#Daawat menus

[indischwindisch]

The Asian Inspired Menu

This menu includes some of the most popular Asian curries. Perfect for those who enjoy spicy flavours.

This menu includes some of the most popular Asian curries. Perfect for those who enjoy spicy flavours. Asian cuisine is my second favourite after Indian. The fresh flavours and bold taste is admirable. What I also like is that it’s very variable. There are options for vegans, vegetarians and meat lovers that are equally delicious. The dishes usually have a good balance of proteins, veggies and…

[tumlehfhckkkfk]

$7 off - Indian Daawat Restaurant - Bendigo – Order now

[amourcheol]

agrodolce (teaser)

❝Because you cannot create perfection without a little tension.❞

rivals to lovers! au | fluff | approx. 20k words

s u m m a r y : one would expect being a dessert chef to be a life filled with sugary goodness, but nothing is sweet when working alongside boo seungkwan. when the two of you are forced to create a special dessert for the winter menu together, you think the restaurant will burn down. late night planning, shopping mall snooping, and a simple dessert might just save you from your expectations.

c o n t e n t : dessert chef! mc, dessert chef! seungkwan, rivals to lovers! au but i'm keeping it tame so i don't lose my mind, they bicker a lot obviously, head chef! jeonghan who is sick of his employees, seungkwan is leading the sassy man apocolypse, flatmate! julie from kiss of life who wants to be santa, lots of mentions of italian desserts, litttle bits of tension, making out but no smut because im fearing god again, more tba!!

p l a y l i s t : candy by seventeen || chocolate by seventeen || daawat-e-ishq by sajid-wajid || strawberry sunday by dojaejung

t a g l i s t : @hyuckworld (send an ask if you wish to be tagged <3)

a u t h o r ' s n o t e : this fic will be part of the @camandemstudios 'Winter with You' collab! please do check out the other fics when they are released! thank you em and cam for inviting me to be a part of this project!! i will defo yap more once i release the full fic but anyway pls enjoy the teaser <33

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“OH NO,” YOU SAID IN GREETING AS YOU ENTERED, QUICKLY STEPPING PAST HIM AS HE CLOSED THE DOOR. “WHAT’S THAT LOOK FOR?”

Mingyu chuckled a little, tightening his apron’s bow on his back. “Seungkwan’s been waiting at your station for thirty minutes.”

A curse escaped you, furthering his amusement. “How mad is he?”

“He shouted at me for the lack of ricotta in the pantry.” 

You scrunched your brows in shame, widening your lips in a line. “That’s on me. I threw it at him the other day.”

Although he shook his head, he said, “Tell me it hit his face, at least.”

“Right on target.”

Hearing his laughter behind you, you dashed to the cloakroom, quickly changing into your uniform. Tossing your bag in the small lockers, you exited, finding yourself in the familiar surroundings of the dessert station. 

From the last time you had been in this side of the kitchens, the place had been the victim of your vicious food fight with Seungkwan, stained with sauces, powdered with flour, and littered with different nuts and sprinkles from the pantry. Now, the floors and tables were spotless, all evidence of your petty rage disappeared into your memories. 

Unfortunately, the cleaners could not make the sole reason for your anger disappear. He stood, back hunched to you, like a nasty stain upon your domain, refusing to be wiped away. You could not help your glower towards his figure, a small hope that you would develop lasers for eyes and smite him off the station.

“What’re you glaring at me for? You’re the one who’s late.” 

Jerking your head back at his voice, you twisted your lips downwards, walking towards him. “You don’t know that,” you challenged, sneaking a look at what he focused on—a notebook, with messy scribbles written in black ink. 

“I do, because you’re glaring at me as we speak.��� He glanced up at you. “See?” 

It was a little pitiful now, trying to school your face into neutrality. “Whatever,” you muttered, taking out your own notepad, setting it on the steel tops. “And for the late thing, rush hour spares no one.”

“Yet the entire staff managed to come early,” he said, a certain, condescending ease in his tone which made your glower darken. “We’re lucky that Jeonghan’s helping us with desserts in the next coming weeks, or we would have been screwed.” 

