Catering Menu

Total Page：16

File Type：pdf, Size：1020Kb

GANESH divine Indian vegetarian food 619, Bound brook road (Route-28) Middlesex. New Jersey 08846 Email: [email protected] Website: www.ganeshdivine.com CALL- 732-624-9700 CELL - 732-939-7037 GUJARATI GUJARATI PUNJABI 1-SHRIKHAND 1-LADU 1-RAS MALAI 2-PURI 2-PURI 2-PURI/ PARATHA 3-LILVA KACHORI 3- BATATA RINGAN 3-KACHORI 4-VATANA RINGAN 4-VAAL 4-PANEER TIKKA 5- SUKI BHAJI 5-FULVADI 5-DAL FRIED 6-KADHI 6-DAL 6- VEG.PULAV 7-RICE 7-RICE 7-KADHI 8-PAPAD PAPDI 8- PAPAD PAPDI 8-ROSTED PAPAD 9-SALAD 9-KACHUMBAR 9-SALAD Item GUJARATI PUNJABI In ONE Plate 1-PARATHA/BHAKRI 1-RASMALAI/ 1- Puri/Roti/Paratha 2-BHERALA RINGAN ANGUR BASUNDI 2- Sweet 3-LASANIYA BATATA 2-PURI/NAAN 3- Vegetable 4-KACHUMBAR 3-SAMOSA 4- Vegetable 5-VAGHARELI 4-VEG,MAKKHAN 5- Farsan KHICHDI VALA 6- Dal/Kadhi/rayta 6-KADHI 5-PANEER TIKKA 7- Rice/Pulav SOUTH INDIAN MASALA 8- Salad 1- MASALA DHOSA 6-VEG BIRYANI 9- Papad 2- IDLI SAMBHAR 7-RAYTA/KADHI (Any One Sweet, Any Two 3- UTTAPAM 8-PAPAD Vegetable & Any One Farsan 9-SALAD your choice) FARSAN LIGHT FOOD KATHOL Lilva Kachori Ragda Patish Val,Mung,Chole,Chana Dalwada Pav Bhaji Mixed Dal Khandvi Cheese Pav Bhaji DAL/KADHI Fafda,Papdi chat Chole Puri Uadad dal,Chana dal Khaman Nylan Sev Uasal Mung dal,Gajarati dal Khaman dhokla vati dal Samosa Chat Gujarati kadhi,Dal Tadka Dhai Wada Puri Bhaji Dal fried Samosa Veg. Sandwich ROTI/PARATHA Batata Wada Veg. Burger Roti,Puri,Paratha,Thepla Mix Bhajiya Dal/Lilva DHokli Dhebra,Ravamasala puri Methi Bhajiya Dabeli Farsi Puri Dakor Gota Sev Khamni SWEETS Dhokla , White Dhokla Idli ,Vada Sambhar Chrma Ladu, Boondi ladu Edda(White Dhokla) Upma Shrikhand, Ras Malai Bhel Puri Papdi lot (khichu) Mengo Delight(New) Pani Puri Chat papdi Angoor Basundi Alu Tikki SALAD Akharot-Anjir Basundi VEGETABLE (Gujarati) Green Salad Gulab Jamun Batata Ringan Tomato Salad Gajar Halva,Duthi Halva Bangan Bhartha Chick Peas salad Magash,Jalebi, Bhindi Masala Onion Salad SOUP Tindora Fried VEGETABLE (Punjabi) Tomato Soup Tindora Batata Dum Aloo Hot N Sour Soup Sev Tomato Paneer masala RICE Turiya patra Vatana Paneer Tikka Plain Rice, Veg. Pulav Dhudhi chanadal Palak Paneer Veg. Biryani, Jeera Rice Tuver Ringan Paneer Bhurji CHINESE Papdi dana Muthiya Sweet Corn Bhurji Veg.dry Manchurian Undhiyu Veg.Makkhanwala Veg.Noodles Kju karela Veg.Kolhapuri Veg.rice Retail, Fast food, lunch & Dinner, Dine in, Take Out & Catering for all Occasions Daily Tiffin service available .

