Read Quantity Food Production Operations and Indian Cuisine (Oxford Higher Education) Full Colection

Read Quantity Food Production Operations and Indian Cuisine (Oxford Higher Education) Full Colection

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10 Fun Things To Do TODAY in L.A. for March 9, 2019

10 Fun Things To Do TODAY in L.A. for March 9, 2019 March 9, 2019 by We Like L.A. Staff Japanese Garden at the Huntington Library. Photo by Brian Champlin / We Like L.A.
You know what’s handy? Waking up in the morning, firing up your phone/computer and being able to scan a super quick (but curated) rundown of the best of what lies ahead. So here it is, our list of fun things to do in Los Angeles for today, Saturday, March 9, 2019.
May it lead you to adventure! Advertisements
[ IMPORTANT : Want our latest ‘things to do’ rundowns sent straight to your email inbox? Sign-up for our newsletter program ] Keep in mind for some of the ticketing options we utilize affiliate links and receive a commission if you purchase through our links (affiliates noted in parenthesis).
1. [ 9 a.m. ] The Huntington presents Taste of Art: Women in Art and Food a day of exploring the role of women in art. Guests will partake in a workshop presented by Maite Gomez-Rejón of ArtBites, spend time in the galleries and prepare a group meal based on recipes from The Huntington’s Anne Cranston Regional and Charitable Cookbook Collection.
2. [ 11 a.m. ] Holi Festival of Colors Los Angeles comes to Whittier March 9-10 for a celebration of the traditional Indian holiday. Festival is full of colors, yoga, cuisine, mantra, live bands, DJ’s, interactive dance, and more.
3. [ 11 a.m. ] An installation created by design firm and technology studio VT Pro Design gets a West Coast debut at ROW DTLA. Telestron is two large-scale robotic conductors creating geometric shades through light and shadows all around guests in a seven minute light show. Open to the public Wednesday through Sunday with the end date of March 28. FREE
4. [ noon ] Obvious Plant’s Museum of Toys will house over 100 items created by comedian Jeff Wysaski including fake toys, actual toys with new names, and actual toys with fake facts. The show runs March 1-17 at Start Los Angeles, in Harvard Heights.
5. [ 6:30 p.m. ] Venice Arts’ Annual Speakeasy comes to the Townhouse in Venice Beach on Saturday for whiskey, prizes, and all that jazz inspired by the Prohibition era.
6. [ 7:30 p.m. ] L.A.’s only live animated comedy show Picture This! returns for a free show at The Virgil. FREE
7. [ 7:30 p.m. ] Don’t Tell Comedy pops up in Downtown at a very special secret location with some of the biggest names in comedy. Performers are kept under wraps and the location will be emailed to all ticket holders. BYOB!
8. [ 7:30 p.m. ] Looking for a little free comedy this weekend in NELA? The Frogtown Show is a free monthly comedy show that takes place at Spoke Bicycle Cafe along the L.A. River. Light bites, wine and beer specials will be available for the evening. FREE
9. [ various ] Delusion: The Blue Blade is an immersive play that puts in the center of a time travel adventure narrative. After a successful run last fall, the new ‘director’s cut’ edition of the play will run through March 17 on select nights.
10. [ various ] Dan Savage’s HUMP! Film Festival returns on select dates from February 28 through March 9. The nationwide festival showcases five-minute sex-positive ‘dirty movies’ on the big screen of The Downtown Independent in celebration of creative sexual expression.
Want more ideas for upcoming things to do in L.A.? Check out our Los Angeles events calendar Advertisements
We Like L.A. staff articles are compilations created by our site editors. 25 Incredible Places to Take Photos in Los Angeles
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Again from happycow.net I’m not sure how up to date you will need to check hopefully useful Vegetarianus VeganVegan 32 Reviews Write a Review Rua Quinta do Bispo 17-A (at Av. Miguel Bombarda), Portimao, Portugal +351+35-282-096233 Mon-Fri 12:00-16:00 Cuisine: Vegan, Beer/Wine, Portuguese Small restaurant serving Portuguese style all vegan meals. The owners are Seventh-day Adventists. Confirmed open, Jun 2017. Balance Cafe VegetarianVegetarian Write a review Write a Review Rua D Maria de Aragao e Castela 73D, Portimao, Portugal +351-939107250 Mon-Sat 10:00-17:00 Cuisine: Vegan-friendly, Lacto, Ovo, International, Mediterranean, Fast food, Juice bar, Take-out, Bakery, Gluten-free, Honey Vegetarian restaurante/cafe with many vegan and healthy options. Hortela – Cafetaria Organica VegetarianVegetarian 22 Reviews Write a Review Rua da Hortinha 10, Portimao, Portugal +351-930551780 Now Open: Mon-Fri 11:30-22:00, Sat 11:30-15:00 Cuisine: Vegan-friendly, Lacto, Ovo, International, Organic, Salad bar, Juice bar, Beer/Wine, Portuguese Using local and organic produce, offers daily vegan and vegetarian specials, including starters, mains, desserts and juices. Also has organic and local wines, beers and liqueurs. Has a rooftop terrace overlooking the city center, as well as indoor seating with temporary exhibitions. Casa da Tocha Veg-optionsVeg-options 5 Reviews Write a Review Rua Senhora da Tocha 24, Portimao, Portugal +351-282-424-144 Now Open: Mon-Fri 12:00-00:00, Sat 18:00-00:00 Cuisine: Lacto, Ovo, International, Organic, Raw, Juice bar, Beer/Wine, European, Portugese, Non-veg Serves meat, vegan options available. Bar and restaurant in Portimão’s historic city center. Has some vegetarian options on the menu such as mushrooms with herbs, or aubergine or courgette filled with 0km veggies, and some other dishes depending on the season. Offers a seasonal raw vegan option for lunch that changes everyday and includes dessert and drink. Call and order in advance up until noon. Joshua’s Shoarma Grill – Kiosk Veg-optionsVeg-options 3 Reviews Write a Review CC Continente de Portimao, Lj 216, Qta da Malata, Lote 1, Portimao, Portugal Not available. Add a phone number Now Open: Mon-Sun 10:00-00:00 Cuisine: Lacto, Ovo, Mediterranean, Fast food, Beer/Wine, Middle Eastern, Lebanese, Take-out only, Non-veg Serves meat, vegan options available. Arabic food chain – this one is a kiosk counter at the CC Continente Mall. Has labeled vegan items, including mix vegetariano, veggie special, falafel wrap, and kibbi along with other traditional Lebanese vegetarian salads such as tabbouleh and hummus. Specify vegan to be sure. Masala House Veg-optionsVeg-options 8 Reviews Write a Review 14 Rua Carlos da Maia, Portimao, Portugal +351282412020 Now Open: Mon-Sun 11:00-23:00 Cuisine: Lacto, Indian, Beer/Wine, Non-veg Serves meat, vegan options available. Modern Indian restaurant with extensive separate vegetarian section where many of these dishes are vegan suitable. Has vegan starters and side dishes. Safari Veg-optionsVeg-options 3 Reviews Write a Review Rua António Feu (at Avenida Tomás Cabreira ), Portimao, Portugal +351-282423540 Now Open: Mon-Sun 11:00-23:00 Cuisine: Vegan-friendly, Organic, Salad bar, Beer/Wine, Fusion, Gluten-free, Portuguese, African, Non-veg Serves meat, vegan options available. Afro-Asian and Portuguese restaurant offering some vegetable based dishes. Ask for the vegan options. Edited: 3:29 pm, March 04, 2019

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Western chefs are turning scent composers but Indian cuisine has always recognised its importance