“Jeonghan’s coming?” you asked, genuinely surprised. You were aware that he was trialling a few dessert chefs to deal with the restaurant’s rush period, but did not expect the big boss to turn up at the stations.

“He wants us to focus on ‘team collaboration’,” he iterated, exaggerating the latter words in air quotes, “As well as ‘building our professional relationship’.” 

“Jesus,” you could only say, dreading the near future for what it held for the two of you. Jeonghan was either the dumbest person to grace this restaurant, or enjoyed fucking with his employees for work-place entertainment. 

A glimpse of the clock. “We’re due for starting up in a couple of hours, so we better start thinking up ideas now.” You looked down at the pages of your notebook, a few ideas already jotted down that needed further exploration. “Since we’re only doing one dessert, this shouldn’t take us more than a week to decide.”

Seungkwan’s mouth twisted in a sneer. “Yeah, if you’re just handing a scoop of gelato to them.”

That particular comment had you craning your head back. “You have to be braindead to take two months to come up with one item.”

“You must be putting anything in your customer’s plates then,” was his sour response, “To only need a week to create a luxury food.”

A sharp sigh escaped you. “What grand plans do you have for the public then?”

Picking up his notebook, he brushed a finger past the page. “Right…so we already have the standard tiramisu and gelato variations. We should definitely incorporate a sugary pastry since we’ve been lacking in the previous quarter.” 

“Pastry,” you mumbled. He was talking pure, unadulterated shit. Chocolate Bignè was the permanent item on the summer menu—little, indulgent profiteroles that melt into the taster’s mouth. Apart from that, the generic selection of cannolis and bomobolini doughnuts were already sold at the till within the cafe section outside, so another addition of the pastry was not needed.

Perhaps your thoughts projected upon your face, because the boy was incredulous. “And what’s so wrong about pastries?”

“It’s been done too many times.” You showed him the previous menu, which he had before him. “We should do something different.” 

“And what would that ‘different’ be?”

You scoured your page, latching onto the words of strong flavours. “Stray from the sweets this time. I’ve been wanting to experiment with a few flavours, and I think that bitter amarettis will be big this winter.”

Mentioning the Italian macarons did not bode well. “Bitter amarettis? Are you insane?”

Instantly you crowed, “The Sarano branch is actually very popular ‘cause they’re smaller and easier to eat after a meal. We can flavour them with coffee or almonds.”

“No.”

The sudden dismissal was enough for you to argue your case. “It’s better than a goddamn doughnut!”

“Fine.” He clutched his notebook tighter. “Let’s drop the pastry. How about a pannacotta?”

Pannacotta—sweet cream dessert thickened and moulded with gelatin. Not your first choice, but its greatest advantage was its range of flavours that it accommodated.

You decided to try your luck once more. “We can do something with that.” You chewed the inside of your cheek, thinking of any flavours that were not simply sugar sprinkled on cream. “I’ve experimented with bay leaves before. We can add one or two to add a lime-like essence.”

The man scrunched his nose at the notion. “My God. Were you thrown against the wall as a child?”

That morbid image had you scoffing. “I had an amazing childhood, thank you. Why are you so against it already?”

“Pannacotta is a sweet dessert, _____. I’m not adding fucking leaves on a delicacy.”

“Adding herbs on certain confectionery is actually a luxury trait. You learn this in culinary school.”

Once again, the idea was immediately cut for another. “We should add cinnamon to it.” He pointed towards his notebook. “A nod towards the coming Christmas.” 

“Cinnamon?” you parrotted. “A sweet flavouring on an already sweetened cream? Do you want to rot our customers’ teeth?

“Oh, what do you suggest then?” He let out a harsh scoff. “Coffee for the millionth time?”

“Well, actually—” you were about to make an incredible point, but your partner began to groan, cutting you off. “Hey, coffee is versatile, and you know it!”

Seungkwan looked to the side, as if there was an invisible camera he could make a face to. “Here comes the anti-sweet agenda.”

