DOCSLIB.ORG

WELCOME to “THE ORIGINAL” BELGIAN RESTAURANT Est

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
WELCOME to “THE ORIGINAL” BELGIAN RESTAURANT Est WELCOME TO “THE ORIGINAL” BELGIAN RESTAURANT est. 2004 2 COURSE EXPRESS LUNCH SOUPS SALADS TO START 21.95 BELGIAN ENDIVE SOUP BELGISCHE WITLOOF SALADE Madras curry, apple, endive, cup or bowl Belgian endive, blue cheese, pecans, CHOOSE FROM OUR SELECTION OF: 6.00 / 10.50 coriander, orange, Hoegaarden-Belga dressing TWO STARTERS SOUPE À L’OIGNON GRATINÉE 11.50 AND Belgian onion soup, croutons, Gruyère cheese KLEURRIJKE BIETJES SALADE TWO ENTRÉES 11.50 Multi-colored beets, goat cheese, Chef’s lunch specials change weekly radishes, baby arugula, mint, SOEPJE VAN DE DAG beet vinaigrette Soup of the day, cup or bowl 11.00 6.00 / 10.00 SALADE VERTE AUX VINAIGRETTE Seasonal green salad, rye crumbles, herbs, balsamic, extra virgin olive oil 10.00 SMOKE HOUSE MOSSEL SALADE LUNCH Friseé salad, lobster, mussels, pickled vegetables, burned smoked mayonnaise SALADS 12.50 BELGIAN‘S AVOCADO SLAATJE 15.95 Rocket salad, avocado, grilled chicken, sprouted seeds, snow peas, garlic croutons, yoghurt, mint, za’atar spice PRIDE & GROTE GARNAAL SALADE 16.00 Pan-seared big shrimp, garlic, green apples, curly kale, JOY anise herbs, curry sauce LE CANARD ET FRISÉE SALADE 18.00 Duck leg confit, frisée salad, crispy potatoes, pickled REAL BELGIAN FRITES! 8.00 red onions, bacon, red wine dressing The world’s original fries. Belgian - not French. DC’s best hand cut, ZALM SLAATJE IN EEN BOKAAL 16.50 double fried, perfect frites. Served with a Chopped salad, Chesapeake smokehouse salmon, tomato, trio of homemade mayonnaise red onion, cauliflower, boiled eggs, chives, lemon mayo FRITES SPECIAAL DELUXE! 12.00 BLOEMKOOL WAFELTJES 15.50 Our original Belgian frites recipe with Savory cauliflower waffle, pistachio-kale pesto, something special. Double fried, truffles, rocket salad, sumac truffle cheese, truffle mayonnaise STARTERS LA TARTIFLETTE 13.00 KIP & KRAB SIGAARS 10.50 Golden Yukon potato, bacon, pickled onions, Spicy cigars of chicken & crabmeat, dipping sauces Reblochon cheese, bacon cheese foam BELGA’S FAVORIETE WAFEL MET KRAB 14.00 MOSSELEN GRATINÉES 12.50 Waffle stuffed with crabmeat, mussels, saffron sauce Oven-grilled mussels on the half-shell, VIER KAZEN KROKETTEN garlic butter, breadcrumbs 11.00 Croquettes of four cheeses, mixed salad, balsamic PADDESTOELEN TARTELETTE 13.50 CHÈVRE CRÈME BRÛLÉE Savory pastry, sauteed mushrooms, 12.50 Creamy goat cheese crème brûlée,Belgian endive frisée salad, popped quinoa, rosemary, pickles salad, bread chips, figs, nuts TARTAAR VAN TONIJN 16.00 Ahi tuna tartare, mashed avocado, crispy shallots, soy vinaigrette OUR ENTRÉES CHEDDAR CHEESE WAFFLE 18.50 FOREL VAN DE ARDENNEN 22.00 & BABY BACK RIBS Sauteed trout, Belgian