Kashmiri techie creates waves in ‘MasterChef Australia’

Kashmiri techie creates waves in ‘MasterChef Australia’

Kashmiri techie creates waves in ‘MasterChef Australia’ Melbourne, June 8 (IANS) Sandeep Pandit left Kashmir with his family when he was all of 8. Now he is exploring the culinary heritage of his roots as a contestant on “MasterChef Australia”, leaving judges of the international reality TV show impressed. A Kashmiri Pandit, Sandeep has been preparing Rogan Josh, Yakhni, Muji Chetin, Dhungar, Kahwa, Kabargah and Tehr, on the show judged by Gary Mehigan, George Calombaris and Matt Preston. According to Sandeep’s contestant profile on the show’s website, he was born in Kashmir in the early 1980s and spent eight years there with his family before militancy forced them south, leaving all their possessions and migrating to Bengaluru in 1990. It was here that Sandeep’s passion for cooking grew. The family didn’t have a fridge, so his mother taught him how to cook ‘dal’ without having it stick to the hotplate, and how to boil food to prevent it spoiling. ALSO READ: Smith, Warner back in Australia colours after 13 months It is these learnings that helped Sandeep, who has a Bachelor’s degree in Chemical Engineering and a Masters in Business Administration, develop a taste for cooking. His presence on “MasterChef Australia” had even caught the attention of Jammu and Kashmir’s former Chief Minister Omar Abdullah. “We have a Kashmir connection in this season of ‘Masterchef Australia’. Rooting for Sandeep Pandit. Already we’ve seen his Rogan Josh and he wowed the judges with his Kashmiri Yakhni. Can’t wait to see how far he goes,” Abdullah tweeted last month. Sandeep had thanked him, and said: “I will try my best to make India proud.” In the latest episode, Sandeep even got the perfect score. His skills have been praised by social media users across Twitter, Facebook and Instagram. ALSO READ: Tectonic shifts in mandate: BJP creates new voter base among poor, backward (IANS Special) One social media user tweeted: “Hey Sandeep. I’m from South India. I’m watching ‘MasterChef’ only because of you. You made us proud with that lemon rice and chicken. “I love the way you are treating food, and I love the way you are working with Indian cuisine. You are doing great. All the best.” Another person tweeted: “Hey Sandeep! We Indians are so proud to see you on ‘Masterchef’. Your dishes speak to us”, and another commented: “Make India proud”. It was in 2016 that Sandeep had made the move to Australia for work. His dream is to open a food stall selling Indian BBQ meat cooked over coals and biryani dishes. And through his blog, he also hopes to preserve the ancient recipes from his Kashmiri culture and showcase other cultures.

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Learn, then unlearn, says Celebrity chef Vicky Ratnani

Celebrity chef Vicky Ratnani Chefs and culinary enthusiasts alike must embrace the cycle of learning and unlearning, said celebrity chef and TV host Vicky Ratnani during his master class at a dessert bar in the city. Around 100 members of the YFLO attended the masterclass, wherein Vicky primarily taught his recipes and methods behind three dishes — salad, cauliflower rice, and handmade pasta.
The chef, who once landed an opportunity to cook for Nelson Mandela during his stint on a cruise liner, said, “In addition to my recipes and techniques, I also discussed with the attendees the significance of having an open mind in the kitchen, of eating as per the season and most importantly, of eating healthy — versus eating “diet food”. It’s quite a myth that healthy food cannot be delicious — any food can be delicious if enhanced with the correct spices — butter and cream aren’t the only sinful choices.”
Vicky believes that every culinary enthusiast must know their local market (and not just the supermarkets) inside out. “Local ingredients are carriers of our culture and tradition, and buying local produce is a good way to support our farmers and facilitate continuity in the demand and supply chain,” he explained. Apparently, the variety of produce available in Hyderabad’s local markets is why he loves the city so much.
For the celebrity chef, it was his love for food which made him switch from commerce to hospitality. “My dad used to run a business and we worked for him through college. Eventually, however, I learnt that I wasn’t made for it — I was a thorough food enthusiast. So, my best friend’s mother, who was into hospitality, suggested that I join a catering college. My teachers in college helped me realise my potential as a chef. I made my way into the kitchen with my love for Italian cuisine, especially pasta, while the Lasagna Bolognese remains, till date, the sole driving factor that led me to my full-time career as a chef,” he said.
Elaborating on the various Indian and global food icons who have inspired him through the years, he said, “Among the Indian pioneers, I look up to the late Jiggs Kalra, Manjeet Gill, Ananda Solomon, Hemant Oberoi, and of course, Sanjeev Kapoor. Some of my favourite international chefs include the late Anthony Bourdain, and Thomas Keller, Daniel Humm, and Daniel Boulud. Mind you, though — there are gems hidden in the younger lot as well,” he revealed.
Vicky is looking forward to start his own heath food start-up called Hellogreen. At present, however, he wants to focus on doing pop-ups across India. His two impending releases include his book, titled Urban Desi, and web series, titled Vicky — The Gastronaut.
Bonding over creativity
Vicky shares a rather special bond with his brother Dabboo Ratnani — the celebrity photographer. “While Dabboo was learning photography, I was working on cruise liners, so I’d end up bringing a variety of international fashion magazines back for him. I’m glad that he allowed me to do my bit for him. However, he prefers shooting people over vegetables,” he chuckles.
India’s gastronomic sojourn
Hitherto an author of two cookbooks, namely Vicky Goes Veg and Vicky Goes Nonveg, Vicky feels that the food community in India is going strong. “As Indians, we’re trying our best to do our best. It is indeed important to first learn the basic like stocks and sauces and to have good command over Indian cuisine as well for those who intend to pursue a career in the food industry. Learn, focus, practice, and then, unlearn. Yes, it is important to unlearn everything you learn,” he said.

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Project management Essay Example for Free

Friday, June 7, 2019 Project management Essay Example for Free Project management EssayIntroductionProject worry is an art of managing the resources in such a way that the advise gets complete within the mount ,time and constraints defined for the vagabond .Project is one time activity to create an unique product or service. A be after is a temporary endeavor designed to produce a unique product, service or result with a defined beginning and end (usually time- encumber, and often constrained by funding or deliverables), under meshn to meet unique goals and objectives typically to bring about beneficial change or added value. This drift involves opening a crude multi cuisine intercontinental five star hotel eating house in Kuwait satiating the tastes and desires of people belonging to various ethnic backgrounds.Using the project management principles we would the likes of to break down this project into 4 different phases which argon as follows1- Defining Stage2- Planning Stage3- Executing4 Delivering cannot be practice due to lac kOf time. However, we will be running through those phases in the coming 4 5 Months as we proceed in the project.Under the set-back two phases we defecate main topics to cover as follows DEFINING PHASEThis multi cuisine restaurant which will be opened at the heart of the urban center in Kuwait will have wide variety of cuisines e.g. European, Chinese Nipponese, Indian, Thai, Middle Eastern and Mediterranean cuisine.2. SpecificationThe restaurant will have 350 lay and the Kitchen is Open, all the cooking stations are in the restaurant seating area .The design is being done by a leading Japanese designer Super Potato The area of the Restaurant is 1600 square metre. Mission visionMission StatementTo provide delicious and good sustenance for everyone ,with gamy forest ingredients To serve safety, healthy and clean food to the guestsTo provide excellent and quality products and servicesTo provide a healthy environment for employees and customers (Mission statements)VisionTo i nvite affordable price to the customers.To deliver safety and clean food to the customers.To engage in charitable doings and provide healthy foodhttps//sites.google.com/site/pbsrestaurant/vission-statement Measures of succeeder (project management)1- Clearly identify and explain project scope and schedule.2- Having a clear communication channel with team members and customers. 3- To abide by the work outing planned.C. Project Scope perusing the project scope will help identify the project broad parameters. The Following include project scope scorelist that must be defined The scope of the project is to or carry-out restaurant in the heart of Kuwait city. The project will be initiated in 2014 and come to completion in August 2015 The project will be considered completed when the restaurant is able to conduct point of sales. The project is slated to hail no more than $750,000a. Project ObjectiveGabris Lounge Restaurants objectives for the initial three historic period of opera tion include Keeping food cost fewer than 35% revenue.Keeping employee labour cost between 24-29% of revenue.Stay as a small restaurant with excellent food and service.Averaging sales between $1,000,000-1,500,000 per form.Promote and expand Leave it to Linda Catering in clean Jersey New York City. Expand our marketing and advertising in New Jersey and New York. Achieve 12% return on investment to investors for the first two years and 15% for the next three yearsb. DeliverablesThe project will have 6 milestone phases research procurement renovation and styling advertising, cater and grand open. The autochthonic deliverables in each phase are as followsDeliverablesi) Research Phase(a) grocery Research(b) Vendor Acquisition Contracts(d) Interior conception plans(e) Exterior Design plans(f) Site proposal plan(g) Menu Developmentii) Procurement Phase(a) Location Acquisition(b) Obtain health permits and register short letter(c) Kitchen equipmentiii) Renovation and styling(a) dev astation(b) Construction(c) Repair(d) Equipment Installation(f) Janitorial Needsiv) advertize(a) Radio/TV(b) Newspaper/ Phonebooks(c) Posters Flyers(d) Websitev) Staff(a) Personnel acquisition(b) Employee Training Material(c) Employee Training(d) organise Scheduling(e) Janitorial Staffingvi) Grand opening(a) Conduct advertising campaign(b) Stock food stuffs and dry goods(c) Establish restaurant flow and timing(d) Train employees (weekly.com)Tasks ResponsibilitiesThe place setting up of restaurant involves several tasks which are outlined below 1) Choose a Restaurant NameProbably the most fun step in opening a parvenu restaurant. Select a restaurant name that means something. It can be a reflection of your theme or location. i.e. An Italian restaurant called Giovannis or it can be called after the owner, such as Paula Dens Savannah Restaurant, The Lady Sons. 2) Find fiscal backingThis is the step that stops most people from actually opening their ownrestaurant.. Although it is increasingly harder to get financing for a restaurant, it is not impossible. Between banks, small business agencies and private investors, financing is possible. But you need to show up to your interview prepared and Professional, showing potential investors that you know what you are doing. 3) Apply for Licenses and PermitsMany licenses and permits take several weeks, even months to be approved. So as soon as you know you are good to go with your financing, you should scraping filling the paperwork. Common licenses and permits for restaurants, disregardless of state include liquor licenses, sign permits and workers compensation. Apply for necessary licenses Heath department, Food manufacturer Water department, Business license, Sales use tax, Liquor license4) Design the RestaurantA large empty space quickly fills up when you start adding commercial kitchens, walk-in refrigerators, a bar, rest rooms and wait area. The design of a restaurant should be a balance between aesthetic s and seating capacity.5) Restaurant MenuA well-written restaurant menu should be both descriptive easy to read and have a clear keeping practicality in mind. , uncluttered layout. A few things to avoid on a restaurant menu include clip art and too many disclaimers.6) Stock you RestaurantOnce you have your restaurant design down, you can start purchasing commercial kitchen equipment and furniture for your dining room and separate areas in the front of the house. To save money, consider buying used equipment, as well as leasing certain items. Commercial equipment with the Energy Star logo can cost more at first, but Usually pay for them in as minuscule as one year.7) Hire Restaurant StaffAs you get closer to opening day you need to begin hiring for both the kitchen and floor. Kitchen staff, wait staff and bartenders are all integralparts of any restaurant, and you want to hire the perfect person for each position.8) Advertising about the New RestaurantAdvertising is a must for most new restaurants. Supplement traditional advertising, such as newspapers and radio ads, with new media. Dont overlook the power of a good website for your restaurant. Use social media sites, like Twitter, MySpace and Face Book, to spread the word about your new place.9) Pass Final InspectionDuring the final inspection, plan check staff makes sure that all necessary corrections have been made and the set has met all re-quirements, including food safety certification and food handler training. If the facility passes final inspection, then the plan check staffs grants final written approval to operate and issues the public health permi C. MilestonesThe milestones applied in this project are pointed on Microsoft Project Management Schedule attachment it includes the start time, deliverables and the steps involved in Preparing our project. Local finalization, POP false ceiling, Order system testing, Preparing Housekeeping schedule, enrollment of license for foodbsuiness and sale of liq uor,E. Limits and Exclusions3.5 ConstraintsThere are possible constraints associated with various tasks, which means that there is date set by which a task Must be completed.(1) Vendor Acquisition Without the appropriate vendors we will not be able to acquire the goods and Services needed to launch the restaurant.(2) Location Acquisition if not completed in time we will not be able to acquire the various permits necessary.(3) Cannot start demolition and renovation of facility without the preconstruction permit.(4) Supplier delay in goods and services can delay renovation and opening.(5) Contractor resources limitations(6) Delivery of equipment(limits constraints)Work Break Down StructureProject planninga) Staffing1 General private instructorFRONT OF THE HOUSEBACK OF THE HOUSE10 FLOOR MANAGERS3 BAR MANAGEMENT50 WAITERS25 BUS STAFF20 HOSTS/ATTENDESS20 BARTENDERS/SOMMELIERSTOTAL 128 TOTAL2 EXECUTIVE CHEFS1 LOGISTICS/STORE MANAGERS2 KITCHENMANAGERS/SOUS CHEFS12 LINE CHEFS8 KITCHEN POR TERS1 ORGANIC GARDEN CURATOR5 HORTICULTURE STAFF1 BUTCHER1 PASTRY CHEF2 EXPIDITERS5 DISHWASHERSTOTAL 40b) BudgetingTIME COST ESTIMATIONSImportant AssumptionsThe financial plan depends on important assumptions, most of which are shown in the following table as annual figures. The key underlying assumptions are We live with a slow-growth economy, without major recession.We assume that there are no unforeseen changes in the expectancy in the popularity of our restaurant. We assume access to investments and financing are sufficient to maintain and fulfil our financial plan as shown in the tables.We recommend using Live Plan as the easiest way to create automatic financials for your own business plan.Projected residue SheetThe projected Balance Sheet is quite solid. We do not anticipate difficulty meeting our debt obligations providing that we achieve our specific goals.Project Executing1. placement reports Our restaurant project is moving on the right way as we are moving in an orga nized and planned life span. Finding the location, budget and cost planning, licensing and certifications, decorations, staffing and buying supplies each task is planned to start and finish in way that not to delay our project implementation. Everything is moving within our project budgeting plan in order to not face any shortage or any failure. We are trying to implement our project in a way with low cost. We used the available man power s in interior design major in decorations we used low cost workers for painting and implementing the decorations Also, we asked to provide us with its clinic for emergency cases. Water and electricity to be under responsibility as it is part of the contract2. Changes In our Restaurant project we may not have serious changes among our implementation step. Because, our location should be stable as it is which is opening for a long run basis.. The changes may happened because of new government laws, and increasing in supplies costs. Those changes may happen for all business and projects which will have a direct solution from the government. BusyBabies Project Management3. Quality we have chosen specialized chefs and cooks maintain international standard them safe and have taken all the necessary measures to maintain safety standards and regulations,4. Forecasts our restaurant will be a grand success and be popular especially in Kuwait . It may increasepopularity as it will be as a part of our services for people point of view which will increase our focus on especially families. Also, after reaching broad(prenominal) popularity in we may open new branches in other cities in Kuwait.Risk managementThe six principal lay on the lines identified, together with details of controls, mitigation and pledge plans are summarised belowLoading embed code This activity has also been shared with your LinkedIn network Undo LinkedIn share SettingsWe have emailed the verification/download link to .Login to your email and ticktack the link to download the file directly. Top of FormTo request the link at a different email address, update it here. Close Validation messages. advantage message. Fail message.Bottom of FormCheck your bulk/spam folders if you cant find our mail.LoadingRiskMitigation controlsMonitoring and assuranceCurrent elanHealth and safety risk serious health or provenance issue relating to food. The expertise of members of the procurement, food development and safety and security teams. Stringent food safety policies and a detailed sourcing policy. New traceability and testing requirements introduced in respect of processed meat.NSF, an independent company, carries out regular audits on all suppliers to measure their work against a range of health and safety standards. Health and safety is a hurdle on the WIN card. Regular updates are provided to the management boards and to the Board.StableMarket risk improvement in competitor financial health and/or competitor activity can result in a loss of market s hare. Actions to outperform thecompetition are developed on a strategic and tactical basis. Significant customer research is carried out with Premier Inn,. The customer taste received is used to develop action plans. Monthly reports are produced by each business for the Board. Relative market share information and timely job performance data is produced and monitored by the executive teams and the Board. Premier InnStableRestaurantsStableCostaImprovingFinancial risk significant increase in the costs and expenses Constitution of new Committee and its advisers, as well as the, have significant expertise in the area and provide good quality oversight. The advisors and the Company report regularly to the Board on the funding level and investment strategy of the fund.Thirdparty risk thirdparty impuissance and consequently breaching the terms of a significant contract or giving rises to a privacy of contract claim. Credit control checks are carried out on parties to significant contrac ts, along with the continued auditing and monitoring of those contracts. Regular reviews are carried out on the potential for privacy of contract claims Asset management team and confidence controllers monitor risks. There is a regular review of the debtors registers by the management boards. Financial controllers review status at half and fullyear.Operational risk loss of key employees.It is important that the Company continues to offer key employees appropriate levels of reward and recognition in order to retain them.. The Group HR section monitors the number of key employees leaving the Company and conducts exit interviews to understand the reasons. Succession plans are reviewed regularly.Operational risk data security breach resulting in the loss, or improperaccess to, customer or confidential data. The expertise of the IS team in protecting the systems and network. IS security training has been delivered to employees. Legal advisers monitor new statute law and advise the IS team. Systems are continually monitored for irregular activity. The disaster recovery plans are reviewed by the Audit Committee.Project DeliveringResources and staff releaseWhere project materials/equipment have been reallocated to other projects and tasks reassigned to team members and staff. Lessons learnedForm an essential part of the project delivery phase. It helps answer the following Questions during project delivery.Did the delivered product / solution meet the project requirements and Objectives? Was the customer satisfied?Was Project Schedule Met?Was the Project completed within Budgeted Cost?Were the risks identified and mitigated?What could be done to improve the process?So, the service we are providing have met the project requirements and objectives and Customers are very satisfied with our services and the environment that we provide for The project has been completed within the schedule and budget and never exceeded it. Risks were identified, managed and reduced.What could have made the process even better are more time and better team CooperationBut these are some suggestions we think it helps for next year or in future. We can reduce the cost by having some deals with companies for supplying the necessaries for this project ConclusionIn the conclusion we witnessed the importance of abiding by the framework of managing a project. The frame work assisted in identifying where our key weaknesses and strengths are and the budget status. We already identified the need of this service through previous marketing analysis and have used the Project Management strategy to help make this project a success. We defined all the aspects related to the be and planning phases. Posted by