Your sharp exhale was loud enough to gain his unpleasant attention. “If you had your way, all our customers would have type 2 diabetes!”

“Well sorry that I don’t want my customers as bitter as you are!” he exclaimed. “It’s beyond me how you became a dessert chef!” 

“It’s called having range, dumbass!” you shouted right back, unwilling to relent. “My skills go beyond just dumping a load of sugar and calling it a dessert!”

He slapped his notebook on the desk, leaning in. “I said to have cinnamon because it’s bloody Christmas. My bad if you like to Grinch it up every year.”

“You want to show Christmas through cinnamon, huh?” You huffed a laugh in his face. “Wow, Seungkwan, how original! I might as well put a fucking christmas hat on top of our tiramisu. Fuck it, let’s start singing a Christmas carol while we serve it since you want to be on theme so much!”

Seungkwan’s jaw clenched. “I don’t want fucking leaves in a dessert.”

You matched his anger. “Well, I don’t want you in this process, but we can’t always have what we want.” 

A tilt of his head, the locks framing his forehead sliding along. “I wasn’t dying to work with you either, dearest.”

Dearest. That pissed you off even further. “Then find a way to deal with it,” you seethed. 

“I could say the same thing to you.”

You pursed your lips, at a loss for words. The man stared into the rising rage of your gaze, his own agitation reflected clearly. He was watching you intently, words dying on his lips, only inhaling and exhaling sharply. Had he been a few inches closer, his huffed anger would have fanned your face, truly taste how he felt about this entire situation.

But that was the last thing you wanted, and so you could only match his displeasure. 

“I’m not losing my job because of you,” you warned.

His eyes darted all over your face before he deigned to reply to you. “And you think I want to be fired?”

The quirk of your mouth upwards had his nostrils flaring. “If you act like an asshole, Seungkwan, that’s exactly what you deserve.”

“Why do you get to be the judge of that?” he scoffed out.

“I won’t. Jeonghan will see through you soon enough.”

[spiderace]

Here are some options that are still reasonable, for new folks thinking about dining in the city of lattes, rain and high suicide rates:

The Vietnamese restaurant in a basement by the Convention Center

Almost every Indian restaurant (also near the convention center, Daawat Grill and Bar is a hidden treasure; have the chai if you can)

Small diners with simple, obvious names like Dolly's or Bacon Breakfast Cafe; if it's a name like Bulgy Dick's Super Spot don't go, one egg a la carte is probably $10. If unsure, watch out for an overly polished menu with a bunch of color photos. The ideal diner menu was printed on someone's home computer and laminated by hand

Photos mean nothing in a Mexican restaurant menu, as long as the menu also has something they wouldn't serve at a La Hacienda, such as pozole or vampiros

Asian restaurants without pun names (Good: Lana Thai, Everett Pho. Bad: All Thaid Up, Pho Real)

Do go to Woodinville. That's where the Wine People go and they have much money and no sense. Obviously stay out of Bellevue, too

By Pike Place, you probably can't get to Mee Sum pastry without waiting in a huge line, but last time I actually got there it was still inexpensive and delicious for the area. Mr. D's a few doors down does a delicious kebab and stuffed grape leaves, but I wouldn't call them cheap. Aguafresca from a stand is your best value for money beveragewise

Other Greek and Mediterranean restaurants are usually good and inexpensive

Don't go to any place with seafood as a major point of advertising unless it's a tiny fried fish shop with a teenager behind the counter and lidless paper cups

Above all, remember. If the name sounds like it was thought up by a committee of rich white people to appeal to other rich white people, it probably was.

it was then I knew what this town needed- a bar and grill where the sandwiches start at 20 dollars

[chintan112]

Best Indian & Nepalese Restaurant Victoria, Melbourne - Order Online Indian Food and Nepalese Food Delivery North VIC - balticurryhouse

Ganesh Indian Restaurant:

Located in the heart of Melbourne, Ganesh is known for its delicious Indian cuisine. They offer a wide range of Indian dishes, and you can check if they offer online ordering.

Nepal Dining Room:

This restaurant specializes in Nepalese cuisine and offers a variety of traditional dishes. It's a great place to explore Nepalese flavors.

Curry Vault Indian Restaurant:

Situated in the city center, Curry Vault is known for its extensive menu of Indian dishes, including both North and South Indian cuisine.

Daawat Indian Restaurant:

Daawat is another well-regarded Indian restaurant in Melbourne that serves a range of authentic Indian dishes.

[daawatrestaurant]

indiaas restaurant amstelveen Ontdek de smaken van India bij Daawat, het toonaangevende Indiaas Restaurant Amstelveen. Geniet van een uitgebreid menu met heerlijke Indiase gerechten, bereid in authentieke stijl. Bestel online of maak gebruik van onze cateringservices.

[johnwilliamm]

Best Indian & Nepalese Restaurant Victoria, Melbourne - Order Online Indian Food and Nepalese Food Delivery North VIC - balticurryhouse

Ganesh Indian Restaurant:

Located in the heart of Melbourne, Ganesh is known for its delicious Indian cuisine. They offer a wide range of Indian dishes, and you can check if they offer online ordering.

Nepal Dining Room:

This restaurant specializes in Nepalese cuisine and offers a variety of traditional dishes. It's a great place to explore Nepalese flavors.

Curry Vault Indian Restaurant:

Situated in the city center, Curry Vault is known for its extensive menu of Indian dishes, including both North and South Indian cuisine.

Daawat Indian Restaurant:

Daawat is another well-regarded Indian restaurant in Melbourne that serves a range of authentic Indian dishes.

[ozfoodhunter1997]

[webozfoodhunter]

[ozfoodhunterweb11]

[indischwindisch]

Fusion Lover Menu

This menu is for people who like to try out new kinds of foods, people who like to be experimental and adventurous. There are plenty of innovative, fusion recipes here.

This menu is for people who like to try out new kinds of foods, people who like to be experimental and adventurous. There are plenty of innovative, fusion recipes here. I love experimenting with my recipes. Whenever following a recipe, I have an itch to make tweaks. Sometimes I end up creating something different altogether. While not all recipes that I have created are worth mentioning, there…

[daawatinverurie-blog]

𝐎𝐧𝐥𝐢𝐧𝐞 𝐅𝐨𝐨𝐝 𝐃𝐞𝐥𝐢𝐯𝐞𝐫𝐲 𝐚𝐭 𝐘𝐨𝐮𝐫 𝐇𝐨𝐦𝐞 𝐢𝐧 𝐈𝐧𝐯𝐞𝐫𝐮𝐫𝐢𝐞 𝐮𝐤

#Daawatindiancuisine is one of the reputed Indian Takeaway in Inverurie, Food Delivery Takeaway.

Online Menu:- https://daawatinverurie.co.uk/

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[avionmart]

Know your Rice - The different types of rice

Rice is the staple food for over half of the world population. It is eaten in virtually every country, and can be found on menus at restaurants all around the globe. Rice comes in many different types, each with its own unique flavor, texture, color and cooking properties. In this guide to rice, we will explore some of the most common types of rice you are likely to find when shopping for groceries or eating out.

Health benefits of rice

Rice is very low in fat and contains no cholesterol, but it does have carbohydrates which are beneficial to those looking to lose weight as they provide energy without being too calorie-dense. Rice is high in fibre as well and contributes to proper digestion.

Rice is also a good source of vitamin B which assists the body in energy production.

Brown rice and white rice are both varieties of the same grain, which has been ground differently. The bran layer is still intact in brown rice kernel grains. It has been polished away from white rice, so it is less nutritious than brown rice.  The bran layer also makes brown rice take longer to cook. For maximum nutrition, choose brown rice.

  Supports Bones, Nerves, and Muscles Magnesium is the structural component of bones that aids in hundreds of enzyme reactions involved in DNA and protein synthesis, as well as nerve conduction and muscle contraction.

