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The thought that you could impress other people with barbeque cooking may seem like a slightly hopeful concept. After all, who is likely to be impressed by burnt sausages and burgers? You can prepare a meal to remember, with just a little bit of effort.

Having friends round on a summer afternoon to enjoy eating food freshly cooked on the BBQ sounds like a great idea. It always sounds that way, but do you find that things never turn out quite as you originally planned?

Once you get chatting and drinking, it’s easy to forget that you’re supposed to be creating a nice meal for everyone to eat. While such lapses might not occur if you were hosting a formal dinner party, they almost seem unavoidable in the relaxed atmosphere of a summer afternoon.

Are there are steps that you can take to help you produce better tasting food? Preparation is the key if you really want to improve the impression that you create when cooking outdoors.

This doesn’t mean that you have to spend hours planning everything, but it does require a little thought. To begin with, you might want to consider what you are going to cook.

In particular, will any of your guests have particular dietary requirements, likes or dislikes that you should be taking into consideration? This is vital as the last thing that you’ll want to do will be to send people home hungry.

Also have a think about whether there are any dishes that you could prepare early. This is always useful, since food that is prepared earlier, before guests arrive, will often be to a higher standard.

Don’t forget to take food hygiene into account too. This is important when preparing food earlier in the day and also when you come to do the cooking.

One step that people overlook is ensuring that they understand exactly how their barbeque equipment works. I tend to use a Weber BBQ, but which ever equipment you make use of, you need to be sure that you know how it works and how it heats.

This is fundamental to producing food that is cooked safely and to a high standard.

Follow these simple steps and you really will be able to impress you guests. Who needs poorly cooked burgers and sausages, when you can cook to a high standard?}

Those who love to grill their food giving a delicious experience to their tongue must have had a tough time in deciding which one is better: grilling with charcoal or grilling with gas unit. In this article, we will share the differences that lie between them and will also let you know which one is more convenient for you. Please carry on reading to get your questions answered. While doing so, your food in no doubt will be a wonderful experience. When grilling your food in an exotic landscape you can enjoy a run away feeling from the boring atmosphere of your kitchen. In place of monotony and boredom, you suddenly feel a high level of energy and eagerness. However, you might get a little puzzled in an attempt to figure out whether you should go for charcoal or gas grilling. Let us share some secrets in this article on charcoal vs. gas grilling about both grilling methods. Let us start with the basic differences between charcoal and a gas unit. Genuineness in taste – It is one of the most important flavors that you wish to have in your food, since charcoal grilling maintains the real flavor of your food. Whereas an electric or a gas device can steal the real flavor off your food. Convenience – Gas grills are easier to handle. However, they do not produce the fire flavor like that of the charcoal grills. If you put in some extra labor charcoal will give you the best flavor in your food. Grilling space – You must consider the space where you are going to place your BBQ. Space is very important in order to choose the right BBQ. Charcoal grills need a much bigger area whereas electric or gas grills can fit in smaller space. Flares – You can light up a charcoal grill with an electric starter. However, it does not produce high flames. While grilling with gas you need to be careful as they produce high flames. If you are not careful enough, it might cause a house fire. You need to keep the BBQ away from wooden or flammable structures. Cost effectiveness – Charcoal grills save you money when compared to electric or gas devices. Charcoal briquettes are too good as fuel source. They can radiate adequate amount of heat to cook the food and the quality is more enhanced when grilling with charcoal, because of the perfect distribution of heat and the smoky aroma. At the same time, the shape of the unit and the venting system help a lot in cooking the food. A more realistic cause is charcoal gets hot more quickly than other devices. The temperature goes up over 500 Fahrenheit -700 Fahrenheitand even more. Charcoal grills are safe when it emits gas and at the same time. Therefore, if you do not wish to spoil the taste of your food you can rely on charcoal grilling. It will be a win-win situation from the aspect of convenience, cost effectiveness and original flavor.}

A lot of people don’t understand the difference between smoking, barbecuing, and grilling. When grilling, you quickly seal in the juices from the piece you are cooking. An outside crust is created that acts as a barrier and prevents meat juices from migrating outside. Grilling takes minutes and it needs high temperatures to burn the meat on the outside. Smoking takes hours, sometimes even days. Don’t be fooled by the common misconception that by throwing some wet wood chips over hot coals you can smoke your meat. At best you can only add some flavor on the outside because the moment the surface of the meat becomes dry and cooked, a significant barrier exists that inhibits smoke penetration. A properly smoked piece of meat has to be thoroughly smoked, on the outside and everywhere else. Only prolonged cold smoking will achieve that result. All these methods are different from each other, especially smoking and grilling. The main factor separating them is temperature.

