best dhaba in Ludhiana, food franchise in Jalandhar
best dhaba in Ludhiana, food franchise in Jalandhar
Published Date : Apr 12, 2019 Contact Number : 9999176502
Location : Haryana » Gurgaon Unit No 214, 2nd Floor, Suncity Trade Tower, Sector 21, Gurgaon Dhaba offers the option of full meals or comfort foods for snack hours. The cuisine revolves around three main Indian cooking styles; tawa (griddle), tandoor (tandoor) and patila (vessel). A range of beverages are also available; some traditional and some concocted alcoholic and non-alcoholic beverages. More information visit our site: http://brandsandbranches.com/dhaba-franchise.html Address: – Unit No 214, 2nd Floor, Suncity Trade Tower, Sector 21, Gurgaon 120016. Phone Number: 9999176502, 9871711055 Email for enquiries: – Related Business Ads in Gurgaon
GRUB returns to Mayfield Gatehouse for summer 2019
Posted by Streetzine Loading … Manchester’s largest and most-popular street food event, the award-winning GRUB, has announced that for the third year running it will return to the Mayfield Gatehouse on Baring Street close to Piccadilly Station. The summer 2019 run of the street food markets GRUB Food Fair & Plant Powered Sundays promise to be the biggest venture yet for organisers. Working with site owners, The Mayfield Partnership, the site has been increased in size by 50 per cent creating space for additional street food traders, a second bar, a dedicated kids play area and more seating. Mayfield Gatehouse is widely regarded as Manchester’s best beer garden and this will be the premier location this summer for after work pints on a Friday, for all your family eating out on Saturday and your laid back vegan brunches every single Sunday. Top class street food will continue to be the star of the show with more traders than ever before. Friday will have six street-food chefs while Saturday will boast eight, made up of the classic GRUB regular traders including: What’s Your Beef, The Ottomen, Chou Choux Patisserie, Parmstar, and Bakeorama. These regulars will trade alongside an array of 100 per cent brand new, debut GRUB traders made up of new local food heroes and never seen before out-of-town guest traders. You can look forward to some fine burgers from Wagyu Lookin’ At, authentic South Indian cuisine from Dosa Love, smashing American comfort food from Redheads Mac-n-Cheese, rustic Italian piadina from Casa Rustica, Japanese okinomiyaki from Osaka Local and some of the best vegan Mexican food in the UK from Club Mexicana. As always great effort will be put in to curating exciting, varied cuisines as inclusively as possible catering every week for vegetarians and vegans. Alongside the existing bar pouring 12 keg lines and four cask lines of the best beer in Manchester and the north and the usual top quality wines, ciders and soft drinks, a second express can bar is in the works. This will be stocked with fantastic cans and bottles full of smashing local beer, lovely cider and even a specially produced new line of boozy sodas from local pop producer, Steep Soda. As for local beers it doesn’t get any more local than new brewery Manchester Union Lager which will be providing the house lager which is brewed so close it can almost be rolled down to the bar. This new addition promises to cut back the queues on the busy days. Jason Bailey , director of GRUB said: “When we look back on where we started it’s unbelievable to think how big the market has grown to now and that it’s still growing. We can’t wait to host everyone and introduce you all to some new traders.” James Heather, development director at U+I added: “Grub has been a great success since it launched here back in 2017 attracting thousands of visitors and bringing energy back to Mayfield for the first time in many, many years.” “We’ve made significant changes to the Courtyard for 2019 and we are sure that visitors will enjoy exploring more of the site and experiencing the unique environment we have here.” The Grub Food Fair takes place every Friday and Saturday between 12 noon and 10pm starting Friday 3rd May, Plant Powered Sundays takes place every Sunday between 12 noon and 6pm. The event is free entry and welcomes all comers including families and dogs. Full details of the re-launch event can be found on the Facebook event page here . The Mayfield Gatehouse is located at Baring Street , Manchester, M1 2AD. Share This
