City of Lodi’s Post

#ChickenChapliKebab has its roots in the culinary traditions of South Asia, particularly in #Pakistan and #Afghanistan. Chapli Kebab originated in the city of Peshawar, Pakistan, in the 1960s. The name "Chapli" comes from the Pashto word for "flat" or "#flatbread," referring to the kebab's distinctive shape. 1. 1960s: Peshawar's street food vendors created Chapli Kebab as a fusion of traditional Pashtun and #Mughal cuisines. 2. 1970s-80s: Chapli Kebab gained popularity across Pakistan, particularly in urban centers like Lahore and Karachi. 3. 1990s-2000s: Chicken Chapli Kebab emerged as a variation, using chicken mince instead of traditional beef #simplysufi

https://lnkd.in/eKU9eTvC a good session focusing on insights of restaurant / F and B industry..with the maestro himself Ali chishti. .

Despite all odds, Pakistan is considered one of the most favourite places in the world when it comes to food and affordable living and now it is being acknowledged globally. In the latest development, a top food review publication in the world has released its list of 100 Most Legendary Restaurants in the world and Karachi’s Zahid Nihari has secured its place on this list. The list compiled by TasteAtlas ranks Zahid Nihari, located in Karachi’s at the 89th spot on the list of restaurants it recommends one must check out in 2024. According to the website, “Zahid Nihari specializes in nihari, a slow-cooked beef stew, renowned for its rich flavours and tender meat, served in a basic, no-frills environment. This restaurant is a landmark in Karachi for traditional Pakistani cuisine.” It further says that out of the 23,751 traditional eateries serving local dishes in the website’s database, these 100 restaurants stood out for their longevity, reliability, and iconic status of the restaurant and its dishes. “These are not just places to eat, but also cultural institutions for their cities. They are ranked taking into account three criteria: longevity, visitors ratings, and the TasteAtlas ratings of the iconic dishes they offer,” it added. TasteAtlas is considered an encyclopaedia of traditional dishes, local ingredients, and authentic restaurants around the world. Its catalogue includes over 10,000 foods and drinks, while dozens of thousands were yet to be researched and mapped. Source : https://lnkd.in/gJ6h_vRN

Turkish Pidesi It's Ramadan, the holiest month of the Muslim calendar. In 2024, it runs from March 10, with the first day of fasting on Monday, March 11, to April 9. This morning, the first sahur meals were made, and prayers were said. Ramazan pidesi is a traditional Turkish leavened bread shaped into round, flat forms. Traditionally consumed during the month of Ramazan, the bread is characterized by its top which is decorated with crisscross patterns or dimples made by pressing into the dough with one’s fingers. Ramadhan Mubarak... 📷All rights and credits reserved to the respective owner(s) #chefs #culinary #cheflife #food #cuisine #cheftalk #cruiselife #hospitalityindustry #cruiselife #foodindustry #hotelier #gastronomie #foodlovers #foodporn #foodie #foodies #food #agriculture #restaurant #cruiseindustry #cateringservice #cateringindustry #foodindustry #finedining #hotel

UPDATE || Karachi's famous Zahid Nihari has earned a spot on the prestigious list of the "100 Most Legendary Restaurants in the World." Compiled by TasteAtlas, a renowned food review publication, Zahid Nihari is ranked 89th on the list of must-visit restaurants in 2024. Known for its slow-cooked beef stew, Nihari, celebrated for its rich flavors and tender meat, makes Zahid Nihari a landmark in Karachi for traditional Pakistani cuisine. Out of the vast database of 23,751 eateries serving local dishes, these top 100 were selected based on their enduring legacy, reliability, and the iconic status of both the restaurant and its dishes. TasteAtlas is a global encyclopedia of traditional foods, ingredients, and authentic restaurants, featuring over 10,000 items from around the world. Have you ever tried famous Zahid Nihari? #ZahidNihari #TasteAtlas #beef #foods #restaurants #quality #packaging #standardization #growth #efforts #productdevelopment

In our latest report, Food for Thought: Taste, Trends, and Triumphs, we spoke with Mohammad Al Mutairi, CEO, ALEID FOODS to explore the challenges in the restaurant and cafés segment of Kuwait's food and beverage (F&B) industry. The report offers a country-specific take on the restaurants and cafés segment of Kuwait’s F&B market and aims to provide a clearer picture of where it’s headed, the challenges that may arise, and the strategies that are being (need to be) implemented for businesses to succeed. Read the full conversation: https://lnkd.in/gnJp5yKW Download the report: https://lnkd.in/gDhUKBia #KPMG #FoodAndBeverage #RestaurantsAndCafes #TasteTrendsAndTriumphs #Kuwait

📢 NEWS 📢 South Korea Has a Growing Appetite for Australian Products Toowoomba Pasta, a dish from the Australian-themed US restaurant Outback Steakhouse, has become a hit amongst Koreans, sparking a newfound interest in Australian cuisine. This creamy prawn pasta can be found all over Korea, in convenience stores and local pasta stores. Adding to the success of other Australian exports like Bundaberg drinks and Australian beef in the Korean market, the popularity of Toowoomba Pasta creates significant opportunities for Australian businesses to expand into South Korea, promoting authentic Australian cuisine and culture. AustCham Korea Executive Director Rowan Petz says there is a demand in the South Korea market for high-quality, premium Australian products. There are huge opportunities for Australian businesses to introduce a wide range of products, strengthening trade ties and fostering cultural exchange between Australia and South Korea. Read more below 👇: https://lnkd.in/gTB94EZS #AKBC #AKBCnews #AustralianKoreanBusinessCouncil

In our latest report, Food for Thought: Taste, Trends, and Triumphs, we spoke with Khaled Naga, CEO — Restaurant Sector, Al Thiqa Group of Companies, to explore how food-based businesses in the restaurants and cafés segment of Kuwait’s F&B market should prepare for the future. The report offers a country-specific take on the restaurants and cafés segment of Kuwait’s F&B market and aims to provide a clearer picture of where it’s headed, the challenges that may arise, and the strategies that are being (need to be) implemented for businesses to succeed. Read the full conversation: https://lnkd.in/gX4nGuD3 Download the report: https://lnkd.in/gDhUKBia #KPMG #FoodAndBeverage #RestaurantsAndCafes #TasteTrendsAndTriumphs #Kuwait

This image might not mean much to many of you. It is a famous Saudi-made restaurant. All the large chains fear this little guy because he is a preference over the ‘clowns’ ‘kings’, and fried poultry chain of restaurants. But this image isn’t about them. It is about ‘The Baik’ or ALBAIK Food Systems Co. When the chain first opened, they grew fast and they had operational issues. For instance, customers who paid last wanted to be served over those who paid before them. The scene was chaotic. Today, the chain has fixed its operational issues by listening to feedback from its customers. These examples highlight one thing for me: decision-making is a process that involves collecting and acting on feedback over time. In my view, effective decision-making in any organization requires a commitment to continuous improvement and responsiveness to the needs and experiences of those we serve. To improve, there are systems in place that aid managers make key decisions that are informed by intelligence and the cycle the process invokes. #DecisionMaking #Feedback #ContinuousImprovement #OperationalExcellence #CustomerFocus #HungerStation #Process Image: Ibrahim 😊 Content: Ibrahim 😊

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