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Disposable food packaging comprises disposable products often found in fast-food restaurants, take-out restaurants and catering establishments. Typical products are foam food containers, plates, bowls, cups, utensils, doilies and tray papers. These products can be made from a number of materials including plastics, paper, bioresins, wood and bamboo. Visit for more information Pull Out Boxes

Packaging of fast food and take-out food involves a significant amount of material that ends up in landfill, recycling, composting or litter.

In 1908, Samuel J. Crumbine was a public health officer in Kansas. He was on a train when he witnessed one of his tuberculosis patients taking a drink of water from a common dipper and water bucket (a publicly shared way of drinking water) in the car. Right behind his patient was a young girl who drank from the same dipper and bucket. This inspired him to launch a crusade to ban publicly shared or common utensils in public places. Taking note of the trend, Lawrence Luellen and Hugh Moore invented a disposable paper cup called the "Health Cup" and later renamed the "Dixie Cup".
Single-use cone cups were followed by the commercialization of single-use plates and bowls, wooden cutlery, and paper food wraps. By the 1930s these products were widely used to feed the men and women who worked on the remote dams, bridges and roads of the Works Progress Administration. In the 1940s they were used to feed defense factory workers.
After World War II, foodservice packaging materials like plastic and polystyrene foam were developed. The unique properties of these materials (insulation and weight reduction) and their ability to be made into a variety of shapes and sizes, provided foodservice operators, and consumers, with a wider variety of packaging choices.
A major development in disposable foodservice packaging happened in 1948 when the newly founded McDonald's restaurant closed to revamp its menu. Along with changing their menu items, the restaurant wanted to change the way it handled dishwashing and dishwashers, car hops and wait staff, and storage, breakage and (customer) theft of tableware. When the McDonald's re-opened six months later, its meals were no longer served with the use of glasses, plates or cutlery, and were taken away from the restaurant by the customers.
The use of disposable foodservice packaging is a step toward preventing foodborne disease. By being used only once, these products help reduce food contamination and the spread of diseases.
The U.S. Food and Drug Administration’s Food Code authoritatively spells out the sanitary and health advantages of single-use foodservice packaging in specific situations: "A food establishment without facilities...for cleaning and sanitizing kitchenware and tableware shall provide only single-use kitchenware, single-service articles, and single-use articles for use by food employees and single-service articles for use by consumers." The Food Code further states "in situations in which the reuse of multiuse items could result in foodborne illness to consumers, single-service and single-use articles must be used to ensure safety."
Disposable foodservice packaging can be made from a number of materials, each with its own uses and benefits.
Many disposable foodservice products can be made of plastic or plastic-coated paper: cups, plates, bowls, trays, food containers and cutlery, for example. Plastics are used because the material is lightweight and holds the temperature of hot/cold food and beverages. Foamed polystyrene (sometimes referred to as Styrofoam) is in one of the most common types of plastics used for foodservice packaging, in the form of the foam food container. Non-foamed polystyrene is sometimes also used for utensils or plastic plates. Polyethylene and other plastics are also used.
Disposable foodservice products made from paper, paperboard, and corrugated fiberboard include cups, plates, bowls, napkins, carryout bags, trays, egg cartons, doilies and tray liners. Some paper products are coated - mostly with plastic - or treated to improve wet strength or grease resistance. Paper and paperboard packaging like pizza trays, French fry trays, Chinese noodle soup boxes, hamburger clamshell trays, etc., are developed by printers utilizing paper-converting equipment such as tray formers.
Molded pulp products are made from recycled newsprint and are formed under heat and pressure into plates, bowls, trays and cup carriers. Molded pulp is readily recyclable.
In recent years, manufacturers have been working on developing more sustainable alternatives to traditional plastic products. Amongst them are plates and cutlery made from bamboo and wood (mostly birch). Throughout the entire life cycle of wood products, there can be far fewer environmental repercussions than with traditional plastics, and possibly fewer with bioplastics like PLA, which composts into lactic acid. Wooden products decompose on average in the matter of a few months. Currently wood and bamboo products are more costly than traditional plastics and not as widely available, which makes it challenging for some restaurants to switch.
A number of manufacturers are now making disposable foodservice products from a combination of natural starches, recycled fibers, water, air, and natural minerals. These composite products include cups, plates, bowls, cutlery, sandwich wraps, food containers and trays. Ideally these products are easily biodegradable and composted after use.
The material used to make these kinds of disposable foodservice products is primarily PLA or polylactic acid. Some products are made from a mixture of PLA and pulp fibers that are molded into disposable foodservice items with h

