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The restaurant is named Patang, literally a "fighter kite" in Gujarati language.It was designed by an architect Hasmukh Patel. [3] [4] [5] The restaurant and the adjoining Chinubhai Centre, a commercial complex, were built in 1980–1984 at a cost of approximately ₹ 1.25 crore (equivalent to ₹ 20 crore or US$2.3 million in 2023).
Banaji Limji Agiary is the oldest Zoroastrian fire temple (or agiary, Gujarati for "house of fire") in Mumbai, India that was constructed in 1709. [11] The fire was consecrated here by the Parsi businessman Seth Banaji Limji. [12] The temple has a fortress-like structure and non-Parsis are not allowed to enter, as in all Zoroastrian temples. [13]
Kazans may be suspended over a fire in a variety of ways. Sometimes metal frames (a tripod called sajayaq ) [ 1 ] are made, or alternatively (especially for large kazan), a hole may be dug in the ground which will hold the kazan and provide enough space underneath to keep a fire under it—in this case, an access hole is built in the side to ...
Flash did not fire, compulsory flash suppression: Supported Flashpix version: 1: Color space: sRGB: Sensing method: One-chip color area sensor: File source: Digital still camera: Scene type: A directly photographed image: Custom image processing: Normal process: Exposure mode: Auto exposure: White balance: Auto white balance: Focal length in 35 ...
Wok Express is an Indian, Pan-Asian food brand in the QSR (quick-service restaurants) space. Wok Express was launched in Mumbai in May 2015. Wok Express currently has 25 restaurants across Mumbai , and started its first restaurant in Pune in July 2018.
Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.
Stir frying (Chinese: 炒; pinyin: chǎo; Wade–Giles: ch'ao 3; Cantonese Yale: cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok.
Aside from flavor, the texture of the cooked items and smell involved also describe wok hei. [citation needed] In Hong Kong, wok hei is traditionally street food, cooked in open-air dai pai dongs ("big license stalls") over a very hot kerosene flame. Due to government regulations, the number of such stalls has been reduced from hundreds to ...