Copy Link

Recommended publications

2006-07
&7:4*&*&L j.:j ::. .. ' .: I z? . .r. a, 't , ,r, -c ,e ':;' E -?:t <€ -* * .+== l'. *.;:i. .. {f ..: ,__+ L=----.- :, r.-t I arn Flts\?€I' A ft -: LClt/ I lllJv-'*? INDIAN LAC RESEARCH INSTITUTE EZtr+-qftdaar 2006 - 07 ICAFT Annual Re ort 2007 crrufrq dr€r srg{ierrt €Terrt INDIAN LAC RESEARCH INSTITUTE ( ,{rtfrqFfr sr$ierrt qRr{) (INDIAN COUNCIL OF AGRICULTURAL RESEARCH) 9i ITTIgH, {IqT - 834 O1O, HR&|-uS, 9JTKI Namkum, Ranchi - 834 010, Jharkhand, INDIA INDIAN LAC RESEARCH INSTITUTE INDIAN LAC RESEARCH INSTITUTE Namkum, Ranchi - 834 010 fharkhand,INDIA Phone : 91.-651.-2260L17, 2261156 (Director) E-mail : [email protected] Website : www.icar.org.in/i1ri INDIAN LAC RESEARCH INSTITUTE Preface qrffiFnA Executiue Summary. uii Introduction ,7 R e s e ar ch Ac c o mpli shments 1. Lac Production ........ ......5-29 1.1. Productivity and Quality Improvement ............... .................5-20 1 . 1.1 Collection, maintenance, conservation and evaluation of lac insects and host plants and their genetic improvement t.t.2 Identification and characterization of kusum and galwang genotypes for high productivity of lac ............ 8 1.1.3 Screening of lac insect germplasm on Ziziphus mauritiana (ber) and Flemingia semialata for improved productivity 10 1.r.4 Improvement in lac host propagation techniques ................. t2 1.1.5 Development of techniques for micropropagation of lac hosts t4 1.1.6 Biological, Chemical and Molecular Characteization of Lac Insect-Host Plant Relationship .............. 15 1.2 Production Improvement and Crop Management 20-27 1.2.1 Development of kusmi lac cultivation technology on Albizia procera.............................. 20 1.2.2 Development of package of practices of lac cultivation on Prosopis juliJlora ................
[Show full text]
! Menu Relaunch New !
* * U N F O R T U N A T E L Y W E C A N N O T D O A N Y M O D I F I C A T I O N S T O O U R M E N U I T E M S R O O T S E S T . 2 0 2 0 HANDHELDS FAN FAVES B I S O N S L I D E R 1 2 C H A N A M A S A L A Ⓥ G F 8 L A M B V I N D A L O O G F 1 0 two Sliders with ground bison, lettuce, spicy North Indian chickpea curry served w/ fiery Portugal-inspired curry from Goa, India tomato, fried Jalapenos, and Dijonnaise Basmati Rice served w/ basmati Rice F A L A F E L S L I D E R Ⓥ 1 2 C H I C K E N M O L E 9 C H E F M A D H O O ' S F A V E C U R R Y G F 8 two Sliders with falafel, guacamole, pickled smoky chili-chocolate mexican sauce w/ two Chef Madhoo grew up eating this curry - topped w/ boiled egg halves, served w/ radish, and carrots mini corn tortillas basmati rice T E R I Y A K I S A L M O N G F 1 3 B A N H M I S L I D E R 1 2 B E E F M E D A L L I O N S G F 1 2 pan seared with picked carrots and daikon two baguette sliders with marinated pork, in chimichurri sauce with fried onions cilantro lime aioli, pickled radish n carrots C H A R C U T I E R I E B O A R D 2 0 P A N E E R P A R M E S A N 1 2 A collection of gourmet cheeses, w/ cured marinara, paneer (an Indian cheese), herbed C H I C K E N G Y R O 1 2 meats, dates, jams, berries, candied nuts, whole oil with fried garlic two gyros with naan, chicken, cucumber, grain mustard, onion jam, gourmet crackers, and C A R A M E L C O F F E E P O R K 1 2 tomato, lettuce, tzatziki, and feta cheese baguette slices pork loin in our sensation spice blend, B E E F G Y R O 1 2 NOSHES caramel coffee