30 dishes Thali as Dakshin Turns 30
When we wanna have a luxurious South Indian Thali on occasions or take friends and family out for the same, one of the top options have been Dakshin at Crowne Plaza Chennai. Am so happy to be part of this legendary place that turns 30 on April ’Dakshin’ restaurant at Crowne Plaza Chennai Adyar Park turns 30. Dakshin, the oldest fine dining South Indian restaurant brings together the rich culinary traditions from six South Indian states – Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana and Puducherry. Considered as a pioneer, it distinctively combines concepts from each of these states under one umbrella. The inspiring journey of Dakshin began on 14th of April 1989 and completes three decades of exemplary service. Celebratory Menu: In continuation to the celebration, Dakshin will have a limited time celebratory menu from 14 th to 30 th April 2019 featuring special South Indian Thali that will have 30 lip smacking dishes. The celebratory menu will include traditional thirst quenchers like Neer Moru, Para Saaru, starters like Nandu Puttu, Meen Moilee, main courses like Theeyal, Appam, Kal dosai, Veechu Parotta, vegetarian and non-vegetarian thali meals and desserts like elaneer payasam, Basundi etc. There will also be special cocktails and mocktails which draw inspiration from the flavours of South India. PRICING: The thalis which are being curated in honor of the 30 th anniversary are attractively priced at INR 1999 plus taxes for a vegetarian thali and INR 2499 plus taxes for a non-vegetarian thali available for both lunch and dinner. EXCLUSIVE DISHES: Executive Chef Deva and the team of experienced chefs at Dakshin have created two exclusive dishes – nattu kozhi ammi masala and Chettinad aadu which are made up of 30 flavour packed ingredients.
(PICTURES by Dheepan Prakash ) (PICTURES by Dheepan Prakash ) HOW THE ORIGINAL MENU OF DAKSHIN CURATED: Speaking about Dakshin turning 30, Mr. Nalin Mandiratta, Area General Manager, South India and General Manager, Crowne Plaza Chennai Adyar Park said “ Dakshin was launched to cater to the demand in the market for authentic South Indian cuisine. Groups of chefs from various regions of Southern India were summoned and they were asked to prepare and present food from their region. Over a period of three months, intensive food tasting sessions were held and the best from the lot were chosen to make the menu and the restaurant opened its doors during 1989, Now the restaurant has become the first choice of clients who seek to experience the taste of South India. In continuation to 30 years celebration Dakshin will also travel to other cities in India and internationally to participate in food festivals. We have already participated at a food festival held in Bangkok recently“ AMBIANCE: Dakshin draws inspiration from the temples of Southern India and this inspiration is visible right from when you enter the restaurant and look at the interiors of Dakshin and to the presentation and service of food. Traditional brass lamp and the Urli (vessel) with flower petals floating in water welcome you as you enter the restaurant. The menu at Dakshin has a temple door design and the brass on the menu reflects the gold, the silk, the grandeur of the South and the dancing mudras which gives everyone a peep into the Southern Culture. While the lights are in the shape of temple lights, a red wall with Royal Thanjavur paintings make up for the ambience of the restaurant. The guests at the restaurant enjoy their royal feast while listening to artists playing live instrumental music. MENU: Dakshin serves vegetarian and non – vegetarian South Indian cuisine which is served only with the best alcoholic beverages. Dakshin is also known for its succulent and delicious sea food. The food at Dakshin is served on a traditional banana leaf to give their guests a wholesome traditional experience. The USP of Dakshin is the Iyer’s Trolley, a selection of South Indian Tiffin or snack time food items which have been adapted for fine dining, as is the Filter Kapi which is served in silver tumblers and hand tossed for you by the staff. The ambience, authentic cuisine, personalized service and traditional instrumental music make up for a complete gastronomic experience appealing all your six senses.
