DOCSLIB.ORG

Dhaba at 15 A4 Menu Print.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dhaba at 15 A4 Menu Print.Indd Winner of Street Food Restaurant of the Year 2019 Awarded by English Curry Awards. Best New Indian Restaurants - Norfolk Awarded ‘culinary excellence in street food cuisine’ in LUX life’s bar and restaurant awards 2019. Hyderabadi lamb chops (G) (Dairy) ......................................................£7.50 Sri Lankan prawn curry (G) .........................................................................£12.50 NIBBLES Lamb chops mixed in spicy Hyderabadi marinade, salad, beetroot Garlic, pickling spices, mild curry spices, ka r lime leaves, green Plain papad (Vg) (G) ........................................................................................................£0.80 and coconut chutney. chilli and creamed coconut. Garlic papad (Vg) ................................................................................................................£0.80 Sweet onion ...............................................................................................................................£0.60 MAINS Goan sh curry (G) .................................................................................................£11.70 Pineapple yoghurt ...........................................................................................................£0.60 Tamil beef madras curry (G) NEW ........................................................£11.00 Cod, curry leaves, garlic, mustard, tamarind, pickling spices, coconut Spicey mango .........................................................................................................................£0.60 Tender beef, coarse ground spices, chilli and fresh herbs. milk, lemon and coriander. Persian beef curry (G) .........................................................................................£11.20 Bangla sh curry (G) ..............................................................................................£12.00 STARTERS Slow braised beef, fragrant ground whole spices, nutmeg, whole Pan-fried sea bass, cherry tomatoes, ka r lime, asparagus. Gol guppa (Vg) ............................................................................................................£5.00 dry chilli, coconut cream, parsley, coriander. Pu ed crispy balls, spicy potatoes, chickpeas, crunchy vermicelli VEGETARIAN MAINS and tamarind water. (Served cold). Chettinad beef curry (G) (N) ........................................................................£12.00 Vegetable kolapuri (Vg) (G) NEW ............................................................£9.20 Slow braised beef in ground whole spices, coconut cream, mace, Red pepper, broccoli, potato, roasted ground spices, coconut and Patta chaat V) (G) (Dairy) .............................................................................£5.30 ( fresh coriander and cashew nut sauce. coriander. Kale in crispy chickpea batter, greek style yogurt, tamarind chutney, mango chutney, chaat masala and pomegranate seeds. (Vegan North Indian lamb fry (G) ..............................................................................£11.50 Vegetable dhal (V) (G) NEW RECIPE ....................................................£9.50 option available). Slow cooked lamb, ne spices, caramelised brown onions, ginger, Slow cooked mixed lentil curry with roasted aubergine and roasted cumin, peppers and coriander. butternut squash, roasted cumin, buttermilk, lime and coriander. Pau bhaji (V) ....................................................................................................................£5.50 Spicy mashed vegetable curry served with bread bun quarters Bengal roshun (G) .....................................................................................................£10.90 Baigan kathraki achar (Vg) (G) ...................................................................£9.20 (pau). Hot spicy stewed lamb, roasted garlic, green chillies and onion. Baked aubergine, ne spices, lentils, peppers, pickle, fresh herbs and coriander. Hakka chilli paneer (V) (G) (Dairy) .....................................................£6.90 Kashmiri rogan lamb shank (G) .............................................................£14.50 Cubes of Paneer stir fried in Hakka Indochinese spices. Slow braised lamb shank, mild red Kashmiri chilli, fragrant spices, Vegetable thoran paneer (V) (G) (Dairy)..........................................£9.90 ginger, garlic, tomato, elephant cardamom, nutmeg and coriander. Cabbage, coconut, mild curry spices, creamed coconut, paneer, Onion bhajia (Vg) (G) NEW ...........................................................................£5.20 pickling spices, lemon and coriander. Sliced onion, spices, chickpea our. Served with salad and tamarind Punjabi saag chicken (G) NEW ....................................................................