does Indian food smell bad? | Page 4

does Indian food smell bad? | Page 4

Monkadelic said: ↑ Isn’t asafoetida just used in Sikh cooking as a garlic replacement? Click to expand… It’s definitely not exclusive to Sikh cuisine though it is often used in place of garlic and/or onions

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Limited time promotion: Get all three of Bev and Carol’s adventures for just 99p or 99c!
Amazon.com link Amazon.co.uk link
Excerpt from Stranded in the Seychelles:
Older but not wiser, we perused the Times Educational Supplement for jobs, on a dull afternoon in August at my house in Milton Keynes. Carol was back, and suddenly, living in Milton Keynes didn’t seem to matter as much! My bosom buddy had spent the previous year working in a school in the Himalayas, and had finally flown back to somewhere nearer sea level.
Outside, nothing was happening. Inside, the walls remained perfectly aligned and painted magnolia. Carol sighed and looked out of the large, double-glazed window onto a square patch of lawn penned in by a chest-high, cheap, wooden fence. “How can you live in a place called Pennyland?” As I didn’t know the answer to this question, I hedged. “It’s only a name.” “It’s a stupid name.” I had to admit that Carol was right. It couldn’t have helped that she had been used to living in a mountaintop retreat in Tibet, above the clouds and as remote as you can get from affordable housing, inadequate porches and gas central heating. “How do you stand it?” “It’s not that bad,” I said, half-heartedly. A man cycled past. “Christ! It’s worse than science fiction!” Baffled as I was by this particular insight, I laughed, and Carol gave me a look that I recognised instantly. It was a look that said it was time to set out again into the world, united against the banal, the drab and the superficial, determined to have some fun and wreak some havoc. I went back to the newspaper and kicked off with something contentious: “There’s one here for a maths teacher in Beijing. I could be the stay-at-home housewife.” “No thanks,” replied Carol. “Too much of a culture shock? Don’t want the Saturday morning military training?” “Nah. Can’t stand Chinese food. All those wriggly bits. And oyster sauce – can’t eat oysters since Alice!” “In Wonderland?” “Yeah.” “The Walrus and the Carpenter?” “The very same. Poor little oysters…” I realised that, cartoon horror apart, and allowing for Carol’s sketchy knowledge of proper Chinese cuisine, this would be a deal-breaker. Food was top priority. Followed closely by sunshine, a great beach and a good library. Good looking, intelligent men of independent means were also a consideration. “No blokes there, either. Too short. Too Chinese.” I could not argue, although I would not have put my feelings in quite the same way. Carol spoke her mind, whilst I generally harboured my sharp-edged opinions. I didn’t mention the fact that, this time, she was indulging in a stereotypical assessment of a nation containing over one hundred million people, not all of whom would be too short or, indeed, too Chinese. “What about this one?” I suggested. “ English teachers required by the Seychelles government . Sounds interesting.” “Aren’t they in the Indian Ocean?” Carol sat back in her chair and poked a finger into her ear. She was as beautiful as ever. How I had missed her! “I believe that is correct, you lovely tart,” I replied, pretty sure that Carol knew a lot more about the Seychelles than she was letting on. “Capital?” she asked. “Mahé.” “Climate?” “Tropical.” “Food?” “Fish. Creole style.” “Chips?” “I think it’s more likely to be rice,” I said, although I was not entirely sure. “Fish and rice with curry sauce!” “We can make our own chips,” I said, reasonably. “Just need a chip pan and some Trex.” “Granted.” Carol chewed the pencil we were using to circle ads. It had also served as a coffee spoon and more recently, to kill an ant. “Shall I read the rest of it?” “Don’t see why not,” she said. “ The National Youth Service of the Seychelles seeks – “The National what !” “Youth Service. Must be something like the Department of Education.” “Doesn’t sound like the Department of Education. Go on. Let’s hear it.” “ The National Youth Service of the Seychelles seeks qualified teachers of ESL to instruct secondary school students on the island of Ste. Anne .” “Never heard of it. There’s Mah é and Praslin and some kind of bird island. Let me see.” Carol grabbed the paper. “ Twelve-month contracts. Flights and accommodation provided. Interviews to be held in London on 14 th /15 th August .” She closed the newspaper and got up. “Want a cuppa?” I followed my friend into the kitchen, thinking that the interviews would be at the end of the week, in three days’ time. “Where d’you keep the biscuits, you bugger? Hope you’re not still buying those Poptarts!” Carol was opening cupboards, rummaging. “There are some Jammy Dodgers in the cutlery drawer,” I told her. The mention of Poptarts had brought back a momentary nostalgia. She eyed me and I eyed her back. “Are we going?” I asked. “Book it, Danno,” she said.
We were not the kind of girls to pass up an opportunity like this. We had been through university together and worked for Playboy in London, as blackjack dealers. After that, Carol had left England to sell encyclopaedias in Germany and had thrown it in after meeting a businessman at a party who offered her a job teaching English to Buddhist monks in the Himalayas. I had gone on to work as a secretary in London at various establishments which were practised in the art of exploiting as little as possible of a person’s potential and where, at my lowest ebb, I had slavishly typed out legal contracts for solicitors who patronised both their staff and their clients. Later, I had worked for a very nice family with a business just off Oxford Street, in a small office, up some rickety stairs, where I had learned all there was to know about high-tensile low-density bin bags (didn’t take long), including how to fold them and label them, before sending them off with a quote for anything from a couple of hundred to tens of thousands. And, after just over a year of knowing that I didn’t want to be in plastic for the rest of my days, I had applied for and, to my utter amazement, been accepted by Queens’ College to do a postgraduate teaching certificate at Cambridge University. I subsequently took up my first post in Milton Keynes, where I discovered that I was no good at controlling a class of secondary school kids who didn’t care about Keats, and I gradually came to realise that the next proper adventure was long overdue. All I had needed was the return of my best friend and sparring partner. Carol had descended from the mountains under slightly mysterious circumstances, which she refused to divulge, but which had probably involved some kind of extra-curricular activity with one of her students. She had telephoned me to say that she wanted to come and stay for a while. So, with my probationary year as a very eager, but more or less ineffectual English teacher at Stantonbury Campus mercifully completed, and with no one begging me to stay, there was nothing to stop us, apart from fear of the unknown and crushing financial limitations. We were in the market for some excitement and risk. A teaching job in the Indian Ocean, with all expenses paid, seemed an opportunity too good to miss. We looked up trains to London and, in the meantime, found out that the Seychelles was a group of volcanic and coral islands stuck in the middle of nowhere, with a language that was based on French, due to the fact that they had been colonised by… France. Following this, the islands had been subjected to British rule, before gaining independence in 1976. I wondered vaguely whether we would be welcomed by the locals, until Carol pointed out that anything “we” had done to them was bound to be better than the treatment they would have received at the hands of our closest allies, the French, who, according to Carol, had used the inhabitants as slaves to work on their plantations and probably taught them to roll their Rs.
I dialled the number in the advertisement and asked to be put through to Roseline Bananne.