[Show full text]
Soul-Chef-Menu.Pdf
Soul Chef Breakfast Menu for Rs 350 Veg snacks (select any 3) Upma Poha Batata wada Idli Medu wada Rasam wada Sweet sheera Samosa Veg pattice Spinach and ricotta quiche Spicy corn vol au vents Baked beans with toasted bread Puri bhaji Dhokla Patra Khandvi Veg sandwich, wraps and rolls (select any 1) Cheese and chutney sandwich Tomato and cheese sandwich Masala aloo sandwich Masala paneer roll Paneer bhurji wrap Additional veg snacks and sandwiches shall be Rs 50 per item Non veg (each at Rs 60 additional per item) Chicken croquette Russian chicken cutlet Grilled chicken sausage Chicken puff Chicken and cheese quiche Chicken croissant Breakfast Menu I (Rs. 250) Breakfast Menu I (Rs. 300) 2 veg Snacks 2 veg Snacks 1 Sandwhich 1 Sandwhich Tea/Coffee/Green tea 1 Non veg snacks Cookies/Biscuits Tea/Coffee/Green tea Juices Cookies/Biscuits Juices Additional veg snacks and sandwiches shall be Rs 50 per item Non veg (each at Rs 60 additional per item) Chicken croquette Russian chicken cutlet Grilled chicken sausage Chicken puff Chicken and cheese quiche Chicken croissant Indian Menu I (Rs. 700) Indian Menu II (Rs. 800) 1- veg starters 2 - veg starters 1-Non veg starters 2-Non veg starters ~~ ~~ Soup Soup ~~ ~~ 2 – Veg Main 2 – Veg Main 1- Non veg Main 1- Non veg Main 1 Continental dish 1-Rice preparations 1-Rice preparations 1-Dal / Kadhi 1-Dal Roti / naan / paratha Roti / naan / paratha 2 - Salads 2 - Salads Raita, Papad, Pickle Raita, Papad, Pickle ~~ ~~ 1- Ice cream / kulfi 1-ice cream 1- Indian sweet 1- Indian sweet 1-Western dessert Additional charges as follows: Veg starter – Rs 40 Non veg starter- Rs 60 Dessert – Rs 80 Menu III (Rs.850) Menu IV (Rs.
[Show full text]
View Newsletter
0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13
[Show full text]
By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir
India Maddhya Pradesh, Jammu and Kashmir, and Kerala By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir Location: Northern Indian Subcontinent Language: Native Kashmiri language, Hindi and Urdu Cuisine: Mostly meat, wheat, rice, and maize. - In Jammu and Kashmir, rice, meat, and wheat are big parts of their cuisines because wheat and rice are a huge part of their agriculture. Agriculture of Jammun and Kashmir - The Jammu plain has a high concentration of wheat, rice, maize, pulses, fodder and oilseeds. - The Valley of Kashmir is well known for its paddy, maize, orchards (apples, al mond, walnut, peach, cherry, etc.) and saffron cultivation. - Depending on the rainfall, the hectarages that produce rice and maize vary substantially. - Wheat is used as a staple in Jammu - Maize is used as a staple in Kashmir - Jammu and Kashmir are primarily an agrarian state. - Large orchards in the Vale of Kashmir produce apples, pears, peaches, walnuts, almonds, and cherries, which are among the state’s major exports. Popular Dishes from Jammu and Kashmir - Rogan Josh - An aromatic curried meat dish of Kashmiri origin. It is made with red meats like lamb or goats. It is colored or ﬂavored by alkanet ﬂower or Kashmiri chilies. - Butter Tea - Butter tea is also known as Po Cha. It mainly uses tea leaves, yak butter, and salt. - Pilaf - This is a wheat dish. It is usually coooked in stock or broth and spices are added. Some other things that are added are vegetables or meat. - Dum Aloo - This is a potato based dish.