Smoking ? almost no heat, 52? ? 140? F (12?-60? C), 1 hr to 2 weeks

Barbecuing ? low heat, 200? ? 300? F (93?-150? C), few hours

Grilling ? high heat, 500? F (200? C), minutes

The purpose of grilling is to char the surface of meat and seal in the juices by creating a smoky caramelized crust. By the same token a barrier is erected that prevents smoke from flowing inside. The meat may have a somewhat smoky flavor on the outside but it was never smoked internally.

Barbecuing comes much closer, but not close enough. It is a long, slow, indirect, low-heat method that uses charcoal or wood pieces to smoke-cook the meat. The best definition is that barbecuing is cooking with smoke. It is ideally suited for large pieces of meat like ribs, loins or entire pigs. The temperature range of 200? ?300? F is still too high to smoke meats which is especially important when smoking sausages since the fat will melt away through the casings and the final product will taste like bread crumbs. A barbecue unit can be used for smoking meats but remember that to smoke a large piece of meat will take hours and if the temperature will be high the meat will be cooked for a long time. That will make it very dry. Burn your charcoal briquettes outside until the ash is white, then introduce them inside otherwise they will impart a nasty flavor to your meat. This charcoal flavor might be acceptable for barbecued meats but must not be allowed when making quality smoked meat. Now wood chips may be placed on glowing embers to generate smoke. You can not substitute hardwood with charcoal briquettes no matter how pretty they look and how expensive they are. Hardwood wins every time. Smoking is what the word says: smoking meats with smoke that may or may not be followed by cooking. Some products are only smoked at low temperatures and never cooked, yet are safe to eat. Generally we may say that smoking consists of two steps:

1. Smoking
2. Cooking

After smoking is done we increase the temperature to about 170? F (76? C) to start cooking. The Food And Drug Administration recommends cooking meat products to 160? F (71? C) which is fine when cooking fresh meats. Meats to be smoked are almost always cured with nitrite and a considerable safety margin is added and most professional books recommend 154? F (68? C). Smoked meats don’t always have to be baked to the safe temperature inside of the smokehouse. Many smoked meats such as hams, butts and sausages after smoking are cooked in hot water. The correct word would be poached as the water temperature is kept at about 176? F (80? C). There are important differences between smoking and barbecuing. Barbecued or grilled meats are eaten immediately the moment they are done. Smoked meats are usually eaten cold at a later date. When smoking foods a higher degree of smoke penetration is needed and that can be only achieved at lower temperatures. Furthermore, smoked meats are eaten cold. Many great recipes require that smoked products hang for a designated time to lose more weight to become drier. It is only then that they are ready for consumption.}

Well executed studies now show that low-fat shrimp and eggs, substituted for fatty foods, do not raise blood cholestero and aren’t a key contributor to center illness. A examine published inside the American Journal of Clinical Nutrition says in spite of all that colesterol, shrimp is flawlessly very good for you personally. This is no longer a well being concern, because shrimp is low-fat using a wealthy content of extremely unsaturated fatty acids, which lead for the formation of high-density lipids (HDL), generally known as “good cholesterol”. Consuming shrimp may really lower blood cholesterols. So here’s a great shrimp dish I make very typically. the original recipe came out of an old Fat Watcher cookbook, but as generally (some thing I discovered from my Grandma) I typically throw in the handful of extras to create it taste much better and substitute some components, but it really is nonetheless healthful cooking. I lost 40 lbs. on these recipes even with additions. Here’s a tip I would like to pass on about fish. I always soak it in milk prior to cooking; it appears to bring apart any bad fishy taste. Shrimp in Spicy Mustard Sauce 12 oz. shrimp, peeled, deveined 2/3 cup body fat free 1/2 & 1/2, or substitute evaporated skim, regular skim or low-fat milk or soy milk 2 tablespoons Dijon mustard 1/2 teaspoon curry powder 1/4 teaspoon cumin 1/4 teaspoon black pepper one teaspoon lemon juice 1/2 teaspoon chicken bullion powder or 1 cube one tablespoon olive oil 1/2 onion, minced 4 garlic cloves, minced parsley and parmesan cheese for garnish (optional) Shell & devein shrimp, established aside. In 1-cup liquid measure, combine milk, mustard and seasonings, established aside (If you are applying milk, instead from the 1/2 & 1/2, mix some of the milk with a tablespoon of cornstarch and include to sauce at end to thicken). In an 8 or 9 inch skillet, heat oil above medium-high heat; include onions, garlic and shrimp, stir regularly until shrimp just turns pink, a couple of to 3 minutes. Pour milk mixture into skillet, cook, stirring continuously till mixture comes to some boil. Cut down heat to low, (add cornstarch mixture if using), let simmer till slightly thickened, 1 or 2 minutes. Using a slotted spoon, get rid of shrimp to serving platter, set aside. Increase heat to medium-high, continue cooking sauce until mixture is lowered by half, about 5 minutes. Pour sauce over shrimp and sprinkle with parsley and parmesan cheese. Makes 2 servings This really is good served over noodles or rice. Hope you enjoy your shrimp!}