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10 Indian Buddha Bowls, plus Buddha Bowl Tips

“ Eat the rainbow ”, advises another.
The Buddha Bowl beautifully embodies those two principles of nutrition: there’s a receptacle, a general rule that we put into it an assortment of grains, plant protein and vegetables, and a subgoal that the end result be as pleasing to the eye as it is to health. So that’s the Buddha Bowl template. What are its details?
YOU own the details – Buddha Bowls are configurable! There is no set directive on what you must or must not put into them. Don’t want grains? Leave them out. More beans today, less salad? Go right ahead. The key is variety and balance.
Which brings us to the question… Can Buddha Bowls be used for Indian food?
Indian meals are traditionally served in a thali – a large shallow plate on which katoris are placed to hold the curries. With some foresight and creativity, Indian meals can be readily adapted to the Buddha Bowl pattern. The benefits of doing so are many – other than bringing in variety and portion control, those of us who do our dishes ourselves get to have a reduced washing load 😛 What does it take to compose an Indian Buddha bowl?
Into an Indian Buddha bowl, add: Some grain: rice / millets Some protein: dal / beans / peanuts / sattu / kadhi Some cooked vegetables One or more accompaniments: raita / chutney Crunchy toppings: raw salad / bhujiya
A few tips to help you assemble the items in the bowl right:
Go thick: Do not put in runny curries and dals, or they will seep into the rest of the items and your Buddha Bowl will be a sloppy mess. If you must have sambar or lasooni dal in your Buddha Bowl, prepare them thicker than thali -style.
Dam up with the grains: It might not be feasible (or even desirable) to entirely skip the fluids with Indian food, which means you must find ways to manage them: build dams of solid in the bowl to rein in the fluids. Here are two ways of doing this:
Arrangement 1: Lay out a cylinder of rice across the Buddla Bowl’s diameter, with dal on one side and curry on the other. Place salads and dry toppings around the rim.
Arrangement 2: Shape rice like a doughnut in the center of the Buddha Bowl. Place chutney within the ring, curry outside it. For further damming, make separators out of raw salad.
Seek flavor compatibility: Remember that the items in the Buddha Bowl *will* mingle with each other as you eat. Do not put clashing flavors adjacent to each other in the bowl, or strongly flavored dishes that are better eaten standalone. For example, if curry leaf pulao is your carb of choice, place it next to onion moong raita not lauki kofta .
Play with contrast: Place palak paneer alongside moong dal salad , achari gajar next to dahi aloo , baingan masala over jeera rice .
Try fusion: Introduce elements from non-Indian cuisine that sit well in Buddha Bowls. Says yes to sides of roasted sweet potato , microgreens , avocado .
I hope these tips have set you brimming with ideas for Indian Buddha Bowls. Here’s a gallery of ten Indian Buddha Bowls that you could recreate or generate ideas from.

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Eye catching ambience and fabulous views

We had a dinner a t the restaurant and it was heavenly. The food choices, drinks and service was excellent and one of the best dining experiences in Jodhpur.nnTraditional Indian cuisines with excellent vegetarian dishes were very well made and if one could stay vegetarian recommend Rajasthani dishes at this place.

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Purchase intentions for ready to eat products

