Rupee Room Menu
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Take Away Menu
DESSERTS CINNAMON CLUB BIRYANIS GF/NFP All biryani comes with onion, mint, coriander, chilli and KULFI (Traditional Indian home made ice cream) GF 6.00 AWARD thick yoghurt chutney on the side and boiled egg Choose from: WINNING • Figs & walnut DUM PUKHT SUBZ BIRYANI 16.90 INDIAN • Mango A unique melange of vegetables cooked on a slow fire with basmati rice, FOOD condiments and spices (no egg) • Pistachio & Apricot • Mixed berries with Rose CHICKEN TIKKA BIRYANI 19.50 Indo-British layered biryani cooked with 32 different ingredients CHOCOLATE SAMOSAS - 4 Pieces NF 10.00 HYDERABADI CHICKEN BIRYANI 18.90 GULAB JAMUN - 3 Pieces NFP 10.00 A delicious authentic Hyderabadi biryani with chicken, yoghurt Sweet dumplings in a rose syrup and spices garnished with nuts SLOW COOKED GOAT BIRYANI 21.90 A beautiful array of long-grain rice, tender kid goat meat, pungent spices, CINNAMON CLUB flavourtul nuts and orange strands of exotic saffron (with bones) AWADHI DUM GHOSHT BIRYANI 21.90 VALUE MEAL DEAL FOR ONE Pearl rice cooked with selected pieces of lamb with chef’s own blend of spices $15 BREADS FROM TANDOORI OVEN Any 2 curries with rice, plain, garlic, PLAIN NAAN 4.00 roti or cheese naan with any soft drink The traditional leavened bread from the clay oven * Curries can only be selected from dishes on the menu with an asterisk * TANDOORI ROTI DFP 4.00 Whole wheat flour bread GARLIC NAAN 4.00 TAKE AWAY MENU ONION SEED NAAN 4.00 CHEESE NAAN 5.50 CHEESE & GARLIC NAAN 6.00 TRADING HOURS MASALA KULCHA 6.00 Leavened tandoori bread filled with herbs & -
Lunch (Buffet Style) Dinner (Buffet Style) MENU PRICE LIST (Per
V.1 Lunch (Buffet Style) MENU PRICE LIST (per person) Dinner (Buffet Style) *minimum 50 people 5748 Mowry School Road, Newark, CA 94560 PH: 510-668-1051 [email protected] *minimum $25 per person Phone Confirmed Customer Name: Date: Number: Guests: Appetizer Start Time| End Time| Main Course Start Time| End Time| Stations: Location: APPETIZERS VEGETABLES ENTRÉE TANDOORI SPECIALTIES LAMB SPECIALTIES RICE & BIRYANI Aaloo Chana Chaat ## Aaloo Baigan Beef Boti Kabab Karahi Lamb Beef Biryani ## Aaloo Tikki ## Aaloo Bhaji Masala Beef Seekh Kabob Lamb Curry Beef Pulao ## Behl Puri ## Aaloo Cholay Behari Kabab ( Beef ) Lamb Kofta Curry Chicken Biryani ## Burfy ## Aaloo Gobhi Behari Kabab ( Lamb ) Lamb Quorma Chicken Fried Rice ## Dahi Bare ## Aaloo Mutar Chicken Seekh Kabab Lamb Roast Chicken Pulao ## Dohkla ## Aaloo Palak Chicken Tikka Kabab Choley Pulao ## French Fries ## Bagharey Baigan Lamb Boti Kabab Egg Fried Rice Fresh Vegtable Platter ## Baigan Bhurta Lamb Seekh Kabab BEEF ENTREES Goat Biryani Nachos / Salsa ## Bhindi Masala Tandoori Chicken Beef Haleem Goat Pulao ## Paneer Pakora ## Cholay Masala Tandoori Fish Beef Kofta Curry Kabuli Pulao ## Pani Puri ## Karhi Pakora Dum Keema Kabob Beef Nargisi Kofta Lamb Biryani ## Papri Chat ## Malai Kofta (Beef /Lamb) Beef Nehari Lamb Pulao ## Spring Egg Rolls Mashed Potatoes + Gravy Beef Pasanda Mutar Pulao ## Vegetable Pakora ## Mirchi Ka Salan CHICKEN DELIGHTS Beef Quorma Plain Rice Vegetable Patties ## Mixed Vegetables Chicken Chow Mein Beef Roast Vegetable Biryani Vegetable -
Catering Menu Package
