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Rania restaurant, the winner of the People's Choice Award, plans to introduce a Verlasso salmon and an Alaskan king crab biryani to their menu in the near future. The winning dish, inspired by the South Indian cookie achu murruku, is served like a chaat. Rania's culinary creations are influenced by all regions of India, as well as flavors from Thailand and Malaysia, incorporating European techniques. The chef's favorite part about running the restaurant is the song "Mundian to Bach Ke" by Panjabi MC, and they cannot live without a scale in the kitchen. At home, the chef enjoys preparing a dish with tomatoes from their garden, focaccia, Thai basil, and farmers cheese. [Extracted from the article]

I (Eight-day Caribbean cruise from $599, i celebritycruises.com) SUITE EATS I Seabourn Pursuit, i the second expedition vessel launched by the luxe cruise line B Seabourn, b debuted this past summer with a 24-hour en suite dining menu (soon to be offered fleet-wide). New culinary experiences on board nine different cruise lines A FUN FEAST On board B Virgin Voyages' b fleet, passengers can choose from more than 20 restaurant venues, including many cuisines not traditionally showcased on ships, such as Korean (where guests can grill pork belly and learn to play Korean drinking games at Gunbae) or the Mexican-themed Pink Agave, which prompts indulgence in seared shrimp mole and multiple mezcals. [Extracted from the article]

This article discusses the importance of a restaurant menu and provides expert tips for creating or updating menus. It emphasizes the need for a clear concept, such as the type of cuisine and dining style, and suggests considering whether to offer a full menu or focus on specific areas. The article also highlights the importance of an easy-to-read format, avoiding hard-to-read fonts and excessive culinary jargon. It suggests using good food photography to showcase dishes and considering how to display prices, such as using cents or emphasizing the cost. [Extracted from the article]

The article examines how cooks and celebrity chefs for expensive restaurants are seeking to reduce the amount of meat and fish in their recipes and menus. Chef Mario Batali discusses how he has increased the amount of vegetables in his recipes and offered vegetarian dishes at his restaurants. Spanish chef José Andrés of Spain, who owns two U.S. restaurants, states that fruits and vegetables offer far more interesting tastes than most meats. The financial difficulty of reducing the amount of meat in a restaurant menu is considered. INSET: Chefs Doing More with Less Meat.

The article reviews the Point Leo Estate restaurant located in Merricks, Victoria, along with menus served in the restaurant and mentions several recipe including Mussels with chilli and shiitake; Goat's cheese salad with fennel and peas; and Kipfler potato and calamari Greek salad.

The article reviews the Bert's Bar & Brasserie restaurant located in Newport, New South Wales, along with several recipe including Dressed crab; Mandarin and yoghurt frozen slice; and Grilled squid with rouille and chilli.

This section presents an interview with Mark McNamara, executive chef at St Hugo restaurant in Barossa Valley, Australia. Topics explored include his relocation from Great Britain to Australia as a teenager, the tendency of his cuisine style to be wine-centric, and the food and wine pairings on the restaurant menu.

The article focuses on food and beverage (F&B) trends for 2024, as predicted by global hospitality company Marriott's senior director of culinary. Topics discussed include simplified prix-fixe menus emphasizing local ingredients, mushroom innovations for plant-based options, and Marriott's efforts to integrate sustainability into their F&B offerings.

The article presents author's views on her restaurant Prune, located in Manhattan's East Village. It discusses which special feast they provide weekdays and on weekend, customer service, and how to nourish friends with tasty the menu. It also presents photographs from the restaurant and recipes of Bar Snack Brussels Sprouts Steeped in Olive Oil and Fish Sauce, Roasted Garlic Oil, and Grilled Swiss-Chard Stems With Roasted Garlic Oil.

The article offers information on restaurants in Texas which includes Kenny's Burger Joint offering Kenny's Wood Fired Grill, Goodfriend Beer Garden and Burger House offering bacon-wrapped chicken stuffed with jalapenos and Ozona Grill & Bar offering chicken-fried steak in its menu.

The article offers information on barbecue restaurants in Dallas, Texas which includes Pecan Lodge offering Aunt Polly's banana pudding, Lockhart Smokehouse offering smoked salmon and the Slow Bone offering creamy horseradish potato salad in its menu.

