Restaurant Safety:

Despite the large number of restaurants to be found in almost any community, it’s a restaurant-food-safetynotoriously difficult business. A successful restaurateur must attract and keep a consistent clientele and motivated staff, while remaining compliant with a range of safety-related regulations and guidelines. Legislation will vary slightly across jurisdictions, but the guidelines are broadly similar. The guidelines provide a measure of protection for both employees and diners.

Restaurant Operations:

There are various hazards that exist in the normal operation of a restaurant or food service establishment. Common safety issues can include cuts, burns, slip and falls, lifting injuries and chemical or food safety concerns.

22.jpgWhen injury or illness occurs at your restaurant it could cost you considerable loss due to increased worker’s compensation costs, lost sales, staff turnover to name a few.

Operate Restaurant Equipment Safely:

  • Use equipment properly: All pieces of equipmentimages should be used according to the manufacturer’s instructions.
  • Avoid electrical hazards: Keep electrical appliances away from wet areas, and check their cords for damage regularly. If there are cracks, frays, or other signs of damage, stop using the appliance immediately until you can replace its cord.
  • Prevent appliance failure: Have your appliances regularly inspected by a professional. Do not attempt to repair broken appliances by yourself.

Fire Safety:

Fire prevention is very important in food service areas where we have a lot of hear imagessources and many things that can catch fire easily.

Procedures to Ensure Safety and Prevent Fires: 

  • Post Emergency Responder Telephone Numbers and the restaurant address by the cash register, Restaurant Leader’s office, and at the Team Member Communication Center.
  • Know the location of fire extinguishers and how to use them properly.
  • All emergency equipment such as fire extinguishers, fire alarms and exit doors must be kept clear of obstacles. Exit lights above the doors must be in proper working order.
  • Ensure all stoves, grills and other cooking equipment is turned off at closing.
  • Clean range hoods and grills on schedule to prevent dangerous grease build up.

Quick Response:

  • Know how to turn on the fire alarm or the fire suppression system.
  • If food catches on fire, turn off the burner and cover the pan with
    a metal lid.
  • Fire extinguishers, if the fire is very small and you have been
    trained on the proper usage of a fire extinguisher you should try to
    extinguish it.
  • If the fire is in a storage room or office with a door, close the doorimages (1)
    to slow the spread of fire and smoke.
  • If the fire is too big to extinguish with the fire extinguisher, call fire fighters
    and give them exact address of  your restaurant.
  • If evacuation is required, do not pause to collect personal belongings,
    evacuate immediately when ordered by the Restaurant Leader.
  • If smoke becomes too heavy during an evacuation, drop to your knees and crawl to the nearest exit. Do your best not to inhale any smoke.
  • Once outside the restaurant move to the designated assembly area as advised by
    Restaurant Leader.
  • Do not re‐enter the restaurant until you are told to do so by your Restaurant Leader or Team lead.

Wash Hands Frequently:

images (2)Thoroughly wash hands with warm soapy water before and after handling food, utensils, and equipment. Make sure hand-sinks are properly installed in all food preparation
areas. This minimizes the transfer of harmful bacteria.

Design and Logistics:

Restaurant kitchens and preparation areas are often small and cramped, because much of the floor space must be given over to the dining area. EvenRestaurant-Fire-Plans small spaces must comply to specific local standards. Exits and fire escapes must be clear and accessible at all times. Ventilation and exhaust fans must conform to local zoning requirements, to ensure suitable temperatures and air quality. Dry storage areas must be located away from sources of heat and moisture, to maintain quality. To limit spoilage and vermin, food items must be stored at least six inches from the floor on shelving or platforms.

Personal Hygiene and Behaviors:

1d63630b28a32405dea3f892b7bccccdProper hygiene provides an extra safeguard against the transfer of harmful bacteria. Keep all smoking, eating, drinking, coughing, or sneezing away from food-preparation areas. Keep ill employees at home and away from the workplace. Plastic or latex gloves also reduce risks of cross-contamination..

Preventing Contamination:

Food can be contaminated with a number of substances, representing biological, chemical and physical hazards. Cleaning supplies are a common chemical hazard. They cannot be stored near foodralphie.jpg preparation areas, to minimize the risk of splashes causing accidental contamination. Physical hazards include risks such as olive pits, toothpicks, glass shards or other foreign objects in food. Food preparation areas can’t be located beneath stairways and catwalks, to minimize this risk. Biological hazards include the various micro-organisms that cause food-borne illness and are dealt with primarily by hygiene and temperature control.

Safe Food Handling:

Safe food handling rests on a few basic principles. The first is cleanliness and hygiene. downloadBefore cooks handle food, the preparation areas and utensils must be cleaned and disinfected, and the cooks must wash their hands thoroughly. Every work area must be equipped with a suitable hand-washing station, and some jurisdictions require the use of sterile gloves. Utensils and surfaces used for high-risk foods such as raw meats or poultry should never be used for uncooked fruits or vegetables. Where possible, setting aside separate preparation areas or utensils for each type of ingredient is prudent.

Mr. Idli:

Food Philosophy:

“Food that makes you Happy”248553_515877185110828_2113709355_n

Really, that’s all it is. We understand that you, like the rest of the world, have myriad set of problems to deal with. We just don’t want food to be one of them.

Whether you want a quick bite or a leisurely meal, we want to serve you food that makes you happy!

Commitment to Quality:

Quality is a value we built our business around. It is an essential element of our mission.