With kids back in school, meal planning takes on a whole new dimension. What’s more, nine out of 10 Americans snack once a day, and nearly two out of three snack between lunch and dinner, according to Datassential Research, which can make it even tougher to keep an eye on what your children eat, especially during that peak afternoon “snack time.”

Packing snacks you feel good about is one way parents can influence what their children munch on during the day. Growing interest in creating a better lifestyle for children has led many American families to natural and organic products. However, convincing kids to sample these options can be a bit of a challenge.

That’s why Back to Nature, a line of great-tasting products based on the principles of no artificial flavors or preservatives, is introducing new, single-serve varieties of their cookies and crackers. Perfect for an after-school snack or brown-bag lunch, these single-serve varieties make it easier than ever for parents to help their kids enjoy great-tasting, preportioned snacks.

Celebrity chef, organic food expert and mom Donna Prizgintas has made it her mission to help busy parents incorporate nutritious foods into their children’s diets without a whole lot of effort.

“It can be challenging to continually provide wholesome, great-tasting snacks that your children will actually eat, but there are products available to help solve this problem,” says Prizgintas. “Back to Nature’s new single-serve cookie and cracker varieties are good examples-they contain no trans fat or hydrogenated oils, yet still taste great. And the single-serve packages make them a convenient, better-for-you snack option.”

Prizgintas says that families can easily “snack smart” with a little planning and the following ideas.

� Make a game plan for the week. Take note of the healthy foods you need to keep stocked in the house. These will become automatic items for your grocery list.

� Always on the go? Children are often hungry after the school day ends, but don’t have a lot of time between the final bell and their after-school activities. For a snack they can eat on the run, tuck a Back to Nature single-serve cracker package in the Crispy Cheddar or Crispy Wheat variety in their book bag with a piece of string cheese nestled next to a refreezable cold ice pack.

� Don’t forget the finger food. Include fresh vegetables such as cherry tomatoes, carrots, or celery sticks along with natural peanut butter, salsa and bean dip, or low-fat cream cheese for dipping!

� Kid’s got a sweet tooth? Drop a Back to Nature single-serve cookie package such as the Chocolate Chunk, Classic Cr?me or Honey Graham variety into your child’s backpack.

� Don’t forget liquids! Give your child a low-calorie, fruit-flavored water beverage that contains no artificial colors or flavors.

You?ve probably heard the saying ?If cooking is an art, then baking is a science?. This is most certainly true. When cooking a savory dish, you can usually add an extra ingredient here or there, change ingredient measurements or even completely leave an ingredient out without causing a major problem with the resulting dish. But, baking recipes are carefully formulated equations that depend on exact combinations of flour, liquid, leavening agents, fats, sugars, and flavors. Baking is more precise than cooking and precise measurements are vital to the recipe?s success. So, learning to measure ingredients accurately is one of the most important skills you?ll need to become a successful baker.