The article describes some of the most iconic dishes in different restaurants in Des Moines, Iowa. These include the steak at 801 Chophouse restaurant, the 24-hour smoked beef brisket at Flying Mango restaurant, the giant cinnamon rolls at Machine Shed's restaurant and the chicken Spiedini at Tursi's Latin King restaurant.

The article recommends several gumbo recipes served at several restaurants in New Orleans, Louisiana including the Seafood Gumbo at Boucherie, Seafood Gumbo at Brennan's, Meat and Seafood Gumbo at Two Sisters N Da East.

The article presents several trends in the U.S. restaurants, including the use of beet in cooking, inclusion of snails in various menus like at Le Fat and Petit Trois restaurants, and the love of chefs for pig's ear, and recipes for ranchy labneh dip and pickled onions.

The article discusses the author's experience working as a line cook for a night at Clio restaurant in Boston, Massachusetts. Topics discussed include a typical Clio menu including aerated molasses and foe gras laqée with hibiscus, learning from Clio owner and executive chef Ken Oringer, some of the tasks assigned to him at the kitchen and how he learned to respect the cooks who worked with him.

The article offers information on the initiative of restaurateurs Mark Gaier and Clark Frasier to plant their own Asian leafy greens such as mizuna, senposai, and tatsoi. Topics include brief backgrounds of the careers of the chefs, the opening of the Arrows Restaurant in Maine in 1988, and the challenges of sourcing for seeds. It also presents recipes for Spicy Ginger-Carrot Slaw and Asian Green and Apple Salad with Creamy Horseradish Dressing.

The article presents Boston, Massachusetts and its old-guard restaurants. Topics discussed include chef Will Gilson's Puritan & Company where he serves salad of Brussels sprout leaves, hay-roasted carrots and thinly sliced house-corned Wagyu beef, the Jacob Wirth restaurant established in 1868 whose menu features hamburgers and chipotle turkey sandwiches and the Durgin-Park restaurant serving dishes such as Boston baked beans, cornmeal-based Indian pudding and a 32-ounce prime rib.

The article discusses the cuisine for spring season and the trends offered by restauratures in developing menus which contains light ingredients and comfortable food elements.

The article focuses on vegetable dishes included in the menus of several restaurants in New York City. These include the different beet and cabbage dishes of chef Vitalii Kovalev of Ariana, the Tashkent daikon and pomegranate salad prepared by Adan Moran of Moscow 57, and the raison d'etre by Olesia Lew.

The article reviews the top 101 cheap restaurants ranked in order. These include Neerob where owner Mohammed Khokon is intent to make his cuisine known to New Yorkers, Gaia Italian Cafe where Gaia Bagnasacco serves affordable Italian salads, sandwiches and pasta and El Rey Coffee Bar and Luncheonette where locals meet all hours for food and drink related reasons including Gerardo Gonzalez's veggie-centric nut-and-grain-dappled lunch menu.

Several recipes from the restaurant Supernormal are presented including downtown ribs, grilled cabbage with miso dressing and nori and soy-milk custard and crab.

The author highlights the local cuisine along Croatia's Dalmatian coast which is centered on the fish and shellfish species that thrive in the country's bays and inlets. He cites some of the dishes he ordered at local restaurants including the black cuttlefish risotto at Zlatna Skoljka and langoustine na buzaru at Opat. He also mentions the fish stew called brodet that he had for lunch in Trogir and the grilled bream and bowl of blitva he enjoyed during family lunch at his hometown of Tisno.

The article presents recipes from Australia's leading restaurants, including the Coriander and Chipotle Lamb Rump With Burnt Carrots at San Telmo, the Grilled Aged Scotch Fillet With Zhoug Butter and Tahini Cream at Mr Carsisi, and the Charcoal-Roasted Peppers With Lemon Jam and Romesco at Hartsyard.

The article offers the insights of several chefs regarding their signature dishes. Scott Mason of Ketchum Grill explains that his Mushroom Strudel is a combination of cream cheese, mushrooms, and herbs. Cristina Ceccatelli Cook of Cristina's Restaurant chooses Spezzatino stew as her signature dish because she loves comfort food. Wendy Muir of Globus Restaurant and Wine Bar offers Muc Chien (Calamari) and believes that it is a standout among many local favorites.

