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Yashar; Traditional Iranian Cuisine Restaurant - MAGAZINNA.COM | Online Magazine | News & Lifestyle Portal

Yashar; Traditional Iranian Cuisine Restaurant

Traditional restaurants are those restaurants that reflect the culture and tradition of that region. The process of setting up traditional restaurants is based on the culture and architecture of each region, for example traditional concepts that can be called Iranian, Arabic, Chinese, Moroccan restaurants, etc.

Today restaurants are the easiest way to move cultures around the world. This cultural diversity reflects the diversity of the number of concepts you can have for your restaurant. In general, in order to have a successful traditional restaurant with any concept you have considered, there are general conditions that are personalized according to the type of concept, so to set up a traditional restaurant, the exterior and interior architecture of the building should represent the tradition of that area.

(The use of furniture tailored to the concept is intended), since food represents the culture of each region, the type of food and how it is served should be based on the tradition of that region.

It should be said that setting up a traditional restaurant with ritual music is something that gives the customer the opportunity to experience differently. The traditional restaurant environment should represent one of the current cultures in every city of Iran. With that in mind, you should take elegance in the design and setting up of the traditional restaurant and make the difference well.

The style of rural houses in each region of Iran (north to south) is one of the different ways of designing traditional spaces, which of course should be accompanied by modernity. In order to set up a traditional restaurant while maintaining important elements, you need to break the structure so that you can target a large group and attract them to your space.

Setting up a traditional restaurant is a highly specialized work and requires the formation of a working group consisting of employers, employer consultants (start-ups), project architects, marketing teams, industrial kitchen design and support teams. With the formation of this working group, decisions are made to select the concept and how the restaurant works. To better understand traditional restaurants in this article, we will examine traditional Iranian restaurants.

 

Traditional Restaurant Launch: Investigating the Status of Iranian Food

 

Setting up a traditional restaurant with its special menu design can become a successful concept. Therefore, you should pay attention to the variety and characteristics of Iranian cuisine. Traditional Iranian cuisine is diverse and international.

Iran has imported Indian spices into its food, followed by inventing recipes harmonious with Iranian taste throughout history. On the other hand, Iranian spices such as mint, basil and coriander, cumin, clove and of course saffron have been one of the most important flavors of different foods in the history of Iran.

The balanced combination of fruits, vegetables, poultry meat, aromatic vegetables, seeds and their entries with leaves and rose extracts is a noble belief in the back of traditional Iranian cuisine. Such a combination is known as an excellent regimen that empowers the body and makes it healthy.

Iranians took a lot of models from Greek medical sciences during the Byzantine period. Concepts such as coldness and warmth were all defined in the ventricles of medical know-how for body balance and have greatly influenced traditional Iranian cuisine and how to prepare them. Therefore, for example, cold pomegranate seeds are combined with warm walnuts in food so that Iranian stews form themselves.

Traditional food has had a very high value and place in people’s minds for centuries, and experiencing the desire for food in traditional restaurants is an idea that doesn’t last much.

On the other hand, there are many Iranian cuisines that have a lot in common with Turkish culture. And they’ve found so much overlap that it’s hard to separate them. What is important is to set up a traditional restaurant and make original recipes based on exactly all of the menus. At the launch of Nesti restaurant under the concept is also discussed. This means that exactly the specific area where the foods are intended should be determined at an early stage.

 

 

Minimum area for setting up traditional restaurant

 

As you know, to set up a traditional restaurant is the first step to having a building with a minimum infrastructure of 350 to 550 square meters, which can be exploited from an old mansion or a new building with traditional Iranian architecture can be designed.

Considering that the location of the restaurant is specified and the desired concept is the traditional Iranian restaurant, the industrial kitchen design team begins to separate the spaces in the plan, including management spaces, personnel space, cold storage, kitchen space, living room, etc. It should be noted that this separation is with the approval of other teams.

 

To ease your work, we have listed the documents you need to establish a traditional restaurant below:

Exploitation license of cultural heritage, handicrafts, and tourism organization

 

Having permission to run public places of police force

 

Having a health office license for kitchen staff and staff who are directly related to guests.