Catering Menu Package 247 E. ONTARIO STREET, 2ND FLOOR CHICAGO IL 60611 PH: 312-280-4910 FAX: 312-280-4934 [email protected] w w w. i n d i a n g a r d e n c h i c a g o . c o m Catering Menu Package APPETIZERS VEGETARIAN Medhu Vada, Paneer Pakora, Cashewnut Rolls, Aloo Tikka, Paneer Tikka Samosa, Vegetable Cutlets, Aloo Boonda, Spring Rolls, Kachori Dal Aloo Tikki, Paneer Pakora with Chutney Veg Soya Kebab, Baingan Pakora, Gobhi Pakora Mix Pakora, Chilli Paneer, Chilli Potatoes Pakora Manchurian Bhel Poori Papri Chat, Aloo Chat Pav Bhaji, Onion Bhaji, Dahi Bhalla NON VEGETARIAN Chicken Tikka, Seekh Kebab Chicken Samosa, Lamb Samosa, Shami Kebab, Chicken Shami Kebab Chicken Til Tilka, Shrimp Til Tilka, Chicken 65, Chilli Chicken Tandoori Chicken, Achari Chicken Tikka, Reshmi Kebab Chicken Pakora Chilli Shrimp, Hariyali Chicken Kebab CONTINENTAL SALAD STATION Papaya Salad, Bean Sprout Salad Bombay Salad, Curry Cole Slaw Fusion Salad, Organic Green Salad, Shrimp and Mango Salad Paneer Salad Tandoori Chicken and Pomegranate Salad VEG ENTREE’ Matar Paneer, Paneer Bhurji,paneer Makhni Sag Paneer, Kadhai Paneer, Punjabi Chilli Paneer Paneer Khurchan, Dhania Paneer, Shahi Paneer, Methi Aloo Jaipuri Aloo, Jeera Aloo, Aloo Piyaz, Aloo Gobhi Sag Aloo, Kashmiri Aloo Chana Aloo, Aloo Matar, Baingan Aloo Dilkhush Kofta, Dal Makhani, Dal Pachranga, Dal Banjara VEG ENTREE’ Tadka Dal, Rajama Dal, Chana Masala Pindi Chana, Punjabi Kadhi Malai Kofta, Dislkush Kofta, Sag Kofta Bhindi Masala, Baingan Bharta, Bharta Matar Handi Vegetables, Veg Jalfrezi, -
Appetizer Bread
Appetizer Served with mint & tamrind chutney Veg. Samosa 3.99 Garlic Kabob 5.99 Crispy Flour pastry with Potatoes and Peas (2pcs) Chicken breast marinated with garlic,sour cream Onion Bhaji 3.49 herbs and spices baked in tandoor oven Onions, spinach, potatoes dipped Malai Seek Kabob 5.99 in gram flour and fried Minced Lamb marinated with onion, Samosa Chat 4.99 green chillies & baked in tandoor oven Vegetable pastry topped with chick peas, Kali Mirch Ka Machhi 5.99 mint, onion, tamarind & yogurt (Served Cold) Tilapia fish marinated with crushed Aaloo Aur Papri Chat 4.99 black peppers, green chillies & fried Lentil wafers topped with potatoes,Chick peas, Chicken Pakora 5.99 yogurt, mint and tamarind (Served Cold) Chicken Breast marinated with ginger, Cashew Roll 5.99 green chillies, gram flour & Indian Spices Cashew,Potatoes,cheese mixed With and fried. green chillies and ginger and fried. Rasila Kabob 5.99 Chandrakala 4.99 Minced Chicken Breast marinated In White flour dumplings filled with Dry fruits ginger, green chillies and Indian Spices and fresh coconut and fried. and baked in tandoor oven. Aaloo Tikki 4.99 Boiled potato ,mixed with chick peas,. green chillies and indian spices and fried Bread Naan 2.50 Tandoori Roti 3.00 White flour bread Whole wheat plain bread. Peshawari Naan 4.49 Onion Naan 3.49 White flour bread stuffed with dry fruits and Nuts White flour bread stuffed with onion. Pudina Naan 3.75 Alu Naan 3.99 White flour bread flavored with Mint. White flour bread stuffed with potato. Garlic Naan 3.49 Lachha Paratha 3.75 white flour bread flavored with Garlic Layered whole wheat bread Basil Naan 3.49 Rosemary Naan 3.50 White flour bread flavored with fresh Basil White flour bread flavored with Rosemary Hari Mirch Ka Naan 4.50 Paneer Naan 4.49 White flour bread topped with green chillies. -
Cooking Encyclopedia Final
Table of Contents Introduction 02 Know Your Cuts! 03-04 Help Yourself 05-06 Count Your Calories 05-06 Eat Smart - Calorie-Cutting Tips 07 Healthy, Wealthy & Wise (Health Section) 08 Herbs That Heal 08 Drink Your Way to Health 09 Eat Fit to Burn Fat 10 Eat Well, Live Well 11 What’s Cooking 12 Diabetic-Friendly Recipes 12-14 Blood Pressure-Friendly Recipes 15-16 Cholesterol-Friendly Recipes 17 Pregnancy-Friendly Recipes 17-19 Dishwashing Recipe for Sparkling Dishes 20 Kitchen SOS (Kitchen Tips Section) 21 Brush Up on Your Cooking Terminology (Glossary) 22-24 INTRODUCTION Food, as an art form, is unique in many ways. Reaching the perfect balance of unique flavors and textures is the essence of a good meal. Although being a chef requires craftsmanship, it is all the more important to be invested in the meal you are cooking than the cooking technique, intricacies & skills involved. To satiate your cooking sensibilities, Lemon Max Paste is here with a Cooking Encyclopedia that not only covers essential everyday ingredients, but includes cooking techniques, delicious recipes, helpful hints & masterful instructions to ensure you achieve a culinary masterpiece, whatever you choose to cook! So gear up, arm yourself with the ingredients listed in your favorite recipe in this Book. Remember to keep Lemon Max Paste handy for a quick clean-up afterwards Let’s get cooking! KNOW YOUR CUTS Each cut of meat has its own unique flavor and texture. That’s why choosing the right cut of meat is important; in fact, it can make or break your meal! See our visual guide to help you choose your cut of meat & get the most out of it. -
Article Download
wjpls, 2018, Vol. 4, Issue 1, 01-04 Editorial Article ISSN 2454-2229 Sen et al. World Journal of Pharmaceutical and Life Sciences World Journal of Pharmaceutical and Life Sciences WJPLS www.wjpls.org SJIF Impact Factor: 4.223 OUTSIDE MOUTH IS YUMMY & INSIDE MOUTH GOES TO TUMMY Prof. Dr. Dhrubo Jyoti Sen Department of Pharmaceutical Chemistry, Shri Sarvajanik Pharmacy College, Gujarat Technological University, Arvind Baug, Mehsana-384001, Gujarat, India. *Corresponding Author: Prof. Dr. Dhrubo Jyoti Sen Department of Pharmaceutical Chemistry, Shri Sarvajanik Pharmacy College, Gujarat Technological University, Arvind Baug, Mehsana-384001, Gujarat, India. Article Received on 24/10/2017 Article Revised on 14/11/2017 Article Accepted on 05/12/2017 ABSTRACT Strategy changes when people wore hats and gloves, nobody would dream of eating on the street; then white gloves went out of style and suddenly, eating just about anything in the street became ok…..and this becomes due to mouthwatering phuchka; the street stalwart hankering crowd puller recipe. Add Mint, Coriander leaves, Green chili, Mango powder, Salt, Black Salt and Asafoetida (Hing) in a grinder jar. Add 5 tsp water and grind it to a fine paste. Now add 4 cups of water in the mint mixture and mix well. Gol Gappe ka Pani (Pani from pani Puri) is ready to serve with gol gappa. Though it is being served in most of all shopping mall and hotels in most hygienic way but it is really much charming to take in roadside stall in open sky by enjoying the beauty of road & nature. KEYWORDS: Panipuri, Phuchka, Golgappa, Imli pani INTRODUCTION Haryana, Pakodi in Gujarat; Paani ke Patashe in Haryana; Patashi in Rajasthan and Uttar Pradesh; Gup Phuchka or Panipuri is a common street snack in several Chup in Odisha, South Jharkhand, Chhatisgarh, regions of the Indian subcontinent. -