Measuring Dry Ingredients

You should use graduated nested dry measuring cups to measure dry ingredients like flour, sugar, oatmeal, and cocoa. Dry measuring cups are designed so that they can be leveled off by sweeping a straight edge, like the back of a knife, across the top. Nested measuring cups come in sets which usually include 4 sizes: ?, 1/3, ?, and 1 cup. Some sets have the additional sizes 1/8, 2/3 and ?. These additional sizes can come in very handy, so I recommend looking for a set that includes them.

There are two main methods for measuring dry ingredients: the ?scoop and sweep? and the ?spoon and sweep?

For the scoop and sweep method, the measuring cup is dipped into the dry ingredient, filling and piling the ingredients over the rim of the cup. A straight edge, such as the back of a table knife or the edge of a spatula, is then used to sweep the excess at the top, leaving the measured ingredients level with the top edge of the measuring cup.

For the spoon and sweep method, the ingredients are lightly spooned into the measuring cup until the ingredient is piled above the rim of the cup. As with the scoop and sweep method, a straight edge is then used to level the ingredients to the top of the measuring cup.

The spoon and sweep method is the preferred method of measuring ingredients like flour, cocoa and powdered sugar, because, since these ingredients can compact in handling, the scoop and sweep method can compress the ingredient as it?s scooped into the cup and, as a result, you?ll measure out too much of that ingredient. When measuring out these types of ingredients, you should first stir flour in its container or bag or use a fork to fluff it up to undo any packing that may have occurred in storage. Then lightly spoon the ingredient into your dry measuring cup and level it off with a straight edge.
Other dry ingredients can be measured with either the spoon or the scoop method.

Here are a couple more things to keep in mind when measuring dry ingredients:

1. Brown sugar tends to hold a lot of air between its sugar crystals and that air needs to be squeezed out in order to get an accurate measurement. For this reason, brown sugar is ?packed? when it?s measured. So, to measure brown sugar, spoon or scoop the sugar into a dry measuring cup and then press it down firmly with the back of a spoon and then add more brown sugar and pack it down again. Once you have enough that it?s over the top, sweep it level with the rim of the measuring cup.
2. Butter and margarine should be measured based on the markings lines shown on the sides of the paper wrapping.
3. Semi-solid foods such as peanut butter, sour cream, mayonnaise and shortening should be packed into measuring cups to remove all air bubbles until they are level with the top of the cup, using the back of a spoon or a spatula. However, an easier way to measure these types of ingredients is to use a plunger-type measuring cup. These push-cup measures are designed with a moveable bottom that pushes the ingredient out after it has been measured and leveled off at the top. These types of measuring cups also work well with gooey, thick liquids like molasses, honey and maple syrup.

Measuring Liquid Ingredients

Liquid ingredients should be measured in a clear liquid measuring cup with a pour spout. These types of measuring cups are typically made of plastic or glass and have extra room at the top for the liquid to slosh around. If there were no room at the top, trying to measure to the full capacity of the measuring cup with a liquid ingredient would be a messy proposition indeed.

For accuracy, place the measuring cup on a level surface. Then, assuming that you?re using a traditional glass or plastic measuring cup, bend to view the cup at eye level as you pour the liquid ingredient into the cup to the point where the surface of the liquid against the side of the cup matches the line on the cup indicating the amount to be measured.

When using a liquid measure, keep in mind that these types of measuring cups tend to be most accurate when used to measure amounts that are close to their maximum capacity. This means that you?re giving up some accuracy when you use a 2-cup measure to measure out ? of a cup, for example.

What about measuring spoons?

Measuring spoons are used to measure small amounts of both dry and liquid ingredients. They come in sets ranging from ? teaspoon to 1 tablespoon, with some sets including additional odd sizes like 1/8 and ? teaspoon.

By all means, don?t use your flatware (teaspoon or tablespoon) as a substitute for measuring spoons.}

