www.zameencuisine.com – Fast, Fresh, Flavorful Mediterranean/Middle Eastern Cuisine located in Aptos, Santa Cruz County, CA offering Kabobs, Falafel, Flatbread Pizzas, Gyros and fresh salads. Zameen also provides affordable Mediterranean catering ser
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www.touchlocal.com Enjoy fresh, home made, Greek food in beautiful relaxed surroundings in the very heart of Glasgow, looking out onto the City Chambers in George Square
Performing with wings of isis to live greek band.
Video Rating: 5 / 5
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Some cool indian restaurants images:
indian restaurant
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yummy buffet!
Southern Indian Vegetarian Buffet
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It was my daughter’s birthday yesterday and we had the chance to meet up today for lunch at the Shivalli Indian Restaurant in Leicester. Thoroughly recommended!
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Indian Taj Restaurant in Greenwich Village, Manhattan NYC is one of the premier restaurants in New York City. Indian Taj Restaurant NYC Indian Food Delivery Online Manhattan Greenwich Village Indian Restaurants Traditional Indian delivery food in the heart of Greenwich Village. Visit…
Video Rating: 0 / 5
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Moro – stone – Hellenic Republic
Image by avlxyz
We went to Hellenic Republic to check out what the fuss with George Calombaris’ new casual dining Greek restaurant, dubbed the "Jetstar version of the Press Club".
My highlight of the night was a silky smooth taramosalata, the famous Greek cod roe dip, but it’s not pink. Instead it was milky white with the consistency of a stiff marscapone. The taste was sublime! There was quite a bit of cod roe in there to give it the nice metallic tang which reminded me of the spoonfuls of cod liver emulsion! Maybe that’s his trick? It is the same George who served Ribena, another childhood memory, with a game bird, which I forget. But, I’ll never forget the sauce!
Compared to that, the smoky eggplant puree was almost a pedestrian melitzanosalata, but a very posh and refined one, so was the tzatziki flecked with more than a few sprigs of dill.
Cumin seemed to be the star of the cold items, featuring in both the roasted beetroot salad and the smoked lamb. I’m not sure either needed such a level of spice, especially since the smokiness of the lamb didn’t need a supporting actor.
The oozy Kefalograviera Saganaki was another fav. Served with peppered figs and a wedge of lemon to take the edge off the salty chewy cheese.
Next came the grilled ocean trout, succulent and smoky from the wood grill. Add a splash of tangy lemony latholemono and it was a magical dish! There was also a horta with loads of lemon juice and olive oil which seemed to counter any bitterness in the endive/chicory leaves.
The Yiouvetsi was a superb little "pasta" dish with little rice-shaped pasta, succulent prawns and strips of squid, all bound by a rich tomato sauce laced with lots of fennel. Yum!
When the lamb off the spit finally came out, it was met with ooohs and aaahs as the fragrance seemed to give us all an extra stomach! Tender juicy bits of lamb had the most wonderful lamb flavour without being greasy like a giros after midnight! The flavour almost seemed like mutton, but it was too tender for that. And the chips, or rather, patates, were fried with their skins on just the way i like it. To balance it all, a nice crisp Fasoulakia, blanched French beans with crumbled feta and toasted pinenuts.
Then came dessert! Out came the Loukoumades, the Kleftikom the Baklava and a fruit platter. I also got a strong Greek Coffee, metrio / medium sweet of course, and Kevin got a frappe, which was mighty tempting in a chilled glass.
I was a bit disappointed at the Loukoumades at the Press Club bar, so I wasn’t expecting light clouds of crunchy dough on the outside with the lightest almost souffle-like interior of these Loukoumades! By George, I think you’ve done it!
Kevin was very impressed with the Kataifi and so was I. We could both tell that, sitting on top of the shreds of pastry was a semolina custard topping. The custard had vanilla, the black seeds gave it away. But, there was an elusive flavour hidden within. Was it rose-water? Perhaps it was mastic? As it turns out, it was mastic, most commonly found in the Easter bread tsoureki. I had a mastic flavoured custard at Ottoman recently too!
Since we initially booked for 12, our banquet menu ran a bit like this:
Group Trapezi Menu (for 10 or more people) AUD70/AUD65 with/without dessert. Sparkling and still mineral water, teas and coffees were included.