stir-fried vegetables, Cheddar cheese waffle, BB ribs, mesquite spices, roasted lemon - caper butter sauce spicy honey sauce, aioli, avocado crème VLAAMSE STOVERIJ MET FRIETJES 22.50 THE BELGIAN OMELET 22.00 Flemish beef stew with Leffe Brown sauce, Stuffed omelet, lobster, shrimp, crab, calamari, carrots, Belgian frites, mayonnaise tomato-bisque sauce, petite salade FILET AMÉRICAIN PRÉPARÉ 21.75 GEBRADEN KIP MET DRAGON 22.00 MET FRIETJES Lemon roasted chicken, field greens, The Belgian steak tartare, fried onions, cornichons, Belgian frites, tarragon chicken jus capers, quail egg, petite salade, Belgian frites BIEFSTUK VAN DE BEENHOUWER 26.50 TORTELLINI MET RICOTTA EN ERWTJES 21.75 Grilled hanger steak, three shallots, red wine Homemade spring pea-ricotta tortellini, sauce, green vegetables, Belgian frites snow peas, sage butter sauce, Parmesan cheese MUSSELS “GARLIC BUTTER” 15.50 / 22.50 BELGIAN Cream, white wine, celery, onion, butter, lots of garlic MUSSEL MUSSELS “DIABOLIQUE” 16.00 / 23.00 Calamari, tomatoes, jalapeños, cilantro, scallions POTS red onions, garlic, mushrooms, lobster broth Entrée mussel pots are MUSSELS “TRUFFELS EN PREI” 16.00 / 23.50 Leeks, truffles, spicy sausage, mushrooms, cream, served with Belgian frites red onions, herbs, Stella Artois and mayonnaise MUSSELS “MARINIÈRE” 15.00 / 22.00 “The classique,” White wine, shallots, garlic, butter, parsley MUSSELS “OSTENDAISE” 24.50 Half lobster, tomatoes, red onion, garlic, lobster sauce SAND “WISHES” & TOAST SIDES TO SHARE JONGE SPINAZIE THE B&B BURGER VEGETARISHE BURGER Grilled beef burger, Parmesan crisp, tomato, Red beet burger, sautéed mushrooms, Baby spinach, herb butter, pickles, crazy sauce, Belgian frites lettuce, Américain sauce, crispy onions blue cheese crumbles 17.50 14.75 8.00 BRUSSELSE SPRUITJES DE CHEF’S STEAK SANDWICH OUR AVOCADO TOAST Deep fried Brussels Grilled hanger steak, mushrooms, caramelized Farm house bread, crushed avocado, pickles, sprouts, yoghurt sauce, onions, jalapeños, American cheese whiz, radishes, tomatoes, hard boiled egg, sumac sriracha mayonaise petite salade 9.50 16.50 14.75 | add smoked salmon 6.95 TRUFFLE MAC & CHEESE LAMB BURGER WARM SMOKED TROUT TOAST Tubetti pasta, truffle Spicy lamb & chorizo burger, goat cheese, Grilled toast, warm smoked trout, capers, Pecorino cheese, spinach, yoghurt garlic sauce, radish, sumac, cucumber, pickled onions, dill, béchamel Belgian frites chive sour cream 11.00 16.50 15.50 EXECUTIVE CHEF CHEF DE CUISINE GENERAL MANAGER 2019 Bart Vandaele Martin Castillo Joey Zucconi A 20% service charge may be added to parties of six or more | $3.50 substitutions and menu changes We will gladly accept up to 3 credit cards per table. Please inform your server of any allergies or dietary restrictions. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness..
