little Nell, Aspen, CO Great China, Berkeley, CA Lucky Palace, Bossier City, LA Miller Union, Atlanta Pappas Bros. Steakhouse at the Galleria, Houston Spiaggia, Chicago Stems & Skins, North Charleston, SC Tail Up Goat, Washington, C.
Outstanding Wine, Spirits, or Beer Producer
A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft. An Bui, Mekong and The Answer Brewpub, Richmond, VA Cathy Corison, Corison Winery, St. Helena, CA Rutger de Vink, RdV Vineyards, Delaplane, VA Dave Green, Skagit Valley Malting, Burlington, WA Deirdre Heekin, La Garagista, Bethel, VT Nancy Irelan, Red Tail Ridge Winery, Penn Yan, NY Drew Kulsveen, Willett Distillery, Bardstown, KY Todd Leopold and Scott Leopold, Leopold Bros., Denver Sean Lilly Wilson, Fullsteam Brewery, Durham, NC Ann Marshall and Scott Blackwell, High Wire Distilling Co., Charleston, SC Steve Matthiasson, Matthiasson Wines, Napa, CA Kim McPherson, McPherson Cellars, Lubbock, TX Meredith Meyer Grelli, Wigle Whiskey, Pittsburgh Yoshihiro Sako, Den Sake Brewery, Oakland, CA Jordan Salcito, Ramona, NYC Mike Sauer, Red Willow Vineyard, Wapato, WA Jeffrey Stuffings, Jester King Brewery, Austin Rob Tod, Allagash Brewing Company, Portland, ME Mhairi Voelsgen, broVo Spirits, Woodinville, WA Lance Winters, St. George Spirits, Alameda, CA
Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come. Rachel Bennett, The Library, St. Petersburg, FL Jay Blackinton, Aelder/Hogstone’s Wood Oven, Orcas Island, WA Nick Bognar, Nippon Tei, St. Louis Ana Castro, Coquette, New Orleans Valerie Chang and Nando Chang, Itamae, Miami Calvin Davis, Freshwater, Kansas City, MO Alisha Elenz, MFK, Chicago Evan Gaudreau, Renzo, Charleston, SC Rikki Giambruno, Hyacinth, St. Paul, MN Becca Hegarty, Bitter Ends Luncheonette, Pittsburgh Alexander Hong, Sorrel, San Francisco Jesse Ito, Royal Izakaya, Philadelphia Irene Li, Mei Mei, Boston Giselle Miller, Menton, Boston Kwame Onwuachi, Kith and Kin, Washington, C. Ian Redshaw, Lampo Neapolitan Pizzeria, Charlottesville, VA Jonathan “Jonny” Rhodes, Restaurant Indigo, Houston Samantha Sanz, Talavera at the Four Seasons, Scottsdale, AZ Lena Sareini, Selden Standard, Detroit Cassie Shortino, Tratto, Phoenix Jonathan Yao, Kato, Los Angeles
Best Chefs
Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region.
Best Chef: Great Lakes (IL, IN, MI, OH) Thai Dang and Danielle Dang, HaiSous Vietnamese Kitchen, Chicago Diana Dávila, Mi Tocaya Antojería, Chicago Paul Fehribach, Big Jones, Chicago Norberto Garita, El Barzon, Detroit Jason Hammel, Lula Café, Chicago Brian Jupiter, Frontier, Chicago Beverly Kim and Johnny Clark, Parachute, Chicago Anthony Lombardo, SheWolf, Detroit Ethan Pikas, Cellar Door Provisions, Chicago David Posey and Anna Posey, Elske, Chicago Iliana Regan, Kitsune, Chicago James Rigato, Mabel Gray, Hazel Park, MI Jose Salazar, Mita’s, Cincinnati Noah Sandoval, Oriole, Chicago Steven Oakley, Oakleys Bistro, Indianapolis Genevieve Vang, Bangkok 96, Dearborn, MI Jill Vedaa, Salt, Lakewood, OH Kate Williams, Lady of the House, Detroit Lee Wolen, Boka, Chicago
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) Joey Baldino, Zeppoli, Collingswood, NJ Sandeep “Sunny” Baweja, Lehja, Richmond, VA Jamilka Borges, The Independent Brewing Company, Pittsburgh Amy Brandwein, Centrolina, Washington, C. Erik Bruner-Yang, Brothers and Sisters, Washington, C. Kristin Butterworth, Lautrec, Farmington, PA Tom Cunanan, Bad Saint, Washington, C. Nicholas Elmi, Laurel, Philadelphia Randy Forrester, Osteria Radici, Allentown, NJ Jerome Grant, Sweet Home Café, Washington, C. Haidar Karoum, Chloë, Washington, C. Matthew Kern, Heirloom, Lewes, DE Rich Landau, Vedge, Philadelphia Cristina Martinez, South Philly Barbacoa, Philadelphia Dan Richer, Razza Pizza Artigianale, Jersey City, NJ Jon Sybert, Tail Up Goat, Washington, C. Kevin Tien, Himitsu, Washington, C. Cindy Wolf, Charleston, Baltimore Nobu Yamazaki, Sushi Taro, Washington, C. Wei Zhu, Chengdu Gourmet, Pittsburgh
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) Dane Baldwin, The Diplomat, Milwaukee Karen Bell, Bavette La Boucherie, Milwaukee Thomas Boemer, In Bloom, St. Paul, MN Steven Brown, Tilia, Minneapolis Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO Daniel del Prado, Martina, Minneapolis Linda Duerr, The Restaurant at 1900, Mission Woods, KS Michael Gallina, Vicia, St. Louis Nicholas Goellner, The Antler Room, Kansas City, MO Jonny Hunter, Forequarter, Madison, WI Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee Ann Kim, Young Joni, Minneapolis Lona Luo, Lona’s Lil Eats, St. Louis Jamie Malone, Grand Café, Minneapolis Jesse Mendica, Olive + Oak, Webster Groves, MO Tim Nicholson, The Boiler Room, Omaha, NE Christina Nguyen, Hai Hai, Minneapolis Karyn Tomlinson, Corner Table, Minneapolis Joe Tripp, Harbinger, Des Moines, IA Ny Vongsaly, Billie-Jean, Clayton, MO
Best Chef: New York City (Five Boroughs) Cosme Aguilar, Casa Enrique Rawia Bishara, Tanoreen, Brooklyn, NY Amanda Cohen, Dirt Candy Billy Durney, Hometown Bar-B-Que, Brooklyn, NY Sean Gray, Momofuku Ko Joseph “JJ” Johnson, Henry at Life Hotel Sohui Kim, Insa, Brooklyn, NY Josh Ku and Trigg Brown, Win Son, Brooklyn, NY Angie Mar, Beatrice Inn Erik Ramirez, Llama Inn, Brooklyn, NY Ann Redding and Matt Danzer, Uncle Boons Daniela Soto-Innes, Atla Jeremiah Stone and Fabián von Hauske, Wildair Alex Stupak, Empellón Midtown Scott Tacinelli and Angie Rito, Don Angie Jody Williams and Rita Sodi, Via Carota Helen You, Dumpling Galaxy, Queens, NY
Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT) Unmi Abkin, Coco & The Cellar Bar, Easthampton, MA Tyler Anderson, Millwright’s, Simsbury, CT Hannah Black and Carla Perez-Gallardo, Lil’ Deb’s Oasis, Hudson, NY Cara Chigazola-Tobin, Honey Road, Burlington, VT Chad Conley and Greg Mitchell, Palace Diner, Biddeford, ME Krista Kern Desjarlais, The Purple House, North Yarmouth, ME Vien Dobui, Cong Tu Bot, Portland, ME Carl Dooley, The Table at Season to Taste, Cambridge, MA Tiffani Faison, Tiger Mama, Boston Erin French, The Lost Kitchen, Freedom, ME Victor Parra Gonzalez, Las Puertas, Buffalo, NY Seizi Imura, Cafe Sushi, Cambridge, MA Evan Mallett, Black Trumpet, Portsmouth, NH James Mark, North, Providence Cassie Piuma, Sarma, Somerville, MA Keiko Suzuki Steinberger, Suzuki’s Sushi Bar, Rockland, ME Benjamin Sukle, Oberlin, Providence, RI Peter Ungár, Tasting Counter, Somerville, MA David Vargas, Vida Cantina, Portsmouth, NH
Best Chef: Northwest (AK, ID, MT, OR, WA, WY) Jose Chesa, Ataula, Portland, OR Peter Cho, Han Oak, Portland, OR Laura Cole, 229 Parks Restaurant & Tavern, Denali National Park & Preserve, AK Logan Cox, Homer, Seattle Alejandro Cruz, Novo Modern Latin Table, Eugene, OR Eric Donnelly, RockCreek, Seattle Gregory Gourdet, Departure, Portland, OR Eric Johnson, Stateside, Seattle Taichi Kitamura, Sushi Kappo Tamura, Seattle Ha (Christina) Luu and Peter Vuong, Ha VL, Portland, OR Katy Millard, Coquine, Portland, OR Kristen Murray, Måurice, Portland, OR Colin Patterson, Mana Restaurant, Leavenworth, WA Ryan Roadhouse, Nodoguro, Portland, OR Beau Schooler, In Bocca Al Lupo, Juneau, AK Mutsuko Soma, Kamonegi, Seattle Dave Wells, The Dining Room at Chico Hot Springs, Pray, MT Brady Williams, Canlis, Seattle Justin Woodward, Castagna, Portland, OR Rachel Yang and Seif Chirchi, Joule, Seattle
Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS) Lindsay Autry, The Regional Kitchen & Public House, West Palm Beach, FL David Bancroft, Acre, Auburn, AL Vishwesh Bhatt, Snackbar, Oxford, MS Bill Briand, Fisher’s Upstairs at Orange Beach Marina, Orange Beach, AL Clay Conley, Buccan, Palm Beach, FL Alex Eaton, The Manship Wood Fired Kitchen, Jackson, MS Jose Enrique, Jose Enrique, San Juan, PR Kristen Essig and Michael Stoltzfus, Coquette, New Orleans Maria Mercedes Grubb, Gallo Negro, San Juan, PR Michael Gulotta, Maypop, New Orleans Mason Hereford, Turkey and the Wolf, New Orleans Timothy Hontzas, Johnny’s Restaurant, Homewood, AL Brad Kilgore, Alter, Miami Niven Patel, Ghee Indian Kitchen, Miami Matthew McClure, The Hive, Bentonville, AR Alex Perry, Vestige, Ocean Springs, MS Jeannie Pierola, Edison: Food+Drink Lab, Tampa, FL Slade Rushing, Brennan’s, New Orleans Melissa Donahue-Talmage, Sweet Melissa’s Café, Sanibel, FL Isaac Toups, Toups’ Meatery, New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV) Mashama Bailey, The Grey, Savannah, GA Rebecca Barron, St. John’s Restaurant, Chattanooga, TN Jon Buck, Husk Greenville, Greenville, SC Katie Button, Cúrate, Asheville, NC Gregory Collier, Loft & Cellar, Charlotte, NC Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN Steven Devereaux Greene, Herons, Cary, NC Oscar Diaz, The Cortez, Raleigh, NC Bryan Furman, B’s Cracklin’ BBQ, Atlanta Josh Habiger, Bastion, Nashville Meherwan Irani, Chai Pani, Asheville, NC Kevin Johnson, The Grocery, Charleston, SC Joe Kindred, Kindred, Davidson, NC Cheetie Kumar, Garland, Raleigh, NC Jacques Larson, The Obstinate Daughter, Sullivan’s Island, SC Dean Neff, PinPoint, Wilmington, NC Ryan Smith, Staplehouse, Atlanta Brian So, Spring, Marietta, GA Julia Sullivan, Henrietta Red, Nashville Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT) Charleen Badman, FnB, Scottsdale, AZ Kevin Binkley, Binkley’s Restaurant, Phoenix Jen Castle and Blake Spalding, Hell’s Backbone Grill, Boulder, UT Bruno Davaillon, Bullion, Dallas Iliana de la Vega, El Naranjo, Austin Kevin Fink, Emmer & Rye, Austin Michael Fojtasek, Olamaie, Austin Bryce Gilmore, Barley Swine, Austin Caroline Glover, Annette, Aurora, CO Nadia Holguin, Roland’s Cafe Market Bar, Phoenix Ronnie Killen, Killen’s Steakhouse, Pearland, TX Kaiser Lashkari, Himalaya, Houston Steve McHugh, Cured, San Antonio Trong Nguyen, Crawfish & Noodles, Houston Jonathan Perno, Campo at Los Poblanos, Albuquerque, NM Maribel Rivero, Yuyo, Austin Regino Rojas, Purépecha Room by Revolver Taco Lounge, Dallas Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix David Uygur, Lucia, Dallas Kelly Whitaker, The Wolf’s Tailor, Denver
Best Chef: West (CA, HI, NV) Genet Agonafer, Meals by Genet, Los Angeles Reem Assil, Reem’s California, Oakland, CA Gabriela Cámara, Cala, San Francisco Michael Cimarusti, Providence, Los Angeles Jeremy Fox, Rustic Canyon, Santa Monica, CA Chris Kajioka and Anthony Rush, Senia, Honolulu Matthew Kammerer, Harbor House Inn, Elk, CA Jessica Koslow, Sqirl, Los Angeles Brandon Rodgers and Ian Scaramuzza, In Situ, San Francisco Travis Lett, Gjelina, Venice, CA Niki Nakayama, n/naka, Los Angeles Dominica Rice-Cisneros, Cosecha Café, Oakland, CA Carlos Salgado, Taco María, Costa Mesa, CA Joshua Skenes, Saison, San Francisco Sheridan Su, Flock and Fowl, Las Vegas James Syhabout, Commis, Oakland, CA Karen Taylor, El Molino Central, Sonoma, CA Pim Techamuanvivit, Kin Khao, San Francisco Kris Yenbamroong, Night + Market, Los Angeles Claudette Zepeda-Wilkins, El Jardín, San Diego
