Champagne Trays Loukaniko 6 Your Choice of Bubbles with Fresh Juices and Garnishes 54

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Champagne Trays Loukaniko 6 Your Choice of Bubbles with Fresh Juices and Garnishes 54

Breakfast Pies | Πίτες Brunch | Καλημέρα Bougatsa 6 Baklava Oatmeal 10 phyllo, custard, ground cinnamon, powdered sugar rolled oats, toasted walnuts, cinnamon-allspice, cloves, Mushroom Pie 14 Kalamata figs, honey, shredded phyllo seasonal mushrooms, green garlic, phyllo Koulouri and Lox 12 Tyropita 10 manouri cream cheese, scallions, tomatoes, red onions, Greek phyllo cheese pie capers, arugula, Greek bagel Greek Yogurt Pancakes 14 For the Table | Για το Τραπέζι vyssino, honey, toasted almonds, fresh berries Greek Cheese Plate 16 Tsoureki Toast half/full 14/28 kasseri, manouri, feta, dried fruits, marmalade, honey, fresh berries, maple whipped cream, add merenda +2 ginger-cranberry toast Classic Greek Omelet 14 Tzatziki Trio 14 spinach, dill, scallions, feta, served with charred pineapple, spicy pepper and traditional tzatziki homefries and pita Mango Melitzanosalata 12 Kayianas 12 charred mango and eggplant, tomatinia scrambled eggs with tomatoes, olives and feta, Tyrokafteri 8 grated mizithra, arugula, pita spicy whipped feta, Florina peppers Shakshouka (serves 2 or more) 24 Dolmades 8 eggs baked in a pan of spiced tomato sauce, peppers, rice, sumac, pine nut, smoked yogurt onions with feta and pita Okra Horiatiki 14 Greek-Style Chicken and Biscuits 14 tomato, cucumber, red onion, Kalamata olives, feta, fried drumsticks, Greek yogurt biscuits, loukaniko gravy rigani, Greek olive oil, okra crisps Three-Eggs 14 Feta 14 your choice of loukaniko or bacon, served with sesame encrusted feta, Greek honey homefries and pita Zucchini Crisps 10 Breakfast Gyro 14 served with sweet onion yogurt scrambled eggs, grilled halloumi, loukaniko, Florina Artichoke Moussaka 16 pepper coulis, wrapped in pita, served with homefries artichoke, caramelized onions, potato, béchamel Spanakopita Grilled Cheese 14 Calamari 12 spinach, feta, kasseri on Kalamata olive loaf, fried and served with red pepper-rigani sauce served with tomato soup Souvlaki 18 Burger 16 marinated lamb, rigani, lemon, tzatziki grass-fed beef, kasseri, sweet onion yogurt, tomato, and arugula on a griddled bun, served with homefries *Substitute Egg Whites 2 Sides | Συνοδευτικά Bacon 4 Champagne Trays Loukaniko 6 your choice of bubbles with fresh juices and garnishes 54 Homefries 5 Sparkling Selection: 16 Rives Blanques ‘Blanquette de Limoux’, Languedoc, France included *Advisory: The consumption of raw & undercooked foods such 14 Domaine Spiropoulos 'Ode Panos' Brut, Mantinia, Peloponnese, Greece +18 as meat, poultry, fish, shellfish and eggs which contain harmful 10 Glinavos ‘Zitsa Brut,’ Zitsa, Ioannina, Greece +24 bacteria may cause serious illness or death. Executive Upgrade: your choice of three nips +12 Before placing your order, please inform your server if a person in your party has a food allergy. Ketel One, Grand Marnier, Lejay, St. Elder, Peach Schnapps .

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Proceedings NCAFST
UGC sponsored and DBT funded National Conference on Advances in Food Science and Technology (NCAFST’2016) 16-17 March, 2016 Edited and Compiled by : Ms. Para Dholakia Ms. Saumya Chaturvedi Ms. Chaynika Verma Ms. Vandana Department of Food Technology Shaheed Rajguru College of Applied Sciences for Women University of Delhi Printed & Published by : Cherub Digimax B-1191, G. D. Colony Mayur Vihar Phase-3 Delhi - 110096 © Shaheed Rajguru College of Applied Sciences for Women, Delhi Edition : 2016 Every possilbe effort has been made to ensure that the information in this book is accurate. The publisher and author cannot accept responsibility for any errors or omissions however caused. No responsibility for loss/damage caused to any person as a result of the material in this publication can be accepted by the editor, publisher or the author. SRCASW, Delhi Foreword by Patron It is a matter of great pride and honour that Department of Food Technology, Shaheed Rajguru College of Applied Sciences for Women is hosting the UGC and DBT sponsored “National Conference on Advances in Food Science and Technology” on 16th and 17th March, 2016. The aim of this conference is to develop and motivate students towards research and innovation and provide a platform for faculty members of various institutions to exchange their expertise and ideas. This conference is a high profile event attracting students of undergraduate and postgraduate level, research scholars, academicians and industry professionals from all over the country. Such conferences play an important role in apprising the students of the latest developments in their discipline. The papers contributed for the conference are from the vast field of Food Science and Technology including emerging food processing technologies, food safety, nutrition, functional foods, gluten free bakery products, novel product development, designer foods and food packaging.
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