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Himalayan Yak opens in Bay View, it specializes in Nepali and Indian cuisine

#Palace cuisine is the highest point that #Ottomancuisine can reach. The diet based on meat and milk, which came from the way of life in Central Asia, was continued. The #Turks, who were influenced by #Persian and #Arabcultures during the migration, carried the characteristics of these cultures to Anatolia. Finally, they met with different products grown in Anatolia, where they settled, and were also influenced by the. The #Ottomanpalacecuisine, which was highly diversified under the influence of different cultures, is very rich.26   Another important issue during this period was the #provision of the #palace. While the population of the palace was 4-5 thousand at the beginning of the 16th century, it was more than 10 thousand in the 17th century. For this reason, a #food #supply network was established for the food needs of the palace. The right of priority and the right to choose #quality products belonged to the palace. Products were generally brought from #Istanbul and the provinces. Among the #goods brought to the palace, some were reserved only for the #high class. No one except members of the dynasty and senior executives could consume these products.27 Some of these products; duck, pigeon, cream, kashkaval #cheese, some #freshfruits, caviar. This #cultural heritage continued with the transfer of the characteristics of the #Turks from Central #Asia to the #OttomanEmpire. These eating habits changed a little in the 15th century. CLICK THE LINK TO CONTINUE THE ARTICLE; https://lnkd.in/dJqVHJj5

"Savor the spice: Mutton Kheema and Talawa Ghost - a match made in culinary heaven!" Order Now 👇 Available on @zomato and @swiggyindia. For bulk orders call +919916578655. #lunchcombos #corporatecombos #begums #paya #nammabengaluru. Have you tried our menu yet? #foodvlogger #trendingreels #viralvideos #explorepage

🌏 Curefoods Goes Global! A Bold Move or a Strategic Masterstroke? Curefoods (@Curefoods), led by CEO Ankit Nagori (@AnkitN), has rapidly scaled its portfolio using the Thrasio model, a revolutionary business strategy that acquires and scales smaller brands. For those unfamiliar with this model, here’s a quick link: https://lnkd.in/gKpsFcfg to understand how it’s transforming the growth of businesses worldwide. Their latest venture—a Sharief Bhai (@ShariefBhai) outlet in Dubai’s iconic BurJuman Mall, represents a significant shift from their cloud kitchen dominance in India to a physical restaurant in one of the world’s most competitive F&B markets. Why Dubai Is a Litmus Test Dubai’s multicultural landscape is a true melting pot for food lovers. It’s not just about Indian biryani variants here, restaurants in Dubai cater to biryani traditions from Pakistan, Bangladesh, Iran, Saudi Arabia, and beyond. To succeed in this vibrant market, Sharief Bhai will need to: 1️⃣ Stand out in a crowded market with its authentic Dakhni cuisine. 2️⃣ Appeal to a wide audience beyond the Subcontinental diaspora. 3️⃣ Establish a strong, differentiated brand identity in a city renowned for its culinary diversity. A Bold Yet Challenging Move While Sharief Bhai is a star performer in India, this move will test Curefoods’ ability to replicate success in a multicultural global market. Transitioning from a cloud kitchen powerhouse to a physical restaurant format requires operational adaptability, customer experience innovation, and a deep understanding of cultural nuances. The Big Question Will Curefoods’ bold strategy pay off in Dubai? Can Sharief Bhai not only thrive but also redefine how Indian brands are perceived on the global stage? 👉 Let’s discuss, what’s your take on this expansion? Is it a game-changer for Indian brands venturing into international markets? #CloudKitchens #IndianCuisine #DubaiFoodScene #GlobalExpansion #BusinessGrowth #FNBInsights #CulinaryDiversity

Food of Andaman and Nicobar Island. The Andaman and Nicobar Islands, located in the Bay of Bengal, are a group of picturesque islands known for their pristine beaches, lush greenery, and rich cultural heritage. One of the most fascinating aspects of these islands is the diverse and unique culinary influences that have shaped the food of Andaman and Nicobar Island. The cuisine of Andaman and Nicobar Islands is a reflection of the various communities that call these islands home, including the indigenous tribes, as well as settlers from mainland India, Southeast Asia, and even parts of Europe. The result is a culinary landscape that is as diverse as it is delicious. Traditional Andamanese and Nicobarese cuisines have been preserved over generations, with recipes being passed down through families. These traditional dishes often highlight the use of locally available ingredi...