The 2019 James Beard Awards celebrations begin in New York City on Friday, April 26, 2019, with the James Beard Media Awards, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists that will take place at Pier Sixty at Chelsea Piers.
The events then move to Chicago, beginning with the Leadership Awards dinner on Sunday, May 5, 2019, at which honorees will be recognized for their work in creating a more healthful, sustainable, and just food world. The James Beard Awards Gala will take place on Monday, May 6, 2019, at the Lyric Opera of Chicago. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Humanitarian of the Year, Lifetime Achievement, Design Icon, and America’s Classics. A gala reception will immediately follow, featuring chefs and beverage professionals from across the country, all of whom are involved in the Foundation’s Impact Programs.
The 2019 James Beard Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association and presented in association with Chicago O’Hare and Midway International Airports and Magellan Corporation as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, HMSHost, Lavazza, S.Pellegrino Sparkling Natural Mineral Water ; Supporting Sponsors: Hyatt, National Restaurant Association, Robert Mondavi Winery, Skuna Bay Salmon, TABASCO Sauce, Valrhona, White Claw Hard Seltzer, Windstar Cruises; Gala Reception Sponsors: Dogfish Head Craft Brewery, Ecolab, Front of the House, Kendall College, Segura Viudas USA with additional support from Chefwear, Loacker and VerTerra Dinnerware.
Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards programs. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.
The James Beard Foundation ’s mission is to promote good food for good . For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs, aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards, which shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, please visit jamesbeard.org and follow @beardfoundation on Instagram , Twitter , and Facebook .

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8 Tips to Shake the Salt

/ onebitewellness
The American diet is rich in high-sodium foods and, between processed foods and eating out, we are often getting much more than we need . Some say salt is a substitute for the flavor that used to exist when we consumed fresh, locally-grown produce. Though an easy way to flavor food, salt is a cheap and rather pedestrian flavoring agent.
Excess salt is a danger to the body and the brain. It can raise blood pressure, risk of heart attack and stroke, put a strain on your kidneys, and more. Did you know it can also lead to over-eating and cause weight gain ?
Here are some tips to enjoy satisfying flavor in our foods, without added salt. Huddle up with herbs. What cuisines do you enjoy – Italian, Mexican, French, Indian? Choose some herbs that fit the flavor profiles and add them to your dish. For example, oregano, rosemary, and basil are go-to Italian herbs for elevating your pasta dish. Citrus zest and juices. Grate the skin of organic lemons, limes, or oranges for sweet and/or savory meals. Spritz fresh lime onto your tacos or lemon into a lentil soup. Roasted root vegetables. Lightly toss your favorite root vegetables (such as beets, parsnips, etc) in melted coconut oil and roast at 350 degrees for about 40 minutes or until tender, turning over once halfway through roasting. Eat slowly. Chewing your food well breaks down the carbohydrates, making it taste sweeter. Slowing down while eating introduces your tastebuds to the complex flavors in your food and makes for a more pleasurable meal experience. Caramelized onions. Sauté diced onions in some olive oil, stirring frequently until browned (about 45 minutes to 1 hour). Use in a French onion soup or on rice dishes, burgers or veggie burgers, omelets, and more! Organic food can be more flavorful. Try some organic strawberries or eggs and see if you can tell a difference between them and their conventional counterparts. De-glaze the pan. By simply using some balsamic vinegar, which combines with those sticky brown bits in your cooking pan, you can make a delicious sauce. Spice it up. Cumin adds a depth of flavor to a number of dishes, as does adobo, curry powder and even nutmeg.
Evaluate your salt consumption and then challenge yourself to incorporate one or more of these ideas. Your tastebuds and body will appreciate it.

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Here’s Everything You Need To Eat At Cannington’s New Rooftop Foodie Precinct

Here’s Everything You Need To Eat At Cannington’s New Rooftop Foodie Precinct By Peta Brady – 27 Feb 2019
Shopping centres and food courts tend to go hand-in-hand, but Carousel has really taken things to a whole new level with the addition of their rooftop dining precinct. It came about as part of a massive refurbishment in mid-2018 and makes for a pretty cool place to hang, even if you’re not in the mood for any actual shopping.
Take an escalator ride up to level one, following the inviting scent of movie popcorn, and you’ll find yourself in a lush dining area complete with plenty of outdoor seating and greenery, and a whole lot of food choices, including an indoor hawker market and micro-brewery. Plus, Holey Moley and Strike are just around the corner, so that’s the fun part of the equation sorted. No matter what your tastebuds are up for, you’re going to find yourself spoiled for choice and probably doing a few laps before making any final decisions about what to put on your plate.
