#top-quality Bombay duck

[hardcollectionzombie]

Bombay duck, also known as Bombil, is a seafood delicacy that not only tantalizes your taste buds but also offers a range of health benefits.

[wahmarathi]

Can you recommend dishes that are popular among locals in maharashtra?

Vada Pav: A quintessential street food of Maharashtra, consisting of a spicy potato filling encased in a deep-fried gram flour batter, served inside a soft bun with chutneys.

Misal Pav: A spicy curry made from sprouted moth beans or lentils, topped with crunchy farsan (fried snack mix), onions, tomatoes, and served with pav (bread).

Pav Bhaji: A flavorful mash of mixed vegetables cooked with spices, served with buttered bread rolls.

Puran Poli: A sweet flatbread made from wheat flour stuffed with a filling of cooked lentils, jaggery, and spices, often served during festivals and special occasions.

Sabudana Khichdi: A light and flavorful dish made from soaked tapioca pearls cooked with peanuts, potatoes, and spices, commonly consumed during fasting periods.

Bombil Fry: Crispy fried Bombay Duck fish, seasoned with spices, and served as a popular appetizer or snack.

Thalipeeth: A nutritious multigrain pancake made from a blend of flours like rice, wheat, and gram flour, mixed with onions, spices, and herbs, typically served with yogurt or chutney.

Kothimbir Vadi: Savory cilantro fritters made from a mixture of gram flour, cilantro, and spices, steamed and then fried until crispy.

Puran Modak: Sweet dumplings made from rice flour dough filled with a mixture of jaggery, coconut, and cardamom, often prepared during Ganesh Chaturthi festival.

Solkadhi: A refreshing and tangy drink made from coconut milk and kokum, seasoned with green chilies, garlic, and coriander leaves.

Now, Wah Marathi restaurant has gained popularity for its authentic preparation and presentation of these traditional Maharashtrian dishes. Here's why Wah Marathi stands out:

Authenticity: Wah Marathi takes pride in preserving the authenticity of Maharashtrian cuisine, ensuring that each dish reflects the traditional flavors and cooking techniques of the region.

Quality Ingredients: The restaurant sources high-quality ingredients, including fresh produce and spices, to maintain the authenticity and taste of its dishes.

Skilled Chefs: Wah Marathi employs skilled chefs who are well-versed in Maharashtrian culinary traditions, ensuring that each dish is prepared with expertise and attention to detail.

Innovative Presentation: While staying true to tradition, Wah Marathi also offers innovative presentations of classic dishes, appealing to both traditionalists and those looking for a modern twist.

Warm Hospitality: The restaurant provides warm hospitality and a welcoming ambiance, allowing guests to experience the true essence of Maharashtrian culture and hospitality while enjoying their meal.

Overall, Wah Marathi has become renowned for its commitment to serving authentic Maharashtrian cuisine with a touch of innovation, making it a favorite among locals and visitors alike.

Ready to indulge in the authentic tastes of Maharashtra? Join us at Wah Marathi and savor our signature dishes crafted with care and tradition. From the iconic Vada Pav to the delightful Puran Poli, our menu promises a culinary journey through the heart of Maharashtra.

Book Your Table Now!

[wahmarathi]

Can you recommend dishes that are popular among locals in maharashtra?

Vada Pav: A quintessential street food of Maharashtra, consisting of a spicy potato filling encased in a deep-fried gram flour batter, served inside a soft bun with chutneys.

Misal Pav: A spicy curry made from sprouted moth beans or lentils, topped with crunchy farsan (fried snack mix), onions, tomatoes, and served with pav (bread).

Pav Bhaji: A flavorful mash of mixed vegetables cooked with spices, served with buttered bread rolls.

Puran Poli: A sweet flatbread made from wheat flour stuffed with a filling of cooked lentils, jaggery, and spices, often served during festivals and special occasions.

Sabudana Khichdi: A light and flavorful dish made from soaked tapioca pearls cooked with peanuts, potatoes, and spices, commonly consumed during fasting periods.

Bombil Fry: Crispy fried Bombay Duck fish, seasoned with spices, and served as a popular appetizer or snack.

Thalipeeth: A nutritious multigrain pancake made from a blend of flours like rice, wheat, and gram flour, mixed with onions, spices, and herbs, typically served with yogurt or chutney.

Kothimbir Vadi: Savory cilantro fritters made from a mixture of gram flour, cilantro, and spices, steamed and then fried until crispy.

Puran Modak: Sweet dumplings made from rice flour dough filled with a mixture of jaggery, coconut, and cardamom, often prepared during Ganesh Chaturthi festival.

Solkadhi: A refreshing and tangy drink made from coconut milk and kokum, seasoned with green chilies, garlic, and coriander leaves.

Now, Wah Marathi restaurant has gained popularity for its authentic preparation and presentation of these traditional Maharashtrian dishes. Here's why Wah Marathi stands out:

Authenticity: Wah Marathi takes pride in preserving the authenticity of Maharashtrian cuisine, ensuring that each dish reflects the traditional flavors and cooking techniques of the region.

Quality Ingredients: The restaurant sources high-quality ingredients, including fresh produce and spices, to maintain the authenticity and taste of its dishes.

Skilled Chefs: Wah Marathi employs skilled chefs who are well-versed in Maharashtrian culinary traditions, ensuring that each dish is prepared with expertise and attention to detail.

Innovative Presentation: While staying true to tradition, Wah Marathi also offers innovative presentations of classic dishes, appealing to both traditionalists and those looking for a modern twist.

Warm Hospitality: The restaurant provides warm hospitality and a welcoming ambiance, allowing guests to experience the true essence of Maharashtrian culture and hospitality while enjoying their meal.

Book Now!