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Immigrant-owned restaurant feeds the homeless for free everyday in Washington DC
12, 2019 7 Comments Situated a few blocks away from the White House, Sakina Halal Grill in Washington DC is a restaurant with a difference. Enter during the busy lunch time and you will find businessmen and women eating side by side with the homeless. The owner Kazi Mannan, an immigrant from Pakistan, would not have it any other way. Growing up as one of 11 children in a village with no electricity, running water or even a building for a school, Kazi is no stranger to poverty and hunger himself. Even in those trying circumstances, whenever his mother Sakina cooked for the children, she would ration the meager portions to provide for her neighbours as well. When Kazi reached America to try to earn some money for his family, he had three dollars in his hand. Starting off at a gas station, a chance encounter with a Pakistani limousine driver helped him move up in life and earn enough to eventually place a down payment on a restaurant. The first thing he did was change the name to Sakina Halal Grill, honoring his mother who he lost 26 years ago. But he did not stop there. Keeping his mother’s teachings in mind, he not only used her old recipes but also decided to let the homeless in to eat at his place for free. On the opening day of the restaurant, Kazi personally walked to the nearby park and invited the homeless there to have food at his restaurant. “Many friends said, ‘Don’t let homeless people come inside your restaurant. They will ruin your business. But it’s inside of my heart that I have food and other person who can’t afford it doesn’t. If I fail, I fail! I don’t care. It’s humanity.” – Kazi Mannan “The day I took over, I brought in all of the homeless people that I could find, and I said, ‘You eat for free.’ They didn’t believe me. They sat down in the dining room and said, ‘Are you sure you’re not going to charge us?’ They ate and kept asking that same question. They thought that I was tricking them, but I told them, ‘This is your place to eat. As long as I own it, this is your place.’ So now they can dine-in or takeout for free. Today, I have so many homeless friends. I have phone numbers and get texts from them all of the time … That’s what I want. I want them to see me as their friend. And, I want others to see them as human beings.” Whether the customer can pay or not, he ensures that they have a hearty meal and are treated with respect and dignity at his place. Sakina Grill serves a mixture of Indian, Pakistani and Nepali cuisine in buffet style. In less than 5 years, Sakina Halal Grill has risen to such popularity that Kazi is able to feed over 16,000 people for free every year. Since 2015, he also prepares extra food on Sundays for nearly 50 homeless people at the Georgetown Ministry Center and inspired locals by his deeds to volunteer there as well. “No matter what power you have, what job you have. If you just think about other humans… lay on your back and think about how God wanted us to love each other. If you want to worship God, you have to show kindness to his creation. He created us to treat each other with kindness and love… worship is not just you isolate yourself in the temple, mosque, church where you just sit and do worship. Worship is a lot of action that you do in your life.” – Kazi Mannan
Presenting, India’s first quirky royal dining experience, that’s pretty Bindaas and totally rockin’!
Presenting, India’s first quirky royal dining experience, that’s pretty Bindaas and totally rockin’! 11/04/2019
Mulund, April 2019: Opulence, grandeur, and royalty –– there’s an all new dining destination in the city that’s all set to send you on a culinary sojourn through India’s glorious past. Say hello to Bindaas Begum, Rockin’ Raja (BBRR) –– an aptly named unique restaurant in Mulund that epitomises the unique concept of ‘royal dining’!
BBRR has tapped into the aristocratic eccentricities and created a lavish menu that preserves the colours, aromas and tastes of all the cuisines from the days bygone –– and yet, has added a contemporary twist of its own for the modern millennial. From the British Raj’s Club Cuisine to true, authentic Indian Royal fare, BBRR is all set to send your taste buds into a majestically delicious frenzy.
As a nation, India has a rich history when it comes to food, and the idea for the brand was borne out of a need to revive and exhibit that very aspect of our historical culture. The grace and magnificence with which the royal kitchens prepared its meals is on full display at BBRR, and the restaurant aims to offer a glimpse into the lifestyle that was then led by the aristocrats, nobles and prestigious royal families of our country.
The restaurant is the brainchild of Jeetendra Sonar conducted rigorous research for four years before conceptualising and launching their palatial space.
Mr. Sonar, the Founder & Director of BBRR says, “BBRR is a cult brand. It is unapologetically magnificent, radiates royalty and exudes and embraces vibrancy. Although a contemporary brand, we aim to bring you a cuisine curated almost 150 years ago from British India. It is an experiential theme that manifests the meals served during the pre-independence era through sound yet progressive culinary formats.”