£9.90 sauce. Punjabi ground spices, spinach and ginger. South indian vegetable curry (Vg) (G) .............................................£9.00 Peshwari chicken pasanda (G) (N) (Dairy) NEW ................£10.50 Cauli ower, potato, tamarind, coconut milk, curry leaves and Grilled sa ron prawns (G) ..............................................................................£6.90 mustard. Marinated king prawns, sa ron, tandoori masala, Kashmiri masala Mild, fragrant spices, rose water, cashew, cream and a touch of with pineapple chutney. butter. BIRIYANI’S Sri lankan sh fries (G) (N) NEW .............................................................£5.20 Delhi butter chicken (G) (Dairy) .............................................................£10.50 Hyderabadi lamb dum biriyani (Dairy) ........................................£13.50 Whitebait sh, rice our coating, coarse spices, spicy cashew crumb Chicken, Delhi ne spices, tomato, tamarind, fenugreek, roasted Hyderabadi style biriyani. Served with vegetable curry. cumin, ginger, garlic, garam masala, cream and butter. and roasted garlic. Lucknowi biriyani (Dairy) ...............................................................................£12.20 Lemon basil pepper tikka (G) (Dairy) ...............................................£6.50 Kolkatta kasundi chicken (G) ....................................................................£10.50 Chicken simmered in ne spices, clari ed butter, ginger, folded in Scallop chicken marinated in tandoori spices, lemon, basil and Wholegrain mustard, curry leaf, garlic, tamarind, mustard sauce, rice. Served with vegetable curry. coconut milk and lemon. charred pepper marinade. Served with salad. Sabzi biriyani (Vg) NEW ....................................................................................£11.50 Manchurian chicken wings (G) ...................................................................£6.90 Boatman curry (G) NEW ....................................................................................£13.50 Cauli ower, broccoli, potato, caramelised onions, ginger, spices, Chicken wings coated in Indochinese, sticky, sweet and sour sauce. King prawns, cod, squid, coriander, hot pounded spices, curry folded in rice. Served with dhal. leaves, puréed tomatoes and lemon. ANGLO-INDIAN CURRIES RICE BREADS Jalfrezi (G) ...................................................................................................................................£9.00 Boiled rice (Vg) (G) .................................................................................................................£3.00 Garlic naan (V) (Dairy) .......................................................................................................£3.20 Dansak (G) .................................................................................................................................£9.00 Pilau rice (Vg) (G) .....................................................................................................................£3.20 Coriander & Olive naan (V) (Dairy) ...................................................................£3.50 Bhuna (G) ....................................................................................................................................£8.00 Cumin rice (Vg) (G) ................................................................................................................£3.50 Peshawari naan (V) (Dairy) .........................................................................................£3.50 Balti (G)(No Naan) ............................................................................................................£8.50 Lemon rice (Vg) (G) ...............................................................................................................£3.50 3 cheese naan (V) (Dairy) ..............................................................................................£3.90 Tikka masala (G) (Dairy)............................................................................................£9.00 Garlic rice (Vg) (G) ...................................................................................................................£3.50 Plain naan (V) (Dairy) .........................................................................................................£2.70 Korma (G) (Dairy) ..............................................................................................................£8.00 Chapati (Vg) ...................................................................................................................................£1.50 Available in chicken, lamb or vegetable. Prawn - extra £3.00. Tandoori roti (Vg) ....................................................................................................................£1.50
Load more

Recommended publications
  • Murgh Korma Dhaba Style Chicken Braised in Creamy, Spiced, Yogurt Gravy
