It's Briefing time!

French press is a brewing vessel and a brewing technique consisting of a cylinder-shaped glass and a plunger that is attached to a metal mesh. Coffee is steeped inside the pot, and the mesh is then used to press down the coffee grounds—leaving filtered coffee on the top. Although the name might suggest otherwise, the invention of the French press is often disputed. The prototype was patented in 1852 by the Frenchmen Mayer and Delforge, while the upgraded version, which is more similar to what is used today, was created in the 1920s by Italians Attilio Calimani and Giulio Moneta. Coffee brewed in a French press is viscous and has a rich body and texture, while some coffee particles can be left behind. The French press is one of the most convenient ways of brewing coffee, and it remains one of the most popular home-brewing methods. 

French 75 is a classic cocktail made with gin, lemon juice, sugar syrup, and champagne. To prepare it, gin, lemon juice, and sugar syrup are shaken with ice, strained into a glass, then topped with champagne and garnished with lemon peel. It is believed that the cocktail was invented by Scott Harry McElhone, the owner of Harry’s American Bar in Paris in 1926, who named it after a strong artillery gun used by the French military. Shortly after, American soldiers fell in love with the cocktail and brought it back to the United States, where it was a huge hit, especially at New York City’s famous Stork Club. Although it is said that French 75 was made with cognac instead of gin in its early history, nowadays there are countless ways to prepare variations of this refreshing classic. An interesting fact for movie lovers: French 75 appears in one of the most beloved classics, Michael Curtiz's Casablanca.

England , London Strength : 43.1% Size : 70cl Established : 1830 Tanqueray London Dry Gin was made first in 1830 and has won multiple awards, including one very recently from the World’s 50 Best Bars (Drinks International Brands Report 2017). They judged it the top trending gin, the best-selling gin and the bartender’s overall favourite because it is so versatile to work with. Style : London Dry Flavour Profile: Juniper Key Botanical: Juniper, Coriander, Angelica Root and Liquorice Recommended Mixer: Fever-Tree Indian Tonic G&T Garnish: Lime Wedge Brand Fact: Tanqueray London Dry Gin has won multiple awards including recent accolades from the World’s 50 Best Bars (Drinks International Brands Report 2016). It was judged to be the top trending gin, the best-selling gin and the bartender’s overall favourite spirit.

1 Hors d’oeuvres: Traditionally this course consisted of a variety of compound salads   but now includes such items as pâtés, mousses, fruit, charcuterie and smoked fish. 2 Soups (potages): Includes all soups, both hot and cold. 3 Egg dishes (oeufs): There are a great number of egg dishes beyond the usual omelettes, but these have not retained their popularity on modern menus. 4 Pasta and rice (farineux): Includes all pasta and rice dishes. May be referred to as farinaceous dishes. 5 Fish (poisson): This course consists of fish dishes, both hot and cold. Fish dishes such as smoked salmon or seafood cocktails are mainly considered to be hors d’oeuvres dishes and therefore would be served earlier in a meal. 6 Entrée: Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are usually accompanied by a rich sauce or gravy. Potatoes and vegetables are not usually served with this course if it is to be followed by a main cou...

This Newly made classic has become one of the really big drinks these days. There is of course a big argument about this cocktail as to so many others that we seen so far, after checking various books and internet pages and asking friends. The story that is the most common one is this. A Super model in London had been on a Cat walk all day, In the evening she was tired but a bit tense and wanted to go for a drink she stopped at a bar in the Soho District, When she got to the bar she explained to the bartender that she was exhausted and wanted something different, The barman then mixed up the Espresso Martini. The supermodel loved the drink and told here friends and soon the drink spread thru London and became a world popular drink. Category : Classic Glass : Martini glass Ingredients : 1 shot Vodka : 1 shot Kalhua : 1 shot Espresso Method : Shake and Fine Strain into Chilled Martini Glass Garnish : 3 coffee beans

Mysore pak was invented in 1935 at the Mysore Palace by the royal chef Madappa. As the King Krishna Raja Wodeyar was ready to have his lunch, the chef began experimenting with a sweet dish, combining gram flour, ghee butter, and sugar into a syrup. When the King finished his lunch, the sweet cooled down and was served to the King, who loved it. The chef told him it was Mysore paka, the word paka denoting a sweet concoction. Soon, Mysore pak was proclaimed the royal sweet. Today, it is still known as the king of sweets in the South, and it is commonly prepared for numerous Indian festivities and celebrations, although it can also be found throughout India on various street stands.