#wahmarati #maharashtrianfood #authentictaste

[arplis]

Arplis - News: The number of hunters is actually on the rise

And quality habitat is at the lowest it’s ever been. Competing ideas are at play in the hunting industry and community. Here’s more. Over the past few years, the hunting community has jumped full sail into what it’s calling the R3 movement. “R3” stands for recruitment, retention, and reactivation of hunters. And it’s an effort to boost the number of hunters in myriad ways, mostly due to the idea that hunter numbers are in decline. It’s an interesting idea, but it bears a closer look. While hunters are on the decline per capita, the actual number of hunters on the American landscape tells a different story. And beyond that, habitat and biodiversity in the lower 48 are both well into declines that are not only alarming but also potentially devastating to both hunter opportunities and the variety of healthy American ecosystems in general. There are three things I think we need to look at from a wholesale perspective. The first is the consistent use of fear-based marketing tactics that tends to put the hunting community on the defense. The second is taking a look at hunter numbers from a broader perspective that shows us some good news about hunter numbers. And the third is aligning our educational focus to both help habitat and create public goodwill, as hunter numbers per capita are unlikely to increase at the rate of population growth. Understanding these main issues is just the first step in correcting the narrative. What follows is a call to action: to educate, rather than try to recruit, our non-hunting friends. Because what hunting really needs is not more hunters, but more habitat. ‘The Decline of Hunting’: Scarier & Sexier Than Your Halloween Costume Off the bat, I’d like to set the record straight: I’m all for new hunters coming into the fold. I’m in my seventh year of hunting, and other hunters have certainly helped me get here. I’ve hosted a women’s hunting camp, in part to help introduce novice hunters to the pastime. Personally, I’m not sure hunters can be created or recruited out of marketing efforts. But I do think that a broad and general public who views hunting positively is the best deal we hunters could possibly create for ourselves. And the general, non-hunting public can make a powerful ally for land conservation. (More on this later.) Photo credit: Roman Kosolapov via Shutterstock Over and over again, I’ve heard organizations and well-heeled influencers talking about how hunter numbers are in decline and that this is a mortal wound in the side of hunting culture that needs to be addressed. There’s some truth here — albeit massaged truth — and I’ll get to that. But fear is the ultimate motivator, and whenever I sniff out fear in messaging, my inner skeptic sounds the alarm. Making fear sexy involves adding some sort of positive outcome or good intention; it gives worrying a purpose. The hunting community is deft in this regard. A few examples of things I’ve heard in one form or another reflect this: “There are fewer hunters than ever! If we recruit more hunters, then we’ll save conservation!” “Hunters are in decline! We need more hunters or the system is going to fail us, and we’re gonna lose our hunting traditions!” “If we don’t have enough hunters, we don’t have enough money to protect the things we love to hunt! More hunters, more money!” This leads me to my first point: If you find yourself being motivated by fear or defensive tactics, think twice. Fear is the most commonly used tactic in marketing because it works. And really, R3 is a giant marketing campaign for an effort that has no data to show it will substantially increase numbers in hunting. I’d be remiss to not mention that a lot of this fear comes down to money. Hunters and anglers do contribute a lot of money to conservation, through a variety of sources, including hunting licenses, excises taxes, travel, buying power, and more. It’s certainly in the best interest of any membership-based organization, brand, or wildlife agency to generate more income. It’s one thing to increase your bottom line — that’s all fine and good — but it’s another to massage numbers and messaging in certain ways to do it. So let’s look at the numbers in a different way. Are Hunter Numbers Really Declining That Much? One of the main points that come up in the conversation around hunting decline is hunter numbers per capita — not hunter numbers in total. When we talk about what percent of hunters exist across the national population, it ain’t big. At less than 4% of the population, hunters are outnumbered. But that’s nothing new. In 1958, the American population was about 175 million. Today, our population stands at nearly 333 million people. Around the same time, 54 million folks lived in rural areas. The rural population today is actually more than that, at 59 million folks. Even with more people living in rural areas, the per capita percentage of rural America sharply declined as our urban population grew. And that’s also true of hunters per capita. But the numbers of hunters actually haven’t diminished all that much, when we look at it more holistically. In 1958, 14,138,182 people owned hunting licenses. In 2020, hunting license owners numbered 15,158,443 — over 1 million more. And we’re not all that far away from the peak number of 17 million hunters in 1982. And it’s worth noting these numbers wax and wane a few million over time. Put another way for more context: In 1958, 8% of the population hunted. In 1982, with more hunters than ever before, there was still a per capita decline, at 7%. And in 2020, 4.5% of the population hunted. Yes, that’s a decline per capita. But it’s not, in my opinion, a damning one. The Real Decline: Habitat Loss American Bison wander the Kansas Maxwell Prairie Preserve, public habitat in Kansas donated by the Maxwell family; photo credit: Ricardo Reitmeyer via Shutterstock Habitat loss comes in three types: destruction, fragmentation, and degradation. And America has all three in spades. The grasslands of the American Plains stand as some of the most imperiled in the nation. Serious fragmentation and monocultural agriculture practices are harming flora and fauna at alarming rates. Since colonization, American grasslands have declined by nearly 60%. Wetlands and waterways are also in serious trouble. Since the 1950s, we’ve lost nearly 17 million acres of wetlands. To top it off, a recent study from the Ecological Society of America showed that imperiled species in the U.S. are most affected by habitat loss on private lands. And private lands make up 60% of the U.S. landmass. Thankfully, the U.S. has a more robust system of public lands than the majority of countries, but this is not a catch-all for habitat, especially with most of the public land centered in the American West. With habitat increasingly fragmented, plowed under for massive cornfields, or simply paved over with concrete, we’re seeing massive losses in the numbers of birds, insects, plant life, and suitable habitat for all wildlife across the lower 48 in particular. Not only does decreased habitat mean fewer opportunities to hunt, but it also means fewer species overall. Take the northern bobwhite quail, for example. A combo of habitat fragmentation and timber managed for economic rather than ecological bounty are two huge reasons why we’ve seen an 85% decrease in the bird’s population since 1966. But it doesn’t have to be this way. We can manage timber for both birds and the economy, and we can help increase hunting opportunities in the process. Groups like Quail Forever focus almost entirely on habitat restoration and give folks the tools they need to create habitat on their own. The National Wildlife Federation has a Certified Wildlife Habitat program that allows individuals to certify their backyard gardens as quality habitats for all sorts of critters. And hunting- and angling-driven conservation groups like Ducks Unlimited, Trout Unlimited, Pheasants Forever & Quail Forever, and the Rocky Mountain Elk Foundation incorporate increased habitat reclamation, protection, and enhancement as top priorities in their conservation efforts. As a result of these efforts, millions of acres of habitat have been restored. As many conservationists say, “What’s good for the bird is good for the herd.” It’s all interconnected. But there’s a helluva lot more to do here. Under Pressure: Decreased Opportunity, Increased Demand If you’ve ever thought to yourself, “Wow! My favorite hunting spot is getting hammered. Guess it’s not my favorite spot anymore,” you’re not alone. The increase of hunters and the decrease of opportunity is a serious issue. Here’s the meat of this oxtail: We have more hunters than we did in 1958, and we have lost large amounts of quality habitat to hunt. Habitat begets both plant life and wildlife. All these things feed off each other. This results in a lot of pressure being put on a massively reduced huntable landscape. The issue of the 3.5% per capita loss in hunters in the overall population isn’t reflective of a dying tradition; it’s reflective of a growing and more urbanized population with less exposure to hunting. This leaves a potential rift in a democratic society. If the majority isn’t for hunting, the minority loses out on their traditions. We saw it happen in British Columbia with the banned grizzly hunt. It can certainly happen here if hunters don’t act in their own best interests. So, What Do We Do? Canada geese in migration at Bombay Hook National Wildlife Refuge, DE; photo credit: Bo Shen via Shutterstock If any hunter wants to do all hunters a favor, we need to be great ambassadors for hunting culture. Not to bring people in, but to better their assumptions about who hunters are. We need to lead on educating and incentivizing private landowners on ways to help the wildlife and plant life they interact with daily. We need to castigate and throw out the damaging image of “trophy hunting.” And we need to feed our non-hunting friends wild game, leave the door open if they want to join, and hopefully create an advocate either way. But the biggest necessary overhaul is the need to shift our focus from the unsubstantiated fear propagated by the R3 movement and move toward engaging in greater and more nuanced public education, in conjunction with real physical work to restore habitats and ecosystems. Maybe even in our own backyard. Here’s my call to action: Don’t convince someone to go on a turkey hunt with you. Instead, ask more people you know to help with a local habitat restoration project. Certify your garden or even your balcony. And if you don’t have private land, invest some time in a small tract of public land. Then, tell folks about it. Toot your own horn. Bring non-hunters into the habitat-making fold. If every hunter committed to bettering one acre of land in a year, more than 15 million acres could be restored. And, surprisingly, that’s 1 million more acres than would have been restored by hunters in 1958. The post The Hunter Decline Myth: Habitat — Not Hunting — Is at Risk appeared first on GearJunkie. #Conservation #Hunting #Hunt/Fish