Here are just a few of our top picks. Gangnam
If you fancy a little DIY cookery, Gangnam will be your kind of place. Choose from their extensive Korean BBQ selection of tender meats and assorted veggies and cook them right up at your own table, or be tempted by authentic dishes like bibimbap, bulgogi and rice, and a fabulous cold noodle special. They have plenty of options for vegans and vegetarians too. Super Tetsudo
Combining authentic cuisine with Japanese ingenuity, Super Tetsudo delivers fast and fresh sushi direct to your table via an express train. Grab a plate as it passes you by, or place an order for something a la carte with the simple touch of a button. Little Bangkok
It’s hard to go past the freshness and vibrancy of Thai food, and Little Bangkok has got it in the bag. Their menu is all about intense flavours and doesn’t hold back, showcasing all your street food favourites like charred satay chicken, crispy fried fish and spicy green curry, and also includes a great selection of vegan dishes. Pretzel
Perfect for mid-mall snacking, the giant pretzels from Pretzel are made fresh each day and served from the prettiest pink sea container store you ever did see. Choose sweet or savoury (or both), from a menu of tasty and fun flavours including cinnamon and sugar, Nutella, marshmallow fluff, salted caramel, cheese and garlic, jalapeno, and cheese and pepperoni. Little Bao
With a modern take on Chinese comfort food, the menu and flavours at Little Bao have a heavy Hong Kong influence, focusing on juicy handmade dumplings, succulent roast pork, and noodle soups. Grab a cold beer and watch your food being prepared through the window overlooking the kitchen. Honey Creme
You can almost taste the K-Pop in Honey Creme’s South Korean-inspired soft serve, milkshakes and flavoured teas. Some of the combinations are actually crazy, yet weirdly, they all seem to work. Using all local ingredients and the natural sweetness of honey, you can get everything from bacon and chocolate soft serve, to honey avocado milkshakes—and possibly the craziest thing yet; cold cheese teas with fruit infusions. 2 Fat Indians
Loaded with feisty Indian flavours, you’ll find all your favourite dishes at 2 Fat Indians including a huge range of curries, flaky samosas, and light and fluffy rice, plus a few dishes with a modern twist. Think loaded fries topped with butter chicken sauce and mouth-watering masala toasted sandwiches. Ippudo
Focusing on classic ramen, Ippudo have mastered the rich flavours and offer something for all ramen lovers, including pork with tonkatsu or shoyu broth, and even a veggie soba for vegetarian and vegan guests. There’s also a tasty selection of a la carte dishes if you’re not feeling soupy, including pulled pork bao buns, salmon sushi and wasabi prawn avocado dip with gyoza chips. Canton Bay
If you’re keen to try a wide variety of hawker food, your best bet is Canton Bay . Their dim sum selection keeps it classic with crowd favourites like steamed dumplings, Peking duck pancakes, and crispy fried squid, and is accompanied by a huge a la carte menu featuring traditional noodle, rice, tofu, meat and seafood dishes. The Waverley Brewhouse
It’s rare to find an actual bar, let alone a brewhouse in the average food court, but then again, the dining precinct at Carousel is far from average. The Waverley is a micro-brewery and pub all in one, with a large selection of craft tap beers including their own lager and session ale, and all the pub grub menu classics you know and love.
Image credit: Nancy Hanna, Super Tetsudo and Emma Bryant Get our top stories direct to your inbox. Email

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Pondicherry – An Ideal Gateway for Travellers!

Pondicherry – An Ideal Gateway for Travellers! Wazzup Pilipinas! Pondicherry or Puducherry is a union territory of India, with the capital city of the same name. It is surrounded by the South Indian state Tamil Nadu, for which the local culture of the native people of Pondicherry strongly resembles the lifestyle of Tamil people. Earlier, it was a French colony till 1954 when this land was transferred to the Indian Union government. Best Season to Visit Pondicherry Like many places in South India, Pondicherry also has a warm climate throughout the year, even during the winter. Hence, the ideal time for visiting Pondicherry is the winter season, ranging from October to February when the climate remains most comfortable with moderate temperature. However, winter being the peak tourist season, some people also like to visit this place in summer for avoiding crowds, in spite of uncomfortable climatic heat. The celebration during the birth anniversary of Sri Aurobindo in August is another attraction for many tourists. Why Pondicherry is a popular tourist destination? Pondicherry has earned immense fame because of Sri Aurobindo, the great freedom fighter who later turned into sage and spent rest of his life here. Now, tourists love to visit his Ashram and Auroville in Pondicherry. Moreover, there are some wonderful beaches where tourists prefer to take a stroll on the sands and enjoy water sports. There are many remarkable churches and temples in and around this city that draw the attention of tourists. The favourable climatic conditions in winter help the tourist walk around the city and appreciate the French architecture in several colonial buildings. Pamper Your Taste Buds There are many popular restaurants and cafes in Pondicherry where the tourists love to satisfy their appetite with various local and foreign cuisines. Many restaurants are opened in old buildings, where the customers can admire the elegant interiors of French architecture while relishing on delicious foods and drinks. La Maison Rose, Villa Shanti, Le Dupleix, and Tanto Pizzeria are few places where tourists can enjoy different Continental, French and Italian cuisines served in royal style. However, restaurants and hotels like Chez Pushpa, Maison Perumal, and Satsanga serve various tasty local cuisines and seafood dishes. Beaches in Pondicherry & Water Activities Paradise Beach is a prime tourist spot in Pondicherry due to the picturesque landscape of this place and clear seawater. Many tourists enjoy swimming along the shoreline, boating, and playing volleyball on this peaceful beach. Promenade Beach is another tourist destination that is famous for the remarkable landmarks, like French War Memorial, statue of Dupleix, statue of Mahatma Gandhi, Children’s Park, and the statue of Joan of Arc. This beach is loved by children due to several fun activities arranged for them here. Serenity Beach is particularly noted for the facility of surfing, about which interested tourists are also given necessary training. Karaikal Beach is the best place for thrilling water activities, like kayaking and canoeing. Must visit places in Pondicherry Auroville or ‘City of Dawn’ is a model township that is located on the border of Pondicherry and Villupuram district of Tamil Nadu. It is specially designed with a meditation centre called Matri Mandir, where people from all over the world flock for living some peaceful days. Sri Aurobindo Ashram is visited by all tourists to feel the spirituality and peacefulness prevailing here, as well as they can have a view of different books and videos on Sri Aurobindo. Basilica of the Sacred Heart of Jesus is the most prominent church of Pondicherry, noted for its Neo-Gothic architecture. Immaculate