Load more

Recommended publications
  • MADRAS CURRY Creamy Flavorful Cashew Nut Made with Onion, Tomato, Coconut Sauce and Onion Made with and Special Blend of Spices
    Dabba means lunch box. 4708 NW Bethany Blvd #E9 Portland OR 97229 www.dabbapdx.om Call/ Text (971) 757-5625 for Catering or take out. Menu items may contain or come into contact with WHEAT, EGGS, PEANUTS, TREE NUTS, DAIRY AND SHELL FOOD. For more information, check with a server. APPETIZER KALE PAKORA 6 GOBI MANCHURIAN 7 Fritters made with fresh ginger, Crunchy cauliflower, red onion, bell onion, curry leaf, kale and pepper, tossed in sweet and sour chickpea flour. Served with mint spicy sauce. and tamarind chutney. CHILLI CHICKEN 8 ONION, POTATO BHAJI 6 Boneless Chicken deep fried and Fresh cut onion, potato, chili sautéed with onion, peppers, indo dipped in chickpea flour batter Chinese sauce. and spices and fried. Served with mint and tamarind chutney. SIDE ORDER MEDHU VADA 5 CHAPATHI 4 Crispy lentil doughnut, Served Thin soft whole wheat bread. (2 with Sambar and coconut pcs). chutney. (2 pieces) SAMOSAS 4 KERALA PAROTTA 4 // 1 Order per entrée LIMIT Spiced potato masala filled flaky Layered flat bread (3 pcs). pastry. Served with tamarind and mint chutney. (2 pieces) PALAPPAM 4 Pancake made with fermented rice CHICKEN 65 8 batter and coconut milk (3 pcs). South Indian style fried chicken tempered with curry leaves and south Indian spices, served with cut onions, lemon. DOSAS (CREPES) MINI MEAL Savory rice and lentil crepe, served with coconut and tomato chutneys CHOLE BHATURA 10 and sambar, a flavorful lentil and vegetable dipping soup. Fried flat bread, served with garbanzo bean curry. PLAIN DOSA 9 EGG ROAST 10 MASALA DOSA 10 Masala is a traditional filling of Two boiled Eggs roasted with spiced mashed potatoes.
    [Show full text]
  • Curry Chicken Breast with Tomato and Coconut Milk
    Curry Chicken Breast with Tomato and Coconut Milk This savory and slightly sweet dish is a great introduction to Indian cuisine Ingredients 2 tablespoons extra virgin olive oil 1 small red onion, cut in half lengthwise and thinly sliced 4 medium cloves garlic, minced 2 lengthwise slices fresh ginger (each 2 ½ inches long, 1 inch wide, and 1/8 inch thick), cut into matchstick strips (julienne) 1 ½ pound boneless, skinless chicken breasts, cut into 1-inch pieces 2 teaspoons Madras Curry Powder (contains coriander, cumin, mustard seeds, cloves, fenugreek, black peppercorns, red Thai or cayenne chiles, turmeric) 1 ½ teaspoons coarse sea salt ¼ cup unsweetened, light or regular coconut milk 1 large tomato, cored and finely chopped 2 tablespoons finely chopped fresh cilantro leaves and tender stems Directions 1. Preheat a wok, stainless steel skillet or well-seasoned cast-iron skillet over medium- high heat. Drizzle oil down its sides. Add onion, garlic, ginger, and stir-fry until the vegetables are lightly browned (3-5 minutes). 2. Add chicken pieces and the curry powder, and cook until the meat is seared all over, about 5 minutes. 3. Sprinkle the salt over the chicken and pour in the coconut milk, which will immediately come to a boil. Cover, lower the heat to medium, and simmer, stirring occasionally, until the chicken is fork-tender and no longer pink inside (5-7 minutes). Remove the chicken pieces from the thin yellow sauce and place them in a serving bowl. 4. Raise the heat to medium-high heat and boil the sauce, uncovered, stirring occasionally, until it thickens, 3-5 minutes.