    Murgh Korma Dhaba Style Chicken Braised in Creamy, Spiced, Yogurt Gravy Yield: Serves 4-6 Ingredients: 2 lbs Boneless/Skinless Chicken* (Murgh) - cut into bite sized pieces Marinade: ¼ Cup Plain Full Fat Yogurt (Dahi) 2 cloves Fresh Garlic (Leh-sun) - grated into a paste ½ inch piece Fresh Ginger (Adrak) - grated into a paste 2 tsp Kashmiri Chile Powder (Kashmiri Mirch) 1 tsp Kosher Salt (Namak) ½ tsp Fresh Ground Black Pepper (Kali Mirch) ½ tsp Cumin Powder (Jeera Podi) ½ tsp Coriander Powder (Dhania Podi) ¼ tsp Turmeric Powder (Haldi) Korma: 10-12 Whole Roasted/Unsalted Cashew Nuts (Kaju) 2 Tbs Cooking Oil (Tel) - can use canola, vegetable, grape seed, avocado, or mustard oil ¼ Cup Ghee 2 Medium Red Onions (Pyaz) - puréed into a paste 3 cloves Fresh Garlic (Leh-sun) - grated into paste 1 inch piece Fresh Ginger (Adrak) - grated into paste 1 tsp Cumin Powder (Jeera Podi) 1 Tbs Coriander Powder (Dhania Podi) ½ tsp Mace Powder (Javitri Podi) 6 Green Cardamom Pods (Choti Elaichi) 3 inch Cinnamon Stick (Jungli Dalchini) 2 Bay Leaves (Tej Patta) 2 tsp Turmeric Powder (Haldi) 1 Fresh Red Chile (Lal Mirch) - seeded and minced ½ Cup Heavy Cream (Malai) ¾ Cup Plain Full Fat Yogurt (Dahi) 1 tsp Garam Masala Kosher Salt (Namak) to taste * You can use either White or Dark Meat and can substitute 3 pounds bone in chicken if desired (though you will have to extend the cooking time in step 10) for a truly authentic version of the dish (Page 1 of 2) Taz Doolittle www.TazCooks.com Murgh Korma Dhaba Style Chicken in Creamy, Spiced, Yogurt Gravy Preparation:
    [Show full text]
  • India Garden Catering Menu & Contract
    APPETIZERS NON VEGETARIAN LAMB CHICKEN Vegetable Pakora Chicken Tikka Lamb Sang Gosht Chicken Tikka Masala Vegetable Samosa Reshmi Kabab Lamb Mehti Masala Butter Chicken Bullet Pakora Seekh Kabab Lamb Pasanda Tandoori Chicken (Marchy-Pakora) Malai Kabab Lamb Shahee Kofta Chicken Krahi with or Allu Tikka Fish Pakora Krahi Gosht Lamb without bone Chana Pindi Shrimp Pakora Archari Gosht Lamb Dhaba Chicken with or Vege Kabab Fish (Chef’s Special) Lamb Dansik without bone Paneer Pakora serverd on Tawa Keema Matter Chicken Mathi Masala Chat Papri Chilli Chicken Lamb Mango Wala Chicken Dansik Fruit Chat Tawa Chicken Lamb Jalfrazie Chicken Mumtaji Other_____________ Tandoori Chicken Lamb Vindallu (Korma) BREAD Other_____________ Lamb Sabzi Chicken Vindallu RICE Lamb Tikka Masala Chicken Nargasi Naan Other_____________ Chicken Mango Wala Pratha Veg Pulao Other_____________ Roti Any Biryani Missy Roti Peas Pulao VEGETARIAN ENTREES Garlic Naan Jeera Pulao PANEER CHEESE VEGETABLES Poori Kashmiri Pulao Paneer Makhni Navartan Korma Bhatura Kesar Rice Paneer Bhuna Allu Gobhi Other_____________ Shahee Paneer Chana Masala ACCOMPANIMENTS Matter Paneer Mushroom Matter DESSERTS Paneer Krahi Bhindi Masala Achar Allu Paneer Kofta Vegetable Makhni Mango Chutney Ras Mali Nargasi Paneer Mali Kofta Mint Chutney Gulab Jaman Paneer Dhaba Vegetable Vindallu Tamarind Chutney Gajar Ka Halwa Paneer w/Eggplant Saag Allu Dahi Bhalla Badamee Kheer Other_____________ Allu Matter Boondi Raita Fruit Firni Sarso Ka Saag Raita Cucumber Kulfi DAL Allu Palak Firash Papad Mango Kulfi Punjabi Kadai Roasted Papad Mango Fruit Pudding Dal Makhni Jeera Allu Other_____________ Angoori Rabri Chana Dal Allu Bangan Rasgula Dal Tarka Bangan Bharatha Fruit Cream Haryalli Dal Other_____________ Choice of Ice Cream Dal Palak Other_____________ SALAD Karhi Pakora Sambahar Mix Green Salad Kuchumber Salad Other_____________ Onion Chilli Signature India Garden Customers Signature Date:_________________________ Date: _________________________ www.IndiaGardenOnline.com .
    [Show full text]
  • ROOMALI ROTI RECIPE / QUICK RUMALI ROTI,Butter
    ROOMALI ROTI RECIPE / QUICK RUMALI ROTI Roomali roti or rumali roti is a thin flat bread popular in south Asia. The term “Rumali” means “Hand Kerchief” the name suggests that the roti has to be rolled out as thin as possible. It is made with whole wheat flour and maida (All purpose flour). This roomali roti is soft,yummy in taste and a nice alternative to regular chapathi. It goes well with dal makhani or any side dish of your choice. I had it with kala chana masala. I will be posting the recipe for kala chana in my next post. Recipe Source : Chef Sanjay Thumma Ingredients 1 Cup of Wheat Flour 1 Cup of Maida / All Purpose Flour 2 Tbsp of Oil 1/2 Cup and 2 Tbsp of Water or as needed Salt to taste Make a paste of ghee and maida 1 Tbsp of Ghee/Oil 1 Tbsp of Maida/All Purpose Flour Yield : 10 Roti’s Method In a bowl, mix both the flours, oil, salt and water to make a soft dough. Keep aside for 15-20 mins. Make a equally sized balls out of the dough. Using rolling pin, roll out 1 ball about 5-6″ in diameter as thin as possible. Add a tsp of ghee(oil)- maida paste to the center of roti and spread it evenly. Roll the second roti to the same size of first roti. After that, place the second roti over the first roti. Roll out both the roti together to a very thin roti. Repeat the procedure to the rest of the dough.
