SM FOOD SHOP

Food is treated in a number of articles. For a description of the processes of

absorption and utilization of food.

➢ Introduction:
Food, consisting essentially of and other used in the body of an to sustain and vital
processes and to furnish The absorption and utilization of food by the body is fundamental
to nutrition and is , which convert to food by are the primary food source. that feed on often
serve as sources of food for other animals. To learn more about the sequence of transfers of
matter and energy in the form of food from organism to organism. Hunting and gathering, ,
pastoralism, and the development of are the primary means by which humans have adapted
to their to feed themselves. Food has long served as a carrier of in societies and has been a
driving force for . This was especially the case during the early phases of European trade and
colonial expansion, when foods such as the hot red (maize), and spread throughout to Africa
and Asia.

➢ CHICKEN BIRIYANI
A world-renowned Indian dish, biryani takes time and practice to make but is worth every bit
of the effort. Long-grained rice flavored with fragrant spices such as saffron and layered
with lamb, chicken, fish, or vegetables and a thick gravy. The dish is then covered, its lid
secured with dough, and then the biryani is cooked over a low flame. This is definitely a special
occasion dish.

There is much debate of how this dish came to be, but most agree that its origins began in
Persia as a rustic rice-and-meat dish and then travelled to India. The various recipes of biryani
were then born, mainly where there was culinary influence from Muslim foods, particularly in
the city of Hyderabad in south India, but also along the southern coast. Biryani's many, many
variations depend on where the dish is based. Some differences are subtle while others are
distinguished by added or substituted ingredients.

➢ CHICKEN TIKKA

Chicken tikka is a dish popularised in the popular in India, Bangladesh, Pakistan and the
United Kingdom. It is traditionally small pieces of boneless chicken baked using on a brazier
called or over charcoal after and (yogurt)—essentially a boneless version of The word ( in
Turkish, and TIKA in Azerbaijani) is a Persian word, meaning "bits" or "pieces". It is also a
chicken dish served in The Kashmiri version of the dish, however, is grilled over red-hot
coals, and does not always contain boneless pieces. The pieces are brushed with (clarified
butter) at intervals to increase its flavour, while being continuously fanned. It is typically
eaten with green served with onion rings and lemon, or used in preparing an authentic.
A chicken tikka sizzler is a dish where chicken tikka is served on a heated plate with onions.
The dish is also popular in, though the Afghan variant (like many other and dishes) is
less compared to the variants in the Indian subcontinent and uses beef and lamb in addition
to chicken.
 ➢ CHICKEN 65
Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, Chennai, India,
as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies, but the
exact set of ingredients for the recipe can vary. It is prepared using boneless chicken and is
usually served with an onion and lemon garnish. Vegetarian variants like "Paneer 65" or
"Gobi 65" use paneer or cauliflower instead. While the name "Chicken 65" is universally used
to refer to the dish, there are many different theories claiming its origins
Although Chicken 65 is well established as being the invention of A. M. Buhari of the Buhari
Hotel chain, its popularity as a dish has spawned several myths about its origin and name.
One account claims that the dish emerged as a simple meal for Indian soldiers in 1965.
Another account claims that it is a dish containing 65 chili peppers devised by an enterprising
hotelier. It is also claimed to relate to a requirement for the meat to be from 65-day-old
chickens. Still others claim that it means 65 pieces of chicken.