 

Having a fire safety and extinguishing license

 

Having permission from the Ministry of Roads and Transportation regarding the inlet and exit ramps to the road

 

Having a license from the road police regarding the ramps of entrance and exit to the road and parking

 

Other permits from the Ministry of Energy’s Environment Organization (Water, Gas, Electricity and Wastewater)

 

Membership in the relevant tourism organization

 

Read more: Design the restaurant menu in the most effective way

 

The spaces that should be addressed in the path of setting up the traditional restaurant of the industrial kitchen design team are explained separately below:

 

Management Office:

In order to control the personnel as well as the entry of cargo into warehouses and cold storages, this space should be designed separately and be between the kitchen of the warehouse and the living room that can have the necessary control over all parts.

 

Lockyer:

Locker space should be out of sight of the foyer. In this space, seeing the restrooms as well as bathrooms and space for resting staff is considered if needed. Lockers should be designed separately, the dimensions of male and female lockers are based on the number of personnel in the complex.

 

Personnel Restroom:

The minimum toilet space is 8 square meters to 12 square meters. The number of restrooms for men and women varies according to the number of personnel. The height of the toilet should not be less than 2 and the width of the doors should not be less than 80 cm.

 

Dock:

At the beginning of the entrance of the raw materials to the restaurant, the space is designed for statistics and measurement of raw materials, in this space there is only a scale for weighing the raw materials.

 

Warehouse:

The space that is transferred to the warehouse after weighing and surveying the dry raw materials varies depending on the size of the restaurant and the restaurant menu, but it should be noted that the warehouse has the most space. The position of the warehouse should be such that it is close to the dock space and the preparation space to ease the performance of the personnel.

 

Setting up the traditional restaurant of the morgue section:

In the traditional restaurant launch plan in line with the storage of cold storage space, it is considered that the raw materials that need to be frozen and also kept at high temperatures of zero are kept in this space. Cold storage consists of two parts: below zero and above zero. The position of the warehouse should be such that it is close to the dock space and the preparation space to ease the performance of the personnel. The dimensions of the morgue vary depending on the size of the restaurant and menu.

 

Kitchen Design Phase

 

It can be said that the kitchen space, the core of a restaurant and the design of different spaces of a restaurant revolves around the kitchen space. The ratio of kitchen space to living space is 40 to 60, 15% of which is related to preparation and 25% is related to cooking space. In kitchens, it should be noted that the ceiling height is not less than 5.3 meters. Hygiene in the kitchen should be deaf, including walls tiled to the ceiling and isolated space, light of kitchen space is natural, the sewage canal is wide and equipped with a degraded system.

Among the spaces needed in the kitchen are preparation, cooking, appetizers, food delivery, dishwasher, pantry (café), hookah house, which is also explained separately along with the item equipment.

Executive phase of the traditional restaurant

Iranian traditional dishes need a variety of ingredients. the best strategy is to make a list of original ingredients before setting up a traditional restaurant and opening it. of course, making a list of original ingredients required numerous efforts. It’s important to have a good understanding of the core concept of the traditional restaurant and make things a priority to make it a favorite choice at the same time.

first, list all the ingredients that make your food different. You should also consider how to use a raw material for several different uses .

the key principle in the provision of raw materials is that as far as possible, something that is in the season and the purchase of it does not require a long route.

check supply chain carefully

Now that you know the overall frame of the traditional restaurant and the chelating , you should pay the supply chain . the principal way to do this is to reduce or eliminate mediums as long as possible. you must list these:

a limited number of distributors

learn about the background and the provider ‘s history.

inform your installation and shipping equipment.

finally, your list should include meat, vegetables, rice and other items.

clearing space

the space of preparation should be confined to the storage and chilling rooms. the space of preparation includes various sectors including vegetables, preparing meat, preparing poultry, preparing fish, preparing for rice and space for material retention. 9.3 equipment used in the preparation space, including

table, sink, cabinet, cutter, meat wheel, beef mixer, vacuum, stalk shredder, ground apple, industrial revolution, rice, wet rice, refrigerator, freezer, etc. the efficiency of the mentioned equipment is clearly defined.