    [Show full text]
  • T R a Y O R D E R M E
    TRAY ORDER MENU VEGTARIAN APPETIZERS CHICKEN APPETIZERS ASSORTED VEGETABLE PAKORAS BASIL CHICKEN TIKKA BHUJIA CRSUTED ALOO TIKKI DOODHIYA MALAI KEBAB CASHEWNUT & ALOO ROLL HARIYALI CHICKEN KEBAB PANKO ALOO BONDA LASOONI CHICKEN KEBAB VEGETABLE SAMOSA RESHMI SEEKH KEBAB VEGETABLE SPRING ROLLS CHICKEN ANGAARE TIKKA MASALA CRISPY OKRA ACHARI CHICKEN KEBAB HARA BHARA KEBAB CHICKEN TAWA MASALA VEGETABLE CUTLETS CHICKEN PEPPER KEBAB CALCUTTA GOBHI MANCHURIAN COCONUT CHICKEN 65 LASOONI SESAME GOBHI CHILLY CHICKEN DRY CAULIFLOWER 65 CHICKEN SPING ROLLS CHENNAI CUTLET CHICKEN BLACK PEPPER GARLIC SMALL TRAY: $ 65.00 SMALL TRAY: $ 70.00 LARGE TRAY: $ 120.00 LARGE TRAY: $ 130.00 PANEER APPETIZERS FISH TANDOORI PANEER TIKKA MASALA FISH FRY HARIYALI PANEER TIKKA FISH KOLIWADA PANEER MASALA FINGERS FISH AMRITSARI PANEER MASALA CUTLETS LAMB SEEKH KEBAB PANEER PAKORA LAMB BOTI KEBAB PANEER FENUGREEK TIKKI LAMB COCONUT CHILLI FRY PANEER SPINACH ROLLS PANEER 65 SMALL TRAY: $ 85.00 PANEER CHILI DRY LARGE TRAY: $ 155.00 SMALL TRAY: $ 70.00 LARGE TRAY: $ 130.00 VEGETARIAN ENTREE CHICKEN ENTREE ALOO GOBHI MASALA CHICKEN TIKKA MASALA ALOO SAAG SMOKED BUTTER CHICKEN BAINGAN BHARTA ZAFRANI CHICKEN KORMA BHINDI MASALA TARIWALAH KUKKAD BAIN MIRCH SALAN CHICKEN BHURANI KADAI MUSHROOM CHICKEN VINDALOO MUSHROOM MATTAR CHICKEN SAAG METHI MALAI MATTAR CHICKEN KADAI BASIL VEGETABLE NILGIRI CHICKEN KALI MIRCH VEGETABLE JALFREZI CHICKEN HYDERABADI VEGETABLE MAKHANI CHICKEN CHETTINAD VEGETABLE KORMA CHICKEN KEEMA MASALA LASOONI GOBHI SAAG SMALL TRAY: $ 75.00 LARGE TRAY: $
    [Show full text]
  • Authentic Indian Chicken
    AUTHENTIC INDIAN APPETIZERS (VEG) APPETIZERS (NON VEG) SAMOSA (2 PIECES) $4.00 Fish AMritsARI $9.95 Perfectly spiced potatoes in a crispy Chunky white fish marinated in lime, pastry wrapper. Served with mint and ginger and garlic, coated in a spiced tamarind chutneys. graham flour batter with mint chutney. PAKORA (8 pieces) $5.00 ChickeN PAKORA $10.95 A delicious spiced combination of Boneless chicken marinated in lime, assorted vegetables fried to perfection ginger and garlic, coated in a spiced and served with mint and tamarind graham flour batter with mint chutney. chutney. ChickeN tikkA $10.95 ALOO Tikki (2 PIECES) $3.50 Charbroiled chunks of boneless chicken Spicy aloo tikki with crispy outside and marinated in lemon juice and our chef’s soft inside made out of boiled potatoes special spice blend. and served with mint and tamarind chutney. TANDOOri WINGS (8 pieces) $9.95 Chicken wings in tandoor with monsoon HARA BHARA KABAB $7.50 blend of spices. A healthy and delicious Indian vegetarian snack made with spinach, Seekh KEBAB $12.95 potatoes and green peas. Spiced ground chicken mixed with fresh herbs and grilled in tandoor. PANeer TikkA $11.95 Paneer tikka is an Indian dish made TANDOOri ChickeN $11.95 from chunks of paneer marinated in Half chicken marinated in yogurt and spices and grilled in a tandoor with blend of unique spices. green pepper and onion. NON-VEG PLAtter $12.95 PAppADAM $2.95 Tandoori wings (2pc), kabab (4pc), chicken tikka (2pc) and chicken pakora VEG PLAtter $10.95 (4pc) with dhaba Chutney. Pakora (4pc), hara bhara kabab (4pc), paneer tikka (2pc) and aloo tikki (2pc) with tamarind chutney.