➢ MEALS FOOD
Food is any substance consumed by an organism for nutritional support. Food is usually of
plant, animal, or fungal origin and contains essential nutrients such
as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an
organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate
growth. Different species of animals have different feeding behaviours that satisfy the needs
of their metabolisms and have evolved to fill a specific ecological niche within specific
geographical contexts.
Omnivorous humans are highly adaptable and have adapted to obtain food in many different
ecosystems. Humans generally use cooking to prepare food for consumption. The majority of
the food energy required is supplied by the industrial food industry, which produces food
through intensive agriculture and distributes it through complex food processing and food
distribution systems. This system of conventional agriculture relies heavily on fossil fuels,
which means that the food and agricultural systems are one of the major contributors to
climate change, accounting for as much as 37% of total greenhouse gas emissions.
The food system has significant impacts on a wide range of other social and
politicalissues,including sustainability, biologicaldiversity, economics, population
growth, water supply, and food security. Food safety and security are monitored by
international agencies like the International Association for Food Protection, the World
Resources Institute, the World Food Programme, the Food and Agriculture Organization,
and the International Food Information Council.
Food is any substance consumed to provide nutritional support and energy to an organism.
It can be raw, processed, or formulated and is consumed orally by animals for growth, health,
or pleasure. Food is mainly composed of water, lipids, proteins, and carbohydrates. Minerals
(e.g., salts) and organic substances (e.g., vitamins) can also be found in food. Plants, algae, and
some microorganisms use photosynthesis to make some of their own nutrients. Water is
found in many foods and has been defined as a food by itself. Water and fibers have low energy
densities, or calories, while fat is the most energy-dense component. Some inorganic (non-
food) elements are also essential for plant and animal functioning.
Human food can be classified in various ways, either by related content or by how it is
processed. The number and composition of food groups can vary. Most systems include four
basic groups that describe their origin and relative nutritional function: Vegetables and Fruit,
Cereals and Bread, Dairy, and Meat. Studies that look into diet quality group food into whole
grains/cereals, refined grains/cereals, vegetables, fruits, nuts, legumes, eggs, dairy products,
fish, red meat, processed meat, and sugar-sweetened beverages. The Food and Agriculture
Organization and World Health Organization use a system with nineteen food classifications:
cereals, roots, pulses and nuts, milk, eggs, fish and shellfish, meat, insects, vegetables, fruits,
fats and oils, sweets and sugars, spices and condiments, beverages, foods for nutritional uses,
food additives, composite dishes and savoury snacks.
In a given ecosystem, food forms a web of interlocking chains with primary producers at the
bottom and apex predators at the top. Other aspects of the web include detrovores (that
eat detritis) and decomposers (that break down dead organisms). Primary producers include
algae, plants, bacteria and protists that acquire their energy from sunlight. Primary
consumers are the herbivores that consume the plants, and secondary consumers are
the carnivores that consume those herbivores. Some organisms, including most mammals and
birds, diet consists of both animals and plants, and they are considered omnivores. The chain
ends with the apex predators, the animals that have no known predators in its
ecosystem. Humans are considered apex predators.
Humans are omnivores, finding sustenance in vegetables, fruits, cooked meat, milk, eggs,
mushrooms and seaweed. Cereal grain is a staple food that provides more food energy
worldwide than any other type of crop. Corn (maize), wheat, and rice account for 87% of all
grain production worldwide. Just over half of the world's crops are used to feed humans (55
percent), with 36 percent grown as animal feed and 9 percent for biofuels. Fungi and bacteria
are also used in the preparation of fermented foods like bread, wine, cheese and yogurt.