    [Show full text]
  • Mix Your Own SPICES V2
    Revelations mix your own SPICES v2 www.svRevelations.com Achaar Ka Masala Yield: 1 cup Masala, a ground spice mixture is perhaps the most common and the easiest way of using 1 tablespoon red chilly powder whole spices. It takes a little effort to combine spices at home and make a spice blend. In the multitude of spice mix, Achaar Ka Masala stands out for its bright color. 1 tablespoon turmeric powder 3 tablespoons mustard seeds (sarson) 1 tablespoon fennel seeds (saunf) In a heavy bottom pan dry roast the mustard seeds for 1 - 2 minutes. Transfer to a bowl. Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting. 1 tablespoon fenugreek seeds (methi dana) Transfer to the same bowl as mustard seeds. 1 tablespoon carom seeds (ajwain) Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one. 2 teaspoons nigella seeds (kalonji) Add the roasted spices in a blender and grind to a coarse powder. Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. 1 tablespoon salt (or to taste) Stir to combine. Store the Achaar Masala in a clean, dry airtight jar at room temperature. Make sure to use dry spoon to scoop out the masala. Achaar Masala has a shelf life of more than 6 months if stored at ideal conditions. Adobo Seasoning Yield: 7 tablespoons Prep Time: 10 minutes 2 tablespoons salt This seasoning is used often in Mexican and Filipino dishes. 1 tablespoon paprika 2 teaspoons ground black pepper In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic 1 1/2 teaspoons onion powder powder, and chili powder.
    [Show full text]
  • Suhana Export Brochure
    TASTEMAKERS OF INDIA From the land of spices. For everyone, everywhere. JOIN HANDS WITH SUHANA & DELIGHT GLOBAL FOOD LOVERS! Norway Poland Germany Czech Republic South Korea China Bulgaria Iran Hong Kong Myanmar Qatar Jamaica Sint Maarten Taiwan Togo Seychelles Maputo Swaziland AS INDIA'S MOST LOVED FOOD BRAND, SUHANA MAKES THE WORLD FALL IN LOVE WITH INDIAN SPICES AND RECIPES. YEARS OF THOUSAND+ TONNES OF GLOBAL COUNTRIES CHOOSE 50+ 200+ PRODUCTS 650+ SKUs 25 40+ 40+ TASTEFUL LEGACY ANNUAL PRODUCTION DISTRIBUTORS SUHANA SPICES THE JOURNEY OF THE TASTEMAKERS India and Indians are known for their spirit of Atithi Devo Bhava (Guest is like God). Indian hospitality is centered around its delicious food and spices. Pravin Masalewale started a humble journey of serving authentic Indian taste to food lovers across the globe. What started off as an entrepreneurial journey for Shri. Hukmichand Chordia and Late Smt. Kamalbai Chordia has today transformed into one of India's biggest food solutions company with a 60+ years legacy. What has stayed constant across 6 decades and 4 generations is the spirit of serving authentic Indian food with love. Today, Pravin Masalewale through its numerous product categories and products serve Indian food and spices across the globe. With a legacy of values, passion and taste, Pravin Masalewale continues to celebrate the authentic taste of India. THE MAKERS BEHIND THE TASTE Driven by a management team full of experience, energy and expertise, Pravin Masalawale is a trendsetter in the food segment. Shri. Hukmichandji Chordia, Founder Shri. Vishal Chordia, Director, Strategy & Marketing Shri. Rajkumarji H. Chordia, Chairman Shri.
    [Show full text]
  • Vegetable Biryani
    Vegetable Biryani This traditional Pakistani/Indian rice dish is a comforting family favourite con- sisting of a creamy blend of spices and vegetables, topped with toasted almond flakes. Ingredients Green Beans Cardamom Pod Ginger Bay Leaf Garlic Brown Onion Almond Flakes Butter Fresh Coriander Basmati Rice Vegetable Stock Raisins Madras Curry Paste Cauliflower Turmeric Cinnamon Stick Pantry Items Olive Oil. Recipe #110 Livefreshr Cookline Place a pan of water on to boil, add the vegetable stock and stir until 0 dissolved. 0.5 Heat a little oil in a frying pan. When hot, add the almond flakes 1 and toast until browned. When toasted, remove the almonds from the pan and place on a paper 2.5 towel and set aside. Finely slice the brown onion and 3 chop the fresh coriander. Finely chop the garlic. Peel and 4.5 finely chop the ginger. Cut the cauliflower into small 5 florets. Heat the butter in a saucepan over 5.5 medium heat. Add the onion, garlic, bay leaf, cardamom pods, and cinnamon 6 stick. Cook until aromatic. Add the turmeric and curry paste. Cook for about 30 seconds, or until 8 aromatic. Add the rice and raisins and 8.5 immediately pour over the vegetable stock. Mix the ingredients to ensure nothing is stuck to the bottom of the 9 saucepan. Cover the saucepan and bring to a boil. Estimated Number of Minutes Once it is boiling, lower the heat and 10 and simmer for 10-15 minutes until the rice is tender. Add the cauliflower and green 11 beans.