Naan is a unique and popular flatbread with a chewy texture that has its roots in India. The first documented traces of naan are found in the 1300 AD notes of Amir Kushrau, an Indo-Persian poet. Its name comes from the Persian word for bread. Naan was originally made in two versions at the Imperial Court in Delhi - naan-e-tunuk (light bread) and naan-e-tanuri (baked on the stone walls of a tandoor oven). It consists of white flour, yeast, eggs, milk, salt, and sugar, baked in a tandoor oven. Its typical tear-drop shape is achieved by the way the dough droops as it cooks on the tandoor walls. Many Indian villages had a communal tandoor, placed in the middle of the village so that all the locals could bake naan. There are also many varieties of naan, such as kulcha (the flatbread is stuffed with a filling of nuts and raisins, potatoes, or onions) and garlic naan, topped with butter and crushed garlic. Traditionally, naan is served hot from the oven, slightly charred, brushed ...

A cupcake is a tiny cake that is baked in a thin paper mold or an aluminum cup. One cupcake should typically serve one person. The first mention of a cupcake can be traced back to a 1796 cookbook called American Cookery, written by Amelia Simmons. Her recipe stated that a cake is to be baked in small cups. The term cupcake has first been used in 1828 in Eliza Leslie's Receipts cookbook. Over the years, cupcakes have become a huge industry, and the name cupcake is now given to any small cake that is about the size of a cup. Their popularity is probably owed to the fact that they bake much quicker than larger cakes. Chocolate and vanilla are still the classic flavors, while new ones such as raspberry meringue and espresso fudge can also be found in numerous bakeries and cupcakes shops around the world.

Flat white is a coffee variety that couples a double shot of freshly brewed espresso and milk, which is usually steamed to create a light, silky microfoam. A perfect flat white should have an intense coffee flavor, and milk should only be a complement, not a predominant element, while the froth on top should be less airy and bubbly than in the classic cappuccino or caffè latte. It is believed that the flat white originated sometime in the 1980s, but it is still disputed whether it initially appeared in Australia or New Zealand.

Ristretto, which means restricted in Italian, is half of a single shot of espresso. It differs from a standard espresso not only in the amount of water used for its preparation, but also in flavor, which is less bitter than regular espresso. When prepared in an espresso machine, the regular amount of finely ground coffee is extracted with half the amount of water used for classic espresso. The result is a more concentrated beverage with a different balance of compounds than in standard espresso. The color of ristretto is reminiscent of dark chocolate, while the crema is much lighter than in regular espresso. Ristretto is typically served straight in a demitasse cup

A classic cocktail believed to have originated in the 1970s in New York City, the fashionable Cosmopolitan (or affectionately Cosmo) consists of vodka, orange liqueur, cranberry juice, and freshly squeezed lime juice. It simultaneously gained popularity and influenced popular culture in the 1990s when it was frequently mentioned and ordered by the iconic Carrie Bradshaw from the TV show Sex and the City. The ingredients should be vigorously shaken with cracked ice in a cocktail shaker before the combination is strained into a large martini glass with a lemon twist garnish. Another big cocktail that people drink today, although this cocktail is relatively young compared to the others out there. This drinks history is believe it or not also in dispute after people have tried to come to an agreement of who came up with this cocktail! It has now been broken down to give credit to a certain amount of people. It says it all started in the 1970s it was created in P...

The history of the Moscow Mule goes back to 1941 and was invented by a John G.  Martin and Jack Morgan owner of the of the Cock'n bull Tavern, a bar on the Sunset  strip in Los Angeles. The story goes that John had recently acquired the right to sell Smirnoff vodka in the  US, and Jack had a very big supply of Ginger Beer at his establishment. And so it came the Moscow Mule was born. John used this recipe to promote his vodka around the country and it was a success!  This drink made vodka very popular in the US, even to precede gin.  The name they came up with together and the Moscow stands for the Russian vodka  (these days Smirnoff vodka is not Russian vodka but produced all over the world). What was the classic recipe that was first made? It was 2 shots of Russian vodka (old  days Smirnoff) Ginger beer and a squeeze of Lime.  This recipe is a very good one but during the years it has developed slightly and to my  liking as well...