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The Best Burmese Food in the Bay Area – Eater SF

Flipboard Burmese immigrants made their way to America in two waves: first in the 1960s, after the military took over the government, then again in the late ’80s and early ’90s, after the national uprising in 1988. One of the places where these early immigrants settled and created communities was the Bay Area, which at one point was home to the largest Burmese population in America. As a result of immigrant entrepreneurship, the Bay also houses one of the highest concentrations of restaurants serving deeply delicious and complex Burmese cuisine. The country of Myanmar (formerly known as Burma) is a melting pot in its own right — the country contains 14 states, which are bordered by Thailand in the southeast, China in the northeast, and India and Bangladesh in the northwest. The people, the culture, and cuisine all vary region to region; it’s much more than tea leaf and “rainbow” salads. The below is a list of regional Burmese dishes that can be found at various restaurants throughout the Bay Area. By no means is this a definitive “best-of” list. It is, however, a primer on the different dishes you can (and should) order. From mohinga to Shan noodles, this list offers an excellent version of each dish. Mohinga at Donut Delight/Oriental Pastries Mohinga is the unofficial national dish of Myanmar. It’s similar to Vietnamese pho in the sense that it’s a noodle soup dish eaten for breakfast, but that’s where the similarities end. The base is made from turmeric-coated catfish that’s simmered and ground into a steamy broth fortified with shallots, banana stem, shrimp paste, garlic, shallots, lemongrass and more — it’s simultaneously spicy, sour, savory, and somehow only slightly fishy. It’s served with rice noodles and garnished with cilantro, fried split yellow peas, and lemon or lime. The version at Donut Delight is exceptional, particularly considering it’s a doughnut shop in Union City that serves dim sum daily and Burmese food on the weekends. They also add a fried tempura-like opo squash ( buu thee kyaw ), which is common in Burma but a rarity in the Bay. Pro tip : The owners are from the Shan State, which borders China in the north, so it’s worth ordering some of the Shan dishes on the menu, like the tofu salad, Shan noodles (Shan kauk swel ), and the tofu nwai (soft tofu porridge with chicken and rice noodles) typically not available in most other Burmese restaurants in the Bay. The Burmese menu is only available on Saturday and Sunday from 9 a.m. to 3 p.m. Head over early as lines can be long and the space is tiny. 34554 Alvarado Niles Rd, Union City, CA 94587 Shan Noodles at Ledu Restaurant Another specialty of the Shan state is the eponymous Shan noodles, though no two versions are the same. Some have thin rice noodles, some thick; some are served with broth, some without; some have ground pork, and others cubed chicken. The version at Ledu features the latter protein, simmered in a mildly spicy tomato-based sauce topped with peanuts, green onion, and cilantro atop a bowl of thin rice noodles. It’s served with a side of chicken broth and spicy mustard greens — make sure to alternate bites of every component for the full experience. Pro tip : The restaurant also serves an AYCE (all-you-can-eat) buffet that includes Chinese food that may have been sitting in steel steamers for too long. Skip that and ask for the Burmese menu. Must-orders include the palata and chicken curry, as well as the deep-fried shrimp with bean sprout salad. 749 Hickey Blvd, Pacifica, CA 94044 Pyay Paratha at Tharaphu Burmese Street Food One hundred and sixty miles north of Yangon is a town called Pyay, located on the Irrawaddy river. Here you’ll find a dish called Pyay paratha: a pile of fried paratha (fried flaky multilayered fry bread) is chopped and balanced on a mound of chicken potato curry lentil, then topped with shredded cabbage, mint, green onion, lime, and spicy green chiles (careful, they pack a fiery punch). This dish comes from the Indian immigrants in Burma who arrived during British colonial rule in the 19th century. Pro tip : Also consider having the tofu nway here — very few restaurants offer this tofu-porridge noodle dish, so it’s a great opportunity to try it. 2037 Shattuck Ave, Berkeley, CA 94704 A Thoke (Salad) at Grocery Café Thoke translates to “mixed by hand” in Burmese and refers to the various “salads” that are ubiquitous on menus around the Bay. Perhaps most popular is the fermented tea leaf salad ( lahpet thoke ). In Burma, shredded cabbage is standard, rather than the romaine lettuce featured by many restaurants stateside, as well as the addition of the various crunchies: roasted nuts, seeds, fried garlic, and more. A refreshing ginger salad includes chopped cabbage, pickled ginger, and tomatoes in addition to the array of crispy bits. Noodle salad ( khao swe thoke , popularly referred to on menus as “rainbow noodle salad,” mostly thanks to Burma Superstar) is served warm and composed of wheat noodles mixed with chickpea powder, tamarind, and fried shallots; it tastes slightly sweet. Samusa thoke is a hearty option made with — you guessed it, samusas — as well as the nan gyi thoke (made with rice noodles, coconut milk curried chicken, chickpea flour, and lime). Pro tip : The portions are massive at Grocery Cafe , so it’s best to come with a group of two to four people if ordering multiple of these salads. Unless dining with a vegetarian or vegan, definitely pay the extra $1 to add dried shrimp to the mix — it adds a layer of oceanic umami that takes the salads to another level. 90 Franklin St, Oakland, CA 94606 Ohn No Khao Swe at Happy Myanmar Café In many Thai restaurants in America, you’ll find a coconut curry chicken noodle soup dish called khao soi . It’s a popular street food in Chiang Mai; however, this dish actually originated in Burma, where it is called ohn-no khao swe (which translates to “coconut milk noodles”). The version at Happy Myanmar Café is simple and delicious: It contains wheat noodles covered in a mild coconut-milk curry chicken broth topped with more curried chicken, and garnished with sliced hard-boiled egg, cilantro, red onion, and fried wonton strips. Pro tip : It’s served with a side of lemon, fish sauce, and dried crushed red chile, so season little by little until suitable for your own taste. 2025 Gellert Blvd Ste 200 Daly City, CA 94015 Curries at Golden Burma The word “curry” is anglicized from the Tamil word kari , which means “sauce.” Compared to the Indian versions, Burmese curries are generally milder in the sense that they contain fewer spices and ingredients overall. A base of shallots and garlic is common, as well as a healthy amount of oil. Golden Burma, a hole in the wall located across the street from the SF Superior Courthouse, serves wonderful versions of Burmese curries: shrimp accented with tomatoes and fish sauce, chicken cooked slowly with turmeric and cayenne until tender, and beef that tastes heavily of bay leaves, without being overwhelming. None are overly oily and all pair well with coconut rice and roti. Pro tip : Order one curry from the menu board, then ask for sides of other curries that are portioned smaller and priced accordingly to try a variety. 15 Boardman St, San Francisco, CA 94103 Danbauk (Chicken Biryani) at Burmese Kitchen Biryani comes to Burma by way of India — it can be found throughout restaurants in Yangon, where it is prepared in giant pots. Here it is known as danbauk , and is often spiced with raisins, clove, and cinnamon, among other specific flourishes. At Burmese Kitchen on Geary, the restaurant prepares it properly by layering the marinated and spiced chicken leg and thigh with rice so that it cooks together — it’s a must order. Pro tip : The tea leaf salad here is exceptional, as is the mohinga, which is slightly on the thicker side. 3815 Geary Blvd, San Francisco, CA 94118 Platha & Dip at Burma Superstar Many plathas at Burmese restaurants are of the frozen, pre-packaged variety (their perfectly circular shapes give them away). The platha at Burma Superstar is made from fresh dough daily, then stretched and cooked to order. It’s simultaneously flaky, crispy, buttery, and delicious. Dip into the accompanied chicken curry, or order a side to scoop up any of its insanely flavorful curries. Pro tip : In order to avoid the long lines at the original Inner Richmond restaurant, head to Burma Love on Valencia, which was started by the Burma Superstar folks. It has the same menu (and more) and is equally delicious. 309 Clement St, San Francisco, CA 94118 Everything on the Menu at Kyain Kyain Though the restaurant is located in a random strip mall in Fremont that shares neighboring spots with a Filipino barbecue spot, a pizza joint, a sushi spot, a Korean tofu house, and a place to get your boba fix, eating at Kyain Kyain feels almost like eating in Myanmar. A quick look around confirms that this restaurant is where Burmese folks in the Bay come to eat. Everything is pretty spectacular here; the samusas are plump and crispy; the curries are on the oily side, yet still delicious; and the mohinga is thick and rich. Do not miss the tea leaf salad here — it is extra bitter, fermented, umami-forward, and tastes just like the stuff in Myanmar. Pro tip : For a sweet treat, try the falooda , a sweet drink made with rose water, milk, strawberry ice cream, tapioca, coconut jelly, and egg custard. 3649 Thornton Ave, Fremont, CA 94536 Samusa Soup at Mandalay Katherine C./Yelp Mandalay on California Street is the first and oldest Burmese restaurant in San Francisco. The samusa soup here is worth trying, especially on a cold foggy San Francisco night. It’s filled with pieces of falafel, samusa, potatoes, lentils, shredded cabbage, and mint leaf, making it slightly sour, vegetarian, and delicious. Lahpet thoke at Mandalay Omar Mamoon Pro tip : In Burma, tea leaf salad is often served with only the fried crunchy nuts and seeds without cabbage and at the end of the meal with dessert to aid digestion — here at Mandalay, you can do both. 4348 California St, San Francisco, CA 94118 Garlic Noodles (House Noodles) at YAMO Fried garlic noodles can be found all over Southeast Asia: the difference with the Burmese version is that instead of the usual trio of Parmesan, butter, and raw garlic, these feature a healthy amount of fried garlic. The version at Yamo is called House Noodle and is incredibly satisfying. Order a hot or cold version topped with chicken or beef — we recommend the hot house noodle with beef. It’s simple, delicious and at $6, perfect. Pro tip : Yamo is a small restaurant with counter-only seating — you’ll leave smelling of fried oil, so don’t wear clothes you care about, or order your food to go. Also, don’t bust out your camera unless you want to get scolded by one of charming sisters behind the counter. 3406 18th St, San Francisco, CA 94110 Looking for more? Check out these guides to dining in the Bay Area, from Filipino to French to Chinese ( SF and East Bay ). Eater SF Sign up for our newsletter. Enter your email address Subscribe By signing up, you agree to our Privacy Policy and European users agree to the data transfer policy.

