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CHAPTER -1

INTRODUCTION

A STUDY ON THE INFLUENCE OF CONTINENTAL CUISINE IN INDIAN RESTAURANT 1

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 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 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,

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.

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.

• 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.

• 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.

• 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 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 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.

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.

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



• 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.

• 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.

• 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.

• 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 dish


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.

How to move effortlessly in 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


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


CHAPTER 2

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

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.

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.com 2003 | Wikipedia.org


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 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

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 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


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 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

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.

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.

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 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

The Sunday roast

Sunday roast

3Keith Floyd OOLOO service | Wikipedia.org


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.

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.


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 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.

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 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.

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

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 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

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.

4 Ebook.com American cuisine


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.

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 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

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.

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.


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.


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

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 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.


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.

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.

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

5Delia Smith, Gordon Ramsay, Wikipedia.org , chef talk


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

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 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 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:

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 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 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.

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.

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 Jamie Oliver Wikipedia.org , answer .com


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.


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


Chapter -3


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.


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


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.

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

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.

Telephonic interview:- interview between various hotel staffs

Me:- Could you explain is there is influence of continental cuisine in your restaurant?


Uttamsing chef (Chennai)

Hand phone number: - 09600170722

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

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

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

I've created delicious low calorie curd cheese dip, to be served with carrot and capsicum sticks.

Cutlets in Tomato Sauce with Spaghetti

Is this a snack or a meal? Actually, you can consider it a meal in a bowl, because the

combination of cutlets and spaghetti makes it quite sumptuous while the tomato sauce provides

all the flavors you need to by-pass a separate accompaniment. Overall, the cutlets in tomato

sauce with spaghetti is a....

Fettuccine Rolls

Potato croquettes wrapped in bands of fettuccine makes for an elegant and simple appetizer.

Me:- is there any fusion food combining both continental and Indian food?

Mr. uttam chef: Then we decided to start with a special, the Heirloom Tomato Salad – fresh

and fully ripe red and yellow tomatoes garnished with fresh basil. Simple but perfect. Also we

tried the Eggplant Samosas…solid, but probably not as special as the Heirloom Tomato Salad.

And Paul was excited to start with Pork Belly appetizer. Spice crusted pork belly got Paul off to

a solid start and he was excited to move on to the mains. For the main, I opted to go vegetarian

and had the Crusted Tofu atop Creamed Spinach and Mushrooms. I must confess I ordered this

solely for the creamed spinach as I am addicted to this dish. Overall it was good, but a bit bland.

I was surprised that they had not chosen to infuse the tofu with any sort of flavor (it seemed

under-seasoned to me as well) and I was a bit disappointed with the creamed spinach as well.


Me:- what kind of people expecting in your restaurant?

Mr.uttam sing: - I expect all sort of customers in my restaurant like foreigners and local persons

because restaurant is a place where we serve food for all.

Me:- is there any special preparation as per the guest request?

Mr.uttam sing; of course yes, we prepare food for children and old age people. asin preparing

such elegant dishes as aspics, sweetbreads, artichoke hearts, truffles, liver crépinettes,

quenelles of poultry, macaroons, ice cream, and zabagliones. Catherine also introduced

a new elegance and refinement to the French table. Although, during Charlemagne's

reign, ladies had been admitted to the royal table on special occasions, it was during

Catherine's regime that this became the rule and not the exception. Tables were

decorated with silver objects fashioned by Benevento Cellini. Guests sipped wine from

fine Venetian crystal and ate off beautiful glazed dishes. An observer reported that:

Me:- Any marketing techniques are used for the up selling of continental food?

Mr.uttam sing: - Yes regardless whether you cater in conjunction with a restaurant, you aim

to convey a particular image with your marketing, food, and service. Design your catering menu

to reflect these characteristics. For example, if your brand is upscale and refined, a menu with

understated and tasteful design complements the image. If you're all about comfort food and

friendly service, warm colors and a few playful graphics fit. If you serve the cuisine of a certain

ethnicity, you have a ready-made color scheme. That doesn't mean your menu should be


completely colored like a flag; use the colors on a smaller, more subtle scale for a classier

approach

Me:- can you define about the cooking method used in continental kitchen?