Conception Cathedral, Manakula Vinayagar Temple, Puducherry Botanical Gardens, Jawahar Toy Museum, and Puducherry Museum are other prime tourist attractions of this city. Gingee Fort and Thirukaameeswarar Temple are two tourist destinations close to the city of Pondicherry. Shopping places in Pondicherry Casablanca is a combination of mini shopping mall and Indian boutique in Pondicherry, where various Indian artefacts, including fancy pottery items are available for sale. Cluny Embroidery Centre is a favourite shopping place for tourists, where they buy various embroidered fabrics to help those poor women. Serenity Beach Bazaar is available only on the weekends, where tourists buy different types of attractive handicrafts. Auro Woodworks and La Boutique D Auroville are two shopping centres inside Auroville, where tourists can buy exclusive wooden crafts and handmade papers respectively. Nehru Street and Goubert Market are two popular shopping places in Pondicherry, housing numerous shops. Nightlife in Pondicherry Tourists can enjoy vibrant nightlife in Pondicherry, with numbers of lounge bars, pubs, and nightclubs in this city. People love to relish on delicious foods and exotic drinks at cheap prices at these places, along with joyous music and dance. Asta, Bamboo Bar, L’ Aqua, Paradise Lounge, and Le-space are some of the popular pubs and nightclubs of this city. Rocky Beach and Paradise Beach are also the perfect places for spending enjoyable night parties at small restaurants and pubs. Some people also find pleasure in lighting bonfires at these beaches or may go on a cruise trip for a night. Where to stay in Pondicherry- Accommodation Suitable accommodation is a prime matter for all tourists, mainly during the peak tourist season in Pondicherry. Though there are plenty of hotels all over this city, tourists need to find accommodations that suit their requirements and budgets. So it is best to check the details of all Pondicherry hotels online and then book the best ones for spending their vacations here. Most of these hotels are located at prime spots or close to some tourist attractions. How to travel to Pondicherry Pondicherry is connected by road, rail, and air to the rest of the country, which makes it easily reachable for the tourists. People can drive on NH45 from Chennai or Bangalore to reach this city, as Chennai is only 150 Km and Bangalore is 320 Km away. There are regular bus services running from Chennai, Madurai, Thanjavur, Trichy, Bangalore, and Coimbatore, which carry people to Pondicherry. Villupuram Railway Station is the nearest to Pondicherry that is connected by regular trains to most of the metropolitan cities of India. Puducherry Airport in Lawspet district is a domestic airport that is connected to Bangalore International Airport with many flights. Moreover, foreign tourists can land in Chennai International Airport as well, which is only 135 Km from Pondicherry. About ” WazzupPilipinas.com ” WazzupPilipinas.com is the fastest growing and most awarded blog and social media community that has transcended beyond online media. It has successfully collaborated with all forms of media namely print, radio and television making it the most diverse multimedia organization. The numerous collaborations with hundreds of brands and organizations as online media partner and brand ambassador makes WazzupPilipinas.com a truly successful advocate of everything about the Philippines, and even more since its support extends further to even international organizations including startups and SMEs that have made our country their second home.

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Globalisation Pros and Cons

Wednesday, February 27, 2019 Globalisation Pros and Cons pic UNIVERSITY OF SOUTH AUSTRALIA identification Cover Sheet External pic An naming mop up cerement needs to be included with each assignment. entertain complete all details clearly. Please check your Course nurture pamphlet or contact your School Office for assignment ingress locations. ADDRESS DETAILS Full name Stephen Andruchowycz Address 25 Northumberland air Tus much Postcode 5065 If you be submitting the assignment on paper, please staple this sheet to the front of each assignment. If you argon submitting the assignment online, please ensure this cover sheet is included at the start of your document. (This is preferable to a remove attachment. ) Student ID Course code and title BUSS 5300 spheric seam Environment School Inter depicted object Graduate School of Business row Code DGMK Course Coordinator You-il Lee Tutor You-il Lee Assignment design 2 Due date 10 / 5 / 10 Assignment topic as aread in Course Information BookletAssessment 2 Indivi dual Report Further Information (e. g. state if extension was granted and attach evidence of approval, Revised Submission Date) I declare that the work contained in this assignment is my protest, except where acknowledgement of sources is made.I authorise the University to test either work submitted by me, using textual matter comparison software, for instances of plagiarism. I understand this will involve the University or its asseverator copying my work and storing it on a database to be used in future to test work submitted by differents. I understand that I can obtain further learning on this matter at http//www. unisa. edu. au/ltu/students/study/integrity. asp Note The attachment of this statement on any electronically submitted assignments will be deemed to bind the same permit as a signed statement. Signed Stephen Andruchowycz Date9/5/10 Date received from student Assessment/grade Assessed by Recorded Dispatched (if applicable) globalization is a force which earns an roam of put ons and costs on a spherical scale, with create countries generally tire outing the legal age of these costs. This examine will argue that while some of the usefulnesss of lobalisation are matt-up some the globe, they are more beneficial to demonstrable countries than third world countries. similarly the negative consequences of pla wagearyization are felt up more heavily in third world countries than in develop countries. These benefits and cost are incurred on economic, political and socio- pagan levels. Many see ball-shapedization as a principally economic phenomenon, involving the increasing interaction, or integration, of subject area economic systems through the ingathering of internationalist guile, investment, and capital flows. (Kirdar, 1992, p. 6) However, one can also point to a rapid increase in cross-border social, heathen, and technological systemal exchange as depart of the phenomenon of globalization.Whether peop le fear globalisation or not, they cannot escape it. It is driven, above all, by the extraordinary changes in technology in recent years particularly computer and communications technology. For a society to achieve, it must use this technology to its advantage. To be able to do that, it must be globally engaged. As Alexander Downer said in his speech on harnessing globalisation power, globalisation is an irreversible trend, it is not something that should be viewed as a juggernaut bearing megabucks on the lives of ordinary Australians. (Downer, 1998) The set up of much(prenominal)(prenominal) a phenomenon are widespread and felt in different shipway by unquestionable and develop countriesThere are many economic effects that result from globalisation that affect all nations on a global scale. Free grapple is a phenomenon closely