About Sumantri is about modern and ancient life style. Is about YESTERDAY, TO DAY and TOMORROW. Is about creating HISTORY is about FACT and ACTUAL about FUTURE and BEYOND. Talk about Sumantri talk about lifeskill, lifestyle, art of life, way of life and real life. Want your restaurant, café, hotel, resort, food or yourself appear in this blog !!!! in box or drop me an email
Jeddah, Saudi Arabia.20th January 2009. Shezan restaurant, a premium Indian restaurant located at the city centre of Jeddah, Saudi Arabia. Variaty authentic indian food available from barbeque to simply curry indin style. Brother Mohd bin harez brought there. chiken tika,Beef biryani rice, dal and laci manggo is the choice of the diner at the time.
Baking bread method by Sumantri. March 09,Madinah - Kingdom of Saudi Arabia. A simple traditional mehod of oven for bread often found everywhere i The Kingdom. Fresh bread from he oven create exciting feeling to have meal on the spot. I was greatful to experince to see my self how the bread shop doing this activity.
Few Goodman by Sumantri. Madinah Al Munawarah December 2009. One of advantage working in hotel specially in Madinah you may met an incrideble person. Photos shown an incredeble person in my own cretaria.
Nasamat Al Madinah, appointed Sales & Marketing By Sumantri.
Saudi Camel by Sumantri. 30 December 2008 Madinah Al Munawarah, kingdom of Saudi Arabia. I have the oportunity to explore Kingdom of Saudi Arabia, this time our dear friend ahmad brought me to Al Khalagah about 30 km outside city of Madinah. Al khalagah is serounding by Rock hill is the place for Saudi Camel market. Wheather was very cold at the time that is why i enjoyed to walk and see closer and even touch the camel.
Bread by Sumantri, Madinah 30 November 2008. Many types of bread you can find in Madinah from soft to hard, from big to small from white to brown and many more. The following are the story about the bread which taken from wikipedia
Bread is a staple food prepared by baking a dough of flour and water.[1] It may be leavened or unleavened. Salt, fat and a leavening agent such as yeast are common ingredients, though breads may contain a range of other ingredients: milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds). Bread is one of the oldest prepared foods, dating back to the Neolithic era. The development of leavened bread can probably also be traced to prehistoric times.
Fresh bread is prized for its taste, aroma and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film, or stored in an airtight container such as a breadbox to keep it fresh longer. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, for example, in a refrigerator, will develop mold growth more slowly than bread kept at room temperature. However, unwrapped bread kept in a typical household refrigerator will turn stale quickly due to the low humidity of the air.[citation needed]
The inner, soft part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.
Madinah, 29 November 2008. Croissant by Sumantri. Large size of croissant may often find at bread shop in Madinah,Saudi Arabia, you can find the story about croissant on the following article taken form wkipediaA croissant (IPA: [kʁwasɑ̃] listen , anglicised variously as IPA: /krəˈsɑːnt/, /kwɑːˈsɑːn/, etc.) is a buttery flaky pastry, named for its distinctive crescent shape. It is also sometimes called a crescent[1] or crescent roll:
"On a small table at her side a tray had been left, with the remains of dejeuner; a jug stained brown with streaks of coffee; a crumbled crescent roll..."[2]
Crescent-shaped breads have been made since the Middle Ages[citation needed], and crescent-shaped cakes (imitating the often-worshiped Moon) possibly since classical times:
Hebrew women, in the time of Jeremiah, made in honor of the pagan goddess Astarte (queen of heaven, queen of the moon) cakes, probably in the form of a crescent. [3]
Croissants are made of a leavened variant of puff pastry by layering yeast dough with butter and rolling and folding a few times in succession, then rolling. Making croissants by hand requires skill and patience; a batch of croissants can take several days to complete. However, the development of factory-made, frozen, pre-formed but unbaked dough has made them into a fast food which can be freshly baked by unskilled labor. Indeed, the croissanterie was explicitly a French response to American-style fast food. This innovation, along with the croissant's versatility and distinctive shape, has made it the best-known type of French pastry in much of the world. In many parts of the United States, for example, the croissant (introduced at the fast food chains Arby's in the United States and Tim Hortons in Canada in 1983) has come to rival the long-time favorite doughnuts[citation needed].
Fanciful stories of how the bread was created are modern culinary legends. These include tales that it was invented in Poland to celebrate the defeat of a Muslim invasion at the decisive Battle of Tours by the Franks in 732, with the shape representing the Islamic crescent; that it was invented in Vienna in 1683 to celebrate the defeat of the Turkish siege of the city, as a reference to the crescents on the Turkish flags, when bakers staying up all night heard the tunneling operation and gave the alarm; tales linking croissants with the kifli and the siege of Buda in 1686; and those detailing Marie Antoinette's hankering after a Viennese specialty.