    [Show full text]
  • ALA CARTE AMAYA FUSION MENU.Pages
    STARTERS ALOO BONDA (V) (G) (N) DEEP FRIED CRUSHED POTATO DUMPLINGS TEMPERD WITH GINGER & CORIANDER. €5.50 TANDOORI PORTOBELLO SALAD (G) PORTOBELLO MUSHROOMS, ARDSALLAGH GOAT’S CHEESE, SALAD LEAVES & CARAMELIZED WALNUT. €6.50 DILLI KI CHAAT (G) (N) FLOUR & WHEAT CRISPS, SPINACH FRITTERS, CHICKPEAS, TANGY TAMARIND REDUCTION. €6.00 PUNJABI SAMOSA €5.95 (N) Delicious potato and peas in pastry parcel with tangy chutneys ONION BHAJIA (G)( N)( V) ONION FITTERS WITH FRESH MINT AND CORIANDER SERVED WITH HOMEMADE MANGO DIP. €5.50 VEGETARIAN TASTING (N) TANGY FLOUR CRISPS, ALOO BONDA ONION BHAJI, SAMOSA& SPINACH FRITTERS. A PERFECT SAMPLER. €9.00 MURGH MALAI KEBAB (G) (N) CHICKEN SUPREMES IN CREAM CHEESE & SAFFRON MARINADE. €7.50 MURGH KA SOOLA (G) (N) A SPECIALITY FROM RAJASTHANI.TANDOORI CHICKEN THIGH, SALAD LEAVES & GREENS. €7.00 KARARA JHINGA (G) (N) Golden fried tiger prawns onion seed served with ginger and honey dressing. €9.95 AJWAINI JHINGA (G) (N) TANDOORI U/5 PRAWNS, KASHMIRI CHILLI, CAROM SEEDS, AVOCADO KOSHAMBIRI. €12.00 FISH TIKKI (G) (N) TILAPIA FISH CAKE SERVED WITH COASTAL BENGALI STYLE HOME MADE MUSTED & HONEY YOUGHT. €10.00 SEEKH KEBAB (G) (N) SKEWERED HAND POUNDED LAMB, RED PEPPER TAPENADE & MINT CHUTNEY & POMEGRANATE YOGHURT €7.95 MIZO PORK FRY (N) BATTER FRIED STRIPS OF PORK FILLET HOMEMADE SWEET CHILLI JAM. €8.95 KEBAB COMBINATION (N) (G) ASSORTMENT OF PRAWN, CHICKEN, LAMB KEBAB & FISH TIKKI. A PERFECT SAMPLER. €12.95 WHILST WE DO ALL TO ACCOMMODATE OUR GUESTS WITH ALLERGIES & FOOD INTOLERANCES, WE ARE UNABLE TO GUARANTEE THAT OUR DISHES ARE TOTALLY ALLERGEN FREE. MAIN COURSES MURGH MAKHAN PALAK (G) (N) Free range wick low chicken tossed with onion and tomato masala, spring greens & baby spinach €14.95 CHICKEN TIKKA MASALA (G) (N) OLD DELHI STYLE CHICKEN BREAST WITH TOMATOES FINISHED WITH CREAM & FENUGREEK.
