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A STUDY ON THE INFLUENCEOF CONTINENTALCUISINEIN INDIAN RESTAURANT
1
CHAPTER -1
INTRODUCTION

2
INTRODUCTION
Continental Food , on the whole could be considered as International Cuisine, particularly British,
Australia, New Zealand, American. These places may not have a distinguished cuisine of their
own, and also are very similar in some way or the other. In terms of Taste, ingredients used, spices
used ,flavourings ,herbs and method of cooking....baked ,grilled, stuffed ,sauted,..
Continental cuisine, or alternatively Continental cuisine, is a generalised term collectively
referring to the cuisines of Europe and other Continental countries .Continental cuisine or
Continental cuisine includes that of Europe including (depending on the definition) that of Russia,
as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America,
which derive substantial influence from Continental settlers in those regions. The term is used by
East Asians to contrast with Asian styles of cooking. (This is analogous to Westerners referring
collectively to the cuisines of East Asian countries as Asian cuisine.) When used by Westerners,
the term may sometimes refer more specifically to cuisine in Europe or continental; in this context,
a synonym is Continental cuisine, especially in British English. In particular, potential impact on
the restaurant industry. Merrill Lynch estimates a growth in urban Analysis of responses collected
via the consumption at potentially 20% per annum in questionnaire representing a snapshot of
nominal terms (16% in real terms) for at least trends in the Indian restaurant industry. The next 5-
7 year period. In addition, higher disposable incomes among consumers A summary of key

3
emerging global food particularly in the top 25 cities and the trend trends as well as international
restaurant towards eating out are combining with growth chains that provide franchise
opportunities in organized retailing to fuel growth in the for operators in India. Foodservice sector.
A guide on how restaurants are valued and There are 10 million households in India with guidelines
for conducting a feasibility study average household income of Rs46,000 per before opening a
restaurant. Month and 2 million households with a Real life restaurant case studies on both
household income of Rs 115,000 per month. Successful and not so successful Eating out has
emerged as a trend, which is restaurants. Prevalent within this elite group. Two of out of every five
households in this group eat out at Conclusions for each of these sections are least once a
month"cooking; culinary art; kitchen"; ultimately from Latin conquered, (“to cook") is a
characteristic style of cooking practices and traditions, often associated with a specific culture.
Cuisines are often named after the geographic areas or regions from which they originate. A cuisine
is primarily influenced by the ingredients that are available locally or through trade. Religious food
laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence on
cuisine. Regional food preparation traditions, customs and ingredients often combine to create
dishes unique to a particular region. Cuisine can be stated as the foods and methods of food
preparation traditional to a region or population. The major factors shaping a cuisine are climate,
which in large measure determines the native raw materials that are available, economic
conditions, which affect trade and can affect food distribution, imports and exports, and
religiousness or sumptuary laws, under which certain foods are required or proscribed.
Food is simply better with sauce. Nuggets need to be dipped; chopped steak, smothered; and
macaroni, cheesed. The French have known this for quite some time, as evidenced by their culinary

4
reliance on 5 classic sauces. These so-called mother sauces serve as the foundation to literally
hundreds of other traditional dips, glazes, purees, and gravies. By mastering the preparation of
these 5 basic sauces—the Pentaverate of French cuisine—you’ll immeasurably expand your
cooking prowess. The author assumes the reader’s competence in basic cooking techniques, but
there’s no harm in calling attention to a few points of order.
French cuisine, like the food of all ethnicities, frequently employs many of the same ingredients
2regardless of the particular recipe. Two such ingredients are the mirepoix (meer-pwah) and the
roux (roo). Knowing how to correctly prepare each is essential to making the mother sauces.
The author assumes the reader’s competence in basic cooking techniques, but there’s no harm in
calling attention to a few points of order.
Continental food refers to the kind of food eaten in European countries. Though foods from
America, England, Australia and New Zeeland have their own distinctive features, as a whole, the
food from all these countries is famous as continental food. It is also known as international
cuisine.
Classification of Continental Cuisine:
• British – British food is associated with the food culture of United Kingdom. British
continental food is mainly distinguished with ‘full breakfast'. Ham, cheese, salami, breads,

5
pastries, pies, hamburger, tea, coffee, butter and jam are some of the main food items served in
English breakfast.
• American – American cuisine is classified into various regions: Latin American cuisine,
South-American cuisine and North-American cuisine. Americans has a very diverse and rich style
of cooking.
• Italian - Italian cuisine is famous for its varied kind of dishes suitable for every occasion.
The most distinguished feature of Italian cuisine is that it varies from region to region. It is one of
the richest cuisines of the world.
• New Zealand Food– New Zealand cuisine is also known as Oceanian cuisine and it is
mainly famous for seafood.
• Armenian cuisine, Hungarian cuisine, Russian cuisine and cuisines from many other
European countries come under the category of Continental cuisines.
Ingredients Commonly Used in Continental Cuisine
• Continental dishes contain less chilies and very minimal amount of spices.
• Fresh herbs are widely used in continental recipes.
• Dairy products form an important part of continental dishes.
• Ham, cold meats, pies, pastries, jam and bread are some of the commonly served breakfast
items in Continental cuisine.

6
Cooking Methods Adopted by Continental Cuisine:
• Baking – This cooking method is mainly used to make cakes, pastries, pies, etc. In this
process food is baked in oven with the help of dry heat.
• Grilling – Food items like chicken, fish, beef, lamb and vegetables are mostly made by this
method in continental cuisine.
• Stewing – This is a process of boiling meats and vegetables with other ingredients in a slow
cooker. It’s a long process but most of the continental dishes are made by stewing method.
• Roasting – Roasting is a process of making roasted continental dishes. In this method meat
and vegetables are roasted in an oven or grill.
Continental Recipes Popular in Indian:
• Welsh cake – It is a special British cake. Welsh cake is popular in international cuisine.
• Yorkshire pudding – It is a kind of pudding mainly served in British Sunday food.
• Tiramisu – It is one of the most popular Italian desserts well-liked as continental food in
global cuisine.
• Sunday Roast – A roasted meat dish served as a main dish in continental cuisines.
• Kidney Pie – It is also one of the popular vegetarian continental dishes made with kidney
beans.

7
• Egg noodles – Noodles made with egg which have a special place in Continental cuisine.
Gourmet Continental Recipes:
Continental cuisine is also famous for some of the gourmet dishes that are well-liked in almost all
cuisines. Some of them are:
• Black bean pizza – It is a kind of pizza made with black bean and other flavoured
ingredients.
• Lobster continental – Lobster is one of the main seafood items in Continental food. It is
basically eaten with rice.
• Chocolate pudding with tropical fruits – It is a sweet delight offered by continental cuisine.
Fresh tropical fruits add the richness to the dish.
• Virginia Roast Pork – Pork as one of the main food item in continental cuisine forms the
base of many non-vegetarian continental dishes.
• Baked sole fillets – Sole fillets cooked with baking method is a very popular gourmet
continental dish.
A Complete Continental Diet Routine:
• Breakfast – This is the first meal in almost all continental cuisines. Breakfast is the heaviest
meal and British breakfast is the best example for this. Bread, cold meats, cheese, jam, pastries,
butter, hot or cold beverage and eggs are the main continental dishes served in British breakfast.

8
• Lunch – Lunch is mainly served between 1 pm- 3 pm. Continental food served at lunch
time in European countries are usually lighter than the breakfast. Some commonly served
continental dishes in lunch are mini-sandwiches, turkey rolls, sautéed veggies, assorted herbed
cheese cubes and Caribbean chicken. Salads and breads are also served as side dishes. Continental
dishes served in dessert are fresh fruit skewers, creamy pie with fruits or cheesecake.
• Evening snacks – Some people in European countries have a habit of taking evening snacks
along with any hot or cold beverage. Cheese rolls, cupcakes, corn toast and cookies are some of
the main continental food items that can make a good evening snack.
• Dinner or supper – Supper is a kind of light meal taken in continental cuisine. It consists
of soup, bread, boiled or grilled meat or any kind of light sandwich. As dinner is the lightest meal
of the day, supper is the best substitute for dinner. Though dinner comprises very light continental
food, this is the last meal of the day and taken around 8 pm in the night.
Eating Habits and Etiquettes in Continental Cuisine:
• Continental food is mainly eaten with the help of fork and knife and the proper use of it is
learned with practice.
• The silverware used in continental style of dining has to be kept in a proper manner on the
table.