This is one of today’s biggest selling cocktails in the world. No matter where you go in the world everyone knows what a Mojito is! I think this is the drink that has come to be from what all bartenders loved in the beginning to what all bartenders now hate to make due to all the 100s you do every night working in bars. Also I have never had a drink that can come out so differently in so many places! It is many places that struggle to get the right balance out of this cocktail. It is also because there is so many (wrong) different ways of making this classic cocktail. Before I start going in to that i would like to talk about the History of the mojito, because it do have a very interesting background to it, and as for such great cocktail it’s also many who would like to claim to be the creator of this drink! One story goes like this: In the 16th century there was a drink called" El Draque" (The Dragon) it was named in the honour of Sir Francs Drake. It was ...

Corona (Corona Extra) is the most popular Mexican beer and of the best-known beers worldwide. This golden-colored, refreshing beer is often categorized as a light American-style lager. It has a light-body and a crisp and a subtly sweet malty flavor. The drink was introduced in 1925, and it is bottled at 4.6% ABV. Corona is usually served with a lime wedge tucked inside the neck of the bottle. It is not known when and why this custom appeared, but it supposedly compliments the flavor of the beer. Although Corona is rarely lauded for its quality, it customarily appears on the lists of top-selling beer brands. Its name stems from the Sun's corona—an aura of plasma surrounding the Sun and other stars. The beer got a somewhat bad reputation during the Coronavirus pandemic in 2020, and the brand could not escape the inevitable association with the epidemic.  

Cheeseburger is a natural evolution of the beloved hamburger, the only difference between the two being that the cheeseburger has a slice of cheese added on top of the meat patty. Although American cheese was the original choice, Swiss, Cheddar, and numerous blue cheeses were all used later to make this mouth-watering sandwich. As with most dishes that are extremely popular, the history of the cheeseburger is somewhat complicated. Adding cheese to hamburgers didn't become popular until the mid-1920s, and there are numerous claims as to who invented the first cheeseburger. The most popular theory by far says that it was invented by a 16-year-old short-order cook named Lionel Clark Sternberger at a restaurant called The Rite Spot in Pasadena, California, when he added a slice of American cheese to a sizzling meat patty. Other places also claimed that they invented the cheeseburger, such as Kaelin's Restaurant from Louisville, Kentucky, saying they first made it in 193...

A quintessential American food, burger evolved from the German Deutsches beefsteak, according to the New York Times food critic Mimi Sheraton. Its other name (hamburger) is a result of the fact that many German immigrants originally came from the port of Hamburg. Burger is a succulent dish consisting of, ideally, medium-rare seared beef patties tucked in fresh, lightly toasted buns, accompanied by onion slices and ketchup or Dijon mustard. Of course, there is a variety of other condiments and vegetables such as salad greens and tomatoes, but they tend to turn the meat cold, according to Mrs. Sheraton. If cheese is added, it should be mozzarella, Gruyere or Cheddar, slightly melting and mildly pungent. It is yet unclear who first thought to encase the beef patties with buns. Giovanni Ballarini, a food historian, says that the immigrants were given grilled meat between sliced of bread, so there would be no plates involved, and no water was wasted for washing the dishes. Hanna...

Probably the most recognizable version of Martini known as Dry Martini consists of the same ingredients - gin and dry vermouth. The lesser amount of vermouth in the mix means that the cocktail will be drier, while the extra-dry style consists of just a drop of vermouth or no vermouth at all. The version with more dry vermouth is known as Wet Martini or simply Martini. Dry Martini is typically stirred in a mixing glass with ice, and it is then served into a chilled cocktail glass with a lemon twist garnish or an olive. 

Perfect Martini is a Martini variety made with gin and equal parts sweet vermouth and dry vermouth, hence the word perfect in its name. The ingredients should be well-stirred with ice cubes before the combination is strained into a cocktail glass garnished with olives or a lemon twist.