Arplis - News source https://arplis.com/blogs/news/the-number-of-hunters-is-actually-on-the-rise

[rahuld13th]

The Bombil Files (week 2, Sustainable Chef)

There are certain ingredients which are really special to a certain area or a country, when we think about food for a specific region; it is one of the first things to come in our mind. One such ingredient is “Bombay Duck”.

https://www.google.ca/search?hl=en&tbm=isch&sxsrf=ACYBGNSJoqpXhG7kmxNfWXgEnVqYlB5nMA%3A1568426589509&source=hp&biw=1366&bih=657&ei=XUp8Xf-pHNS8-gTPn6WACA&q=Bombay+duck&oq=Bombay+duck&gs_l=img.3..0l10.4093.7356..7653...0.0..0.176.1333.1j10......0....1..gws-wiz-img.......35i39.hKnjX3zo3PE&ved=0ahUKEwi_zOKtnM_kAhVUnp4KHc9PCYAQ4dUDCAU&uact=5#imgrc=RZpJlmNHtXbbPM:

Just so we are clear, it’s not a duck but actually a fish found in the Indian Ocean.  It got its name during the British rule in India.(1) The story goes, when the British wanted to eat this delicacy in Kolkata, they decided to import this fish from Bombay (now Mumbai) via trains, as the fish has to be dried and thus smells rather unpleasant. The name of the train was Bombay Mail, & mail in local language was called “daak”, thus the locals named it as such. But the British could not pronounce it, and they turned the ‘daak’ into ‘duck’. Thus it ended up being called Bombay duck.

Bombay duck or Bombil as it is known locally in Mumbai is fished in a simple manner with nets, which are thrown in the ocean. As opposed to the other exotic varieties which are fished worldwide with trawlers stretching giant nets and scraping off the ocean surface and disturbing the balance of the ecosystem.

This is truly a sustainable product. For beginners it is caught in nets by local fishermen and brought to the shores. Then, it is purchased by local vendors & sold in the fish markets throughout the city and suburbs, where it is purchased by the local people and consumed at their homes. Such is the popularity of this fish that even top restaurants line up to buy fresh stocks from the dock every morning. One more positive thing about it is that there is very less wastage.(2) The reason being, that majority of the stock is dried out and sold dry, which again is a delicacy known as ‘Sukka’ or dry Bombil. Thus one can buy and store as per their convenience.

However, there are certain problems faced by this rather strange looking fish in the recent years. (3) In 2016, there were reports of shortage of stocks due to fishing of juvenile fish, which did not let the stocks re-fill itself. According to Central Marine Fisheries Research Institute (CMFRI) the stocks have depleted by 25% in the last decade. This is due to fishing done in the spawning monsoon season, a time of the year when fishing is banned by the government for three months.

Then this year, it faces another problem of having excess stock, and not enough buyers. This being the monsoon season it is not possible for the fishermen to dry the fish in the open air. Thus it is being dumped on the beaches by fishermen as by-catch to make space for the more exotic and in-demand fishes. (4)

There are solutions to these problems faced by the fish & fishermen. Firstly, stricter regulations should be implemented against fishing in the spawning period, so that the fish populations can sustain themselves. Secondly, on the current issue of fish being dumped, the government should provide the fishermen (who usually come from a lower economic background) with storage facilities so that our natural resources do not go wasted.

People buy food based on convenience, taste & price. When we consider Bombay duck for all the three factors it ticks all boxes, convenient to buy locally in Mumbai (Extremely difficult to find in Toronto, the frozen versions found in Chinatowns are not of good quality), tasty when cooked in the right manner. Fried fresh fish and a gravy of dried Bombil. Prices are generally very less than other local fish. Preparing fried Bombil in Toronto would be the unsustainable equivalent of eating Blue fin tuna in the current day. 

Personally, I would also base my food choices on these three factors. I believe that as chefs certain responsibility lies in our hands, with regards to influencing the general public about making sustainable food choices. A good example would be “Basa” one of the most tasteless fish which is farmed in Vietnam and exported all over the world and is available in almost every restaurant in Mumbai, but at the same time Bombil is being dumped as by-catch. One such person who has brought this to the attention of the general public is Chef Thomas Zacharias (5).