Turkish gastronomy on the global stage: MSA expands to Cairo Bursa’s rich culinary heritage and Turkey’s strides in gastronomy education are making waves. This week, two significant narratives emerged: the elevation of local Turkish ingredients, such as chestnuts, into fine dining menus, and the expansion of the Mutfak Sanatları Akademisyeni (MSA), a pioneering Turkish culinary school, to Cairo. Bursa’s chestnut cuisine meets fine dining Bursa’s culinary culture was on full display at a gastronomic event hosted by the city’s mayor, Mustafa Bozbey, The MICHELIN Guide-starred chef Sinem Özler Kırangeçen, Seraf Restaurant, created a menu celebrating local ingredients, including dishes such as chestnut-stuffed cabbage and pilaf paired with lamb tandır. This highlights a growing trend in Turkey’s regional cuisine: combining traditional flavors with world-class culinary techniques. MSA: the first Turkish culinary school to go global Meanwhile, the MSA has signed an agreement to establish a culinary school near Cairo, marking Turkey’s first significant global step in culinary education. Founded in 2004, MSA has trained chefs who now work in top kitchens worldwide. The new academy aims to rival global institutions like Cordon Bleu, further solidifying Turkey’s position in the culinary arts. MSA’s expansion is part of a broader vision to create centers for education in other fields, including agriculture and care services. Founder Mehmet Aksel is actively working on future projects in Turkey, such as a school for agriculture and gastronomy in collaboration with local experts. Why this matters? These developments show how gastronomy can serve as a cultural ambassador and economic driver. By emphasizing local ingredients and exporting Turkish expertise, Turkey continues to build its reputation on the global stage. #gastronomy #turkishcuisine #msa #culinaryarts #globalexpansion #foodculture #michelinstar #bursa #turkey #cairo #egypt #culinaryeducation #retail #fmcg #ecommerce #marketing #startups #retaitech #foodtech #foodinnovation #localingredients #hospitality #chefs #foodindustry #middleeast #europe

Chef's special menus are a great way to highlight seasonal ingredients, showcase a chef's creativity, and offer unique dining experiences. They often feature dishes that are not part of the regular menu, and can include a variety of cuisines and flavors Here's a recipe for croquettes with beef tataki, combining the delicious flavors of Japanese cuisine with a classic comfort food Serve the croquettes hot with the thinly sliced beef tataki on top. You can garnish with sesame seeds, fresh Ingredients: For the Croquettes: . 1 lb (500g) ground beef 1 large onion, finely chopped 1 cup (250ml) beef broth (60ml) all-purpose flour 1/4 cup (60ml) breadcrumbs 1 egg, beaten Butter (300 gm) Vegetable oil for frying Make the Beef Tataki: 1. Combine the soy sauce, mirin, sugar, ginger, and garlic in a small bowl. 2. Sear the beef tenderloin on all sides in a hot skillet with a little sesame oil. 3. Quickly sear the beef, aiming for a rare to medium-rare doneness. 4. Remove the beef from the heat and let it rest for a few minutes. 5. Thinly slice the beef against the grain. 6. Drizzle the beef slices with the soy sauce mixture. To Enjoy this delicious fusion dish that combines the comfort of croquettes with the elegant flavors of beef tataki

At Zaitoon Restaurant and Grill, India | Qatar, introducing Today's Special isn't just about adding another dish to our menu—it reflects our deep-rooted belief in the power of innovation and the joy of culinary exploration.   It is the coming together to create a dish and craft an experience—a moment in time where flavors converge, cultures collide, and magic happens.   Today's Special isn't born out of necessity; it's born out of a desire to surprise and delight our guests, challenge their palates, and expand their culinary horizons. It's our way of saying, "Come, join us on this journey. Let us take you on a culinary adventure like no other."   But Today’s Special, you might ask? At Zaitoon, we understand that life is too short for culinary monotony. We believe in shaking things up, breaking free from the constraints of tradition, and embracing the endless possibilities that lie beyond the familiar.   Today's Special concerns the stories it tells, the memories it creates, and the connections it fosters. It's about celebrating diversity, fostering creativity, and sharing our love for food.   So, come and be a part of the Zaitoon experience. Let Today’s Special be a reminder that every meal is a chance for adventure, every dish a platform for innovation, and every bite a taste of something extraordinary. #zaitoon #special #food

https://lnkd.in/gU7hgb-R #Timeout have come up with the top 20 cities for food. This article states some criteria how this listing comes about. First, the city dweller (not necessary thee locals only) were asked how good their cities' food is and how affordable the food is. This criteria potentially takes the Michelin star establishments out of the equation. The less known restaurants, stalls that serve the majority of the local population and the foreign visitors are the highlight. 7 out of the Top20 comes from Asia, which also means that the number of tasty meals / dishes from this part of the world are getting more recognition. As a resident of Kuala Lumpur, Malaysia, I am pretty happy to see that we were chosen to be Top7 on the list. There's so many good delicious food in Malaysia and definitely Kuala Lumpur and Penang is choice for a yummy meal. From simple broth noodles for breakfast, a complex healthy plate from a cafe for lunch to a sumptuous 3 course dinner is an Italian or Spanish restaurants, you have it here. There are the more well known visitor's preferences but there are also smaller hidden gems which you can ask any locals if you need some ideas for a great lunch.

Traditional Food of Andaman and Nicobar Islands. The Andaman and Nicobar Islands, located in the Bay of Bengal, are known for their stunning natural beauty and rich cultural heritage. The traditional food of Andaman and Nicobar Islands reflects the diverse influences that have shaped the region's culinary traditions over the centuries. The history of the islands is marked by colonizations, trade, and interactions with indigenous tribes, all of which have contributed to the unique flavors and ingredients found in Andaman and Nicobar Island cuisine. From Indian, Southeast Asian, and European influences to the culinary traditions of the indigenous tribes, the local food is a true reflection of the region's history and diversity. One of the key factors that sets Andaman and Nicobar Island cuisine apart is its use of unique ingredients that are native to the islands. From tropical fruits a...