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Diverse Travel Writing Assignments

Diverse Travel Writing Assignments By Roy Stevenson
One of the best things about travel writing assignments is that you get to do unusual things and visit exciting places. And since you get to choose what you do and where you go, it’s more meaningful for you. After the trip you write better stories for your readers because of your experience.Here are some of my memorable moments from a decade in the travel writing game. They range from history to luxury and everything in between. You’ll get a mixed bag of experiences here.My goal is to give you some idea of the wide range of travel writing assignments that exist, especially if you decide to write in multiple genres. If you have the desire, you too, can enjoy engaging in activities like these on your assignments. Historic Pubs
The medieval stone city of Edinburgh boasts a staggering 700 pubs for its population of just under 500,000, the highest concentration of pubs in Great Britain. And the epicenter of Edinburgh’s beer sampling scene, as any local will tell you, is Rose Street. It’s a 10-minute stroll down the hill from the Royal Mile and Edinburgh Castle. Drinking ale is much more fun in a place that has some history. Rose Street has that in pints, with some of its pubs dating to the 1850’s. I walked the narrow confines of Rose Street at the behest of a beer magazine editor for this travel writing assignment. Old pubs have some serious history and I emerged seriously impressed and slightly tipsy. Historic Places
As an avid historian, travel writing assignments at historic places thrill me no end. I’ve clambered over the ancient temples at Angkor Wat, walked the Great Wall of China, and explored dozens of imposing stone castles throughout Europe.Among my favorite castles were Hever Castle, Kentwell Castle, Herstmonceux Castle (England), and Ruthin Castle, (Wales). Each has its own unique architecture and provenance, and they’re just so incredible to explore and imagine life as it was. Ghost Towns & Gold Panning
One of the ways I broke into travel journalism was writing about ghost towns in Oregon, Washington, and Arizona. I’ve had more than a dozen travel writing assignments about these old weathered wooden clapboard and red brick remnants of bygone days. Exploring atmospheric old ghost towns always leaves me pondering who lived there and what happened to the people. Standing in icy mountain streams while panning for gold is something I’ve done in many historic gold boomtowns. Gold mining locations I’ve explored include many in the U.S. (Arizona, Alaska, California, Washington and Oregon) as well as Wales and New Zealand. Towns that Hang their Hats on Tourism
Many people say that old “tourist” towns, like Tombstone, Arizona, are tacky. But I love them! These towns may be cliché-ridden but they’re fun travel writing assignments. Just put your filters aside and enjoy them in the spirit they’re intended. Tombstone, for example, is like being caught in an Old West time warp. It even has a town historian! Tombstone performs its wild west role with practiced ease, and if truth be told, would probably be a ghost town today were it not for its’ vibrant tourist trade. I enjoyed my first visit there so much that I rounded up some more assignments a few years later for a return trip.
Then there’s Leavenworth—and I don’t mean the Federal Pen in Kansas! Tucked away in an alpine valley in Washington’s rugged Cascade Mountains, the small town of Leavenworth has assumed the authentic-looking guise of a Bavarian village. Visiting Leavenworth is like stepping into the Austrian Alps. Replete with lederhosen clad men, alpine horns, German polka music and authentic German cuisine – bratwurst, knockwurst, schnitzel, sauerkraut, anyone? Shops sell rauchermannchen (wooden smoking men), sleigh rides are offered in the winter, and wine tasting rooms are prolific. If you’re a Pacific Northwest travel writer, you’ll earn your regional stripes by having a “Leavenworth” travel writing assignment. And then there’s Old Sacramento, California. A small historic district measuring only five blocks long by two blocks wide, Old Sacramento captures the atmosphere of the great California Gold Rush of 1849. In that epic event, 300,000 feverish gold hunters flocked to Sacramento and to the gleaming goldfields 50 miles further east.If a town is going to hang its hat on tourism, then at least these theme towns do it to the hilt! Natural Wonders
It’s an exhilarating experience to fly in a helicopter over pristine, miles-wide Alaskan glaciers. The vast, ice white and blue panorama, is truly breathtaking.
When we landed on the glacier it was a great surprise. Stopping in the middle of a dog-sled camp, our helicopter pilot delivered some much-needed supplies. As an added bonus we got a ride on the dogsleds, and took some time to play with the energetic pups afterwards.
The Queen Charlotte Track is in one of New Zealand’s most isolated regions, the Marlborough Sound. We enjoyed a 5-day walk through this lush, green forest and were stalked by mischievous wekas along the trail. (A weka is a native bird about the size of a chicken.)At the end of each day, we enjoyed hot showers, gourmet food, and fine wine as we luxuriated at peaceful boutique hotels that were tucked away in the forest.
Luxury trekking – now that’s my kind of travel writing assignment! The World’s Largest Military Vehicle Gathering – Awesome Travel Writing Assignment!
Every year, in the lush green Kent countryside of southern England, over 2,500 military vehicles gather for five days. The over-the-top living history battle re-enactments and armored vehicle maneuvers happen at the famous War & Peace Revival. It’s held on the rambling 500-acre Hop Farm Family Park, with vast fields hidden in an oak forest. The War & Peace Revival is the world’s largest and most diverse military vehicle action show. All others pale in comparison. This is the holy grail of military vehicle conventions. A few years ago I decided to visit and see for myself. Does it live up to its reputation as a military extravaganza? I wasn’t disappointed. The unbelievable array of tanks, trucks, jeeps, armored cars, and soft-skinned vehicles clattered and clanked around the muddy fields. War & Peace turned out to be a military vehicle enthusiast’s Nirvana. Cool Culture
Since I’m originally from New Zealand, I’m fascinated with American culture and especially the old, wild, American West. I’ll never tire of watching Native American Indians do ancient ritual dances. And seeing cowboys hang on for dear life to 2,000-pound bulls and play other games was entertaining, to say the least. A healthy dose of both cultures were delivered side by side in Eastern Oregon at the Pendleton Roundup. Foodie Flings
Practically all of my assignments involve local food and drink of some sort. It’s not always delivered as sit down meals. One time I toured a creamery that uses milk from delightful little Pygmy goats – and played with the goats before I left. I helped harvest honey from beehives, fully dressed in a beekeeping suit, of course.I’ve seen chocolate made by the gallon and salt-water taffy poured and rolled. I’ve toured and tasted at countless wineries and breweries, and sampled thousands of dishes in countries around the world. While my taste buds have loved every minute of it, my waistline has suffered over the years. These days I’m doing a little less sampling! Luxury Travel Writing Assignments – Yes!
Luxury gigs are at the apex of the travel writing pyramid, and we’ve had our fair share. One of our coolest luxury assignments was a 28-day tour of Bali’s high-end villas and resorts. We stayed at seven luxury resorts and sacrificed our all for the article.Subjected to repeated spa therapies, we manned up to multiple Balinese healing treatments and relaxing massages. We ate memorable meals that sometimes surpassed eight courses! We cooled off in our private pool, and chilled listening to songs played for us on the gamelan while dinner was laid out for us in our private dining room.
Our week-long luxury barge cruise down the Burgundy Canal was a perfect way to explore a part of France that was new to us. We floated slowly past tiny medieval cobblestone villages and acres of sunflowers. We stopped to visit wineries and old monasteries. That’s how we spent our days.
Picturesque farmhouses and local Frenchmen decorated the landscape as we made our way along the canal. It was all a perfect backdrop for a laid-back assignment that included nothing but enjoying ourselves.On a more active assignment, we unfurled the sails of a gorgeous and historic schooner on a wine cruise. As we sailed around Washington’s idyllic San Juan Islands, we stopped at wineries and tasting rooms each day. At night we celebrated our new friends and the pleasant weather as we enjoyed seafood barbecues.
I was lucky to get the chance to sit inside a 1936 Mercedes Benz 500K Special Roadster valued at $10,000,000 USD in Reno. Although you can’t see it, when the curator took my photo, my smile was about a mile wide.
We’ve written the book, literally, on luxury travel writing assignments. If you’re ready to move up to luxury assignments, this book can help you do it.
If you want to write luxury travel articles, I’ve written an eBook to help you break into this market.It covers topics from dreaming up story ideas, writing query letters, and finding press trips. And, it includes a list of publications that publish luxury articles so you can get started selling your story ideas right away. Everything you need to know is packed into the twelve chapters of this eBook.