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Malcolm Forbes once quoted, “Good food is a fuel for the soul” and the remarkable and ever-loved Biryani is the perfect example of that. Visit for more information Ajwa Dates Price in Pakistan

Biryani is not just a dish, it’s an emotion. The dish said to have originated from Persia has a global fanbase due to its exquisite blend of flavours and delicious taste. Emerged as a variety of Persian pilaf, the dish has evolved and been modified over time, to the extent that there are endless types of Biryani which represent authenticity and diversity around the world.

Even in India, almost every state has its version of biryani, followed by a unique cooking style and ingredients. The word itself is a combination of two different words from the Persian language, “birian” which translates to “fried before cooking” and “brinij” which is the Persian word for “rice.”
If we look further back in time then we can easily peek into the vast and long journey of this wonderful dish, from being a staple food for communities of the Mediterranean to be the royal supper of the Mughals.
Biryani has maintained its status as a dearly cherished meal and we have specially assorted these “11 different types of Biryani that you can’t miss”. We recommend you try them at least once in your life.
TYPES OF BIRYANI IN INDIA
Owing to the diverse culture of India, you can find several types of Biryanis here, with different fusions, tastes, and a perfect balance of meat, spices, and rice. Some are even loaded with vegetables like potatoes and carrots. Let’s dive into these biryani varieties, curated just for you with careful research.
Lucknow- the artistic hub and city of nawabs, knows how to serve authenticity and royalty in their dishes, and Lucknowi Biryani, also known as Awadhi Biryani sets the standard just about right. Cooked in a signature style called “Dum Pukht”, this biryani is packed with delicate flavours and the aroma of the best spices. The versatility of this biryani is a dream come true for every non-vegetarian as it goes perfectly with mutton and chicken.
The meat is marinated in yoghurt and spices and then slow-cooked separately to bring out the best of the flavour of each ingredient, also a special kind of concentrated stock known as “kewra” is added to the rice to make it fragrant and appetising.
According to the locals, Haji Wahid Quraysh’s “Wahid Ki Biryani” in Aminabad is believed to serve the best biryani in the city, so next time you are in Lucknow, you know where to go for a good biryani.
The tea state of India, Assam, has its unique edition to the biryani which not only includes meat but also, is loaded with vegetables like potato, carrot, peas, bell peppers, onion, nutmeg and cardamom. Simple yet flavourful, this biryani is very underrated which makes it hard to find in other parts of India.
It originated from a small Muslim town known as Kampur, hence the name, Kampuri Biryani. The dish is dominated by hues of yellow which gives it a very delectable look, so if you love biryani then this is a must-try for you.
Kashmiri cuisine is known for its sophistication and elegance which sets it apart from any other cuisine of the world and so does its biryani. Kashmiri biryani is a finesse due to its richness and smooth texture.
The dish is highly generic and inclusive for it can be cooked with any type of meat, as well as just vegetables. The meat is marinated in yoghurt and flavourful Kashmiri spices for long hours to enhance the taste and pure saffron is added to the rice to give it a genuine golden look.
This heavenly dish imprints on the taste buds and feels divine on the tongue, owing to the tender meat used in it. Buy our Kashmiri spices to add that earthy taste to your biryani.
For all the biryani fanatics out there, this one is a treat to not just the tongue but also the eyes and soul – thanks in part to saffron. You cannot resist the urge to try it.
The main character of biryanis, originating straight from the kitchen of Nizams, is famous for its robust flavours and spiciness- Hyderabadi Biryani. It is the balanced combination of Mughlai and Hyderabadi cuisines as one wonderful savoury dish. Cooked with the “Dum” technique, this biryani is a remarkable fusion of whole spices and mutton meat.
