Espagnole sauce new sauce was an instant success, and was gratefully named in honor of its creators." In "Kettner's Book of the Table", published in 1877, an entirely different explanation is given: The name "Kettner" in the title refers to Auguste Kettner, former chef to Napoleon III, who emigrated to England and in 1867 opened a restaurant in Soho—"Kettner's"—one of the oldest restaurants in London. Espagnole sauce Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. This sauce was already compiled in different Spanish cooking handbooks of the late 19th
Cuisine of the Indian subcontinent while eating. It includes warm hospitality and particular ways of serving as well. This is known as "Bangaliketa" (). The culture also defines the way to invite people to weddings and for dinner. Gifts are given on certain occasions. "Bangaliketa" also includes a way of serving utensils in a proper manner. Bengali cuisine has the only traditionally developed multi-course tradition from the subcontinent that is analogous in structure to the modern "service à la russe" style of French cuisine, with food served course-wise rather than all at once. Bhutanese cuisine employs a lot of red rice (like brown rice in