Meze & Salads
Horiatiki Salata – Village Salad / Greek Salad
Patzari – beetroot roasted in cumin served with yoghurt
Dips (taramosalata, melitzanosalata, tzatziki), Olives
Kefalograviera Saganaki with peppered figs
Toursi Pickled Vegetables, Mussels with fennel, Dolmades
Kapnisto Arni – smoked leg of lamb
Thalassa
Grilled Ocean Trout – served with horta and latholemono
Magirefta
Yiouvetsi – prawns and squid with orzo pasta
Kreas
Arni Kalamaki Lamb skewer – comes with patates
Frouta
fruit platter
Dessert
Baklava Yianniotiko – Baklava from yiannina
Loukamades – Greek donuts, Attiki honey
Ekmek Kataifi Pagoto – Soaked Kataifi, cherries and mastic icecream
All in all the food at Hellenic Republic was good traditional Greek food made with top-notch ingredients. Was it worth AUD70? Well… someone has to pay for the brand 
Hellenic Republic
(03) 9381 1222
434 Lygon St
Brunswick East VIC 3057
www.hellenicrepublic.com.au/
Reviews:
- Hellenic Republic, by Larissa Dubecki, Epicure, The Age, February 12, 2009
- It’s all Greek at Hellenic Republic, by John Lethlean, Executive Style, Sydney Morning Herald, March 11, 2009 Calamari, kalamata, Calombaris. It’s all Greek and all good at Hellenic Republic.
-
- Hellenic Republic – blog.youknowitmakessense.net 06 December, 2008 Stepping inside does not quite equate to entering a portal to the Aegean coast, although if you answered to the name of Onassis and enjoyed cruising the Greek isles in boat shoes and linen trousers you’d complement the design well.
- Lunch @ Hellenic Republic – eatalmostanything.com Saturday, January 03, 2009 saganaki with peppered figs – this was deliriously good
Rear decor – Hellenic Republic
Image by avlxyz
We went to Hellenic Republic to check out what the fuss with George Calombaris’ new casual dining Greek restaurant, dubbed the "Jetstar version of the Press Club".
My highlight of the night was a silky smooth taramosalata, the famous Greek cod roe dip, but it’s not pink. Instead it was milky white with the consistency of a stiff marscapone. The taste was sublime! There was quite a bit of cod roe in there to give it the nice metallic tang which reminded me of the spoonfuls of cod liver emulsion! Maybe that’s his trick? It is the same George who served Ribena, another childhood memory, with a game bird, which I forget. But, I’ll never forget the sauce!
Compared to that, the smoky eggplant puree was almost a pedestrian melitzanosalata, but a very posh and refined one, so was the tzatziki flecked with more than a few sprigs of dill.
Cumin seemed to be the star of the cold items, featuring in both the roasted beetroot salad and the smoked lamb. I’m not sure either needed such a level of spice, especially since the smokiness of the lamb didn’t need a supporting actor.
The oozy Kefalograviera Saganaki was another fav. Served with peppered figs and a wedge of lemon to take the edge off the salty chewy cheese.
Next came the grilled ocean trout, succulent and smoky from the wood grill. Add a splash of tangy lemony latholemono and it was a magical dish! There was also a horta with loads of lemon juice and olive oil which seemed to counter any bitterness in the endive/chicory leaves.
The Yiouvetsi was a superb little "pasta" dish with little rice-shaped pasta, succulent prawns and strips of squid, all bound by a rich tomato sauce laced with lots of fennel. Yum!
When the lamb off the spit finally came out, it was met with ooohs and aaahs as the fragrance seemed to give us all an extra stomach! Tender juicy bits of lamb had the most wonderful lamb flavour without being greasy like a giros after midnight! The flavour almost seemed like mutton, but it was too tender for that. And the chips, or rather, patates, were fried with their skins on just the way i like it. To balance it all, a nice crisp Fasoulakia, blanched French beans with crumbled feta and toasted pinenuts.
Then came dessert! Out came the Loukoumades, the Kleftikom the Baklava and a fruit platter. I also got a strong Greek Coffee, metrio / medium sweet of course, and Kevin got a frappe, which was mighty tempting in a chilled glass.
I was a bit disappointed at the Loukoumades at the Press Club bar, so I wasn’t expecting light clouds of crunchy dough on the outside with the lightest almost souffle-like interior of these Loukoumades! By George, I think you’ve done it!
Kevin was very impressed with the Kataifi and so was I. We could both tell that, sitting on top of the shreds of pastry was a semolina custard topping. The custard had vanilla, the black seeds gave it away. But, there was an elusive flavour hidden within. Was it rose-water? Perhaps it was mastic? As it turns out, it was mastic, most commonly found in the Easter bread tsoureki. I had a mastic flavoured custard at Ottoman recently too!