Hailing from Turin, this sweet Italian vermouth was created in the 1862s by Martini Rosso. It is made from wine that is infused with various botanicals such as plants, barks, or flowers. The macerate of the botanicals is added together with caramel, which gives the drink its distinguishing red color. Martini Rosso is slightly sweet, incredibly aromatic, and has a distinctive herbal finish that is accompanied by a subtle bitterness. This common European aperitif, which is ideally served over ice, is best known for its use in cocktails, primarily the acclaimed Manhattan, Negroni, and Americano. The drink also pairs well with tonic and soda water.

Martini Bianco | Local Fortified Wine From Turin, Italy | In the past known as bianchissimo (the whitest), Martini Bianco is a variety of sweetened dry vermouth—fortified and aromatized wine—that was first introduced in 1910. Although the exact recipe is a closely guarded secret, Martini Bianco is made from filtered white wine that is sweetened and infused with different botanicals that include vanilla flowers, spices, herbs, citrus zest, barks, and roots. This clear drink is characterized by its layered combination of flavors and aromas that include spicy, floral, citrus, and sweet vanilla notes. In Europe, Martini Bianco is usually enjoyed as an aperitif, preferably served neat with ice and orange peel. However, it can also work well mixed with soda water, tonic water, or lemonade, as well as a great cocktail ingredient that ideally replaces sweet vermouth. Martini Bianco is produced by the Turin-based company Martini&Rossi, which have an array of different vermouth s...

Cappuccino is an Italian coffee made with espresso and steam-foamed milk. It is believed that it developed from kapuziner—a coffee-based beverage that was enjoyed in Austrian coffee houses in the 18th century. The first mention of the word cappuccino in Italy dates back to the 1930s, but at the time the drink was topped with whipped cream, and later it gained its current form with the invention of the espresso machine. Traditional Italian cappuccino is always served in small cups, which are occasionally pre-heated, and it is prepared by pulling a single or a double shot of espresso which is then topped with a light and frothy steamed milk. The recommended ratio in Italy is to have more froth than liquid. Due to its popularity, outside of Italy, cappuccini can significantly differ from their original Italian version, and they can be enjoyed throughout the day, while the Italians would rarely drink them in the afternoon. Interestingly, it is said that the name cappuccino was ...

Gukhwaju is a Korean rice wine flavored with dry chrysanthemum flowers that are macerated while the wine is fermented. The process helps the wine attain a subtle golden hue, sweetness, and a delicate floral aroma and flavor. Apart from flowers, the macerate can sometimes include other herbs and spices. Gukhwaju is a seasonal drink, usually prepared for Jungyangjeol—the Double Ninth Festival observed on the ninth day of the ninth month in the Chinese calendar. Since chrysanthemums are considered to have cleansing qualities, on that day, gukhwaju is usually enjoyed with chrysanthemum pancakes. The wine is best served well chilled. 

Kheer or payasam is an ancient Indian dessert, a creamy rice pudding that is made in several versions across the country. It is a common dish at numerous Indian ceremonies, festivals, and celebrations, although it can be consumed any time of year. Kheer is made by boiling rice, wheat, or tapioca with milk and sugar, and it can be additionally flavored with dried fruits, nuts, cardamom, and saffron. It is believed that the dessert originated 2000 years ago in the Lord Jagannath Temple in Orissa. Originally, it was prepared as an offering to the gods, a practice that spread to other Hindi temples where the recipe was slightly changed. Today, it is said that a wedding is not fully blessed if kheer is not served at the wedding celebration, and the tradition is still being practiced by the newlyweds

Gulab jamun is a dessert based on milk solids that are kneaded into a dough, shaped into balls, and deep-fried in ghee. The balls then get soaked in a sugary concoction flavored with saffron, green cardamom, and rose water. When served, gulab jamun is often garnished with dried nuts to further enhance its flavors. The name of the dish is derived from two words: gulab, meaning rose, and jamun, referring to the purple-colored jamun berry fruit. It is believed that the dessert originated from an Arabic dessert called luqmat al-qadi, which became popular during the Mughal era, when Indian cooks at the palace kitchens adapted their cuisine by combining the newly arrived Persian ingredients with their own Hindu flavors. Nowadays, gulab jamun is often prepared for weddings and during the Diwali festival, both in India and in Trinidad and Tobago, where gulab jamun is also quite popular.