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Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala is one hundred percent made from scratch. Super flavorful with tender chicken and delicious curry – this recipe is always a family favorite! Instant Pot Chicken Tikka Masala
The Instant Pot prevails again with this incredible chicken tikka masala. Who knew that it could be this easy to make chicken tikka masala right in your home and in your beloved Instant Pot ? I did, because once again I’m showing you another popular favorite and how easy it is to make.
I love this recipe because it is just so quick to make. It’s my go to after a long day when I don’t want to work too hard over the stove but still want something tasty. What Is Chicken Tikka Masala?
This Indian restaurant favorite is so simple, just cut up chicken cooked in a spiced curry. The curry is super simple to make with just a handful of ingredients. The question you must be burning to ask me is whether or not you could truly have restaurant quality chicken tikka masala made at home? Of course you can.
Don’t let Indian food scare you from trying to make it yourself. It really is not difficult to make at all. You just need a few good spices that are commonly used in Indian cuisine, and your Instant Pot. Ingredients In Instant Pot Chicken Tikka Masala
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. Chicken Tikka Chicken – Boneless skinless breast. Thighs can work as well just be sure to cook for 8 minutes instead of 6. Yogurt – I used Greek but any kind of plain yogurt will work. Just be sure it’s plain. Lemon juice – We need some brightness and acidity in this dish, so be sure to use fresh. Garam masala – The key spice blend for this recipe, sold in the spice aisle of most grocery stores. Aromatics – Fresh ginger and garlic are key to this dish. If using minced keep in mind that 1 1/2 teaspoons equals one fresh clove. Salt – Don’t forget the salt! We want this dish to have lots of flavor. Curry sauce Oil – Use a light flavorless oil like Canola. Aromatics – Onion, garlic, and ginger. Spices – Garam masala, turmeric, ground coriander, ground cumin, and chili powder. Diced tomatoes – I like the extra flavor that fire roasted canned tomatoes gives to this dish, but regular diced will also work. Tomato sauce – We’re looking to achieve a nice deep color, so tomato sauce is the key to this. Tomato paste will work fine as well. Cream – I used half and half but feel free to use whichever cream you like for a richer or lighter dish. Butter – Unsalted as we want to control our sodium content. Salt – Don’t forget to season each layer of this dish! How To Make Instant Pot Chicken Tikka Masala
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. Prepare the chicken tikka: Combine all the chicken tikka ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes up to 48 hours. Saute the saute-ables: Turn your Instant Pot to the saute setting. Add the vegetable oil, onion, garlic, ginger, turmeric, garam masala, coriander, cumin, and chili powder. Stir and cook for 3 to 5 minutes, until the onion softens. Combine the curry sauce: Add the fire roasted tomatoes, tomato sauce and stir. Add the chicken to the Instant Pot, including all the yogurt marinade and stir. Close the lid. Set the Instant Pot to the Poultry setting and set the timer to 5 minutes. Finish the chicken tikka masala: Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Add the half and half, salt, and butter and give it a good stir. Serve hot over rice, warm naan , or roti. Can I Make Chicken Tikka Masala Without An Instant Pot?
That is probably the most popular question I get on any Instant Pot recipe and the answer is simply YES , of course. The Instant Pot is simply our skillet or whatever pot you choose to use, and it just helps us in cooking the chicken faster and under high pressure. you can always replace the Instant Pot with whatever you have. Stove top
You can make this right on the stove in a dutch oven or large skillet. Follow the instructions above and once the sauce is incorporated allow it to simmer for 20 minutes before incorporating the chicken and allow it to cook for a further 10 minutes . Slow cooker
Throw the ingredients (save for the cream and lemon juice) in your slow cooker and cook on low for 6 – 8 hours . In the final 30 minutes add the remaining ingredients. Storing Leftover Chicken Tikka Masala
You can store this chicken tikka masala recipe in the fridge for up to 4 days in an airtight container. It freezes well as well, for up to 3 months . Be sure to thaw it completely before reheating on the stove. Tips For Making The Best Chicken Tikka Masala A true chicken tikka masala has the yogurt marinated chicken cooked in a wood or charcoal fired tandoor until the meat is thoroughly charred. Since we’re doing this in the Instant Pot we’re skipping that part, however you can still do that. To achieve that char flavor, you could use your grill and really grill the meat until it’s charred if not almost black, which should happen fairly quickly because of the yogurt marinade. If garam masala isn’t available you can substitute it for one part cumin and 1/4 part allspice. More Pressure Cooker To Try:

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Cruise Ship kitchen has no fire flame and works only on electric equipments mentions Chef Rajeev Arora

Cruise Ship kitchen has no fire flame and works only on electric equipments mentions Chef Rajeev Arora 09/06/2019 Sharing the wisdom diary of an intellectual person
HospiBuz: Mr Arora, you have been working in the Hospitality Industry for so many years. Please tell us how much has the industry evolved in the past years?
I have been in the industry since 1989, the food industry has evolved in many ways like food flavours, plating style, usage of ingredients, in lots of cooking a new technology is been used like molecular gastronomy, rethermalization and Sous Vide. Kitchen equipment has evolved in many ways too, for example, Rational oven.
HospiBuz: Mr Arora, you have worked with Celebrity Cruises for more than a year. You used to handle 18 different kitchens there. Please tell us how challenging it was for you to handle 18 kitchens and produce 16000 meals a day? Cooking for 16000 meals a day wasn’t very hard, in fact, it was very easy as the kitchen and staff are very professional and very well trained. The most important factors to work on a cruise ship was : To maintain food safety and hygiene to USPH standards (the United States Public Health Standards) To cook food for different dietary request Service of food during rough weather and seas To maintain the pace of service during the service hours as the kitchen could serve 4000 meals in 1.5 hrs.
HospiBuz: Sir, you were the Executive Chef at Hilton Mumbai International Airport. Please tell us how different it is to work in a hotel and on a cruise?
The major difference is between five-star hotels and cruise ships. The volume of the quantity of food cooked, for eg, we could serve approximately 84000 eggs, 50000 pounds of salmon in a week I would say the quality of the food is similar in both. The number of staff is on the cruise are far more than as compared to the hotel. Cruise ships are the floating city on the waters. On the cruise ship, there is no open flame for cooking food all the equipment work on electric or any other source of heat.
HospiBuz: Trends of cuisines are changing and fusion is at peak nowadays. Do you think that the cuisines are losing their real essence because of fusion experiments?
No, I don’t think cuisines are losing their real essence because of fusion experiments. As long as the chefs keep the originality of the dish and enhance the flavour with some ingredients it’s perfectly agreeable. For example Chai Crème brûlée with dry ginger crust.
HospiBuz: You were the Head of Operation at Vertical Hotels and Resorts, where you used to manage the budget of the kitchen and designing of menus. Please tell us how important it is to make proper estimates of food costing and menu designing?
Yes, I was responsible for the day-to-day operation of Vertical Hotels and Resorts that included kitchen budget and menu designing both aspects are the critical points for the success of the Food costing and menu pricing is the important factor behind any company’s success, as sales are your restaurant’s sole source of revenue. Pricing for food directly impacts your ability to fund essential aspects of your business, including equipment, utilities, labour, ingredients, and profits. establishments.
HospiBuz: Mr Arora, you have had almost all kinds of experiences when it comes to handling food matters. Please tell us which is an easier thing to handle, a buffet or a fine dine restaurant?
Personally I enjoy working for both the operation be it a buffet or a fine dine food service. As they have their own challenges. For both the services we need to plan ahead of the time. During the fine dine service the food is served course after course whereas in buffets service all the food is served at the same time and guest serves themselves. The most concern in the buffet services is cooking a right quantity of the food as you cannot run out of food or cannot have too much excess for food wastage as this can affect the food cost and make difference to the revenue.
HospiBuz: Mr Arora, you are currently working with the Century Group as their Corporate Executive Chef. Please tell us about your experience and day to day life there?
Currently as a Corporate Executive Chef my day to day job endeavours looking after all the hospitality units of century group this keep my day exciting with plenty of challenges. I do the planning of the launch of different menus. I focus on making menus, which are from farm to table. Maintain the food cost and labour cost of the hospitality units. Make and implementing all standard operating procedures and policies. Negotiating with purveyors for purchasing of all kitchen operating equipment and food items
HospiBuz: What is your Success Mantra?
My mantra for success – Have a will to learn, work hard and respect everyone.
“Success is walking from failure to failure with no loss of enthusiasm.”
— Winston Churchill Related Posts Chef cooking food without oil and water Campton Place Restaurant Recognized as the Only Indian-Influenced Restaurant in the United States and Europe to be Awarded Two Michelin Stars Masterclass on French Eclairs at Foodhall by L’Eclair Studio

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My Myanmar Journey: Rangoon is Yangon