Since we initially booked for 12, our banquet menu ran a bit like this:
Group Trapezi Menu (for 10 or more people) AUD70/AUD65 with/without dessert. Sparkling and still mineral water, teas and coffees were included.
Meze & Salads
Horiatiki Salata – Village Salad / Greek Salad
Patzari – beetroot roasted in cumin served with yoghurt
Dips (taramosalata, melitzanosalata, tzatziki), Olives
Kefalograviera Saganaki with peppered figs
Toursi Pickled Vegetables, Mussels with fennel, Dolmades
Kapnisto Arni – smoked leg of lamb
Thalassa
Grilled Ocean Trout – served with horta and latholemono
Magirefta
Yiouvetsi – prawns and squid with orzo pasta
Kreas
Arni Kalamaki Lamb skewer – comes with patates
Frouta
fruit platter
Dessert
Baklava Yianniotiko – Baklava from yiannina
Loukamades – Greek donuts, Attiki honey
Ekmek Kataifi Pagoto – Soaked Kataifi, cherries and mastic icecream
All in all the food at Hellenic Republic was good traditional Greek food made with top-notch ingredients. Was it worth AUD70? Well… someone has to pay for the brand
Hellenic Republic
(03) 9381 1222
434 Lygon St
Brunswick East VIC 3057
www.hellenicrepublic.com.au/
Reviews:
- Hellenic Republic, by Larissa Dubecki, Epicure, The Age, February 12, 2009
- It’s all Greek at Hellenic Republic, by John Lethlean, Executive Style, Sydney Morning Herald, March 11, 2009 Calamari, kalamata, Calombaris. It’s all Greek and all good at Hellenic Republic.
-
- Hellenic Republic – blog.youknowitmakessense.net 06 December, 2008 Stepping inside does not quite equate to entering a portal to the Aegean coast, although if you answered to the name of Onassis and enjoyed cruising the Greek isles in boat shoes and linen trousers you’d complement the design well.
- Lunch @ Hellenic Republic – eatalmostanything.com Saturday, January 03, 2009 saganaki with peppered figs – this was deliriously good
Grumpy Kevin and Andre – Hellenic Republic
Image by avlxyz
We went to Hellenic Republic to check out what the fuss with George Calombaris’ new casual dining Greek restaurant, dubbed the "Jetstar version of the Press Club".
My highlight of the night was a silky smooth taramosalata, the famous Greek cod roe dip, but it’s not pink. Instead it was milky white with the consistency of a stiff marscapone. The taste was sublime! There was quite a bit of cod roe in there to give it the nice metallic tang which reminded me of the spoonfuls of cod liver emulsion! Maybe that’s his trick? It is the same George who served Ribena, another childhood memory, with a game bird, which I forget. But, I’ll never forget the sauce!
Compared to that, the smoky eggplant puree was almost a pedestrian melitzanosalata, but a very posh and refined one, so was the tzatziki flecked with more than a few sprigs of dill.
Cumin seemed to be the star of the cold items, featuring in both the roasted beetroot salad and the smoked lamb. I’m not sure either needed such a level of spice, especially since the smokiness of the lamb didn’t need a supporting actor.
The oozy Kefalograviera Saganaki was another fav. Served with peppered figs and a wedge of lemon to take the edge off the salty chewy cheese.
Next came the grilled ocean trout, succulent and smoky from the wood grill. Add a splash of tangy lemony latholemono and it was a magical dish! There was also a horta with loads of lemon juice and olive oil which seemed to counter any bitterness in the endive/chicory leaves.
The Yiouvetsi was a superb little "pasta" dish with little rice-shaped pasta, succulent prawns and strips of squid, all bound by a rich tomato sauce laced with lots of fennel. Yum!
When the lamb off the spit finally came out, it was met with ooohs and aaahs as the fragrance seemed to give us all an extra stomach! Tender juicy bits of lamb had the most wonderful lamb flavour without being greasy like a giros after midnight! The flavour almost seemed like mutton, but it was too tender for that. And the chips, or rather, patates, were fried with their skins on just the way i like it. To balance it all, a nice crisp Fasoulakia, blanched French beans with crumbled feta and toasted pinenuts.