acquire intentions for progress to to feed in productsResearch school principal The research focuses on determining the consumer preferences and corrupt intentions for incase and ready to eat diet products. Moreover, we overly look into how and to what extent factors like relationship of social, demographics, psychographic/ life style, personalized and external media fascinates the secure decisionSynthesis and ApplicationConsumer decision- devising styles in short, shop styles like lifestyles, are a dramatic area of interest in consumer behaviour studies. Consumer election work ates vary according to the showcase of product winding, the measure and the people involved (Burns Gentry, 1990520). Although brand decision-making maps a fair amount of deliberation during consumer decision making, it does non represent the whole consumer decision-making process (Harrel, 1990739). (Alet C Erasmus, Elizabeth Boshoff and GG Rousseau, 2001)Consumers acquire decisions take place over a period of time. The boilers suit finishing during this decision process is to evaluate mingled(a) alternatives and choose the product that satisfies the consumer in an optimal way. Consumers decease influenced by several major factors date they make their decisions. These factors can be grouped as social, cultural, pscyhological, and personal factors( Kotler Armstrong, 1997 141). In addition, increase in the number and variety of goods, stores, and obtain malls, and the availability of multicomponent products and electronic purchasing capabilities take a shit broadened the sphere for consumer choice and led to complicated decision making. (Hafstrom et al., 1992).One or much specific shopping styles dimensions may influence consumer-shopping choices, and these influences are comparatively enduring (Sproles and Kendall, 1986).Broadly speaking, these are 3 types of approaches in perusing consumer decision-making stylesPsychographic/lifestyle approach, which ide ntifies hundreds of characteristics related to consumer behaviourConsumer typology approach, which classifies consumers into several typesConsumer characteristics approach, which focuses on different cognitive dimensions of consumer decision-making (Fan et al., 1998).Since ready to eat incase food has met a stiff resistance on health grounds, the decision maker in the family is besides an grave aspect. Prior research in this area has found that mothers make the purchasing decisions for monthly food expenditures of the family however, fathers carry out the act of purchasing. Promotional activities such as commercials, new product development efforts, packaging, determine distribution strategies all play a significant role in determining the person that makes the purchasing decision in the family (Elif Akagn Ergin, Handan -zdemir, Blent -zsamac, 2005)Sproles and Kendall (1986) developed a Consumer Style list (CSI) based on the assumption that consumer decision-making behaviour ca n be explained by eight central decision-making dimensions that influence a consumers decision making behaviour. The eight decision-making style dimensions were perfectionism/ gamy-quality consciousness, brand consciousness, novelty consciousness, price/value consciousness, unbidden/careless shoppers, recreational and hedonistic shopping consciousness, confused by over-choice shoppers, and habitual and brand/store fast(a) shoppers. Despite the eight-dimensional structure existence confirmed in the original study, there are indications that the eight-factor model does not hold good in real life. case food industry Consumer behaviourFavorable viands culture presented on a Nutrition Facts panel also led to more positive attitudes toward the product, nutrition, and corrupt intentions and reduced perceived disease risk. The effects of the nutrition in weeation on all dependent variables were more pronounced in the menu context than in the pack hop on context, even though the nutrie nt determine were identical. (John C. Kozup, Elizabeth H. Creyer, Scot Burton, 2003). Moreover, that social class is basically inferior to income as a correlate of buying behavior for the consumer encase goods. Perhaps few types of package foods not covered in this study would fix shown greater purchasing relationships with social class e.g., frozen shrimp and other types of cocktail snacks. (Myers, Stanton and Haug, 1971)These products tend to be criticized because-They typically are high in fat and calorie contentsThe reduced time cost and nutritional content associated with these foods is specifically blamed for obesitySometimes Genetically Modified Foods are usedSometimes an irradiation process is usedIf heat processing is used the vitamins are lostPreservatives are always usedPackaged food Indian marketIn developing countries like India, the preferences of the consumers clearly indicate their priority for cleanliness/ novelty of food products followed by price, quality, v ariety, packaging, and non-seasonal availability. The consumers preference of marketplace largely depends on the convenience in purchasing at the marketplace along with the availability of additional services, attraction for children, basic amenities and affordability (Jabir Ali, Sanjeev Kapoor, Janakiraman Moorthy, 2010)Consumer demand for detailed information regarding content and nutrition of encase food products is credibly to increase due to booming organized sell sector in India. at that place is awareness roughly different types of information on the food evaluates displayed on case food products, however, enjoyment of such information as one of the criteria while purchasing packaged food product is relatively low. Indian consumers assign very high importance to information virtually food ingredients and nutritional contents of the food. They also pee-pee very strong preference for brand and the smell of the product. This preference makes them purchase a packaged f ood item even though it may not meet their criteria of healthy food or may contain some harmful ingredients. Most lifestyle products such as breakfast cereals, readymade dressings etc. that would mostly be used by people who have relatively higher levels of income and education would pay more attention to various kinds of label information. Moreover, the awareness regarding label information is dependent on the consumers level of education, income and kind of occupation. (Sushil Kumar and Anuttera Pandit, 2005)Additionally, researchers have also shown that as convenience becomes the goal for households, with an increase in the number of urban population, functional women and income levels, RTE has become the fastest growing sub-segment in the packaged food category. However, in India home cooked food is the first choice. At the moment, regional and non-vegetarian cuisines are relatively under-serviced, with intentness on the vegetarian.RESEARCH METHODOLOGYThe Research Design chose n isExploratory Research Secondary info Articles, Journals , Depth Interviews, Focus Group newssConclusive Research Descriptive Survey and ObservationFirstly an alpha research was conducted to gain insights and understanding about consumer buying behavior and customer preferences vis a vis RTE food products. This was through with(p) through the review of academic literature and profundity interviews of retailers to identify relevant psychographic factors influencing customer purchase decisions.second descriptive research has been undertaken in order toProfile the heavy users( frequent shoppers) of RTE productsQuantitatively analyze the qualify population exhibiting certain behavior regarding customer preferencesUnderstand the degree of association of marketing variables with respect to packaged food productsMake suitable recommendations.Data leave be collected through structured questionnaires intentional for the consumers. Depth interviews will be conducted for Retailers in Kozhikode. These responses have been analyzed by various statistical methods.Pretesting Since our questionnaire has a majority of multiple choice questions there was a possibility of encountering order/position bias. This was done remote with by having various examine forms filled with orders of questions as well as choices changed and closingly the present form was frozen. The wording of certain questions was also changed after some rounds to pretesting making them more effective for understanding. For example interrogative sentence 9 in the questionnaire has been changed frome.g. Before Pretesting Q8. What influences your decision for the food products that you consume?After PretestingQ8. What influences your (as an individual) decision on choice of food products you purchase?Sampling techniqueSampling methods are classified as either prospectornon-luck. In probability examples, severally member of the population has a known non-zero probability of being selected. Probabi lity methods include random try out, systematic consume, and stratified consume. In non-probability sampling, members are selected from the population in some nonrandom manner. These include convenience sampling, judgment sampling, quota sampling, and snowball samplingRandom samplingis the purest form of probability sampling. Each member of the population has an equal and known chance of being selected.Systematic samplingis a lot used instead of random sampling. It is also called an Nth name selection technique. After the required example size has been calculated, every Nth record is selected from a list of population members.Stratified samplingis usually used probability method that is superior to random sampling because it reduces sampling error. A stratum is a subset of the population that share at least one common characteristic.Convenience samplingis used in exploratory research where the researcher is interested in getting an inexpensive approximation of the truth.Judgme nt samplingis a common non-probability method. The researcher selects the sample based on judgment. This is usually an extension of convenience sampling.Quota samplingis the non-probability equivalent of stratified sampling. Like stratified sampling, the researcher first identifies the stratums and their proportions as they are represented in the population. Then convenience or judgment sampling is used to select the required number of subjects from apiece stratum.Snowball samplingis a non-probability method used when the desired sample characteristic is rare. It may be extremely difficult or cost prohibitive to