It should be noted that the advantages of vacuum packaged in the preparation section, in addition to the availability of materials, is one of the most promising methods for better inventory and management control over raw materials.

 

cooking space

cooking space has special features. This space should be directly related to preparing and serving the best quality. This space is equipped with respect to concept. given that our case sample is traditional Iranian restaurants, including equipment for a traditional restaurant approach is:

the ground fire, the four – flame gas (or flame retardant, depending on the volume of cooking),

barbecue

industrial rice cooking pot,

in the new baking method,

pan pen,

flushing

the baking oven,

industrial incubation (to maintain food and prevent cooling),

the steel desk

shelf steel

the ground cabinet,

food transport

refrigerators,

hello,

cold and warm

the poker

hood is industrial.

Read more: factors you need to consider before buying industrial kitchen equipment

Bread tenor

Setting the oven to bake bread is one of the essential parts of the traditional restaurant setup. This space should be close to the cooking space of the barbecue and the lounge. Equipment that is used for baking is a paste mixer, paste, refrigerator, baking oven and hood.

serving space

The space after cooking is considered to be the final point of a kitchen. the equipment used in this space can be a plate of warm, hot and so on.

pre – food environment

In order to prevent the entrance of the waiter to the kitchen space and to accommodate the space as well as the space delivery space, the food is considered in the kitchen, where warm and cold climates for salad and soup and other cold and hot desserts are considered.

 

savannah

Space should be close to the drawing room and the serving room. a shelf for maintenance of dirty plates, steel entry table, salty glass, dishwashers, steel withdrawal table, shelf for maintenance of clean ware. depending on the restaurant volume.

traditional Iranian architecture

To approach the traditional restaurant, you should maintain the basic elements as mentioned. traditional Iranian design elements are closely related to nature, but frequent patterns that can be linked together can also be implemented in Iranian restaurant design.

use of arches

It is used in the design of the past to reduce the amount of solar radiation into the light and have a better control over space flares.

Garden and spring: for the design of traditional restaurants, the green space along with the spring is something that separates it from the others. One of the most important parts in the design of traditional spaces.

Dome: dome is the inseparable part of Iranian structures. They can be used successfully in the design of traditional restaurants.

Symmetry: traditional spaces use symmetric geometry. Using pure forms such as circle and square is used in different spaces.

One of the most important decorative elements in traditional spaces. They are used in different entry and exposure ports.

Note: for example, the use of a third – of – the – fit to fit the words together will provide an excellent definition of traditional spaces.

The traditional restaurant is a space where all of its elements are rooted in the current Iranian culture. traditional environments are not merely domestic market and are addressing many customers of different social groups. For example, traditional restaurants are very attractive. Things like music and live music make a different experience for customers.

The main part of the traditional restaurant approach: hookah

The continuation of a traditional space restaurant in order to prepare the hookah should be considered. The equipment included in this space include the coal holding space and the raw materials of the hookah, which are included in a steel cabinet, the sink, the steel table, the small manghal for the preparation of the charcoal, the steel shelf to maintain the hookah, and the shelf of steel.

Traditional restaurants or cafes are one of the most important parts of a traditional restaurant approach. In the kitchen space, the space for the menu is considered. It should be considered that in some restaurants, due to the low volume of the menu, the material is prepared.

boiler system,

coffee machine,

industrial extraction machine,

industrial orientation,

machine guns,

it is freezing,

sink,

cabinet,

shelf

etc…

The glass of passion

According to what is said, it can be concluded that the principles need to have a group of specialists in this field that the core of this group is located in the industrial kitchen, in addition to the knowledge of sufficient experience. With a history of more than 30 years in the food industry and industrial kitchen equipment, as well as having experienced workers, it can be with you.

 

Some of the properties that we have in Yashar:

-Live music
-Buffet
-special Iranian breakfast
-…

 


Here in Yashar, we have the best traditional Iranian cuisines. Just come and see us in Dubai.

 

 

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