tied with globalisation. Countries remove their championship barriers, much(prenominal) as tariffs, so that all countries can begin to set apa rt in their well-nigh efficient production areas, resulting in maximum service through global trade. Among the major industrial economies, sometimes referred to as the fundamental law of Economic Cooperation and Development, 65 part of the total economic production, or GDP, is associated with international trade. Economists project that, in the U. S. , more than 50 percent of the new jobs created in this decade will be computely linked to the global economy. (Hopkins, 2002, p. 56). for sure these figures show that globalisation is a major benefit to unquestionable countries, besides in many third world countries, it is argued that though jobs are being created, agricultural, subsistence jobs are being wiped out and replaced with dollar per day multinational corporations, and further, that such corporations are merely widening the gap amid the well-fixed and poor. Critics of globalisation argue that despite the supposed benefits associated with throw overboard trade and in vestment, over the past tense hundred years or so the gap between the rich and poor nations of the world has gotten wider. In 1870, the average income per capita in the worlds 17 richest nations was 2. 4 times that of all other countries. In 1990, the same group was 4. 5 times as rich as the rest. Hill, 2010, p. 31) By the late 1990s the fifth of the worlds people living in the highest income countries had 86% of world GDP, 82% of world export markets, 68% of foreign direct investment, and 74% of world telephone lines. The bottom fifth of the worlds people take in 1% for the first three categories and 1. 5% respectively. (Waters, 2002, pp. 3-4) Of course we must be wary that there are exceptions to this trend. Chinas opening to world trade has bought it larnth in income from $1460 a charge in 1980 to almost $4500 in 2005, and in 1980, Americans earned 12. 5 times as much as the Chinese per capita, by 1999, they were only earning 7. times as much. (Evans, 2001, p. 80). Nonethele ss there appear to be strong forces for stagnation among the worlds poorest nations as a result of globalisation. A absorb of the countries with GDP per capita of less than $1,000 in 1960 had growth rates of less than postcode from 1960 to 1995, and a third contrive growth rates of less than 0. 05 percent. (Hill, 2009, p. 31) commercialize failure is another major issue that is common in occidental economies, and impacts on other countries rather than themselves. Market failure is when those who are producing or consuming goods or services do not hire to bear the full costs of their actions, such as the cost of contamination.Free trade encourages firms from advanced nations to move manu pointuring facilities to less develop countries that lack adequate regulations to nourish labour and the environment from abuse by the unscrupulous. (Dowling, Hill and Lieche, 2009, p. 31) This effectively government agency that transnational corporations are able to pollute third world nat ions and demean their environment with marginal or no cost. Attempts to stem global pollution have been implemented such as the Kyoto Protocol, which sets binding emission targets for actual countries (Horton and Patapan, 2004, p. 86) but nonetheless, the majority of developed countries impact on evolution countries in this way to some extent. In this regard it can once again be seen that the benefits of globalisation on an economic level are skewed in favour of developed countries.However, this does not mean under-developed countries do not benefit at all. Another issue that arises for developing countries is that go trade barriers sanction firms to move manufacturing activities to countries where the wage rates are much lower. For example, Harwood Industries, a US clothing manufacturer closed its US Operations which paid honorarium of $9 per hour and shifted manufacturing to Honduras where textile workers received 48 cents per hour (Hill, 2009, p. 27) The majority of devel oping countries continue to experience falling levels of average income. Globally, from the late seventies to the late 1990s, the average income of the lowest-income families fell by over 6 percent.By contrast, the average real income of the highest-income fifth of families increased by over 30 percent. (Hill, 2009, p. 28) However, it has been argued that while people in developed countries may regard this mail service as exploitation, for many people in the developing world, working in a factory is a far better option than staying down on the farm and growing rice. (Stiglitz, 2002, p. 4) Nonetheless, it is a clear matter of where the benefits of globalisation for developed countries far outweigh those that arise for developing countries. In fact the only clear indicator that suggests developing countries are benefitting from globalisation more-so than developed countries is in regards to their quality of life.There is evidence which shows that a make sense of developing countrie s have benefited from globalisation, and this is supported by quality of life statistics. Through globalisation, many people in the world now live longer than ahead and the standard of living is far better. Further, per capita GDP growth in the post-1980 globalisers speed up from 1. 4 percent a year in the 1960s and 2. 9 percent a year in the 1970s to 3. 5 percent in the 1980s and 5. 0 percent in the 1990s. (Dollar and Kraay, 2001, p. 1) The non-globalising developing countries have done much worse than this, with annual growth rates falling from highs of 3. 3 percent during the 1970s to only 1. 4 percent during the 1990s.Indeed, end-to-end the 1990s till today, eighteen of the twenty-four globalising developing countries have see growth, many of them, quite substantially. (NA, 2004, p. 236) However, the growth most have experienced is minimal in comparison the growth being experienced by developed countries. Certainly there are ship canal in which globalisation does bring benef its to developing countries on an economic level. However, overall it is clear that the benefits are felt more heavily in developed countries and the costs are felt more heavily in developing countries. This is much the same case when regarding the social and cultural effects of globalisation.Globalisation opens peoples lives to agriculture and to all its creativity and the flow of ideas and knowledge. Although the spread of ideas and images enriches the world, there is a essay of reducing cultural concerns to protecting what can be bought and sold, neglecting community, custom and tradition. (Hirst & Thompson, 1996, p. 256) it is widely asserted, and indeed frequently taken for granted, that we live in a global village where national cultures and boundaries are dissolving, we consume global brands, corporations have to be competitive in a global market place and governments have to be responsive to the needs of the global economy.In any case, globalisation produces a tension be tween sameness and difference, between the universal and the particular, and between cultural homogenisation and cultural heterogenisation (Subhabrata & Linstead, 2001, p. 684) Americanisation is a major example of such cultural homogenisation, acting in many ways which destroy global culture. Globalisation has increased transmission of popular culture easily and cheaply from the developed countries of the North