Several points argue against the connection to the Turkish invasion or to Marie-Antoinette: saving the city from the Turks would have been a major event, yet the incident seems to be only referenced by food writers (writing well after the event), and Marie-Antoinette - a closely watched monarch, with a great influence on fashion - could hardly have introduced a unique foodstuff without writers of the period having commented on it. Those who claim a connection never quote any such contemporary source; nor does an aristocratic writer, writing in 1799, mention the pastry in a long and extensive list of breakfast foods. [4]
Alan Davidson, editor of the Oxford Companion to Food states that no printed recipe for the present-day croissant appears in any French recipe book before the early 20th century; the earliest French reference to a croissant he found was among the "fantasy or luxury breads" in Payen's Des substances alimentaires, 1853.
This suggests that the croissant was just becoming known at mid-century (though the puff pastry used to make it was already mentioned in the late 17th century, when La Varenne's "Le cuisinier françois" gave a recipe for it in the 1680 - and possibly earlier - editions.) By 1869, it was well-established enough to be mentioned as a breakfast staple [5] and in 1872, Charles Dickens wrote (in his periodical "All the Year Round") of:
the workman's pain de ménage and the soldier's pain de munition, to the dainty croissant on the boudoir table [6]
However, it is possible - if not thus far documented - that there was a Viennese connection to the appearance of the croissant in France. Croissants today are one of a number of puff-pastry based items known as Viennoiserie - "Vienna-style items". The idea that Viennese-style rolls were finer seems to have started with a Boulangerie Viennoise - "Viennese breadstuff bakery" - that opened in Paris in the first half of the nineteenth century: "This same M. Zank...founded around 1830, in Paris, the famous Boulangerie viennoise" [7]. Several sources refer to the superiority of this bakery's products: "Paris is of exquisite delicacy; and, in particular, the succulent products of the Boulangerie Viennoise"[8]; "which seemed to us as fine as if it came from the Viennese bakery on the rue de Richelieu"[9]. The following mention was written well after the croissant was common in France, and already mentions one common myth: "The croissant, which appeared in Paris for the first time at the boulangerie viennoise of the rue Montmartre, comes, effectively, from Vienna. It dates, I was told in that city, from the invasion of the Austrian capital by the Turks in 1683." [10]
Croissant pastry can also be wrapped around any praline, almond paste or chocolate before it is baked (in the latter case, it becomes like pain au chocolat, which has a different, non-crescent, shape), or sliced to admit sweet or savoury fillings. In France and Spain, croissants are generally sold without filling and eaten without added butter, but sometimes with almond filling. In the United States, sweet fillings or toppings are common, and warm croissants may be filled with ham and cheese or feta cheese and spinach. In the Levant, croissants are sold plain or filled with chocolate, cheese, almonds, or zaatar. In Germany, croissants are sometimes filled with Nutella or persipan. In Switzerland the croissant is typically called a Gipfeli which typically has a crisper crust and is less buttery than the French style croissant. In Argentina and other Latin American countries, croissants are commonly served alongside coffee as a breakfast or merienda. These croissants are referred to as medialunas ("half moons") and are typically coated with a sweet glaze ("de manteca", made with butter). Another Argentine variant is a medialuna "de grasa" ("of lard"), which is not sweet.
A Few goodman by Sumantri. Madinah Al Maunawar 11 November 2008. Mr.Eyup was one of hajj who express his appreciation to the hotel. There millions other who did not mention or say anything due language issue. Mr.Eyup and his complete family from wife,mother father and sister were enjoying stay at Jawharat Al Rasheed. May Mr.Eyup and family become hajj mabroor. amin.
Hajj season is begin by Sumantri
The first period of Hajj 2008 season is begin. As much as 2191 people from Turkey are staying at Jawharat Al Rasheed Hotel from 31st October to 9th November 2008. The group of Kafila were divided into 3 groups arrive to hotel 5 groups arrive on 30th October 4 groups arrive on 31st October and the last group arrive on 1st November. Hotel is in high occupancy is not 100 % occupancy but nearly all room sold out from first floor to 10th floor.
2191 people staying in the hotel is like one village, you are taking care of all them its mean like you taking care one village its mean you are chief of the village say! Mr. Eyup Vural one of our Turkey's in house guest. I just smile when he said that. May be he is right , there 2191 people we serve food from breakfast, lunch and dinner. 2191 bags we take care, 2191 beds we make up, 475 rooms we cleaned, a tons of laundry we wash, many requested we attended, a lots compliment and complaints we experienced and many more experience to served this guests of Allah.
Jawharat Al Rasheed has 540 rooms located at Al Madinah Al Munawar – Western Central Area.