Mr.uttam sing: - Almost all methods like grilling, stewing, baking, roasting and stir-frying are

used in making fusion dishes. All these methods are changed and adopted according to the place

where dish is being prepared. Choosing the correct cooking method not only impacts the final

product, but also affects the texture, appearance, and flavor of the dish. It’s the slow-cooking of

ribs that makes them fall-off-the-bone tender, and the hot deep-frying oil that gives donuts a

crispy, golden brown exterior and soft, doughy middle. The Cook editors at The Daily Meal want

to make sure that you get the most delicious final product out of your cooking, so we’ve

designed a cheat sheet of the most common cooking methods and how to perfect them.

Me:- which are the continental dishes are been serve to Indian guest?

Mr.uttam sing: - the Indians like all type of food mainly highly garnished and tasty foods,

foods they eat more are 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, pasta etc.

Me:- which are item use to import from continental region?

Mr.uttam sing: - we import many item like meat, fruit vegetables Arotz - A Spain based

company providing truffle, mushrooms, fungi, chestnuts, and fruits. AS Desintegraator -

Suppliers of disintegrators, crushers, emulsifiers, mixers and dosing devices for the food

industry. Balticovo - A table egg and egg product producer in Latvia and the Baltic states.

Bartlett Training - Provides training, consultancy and auditing for the food and care industries.

Bell’Olio di Puglia - Offers pasta, extra virgin olive oil, pickled olives, preserved vegetables,

tomato sauces, condiments, patée, jams, and more, Campbell Foods Belgium NV - Offers foods

that add colour, taste and gusto to the daily lives of consumers.



Mr.Amith CHEF). Leoniya hotels {Hyderabad}

ph. no. 8056255922

Mr. Amith :YES there are influence in our restaurant they think continental cuisine as a royalty.




continental dishesBritish 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.

Me:- what are the specialty food in the continental cuisine that you serve in your restaurant?

Mr. Amith; there are many dish Roasted Vegetables, Lamb Chops, Jamaican Pork Chops, Baked

Trout in Butter, Rawas With Ginger Lemon Sauce, Stuffed Zucchini Boats, Thousand Island Sauce


Mr. Amith; 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

I've created delicious low calorie curd cheese dip, to be served with carrot and capsicum sticks.

Cutlets in Tomato Sauce with Spaghetti


Is this a snack or a meal? Actually, you can consider it a meal in a bowl, because the

combination of cutlets and spaghetti makes it quite sumptuous while the tomato sauce provides

all the flavors you need to by-pass a separate accompaniment. Overall, the cutlets in tomato

sauce with spaghetti is a....

Fettuccine Rolls

Potato croquettes wrapped in bands of fettuccine makes for an elegant and simple appetizer.

Fettuccine Rolls

Potato croquettes wrapped in bands of fettuccine makes for an elegant and simple appetiser.

Grilled Pepper Bruschetta

Bruschettas are of italian origin and are traditionally prepared by grilling a toast over a wood fire

in order to infuse the smoky taste. I have however, used a charcoal barbeque for making these

you can also use the electric one if you like or even an oven will do just as well. Herbed

PizzaStripsThese easy to make herbed pizza strips are great to serve with soups, they are crispy,

garlicky with a tint of spice…perfect in taste and presentation. Italian Style Baby Potatoes

Baby potatoes are truly very lovable – small and cute to behold and soft and sweet to taste! here

is a very aesthetic way of preparing this delicious starter, with cream, butter, cheese and italian

seasonings. The final garnish of parsley imparts a tempting aroma to the preparation, and also

adds Mediterranean Crostini (Microwave Recipes)

This delicious olive, cheese and tomato topped bread is perfect for parties, buffets and makes a

welcome appetizer. It also makes a perfect accompaniment to pasta, soup or any other

continental main course.