11807444_1010894148942460_7097830098572806070_oMr. Idli ensures that quality in terms of sourcing, hygiene and preparation is maintained consistently across all outlets. We are ISO 22000 certified and adhere to internationally necessitated food safety certifications like HACCP.

Quality Food:

Mr. Idli Kitchens, all of them across the globe, are buzzing with love and purpose. Our Chefs put in great love to prepare your meal for you with the sole purpose of making you happy. Every Ingredient that goes into your meal is carefully picked, the procedure is meticulously cleaned & the kitchen is always spotless.10373080_1130698430295364_3981132195373818926_o.jpg

‘You pay us to eat, we want to give you your money’s worth!’.

 

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South Indian Tourism:

South of India is the country’s haven of natural beauty abundant with mystical hills, intricately carved temples and quaint backwaters. Here are some of my favorite places in South India which captures the real essence of life in the south.

Alleppey, Kerala:

images alleppeyKerala is home to serene backwaters, which over the years has become one of the most popular tourist destinations in the world. The backwaters, made up of intertwined, connected lakes, waterways and a number of small rivers, are definitely one of the most captivating natural attractions in Kerala. Allappuzha, also known as ‘Venice of the East’, is famous for its houseboat cruises.

Taking a tour on the quaint meandering backwaters in a traditional Kerala-style houseboat or a modern luxury houseboat is a must do and an exotic way to soak in the breath-taking beauty of nature. Watching the sun go down across the backwaters from the boat while it cruises across dense paddy fields, well-kept small villages linedimages (28) with palm trees is truly once in a lifetime experience. While in Kerala, do not forget to witness the famous snake boat races that have been in existence for 400 years.

The Forgotten Kingdom – Hampi, Karnataka:

download (21)For fans of history and ancient civilizations, Hampi is one of the best places to visit in South India. A UNESCO world heritage site, Hampi was also known as ‘The Forgotten Empire’. It was also one of the richest and largest cities in the world during its prime.

You will need a good couple of days to explore the city thoroughly. Hampi is lined with heaps of boulders lying all around the city of various sizes. Beautifully carved temples, ruins of palaces and ancient market streets makes this place a mysterious destination. The place is sure to transport your mind to adownload (22) pre-ancient age. Owing to its old world charm, Hampi has over time turned out to be a backpacker’s paradise and pilgrim’s delight.Nestled on the banks of Tungabhadra River and dedicated to the patron deity of the empire, Virupaksha Temple is one the most beautifully carved temples. Old aqueducts, canals and military barracks and stables can also be found here.

Kanyakumari, Tamil Nadu:

There is something overwhelming about Kanyakumari — after all how often can you boast of standing at the tip of a subcontinent and look at the confluence of three download (23)important water bodies? A trip to Kanyakumari lives up to the hype and hoopla — the place from where you can see the sunrise and the sunset, the place where Vivekananda found enlightenment, the place where Mahatma Gandhi requested his ashes to be spread! Kanyakumari doesn’t have the kind of picture-perfect beaches you see on desktop wallpapers neither does it overlook lush green valleys. All it offers you is a moment at the tip of a country we call home. There is something calming and humbling about it.

Pondicherry:

It is a dream to wish for a Utopian world where no religion, caste or creed exists. Thisimages (30) dream is a reality in this tiny Indian territory, Pondicherry. Formerly a French colony, with a small part of it still prevalent with colonial French style buildings in vibrant pastel shades of yellow and green.

Pondicherry is a lazy coastal town with abundant lazy beaches, perfect to enjoy a relaxing time off. Of course, the French influence has left behind a culture of amazing French and European cuisine. Pondicherry, or Puducherry, is a very popular travel destination so it’s no surprise that it’s counted among the best places to download (24)visit in South India.The heritage part of Pondicherry is definitely a contrast to the surrounding South Indian cities with way of lifestyle, food, and clothing seeming like an alternate world of French to the Indians.

Gokarna, Karnataka:

Many beaches in India are usually crowded. But not all. To escape the crowded beaches and enjoy serene sunsets with golden download (25).jpgsands, Gokarna is an ideal destination. Blissful coasts and breathtaking landscapes define Gokarna. It is a prominent Hindu pilgrimage town.

Beaches lined with palm trees dotted with carefree tourists is a usual scene here. It is the laid back and unique nature of the beaches that draw more foreign tourists than Indians holiday goers. If you’re looking for places to visit in South India that allow images (31)you a slow-paced beach holiday, where you can peacefully relax by the blue sea and clean beaches, Gokarna is South India’s perfect choice.

Munnar, Kerala:

The southern part of India is famous for its tea and coffee plantations, one such haven of peace, tranquility and breath taking natural beauty mixed with vast expanses of tea plantations is Munnar in God’s own country. Munnar is a one of the biggest tea-plantations and one of the best hill stations in the South.Apart from absorbing the beauty of Munnar wrapped in green download (26)carpets of tea gardens, also visit Eravikulam National Park and Salim Ali Bird Sanctuary to spend some time in the wild.

Kodaikanal, Tamil Nadu:

There is a reason why Kodaikanal is known as the Princess of Hill Stations. Literally translated, the name Kodaikanal means gift of the forest and it definitely is one. Located some 120 km away from Madurai, Kodaikanal is particularly popular with honeymooners. The star-shaped lake where rowboats can be hired from the boat club, images (32)Bryant Park, a beautifully maintained botanical garden, Coaker’s Walk, a scary-as-hell paved path along the steep slopes of the mountain and Dolphin’s Nose, where the views are breathtaking are all simply additions to why you should make a trip really soon.