Pune is a place for all food lovers with a variety of restaurants all around the city. Puneites enjoy food and are forever game to take a trip half way across the city to try out a new joint. The restaurant industry is increasing leaps and bounds daily but even so you will never find a place in your favourite joints without pre booking or a reservation. While Koregaon Park, or KP as it’s called by locals, still remains a chief hot spot for eating out and dinning in Pune, areas like Aundh and Baner are also very popular for those looking to spend an evening with relatives and friends. Pune has amazing weather all through the year so people don’t mind driving to the other side of town to one of its garden restaurants for an evening of leisure, first-class food and good company. These restaurants have developed with the metropolitan culture of this aspiring city. The typical dishes they serve range from the most accepted Murgh Tikka to the very delicious Murgh Malai Kebab, Tangdi Kebab and not to forget the usual favourites like the Shammi Kebab, Mutton Do Pyaza, Mutton Sheek kebab and Patthar Ka Gosht. These restaurants also serve quite a few dishes of sea food here. Kareem’s brings you the experience of a sumptuous dining in this city offering a wide range of delectable cuisines for their guests. With authentic recipes and the finest ingredients, they promise you flavours that will not just excite your taste buds but also leave you wanting for more. Kareem’s in Pune is indeed the best choice for you to spend some quality time with your family and friends over great food. Some of the popular choices here are Murg Kalimiri, Murg Malai Kebab, Galuati Kebab, Murg shahi Kalmi, Paneer Darbari, Shahi Paneer, Tandoori Tarkarain and a lot more. The ambience is one of the major attractions at Kareem’s apart from its amazing cuisine. The decor of this restaurant welcomes you with open arms and enfolds you in a warm cocoon surrounded by the aroma of lip smacking kebabs. You will simply love this place as it offers you everything you want when eating out, whether it’s the impeccable client service, awesome food or the interiors. Make your dining experience more memorable and exciting with Kareem’s. The food lovers looking for discounts can log on to for extraordinary discounts. There are several group buying portals in India like dealsandyou where in you can get exciting offers in various categories like food and beverages, gadgets, spa and wellness and also travel. If you are not aware of what dealandyou is and how to go about it, here is little detail about it. dealsandyou is group buying portal that features daily deal on the best places to eat, see, do and buy in some of the leading cities in India.}

Not just Indian culture is acknowledged for its diversity and uniqueness, but cuisine has also won the heart of people across the world. Indian food, comprising a wide variety of regional cuisines native to twenty eight states of India, has influenced other global cuisines. Since ages Indian has been a rich land in vegetables, fruits, spices, herbs and meat and this affluence of cultivation can clearly be traced in the flavor of . There is a popular old saying that ‘the way to a man’s heart is through his stomach’ and the food really gives a unique and memorable culinary experience to an individual. The people in Sydney have a great love for food. The proven example of this is accelerating number of Indian restaurants in Sydney.

The popularity of Indian is not just limited within the restaurants, but food home delivery system is also gaining momentum by the same token as everyone wants to enjoy delicious meal sitting at home conveniently along with family and friends. Either there is a wedding, birthday party or an annual official bash, hunting for an appropriate catering service providing agency is really a tough task. But with the growing popularity of among both Indians living there and Australian flocks, catering Sydney is also becoming a flourishing business.

What makes Indian food popular?

Indian food is not just popular in Sydney but people across the Western countries like the spicy food. Actually, cuisine swanks of a 5000-year old history of various groups and cultures and this leads into a diversity of flavours and regional cuisines in the food of the country. People worldwide appreciate this diversity and love to taste the flavor of every regional cuisine of India. The second that appeals many foodies is the use of various spices in the food. Indian is rich in spices and this transforms a simple and dull dish into a delicious and fingerlicious dish. The aroma of cuisines is another factor that attracts lovers. There are some more reasons that are gaining popularity across the world like large selection of choices, highly convenient delivery, delicious meal at doorstep, and most importantly appetizing meal.

Among the various Indian home delivery supplier in Australia, Maya Da Dhaba has attained a distinguished name. The specialist in enjoys a remarkable place other Indian restaurant in Sydney. There is food for every one as the packages are well-designed keeping in mind that they suit every pocket.

If you are an Indian you may try out all the cuisines of the world. But ultimately you would want to come back to eat the traditional food that your mom cooks. Given the diversity of the country, there are many varieties and types of food found. Moreover, the cuisines are based on different types of religions and traditions. The recipes have been followed since hundreds of years.

Majority of the traditional food cuisines have been originated in the Hindu religion. That is one reason why vegetarian food highly dominates the Indian food. It is also a common trend in our society to eat vegetarian food. But soon we also started having many other kinds of cuisines and foods that came up after being influenced from the Mughal rule. North Indian cuisine was greatly influenced by it.

Indian traditional food has always been evolving and it still does. Colonial ruling, western influences etc have always shown our country something new that it has quickly lapped up. Our country is known for its spices too.

