Cooking is our passion
724, S.Amphlett Blvd, San Mateo, CA 94402; Phone: 650-401-6564
Link to directions: http://g.co/maps/u4jra
Lunch: Tue - Sat-11:30 pm-2pm; Sat & Sun-11:30am-2:30pm,
Dinner: Thu- 6:30pm - 9:00pm ; Fri & Sat 6:30pm-9:30pm
Open for Dinner only on: Thrus, Fri & Sat.
Wed & Fridays : North Indian Lunch (Fri-North Indian dinner)
Tue,Thrus, Sat. & Sun : South Indian Lunch,Thrus, Sat & Sun dinner South Indian available.
(Weekend No delivery)
Kid's Sat. spl.menu: Pasta, Veg wrap, Cheese Quesadilla, Grilled cheese sandwich.
Indian meals delivery, Tue-Fri.
Please call 650-401-6564.
This is the USDA food chart which, as we all know, needs to updated ASAP!
Organic foods are made according to certain production standards. The use of conventional non organic pesticides, insecticides and herbicides is greatly restricted and avoided as a last resort.
What is Organic Certification?
Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers,farmers, food processors, retailers and restaurants. Requirements vary from country to country, and generally involve a set of production standards for growing, storage, processing, packaging and shipping that include:
i) Avoidance of most synthetic chemical inputs (e.g. fertilizer, pesticides, antibiotics food additives, etc.,) genetically modified organisms irradiation, and the use of sewage sludge.
ii) Use of farmland that has been free from chemicals for a number of years (often, three or more)
iii) Keeping detailed written production and sales records (audit trail)
iv) Maintaining strict physical separation of organic products from non-certified products
v) Undergoing periodic on-site inspections.
What is meant by 'Free-range eggs'?
The main (and in most cases only) difference between free range and factory farmed eggs is that the birds are permitted to roam freely within the farmyard and only kept in sheds or hen houses at night. However, not all countries have legal standards defining what free range means. For example, the US Department of Agriculture has no standards and allows egg producers to freely label any egg as a free range egg. Many producers will label their eggs as cage-free in addition to or instead of free range. In other countries, such as in Australia, strict regulations govern what can qualify to be called free range and those eggs which do not qualify must state that they are cage or barn laid on their container.
Free range does not imply in any way that the hens were fed any better than in factory farms. The "free roaming" does not provide the main feed supplies, which means that free range hens can be fed the same animal derived byproducts or GMO crops, as in factory farming. This is also the main reason why free range eggs are cheaper than organic eggs.
What is a Macrobiotic diet?
A macrobiotic diet (or macrobiotics), from the Greek "macro" (large, long) and "bios" (life), is a dietary regimen that involves eating grains as a staple food supplemented with other foodstuffs such as vegetables and beans, and avoiding the use of highly processed or refined foods. Macrobiotics also address the manner of eating, by recommending against overeating, and requiring that food be chewed thoroughly before swallowing.What is a 'Community Garden'?
A community garden is a piece of land gardened by a group of people. Community gardens provide access to fresh produce and plants as well as access to satisfying labor, neighborhood improvement, sense of community and connection to the environment. They are publicly functioning in terms of ownership, access and management as well as typically owned in trust by local governments or nonprofits.
Community gardens encourage an urban community’s food security, allowing citizens to grow their own food or for others to donate what they have grown. The gardens also combat two forms of alienation that plague modern urban life, by bringing urban gardeners closer in touch with the source of their food, and by breaking down isolation by creating a social community.
What is Emulsion?
An emulsion is a mixture of two immiscible (unblendable) liquids. One liquid (the dispersed phase) is dispersed in the other (the continuous phase). Many emulsions are oil/water emulsions, with dietary fats being one common type of oil encountered in everyday life. Examples of emulsions include butter and margarine, milk and cream, and vinaigrettes.
What is Pasteurization?
Pasteurization is a process which slows microbial growth in foods. The process was named after its creator, French chemist and microbiologist Louis Pasteur.Unlike sterilization, pasteurization is not intended to kill all pathogenic micro-organisms in the food or liquid. Instead, pasteurization aims to reduce the number of viable pathogens so they are unlikely to cause disease.
What is Homogenization?
Homogenization is a term connoting a process that makes a mixture the same throughout the entire substance.
One of the oldest applications of homogenization is in milk processing, to prevent or delay natural separation of cream from the rest of the emulsion. The fat in milk normally separates from the water and collects at the top. Homogenization breaks the fat into smaller sizes so it no longer separates, allowing the sale of non-separating 1%, 2%, and whole milk. This is accomplished by forcing the milk at high pressure through small holes.
