INDIAN MENUS
2017/2018
OUR PHILOSOPHY
By keeping up-to-date with the latest in food trends, Perth Convention and Exhibition Centre (PCEC) and Mustard Catering set the benchmark for responsible catering using quality foods grown and produced locally. Our culinary team produce seasonal menus that draw on the best food available in the market.
Today, PCEC and Mustard are proud to be at the forefront of ethically responsible catering. We only work with suppliers who demonstrate best practices. This means minimum harm and maximum enjoyment for everyone.
MENU KEY (v) vegetarian (may contain egg, dairy products and/or honey) (vg) vegan (contains no animal products) (gf) gluten-free product* (nf) nut-free product*
*although this dish is prepared with gluten or nut-free products, we cannot guarantee 100% gluten or nut- free as the dish is prepared in kitchens that also use gluten products and nuts.
SPECIAL REQUESTS If any of your guests have dietary requirements, please advise us as soon as possible prior to your event.
PLEASE NOTE Due to the seasonal nature of this menu, some items may not always be available. While we will endeavour to provide your desired selection, we may need to make substitutions from time to time.
Minimum numbers may apply. All prices in the menu include GST. Prices are per person unless specified otherwise. Refer to package overview for inclusions.
Menu is effective until 30th June 2018
Perth Convention and Exhibition Centre | 2017 / 2018
INDIAN MENUS
BUFFET MENU 78
ENTREE PLATTER TO SHARE malai tikka, chicken, yoghurt cumin and cheese shamee kebab, grilled spiced lamb crisp onion bhaji stuffed bread pakora, spiced potato and chickpea batter pappadums, raita, mango chutney, lime pickle bombay onion salad
MAIN lamb korma, almond and garam masala sauce butter chicken, mild and creamy tomato sauce sabzi jalfrezi, seasonal vegetables, tomato gravy dahl tadka, lentils and garli and cumin aloo gobi, cauliflower, potatoes and red chilli muttar pulao, basmati rice with green peas
DESSERT gulab jamun, deep fried doughnuts steeped in cinnamon syrup gajar ka halwa, carrots and condensed milk mango kulfi, mango and milk sorbet
Perth Convention and Exhibition Centre | 2017 / 2018
INDIAN MENUS
VEGETARIAN BUFFET MENU 72
ENTREE PLATTER TO SHARE paneer stuffed mushrooms hara bahra kebab, grilled potatoes and green peas crisp onion bhaji stuffed bread pakora, spiced potato and chickpea batter pappadums, raita, mango chutney, lime pickle bombay onion salad
MAIN navratna korma, seasonal vegetables, cashew nuts and cream baigan masala, eggplant and onion curry sabzi jalfrezi, seasonal vegetables, tomato gravy dahl tadka, lentils, garlic and cumin aloo gobi, cauliflower, potatoes and red chilli muttar pulao, basmati rice with green peas
DESSERT gulab jamun, deep fried doughnuts steeped in cinnamon syrup gajar ka halwa, carrots and condensed milk mango kulfi, mango and milk sorbet
Perth Convention and Exhibition Centre | 2017 / 2018