On my way home from the airport, my Grab driver asked me where i went. I told him Myanmar and this quickly piqued his curiousity. He mentioned that he seldom hear of people traveling to Myanmar, what more for leisure, and continued with a few more questions about the country i now know the answers to. Do you know that Myanmar is the second largest country by land in Southeast Asia? Driven by the agriculture industry, the current country population is 1.7 times that of Malaysia according to World Population Review 2019. I gladly replied him while replaying the week-long travel i just returned from.
Despite the many temple visits (at least one pagoda/stupa/temple everyday in our itinerary), this travel was more cultural to me than it was spiritual. And i thoroughly enjoyed the food! I even mentioned it to my Grab driver who didn’t sound convinced. Mon ethnic cuisine, Shan state inspired delicacies, Chinese and Indian mixed dishes occupy the menu beside local food fares. Vegetarian meals were aplenty too. I read from blogs that food tend to be oily but it was tolerable for me. I also heard of food hygiene cases; however, i was selective of the places dined in and came home alright.
With the mother of all golden pagodas in Yangon.
Myanmar was on my travel list for quite some time and i didn’t want to go there solo (matter of preference). So when my friend agreed to go on a travel together, this country popped up, first in line for me. It wasn’t in my friend’s travel list (then) but he joined anyway and i believe we had a wonderful time in the country previously known as Burma.
Like always, selecting the dates was a headache. Factoring in flight prices and work/life schedule, we finally locked in our one week duration and began preparation for the adventure in under two weeks. The next action was to apply for a visa . Do check if you require it prior to your arrival. The tourist e-visa was 50 USD for Malaysians. I got my approval letter within one day. Print it as it will be needed for show at Malaysia airport check and Myanmar point of entry immigration counter. For our case, Yangon International Airport.
Fun fact: the capital city of Myanmar today is not Yangon. It is Nay Pyi Taw.
Immigration check was smooth and soon, we were at the arrival hall. The airport was rather small. We compared exchange rates and found the best offer at a stall far right of the exit. It was 1532 kyat (MMK) for 1 USD. We were almost millionaires with stacks of cash at hand. Or owned books of coupons like at a fair. The common note was 5000 kyat. Then, we searched for the bus stop outside the airport and waited for the Omni Red bus. Immediately, we felt the humid heat. One bus came and we boarded. The bus was well air-conditioned.
I noticed that we were getting further from our destination stop. The route was a loop and we were on the Pyay Road/anticlockwise direction instead. We should be on the Kabar Aye Pagoda Road or clockwise-ward bus. I didn’t mind the bus ride actually because i got to glimpse part of the city and the places we would go, but we were caught in heavy morning traffic. There were many cars on the road.
We disembarked at Myanmar Plaza stop and crossed the road to the edge of Inya Lake . Apparently, it was a popular lakeside park for romantic couples but i felt it uneventful. We continued walking until we arrived at a high gate with an accompanying guard house.
View of the lake. One of the houses on the far left was one we couldn’t enter.
At the gate of Aung San Suu Kyi’s house arrest. This was a photo-stop as no other details were available.
We entered Myanmar Plaza later to cool off and shopped at the local supermarket. There were Myanmar durians but i didn’t manage to try any in this journey. We headed to the food court for lunch. Then, we looked for Hard Rock Cafe but were told that it was no longer there.
We took the correct bus this time and stopped where we wanted to. The walk towards our hotel was along a somewhat buzzing street market. The hotel sat at the quieter end of the busy road. Artsy, we booked a night in the Merchant Art Hotel . Our windowless room was cozy with a low bed. Facilities were clean and basic. I recommend this if staying near the Pagoda is your intention.
An artwork dominated a wall in our room.
Colourful building across from our hotel. I couldn’t avoid taking a picture of it.
The rooftop terrace overlooking the golden Pagoda was a plus point.
We had our welcoming juices at night with the lit Pagoda in the background.
After a quick rest, we left on foot, braving strong gust of wind, to the People’s Park and Culture Valley . The Valley was more of a shopping centre, an underwhelming place of potential. We took shelter from drizzle and snacked on fries before leaving.
The Shwedagon Pagoda , our highlight of the day, was undoubtedly an icon of the city and country. It was one of the few things i knew in Myanmar then. There were four entrances to the Pagoda. We stepped in through the West Entrance after several stairways and escalators. A water bottle and a packet of wet wipes were included in the admission fee. No footwear and socks were allowed on so remember to bring a bag to carry them with you. Dress appropriately- no shorts, no sleeveless.
Burmese lion (Chinthe) statues at the West Entrance.
Corridor before the climb.
The moment i laid my eyes on the Pagoda, i was awestruck. Splendour in gold and beyond what i had seen.
The surrounding halls and temples were equally beautiful.
Panoramic shot.
Ladies sweeping the floor around the Pagoda like a moving hand of a clock on its face. Supervised by a senior (i presumed) at the front, it was oddly fascinating to watch.
Shwedagon, Reliquary of the Four, as it contained the relics (hairs, staff, water filter and nether-robe) of the four Buddhas who had attained Enlightenment. The diamond orb at the top has 1800 carats in total!
The Pagoda stood at 99m tall since 1774. And this lone tall tree also caught our attention.
Locals sat before the Pagoda. In eight directions on the platform of the Pagoda, there were planetary posts (one seen in this picture) where pilgrims may seek blessings to their wishes.
I read that the best time to visit is around 4.30pm and i couldn’t agree more- we got to enjoy the Pagoda in various lighting. This gave us time to explore its surrounding and to watch prayers being performed with the shimmering glow of the Pagoda in daylight.
Lights came on as the sun began to set.
Glistening golden lights during dark.
Young monks chanting.
We circled five times (if i remembered correctly) since we entered, patiently waited for the night scene.
Mesmerising.
We had our first dinner at Jana Mon Ethnic Cuisine near our hotel. We enjoyed the unique flavours and easy access from our hotel that we had lunch there the very next day. Waitresses were friendly with passable English.
A minority local group dinner spread of country style chicken (yum with a hint of spices), homemade soup (an unfamiliar blend of vegetables that definitely was unique on the palate), squid salad (tantalizingly appetizing) and fragrant coconut rice.
Satisfying lunch of wild mangosteen with pork (bits of mangosteen in the tasty gravy mix) and roselle leaf prawns (fresh but a tad too sour) with white rice. Pardon the Myanmar Times reference on the table. You can see a review by it of this eatery in the shop.
The next morning, we hopped in the same bus to Sule Pagoda . Located on a roundabout like a heart of downtown Yangon with vehicles in circulation, this Pagoda was also a significant site for many happenings such as rallying points for the 8888 Uprising and Saffron Revolution. We did not enter the Pagoda but climbed an overhead pedestrian bridge for a view.
On the bridge with Sule Pagoda in sight.
A mosque near the Pagoda.
From there, we looked for 999 Shan Noodle Shop in the lanes. Recommended by my brother and several other blogs, i was hungry when we arrived at the clean, narrow lot. The menu had a wide variety of Shan noodle dishes so i picked the marked favourite noodle option along with a plate of fried tofu.
Not too difficult to spot this with its boards.
I had the Shan noodle soup thin noodles. The soup was mild and light.
It was this unassuming Fried Tofu that i raved. It was hot and crispy on the outside, thin and soft on the inside. At first, i thought it would be like any tofu i had in Malaysia made from soy but upon researching on it, i learn that it is made of flour ground from yellow split peas and the Burmese version of chickpea flour (besan flour). It is a popular Shan snack.
After breakfast, we moved on foot to explore and admire the nearby well-preserved heritage buildings .
Along the alley near the breakfast spot.
The Independence Monument within the Maha Bandula Park.
Yangon City Hall in the vicinity.
Red bricked clock tower of the High Court Building.
Random building with discoloured exterior exuded an uncanny vibe.
The fancy Strand Hotel lobby we dropped in just to say Hi. The colonial design was eye candy. Perhaps one day, if i ever return to Yangon, i will splurge on a night or dine here.
We walked until the Botataung Pagoda and then turned back towards the city.
Next, we visited St Mary’s Cathedral . The front facade was pretty and i was impressed by the colorful interior of its wall/ceiling and stained glasses.
The front symmetry.
High arch, effective colour contrast.
Before returning to the hotel to check out, we collected our train tickets from Pegu Travel office. Then, we hailed a Grab taxi on the app. Grab was available in Yangon (and more handy in Mandalay later).
The Yangon Central Railway Station was hectic with locals either on intracity or intercity trains. There was no security check, no proper signage and we had to reconfirm our platform number at a booth for the correct train to board on. As soon as we neared the platform, local kids swarmed around us and asked to see our tickets. We declined to show and headed to our platform unassisted. They followed and insisted for us to show them our tickets. They claimed they could assist us into the right coach. “Sleeper?” they asked. I nodded and they pointed to the end of the train/platform.
A normal day at the train station.
Considered an ‘upper class’ passenger but do come in.
We approached a boy (who looked like in the teens) in white uniform (who looked like an attendant for the train company). He directed us to our coach and upon entering, we were taken aback by its condition. It was different than the pictures shown on the train booking website. It was a 4-person coach with two top beds and two pull-out chair/beds below. We shared with a couple from Spain. As i anticipated, there was no air-conditioning. There was a small fan on the ceiling and window (blinds) for ventilation. It reminded me of my overnight train experience in Sri Lanka. Only this time, a sleeper coach and an ensuite toilet.
Welcome?
To be honest, the toilet was better than i imagined. Despite leaving a trail with your excretions on the track, it was clean, no public toilet stench, had functioning bidet and water for use.
After settled in and placed our meal orders (not included in the train fee), an earlier local kid reappeared in our coach and tried to sell us drinks. “Water?” We shook our heads. “Coke?” Again, we shook our heads. Persistently, she repeated. “No. We have”, i replied. Not wanting to give up, she tried with “beer?”. I looked at her, stupefied, and said no. “Crazy,” she exasperated. It was an amusing exchange. Her response and her taking-no-for-answer attitude. Not long after, the train blast its horn and our 20-hour countdown ticked.
Yes, 20 hours! Why did we take the train? I wanted to live the Myanmar Railway experience.
Whatcha lookin’ at?
I realized that this experience engaged with our five core senses. It was loud at most times, from the clanking of metals and horn alarms to chatters of outsiders or music played at stations. My friend tried to catch a rhythm. It reminded me of August Rush movie but this sound was no orchestra symphony. Along the ride, it was dusty, smoky and occasionally, fresh green air, matching with its change of scenery. Farm stays to hilly greenery to barren dry land, rubbish littered on the side of roads, sunset and sunrise, people working the fields and animals roaming the land. The window was like a screen showing life; an escape from the sedentary inside.
Local kids waving at us. Some adults too, but mostly kids.
Green countryside. Like this shot.
Fields against mountainous background.
Stations along the way. Some looked just slightly bigger than a hut.
Dry and hot, especially when the train halted in the middle of nowhere.
The ride was bumpy and tossing. I brought a book but i was in no mood to read. Still, we managed to steal a few hours of sleep. The rocking did feel like being in a swaying crib. As for taste, the meals we had onboard were pleasant. Not sure if we were just hungry doing nothing but we emptied our meal boxes.
Prepared from the Restaurant Coach that looked like a school canteen table setting. We had to hold our boxes down so it wont spill over.
It was perhaps due to the long ride that i found joy in the little things around me. They were my entertainment. May be an inspiration for a new writing masterpiece or am i being outright ambitious? We disconnected temporarily with our phones and lived in simplicity with the surrounding. Truly a memorable experience. Nevertheless, once was enough. Will you consider this 20-hour trade in your life?
Traveling at times 30 km/h, usually slower, but appreciating the unhurried pace of this journey.
The next station sign read Bagan.
My Myanmar Journey: Rangoon is Yangon My Myanmar Journey: A Bagan Chapter My Myanmar Journey: Mingalabar, Mandalay

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Fast food Essay Example for Free