Coorg, Karnataka:

Visiting South India and not obsessing over South Indian style filter coffee is tantamountimages (34).jpg to a sin! So is not spending some time in the misty coffee plantations of the South.

Located in the mountains of Karnataka, Coorg is a nature lovers delight and a very popular hill station. Exotic scenic beauty, lush greenery, hills covered with a canopy of green forests, spice and coffee plantations is what makes Coorg such an ideal place to rejuvenate your senses. It is also a hit among images (33)couples and honeymoon goers owing to its misty romantic ambiance.

Kannur, Kerala:

Known for its beautiful beaches, its hand-loom industry and the ritualistic performing artV58-2440989.jpg Theyyam, Kannur should definitely be on your list of places to visit. The St Angelo Fort built by the Portuguese, the Payyambalam Beach where the coastline is unbroken for a few kilometers, the Arakkal Museum, home of the only Muslim royal family of Kerala and the Kannur Lighthouse near Sea-view park are all sights to take in at this beautiful town. images (36)But how often will you find a ferry ride that offers a view of the setting sun? So get to Kannur and take a ride on the Azhikkal Ferry boat as soon as you possibly can.

Gandikota, Andra Pradesh:

A small village located right on the bank of the river Pennar in the Kadapa district of Andhra Pradesh, Gandikota is also known as the Grand Canyon of India. It is definitely a place to visit in South India. Getting there might be a bit of an adventure, but once download (27)you’re inside the place, there are no means of transportation. Thank god for that. One really needs to spend time enjoying what Gandikota has to offer. There is a great downhill trek through the canyon leading to the riverbed. That’s why it also makes for one of the best tourist places in South India.

 

Do you Trust the Food you Eat:

The global food industry has never faced more challenges. From tainted dairy products to contaminated meat, high-profile cases crop up regularly to dent consumer confidence, while leading companies work hard to reclaim lost faith. So, how trustworthy is your food?

images (24)Food safety is something we tend to take for granted. When we scan well-stocked supermarket shelves to select food and beverages for our weekly shop, most of us trust – and expect – that the contents of the packets of foodstuffs on display will match the information on the labels. The provenance of the food is something we rarely question, but is everything we eat and drink really what we think it is?

Whether, it concerns around higher-than-permissible levels of specific ingredients in noodles or the worms, found in chocolate bars or lizards & rats in fries or be it adulteration of milk, edible oils or spurious liquor, all these are just a few examples of many that have rocked consumer confidence.Some of the most popular brands in India and globally have had their share of turbulence in the past. Companies have lost trust, money and reputation and customers have lost faith. The food industry is often accused of perpetrating a massive health and economic fraud. It may be in various forms like substitution, dilution, counterfeiting, tampering or misrepresentation ingredients, etc. The causes vary from accidental contamination to pure negligence – but the public outrage is universal.

The impact of food fraud on the global food industry is estimated at $30 to $40
billion.

Food is an industry where customer trust and confidence is paramount. A crisis event can threaten the very viability of a business. Such a crisis event deviates the business from pursuing its strategic growth path and re-allocates almost all its resources from competing in the marketplace to fighting for survival. images (25)

Fighting the food Frauds:

Food fraud has been around for a long time and the sums involved are huge. Dressing up food ingredients is common practice worldwide. But the scale of the fraud could make us choke. The doctoring of inferior ingredients is one thing, but food fraud has a much darker side. In the early 1980s, hundreds of people died from contaminated cooking oil in Spain and, more recently, in China the industrial chemical “melamine” was found in powdered baby milk, leading to fatalities and thousands of infants falling ill.

Over the past decades, food supply chains have grown increasingly complex and many of today’s food products repeatedly cross national boundaries, creating more opportunities for criminals to practice food fraud. Consider, any ingredients or spices or any other food items, may take 1000s of miles and cross hundreds of retailers or wholesalers before ending on a dinner plate. The farm-to-fork journey has involved a lot of hands, with a lot of opportunity for criminals to step in and exploit weak links in the chain.

Along with a growing global population and as the world becomes ever more complex and interconnected there is a clear, urgent and compelling need to standardize images (23)regulations on an international level. Food fraud has become more sophisticated and harder to detect, presenting regulators with an even bigger challenge.

Food Processing unit in India:

The food processing industry is correctly regarded as the sunrise sector of the Indian economy because of its large potential for growth, employment and income generation. The Indian food processing industry has registered a growth of 8.4% during 2008-2013 and is valued at around USD 181 billion. The sector has generated employment to the tune of 1.8 million people, more than any other industry. Despite this India lacks behind other developed and developing countries in the level of food processing undertaken. In fruits and vegetables, the processing levels in India remain at 2-3% compared to 23% in China, 65% in US and 70% in Brazil. India processes 8% of its marine products, 6% of poultry and 20% of buffalo meat, against 60-70% in developed countries.

India’s food processing sector ranks fifth in the world in exports, production & consumption. Major parts of the food processing sector are milled grain, sugar, edible oils, beverages and dairy products. India’s food processing industry has grown annually at 8.4% for the last 5 years, up to 2012-13.

Food Safety Industry in India:

Food-Expiration-Dates-PinFor decades, the Indian food industry was undermined by the existence of fragmented legislation, multiple jurisdictions and weaknesses in surveillance, monitoring and enforcement. Understanding this, the Government enacted the FSS Act in 2006 to consolidate the laws related to food, lay down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import.
Because of the growing consumer awareness of food safety and quality, enactment of the FSS Act and rapid globalization, food companies are increasingly realizing the importance of food safety. The private sector is gradually recognizing the increased relevance of international standards (both voluntary & mandatory) and are thus shifting from end production inspection and testing approach to a systems approach. This has fueled the growth of the food safety and certification industry.

Food Safety Regulations and Current Status:

Previously the Indian food processing industry was regulated by several laws which governed aspects of sanitation, licensing and other necessary permits required to start up and run a food business. The legislation that dealt with food safety in India was the Prevention of Food Adulteration Act (PFA), 1954. PFA had been in place for over five decades, there was a need for change because of the changing requirements of Indian food industry, consumer awareness of food safety and quality and changing eating download (19)habits. The Government realized the need for harmonizing the food laws as a
pre-requisite for fostering growth in the food processing industry and introduced the Integrated Food Safety Bill. In 2006, this bill ultimately became the Food Safety and Standards Act (FSS Act). The act specifically repealed seven laws which were in operation prior to the enforcement of FSS Act. As defined, “Food Safety and Standards Act, is an Act to consolidate the laws relating to food and to establish the Food Safety and Standards Authority of India for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import, to ensure
availability of safe and wholesome food for human consumption and for matters connected therewith or incidental thereto”.

The purpose of the Act is to improve consumer safety through Food Safety Management Systems and to set standards based on science and transparency to meet the dynamic requirements of Indian food industry as well as international trade.

Mr. Idli:

Safty PosterOur Food Philosophy:

“Food that makes you happy”, Really that’s all it is. We understand that you, like the rest of the world, have a myriad set of problems to deal with. We just don’t want food to be one of them. Whether you want a quick bite or a leisurely meal – we want to serve you food that makes you happy.

Commitment to quality:

Quality is a value we built our business around. It is an essential element of our mission.

Mr. Idli Ensures that quality in terms of sourcing, hygiene and preparation is maintained consistently across all outlets. We are ISO 22000 certified and adhere to Internationally necessitated food safety certifications like HACCP.

Quality Food:

Mr. Idli’s Kitchens, all of them across the globe are buzzing with love and purpose. Our Chefs put in great love to prepare your meal for you with the sole purpose of making you happy. Every ingredient that goes into your meal is actually picked, the produce is meticulously cleaned and the kitchen is always spotless.

 

Chocolates:

Everyone loves chocolates. As today is an International Chocolate Day, jolting down a few download (10)things about the worlds famous sweet savored by all Irrespective of race, religion and sex, everyone loves chocolates. It has been traded Internationally for centuries, mostly from underdeveloped to developed Countries. Chocolates has amazing complexity and flavors.

The word Chocolate entered English Language  from Spanish. “Chocolate” comes from ‘Nahuatl’, the language of Aztecs, from the word “xocolatl” made up from the word “xococ” meaning sour or bitter & ‘atl’ meaning water or drink. Chocolate is made from beans derived from the cacao tree. These beans are very bitter, so the cocoa solids and cocoa butter has sugar added to it.

History of Chocolates:

The origins of Chocolate can be traced back to the ancient Maya and the Aztecdownload (11) Civilizations in Central America, who first enjoyed ‘Chocolatl’, a much prized spicy drink made from roasted Cocoa Beans. Cocoa beans were valuable, they were gifted on occasions such as child birth and at various religious ceremonies.

Chocolates comprises a number of raw materials and processed foods produced from the seed of the tropical Cacao tree. Cacao has been cultivated for at least 3 Millennia in Mexico, Central and South America, with Its earliest documented use around 1100 BC.

Christopher Columbus encountered cacao during his voyage to the Americas in 1502, but because Columbus failed to see the value of the beans, Spanish conquistador Hernan Cortes was credited with bringing cacao to Europe.   Montezuma welcomed Cortez, and download (12)introduced him to their prized chocolate beverage.  Unlike Columbus, he recognized the worth of the drink that was said to nourish the body and fight fatigue.  Within three years, Cortez conquered Tenochtitlan and brought about the fall of the Aztec empire.  Using sugar he found in the Caribbean, he began to experiment with turning the bitter Aztec drink into a sweet one that would appeal to Spanish tastes.

Chocolate in the form of a luxury drink, was consumed in large quantities by the Aztec: The drink was described as ‘Finely ground, soft, foamy, reddish, bitter with chili water, aromatic flowers, vanilla and wild honey

Up until this point all chocolate were based on plain Chocolate, it was an English doctor Sir Hans Sloane, who after travelling to South America focused on Cocoa & food values, bringing a milk chocolate recipe back to Europe. The original Cadbury Milk Chocolate was prepared to his recipe.

Advancement of Chocolates:

By early 18th century, the price of chocolate had dropped, so many people outside of theimages (17) wealthy class could enjoy it. During this era, chocolate houses became as popular in England as coffee houses.

English chocolatier Joseph Fry discovered a way to make chocolate moldable when he mixed the ingredients of cocoa powder and sugar with melted cocoa butter. Subsequently, his chocolate factory, Fry’s of Bristol, England, began mass-producing chocolate bars. Milk had sometimes been used as an addition to chocolate beverages since the mid-17th century, but in 1875 Swiss chocolatier Daniel Peter invented milk chocolate by mixing a powdered milk developed by Henri Nestle with the liquor. Besides Nestle, a number of notable chocolate companies had their start in the late 19th and early 20th centuries. Cadbury was manufacturing boxed chocolates in England by 1868. In images (16)1893, Milton S. Hershey purchased chocolate processing equipment at the World’s Colombian Exposition in Chicago, and soon began the career of Hershey’s chocolates with chocolate-coated caramels.

Types of Chocolates:

Dark Chocolate:

Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions.download (13).jpg

Sweet Chocolate:

Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar.

Milk Chocolate:

It is sweet chocolate that additionally contains milk powder or condensed milk.

White Chocolate:

download (14)Contains cocoa butter, sugar and milk but no cocoa solids.

Advantages of Chocolates:

  • It is a common perception that chocolate is a mood elevator, this elevation in mood is temporary though and when this effect wears off, they actually revert to their previous state of mind.
  • There are many health benefits that are attributed to chocolates. Chocolates are good for the heart. It increases the responsiveness of blood vessels which is useful in preventing heart disease.
  • It also increases glucose tolerance. Chocolate also contains some substances which have an antioxidant effect. This is helpful in preventing cancer.
  • Eating chocolates increases the brain activities and increases the heart beat rate than any other eateries.
  • Caffeine in chocolates, increases resistance to fatigue, intellectual activity and download (15).jpgwatchfulness.
  • Endorphins, natural opiates that are released by the brain, increases when eating chocolates, thereby elevating one’s mood and reducing pain.

Disadvantages of Chocolates:

  • Chocolate is reported to cause headache, obesity, rectal itching, heart burn & emotional problems like irritability, confusion, anger and depression.
  • Eating chocolate can also rise anxiety.
  • The addictive property of chocolate is also well documented. This drug like property is attributed to caffeine and magnesium that are present in chocolate. These can contribute to the feeling of craving for chocolate.
  • Researches on the effects of caffeine have reported that caffeine can cause problems in sleep, restlessness, irritability, heartburn and anxiety. Withdrawal from caffeine causes fatigue and headaches.
  • Tyramine is another amino acid present in chocolate. It is known that Tyramine images (18)causes blood vessels to expand and contract causing dull headaches.

Is Chocolate a Healthy Food?

  • Cacao, the source of chocolate, contains antibacterial agents that fight tooth decay.
  • The smell of chocolate may increase theta brain waves. resulting in relaxation.
  • Chocolate increases antioxidant levels in the blood.
  • Chocolate contains phenyl ethylamine, a mild mood elevator.
  • Men who eat chocolate live a year longer than those who don’t.
  • Mexican healers use chocolate to treat bronchitis and insect bites.

Myths about Chocolate:

  • Studies show that chocolate is not a causative factor in acne.
  • Cacao contains the stimulants caffeine and bromine, but in such small quantities that they don’t cause nervous excitability.
  • Chocolate is not addictive.
  • Chocolate contains Stearic acid, a neutral fat which doesn’t raise bad cholesterol.images (19).jpg
  • Chocolate doesn’t make you ‘High’.
  • Drinking a cup of hot chocolate before meals may actually diminish appetite.

Facts about Chocolate:

  • Chocolate is lower in caffeine than tea, coffee and coca cola.
  • Chocolate was regarded as an aphrodisiac by Aztec Indians.
  • Chocolate contains antioxidants which may help prevent cancer and heart disease.
  • The shelf life of a bar of chocolate is approximately one year.
  • The Swiss eat the most chocolate. The average person eats 19lbs a year.
  • Chocolate contain Theobromine. This chemical is found in some tranquilizers.
  • It is widely believed that chocolate consumption releases a chemical into your body very similar to what is produced when you are in love.
  • Chocolate manufacturers use 20% of the worlds peanut and 40% of the worlds images (11)almonds.

Anything is good if it’s made of chocolate. So, for this Chocolate day share your knowledge, & a couple of Chocolates with your loved ones and have a Happy Chocolate Day.

Hospitality Industry:

The Hospitality industry is the industry that is responsible for providing primarily food, services and accommodations in places such as hotels, resorts, conference centers and download (9)theme or amusement parks. The catering industry, which overlaps with the hospitality industry, primarily provides food services to institutions such as schools, hospitals, or governmental operations, private industry and private parties.

Hospitality Industry is exciting, always innovative, never boring and offers unlimited opportunities. It is one of the first businesses in history. Individuals have always gone out for work or leisure purpose – to enjoy with family/friends. The business basically consists of three capacities: management, kitchen and workers. All the three capacities when managed properly contribute in managing hospitality in an effectual way. This sector can also be divided into two parts: entertainment areas like clubs and bars, and lodging or accommodation.

Due to the variety of businesses, the hospitality industry is usually one of the largest revenue producers for countries. Hospitality usually focuses on extra money that images (10)people have to spend on pleasurable things and leisure, though not always. Business conventions, training, and meetings in different countries can also affect the hospitality industry greatly. While the hospitality industry can be influenced by a type of visitor, it can also be influenced by domestic and international travelers.

The hospitality industry’s backbone is comprised of customer service, a concept shared by all segments of the industry. Your small business may focus on one or all facets of hospitality.

Food And Beverages:

1719_3In hospitality, food and beverage reigns supreme. It is the largest element of the hospitality industry and can take the form of high-end restaurants, fast-food eateries, catering establishments and many other manifestations. The food and beverage trade can symbiotically function as part of other businesses, such as in bowling alleys or movie theaters. When your restaurant is part of a hotel, food and beverage can dramatically enhance the overall guest experience by offering excellent food and first-class customer service.

Accommodations:

Hotels, bed and breakfast enterprises and other places offering lodging represent aimages (8) broad segment of the hospitality industry. Types of businesses run the gamut from extravagant resorts to hostels and campgrounds. Your business’ focus on providing lodging should integrate comfort, efficiency and attentive customer service as its foundation. Travelers value thoughtful treatment and simple amenities. When they feel appreciated and catered to, your guests will tell others about their experience and may become repeat customers.

Travel and Tourism:

download (8)Another chief segment of the hospitality business encompasses transportation. This includes airlines, trains, cruise ships and the staff for each. Flight attendants and cruise staff function as food servers and hoteliers in their efforts to provide food or drink and a comfortable experience. Business travelers and vacationers alike form the basis for this area of hospitality. Travel and tourism requires knowledgeable employees in information technology, and they are also considered a part of hospitality. Destinations such as amusement parks draw thousands of people, all of whom want to benefit from great customer service while enjoying a memorable adventure.

Economics:

The three foremost categories of the Hospitality Industry are driven by, and dependent on, a strong economy. Your small Hospitality business will thrive when people are able to go out to eat or enjoy traveling. Conversely, when economic times are challenging, you may decide to bolster the basics of your business. For example, food and beverage businesses might offer special activities, such as a fundraiser, or meal discounts on certain days of the week. As a hotel owner, you might branch out and provide conference or special event facilities, or transportation options such as specials on limousine services or chopper facilities etc.

India’s Hospitality Industry:

India is a country with a long history, and historically many people visit the country for spiritual reasons, bringing in visitors from all over the world. Additionally, thedownload (7) country has 32 national heritage sites bringing in history buffs, and a wide variety of nature reserves and parks for those looking for adventure. The variety of available sites makes India a popular choice for many visitors. This has inspired many hotel chains like Marriott,  Mr. Idli, Tandooriwala and many more to start working with India to create more hotels within the country. What helps this endeavor is that there are a lot of empty buildings in India, so businesses coming in do not have to spend money to build a new hotel. Instead, they take old buildings, clean them up, and make them new again. The rehabilitation of the old is cheaper, and also helps gentrify areas.

Other areas in the hospitality industry come from businesses that have outsourced their work to India, because the wages are so much cheaper. This brings in business people who are meeting and working with the international companies, thus strengthening the industry.

Hospitality at 9pax:

We believe that hospitality industry is all about knowledge about caring and meeting the needs of the needy. 9pax cares about human needs and comforts that is required to ease up the human senses. There are 4 senses which we want to satisfy each time we take up any new restaurant projects and those are- look, feel, smell and hear. These senses must overall should create an experience that you must cherish for the rest of your lives.

There is always an advantage having an expert adviser beside you and guide youdownload.png through right channels. We know what is what and who is who in the hospitality industry and have considerable experience to choose whom and to give the job to the right person.

Motto:

“To be able to reach out to help no matter what”

Vision:

“To fulfill the dreams of millions to realize their successful restaurant business worldwide”

Why Us?

  • Highly qualified experts.
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Cuisines Of South India:

The touch of feather light soft Idlis, the smell of crispy Vadas, the sound of spluttering mustard seeds, the taste of piping hot sambar – there’s no doubt South Indian foods arebanner treat to the senses. Rice with gravy is one of the staple foods in most parts of the region, which go down well with poppadums, chutneys, fried non-vegetarian items or dry cooked vegetables. Ragi, jowar and bajra are also extensively used in some places.

With its 5 states, 2 union territories, rocky plateau, river valleys and coastal plains, the south of India is extremely different from its Northern counterpart. Needless to say, Kerala, Tamil Nadu, Karnataka, Telangana and Andhra Pradesh have their own cuisines that are rooted in their history and culture. There are countless cuisines originating from southern part of India and its a herculean task to list them all, so for today let us keep ourselves glued to veg cuisines from southern India. Here is a few mouth watering delicacies from South India.

Dosa:

A Dosa is South Indian, fermented crepe made from rice batter and black lentils. Masala food2Dosa, specifically, is when you stuff it with a lightly cooked filling of potatoes, fried onions and spices. This popular breakfast item is not only healthy but also easy to prepare. there are many vsrieties of Dosa, Mysore Masala Dosa, Set Dosa, Ragi Dosa, Paper Dosa, Butter Dosa, Cheese Dosa, Neer Dosa, Rava Dosa, Onion Dosa, Palak Dosa and many more.

Dosas are healthy because they are relatively low in calories. They are moderately high in fat considering the low calorie count. Dosas are a rich source of carbohydrates, moderately high in protein, Dosas are not a particularly rich source of vitamins and minerals, but they do contain several.

Idli:

Idli is a traditional breakfast made in every south Indian household, these soft steam lentil rice cakes, as we call them in English is popular outside India too. It is prepared byidli steaming the batter made of short grain rice and protein rich urad dal and its preparaton doesn’t require use of cooking oil apart from greasing the Idli moulds in which batter is poured to give it a round disc shape.

There are many varieties of Idli, Rice Idli, Rava Idli, Poha Idli (aval Idli), Ragi Idli, Oats Ildi etc. Our Mr. Idli has created a sensation  by introducing many fusion Idlis to the market. Idlis are a great source of carbohydrates and proteins. The fermentation process increases the bio-availability of proteins and enhances the vitamin B content of the food. As it is steamed, fat content is low and it is easily digestible. Use of dal and rice in Idli is a good combination as the amino acids in them complement each other. An Idli fills you up  with fewer calories.

Upma:

Upma is a savory porridge made with semolina or rava, ginger and green chillies. It is a images (6)traditional South Indian breakfast dish and usually served with coconut chutney, peanut chutney, podi or any pickle. It tastes great even without any side dish. Upma is so easy to make and can be done in 15-20 minutes.

There are variations in Upma, upma made from sooji, Wheat Upma, Broken rice upma with coconut chutney, corn upma, vermicelli upma etc. Rava is nutritious. So, the upma made of wheat rava is surely a healthy breakfast option. Some of the health benefits of upma, it digests slowly, good fo Immunity, keeps you Energetic, good for the kidneys, good for your heart, good for bones, good source of Iron.

Rasam / Saru:

Rasam means ‘juice’ in tamil and telugu. It can mean any juice, but in south Indian cuisine Rasam is a thin soup made with tamarind, tomatoes and other spices like download (2)mustard, cumin and pepper. It is also known as saaru in kannada and chaaru in telugu. It is a most basic and essential dish in south Indian meal. It is commonly served with plain rice and a veg side dish. But it can also be had as a soup. Rasam is suitable even for babies, if spices are adjusted.

There are numerous varieties of south Indian Rasam, Tomato Rasam, Mysore Rasam, Pineapple Rasam, Pepper Cumin Rasam, Tamarind Rasam, Door dal Rasam, Garlic Rasam, Pepper Rasam Etc. There are many health benefits from rasam, some are, Prevents Constipation, Powerhouse of vitamin and minerals, Facilitates Digestion, Rich in Antioxidants, Helps in weight loss Etc.

Medu Vada:

Medu Vada is an traditional South Indian delicacy commonly prepared at homes making it an indispensable part of daily life. It is sometimes also referred to as an vadaIndian doughnut. It is prepared using black lentils or urad dal batter and deep fried in oil. This soul satisfying crispy vada dipped in piping hot sambhar with coconut chutney makes it all the more irresistible. Medu is a Kannada word that translates to ‘soft’ and Vada to ‘fritter’, which means a soft fritter commonly popular as ‘vada’ in most menus across restaurants. It has different names according to different regions including ulundu vadai (Tamil terminology), uzhunnu vada (Malayalam terminology), garelu (Telugu terminology), urad vada and medhu vadai. The origin of medu vada is not certain, however, it is said that it was first prepared in the Maddur town in Karnataka. This dish became popular in Maharashtra as introduced by quite a few Udupi restaurateurs. Eventually, vadas became popular all over India and many variations were introduced according to the different palates.

Tamarind Rice / Puliyogare:

Puliyogare or tamarind rice is a South Indian rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners, and as prasadam in temples. Puliyogare is also known as huḷianna in some parts download (3)of Karnataka, puliyodharai in Tamil Nadu and puḷihora  in Andhra Pradesh.

Tamarind might be the major ingredient for this rice dish, but it’s the interplay of a whole bunch of spices and generous quantities of sesame oil that lend this dish its rich almost complex flavors. From Thanjavur in Tamil Nadu to Tirumala (Tirupati), Puliyogare is also a popular temple food that is offered as ‘Temple prasad’. The classic Puliyogare is spicy yet tangy and it tastes better a few hours after its cooked. This might well be why it is a standard offering at many temples and why it’s always been a preferred option for road trips and lunch boxes way before microwave ovens became a norm at office pantries. It’s also a meal in itself like a biryani and is served with appalams (in Tamil Nadu) or sandige (rice crackers) in Karnataka.

Mr. Idli:

Here is a chance for you to build a dream South Indian Restaurant with Mr. Idli. Franchisee at Mr. Idli is affordable and we give complete guidance before and after establishing the restaurant. Contact us @ 903658022 or Visit us @ http://www.mridli.com. For Inquiry : enquiry@mrildi.com.

 

 

 

South Indian Food Empire:

idli.jpgSouth India consist mainly of five states namely Karnataka, Kerala, Tamil Nadu, Andhra Pradesh and Telangana. South Indian food is revered and loved around the country and beyond it. The unique flavors, the tangy twist, the sweet infusions and the plethora of vegetables used in any recipe is a head turner for most vegetarians and non-vegetarians alike.

Karnataka:

Cuisines in Karnataka comprises of a wide range of dishes both vegetarian and non vegetarian from nook and corner of the world. Taste and flavors varies from one region to another depending on the Ingredients available. You can take delight in Udupi, Malnadu, Mangalore, Kodagu, North and South Karnataka dishes which are worth relishing.

The north Karnataka cuisines include something like Jola roti, Thallipeet which is prepared tastily from Jowar flour. These rotties are enjoyed with spicy and palacemouthwatering curies namely; Enne kathirikai, Badane kaayi playa, Jhunka etc. In addition to this you can also hunt for lip-smacking sweets such as Belgaum khunda, yellu and shenga holige etc. Now travelling to south Karnataka, you can savor on the most traditional dish that is Raagi mudde (Raagi ball) which is made from raagi flour. Raagi rotti, Akki rotti, Vangi bath, Kesari bath, Benne dosa, Idli and Bisi bele bath are few other dishes you might like to taste.