 Works Cited:

(1)    https://www.youtube.com/watch?v=UxQfN36OGs4 Posted by Mid-day India, October 8th 2018

(2)    https://www.youtube.com/watch?v=7hiVaJB_bdM Posted by Rudolph Furtado,  13th May 2016

(3)    https://indianexpress.com/article/lifestyle/food-wine/who-moved-my-bombil-mumbai-sea-food-fish-3034977/ Posted by Indian Express, 17th September , 2016

(4)    https://www.mid-day.com/articles/fishermen-shun-bombay-duck-once-citys-favourite/21557194 Posted by Midday , August 18th , 2019.

(5)    https://www.instagram.com/stories/highlights/17913121492064209/ By Chef Thomas

[otisdyke]

The Best Breakfasts London Has To Offer

https://ift.tt/2TXjvOp

I’m not saying that perfecting the first meal of the day is a guarantee of success thereafter, but we’re not not saying that. With this in mind, you should really upgrade your go-to breakfast spots.

Samuel Pepys’ famously started the day with protein-heavy mackerel, while Gwyneth Paltrow opts for vanilla mushroom protein powder and a Moon Juice dust smoothie. Bold, questionable choices, sure – but a reminder that there’s a whole world of options beyond the sad last slice of Hovis in your cupboard.

Here are some of the most unique breakfasts in the capital:

For something healthy: LINO

Lino

Eating breakfast out can often result in ordering the most gluttonous item on the menu, safe in the knowledge someone else is whipping up the pancake batter and scrubbing the grease off the bacon tray. If you’re after something lighter, new Clerkenwell spot Lino offers healthy fare that will still fill you up. Try the buckwheat pancakes with poached citrus, the rolled oat porridge or their house cured salmon with soured cream, soft boiled egg and rye.

If you want something to kick your weekend off with a bang there’s also pastries, a full English breakfast and ham and cheese toastie on offer.

Lino, 90 Bartholomew Close, London EC1A 7EB

For a meal with a view: Duck & Waffle

duckandwaffle.com

Perched on the 40th floor of the Heron Tower, this Shoreditch spot has remained popular since opening in 2012. Their eponymous dish is the perfect blend of salt and sweet and can be enjoyed at any time of day – quite literally, as it’s a 24 hour restaurant – but we like it first thing with the city below you still waking up.

Another breakfast highlights is their duck egg en cocotte with wild mushrooms, Gruyère, truffle and toast soldiers.

Duck and Waffle, 110 Bishopsgate, London EC2N 4AY

For design heaven (and the scrambled eggs): Granger & Co

Granger & Co

A transplant of Sydney sunshine in various beautiful areas of London, Bill Granger can claim some responsibility for the explosion of Australian brunch favourites like avocado on toast. Head down to one of their four restaurants for a serene take on chaotic breakfast service and beautiful interiors.

Whether you order their signature fluffy ricotta hotcakes, or scrambled eggs which come whipped like a soft serve ice-cream, the food is inventive and consistently delicious. Don’t leave without a sweet treat to-go.

Granger & Co, various locations.

For a Middle-Eastern feast: Berber & Q

Berber & Q

Haggerston dwelling Berber & Q is a top go-to for authentic Middle Eastern flavours. We’ve already waxed lyrical about their excellent meat dishes, but breakfast is equally impressive. Lots of restaurants have added Shakshuka to their menu – a Middle Eastern dish where eggs are poached in tomatoes, peppers and spices – but Berber’s is perfection.

Elsewhere there’s a feast of exotic dishes like lamb bacon chops or Moroccan campfire pancakes with quince and sweet labneh.

Berber & Q, 338 Acton Mews, London E8 4EA

For a classic full English breakfast: Regency cafe

Getty Images

A historic spot in Westminster, The Regent Café has been serving London breakfast since 1946. A short and no-frills menu with an interior that transports you to London of the past, you’d be hard pushed to find somewhere serving a breakfast as delicious in central for £6. The only other old spot serving eggs and fried bread at this quality is E. Pellicci, another institution worth visiting.

For an alternative bacon sandwich: Dishoom

Dishoom

By now, the famous bacon naan roll at Bombay cafe Dishoom is less an insiders’ order and more the breakfast everyone is obsessed with. Regardless, it’s so damn delicious we couldn’t leave it off this list.

If you’ve eaten that to excess, try the kejriwal, an Indian twist on cheese on toast with chilli, spring onion and a runny fried egg. If you haven’t yet tried the naan, what exactly have you been doing?

Dishoom, 12 Upper St. Martin’s Lane, London WC2H 9FB.

For breakfast in bread: Barge House

Nestled on Regent’s canal Barge House serves a totally unique breakfast concept which encases a cooked breakfast inside a crispy, chewy giant white bread roll. Choose from the classic with bacon and full English trimmings, vegan and vegetarian rolls, a smoked salmon topped version or one with chorizo and hot beans.

Only available at the weekends, and perfect for hungover mornings when those health aspirations go out the window and you need something to mop everything up.

Barge House, 46a De Beauvoir Crescent, London N1 5RY

The post The Best Breakfasts London Has To Offer appeared first on Otis Dyke.

from The Otis Dyke Lifestyle Blog https://www.otisdyke.co.uk/the-best-breakfasts-london-has-to-offer/

[poojaagrawal2902]

Dolenet fishing is an important method of harvesting fish. This is the reason Garware Technical Fibres are providing their best in the class solutions for dole netting. They have a list of products starting from Garfil Runner to Yellow Ropes, from Garfil STR to HDPE Ropes which are specifically designed for stationing application in Dole net and Lead Bead Rope.

These products are designed in such a way that they have better abrasion resistance, high breaking strength, better grip, better strength to weight ratio and are easy to handle. Their products fall under a wide range of categories and can be chosen according to their respective needs. These products are specifically designed for Dole net / Bag net fishing for specific fish species like pomfrets and Bombay duck.

Get more details at : https://www.garwarefibres.com/netting-suppliers/fishing-net-manufacturers/dole-netting/

           The Gargill Runner has high knot strength with uniform dimension across the netting which avoids absorption of water and knot slippage making a better wall formation and on top of that it has bigger mouth opening and it is cost effective making it a popular choice with the customers.