locate respondents in these situations. Snowball sampling relies on referrals from initial subjects to generate additional subjects.Sampling technique that we will use in our research will be the Convenient Sampling. The data will be collected through soliciting responses to the questionnaire designed for the study. The respondents will be contacted either in person or thro ugh e-mail.Sampling frame Sampling frame is the genuine set of units from which a sample has been drawn. In the ideal case, the sampling frame should coincide with the population of interest. For our research, the sampling frame that we will use consists of retail shops, groceries stores and malls. This sampling frame will ensure that the respondents chosen for the sketch are the actual consumers/customers of the ready to eat food. E-mail will also be used to as a medium of data gathering. Since the people who usually consume the ready to eat food belongs to the relatively unexampleder age group, the use of e-mail to invite the response will make sure that the glance is directed to the right target population.Sample size Thesample sizeof astatistical sampleis the number of observations that constitute it. A larger sample size leads to increasedprecisionin estimates of various properties of thepopulation. The sample size of 200 has been chosen for the survey.As according to centr al limit theorem, a sample of size of minimum 30 observations is required to perform statistical analysis. This sample was large enough to appropriate the data which could be further used for analysis and interpretation.Data Collection The data will be collected through the questionnaires. The questionnaires will be filled either through soliciting replies through e-mails or contacting respondents personally. thus the primary source of the data will be used in the analysis.Data AnalysisWe have designed our questionnaire such that the responses would give us nominal and interval data. We will be using the by-line techniques to analyze this dataUnivariate/ Bivariate AnalysisCorrelation and regressionMultivariate Techniques such as meet analysis, factor analysis (as applicable)ANNEXUREFOCUS GROUP DISCUSSION (FGD)IntroductionThe purpose of the discussion was to conduct appraising(prenominal) research to determine (in order of priority)Understand the perception of the target audience about Packaged congeal to eat foodIdentify the main factors that influence a buyer to buy the productsUnderstand the take of getting varieties in the ready to eat food materialIdentify the consumer preference of ready to eat food productsTarget AudienceAs per our understanding, ready to eat food would be generally prefer byMarried women who dont get time to cook foodYoung working professionals and college students who stay in flats as bachelorsWorking population who travel a lotFocus Group AttributesThere were 6 participants and discussion was moderated by a moderator. We selected participants from the PGP13 and PGP14 batches of IIM Kozhikode such that there were2 female students who got married and were working in front joining IIM K divided their past experiences2 students (1 male and 1 female) who joined as freshers shared their experiences as graduation students and also as MBA students2 students (both males) shared their experiences while they were working in jobs that i nvolved a lot of travelling, before joining IIM KSeating pattern was as shown in the take careP3P4P22 P- Focused Group participantsP5P6P1 M- ModeratorMBeginning the Focus Group DiscussionThe moderator welcomed the group with his conception and facilitated introduction of the group tooModerator gave an overview of the topic This is an attempt to know the preferences regarding Packaged Ready to Eat foods from the young bachelors, from working women as they have to take care of the food at home and manage time also and from college going students who have scarcity of time and also look for variety and different taste in the productsSubsequently the moderator set the ground rules. The moderator used predetermined questions and an assistant moderator took careful notes.Topics Discussed in the group inquire If ready to eat products are easily available in the market how many of you would like to purchase?Discussion The group members had different preferences. Some members were concern ed about the variety of products available and the price for the quantity. There was a small discussion around the usage of the pack and time factor. One member talked about how he started buying RTE as he stayed alone and this was very convenient to make and it gets ready in few minutes. It saves a lot of time and energy. Ranking was given to different attributes and the final rankings are as followsTasteTime saving activityEasier availabilityIncreased convenienceFood variety impairmentQuestion What kind of options should be present in packaged food that you would plan to purchase?Discussion Everyone was of the opinion that instant commingle and packaged snacks like pasta, vermicelli, noodles and ready to cook Indian curries are essential. The final ranking was as followsConfectionary (preferred across the group)Instant open and eat (preferred by young population)Instant concoction to cook like dosa powder, gulab jamun mix (preferred by female users)Frozen food like peas, sweet maize (used for quick preparation of food by married women)Question Are you brand loyal or would you be ready to switch to a different brand?Discussion The group was split surrounded by brand-loyal and non brand-loyal customers. Brand loyal customers specified major brands like MTR, Kelloggs, ITC when they went for buying RTE foods. And the non brand- loyal customers switched among products whichever they found the best in taste or always looked for a change or went for trials of new products. However, even the brand loyal customers showed inclination to change brand if variety and better taste is available in novelty products.Question Are you too particular about the cuisine in RTE foods?Discussion The group consensually came to a final result that it preferred different cuisines depending on the time of the day.1. Chinese- cup noodles, noodles, soups (evening snacks)2. Mexican- cornmeal (in the morning hours)3. Italian- Pasta, Bread4. Indian- gravy, ready mix (main course)Questi on Where do you usually shop for Ready to eat foods?Discussion People had different options for shopping since RTE foods are easily available in the market. They mentioned the following options available whichever was closer to their residenceRetail dischargeShopping mallsKirana storesConfectionary storesQuestion What influences your decision on choice of food you purchase?Discussion The group members were influenced by several factors while making a decision to buy a particular product from the various options available in the market of RTE foods. A list of influential factors which they specified is as followsAdvertisementsPrior usage experienceFriends/ neighborsRetailer on the shopQuestion Do you consider price as a major criterion to choose among the products available?Discussion Most of the group members said that price was not as important a criterion as taste and quality. Moreover the price range of these kinds of products was indoors range of Rs 50-100, it didnt play a ver y big role in buying decision process. deductionFrom the following inferences of the focus group discussion, we designed our questionnairePeople do take cuisine into consideration while purchasing packaged food.Taste was the most important criterion followed by ease in making and time consumed.Time was a major factor too as the target segment was young and working population and for them time is always scarce and critical.Word of mouth also played an important role in considering new products for consumption.Value for money in terms of quality and variety was considered to a certain extent before buying a packaged food product.QUESTIONNAIREQuestionnaire instructionsPlease effect all the questionsUnless specified, please select only one option as a response for each questionQuestionnaire designQ1. Do you buy ready-to-eat (Packaged) food?1 = Yes2 = NoQ2. In a typical week, how often do you buy packaged food?1 = Less than once2 = 1 to 3 times3 = 4 to 6 times4 = More than 6 timesQ3. Wh y do you buy packaged food? (More than one option can be chosen)1 = Convenience2 = Taste3 = Nutrition4 = Quality5= set6 = any other reason, please confine Q4. Please indicate your food preference.1 = Vegetarian2 = Non-vegetarian3 = BothQ5. What cuisine do you prefer? (More than one option can be chosen)1= Indian2 = Chinese3 = Italian4 = Mexican5 = Others, please make up ones mind Q6. Generally during which phase of week do you consume packaged food?1=Monday to Friday2=Saturday to sunlight= All daysQ7. From where do you buy processed food? (More than one option can be chosen)1=Retail outlet2=Shopping malls3=Kirana stores4=Confectionary stores,5=Others, please specify Q8. What influences your (as an individual) decision on choice of food products you purchase? (More than one option can be chosen)1 = Children2 = Advertisements3 = Spouse4 = Friends5 = Retailer on the shop6 = OthersQ9. What is your age group?1 = 15 to 25 years2 = 25 to 35 y ears3 = 35 to 45 years4 = Above 45 yearsQ10. What is your occupation?1 = pupil2 = Public Service3 = Private Service4 = Self-employed5 = lady of the house6 = Other, please specify Q11. Do you live with your family?1 = Yes2 = NoQ12. What is your monthly income (in Rs.)?1 = Below 150002 = 15000-250003 = 25000-350004 = Above 350005 = cannot discloseQ13. Usually, where do you consume packaged food?1 = Home2 = Workplace3 = Both4 = OtherQ14. On a scale of 5, how satisfied are you with the packaged food, where 1 is least satisfied and 5 is passing satisfied?1 2 3 4 5Q15. On a scale of 5, how plausibly are you to recommend packaged food to others, where 1 is least likely and 5 is highly likely?1 2 3 4 5DEPTH INTERVIEW OF RETAILERSWe plan to have depth interviews with 1-2 retails and ask them following questionsWhich category of food sells more?Which type of packaged food is preferred?Do you have refrigeration facilities?For how many years you have been in the retail busine ss?How many customers lecture your shop every day?Which is the peak hour of your business?What age group of customers visits your shop?Which type of customers prefers packaged food?Has the sales of packaged food changed over the last three years?