9
• Continental cuisine and dining style make extensive use of accessories like napkins,
separate cups of coffee and tea, different sizes of spoons and plates.
• It is considered bad etiquette in continental cuisine if proper instructions and table manners
are not followed.
Health Benefits of Continental Food:
Continental dishes that are made by stewing, grilling and roasting method are low in calories, as
they make very less use of fats. Continental food mainly consists of high protein items like eggs
and meats. Seafood is high in Omega-3 fatty acids and it is also one of the main food items in
continental dishes.
Continental Food , on the whole could be considered as International Cuisine, particularly British,
Australia, New Zealand, American. These places may not have a distinguished cuisine of their
own, and also are very similar in some way or the other. In terms of Taste, ingredients used, spices
used ,flavourings ,herbs and method of cooking....baked ,grilled, stuffed ,sauted,..
Continental cuisine, or alternatively Continental cuisine, is a generalised term collectively
referring to the cuisines of Europe and other Continental countries .Continental cuisine or
Continental cuisine includes that of Europe including (depending on the definition) that of Russia,
as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America,
which derive substantial influence from Continental settlers in those regions. The term is used by

10
East Asians to contrast with Asian styles of cooking. (This is analogous to Westerners referring
collectively to the cuisines of East Asian countries as Asian cuisine.) When used by Westerners,
the term may sometimes refer more specifically to cuisine in Europe or continental; in this context,
a synonym is Continental cuisine, especially in British English. In particular, potential impact on
the restaurant industry. Merrill Lynch estimates a growth in urban Analysis of responses collected
via the consumption at potentially 20% per annum in questionnaire representing a snapshot of
nominal terms (16% in real terms) for at least trends in the Indian restaurant industry. The next 5-
7 year period. In addition, higher disposable incomes among consumers A summary of key
emerging global food particularly in the top 25 cities and the trend trends as well as international
restaurant towards eating out are combining with growth chains that provide franchise
opportunities in organized retailing to fuel growth in the for operators in India. Foodservice sector.
A guide on how restaurants are valued and There are 10 million households in India with guidelines
for conducting a feasibility study average household income of Rs46,000 per before opening a
restaurant. Month and 2 million households with a Real life restaurant case studies on both
household income of Rs 115,000 per month. Successful and not so successful Eating out has
emerged as a trend, which is restaurants. Prevalent within this elite group. Two of out of every five
households in this group eat out at Conclusions for each of these sections are least once a
month"cooking; culinary art; kitchen"; ultimately from Latin conquered,( "to cook") is a
characteristic style of cooking practices and traditions, often associated with a specific culture.
Cuisines are often named after the geographic areas or regions from which they originate. A cuisine
is primarily influenced by the ingredients that are available locally or through trade. Religious food
laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence on
cuisine. Regional food preparation traditions, customs and ingredients often combine to create

11
dishes unique to a particular region. Cuisine can be stated as the foods and methods of food
preparation traditional to a region or population. The major factors shaping a cuisine are climate,
which in large measure determines the native raw materials that are available, economic
conditions, which affect trade and can affect food distribution, imports and exports, and
religiousness or sumptuary laws, under which certain foods are required or proscribed.
Food is simply better with sauce. Nuggets need to be dipped; chopped steak, smothered; and
macaroni, cheesed. The French have known this for quite some time, as evidenced by their culinary
reliance on 5 classic sauces. These so-called mother sauces serve as the foundation to literally
hundreds of other traditional dips, glazes, purees, and gravies. By mastering the preparation of
these 5 basic sauces—the Pentaverate of French cuisine—you’ll immeasurably expand your
cooking prowess. The author assumes the reader’s competence in basic cooking techniques, but
there’s no harm in calling attention to a few points of order.
French cuisine, like the food of all ethnicities, frequently employs many of the same ingredients
regardless of the particular recipe. Two such ingredients are the mirepoix (meer-pwah) and the
roux (roo). Knowing how to correctly prepare each is essential to making the mother sauces.
The author assumes the reader’s competence in basic cooking techniques, but there’s no harm in
calling attention to a few points of order.
Continental food refers to the kind of food eaten in European countries. Though foods from
America, England, Australia and New Zeeland have their own distinctive features, as a whole, the
food from all these countries is famous as continental food. It is also known as international
cuisine.

12
Classification of Continental Cuisine:
• British – British food is associated with the food culture of United Kingdom. British
continental food is mainly distinguished with ‘full breakfast'. Ham, cheese, salami, breads,
pastries, pies, hamburger, tea, coffee, butter and jam are some of the main food items served in
English breakfast.
• American – American cuisine is classified into various regions: Latin American cuisine,
South-American cuisine and North-American cuisine. Americans has a very diverse and rich style
of cooking.
• Italian - Italian cuisine is famous for its varied kind of dishes suitable for every occasion.
The most distinguished feature of Italian cuisine is that it varies from region to region. It is one of
the richest cuisines of the world.
• New Zealand Food– New Zealand cuisine is also known as Oceanian cuisine and it is
mainly famous for seafood.
• Armenian cuisine, Hungarian cuisine, Russian cuisine and cuisines from many other
European countries come under the category of Continental cuisines.

13
Ingredients Commonly Used in Continental Cuisine
• Continental dishes contain less chilies and very minimal amount of spices.
• Fresh herbs are widely used in continental recipes.
• Dairy products form an important part of continental dishes.
• Ham, cold meats, pies, pastries, jam and bread are some of the commonly served breakfast
items in Continental cuisine.
Cooking Methods Adopted by Continental Cuisine:
• Baking – This cooking method is mainly used to make cakes, pastries, pies, etc. In this
process food is baked in oven with the help of dry heat.
• Grilling – Food items like chicken, fish, beef, lamb and vegetables are mostly made by this
method in continental cuisine.
• Stewing – This is a process of boiling meats and vegetables with other ingredients in a slow
cooker. It’s a long process but most of the continental dishes are made by stewing method.
• Roasting – Roasting is a process of making roasted continental dishes. In this method meat
and vegetables are roasted in an oven or grill.

14
Continental Recipes Popular in Indian:
• Welsh cake – It is a special British cake. Welsh cake is popular in international cuisine.
• Yorkshire pudding – It is a kind of pudding mainly served in British Sunday food.
• Tiramisu – It is one of the most popular Italian desserts well-liked as continental food in
global cuisine.
• Sunday Roast – A roasted meat dish served as a main dish in continental cuisines.
• Kidney Pie – It is also one of the popular vegetarian continental dishes made with kidney
beans.
• Egg noodles – Noodles made with egg which have a special place in Continental cuisine.
Gourmet Continental Recipes:
Continental cuisine is also famous for some of the gourmet dishes that are well-liked in almost all
cuisines. Some of them are:
• Black bean pizza – It is a kind of pizza made with black bean and other flavoured
ingredients.
• Lobster continental – Lobster is one of the main seafood items in Continental food. It is
basically eaten with rice.
• Chocolate pudding with tropical fruits – It is a sweet delight offered by continental cuisine.
Fresh tropical fruits add the richness to the dish.

15
• Virginia Roast Pork – Pork as one of the main food item in continental cuisine forms the
base of many non-vegetarian continental dishes.
• Baked sole fillets – Sole fillets cooked with baking method is a very popular gourmet
continental dish.
A Complete Continental Diet Routine:
• Breakfast – This is the first meal in almost all continental cuisines. Breakfast is the heaviest
meal and British breakfast is the best example for this. Bread, cold meats, cheese, jam, pastries,
butter, hot or cold beverage and eggs are the main continental dishes served in British breakfast.
• Lunch – Lunch is mainly served between 1 pm- 3 pm. Continental food served at lunch
time in European countries are usually lighter than the breakfast. Some commonly served
continental dishes in lunch are mini-sandwiches, turkey rolls, sautéed veggies, assorted herbed
cheese cubes and Caribbean chicken. Salads and breads are also served as side dishes. Continental
dishes served in dessert are fresh fruit skewers, creamy pie with fruits or cheesecake.
• Evening snacks – Some people in European countries have a habit of taking evening snacks
along with any hot or cold beverage. Cheese rolls, cupcakes, corn toast and cookies are some of
the main continental food items that can make a good evening snack.
• Dinner or supper – Supper is a kind of light meal taken in continental cuisine. It consists
of soup, bread, boiled or grilled meat or any kind of light sandwich. As dinner is the lightest meal
of the day, supper is the best substitute for dinner. Though dinner comprises very light continental
food, this is the last meal of the day and taken around 8 pm in the night.

16
Eating Habits and Etiquettes in Continental Cuisine:
• Continental food is mainly eaten with the help of fork and knife and the proper use of it is
learned with practice.
• The silverware used in continental style of dining has to be kept in a proper manner on the
table.
• Continental cuisine and dining style make extensive use of accessories like napkins,
separate cups of coffee and tea, different sizes of spoons and plates.
• It is considered bad etiquette in continental cuisine if proper instructions and table manners
are not followed.
Health Benefits of Continental Food:
Continental dishes that are made by stewing, grilling and roasting method are low in calories, as
they make very less use of fats. Continental food mainly consists of high protein items like eggs
and meats. Seafood is high in Omega-3 fatty acids and it is also one of the main food items in
continental dish

17
Scope
 Brief information on history of cooking.
 How to behave with colleagues and customers, relationships with all the other
professionals and their specific tasks.
 Attention to hygienic measures in touching food and in using tools and equipment.
 Basic principles on safety measures in the workplace.
 Basic notions of nutrition.
 Basic and complementary for working in the kitchen.
 Professional role and functions of kitchen personnel.