    [Show full text]
  • Madras Curry Powder (Hot) - Product Specification
    Madras Curry Powder (Hot) - Product Specification PRODUCT INFORMATION Product Description A blended mixture of aromatic spices Product Code 11HOT Ingredient Declaration Coriander, Turmeric, Garlic, Chilli, Sea Salt, Ginger, Cumin, Fenugreek, Black Pepper, Celery, Onion Flavour and Odour Pungent, aromatic, characteristic and typical Appearance A rich yellow free flowing powder Country of Origin Produce of more than one country. UK blended PRODUCT PROFILE Particle Size 5000 micron Extraneous Matter % <1 Foreign Matter % <1 Metal Detection (minimum) Ferrous 4.0mm Non-Ferrous 5.0mm Stainless Steel 5.0mm Moisture % <14 Total Ash % <19 Acid Insoluble Ash % <3.5 Aflatoxin B1 <5 (μg/kg) g/kg) Aflatoxin B1 + B2 +G1+G2 <10 (μg/kg) Ochratoxin <15 (μg/kg) Pesticides & Heavy Metals Meets EU regulations MICROBIOLOGICAL - MAXIMUM LEVELS ACCEPTED E Coli /g <100 Salmonella /25g Negative in 25g Version: 4 Date: 15/05/2019 www.justingredients.co.uk trade.justingredients.co.uk [email protected] [email protected] Page 1 of 6 Madras Curry Powder (Hot) - Product Specification NUTRITIONAL INFORMATION / 100G Energy kcals 289.97 Energy kJ 1237.7 Protein (g) 11.81 Fat (g) 10.39 of which Saturates (g) 1.4 Carbohydrate (g) 57.42 of which Sugars (g) No data Fibre (g) 27.18 Sodium (mg) 1978.87 Salt (g) 4.95 Version: 4 Date: 15/05/2019 www.justingredients.co.uk trade.justingredients.co.uk [email protected] [email protected] Page 2 of 6 Madras Curry Powder (Hot) - Product Specification INTOLERANCE AND ALLERGEN INFORMATION Please ensure you have read our Allergen Policy statement available here.
    [Show full text]
  • Slow Cooker Lamb Madras South Indian Spicy Lamb 'Curry'
    Slow Cooker Lamb Madras South Indian Spicy Lamb 'Curry' Yield: Serves 4-6 Ingredients: 2 ½ lbs Boneless Leg of Lamb (Bhed) - trimmed of excess fat and cut into 1 ½ - 2 inch 'cubes' 3 Tbs Oil - divided (can use olive, grapeseed, canola, vegetable, or safflower) 1 Large Onion (Pyaz) - quartered and sliced thin 5 cloves Fresh Garlic (Leh-sun) - sliced thin 1 inch piece Fresh Ginger (Adrak) - grated into a paste 1 (15 oz) Can Diced Tomatoes (Tamatar) and their liquid 1 Cup Unsweetened Coconut Milk (Nariyal ka Doodh) ¼ Cup Madras Curry Paste - recipe follows 8 Dried Curry Leaves (Kaddi Patta) 8 Whole Black Peppercorns (Kali Mirch) 6 Whole Cloves (Laung) 2 Bay Leaves (Tej Patta) 1 Cinnamon Stick (Jungli Dalchini) ½ tsp Fennel Seed (Saunf) ½ tsp Nigella Seed (Kalonji) ¼ tsp Black Mustard Seed (Rai) Kosher Salt (Namak) to taste Fresh Ground Black Pepper (Kali Mirch) to taste Preparation: 1) Turn large (5-7 quart) slow cooker (Crock-Pot®) to high and allow to heat 2) Place a dry skillet over medium-high heat - Add the peppercorns, cloves, bay leaves, cinnamon, fennel, nigella, and mustard seeds to the skillet - Roast (stirring continuously) until very fragrant and mustard seeds begin to pop (apx 1 minute) - Transfer to the preheated slow cooker 3) Season 'cubed' lamb with salt and pepper to taste 4) Add 2 Tbs of the oil to the same skillet and allow to heat until shimmering - Once oil is hot, add lamb (in small batches) and fry until browned on all sides - Using a slotted spoon, transfer browned lamb to the slow cooker 5) Reduce heat to medium
