Hot & Juicy

The location, we see, of this place is yeah good. A lot of place to sit ofcors and the menu is also pretty good. So they have a lot of vegetarian options and all are very good. None of their's taste is affected by simultaneous non veg cooking. I like the way they present their dishes and it's quite creative as well which makes me happy. But I guess it's a little expensive like not too expensive but a little expensive than the others restaurants we have in our locality.

The origin of thin, string-like pieces of dough that are often dried and then cooked is hard to pinpoint.[2] What is called noodles is sometimes only considered to be the modern East Asian variety and not the general type and correspondingly its origin is usually listed as Chinese, but when it includes pasta it becomes more controversial.[3][4] The earliest written record of noodles in China is found in a book dated to the Eastern Han period (25–220 CE).[5] It became a staple food for the people of the Han dynasty.[6] Food historians generally estimate that pasta's origin is from among the Mediterranean countries:[4] homogenous mixture of flour and water called itrion as described by 2nd century Greek physician Galen,[7] among 3rd to 5th centuries Palestinians itrium as described by the Jerusalem Talmud[8] and itriyya (Arabic cognate of the Greek word), string-like shapes made of semolina and dried before cooking as defined by the 9th century Aramean physician and lexicographer Isho bar Ali.[9] In 2005 a team of Chinese archaeologists reported finding an earthenware bowl that contained remains of 4000-year-old noodles at the Lajia archaeological site.[10] The findings were said to resemble Lamian, a type of Chinese noodle.[10] Analyzing the husk phytoliths and starch grains present in the sediment associated with the noodles, they were identified as millet belonging to Panicum miliaceum and Setaria italica.[10] The findings being noodles was disputed because millet, being gluten-free, isn't suitable for making noodles as we know them.[11][3] Wheat wasn't widely cultivated until the Tang dynasty (618–907 CE).[5] American food writer and author of On the Noodle Road Jen Lin-Liu notes that documentation of what can be clearly described noodles came about much later on the western side of the world than in China, although she stresses she doesn't exclude the possibility of two independent inventions.[3][2] The earliest documentation describes small bits of bread dough thrown into a wok of boiling water, eaten even today as mian pian.[2]