Talking about the concept itself, he adds, “The styling of food, choice of dishes in the menu (including some signature cocktails), and its vibrant, resplendent interior space is the embodiment of a ‘darbar hall’ of any palace of that era. The idea was to juxtapose this aspect of the past with the reality of the modern 21st century and make a sincere attempt to showcase the life that was led by the Begums and the Rajas, albeit through a young and quirky way –– and we’d like to believe we’ve succeeded at doing that!”
When it comes to the food itself, the restaurant’s detailed and historically accurate menu boasts a plethora of dishes from the kitchens of royal kingdoms and families like the Kewa Daatshe (poppers stuffed with cheese and potatoes; Sikkim), Qabargah (succulent lamb chops cooked in saffron milk and aromatic spices; Kashmir), Railway Mutton Curry (Colonial British India), Lon Mass (spicy mutton curry; Gwalior) and the Mahi Dum Pukht (marinated fish cooked in a banana leaf; Bengal), to name a few.
The complete royal experience involves kebab and sharaab, though, so the restaurant also serves a wide range of signature cocktails which include
All in all, if you’ve ever dreamt of indulging in a royal feast like a Nawaab, here’s your chance to experience just that. Head to our ‘darbar’, sip on some sharaab, treat yourself to a luxurious dining experience, and leave feeling just like a Bindaas Begum, or a Rockin’ Raja!
Address: G42, R- Galleria, Runwal Greens, Mulund-Goregaon Link Road, Mulund West, Mumbai
Time: 12 pm to 3.30 pm; 6 pm to midnight Related Posts EsselWorld launches India’s first Interactive Walk Through Aviary ‘EsselWorld Bird Park’ The Daily Dose brings Mumbai’s best street food to you Escape mid-week blues with Hilton Garden Inn, New Delhi/Saket
There’s a $1,000 price difference for a room in the ‘world’s most luxurious hotel’ and its 5-star sister hotel next door. I stayed in both to see how they compare — and the winner was clear
April 11, 2019 caption The Burj Al Arab is a $1 billion hotel shaped like the sail of an Arabian dhow ship. source Harrison Jacobs/Business Insider
One of the most decorated luxury hotels in the world, the Burj Al Arab in Dubai , was recently named the “best hotel in the world” by the Ultratravel Awards. The Burj has been called “the world’s first seven-star hotel” and “the most luxurious hotel in the world” by travel writers and critics. I recently spent a night at the hotel and a night at its sister hotel next door, the five-star Jumeirah Beach Hotel, to see how the two compared. While I expected the two hotels to be fairly similar in quality, I was surprised to find just how much more luxurious the Burj Al Arab is than Jumeirah Beach Hotel. Visit BusinessInsider.com for more stories .
How luxurious can a hotel possibly be?
I was determined to find out the answer to that question on a recent trip to Dubai. I planned to stay at two well-regarded hotels by Jumeirah Hotels and Resorts, a Dubai state-owned luxury hotel chain.
The first was the Burj Al Arab , a $1 billion hotel shaped like the sail of an Arabian dhow ship. In just the last year, it was named the Best Hotel in the World by The Telegraph’s ULTRA Awards and given a Five-Star Award by Forbes Travel Guide . When it first opened, a journalist was supposedly so enamored with the Burj that she exclaimed that it must be a seven-star hotel, a rating that does not exist.
The second was the Jumeirah Beach Hotel, a family resort next door shaped like a cresting wave. It was renovated last year with a new lobby, guest rooms, and restaurants.
I figured that my experience at both would be about the same: over-the-top luxurious.