By Anoothi Vishal
Much before Heston Blumenthal’s mad experiments with multisensory dining, or modernist chefs collaborating with perfumers and “scent composers” like Christophe Laudamiel (who looks at perfumes as sculptures and has composed scents for an entire opera, amongst other things), Indian cuisines recognised the importance of smell in the way we taste our food.
Perfumery in foods has been a part of many of India’s courtly cuisines — from Awadh to Marwar and Delhi to Hyderabad — though today the scent of that tradition seems to have become just a whiff. From qormas and kebabs to breads, rice and desserts, dishes cooked with sophistication by chefs patronised by the elite were distinctive, not just because of better ingredients or refined cooking but also because of the way they were perfumed.
In fact, perfumery was one of the key ways in which a rich man’s food differed from dishes cooked for the masses— which is why most street food dishes do not deploy fragrance quite the same way as elegantly cooked home-style dishes.
Natural ingredients such as the distillate of flowers, of roots and fruits and woods like sandal and oud were used to add top notes while finishing these dishes.
Itr or attar have been a tradition in India since the Mughals apparently popularised their production and use, influenced by Central Asian traditions of perfumery with flowers. Empress Nur Jahan is supposed to have bathed in rose water and Jahanara Begum, emperor Shah Jahan’s daughter, apparently spiked her Shirazi wine with rose water.
It was thanks to this patronage of perfumery that Kannauj, the town along the Ganga, became India’s attar capital, where every family is still engaged in one way or the other in the business. Like Persian, Turkish and Egyptian traditions, Indian attars are oil-based, where the essences of flowers and woods are distilled using sandalwood oil as a base. The western tradition uses alcohol as base.
Many of these perfumes were food grade and used with precision by master chefs cooking Mughlai or later Awadhi food. In fact, how masterfully a dish was cooked could — and still is — be judged by just the whiff of the meetha itr or kewra (screwpine) essence wafting from, say, a dish of the biryani.
Too much fragrance and the chef could drown out its subdued spicing and other flavours — after all, the superiority of a biryani is equally determined by the smell of the rice (Dehradun basmati in the Awadhi version). However, a perfect Awadhi biryani or qorma can still draw you in by its top floral notes used with restraint.
“The idea behind using these fragrances was not just because they are pleasing but also because according to Unani medicine, these ingredients were thought to be cooling digestives. Food perfumed with these was part of the Nawabi etiquette to take care of bodily odours,” says chef Ghulam Quereshi of Dumpukht, the luxury restaurant serving a slice of old Lucknow.
Meetha itr, literally “sweet fragrance”, remains a mystery despite its use in Awadhi, old Delhi and Kolkata-style Mughlai cuisines. Most chefs will show you tiny vials of it retailed from a handful of old perfumeries.
But what exactly is it? Chef Quereshi says it was traditionally made of distillate of flowers collected from mazaars of Sufi saints. Every mazaar had a pit where flowers were collected, dried and later their essence was distilled.
If orange blossom water is a major fragrant in Turkish and Moroccan cuisines, rose water and rose rou (essence distilled sandalwood oil) has been key to sophisticated flavours in Indian gastronomy.
From desserts like gulab jamun and phirni or kheer to game meats, partridge and quail to breads sprinkled with rose water and post-prandial paan, roses have traditionally perfumed many of our foods.
In fact, in Kannauj, one of the biggest buyers of attars was the food industry and gutka makers. This is on the wane today since pure gulab rou costs upwards of Rs 12 lakh per litre and the cost of sandalwood oil itself having gone up manifold.
Cheaper fragrances with chemical bases have replaced the attars, including edible grade ones. That is also why today, we are hard put to find delicacies such as the Marwari boondi sprinkled with rose essential oil — where the flavour was determined by the purity of the natural fragrance.
Chefs the world over are interested in “neurogastronomy”, an emerging field. The term was coined by Yale neurobiologist Gordon Shepherd studying olfaction, who postulated that our appreciation of what is in the mouth is created by the brain. Today, chefs recognise that “flavour” is more powerful than “taste” because it involves all the senses and can conjour up memory, nostalgia and different moods. Flowers in Indian cooking have always done that, elevated moods, played on nostalgia, used as much for their smell as colour.
Persian scholar Salma Husain points out how mahua, chameli and harsingar were used in food for their fragrances.
“Rice was flavoured with chameli flowers by putting these on a thin muslin cloth over steaming rice and then the entire dish would be finished on dum.”
Harsingaar (night jasmine) was used to colour foods before saffron became popular.
Then there are woods such as sandal and oud, both perfume ingredients in the western tradition too that have always been used to smoke dishes. With Holi around the corner, these fragrances are definitely in the air. Perhaps they should be on your plates and palates too.
The writer looks at restaurant trends, food history and culinary cultures.
(Disclaimer: The opinions expressed in this column are that of the writer. The facts and opinions expressed here do not reflect the views of www.economictimes.com .) 0 Comments

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Balakot op nourishes Woke culture in India

Sunday, 10 March 2019 | Swapan Dasgupta
Last week, while reading a copy of The Daily Telegraph — the old fashioned conservative daily published from London — I was thrilled to add a new word to my vocabulary: Woke. According to Andrew Doyle, a regular contributor to an online publication Spiked that I seriously recommend and now an author of a book on the subject, “Woke is the concept that everything must be inclusive and inoffensive, that you always use the correct language and be hyper-aware of other people’s sensitivities.” This social justice movement, he added, “is full of people who are arrogant, narcissistic and very certain in themselves. The idea that they could be wrong doesn’t even cross their minds.”
Needless to say, I have been passionately anti-Woke for nearly all my adult life, although the idea of showering those on the other side with gratuitous insults and unparliamentary abuse strikes me as being unwarranted. That apart, Woke is a very useful shorthand and probably more expressive than ‘politically correct’ (PC), a term that is too general. Woke better expresses the madness that has gripped many of the campuses in the West and has now started influencing a section of the chattering classes in India.
I refer to Woke in the context of the recent India-Pakistan tensions and the sharp polarisation between those who wave the Indian tricolour enthusiastically and those who draw a moral equivalence between both sides of the Radcliffe Line.
The controversy over the Indian Air Force’s bombing of the Jaish-e-Mohammed facilities in Balakot has seen the flowering of the Woke culture in India. Earlier, a section of the Woke brigade were active in the Not In My Name campaign against beef lynchings. But that stir also included well-meaning people who were shocked by mob violence or believed in a libertarian version of food freedom.
The Balakot polarisation is qualitatively different. First, the “soft” liberals have quietly dropped out of any campaign that either seeks to undermine the Indian armed forces or conveys an impression that a jehadi life is equal to the sacrifice of professional soldiers. Today’s Woke gladiators began with the assertion that the Balakot that was bombed by the IAF was located somewhere on the Line of Control and not deep inside Pakistani territory, as the Indian Government claimed. When this claim turned out to be ridiculous, it was claimed-again on the strength of Pakistani propaganda that the IAF bombed desolate areas, destroyed some trees and, at best, killed a crow. The raid, it was gleefully suggested on social media by the Woke brigade, was yet another attempt by Narendra Modi to hoodwink Indians. Some dodgy satellite images and a tendentious report by Reuters was used to bolster the argument that Modi was all bluff. Finally, when corroborative evidence filtered through of the damage in Balakot, mysterious burials in Pakistan and angry fulminations by the JeM leadership, the rhetoric further changed. Now it was told that the Balakot bombing was a piece of strategic adventurism, typical of Modi, and that the priority was ensure No War. There were expressions of aesthetic displeasure over flag-waving Indians shouting Pakistan Muradabad, angry denunciations of the idiots who beat up a Kashmiri trader in Lucknow and even some gushy admiration of Imran Khan’s call for peace.
At the heart of this Woke campaign are two powerful sentiments.
First, that Pulwama and Balakot ultimately stands to benefit Modi electorally. That, to them, is simply unacceptable because they have deemed that a Modi re-election would be the end of civilisation as we know it. If Modi does indeed return to Lok Kalyan Marg as Prime Minister in May, we are certain to be treated to announcements by some Woke luminaries that they are buying a one-way ticket out of this disgusting country that can’t distinguish between good and evil.
Also driving the Woke campaign is a pathological hatred of nationalism, especially Indian nationalism. It is seen to be an expression of Hindu machismo and inherently Islamophobic. The repeated chants of Vande Mataram and Bharat Mata ki Jai are seen to be located in a Hindu supremacist ideology. This disagreeable mindset, they believe, can only be countered by viewing Pakistanis are inherently decent human beings in a country that produces good writers, wonderful cricketers and delectable cuisine. India and Pakistan, they believe, have to forge a common bond of cosmopolitanism based on Woke values. For that to happen, the Indian Establishment and Modi in particular must be demolished, even if it involves being part of Pakistan’s outreach campaign to ensure that India is thrown into political uncertainty.
Lenin coined a term — Useful Idiots — meaning members of the bourgeoisie who work against their own class interests and end up, sometimes unwittingly, helping the Red revolution. Maybe this term is unparliamentary and in case casts needless doubts on the mental abilities of a potential fifth column. I, for one, don’t ever believe that the Woke culture epitomises innocent but misplaced idealism. As we have seen in recent weeks, these are well connected individuals, blessed with good education, who use their formidable international connections to undermine national solidarity at a time of crisis. These are the very people who want to lessen the intensity of the war on terrorism by seeking a debate on the roots of terror. Their perspective isn’t national but resolutely post-national. Ironically, this is a position that those who wage global jehad would readily agree.
The only question that remains is: should we allow the Woke campaign to wallow in its own self-indulgence and maybe influence a part of the political mainstream? Alternatively, should we avail the facilities of direct benefit transfer to pay for their one-way ticket to the temperate zone? Frankly, even at the risk of being dubbed a wet liberal, I think the first option is preferable. Our demonology must always be more enlightened and self-confident than theirs. Next time you meet a Woke, just say Balakot.