➢ :CHICKEN FRY

Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces
that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried,
or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while
retaining juices in the meat. Broiler chickens are most commonly used.
The first dish known to have been deep fried was fritters, which were popular in the
European Middle Ages. However, the Scottish were the first Europeans to deep fry their
chicken in fat. There is an English cookbook from 1736 which mentions fried chicken, the
“Dictionarium Domesticum”, by Nathan Bailey. Meanwhile, many West African peoples had
traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil).
➢ History
The American English expression "fried chicken" was first recorded in the 1830s, and
frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken
in the southern states of America has been traced to precedents in Scottish and West African
cuisine. Scottish fried chicken was cooked in fat, and West African fried chicken added
different seasonings, and was battered and cooked in palm oil. Scottish frying techniques and
African seasoning techniques were used in the American South by enslaved Africans.
Fried chicken provided some means of an independent economy for enslaved and segregated
African-American women, who became noted sellers of poultry (live or cooked) as early as
the 1730s. Because of the expensive nature of the ingredients, it was, despite popular belief, a
rare dish in the African-American community reserved (as in Africa) for special
occasions. When it was introduced to the American South, fried chicken became a common
staple. Later, as the slave trade led to Africans being brought to work on
southern plantations, the enslaved people who became cooks incorporated seasonings and
spices that were absent in traditional Scottish cuisine, enriching the flavor. Since most
enslaved people were unable to raise expensive meats, but were generally allowed to keep
chickens, frying chicken on special occasions continued in the African-American communities
of the South, especially in the periods of segregation that closed off most restaurants to the
black population.
American-style fried chicken gradually passed into everyday use as a general Southern dish,
especially after the abolition of slavery, and its popularity spread. Since fried chicken travelled
well in hot weather before refrigeration was commonplace and industry growth reduced its
cost, it gained further favour across the South. Fried chicken continues to be among this
region's top choices for "Sunday dinner". Holidays such as Independence Day and other
gatherings often feature this dish. During the 20th century, chain restaurants focused on fried
chicken began among the boom in the fast food industry. Brands such as Kentucky Fried
Chicken (KFC) and Popeyes expanded in the United States and across the world.
Before the industrialization of chicken production and the creation of broiler breeds of
chicken, only young spring chickens (pullets or cockerels) would be suitable for the higher
heat and relatively fast cooking time of frying making fried chicken a luxury of spring and
summer. Older, tougher birds require longer cooking times at lower temperatures. To
compensate for this, sometimes tougher birds are simmered till tender, allowed to cool and
dry, and then fried.
Fried chicken has been described as being "crunchy" and "juicy", as well as "crispy”. The dish
has also been called "spicy" and "salty". Occasionally, fried chicken is also topped with chili
like paprika, or hot sauce to give it a spicy taste. This is especially common in fast food
restaurant chains such as KFC. The dish is traditionally served with mashed
potatoes, gravy, macaroni and cheese, coleslaw, corn or biscuits.
The dish is renowned for being greasy, especially when coming from fast food outlets. It has
even been reported that some of those who enjoy eating the food limit themselves to eating
it only a certain number of times a year, to keep their fat intake reasonably low. Out of the
various parts of the animal used in fried chicken, the wings generally tend to contain the most
fat, with almost 40 grams (1.4 oz) of fat for every 100 grams (3.5 oz). However, the average
whole fried chicken contains only around 12% fat, or 12 grams (0.42 oz) per every 100 grams
(3.5 oz). 100 grams (3.5 oz) of fried chicken generally contains around 240 calories of energy.
Generally, chickens are not fried whole. Instead, the chicken is divided into its constituent
pieces. The white meat sections are the breast and the wings from the front of the chicken,
while the dark meat sections are the thighs and legs or "drumsticks" from the rear of the
chicken. The breast is typically split into two pieces, and the back is usually
discarded. Chicken fingers, which are boneless pieces of chicken breast cut into long strips,
are also commonly used.
To prepare the chicken pieces for frying, they are typically coated in a flour-based batter that
may contain eggs or milk, or they may be dredged in flour or breadcrumbs. Seasonings such
as salt, black pepper, chili powder, paprika, garlic powder, or onion powder can be mixed in
with the flour. Either process may be preceded by marination or dipping in buttermilk, the
acidity of which acts as a meat tenderizer. As the pieces of chicken cook, some of the moisture
that exudes from the chicken is absorbed by the coating of flour and browns along with the
flour, creating a flavourful crust.
Paschal's fried chicken, Atlanta, Georgia
Traditionally, lard is used to fry the chicken, but corn oil, peanut oil, canola oil, soybean oil,
or other vegetable oils are also frequently used. The flavor of olive oil is generally considered
too strong to be used for traditional fried chicken, and its low smoke point makes it unsuitable
for use. There are three main techniques for frying chickens: pan frying, deep
frying and roasting.
Pan frying (or shallow frying) requires a frying pan of sturdy construction and a source of fat
that does not fully immerse the chicken. The chicken pieces are prepared as above, then fried.
Generally, the fat is heated to a temperature hot enough to seal (without browning, at this
point) the outside of the chicken pieces. Once the pieces have been added to the hot fat and
sealed, the temperature is reduced. There is debate as to how often to turn the chicken pieces,
with one camp arguing for often turning and even browning, and the other camp pushing for
letting the pieces render skin side down and only turning when necessary. Once the chicken
pieces are close to being done, the temperature is raised and the pieces are browned to the
desired colours (some cooks add small amounts of butter at this point to enhance browning).
The moisture from the chicken that sticks and browns on the bottom of the pan becomes the
fonds required to make gravy.
Deep frying requires a deep fryer or other devices in which the chicken pieces can be
completely submerged in hot fat. The process of deep frying is placing food fully in oil and
then cooking it at a very high temperature. The pieces are prepared as described above. The
fat is heated in the deep fryer to the desired temperature. The pieces are added to the fat and
a constant temperature is maintained throughout the cooking process.
A pressure cooker can be used to accelerate the process. The moisture inside the chicken
becomes steam and increases the pressure in the cooker, such that lowering the cooking
temperature is needed. The steam also cooks the chicken through, but still allows the pieces
to be moist and tender while maintaining a crisp coating. Fat is heated in a pressure cooker.
Chicken pieces are prepared as described above and then placed in the hot fat. The lid is placed
on the pressure cooker, and the chicken pieces are thus fried under pressure. The original
recipe used by the KFC franchise used this method, which was marketed as "boasting" by
the Broaster Company.
The derivative phrases "country-fried" and "chicken-fried" often refer to other foods prepared
in the manner of fried chicken. Usually, this means a boneless, tenderized piece of meat that
has been floured or battered and cooked in any of the methods described. Chicken-fried
steak is a common dish of that variety. Such dishes are often served with gravy.