Chicken kathi roll is a variety of kathi roll prepared with chicken as the key ingredient. It's a typical street food originating from Kolkata, consisting of flatbreads such as roti or paratha that are filled with marinated and sautéed chicken pieces. Each flatbread is first lined with an egg that's cracked on top of it before it's spread and cooked. The chicken is marinated in spices such as turmeric, chili powder, cumin, coriander, lemon juice, salt, and mustard oil. Once prepared, the stuffing is mixed with sliced onions, cucumbers, grated carrots, hot chili peppers, and coriander. Sauces such as tomato sauce and green chili sauce are also added to the mix, which is wrapped with a flatbread and served hot. If desired, serve chicken kathi rolls with a green chutney on the side. There is also a very similar variety of kathi roll called chicken kathi roll with egg, and the name speaks for itself.

Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word  çevirme  (lit. to turn; turning), and refers to the rotating skewer on which the meat is cooked. Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of different meats which are slow-cooked for hours and basted in their own juices and fat, gaining an incomparable succulence, but the real secret to a perfect shawarma is in the marinade. Depending on the variety, the meat must be marinated for at least a day, preferably two, especially when using beef. These marinades are either yogurt or vinegar-based and typically include spices and flavorings such as cinnamon, cloves, cardamom, nutmeg, black pepper, allspice, dried lime, spicy paprika, garlic, ginger, lemon, bay leaf, and sometimes even orange slices. Shawarma is traditionally served either on its ...

Kakori kebab is a traditional meat dish originating from the Indian town of Kakori in Uttar Pradesh. These kebabs are famous for their tender texture and fragrant aromas. They're prepared with a combination of mutton, ghee, eggs, cinnamon, and (often) chickpeas. The meat is marinated in a mixture of onions, mace, nutmeg, cumin, cardamom, cloves, green chili peppers, coriander, salt, black pepper, and ginger and garlic paste in order to become extremely tender. After being shaped into small elongated kebabs and skewered, the meat is cooked in a tandoor until done, and it's then usually served hot with chutneys on the side. Kakori kebab is typically garnished with chaat masala, onion rings, and lemon wedges. The dish is especially popular on special occasions and festivals. "> Kakori kebab is a traditional meat dish originating from the Indian town of Kakori in Uttar Pradesh. These kebabs are famous for their tender texture and fragrant aromas. They're pre...

Ghost pepper or bhut jolokia is a hot chili pepper that's cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland, and Manipur. Due to the fact that it's one of the spiciest chili peppers in the world, the Indian Army even uses them to create military grade chili grenades (smoke bombs). These peppers have a Scoville heat unit ranging from 855,000 to 1,041,427 SHU. The flavors are best described as fruity, sweet, and earthy. These hybrids of Capsicum chinense and Capsicum frutescens were proclaimed the world's hottest chili peppers in 2007 by Guinness World Records, but in 2013 the ghost pepper was superseded by Carolina Reaper, which can be twice as hot. Interestingly, locals sometimes smear ghost peppers on walls and fences to keep wild elephants at bay.

Tarator is a Bulgarian cold soup made with Bulgarian yogurt, cucumbers, garlic, chopped dill, sunflower oil, walnuts, and a bit of water or ice. However, there are numerous varieties of this refreshing soup (especially in North Macedonia), so some ingredients might be omitted, while others might be added – nuts are sometimes replaced with bread and cucumbers are sometimes replaced with carrots or lettuce. A variety known as simple tarator is made with vinegar and water instead of yogurt. The soup is always served well-chilled, and it is especially popular on hot summer days.

Chapati is an unleavened flatbread made with whole wheat flour, water, and salt. The dough is usually baked on a griddle. It is extremely popular throughout India, Bangladesh, Nepal, Pakistan, and Sri Lanka, but the bread had also spread to Africa and Southeast Asia. In Kenya, chapati is considered a traditional food although it arrived there at the end of the 19th century, when Indian people worked on the Kenya-Uganda railway. The name of the flatbread comes from the Hindi word chapat, meaning to slap, referring to the traditional method of forming the dough by slapping it between one's palms. Chapati is mostly consumed as an accompaniment to various dishes, but the flatbread can also be used as a scoop to collect foods of a liquid consistency. Throughout India, there is a number of regional varieties of chapati, such as paneer chapati, radish chapati, and chapati stuffed with vegetables.

