The hospitality industry includes all establishments that provide food and beverage service to the public. It offers a wide range of jobs and careers which very according to the style of services in each establishment. For example, the tasks performed in a fast food outlet differ greatly from those in a restaurant. In Australia, the hospitality industry has grown over the past decade. This is mainly because people generally have more money to spend outside the home and eating patterns have changed with an increase in the number of meals bought as take-away meals or eaten out. Also, tourism has been promoted more effectively both locally and overseas. Together with the steady demand from the domestic non-tourist market Increase tourism has resulted in increased demand for food beverage and accommodation services. For this reason, it is the hospitality sector, which is providing the increasing job opportunities. In August 1992, around 3, 40,000 people were employed in this industry throughout Australia. It is anticipated that by the year 2000 employment figures will rise from 6, 00,000 to 7, 00,000. During the past decade, fast food outlets and family-style restaurants have grown more quickly than other types of hospitality establishments, with the continued increase in tourism, it is expected that hotels and motels will become more numerous in the future. The recent opening of a number of large hotels and plans for several more has indicated this.
[...] It is considered to be very wholesome and is a stimulant. SHALLOTS:- This bulbous root resembles garlic. It is native of Palestine and was introduced to England by the crusaders. CARROTS AND TURNIPS:- Next to onions, they are considered to be the most important flavoring vegetables for soups and sauces. Besides being used for flavoring, carrots and turnips are largely used for garnishing certain dishes such as ragouts, boiled meat. They are also used as a vegetable and as a puree for soup. [...]
[...] I have gathered these recipes from all possible sources, from those master chefs who no longer enter the kitchen from the houses of the great who once ate mughlai food, but who now cannot afford the cost of preparing it, from a few deposed princes and nawabs and from libraries. EATING HABBITS OF MUGHLAI ( The pioneer of present Mughlai Gravy In Battuta has good deal to say about the dining customs of the Delhi Sultans, which were perhaps unique to muslim royalty in India. [...]
[...] The clove tree grows to a height of 9 meters. The unopened flower buds are carefully harvested. Upon growing, they lose half their weight. Cloves are used in both western and Indian dishes, both savory and sweet. Eg, Pulavs. NUTMEG AND MACE:- These are the only known cases of two different spices from the same fruit. Nutmeg is grown in Dutch East India and Greneda in the British West India. The tree begins bearing fruit at the age of 8 years and continues to yield for half a century or more. [...]
[...] CHAPTER-7 TRADITIONAL METHOD OF COOKING IN MUGHLAI GRAVY Bhurn, Bhunav, Bhoona, Bum Pokht, Paturi, Sashlik, Saslik, Talana, Tarka, Bhuna is a method of cooking whereby the ground spices are fried and stirred at a high temp. with small amounts of water added at regular intervals to prevent them from sticking and burning. The meat or vegetables are added and the temperature lowered, finishing of with a barst of high heat to reduce any liquid. A bhuna dish does not have any gracy / sauce. [...]
[...] CHAPTER-2 AIM, OBJECTIVE, METHODOLOGY & LIMITATION:- OBJECTIVES: The proposed study has been undertaken to know about the various aspects in MUGHLAI GRAVY. The study intends to pursue the following steps, in order to achieve the main objective To study in detail all the aspect of MUGHLAI GRAVY To conduct a field survey to access the present demand of the cuisine To conduct a field survey to access the present interview of different chef about Mughlai To study the Ingredient equipments method of cooking use in cuisine. [...]
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