➢ PALLIPALAYAM CHICKEN

Pallipalayam Chicken Fry from Chef. Jacob Sahayakumar Aruni who is no more. Chef Jacob
did a lot of research on the food of Kongunadu / Coimbatore region and this is truly his find.
Pallipalayam is located very closer to Erode. This is a very simple recipe. There are not much
of masalas involved in this recipe. Nowadays people add a lot of masala and call it as
Pallipalayam chicken. But in the traditional recipe, there are no masalas involved.

Most of the Kongo belt is arid in nature and food especially meat was scarce and reserved
only for special occasions. Chicken Pallipalayam is a simple dish made with meat, copious
amounts of shallots, red chillies and coconut that is added to the dish as small bits. There is
an interesting history as to why coconut is added as bits. Since the region is very arid and not
rich, the food was always a simple fare with whatever could grow. Meat was consumed rarely.
Coconut bits are used in the dish to increase the volume of the dish along with the meat. Since
coconut is meaty, it would give the same textural bite as meat.

We need to use shallots (Indian small onions – chinna vengayam) for this recipe. No
substitutes please. There is a slight spiciness that the shallot brings that is missing in the
onions. If for some reason you cannot source shallots, then use onions. Also add in the garlic
and make it into a fine paste. Add little water if necessary while grinding333

Heat Oil in a non stick pan. Coconut oil please. The flavor of the coconut oil is so good in this
recipe. I have found that non stick pan works well for this kind of recipe. Chop a dozen dried
red chillies and add it to the pan. Add in the ground shallot garlic paste and fry for a minute.
Note: If you do not want the chicken Pallipalayam to be very spicy, remove some of
the seeds from the red chillies. I usually remove seeds from half of the red chillies. A long
time. All of the shallot – garlic paste needs to be cooked and roasted and will finally adhere
to the chicken. The chicken should be totally dry after 40 minutes. Do not rush, as the flavor
develops only when the chicken is fried on a very low flame. Keep sauteing and turning once
every 5 minutes. The chicken needs to completely become dry. If the onions are not roasted
well and dry, the dish will be bitter add too much onions also.

Once the chicken has become fully roasted and the dish is dry, switch off the flame. Garnish
with fresh curry leaves and the coriander leaves.

➢ MUTTON BIRIYANI

Biryani is a mixed rice dish most popular in South Asia. It is made with rice, some type
of meat (chicken, beef, goat, lamb, prawn, or fish) and spices. To cater to vegetarians, in some
cases, it is prepared by substituting vegetables for the
meat. Sometimes eggs and/or potatoes are added.
Biryani is one of the most popular dishes in South Asia and among the South Asian diaspora,
although the dish is often associated with the region’s Muslim population in particular.
Similar dishes are also prepared in other parts of the world such as
in Iraq, Myanmar, Thailand, and Malaysia. Biryani is the single most-ordered dish on Indian
online food ordering and delivery services, and has been labelled as the most popular dish
overall in India.