Mr. Amith; is a delicious food blog, based out of Goa, India, and written by the lovely Helene

D’Souza. Masala is the Indian word for a spice mixture, which reflects all of the wonderful

cultural influences and combinations that you’ll find throughout this site. The name also reflects

the creator’s love for bridging cultures and cuisines, which translates over to Helen’s great

passion for creating fusion foods and unique new recipes. Helen herself, on the other hand, is

actually not a native of Goa, but an Austrian who happened to marry and settle down in this

fascinating region. Inspiration for creating the blog came from all of the diverse (and often

spicy) culinary delights that she was first introduced to while in Goa. The recipes and dishes on

the blog are particularly unique because of the mix in flavors and cultural influences you’ll find

in them, often mixing European (Austrian) cuisine with the more exotic local tastes of her new

India home. The blog features no only delicious and truly one-of-a-kind European Indian fusion

recipes, but an array of other fantastic content as well, including local restaurant reviews, as

well as posts on various cultural and travel tidbits from the region. Helene makes sure that you

receive a thoroughly immersive cultural experience with her insightful pieces on both local

cuisine and culture, as well as a nice feast for the eyes with her many beautiful photographs. If

you’re looking to put a little extra spice into your kitchen, then this is definitely the place for

you



Mr. Amith; I expect all sort of customers in my restaurant like foreigners and local persons

because restaurant is a place where we serve food for all.


Mr. Amith; of course yes,The box lunch will also include an individual pack of chips/crisps, a

piece of fruit and a dessert such as a Cookie or a Brownie. Drinks such as sodas, waters and

juices will also be dropped off by the caterer in individual containers, but may or may not be

included in the box lunch itself. The idea is for the clients to be able to grab their box and a drink

and go. The boxes or bags should be visibly marked with the type of sandwich included or

grouped together for easy identification. The individual bags and boxes allow guests to dispose

of their trash at their leisure and keep everything neat and clean. For example, if a company is

holding their lunch meeting in a conference room, it is necessary that they can clean up easily.

Every individual can simply place all of their trash back into the box or bag to clean up. The

latest in off site catering services is Vegan catering.


Mr. Amith; any discussion of the influences on French cuisine would be incomplete with

recognising the historical contribution of Italy to the development of French cooking. Catherine

De Medicis (a Florentine princess) married Henry ducd'Orleans (who became King Henry II or

France). At this point, France was not known for its food or food culture. Catherine brought an

entourage of Italian chefs with her to France, who In all parts of France one will find a range of

dishes, both in restaurants and in homes, which extends far beyond the regional specialities.

However, in much of France the regional influences in terms of ingredients and cooking are

marked. The most available food and the best cooking tend to be those produced from local


ingredients and using local recipes. Therefore, the decision of where to visit or live in France

tends to influence which types of food one will enjoy. The French Mediterranean uses olive oil,

herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured

cream (crème fraiche) and apples. The cuisine of northeast France (Alsace, and to a lesser extent

Lorraine) has a strong German influence which includes beer and sauerkraut. Throughout the

south in general there tends to be more use of vegetables and fruit (in part due to the favourable

climate). Near the Atlantic coast and the Mediterranean there is a greater consumption of sea

food, while inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish


Mr. Amith: - 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


Roasting – Roasting is a process of making roasted continental dishes. In this method meat and

vegetables are roasted in an oven or grill.


Mr. Amith: - the Indians like all type of food mainly highly garnished and tasty foods Butter

Chicken Fry , Butterfly Prawns Recipe , Cajun Mashed Potatoes , Caramelised Baked Chicken ,


Cauliflower Special , Cheese Omelets Recipe , Chena Pais , Chicken Breast Stuffed with

Spinach , Chicken Chettinad , Chicken Corn Bake


Mr. Amith: - we import many item like meat , fruit vegetables Arotz - A Spain based

company providing truffle, mushrooms, fungi, chestnuts, and fruits. AS Desintegraator -

Suppliers of disintegrators, crushers, emulsifiers, mixers and dosing devices for the food

industry. Balticovo - A table egg and egg product producer in Latvia and the Baltic states.

Bartlett Training - Provides training, consultancy and auditing for the food and care industries.

Bell’Olio di Puglia - Offers pasta, extra virgin olive oil, pickled olives, preserved vegetables,

tomato sauces, condiments, patée, jams, and more, Campbell Foods Belgium NV - Offers foods

that add colour, taste and gusto to the daily lives of consumers.


Bum bum chef dreams hotels (Cochin)

Hand phone number :-81488975290


Mr. Bum bum : YES there are influence in our restaurant they think continental cuisine as a

royalty. 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 dishesBritish 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

Me: what are the specialty food in the continental cuisine that you serve in your restaurant?

