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Overview
Indian cuisine is distinguished by sophisticated use of spices and herbs influence of the longstanding and
widespread practice of vegetarianism in Indian society
Appetizer:Alu Chat
薯依茵綠漾椰華
Potato, Jaljira (cumin), Coconut, Green pea, Onion, cumin powder, Black Pepper Turmeric, Lemon, Rock Salt, carrot
Its an appetizer originated from north-India and suitable for hot and cold climate.
Soup: Dal Shoraba
蝦繞菊悠豆蔻佳
Lentil, Prawn, Turmeric, Cumin , Coriander , Asafetida, Raisin, Green Pea, Coconut, Cashew, Almond,
This soup is prepared using variation of an Indian dish.
Main Course:Moghlai Murg Parantha餅酢炙羹曛暖意
Parantha (餅) + Mushalam (羹) Parantha (餅) : Flour, Egg, Chicken Dust,
Ghee, Biscuit Dust, Turmeric, Cumin , Coriander, Asafetida, Raisin, Onion, Ginger, Garlic
Specially introduce by Mughal people in India but now within the main course of India. Parantha is a flatbread that originated in the Indian subcontinent
Murg Mushalam
Mushalam (羹) : Chicken, Tomato, Ghee, Onion, Garlic, Ginger, Curd, Coconut, Indian Spices
Introduced specially from the Kolkata, East India. Its is also now famous in Western & Northern part of India
Dessert:Gajor Ki Halwa乳酬甘筍慰涼暇
Carrot, Milk, Cream, Cashew, Almond, Raisin, Mango
The word halva means sweet, which is used to describe many distinct types of sweet confection, This dessert is popular in India, Pakistan, and Persia.
We decorate this dish with “I love Boyan”.
Appetizing Color
The hypothalamus ( 丘脑下部 ), a part of the brain, is the main regulatory organ for human appetite.
This organ can be stimulated by colors. In spring, colors with large wave-length make
people warm and comfortable We choose
Appetizer: Gold Soup: Yellow Main Course: Orange and Red Dessert: Orange
Nutrition and Health The updated USDA food pyramid, published in
2005, is a general nutrition guide for recommended food consumption.
Nutrition and Health (II)
Grains: Wheat Flour Vegetables: Carrot, Potato, Tomato, Onion,
Ginger, Garlic Fruits: Mango, Lemon, Raisin, Coconut Milk: Pure Milk, Cream Meat and Beans: Lentil, Green Pea, Prawn,
Chicken Nuts: Cashew, Almond Egg