Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes: Indian Food Catering Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Tuesday 27 January 2015

Indian Food Catering Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Indian Food Catering Biography

Source (Google.com.pk)
If you are running a catering business, then developing a selection of menus can be a challenging task. For this, you can consider asking your client to know about their preferences. To make your catering business very successful and to be the best caterer in Sydney, it is very important for you to come up with modern food ideas in your menus that fit your client’s requirement in the best way. You should not forget one important thing that food menu plays a vital role in making any event or party successful.
Creating a versatile catering menu is very important that fits your concept and pleases the taste buds of your customers. Before you begin to plan and develop your catering menu, research about what your competitors are offering in their food menus.
Make a note of dishes and about their pricing. It is very important to create a unique appearance for your business, so you should steer clear of the same menu items. By having a fair idea about what other caterers are offering will allow you in developing a marketable food menu which is unique and competitively priced.
How to Choose Menu Items?
After conducting an online search, you can get an exact idea about how to make your menu stand out from others. There are several factors which you need to consider that will help you to create the best food menu:
Concept – In order to prove that you are successful catering brand, it is very essential to have a consistent concept. Also, you need to make sure that your food suits the feel of your business in the best way. For instance, if you are offering “North Indian Food” at special events, then you should not offer ‘Sushi’. If in case you feel that this dish is in high demand among people, then probably you should rethink your food menu or concept.
Resources – The type of food your catering business provides will be limited by the resources available at your disposal. It also depends on the type of equipment available in your kitchen, the skills of your staff members and yes the ingredients available in season. All these factors will help you in guiding your choice of menu items.
Variety – To achieve success in your catering business, it is very important to offer variety of food items as this will assure your clients will have options, which they can appreciate. With multiple preparation methods, range of mealtime options, options for people with food limitations and variety of styles in food preparation, you can allow your clients to choose from variety of dishes to be served at their event, so that every guest whoever goes through the buffet line finds something they like.
Customization – It has been observed that most caterers find success when they give their clients, more flexibility in terms of deciding which food dishes they want to be served at their event or occasion. The main reason behind this is that people have individual tastes and they want their event or occasion to be special and memorable.
Pricing – After having decided your menu, now it is time to think about pricing. The concept of pricing menu is very different from pricing other menus, since you would be catering to clients with different budget limit, guest count and varying needs.
Thus, it can be said that by considering the above mentioned factors, you can prepare the best food menu for your catering business.
Is it just me or is Indian food as rare on this island as a hot, 30-something bachelor with a job? As a native born Indian, who recently moved to Maui, I was determined to find the best spots for authentic Indian cuisine.
I was surprised to discover that in a place like Maui, where the sum of folks know
more about Indian deities, chants, and its ancient chakra system, than us native slackers, there wasn’t a wider selection of restaurants. There are in fact, only two – plus a hidden gem-of-a-chef, discovered along the way.
Most likely, you’ve heard of Monsoon India, an oceanfront restaurant that is as climactic as its name. As you walk in, the fluted background, friendly staff, and tiki-torched seaside take you through a flavorful menu of spicy curries, appetizers, soups, and desserts. The restaurant is always humming with an eclectic mix of people: corporate crowds, locals, tourists, enamored lovers, and families. Consequently, be prepared to wait a while for your food, unless you opt for the buffet.
Their culinary focus is north Indian cuisine – a favorite of most foodies. Characterized by rich sauces, hearty ghee (butter), tandoori, and a generous use of spices, north Indian food is like comfort food – without the side of guilt. When presented with a plate of my favorite dishes, my mind simmered with memories of grandma’s cooking.
I would recommend their: chicken tikka masala, moist pieces of boneless chicken marinated with bold spices and a creamy yogurt sauce, light and fluffy garlic naan, spinach-from-scratch, saag paneer, and smoky, onion-based, bhaigan barta (roasted eggplant).
They serve lunch and dinner buffets on Friday for $13.95 and $27.95 per person and Sunday brunch for $17.95 per person. It’s BYOB, despite the expansive bar near the entrance.
If you’re looking for something less pricey more spicy, try the take-out styled diner, Maui Masala. Also located on South Kihei Road, Maui Masala offers north Indian combo plates ranging from $8-$14, an ala carte menu, and a few appetizers. Open Wednesday through Monday, 11:30am – 2pm and 5:30pm – 8pm, this is a great place for lunch breaks or a grab-and-go dinner for sunset.
During my comestible journey, I was most excited to find Uma Dugied, Founder of Star Anise Catering and Uma’s Spice Mix, a special blend of spices imported from her family-run spice mill in Malaysia.
Uma specializes in healthy, south Indian cuisine. She uses primarily organic, local ingredients from the Farmer’s Market. She has a personal pulse on the community and caters to their specific needs. Her hot boxes, which are prepared on the morning of the markets (she doesn’t even dice her onions the night before) include: curry ahi tempura, coconut medley (veggies), chicken curry, garbanzo and mung beans, samosas (pastry potatoes and peas), cilantro and rosemary naan (bread), basmati rice with quinoa, and Kula greens.
As the custom follows, Uma invited me to her home to get an intimate sense for the way she prepares her food. Set on a bed of banana leaves were soft and flaky, buttery samosas, tender cubes of chicken curry assorted with garden potatoes, and my personal favorite, the ahi opo, sesame cut ahi opo coated in garbanzo batter and fried.
Her family, gleefully gathered around the lanai table, incense burning in the background, time-traveled me back to the motherland.
Her food is great for vegetarians, vegans, people that have wheat allergies, and those interested in fresh (not too spicy), wholesome Indian cuisine.
Uma’s food boxes can be found at the upcountry markets on Wednesday in Makawao, Friday in Hali’imaile and Saturday in Kula. She also teaches cooking classes to keikis with special needs and adults interested in Indian cuisine.