Global
Broken Rice Market: Features of Investment Opportunities, Market Share and
Future Trends to 2025
Global Broken Rice Market:
Features of Investment Opportunities, Market Share and Future Trends to 2025
By sales@cmfeinsights.com 25th August 2020
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Key
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Global
Broken Rice Market Research Report
Chapter
1 Broken Rice Market Overview
Chapter
2 Global Economic Impact on Industry
Chapter
3 Global Market Competition by Manufacturers
Chapter
4 Global Production, Revenue (Value) by Region
Chapter
5 Global Supply (Production), Consumption, Export, Import by Regions
Chapter
6 Global Production, Revenue (Value), Price Trend by Type
Chapter
7 Global Market Analysis by Application
Chapter
8 Manufacturing Cost Analysis
Chapter
9 Industrial Chain, Sourcing Strategy and Downstream Buyers
Chapter
10 Marketing Strategy Analysis, Distributors/Traders
Chapter
11 Market Effect Factors Analysis
Chapter
12 Global Broken Rice Market Forecast
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Delhi to Canberra delivers majestic Indian flavours in Melba
25
August 2020
Raj’s secret recipe for fish entrée, Amritsari Macchi. Photos:
Michelle Taylor.
Delhi to Canberra’s fresh, bold flavours are unexpected for an
Indian restaurant that is tucked away in a quiet corner of suburbia.
Owners Suman and Raj launched Delhi to Canberra in Melba in
early 2019.
“This is our first restaurant. It has been wonderful, but hard
work,” says young mum Suman.
“We spent over a month renovating the space to create an ambient
environment. The locals have gotten behind us, especially during COVID. They
have been such a supportive community, ordering takeaway regularly at a time
when they could not dine in.”
Her husband, head chef Raj, worked as a chef at Bookplate, but his
heart drew him back to his exotic curry roots.
Head chef and co-owner wife, Suman (both centre) with their
team.
“It was time to play on my own ground,” Raj says. “A lot of the
vegetarian dishes on the menu come from my own family. We create very fresh
flavours. Our dishes hail from all over India. Biriyanis and chicken cheddinat
from the south; vindaloo and street food from the north.”
Dishes begin arriving at the table. From the very start of the
meal to the end, Raj’s menu encapsulates the splendour and diversity that is
authentic Indian cuisine.
The entrée, lamb cutlets, make a dramatic entrance, sizzling in
ghee, spices, coriander and onion slices. Raj sprinkles the ghee on top right
at the end to create an aromatic smokiness and enhance the fragrance of the
spices. A light refreshing cucumber raita cuts through those lush flavours.
Raj’s sizzling lamb cutlets entrée.
Palak Patta Chaat resembles a guacamole-covered plate of nachos.
But bam! What a unique taste sensation! This cold dish is a much-loved Delhi
street food staple. Whole spinach leaves, dipped in a crispy chickpea flour
batter and fried until crispy, form the base of the dish along with marinated
chunks of potato. All this deliciousness is dressed with tamarind sauce and
mint yogurt.
The Amritsari Macchi is Raj’s secret recipe. It’s crunchy
double-fried chickpea batter that keeps the fish inside beautifully tender and
infused with spices.
The beef dopiaza is tender chunks of beef in a flavoursome
onion-based gravy. The word dopiaza means “double onion”, and onion is integrated into this
dish at two stages of the cooking process.
Prawn biryani: tender prawns cooked with spices,
rice and yoghurt.
Palak Patta Chaat: a Delhi street food staple.
Garlic-buttered cheese naan and coconut raisin
naan.
A sweet version of naan...
...stuffed with sweet spices, coconut and raisins.
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