            A strong commitment of excellence in manufacturing and quality is at the core of Garware Technical Fibres. This is the reason their products are being used in more than 75 countries worldwide.

[letsindoasiangroceriesblog]

Sri Lankan Grocery Store Online Australia

In Australia, there are many Online Grocery Stores. The leading Grocery Stores are Woolworths, Coles, Indo-Asian and much more. The online Sri Lankan grocery stores have made the work of the buyers easy and comfortable. Through online shopping, the shoppers can buy Sri Lankan groceries without facing any problems.

If you desire to explore the best Sri Lankan grocery store, then Indo-Asian Grocery Store you will undoubtedly find the same. You will get the wide variety of quality products here and you will enjoy the competitively priced products.

Why Choose Indo-Asian Grocery Store to buy Sri Lankan Groceries?

·    Here, you will get plenty of things on one common platform.

·     You can enjoy fresh products at a reasonable price.

·     The selection is vast in the grocery store.

·     Organic, natural, raw supplements, food of holistic nutrition all are available here.

·  We provide you a variety of items like Curry Mix ,Curry Powder,Flour ,Jam ,Sambol (Ready To Eat) ,Tea,  Coffee and other types of useful grocery products.

·  Secure PayPal Payment Gateway

·   Fast shipping available all over In Australia

 In Indo-Asian grocery store, you will get many items of Sri Lankan groceries. All the products are accessible and useful for the consumers. You can have curry powder, dried Bombay duck, and fried bombili fish, green chilies coconut sambol, string hoppers flour and much more to enjoy.

Here you will get top grocery brands like Larich, Rabeena, Serendib, Sun Island, MDK, Link Natural and many more; where you don’t have to compromise on the quality of the product.

The Indo Asian grocery store will allow you to enjoy shopping of Sri Lankan grocery store in a significant way.

Enjoy all the grocery items in Sri Lankan grocery stores. In one place you will get Curry Mix ,Curry Powder,Flour ,Jam ,Sambol (Ready To Eat) ,Tea,  Coffee  and various types of things. In the time of need for any home item, I always approach the Sri Lankan grocery store near me. This for sure that you will get an authentic and wide variety of famous Sri Lankan grocery brand for the best price in the stores. Fulfill your daily requirements by relying on the Sri Lankan grocery stores.

[yahoo-puck-daddy-blog]

Puck Daddy Bag of Mail: Struggling Habs, hot starts, historical duos

How will McDavid and Matthews stack up to Crosby and Ovechkin when all is said and done? (Mark Blinch/Getty Images)

It has been quite the opening week in the NHL.

The Golden Knights are 3-0 and actually playing pretty well given their talent level. The Leafs are obliterating a lot of teams and having fun doing it. The Habs are horrible because they can’t score. A lot of guys have a crazy number of points already. A lot of rookies are playing very well.

But with only a handful of games played for even the busiest teams, that leaves a lot of questions to be answered. People sent them to me, and I am contractually obligated to answer several of the best ones.

So let’s go:

Vazken asks via email: “I’m a Montreal Canadiens fan, should I settle in for a long season or will we turn it around?”

Well, the question for this team was always going to be, “Who scores the goals?” Right now, the answer is, “Basically no one.”

Which is, for the most part, not that big of a deal. You’d like the points, certainly, but if your whole team is shooting 2.6 percent through four games while dramatically outshooting the competition (they average a shot differential of nearly plus-10), you shouldn’t be sweating it too much.

Put another way: How many times over the course of the year do we suppose the Canadiens take 155 shots and only score four goals, while also allowing 13 goals on 118 shots? We know the talent level of this team, and we know how good the coach is. They brought in a good number of new players this summer and this is the first full season of the Habs playing in the Claude Julien system, so we might have expected some growing pains.

But it’s not permanent. I still think this is one of the best on-paper teams in the East and while there’s been a too-slow start, the good news is they’ve played less than 5 percent of the season. If they’re still struggling with this in November, I guess that’s a different story.

James asks: “Why is Vegas not making use of LTIR for Grabbo & Clarkson? That space would allow them to take a bad contract and pick for a D, no?”

This is a simple one to answer but I can see why people would be confused. The team’s CapFriendly page tells the story of “why” fairly well here.

You don’t get the cap benefit of LTIR until you exceed the cap and right now Vegas has almost $6.6 million in cap space. And that’s with Vadim Shipachyov buried in the AHL. So there’s just no point in LTIRing them. In theory, the Knights could take on a huge percentage of the contracts in the league (only 43 players have contracts with AAVs of more than $6.5 million) and still not exceed the cap.

LTIRing them also wouldn’t knock those players off their 50-contract limit, not that Vegas has to worry about that, either. As an expansion team with a limited farm system, they only have 42 guys signed.

The only thing, therefore, preventing Vegas from trading one or more of their too-many defensemen is that no one else wants to make those transactions. Given the quality of those defenders, it’s hard to blame them.

Matt asks: “Is there anyone off to a hot start (define that however you want) that you think can keep the pace up for most, or all, of the season?”

I think it’s fair to say that, by definition, hot starts are unsustainable. Anyone who’s scoring more than a point a game is unlikely to do so for the whole season unless we’re talking about Sidney Crosby, Connor McDavid or maybe one or two other guys.

When it comes to goaltending, though, that’s always going to be more sustainable. Ahead of Wednesday night’s games, the top-10 goalies in the league in save percentage were all north of .950, which obviously no one will do over 60 appearances or whatever the number ends up being.

But if we’re talking about Sergei Bobrovsky — who’s currently .985 — being a top goalie at the end of the year, or Corey Crawford or Semyon Varlamov finishing somewhere in the top five in save percentage, I think that’s feasible. All have shown on more than one occasion that they’re perfectly capable of posting above-average save percentages (though Varlamov was awful last season in just 24 games).

Other than that, I can see a guy like Evgeni Kuznetsov, Patrick Kane, Mark Scheifele, Steven Stamkos, Auston Matthews, et al keeping up their production if they stay healthy. Not at the two-points-a-game rate, obviously, but the fact is that elite offensive talents tend to stay at the top of the stats leaderboard, while guys like Brayden Point (seven points) or Mike Green (six) will surely fade.

On a related note:

Neil asks: “How long does it take to know that a rookie is for real? Flashy early season numbers from Bratt, Milano, DeBrincat and Butcher won’t all last.”

The thing I would say here is that anyone’s season starts to look real convincing the closer you get to 50 or 60 games. That goes for teams or players.

Lots of players can have 10, 20, even 40 games where they play well above their normal performance level. Maybe not rookies, but it happens. Barret Jackman won a Calder once. All things are possible.

Likewise, how many teams have been the Colorado Avalanche of a few years ago and had 60-something great games despite poor underlying numbers and then absolutely gone in the ditch from mid-February on?

When you’re like two-thirds or three-quarters of the way through the season, time and math just catch up with you. At some point, almost everyone hits a wall in their rookie years, but when you’re only looking at goals and assists, if you’ve banked 50 games of high performance, that’s going to look real good for you at the end of the season no matter how much you drop off in the final 30.

Having said that, I think there’s a chance DeBrincat in particular (at least of the guys you mentioned) keeps up a high scoring rate. His junior numbers are obscene and the quality of guys he’ll be able to play with — especially if given power play time — is pretty high.

Zoe asks: “With the great news of the NWHL-Devils partnership, how can fans encourage other NHL teams to create similar deals?”

This is going to sound like a joke but I’m dead serious: Write to them about it. Not just on Twitter and not just via email, but write an actual physical letter and put it in the mail. Someone whose job it is to read it and forward it to the proper parties will have to read it and send it to the proper parties.

I still think the whole “professional women’s hockey” thing needs to get its own house in order and just merge the leagues, and many people privately acknowledge that will have to happen. That would probably help get everyone on the same page in terms of potentially pushing a partnership forward. There’s no reason on earth for NHL not to help out financially and commercially in much the same way the NBA supports the WNBA.

But with that having been said, there’s also no reason individual teams shouldn’t be making partnerships with their respective city’s NWHL or CWHL teams. The good news is there’s now a template in place. Someone has to be first and, this being the NHL, not everyone wants to be first. But now that the Devils took the step, the odds that other teams get involved just went up significantly. That, in turn, probably pushes the league as a whole to do it.

Jim asks: “Who will be historically remembered as better: Ovi and Sid or McDavid and Matthews?”

Hooooo buddy this is a great question.

Ovechkin and Crosby are both in the conversation for top-10 of all time at a minimum. I think Crosby is irrefutably top-five (I put it Orr, Gretzky, Lemieux, Hasek, Crosby), and Ovechkin is closer to 10th (albeit probably the best ever in goal-scoring), so it’s hard to top.

But there are two caveats here: First, Matthews is still a bit of an unknown in terms of what his ceiling is, though I think it’s fair to say he doesn’t have the profile of one of the all-time greats. If he ends up being top-50, that’s incredible.

Second, Crosby and Ovechkin are both solidly cemented as elite all-time players because they did what they’ve done for so long. With Matthews and McDavid we’re projecting.

Crosby is the best player of his era, bar none. But he is very much a player of his era; low center of gravity, overwhelmingly skilled in tight spaces, etc. He’s suited to the kind of hockey played post-2005 NHL better than anyone.

But here’s what I think works in the younger guys’ favor: McDavid might legitimately be the best hockey player of all time. It’s hard to say for sure, but the way he moves with and without the puck, and specifically the way he pushes the puck ahead of himself when he’s at full speed so he doesn’t have to slow down (like a soccer player does) could fundamentally change the way the sport is played.

This gives him an Orr- or Gretzky-like talent. If the thing you do is unique and you’re so incredibly good at it that you’re effectively breaking the sport, that puts you in an entirely different class. He really is that good.

So with all that said, give me the Crosby/Ovechkin pair over McDavid/Matthews, but also give me McDavid over Crosby.

Adam asks: “Does it bother you how the clock continued to run during a penalty shot in “Lisa on Ice”?

Yes but The Hollywood Elites (i.e. LIE-berals) seem to have a very loose grasp of the rules of hockey in particular. Watch any Mighty Ducks movie. Hell, in the first one, young Gordon Bombay misses that penalty shot during running time as well. Plus, Duane totally would have gotten a game misconduct, and not just a two-minute minor, for roping.

Sometimes when you’re a hockey fan, you have to accept this patina of nonsense. It’s so rare anyone pays attention to the sport. Are you really gonna Neil-de-Grasse-Tyson “Well actually, the curvature of the earth and force of gravity dictates that …” about it? Nah.

Ryan Lambert is a Puck Daddy columnist. His email is here and his Twitter is here.

[fungryandfabulous]

Happy Paradise

Happy Paradise, which sounds like a massage parlour, is the latest restaurant by May Chow, the chef behind Little Bao. It is located on the corner of Aberdeen Street and Staunton Street, where Steak Frites by Butcher’s Club used to be.

We went during the soft opening period as it’s the only time when the restaurant takes reservations, and when we arrived at 9pm on a Friday night, the first thing we noticed was how spacious the restaurant was. There are a few tables plus a dining bar, but there is a vast amount of space in between. I suppose the idea is for when the restaurant gets more popular, there will be a lot of standing room for people just drinking. The second thing I noticed immediately was the neon lighting. While it’s retro and nostalgic, it’s also really unflattering.

Although we had booked a table, the atmosphere seemed more fun at the bar, so we decided to have our meal there. I start with a Kowloon Soy Smash (above), a cocktail with mezcal, soy air, thai basil and ginger. I was forewarned that this was a savoury cocktail, which it was. It doesn’t go particularly well with food since it is quite salty, but no more so than a potent Bloody Mary.

From the food menu, we started with the salt and pepper bombay duck fish (above), a deep-fried tiny fish that is eaten whole. The meat of the fish is very light, so it was a shame that the batter here was quite thick, which overwhelmed the fish itself.

Also from the starter menu, we tried the radish with cucumber, ginger and ice plant (above). The cucumber and the radish are served separately, with the cucumber being quite salty, and the radish being sour. It’s a nice combination and a refreshing start to the meal.

From the larger plates, we ordered the slow-cooked chicken with glutinous rice and shoaling wine (above). This was far and away my favourite, stand-out dish of the night. It’s a whole chicken, which is juicy and plump, placed atop a mound of glutinous rice, and the whole dish is then soaking in delicious rice wine. It’s comfort food to the max.

Our other meaty main was a lot less satisfying; a char siu with silky egg and rice (above). The char siu doesn’t have that juicy, fatty almost limp texture that I like, instead, it was almost chewy like pork neck. And and while I enjoyed the side of pork lard to pour on top, I also thought it was missing some of that sweet soy sauce taste that this dish traditionally has. Also, if you notice the photo quality of this image suddenly got much worse, because at around 10pm, the restaurant transitions into a full-on bar, with lights very much lowered and the music very much pumped up.

Our last dish is another vegetable: cold celtuce stem with sesame and chili (above). We had actually ordered the kale with oyster sauce so you can imagine the confusion when this arrived in the semi-darkness. Taste-wise, it’s fine, but nothing special.

Dinner for two, without alcohol, came to around HK$800. It’s not a lot for a night out in Central, at a hip and happening joint; but nor is it a little for what we ate. I guess you come here for the vibe and the cocktails, and pay for that accordingly. Having said that, I’ll definitely come back again (early, while the lights are still on and the music is low) for the chicken dish for sure.

[toddlazarski]

Milwaukee’s Best Ethnic Eating Strips

Shepherd Express

“Try getting a reservation at Dorsia now!” implores Christian Bale as Patrick Bateman in American Psycho, before some tasteful profanities, and in the middle of raining bloody ax murder upon an unsuspecting Jared Leto. Dorsia, as it happens, is the name of the new restaurant taking over the lease of Mimma’s Cafe. Which means the longstanding pasta emporium, largely credited with establishing the neighborhood as a dining destination in the 80’s and a reminder of the quarter’s Italian heritage, is being replaced by a name inspired by every frat bro’s second favorite movie (behind only Boondock Saints). In the process, a classic, with a perfectly situated mid-strip spot, will join the likes of Cempazuchi, Bosley on Brady, the real Glorioso’s, and, soon, around-the-corner Trocadero, as victims of the mysterious restaurant death panel that might make a long time Milwaukee-observer ponder: what’s happened to Brady Street?

There’s still foot traffic, and really nothing to complain about at Easy Tyger or La Masa. But, looking around, seeing the Whole Foods-ification of Glorioso’s, the rock n’ roll rehash of Angelo’s Lounge, hearing the names of Sinatra-soundtracked Brady Street Sicilian joints of a longgone yesteryear - Cataldo’s, Tarantino’s, Joey’s, Giovanni’s - it’s hard not to get a little nostalgic for the old standby strip. Or, at the very least, the idea of the old standby strip: The kind of immigrant row with whiffs of an old country, like De Niro setting up shop in the Lower East Side in Part 2. With a sense of neighborhoody appetite buzz, single-item specialists, familial business secrets, and many dining options far from Jack’s American Pub (actual name). If you stick to the main drags of Milwaukee food now - monied Milwaukee St, hip KK, new and whitewashed ‘Tosa North Avenue -  it’d be easy to wonder: Did such strips ever even exist?  

It actually takes a bit of poking around the Milwaukee fringes, a bit more gas money. But a little searching can still yield little enclaves, unexpected bands, and classic ethnic eating cluster streets that really should be setting property values.  

6.

2nd and National

Yes, everybody knows about Walker’s Point - Milwaukee’s little Brooklyn. With tattoo-ed chefs and their fetishistic food and low rent former warehouses becoming small plate destinations. There’s Braise and the Noble. The great and nearly indistinguishable 3 M’s (Morel, Meraki, Movida). The friendly, delightfully-greasy, curd-crushing Camino. The delicious and miraculous melting pot that is still Steny’s. The old zapato comfort of Cielito Lindo. But what many may miss, maybe unless you happen to be lucky enough to occasionally await the 15 bus southbound on 1st and Bruce, is the confluence of cooking smells from the Walker’s Point Plaza that is a bit like walking through the halls of an overcrowded apartment building in Queens at supper time. Indian, Mexican, and Greek, side by side, wafting, offer a gastronomic cloud as stinkily delicious as possible. A little fish, some lamb, ghee, fry grease. Despite all the offerings - Cafe India, Taco Bandito, Gyro Palace - being just decent, it’s the American experiment come back to life. Plus, it’s part of a Mobil gas station lot, with a liquor store built right in. It’s actually a magically utilitarian corner, and a manifest of the truest kind of melting pot.    

5.

Layton Avenue

The proximity to the airport makes for apt appetite takeoffs - really toward all points. But one should start with Pho Hai Tuyet, a onetime fast food spot hastily rejiggered as a Vietnamese joint. There’s a bountiful menu, all kinds of pho, noodle and rice dishes, many dishes that start with the letter ‘X’. But there’s only one bahn mi, and only one necessary. It’s certainly the best sandwich of it’s kind, or maybe any kind, in Milwaukee. The big French bready beast is remarkably consistent, always put together with love and a liberal topping hand, with a subtle sauciness, gigantic fresh jalapeno slices, not too much carrot wedgery, and a garden of cilantro. It’s such a construct even mediocre meat would round out the package. Yet the bit-sized pork scrags are always tender, moist, indefinably, piggily perfect every time. Kim’s Thai applies near the same care to chicken. Curries and fried rice dishes abound here, with customized spice levels, and careful crisp all around. But it’s the house specialty - chicken wings stuffed with minced chicken, vegetables, noodles and cilantro, that defies reason with good taste. Or maybe vice versa. Also down the block are Bangkok House, Ramallah Grille, Pho Cali, etc, seemingly for good measure, for helping prove the hypothesis that the best food in most towns resides within a tortilla’s toss of the airport.

There’s Oakland Gyros for something completely different, the greasy standby at once a reminder of college drunken munchies, and, something still exotically Mediterranean. Or, at the same end of the caloric spectrum, but of a time continuum so different it feels cultural, is Nite Owl. It’s a burger joint comfortably situated somewhere between early Eisenhower and American Graffiti, all grease and meaty, onion-y, soft white bun satisfaction. A bit closer to the here and now is Martino’s, the only even semi-legitimate offerer of Chicago’s every-corner Italian Beef sandwich. Like embracing a fear of flying, it’s important to remember you only live once, so, get it dipped - the entire beef and pepper and mozz brick quick-bathed in au jus, then appearing like a glistening meat sponge on your tray. As long as you’re this far off any kind of sensible diet wagon, why not embrace the buttery gluttony of our very own Culver’s? No matter how far your appetite travels, it’s nice to know you can still go home again. And home tastes like stomach-regret - but the worth-it, Grandma’s-griddle kind. 

4.

South 27th Street

You wouldn’t think it, what with the car dealerships and wide boulevard of suburban traffic and glaring hints of Chili’s country, but from Grange-ish down to College, behind the 27th Street scenes exists a lamb-scented mini Middle Eastern row. Al-Yousef boasts two massive spinning shawarma's, a sizzling flattop, and subsequent smells of a back alley food bazaar. The beef kofta kebab is a saucy, spicy Turkish sort of burrito, chock with garlic-y meat, pungent juices, snappy vegetables, and thai hot sauce, the whole thing grilled for good measure and impossible to leave the parking lot without tearing through the butcher paper for. Then there’s Holy Land, with arguably the best hummus in town, and falafel reminiscent of street cart-Istanbul. Amanah Food Market is the spot for Arabic bread and hookah and tobacco needs. And, again, of course, kebabs. If you’re looking to go further, much further, east, you’re already right there. Pho Viet yields massive bowls of luxuriant pho. Or you can get adventurous in your own kitchen. Pacific Produce is next door, and provides the refrigerator-list necessities: rambutan, durian, jackfruit, dragonfruit, frozen frog, duck heads, duck eggs, and, yes, if you want to be boring, fresh fish.

3.

13th & Oklahoma

It says it all that this humble Morgandale strip could lose so much and still offer everything. Recently departed is Christie’s, Jason Christie packing his bags for sunnier pastures, bringing with him meal memories from a place that was nothing short of a miracle of corner bar, mom-is-cooking charm. Also gone are the best asada tacos in town from Los Altos de Jalisco, in the sadly shuttered Mi Super Foods.

But what remains makes amends in quality and quantity. JC Kings, a solid but jokingly-painted taqueria, is maybe most distinct for its ability to combine delicious and disgusting within just a single bite. Try a half, or really a quarter, of any of the gluttonous torta breeds that marry the likes of ham, mozzarrella, pineapple, or, maybe chicken, chorizo, and hot dog? If such a meat massacre isn’t for you, just walk a few blocks north or south. Tortilleria El Sol brings a similar vein of bang for your buck, with massive sacks of delicate corn tortillas for at-home taco forays. Going the other way, El Tucanazo may remain quiet king of that elusive ‘authentic’ label - the colorful counter-and-three-table joint offering a deep menu of rich sauces, tender meat, and enough character that a native of the Mexican state of Hidalgo told us it’s the spot that most reminds of home. There’s also Taqueria Arandas, Mexican run-of-the-mill in the best sense - comforting and bustling, with piping, grease-saturated and cilantro-popped tacos, lots of perfect bases for that ubiquitous southside Milwaukee sauce that is the creamy jalapeno emulsification. When you realize the amount of protein herein, know that Bombay Sweets can level out the most stubborn of no-fun diets, offering strictly vegetarian Indian fare. Two kinds of saag can distract from lack of meat.     

2.

Silver City

The most concentrated sliver on the list, Silver City lets you go from Thai Bar Bar-B-Que, with impossibly juicy chicken, meatballs, curries, volcano sauce spice, Milwaukee’s best pho bowls of deep mid-winter comfort, to Fiesta Garibaldi’s Chicken Palace - in just a block’s time. The latter is a shabby, corner, yellow-coated Mexican fast-food joint, with a logo bearing slight resemblance to Gus’ Pollos Hermanos in Breaking Bad. Not the spot you’d expect one of the only salsa bars in town, with five distinct varieties and three chopped pepper and onion options. Chicken is the namesake protein specialty, and it’s offered every way. But the most intriguing delivery option is the tlayuda, essentially, a Mexican pizza, not readily found about town, here folded up in it’s own crisped, crunchy flat bread crust, with melty cheese, avocado and every tangible south of the border satisfaction Taco Bell looks like it has on commercials when you’re drunk. Wash it all down with a mangonada, and wonder why you’ve never heard that word before. Or how beautiful it is to combine mango sorbet with tamarind sauce, lime, and spicy chilli powder.    

For the less pepper-inclined, there’s the Puerto Rican La Isla across the street. But the area is most notably Asian forward. Along with Thai BBQ is Thai Lotus, Bamboo, Vientiane. Instead of your usual crab rangoon, these are the spots to try duck, to try lad, to try larb. Speaking of which, there may be no greater gastronomical disparity than the off-putting sound (aka ‘larp’, aka ‘laab’), unappealing description (it’s meat salad), and the delicious reality. The national dish of Laos busts with cilantro, mint, lime, green onions, and big spice. And, at Vientiane at least, tripe.     

When it’s all over, let the friendly blues joint Mamie’s offer up a domestic brew as digestif. Or, right your Shanghai-ed intestinal ship with a three-buck cheeseburger.

1.

Lincoln Avenue

It’s almost too much: between 5th and 20th a gritty narrow strip deliciously echoes San Francisco’s Mission, Chicago’s Pilsen or Little Village, and at once boasts the carnitas and top notch salsas of Don Lucho; the maritime aesthetic lunacy and seafood fare of both Fiesta Garibaldi and La Canoa; the massively comforting papusas of El Salvador; porky takeout Cuban sandwiches from El Rincon Criollo; the old school, family-style Mexican diner and professional Mariachi-style karaoke singers at Tres Hermanos; the churro, bollillo and holiday-time tamales of Lopez Bakery; another Arandas location; another La Salsa location; the occasional food truck or two. At 20th, where you’d hope to maybe arrive at some sort of Pepto dealership, you’ll only find the best of them all, El Tsunami. The tiny new spot with the open kitchen slings some of the deepest salsas, maybe the juiciest pastor, the most consummate of Mexican grandmother sauces - Veracruzana, diabla, mojo de ajo. Get any on a whole snapper, filet, shrimp, octopus. Then just sit and spoon the fallout with chips, as the waitress take a carcass away, and you await a stomach-settling horchata to go, giving thanks to be part of the country not so inexplicably afraid of the other.       

Like all good food tours, this is the one to leave an open mind pondering, maybe recalibrating pending and future real estate searches. Or at least it’s a happy, non-healthy, full-gut reminder that it’s fine to leave Brady and the bunch, for the usual drags to become, to un-become, to re-become, what they may. The curious and inspired can alway drive a few blocks west, get out of normal routes and big-deal new openings, embrace the other side of the wall, and the real buffet of options available.