Hyderabadi biryani has great hype among people, making it the most loved variety of biryani. This exotic dish is the highlight of south Indian cuisine. If you love food that can make your heart jump, then this one’s for you.
Also known as Malabari biryani, it is the indigenous recipe of the Malabar region of Kerala. This biryani is unique due to the use of exotic, premium quality, short-grained rice called “jeerakasala” which has an entirely different cooking process than that of basmati rice. Another distinctive element is the use of fish and prawns instead of meat, but it can be customised to suit one’s preference.
The Thalassery biryani is garnished with dry fruits, caramelised onions, raisins, and whole spices which are roasted in ghee to give it a more rich and more flavourful taste.
Sindhi biryani said to have originated in the Sindh province of Pakistan, is now an integral part of north Indian cuisine.
The ingredients used in the recipe, such as plums, potato, chilly, nutmeg, mace, yoghurt, and tomato, give this dish a burst of many unique flavours. It is the perfect blend of sweet, spice, and sour in every bite.
The biryani is low on spices and mild on heat but full of flavours that struck the heart most gently. Kolkata biryani uses potatoes to humble down the enhanced aroma of meat.
The dish is said to have its roots in colonial India and is a reminder of the richness and culture of our land. This regal biryani is something you’ll never regret trying.
The sweetness from the dried plums, the fragrance of the kewra, and the use of fried onions and chunks of potatoes in the cooking process are precisely what makes the Bombay biryani stand out.
Maharashtra cuisine is rich in taste and Bombay biryani is just evidence of that. The special spice mix used in the recipe gives it a flavoursome texture and mind-blowing heat. If you can handle your spice well then this is for you.
Infused with coconuts and green chillies, emerged in the kitchens of coastal Karnataka, Beary biryani is an ethnic dish closely related to the Byari Muslim community who mainly were traders and merchants on the coasts.
Beary biryani has an authentic taste to itself due to the use of spices like fennel, clove, javitri and star anise.
This biryani is a delight to the heart and is packed with several flavours, you can never have enough of this one.
Mughlai biryani is the traditional dish of the capital of India, Delhi, made with aged basmati rice, chunks of fried meat, and aromatic spices such as clove, cardamon, nutmeg, saffron, and cumin. The biryani is cooked in “Dum” with many layers of rice and meat which enhances the taste of the entire dish and makes it a fit to be presented to a king.
The dish also uses dry fruits and fried onion as a garnish which adds to its overall beauty. We, at Kashmirica, have a wide variety of dry fruits that are 100% genuine and authentic. One cannot help but crush over this delicious treat. A definite must-try.
Ambur biryani is a cherished delicacy of Tamil Nadu and the story of its origin is as unique and fascinating as its taste.
The biryani is a heartwarming one-pot meal which is patiently cooked on low heat to absolute perfection. The aromatic rice called “jeera samba” and mint leaves is the star of this dish.
The origin of this biryani is traced back to the Mughals through the nawabs of Arcot who used the Carnatic region of south India near Ambur, as their base and their battalion of chefs created this hearty meal to suit their royal taste.
Our love for biryani is the one thing most of us might have in common. If there must be common ground among people then that most definitely is this wonderful dish. Biryani is a largely diversified dish in India which represents the ethnicity, culture, as well as regional features of different states.
There are over 50 types of biryani in the country with each state having their suitable version of the same. We, at Kashmirica, offer a wide variety of spices and dry fruits right from the heavenly lands of Kashmir at your doorstep, so that you can experience the best of cooking with premium quality ingredients.
Check out the Kashmiri food section on our website and treat yourself to some authentic Kashmiri cuisine.
Intrigued by the crafts of his birthplace, he decided to bring the art on the Global Connoisseur through the internet. A polyglot who speaks English, Arabic, Urdu & Koshur, Mir loves traveling, reading, writing, and spending time on the cricket field – a passion rekindled just recently.