➢ North India
The exact origin of the dish is uncertain, however, it is speculated to have originated in Iran.
In North India, different varieties of biryani developed.
According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens
of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and
the Persian polao. Indian restaurateur Kris Dhillon believes that the dish originated in Persia,
and was brought to India by the Mughals. Salma Hossein, whom BBC regards as the
"doyenne of Islamic cooking in India", shares a similar view, asserting that biryani came to
India from Persia even before the Mughal era. Food scholar Pushpesh Pant also challenges
the Mughal-origin claim, stating that it originated in Iran and that "there is no evidence that
biriyani first came to this land with the Moguls. It is far more probable that it travelled with
pilgrims and soldier-statesmen of noble descent to the Deccan region in South India".
Another theory claims that the dish was prepared in India before the first Mughal
emperor Babur conquered India. The 16th-century Mughal text Ain-i-Akbari makes no
distinction between biryanis and pilaf (or pulao): it states that the word "biryani" is of older
usage in India. A similar theory, that biryani came to India with Timur's invasion, appears to
be incorrect because there is no record of biryani having existed in his native land during that
period.
According to Pratibha Karan, who wrote the book Biryani, biryani is of Mughal origin,
derived from pilaf varieties brought to the Indian subcontinent by Arab traders. She
speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot
dish of rice with whichever meat was available. Over time, the dish became biryani due to
different methods of cooking, with the distinction between "pulao" and "biryani" being
arbitrary.
According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch
of biryani comes from the Mughals, while another was brought by the Arab traders
to Malabar in South India.
There are various apocryphal stories dating the invention to Shah Jahan's time but Rana Safvi,
the distinguished historian, says she could only find a recipe from the later Mughal period,
from Bahadur Shah Zafar's time. It is not her claim that there was no biryani before that; just
that she has not found a recipe. Other historians who have gone through texts say that the
first references to biryani only appear around the 18th century.

➢ South India
Some claim that the dish “oonchoru” as mentioned in Sangam literature, which dates from
between 200 BCE and 200 CE, is a predecessor of modern biryani. This dish, which was
served to the soldiers of the Chera kings in Kerala, was said to be made of rice, ghee, meat,
turmeric, coriander, pepper, and bay leaf.
The spices utilized in the preparation of South Indian biryanis, such as those used in
the Malabar variety, are distinctive to the region and the Western Ghats. These spices are
not found in the Middle East, Persia, or North India, underscoring the unique culinary
heritage and local ingredients of South Indian biryani.
In South India, where rice is more widely used as a staple food, several distinct
varietiesof biryani emergedfrom Hyderabad in Telangana, Mangalore and Bhatkal in
Coastal Karnataka, Thalassery and Kozhikode in Malabar Kerala, as well
as Ambur and Chettinad in Tamil Nadu.

➢ Difference between biryani and pulao:

Pilaf or pulao, as it is known on the Indian subcontinent, is another mixed rice dish popular
in the cuisines of the Indian subcontinent, Central Asia, and Middle Eastern cuisine. Opinions
differ on the differences between pulao and biryani, and whether actually there is a difference
between the two.
According to Delhi-based historian Sohail Hashmi, pulao tends to be plainer than biryani, and
consists of meat or vegetables cooked with rice with the bottom layered with potatoes or
onions. Biryani contains more gravy (or Yakini), and is often cooked longer, leaving the meat
(and vegetables, if present) more tender, and the rice more flavoured. Biryani is also cooked
with additional dressings and often would have a light layer of Socarras at the bottom.
Author Pratibha Karan states that while the terms are often applied arbitrarily, the main
distinction is that a biryani consists of two layers of rice with a layer of meat (and
vegetables, if present) in the middle, while the pulao is not layered.
➢ MUTTON CURRY
Mutton curry (also referred to as kosha mango, lamb curry, or goat curry is a dish that is
prepared from goat meat (or sometimes lamb meat) and vegetables. The dish is found in
different variations across all states, countries and regions of the Indian subcontinent and
the Caribbean.
Mutton curry was originally prepared putting all the ingredients together in a earthen
pot and slow cooking the whole curry by wood fire on a clay oven. Today it is cooked using
pressure cookers and slow cookers after briefly sautéing all the ingredients and spices in a
big wok. The steadily cooked mutton becomes more tender than normally cooked mutton.
Mutton curry is generally served with rice or with Indian breads, such
as naan or parotta.] The dish can also be served with ragi, a cereal.
➢ MUTTON TIKKA

MUTTON TIKKA Boti Tikka is a popular dish from the southern part of our country. It is
made with mutton (goat meat) that is marinated in spices and then grilled. It is a delicious
and healthy dish that is loved by non-vegetarians. Served generally with naan bread or rice,
this mouthwatering dish will surely make your taste buds tingle.
❖ Health Benefits of Mutton Boti Tikka

1. Mutton Boti Tikka is a good source of protein

2. It has many vitamins and minerals including iron, zinc, and B12.
3. Mutton Boti Tikka is also low in saturated fat, calories, and cholesterol.
❖ Quick and Easy Mutton Boti Tikka
If you're in the mood for some delicious grilled Mutton Boti Tikkas, then this recipe is perfect
for you! The kebabs are made with chunks of mutton that are marinated in a mixture of spices
and yogurt, and then grilled to perfection .So, if you're looking for an easy and delicious tikka
at home, give this Mutton Boti Tikka recipe a try! You won't be disappointed.