throughout the world. Consequently, despite efforts of nationally-based media to develop local television, movie, and painting programs, many media markets in countries of Africa, Asia, and Latin America are saturated with productions from the U. S. europium and a few countries in Asia. (Tomlinson, 1999, p. 98). Local critics of this trend lament not only the resulting silencing of domestic cultural expression, but also the hegemonic reach of westward culture and the potential global homogenisation of values and cultural taste. (NA, 2005, p. 1) A report by the UN Educatio nal, Scientific and cultural Organisation showed that the world trade in goods with cultural content almost tripled between 1980 and 1991 from 67 million dollars to 200 trillion dollars. (Akulenko, 2008, p. 1) At the core of the entertainment industry film, harmony and television there is a growing dominance of US products.The foundation Trade Organisation rules do not allow countries to block imports on cultural grounds, which means there is nothing standing in the way of Western culture overtaking and eradicating the cultures of developing countries. It is argued that this could mean the end of cultural diversity, and the triumph of a uni-polar culture serving the needs of transnational corporations (Tomlinson, 1999, p. 134). all the way globalisation is benefitting developed countries by allowing them to spread their culture and influence on a global scale. However, for developing countries, their culture is in many ways being eroded and replaced with the typical Western cu lture.However, supporters of globalisation argue that it does not make sense to talk of a world of 6 billion people becoming a monoculture. The spread of globalisation will undoubtedly bring changes to the countries it reaches, but change is an essential part of life. It must also be noted that globalisation is not all one-way traffic. Global products are absorbed into and change western life including such phenomena as Latinisation and Japanisation. (Hopper, 2007, p. 82) Similarly many of the arts and foods from developing cultures have scram natural into Western society, presenting opportunities for developing countries to increase their cultural exporting.For example, curry, an Indian cuisine has become a global food eaten world-wide. However, Americanisation is a far greater cultural force which brings many benefits to Western countries. The impact of developing countries cultures is far small and there is the risk that Westernisation could lead to the destruction of the cu ltures of a number of developing countries. Another effect of globalisation is a global improvement in communications and technology. On the one hand, the electronic revolution has promoted the diversification of information as people in nearly every country are able to communicate their opinions and perspectives on issues, local and global, that impact their lives. (NA, 2005, p. ) Political groups from Chiapas to Pakistan have effectively used information technology to promote their perspectives and movements. On the other hand, this expansion of information technology has been highly uneven, creating an international digital start out in such things as differences in accession to and skills to use the internet. (NA, 2005, p. 1) Often, access to information technology and to telephone lines in many developing countries is controlled by the state or is available only to a small nonage who can afford them. (Hoogvelt A, 1997, p. 46) Thus, it can be seen that the technological benefi ts of globalisation are also being felt much more by developed countries than developing countries.This is the same case when regarding the effects of globalisation on a political level One of the biggest political issues surrounding globalisation, which particularly impacts on developing countries, is that many sovereign countries have lost control of their economies and that such control has shifted to more powerful countries, multinational firms, and international financial institutions. The logic of this concern suggests that national sovereignty has progressively and systematically been undermined by globalisation, starring(p) to growing cynicism among political elites and their citizenries, especially among poor developing countries. (Pere, 2010, p. ) Critics argue that todays increasingly interdependent global economy shifts economic power away from national governments and toward supranational organisations such as the WTO, the EU and the UN. Unelected bureaucrats now impos e policies of the democratically elected governments of nation-states, thereby undermining the sovereignty of those states and limiting the nations ability to control its own destiny. (Hill, 2009, p. 30). Globalisation has seen state power decline as transnational processes grow in scale and number. The power of TNCs, with annual budgets greater than that of many states, and is the most visible sign of this change. As economic and political life becomes more complex, many traditional functions of state are transferred to global and regional international organisations. (Gupta, 1997, p. 6) In this environment, developing countries are losing their influence on a national and global scale towards organisations largely controlled by developed countries. In this way, it is again clear that developed countries benefit from globalisation more so than developing countries. However, if these supranational organisations turn their focus more towards aiding developing countries, a number of b enefits could result. At the international level, supranational organisations such as the World bank and IMF must pay more attention to the reality that globalisation has generated extremes of discrepancy of assets and income across the spectrum of developing countries. (Gupta, 1997, p. 06) International lending and grants could be more explicitly focused on cutting subsidies that benefit the rich, on encouraging and support market-related land reform, and most importantly providing investment and policy advice for effective human being beings education. There is also a need for developed countries of the OECD to thoroughly check their neo-mercantilist trade policies. (Pere, 2010, p. 1) There is enough empirical evidence to show that protection of agriculture and textiles discriminate against the poor of developing countries. The poor and vulnerable in developing countries could also benefit from international financing of countercyclical safety net programmes, subject to cer tain conditions.These would include a solid record of laborious fiscal policy the political capacity to undertake such programmes free of corruption and a long-term fiscal capacity to service any debt that might be incurred. (Pere, 2010, p. 1) If these policies were instated, developing countries would benefit from globalisation in ways that match or exceed the political benefits that developed countries receive as a result of globalisation. Clearly globalisation is a force which brings an array of benefits and costs on a global scale. However, it is also clear that developing countries are, in many cases, bearing the majority of these costs while developed countries are feeling the majority of the benefits.While there are a number of economic, socio-cultural and political actions which could be taken to ensure developing countries benefit from globalisation to a similar extent to developed countries, as it stands, there can be no denying