    [Show full text]
  • The Jaipur Curry Cookbook
    The Jaipur Curry Cookbook 232 recipes for our valued customers Table Of Contents Adriel's Chinese Curry Chicken 1 Curry Coleslaw 2 Fruited Tofu Curry Salad 3 Fruity Curry Chicken Salad 4 Northern Thai Curry with Chicken and Peanuts 5 Mixed Seafood Curry 6 Chicken with Curry Dill Sauce 7 Curry Carrot-Leek Soup 8 Curry Cheddar Scrambled Eggs 9 Curry Mango Chicken 10 Chicken Chicken Curry 11 Olive and Chicken Curry Crepes 12 Special Beef Rendang Curry 13 Curry-Strawberry Chicken 14 Lamb Madras Curry 15 Red Lentil Curry 16 Cinnamon-Curry Tuna Salad 17 Devil Curry 18 Quorn „ and Chickpea Curry 19 North Indian Nepali Curry Dumplings 20 Coconut Curry Tofu 21 Spinach Chick Pea Curry 22 Tomato Curry Chicken 23 Chicken Curry Party Salad 24 Coconut Curry Pumpkin Soup 25 Four Seasons Chicken Curry 26 Vietnamese Lemon Grass Chicken Curry 27 Authentic Bangladeshi Beef Curry 28 Slow Cooker Marmalade Curry Chicken 29 Thai Green Curry Prawns 30 Slow-Cooker Pork and Apple Curry 31 Prawns Curry 32 Curry Chicken Salad 33 Mad's Peach-Curry Soup 34 Easy Chickpea Curry 35 Table Of Contents Vegetarian Bean Curry 36 Vegetarian Chickpea Curry with Turnips 37 Spinach-And-Berries Salad With Non-Fat Curry Dressing 38 Spicy Dry Fried Curry Chicken 39 Rajma (Kidney Bean Curry) 40 Sweet Lamb Curry 41 Spinach Salad with Curry Vinaigrette 42 Curry Meat Loaf 43 German Currywurst 44 Rob's Lamb Curry Pie 45 Thai Shrimp Curry 46 Chicken Coconut Curry 47 Chicken Chutney Sandwiches with Curry 48 Chickpea Curry 49 Butter Chickpea Curry 50 Fragrant Chicken Curry 51 Delightful
    [Show full text]
  • Flavors of the World: Curry Powder & Garam Masala
    Flavors of the World: Curry powder & garam masala Presented 11/20/2018 by Varsha Pathare Mention Indian cuisine, and people think of spicy-hot food that brings tears to your eyes and burns your lips. This is not true; Indian food is about flavors and texture. It has spices, but it does not have to be spicy-hot. Two of the most common types of spices associated with Indian cooking are curry powder and garam masala. Hot or Madras curry powder is a derivative of South Indian Sambar podi, which is a spice blend made from kari leaves and other spices. Today curry is a catchall phrase for a variety of powders, pastes, sauces and dishes. England ruled India for 250 years. British officers stationed in India enjoyed the native food and brought the spices back to England. British immigrants to America brought their love for curry. Mary Randolph’s The Virginia Housewife Cookbook (1824) includes this recipe for curry powder: “1 ounce turmeric, 1 ounce coriander seeds, 1 ounce cumin seeds, 1 ounce white ginger, 1 nutmeg, 1 mace, 1 cayenne pepper (teaspoon?). Pound together, pass through a fine sieve, bottle and cork it well. 1 teaspoonful is sufficient to season any made dish.” Eliza Leslie’s (1857) cookbook gives the recipe for curry powder as, “1 teaspoon each of turmeric powder, coriander powder, cumin powder, ginger powder, nutmeg powder, mace powder and cayenne powder.” Both books instructed to grind their spices fresh. Due to oxidation and evaporation, ground spices lose the chemicals that give them their taste and aroma.