Improves Colon Health Rice contains resistant starch, which can lead to the formation of certain fatty acids that help the colon stay healthy. These fatty acids may also decrease the risk of colorectal cancer.

Lowers Risk of Heart Disease Brown rice, in particular, is linked to a lower risk of heart disease. Safe for People with Celiac Disease Rice is a gluten-free grain, making it beneficial to those with celiac disease and non-celiac sensitivity. Flour, noodles, bread, and syrup are all produced from rice. It can also be transformed into milk and used as a vegan substitute for cow's milk.

Provides Quick Energy White rice is a great source of carbohydrates for athletes who require a lot of energy in the form of carbs. For its high-carb, low-fiber profile, many people prefer white rice to brown.

Types of rice

There are numerous types of rice, including brown and white. Brown rice has a higher fiber content than white as it does not have the outer husk removed, the source of the fiber. Brown rice also has a higher nutrient value as it consists primarily of carbohydrates and little else.

Although these two are the most common varieties of rice, there are a sizable number of varieties and sub-varieties as well.

  Basmati Rice (https://www.avion-mart.com/kohinoor-super-basmati-rice-percent-7bjar-percent-7d-10-lb/p/1248)

Basmati rice is a long-grain variety of rice that has been grown in the foothills of the Himalayas for thousands of years. It was originally cultivated by Indian farmers who grew it on terraced hillsides which helped to give basmati its characteristic slender, elongated shape and delicate texture. While most varieties of white rice are refined to remove the husk, bran and germ of the grain (which is where most of its fiber, vitamins and minerals reside), basmati rice has all three parts left intact. This gives it a unique nutty flavor that many people consider superior to other types of white rice. It also has a fragrant aroma that makes it perfect to pair with Indian food.

Brown Rice  (https://www.avion-mart.com/daawat-quick-cook-brown-basmati-rice-10-lb/p/1242)

Similar to basmati rice, brown rice is a whole grain that contains the bran and germ of the plant. The difference between these two types of rice is in how they are processed. While white refined rices have their husk, bran and germ removed during processing, both basmati and brown rice retain all three parts of the grain. This gives brown rice a chewier, nuttier texture and more robust flavor than its refined counterparts. Brown rice is not as popular in some cultures where white rice has been favored for centuries. However, it was once one of the most commonly consumed types of rice around the world until being surpassed by white varieties during World War II.

Sona Masoori Rice (https://www.avion-mart.com/swad-organic-sona-masoori-white-rice-10-lb/p/1234)

Sona Masoori rice is a medium-grain variety of rice that originated in the Indian subcontinent. It is grown primarily throughout India, Sri Lanka and Bangladesh, but it can also be found on menus at many Pakistani restaurants. Sona masoori has an aroma reminiscent of jasmine tea with notes of chestnuts or cashews while possessing a rich nutty flavor. It is most commonly served on the side of main dishes in place of potatoes or bread to soak up sauces and gravies.

Red raw rice  (https://www.avion-mart.com/double-horse-red-raw-rice-1kg-%7bpayasam-rice%7d/p/553)

Red raw rice is a type of short-grain rice that has been colored red with the addition of natural food dyes. The coloring typically comes from burnt sugar cane juice, although it can be made by boiling down grape or pomegranate juice to produce a reddish brown syrup. In many parts of India and South East Asia, red raw rice is used as a dessert ingredient. It can also be eaten with savory dishes and shows up on many Thai menus where it's known as "forbidden" or "black" rice because of its color.

Idly/Dosa rice (https://www.avion-mart.com/double-horse-idly-dosa-rice-2kg/p/557)

Idly rice is a long-grain variety of rice that has been ground into a coarse powder. It's traditionally used to make idli. Idlis are steamed batter cakes made from the same type of rice and served as an accompaniment for sambar or chutney. Idly rice also shows up on Indian restaurant menus where it's used to make crepes known as dosas.

