Taco USA – Reason.com

Taco USA – Reason.com

Exit 132 off Interstate 29 in Brookings, South Dakota, offers two possibilities. A right turn will take drivers through miles of farms, flatland that stretches to the horizon, cut up into grids by country roads and picturesque barns—a scenic route to nowhere in heartland America. But take a left at the light, and you wind up coasting through a college town of 19,000 that’s more than 95 percent white. The city’s small Latino minority—less than 1 percent of the population—is mostly students or faculty members passing through South Dakota State University. It was here, in late 2009, that I experienced an epiphany about Mexican food in the United States.
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Immigration Politics Culture Food Police Food Trucks NFL I had been visiting the campus and found myself desperate for a taste of home. For us Southern Californians, that means burritos. Google Maps found me four Mexican restaurants in town. One, named Guadalajara, is a small South Dakota chain with outposts in Pierre and Spearfish. The food there was fine: a mishmash of tacos, burritos, and bean-and-rice pairings. But talk to the waiters in Spanish, and their faces brighten; they trot out the secret salsa they make for themselves but don’t dare share with locals for fear of torching their tongues.
The most popular restaurant in town that day was Taco John’s. I didn’t know it then, but Taco John’s is the third-largest taco chain in the United States, with nearly 500 locations. But what lured me that morning was a drive-through line snaking out from the faux-Spanish revival building (whitewashed adobe and all) and into the street. Once I inched my rental car next to the menu, I was offered an even more outrageous simulacrum of the American Southwest: tater tots, that most Midwestern of snacks, renamed “Potato Olés” and stuffed into a breakfast burrito, nacho cheese sauce slowly oozing out from the bottom of the flour tortilla.
There is nothing remotely Mexican about Potato Olés—not even the quasi-Spanish name, which has a distinctly Castilian accent. The burrito was more insulting to me and my heritage than casting Charlton Heston as the swarthy Mexican hero in Touch of Evil . But it was intriguing enough to take back to my hotel room for a taste. There, as I experienced all of the concoction’s gooey, filling glory while chilly rain fell outside, it struck me: Mexican food has become a better culinary metaphor for America than the melting pot.
Back home, my friends did not believe that a tater tot burrito could exist. When I showed them proof online, out came jeremiads about inauthenticity, about how I was a traitor for patronizing a Mexican chain that got its start in Wyoming, about how the avaricious gabachos had once again usurped our holy cuisine and corrupted it to fit their crude palates.
In defending that tortilla-swaddled abomination, I unknowingly joined a long, proud lineage of food heretics and lawbreakers who have been developing, adapting, and popularizing Mexican food in El Norte since before the Civil War. Tortillas and tamales have long left behind the moorings of immigrant culture and fully infiltrated every level of the American food pyramid, from state dinners at the White House to your local 7-Eleven. Decades’ worth of attempted restrictions by governments, academics, and other self-appointed custodians of purity have only made the strain stronger and more resilient. The result is a market-driven mongrel cuisine every bit as delicious and all-American as the German classics we appropriated from Frankfurt and Hamburg.
Imperialism and Enchiladas
Food is a natural conduit of change, evolution, and innovation. Wishing for a foodstuff to remain static, uncorrupted by outside influence—especially in these United States—is as ludicrous an idea as barring new immigrants from entering the country. Yet for more than a century, both sides of the political spectrum have fought to keep Mexican food in a ghetto. From the right has come the canard that the cuisine is unhealthy and alien, a stereotype dating to the days of the Mexican-American War, when urban legend had it that animals wouldn’t eat the corpses of fallen Mexican soldiers due to the high chile content in the decaying flesh. Noah Smithwick, an observer of the aftermath of the Battle of San Jacinto in 1836, claimed “the cattle got to chewing the bones [of Mexican soldiers], which so affected the milk that residents in the vicinity had to dig trenches and bury them.”
Similar knocks against Mexican food can be heard to this day in the lurid tourist tales of “Montezuma’s Revenge” and in the many food-based ethnic slurs still in circulation: beaner , greaser , pepper belly , taco bender , roach coach , and so many more. “Aside from diet,” the acclaimed borderlands scholar Américo Paredes wrote in 1978, “no other aspect of Mexican culture seems to have caught the fancy of the Anglo coiner of derogatory terms for Mexicans.”
Thankfully, the buying public has never paid much attention to those prandial pendejos . Instead, Americans have loved and consumed Mexican food in large quantities almost from the moment it was available—from canned chili and tamales in the early 20th century to fast-food tacos in the 1960s, sit-down eateries in the 1970s, and ultra-pricey hipster mescal bars today. Some staples of the Mexican diet have been thoroughly assimilated into American food culture. No one nowadays thinks of “chili” as Mexican, even though it long passed for Mexican food in this country; meanwhile, every Major League baseball and NFL stadium sells nachos, thanks to the invention of a fast-heated chips and “cheese” combination concocted by an Italian-American who was the cousin of Johnny Cash’s first wife. Only in America!
In the course of this culinary blending, a multibillion-dollar industry arose. And that’s where leftist critics of Mexican food come in. For them, there’s something inherently suspicious about a cuisine responsive to both the market and the mercado . Oh, academics and foodies may love the grub, but they harbor an atavistic view that the only “true” Mexican food is the just-off-the-grill carne asada found in the side lot of your local abuelita (never mind that it was the invading Spaniards who introduced beef to the New World). “Mexico’s European-and-Indian soul,” writes Rick Bayless, the high priest of the “authentic” Mexican food movement, in his creatively titled book, Authentic Mexican , “feels the intuitions of neither bare-bones Victorianism nor Anglo-Saxon productivity”—a line reminiscent of dispatches from the Raj. If it were up to these authentistas, we’d never have kimchi tacos or pastrami burritos. Salsa would not outsell ketchup in the United States. This food of the gods would be locked in Mexican households and barrios of cities, far away from Anglo hands.
That corn-fed Americans love and profit from Mexican food is viewed as an open wound in Chicano intellectual circles, a gastronomic update of America’s imperial taking of the Southwest. Yanqui consumption and enjoyment of quesadillas and margaritas, in this view, somehow signifies a weakness in the Mexican character. “The dialectic between representation and production of Mexican cuisine offers a critical means of gauging Latino cultural power, or, more precisely, the relative lack of such power,” write scholars Victor Valle and Rudy Torres in their 2000 book Latino Metropolis . (Another precious thought from Valle and Torres concerns Mary Sue Milliken and Susan Feniger, two Midwestern girls who came to Los Angeles and learned to love Mexican food during the 1980s, parlaying that fondness into a series of television shows and books under the billing “Two Hot Tamales.” The academics claim the Tamales’ success arose from “neocolonial appropriations of world cuisine by reviving a gendered variant of the Hispanic fantasy discourse.” Um, yeah…)
With due respect to my fellow lefty professors, they’re full of beans. I’m not claiming equal worth for all American interpretations of Mexican food; Taco Bell has always made me retch, and Mexican food in central Kentucky tastes like …well, Mexican food in central Kentucky. But when culinary anthropologists like Bayless and Diana Kennedy make a big show out of protecting “authentic’ Mexican food from the onslaught of commercialized glop, they are being both paternalistic and ahistorical.
That you have a nation (and increasingly a planet—you can find Mexican restaurants from Ulan Bator to Sydney to Prague) lusting after tequila, guacamole, and tres leches cake isn’t an exercise in culinary neocolonialism but something closer to the opposite. By allowing itself to be endlessly adaptable to local tastes, Mexican food has become a primary vehicle for exporting the culture of a long-ridiculed country to the far corners of the globe. Forget Mexico’s imaginary Reconquista of the American Southwest; the real conquest of North America is a peaceful and consensual affair, taking place one tortilla at a time.
I’ll never forget the delight I felt a couple of years ago when I worked on a series of investigative stories on Orange County neo-Nazis. One of the photos I unearthed showed two would-be Aryans scarfing down food from Del Taco, a beloved California chain best known for its cheap and surprisingly tasty burritos. The neo-colonizers have become the colonized, and no one even fired a shot.
Tamales and Truncheons
As long as Mexican food has existed in this country, government has tried to legislate it out of existence. This is partly because of stereotypes but mostly because government is government. The resulting underground Mexican food economy, meanwhile, has birthed some of the cuisine’s most innovative trends.
In 1880s San Antonio, so-called chili queens—Mexican women who brought the Alamo City national attention by setting up impromptu stalls in city squares to sell fiery bowls of what was then known as chile con carne —began a decades-long game of cat and mouse with local officials. The authorities would declare a certain neighborhood legally off-limits, and the chili queens would shrug and move their tents to the outdoor plaza across the street, bringing with them their legions of loyal customers. It took until the 1940s for San Antonio bureaucrats to formally legalize the street vendors, but only if they subjected themselves to rigorous health inspections and hawked their food from white tents with screens. The public scorned these bowdlerized women, and the chili queens disappeared within years.

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Best celeb photos of March 2019

BING NEWS: Best celeb photos of March 2019 Best celeb photos of March 2019 From red-carpet events to fashion shows, these celebrities stepped out and had fun in March 2019. Check out this story on USATODAY.com: https://www.usatoday.com/picture … 03/11/2019 – 6:33 am | View Link Kristin Cavallari Describes Worst Celeb Run-In With Lindsay Lohan When asked to name the worst celebrity she’s interacted with, the “Very Cavallari” star chooses none other than the “Mean Girls” actress. Did Kristin fight Lindsay?! celebrity gossip. Check out the ho… 03/3/2019 – 3:00 am | View Link Cause Celeb: ‘Stranger Things’ star Gaten Matarazzo on his rare medical condition After speaking, the actor snapped photos with conference-goers, many of whom excitedly expressed sentiments about how jealous their young son and daughters were of them. Sound bite: Matarazzo addresse… 02/26/2019 – 10:09 am | View Link Best celeb photos of February 2019 Best celeb photos of February 2019 From red carpet events to fashion shows, these celebrities stepped out and had fun in February 2019. Check out this story on USATODAY.com: https://www.usatoday.com/p… BING SEARCH: Sarah Hyland Nude Photos Leaked And for those skeptical of the bent over nude photos here is further proof of their authenticity. Of course these nude leaks are just the tip of the iceberg when it comes to an impish slut like Sarah Hyland. 03/7/2019 – 2:11 am | View Website Celebrity Photos, Celebrity Pictures, Celebrity Pics | E! News The newest celeb photos, fashion photos, party pics, celeb families, celeb babies, and all of your favorite stars! 03/6/2019 – 2:22 pm | View Website Masala! Masala! and Palace Downtown hosted a fabulous evening of fun and food, celebrating the new Indian cuisine launch at the fabulous Ewaan Restaurant at The Palace, Downtown Dubai. 03/6/2019 – 12:57 pm | View Website Aly Raisman Nude Photos Emerged of Gymnast Hottie Contents1 Aly Raisman Sexy Gymnast Pussy & Ass Photos1.1 Hot Aly Raisman Tits and Nipples with Killer Bikini Body Revealed Pictures1.2 Private Aly Raisman Selfies With Friends and Side Boobs Pics1.3 Model Shoot of Olympian Aly Raisman1.3.1 Conclusion Aly Raisman Sexy Gymnast Pussy & Ass Photos Wow, sexy Aly Raisman looks stunning while performing those [View] 03/6/2019 – 12:06 pm | View Website REAL FAKE CELEB Best fake Miley Cyrus, Megan Fox fakes, Lady Gaga fakes, Kim Kardashian fakes, Mila Kunis fakes, Selena Gomez fakes and more fakes..

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Introduction to 21st Fashion

Monday, March 11, 2019 Introduction to 21st Fashion Student name Peiji Zhou Student do 10344206 Content page Lookbook and vagabond building-P 3 surf scoreP 7 Luxury setP 9 estimable FashionP 11 pickwear-P 13 bordering-P 16 tag & SpencerP 18 Jeffery double-u- P 21 Tannery envision-P 23 ReferencesP 25 Lookbook and extend buildingA awaitbook is a collection of photographs to show a style, a model or a clothing barrier. It normally exists in mold website and mien bloggers. lookbook is like a appearance portfolio or look diaries, Fashion bloggers update their forge look constantly on class. It dope be a record for bloggers have elan look and also a record for differentwise bulks looks such as a celebrity, politician or socialite, it hindquarters be described as germinal person portfolio. Nowadays, lookbook is common for stores and clothing designers to pulmonary tuberculosis it to show off products. They include photos of multiple types of habili manpowerts, shoes and other accessories from a season or line.Exa mples of lookbook LOOKBOOK. nu kn knowledge as LB the largest online community which naturalised in 2008 dedicated to showcasing member-uploaded street style photography. Members post photos on LOOKBOOK. nu to enter their evolving style or a collective gallery from other lookbolggers. Non-members bear also draw their daily fashion style on LOOKBOOK. nu. The to a greater extent than or less everyday looks will be displayed on the Hot page. LOOKBOOK. nu was created to bring unitedly originative, interesting, and openminded fashion enthusiasts, and to democratically recognize the talents of real masses around the world. (lookbook. nu 2011). In a sense, LOOKBOOK. nu is the worlds offset, truly editorless fashion magazine. Some lookbooks from fashion bulls eye website (LOVE. COM) (HM. COM) clutch building is usually mentioned with clothing line planning. They be important commercial functions in the fashion diligence. The functions include making a right(a) range, winning into account customers, competitors, price points, fabrics, core items and seasonal specials. They are also a key function of fashion merc digiser who may consult with designers and buyers depending on the business operating structure of a society.The setoff step of range building is to de nameine what clothes to manufacture. Ascertain if there is a marketplace for your proposed product, and then be able to define your specialty, both in line and price category. The market for clothes is as varied as the demographic segmentation of the population, it focuses on gender (girls, boys, woman, men. ) and age (baby clothes, granny clothes). Also, consider creating clothes for infants, large women and pregnant woman. Further, design clothes for a specific niche market such as for sports enthusiasts and athletes. (Golfing apparel, tennis outfits or swimwear).Shop report Shop report is one kind of report that introduces, describe and present stores and obtain opportunities in specifi c area. Firstly, a denounce report should include a brief description of the area of choice and in stimulateation about the local anaesthetic demographic. Provide elaborated address, contact information and website, give direction that contributor outhouse expose the shop. Secondly, it should explain what products the shop is sell. Identify whether it is handbags, flog goods or shoes. For example, write a detailed description of the goods in terms of colour, design, themes.Further, outlining the prices of products for the shop is necessary, but it is non a list of every items. Give an appraisal like shoes in this shop vary between $99$500. These three steps are the base of shop report. A detailed shop report also provides a comparison of shops analyzed. Compare their pickaxe of brands, designers, choice of garments, styles, prices and everyplaceall customer base. For example, while one shop may have a larger selection of clothing compared to other shops, the quality may be better in the stores with smaller selections.If possible, make a table of contents at the beginning of the report let ref find information quickly. This is a shop report of Kaight which is a fashion boutique in smart York. It gives detailed information about the designers and creation of the products. Another website which is GLLTN. COM has a few detailed shop reports about capital of the United Kingdom stores. Luxury brand Luxury can be described as the great comfort and extravagant living or an inessential, in demand(predicate) item that is expensive or difficult to obtain. It is a specific gradation of advance in al closely any product or assistance category.Luxury products are always being classical, special, fashionable, value. Being luxury products are usually due to their design, quality, branding exclusivity, durability or performance. Luxury goods plays a affair of status symbols as it tend to signify the power of purchase of people who can obtain them. In other words, luxury products are displaying wealth or income of their owners. These kinds of goods are objects of conspicuous consumption include handbags, shoes, cosmetics, jewelry, clothing, vehicle, perfume, watch, holiday, large residences.The late global sales of luxury goods leather goods (33%), watchjewlry (30%), perfumeother (27%), apparel (10%). Luxury brand is a heritage global brand that is focused on undivided fashion and luxury goods which is expensive and begrudge by consumers. It is another market characteristic of luxury goods which is high gain ground margins as sound as prices, and very tightly run acrossled brands. For example, LVMH (Louis Vuitton Moet Hennessy) is the largest luxury good garden truckr in the world with over 50 brands. In 2003, it do a profit of 2 billion on the sales of 12 billion.A few of luxury brands are classified as designer brand which is an established or rising study designer whose signature temperament and associated with fashion. S uch as Paul Smith, Vivienne atomic number 74wood, Prada, Giorgio Armani, Versace. There are much or less superstar designers like legerdemain Galliano who was head designer of french haute couture houses Givenchy in 1996 and Christian Dior now, and also his own self-titled fashion house. Karl Lagerfeld is a German fashion designer, artist and photographer. He is most notably as head designer and creative director for Chanel.John Paul Gaultier is a French haute couture fashion designer and the creative director of Hermes. Marc Jacobs who is an American fashion designer has been the creative director of the French design house Louis Vuitton since 1997. He won a number of awards and has his own brand called Marc Jacobs as surface. Top 10 luxury markets are Japan, north American, London, France, China, Italy, Taiwan, German, Spain, Switzerland, and Brazil. Ethical Fashion Ethical in business is usually specify as doing no harm, take an active role in pauperism reduction, susta inable livelihood creation and counteracting environmental concerns.Ethical Fashion is an umbrella term to describe ethical fashion design, production, retail, and purchasing. It covers a range of issues such as working conditions, exploitation, fair trade, sustainable production, the environment, and animal welfare. According to EFF. COM (2010), ethical fashion is an approach to the design, sourcing and manufacture of clothing which maximizes benefits to people while minimizing invasion on the environment. The triple bottom lines of sustainability are social, environmental and commercial. A business or initiative is not ethical and sustainable unless the triple bottom line is integrated.Social Increasing the capacity and wellbeing of the people and communities behind fashion. Any fashion business depends on the people behind it. In a broader context, beggary and exploitation of the human workforce behind fashion affects the stability of the industry itself. (EFF 2010) Environmen tal play some action to reducing the environmental impact of all business operations. Such as awareness raising , investment funds in and support of environmental initiatives. Commercial without a strong fiscal business structure, none of the above can be achieved and good intentions can backfire.Furtherto a greater extent, a sustainable approach includes quality products or services that picture customers needs and are fairly marketed. The Ethical Fashion Forum has created a set of 10 criteria for ethical fashion 1. Countering fast, cheap fashion and change patterns of fashion consumption 2. Defending fair wages, working conditions and workers rights 3. Supporting sustainable livelihoods 4. Addressing toxic pesticide and chemical use 5. Using and /or developing eco- prosperous fabrics and components 6. Minimizing wet use. 7. Recycling and addressing energy efficiency and waste 8. Developing or promoting sustainability standards for fashion 9.Resources, training and/ or awarenes s raising initiatives 10. Animal rights suit about ethical fashion In Germany, a boom in sustainable fashion is expected these years. Although the market is still small, it is growing steadily. much than 200 fashion labels and 30concept stores are now dedicated to sustainability. Ethical fashion events are attracting an increasing number of visitors to Germany. Also, in October 2011, Universities in Germany overt primary master degree course called Sustainability in fashion. Footwear Footwear is included in garments, it is apparel worn on the feet. Footwear is a key element of fashion and adornment.It has been designed to meet peoples real and perceived needs-protection, support, comfort, sturdiness, and stylishness. According to Drummond (2000), From over 15,000 years ago, there were some draws which made by Spanish cave show humans with animals skin or furs wrapped around their feet. So, shoes in some form or another have been existed for a long time. From the sandal to advan ce(a) athletic shoes, the evolution of footwear is marvels of engineering. Even today, footwear industries continue to developing and find in the altogether materials to cover our feet. Materials of footwear Leather P leadicRubber Textiles Wood Jute, Metal The contour of a Shoe (footwearhistory. com) Breast the front of the dog under the arch. crown the toecap. Counter overlaid piece at the back of the upper. Feather the fictitious character of the last and the shoe where the upper edge meets the sole. Insole a piece of leather or other material between the sole and the foot. Puff a light reinforcing inside the upper which gives the toe its shape and support. Quarter the part of the back of the upper, which covers the number. Seat the concave part of the heel that fits into the shoe and into which the heel of the foot sits.Shank a piece of metal inserted between the sole and the insole lying against the arch of the foot. Sole the piece of leather or other material that comes i n contact with the ground. Stiffener the inside stiffening of the upper, covering the heel and giving the back of the shoe support. Throat the front of the vamp. Top bite the part of the heel that comes in contact with the ground. Topline the top edge of the upper. amphetamine the piece of the shoe that covers the foot. Vamp the part of the upper that covers the front of the foot as far as the back as the joint of the bighearted toe.Waist the part of the last and the shoe that corresponds to the arch and instep of the foot. Famous brands of footwear side by side(p) The succeeding(a) was founded in 1982 by J Hepworth. Their introductory store was selling women fashion garments which include clothes, shoes and accessories. Nowadays, NEXT is the UK leading brand and owns more than 500 stores in the UK and 200 stores in oversea countries. Recent years, NEXT opened a few larger format fashion and domicil stores across the UK. The first combined fashion, home(a) and garden store has been opened at Shoreham-by-sea in August 2011. It also means the product range of NEXT is wider than before.Its product range includes apparel of woman, men and children, homeware, electrical, grader accessories now. NEXT launched products for men in 1984, after 4 months there are 52 menswear stores. The home interiors was established in 1985 and childrenswear was added in 1987. Thus NEXT became a full-line modus vivendi brand in a short time. The NEXT directory which is a newfound standard home obtain was launched in 1988. It is a seasonal catalogues of their products with godforsaken photography. In 1999, NEXT became pioneer of online shopping as it created online version at www. Next. co. uk.Since 2011, NEXTs standard of delivery has became next day on most home shopping orders, about 80% customers is trading online. In 2001, NEXT flowers which is selling plants, flowers, gift cards, winechampagne. In 2008, NEXT acquires the junior womens fashion brand which is Lipsy. Recent ly, NEXT has been appointed as authorised clothing and homewear provider to the London 2012 Olympic Games. NEXT will supplies uniforms for 4,500 practiced officials and suits for reception staff and also home textiles for the athletes village. John Barton has become the chairman of the come along of NEXT Plc since 2006.He became a member of the control panel in 2002 and was appointed deputy chairman in 2004. Other board members are Lord Wolfson of Aspley Guise (Chief Executive), Christos Angelides (Group Product Director), David Keens (Group Finance Director), Andrew Varley (Group Property Director). free-lance non-executive directors are Jonathan Dawson, Steve Barber, Christine Cross, Francis Salway. NEXT still continues to improve their customer service. In addition, NEXT has preparing has operations in Hong Kong, Sri Lanka and India and the UK engaged in the design, sourcing, buying, merchandising and quality control of NEXT products.Marks Spencer Marks Spencer is also co gnize as MS which is a British leading retail merchant. MS started from a market stall in 1884 by Michael Marks and Thomas Spencer in Leeds. Now, its retailer headquartered in the city of Westminster, London. MS owns over 700 stores in the UK and over 300 stores across more than 40 countries, over 78,000 people utilise by MS in the UK and abroad. MS offer high quality fashion clothing and home products, as well as luxury food products. When Michael Marks came to England from Slonim, he opened his first penny bazaar in Leeds.Michael wanted to look for a collaborator to help his growing business. He reminded of Isaac Jowitt Dewhirst who lent money to Michael towards his start up costs. Isaac carry offed Michaels request, but he recommended his cashier who was Tom Spencer. after Toms agreement, Marks Spencer was born on 28 September. In the next few years, Michael Marks and Tom Spencer opened market stalls in many locations around the North West of England and moved the accepte d Leeds penny bazaar to Manchester. In 1901, Marks Spencer built a storage warehouse at Derby Street, Manchester.It is the first property and companys first registered address and it was also ready for having 145 stores by 1915. In 1920s, underclothes first appeared in Marks Spencer, bra has become MS most iconic product. Flagship store was opened at London, Records and electrical dwelling goods were started selling in 1930s. Further, a food department was introduced selling find and canned foods in 1931. Cafe bar was introduced in 1935. In 1940s, MS created utility clothing, which could be brightly pattered but was very candid in design.The food technology department was established to collaborate with supplier and by 1942 it had created 82 Cafe bars in store. In 1950s, We were not complaining when glamour came bouncing back. It was a time for looking before. (MS) Fashion finally had the chance to rebel against the harsh conditions of the war years. A new style of dress was created base on the Corolle collection by Christian Dior. It also improved the fit of clothing, such as nylon stockings. In 1956, MS became the first retailer to introduce No fastball rules in their stores.During 1960s, MS created a number of modern new items. Tights were introduced to MS for the first time in 1962. New products made from the man-made fabric terylene which is a type of polyester, it was very popular because it was so practical and hardwearing. In order to sell fresh products to customers, MS invented the cold-chain transition, to keep meat chilled and fresh. Therefore, MS was the first major British retailer to offer fresh, chilled chicken. .In the early 1970s, frozen food became more and more popular.MS developed our nation cuisine because it was the first major retailer selling Indian and Chinese meals. On the other hand, From the mid-1970s suppliers easy became more involved in design. (MS), the products were designed by Brian Godbold, and it leaded the fash ion trends. First range of furniture was introduced in 1986. MS launched an online shopping service in 1999. The limited collection for woman was launched in 2003. MS announced the opening of the worlds largest M&S shop at Dubai Festival City in 2007. M&S opened its first mainland China shop in Shanghai in 2008.More than 125 years, Marks & Spencer never change their five key principles Quality, Value, Service, Innovation and Trust. As well as, the five key principles is reflected by plan A that target mood change, waste, sustainable raw materials, fair partnerships and health. Jeffery West Jeffery West is a British shoes brand which created by Mark Jeffery and Guy West. Jeffery West began in 1983 when Mark Jeffery and Guy West decided to selling second-hand shoes which were reject products and samples from the shoe factory of Marks father. In 1987, the first Jeffery West shoe was designed.They were designing and selling their own shoes at markets in Northamptonshire and London, alth ough they were just 16 years old. Jeffery West has earned a firm following by unique, innovative designs and superior quality. Jeffery West produces mens shoes and mens accessories are suitable for the modern gentleman. Jeffery West shoes and Jeffery West boots merge both classic rich designs with modern sophistication and elegance (Mr-shoes. co. uk 2010) Jeffery West uses laborious techniques such as hand burnished uppers and Goodyear welted soles, to create edgy, luxurious shoes for the true modern dandy. (asos. co. uk. 2012) The companys aim is to produce passionate designs consistently and high direction to detail and commitment to originality that make sure each shoe is special. art object many footwear manufactures are cutting corners with mass production and produce the same trite designs, Jeffery West remains committed to hand-making, artful adornment and exclusive style. Jeffery West in Northampton. Tannery visit Tannery is the term for place where to tannic acidg. Tanni ng is the process of treating skins of animals and produce durable leather. Traditionally, Tanning used an acidic chemical complicated called tannin.Coloring may occur during beating. In addition, A tannery may be associated with a grindery, originally a whetstone facility for sharpening knives and other sharp tools, but later could carry shoemakers tools and materials for sale. (Possehl, Gregory L. 1996) Before tanning, the skins should be defresh that include unhaired, degreased, desalted and soaked in piddle about 6 hours to 48 hours. Tanning can be performed with all vegetable or mineral methods. Except drying, the steps of preparation are often more complex than the process of tanning and production of leather.Curing is the most first step of tanning. Preparing skins begins by solidification them with salt, curing removes superfluous water from hides in a different osmotic pressure and usually through with(p) by preserving the hides at an extreme low temperature. Beamhou se operations are known as the steps in the production of leather between curing and tanning, which include soaking, liming, unhairing and scudding, deliming, bating, drenching, and picking. Vegetable tanning is a traditional method that uses tannin (an acidic chemical compound). Tannin is collected from bark and leaves of many plants. Tannins confine to the collagen proteins in the hide and coat them causing them to become less water-soluble, and more resistant to bacterial attack. (Fao. org 2005) Vegetable tanning causes the hide become more flexible so that vegetable tanned hide is used for luggage and furniture. The process of vegetable tanning takes a long time and it can take up to 60 days. Today, the process has been speeded up with chrome tanning (mineral tanning). Chrome tanning usually only taking up to 1 day and produces stretchable leather which is great for use in handbags and clothes. scarcely chrome tanning is very bad for the environment.References Lookbook. com. (2011). lookbook. nu help. operational http//lookbook. nu/help. refinement accessed fifth may 2012 Fulbright J. (2012). Starting a Clothing Line Business . purchasable http//www. powerhomebiz. com/vol66/clothing. htm. persist accessed fifth may 2012. Glltn. com. (2006). LONDON SHOP REPORT. for sale http//glltn. com/london-shop-report/. in the end accessed fifth May 2012 Heine K. (2011). The Concept of Luxury Brands . Available http//www. conceptofluxurybrands. com/. Last accessed 5th May 2012. Ethicalfashionforum. com. (2010). What is Ethical Fashion?. Available http//www. ethicalfashionforum. om/the-issues/ethical-fashion. Last accessed 5th Freitag A. (2012). Germanys green fashion market . Available http//source. ethicalfashionforum. com/article/germanys-green-fashion-market-. Last accessed 5th May 2012. Apma. org. (2012). Footwear. Available http//www. apma. org/MainMenu/Foot-Health/Brochures/Learn-About-Your-Feet/Footwear. aspx. Last accessed 5th May 2012. Footwearhistor y. com. (2002). History of footwear. Available http//www. footwearhistory. com/index. shtml. Last accessed 5th May 2012. ShoeGuide. Org . (2006). a footwear encyclopedia. Available http//www. shoeguide. rg/. Last accessed 5th May 2012 Nextplc. co. uk. (2012). Business overview. Available http//www. nextplc. co. uk/about-next/business-overview. aspx. Last accessed 5th May 2012 Marksandspencer. com. (2012). M&S historytimeline. Available http//www. marksintime. marksandspencer. com/ms-history/timeline/. Last accessed 5th May 2012. Marksandspencer. com. (2012). Company overview. Available http//corporate. marksandspencer. com/aboutus/company_overview. Last accessed 5th May 2012. Adams G. (2012). About Jeffery West. Available http//www. jeffery-west. co. uk/jefferywest/about. sp. Last accessed 5th May 2012 freewebs. com. (2006). Tannery . Available http//www. freewebs. com/whitwellhall/tanneryhistory. htm. Last accessed 5th May 2012 fao. org. (2010). TANNERIES. Available http//www. fao. org/WAIRDOCS/LEAD/X6114E/x6114e05. htmTopOfPage. Last accessed 5th May 2012 squidoo. com. (2011). Chrome VS Vegetable Tanned Leather . Available http//www. squidoo. com/chrome-versus-vegetable-tanned-leather. Last accessed 5th May 2012 Possehl, Gregory L. (1996). Mehrgarh in Oxford Companion to Archaeology, edited by Brian Fagan. Oxford University Press Images from Posted by

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Festivals have taken on a new meaning in this modern age

Annie Zaidi 17:25:03 IST
If I were in silks, putting on earrings that rarely get an outing and salivating in anticipation of delicacies that one gets to taste just a few times a year, you’d think it was a festival. And you would be right. It would be a festival. Only, it would likely be a cultural outing rather than a religious one.
Tradition and ritual, especially unthinking ritual, hold little appeal for me. Those of us who grew up celebrating almost every religious festival there is on the Indian calendar would have also grown weary of the expectations attached – to cook, buy gifts or new clothes, visit the same set of ten to 15 people, rinse, repeat.
As an adult, I tired of the seeming emptiness of these rituals and wondered what exactly we celebrated. Those of us who are not farmers cannot experience the joy and relief of a harvest season in the physical or social way our ancestors would have. Those of us who do not rear sheep or chickens cannot expect to truly participate in a celebration of sacrifice.
The first festival that gave me a sense of homecoming had me standing beside my mother, along with thousands of strangers, gasping at the magic of Ustad Zakir Hussain’s hands on the tabla. The performance was free and open to all. We had no seats. It didn’t matter. The Ustad was playing at the Kala Ghoda Arts Festival in Mumbai, the year after his own father, Ustad Alla Rakha, had passed away. So we knew that he was playing in some grief. Under the cool night sky, we listened, marvelled and felt quietly grateful.
Walking around the festival, looking at stalls filled with the work of artisans from all over our stunningly diverse country, looking at public art installations, I felt that here there was cause to celebrate. Over the last 18 years, I’ve been to dozens of cultural festivals and my feelings haven’t changed.
The more our religious events have been stripped of new thought, dance, music and, increasingly, even highly skilled local craftspeople, the greater the appeal of the cultural festival. It works as a kind of micronutrient – a multivitamin pill for society, if you like. Attending one involves a certain replenishment, a reinvention of the self. This self participates in civilisation. It seeks and finds new definitions of community. It is not defined by birth, family or religion. Here, stereotypes may break down. For instance, this year’s Jashn-e-Rekhta, a festival devoted to Urdu and its cultural ethos, was packed with people from different backgrounds. There were a few burqas and beards, sarees and jeans, crop tops and bare navels (in the middle of winter, yes!), Turkish hats, sherwanis, tweed jackets, knee-high boots. Boys twirled moustaches and some of them felt free to wear kohl. At stalls selling Afghani cuisine, vegetarians could find something to eat. Delhi had managed to put its signature stamp on shahi tukda by drowning it in rabdi. Boundaries of all sorts were tested.
I attend literary festivals often, either because I am invited or because I cannot bear not to go. Writers read out their work, share their scholarship, discuss the world with their peers. For me, this is worthy of celebration. But a festival is not the same as being at a seminar or a closed-door, limited-audience event. Sometimes, I hear snide criticism along the lines of “it’s a mela”, as if literary events ought to be austere dos where everyone shows up with reading glasses on, and is already informed about the subject under discussion. That is partly why literature, and poetry in particular, had begun to shrivel up in the public imagination. It was isolated, perched upon the turned-up noses of those who sought to define it too narrowly.
For such people, I’m guessing, a seminar is a happier environment. A festival is actually intended as a sort of mela. It is simultaneously a bazaar and debating gallery, with space for food and just hanging around people with whom you have something in common: a love of music or theatre, jazz or poetry. Or even just the desire to be where the cool people are.
I often hear, on the sidelines, a vacuous sort of critique of events like the Jaipur Literature Festival – that people come here to be seen. This snobbishness is often aimed indirectly at women, especially those who dress up for the occasion. It implies that people who put on a sequinned coat or wear a saree with an unconventional drape magically lose their hearing. Or that their brains start melting at the first curl of a mascara brush. As if solid ideas escape the mouths of speakers, collide against diaphanous silk and shatter.
Ideas of cool and uncool, high fashion and daring experiment are tested at such festivals because these are not hidebound spaces. Stalls of books, food and art offer the experience of a good, old-fashioned bazaar. This is not the marketplace represented by sterile malls with their air-conditioned ennui and multinational brands that look the same the world over. At a festival bazaar, you don’t know what to expect and might be delighted by oddities. Besides, the venue is rife with gossip, like the bazaars of yore. The conversation is juicy, sometimes about famous artists, sometimes a reaction to the art on display. One can delight in the overheard and the unrepeatable, and there’s something very delicious about laughing out loud at a witty remark made by a stranger.
Fittingly, just as most traditional festivals are linked to the harvest cycle, cultural festivals are plugged into a city’s climate. From Shimla to Mumbai, Leh to Kerala and Sikkim to Jodhpur, many cities have begun to offer festivals with local flavours and a cultural focus. All you have to do is mark your calendar, bring out your own personal cool and join the festivities. Brain, heart and bellies nourished, you come back a replenished citizen.
Annie Zaidi is an award-winning author and playwright
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Traditional tea ceremony in Japan brings out versatility of this popular beverage

Traditional tea ceremony in Japan brings out versatility of this popular beverage By: Magandeep Singh | Updated: March 10, 2019 1:13 AM The traditional Japanese tea ceremony brings out the versatility and flavour profiles of Japanese teas. For one, Japanese tea is very different from Chinese and Indian teas. (Reuters)
The traditional Japanese tea ceremony is more than just a hot cuppa’ shared with friends. It is also not just about the stuff in the cup. Even the way the ceremony is conducted plays an intrinsic part in the fulfilling enjoyment of the process, both for the server and the served. So it is no surprise that there are formal courses to be attended by aspiring tea service professionals as also annual tea ceremony competitions in Japan. More relevantly to us, recently, we were fortunate in India to receive the 2018 finalist, Hiroe Miki, who came down as part of an event, which was promoting Japanese food and drinks. What I recount here came out of an interview and tasting that I was exclusively privy to.
Now, Japanese whisky has already firmly established its presence in the global scene. Even Japanese cuisine (well, mainly sushi and ramen, but other aspects of it too) is rapidly becoming a part of common parlance, turning up in conversations as often and as comfortably as pizzas and tacos. Sake, although a bit more reticent, still manages a good ride, thanks to the food train. But Japanese tea and the ceremony alongside remains a feared and less-treaded path. Tea came to Japan from China, carried over by monks (circa 10th-century), but then while it got modified in its new home, China somehow moved on from the art of Matcha and evolved into other tea styles.
For one, Japanese tea is very different from Chinese and Indian teas. The main difference being that, unlike the latter two where tea leaves are often oxidised before being rolled, in Japan, tea leaves are steamed right after plucking to preserve their colour and freshness, and then processed. The taste of the two products is entirely different—while Chinese and Indian versions of even green tea will show some smokey and toasty notes, Japanese green tea is devoid of such, tending more towards leafy greens and freshly-cut grass notes. Same plant in all three countries, but so unlike each other!
Japanese drink a lot of Matcha tea, which has a very special way of being produced. It is similar to Sencha (same plant), but while Sencha is allowed to grow under the sun, Matcha must be shaded (cut out 99% sunlight) for the last 20 days of the cycle. This changes the flavour profile drastically: more umami and sweetness, more amino acids (that don’t covert into catechins, which impart bitterness in tea), and more caffeine than even a cup of strong coffee! (But the same amino acid, L-theamine, combats the effect of caffeine, inducing alpha waves, which have a calming effect on us, thereby not blocking out sleep and helping us relax). Matcha does all this and then it has these flavours, which can be an acquired taste for some, ranging from almost marine salty spray to green salads and the very peculiar oyster leaf.
Sencha, by comparison, is more bitter, less caffeinated and definitely not as subtle. Which is what makes it more ideal as a daytime drink rather than Matcha, which is great to rise with and can maybe had in the evening too (although many Japanese will recommend not having it after 6 pm).
For late nights, toasted green tea, also known as Hojicha, works simply because of its lowered caffeine content. Else, for winters, there is the rich and broth-like Genmaicha, which is made with rice grains.
Kyoto has some great Matcha and today it isn’t uncommon to see even people in Japan enjoy their Matcha with milk and (very little) sugar (even as they down 11 cups of coffee a week). They are not shy about having their Matcha latte on ice—Hiroe had brought us a cold-brewed (no-milk) version, which can take about an hour to brew to decent strength. Else, with hot water, 80 degrees is fine and upto a minute or 90 seconds of steeping works best. Just don’t let the liquor stand with the leaves, for that makes it bitter.
And then came the golden moment when Hiroe prepared a tiny cup of Gyokuro: this is the queen of Matcha green teas, with prices going crazier than for truffles! It stands for ‘pearls of the dew’ and the flavours of this type of tea were like nothing I had tried before: a very strong umami hit with intense notes of underwood and forest floor, mushrooms aplenty and some fresh light spices and sea surf too. It was so heady in its flavour profile that just 15 ml was enough to make me feel like I had just eaten a steak meal! Definitely need to get some of this for my stash. Oh, a caveat: brew this one with 60-degree water and for no more than two minutes.
All in all, a very informative session and tasting. The Japanese embassy pulled off a spectacular event and we look forward to the next one.
(The writer is a sommelier)

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What’s the story?

Value: 6/10 Overall: 6/10
I often refer to us humans as monkeys that have the ability to tell stories. It is a rather simplistic view of thousands of years of civilisation. Surely, from Plato to Play-Doh and everything in between, we’ve achieved more as a species. I’m reminded almost every day that we haven’t. This is not a bad thing. Monkeys are fun.
I pitch us humans as simple creatures that need stories because it makes it much easier for everyone to understand everyone else. Rather than bang my head against the ineffability of a divine plan, I choose to see us as animals that respond to a carrot, a stick, or a clever combination of both.
Without the ability to tell stories, to ourselves and to others, we are unable to plan ahead. We’re monkeys. With the ability to tell each other stories, we gain the ability to change each other’s minds. Next thing you know, we’re trying to populate Mars.
Some of us are motivated by food. We dedicate an unusually large portion of our thinking time to it. We’re eating the first half of any meal to stave off hunger and the second half to have enough energy to plan our next meal. I’m guessing that all four readers of this column fall into this category.
We’re constantly on the lookout for a new and exciting form of food that will not only fill our stomachs but excite that part of our brain that elevates us from monkeys – the bit that is motivated by story.
If you’re thinking that story is a fickle part of food, that food is all about flavour and visual stimulus, I ask if you’ve ever read a book about food or watched a food-related TV programme. No matter how good the food looks on your phone or TV screen, you cannot taste it or smell it. You’re salivating over a dish that could very well taste of cardboard and old socks yet you’re prepared to believe that it tastes as good as it looks.
Because this story-telling ape will always be guided and motivated by a good story and is prepared to fill in sensory blanks if necessary to complete it. But once the seed of a story has been planted, we will endeavour to see it play out.
Today’s story started with a message with a link to a Facebook post about a restaurant that claimed to be our only possibility of tasting food from Nepal in Malta. My mind started to fill in the blanks. I have never been to Nepal but I’m a bit like that kid who knows his geography and capital cities from his obsession with football. Only in my case it’s food. So, while Nepal has been on my to-visit list for a long time, I have only read about the food in the area.
I picture buffalo and yak, I imagine the wonderful melting pot of Tibetan and Indian and Thai cuisines that’s been adapted to available ingredients and seasonality. The country even borders China so there ought to be Far Eastern influence. As a mountainous and land-locked country, I imagine the food to be as different from our own as one can possibly get.
Then there is momo, the pervasive steamed dumplings that one associates with Nepalese cooking. They’re found, in some form or another, across the vastness of the Asian continent but seem to be the dish you’d inevitably bump into when eating Nepalese food outside Nepal. I was all fired up about the prospect and made my way as soon as I could make it.
The restaurant is tucked away, half below street level, on the very edge of Paceville as you enter from the Swieqi side so while it’s central, it’s away from the actual mayhem. My hopes for a restaurant that looked the part were dashed when I arrived. They’ve done up the place to look quite soul-less on the outside and, while neatly done up on the inside, there is really nothing special about the interior.
The dining area is huge and I’m guessing it could easily gobble up a hundred hungry diners at once. We dropped by on a Sunday evening and, apart from another couple of occupied tables, the restaurant was vacant.
I’d been sucked in by the story that claimed that I’d be in for a Nepalese experience
The service is all you’d expect of an Indian restaurant. We were greeted by the man who runs the place, an eager man in a suit whose desire to show us that we were appreciated bordered on the obsequious.
He explained that they have a similar restaurant in the UK and they’re trying it out here, willing to adapt their food to the dictates of a Maltese palate.
Inside, I groaned. I understand why one would be motivated to do this in an attempt to please an audience but does this not dilute the offering? If every form of international cuisine is Westernised and then further adapted to suit the specific whims of a tiny nation like ours, what’s left of the original kitchen?
Nepalese cooking has already been adapted by the people behind Annapurna for an English audience. What will a second round of dilution do?
The menus are what you’d expect of an Indian restaurant. The British influence seemed to have favoured the curries they’re used to so the typical curry restaurant fare is all there. There are three ways to momo – stuffed with vegetables, chicken or lamb – and a couple of other dishes that claim to be specialities of Nepal but other than that I could have been looking through the menu of any number of generic Indian restaurants.
A really polite and rather expert young lady took our orders and she knew her way around the food. I asked what I thought would be an obvious question – since momo are the way to go, would they serve a mixed momo dish as a starter? Apparently not and there was no budging on this one so we picked the ones stuffed with vegetables.
The only other starter that claimed Nepalese origins was a marinated lamb dish called Sadheko Kasi and I ordered it almost automatically. I was here forthe story.
Main courses weren’t so easy so I just asked our waitress for her opinion and she suggested the Rogan Josh. It happens to be a favourite of mine so that was an easy choice. The better half curiously went with a mixed seafood masala. I’d have loved to try something from the Tandoor because it is such an interesting way of cooking but I didn’t want to order more than we could eat.
Just as soon as we’d placed our orders, our lovely waitress was back with Poppadoms and three sauces to dip in. You know the drill – mint, a tomato and garlic based sauce and a mango chutney.
Our starters were served quite quickly as well. The momo dumplings are what you’d expect steamed dumplings to look like. Inside, they’re filled with a deliciously spiced, aromatic and salty vegetable concoction that I just loved but that the better half found a little too hot. There’s Szechuan pepper in there so the heat lingers for a while.
My starter was unexpected. There’s plenty of raw, red onion, chopped tomato, tender strips of marinated lamb, fresh herbs and a slightly sweet and spicy sauce. It’s like the freshness of a salad had collided with the spiced heat of a curry and I thoroughly enjoyed the experience.
Main courses are what you’d expect of an Indian restaurant that’s worth talking about. The sauces are properly made with fresh ingredients so the Masala is mildly spiced yet richly flavoured and the Rogan Josh is one of the best I’ve had at this price point. There’s more sweetness from the onion and tomato than there is heat but it does the trick.
I was there for the story and, alas, this was lacking. If I want decent Indian, Annapurna is a good contender. I felt I’d been sucked in by the story that claimed that I’d be in for a Nepalese experience. I’m guessing I have to travel there and tick it off my list unless Annapurna really takes a close look at what it’s promising and decides to back up the story with an authentic experience from Nepal.

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How to Write a Recipe

Dear Reader: Let me show you how to write a recipe.
(I believe it is always better to SHOW rather than TELL)
MY FAVOURITE RECIPE
In these days of “Butter” Chicken – “Kadhai” Chicken – “Handi” Chicken etc – it is very rare to get an authentic Chicken “Do Piaza”.
“Do Piaza” is also spelt “ Do Pyaza” or “ Do Pyaaza”
I will use the spelling DO PIAZA
A few days ago – a Foodie Friend uploaded a picture of the Chicken “Do Piaza” she had cooked on the Social Media.
Looking at the picture of “Do Piaza” brought back nostalgic mouthwatering memories of the “Do Piaza” I used to cook for my friends many years ago during my Navy days.
(When we invited friends for dinner – my “pure vegetarian” wife would cook the vegtetarian food – and I would cook the non-vegetarian dish)
So – Dear Friends – let me delve deep into my Foodie Writing Archives – and pull out this recipe on “Do Piaza” which I wrote more than 25 years ago.
The recipe also features in my Foodie Adventures Book APPETITE FOR A STROLL
Happy Cooking and Happy Eating…
CHICKEN DO PIAZA MADE SIMPLE
An Easy Recipe for the ultimate Mughlai Dish By Vikram Karve
From my Foodie Writing Archives:
One of my favourite Recipes – Chicken Do Piaza – my favourite Chicken Curry.
It is easy to cook and tastes delicious.
If you prefer mutton, then mutton do piaza can be cooked the same way.
Only thing, before you marinate mutton, rubbing a bit of raw papaya paste makes it a bit tender.
Sadly, very few restaurants in Pune feature Do Piaza on their menu, since most Indian Non-Veg Cuisine (in restaurants out here in Pune) is either Kolhapuri or Punjabi.
Even the minuscule few eateries that have Do Piaza on their menus, and serve this dish, do such a terrible job of cooking it – they almost “murder” this Mughlai Delicacy.
So it is best to cook this wonderful dish at home.
THE STORY OF DO PIAZA – Why This Dish is called “ Do Piaza ”
If you want a first impression of the authenticity of a “Mughlai” Restaurant – the first dish you must order and taste is a “Do Piaza”
This will give you an idea of the standard and authenticity of Mughlai Cuisine you can expect there.
Indeed – “Do Piaza” may be considered the culinary benchmark to judge and evaluate a Mughlai Restaurant .
And – if Mutton or Chicken Do Piaza does not figure on the menu – you better order Chinese or Continental – or stick to the ubiquitous “Punjabi” Butter Chicken-Naan routine…!!!
“ Do Piaza ” means “ two onions ” – or rather – “ double onions ”.
Now – how did this dish get its name…?
Maybe it’s apocryphal – but legend has it that this delicious dish was invented by Mullah Do-Piaza – a renowned and celebrated cook at the Mughal Emperor Akbar’s court – who was one of the Navaratnas (Nine Jewels) at Akbar’s Court.
It is said he could conjure up culinary delights using only two onions – and a Mughlai Dish cooked in that particular style is called a “Do Piaza”.
Water is not used at all when cooking a “Do Piaza” .
Onions (Piaz or Pyaaz) are used twice .
Hence – the name “Do” ( “Two”) Piaza ( Pyaza/ Pyaaza) – spell it whichever way you like.
The Urdu or Hindi – the word “ Do” refers to the number 2 (Two) .
Pyiaz means Onion .
Since Onions are used Twice in the recipe – the dish is called “Do Piaza” (Two Onions).
So – we have the first “Piaza” – and then – the second “Piaza” – making it “ Do Piaza” …!!!
Come to Kitchen with me Dear Reader and Fellow Foodie.
Let us together cook a Chicken Do Piaza .
It takes time – but it’s easy.
RECIPE FOR CHICKEN DO PIAZA
THE FIRST PIAZA
First cut a generous number of onions into rings.
Yes – round separate onion rings .
The more the onion rings – the sweeter the gravy.
Now – in a large cooking vessel – put in the chicken pieces.
Add a liberal amount of curd – and mix well with the chicken pieces.
Copiously layer the chicken-curd mixture with the onion rings.
Cover with a tight lid and set aside to marinate for at least an hour.
Remember – do not vigorously mix in the onion rings – just liberally layer the chicken-curd mélange with the onion rings.
After marinating the chicken-curd-onion ring mixture for an hour or more – place the vessel with the marinated chicken on a slow fire with the lid on.
Let the chicken cook slowly in its own juices – and the juices released by the onion rings.
Cook on slow fire with lid covered till the onion rings are reduced to a pulp.
When most of the liquid dries up – and the chicken looks succulent and cooked – shut the flame.
The first “Piaza” is ready .
Yes – Dear Reader – this is the First “Piaza”…!!!
THE SECOND PIAZA
In another pan – pour in and heat pure ghee .
When the ghee is hot put in sliced onions (the “second” piaza).
Please Note:
The First “Piaza” has Round “Onions Rings”
The Second “Piaza” has “Sliced Onions”
Fry the sliced onions till crisp brown.
Add finely chopped ginger and garlic , bay leaf , slit green chillies , cardamoms , cinnamon , cloves , peppercorns – and fry for some time till the spices release their flavour.
Then – add an adequate amount of chopped tomatoes .
Stir the gravy gently and fry on slow fire.
When the ghee separates from the gravy – the “Second Piaza” is ready.
DO PIAZA (Adding the First Piaza to the Second Piaza)
When the ghee separates from the gravy – add the “First Piaza” which you have already cooked to the “Second Piaza”.
Yes – add the succulent cooked chicken [cooked in curd and onion rings] from the first pot (“First Piaza”) to the hot gravy simmering in the second pot (“Second Piaza”)
Increase the flame.
Stir fry – till well browned – and the gravy becomes nice and thick.
I do not like to add garam masala, turmeric, red chilli powder, or any other spice powders – but if you like it – go ahead.
Add salt to taste – and give a stir.
I always find it best to taste the gravy – and add the minimal amount of salt as necessary almost at the end of the cooking process.
When the gravy is nicely browned and ready – garnish with fresh green coriander – and shut the flame.
Remember:
DO NOT ADD WATER AT ANY STAGE OF THE COOKING
If you add water – you will ruin the dish.
“Do Piaza” cooks in its own juices – both during the First “Piaza” – and Second “Piaza” .
EATING THE “DO PIAZA”
Place the “Do Piaza” in a serving dish – squeeze a lemon – garnish with fresh green chopped coriander – and your Chicken Do Piaza is ready to eat.
But first – let’s “visually” savour the “Do Piaza” in our mind’s eye.
A good “Do Piaza” looks appetizing – nicely browned generous pieces of succulent chicken – in translucent juicy onion rings in scrumptious gravy.
“Do Piaza” smells good too – heavenly mouth-watering aroma wafts towards you – making you smack your lips – and salivate in anticipation of the gastronomic treat that awaits you.
“Do Piaza” tastes marvellous – absolutely delicious.
“Do Piaza” is tasty – but it is not “Spicy Hot” – like most Indian Curries.
A good “Do Piaza” is mild and flavoursome – and the unique sweet zest of onions is discernible.
As you savour your “Do Piaza” – the heavenly medley of flavours and fragrances synergizes inside you – and you feel a sense of supreme satisfaction.
You must eat this dish hot and fresh.
Relish the Chicken “Do Piaza” with hot chapatis, phulkas, naan, roti, kulcha – or even a piece of soft fluffy bun, pav or fresh bread – and you will experience sheer bliss.
Happy Cooking and Happy Eating Chicken “Do Piaza”
VIKRAM KARVE
1. If you share this post, please give due credit to the author Vikram Karve 2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post © vikram karve., all rights reserved.
Disclaimer:
All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the story are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.
Copyright Notice:
No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.
Copyright © Vikram Karve (All Rights Reserved)
Link to my original post in my Blog Academic and Creative Writing Journal Vikram Karve: http://karvediat.blogspot.in/2015/12/simple-indian-cooking-chicken-do-piaza.html
© vikram karve., all rights reserved.
Revised Version of My Article SIMPLE COOKING – CHICKEN DO PIAZA published in my book APPETITE FOR A STROLL (2008) and posted online in my Academic and Creative Writing Journal Blog on 25 Aug 2010 and Posted by me Vikram Karve at 8/25/2010 05:39:00 PM at url: http://karvediat.blogspot.in/2010/08/chicken-do-piaza-simple-recipe-for.html
Recipe also reposted many times on my various blogs including at urls: https://karve.wordpress.com/2019/02/07/cooking-for-househusbands-chicken-do-piaza/ and https://karve.wordpress.com/2017/12/09/how-to-cook-do-piaza-recipe/ http://karvediat.blogspot.in/2015/12/simple-indian-cooking-chicken-do-piaza.html http://karvediat.blogspot.in/2015/01/how-to-cook-chicken-do-pyaza-easy-recipe.html https://www.quora.com/profile/Vikram-Karve/Writing-by-VIKRAM-KARVE/Recipe-Chicken-Do-Pyaza http://karvediat.blogspot.in/2011/12/simple-recipe-for-ultimate-mughlai-dish.html Share this:

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Shan-E-Punjab

A Fresno and San Joaquin Valley, California Food Blog. Follow by Email Shan-E-Punjab Shan-E-Punjab Shan-E-Punjab is an Indian grocery store and restaurant located in the far western part of Fresno in an area known as Highway City. India has many regional cuisines, and Punjab is a state in northwest India bordering Pakistan and is the heart of India’s Sikh community. Punjabi cuisine has special ways of making bread–tandoori, grilled, deep fried, shallow fried, dry baked, and more–as well as many varieties of dishes with basmati rice (indigenous to Punjab). Shan-E-Punjab is located in a business park located at 4741 West Shaw Avenue at the corner of Golden State. Shan-E-Punjab is located in the middle of the business park so you cannot see it from the road. You order your food at the front counter and they bring it to you at the seating area in the back. We ordered two dishes for lunch. The first is a classic Punjabi dish, the combination of chickpea curry and fried flatbreads is known as choley bhature. The other dish we ordered was chili chicken. We also ordered a mango lassi (a sweet yogurt drink), and garlic naan bread.

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LF 91- A Heritage Food Festival by Zee LIVE and Living Foodz

Bringing regional heritage food to urban heartlands, the fest promises to be an amalgamation of culture, cuisine and tradition First edition of the fest to be held on March 9 and 10 at the Turf Club, Mumbai, subsequently in Delhi & Bengaluru
Mumbai, March 2019 : India’s culinary culture is one of the oldest and richest in the world the eating habits of Indians differ from one another based on region, religion, state, language and caste making India the most cuisine diverse country in the world. When it comes to food nostalgia, geography can’t be ignored. A region and its culture spawn food traditions and leave indelible marks on our sub-conscious.
Millions of Indians travel and migrate for work to urban cities in their dream of making it large. What they carry with them though is the nostalgia and emotion of food cooked in their homeland. To preserve and celebrate the glorious history and to reminisce the splendid heritage of diverse food and culture, Zee LIVE and Living Foodz announced LF 91, a heritage food festival which is an endeavour to bring regional heritage food to the urban heartlands.
In its first edition, LF 91 brings the South of India to Mumbai. Hundreds of authentic dishes from the deep corners of Andhra Pradesh, Kerala, Karnataka and Tamil Nadu will make their way to the maximum city of Mumbai, a careful list curated by our very own celebrity chefs Rakesh Raghunathan and Shipra Khanna from Living Foodz, food prepared by outlets, street food specialists and generations of authentic South Indian destinations will be plated in 4 state zones at the Turf Club in Mumbai. While you get to choose from a multitude of lip smacking choices in these 4 zones, LF 91 for the first time in a food festival will attempt a limited heritage brunch and a community long table for the Kerala Sadhya. One also gets to pick their favourite spices, pickles, papadams at the Desi Bazaar or dip into soulful music all the way from the South of India. Speaking about the festival, Mr. Swaroop Banerjee, COO, Zee LIVE said, “India is a beautiful country with so many colours, cuisine, culture and traditions. LF 91 is an attempt to get all of this on one plate and present it to our people. The festival will not only see food from various parts of the country but also help in retaining and passing the age old secret recipes from various cultures. It will be a truly cultural experience that Zee Live and Living Foodz is proud to present to the audience.”
Shaurya Mehta, head of ZEEL’s premium cluster & COO, Living Entertainment shared, “LF is India’s leading lifestyle channel that celebrates the roots of India in its entirety. We’ve had great shows like Curries of India, Northern Flavors, The Great Indian Rasoi that showcase the diversity of India and that is what Living Foodz as a brand stands for. LF 91 is a great concept that will bring the channel’s ethos to life and celebrate the rich food heritage of India with our consumers. LF 91 reinforces our endeavour towards a 360 degree connect with our consumers – be it on TV, digital and on ground. We are very delighted to present LF 91 with Zee LIVE team and look forward to take this unique curated food festival to each and every corner of this country.”
After Mumbai, the festival will travel to Delhi and culminate in Bengaluru. The two-day festival in each city will present heritage food which will be prepared by the best Khansamas, Maharaj’s and authentic regional cuisine outlets in the country. More details on LF 91 in Mumbai at Turf Club, Mahalakshmi Race Course :- On March 9 and 10, 2019 at insider.in
The Great South Indian Brunch* (Limited Seats) Handpicked dishes from the 4 southern states to take your palate through an exciting journey of genuine South Indian cuisines. Indulge in the heritage of South India with authentic decor and ambiance, soothing music, cold beverages and let the paradigm shift south on your senses. What’s more, a celebrity chef from our very own Living Foodz will be hosting this brunch for you.
The Royal Kerala Sadhya* (Limited Seats) From God’s Own Country we bring you god’s crafted masterpiece! A feast straight out of Kerala, prepared by third generation chefs. Their culinary art has stood the test of time and lit a million palates. Indulge in the most celebrated meal in the South of India. After all, a family that eats together stays together!
Masterclass -Learn to cook lip smacking South Indian cuisines at a specially curated cooking masterclass with expert chefs.
Performances -To add to the evening, well-known home-grown bands from South of India will be performing while you enjoy your South Indian food.
Desi Bazaar -Spices from the south of India, pickles, handicrafts, papadams, filter coffee and more. Take the taste of South India back to your homes.
LF 91 – Heritage food stalls from the South of India – The Great South Indian Brunch – crafted beverages – The Royal Kerala Sadhya – The South Indian Desi Bazaar.
About Living Foodz: LF, the international travel, food and lifestyle channel from the Essel Group where a single bite into the shows aims to take you on a thousand journeys! It is a global lifestyle channel which offers its discerning viewers a visual treat with compelling stories that link cultures, cuisines and the people of notable and some not so heard about places in India and across the globe through travel. Having been leaders in the lifestyle category for over 3 years with its focus on original content, high production quality, and a look and feel that’s totally international, LF provides its viewers an experience that stays with them. The channel’s new take on Live Free, Local Flavours, Live Fantastic has taken a whole new dimension with its amazing shows.
About Zee LIVE: ZEE LIVE is the Out of Home vertical of ZEEL which creates Live Original Content, on ground IPs in Culture, Food, Comedy, Education, Music, Gaming and Business. Zee Live also has a branded original content division focused on client owned consumer properties. Zee Live aims to take homegrown on-ground content overseas and collaborate with global producers to bring iconic live entertainment experiences home. Some of the flagship IPs of Zee Live include: – Arth – A Culture Fest, Baleno Wicked Weekends, Maruti Suzuki Zee Theatre, LF 91 – A heritage food festival, ZEE Educare and East Meets West.

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A History of Naan

The story of Naan begins many years ago in the olympian court of Delhi. The Sultan of ancient India in 1320 was Khusro Khan, or Nasiruddin, and he (like his predecessors) was employ to fine dining. Chicken, peas, succulent soups and fruits were staples of royal feasting. When naan was introduced, it changed the way food was consumed. sequence the Sultan liked his food, he couldnt keep the naan formula to himself. the fab recipe was bound to escape, bringing joy to level(p) those that were not considered royalty.Soon, even the lowest of the low were indulging in the tasty treat. Information travels fast, and the intelligence service about naan was definitely no exception. Before long, many people of diverse countries were eating naan, and creating dishes to accompany it. The naan recipe make its way to coupling America with traveling immigrants, and from there its been passed down from generation to generation. Since the recipe make its way by mouth to mouth, every(prenominal ) recipe is translated and made differently. Naan is raise net income baked in a clay oven, originating from India and Southeastern Asia.The world-class record of its existence is from a journal from the 1300s, and it wrote of it being served in the imperial courts of Delhi. The name Naan comes from new Persia, and is a generic word for bread. fleck naan is made of some of the things you find in traditional bread, but you also make up yogurt or dahi, which makes the bread fluffier and lighter. After being carefully handled, it is present in a tandoori oven, which is a large clay pot that stands elevated above the ground, and baked to perfection. This type of oven is designed to provide dry cacoethes at a very high temperature the temperature in a tandoori oven commonly reaches 900F.The kinds of naan are as vast as the number of years it has been served. The most common types you will find in a restaurant or grocery store are garlic and sweet naan. Naan is typically served w ith Indian food, but it can be used in everyday foods, or used as sandwich bread with different types of cheese and meats. While Naan is very popular in India and Southeastern Asia, it seems to have become a very widespread delicacy in the Western world. It is so popular, that it has been used in many different food related contests, and has been featured in the Guinness Book of World Records.The largest naan to be made weighed 20 lb 15 oz and was made by Loblaw Companies Limited in Brampton, Ontario, Canada, on 5 July 2008. The naan bread measured 9 ft 6 in x 3 ft 4 in. Indian restaurants have popped up in every country and state, making naan a staple in fine Indian cuisine. http//en. wikipedia. org/wiki/Delhi_Sultanate http//www. palkirestraurant. com/history-of-the-naan http//www. wisegeek. org/what-is-nann. html http//wordnetweb. princeton. edu/perl/webwn? s=naan http//www. wisegeek. com/what-is-a-tandoori-oven. htm http//www. guinnessworldrecords. com/records-1000/largest-naan- bread/

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