    [Show full text]
  • Side Dishes Accompaniments Breads Rice Appetizers
    SIDE DISHES APPETIZERS Chilli Calamari $14.95 Dal Makhani $12.95 Calamari stir-fried with delicate spices, tomato chutney and chillies server on a crisp salad. Black lentils cooked in a slow fire over night and creamed with spices, tempered with cumin. Goan Masala Prawns $15.50 Dal Maharani $12.95 Tiger Prawn cutlets sautéed with onions, fennel, cracked black pepper and chef’s own special Yellow split lentils cooked on a slow flame, sprinkled with cumin and fresh coriander. blend of masalas. Dakshin Prawn Til Tinka $14.50 Famous Madras Spicy Potatoes $12.95 Marinated Tiger Prawn cutlets dusted with sesame, coconut, rice flour and bread crumbs, Potato preparation…chef’s mother’s recipe. lightly fried. Bombay Koliwada Machi $14.50 ACCOMPANIMENTS Thin fillets of local snapper mildly spiced and golden fried in a light rice and gram flour batter. Chef’s recommendation. Chicken Malai Kabab Tandoori $15.50 Mango Chutney $3.95 Chicken breast fillets marinated in soft cheese, yoghurt, fresh coriander and lemon juice, Raita (cucumber and mint) $3.95 cooked in the tandoor. Must try this one. Pickle assortments (mango, lime and chilli) $4.95 Chutney assortments (mint, mango, date and tamarind) $4.95 Chicken Pathrani $15.50 Papadums $3.50 Fillets of chicken marinated in mint, coriander and green chilli wrapped in banana leaf and Kachumber salad (juliennes of cucumber, red onions, tomatoes in fresh lime coriander oven roasted. and spices dressing.) $6.50 Chicken Tikka Tandoori $14.50 Boneless chicken fillets marinated in tandoori spices and tandoori roasted. BREADS (per piece) Traditional Tandoori Seekh Kabab $13.50 Marinated tender beef ground with ginger, garlic, mace and green cardamom studded with peppers, onions and tomato.
    [Show full text]
  • First Course Selections
    First Course Selections Ajwain-Cardamom Scented Bay Scallops : Aromatic Parsnip Puree, Masala Roasted Beets, Orange 13 Coastal Masala Prawns: Red Pepper-Garlic Emulsion, Crispy Curry Leaves 11 Kheema Bhatura “Chaat”: Melvani Style Ground Lamb, Chutneys, Crispy Potatoes, Onions, Sev, Bhatura 13 Chicken-Peppercorn -Ginger "Sukka": Mumbai Inspired Spice Mix, Star Anise-Chili Dust, Crispy "Poori" 9 Masala-Chili Cauliflower Florets: Zesty Soy-Tomato-Scallion Glaze, Toasted Spices, Ginger 9 Potli Samosa: Savory Vegetable Parcels, Crunchy Beets & Greens, Hot-Sweet-Sour Chutney 7 Soup Of The Day: Daily Changing Selection 7 Salad: Greens, Match Stick Veggies, Spice Crusted Goats Cheese, Apricot, Housemade Vinaigrette 7 Main Course Selections Traditional (Served With Basmati Rice) Crab Kundan Quorma: Jumbo Lump Crab, Cashew-Rose Masala, Roasted Onion-Herb Sauce 27 Goan Prawn Curry: Jumbo Prawns, Goan Style Coconut-Chili Sauce, Kokum Essence 21 Murgh Tikka Masala: Roasted Chicken Breast Chunks, Creamed Tomato Sauce, Fenugreek 17 Chicken Mirchi-Malai: Chicken Breast Chunks, Roasted Onion-Cashew Sauce, Kashmiri Chili Paste 19 Lamb Kozhambu: Southern Indian Style Lamb Curry, Tamarind, Curry Leaves, Dry Roasted Spices 21 Punjabi Gosht "Rara": Slow Simmered Lamb, Aromatic Garam Masala, Burnt Garlic 21 Vegan/ Vegetarian (Served With Basmati Rice) Youkon Gold-Green Beans-Mushrooms Curry: Goan Style Coconut-Chili Sauce, Garlic, Vinegar 15 Konkan Spiced Vegetable Curry: Market Vegetables, Mustard Seed Tempering, Curry Leaves 17 Tofu-Vegetable Kesari: Saffron-Cashew
    [Show full text]