[Show full text]
Cream Based Mocktails
Veg. Menu Options Welcome Drinks CREAM BASED MOCKTAILS MIST: Orange Juice, Pineapple Juice and Mango Juice blended with Vanilla Ice-cream Evening Sensation: Orange Juice, Pineapple Juice and Cranberry juice blended with Vanilla Ice-cream Pink Lady: Pineapple Juice and Orange Juice blended with Strawberry Ice- cream and Grenadine syrup Caribbean Love: Pineapple Juice blended with Vanilla Ice-cream and Coconut Milk A Beautiful Mess: Mango Juice blended with Vanilla Ice-cream and fresh mint leaves FIZZ BASED MOCKTAILS Delightful Diet: Litchi Juice and dash of Blue Curacao topped up 7up Grasshopper: Litchi Juice and Kiwi crush topped up with 7up Crancoller: Cranberry Juice topped up 7up Pina Glow: Pineapple Juice and Kiwi crush topped with 7up Innocence Cinderella: Litchi Juice topped with 7up The Bitter Wife: Guava Juice flavored with Tabasco Sauce, Lime Juice and crush pepper Magic Mojito: Muddled Lemon and Mint topped up with 7up Rumless Ricky: Muddled Lemon and Mint topped up with Coke Float it: Coke float with Chat Masala and Lime Juice Green Goblet: Green Mango crush and Mojito syrup topped with 7up Appletini: Apple Juice, Lime Juice and Demerara Sugar topped with 7up B Cube: Cranberry Juice, Litchi Juice and Lime Juice topped with 7up Vegetarian Starters Paneer Tikka Achari/ Paneer Kesri Tikka Paneer Tikka Hariali / Paner Ajwaini Tikka/ Paneer Shaslik/ Paneer Tawa Kebab/ Paneer Makai Roll Palak Aur Anar ki Tikki/ Palak ki Shikampuri/ Mutter Shammi Kebab Aloo Aur makai ki Tikki / Subz Shammi Kebab/ Dahi ke kebab Cocktail Samosa/ Mutter ki Shikampuri Golden fried Baby corn/ Crispy fried vegetables Salt & Papper/ Crispy Thai Cauliflower with peanut Sauce/ Chilli Paneer/ Sechwan Paneer/ Sesame Paneer Vegetarian Soup Tamatar dhaniya shorba Chesse Corn Tomato Soup Cream of Tomato Soup Tomato Basil Soup Palak Ka Shorba Dal aur nimbu ka Shorba Rasam Badam Ka Shorba Vegetable Hot & Sour Soup Veg.
[Show full text]
Puran Poli Bajri No Rotlo: Thick Millet Flour Flatbread Usually Grilled Over Coa Ls
List of Gujarati dishes[edit] Breads[edit] Puran Poli Bajri no Rotlo: Thick millet flour flatbread usually grilled over coa ls. Makai no Rotlo: Thick Corn flour flatbread usually grilled over coals. Bhakri: Made with whole wheat flour, thicker than Rotli, crispy. Phulka rotli (Also called Rotli or Chapati): Made with whole wheat flour, rolle d thin.[4] Juvar no Rotlo: Thick sorghum flatbread. Parotha: Fried whole wheat flatbread. Puran Poli (Also known as Vedmi): Whole wheat bread filled with sweet moong dal filling usually made for special occasions. Puri: Made with whole wheat flour, deep fried. Thepla/Dhebra: Made with a mixture of flours, pan fried, mildly spiced, usually contains shredded vegetables. Pooda: Made with a mixture of flours, pan fried. Rice[edit] In addition to plain rice, Gujarati cuisine also includes rice based dishes such as: Biranj: Steamed rice flavoured with saffron, sugar, and dried fruit. Khatta-Mittha Bhaat (Sour and Sweet Rice): Rice, boiled with potatoes and spice s, yellow in colour and accompanied with lemon peel. Doodhpak: Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typicall y served as a dessert. Khichdi (Rice & a Dal): Cooked like porridge accompanied with ghee, yogurt, and pickle. Pulao (Rice with vegetables) Khichu: Kneaded rice flour made by heating it with water, salt, green chillies, and cumin..
[Show full text]
CHAAT MENU 2021.Cdr
www.chaatscuisine.com CHAAT & APPETIZERS TANDOORI KABABS Pani Puri $5 Tandoori Chicken $15 Mini 6 puris, potatoes & garbanzo beans, served with spicy pani (water) Chicken (bone in) Marinated with sauces, spices and cooked in Tandoor Samosa $5 Paneer Tikka Kabab 2 handmade pastry shells stuffed with potatoes rosted in spices Cheese Cubes with bell peppers and onions marinate with spices and sauce $16 cooked in Tandoor Papri Chaat $6.5 Puri chips, garbanzo beans, potatoes, yogurt, chutney on top Seafood Platter $19 Salmon & shrimps marinated with our special sauce & spices and Samosa Chaat $7.5 cooked in Tandoor with onions, broccoli & bell peppers Samosa, choley, yogurt, chutneys & spices Mix Platter $21 Dahi Puri $6 Salmon, shrimps, chicken and lamb marinated with our special 6 mini puri with potatoes, garbanzo, topped with yogurt & chutney sauce & spices and cooked in Tandoor with onions, broccoli & bell peppers Tandoori Salmon $18 Dal Soup $6 Salmon marinated with special sauces, spices, lemon juice and Creamed lentil soup with mild herbs and spices cooked in Tandoor with onions, broccoli & bell peppers $7 Vegetable Pakora Chicken Tikka Kabab $15 Potatoes, spinach, onion & cauliflower dipped in spicy chickpeas & fried Chicken breast marinated in spices with onion & bellpeper cooked in Tandoor with onions, broccoli & bell peppers Paneer Pakora $9 Malai Tikka Kabab $16 Paneer dipped in spicy chickpeas batter & golden fried Chicken breast marinated in rich creamy sauce & spices and Chicken Pakora $8 Cooked and Tandoor Chicken deep fried in spicy chickpeas batter & golden fried Seekh Kabab (lamb) $16 Ground lamb with ginger, green chili, spices & then cooked in Tandoor Choley Bhature $9 Tandoor with onions, broccoli & bell peppers Garbanzo beans (choley) served with fried naan bread Tandoori Shrimp $18 Fish Pakora ( Machi ) $11 Shrimps marinated with spices and sauces cooked in tandoor fish deep fried in spicy batter served with mind sauce.