Mr. Bum bum : 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


Mr. Bum bum: Grilled Pepper Bruschetta

Bruschetta’s are of Italian origin and are traditionally prepared by grilling a toast over a wood

fire in order to infuse the smoky taste. I have however, used a charcoal barbeque for making

these you can also use the electric one if you like or even an oven will do just as well.

Herbed Pizza Strips

These easy to make herbed pizza strips are great to serve with soups, they are crispy, garlicky

with a tint of spice…perfect in taste and presentation.

Italian Style Baby Potatoes Baby potatoes are truly very lovable – small and cute to behold and

soft and sweet to taste! here is a very aesthetic way of preparing this delicious starter, with

cream, butter, cheese and Italian seasonings. The final garnish of parsley imparts a tempting

aroma to the preparation,

Mediterranean Crostini (Microwave Recipes)

This delicious olive, cheese and tomato topped bread is perfect for parties, buffets and makes a

welcome appetizer. It also makes a perfect accompaniment to pasta, soup or any other

continental main course.


Mr. Bum bum : Masala is the Indian word for a spice mixture, which reflects all of the

wonderful cultural influences and combinations that you’ll find throughout this site. The name

also reflects the creator’s love for bridging cultures and cuisines, which translates over to


Helen’s great passion for creating fusion foods and unique new recipes. Helen herself, on the

other hand, is actually not a native of Goa, but an Austrian who happened to marry and settle

down in this fascinating region. inspiration for creating the blog came from all of the diverse

(and often spicy) culinary delights that she was first introduced to while in Goa. The recipes and

dishes on the blog are particularly unique because of the mix in flavors and cultural influences

you’ll find in them, often mixing European (Austrian) cuisine with the more exotic local tastes of

her new India home. The blog features no only delicious and truly one-of-a-kind European

Indian fusion recipes, but an array of other fantastic content as well, including local restaurant

reviews, as well as posts on various cultural and travel tidbits from the region


Mr. Bum bum - I expect all sort of customers in my restaurant like foreigners and local

persons because restaurant is a place where we serve food for all.


Mr. Bum bum - of course yes, we prepare food for children and old age people. asin

preparing such elegant dishes as aspics, sweetbreads, artichoke hearts, truffles, liver

crépinettes, quenelles of poultry, macaroons, ice cream, and zabagliones. Catherine

also introduced a new elegance and refinement to the French table. Although, during


Charlemagne's reign, ladies had been admitted to the royal table on special occasions,

it was during Catherine's regime that this became the rule and not the exception. Tables

were decorated with silver objects fashioned by Benvenuto Cellini. Guests sipped

wine from fine Venetian crystal and ate off beautiful glazed dishes. An observer

reported that:


Mr. Bum bumCatherine brought an entourage of Italian chefs with her to France, who In all

parts of France one will find a range of dishes, both in restaurants and in homes, which extends

far beyond the regional specialities. However, in much of France the regional influences in terms

of ingredients and cooking are marked. The most available food and the best cooking tend to be

those produced from local ingredients and using local recipes. Therefore, the decision of where

to visit or live in France tends to influence which types of food one will enjoy



Mr. Bum bum grilling, stewing, baking, roasting and stir-frying are used in making fusion

dishes. All these methods are changed and adopted according to the place where dish is being

prepared. Choosing the correct cooking method not only impacts the final product, but also

affects the texture, appearance, and flavor of the dish. It’s the slow-cooking of ribs that makes

them fall-off-the-bone tender, and the hot deep-frying oil that gives donuts a crispy, golden

brown exterior and soft, doughy middle.


Mr. Bum bum- the Indians like all type of food mainly highly garnished and tasty foods,

foods they eat more are 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, pasta etc.


Mr. Bum bumwe import many item like meat , fruit vegetables Arotz - A Spain based company

providing truffle, mushrooms, fungi, chestnuts, and fruits. AS Desintegraator - Suppliers of

disintegrators, crushers, emulsifiers, mixers and dosing devices for the food industry. Balticovo -

A table egg and egg product producer in Latvia and the Baltic states. Bartlett Training - Provides


training, consultancy and auditing for the food and care industries. Bell’Olio di Puglia - Offers

pasta, extra virgin olive oil, pickled olives, preserved vegetables, tomato sauces, condiments,

patée, jams, and more, Campbell Foods Belgium NV - Offers foods that add colour, taste and

gusto to the daily lives of consumers.