➢ ROGAN JOSH
Rogan josh (also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish
originating from Kashmir.
It is made with red meat—traditionally lamb, mutton, or goat—and coloured and flavoured
primarily by alkanet flower (or root) and Kashmiri chilies. It is one of the signature recipes
of Kashmiri cuisine.
Etymology
A number of origins of the name have been suggested. Ragman means "clarified butter or
"oil" in Persian, while means to "stew" or "braise" and ultimately derives from the
verb meaning "to boil". Rogan josh, by this definition, may mean "stewed in ghee".
An alternative etymology is that the name derives from either the word roghan ("brown" or
"red",or the Koshur roghan, "red",along with the word either for "meat", (ghost) often
Romanised as "rogan ghosht" or "gosht",or a word meaning "juice", giving possible
meanings of "red meat" or "red juice". The exact etymology remains uncertain as both
"rogan josh" and "rogan ghosht" are used to refer to the dish and it is unclear which of the
names is the original.
Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of
the Kashmiri multicourse meal . The dish was originally brought to Kashmir by
the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The unrelenting
summer heat of the central Indian plains took the Mughals frequently to the country's
northern region, Kashmir, which has a cooler climate because of its elevation and latitude.
Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured
with garlic, ginger and aromatic spices (clove, bay leaves, cardamom, and cinnamon), and in
some versions incorporating onions or yoghurt. After initial braising, the dish may be
finished using the dampokhtak slow cooking technique Its characteristic deep red colour
traditionally comes from dried flowers or root of Alkanna tinctoria (ratan jot) and from liberal
amounts of dried, deseeded Kashmiri chillies These chillies, whose flavour approximates
that of paprika, are considerably milder than the typical dried chillies used in Indian cuisine,
whose flavor and heat level are similar to cayenne pepper. The recipe's spice emphasises
aroma rather than heat. Saffron is also part of some traditional recipes.
There are different approaches in preparation: Some use praan, a local form of shallot, and
petals of maval, the cockscomb flower, for colouring (and for its supposed "cooling"
effect); others may add yoghurt and asafoetida to give additional body and flavor.
While the traditional preparation uses whole dried chilies that are de-seeded, soaked in
water, and ground to a paste, non-traditional shortcuts use either Kashmiri chili
powder (available in Indian stores) or a mixture of paprika (predominantly) and cayenne
pepper, adjusted to taste. (Madhur Jaffrey's recipe] calls for a 4:1 ratio of paprika to
cayenne.) An updated version served in Sanjeev Kapoor's restaurants uses white and black
cardamom, anise, and bay leaves.
Many western interpretations of the dish add tomatoes to the sauce. This is especially
common with ready-made pour-over cooking sauces to the point where the dish may be
considered tomato-based. The authenticity of including tomatoes is disputed: some authors
state that tomatoes are not part of the traditional dish or of traditional Indian cuisine and
should not be included. However, other authors have specifically referred to rogan josh as a
dish based around meat and tomatoes, while others have identified tomatoes with a Punjabi
version of the dish as opposed to a Kashmiri one.

CONCLUSION:

Congress commissioned the National Academy of Sciences, through the US Department of

Agriculture's Agricultural Research Service, to undertake the study that resulted in this report.
The charge to the committee was to perform two main tasks: assess the current US food safety
system and its effectiveness in addressing the continually changing concerns about food safety;
and provide recommendations on scientific and organizational changes needed to ensure an
effective food safety system for the present and future generations.

The effectiveness of efforts to ensure the safety of food for US consumers is not solely, perhaps
not even primarily, the responsibility of the federal government. An effective food safety system
depends on the collective efforts of food producers, processors, transporters, suppliers,
preparers, retailers, and handlers; of officials at the local, state, and federal levels; and of
consumers who select and prepare food. There are three overriding conclusions that the
committee came to as a result of its deliberations: