Biryani

In Jhumpa Lahiri’s The Namesake, published in 2003, food is a ubiquitous motif that plays a crucial role in the main characters’ transition from life in Calcutta to life in Boston. When Bengali immigrant Ashima Ganguli first arrives in Boston, she feels very isolated from the American community, knowing nobody but her husband. She tries to find solace in these early stages of her life in America by maintaining a pure, untarnished version of her Bengali culture in her own home on Pemberton Road. Her

Preface Biryani Tales is an inspiration to my father's dream about "Put your heart out there,always". Why Biryani Tales for a business learning book ? Business has become very simple these days but the learning's have become a lot more complex. Its simple that you have to understand the user and its complex from the very fact that every user might be totally different. The best way to understand any user is being the user itself and experiencing the vision and feel through them. Everyone

kitchens of the former Hyderabad state that includes Telangana region, Karanataka region and Marathwada region. The cuisine also contain city specific specialities like Hyderabad (Hyderabadi Biryani, Hyderabadi Meethi Dal, Hyderabadi Nargisi Kofta, etc), Aurangabad (Naan Qalia), Gulbarga (Tahari) and Bidar (Kalyani Biryani). Hyderabadi Cuisine was developed

food. I take a tiny bite of the Biryani and am met with masses of flavors swirling my taste buds. I continue to eat cautiously because of my casual dislike of rice. As I take bigger and bigger bites each time, the meal is becoming more and more pleasing to me, despite the rice. The waiter interrupts to ask how my food and the other girls’ food tastes. Overwhelmed with stuffed mouths, we all mumble sounds of happiness towards the polite Indian waiter. I finish my Biryani and move on to the warm unleavened

the best servings in terms of taste. It is not much expensive. Inside the restaurant, it is difficult to find a person who does not have a plate of Biryani apart from other dishes. There is no competition faced by this eatery despite so any other places and it continues to attract people every day. A tip would be to order a plate of Arsalan Special Biryani. Nothing on earth tastes

Did you see the cloud of color floating above Girard Park this weekend? That was Lafayette Holi. Holi is an important Hindu religious festival with several purposes; celebrating the colors of spring, telling winter goodbye, and more traditionally honoring legends that good wins over evil, and the virtue of truth. Communities coming together and throwing colored powder on each other and dancing celebrate the festival, also known as, the Festival of Colors. Hindus believe Holi is a time for reconciliation

kitchens of the former Hyderabad state that includes Telangana region, Karanataka region and Marathwada region. The cuisine also contain city specific specialities like Hyderabad (Hyderabadi Biryani, Hyderabadi Meethi Dal, Hyderabadi Nargisi Kofta, etc), Aurangabad (Naan Qalia), Gulbarga (Tahari) and Bidar (Kalyani Biryani). Hyderabadi Cuisine was developed after the foundation of Qutb shahi dynasty by

------------------------------------------------- Aashirvaad  :: Staples ITC entered the branded Atta market with the launch of Aashirvaad Atta in Jaipur and Chandigarh on 26th May 2002. The product is now available all over India. Aashirvaad atta has further built on its leadership position among the National Branded Players with a market share of 56%.'Aashirvaad' promises the Indian housewife the joy of providing her family with the most delightful home-made rotis, made from the finest quality

Welcome to Hyderabad: The city of pearls , biryani and Charminar! Hyderabad is the sixth Metropolitan city of India after Delhi, Mumbai, Kolkata, Chennai and Bangalore. Its known for its mouthwatering biryani, beautiful pearls ,the majestic Charminar and a lot more. But what do we know about the history of Hyderabad? Source: www.wikipedia.org Hyderabad was established by the Qutub Shahi dynasty, but it only rose to prominence when the Mughal rulers established their dynasty Nizams of Hyderabad here

known for their menu inspired by the agricultural bounty of New York and its cooking traditions”-[1]. I am one of the chief chefs of this restaurant, given the responsibility to instruct the two trainee chefs on how to prepare exotic Indian style egg biryani for the Food festival under the Indian classics wing that would be