18
 How to move effortlesslyin the working environment, between furniture and cooking
stations for the different areas of the kitchen.
OBJECTIVE
 Discuss the importance of regionalism in continental cuisine.
 Discuss the major influences incontinental cuisine
 Discuss why certain continental food are common in the United States and others are not
 Discuss the difference between northern and southern continental cuisine
 Recognize some of the regional products and recipes that identify the regions of Italy
 Prepare a selection ofcontinental recipes

19
LIMITATION
Very less duration for doing project
Cannot assure that the product is a nutritious one.
Expense may high if we formulate recipes in practically

20
CHAPTER 2

21
REVIEW OF LITRATURE
History of Indian restaurant with continental cuisine
The first recorded Indian restaurant of the twentieth century was the Salute
Hind in Holborn in 1911 but the first to have any real influence was The
Shafi opened by Mohammed Wayseem and Mohammed Rahim in 1920. Coming fromNorth India
they opened their cafe in London’s Gerard Street (now the centre
of London’s Chinatown) and employed four or five ex seamen. It soon became a
kind of community and Indian Student Centre. Indian students in the UK rose
from 100 in 1880 to 1800 by 1931.Soon The Shafi was taken over by DharamLalBodua and run
by an English manager with employees such as Israil Miah and Gofur Miah who were later to run
their own establishments. One of Dharam’s great friends was BirBahadur from Delhi who opened
The Kohinoor in Roper Street (pulled down in 1978) and was to have a major influence on the
industry. These restaurants were, not surprisingly, mainly for Asians but in 1927 the
first fashionable Indian restaurant opened when Edward Palmer opened
Veeraswamy’s Indian Restaurant in London’s Regent Street where it still

22
thrives today owned by RanjitMathrani and Namita Panjabi. Edward Palmer had
been greatly encouraged by friends and acquaintances after his successful
running of the Mughal Palace in The Empire Exhibition at Wembley a few years
before and he brought staff from India and created a traditional atmosphere
such that it became called “The ex-Indian higher serviceman’s curry club”.
Many of the people from all over India who were later to become the backbone
of the new ‘curry’ restaurant industry, learned their trade at The
Veeraswamy. HisExecutive Summary Purpose of the Study advised to read the entire report for
ate Federation of Hotel and Restaurant comprehensive view. Industries in India (FHRAI) engaged
HVS International to research the restaurant Background Scenario and Number industry in India
and identify both global and based on projections extrapolated from the domestic food trends. 165
questionnaire Third Economic Census conducted in 1990, we responses from independent and
hotel estimate that there are approximately 500,000restaurants in India provided the statistical
restaurants in India in the organized sector. This basis for analysis of operations and financials of
figure is expected to rapidly increase as a result the existing restaurant industry in the country. The
changes in demographic and economic In addition, a large cross section of factors which are having
a significant impact on professionals involved in the industry were the restaurant industry in India.
Increasing consulted for their views. The report presents urbanization and rising disposable
incomes are the results of the analysis and includes the characteristics that are common across
several following: emerging economies, particularly in Asia. However, the pace at which this has
taken place Background Scenario and numbers which in India in the last few years is likely to
continue includes an analysis of the demographic over the next decade and will outpace most
changes occurring in India and their other economies in the region.

23
In particular, potential impact on the restaurant industry. Merrill Lynch estimates a growth
in urban Analysis of responses collected via the consumption at potentially 20% per annum in
questionnaire representing a snapshot of nominal terms (16% in real terms) for at least trends in
the Indian restaurant industry. The next 5-7 year period. In addition, higher disposable incomes
among consumers A summary of key emerging global food particularly in the top 25 cities and the
trend trends as well as international restaurant towards eating out are combining with growth
chains that provide franchise opportunities in organized retailing to fuel growth in the for operators
in India. Foodservice sector. A guide on how restaurants are valued and There are 10 million
households in India with guidelines for conducting a feasibility study average household income
of Rs46,000 per before opening a restaurant. Month and 2 million households with a Real life
restaurant case studies on both household income of Rs 115,000 per month. Successful and not so
successful Eating out has emerged as a trend, which is restaurants. Prevalent within this elite group.
Two of out of every five households in this group eat out at Conclusions for each of these sections
are least once a month.1
1Fanny Cradock, answers.com2003 | Wikipedia.org

24
Classification of continental cuisine
1 British cuisine
Is the specific set of cooking traditions and practices associated with the United Kingdom.
British cuisine has been described as "unfussy dishes made with quality local ingredients, matched
with simple sauces to accentuate flavor, rather than disguise it. However, British cuisine has
absorbed the cultural influence of those who have settled in Britain, producing many hybrid dishes,
such as the Anglo-Indian chicken tikka masala. Celtic agriculture and animal breeding produced a
wide variety of foodstuffs for indigenous Celts and Britons. Anglo-Saxon England developed meat

25
and savory herb stewing techniques before the practice became common in Europe. The Norman
conquest introduced exotic spices into England in the Middle Ages The British Empire facilitated
a knowledge of India's elaborate food tradition of "strong, penetrating spices and herbs". Food
rationing policies, put in place by the British government during wartime periods of the 20th
century, are said to have been the stimulus for British cuisine's poor international reputation. It has
been claimed, contrary to popular belief, that people in southern England eat more garlic per head
than the people of northern France. British cuisine has traditionally been limited in its international
recognition to the full breakfast, fish and chips, and the Christmas dinner. Other famous British
dishes include the Sunday roast, steak and kidney pie, shepherd's pie, and bangers and mash.
British cuisine has many regional varieties within the broader categories of English, Scottish and
Welsh cuisine. Each have developed their own regional or local dishes, many of which are
geographically indicated foods such as Cornish pasties, the Yorkshire pudding, Cumberland
Sausage, Arboreta Smokier, and Welsh cakes .English cuisine encompasses the cooking styles,
traditions and recipes associated with England. It has distinctive attributes of its own, but also
shares much with wider British cuisine, largely due to the importation of ingredients and ideas
from places such as North America, China, and India during the time of the British Empire and as
a result of post-war immigration. In the Early Modern Period the food of England was historically
characterized by its simplicity of approach and a reliance on the high quality of natural produce. It
is possible the effects of this can still be seen in traditional cuisine. Traditional meals have ancient
origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables
and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the Forme of
Cury, contains recipes for these, and dates from the royal court of Richard II. In the second half of
the 18th century Rev. Gilbert White, in The Natural History of Selborne made note of the increased

26
consumption of vegetables by ordinary country people in the south of England, to which, he noted,
potatoes had only been added during the reign of George III: "Green-stalls in cities now support
multitudes in comfortable state, while gardeners get fortunes. Every decent laborer also has his
garden, which is half his support; and common farmers provide plenty of beans, peas, and greens,
for their hinds to eat with their bacon.
Other meals, such as fish and chips, which were once urban street food eaten from newspaper with
salt and malt vinegar, and pies and sausages with mashed potatoes, onions, and gravy, are now
matched in popularity by curries from the Indian subcontinent, and stir-fries based on Chinese and
Thai cuisine. French cuisine and Italian cuisine are also now widely adapted. Britain was also
quick to adopt the innovation of fast food from the United States, and continues to absorb culinary
ideas from all over the world while at the same time rediscovering its roots in sustainable rural
agriculture. Romano-British agriculture, highly fertile soils and advanced animal breeding
produced a wide variety of very high quality foodstuffs for indigenous Romano-British people.
Anglo-Saxon England developed meat and savory herb stewing techniques and the Norman
conquest reintroduced exotic spices and continental influences back into Great Britain in the
Middle Ages as maritime Britain became a major player in the transcontinental spice trade for
many centuries after. Following the Protestant Reformation in the 16th and 17th centuries "plain
and robust" food remained the mainstay of the British diet, reflecting tastes which are still shared
with neighboring north European countries and traditional North American Cuisine. In the 18th
and 19th centuries, as the Colonial British Empire began to be influenced by India's elaborate food
tradition of "strong, penetrating spices and herbs", the United Kingdom developed a worldwide
reputation[7] for the quality of British beef and pedigree bulls were exported to form the bloodline
of major modern beef herds in the New World. Developments in plant breeding produced a

27
multiplicity of fruit and vegetable varieties, with British disease-resistant rootstocks still used
globally for fruits such as apples.
During the World Wars of the 20th century difficulties of food supply were countered by
official measures, which included rationing. The problem was worse in WWII, and the Ministry
of Food was established to address the problems (see Rationing in the United Kingdom). Due to
the economic problems following the war, rationing continued for some years, and in some aspects
was stricter than during wartime. Rationing was not fully lifted until almost a decade after war
ended in Europe, so that a whole generation was raised without access to many previously common
ingredients. These policies, put in place by the British government during wartime periods of the
20th century, are often blamed for the decline of British cuisine in the 20th century.In common
with many advanced economies, rapid urbanization and the early industrialization of food
production as well as female emancipation have resulted in a highly modern consumer society
with reduced connection to the rural environment and adherence to traditional household roles.
Consequently food security has increasingly become a major popular concern. Concerns over the
quality and nutritional value of industrialized food production led to the creation of the Soil
Association in 1946. Its principles of organic farming are now widely promoted and accepted as
an essential element of contemporary food culture by many sections of the UK population, and
animal welfare in farming is amongst the most advanced in the world. The last half of the 20th
century saw an increase in the availability of a greater range of good quality fresh products and
greater willingness by many sections of the British population to vary their diets and select dishes
from other cultures such as those of Italy and India2
2 Clement Freud, Robert Carrier, cheftalk.com | Britannica encyclopaedia 2013

28
Modern British cuisine
Modern British (or New British) cuisine is a style of British cooking which fully emerged in the
late 1970s, and has become increasingly popular. It uses high-quality local ingredients, preparing
them in ways which combine traditional British recipes with modern innovations, and has an
affinity with the Slow Food movement. It is not generally a nostalgic movement, although there
are some efforts to re-introduce pre-20th-century recipes. Ingredients not native to the islands,
particularly herbs and spices, are frequently added to traditional dishes (echoing the highly spiced
nature of much British food in the medieval era). Much of Modern British cooking also draws

29
heavily on influences from Mediterranean cuisines, and more recently, Middle Eastern, South
Asian, East Asian and Southeast Asian cuisines. The traditional influence of northern and central
European cuisines is significant but fading.
The mid-20th century British style of cooking emerged as a response to the depressing food
rationing that persisted for several years after the Second World War, along with restrictions on
foreign currency exchange, making travel difficult. A hunger for exotic cooking was satisfied by
writers such as Elizabeth David, who from 1950 produced evocative books whose recipes (mostly
French and Mediterranean) were then often impossible to produce in Britain, where even olive oil
could only normally be found in dispensing chemists rather than food stores. By the 1960s foreign
holidays, and foreign-style restaurants in Britain, further widened the popularity of foreign cuisine.
Recent Modern British cuisine has been very much influenced and popularised by TV chefs,
Varieties
Anglo-Indian cuisine
Some Anglo-Indian dishes derive from traditional British cuisine, such as roast beef, modified by
the addition of Indian-stylespices, such as cloves and red chillies. Fish and meat are often cooked

30
in curry form with Indian vegetables. Anglo-Indian food often involves use of coconut, yogurt,
and almonds. Roasts and curries, rice dishes, and breads all have a distinctive flavour.
English cuisine
English cuisine is shaped by the climate of England, its island geography and its history. The latter
includes interactions with other European countries, and the importing of ingredients and ideas
from places such as North America, China and southern Asia during the time of the British Empire
English vegetables
Northern Irish cuisine
Main articles: Irish cuisine and Culture of Northern Ireland § Food and drink
The cuisine of Northern Ireland is largely similar to that of the rest of the island of Ireland. In this
region, the Ulster Fry is particularly popular.