Qureshi Cover Story
10 COVER STORY twitter.com/HTBrunch Meet the Qureshis: India’s first family of Jamavar. Aijaz’s younger brother Javed works with his uncle Shau- Indian cuisine, whose recipe for success kat at Sofitel Mumbai’s Jyran. borrows as much from tradition as it CHOICE CUTS does from good old-fashioned ingenuity The story of the Qureshis’ rise to fame begins with Imtiaz Qureshi. by Antoine Lewis Born on 2 Feb 1929, a few weeks after Martin Luther King and the first publication of Tintin and Popeye, the fifth son of Murad Ali and Sakina Qureshi grew up in a family of nine boys and two girls. His ancestors were butchers and NE OF THE STORIES mous chefs in India. But the fame cooks to Awadhi nobility for over that Imtiaz Qureshi loves to tell is is restricted to an individual. The 200 years; his maternal grandfa- about how he tricked Jawaharlal Qureshis, on the other hand, are ther had worked for the Raja of Nehru. not all famous individually, but Mehmoodabad and his paternal The chief minister of their surname has become a pass- grandfather and father with the Uttar Pradesh, CB Gupta, had port to success in the hospitality Raja of Jahangirabad. It’s not invited Prime Minister Nehru, industry. More than 30 members clear what position they held, but Indira Gandhi, Lal Bahadur from the same Qureshi family it is most likely that they were Shastri and Zakir Husain for a work at five-star hotels, restau- butchers who also cooked for private dinner in the early ’60s. -
PARTY TRAYS TOGO MENU-1020 Appetizers Vegetarian Trays
8603 WESTWOOD CENTER DRIVE, VIENNA, VA 22182 | PHONE 703-734-2202 | FAX 703-734-2457 WWW.BOMBAYTANDOOR.COM | EMAIL [email protected] RANI VARMA 301-613-7265 PARTY TRAYS TOGO MENU-1020 Appetizers Q-Tray $25.00 Small $45.00, Medium $75.00, Large $ 120.00 Q-Tray $40.00 Small $75.00,Medium $110.00,Large $ 160.00 Vegetarian Non-Vegetarian Aloo Papri Chat or Spinach Chaat Chicken Tikka Veg. Pakora Chicken Tikka Mint Aloo Tikki or Haryali Tikki $0.60 Cents Each Tandoori Chicken ($1.50 each) Paneer Tikka $1.50 Each Chicken Malai Kabab Paneer Pakora $1.50 Each Chicken Reshmi Kabab Veg.Cutlet $0.75 Cents Each Fish Pakora $1.50 ea Veg. Samosa $1.00 Each Lamb Seekh Kabab Lamb Shammi Kabab ($1.50 Each) Vegetarian Trays Q-Tray $35.00 Small $55.00, Q-Tray $35.00 Small $55.00, Q-Tray $40.00 Small $70.00, Medium $85.00, Large $ 120.00 Medium $85.00, Large $ 120.00 Medium $110.00, Large $ 160.00 Dal Makhani Aloo Gobhi Mutter Paneer Makhani Dal Yellow Tadka Aloo Bhindi on Tava Mutter Paneer Chana Masala Dum Aloo Kashmiri Kadhai Paneer Kadhi Pakora Aloo Methi Sarson Ka Saag Dal with Saag Bhagare Baigan Saag Paneer Dal Urad (Punjabi Style) Aloo Baigan Navratan Korma Chana Pindi (with potato) Veg. Jalfrezi Malai Kofta Gobhi Manchurian Non-Vegetarian Trays Q-Tray $40.00 Small $70.00, Q-Tray $45.00 Small $75.00, Q-Tray $60.00 Small $100.00, Medium $100.00,Large $ 160.00 Medium $110.00,Large $ 180.00 Medium $140.00, Large $ 225.00 Butter Chicken Lamb Rogan Josh Tandoori Salmon $3 ea Chicken Saag Lamb Kadhai Tandoori Lamb Chop $5 ea Chicken Tikka Masala Lamb Keema Mutter Tandoori Shrimp $3 ea Chilly Chicken Lamb Patyala Fish Malabar Chicken Dal with Saag Lamb Bhuna Punjabi Shrimp Masaledar Chicken Vindaloo Lamb Vindaloo Shrimp Kadhai Chicken Korma Lamb Saag Shrimp Malabar Chicken Do Piyazza Goat Curry Lamb Chop Masala Chicken Curry QT $45, ST $75, MT $120, LT $180 Rice Trays Q-Tray $25.00 Small $40.00, Q-Tray $30.00 Small $50.00, Q-Tray, Small Tray, Medium $60.00, Large $ 90.00 Medium $75.00, Large $ 100.00 Medium Tray, Large Tray Basmati Plain Rice Veg. -
Biryani Specials (March 5 — March 10)
BIRYANI SPECIALS (MARCH 5 — MARCH 10) DUM PUKHT BIRYANI, THEONEDISHMEAL… The origin of dum pukht Biryani is traced back to a story about a benevolent ruler of Awadh (Now the region is called Lucknow in northern India). In the late 18th century, the Nawab (Ruler) Asaf-ud-Daulah, during the famine of 1784, decided to create jobs for his people to alleviate hunger by decreeing the construction of a colossal building known as the Bara Imambara. He ordered food to be made available to the workers day and night as part of wages. Large pots were filled with rice, meat, vegetables and spices, and then sealed to make a simple, one-dish meal, and Biryani was born. Hot coals were placed on top and fires were lit underneath the pots for the food to be left simmering. One day, as the pots were being unsealed, the extraordinary aromas attracted the attention of the Nawab who was passing by. It was discov- ered that the cooking method retained the natural aromas and flavors of the food. The Nawab ordered that the cooking technique be perfected for the royal table, and it is from this that modern-day dum pukht cooking is evolved. NON-VEGETARIAN BIRYANIS Lamb Biryani 15.95 Basmati rice flavoured with saffron and cooked on slow fire with tender morsels of spicy lamb. Chicken Biryani 14.95 Basmati rice flavoured with saffron sealed with Chicken and cooked on slow fire — a rice delicacy cooked Dum Pukht style to seal the flavors in. Goat Biryani 16.50 As some would argue, traditional Biryani is done only with bone-in goat meat — A must try with mint and onion Raita. -
Gujrati Menu.Indd
Event Menu Non-Vegetarian Canapes Mini Hariyali Tikka Mini lamb Burgers Amritsiri Fish served with Masala Masala Chicken Popcorn Cocktail Lamb Kebab Chips Cocktail Lamb Samosa Black Pepper Chicken Black Pepper Fish Mini Achari Tikka Garlic Chicken Crispy Batter Fish Jeera Chicken Sesame Chicken Malai Tikka Piri Piri Chicken Strips Vegetarian Canapes Vegetable Samosa Cocktail Hara Bhara Kebab Pizza Samosa Cocktail Spring Roll Paneer Fingers Garlic Mushroom Paneer Tikka Paneer Parcels Chatpata Sweetcorn Mini Aloo Tikki with Sesame Crispy Mogo Masala Vegetable Manchurian Aloo Tikki Burger Chilli Garlic Mushroom Honey Chilli Baby Corn Achari Paneer Tikka Honey Chilli Caulifl ower Vegetable Parcels Non-Vegetarian Starters Choice of Two Chicken Tikka Tandoori Wings (on the bone) Fish Amritsiri Malai Tikka Sheekh Kebab Tandoori Lamb Chop* Chicken Tikka Achari Chilli Chicken Tandoori King Prawns * Chicken Hariyali Chicken Kali Mirch Prawn Tempura * Ta n d o o r i C h i c k e n ( o n t h e b o n e ) Jeera Chicken Vegetarian Starters Choice of Two Samosa Hara Bhara Kebab Chilli Paneer Spring Roll Paneer Fingers Mogo Masala Ve g e t a b l e Pa k o r a Hariyali Paneer Honey Chilli Mogo Paneer Shashlik Aloo Chat Mushroom Kashmeri Aloo Tikki Papri Chat Achari Paneer Tikka Honey chilli potatoes * Dishes available at an additional cost Event Menu Vegetarian Mains Choice of Two Paneer Jalfrezi Aloo Methi Mushroom Mattar Paneer Korma Me t h i C o r n Bombay Aloo Mater Paneer Vegetable Koft a Saag Mushroom Saag Paneer Bhindi Do- Piazza Saag Adrakh Paneer -
Thedhabba-Alacarte
Opening Hours Contact Us Monday to Friday 12pm - 2pm & 5pm - 10.30pm @thedhabba Saturday & Sunday 0141 553 1249 1pm - 10.30pm www.thedhabba.com ESTABLISHED 2002 GLASGOW, SCOTLAND AVAILABLE EVERYDAY THE NORTH INDIAN INDEPENDENT AT THE DHABBA WE ARE PROUD TO PRESENT ABSOLUTELY AUTHENTIC NORTH INDIAN CUISINE AS IT REALLY IS. THE DELUXE DHABBA The dhabba has its origins in the wayside diners which dotted themselves throughout the highways and roads of Northern India. For many years these largely family-run little restaurants have served hungry travelers with their own menus of closely guarded secret recipes, passed on from generation to generation. In this they are the Indian equivalent of the famed routiers of rural France —little centres of hitherto unknown exquisite food. Over time the reputation of the remarkable cuisine of these dhabbas spread from the roadsides into the cities and beyond. Soon renowned Grand Hotels in India began to adopt the remarkable flavours of the dhabba into their own splendid restaurants, offering superb North Indian dishes in luxurious surroundings. In Glasgow, since 2002, we at The Dhabba, have presented this unique cookery, until then enjoyed only in the deluxe dhabbas of India itself. Pictured: From the cool shade of the portals of a Moghul palace you can glimpse the gardens where exquisite herbs and spices are grown. Starters “The beginning of a fabulous meal should set the tone for the rest of it, just as the end of it Chaat Pakodi should be the flourish of an ample repose; a belief that the world is nearly perfect”. So wrote the author, philosopher and gastronome Jean Anthelme Brillat-Savarin in 1812, and it In India chaat do not mean mere snacks or hors d’oeuvres. -
My Dear Sister-In-Law
ManoharAsija My Dear Sister-in-law 1 My Dear Sister-in-law (A Fiction) By Manohar Asija 2 The kin and other relatives, friends and just acquaintances, who provided twists and turns to my life through their deeds or words, chosen deliberately or caused inadvertently, but virtually helped me `see a better tomorrow` 3 MY DEAR SISTER-IN-LAW A fiction by Manohar Asija Copyright © Manohar Asija 2013 All rights reserved. No part of this work may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the author. This novel is entirely a work of fiction. The names, characters and incidents portrayed in it are the work of the author’s imagination. Any resemblance to actual persons, living or dead, events or localities, is entirely coincidental. ManoharAsija Author Dated: 1.12 ‘13 E-mail: [email protected] 4 CONTENTS Part 1 Upright Widow Part 2 Dear Sisters-in-law Part 3 Allurement Part 4 My Dear Sister-in-law 5 AUTHOR’S NOTE Manifestation of the truest form of the truth, as per one’s perception, is the desired goal of the artist, author, painter or sculptor, while engaged in his creativity. Whereas the essayist in general is committed to avoid portraying his fancies as actual events, the fiction writer is endowed with the privilege of letting his mental compass to reach any imaginary limits, subject however to the convincing probabilities that his reader may find self comfortable with, while perusing the document for his entertainment.