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Oasis’ BBQ ribs are to die for. As is their fried goat cheese. Actually, everything is yummy there! Pazzo for pasta. The lion fish at Ginger’s Caribbean Grill . Or chicken fried steak! lol Good hamburger at Ginger’s, Blue Bahia , Hangover Nut, The Beach House , even Sundowners ! Dining at Ibagari and Xbalanque is a treat. And of course, the chicken at Creole’s Rotisserie Chicken is excellent, as well as the fish fingers and fish tacos. Anthony’s Chicken Place has good burritos and other local food. Oleaje has great Spanish tapas. Thai curry and patthai are just like in Thailand at the Blue Elephant. Lisa of Fresh Bakery has the best sweets! And wraps!
Oolonthoo had the finest Indian cuisine, but sadly, they have moved. Roatan doesn’t have proper Japanese or Chinese, so don’t bother.
Edited: 7:05 am, today

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Pizza Hut Mkarekting Strategy Essay

Saturday, March 9, 2019 Pizza Hut Mkarekting Strategy Essay The journey began in 1958, when two college students and brothers from Wichita, USA, Frank and Dan Carney, opened the first pizza pie pie pie pie field army field field army chantey eating place at their hometown on June 15, 1958. After borrowing $600 from their mother, they bribed nigh second- mitt equipment and rented a downcast number on a busy intersection in Wichita. The final result of their entrepreneurial efforts was the first pizza pie hut restaurant, and the foundation for what would become the gargantuanst and some successful pizza restaurant go with in the founding. Many good deal ask how pizza pie chantey got its get.When Carneys were setting up their first restaurant, the building had sign with room for just nine characters. They wanted to exercising pizza in the name, which left room for a word with besides ternary letters. A family member suggested the building looked like a hut and pizza hut was born. pizza pie hutch Today pizza pie field hut is non unless the acknowledged leader of pizza industry human beingwide, exactly it is besides the worlds largest pizza twine, with over 12,000 restaurants crossways ampere-second countries, employing to a greater extent than than 300,000 concourse, serving 1. 7 million pizzas everyday to more than seven million clients. pizza shanty is the amply-flying brand of YumRestaurants internationalistic, which is alike the p bent com tear apart outy of KFC, taco Bell, A&W and Long John Silvers. Taking other quaternity brands with pizza chantey, Yum Restaurants International makes up the worlds largest restaurant group. pizza pie shack in Bangladesh Transcom Foods Limited, a concern of Transcom Group is the franchisee of pizza pie hut in Bangladesh. With a seating capacity of 220 persons, the first outlet of pizza chanty is located on South Avenue, Gulshan-1. pizza chantey provides the staring(a) salmagundi of majuscule food, great process and great place at a great value to customers who atomic number 18 looking for a august love.We swear in positive intension, and maintain a sound essential environment by relegateing our competitive work force, which we trust. The latest scientific tools along with the trump support systems from our franchiser YUM International is used to check into blue-blooded workflow and to make our restaurants the favorite in the Country. The success of pizza pie chanty relies heavily on delighting our customers by ensuring that all their needs and desires are met in every way. Hence, the com pany give strong importance to selling efforts to guarantee that.Along with customer satisfaction, make sure, that the business makes m iodiny Therefore, the first depute is to understand our consumers from every aspect. In this regard, we have tried to gain a thorough understanding of our competitive environment and continuously strive to develop unique business ideas to make our business a success. and then, pizza hut has successfully attained a broad tell of loyal customers, to whom pizza has gained extreme popularity. In order to expand this range, our merchandising team is gnarled in develop overbold intersection points and concepts, all the succession.Above all, not only do we make GOOD FOOD, we are also famed for providing great assist and dining experience, to give our valued customers more reasons, to return. Due to the massive success of our flagship restaurant in Gulshan, and huge demand from consumers, spring of b essay stores in incompatible cities are already under way. And from this experience trade team has the recognition and understanding of * cultural influences * governmental and political influences * demographic and life sort trends * local and national economic trends.In pizza shack the role of operations is to be obsessed with the quality of our pizza and the experience that our customers receive. There are 3 distinct categories of restau rants. Full Service Restaurants These are the traditional pizza restaurants that passing plays seated service and invite-away. Home Service Restaurants Restaurants that offer home deliveries and take-away. Restaurant Based Delivery A full service restaurant in combination with delivery and takeaway service. Currently, they are direct as the first category of restaurant, i. e a full service restaurant, with take-away facility.In the near future we go away plan to bring the other categories as well. All pizza pie sea chantey sites work on the CHAMPS standard Cleanliness Hospitality Accuracy Maintenance convergence Speed These 6 objects define the very core of customer expectations. CHAMPS have become the vehicle, which drives trading operations Excellence into our business and is also supported by a honor and recognition scheme for the Team members. The CHAMPScheck is a tool used to ensure consistency of service and crossing quality across the perfect pizza pie chantey estate in fact it is used for all the YumBrands internationally. environmental considerations pizza pie army hut uses environmentally amicable materials where applicable, e. g. water based paint and recycled pizza pie boxes. 2. 1 Environmental forces Strategies are not and should not be developed in a vacuum. They essentialiness be responsive to the extraneous and internal environment. Otherwise the firm become, in effect, the most efficient manufacturing business of buggy whips, leisure suits, or slide rules. To avoid such strategical mistakes, firms must(prenominal) knowledgeable about the business environment. Here we hit the books the price strategies of pizza pie chanty.In order to developing the price strategies and implementing these strategies into program they must s fecal matter the major internal and external factors. a. The Company pizza shack is a chain restaurant, operated by Transcom Group in Bangladesh. In blueprint the price strategies, they must take account the other company groups. illuminate man get alongment sets the companys mission, objectives, broad strategies, and policies. They must work nearly with departments. Finance department of the pizza pie hutch is concerned with finding and using currency to carry out the long run and short run cost and opposite publicityal program.The R&D department focuses on designing tasty and attractive pizzas. The purchasing and operations are creditworthy for getting supplies and materials, producing and distributing a desired quality and quantity of the foods. b. Suppliers The securities industrying motorcoach of the pizza hutch must monitor the price trends of their key inputs or raw(prenominal) materials such as bread loaf, unlike meats, capsicums, oregano, assorted slap souses etc. Because it steerings the price of a pizza that both covers all its cost for producing, distributing, and selling the product and delivers a fair rate of return for its efforts and risk.As cos t is an important element in its determine scheme so they should try to reduce supply cost of the inputs. c. Marketing Intermediaries pizza Hut uses direct selling to sell their products. Their cost of serving customers is comparatively last than the others. Besides they uses selling service agencies such as research and ripening firm, ad agencies, media firms and marketing consulting firms to promote their products and target the right market. Developing pricing strategies involve the cost of maintaining these intermediaries to sell their final product to consumers.d. Customers The Company believe that customers estimate which offer will deliver the most value. They face a vast array of product and brand choices, prices and suppliers. Whether the buyers are satisfied aft(prenominal)(prenominal) purchase depends on the offers performance in sexual congress to the buyers expectations. As the customers are the value- maximizers past if the total customer value and the tota l customer cost doesnt equal then they become dissatisfied. So it is the most important factor for pizza pie Hut to implement effective pricingdodge that match the customers expectations to incur in evaluating, obtaining, using and disposing of the given market crack. e. Demographic Environment pizza Hut chooses Bangladesh to set up their outlets as it is one of the mostly dense countries in the world. Growing cosmos means growing human needs to satisfy. Depending on purchasing power, it also means growing market opportunities. This large and eminently diverse population poses an opportunity for them to capture the increasing market partake in.Pizza Hut established their outlets exclusively at Gulshan in Dhaka, at Agra full-grown in Chittagong. Pizza Hut divides its population group into six different levels 1. Preschool 2. School-age children 3. Teens 4. Young adults age 25 to 40 5. Middle aged adults age 40 They provide different offer with changing prices to the customers . f. Changing pricing strategies with changing family structure The traditional family structure is changing with the modern world. The make out of working women has also increased. This trend has increased the consumption of convenience foods and services.In order to capture big market share and consumers support they must design their pricing scheme that satisfy the consumers perceived value. g. Economic Forces Pizza Hut use market skimming as their pricing strategy. They charge high up price at the initial pose. It focuses on the changes in income of the consumers, their changing spending patterns. Pizza Hut target the high class people as their potential customers. They also set the outlets exclusively in the city. It also monitors the changing spending patterns of the people. Today people spend more in the foods. h. Natural FactorsThe deterioration of the natural environment is a major spherical concern. As a restaurant Pizza Hut should take the pricing strategies that als o contribute the improvement of green movement. of late they use utile or biodegradable packaging of their products. i. Technological Advancement in the altogether technologies fix unused markets and opportunities. Developing the pricing strategy, technological advancement should give the priority. Pizza Hut uses internet to service online orders with the help of Bangladesh, keep account of raw materials, and they use consumers database of the regular customers.j.Political Environment Pizza Hut makes their marketing environment in Bangladesh by following the rules and regulation of the government. It considers several laws finishing issues such as competition, fair trade practice, environmental protection, product safety, fair play advertising, labeling, pricing and other factors in setting their product price. h. Cultural Factors Recently the people of Bangladesh have tried to copy the Western culture. They are nice interested to the western food like pizza, burger, hot do g, pasta, and so legion(predicate) foods.Pizza Hut uses this changing trend in their marketing as well as a pricing strategy. They spend more funds in product promotional program in this agricultural. They offer Ramadan discounts, Valentines sidereal day offer for the couples, friendship day program and so on. All of these schemes must match with their pricing style. COMPETITORS OF THE pizza pie HUT Today, competition is not only rife but growing more intense every cadence. In Bangladesh the most dominant competitors of Pizza Hut are the BFC, KFC, CFC, DOMINOUS PIZZA, HELVITIA, SHARMA PALACE, CHICKEN KING, BURGER KING, BELLA ITALIA.As the basic product of Pizza Hut is the different flavors pizza, the other fast-food denounce is also serve pizza and may copy the marketing strategy of Pizza Hut. It has a certain cost burden that shares oftentimes of its strategic rent. In developing an effective strategy it makes a clear dissimilitude between the market concept of competition and the industry concept of the competition. They analyze their competitors base on the following characteristics a. Objectives b. Strengths and weaknesses c. Reaction patterns International Competitors of Pizza Hut.