Pad Thai is Thailand's national dish, a flavorful stir-fry (pad in Thai) dish consisting of rice noodles, tofu, dried shrimp, bean sprouts, and eggs. If it's made with meat, chicken and pork are some of the most popular choices. The flavors are an intricate combination of sweet, sour, and salty, with a well-balanced contrast of textures. Pad Thai is probably one of the most popular Thai dishes abroad. Its origins can be traced to a period of nationalism in the country, after the 1932 revolution that ended the absolute monarchy. There was a public contest to find a new national noodle dish, and the winner was a Pad Thai consisting of noodles, radish, sprouts, peanuts, and eggs. Tender rice noodles are additionally flavored with sugar, tamarind, lime juice, vinegar, and fish sauce, and the dish is traditionally served with ground red chilis, white vinegar, sugar, fresh lime wedges, and fish sauce on the side, so each consumer can garnish the meal to their preference.

Pizza Margherita is a delicacy that is literally fit for a queen. In 1889, Queen Margherita of Savoy visited Naples, where she was served a pizza that was made to resemble the colors of the Italian flag: red tomatoes, white mozzarella cheese, and green basil. It was made by a chef named Raffaele Esposito of Pizzeria Brandi, who is credited for its invention. The Queen loved the dish, and Esposito named it after her - pizza Margherita, but such a pizza was also made before that time, and can be dated back to at least 1866, when the most popular pizza toppings included basil, cheese, and tomatoes, but the pizza was not yet named Margherita. Since those times, Margherita has become one of the most popular pizza varieties in the world, and in 2009, it was protected as one of the three Pizze Napoletane with an STG European label of protection, proving its excellence in flavor, ingredients, and traditional pizza-making techniques.

Originating from the Dutch term  koolsla , meaning  cabbage salad , coleslaw is nowadays a true American staple and a side dish that's often served with barbecued meat or fried chicken. Originally, it was brought over to New York state in the 18th century by the Dutch settlers. It consists of shredded cabbage, mayonnaise, carrots, buttermilk or sour cream with vinegar, sugar, and other seasonings, depending on the cook and regional variations. Some of the variations have other ingredients such as salad dressings, celery seeds, grated cheese, pineapple, or peppers. 

Mimosa is a classic breakfast cocktail that transforms a simple morning meal into a decadent event. The cocktail is made with freshly squeezed orange juice and Champagne or any dry sparkling wine. Grand Marnier or bitters can also be added in order to elevate the flavors even further. To prepare it, orange juice is poured into a champagne flute, and it is then topped with Champagne or sparkling wine. It is believed that the famous director Alfred Hitchcock introduced the Mimosa as a brunch staple in the United States in the 1940s. The cocktail is named after an Australian flower that was introduced to Europe by Captain Cook, and the first Mimosa was supposedly served in Paris in 1925 by Frank Meier, who was the head barman at The Ritz at the time. This Drink is very popular to have in the mornings when you are away on holidays or honeymoons and Weddings it’s a very simply but yet wonderful cocktail. Best way to do this cocktail is with freshly squeezed orange juice to ge...

B - 52 is a layered cocktail that was invented in Banff, Canada in 1977, and was allegedly named after the long-range bomber used by the Americans during Vietnam War. It consists of coffee liqueur (usually Mexican Kahlúa), Irish cream (usually Baileys), and Grand Marnier orange liqueur. In some versions, Grand Marnier can be replaced with triple sec, Amaretto, Cointreau, or even absinthe. If prepared correctly, the elements are built in a shot glass, and the layers should be visible, with coffee liqueur on the bottom and orange liqueur on top. The classic B-52 version is served neat in a shot glass, while the variation known as  Flaming B-52  usually comes with a top layer of rum, which helps to ignite the flame. Sometimes people up the measures that’s ok just have to have bigger shooter glasses, Also if you have problem lighting the grand marnier on top, its sometimes easier if you heat up the grand marnier before layering it on top. Some other versions of B-5s is...

