Oberoi's first executive decision was to enlist 12 chefs from India's Taj Hotel restaurants - selected for their expertise in Parsi, Maharashtrian, Bengali, South Indian, Gujarati and other regional cuisines - to turn out an uncommonly eclectic Indian menu that includes such lesser-known delicacies as crispy, crepe-like dosas and fish wrapped in banana leaves, as well as such nouvelle offerings as chili-olive naan, saffron-laced lamb shanks and sugary gulab jamun creme brulee.
दुर्भाग्य से कई इराकी अधिकारी इन खतरों के प्रति अजीब सा और अनमना रूख अपना रहे है उन्होंने अमेरिकी सेना के इस सुझाव को कि इस बांध के बैक -mea.gov.in mea.gov.in