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Scottish cuisine
Scottish cuisine: Haggis, neeps and tatties
Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. It
shares much with English cuisine, but has distinctive attributes and recipes of its own. Traditional
Scottish dishes such as haggis and shortbread exist alongside international foodstuffs brought
about by migration. Scotland is known for the high quality of its beef, lamb, potatoes, oats, and
sea foods. In addition to foodstuffs, Scotland produces a variety of whiskies.
Welsh cuisine
Welsh cuisine has influenced, and been influenced by, other British cuisine. Although both beef
and dairy cattle are raised widely, especially in Carmarthenshire and Pembrokeshire, Wales is best
known for its sheep, and thus lamb is the meat traditionally associated with Welsh cooking.
Meals
Meals in England include: breakfast, elevenses, brunch, lunch, afternoon tea, dinner, and supper.

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Breakfast
Full English breakfast with bubble and squeak, sausage, bacon, grilled tomatoes and eggs.
A cream tea, comprising tea taken with scones, clotted cream and raspberry jam. A light everyday
breakfast might consist of breakfast cereal, muesli, boiled or scrambled eggs, toast and conserves
or sometimes poached kippers. Continental breakfasts and porridge are also commonly eaten. In
the 18th and 19th centuries, the upper classes ate elaborate breakfasts including such dishes as
kedgeree and devilled kidneys. Nowadays, the more substantial breakfast is the full English
breakfast or 'brunch' more often consumed at weekends.
A traditional full English breakfast includes bacon (traditionally back bacon, less commonly
streaky bacon), poached, fried or scrambled eggs, fried or grilled tomatoes, fried mushrooms, fried
bread or toast with butter, sausages, baked beans and black pudding, usually served with a mug of
tea. It can even be a multi-course meal, with lighter breakfast ingredients such as fruit or cereal

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being eaten as a starter to the fry-up. As nearly everything is fried in this meal, it is commonly
called a "fry-up". When an English breakfast is ordered to contain everything available it is often
referred to as a Full English, or a Full Monty. Full English breakfasts are usually consumed in the
home on non-working days, when there is enough time to prepare them, or at a hotel or cafe. They
can also be enjoyed at lunchtime or as a late supper. Some eateries specialise in the "all day
breakfast", and serve almost nothing else.
Afternoon tea
It is a widespread stereotype that the English "drop everything" for a teatime meal in the mid-
afternoon. This is no longer the case in the workplace, and is rarer in the home than it once was.
A formal teatime meal is now often an accompaniment to tourism, particularly in Devon and
Cornwall, where comestibles may include scones with jam and clotted cream (together known as
a cream tea). There are also fairy cakes, simple small sponge cakes which can be iced or eaten
plain. Nationwide, assorted biscuits and sandwiches are eaten. Generally, however, the teatime
meal has been replaced by snacking.3
3Keith Floyd OOLOO service| Wikipedia.org

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The Sunday roast
Sunday roast
Sunday roast, consisting of roast beef, roast potatoes, vegetables and pudding. TheSunday roast
was once the most common feature of English cooking. It is traditionally eaten every Sunday. It
includes roast potatoes accompanying a roasted joint of meat such as beef, lamb, pork, duck or
chicken and assorted other vegetables, themselves generally boiled and served with a gravy or
roasted with the meat in its juices, which are then used as or added to the gravy. Sauces and jellies
are chosen depending on the type of meat: horseradish or various mustards for beef, mint sauce or
redcurrant jelly for lamb, apple sauce for pork and cranberry sauce for turkey. Yorkshire pudding
normally accompanies beef (although traditionally served in Yorkshire as a starter, from the days
when meat was scarce so was served first as a "filler" sage and onion stuffing for pork and usually
parsley stuffing for chicken. Gravy is made from giblets or the meat juices in the pan by adding
water, stock or wine.

35
Game meats such as venison and pheasant which were traditionally the domain of higher classes
are occasionally also eaten by those wishing to experiment with a wider choice of foods, due to
their promotion by celebrity chefs, although they are not usually eaten frequently in the average
household. Game is only available from September to February unless farmed.
The practice of serving a roast dinner on a Sunday is related to the elaborate preparation
required, and to the housewife's practice of performing the weekly wash on a Monday, when the
cold remains of the roast made an easily assembled meal. Sunday was once the only rest day after
a six-day working week; it was also a demonstration that the household was prosperous enough to
afford the cost of a better than normal meal. An elaborate version of the roast dinner is traditionally
eaten at Christmas, with almost every detail rigidly specified by tradition. Since its widespread
availability after World War II the most popular Christmas roast is turkey, superseding the goose
of Dickens's time. This is served with the usual accompaniments, as well as trimmings such as
pigs in blankets, sausage meat and sometimes Yorkshire pudding. Before the period of cheap
turkeys, roast chicken would be more common than goose although chicken was still a once a year
treat until the 1950s, goose being unsuitable for small groups of diners. Today goose is still
occasionally eaten at Christmas, traditionally served with roast apples stuffed with sausage meat.

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Dessert
List of British desserts
Spotted dick with custard
Traditional desserts are generally served hot and are highly calorific. There are a number are
variations on suet pudding, and "pudding" is the usual name for the dessert course in England. Suet
puddings include Jam Roly-Poly, and spotted dick. Summer pudding and bread and butter pudding

37
are based on bread. Sponge cake is the basis of sticky toffee pudding and treacle sponge pudding.
Crumbles such as rhubarb crumble have a crunchy topping over stewed fruit. Other traditional hot
desserts include apple pie, treacle tart, and Gypsy tart. Eton mess and trifle are served as cold
desserts. There is also an elaborate dried fruit–based Christmas pudding, and the almond-flavoured
Bakewell tart originating from the town of Bakewell. Banoffee pie, now known internationally,
was invented by a Sussex restaurateur in the 1970s.Traditionally, many desserts are accompanied
by custard or cream, clotted or whipped.
Savoury course
Another English culinary tradition, rarely observed today, is the consumption of a savoury course
toward the conclusion of a meal. This now though may be eaten as a snack or a light lunch or
supper. Most meals today end with a sweet dessert, although cheese and biscuits may be consumed
as an alternative or as an addition. When a cheese course is eaten, it may be after the dessert. In
Yorkshire, fruit cake is often served with Wensleydale cheese, as is apple pie. Coffee can
sometimes be a culminatory drink.

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Indian and Anglo-Indian cuisine
Chicken tikka masala,
Chicken tikka masala, a modified version of Indian chicken tikka. It has been called "A true British
national dish". Indian cuisine is the most popular alternative to traditional cooking in Britain,
followed by Chinese and Italian food. The chicken tikka masala is now considered one of Britain's
most popular dishes. Indian food was served in coffee houses from 1809, and cooked at home from
a similar date as Mrs Beeton's cookbook attests. There was a sharp increase in the number of curry
houses in the 1940s and again in the 1970s. In the Victorian era, during the British Raj, Britain
first started borrowing Indian dishes, creating Anglo-Indian cuisine. Kedgeree and Mulligatawny

39
soup are traditional Anglo-Indian dishes. The word curry, meaning 'gravy', has been used since the
medieval period. The word "curry" is not used in India. Instead, "masala" is used. Curry’s tend to
refer to light, often coloured, spiced sauces on solid food. Curry does not usually contain meat
(though it may be on it), unlike gravy.
Anglo-Indian fusion food continued to develop with chicken tikka masala in the 1960s and
Baltic in the 1980s, although some claim the latter has roots in the subcontinent. Home-cooked
curries by ethnically English people are often based on readymade curry powder sauces or pastes,
with only a minority grinding and mixing their own spice masalas. Curries are sometimes home-
cooked to use up leftovers.
In 2003, there were as many as 10,000 restaurants serving Indian cuisine in England and Wales
alone. It is commonly mistaken that the majority of Indian restaurants in Britain are run by
entrepreneurs of Indian origin, when in fact they are predominantly Bangladeshi and Pakistani.
According to Britain'sFood Standards Agency, the Indian food industry in the United Kingdom is
worth £3.2 billion, accounts for two-thirds of all eating out, and serves about 2.5 million British
customers every week. Indian restaurants typically allow the diner to combine a number of base
ingredients — chicken, prawns or "meat" (lamb or mutton) — with a number of curry sauces —
from the mild korma to the scorching phalli — without regard to the authenticity of the
combination. The reference point for flavour and spice heat is the Madras curry sauce (the name
represents the area of India where restaurateurs obtained their spices rather than an actual dish).
Other sauces are either prepared from scratch, or are variations on a basic curry sauce: for instance,
vindaloo is often rendered as lamb in a Madras sauce with extra chilli, rather than the original pork
marinated in wine vinegar and garlic.