The Old Fashioned is a classic cocktail with a rich history dating back to the early 19th century. It is considered one of the oldest known cocktails and originated in the United States, particularly in Kentucky. The drink emerged as a simpler alternative to the more complex cocktails of the time. The first written recipe appeared in 1862, and the drink's popularity peaked in the late 19th and early 20th centuries. It experienced a revival in the mid-20th century and has since become a beloved staple in cocktail culture. The Old Fashioned is typically made with bourbon or rye whiskey, sugar, bitters, and garnished with an orange twist and cherry. Its simplicity, elegance, and timeless appeal contribute to its enduring popularity.

Amok is Cambodia's national dish, a fragrant and spicy coconut fish curry that is tenderly steamed in banana leaves, although chicken, tofu, and snails can also be used as a substitute for the main protein. The flavour of the dish is reminiscent of a mild Thai red curry. Usually served in coconut shells, amok trey is the main dish of the Water Festival in Cambodia, celebrating the change of Tonle Sap River's flow, and is a way to thank the Mekong River for providing Cambodia with abundant fish and fertile land. The fish is soaked in a rich curry paste and placed in little steamer cups made from banana leaves, imparting their specific flavor to the dish. The cups are steamed over boiling water, with the aromas of sweet coconut, galangal, and turmeric filling the air. After the dish is done, some coconut cream is usually spooned on top, and the whole thing is garnished with sliced chilies or noni leaf. Jasmine rice makes a great accompaniment to this fragrant and savo...

Rasam is a South Indian soup made with a base of tamarind juice and added ingredients such as pepper, cumin, chili, lemon, lentils, and tomatoes, resulting in a tangy and sour flavor of the dish. The name of the dish can be literally translated to  juice , referring to tomato or tamarind juices. Originally, rasam was made only with tamarind and black pepper due to the abundance of those ingredients in South India. The soup is usually served as an appetizer with rice on the side. Traditionally, it is consumed after  sambar , and followed by the main dish with curd rice. Over time, the popularity of rasam helped in the creation of  mulligatawny soup  as rasam's Anglo-Indian version. There are numerous regional varieties of rasam throughout South India, such as  nellikkai rasam  with Indian gooseberries,  inji rasam  with ginger, and  vepam poo rasam  with neem flowers.

Maguro nigiri sushi is a traditional Japanese type of nigiri sushi  and the the best rated sushi in the world.  It consists of hand-pressed sushi rice that's topped with slices of tuna .  There are three kinds of tuna nigiri, depending on the tuna cuts which are classified as otoro (fatty), chutoro (medium-fatty), and akami (red meat). The dish has a mild flavor and a rich texture that makes it great for sushi newcomers. Traditionally, this type of sushi is eaten by hand in a single bite.  It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side. 

The authentic affogato combines two Italian classics; a shot of freshly Espresso and a scoop of vanilla or fior di latte gelato . Affogato translates as drowned, referring to the preparation process in which steaming espresso is generously poured over a scoop of gelato .  The ' drowned ice cream' is a dessert born in the 1950s, when bars and icecream parlour began to spread in Italy, immediately becoming an icon to the point of being exported across the border . 

Hello, friends!!! My name is Om Prakash Gupta. I am from small town of Chandauli district which is situated near by Varanasi ( Holy City of India ). I have passed my High School from Alok Uchchatar Madhyamik Vidhyalaya in 2011& Intermediate ( 10+2 ) from Mahendra Technical Inter College, Chandauli in 2013.  Later I decided to  pursue in Engineering but due not not getting best engineering college I changed my mind to Hospitality sector .  That year 2014 I participated in NCHMCT - JEE , I secured AIR 88 . I choose my college Institute of Hotel Management, Lucknow .   Only things is that my English communication is weak compare than my other colleagues.  So I didn't crack best campus placement job interviews.  I graduated in B.Sc. in Hospitality & Hotel Administration,2017 with A+ grade .    I landed my first job at Renaissance Lucknow Hotel in May 2017 . I was a part of banquet team , still I remember I worked there 3 months then I rea...