* papa Johns * dominos * puny Caesars Dominos Pizzas Founded in 1960, Dominos pizza is the recognized world leader in pizza delivery operating a cyberspace of company founded and franchise-owned stores in national and international markets. Dominos Pizzas vision illustrates a company of exceptional people on a mission to be the take up pizza delivery company in the world. With more than 8000 restaurants and delivery units spread across in 50 countries, Dominos holds the 2nd sic in international pizza market.Dominos is the worlds fastest pizza maker. It makes 14 pizzas in 2 minutes and 35 seconds. In 2004, Super coil Sunday was the busiest day of the form when Dominos sold fill to 1. 2 million pizzas which is approximately 42% more pizzas compared to a traffic pattern Sunday. Super Bowl Sunday ranks among the top five days for pizza deliveries annually along with Thanks giving, bracing Years Day, vernal Years Eve and Halloween. Little Caesars Little Caesars is 4th largest pizza manufacturer in USA. The company claims to be largest carry-out pizza chain in the world.The company is famous for its advertisement running of pizza Pizza which was afterward altered to pan Pan to promote their pan pizzas. Little Caesars is famous for selling more pizzas at fewer prices. It has notable differentiating outline wherein Little Caesars sells Hot-N-Ready pizza for $5. 00 only which means those customers do not have to anticipate before taking the delivery of their pizza. They can just drop in to a Little Caesar outlet and collect their hot-n-ready pizza instantly. Marketing strategy Pizza Hut follows the following strategy* Total market strategy Pizza Hut started with a individual product i. e. Pizza but with different segments emerging and the degree of competition increasing, it diversified into several products to serve different segments. It came up with chicken nuggets, wedges, garlic bread, smiley etc. * International marketing strategy Pizza Hut started with local market strategy in Kansas, USA then moved on to regional markets in and across USA. In 1968, Pizza Hut started its international movement by opening its 1st restaurant in Canada.And today Pizza Hut is worlds largest pizza chain with its presence in more than 100 countries. * Early Entry strategy Though Pizza Hut was not the first entrants in the pizza market in USA. But Pizza Hut followed an early entrant strategy. Customers k fresh-sprung(prenominal) what a pizza is but up to now there was huge potential to pester. In order to become a leader, pizza hut continued to refine their product & develop impertinent product to suit their customers changing tastes. Ultimately Pizza Hut with its superior promotion, manufacturing and statistical distributio n activities has turned out to be the success.* Strong Commitment Strategy Pizza Hut has been operating in the pizza market by realizing all economies of scale in promotion, distribution and manufacturing facilities. If Papa Johns or Little Caesars come out with a unseasoned competitive pricing strategy or innovative product, then Pizza Hut quite aggressively fights back by bringing more competitive prices or better innovations in product category. In unsophisticated words, Pizza Hut takes all possible measures to defend its leadership position in the market. Customer Focus.Consumption is the sole end and purpose of business and the interest of producer ought to be attended to only so utmost as it may be necessary for promoting that of the customer- Adam smith Frank and Dan Carey recognized that the concept of Pizza was quite new to American. Although frozen(p) pizzas and pizza mixes had entered into the market and started penetrating in non-traditional food market. Initially Pizza sampling was make to test the product and consumers preferences about the product. Thus first Pizza Hut was a success. From the very start, Pizza Hut aimed to get pizzas to the masses.Initially, the entire world was a unwashed market for Pizza Hut until it began segmenting and targeting particular market segments by differentiating and developing diverse products for them. Pizza Hut as a company has eternally tried to target and satisfy various diverse customer categories in different countries depending upon various factors and situations. Pizza Hut in order to follow up its marketing objective of maximizing customer satisfaction by providing high quality products, has believed in the following marketing strategy Think globular, symbolize local anaesthetic.In Malaysia for instance, Pizza Hut targeting both urban adults as well as families with pre-teens and teenage children by offering a delectable mix of nutritious Itlaian-Amercian cuisine which includes worlds favor ite pan pizza. Pizza Hut Malaysia at the same time offers a cozy, friendly ambience in which to relax and have a great time with family or friends. Pizza Hut Malaysias success has been due to fantastic and innovative thinking in continuously developing, marketing and promoting new pizza products with unique and distinctive flavor, taste, style and appeal.In order to target the entire family experience, Pizza Hut launched a Hand Tossed Pizza which was pizza huts first step in traditional stuffed saddle sore segment. It offers not-to-thin and not-to-thick crust on which the entire family agrees. To tap the market for young single in-hurry sureness goers looking for fast tiffin, Pizza hut came up with ain pan pizza for one. The individualised Pan Pizza revolutionized lunch and became the perfect solution to satisfy pizza cravings in a hurry. Pizza Hut introduced America to the perfect pizza for on-the-go back in 1983.Today, we can find Personal Pan Pizzas in airports, college caf eterias and even sports arenas. To satisfy the New York pizza lovers, Pizza Hut introduced a The big New Yorker Pizza. This pizza was 30% larger than pizza huts largest pizza. It is New York style pizza at un-New York price introduced in 1999. In some countries, to capture the interest of Echo Boomer generation which the ultimate cheesef rase loving population, Pizza Hut launched The Ultimate Cheese to give them the ultimate pizza experience.As Pizza Hut is the worlds largest Pizza manufacturing company believing in strategy of Think Global, Act Local, somewhere in USA pizza hut introduced variants with extra cheese or large in size, at the same time, when pizza hut to grow in international waters as Asia, it diversified to line up their cultures and provide their favorite flavors. In order to tap huge spices lovers population in India, Pizza Hut recently has launched The Great Indian do which is rich in Indian spices and garlic.In order to tap market segment less than 18 years, pizza hut introduced Stuff under 18 only in United Kingdom, to tap the kids segment, various pry combos are introduced comprising of a Pizza, Chicken wedges, Fruit drink and ice cream. Whereas to tap the teenage market, Pizza hut introduced different flavors of pizza along with take beer was offered. At the same time, Teenagers were lured by promotional schemes as DUBIT CARD which will allow them to take discounts at various entertainment places including pizza hut.In an attempt to target, the people who are young and romantic at heart, whether it is an 18 year old boy friend or 50 year husband, on the occasion of Valentines Day, Pizza Hut launched a limited edition Sweetheart Pizza in the shape of heart. In nutshell, Pizza Hut tried to target each and every diverse population segment either on the scale of age (kids, teenage, maculation goers, senior citizens) or on derriere of lifestyle (singles or couples) or special interest groups (celebrations, parties, festivals).Pizza Hut An Overview of the yield Strategy Product Strategies specify a market needs that may be served by different products offerings. * Product Positioning Strategy Pizza Hut has unceasingly followed Single brand positioning strategy wherein it has positioned only its pizzas. Although the positioning line has been different in different countries but it has always hovered around its PIZZAS.For instance, in Canada, its positioning statement is The trounce tasting pizzas under one detonator which reflects a great renewing of pizza being served , in mainland China it has positioned on Dine-in restaurants, in Australia, it is made fresh, served hot and on time which reflects that best of ingredients are used and pizza is delivered on time. Similarly, in India, pizza huts positioning has been Good times, Great pizza. * Product-Scope strategy Pizza Hut follows a multiple product strategy as pizza hut not only sells pizzas, but also deals in a variety of other products as Product-Scope Strategy Soups and DessertsSalads & Pastas Appetizers Pizzas Although all the product offerings in pizza hut are not as fast moving as its pizza, but they usually complement each other. For instance, a family coming for a dinner usually starts with some soup and garlic breads and then moves on to pizzas along with some diet salads. In this way, pizza hut caters to different people with different needs and tastes and preferences. This helps in increasing sales, profitability, market share and above all Customers Mind Share * Product-Design Strategy Pizza Hut follows the strategy of selling Standardized Products with modifications.Pizza Hut mainly sells 4 types of pizzas Pan Pizza, hand-tossed pizza, stuffed crust pizza and Thin N Crispy pizza. Pizza Hut serves these standard style pizzas everywhere in the world but at the same time, it offers its customers to choose different toppings as extra mushrooms or extra capsicum and onions with extra cheese or chicken toppings like topping s of meat, bacon, fish, ham, beef topping, pork toppings