I was wrong. Keep reading to see what it was like: To start with, let’s talk about location and architecture. The Jumierah Beach Hotel sits on its own private beach on the Dubai coastline. Its iconic wave-shaped building is one of Dubai’s most recognizable. source Warren Little/Getty Images But the Burj Al Arab’s shape, that of the billowing sail of an Arabian dhow ship, is even more iconic. The Burj sits on its own private island across the water from Jumeirah Beach Hotel. You can only get on the island with a reservation. It provides an unobstructed view of the sea and the city. source When I entered the Jumeirah Beach Hotel, I noticed the newly renovated lobby atrium, designed to let in lots of light and show off walls painted to evoke the sea. It’s very calming. source Jumeirah But the Burj’s atrium is an architectural masterpiece. According to the Burj, it is the tallest in the world at 590 feet. The kaleidoscopic colors produce a trippy effect. source The dining room and other spaces on the main floor of the Jumeirah Beach Hotel are tastefully decorated in keeping with the ocean theme, though it doesn’t seem to get a ton of sunlight. source Annie Zheng/Business Insider The main floor of the Burj screams over-the-top grandeur. It’s not just the gold, though there’s plenty of that, but the deep color of the saffron and ultramarine tiles and the ornate furniture. Each room feels like its own art piece. source Annie Zheng/Business Insider The main pool at the Jumeirah Beach Hotel is spacious, dotted with palm trees, and features a swim-up bar. It’s a good place for a family vacation. I took this photo early in the morning. By the afternoon, this area was bustling. source Annie Zheng/Business Insider The Burj’s infinity pool, however, looks directly out onto the Arabian Gulf, which makes it the perfect spot for sunset Instagram photos. There’s a hot tub embedded in the infinity pool and an attached beach with loungers. It doesn’t get much more picturesque. source An Ocean Deluxe room at the Jumeirah Beach Hotel goes for around $300-500 per night. It has a plush, king-size bed … source … and a view of the beach and the Burj. It has a couch and a small seating area, but the room is only about 150 square feet. source Annie Zheng/Business Insider It’s nothing compared to the Burj. Every room there is a duplex suite that goes for about $1,500 a night. It has a large, open living room, an office, and a dining area. There are enough seating options for a Sheikh’s entourage. source Harrison Jacobs/Business Insider The bedrooms at the Burj are so spacious I couldn’t fit mine into a single photo. The bed is a DUX mattress, which can cost up to $15,000. The bedding is made of Eiderdown feathers harvested from the abandoned nests mother Eider ducks use to keep their eggs warm. There’s a pillow “menu” of nearly a dozen pillows of varying degrees of material, thickness, and firmness. source The toiletry products in the bathroom at Jumeirah Beach Hotel are Elemis, a London-based spa company. You get a few travel-size bottles of the body wash, which goes for around $30-40 for a full-size bottle. It’s nice stuff … source Annie Zheng/Business Insider … but it’s not the set of full-size his-and-hers Hermès toiletries, including cologne and perfume, that each Burj room comes with. I kept the bar of Hermès body soap and stuck it in my suitcase. All my clothes now smell like Hermès. source Annie Zheng/Business Insider The difference extends to the food. At the Jumeirah Beach Hotel, I ate dinner at Villa Beach, an in-house restaurant that serves freshly grilled seafood. I ordered the fish of the day, which came well-cooked with a few sides. It was tasty … source Annie Zheng/Business Insider … but it wasn’t the Michelin-starred experience that I got at the Burj’s flagship restaurant, Al Mahara, run by British Michelin-starred chef Nathan Outlaw. Among the dishes I had there: crispy oysters topped with caviar, lobster salad topped with truffles, and a $266 salt-baked whole sea bass encased in salt and filleted table-side. source Breakfast at Jumeirah Beach Hotel was nothing to sneeze at. It had more than half a dozen breakfast stations with breakfast from all around the world, including English, French, Chinese, and Indian cuisines. source Annie Zheng/Business Insider What the breakfast at the Burj lacked in variety, it made up for in luxury and privacy. My personal butler — each room gets one — brought a full breakfast spread for me to enjoy in my room. It included a smoked salmon eggs Benedict topped with caviar and fresh juice, pastries, and coffee. source Harrison Jacobs/Business Insider By the time I left both hotels, the answer was clear: The Burj is indeed far more luxurious than its 5-star sister hotel. The Burj’s complimentary Rolls-Royce chauffeur drove home the point as it took me to my next destination. But the real question for travelers: Is the Burj worth $1,000 more a night than the Jumeirah Beach Hotel? Only you can answer whether you need that level of gold-plated luxury. source
Enjoy A Lavish Sunday Spread with Craft Beers At Red Rhino
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Sunday brunch is practically a religion here in Bangalore, and what better way to amp yourself up for Monday than with a brunch over beer? Red Rhino has changed the game with a scrumptious Sunday brunch that we couldn’t wait to try.