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BrandOpus Helps Redefine Cobra as the World Beer for All Occasions – Marketing Communication News

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Working with ultra-successful beer brand, Cobra , BrandOpus were tasked with building upon their achievements, by widening their appeal to a broader audience, celebrating its versatility.
Cobra beer was first created to provide Britain with a premium lager that had a smoothness perfect for drinking with Indian foods. Since its creation in 1989, the brand has been phenomenally successful in achieving its original vision, with Cobra being enjoyed by beer lovers all over the globe. They wanted to build on this foundation by widening the appeal of the brand to a broader audience and a wider spectrum of foods, solidifying its place within the premium end of the mainstream market.
It was critical not to lose the existing Indian heritage or the brand’s memory structure, but instead to reframe Cobra in a way that reduced the barriers preventing consumer consumption at other occasions, alongside other cuisines. BrandOpus therefore needed to shift the narrative and visual language, to make Cobra relevant and credible beyond solely being associated with Indian food.
This was achieved through incorporating into the brand the idea of juxtaposition and contrast, a perfectly fitting narrative given Cobra beer is a juxtaposition in itself – a bold smooth yet less fizzy beer.
The brand identity consists of two distinctly juxtaposed shapes, a square and a circle. These two shapes exist in a state of perfect balance and harmony, with the two being combined in a relationship, known as squaring the circle. Despite being two entirely different shapes, mathematically the areas are exactly the same, following the idea of contrasting elements that go perfectly together.
This concept underpins the strategy of a smooth and complex beer brewed to be enjoyed by all. The identity is supported with the many medals awarded to Cobra, and overall portrays Cobra as a ‘world beer’ that goes delightfully with a variety of cuisine types.
In the wider visual identity, the updated Cobra glass bottle incorporates distinctive embossing, depicting the depth of the brand story. This is also reflected in the new font design for on-premise restaurants and pubs, which reaffirms the smoothness of the product through the structural form and smooth pour feature.
Nir Wegrzyn, Global CEO at BrandOpus says, “Cobra is an already immensely successful brand within the world of curry houses. To extend beyond this and engage with a wider consumer base, the new strategic position had to drive reappraisal of Cobra as a premium world beer, to be enjoyed on all occasions.”
Paul Taylor, Chief Creative Officer at BrandOpus says, “Through modifying the visual language of the Brand, and introducing the relationship of juxtaposition as well as harmony, we created a strong visual identity that transcends beyond their standout new glass bottle, celebrating their story and championing their rich heritage.”
Lord Karan Bilimoria, Founder and Chairman at Cobra Beer says, “This is the first full rebrand of Cobra Beer, after 15 years, during which time Cobra Beer has grown at an enormous pace, becoming a joint venture with Molson Coors, one of the largest brewers in the world ten years ago. Cobra Beer is now stocked in thousands of supermarkets and off-licences around the world, as well as pubs and restaurants of all kinds, including Indian, Chinese, Vietnamese, Thai, Turkish and Lebanese restaurants.”