A thali of Indian food would often consist of rotis, varieties of sabzi, rice, dal and a sweet dish. It is often a heavy meal and one cannot ask for more. Thalis are one reason why vegetarian restaurants do so well. Indians believe in having a meal that they can do justice to.

These vegetarian restaurants also know how to cater to their customers by always introducing something new that they would like to try out. In fact, growth of fusion food has been due to their experiments only. Native cultures and world cuisines come together to what we call ‘fusion cuisine’. Like Chinese, which we all love eating. One would be surprised to know that there’s something called Jain Chinese – Chinese made without onions and garlic. Whoever thought that could be invented. Besides, our very own Szechwan sauce is something even China has never heard of! Because that is our innovation. Besides, we have also incorporated Thai, Malaysian and Singaporean cuisines a la Indian style.

Vegetarian restaurants do well today when compared to the non vegetarian restaurants. The reason for that is many vegetarians in India don’t believe in visiting places that serve non veg with the fear that chicken and vegetables have been cooked in the same vessels – this is something unacceptable in many cast and religions. The country has a huge population who are vegetarians with traditional beliefs.

And when it comes to desserts, the country has a lot to offer. Traditional varieties of mouth-watering desserts include gulab jamuns, rasgullas, sheera, jalebis, halwa, shrikhand, malpoa, barfi etc. the list can go on. Majority of them are prepared from dry fruits, sugar, ghee and milk.

Also considering the country has so many vegetarians, even alcohol isn’t served in the vegetarian restaurants. These restaurants instead serve beverages which are again a part of the traditional food of India. These drinks are tea, coffee, lassi, chass and sharbat. Thus, the country is a foodie’s paradise. If you are a vegetarian – you are surely going to enjoy.

People who might not know, particularly foreigners in India, Idli is a food item. Round in appearance, it can moreover be identified as a Rice Cake. The most commonly appreciated dish in south Indian breakfast menu; the specialty about it is that it can be served for dinner also. It is usually served hot.

Looking back into the past of this amazing item of food, fondly eaten by millions of people in India on a daily basis, the origin of idli belongs to Tamil Nadu in South India. Tamil women have given a range of recipes to Indian food culture; and we think idli is number one of them all. From there it reached other Southern States of India like Andhra, Kerala, and Karnataka; wherever South Indian families resided in whole India and a lot of countries abroad.

When we discuss South Indian food in general, what are the items that instantly flash in the mind? The list will range from plain dosa, masala dosa, onion rawa masala, rawa plain dosa, rawa masala dosa, plain uttapams to vada sambhar, mixed uttapam, sambhar idli, etc. more South Indian food things price mentioning are murukku, uthappam, idiappam, rasam, thayir pachidi (fresh vegetables blended with dahi), thayir sadam (rice blended with dahi), poriyal (a dry vegetables dish), thayir vadai (dahi-soaked fritters), kootu/kari (vegetables ready wet), papadum (baked lentil-flour crisps), appalam (deep cooked lentil-flour crisps), and the list of more varieties goes on. and each dish is attended with some coconut headed Indian relish and spicy sambhar.

For ages, Rice and its bye-products are the central food all over South India, while Wheat and its bye-products have importance over North Indian food habits. Though, in certain North Indian States for example Assam and Bengal, rice gets the first preference. Therefore, when thinking of a perfect breakfast item, people think of idli, as it is prepared from rice.

It is a safe food item for everybody: be it a small kid or a person of old age. Though, there are loads of appetizing food items, for example Indian Chapattis; English Bread; French Fries; Italian Pizza and the list goes on, which are undeniably mouth-watering for the taste-buds, but you cannot say they are edible for everybody, let alone people with poor health. However idli is hundred percent safe not just for digestion; but it will not cause any side-effects like other junk foods, which doctors are warning these days to stay away from.

One more excellent feature about this food item is – it can be eaten with any side-dish like authentic coconut chutney or sambar (a South Indian recipe).

Idli is so all the rage as Indian item of cuisine that Indian Restaurants, wherever in the world will have it in their menu. Foreigners are crazy about the splendid flavor of idli sambar as well as other south Indian dishes.

Vaango, a chain of south Indian restaurants in India offers traditional delicacies from South India in a modern ambience, catering to all age groups who’re eager to try something new, fun, however with an authentic flavor.

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