The article discusses the secret behind the Belgian chocolate skull of chef James Close and partner-chocolatière Maria Guseva in their menu in Raby Hunt restaurant in Summerhouse, Darlington in England. Topics mentioned include the ordering and designing of the chocolate moulds, the ground salted corn filling that echoes the Mexican Day of the Dead holiday, and the recipe and steps in making the chocolate skulls.

The article offers information on the menus offered at various restaurants in Florida. It states that the American restaurant Aqua Grill in Ponte Vedra Beach offers aged Angus steaks and fresh seafood. In addition, the bakery Let Them Eat Cake in Avondale sells different breads which includes assorted croissants, cookies, and brownies. Moreover, the India House in Baymeadows offers Indian and vegetarian foods such as onion bhajia and potato mushroom bonda.

The article offers information on the top 10 restaurant dishes in the U.S. It states that the braised leeks with mozzarella and a fried egg of chef Charleen Badman has a Twitter hashtag of leekapalooza. Meanwhile, the lamb salad with fregola of chef-owner Christian Caiazzo makes used of organic ingredients. Furthermore, the vegan charcuterie of chef Sean Baker does not involve a bunch of vegetables masquerading as salumi.

The article offers information on various restaurant dishes that customers love most for 2010 in Sarasota, Florida. These dishes include the jewel roll made of miso tuna from Vizen Japanese Restaurant, the classic bouillabaisse made of fish stew from Barnacle Bills, and the fried green tomatoes from LeeRoy Selmon. Also included are the smoked mullet spread from Walt's Fish Market & Restaurant, the orange and fennel salad from Mediterraneo, and the fish tacos from Siesta Key Oyster Bar.

The article presents recipes from the summer menu of Aquacaf restaurant at Goolwa in South Australia which includes the PMT shrimp sandwich, fig ataif with orange-blossom syrup and quinoa, celery heart and pea tabouli.

The article presents information on several restaurants that offer cheap lunches in the U.S. Featured restaurants include the Big Bear Cafe that offers sandwiches and salads, the Desserts by Gerard that offers raspberry tarts, and the Juice Joint Cafe that offers chicken salad. Other restaurants presented include G Street Food, El Pollito, and Ren's Ramen.

A review is offered for several restaurants located in Atlanta, Georgia, including BLT Steak, the Bookhouse Pub, and Dogwood.

The article reports on several dishes from various restaurants located in Indianapolis, Indiana. It reports on the beer-battered tilapia in the Baja style fish tacos which is found at Adobe Grill in Washington Street, Indiana. It reports on the chicken club sandwich available at Marble's Cafe that has chunks of sauteed chicken, layers of ham, tomato sauce, lettuce shreds and a smear of mayo. It also reports on the food at Sheibi Street Cafe & Bistro at Shelby Street. INSETS: BEST WAY TO START THE DAY;DEATH BY CHOCOLATE.

The article focuses on the South American cuisine theme during the dinner party of the Tour Moves On of the Vineyard Society members at the Lakewood Ranch in Florida. Traditionally, the club meets four times a year with different culinary themes. Founded by John Biddinger, he decided to come up with the taste of South American cuisine for the 2009 dinner. Biddinger says that the cuisine of South America is healthy, vibrant, and surprisingly diverse in taste, not too spicy and not too hot.

The article focuses on the breakfast menus of several quick service restaurants (QSR) in Canada, in which egg is the main ingredient. It features different breakfast menu of various QSR including Wendy's International Inc. and Starbucks Corp. It cites that Wendy's has introduced its breakfast menu in summer of 2007 including Frescuit breakfast sandwich. Starbucks Corp. has launched six healthy menu including power protein plate with hard boiled egg, whole-wheat bagel, and peanut butter. INSET: Let's Brunch!.

The article reviews several restaurants in Florida where fresh fish are available including Casey Key House, Rotten Ralph, and Selva Grill.

The article offers a preview of the menus by Chef Danny Russo for the Beresford Hotel in Sydney, New South Wales. The restaurant menu proper, Russo tells, fuses traditional flavor with contemporary élan, catering for dyed-in-the-wool traditionalists with a classics section. Some of Russo's signatures from his previous engagements at the now-defunct Lo Studio and Balmain's L'Unico are listed, including the crab-stuffed squid ink tortellini, the chocolate and eggplant confection and the zuppa Inglese.