1. Boyan’s Indian Dishes Hall Cooking Competition 14 Mar 2007

2. Overview Indian cuisine is distinguished by  sophisticated use of spices and herbs  influence of the longstanding and widespread practice of vegetarianism in Indian society

3. Spices We are Using include: Cardamom 小豆蔻 Asafoetida 阿魏 Cumin 孜然 Cinnamon 肉桂 Fennel 茴香 Clove 丁香

4. Appetizer: Alu Chat 薯依茵綠漾椰華  Potato, Jaljira (cumin), Coconut, Green pea, Onion, cumin powder, Black Pepper Turmeric, Lemon, Rock Salt, carrot  Its an appetizer originated from north-India and suitable for hot and cold climate.

5. Soup: Dal Shoraba 蝦繞菊悠豆蔻佳  Lentil, Prawn, Turmeric, Cumin, Coriander, Asafetida, Raisin, Green Pea, Coconut, Cashew, Almond,  This soup is prepared using variation of an Indian dish.

6. Main Course: Moghlai Murg Parantha 餅酢炙羹曛暖意  Parantha （餅） + Mushalam （羹）  Parantha （餅） : Flour, Egg, Chicken Dust, Ghee, Biscuit Dust, Turmeric, Cumin, Coriander, Asafetida, Raisin, Onion, Ginger, Garlic  Specially introduce by Mughal people in India but now within the main course of India. Parantha is a flatbread that originated in the Indian subcontinent

7. Murg Mushalam  Mushalam （羹） : Chicken, Tomato, Ghee, Onion, Garlic, Ginger, Curd, Coconut, Indian Spices  Introduced specially from the Kolkata, East India. Its is also now famous in Western & Northern part of India

8. Dessert: Gajor Ki Halwa 乳酬甘筍慰涼暇  Carrot, Milk, Cream, Cashew, Almond, Raisin, Mango  The word halva means sweet, which is used to describe many distinct types of sweet confection, This dessert is popular in India, Pakistan, and Persia.  We decorate this dish with “I love Boyan”.

9. Appetizing Color  The hypothalamus ( 丘脑下部 ), a part of the brain, is the main regulatory organ for human appetite.  This organ can be stimulated by colors.  In spring, colors with large wave-length make people warm and comfortable  We choose  Appetizer: Gold  Soup: Yellow  Main Course: Orange and Red  Dessert: Orange

10. Nutrition and Health  The updated USDA food pyramid, published in 2005, is a general nutrition guide for recommended food consumption.

11. Nutrition and Health (II)  Grains: Wheat Flour  Vegetables: Carrot, Potato, Tomato, Onion, Ginger, Garlic  Fruits: Mango, Lemon, Raisin, Coconut  Milk: Pure Milk, Cream  Meat and Beans: Lentil, Green Pea, Prawn, Chicken  Nuts: Cashew, Almond  Egg

12. Nice Names are Necessary  The Chinese names of our four dishes compose a Chinese poem in strict rhymes ( 七言絕句 )  薯依茵綠漾椰華  蝦繞菊悠豆蔻佳  餅酢炙羹曛暖意  乳酬甘筍慰涼暇