One thing that we absolutely loved about the spread at Red Rhino was that they switch up the type of cuisine that they serve every week! We were lucky enough to make the trip during Indian week, so for starters we were treated to some delicious Kheema Pav, along with some scrumptious (not to mention, refreshing) Pani Puri, as well as some delectable cutlets!
Red Rhino has six different types of craft beer on tap and we just couldn’t resist their Hefeweizen the Soul Surfer with its delicious bubble gum undertones, the perfect brunch beer. Next, we opted for one of their seasonal beers, the Pale Ale, another stellar option. IPA fans you’ll love the TWO different options they have on tap! Bangalore || Feature || Red Rhino
After all that beer, we couldn’t help guzzling down their scrumptious biryani with all the fixings! We ended our brunch by packing our plate to the brim with carrot cake, and chocolate mousse that sure left us satisfied! So, if you’re looking for the perfect Sunday Brunch, with live food counters, amazing music, and stellar craft beer, Red Rhino is the place to go!
New Restaurant | This Buzzy Joint Has Well Priced Cocktails, Comfort Food and Live Music Thrice a Week
Wednesday, 10 April 2019 New Restaurant | This Buzzy Joint Has Well Priced Cocktails, Comfort Food and Live Music Thrice a Week Khan Market has no dearth of restaurants. From a wide variety of cuisines, price points, vibe and ambience, there’s literally something for everybody. There are many that require a substantial waiting for a table because of the lipsmacking food or get buzzing during ‘happy hours’ for their choice of tipple. Dessert places, coffee bars and even street side kiosks have regulars and die-hard fans. Now here’s the newest entrant that has a winning combo – the trio of food-cocktails-live music. Azure Hospitality seems to have struck a formula that works across cuisines – Mama Goto’s delicious Asian fare, Dhabha’s rustic balti meat, dal and satisfying naans and paranthas and Sly Granny and Hotel Delmaar’s world cuisine have all struck a chord with restaurant goers. The latest to join their pack is Foxtrot . What you get here is some of the bestsellers from the aforementioned brands – think, paprika prawns and cheese balls, vegan earth bowl and juicy burgers, luscious risottos and mezze platters. The addition here however is the Indian fare. While the small plates include Mumbai-style pao bhaji, dabeli and ragra aloo chaat the large plates have soya haleem, palak paneer kofta biryani and veg galouti burger. You get the drift? Indian Small Plates Right: 3 Non-veg Kulchas. And now for my recommendations: – Stuffed Kulchas . Try the bacon and blue cheese kulcha and thank me later. If you want to experiment further, go for the kulcha platter. The three cheese with truffle oil is a great vegetarian option. For a relatively healthier option there’s also the beetroot galouti kulcha. I tried the lamb galouti version too and give it a thumbs up. – Goa Shack Prawns . The similarity to the butter garlic prawns that are served almost everywhere in sunny Goa ends at the butter and garlic. The bed of utterly sinful but totally delicious pav is crisped up with oodles of butter, and the dish is topped with a crunchy, homemade ghati masala. Must have! – Ghee Roast Chicken Taco . You might have tried something similar at Sly Granny and it is the perfect comfort food to down with a cool glass of beer this season. – Deconstructed Dal Moradabadi . Yes, I am recommending a dal chaawal kind of dish just because it is that good. Ghee rice is topped with sookhi dal, served with pyaaz, dhania, tamatar and warm dal is poured on top. – Junglee Maas . If you can handle red chillies and enjoy meat you will like this one. The khamiri roti that comes along with it may not be the most authentic, but then the team is not claiming authenticity of dishes. They’re simply presenting their own twist to soul satisfying food, and that is what we enjoyed. Indian Large Plates Top: Junglee Maas with Khamiri roti Bottom L-R: Kerala Fried Chicken with Lemon Rice, Deconstructed Dal Moradabadi.. Do try the cocktails when you visit. With most priced at Rs 350 they don’t burn a hole in your pocket. Garden Fresh, a gin based drink is as refreshing as it looks. Dewdropper, another gin based cocktail is great if you like the tang of starfruit. Oh, there are popsicles too. I tried the blueberry vodka popsicle that tasted more like kaala khatta. Something that I will be having again as the temperature starts to soar. CocktailsTop: Garden Fresh Bottom L-R: Gin Tonica, Blueberry Popsicle, Dewdropper. Finally, my favourite part, since I love live music. Wednesday, Friday and Saturday evenings feature live gigs. So what’re you waiting for? Book your table and let me know if you agree with my recommendations. I’ll also be happy to note any other drinks and dishes that you particularly like. Happy Foxtrotting! Details: Foxtrot , 18, 1 st -2 nd Floor, Khan Market, New Delhi. Phone: 011-6149 5222. Cost for Two: Rs 1,500. Posted by