40
In addition to curries. All restaurants offer "dry" tandoori and tikka dishes of marinated meat or
fish cooked in a special oven, and biryani dishes, where the meat and rice are mixed together.
Samosas, Bhajis and small kebabs are served as starters, or can be eaten by themselves as snacks.
English diners usually accompany their meals with basmati rice, bread being sometimes ordered
in addition, and eat with spoon and fork. India's well-developed vegetarian cuisine is sketchily
represented outside specialist restaurants. In recent years, some Indian restaurants have started
aiming higher than the norm for ethnic food, two of them garnering Michelin stars in the process.
Other
Chinese food is well established in England, with large cities often having a Chinatown district.
Predominantly derived from Cantonese cuisine, it may be so adapted to Western tastes that Chinese
customers may be offered an entirely separate menu. Spare ribs in OK sauce is an example of
crossover cuisine. South-East Asian cuisines, such as Thai, Indonesian and Vietnamese are
catching up in popularity. Italian is the most popular form of Mediterranean food, vying with
Chinese and Indian food as the most popular ethnic food. Greek and Spanish restaurants are well
established. Turkish tends to be associated with the take-away sector in particular late night kebab
shops. Whilst Middle Eastern cooking in particular Lebanese has grown in popularity from its
traditional enclaves in London.
Apart from beef burgers and hot dogs, food from the Americas tends to be represented by
Mexican or Tex-mex cuisine, although there a few Creole and South American restaurants.
Caribbean and Jewish cuisine can usually only be found where there is a concentration of the

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community in question. In England, French cuisine stands somewhat apart from other generally
less expensive cuisine, although there are some inexpensive French bistros.The history of Britain
has played a large part in its traditions, its culture - and its food. The Romans for instance brought
us cherries, stinging nettles (to be used as a salad vegetable), cabbages and peas, as well as
improving the cultivation of crops such as corn. And they brought us wine! The Romans were
prolific road builders, these roads allowing for the first time the easy transportation of produce
throughout the country. The Saxons were excellent farmers and cultivated a wide variety of herbs.
These were not used just for flavor as they are today but were used as bulk to pad out stews. The
Vikings and Danes brought us the techniques for smoking and drying fish - even today the North
East coasts of England and Scotland are the places to find the best kippers - Arboreta Smokiest,
for example. "Collops" is an old Scandinavian word for pieces or slices of meat, and a dish of
Collops is traditionally served on Burns Night (25th January) in Scotland. York Ham is a great
favorite with the British housewife. The first York Ham is said to have been smoked with the
sawdust of oak trees used in the building of Minster. The invaded not only our country but also
our eating habits! They encouraged the drinking of wine and even gave us words for common
foods - mutton (mouton) and beef (boeuf) for example. In the 12th century the Crusaders were the
first Britons to taste oranges and lemons whilst in Jaffa in 1191-2.Britain has always been a great
trading nation. Saffron was first introduced into Cornwall by the Phoenicians at a very early date
when they first came to Britain to trade for tin. Derived from the dried and powdered stigmas of
the saffron crocus, saffron is still used today in British cooking. The importation of foods and
spices from abroad has greatly influenced the British diet. In the middle Ages, wealthy people
were able to cook with spices and dried fruits from as far away as Asia. It has been said however
that the poor people were lucky to eat at all! In Tudor times, new kinds of food started to arrive

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due to the increase in trade and the discovery of new lands. Spices from the Far East, sugar from
the Caribbean, coffee and cocoa from South America and tea from India. Potatoes from America
began to be widely grown. Ecclesia Cakes evolved from Puritan days when rich cakes and biscuits
were banned. Turkeys were bred almost exclusively in Norfolk up until the 20th century. In the
17th century, turkeys were driven from Norfolk to the London markets in great flocks of 500 birds
or more. Their feet were sometimes bandaged to protect them. Upon arrival in London, they had
to be fattened up for several days before market. The growth of the Empire brought new tastes and
flavors - Kedgeree, for example, is a version of the Indian dish Khichri and was first brought back
to Britain by members of the East India Company. It has been a traditional dish at the British
breakfast table since the 18th and 19th centuries. Nowadays you can sample cuisines from all
around the world - Chinese, Indian, Italian, French, American, Spanish, Thai, etc., reflecting the
ethnic diversity of Britain today as well as the modern ease of travel. Some would even claim
'Curry' to be a traditional British dish - although it bears little resemblance to the curries to be
found in India! Roast Beef and Yorkshire pudding, Steak and Kidney Pie, Trifle - these are the
dishes that everyone associates with Britain. But like the country of Britain which is constantly
changing and evolving, so is British food, and whilst today these dishes are 'traditionally British',
in the future perhaps dishes such as the British Curry will join them!4
4 Ebook.com American cuisine

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2 AMERICAN CUISINE
The cuisine of the United States refers to food preparation originating from the United States of
America. European colonization of the Americas yielded the introduction of a number of
ingredients and cooking styles to the latter. The various styles continued expanding well into the
19th and 20th centuries, proportional to the influx of immigrants from many foreign nations;
such influx developed a rich diversity in food preparation throughout the country.
History
Pre-Colonial cuisine
Seafood
Seafood in the United States originated with the Native Americans, who often ate cod, lemon sole,
flounder, herring, halibut, sturgeon, smelt, drum on the East Coast, and olachenand salmon on the
West Coast. Whale was hunted by Native Americans off the Northwest coast, especially by the
Makah, and used for their meat and oil. Seal and walrus were also eaten, in addition to eel from
New York's Finger Lakes region. Catfish was also popular amongst native peoples, including the
Modocs. Crustacean included shrimp, lobster, crayfish, and dungeness crabs in the Northwest and
blue crabs in the East. Other shellfish include abalone and geoduck on the West Coast, while on
the East Coast the surf clam, quahog, and the soft-shell clam. Oysters were eaten on both shores,
as were mussels and periwinkles.

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Cooking methods
Blue crab was used on the eastern and southern coast of what is now the U.S. mainland.Early
Native Americans utilized a number of cooking methods in early American Cuisine that have been
blended with early European cooking methods to form the basis of American Cuisine. Grilling
meats was common. Spit roasting over a pit fire was common as well. Vegetables, especially root
vegetables were often cooked directly in the ashes of the fire. As early Native Americans lacked
pottery that could be used directly over a fire, they developed a technique which has caused many
anthropologists to call them "Stone Boilers". They would heat rocks directly in a fire and then add
the bricks to a pot filled with water until it came to a boil so that it would cook the meat or
vegetables in the boiling water. In what is now the Southwestern United States, they also created
adobe ovens called hornos to bake items such as cornmeal breads, and in other parts of America,
made ovens of dug pits. These pits were also used to steam foods by adding heated rocks or embers
and then seaweed or corn husks placed on top to steam fish and shellfish as well as vegetables;
potatoes would be added while still in-skin and corn while in-husk, this would later be referred to
as a clambake by the colonists.When the colonists came to Virginia, Massachusetts, or any of the
other English colonies on the eastern seaboard of North America, their initial attempts at survival
included planting crops familiar to them from back home in England. In the same way, they farmed

45
animals for clothing and meat in a similar fashion. Through hardships and eventual establishment
of trade with Britain, the West Indies and other regions, the colonists were able to establish
themselves in the American colonies with a cuisine similar to their previous British cuisine. There
were some exceptions to the diet, such as local vegetation and animals, but the colonists attempted
to use these items in the same fashion as they had their equivalents or ignore them entirely if they
could. The manner of cooking for the American colonists followed along the line of British
cookery up until the Revolution. The British sentiment followed in the cookbooks brought to the
New World as well.There was a general disdain for French cookery, even with the French
Huguenots in South Carolina and French-Canadians. One of the cookbooks that proliferated in the
colonies was The Art of Cookery Made Plain and Easy written by Hannah Glasse, wrote of disdain
for the French style of cookery, stating “the blind folly of this age that would rather be imposed
on by a French booby, than give encouragement to a good English cook!” Of the French recipes,
she does add to the text she speaks out flagrantly against the dishes as she “… think it an odd
jumble of trash.” Reinforcing the anti-French sentiment was the French and Indian War from
1754–1764. This created a large anxiety against the French, which influenced the English to either
deport many of the French, or as in the case of many Acadians from Nova Scotia, they forcibly
relocated to Louisiana. The Acadian French did create a large French influence in the diet of those
settled in Louisiana, but had little or no influence outside of Louisiana - except among the Acadian
Francophones who settled eastern Maine at the same time they colonized New Brunswick.
Common ingredients
The American colonial diet varied depending on the settled region in which someone lived. Local
cuisine patterns had established by the mid-18th century. The New England colonies were

46
extremely similar in their dietary habits to those that many of them had brought from England. A
striking difference for the colonists in New England compared to other regions was seasonality.
While in the southern colonies, they could farm almost year round, in the northern colonies, the
growing seasons were very restricted. In addition, colonists’ close proximity to the ocean gave
them a bounty of fresh fish to add to their diet, especially in the northern colonies. Wheat, however,
the grain used to bake bread back in England was almost impossible to grow, and imports of wheat
were far from cost productive. Substitutes in cases such as this included cornmeal. The
Johnnycakewas a poor substitute to some for wheaten bread, but acceptance by both the northern
and southern colonies seems evident.
As many of the New Englanders were originally from England game hunting was often a pastime
from back home that paid off when they immigrated to the New World. Much of the northern
colonists depended upon the ability either of themselves to hunt, or for others from which they
could purchase game. This was the preferred method for protein consumption over animal
husbandry, as it required much more work to defend the kept animals against Native Americans
or the French.
Livestock and game
Commonly hunted game included deer, bear, buffalo and wild turkey. The larger muscles of the
animals were roasted and served with currant sauce, while the other smaller portions went into
soups, stews, sausages, pies, and pasties. In addition to game, colonists' protein intake was
supplemented by mutton. The Spanish in Florida originally introduced sheep to the New World,
but this development never quite reached the North, and there they were introduced by the Dutch
and English. The keeping of sheep was a result of the English non-practice of animal husbandry.

47
The animals provided wool when young and mutton upon maturity after wool production was no
longer desirable. The forage-based diet for sheep that prevailed in the Colonies produced a
characteristically strong, gamy flavor and a tougher consistency, which required aging and slow
cooking to tenderize.
Fats and oils
A number of fats and oils made from animals served to cook much of the colonial foods. Many
homes had a sack made of deerskin filled with bear oil for cooking, while solidified bear fat
resembled shortening. Rendered pork fat made the most popular cooking medium, especially from
the cooking of bacon. Pork fat was used more often in the southern colonies than the northern
colonies as the Spanish introduced pigs earlier to the South. The colonists enjoyed butter in
cooking as well, but it was rare prior to the American Revolution, as cattle were not yet plentiful.
Alcoholic drinks
Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime
trade provided them relatively easy access to the goods needed to produce these items: Rum was
the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade
with the West Indies. Further into the interior, however, one would often find colonists consuming
whiskey, as they did not have similar access to sugar cane. They did have ready access to corn and
rye, which they used to produce their whiskey. However, until the Revolution, many considered
whiskey to be a coarse alcohol unfit for human consumption, as many believed that it caused the
poor to become raucous and unkempt drunkards. In addition to these alcohol-based products
produced in America, imports were seen on merchant shelves, including wine and brandy.

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Southern variations
In comparison to the northern colonies, the southern colonies were quite diverse in their
agricultural diet and did not have a central region of culture. The uplands and the lowlands made
up the two main parts of the southern colonies. The slaves and poor of the south often ate a similar
diet, which consisted of many of the indigenous New World crops. Salted or smoked pork often
supplement the vegetable diet. Rural poor often ate squirrel, possum, rabbit and other woodland
animals. Those on the “rice coast” often ate ample amounts of rice, while the grain for the rest of
the southern poor and slaves was cornmeal used in breads and porridges. Wheat was not an option
for most of those that lived in the southern colonies. The diet of the uplands often included
cabbage, string beans, white potatoes, while most avoided sweet potatoes and peanuts. Well-off
whites in the uplands avoided crops imported from Africa because of the perceived inferiority of
crops of the African slaves. Those who could grow or afford wheat often had biscuits as part of
their breakfast, along with healthy portions of pork. Salted pork was a staple of any meal, as it was
used in the preparations of vegetables for flavor, in addition to being eaten directly as a protein.
The lowlands, which included much of the Acadian French regions of Louisiana and the
surrounding area, included a varied diet heavily influenced by Africans and Caribbeans, rather
than just the French. As such, rice played a large part of the diet as it played a large part of the
diets of the Africans and Caribbean. In addition, unlike the uplands, the lowlands subsistence of
protein came mostly from coastal seafood and game meats. Much of the diet involved the use of
peppers, as it still does today. Interestingly, although the English had an inherent disdain for French
food ways, as well as many of the native foodstuff of the colonies, the French had no such disdain
for the indigenous foodstuffs. In fact, they had a vast appreciation for the native ingredients and
dishes.

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Post-colonial cuisine
During the 18th and 19th centuries, Americans developed many new foods. Some, such as Rocky
Mountain oysters, stayed regional; some spread throughout the nation but with little international
appeal, such as peanut butter (a core ingredient of the famous peanut butter and jelly sandwich);
and some spread throughout the world, such as popcorn, Coca-Cola and its competitors, fried
chicken, cornbread, unleavened muffins such as the poppy seed muffin, and brownies.
Modern cuisine
Hamburgers
A restaurant dish consisting of smaller versions of three different hamburgers available in the
restaurant, each with different toppings, accompanied with French fries, coleslaw, jalapeños,
ketchup and sweet chili sauce.During the Progressive Era (1890s–1920s) food production and
presentation became more industrialized. Major railroads featured upscale cuisine in their dining

50
cars. Restaurant chains emerged with standardized decor and menus, most famously the Fred
Harvey restaurants along the route of the Sante Fe Railroad in the Southwest. At the universities,
nutritionists and home economists taught a new scientific approach to food. During World War I
the Progressives' moral advice about food conservation was emphasized in large-scale state and
federal programs designed to educate housewives. Large-scale foreign aid during and after the war
brought American standards to Europe.Newspapers and magazines ran recipe columns, aided by
research by corporate kitchens (for example, General Mills, Campbell's, Kraft Foods). One
characteristic of American cooking is the fusion of multiple ethnic or regional approaches into
completely new cooking styles. Hamburgers and hot dogs from German cuisine, spaghetti and
pizza from Italian cuisine became popular. Since the 1960s Asian cooking has played a particularly
large role in American fusion cuisine.
An American hot dog
Similarly, some dishes that are typically considered American have their origins in other countries.
American cooks and chefs have substantially altered these dishes over the years, to the degree that

51
the dishes now enjoyed around the world are considered to be American. Hot dogs and hamburgers
are both based on traditional German dishes, but in their modern popular form they can be
reasonably considered American dishes. Pizza is based on the traditional Italian dish, brought by
Italian immigrants to the United States, but varies highly in style based on the region of
development since its arrival (a "Chicago" style has focus on a thicker, more bread-like crust,
whereas a "New York Slice" is known to have a much thinner crust, for example) and these types
can be advertised throughout the country and are generally recognizable/well-known (with some
restaurants going so far as to import New York City tap water from a thousand or more miles away
to recreate the signature style in other regions).
Many companies in the American food industry develop new products requiring minimal
preparation, such as frozen entrees. Many of these recipes have become very popular. For example,
the General Mills Betty Crocker's Cookbook, first published in 1950 and currently in its 10th
edition, is commonly found in American homes.
A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1970s, with many more
following after the rise of cable channels like Food Network. Trendy food items in the 2000s and
2010s (albeit with long traditions) include doughnuts, cupcakes, macaroons, and meatballs.
New American
During the 1980s, upscale restaurants introduced a mixing of cuisines that contain Americanized
styles of cooking with foreign elements commonly referred as New American cuisine.

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Regional cuisines
Given the United States’ large size, numerous regions each have their own distinctive cuisines, all
quite diverse.
New England
New England is a Northeastern region of the United States, including the six states of Connecticut,
Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. The Native American cuisine
became part of the cookery style that the early colonists brought with them. The style of New
England cookery originated from its colonial roots, that is to say practical, frugal and willing to
eat anything other than what they were used to from their British roots. Much of the cuisine started
with one-pot cookery, which resulted in such dishes as succotash, chowder, baked beans, and
others. Lobster is an integral ingredient to the cuisine, indigenous to the coastal waters of the
region. Other shellfish of the coastal regions include little neck clams, sea scallops, blue mussels,
oysters, soft shell clams and razor shell clams. Much of this shellfish contributes to New England
tradition, the clambake. The clambake as known today is a colonial interpretation of an American
Indian tradition. The fruits of the region include the Vitislabrusca grapes used in grape juice made
by companies such as Welch's, along with jelly, Kosher wine by companies like Mogen David and
Manischewitz along with other wineries that make higher quality wines. Apples from New
England include the original varieties Baldwin, Lady, Mother, PommeGrise, Porter, Roxbury
Russet, Wright, Sops of Wine, Peck's Pleasant, Titus Pippin, Westfield-Seek-No-Further, and
Duchess of Oldenburg. Cranberries are another fruit indigenous to the region.

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Hawaiian cuisine: Seared ahi with wasabibeurreblanc sauce
Hawaii is often considered to be one of the most culturally diverse U.S. states, as well as being the
only state with an Asian majority population. As a result, Hawaiian cuisinebssorrows elements of
a variety of cuisines, particularly those of Asian and Pacific-rim cultures, as well as traditional
native Hawaiian. Some notable Hawaiian fare includes seared ahi tuna, opakapaka (snapper) with
passionfruit, Hawaiian island-raised lamb, beef and meat products, Hawaiian plate lunch, and
Molokai shrimp and seafood caught fresh in Hawaiian waters. Some cuisine also incorporates a
broad variety of produce and locally grown agricultural products, including tomatoes, strawberries,
mushrooms, sweet maui onions, and tropical fruits including papayas, mangoes, lilikoi
(passionfruit) and lychee.
The American South
The cuisine of the American South has been influenced by the many diverse inhabitants of the
region, including Americans of European descent, Native Americans and African Americans. The
cuisine of the American South, along with the rest of its culture, is one of the most distinct in all
of the country. Cooking in the American West gets its influence from Native American and
Mexican cultures, and other European settlers into the part of the country. Common dishes vary
depending on the area. For instance, the Northwest relies on local seafood, while in the Southwest,
Mexican flavors are extremely common.

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American food
The United States is a rich and varied blend of peoples, religions, and cultures, and this diversity
is reflected in its cuisine. Succeeding waves of immigrants, including those arriving on the United
States' shores today, have brought new culinary traditions and adapted them to the ingredients,
kitchens, and customs they found in their new homeland — ever expanding what is called
"American food." Despite the rise in popularity of many other ethnic cuisines, it is Chinese
and Italian restaurants that dominate this field. Chinese cooks who arrived to cook for their
countrymen working on the railroad in the West didn't have much to work with, but they threw
together little bits of meat and vegetables in their large pans. As this type of cooking spread across
the country, a whole new cuisine emerged: Chinese-American, replete with Egg Rolls, Wonton
Soup, Fried Rice, Chicken Chow Mein, and Spare Ribs. A bit later came the big one: Italian-
American food. The real triumph of the cuisine is in the U.S. home - where pizza, lasagna,
manicotti, meatballs, veal ptarmigan, play a tremendously vital role in the everyday fare of U.S.
citizens When the Harris Public Opinion Poll asked Americans to choose foods which they think
of as typically American, hamburgers and cheeseburgers (29%), apple pie (20%) and hot dogs
(13%) topped the list. The only other two foods mentioned by significant numbers were barbecue
(9%) and fried chicken (7%).When asked by Food & Wine magazine and America Online what
the quintessential American food was, most Americans picked a burger & fries (67%) over fried
chicken (16%), hotdogs (14%) and ice-cream sundaes (4%). 5
5
Delia Smith,Gordon Ramsay,Wikipedia.org,chef talk

55
3 Italian cuisine
Italian cuisine has developed through centuries of social and political changes, with roots
as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including
Etruscan, ancient Greek, ancient Roman, Byzantine, and Jewish. Significant changes occurred
with the discovery of the New World with the introduction of items such as potatoes, tomatoes,
bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th
century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is
known to be one of the most popular in the world, with influences abroad. Italian cuisine is
characterized by its extreme simplicity, with many dishes having only four to eight ingredients.
Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.
Ingredients and dishes vary by region. Many dishes that were once regional, however, have
proliferated with variations throughout the country.Cheese and wine are a major part of the cuisine,
with many variations and Denominazione di originecontrollata (DOC) (regulated appellation)
laws. Coffee, specifically espresso, has become important in Italian cuisine.
Ingredients
Tomato’s

56
Olive oil is the most commonly used vegetable fat in Italian cooking, and as the basis for sauces,
often replaces animal fats of butter or lard.
Pesto
Pesto, a Ligurian sauce made out of basil, olive oil and pine nuts, and which is eaten with
pasta.Tomatoes are a stereotypical part of Italian cuisine, but only entered common usage in the
late 18th century.Italian cuisine has a great variety of different ingredients which are commonly
used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or
baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most
common ingredients. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and
Emilia Romagna.
In Northern Italy though there are many kinds of stuffed pasta, polenta and risotto are equally
popular if not more so. Ligurian ingredients include several types of fish andseafood dishes; basil
(found in pesto), nuts and olive oil are very common. In Emilia-Romagna, common ingredients
include ham (prosciutto), sausage (cotechino), different sorts of salami, truffles, grana,
Parmigiano-Reggiano, and tomatoes (Bolognese sauce or ragù).Traditional Central Italian cuisine
uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese. In Tuscany and
Umbria pasta is usually served allacarrettiera (a tomato sauce spiked with peperoncini hot

57
peppers). Finally, in Southern Italy, tomatoes – fresh or cooked into tomato sauce – peppers, olives
and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish
(anchovies, sardines and tuna), and capers are important components to the local cuisine. Italian
cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include
noodles in various lengths, widths and shapes. Distinguished on shapes they are named — penne,
maccheroni, spaghetti, linguine, fusilli, lasagne and many more varieties that are filled with other
ingredients like ravioli and tortellini The word pasta is also used to refer to dishes in which pasta
products are a primary ingredient. It is usually served with sauce. There are hundreds of different
shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods),
rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi (made
with potatoes) and noodles like spätzle, are sometimes considered pasta. They are both traditional
in parts of Italy.Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without
eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a
couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta
(pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more
commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer
the fresh egg variety. Durum flour and durum semolina have a yellow tinge in color. Italian pasta
is traditionally cooked al dente (Italian: "firm to the bite", meaning not too soft). Outside Italy, dry
pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer
product that cannot be cooked al dente. There are many types of wheat flour with varying gluten
and protein depending on variety of grain used.
Particular varieties of pasta may also use other grains and milling methods to make the flour, as
specified by law. Some pasta varieties, such as pizzoccheri, are made from buckwheat flour. Fresh

58
pasta may include eggs (pasta all'uovo 'egg pasta'). Whole wheat pasta has become increasingly
popular because of its supposed health benefits over pasta made from refined flour.
Regional cuisines
Each area has its own specialties, primarily at regional level, but also at provincial level. The
differences can come from a bordering country (such as France or Austria), whether a region is
close to the sea or the mountains, and economics. Italian cuisine is also seasonal with priority
placed on the use of fresh produce.
Friuli-Venezia Giulia
Original San Daniele ham.
Friuli-Venezia Giulia conserved, in its cuisine, the historical links with Austria-Hungary. Udine
and Pordenone, in the western part of Friuli, are known for their traditional San Daniele del
Friuliham, Montasio cheese, and Frico cheese. Other typical dishes are pitina (meatballs made of
smoked meats), game, and various types of gnocchi and polenta. The majority of the eastern
regional dishes are heavily influenced by Austrian, Hungarian, Slovene and Croatian cuisines:

59
typical dishes include Istrian Stew (soup of beans, sauerkraut, potatoes, bacon and spare ribs),
Vienna sausages, goulash, ćevapi, apple strudel, gugelhupf. Pork can be spicy and is often prepared
over an open hearth called a fogolar. CollioGoriziano, Friuli Isonzo, ColliOrientali del Friuli and
Ramandolo are well-known DOC regional wines.
Veneto
Polenta served with Sopressa and mushrooms, a traditional peasant food of Veneto.
Tiramisu.
Venice and many surrounding parts of Veneto are known for risotto, a dish whose
ingredients can highly vary upon different areas, as fish and seafood being added closer to the
coast and pumpkin, asparagus, radicchio and frogs' legs appearing further away from the Adriatic.
Made from finely ground maize meal, polenta is a traditional, rural food typical of Veneto and
most of Northern Italy. It may find its way into stirred dishes and baked dishes and can be served
with various cheese, stockfish or meat dishes: some polenta dishes includes porcini, rapini, or other
vegetables or meats, such as small song-birds in the case of the Venetian and Lombard dish polenta

60
e osei, or sausages. In some areas of Veneto it can be also made of a particular variety of cornmeal,
named biancoperla, so that the colour of polenta is white and not yellow (the so-called polenta
bianca).Beans, peas and other legumes are seen in these areas with pasta e fagioli (beans and pasta)
and risi e bisi (rice and peas). Veneto features heavy dishes using exotic spices and sauces.
Ingredients such as stock fish or simple marinated anchovies are found here as well. Less fish and
more meat is eaten away from the coast. Other typical products are sausages such as
SoppressaVicentina, garlic salami, Piave cheese and Asiago cheese. High quality vegetables are
prized, such as red radicchio from Treviso and white asparagus from Bassano del Grappa. Perhaps
the most popular dish of Venice is fegatoallaveneziana, thinly-sliced veal liver sauteed with
onions.
Traditional South Tyrolspeck.
Squid and cuttlefish are common ingredients, as is squid ink, called nero di seppia. Regional
desserts include tiramisu (made of biscuits dipped in coffee, layered with a whipped mixture of
egg yolks and mascarpone, and flavored with liquor and cocoa), baicoli (biscuits made with butter
and vanilla) and nougat.
The most celebrated Veneto wines include Bardolino, Prosecco, Soave and ValpolicellaDOC
wines. Before the Council of Trent in the middle of the 16th century, the region was known for the

61
simplicity of its peasant cuisine. When the prelates of the Catholic Church established there, they
brought the art of fine cooking with them. Later, also influences from Venice and the Austrian
Habsburg Empire came in. Trentinosubregion produces various types of sausages, polenta, yogurt,
cheese, potato cake, funnel cake and freshwater fish. In the South Tyrolsubregion, due to the
German-speaking majority population, strong Austrian and Slavic influences prevail. The
mostrenowned local product is traditional speck juniper-flavored ham which, as Speck Alto Adige
PGI, is regulated by the European Union under the protected geographical indication (PGI) status.
Goulash, knödel, apple strudel, kaiserschmarrn, krapfen, rösti, spätzle and rye bread are regular
dishes, along with potatoes, dumpling, homemade sauerkraut, and lard. The territory of Bolzano
is also reputed for its Müller-Thurgau white wines.
Lombardy
Lombard cuisine
Risotto allamilanese with saffron
Traditional Cotolettaallamilanese.

62
The regional cuisine of Lombardy is heavily based upon ingredients like maize, rice, beef,
pork, butter, and lard. Rice dishes are very popular in this region, often found in soups as well as
risotto. The best known version is risotto allamilanese, flavoured with saffron and typically served
with many typical Milanese main courses, such as ossobucoallamilanese (cross-cut veal shanks
braised with vegetables, white wine and broth) and cotolettaallamilanese (a fried cutlet similar to
Wiener schnitzel, but cooked "bone-in"). Other regional specialities include cassoeula (a typical
winter dish prepared with cabbage and pork), Cremona's Mostarda (rich condiment made with
candied fruit and a mustard flavoured syrup), Valtellina'sBresaola (air-dried salted beef) and
Pizzoccheri (a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour
cookedalong with greens, cubed potatoes and layered with pieces of ValtellinaCasera cheese) and
Mantua's tortelli di zucca (ravioli with pumpkin filling) accompanied by melted butter and
followed by turkey stuffed with chicken or other stewed meats. Regional cheeses include Robiola,
Crescenza, Taleggio, Gorgonzola and Grana Padano (the plains of central and southern Lombardy
allow intensive cattle-raising). Polenta is generally common across the region. Regional desserts
include the famous panettone Christmas cake (sweet bread with candied orange, citron, and lemon
zest, as well as raisins, which are added dry and not soaked).
Valle d'Aosta
Fontina cheese.
Bread thickened soups are customary as well as cheesefondue, chestnuts, potatoes, rice.
Polenta is a staple along with rye bread, smoked bacon and game from the mountains and forests.

63
Butter and cream are important in stewed, roasted and braised dishes. Typical regional products
include Fontina cheese, Valléed'Aoste Lard d'Arnad and Génépi Artemisia-based liqueur.6
Piedmont
Traditional Piedmonteseagnolotti.
Nutella
Gianduiotto chocolate, with its distinctive shape, is a speciality of Turin.
6Nigel Slater and JamieOliver Wikipedia.org, answer .com

64
Nestled between the Alps and the Po valley, with a large number of different ecosystems,
this region offers the most refined and varied cuisine of the Italian peninsula. Point of union of
traditional Italian and French cuisine, Piedmont is the Italian region with the largest number
ofcheeses Protected Geographical Status and wines Denominazione di originecontrollata. It is also
the region where both Slow Food association and the most prestigious school of Italian cooking,
the University of Gastronomic Sciences, were founded. Piedmont is a region where gathering nuts,
mushrooms, cardoons and hunting and fishing takes place. Truffles, garlic, seasonal vegetables,
cheese and rice are all used. Wines from the Nebbiolo grape such as Barolo and Barbaresco are
produced as well as wines from the Barbera grape, fine sparkling wines, and the sweet, lightly
sparkling, Moscatod'Asti. The region is also famous for its Vermouth and Ratafia production.
Castelmagno is a prized cheese of the region. Piedmont is also famous for the quality of its Carrù
beef (particularly famous for its fair of the "Bue Grasso", Fat Ox), hence the tradition of eating
raw meat seasoned with garlic oil, lemon and salt the famous Carpaccio, the famous Brasato al
vino, wine stew made from marinated beef, and boiled beef served with various sauces. The most
typical of the Piedmont tradition are its traditional agnolotti (pasta folded over with a roast beef
meat and vegetable stuffing), Panissa (a typical dish of Vercelli, a kind of risotto with Arborio rice,
the typical kind of Saluggia beans, onion, Barbera wine, lard, salami, salt and pepper), taglierini
(thinner version of tagliatelle), bagnacauda (sauce of garlic, anchovies, olive oil and butter) and
bicerin (hot drink made of coffee, chocolate and whole milk). Finally Piedmont is one of the Italian
capitals of pastry and chocolate in particular, with products like Nutella, gianduiotto and marron
glacé that are famous worldwide.

65
Liguria
Pasta with pesto sauce.
Herbs and vegetables (as well as seafood) find their way into the cuisine. Savory pies are popular,
mixing greens and artichokes along with cheeses, milk curds and eggs. Onions and olive oil are
used. Because of a lack of land suitable for wheat, the Ligurians use chickpeas in farinata and
polenta-like panissa. The former is served plain or topped with onions, artichokes, sausage, cheese
or young anchovies. Hilly districts use chestnuts as a source of carbohydrates. Ligurian pastas
include corzetti from the Polcevera valley, pansoti, a triangular shaped ravioli filled with
vegetables, piccagge, pasta ribbons made with a small amount of egg and served with artichoke
sauce or pesto sauce, trenette, made from whole wheat flour cut into long strips and served with
pesto, boiled beans and potatoes, and trofie, a Liguriangnocchi made from whole grain flour and
boiled potatoes, made into a spiral shape and often tossed in pesto. Many Liguriansemigrated to
Argentina in the late 19th and early 20th centuries, influencing the cuisine of this country (which
otherwise dominated by meat and dairy produces which the narrow ligurian hinterland would have
not allowed).7
7Gordon Ramsay, Nigella Lawson, OOLOO service| Wikipedia.org

66
Chapter -3

67
RESEARCH
METHODOLOGY
Chapter -3
RESEARCH METHODOLOGY
The methodology pertaining to the study entitled “A STUDY ON THE INFLUNCE OF
CONTINENTAL CUISINE IN INDIAN REASTURANT” has been carried out by the
following steps.

68
RESEARCH DESIGN
The most important part of the research is the Research Design that has been adopted for
comparative study of waste management in different five star hotels from the data collected. The
research design need in this study is descriptive in nature
1. DATACOLLECTION
Data can be obtained from primary or secondary sources. Primary data refer to information
obtained first-hand by the researcher on variables of interest for the specific purpose of the study.
Secondary data refer to inform gathered from sources that already exist.
(a)Primary data collection

69
Primary datas are those which are collected as fresh and for the first time and thus
happened to be original in character [Kothari – 2003]
One method of collecting data is to interview respondents to obtain information on the
issues of interest Interviewing is a useful data collection method, especially during the exploratory
stages of research. Telephonic interviews are best suited when information from a large number
of respondents spread over a wide geographic area is to be obtained quickly, and the likely
durationof each interview is say, ten minutes or less. Primary data was collected conducting a
telephonic interview with selected chef of five star hotels. This interview will help to analyze the
influence of continental cuisine in Indian restaurant the following hotels groups are help me to
fulfill my data collection.
1 .Taj fish cove {Chennai} 2 dreams hotels (Cochin)
(3). Leoniya hotels {Hyderabad}
(b). Secondary data collection
Secondary datas are those which have already been collected by someone else and which
have already been passed through the statistical process. The secondary datas requires for this
research was collected from various books and internet.
2. Determining the samples and sample size
I have collected required data from hotel chef of different regional hotels
from India such as .Taj fish cove {Chennai}, dreams hotels (Cochin) Leoniya hotels {Hyderabad}.
The telephonic interview was limited only to one person in each hotel because we could easy
determine what methods are using in their hotel. So the sample size of the data collection is five.

70
3. Data analysis
After collecting research data’s it is necessary to analyses and interpret them. The
purpose of analysis is to build up a short of empirical model were relationships are carefully bought
out. So that some meaning full inferences can be drawn. The collected data through telephonic
interview method has been interpreted in forth chapter result and discussion.
Chapter – 4

71
Result and Discussion
Chapter-4
Result and Discussion
The methodology pertaining to the study entitled “a study on the influence of continental cuisine
in Indian restaurant” has been carried out under the following steps.
Telephonic interviews are best suited when information from a large number of respondents spread
over a wide geographic area is to be obtained quickly, and the likely duration of each interview is
say, ten minutes or less.

72
Telephonic interview:- interview between various hotel staffs
Me:- Could you explain is there is influence of continental cuisine in your restaurant?
Mr.uttam sing:-yes, I am satisfied with statement now a days French or Italian menus, many of
which are indistinguishable. It is the Italians' contention that the French got their knowledge of
cookery from Italy—possibly acquired during Napoleon's occupation of Naples. The artifacts
lifted by the Little Corporal must have included garlic, as you'll get more of it in Paris than in
Uttamsing chef (Chennai)
Hand phone number: - 09600170722

73
Rome. In fact, garlic is practically an unknown quantity in Italian cooking north of Naples
Me uttam sing: -what are the specialty food in the continental cuisine that you serve in your
restaurant?
Mruttamsing:- Ofcource, there are verity of dish that we serve they are Paprika Roast
Chicken, Cheese Fondue, Baked Spinach with Mushroom and Cheese Sauce
Cauliflower Cheese, Grilled Chicken in Mustard Sauce, Broccoli Bake Macaroni Cheese
Chicken in White Wine and Garlic, Buttermilk Chicken with Char Grilled Broccoli
Cranach an, Chicken Mulligatawny Soup, Masala Roast Chicken, Coronation Chicken
Pan Haggerty, Chicken Crumble
Me:- can you name some appetizer use in your restaurant?
Mruttamsing: -there are many verity of dishAsparagus Bruschetta (Microwave Recipe)
Crispy french bread slices topped with asparagus and cheese. The bruschettas can be served as a
snack or as an accompaniment to soup. Choose slender, bright green asparagus to make these
bruschetta. Bruschettas(Healthy Diabetic Cooking)
Cubes of firm ripe red tomatoes marinated in olive oil, combined with fresh aromatic basil leaves
topped on crispy bruschettas, serve as starters that can liven up any dinner party! to get the full
flavour, marinate the topping well. Ensure that you deseed the tomatoes; else the topping will
become....Calzone

74
A calzone is like a folded over stuffed pizza. The circle of pizza dough is folded in half over the
filling and then sealed. During baking, the pizza dough swells somewhat until it resembles a
"stuffed stocking", the literal translation of word calzone. Sautéed vegetables and cheese
aromatized with....
Cheesy Rice Tartlet
Crispy bread tartlets are topped with a creamy mixture of soft rice, gooey cheese, and crunchy and
colorful veggies flavoured with garlic and chilli flakes. The Cheesy Rice Tartlet features myriad
textures and flavours dominated by that of cheese. A generous portion of rice in the filling not
only....
Cottage Cheese Dumplings with Spinach Sauce
The cottage cheese dumplings used in this preparation is special in many ways. Firstly, there is a
perfect balance of textures – with soft paneer, crunchy cabbage and mushy potatoes for binding.
Then, it is notable that these dumplings are steamed and not deep-fried. Then, of course, there is
the he....
Creamy Cheese Dip (Microwave Recipe)
A cheese dip delicately flavored with capsicum and mustard. This creamy dip compliments
beautifully with most deep fried starters like wafers, nachos, croquettes etc.
Crusty Raw Banana Wedges
The common banana just got a makeover in this recipe! Steaming the bananas before frying helps
retain the original flavor and to seal in the moisture content. Curd Cheese Dip

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