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The best pop ups and residencies in London this month – SquareMeal

The best pop ups and residencies in London this month The best pop ups and residencies in London this month The best pop ups and residencies in London this month Updated on 04 April 2019 • Written By Eamonn Crowe Looking for the hottest new foodie pop ups and restaurant residencies in London? This is your one-stop, regularly updated guide, which has all the details on the pop ups you need to know about.
Klose and Soan’s at Unwined , Tooting
When: Until the end of April Residency: The latest chefs to set up shop at Unwined’s Tooting branch are Klose and Soan, who champion best-of-British produce in all of their dishes. Think cauliflower cheese croquettes with a Korean sauce, Cornish cod with fried bread, and smoked middle white pork belly with chicory and fermented tomatoes. Of course, all of the dishes have been designed to match the wines from the bar’s tempting list of international bottles. Where: Tooting Market, 21-23 Tooting High Street , SW17 0SN How much: Small plates from £6.50
Zoe’s Ghana Kitchen at The King & Co , Clapham
When: Until 1 June Residency: Four years after her last residency here, Zoe Adjonyoh has returned to the King & Co kitchen for another round of serving up top-notch Ghanaian inspired dishes. On the menu, you can expect to find the likes of jollof-fried chicken, red vegan bean stew and okra fries. Zoe will also be hosting supper clubs at the pub on select dates, which will allow guests to try most of the menu in one sitting Where: 100 Clapham Park Road , SW4 7BZ How much: Small plates from £7
Limin , Spitalfields Market When: Throughout 2019 Pop up: Trinidadian chef Sham Mahabir has launched this island food restaurant at buzzing Spitalfields Market, where you can find a mixture of Creole, Indian and Chinese-inspired dishes. Kick things off with the likes of plantain balls and chicken wings, before moving on to plates such as fried flatbread topped with chickpeas, cucumber chutney and pepper sauce or Chinese-style chips. Where: 107B Commercial Street, Old Spitalfields Market, E1 6BG How much: Dishes from £4 Donnelly’s at Bermondsey Bar & Kitchen , Bermondsey
When: Until further notice Residency: Chef James Donnelly (previously head chef at The Palmerston ) has gone solo at this new residency, serving up best-of-British dishes. Dine on the likes of red wine braised ox cheek with parsnips and thyme, as well as slow-roasted pork belly with sour cabbage and apple. There’s weekend brunch and a Wednesday steak night too. Where: 40 Bermondsey Street, SE1 3UD How much: Mains from £7
KityCow at Hush Mayfair , Mayfair
When: Until April Residency: Former sous chefs Joe Allen and Aaron Thomas, who appeared on Million Pound Menu with their XX/VI concept, are hosting a three-month residency at Hush Mayfair. The pair have now rebranded as KityCow, and are serving up a menu of Indo-Nepalese cuisine. Dishes you can expect to try include onion pakora with mint and exmoor caviar, and butter chicken with shallots and braised okra. Where: 8 Lancashire Court, W1S 1EY How much: Small plates start from £4
Mix It at The Montague on the Gardens , Fitzrovia
When: Until 4 May Residency: This pop up cocktail experience sees guests enjoying two hours of unlimited spirits, mixers and ingredients. Guests can have a go at designing cocktails for themselves, while experienced bartenders are on-hand to help you figure out which spirits work well together. Don’t fancy DIY cocktails? There’s a regular menu to order from too. Where: The Montague, 15 Montague Street, WC1B 5BJ How much: £39 per person
Le Bun at Truman, Shoreditch
When: 12 March until 9 April Pop up: French-American burger creators Le Bun are popping up in Elys Yard off Brick Lane for four weeks, serving its signature Le Truffle Double Double burger, Le Truffle cheeseburger and the classic cheeseburger. A new addition for 2019 is the Truffle Honey Bacon burger which is topped with truffle mayonnaise and confit onions in burnt butter. Where: 91 Brick Lane, E1 6QL How much: Prices TBC
Tegui at Gaucho , Piccadilly
When: 9-11 April Residency: Gaucho is collaborating with world-renowned Argentinian restaurant Tegui, which is part of the prestigious World’s 50 Best Restaurants list. Guests can purchase tickets to an exclusive evening on 9 April with Tegui’s chef patron Germán Martitegui, where guests will enjoy a stunning tasting menu while dining with the man himself. Spaces to the dinner are extremely limited and will be sold on a first-come, first-served basis. The tasting menu will also be available on 10 and 11 April, when Germán and his team will be taking over service. Where: 25 Swallow Street, W1B 4QR How much: Tickets to 9 April dinner, £160 per person For more dining inspiration, visit our Best Lists page, which features curated lists of restaurants categorised by cuisine, ocassion, price and more. More from Restaurants Best for