Area Wife Can’t Decide At Which Gentile-Blood Restaurant She Wants To Eat (PreOccupied Territory)
Check out their Facebook page . Jerusalem , April 10 – The expanding selection of top-flight culinary establishments in Israel’s capital city poses a quandary for a local homemaker, who is experiencing trouble choosing from among the numerous such places that specialize in the use of the blood from murdered non-Jews. Faygie Tannenbaum, 35, looks forward each year to week or two leading up to Passover, a time when the in-between status of the kitchen and dining room means fewer home-cooked meals and more eating out. Over the last several years the number of high-quality of Jerusalem gentile-blood eateries has skyrocketed, a fact that should make Ms. Tannenbaum excited, but leaves her with a sense of confusion. “This isn’t your grandmother’s pre-Pesach routine,” she remarked, perusing several pages of advertisements in her community’s kosher restaurant guide. “Twenty years ago if you wanted to sample this year’s harvest of goy-blood foods you were essentially limited to falafel, shawarma, grill places, and lousy pizza. But somehow in the last couple of decades the fare has improved, and now we have our pick of goy-blood steakhouses, goy-blood trattorias, goy-blood cafes with extensive food menus, even goy-blood sushi and Indian cuisine. I can never decide what I’m in the mood to eat. Goy-blood entrecôte? Goy-blood calzones? Or maybe just a simple burger in goy-blood sauce? It drives my husband crazy.” “She gets like this every year when we have to eat out,” lamented her husband Dov. “It’s not just that it’s hard to eat so many meals in the house during Pesach preparations and cleaning; it’s also that this time of year is when the surplus goy blood is released onto the market for general culinary use, now that the bulk of matza production is more or less complete. The rest of the year we don’t go out much – not because we don’t like non-goy-blood food, but because it’s a drain on the wallet. I make a living, but we can’t always splurge like this. The sudden large-scale availability of the blood drives prices down and the food becomes more affordable. With six kids and a seventh on the way, we have to spend judiciously, even when circumstances all but force us to eat out.” Tradition dictates the use of blood from a murdered Christian child, but in recent decades Palestinian children of all varieties have all but taken their place, owing to plentiful supply. Dov favors a new wings joint in the hipster-oriented Mahane Yehuda market at night, and if it were up to him, he’d go there all the time. “I’m not like that, though,” conceded Faygie. “Don’t get me wrong, their young-goyish-child-blood sauce is to die for, but I need some variety. My mood changes. And Baruch Hashem, Dov is so accommodating.”
Bumbu is the Indonesian word for a blend of spices and it commonly appears in the names of spice mixtures, sauces and seasoning pastes.  Indonesian dictionary describes bumbu as “various types of herbs and plants that has pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food.”  … Unlike Indian cooking tradition that favoured dried spice powder mix , Indonesian cuisine is more akin to Thai , which favour the use of fresh ingredients. Traditionally, this mixture of spices and other aromatic ingredients are freshly ground into a moist paste using a mortar and pestle .  The spice mixture is commonly made by slicing, chopping, grinding, beating, bruising, or sometimes burning the spices, using traditional cooking tools such as stone mortar and pestle, or a modern blender or food processor . The bumbu mixture was usually stir fried in hot cooking oil first to release its aroma, prior to adding the main ingredient (meats, poultry, or fish).