Poha (https://www.avion-mart.com/laxmi-thick-poha-4lb/p/1337)

Poha is a type of flattened rice that originates from the Indian subcontinent. It's made by taking whole grains of rice and passing them through rollers to produce flat, thin flakes. The machine-processed method for producing poha can be done without removing the bran or germ which gives it more fiber than other white rices. Poha is commonly used in Indian breakfast dishes, but you can also find it on the menu at some Pakistani and Bangladeshi restaurants where it's served as a side dish for curries or other main courses.

Rice flour (https://www.avion-mart.com/laxmi-rice-flour-4-lbs/p/998)

Rice flour is a gluten-free powder made by grinding rice grains into fine particles. It's most commonly used in baked goods to add structure and binding, but it can also be mixed with other flours like wheat to produce breads or tortillas that are more pliable than their whole grain counterparts. Rice flour is also used to make rice paper, an edible substance that's used in place of pastry dough.

Matta Rice (https://www.avion-mart.com/double-horse-matta-rice-5kg/p/549)

Matta rice is a type of short-grain rice that comes from the Indian subcontinent. It's primarily used to prepare chirattu, which are balls made by mixing matta with water and then rolling them into small spheres before frying or steaming them. Chittu can be eaten as snacks on their own or added to curries in place of potatoes.

Jeerakshala Rice (https://www.avion-mart.com/double-horse-jeerakashala-rice-2kg/p/554)

Jeerakshala rice is a variety of medium-grain rice that originates from the Indian subcontinent. It's primarily used to make upma, which are savoury porridges with vegetables or other ingredients infused into them for added flavor. Jeeraksahla rice shows up on many Indian restaurant menus as an accompaniment for the main dishes.

Rice cooking tips

Rice tends to cook between 20 to 40 minutes depending on the type you use, though some cooks swear by a 30-minute guideline. You may also want to consider whether or not your rice is pre-rinsed as this can cut down on cooking time. Rinsed rice also has less of a chance to stick together than unrinsed rice. Some cooks also swear by adding rock salt to the water before bringing it to a boil, but this is largely used for softer rice varieties like basmati and jasmine rather than harder types. Wash your rice carefully and thoroughly in cold water until the water runs clear of any milky residue before cooking. A strainer can help with this process. Once the water has started to boil, salt it lightly. Add rice carefully and stir once before leaving it uncovered on high heat for between 20-30 minutes based on the type of rice used. Once done, remove from heat immediately to avoid overcooking or let your grains cook further in their own steam if you prefer them softer.

Conclusion

You must definitely have come across countless varieties of rice on restaurant menus. From Indian to Thai, there's a world of different types and flavors for those who love this versatile grain. If you're cooking rice at home, consider using a variety of different kinds to add interest and depth to your next meal.

[foulladybasement]

Order online Indian food takeaway from Royal Daawat Springvale Menu Takeaway, VIC - 5% Off. Check out our online review and ratings. Pay online or cash. Pickup Only Signup with OzFoodHunter App and get $15 joining bonus. Max $5 Off on your each Order. Earn $2 for each App refer.

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[chintan112]

Best Indian & Nepalese Restaurant Victoria, Melbourne - Order Online Indian Food and Nepalese Food Delivery North VIC - balticurryhouse

Ganesh Indian Restaurant:

Located in the heart of Melbourne, Ganesh is known for its delicious Indian cuisine. They offer a wide range of Indian dishes, and you can check if they offer online ordering.

Nepal Dining Room:

This restaurant specializes in Nepalese cuisine and offers a variety of traditional dishes. It's a great place to explore Nepalese flavors.

Curry Vault Indian Restaurant:

Situated in the city center, Curry Vault is known for its extensive menu of Indian dishes, including both North and South Indian cuisine.

Daawat Indian Restaurant:

Daawat is another well-regarded Indian restaurant in Melbourne that serves a range of authentic Indian dishes.

[daawatrestaurant]

indiaas restaurant amstelveen Ontdek de smaken van India bij Daawat, het toonaangevende Indiaas Restaurant Amstelveen. Geniet van een uitgebreid menu met heerlijke Indiase gerechten, bereid in authentieke stijl. Bestel online of maak gebruik van onze cateringservices.