dissipated diet EssayDepartment of Finance, Lahore Business School, The University of Lahore Department of Marketing, Lahore Business School, The University of Lahore * E-mail of the interchangeable author farzan. emailprotected com Abstract straightaway forage is convenient and tasty though it prep atomic number 18d with low nourishing or unwellnessy ingredients. This account foc utilise on intensity of refrain aliment trend and its effect on Pakistani society. Previous studied had reviewed to rationalize the results. Questionnaire had utilized as a data hookup instrument.Microsoft Excel had commitd for tabulation and graphs while SPSS for descriptive and inferential analysis. Results showed that youngsters decease to a gr feed iner extent money on junk nutrient. Nuclear and mutual both family systems same lush solid regimen due to its taste. multitude like to sweep away prodigal intellectual nourishment, tabuside their homes. Hunger asshole be satisfied with dissolute nutrition. Moreover, fast fare is non a cost effective mean. close victuals as well used for the sake of enjoyment and fun. It is also evaluated that prolonged use of fast aliment is also a throw of wellness riddles, obesity, indigestion problem and high cholesterol.Due to good taste and fluent handiness mess prefer fast aliment over home cooked intellectual nourishment. Fast food is also a study cause of avoiding comme il faut nutrition. People prefer fast food at their workplace due to their busy schedules. Age and fostering consent minus correlation with the likeness, consumption and spending money on fast food. However, with the make up in income in that respect will be more likeness toward fast food. Keywords Fast food, Obesity, high cholesterol, Junk food 1. Introduction Fast food denoted as food that so-and-so be cooked and dished up swiftly.Theyre admired as they serve filling foods that taste fine with low expenditures. Neverthe little, the food is frequently made with catchpenny(prenominal) items such as high plenteous beef, classy grains and added sugar fats, rather than nourishing ingredients, for instance, lean meats, fresh fruits, and vegetables. In earlier period great deal used to consume vigorous, freshly ready food with their relatives in the residence. Nowadays though, several commonwealth, mainly young stack, have a preference to consume junk food such as hamburgers, fried chicken, Shawarma, or pizza. There are various causes for the fame of fast food.One of the major cerebrates is the modifying in standard of living. Many quite a little run long hours, shifts, or comprehensive inform days. They dont have time to discover ingredients or organize good food. A further reason is the enormous scrap of young, well off people. In most of countries larger amount of people are young world so they spend more money on fast food. Fast food restaurants regularly target kids with television and Internet promotion. Children meals with bright covering and mini toys appeal to young children, hardly they are loaded with fat, sodium and additional sugars.The rise of babyhood fatness and different ailments such as diabetes may be connected to the lofty fat and sodium content of these detrimental fast food meals. The ill consequence of fast food and the probable hazard that it possesses by its usual eating is outrageous. Chubbiness, addition in cholesterol levels, dietary deficiencies, cardiac disorders, loss of muscle mass, depression, sexual dysfunction, asthma, strokes, type 2 diabetes, cancer (kidney / uterine / colon / breast / esophagus), liver disease, and cardiovascular diseases can all be caused by eating fast food on a regular basis.Advertising is a gigantic wickedness when it comes to junk. Businesses propose benefit of this tool to attract kids, particularly with good deals and offers on food ordered. Television ads and those in print have a way of creeping up on children right down to when theyre toddlers, building upon brand devotion before they can even get the name right of the burger their sinking their little teeth into. Fast food, though it is expedient and a pleasing addition to a diet, can have serious health and communal effects. People should learn to take on fast food cautiously.Not all snack food is bad. Today, progressively fast food restaurants are offering improved options and new menu items. This paper reviews the trend and effects of fast food on the society of Pakistan. 1 pabulum Science and Quality oversight ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol . 11, 2013 www. iiste. org 2. Literature Review The fast food business, initially conceived in Southern California during the 1940s, not only changed the eating habits of Americans, but also those in several other countries somewhat the world, plus Asiatic countries (Schlosser, 2001).Fast food utilization increased radically in Pakistan. Aspects having impact on customers food choices are attraction for eating out, socialization, urbanization, taste for college and university students, expediency for dualincome families in Pakistan, and numerous other (Baig and Saeed, 2012). Globalization has influenced the manufacturing and processing of food plus its sales, arrangements and utilization and with growing relative significance of snacks, burgers, pizzas and fizzy drinks, people are snacking in a new way.Urbanization is also one of the issues leading to alter life-styles and augmented income and sovereignty of young people, as it had been stated that requirement for food is related with the lifestyle of urban areas (Pingali, 2004). Utilization of western style food increased as the income level of developing countries increased (Regmi and Dyck, 2001). A study carried out by a group of researchers in Houston illustrated that just 3% of kids meals offered at a range of fast food restaurants met dietary standards describe by the National School luncheon Program (Wood, 2009).Research also evaluated that those who ate fast food at home were more probable to be heavy (MacFarlane et al. , 2009). The researchers also showed that those students who attended school close to fast food restaurants were heavier than their corresponding persons who attended school not next to a fast food restaurant (Davis and Carpenter, 2009). Howard, Fitzpatrick and Fulfrost (2011) sought to find associations amongst schools located near fast food restaurants, public lavatory stores, and supermarkets and the rates of overweight students in California.In Turkey just 15% of participants reported consuming the recommended occasional amount of fruits and vegetables. Nearly one-third of participants said that they choose junk food or fast food as a daily snack, and the same number also reported having fast food once or more daily (Akman et al. , 2010). Goyal and Singh (2007) estimate importance of various factors affecting the choice of fast food outlets by I ndian young consumers. They indicate that the young Indian consumer has passion for visiting fast food outlets for fun and change but home food is their first choice.They feel homemade food is much better than food served at fast food outlets. Lots of people take pleasure in eating fast food every day, although they might have never recognized just close to its terrible effect to their health. One of the syndromes that causes from consuming fast food is cancer (Serve et al. , 1980). Shockingly, the anticipated causes of cancer in the U. S. in 1993 demonstrated that the cause from diet because of high fat and fried food to create cancer can be about 25 % (Watson Mufti, 1995).Policy makers in numerous cities have countered by limiting the accessibility or content of fast food, or by requiring posting of the caloric content of the meals (Abdollah, 2007 Mcbride, 2008 Mair et al. 2005). Jekanowski, Binkley, and Eales (2001) inspected the effect of price, income, and demographic unique ness on fast food. Ekelund and Watson (1991) also found that fast food utilization was empirically associated to probability costs of the household. 3. Objectives This research has following objectives 1. 2. 3. To find out the intensity of fast food trend in Pakistan.To corroborate the effects of fast food on people of Pakistan To verify the association of demographics with research questions 4. Methodology Data had been conducted using questionnaire as a data collection instrument. Questionnaire included close ended questions for the convenience of respondents. close to of the questions were on Likert Scale ranging from strongly disagree to strongly agree. Data had been collected from 398 respondents, who belong to different demographics. Simple random sampling as a sampling technique had selected. There SPSS and Microsoft Excel had used to complied the results.Microsoft Excel for tabulation and graphs while SPSS for descriptive and inferential analysis. 5. Empirical Results Resu lts has presented graphically, descriptively and inferentially. 2 Food Science and Quality Management ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol . 11, 2013 www. iiste. org 5. 1 Graphical Presentation Data has also shown by using graphs to demonstrate more expediency in masking results. Chart No. 1 Time of Buying Fast Food What time would you normally buy fast food? before 12 pm between 12 to 3 pm between 3 to 6 pm between 6 to 9 pm 10 pm or later.Above pie chart (chart no. 1) shows that people normally buy fast food between 6 pm to 9 pm as it covers the supreme portion in the chart. However, the least portion shows that very few people buy fast food before 12 pm. Chart no. 2 Reason of eating fast food Reason of eating fast food Nuclear Joint Bar chart (Chart no. 2) shows that mostly people eat fast food due to its taste. Bars show that there was greater nuclear family system than joint family system. However, in case of price as the reason of eating fast food, joint family system have taller bar. 5. 2 Descriptive Analysis.Now there is descriptive analysis of data using oftenness and their percentages. 3 Food Science and Quality Management ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol . 11, 2013 www. iiste. org Table No. 1 Descriptive Analysis of Research Questions Strongly Disagree Research Questions more often than not people like fast food Usually people like to eat fast food outside Fast food is a military position symbol Hunger can be satisfied by fast food Every type of people eats fast food Fast food saves cost intimately every member of the family like fast food You eat fast food just for the sake of fun enjoyment.People prefer fast food over continental food Fast food is a cause of high cholesterol Fast food is a major cause of obesity most of people face indigestion problem due to fast food eating extended use of fast food causes major health problem People prefer fast food over home cooked food due to taste and fluent availabil ity Fast food is a major cause of avoiding proper nutrition Most of people prefer fast food at their workplace Most of the people are addictive to fast food F Disagree % F % Neutral F % Strongly Agree Agree F % F % Total F % 21 5. 3 27 6. 8 85 21. 4 153 38. 4 112 28.1 398 ascorbic acid 18 4. 5 58 14. 6 69 17. 3 164 41. 2 89 22. 4 398 blow 46 11. 6 110 27. 6 83 20. 9 119 29. 9 40 10. 1 398 100 36 9 82 20. 6 80 20. 1 158 39. 7 42 10. 6 398 100 39 9. 8 119 29. 9 100 25. 1 98 24. 6 42 10. 6 398 100 93 23. 4 178 44. 7 62 15. 6 51 12. 8 14 3. 5 398 100 32 8 81 20. 4 68 17. 1 157 39. 4 60 15. 1 398 100 24 6 50 12. 6 77 19. 3 169 42. 5 78 19. 6 398 100 40 10. 1 129 32. 4 116 29. 1 62 15. 6 51 12. 8 398 100 13 3. 3 42 10. 6 72 18. 1 162 40. 7 109 27. 4 398 100 22 5. 5 41 10. 3 89 22. 4 146 36. 7 100 25. 1 398 100 12 3 48 12. 1 110 27. 6 150 37. 7 78 19. 6 398 100.17 4. 3 47 11. 8 67 16. 8 160 40. 2 107 26. 9 398 100 57 14. 3 85 21. 4 67 16. 8 121 30. 4 68 17. 1 398 100 21 5. 3 46 11. 6 71 17. 8 163 41 97 24. 4 398 100 14 3. 5 53 13. 3 91 22. 9 171 43 69 17. 3 398 100 20 5 48 12. 1 94 23. 6 153 38. 4 83 20. 9 398 100 Table no. 1 shows that most of the people liked to eat fast food. Usually people are fond of eating fast food outside. Whether fast food a status symbol or not, final results cannot be concluded as there is minimal difference between agree and disagree responds. Most of the people agreed that hunger can be satisfied by fast food.Respondents disagreed about eating fast food by every type of people. Fast food does not save any cost as retorting by respondents. Most of the respondents agreed that almost every member of the family like fast food. Fast food also used for the sake of enjoyment and fun. People do not prefer fast food over continental food. Prolonged use of fast food is also a cause of health problems, obesity, indigestion problem and high cholesterol. Due to good taste and fluent availability people prefer fast food over home cooked food. Fast f ood is also a major cause of avoiding proper nutrition.People prefer fast food at their workplace. Moreover, fast food is also an addiction for most of the people. 5. 3 Inferential Analysis To verify the results inferentially Pearsons Chi-Square and Correlation has applied. Age, statement and Income has chosen from demographics to corroborate their association with research questions. 4 Food Science and Quality Management ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol . 11, 2013 www. iiste. org Table no. 2 Pearsons Chi-Square and Correlation Demographics Age Education Income Research Questions Mostly people like fast food.People spend almost 25% of their income on fast food Every type of people eats fast food Fast food is a major cause of obesity Most of people face indigestion problem due to fast food eating Prolonged use of fast food causes major health problem Most of the people are addictive to fast food Mostly people like fast food People spend almost 25% of their income o n fast food Most of people face indigestion problem due to fast food eating Prolonged use of fast food causes major health problem Mostly people like fast food Chi-Square 0. 007 0. 000 0. 002 0. 019.Correlation -0. 199 -0. 285 -0. 048 -0. 103 0. 006 0. 003 0. 048 0. 036 0. 005 -0. 171 -0. 143 -0. 126 -0. 172 -0. 113 0. 002 0. 047 0. 017 -0. 08 -0. 06 0. 021 Table no. 2 shows demographics association with research question. However, only significant values have opted for succinct review. Age has association with likeness of fast food by most of the people. It has negative correlation with age. This means with the increase in age there is less likeness of fast food. Spending almost 25% of income on fast food has also associated with age with negative correlation. People spend less money on fast food with the increase in age.Moreover, as the older people hesitate to consume fast food so there are less health problems in older people as compared to younger ones. Education is also associ ated with likeness of fast food. It shows negative correlation which means with the increase of education there is less likeness of fast food. Higher enlightened people also spend less wealth on fast food. Moreover, meliorate people are well aware of fast food affects on health so they have less health problems as compared to less educated people. Furthermore, income is also associated with likeness of fast food.It shows positive correlation so with the increase in income level there is greater likeness toward fast food. 6. Discussions Fast food is convenient and tasty though it prepared with low nourishing or unsound ingredients. Hamburgers, fried chicken, Shawarma, or pizza are famous junk foods. People with much busy schedule mostly consume this type of food. Core population, who eat fast food and spent money on it vigorously are youngsters. Fast food companies are targeting kids and youngster by great promotion strategies, delicious recipes and attractive advertisement.There are much greater side effects of fast food and people are unmindful(predicate) of its ill consequences. Chubbiness, increase in cholesterol levels, dietary deficiencies, cardiac disorders, loss of muscle mass, depression, sexual dysfunction, asthma, strokes, type 2 diabetes, cancer (kidney / uterine / colon / breast / esophagus), liver disease, cancer and cardiovascular diseases can all be caused by eating fast food on a regular basis. Many researchers worked on fast food. They find out the origin, effects and consequences of junk food.The aspects having impact on customers food choices are attraction for eating out, socialization, urbanization, globalization, taste for college and university students, expediency for dual-income families, and numerous other. Researchers also evaluated that about one-third population consume fast food. The results of this research showed that in Pakistan normally people used to eat and buy fast food between 6 pm to 9 pm. In Pakistan Nuclear family s ystem and joint family system both consume fast food due to its taste. Joint family system is more conscious about price than nuclear family system.Most of people like fast food and prefer to eat outside their homes. According to MacFarlane et al. (2009) the people who ate fast food at home were more probable to be heavy. Therefore, eating outside is bit better option. Whether fast food a status symbol or not, final results cannot be concluded as there is minimal difference between agree and disagree responds.Most of the people agreed that hunger can be satisfied by fast food as there are many 5 Food Science and Quality Management ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol . 11, 2013 www. iiste. org adipose and oily ingredients. Junk food cannot be eaten by every type of people.People who are health conscious do not prefer to eat this kind of food. Results also showed that fast food does not save cost. There are many expensive deals with offered by most of the restaurants w hich target high income families. Almost every member of the family like fast food, this fact is almost true for nuclear family system. As in nuclear family system most of the family members are youngsters. Fast food also used for the sake of enjoyment and fun. This result is related to the research by Goyal and Singh (2007) who indicate that the young consumer has passion for visiting fast food outlets for fun and change.However, people use continental food over fast food. Prolonged use of fast food is also a cause of health problems, obesity, indigestion problem and high cholesterol. Due to good taste and fluent availability people prefer fast food over home cooked food this result is contradictory to the research by Goyal and Singh (2007) who evaluated the preference of homemade cooking by people. Fast food is also a major cause of avoiding proper nutrition. According to Akman et al. (2010) 15% population is consuming the recommended daily amount of fruits and vegetables.Nearly o ne-third of participants choose junk food or fast food as a daily snack, and the same number also reported having fast food once or more daily. People prefer fast food at their workplace due to their busy schedules. Moreover, fast food is also an addiction for most of the people. The results are also validated inferentially by using Pearsons Chi-square and correlations to ensure demographics association with research questions. Only three demographics have selected, i. e. age, education and income. Age has association with likeness of fast food by most of the people with negative correlation.This means with the increase in age there is less likeness toward fast food. Spending almost 25% of income on fast food has also associated with age with negative correlation. People spend less money on fast food with the increase in age as youngsters have more passion toward it. Moreover, as the older people hesitate to consume fast food so there are less health problems in older people as comp ared to younger ones due to consumption of fast food. Education is also associated with likeness of fast food. It shows negative correlation which means with the increase of education there is less likeness of fast food.Higher educated people also spend less wealth on fast food. Moreover, educated people are well aware of fast food affects on health so they have less health problems as compared to less educated people. Additionally, income is also associated with likeness of fast food. It shows positive correlation so with the increase in income level there is greater likeness toward fast food. This outcome is interconnected with the research by Regmi and Dyck (2001) who evaluated that utilization of western style food increased as the income level of developing countries increased. 7. Conclusion.Fast food is convenient and tasty though it prepared with low nourishing or unhealthy ingredients. Youngsters spend more money on junk food. Fast food companies are targeting kids and young ster through great promotion strategies, delicious recipes and attractive advertisement. There are much greater side effects of fast food and people are unaware of its ill consequences. It can tend to many detrimental diseases. People consume fast food between 6 pm to 9 pm. Nuclear and Joint both family systems like fast food due to its taste. People like to eat fast food, outside their homes. Hunger can be satisfied with fast food.Moreover, fast food is not a cost effective mean. Fast food also used for the sake of enjoyment and fun. It is also evaluated that prolonged use of fast food is also a cause of health problems, obesity, indigestion problem and high cholesterol. Due to good taste and fluent availability people prefer fast food over home cooked food. Fast food is also a major cause of avoiding proper nutrition. People prefer fast food at their workplace due to their busy schedules. Moreover, fast food is also an addiction for most of the people. Age and Education have negat ive correlation with the likeness, consumption and spending money on fast food.However, with the increase in income there will be more likeness toward fast food. 8. Limitations and Suggestions Due to less finance data had been collected only from one city of Pakistan, i. e. Lahore. Futuristic researchers must cover other cities, particularly major cities of Pakistan for better results. Some other sampling techniques can also be applied. 6 Food Science and Quality Management ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol . 11, 2013 www. iiste. org 9. Recommendations It is recommended that fast food restaurants should use healthy ingredients in make of fast food.Parents should keep an eye on the diet of their children. Excess and prolonged use of junk food can have many ill consequences. Moreover, indemnity makers should limit or ban the unhealthy fast food restaurants. Media should spread awareness among people about the side effects of fast food.ReferencesAbdollah, T. (2007) A uncompromising Order for Fast Food. Los Angeles Times, A-1, Akman, M. , Akan, H. , Izbirak, G. , Tanriover, O. , Tilev, S. , Yildiz, A. , Hayran, O. (2010). Eating patterns of Turkish adolescents a cross-sectional survey. Nutrition journal, 967. Baig, A. K. Saeed, M. (2012).Review of Trends in Fast Food Consumption. European Journal of Economics, Finance and administrative Sciences. 48. 77-85. Chang, H. , and Nayga, R. r. (2010). Childhood obesity and unhappiness The influence of soft drinks and fast food consumption. Journal of Happiness Studies, 11(3), 261-275. Davis, B. , Carpenter, C. (2009). Proximity of Fast-Food Restaurants to Schools and Adolescent Obesity. American Journal of Public Health, 99(3), 505-510. Ekelund, R. B. junior , Watson, J. K. (1991). Restaurant Cuisine, Fast Food and Ethnic Edibles An Empirical Note on Household Meal Production.Kyklos, 44(4), 613-27. Goyal, A. , Singh, N. P. (2007). Consumer perception about fast food in India an beta study. Brit ish Food Journal, 109(2), 182195. Howard, P. H. , Fitzpatrick, M. , Fulfrost, B. (2011). Proximity of food retailers and rates of overweight ninth grade students an ecological study in California. BMC Public Health, 11(1), 68-75. Jekanowski, M. D. , Binkley, J. K. , Eales, J. (2001). Convenience, Accessibility, and the Demand for Fast Food. Journal of Agricultural and Resource Economics, 26(1), 58-74. MacFarlane, A. , Cleland, V. , Crawford, D. , Campbell, K., Timperio, A. (2009).Longitudinal examination of the family food environment and weight status among children. International Journal of Pediatric Obesity, 4(4), 343352. Mair, J. , Pierce, M. , Stephen, T. (2005). The Use of Zoning to Restrict Fast Food Outlets A Potential Strategy to Combat Obesity. The Center for Law and the Publics Health at Johns Hopkins and Georgetown Universities. Mcbride, S. (2008). Exiling the Happy Meal, Wall Street Journal. Pingali, P. (2004). Westernization of Asian diets and the transformation of food systems implications for research and policy.ESA pull ining Paper No.04-17, FAO, Rome, Italy. Regmi, A. Dyck, J. (2001). Effects of Urbanization on Global Food Demand. USDA FAS, WRS-01-1. Schlosser, E. (2001), Fast Food Nation. New York, NY Houghton Mifflin Serve, A. W. (1980). Chemicals Work and Cancer. London Nelson. Watson, R. Mufti, I. (1995). Nutrition and Cancer Prevention. Florida CRC Press. Wood, M. (2009). Kids, Fast Food Obesity. Agricultural Research, 57(9), 20-21. 7 This academic article was dischargeed by The International Institute for Science, Technology and Education (IISTE). The IISTE is a pioneer in the Open Access Publishing service based in the U.S. and Europe.The aim of the institute is Accelerating Global Knowledge Sharing. More entropy about the publisher can be found in the IISTEs homepage http//www. iiste. org CALL FOR PAPERS The IISTE is currently hosting more than 30 peer-reviewed academic journals and collaborating with academic institutions a round the world. Theres no deadline for submission.Prospective authors of IISTE journals can find the submission instruction on the following page http//www. iiste. org/Journals/ The IISTE editorial team promises to the review and publish all the qualified submissions in a fast manner.All the journals articles are available online to the readers all over the world without financial, legal, or technical barriers other than those indwelling from gaining access to the internet itself. Printed version of the journals is also available upon request of readers and authors. IISTE Knowledge Sharing Partners EBSCO, Index Copernicus, Ulrichs Periodicals Directory, JournalTOCS, PKP Open Archives Harvester, Bielefeld Academic Search Engine, Elektronische Zeitschriftenbibliothek EZB, Open J-Gate, OCLC WorldCat, origination Digtial Library , NewJour, Google Scholar.