Then came dessert! Out came the Loukoumades, the Kleftikom the Baklava and a fruit platter. I also got a strong Greek Coffee, metrio / medium sweet of course, and Kevin got a frappe, which was mighty tempting in a chilled glass.
I was a bit disappointed at the Loukoumades at the Press Club bar, so I wasn’t expecting light clouds of crunchy dough on the outside with the lightest almost souffle-like interior of these Loukoumades! By George, I think you’ve done it!
Kevin was very impressed with the Kataifi and so was I. We could both tell that, sitting on top of the shreds of pastry was a semolina custard topping. The custard had vanilla, the black seeds gave it away. But, there was an elusive flavour hidden within. Was it rose-water? Perhaps it was mastic? As it turns out, it was mastic, most commonly found in the Easter bread tsoureki. I had a mastic flavoured custard at Ottoman recently too!
Since we initially booked for 12, our banquet menu ran a bit like this:
Group Trapezi Menu (for 10 or more people) AUD70/AUD65 with/without dessert. Sparkling and still mineral water, teas and coffees were included.
Meze & Salads
Horiatiki Salata – Village Salad / Greek Salad
Patzari – beetroot roasted in cumin served with yoghurt
Dips (taramosalata, melitzanosalata, tzatziki), Olives
Kefalograviera Saganaki with peppered figs
Toursi Pickled Vegetables, Mussels with fennel, Dolmades
Kapnisto Arni – smoked leg of lamb
Thalassa
Grilled Ocean Trout – served with horta and latholemono
Magirefta
Yiouvetsi – prawns and squid with orzo pasta
Kreas
Arni Kalamaki Lamb skewer – comes with patates
Frouta
fruit platter
Dessert
Baklava Yianniotiko – Baklava from yiannina
Loukamades – Greek donuts, Attiki honey
Ekmek Kataifi Pagoto – Soaked Kataifi, cherries and mastic icecream
All in all the food at Hellenic Republic was good traditional Greek food made with top-notch ingredients. Was it worth AUD70? Well… someone has to pay for the brand
Hellenic Republic
(03) 9381 1222
434 Lygon St
Brunswick East VIC 3057
www.hellenicrepublic.com.au/
Reviews:
- Hellenic Republic, by Larissa Dubecki, Epicure, The Age, February 12, 2009
- It’s all Greek at Hellenic Republic, by John Lethlean, Executive Style, Sydney Morning Herald, March 11, 2009 Calamari, kalamata, Calombaris. It’s all Greek and all good at Hellenic Republic.
-
- Hellenic Republic – blog.youknowitmakessense.net 06 December, 2008 Stepping inside does not quite equate to entering a portal to the Aegean coast, although if you answered to the name of Onassis and enjoyed cruising the Greek isles in boat shoes and linen trousers you’d complement the design well.
- Lunch @ Hellenic Republic – eatalmostanything.com Saturday, January 03, 2009 saganaki with peppered figs – this was deliriously good
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tinyurl.com F Word Series 5 Episode 2 – Indian restaurants – November 10 2009 Gordon’s hunt for Britain’s Best Local Restaurant takes on an Indian theme as his trio of expert tasters head off in search of the country’s best curry house. Curry love With 3 million British customers popping out for a curry every year it’s clear the nation has taken the dish to its heart. But will the F Word diners prefer traditional charm or a modern twist as Gordon puts two very different Indian restaurants, Curry Corner and Lasan, head to head? While the guests sample the curry cook off Lenny Henry gets emotional over his mum’s Jamaican pepper pot soup and Janet gets down and dirty with some wiry-haired pigs. Finally Gordon completes the Indian theme as he heads off hunting halal-style in search of deer for his venison masala.
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Some cool indian restaurants images:
curry garden indian restaurant, london, ontario
Image by jodigreen
in the indian restaurant where byblos used to be.
three of the tiles have magazine pictures taped over them.
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How to Get San Diego Restaurants Discount Coupons
If you want to get discounts from San Diego restaurants and San Diego bars and clubs, then the best thing that you can do is to find complimentary discount coupons. These coupons are marketing tools of restaurants, clubs, and bars. They are freely given away so you can try their services and hopefully become a loyal customer. You can save as much as 20 percent from your total bill if you use discount coupons. So here are some tips on how to get discount coupons from restaurants and bars in San Diego.