What is BST & rBST?
Bovine somatotropin (abbreviated bST and BST) is a protein hormone produced in the pituitary glands of cattle. It is also called bovine growth hormone, or BGH.
BST can be produced synthetically, using recombinant DNA technology. The resulting product is called recombinant bovine somatotropin (rBST), recombinant bovine growth hormone (rBGH), or artificial growth hormone. It is administered to the cow by injection and used to increase milk production. Currently Hygene Biopharma Co., Ltd., is the company that markets recombinant bovine somatotropin, under the trade name Hygetropin.
What is Carrageenan?
Carrageenan comes from algae or seaweed, and can be used as a thickening agent in place of animal-based products like gelatin. It is usually derived from either red alga, sometimes called Irish moss. Carrageenan is a common ingredient in many foods, such as milk products like yogurt or chocolate milk. It also is a vegetarian alternative to gelatin.
What is Soy Lecithin?
Lecithin is any of a group of yellow-brownish fatty substances occurring in animal and plant tissues, and in egg yolk, composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipidsphosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol). (e.g., It may be isolated either from egg yolk or from soy beans, from which it is extracted chemically (using hexane) or mechanically. In cooking, Lecithin is as an emulsifier.
What is Hydrogenation?
Hydrogenation is the chemical reaction that results from the addition of hydrogen. The process is usually employed to reduce or saturate organic compounds. Hydrogenation of unsaturated fats produces saturated fats and, in some cases, trans fats. On food packages you can notice it as Hydrogenated oils.
What is Triglyceride?
TAG or triacylglyceride) is a glyceride in which the glycerol is esterified with three fatty acids. It is the main constituent of vegetable oil and animal fats. Triglycerides, as major components of very low density lipoprotein (VLDL) and chylomicrons, play an important role in metabolism as energy sources and transporters of dietary fat. They contain more than twice as much energy (9 kcal/g) as carbohydrates and proteins. In the human body, high levels of triglycerides in the bloodstream have been linked to atherosclerosis, and, by extension, the risk of heart disease and stroke.
Don't understand the food labels?
You can check up the US governments FDA(Food and Drug Administration) website for more information.
What is high fructose corn syrup and why is it such a common ingredient in the US?
High-fructose corn syrup (HFCS) – Comprises any of a group of corn syrups that has undergone enzymatic processing to increase its fructose content, and then been mixed with pure corn syrup (100% glucose). HFCS is ubiquitous in processed foods and beverages, including soft drinks, yogurt, cookies, salad dressing and tomato soup.
High-fructose corn syrup is produced by milling corn to produce corn starch, then processing that corn starch to yield corn syrup which is almost entirely glucose, and then adding enzymes which change the glucose into fructose.
In the United states, a system of tariffs and sugar quotas imposed in 1977 significantly increased the cost of importing sugar, and producers sought a cheaper alternative. High-fructose corn syrup, derived from corn, is more economical because the American and Canadian prices of sugar are twice the global price and the price of #2 corn is artificially low due to both government subsidies and dumping on the market as farmers produce more corn annually. HFCS became an attractive substitute, and is preferred over cane sugar among the vast majority of American food and beverage manufacturers. For instance, soft drink makers like Coca-Cola and Pepsi use sugar in other nations, but switched to HFCS in the U.S. in 1984.
Other countries, including Mexico, typically use sugar in soft drinks. Some Americans seek out Mexican Coca-Cola in ethnic groceries, because they feel it tastes better or is healthier than Coke made with HFCS, or because they believe it will have less effect on obesity.
What is Guar gum?
It is primarily the ground endosperm of Guar beans or cluster bean (Cyamopsis tetragonolobus), an annual legume. The guar seeds are dehusked, milled and screened to obtain the guar gum. It is typically produced as a free flowing, pale, off-white colored, coarse to fine ground powder.
Guar gum is more soluble and is a better emulsifier. Guar gum is economical because it has almost 8 times the water-thickening potency of cornstarch - only a very small quantity is needed for producing sufficient viscosity. Thus it can be used in various multi-phase formulations: as an emulsifier because it helps to prevent oil droplets from coalescing, and/or as a stabilizer because it helps to prevent solid particles from settling.
* Baked goods, since it increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp.
* Dairy - thickens milk, yogurt, kefir, and liquid cheese products; helps maintain homogeneity and texture of ice creams and sherbets.
* Meat - functions as lubricant and binder.
* Dressing and sauces - improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.
Metric to U.S. Conversion Chart
1 ml = 1/5 teaspoon
5 ml = 1 teaspoon
15 ml = 1 tablespoon
30 ml = 1 fluid oz.
100 ml = 3.4 fluid oz.
240 ml = 1 cup
1 liter = 34 fluid oz.
1 liter = 4.2 cups
1 liter = 2.1 pints
1 liter = 1.06 quarts
1 liter = .26 gallon
1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds
1 kilogram = 35 oz.
16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup
6 teaspoons = 1 ounce
3 teaspoons = 1 tablespoon
2 tablespoons = 1 ounce
1 cup = 24 centiliter (cl) or 240 milliliter (ml)
1 tablespoon (tbsp) = 15 milliliter (ml)
1 teaspoon (tsp) = 5 milliliter (ml)
1 fluid ounce (oz) = 30 milliliter (ml)
1 pound (lb) = 454 grams (gm) 1glass=220ml
1 ounce = 28.35 grams
1 pound = 453.59 grams
1 gram = 0.035 ounce
100 grams = 3.5 ounces
1000 grams = 2.2 pounds
1 kilogram = 35 ounces
1 kilogram = 2.2 pounds
Conversion chart formulas:
°C = (°F - 32) X 5/9
°F = (°C X 9/5) + 32
32°F = 0°C
40°F = 4.4°C
100°F = 37.7°C
200°F = 93.3°C
225°F = 107.2°C
250°F = 121.1°C
275°F = 135°C
300°F = 148.9°C
325°F = 162.8°C
350°F = 176.7°C
375°F = 190.6°C
400°F = 204.4°C
425°F = 218.3°C
450°F = 232.2°C
475°F = 246.1°C
500°F = 260°C
1 Dollar = 100 cents
1 Quarter = 25 cents
1 Dime = 10 cents
1 Nickel = 5 cents
1 Penny = 1 cent
1 Pound (lb) = 0.453 Kg
1 Ounce = 28.349 gms
2.20 Pounds = 1 Kilogram
1 Ounce (OZ) Fluid = 29.57 ml
1 Gallon = 3.785 Liters
1 Quart = 0.94635 Liters
Vegetarian Food Pyramid
Facts about Junk food and the hidden ingredients:
10 Reasons to stop drinking Soda
Whether you call it soda, pop, Coke, or a soft drink, one thing is standard: it's not good for you. Even so, Americans, on average, drink more than 43 gallons of the stuff each year. That's over 5,500 empty calories a year. No wonder that drinking soda is connected with weight gain. And that's just the beginning. Here, 10 reasons to stop drinking soda.
1. It packs on the pounds. According to a 2005 study conducted by the University of Texas Health Science Center, drinking one to two cans of soda a day increases a person's risk of being overweight or obese by 32.8 percent. And if you think diet soda is a better option, think again: The researchers found that those who drank one to two cans of diet soda per day were at an even higher risk (54.5 percent) of being overweight or obese.
2. It puts you at risk for diabetes and heart disease. A 2007 study published in the American Heart Association's journal Circulation found that people who drink soda every day, whether regular or diet, were 44 percent more likely to develop metabolic syndrome-a condition that greatly increases your risk for heart disease and diabetes.
3. It doesn't contain any nutrients. A 20-ounce bottle of cola contains nearly 250 calories, but take a look at the label, and you'll see that it has virtually no vitamins or minerals. In fact, the only things soda is packed with are sugar and caffeine-two ingredients for which FDA has no recommended daily allowance.
4. You'll still feel thirsty. When it comes to quenching your thirst, water is the gold standard, but herbal tea and fruit juice are also good options. Soda, on the other hand, is likely to make you thirstier because caffeine is a diuretic and sugar interferes with the body's absorption of fluids.
5. It may cause digestion difficulties. Soda's effects on digestion are a source of ongoing debate, but some experts believe the phosphoric acid these beverages contain may disturb the acid-alkaline balance of the stomach. As a result, they believe, soda drinkers may develop digestional distress, acid reflux, stomach inflammation, and intestinal erosion.
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Kamakshi's Kitchen LLC .2004-2013
Disclaimer: All contents published in this section and under this website is to be used for informational purpose only and without warranty of any kind. You, the reader are solely responsible for any losses, financial or otherwise. Although every effort has been made to make it safe, reliable and useful, the author cannot be held responsible for anything caused directly or otherwise by the use of information shared under this section.
The statements on this web site have not been evaluated by the Food and Drug Administration. None of the information or products on this web site is intended to diagnose, treat, cure or prevent any disease. For medical concerns, please consult your physician.Before making changes to your diet or lifestyle, please consult your physician.