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Watch: Madhur Jaffrey raps and flips off haters in hip-hop video ‘Nani’

Play Nani, Mr Cardamom.
“I am the number one nani, don’t f**k with me” – 85-year-old actress Madhur Jaffrey lays out the bottomline in the video for rapper Mr Cardamom’s new song, Nani . Jaffrey, best known for her for playing the film star, Manjula, in James Ivory’s Shakespeare Wallah (1965), and popularising Indian cuisine in the West with her cookbooks and television programmes , has returned as a foul-mouthed grandmother for the hip-hop video released on Monday on YouTube.
The video starts off with Jaffrey’s matriarch being admonished by her son for not being a dutiful caretaker of her grandchildren. Jaffrey morphs into a rapper, sporting giant red sunglasses, a yellow beret and an oversized jacket, who is “85 years old” and “the best damn nani that you ever done seen”. Soon, she is slapping annoying men who don’t know their vegetables and flipping off haters from behind a food truck.
Mr Cardamom is the performing name for 27-year-old Zohran Mamdani from Queens, New York City. He is the son of filmmaker Mira Nair. Mamdani had created, in his previous avatar as Young Cardamom, along with Abdul Bar Hussein aka HAB, the food-themed song #1 Spice for Nair’s 2016 film Queen of Katwe . Mamdani has also directed the video for Nani . Play #1 Spice, Queen of Katwe.
In an interview with The New York Times , Mamdani said that the song Nani was inspired by his actual 85-year-old grandmother Praveen Nair, a social worker from Delhi. She founded the Salaam Baalak Trust, which works for street-dwelling underprivileged children.
Speaking about her role of a tough-as-nails rapping grandmother, Jaffrey said, “It’s like playing Lady Macbeth. If you’re an actress, you have to play everything.” For research, she studied hip-hop videos and found mouthing lines fast on rhythm to be a challenge. At one point, she recalled thinking, “I thought I can do this. Then I read the words.” Nani ’s video is Mamdani’s first for his solo rapper avatar. Support our journalism by subscribing to Scroll+ here . We welcome your comments at .

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Five vegan dishes to meet your leafy needs

@Anthony Lazon As a long-term vegan, worrying about finding decent places to eat alongside friends and family has become a thing of the past. Local restaurants are swiftly jumping on the plant-based bandwagon and offering not only affordable but also delicious, well-thought-out meals. Consider stopping by one of these five local picks for a thoroughly satisfying experience of plant-based delight. Lalibela — Vegetarian Combo Lalibela’s vegetarian combo is served on injera bread and goes for $19.00. Photo by Anthony Lazon/The Et Cetera 9191 Forest Lane Lalibela Ethiopian restaurant should be on every veggie lover’s bucket list. The vegetarian combo offered at Lalibela is a spread of six different vegetarian stews spread on a large piece of injera, a sourdough-risen flatbread, which is used to scoop up the different varieties of stews laid out on this dish. The rich spices used in Ethiopian cuisine, such as berbere chili sauce and turmeric, alongside a base of garlic, ginger and onions make for a dish your palate will not soon forget. Spiral Diner — Nachos Supremo 1101 N. Beckley Ave. With its roots set deep in Texas, this all-vegan diner and bakery is a staple around town. The variety of comfort foods offered at Spiral Diner will have the child in you wanting to come back for more. Alongside burgers, soups, wraps and a delicious selection of brunch items is their nachos supremo. Filled with cashew-based cheese, quinoa, black beans, guacamole and jalapeños, the nachos supremo is a must-have item when checking out this local gem. Mais — Tofu Clay Pot No. 66 The Tofu Clay Pot No. 66 from Mais includes rice topped with tofu, glass noodles and mushrooms goes for $13.95. Photo by Anthony Lazon/The Et Cetera 4812 Bryan St. There are only a few dishes that could ever bring the joy that Mais Tofu Clay Pot can offer. With its charred rice cooked at the bottom of a hot clay pot, mushrooms mixed with glass noodles, herbs and a measurable amount of spicy sauce, this dish is unpretentious yet utterly satisfying. It is a great example of what Mais restaurant represents in the Old East Dallas neighborhood: consistently fresh food, homey and just a touch of the good old Dallas hospitality. Cosmic Cafe — Buddhas Delight 2912 Oak Lawn Ave. This cozy vegetarian Indian cafe offers an array of dishes that fuse the most common flavors from India and presents them in a friendly American-influenced eating experience. Most of the dishes available at Cosmic Cafe are vegetarian, although everything can be requested without cheese. The “Buddhas Delight” is by far the best dish on the menu, and it’s vegan. This dish includes the curried vegetables of the day, dahl (which is a spicy Indian lentil soup), pappadam (thin spiced crisp), samosa, rice, and nan, a combination worthy of adoration. Pizza Lounge — Spicy Muchacho Pie The Vegan Spicy Muchacho Pie at Pizza Lounge comes in a regular, $17.48, and a large for $20.24. Photo by Anthony Lazon/The Et Cetera 841 Exposition Ave. Located across from Fair Park and the DART train stop, Pizza Lounge has become a hotspot for a late-night pizza. What’s even better, they have a full vegan pizza menu. The vegan spicy muchacho, loaded with vegan mozzarella cheese, chipotle vegan sausage, jalapeños, habaneros, bell peppers and banana peppers, will leave you feeling muy caliente. Like every good pizza, the dough is extremely important. The dough at Pizza Lounge is baked to an even crisp on the outside, while leaving just enough to chew on the inside, both characteristics of a well-made dough. With its hip location and down-to-earth vibe, Pizza Lounge has consistently delivered great quality pizzas. Share this:

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Re: Help me plan 3 days in Vancouver

Quote Post by Student2 » Thu Apr 04, 2019 6:27 pm Vancouver expat here, I second what others have said about Stanley Park. If you like to walk, you’ll enjoy the seawall. There are plenty of restaurants on Denman St and nearby, but depending on whether you want to find someplace casual you may want to end at English Bay (walking from North side of seawall to south) or go the other way if you’ll be taking a taxi or other transport to dinner (go the other way). If it’s a nice day, I’ve always enjoyed the Prospect Point Cafe (along the way). The food is fine, nothing special, but if you sit outside you’ll have a fabulous view of the Lion’s Gate Bridge. If you are willing to take a little trek, and it’s easy with the skytrain, head to Richmond on the weekend and eat fantastic dim sum (Hong Kong style mostly). I’m sure you can find lots of options online, but Sun Sui Wah routinely gets good reviews if you’re looking for an easy recommendation http://www.sunsuiwah.ca/ . Regarding Livesoft’s recommendation, Vancouver Island is really beautiful, but don’t be mistaken it’s not a quick trip. It will take you 45-90 minutes (depending on traffic & time of day) to get to Horseshoe Bay then you will take the ferry to Departure Bay (1h 40 min later) in Nanaimo and drive another 1h40min to Victoria. https://www.bcferries.com/travel_planning/maps/ Probably more than you want to do on a short trip. HOWEVER, Horseshoe Bay is really beautiful. It gets very congested, though, especially on a holiday weekend but most of the traffic is headed onto the ferry and you can take a separate lane (once you get to it) to just park locally. If you get a chance, this spot really shows off some of the beauty of of the Canadian Pacific Northwest. You can always take the short 20min ferry ride to Bowen Island, enjoy the breathtaking scenery, and catch a bite before heading back. You can walk on Bowen island without a car, but you’ll need transportation to get to Horseshoe Bay (there is a bus). You can also get to Vancouver Island from the Tsawsassen ferry terminal south of Vancouver and Richmond (45 minutes with no traffic – as if!). Yaletown has lots of fine dining options and good furniture stores (also found in Gastown, home of galleries of beautiful First Nations art as well as some truly tacky tourist shops). Or if you want to step away from a city, you can head to Whistler (2 hours without stops or as many as 4 for some shuttle buses). Whistler (and its sister peak, Blackcomb) offer the top skiing destination in North America, but in the summer it is the location of many concerts, dirt bike contests, and is home to many very good restaurants, some shopping, and more heartstoppingly beautiful views. The route here, like the view from Horseshoe Bay, will let you enjoy the best there is to offer in terms of scenery. Closer to town, if you’re a glutton for punishment, head to Grouse and try out the Grouse Grind https://www.grousemountain.com/grousegrind — it’s the premier workout for testing your fitness:a hike to the top. From the top you can take the gondola down or (to keep your wife happy) hike back down. You might want to investigate whether walking down is frowned upon though, as the trail can get congested. To better find your way around, pick up a copy of the Georgia Straight newspaper downtown. It’s a free local newspaper that has been around for decades and will have a good summary of the going’s on around town. Oh and try to get dinner at Vij’s in South Granville ( https://vijs.ca/vijs-restaurant/ ). It’s really good Indian fusion cuisine by Vikram Vij. They don’t take reservations so get there early if you don’t want to wait. — You posted your itinerary just as I was getting ready to hit ‘submit’. My only comment is that while the Maritime Museum is nice, unless you’re planning to be in that area, I’m not sure I’d stop there. It really depends on your interest in Maritime history, I suppose. 4th Ave, nearby, has lots of places to eat and shop so you could always start walking from Granville St (or the Burrard Bridge although there’s some good shops between Granville St. & Burrard) and see where you end up. When you go to the Queen E Park (you want to sound like a local ; ditto with North Vancouver – call it ‘North Van’ unless you want to announce yourself as a visitor), plan to head over to Cambie and check out some antique furniture stores and restaurants.

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