Tamil Nadu:

Tamil cuisine is generally famous for its different species and also for spicy foods. Tamil idli1cuisine has well known curries for instance Sambar, Rasam or perhaps kuzhambu. Food is not just important for eating, but it is also a way of socializing, getting together with family, relatives and friends. The general opinion for breakfast is dosa or idlis, which is often consumed with sambar or in combination with a selection of chutneys. Under the Tamil cuisine comes the Chettinad food, which can be pointed out simply by its spices. The food dishes in Tamil Nadu is actually hot and spicy, that is carefully prepared along with elegant use of acrylics, peas and also tamarind. The original approach to serve South Indian food is on a banana leaf with specific culinary aspects. Tamil Nadu provides its visitors with a variety of delicacies, both vegetarian as well as non-vegetarian, though most food cultivated in Tamil Nadu are of grain, rice, lentils and vegetables. Tamil Nadu does not use fried foods, but rather uses the techniques of roasting and baking. Fine desserts also are prepared, like mysorepak (chick pea dish) and creamy payasam (milky rice dish). However, each place has its own unique way of presenting the Tamil culture.

Kerala:

Cooking in Kerala is all about spices, aromas and textures. The cuisine is rather spicy and offers a large platter of opportunities for vegetarians as well as non-vegetarians. download.jpgGenerally, meat based dishes are all very spicy while vegetarian food is comparatively milder on the tongue. Keralan food is traditionally served on a clean green banana leaf and eaten with one’s fingers. Coconuts grow all over the coastline of Kerala and consequently, coconut shells, grated coconut shavings and coconut milk are commonly used in dishes for thickening and flavoring. The long coastline, numerous rivers and inland tributaries have resulted in a strong fishing industry that supports the seafood obsession that most Keralites display. Boiled rice is a staple dish and is eaten with all sorts of gravies and curried accompaniments.

Kerala cuisine offers many delicious vegetarian breakfast dishes like Puttu and Kadala, sambhar, dosa and chutney, pidiyan, Idiyappam, Paal Appam, and many more. Each dish contains specific method of cooking. The breakfast is known as Kathaladakkal in the North Malabar area and Praathal in rest of Kerala.  Sadya is well known main course of Kerala’s cuisine. This main course is garnished with the set of curries, rice, sambar, parippukari, pachadi, kichadi, aviyal, puliyan, olan, kuttukari, kalan, Injikkari, rasam, paddadam, raita, two or three types of deserts, payasam etc. This dish will surely fulfill your hunger, even it is more than enough in one basket but the important thing is its making as it requires expert hand. One of the most popular dishes of Kerala is its Biryani, called as Malabar Biryani or Thalassery Biryani. It has some special aroma because of the special choice of rice i.e. Khaima rice and method of its preparation.

Andhra Pradesh:

Andhra Pradesh provides a rich and superior quality food. No doubt, the  Traditional Andhra Pradesh food is also famous across the world. One can find the reflection of the rich cultural heritage, the regional flavors and Royal Nawabi recipes in Andhra cuisine. There is a high production of rice in Andhra Pradesh, that is why many veg and non veg dishes can be eaten with rice. Most common things being used while preparing cuisines images (5)are red chilies, green chilies, tamarind, coconut and other Indian spices. Some of Traditional dishes are tamarind rice ,Gongura Chutney, Pesaratu, Pulusu, Avakkai Pickles made of raw mango, seasoned eggplant etc. Other Andhra specialties are Rasam, different types of curd preparations, Sambar, Payasum etc. Famous snacks of Andhra pradesh are  Chekkalu, Guggillu, Bondaalu, Mirapakyabajji, Boondi and many more. Famous non-veg dishes are  chicken fry, Gongura mutton, chicken gravy.

Telangana:

The cuisine of Telangana is the conglomeration of Hyderabadi cuisine, Persian cuisine, Mughlai, Telugu and Turkish cuisines. It comprises a broad repertoire of rice, wheat and meat dishes and various spices and herbs. Telangana has two types of cuisines, the Telugu cuisine and Hyderabadi cuisine that came from the Nizams. Telugu cuisine is theimages (2) part of South Indian cuisine characterized by their highly spicy food. The Telangana state lies on the Deccan plateau and its topography dictates more millet and roti based dishes. Jowar and Bajra features more prominently in their cuisine. Due to its proximity with Maharashtra, Chhattisgarh and northwest Karnataka, the food of Telangana shares some similarities of the Deccan plateau cuisine. The region has the spiciest food amongst all other Telugu and Indian cuisines. Telangana has some unique dishes in its cuisine, such as jonna rottesajja rotte, or Uppudi Pindi (broken rice). In Telangana cuisine, a gravy or curry is called Koora and Pulusu in based on Tamarind. Sakinalu is the sweet dish also called Chakinalu, is one of the most popular savory in Telangana. It is often cooked during Makara Sankranti festival season. This is a deep-fried snack made of rice flour, sesame seeds and flavoured with ajwain (carom seeds). These savories are harder and spicier than the varieties of Andhra Pradesh cuisine. Garijelu is a dumpling dish similar to the Maharashtrian karanji, which in Telangana is cooked with sweet stuffing or a savory stuffing with mutton or chicken kheema.

Mr. Idli Franchisee:

If there are any enthusiasts out there willing to open a South Indian Restaurant with affordable prices, phase to phase guidance and directions before and after the Facebook Coverestablishment of the restaurant , Mr. Idli is offering Franchisee with different modules, without any Royalty.

For more Info call: 9036580222 or visit: http://www.mridli.com.