[Show full text]
2018 Corporate Menus Gourmet Food for Every Event Let's Get Started!
2018 Corporate Menus Gourmet Food for Every Event From quick and healthy lunchtime drop offs, to full-service fundraisers and galas, The Gourmet Kitchen has you covered! Spice up your work week with fresh ingredients, exceptional service, and gourmet menu offerings. With dedicated event coordinators and professional chef team, we're with you every step of the way to make each event, no matter how small, a success! Let’s get started! Contact an event coordinator today to order your perfect menu. 303.465.2635 thegourmetkitchen.biz [email protected] Corporate Lunch Menus Cold Menus | $12 per person + taxes and delivery Assorted Gourmet Boxed Lunches (served buffet style or as boxed lunches, minimum of 6 sandwiches of one kind) Choose from: Breads: • Turkey • Sour Dough • Ham • Wheat • Roast Beef • Gluten Free Bread • Veggie Fresh Fruit | a bowl of fresh, seasonal fruit Chips | individual bags of assorted potato chips Chocolate Chip Cookies | fresh from the oven! Salad Bar Curried Quinoa Salad | cooked quinoa mixed with chopped veggies and spices Mixed Greens | Lettuce, spinach, arugula, kale Toppings: Dressings: • Feta cheese • Italian • Mushrooms • Balsamic Vinaigrette • Red onions • Chipotle Ranch • Black beans • Blue Cheese • Grilled chicken Hot Menus | $15 per person + taxes and delivery. Served Buffet Style or as boxed lunches. Dinner portions are $5 per person more American Kansas Style BBQ Beef Brisket | tender shredded beef brisket with a sweet Kansas style BBQ sauce Dinner Rolls Jicama-Apple Cole Slaw Garden Salad| mixed
[Show full text]
Research Article
z Available online at http://www.journalcra.com INTERNATIONAL JOURNAL OF CURRENT RESEARCH International Journal of Current Research Vol. 10, Issue, 08, pp.72888-72892, August, 2018 ISSN: 0975-833X RESEARCH ARTICLE EVALUATION OF NEW KHARIF SORGHUM GENOTYPES FOR FLOUR, DOUGH, ROTI AND NUTRITIONAL QUALITY *Chavan, U. D., Lande, S. B., Kotecha, P. M. and Nirmal, S. V. Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri, India ARTICLE INFO ABSTRACT Article History: In India sorghum is traditionally consumed in the form of unleavened pan cake/Roti/Bhakari. Because Received 14th May, 2018 of sorghum is a staple food in many parts of the country. Though sorghum grains are nutritious, the Received in revised form consumption of this cereal is decreasing due to non-availability of easy cooking raw materials from 14th June, 2018 the sorghum. The other major reasons are; dying traditional food habits, requirement of special skill Accepted 27th July, 2018 st for preparing sorghum rotis. For many years sorghum eating population particularly in rabi growing Published online 31 August, 2018 areas, the roti made from Maldandi (M 35-1) is preferred for taste and softness, over other genotypes. But now days some new genotypes of rabi sorghum are developed which gives better nutritional as Key Words: well as organoleptic quality of the roti than the M 35-1. During Kharif-2017 (Dharwad Center) total Roti, Sorghum, 28 sorghum genotypes from advance varietal trials (AVT; 18) and advance hybrid trials (AHT; 10) Bhakri, were evaluated for flour, dough, roti and nutritional quality parameters using above parameters.
[Show full text]
Sample Set Menu’S
Honeypot Business Centre, Unit 12 Parr Road, Stanmore, London, HA7 1NL Office: 020 8951 0326 Mahendra Shah: 07956 309324 Dipen Shah: 07939 566956 Situl Shah: 07943 592199 Email: [email protected] Website: www.dipsfoods.co.uk Website: www.dipsfoods.com Sample Set Menu’s Wedding Breakfast 1 Wedding Breakfast 2 Jalebi Jalebi Gathiya (Papri) Gathiya (Papri) Sambharo Sambharo Fried Marcha Fried Marcha Idli Sambhar Farsa Paratha Samosa (Vegetables With Onions) Gor Keri Tea (Masala) Tea (Masala) Amli Chutney (Tamarind) Coconut Chutney Dips Special Red Chutney Wedding Brunch 1 Wedding 1 Cheese Paneer Chapati Kesar Mani Wheat Wonder Bhel Shrikhand (Almonds, Pistachio & Kesar) Mix Bhajia Crispy Bhajia Spinach Rice Kachori (Peas) Amli Chutney (Tamarind) Potato Curry Dips Special Red Chutney Undhiyu Green Chutney Gujarati Tuver Dal Plain Rice Puri Green Salad FarFar Papad Mix Amli Chutney (Tamarind) Dips Special Red Chutney Tomato Chutney (Crispy Bhajia) Chaas (Butter Milk) Terms & Conditions can be found on our website - Sample Menus - Copyright 2020, Dips Foods Ltd. Page 1 of 5 Reception 1 Reception 2 Canapés Canapés Garlic Mogo (Cassava) Hara Bhara Kebab Pani Puri (In Shot Glass) Paneer Potli Samosa (Cocktail with Onions) Samosa (Cocktail with Onions) Dips Special Red Chutney Dips Special Red Chutney Mint Chutney Buffet Dum Aloo Sit-down Mains Tava Sabji Dum Aloo Mix Dal Paneer Kofta (Veg Kofta) Jeera Rice Vegetable Biryani Paratha Raita (Carrot & Cucumber) Onion, Tomato & Cucumber Salad Bhatura Papadum (Papad) Onion & Tomato Salad Raita (Carrot
[Show full text]
Take-Out-Menu.Pdf
KHOYA KAJU $14.99 BATURA $3.25 INDO CHINESE(RICE) Sautéed cashew nuts in a rich, creamy, sweet and mildly spiced yellow Large puff y bread sauce with cottage cheese PURI (2PCS) $3.25 VEGETABLE FRIED RICE $10.99 KAJU CURRY $14.99 Fried fl uff y whole wheat bread Fried rice cooked with vegetables Sautéed cashew nuts in a tomato base sauce CHAPATI (2PCS) $3.25 SCHEZWAN FRIED RICE $11.99 KADAI VEGETABLES $12.95 Soft, thin whole wheat bread Fried rice cooked with vegetables in sweet & spicy sauce Mixed vegetables with onion, tomato sauce PARATHA $3.25 MUSHROOM SCHEZWAN FRIED RICE $11.99 MUTTER PALAK $12.95 Multi layered whole wheat bread Fried rice cooked with vegetables & mushrooms in sweet & spicy sauce Spinach & green peas cooked with tomatoes, onions and Indian spices ALOO PARATHA $4.99 SINGAPORE FRIED RICE $11.99 JEERA ALOO $9.99 Paratha with potatoes and spices Fried rice cooked with vegetables, baby corn & mushrooms Dried potatoes cooked with cumin seeds PEAS PARATHA $4.99 MUSHROOM FRIED RICE $11.99 ALOO METHI MUTTER $12.49 Paratha with peas and spices Fried rice cooked with mushrooms Fresh chopped fenugreek, green peas & potato cooked with Indian PANEER PARATHA $7.99 PANEER FRIED RICE $12.49 spices Whole wheat bread stuff ed with homemade cottage cheese Fried rice cooked with vegetables & homemade cottage cheese METHI MUTTER MALAI $13.95 PANEER ALOO PARATHA $6.99 PANEER SCHEZWAN FRIED RICE $12.99 Fresh chopped fenugreek & green peas cooked in a mild sauce Whole wheat bread stuff ed with homemade cottage cheese & potatoes Fried rice cooked
[Show full text]