etc. Secondly it offers what is know as Value meal combos wherein it offers a combination of pizzas, appetizers, beverages etc at lower prices.For instance, Pizza hut introduced Meal for 2 which offers a medium pan/freshizza pizza, garlic bread sticks with 2 glasses of pepsi. Similarly pizza hut also offered Meals for 4 where it offered 2 medium pan pizzas, with one central office of garlic bread and one portion of wedges with 4 glasses of Pepsi/Soup. Pizza Hut by offering standard products seeks economies of scale and by offering modification options enhances customer satisfaction which adds to brand equity of Pizza Hut. * Product innovation strategy Pizza Hut has been constantly involved in innovating new products.It started as Pizza chain in 1958. On one hand, it offers traditional Italian pizzas while on other hand, it innovated several new varieties as pan pizza, thin n crispy, stuffed crust, the big New Yorker pizza, ha nd tossed pizza, the edge pizza along with the Sicilian Pizza. Pizza Hut spends extensively on research and development of its innovative products. At the same time, customers feedback also plays an important role in preparing new pizzas. For example, The capacious New Yorker Pizza. Pizza Hut continued to make innovations as it followed International marketing strategy.In India, Pizza Hut launched international style pizza in localized Indian flavors like Tandori pizza range with Punjabi flavors, vegetarian tama-tam, Murgh Mazedar Pizza etc. Similarly, in China along with traditional pizzas, it served sangria and Escargot. Along with pizzas, Pizza Hut also innovated beverages and drinks to satisfy the tastes of consumers. For e. g. Pizza Hut in Oman has added a refreshing splash of tropics to their batting order with the launch of Monin, a new line of flavored drinks. Value Marketing Strategy Pizza Hut as far as value marketing is concerned follows Quality strategy Customer- serv ice strategy.Time-based strategy Pizza Hut promises its customers to give them best quality product by using best quality ingredients. Time and again it re-emphasizes on this fact through with(predicate) its advertisement campaigns. Pizza Hut main motive is to enhance its customers satisfaction by providing them best quality products at affordable prices. At the same time, pizza hut always tries to deliver on time. Although Pizza Huts competitor Dominos differentiates on basis of timely delivery in 30 minutes, however, Pizza Hut through its innovative technology is also trying to reduce its delivery time to 30 minutes and fight back Dominos.PRICING STRATEGIES OF PIZZA HUT IN THE PRODUCTS LIFE CYCLE STAGES Their pricing strategy usually changes as the product passes through its life cycle. As Pizza Hut chooses the market- skimming pricing strategy by setting a high price for their pizzas at the initial point to skim maximum revenues form by layer from segments (high society people , exclusive outlets) willing to pay the high price, their introductory stages were especially challenging. Here example given for Bangladeshi Context. set strategies Product Development Stage.This stage begins when the parent company (Transcom Group) finds an idea to purchase the franchise of selling pizza at a particular area. During this stage the sales are zero and their investment cost mounts. Pricing strategies creation Stage Introduction stage starts when the Pizza Hut was launched their basic product first at Gulshan in Dhaka. In designing their pricing strategy they face the following factors 1. Their opening cost was very high because they head a grand party and use heavy sales promotion to entice trial.2. At the initial time their sales were comparatively low. 3. graduate(prenominal) cost per customer for creating superior image was increasing. 4. Their profit was positive. 5. The customers are the innovators of the new flavors pizzas with an attractive presentation st yle. 6. They charge the higher price with the justified quality. 7. They build only two exclusive distribution outlets. 8. Build mass advertising in newspaper, bill boards etc. 9. They compete with few competitors. Pricing Strategies offshoot Stage In this stage their sales are rising.The customers are decently known about the brands and the goods. 1. High cost per customer reduces and become the honest cost. 2. During this stage profits are rising. 3. They maximize their market share. 4. They use product line extension by adding new flavors, ingredients, sizes such as family size, single pan pizza etc. 5. Their competitors are growing. 6. Develop new marketing plan to make the product superior from the competitors. 7. They also organize natal day party, marriage day party and so many occasions for a payment. By these they enhance their brand image.Pricing strategies Maturity Stage Pizza Hut is now passing through the maturity stage. Their profits are at the peak. This stage norm ally lasts longer than the previous stages, and poses formidable challenges to marketing management. 1. Product modification by modifying the products quality improvements, feature improvements and style improvements. 2. durable number of competitors is beginning to rise. 3. They change the price to match or best competitors. 4. Pizza Hut is building a new outlet at Dhanmondi to meet the increasing demand of customers. 5.They create significance brand differences from competitors and take the advantages. Pricing strategies Decline Stage This is the product life cycle stage in which a products sales decline. Pizza Hut doesnt reach in this stage at present. Pizza Hut An Overview of Franchise Model Franchising involves a contractual arrangement between a franchisor (a manufacturer, a wholesaler, or a service sponsor) and a retail franchisee, which allows the franchisee to conduct a given form of business under an established name and according to a given pattern of business.Pizza Hut after its incorporation in 1958 opened its first franchise unit in Topeka, Kansas. Followed by a Pizza Hut restaurant built in just 5 days by franchisees in Oklahoma demesne Fair. In 1968, Pizza Hut made a global entre by entering in Canada. Then it made a strong foot holding in Australia, Japan, England, Kuwait, and Abu Dhabi. By 1989, Pizza Hut was already serving 54 countries. In 1996, Pizza Hut entered India with the first dine-in restaurant in Bangalore.While entering in the international arena, Pizza Hut used the Franchising Route as the entry strategy. In Bangladesh Pizza Hut enter Franchising with Transcrom group. Reasons why Pizza Hut adopted Franchising as the entry strategy * The best method to establish operations without risk of operations in an unfamiliar country. * Franchising root helps in subscribeing the buyer behaviour, consumer preferences, market realities etc. * Franchising helped Pizza Hut in building a brand name and creating efficient distribution system. * In certain collectivist countries as China, Russia etc, direct foreign investment is not allowed, so pertaining to the local legal role model of these countries, Franchising is an easier route to enter into these countries. Pizza Hut An Overview of the Global Strategy Pizza Hut before entering into any new country conducts a comprehensive market survey of that country to learn about the culture that prevails in that country, the state of government and politics, the legal framework (product quality laws, packaging laws) , commercial practices (business structure, patterns of competition).Strategy Adopted by Pizza Hut for Global marketing programs Localized strategy Pizza Hut follows the strategy of Think Global, Act Local. For e. g. in India, the 1st Pizza Hut which was launched in Bangalore served complete vegetarian meals. Similarly, in China, along with serving Pizzas, Pizza Hut also serves Sangria and Escargot. Similarly, in India, to match the down in the mouth tastes of In dian consumers, Pizza Hut launched Tandoori administer, The Great Indian Treat.For the cheese lovers in the United States, Pizza Hut launched Cheesy Bites Pizza and Stuffed Crust Pizza. In South Asian Muslim Country (like Bangladesh) Pizz Hut giver special Offer during Ramadan like eat as much as You can in iftar. International Marketing Coordination Pizza Huts international marketing activities though dispersed in different countries are properly coordinated to gain competitive advantage as * All marketing activities as market research, advertisements, and restaurant interiors are done using a similar method.* Marketing know-how and skills are transferred from one country to another. For e. g. the franchising model is used successfully in all the countries by Pizza Hut. Scanning the Environment S. W. O. T Analysis Strengths * Name Recognition * First-Mover benefit (pioneer advantage) * Competitive advantage as pizza hut has he largest network of full service restaurants and deli very services. * Broad selection of products to target different segments. * Strong Franchisee network. Weakness * High overhead costs due to large number of restaurants * High price pizza which leads to loss of customers. * Internal conflicts among franchisees. hazard * ontogeny revenue through more and more innovative pizzas. * Increase in brand loyalty through good customer service. * Pizza hut has tremendous scope of expansion through its new online enjoin system. * Pizza Hut home delivery network and entry in to new markets. Threats * Main threat is from competitors. Out of these threat from Dominos is main concern.* The differentiation strategy followed by any pizza chain is sooner or later adopted by all pizza industry players. New and newer methods to lure the customers must be found out. * either competitor offering the same quality and diverse flavours might be a real threat to Pizza Hut. Pizza Hut An overview of onward motion Strategies Pizza Hut uses a wide assor tment of promotion tools to discover the following * Increase the market share * Increase the sales deal * To increase repeat purchase * To induce the non buyers to buy the product.The Promotion mix which it uses is as follows Sales Promotion Advertising Promotion Mix Personal Selling Advertising Maximum used Medium of Pizza Hut Promotion Strategy The main objective behind every campaign is either to increase sales by encouraging potential purchasers or inducing repeat purchases or prompting immediate purchase by offering special schemes or to create awareness about a new product offering by highlighting a new flavor or announcing price changes or demonstrating the product in use by depicting an experience.For instance, to launch a new flavor in India named The Great Indian Treat, Pizza Hut signed a Javed Jaffrey for its new TV commercial. Similarly to inform the customers about Rs. 50 pan pizza, Pizza hut showed Zayed Khan as a young teenager boy friend who has to treat his larg e number of girl friends with something smart and affordable. Pizza Hut also launched certain ad campaigns to counter round its competitors promotions.For instance, in 2005 Pizza Hut launched Freshizza ad campaign featuring Malika Arora Khan and counter attacked Dominos campaign showing Anupam Kher and Paresh Raval. At the same time, Pizza Hut brings about local flavor in its ad campaigns. In different countries, it uses models, situations, positioning clearly related to that particular country. Posted by

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Warm-weather happenings upcoming in county

Uncategorized Outdoor events to bring spring season in Mike Ullery | Miami Valley Today Youngsters enjoyed activities in the Kids’ Zone at the 2018 Taste of the Arts, which drew thousands to downtown Piqua. More than an estimated 100,000 people attend the annual Troy Strawberry Festival on the Great Miami River levee and in downtown Troy each year. This year’s event will be held June 1-2.
By Melody Vallieu
Editor, Miami Valley Today
MIAMI COUNTY — Miami County is alive with festivals and arts throughout the year. But spring through fall, when events can be held outdoors, there are a bounty of activities — with a little something for everyone.
Miami County Visitors and Convention Bureau Executive Director Diana Thompson said Miami County has so much to offer as the weather begins to improve.
“From concerts to cruise-ins, 5Ks to family festivals, the warm-weather events beginning to pop up in the county are phenomenal,” Thompson said. “There will be many opportunities for people to get outside and enjoy what Miami County has to offer this spring, and throughout the rest of the year as well.”
The Miami County Visitors and Convention Bureau, homegrowngreat.com, has provided a list of upcoming events, known to them by Feb. 11, from throughout Miami County:
• First Friday Easter Egg Hunt and pictures with Bunny at the Tipp City Public Library — April 5
Visit www.downtowntippcity.org for more information.
• Salute to the Railroaders — 2-4 p.m. April 6, Bradford Railroad Museum, 200 N. Miami Ave., Bradford
Bradford Ohio Railroad Museum honors present and past railroad workers. The museum hosts a program regarding events from the Bradford Junction and railroad history. Meet with past and current railroaders and find out what it’s like living the railroad life.
• Merchant’s Spring Shop Hop — April 6
Visit www.downtowntippcity.org for more information.
• Taste of Tipp & Business Expo — April 11
Visit www.downtowntippcity.org for more information.
• The Moxie Strings — Contemporary String Duo — 7:30 p.m. April 13, Troy-Hayner Cultural Center, 301 W. Main St., Troy
The Moxie Strings are a contemporary string duo who will be taking the stage for Hayner’s April concert. Alison Lynn will play a newly-invented electric “bodyless” cello and Diana Ladio will be performing on her more classic wooden bodied violin. The two both began as classically trained musicians, but each found themselves involved in a contemporary movement that explores experimental instruments, audio affects pedals, genre-busting rhythms and often mainstream melodies and rifts. They offer a fun and diverse experience for the audience as they redefine the role of strings in contemporary music.
• Run Wild Earth Day Celebration 5K — 8 a.m. April 20, Brukner Nature Center, 5995 Horseshoe Bend Road, Troy
If you enjoy running or hiking on woodland trails, you’ll love BNC’s annual 5K Run Wild Earth Day celebration.
This is a challenging course for runners or walkers, winding up and down the hills and valleys of wildflower-covered trails. Each participant will receive a commemorative organic cotton T-shirt, homemade refreshments, a visit with the wildlife ambassadors, the opportunity to win door prizes and unique awards. All proceeds benefit BNC’s wildlife programs, so bring your friends and family and join the fun! For more information contact Brukner Nature Center at (937) 698-6493 or download a registration form at bruknernaturecenter.com.
• Rhonda Vincent in Concert at Hobart Arena, with special guests, Joe Mullins & The Radio Ramblers — 8 p.m. April 28, Hobart Arena, 255 Adams St., Troy
Crowned “the new queen of bluegrass” by the Wall Street Journal , Vincent is one of the genre’s best selling and most visible artists, whose cross-over appeal stretches well into the mainstream media. She has made more than 200 Grand Ole Opry appearances.
• Downtown Troy Cruise-In — 5:30-8 p.m. April 26
Visit troymainstreet.org for more information.
• First Friday — May Memories: Hidden Spaces Tour — May 3
• Taste of the Arts — A Feast for the Senses! — May 10 at Main and Ash streets, Piqua
Join others for a delightful evening of fun, music and food in downtown Piqua. Be sure to stop in and see the various demonstrations in the storefronts while enjoying a variety of live music. At the corner of Ash and Main streets you will find a huge selection of food options from various local restaurants and caterers. Items range from $1-$4. For more information, call 773-9355 or visit www.MainStreetPiqua.com.
• Hug The Earth Family Festival — noon to 5 p.m. May 11, Stillwater Prairie Reserve, 9750 State Route 185, Troy
The fun begins at noon when the Banana Slug String Band performs their popular songs like “Dirt Made My Lunch” and “Water Cycle Boogie.” Beginning at 1 p.m. enjoy archery, geocaching, canoeing on the pond (registration begins at noon and is limited), rocket shoots, rock pile dig, face painting, gnome-fairy house building, animal safari, Bring the Farm to You, food and more. Don’t miss out on the outdoor adventure activities with the rock climbing wall, zip line, tree climbing and high ropes course. General admission is free.
• Troy Strawberry Soccer Invitational — May 17-19
One of the oldest tournaments in Ohio, the invitational has been successfully hosted since 1998.
The tournament prides itself on being a “mid-tier” tournament, focusing on teams that would commonly not be competitive against elite teams. The tournament draws the second and third team from large clubs looking for a regional tournament that offers the opportunity to play against well-matched teams. Visit strawberrysoccer.tourneycentral.com for more information.
• Annual Gourmet Food Truck Competition & Rally — 11 a.m. to 9 p.m. May 18, Miami County Fairgrounds, North County Road 25-A, Troy
Teams of food trucks will gather at the Miami County Fairgrounds to show off their best dishes and desserts. Join the crowd and taste some of the area’s finest food truck fare. The event is free and open to the public. Visit www.miamicountyohiofair.com for more information.
• Funk Party with Radio Basim — 7:30-10 p.m. May 25, Troy-Hayner Cultural Center, 301 W. Main St., Troy
Radio Basim will start the dance party at 7:30 p.m. He will also bring with him a video display from the annals of notable funk history such as Soul Train. Basim is a local authority on funk as well the host for the WYSO (91.3) Friday night show, “Behind the Groove,” which features retro funk 45s, B sides, and neo-funk. Basim has also produced the award-winning documentary “Boogie Nights: A History of Funk Music in Dayton,” helping to establish Dayton as the origin of funk music. The fee is a $5 cover charge and IDs will be requested at the door. Alcohol will be sold by the glass at this event.
• Troy Strawberry Festival, June 1-2 Great Miami River levee and downtown Troy
This premier festival featuring strawberry cuisine along with a wide variety of great foods offered by area non-profit organizations. Participants can sample the strawberry salsa, strawberry pizza, strawberry burritos, strawberry lemonade, chocolate covered strawberries, fresh strawberries and of course the world famous strawberry doughnuts. Browse the over 125 top art and craft exhibitors who display their unique, handmade wares. Join in the strawberry pie eating contest, diaper derby, corn toss, children’s area and enjoy free entertainment. The Strawberry Festival offers free parking and free shuttle service from the festival locations. Call 339-7714 or visit www.GoStrawberries.com for more information.
• Bradford Railroad Heritage Festival — June 1
The Bradford Ohio Railroad Museum Festival & Train Meet features train layouts, model train and historical train vendors, children’s activities, entertainment, a garden train exhibit, speakers, workshops, demonstrations and food. The Bradford Ohio Railroad Museum dedicates this festival to the preservation of Bradford and southwestern Ohio railroad heritage. The railroad was once a significant part of Bradford’s economy, employing many who manned the trains, worked in the switching yards and in the roundhouse where steam locomotives were kept and maintained between runs. Admission is $5, children 12 & under free with a paying adult. For more information, call 773-6825 or visit www.BradfordRRMuseum.org for more infomation.
• First Friday — Spring Wine Vine — June 7
Visit www.downtowntippcity.org for more information.
• Canal Music Fest — 7 p.m. June 8 at Tipp City Park, 35 Parkwood Ave., Tipp City
Canal Music Fest celebrates its 10th season with two bands — local ’80s cover band Stranger and Dogs of Society: The Ultimate Elton Rock Tribute. Bring your chair and join us for an evening of tunes and good neighbors. Free admission. For more information, call www.TippCityArtsCouncil.com.
• Family Days at the Johnston Farm — June 8-9 at Johnston Farm and Indian Agency, 9845 N. Hardin Road, Piqua
Explore the family home of John Johnston with hands on activities, costumed interpreters and demonstrations. John Johnston’s family home will come alive with games and activities enjoyed in days gone by. Visit the home and learn how the family lived, take in the Historic Indian and Canal Museum to gain insight into the lives of the people who first called Ohio home, and don’t forget to include time in your day for a relaxing ride on the General Harrison of Piqua and relive the time when mules pulled boats and the world moved at four miles per hour. Call (800) 752-2619 or 773-2522 or visit www.JohnstonFarmOhio.com for more information.
• Sculptures on the Square — June 13-Sept. 13, downtown Troy on Prouty Plaza
Seward Johnson Sculptures make another appearance in downtown Troy this summer. Twenty life-sized Seward Johnson sculptures will be featured along with other works of art by regional artists. The exhibit is open to the public. Call Troy Main Street at 339-5455 for more information.
• Fridays on Prouty Concert, The American Kings — 7:30-9 p.m. June 14
Visit troymainstreet.org for more information.
• Dog show sponsored by Echo Hills Kennel Club of Ohio, Inc. — June 15-16, Miami County Fairgrounds, North County Road 25-A, Troy
This AKC all breed dog show will be held at the Miami County Fairgrounds. Friday is breed specific specialties only. Saturday and Sunday the event averages more than 1,000 dogs a day with breed representatives from over 90 percent of the AKC recognized breeds. The event offers conformation, obedience and rally. This is a wonderful opportunity to talk to people who enjoy the same breed of dog as you or find out more about the breeds you might be interested in purchasing in the future. There is a large assortment of vendors that cater to everything that a dog needs and some items for their owners as well. Call (937) 947-2059 or www.EchoHillsKennelClub.com for more information.
• Vintage in the Village — June 15, downtown Tipp City, 6 S. 3rd St., Tipp City
A new, re-imagined, and exciting take on beloved festivals of the past in beautiful, historic downtown Tipp City. The festival will host unique booths featuring handmade, vintage, and antique items, as well as food trucks, and children’s activities.
• 34th annual West Milton Triathlon — June 15, West Milton Municipal Park
Athletic contest consisting of a 4 mile canoeing, 5 mile running, 17 miles of biking. Teams of two start at the West Milton park and end at the park entrance. There is a registration fee to participate. Call for more information at 698-0287 or visit www.speedy-feet.com.
• Spectacular Summer Cruise-in and Concert — June 22, Miami Valley Centre Mall, 987 E. Ash St., Piqua
The Spectacular Summer Cruise-in and Concert at the Miami Valley Centre Mall in Piqua is back with country music star Neal McCoy headlining. This is a free event. Other performers for the event include Motown Sounds of Touch, Hannah Dasher, Cocktails & Dreams, Zack Attack, Sifferly Band, The Chase Classic Rock and Felita LaRock.
• Final Friday: Mid-Summer Magic — 5:30-8 p.m. June 28 in Troy
Visit troymainstreet.org for more information.
“Get out and enjoy the better weather after another long, cold Ohio winter,” Thompson said. “The county just has so much to offer, it just might be hard to choose which events to attend.” Mike Ullery | Miami Valley Today Youngsters enjoyed activities in the Kids’ Zone at the 2018 Taste of the Arts, which drew thousands to downtown Piqua. https://www.tdn-net.com/wp-content/uploads/sites/21/2019/03/web1_MU2_6830.jpg Mike Ullery | Miami Valley Today Youngsters enjoyed activities in the Kids’ Zone at the 2018 Taste of the Arts, which drew thousands to downtown Piqua. https://www.tdn-net.com/wp-content/uploads/sites/21/2019/03/web1_Earth1_cmyk.jpg https://www.tdn-net.com/wp-content/uploads/sites/21/2019/03/web1_McCoy.jpg More than an estimated 100,000 people attend the annual Troy Strawberry Festival on the Great Miami River levee and in downtown Troy each year. This year’s event will be held June 1-2. https://www.tdn-net.com/wp-content/uploads/sites/21/2019/03/web1_160604aw_TSF_crowd.jpg More than an estimated 100,000 people attend the annual Troy Strawberry Festival on the Great Miami River levee and in downtown Troy each year. This year’s event will be held June 1-2. Outdoor events to bring spring season in

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AFRICAN CUISINE

Hello ladies and gents this is the viking telling you that today we are talking about the beautiful country of
TUNISIA Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and desert dwellers’ culinary traditions. Its distinctive spicy fieriness comes from the many civilizations which have ruled the land now known as Tunisia: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians (Sicilians), French, and the native Punics-Berber people. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking implements by what pots and pans they could carry with them. The Tunisian tagine, is very different from the Algerian or Moroccan dish. It is a type of a pie dish, made out of eggs, meat and vegetables, similar to the Italian frittata or the eggah.
The openness to trade and tourism also brought international cuisines, like the Chinese, Indian, Japanese cuisine, or fast food. Moreover, the intensification of commercial exchange with Europe and the rest of the world, made certain uncommon products available, which in turn allowed locals to experiment with other cuisines.
Like all countries in the Mediterranean basin, Tunisia offers a “sun cuisine,” based mainly on olive oil, spices, tomatoes, seafood and meat.
Tunisian Couscous Ingredients 2 lb lamb stew meat , cut into large pieces 2 lb couscous fine semolina (or medium) 2 onions , finely chopped 2 cloves garlic , pressed 4 tablespoons tomato paste 2 tablespoons harissa 2 tablespoons ground caraway 1 tablespoon ground coriander 1 teaspoon chili powder 4 turnips , cut in half 6 medium carrots , peeled 4 zucchini , peeled lengthwise, alternately leaving a layer of skin 6 small potatoes , peeled 10 oz. chickpeas (canned) 4 green hot peppers , fried in oil (optional) Vegetable oil Salt Pepper
Instructions Pour ½ cup of oil into a large pan. Fry the onion over medium heat for 2 minutes. Add the garlic, tomato paste and harissa and continue frying for 2 minutes. Add the caraway, coriander, and chili powder. Mix and continue cooking for another 2 minutes. Add the lamb meat and mix well so that the pieces are covered with the sauce. Cook for 5 minutes stirring regularly. Cover with water. Add the turnips and carrots, and cook on low/medium heat for 45 minutes. Meanwhile, prepare the couscous semolina as indicated on the package, with boiling water, salt, and oil. After 45 minutes, add the zucchini, potatoes and chickpeas. Cook for at least another 30 to 40 minutes over low/medium heat. Monitor the cooking of the vegetables. If some vegetables are cooked before the meat, remove them from the pan and place them on a serving platter. Proceed in the same way with all the vegetables to prevent them from cooking too much. 10 minutes before the end of cooking, get a few ladles of broth (one at a time) and wet the couscous semolina. Mix the semolina well after each ladle until it get moistened enough. Arrange the semolina in a tajine pot. Decorate the dish with the vegetables and the meat all around. Garnish with fried green hot peppers (optional).

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Ola! Mejico!! A Taco walk on the Mexican side!

To unearth delicious morsels, be it the black mole sauce or tlayudas or tamales and barbacaos. Any minute now the mariachi band will break into song, strains of a vihuela and guitarrón filling the air as Sanchez takes you back to the bustling streets of Mexico. Well almost. This new restaurant’s authentic Mexican ingredients — achiote (annatto), masa, tomatillo, nopales, horchata, ancho chilli, cotija and chorizo are from the heart of the country. And its wonderfully replete menu is what chef and culinary director Vikas Seth, of Embassy Leisure and Entertainment Projects LLP (Embassy Group) has penned as a note to each foodie. Nice touch, that.
Most Indian restaurants have not even scraped the first layer of this flavour-imbuing cuisine. Till Chef Vikas Seth, decided to tip his sombrero to authentic Mexican. Seth donned a jorongo (poncho) and walked the streets of Mexico City and Oaxaca, Molcajete and notepad in hand to learn from the Mexican. The idea: To unearth delicious morsels, be it the black mole sauce or tlayudas or tamales and barbacaos. The new Sanchez Taquería and Cantina by Lounge Hospitality celebrates the cuisine that the Americans twisted to create the over-done Tex-Mex, and enthuses it with traditional Aztec and Mexican notes.
The brand’s first Mexican offering, Sanchez Restaurante and Cantina is located in UB and now this second one takes Indiranagar’s 12th Main by platefuls, with the sombrero sporting Sanchez. Yet, first, if it’s Tex-Mex, we’d like to be as far away from it as possible. Because classic authentic Mexican sends a rush of flavours that the other dilutes. While its similarity to India cuisine might make it a fad, Chef Seth says. “To keep our recipes authentic, we source our Mexican chillies, masa for making yellow and blue corn tortillas from Mexico.”
The new tiled and azulejos-filled spanking Sanchez is a colourful and rustic flavourful trail of Mehico! Live taco and guacamole counters, wet burritos, with two choices of fillings, it’s travel that has opened the mind… and finds its essence on the menu. Be it hard-yellow corn, blue corn, sea flavoured charcoal, beet, spinach tacos, the taco selection is amazing.
On Tex Mex, Chef Seth admits that it is more acceptable to the Indian palate. With Sanchez, his endeavour is to lay out portions of authentic Mexican cuisine. “Tamales, mole (Nahuatl word for sauces), barbacoa, etc. Everybody won’t like a mole (a sauce with chocolate with chilli, fruit and nuts). There is so much more our menu offers,” explains Chef Seth. We started with a fresh in-house Queso or homemade cheese from Oaxaca with a sweet and citrusy chipotle jam with golden hued Bolillo bread! Delicious.
“At Sanchez we explore the brilliance of tacos, albeit with the quintessential Sanchez twist. In keeping with our philosophy of doing food, fresh and flavoursome, we have recreated the modern Taquería experience complete with a ‘live’ taco rolling. Oaxaca and Mexico City have a great influence on this menu. I learnt the art of making the Oaxacan artisan Queso fresco, Tacos Al Pastor and Mole during my travels, which is on the menu,” elaborates Chef Seth.
Avocado, beet, pumpkin, corn and bell pepper, Avocado toasts straight out of an aromatic Taquería’s live counter, we chomped on The Sanchez Avocado Toast, with the fresh Bolillo, yum. Try the Smashed Beets & Cheese or the glazed Pumpkin & Avocado too. The live Guacamole table service is a quick cooking class, as the sous chef scooped out creamy avocado, mixed it in the original Molcajetes which Chef Seth carried back from Mexico. We eyed a special scooper (Home Store has a cheaper version). The Guacamole was tangy, buttery and delicious with corn chips, salsa and sour cream.
For mains, we had beet taco with avocado and pico de gallo! Lip-smacking. We also had a pulled smokey chipotle chicken in hard blue corn tacos sprinkled with Mozzarella and salsa, its smokey tenets were wonderful. Our favourite was Sanchez Tacos Al Pastor, a slow-cooked Achiote pork in tacos with charred pineapple. Juicy pork with achiote hints was brilliant. “We call it lipstick spice as the annatto seeds are used to make lipstick! It is slowly braised in the oven,” Chef Kunal Pal, executive chef, Sanchez informed us. For vegetarians, the cuisine serves a volley of garden fresh options. The smokey chipotle charred broccoli, asparagus and green beans in carrot tacos had hint of charcoal on crispy veggies… with a salsa tang.
Next came the Garnachas on a small crispy tortilla, with salsa and queso fresco. The Chocolate Mole Chicken was okay, we tend to agree with the chef on those chocolate and chicken notes not doing much for us. You can decide for yourself, though. The small roundels of Green Mole vegetables were crunchy, roasted well, and perfect with our Guacamole margarita, MUST have. It’s unique and buttery!
We then went onto have our next favourite, the Wet Burritos (which incidentally means small donkey!)! Go figure! The Sanchez one came with double filling. There was a queso and ancho one, one in two – delicious. In fact, anything with queso is on our list! With chicken, it was scrumptious. The meal and interactive specials make Sanchez bustling like a Mexican market… and the general vibe is happy, content and ingredient bursting.
For dessert it was an all time favourite, Tres Leche, which came dunked in condensed milk, cold and creamy… so good. A dark chocolate guacamole made with avocado was impressive… creamy in texture. “The mousse is a healthy option and we have a vegan option too,” says executive chef Kunal Pal.
We also had the ice cream taco with dulche de leche, a favourite. Loved the creamy, milky flavour of the ice cream, did not care much for the cake sandwich, though.
Amigo Sanchez does a splendid job. With a menu that had us at Queso, tacos al pastor … and tres leches!

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