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Budapest: Glorious Bridges, Spas, and No Goulash!

by mattathomeintheworld in Blogs , Europe , Budapest
Every year when graduation ends and I take my summer trip to Europe, I’m drawn back to the same places that I have grown to love so much: always Italy, usually Paris and Greece, Britain or Ireland. But I also try to add a new place to the mix that I’ve never seen before. Last year was Portugal, which I adored. This year I decided to visit Budapest, Hungary. Never did I imagine that Budapest would be so magnificent!
Hungary is not a place I knew much about. I’d heard of Hungarian goulash and the famous Gabor sisters, the angelic Eva and the policeman-slapping Zsa Zsa. I knew that Budapest had been under communist rule after World War II, and that like its other eastern European neighbors, Poland and the Czech Republic, was enjoying great prosperity and freedom in the decades after the Soviet Union fell. I’d also heard that Budapest was becoming a popular tourist destination, so sandwiched in between a few days in Vienna and a couple of weeks in Italy, I decided to make Budapest one of this year’s new destinations. After three rather cold and rainy days in Vienna, a lovely city in its own right, where I dined on incredible wiener schnitzels and cakes, I was ready to make the 2.5 hour train trip to Budapest, where the weather report said I could expect sun and temperatures in the low 70s. A colorful street in Vienna Lamb Cordon Blu with a salad wrapped in a cucumber “bowl” at Entler You can’t visit Vienna without sampling the apple strudel… Wiener Schnitzel at Wiener Wiaz Haus Kaiserschmarrn, or “shredded pancakes” with warm plums at 15 Sweet Minutes Cafe Chocolate Orange Cake at The Cake Tree The exterior of St. Stephens The beautiful art piece “Sky of Stones” at St. Stephen’s Cathedral in Vienna I found a friend in Vienna
There are advantages to staying at a hotel adjacent to the train station. On the morning of my departure, I barely had to roll out of bed and I was at the station. I’d purchased a first class ticket, but for some reason hadn’t been able to reserve a specific seat, so I checked in at the train ticket office to inquire about this. The kind young woman informed me with a beaming smile that it was impossible to get a seat now because first class was sold out and in fact, only one open seat remained in second class. Huh? I’d purchased this first class ticket online in February! A classic episode of Seinfeld came to mind where Jerry arrives at a car rental agency and is told there are no cars available. He protests that he HAS a reservation, and the woman behind the counter repeats that there are no cars left. Incredulously, he asks her, “Isn’t the most important part of making a reservation KEEPING the reservation?!”
Somehow I didn’t think the woman at the Vienna ticket office would get the joke, but it was all I could do not to do my best Seinfeld impersonation. She apologized and said I should go to the conductor on the train and ask if there are any seats left, but that I would likely need to take a 2:30PM train and would have to come back to see her again to buy a new ticket because my ticket was only good for the 11:00 train. Something seemed rotten in Austria.
Feeling like all the stress I’d spared myself by staying right by the station was now back with a vengeance, I ran to the train and found the conductor and he said I could take any open seat. Talk about mixed messages! So I boarded the first class car and started down the aisle, looking into compartments. In the door of each one were seat numbers with names beside them, so obviously these seats were already taken. The first several compartments were all claimed, but finally I found one that appeared to have only 1 of the 6 seats reserved, so I grabbed a window seat and hoped for the best. Shortly thereafter, and older Indian couple came by and evidently they too had been un able to reserve a seat. We all came to the conclusion that unless the seats were marked with a specific name, the others must be open, so they joined me and we had the compartment to ourselves until a woman bearing a lot of luggage and huffing and puffing like she’d just run a marathon entered our compartment and took the reserved seat. She was an Austrian woman who’d just traveled to Vienna from Innsbruck on a train that was late and she’d made the connection to this train with under a minute to spare. The train began to roll and we all sighed with relief.
We began talking and I learned that the Indian couple was from Delhi, a city with the same population as the entire state of California. “Too many people!” the gentleman exclaimed. They were on a tour of several eastern European cities. The woman from Innsbruck was on her way to Romania where she would be judging a “Boxing Competition”. The Indians and I exchanged glances and asked the woman for more details, because in a thousand years I would never have pegged this unassuming woman as a judge for a boxing match! She grinned and said it is one of the biggest competitions there is and that the contestants come from all over the world. Fascinating. Well, after a few more questions, we finally gleaned that she was talking about a DOG SHOW… she was judging a show of BOXERS, the breed. When she realized we’d all thought she was going to be a referee on the sidelines of a boxing ring, we all had a very long and hearty laugh. The fun of language misunderstandings knows no bounds. Once in a while I would make jabbing boxing motions with my arms and it would send the Austrian woman into fits of laughter. It was nice to have good company as I watched the green and hilly terrain of Hungary whiz past.
Budapest was originally two cities across the Danube River from one another, Buda on one side and Pest on the other. The more commercial areas of the city are in Pest, while Buda is evidently a bit greener and quieter. Weeks before the trip I had received an e-mail from the train company that the main station, Kileti, located on the Pest side of the city, was closed for a construction project and that we would stop in an alternate station instead. This was news to my Indian friends who had no idea about this, but soon after, the ticket taker came to our compartment and confirmed that I was correct. Luckily for me, the alternate station was on the Buda side of the city, which was also where my apartment was located. So in actuality, it would be easier for me to get to my place from the alternate station with only one simple tram ride. It turned out that the Indian couple was staying at a hotel in Buda as well, so after wishing our Austrian boxer judge adieu , when we arrived at the station, we stayed together, bought our tram tickets and rode into the city on the same tram, with me hopping off a few stops before them. I was amazed by how quiet, sleek and clean the tram was. One could safely eat off the floors, and I could not help but compare it to what a typical bus or subway car in San Francisco looks like these days. My view from the apartment… that’s Pest across the river! My bedroom at the Five Seasons Apartment Cleverly arranged towels and looking out toward the living room Matt in front of the Chain Bridge on the Danube The Chain Bridge
I can’t imagine a better location than the one where my apartment, the Five Seasons, was located. The tram, which by the way was sleek, quiet, and cleaner than almost any bus or metro I have ever been on, stopped about 50 feet from the front door, just at the base of the Liberty Bridge, an ornate, green bridge that crosses the Danube. I could walk to Pest within 10 minutes. At the apartment I met the owner of the place, Gabor (his first name and absolutely no relation to Zsa Zsa), who gave me an orientation to the apartment and the city. The apartment was a huge one bedroom on the 4 th floor of the building. From the tiny terrace off the bedroom I had a view of the Liberty Bridge and a famous spa hotel, the Gellert. It was really lovely, and the A/C cranked on very efficiently. This would be my home for the next four nights.
My first priority was to get some money. Despite its membership in the European Union, Hungary is not on the Euro for its currency, using the florin instead. The florin reminds me of the old Italian lira (it used to cost 2,000 lira – about $1 – to buy a coffee in Rome before the Euro). Well, I withdrew 50,000 florins from the ATM, which amounted to not quite $200! I really had to do some mental math… 1,000 florins is the equivalent of about $4; 10,000 is about $40. Whichever the currency, the money sure went a long way here. I’d say that everything in Budapest is almost half the price of places like Rome, Vienna, or Paris. My 72 hour bus/metro/tram pass was about $15; For Venice it’s $45.
Ever since arriving in Vienna, I was really struggling with pains in my legs and back, so I had a lazy afternoon the first day, though I did try to get some walking in. I ended up at a restaurant called Up & Down for dinner, with an outside table overlooking the lights of the Liberty Bridge. My first taste of Hungarian cuisine was an appetizer portion of a dish called Hortobágyi , a crepe-like pancake stuffed with minced chicken paprikash, which has sour cream and paprika as its main ingredients. It was delicious and I almost wish I’d had the main course size of the dish instead, though my main course of a beef stew with dumplings was good too. It was a warm night, the waiter and waitress were so friendly, and I was so enjoying the evening when an American couple perused the menu and then took a table right behind mine. I felt my body tense as I listened to this man use the “f word” in every single sentence, complaining about how long it was f’n taking to have a waiter come over, how they f’n do this to tourists all the time, how they probably ought to f’n get up and leave, and how the f’n waitress was ignoring them. Finally, I could stand it no more, and I turned and said, “If I were the waiter or waitress, I’d be ignoring you too considering the way you’re speaking.” I half expected to be attacked, but the guy was silent, and the silence was deafening. Expecting a chair to be thrown at me at any second in a sneak attack, I cautiously turned and the couple had left without a trace. At that moment, the waitress appeared with menus for them and wondered where they’d gone, and I assured her that they were not nice people and that she should be glad they’d left. My view of Liberty Bridge at Up & Down Hortobágyi pancake with chicken paprikash filling Stew and dumplings at Up & Down The Liberty Bridge looking toward the Buda side of the city The Elizabeth Bridge, looking toward the Pest side of the city The magical Liberty Bridge to Buda…
After dinner I walked back across to “my side” of the river and at 10:00PM got in line for admission to the Rudas Thermal Spa. Budapest is crawling with spas and there are literally a couple dozen to choose from, but this particular place had a Friday night special and for a set price you could stay from 10PM till 4AM. I figured that my aching muscles needed nothing more than a long soak, so there I was, joining a pretty large crowd of folks who were of the same mind. The facilities were beautiful and clean, and you get a locker, towel, and use of both a huge indoor pool, three different hot spas of varying temperatures, a cold plunge, and an outdoor, rooftop jacuzzi tub with a view of the city. I went to the pool first and had it entirely to myself, and then explored the different hot spas until, like Goldilocks, I found the one with the temperature that was JUST RIGHT. At one point I ventured to the roof to try that outdoor hot tub, but there were so many people in it that I sincerely don’t think I’d have been able to fit! It looked like a big boiling pot of human stew! But I went back downstairs and soaked my bones until close to 2AM and then a little rubbery in the legs, I walked about 20 minutes back to the apartment and proceeded to sleep until almost noon the next day!
After having some cereal at the apartment for breakfast, I took the tram over to the Pest side of the city to explore the downtown area. There was a music festival going in in a park, and it was just such a nice event, with families sitting on benches or on the grass under the trees, food vendors, tourists, all mixing happily. The city really has a nice vibe to it; friendly, safe and clean. Though the locals do not speak quite as much English as you might find in Western Europe, they make up for that with a very friendly and sweet demeanor. I felt instantly at home in this city. Live music in the park Interesting name for a store… St. Stephen’s Cathedral, Budapest I wonder if the foul-mouthed American tourist found this shop… Disasterman approves: a “make your own tornado/water spout exhibit on the streets of Budapest Interesting mural on a downtown building
I had lunch at a place called Pörc & Prézli Étterem , which I assumed meant pork and pretzels… but according to Google translator it means something like “The Turn of a Phrase Restaurant”. OK, that was not obvious! The friendly waiter, Csaba set me up at a nice, shaded outdoor table on a square overlooking the beautiful St. Stephen’s Cathedral. I started with a draft Hungarian beer that was just delicious and thirst quenching, and had the Hortobágyi stuffed pancake again as an appetizer. It was maybe not quite as tasty as the one the night before, but the chef made up for that with the main course. I had duck breast, served with sour cherry dumplings and surrounded by beautiful fresh kiwi, green apples, and strawberries, all resting in a tart apple sauce. It was a beautiful dish, both visually and taste-wise. What a find! I finished with another traditional Hungarian specialty called Túrógombóc , which translated roughly to curd dumplings or cottage cheese dumplings. Csaba complimented me on my dinner choices because they were very typically Hungarian, and he was very funny and conversational. The dessert was beautiful and I loved the warm dumplings, but they were a little more sour than sweet and had there been sugar on the table, I might have sprinkled some over it. When Csaba asked what I thought, before I could answer, he said, “For me, I like them, but they are not sweet enough, and I always put some sugar on them!” We had a good laugh as I explained that this was my thought exactly, but as I eyed his 32” waistline while he passionately explained his addiction to chocolate, pastries, anything sweet… I sighed heavily. Lunch at Pörc & Prézli My view of St. Stephens during lunch My appetizer pancake and a Hungarian beer The best duck dish EVER Dessert…. it just needed a little sugar!
From here I walked to the banks of the river to view the Shoes on the Danube, a memorial in honor of Jews killed in World War II. Evidently they were told to remove their clothes and face the river, then shot in the back so that they would fall into the Danube and be washed away. For several yards on the river bank are sculptures of men’s, women’s and children’s shoes, many containing flowers or candles placed by family members to remember the victims. It is a very stirring sight, spoiled only by tourists virtually sitting or lying on their bellies amidst the shoes to get a better shot with their cameras. An eerie tribute…Shoes on the Danube Shoes on the Danube wondering who walked in these shoes… In memorium
In the late afternoon I took a bus and then walked up the very steep slopes of a hill on the Buda side to visit the Fisherman’s Bastion, a fortress built in the late 1800s that looks like a fairy tale castle of towers and walls, and surrounds the magnificent Matthias Church. Frighteningly, I remember this place being a “pit-stop” one season on TV’s The Amazing Race. There is a million dollar view of the entire city from up there, and I watched the sun set and the lights of the bridges and the city below gradually twinkle on. Meanwhile, the towers of the fortress and the church gradually also became illuminated, and it was one of the most tranquil and magical evenings one could imagine. All of the buses leaving from up there were crowded with people, so I opted to walk through much of the “old town” and then took the funicular back down to the river. I then treated myself to a 10PM massage appointment at a spa for the unbelievable price of $20 for one hour. I felt like I was trying to exorcise evil spirits from my body, whether through hot mineral waters or a via a rigorous kneading of all the sore spots in my body! View of the Parliament Building from Fisherman’s Bastion Several of the fortress’ many turrets Mathias Church Dramatic lighting as the sun goes down Mathias Church by night View of the Elizabeth and Liberty Bridges from the fortress The Parliament Building at night Chain Bridge from the funicular
On Sunday morning I went out to breakfast at a courtyard café called Kuglof, located across the river on the Pest side of town, where a salmon eggs benedict, a chocolate croissant and a cappuccino set me back about $10. The prices are amazing. I then wandered out to a huge city park where I visited what is purported to be Europe’s largest spa, the Széchenyi Thermal Bath . This place has a huge outdoor swimming pool, and equally huge outdoor thermal pool, and then 15 different indoor spas of varying temperatures. It was very crowded, even late in the afternoon, but it was so nice to be out in the open air, watching the clouds pass by, socializing and soakings. And soak I did. I probably stayed for about 3.5 hours and talked to a variety of nice folks from all over the world, in particular an Indian family visiting from Chicago. This being my second thermal soak, and after the massage of the night before, I could finally feel the muscles in my body, probably overly tensed up from endless grading papers and end of the semester tension, finally loosening up and giving me a well-needed break from the pain. What a relief! The pool at Széchenyi Thermal Bath Salmon Eggs Benedict What better way to escape the day’s stress… One of the many indoor pools at the spa The outdoor thermal pool at Széchenyi Thermal Bath
I’d neglected to make a reservation for dinner because I didn’t know how long I wanted to stay at the spa, so as I stopped along my walk at a variety of restaurants I was met with a number of “no seats available”, “the kitchen is now closed” or highly rated places that just happened to be closed on Sunday but didn’t say so on their websites. At almost 10:00PM, when I was about ready to give up, I saw an Italian restaurant, Trattoria da Coppola that was open and had seats outside. A young couple next to me was just finishing up and when I asked how they’d enjoyed the meal, in heavily Italian accented English they told me that this was “very good and truly Italian food”. I learned that they were from a small town just south of Padova called Monselice, Italy, which is the next town over from Pernumia, where my friends Claudia and Marco live. They were astounded that I had even heard of their town, let alone where it was. And they were right: the food was excellent; I had a very tasty penne with salmon in a vodka sauce and for dessert, profiteroles. Viva Italia!
I really just puttered around on my last day in the city, walking, exploring, sampling the ice-cream filled chimney cakes that are called, kürtőskalács in Hungarian… but let’s just all agree to call them chimney cakes! You can watch the baker rolling them out in the window of Molnár’s, which is supposedly the best place to try them. They were good, but there was no easy way to eat them, and despite trying to watch and copy how others managed it, I had a table covered in chocolate shavings, melted ice cream, and chimney cake crumbs. So embarrassing! I almost had to take a shower in the rest room to get all the chocolate off my hands. Not my most dignified moment. The man behind the chimney cakes at Molinar Cinnamon Chimney Cakes, filled with ice cream… Thank God he didn’t watch me trying to eat his creation! Sunset over Buda Elizabeth Bridge, and the Palace and Mathias Church up on the hills of Buda The towers of Buda
For my last night’s dinner, I decided to try Eat and Meet, which was listed as the #1 dining experience in Budapest according to Trip Advisor. Basically a woman named Suzie, and her parents, native Hungarians who own a farm outside the city, invite 14 guests to their 6 th floor apartment overlooking the Danube in the far outskirts of the city. They provide a 3 course meal with wine pairings for about $45 and when I e-mailed Suzie, she replied that there was one space at the table open for me that evening, so I grabbed it and took an exceptionally long bus ride out to the area where they live. The other guests consisted of a very large contingent from Florida, a couple from Chicago, and several folks from England. Suzie was our hostess and talked to us about Hungarian food and customs, while her mother cooked the meal and her father served the platters and generously poured the wine. It was a fun evening with good conversation, though the dinner is held in a long, narrow room and I was at the far end of the table, so unfortunately I didn’t get any chance at all to chat with some of the folks at the dinner. People were very curious about my travel website, so I handed out a few of my cards (actually a lot of people I’ve talked to on this trip have asked for the web address and I have seen a nice spike in viewership, which is exciting!)
Dinner started with Pálinka , a fruit based drink that evidently comes from Transylvania on the Romanian border! It can be made from various fruits, but we were served an apricot-based one. Suzie said that Pálinka can be “either very beautiful or so bad it’s like drinking gasoline” – depending upon the brand. However, what they served us was from their farm and it was very nice.
Suzie also warned us in advance that we should NOT expect goulash at dinner. Contrary to the stereotype, evidently this is not a common Hungarian dish at all, and she said they might have it 4 or 5 times in an entire year. She wanted us to experience the more traditional types of food that are commonly served in her country. Dinner was actually 4 courses, starting with some tiny appetizers made with various breads, vegetables, cheeses and meats. Suzie explained everything about the dishes, and added interesting glimpses of what it was like under communist rule, when times were very bad and people struggled to even put bread on the table. In fact, over my 4 days in Budapest, many locals actually brought up the communist times in Hungary, expressing much distain about how bad things were back then. Appetizers at Eat and Meet Suzie explaining the dessert wine Vanilla Cake The Poached Egg Soup The main course: more cucumber salad, please? Can you believe THIS is a subway station – and the train is even painted WHITE! Immaculate! A last shot of the Chain Bridge
After our appetizers, we were served a very simple tomato based soup with a poached egg dropped inside, followed by delicious pork marinated for over 24 hours, potatoes with thyme, and a fantastic cucumber salad. Cucumbers, alas, are one of my least favorite veggies, but I could eat this refreshing salad every day. For dessert there was a lovely vanilla cake and some sweet wine. The whole affair lasted about 3 hours, and I chatted with the couple from Chicago whom I’d not gotten to talk to at the dinner when we caught the same metro train to go back to our apartments, so that was fun and all in all, it was a nice way to wind up mu stay in Budapest.
When I’d checked into my apartment the day I arrived, Gabor had suggested I might want to take a taxi to the airport to save the hassles of public transportation, but that would have been almost $40. Instead I hopped onto the tram right in front of my building, rode it for 3 stops, and then caught a direct airport bus for $4.00 that got me to the terminal in plenty of time. My impression of this city is that things really seem to work here. I did not see a lot of tension, impoliteness (except for the ugly American tourist I described earlier), I had no fear of crime and walked everywhere as late at 2:30 AM without any problems at all. The city is beautiful architecturally, the streets were clean, there were no homeless people on the streets, and there were no annoying hawkers trying to sell me things that no one of sound mind would want to buy, as is true in so many other European cities. I realize that in four days, one only scratches the surface of a place, but when I scratched, I saw a place that I would definitely want to return to and explore a lot more fully. Share this:

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