You can find discount coupons issued by San Diego restaurants and San Diego bars and clubs from your local newspapers. Almost all kinds of discount coupons can be found in newspapers. All you have to do is to cut out these coupons and present them to the servers when you dine out. However, there is also a downside when you rely only on newspaper clippings. First, your choices of restaurants and bars will be limited. The available coupons in newspapers may not come from your favorite restaurant or bar. So you may be stuck with an unknown joint. Finding coupons in newspapers is also a hit and miss effort. Sometimes there will be special offers but most of the time restaurant owners do not publish their coupons in local newspapers.
Another way to get discount coupons from San Diego restaurants and San Diego bars and clubs is to ask the local city Chamber of Commerce for information packets. These information packets are used by the Chamber of Commerce to welcome visitors to the city. Usually, restaurant and club owners will include their discount coupons in these packets. But just like in newspaper advertisements, this approach is not reliable. You can find discount coupons in city information packets from restaurants that you do not like. So you are still stuck with limited options of establishments that offer discount coupons and freebie codes.
One of the best ways to get discount coupons from San Diego restaurants and San Diego bars clubs is to go online. There are many websites that offer discount coupons for a fee. But because of the large amount of discounts that you can enjoy, you can still save money in the end. If you want to get discount coupons from your favorite restaurant, then it would be best to sign up with Dining Joint. Dining Joint is an online service that provides comprehensive listings of restaurants, bars, clubs, and fast food joints. If you have a free account with the site, the daily or weekly coupon promos of San Diego restaurants will be delivered to you by email. Essentially, you do not have to search for coupons and you do not have to pay for them. The discount promos will be given to you by Dining Joint.
You can save a lot if you use discount coupons when you dine out. There are many ways to get these coupons. However, if you use the services of Dining Joint, your discount coupons will be issued to you through email. So there is no need to buy newspapers, get city information packets, or buy coupon codes. Just wait for the coupons to arrive in your inbox and start saving on your restaurant bills.
Are you looking for the best San Diego restaurants? Just visit our website today and search for the best San Diego clubs and restaurants near your place.
Article from articlesbase.com
More San Diego restaurants Articles
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Toronto and Woodbridge Italian Restaurants
Established since 1997, Romagna Mia by Chef Gabriele Paganelli, is proud of giving Toronto its only authentic traditional northern Italian dining experience. Over the years, there have been many awards and accolades bestowed upon Gabriele. These achievements really make them proud and they continue to share the tastes and flavors of Paganelli’s cuisine. They first established Paganelli’s in Toronto, then, they established more in Woodbridge.
Those who love to eat will probably know the warm taste of Italian food that is savoured by most people around the world. Italian people are connoisseurs of food and they love to cook for others. There are various forms of the cuisine that is served in many parts of the world at different restaurants. However, these are only few of all the native Italian food that is there. Most restaurants stick to the usual pasta, lasagna, pizza and maybe risotto and ziti.
If you go to Italy and stay with the locals and eat their food cooked at home, then you will realize how much of the authentic Italian cuisine you miss when you go back in your own country in the restaurants that claim to serve authentic Italian cuisine. For me, Paganelli’s has the right to claim that they are really one of the best and authentic Italian restos among of all the Toronto and Woodbridge Italian restaurants.
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Let me share some of Paganelli’s menu even just in Woodbridge only, for us to know the choices in some of their various menu:
*SALUMI*
Tre Salami – Three kinds of Salami served with Prosecco gelatine
Pancetta ArrotoLata – Cured rolled pork belly, pine extract & toasted pistachios
GuanciaLe – Cured pork jowl, pine syrup & toasted pine nuts
Prosciutto Originale di Parm – The original Parma prosciutto
Carpaccio di Manzo – Beef carpaccio, cave aged fossa cheese & mesclun
BresauLa – Cured beef, arugula, shaved Parmigiano & lemon vinaigrette
Piadina Prosciutto Stracchino – Romagna’s most popular flat bread sandwich Stracchino cheese,
Parma prosciutto & arugula
*FORMAGGI* *ZUPPE* *INSALATE* *ALLA ROMANA*
*PASTE* *RISOTTI* *CONTORNI*
Menus listed above are some of Paganelli’s mouthwatering food they offer. Make your next business lunch, romantic dinner or family gathering an unforgettable dining experience, as Paganelli’s utilizes only the highest quality ingredients to expertly recreate the authentic flavors of Italy.
Revic Fernandez highly appreciates Gabriele Paganelli, chef of one of the Woodbridge Italian restaurants. Try to visit http://www.paganellis.com, for more information about this resto.
Article from articlesbase.com
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Richmond Restaurants – created at animoto.com
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