that globalisation is a force which favours developed countries over developing countries. Bibliography Akulenko. E, 2008, Cultural Aspects of globalization, Accessed 5 May 2010, http//emiliaakulenko. wordpress. com/2008/10/22/cultural-aspects-of-globalization/ Dollar. D and Kraay. A, 2001, Trade Growth and Poverty, Accessed 5 May 2010, http//www. imf. org/external/pubs/ft/fandd/2001/09/dollar. htm Dowling. P, Hill. C and Liesch. D, 2009, International Business, Mc-Graw Hill, naked York Downer. A, 1998, Annual Trade Lecture by the Minister for Foreign Affairs Harnessing Globalisations Power, Accessed 5 May 2010, Evans T, 2001, The politics of human rights a global perspective, Pluto Press, capital of the United Kingdom Gupta.S, 1997, The Political Economy of Globalization, Kluwer donnish Publishers, Massachusetts Hill. C, 2009, International Business Competing in the Global Marketplace, Mc-Graw Hill International, New York Hoogvelt At, 1997, Globalisation and the Postcolonial World The New Political Economy of Development , Macmillan Press Ltd, London Hopkins A. G. , 2002, Globalization in World History, Pimlico, London Hopper. P, 2007, Understanding Cultural Globalization, canon Press, Cambridge Horton. K and Patapan. H, 2004, Globalisation and Equality, Routledge, London Kirdar U, 1992, Change Threat or luck Economic Change, United Nations Publications, New York.Linstead S & Subhabrata B, 2001, Globalization, Multiculturalism and other Fictions Colonialism for the new Millennium, RMIT University, Melbourne N. A, 2004, The Globalisation Debate, The Spinney Press, Thirroul NSW 2515, Australia N. A, 2005, Introduction to Globalization After September 11, Social Science inquiry Council, Accessed 5 May 2010, Pere. G, 2010, The Positive and Negative Consequences of Globalisation, Institute for Global Dialogue, Midrand. Stiglitz, J, 2002, Globalization and its Discontents, Routledge, Allen Lane, London Tomlinson. J, 1999, Globalization and Culture, University of Chicago Press, Chicago Waters M, 2002, G lobalization, 2nd Edition, Routledge, shackle Lane, London Posted by

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Useful Fish Recipes

Cornstarch slurry (3 tablespoons cornstarch and also 1 tablespoon waters, blended), to thicken Preparation: Acquire medium saucepan and even heat sesame essential oil until smoking. Include the garlic, shallot, and ginger and saute prior to the garlic begins to vary its color. Now deglaze a pan with cause and bring to somewhat of a simmer and enable reduce by one half. Then add white vinegar, soy, and sugarand again make contact with a boil. Therefore blendand anxiety into clean saucepan. Whisk in slurry and bring to the boil in order that it thickens. Remove because of heat and cool before serving that. Shrimp curry You may take any dimensions of shrimp for use withinthis curried food, but small shrimp (over twenty-five per pound) are generally preferable and satisfactory being less expensive as opposed to the large shrimp. The whole process must be followed in an individual order. Here theingredientsare given as specific to avoid dilemma. Take a 4-quart saucepan and saut this particular ingredients: 1 pot chopped onion 1 the best spinner’s of Salt 1 the best spinner’s of curry powdered 1/2 tsp for chili powder within. butter or gas till it becomes soft and not brown 1 tsp connected withgarlic powder Adding the following materials: 1 tumbler coconut cream (see site 226) 2 kilograms. shrimp, uncooked not to mention peeled 2 glasses potatoes, diced 1 hole water. Simmer before the fish is tender around 20 minutes and additionally keep it dealt with tightly. You could add about 2 oz of. lemon juice along with cup of coconut gel. Cook until the particular curry is a little thickened. It might be best if one combine it using hot with hemp. Tomatoes full of Tuna 1 pound (450 g) scripted tuna packed for brine A medium-sized red onion, weighing about some sort of half pound (200 g) 1/2 sale (200 g) mayonnaise (this might be about a cup) 1/4 pot salted capers, rinsed (if you will need to, pickled will work) 7 ready firm tomatoes A medium-sized couple of parsley Salt as well as pepper to taste Preparation: First it’s good to cut the tops journey tomatoes and upend them so the juicesand hybrid tomato seeds drain out. Now salt all the cavities and insert the tomatoes inverted on a plate lined having a sheet of absorbent conventional paper, and chill them inside the refrigerator for a 30 minutes and in all the meantime, slice the particular onion, settingasideall very reputable looking slices. Then chop the residual onion and stuff it in a tank. Also selectand make time for a few really sprigs of parsley and chop the other parts. Chop up that capers and put them additionally, the parsley with all the onion. Crumble the tuna in the bowl, stir while in the mayonnaise carefully and even check the spices. Now pat the interiors from the tomatoes dry, and fill them aided by the tuna mixture plus arrange them with a serving dish. Pictures decorate them when using the reserved onion happens to be, the black olives, and therefore the reserved sprigs in parsley, and performhotwith home wine. Fish Recipes – Allrecipes.com all recipes .com/ Recipes /Seafood/ Fish
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Our most trusted Unique Fish Taco Sauce recipes . Reviewed by millions of home cooks. Chicken Tacos Recipe – Allrecipes.com. This recipe is quick and easy …

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From Lee’s Wok to Your Plate

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Lee’s Wok is a casual dining restaurant located in Discovery Gardens, at a stone’s throw from Ibn Battuta Mall . Serving Pan Asian cuisine, it shares it dining space with Gabbar’s Grills , which specialises in cuisine from the northern part of India. What I find intriguing is that they have tried to keep the authenticity of the food that they offer by having two different kitchens and different cooks for both the cuisines. Read my review of Gabbar’s Grills here .
The interior decoration is a mix of Indian and Chinese curios and there are hand-painted bottles on all tables to reiterate the fact that recycling can be done by anyone, anywhere in anyway.
We visited this outlet on a weekday for dinner. Even though the no. of people dining in was not that huge, there were a large number of orders for delivery.
The starters we had were Dry Chilli Chicken and Chicken Sui Mai . Chilli Chicken was juicy and a little spicy while the Sui Mai’s were served steaming hot. Dip them in soy sauce or sweet and chilli sauce and enjoy. Perfect for Dubai’s weather right now.
For the mains, we had Veg. Fried Rice , Veg. Hakka Noodles and Chicken Manchurian . The fried rice was nice and paired well with chicken dish. The chicken dish tasted good but different from a Manchurian, I felt it had a lot of ginger. The Hakka noodles was quiet bland. But upon mixing with the sauces provided, it was edible.
For dessert, we had Mango Sticky Rice served with extra Coconut Milk. It was very delicious and sweet, and we all loved it. I even drank the remaining coconut milk. Only wish the mangoes were a little more riper.
Overall, a decent place for dine-in or home delivery with some tasty Chinese dishes and big portion sizes.
Location : Near Chubby Cheeks Nursery, Discovery Gardens, Behind Ibn Battuta Mall, Dubai Advertisements

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