Chapter – 5

Summary and Conclusion

Chapter – 5

Summary and Conclusion


Summary

The Summery and Conclusionpertaining to the study entitled “study on the influence of

continental in Indian restaurant” has been carried out by the following points.

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.

Primary data was collected conducting a telephonic interview with selected five hotel staffs.

This interview will help to analyze different methods of cooking using in different hotels.

I have collected required data from different hotel chef Bum bum chef dreams hotel (Cochin)

Mr. Amith CHEF)., 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 by telephonic interview or method is five.

The collected data through telephonic interview method has been interpreted in fourth

chapter result and discussion

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 major highlights of theinterview about food production is summarized below


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

India

Fusion food is not a kind of food that fits into any single cuisine. Fusion dishes either

consist of original dishes using ingredients and spices from other cuisines or use the local

ingredients for making popular dishes from other cuisines. Like, fusion-sushi, this dish may

be made by using maki wrap but the ingredients may vary from basmati rice to Spanish rice

and cheese, salsa etc.

By this project we discuse many cooking method use in kitchen

Conclusion

Cuisines of the world---French cuisine (The importance of the French cuisine for tourism

industry) the tourists want to try the local French cuisine France is an extremely popular tourist

destination. By this project we know how the India is been influence by continental


cuisine .except the scenery can attract the tourists, their regional cuisine is also a main

attraction. The food in France is considered to be the most glorious food in the world. Although

many countries have the French restaurants, people do not know whether it is a local French

restaurant or not. Therefore, during the travelling in France, the tourists must try to taste the

local cuisines that they have heard for many times. Like baked snails (Escargots de bourgogne),

Foie Gras (pan-fried livers of the goose), different types of wine and macaron and so on. The

French cuisine in France will be fresher and more typical so the tourists would prefer to spend

money on it. As a result, it shows the importance of the French cuisine for tourism industry.

Culinary tourism includes food and wine events, and foodie competitions. They give travelers a

chance to try new foods, become more familiar with ethnic cuisines and learn more about the

local meal customs. This kind of tour is very popular in France nowadays because there are

many cooking schools there. A lot of tourists who are French food lovers would like to join this

type of tour. They may consider cooking classes in Paris or attending a French cooking school.

They have a chance to explore the local area and learn about the cooking techniques and food

history. According to the International Culinary Tourism Association, culinary tourism is growing

exponentially every year. With the steady increase in interest of food channels, travel shows

featuring local cuisine, more consumers are traveling to France just to enjoy a new food and

wine experience. Therefore, French cuisine is a main role of the culinary tourism and also the

tourism industry.


Bibliography

Bibliography

Books


(1) Food Rules: An Eater's Manual (Paperback) by Michael Pollan 2009

(2) Culinary Cultures of Europe: Identity, Diversity and Dialogue. Council of Europe.

(3) "European Cuisine." By john. Accessed July 2011.

(4) Leung Man-tao (12 February 2007), "Eating and Cultural Stereotypes", Eat and Travel

Weekly,. Hong Kong

(5) Kwan Shuk-yan (1988). Selected Occidental Cookeries and Delicacies, p. 23. Hong Kong:

Food Paradise Pub. Co.

(6) Lin Ch'ing (1977). First Steps to European Cooking, p. 5. Hong Kong: Wan Li Pub. Co.

(7) The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)

by Michael Pollan (Goodreads Author) (shelved 11 times as food-industry)

— published 2006

(8) Tomato land by Barry Estabrook(shelved 4 times as food-industry) — published 2011


Appendix

Telephonic Questions

Appendix

Telephonic interview questions


1) Could you explain is there is influence of continental cuisine in your restaurant?

2) Can you name some appetizer use in your restaurant?

3) What are the specialty food in the continental cuisine that you serve in your

restaurant?

4) Is there any fusion food combining both continental and Indian food?

5) What kind of people expecting in your restaurant?

6) Any marketing techniques are used for the up selling of continental food?

7) Can you define about the cooking method used in continental kitchen?

8) Which are the continental dishes are been serve to Indian guest?

9) Which are item use to import from continental region?

10) Is there any special preparation as per the guest request?


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