    [Show full text]
  • To View the Menu
    VEGTARIAN APPETIZERS CHICKEN APPETIZERS ASSORTED VEGETABLE PAKORAS BASIL CHICKEN TIKKA BHUJIA CRSUTED ALOO TIKKI DOODHIYA MALAI KEBAB CASHEWNUT & ALOO ROLL HARIYALI CHICKEN KEBAB PANKO ALOO BONDA LASOONI CHICKEN KEBAB VEGETABLE SAMOSA RESHMI SEEKH KEBAB VEGETABLE SPRING ROLLS CHICKEN ANGAARE TIKKA MASALA CRISPY OKRA ACHARI CHICKEN KEBAB HARA BHARA KEBAB CHICKEN TAWA MASALA VEGETABLE CUTLETS CHICKEN PEPPER KEBAB CALCUTTA GOBHI MANCHURIAN COCONUT CHICKEN 65 LASOONI SESAME GOBHI CHILLY CHICKEN DRY CAULIFLOWER 65 CHICKEN SPING ROLLS CHENNAI CUTLET CHICKEN BLACK PEPPER GARLIC SMALL TRAY: $ 70.00 SMALL TRAY: $ 75.00 LARGE TRAY: $ 125.00 LARGE TRAY: $ 135.00 PANEER APPETIZERS FISH TANDOORI PANEER TIKKA MASALA FISH FRY HARIYALI PANEER TIKKA FISH KOLIWADA PANEER MASALA FINGERS FISH AMRITSARI PANEER MASALA CUTLETS LAMB SEEKH KEBAB PANEER PAKORA LAMB BOTI KEBAB PANEER FENUGREEK TIKKI LAMB COCONUT CHILLI FRY PANEER SPINACH ROLLS PANEER 65 SMALL TRAY: $ 85.00 PANEER CHILI DRY LARGE TRAY: $ 155.00 SMALL TRAY: $ 75.00 LARGE TRAY: $ 135.00 VEGETARIAN ENTREE CHICKEN ENTREE ALOO GOBHI MASALA CHICKEN TIKKA MASALA ALOO SAAG SMOKED BUTTER CHICKEN BAINGAN BHARTA ZAFRANI CHICKEN KORMA BHINDI MASALA TARIWALAH KUKKAD BAIGAN MIRCH SALAN CHICKEN BHURANI KADAI MUSHROOM CHICKEN VINDALOO MUSHROOM MATTAR CHICKEN SAAG METHI MALAI MATTAR CHICKEN KADAI BASIL VEGETABLE NILGIRI CHICKEN KALI MIRCH VEGETABLE JALFREZI CHICKEN HYDERABADI VEGETABLE MAKHANI CHICKEN CHETTINAD VEGETABLE KORMA CHICKEN KEEMA MASALA LASOONI GOBHI SAAG SMALL TRAY: $ 5.00 LARGE TRAY: $ 15.00 SMALL
    [Show full text]
  • Grab a Tharra at the Modern Dhaba by the Claridges
    WINING DINING Grab a Tharra at the Modern Dhaba by The Claridges Dhaba by Claridges does not just have a bar, but a complete ‘theka’ that boasts of signature cocktails and speciality tharras, which come in actual ‘Pauva’ bottles! Also, you may witness the waiters breaking into a flash dance when a song hits the floor. ocated in Delhi, DLF Place, Saket, not frequent five-star hotels and prefer to You can expect all the dishes which are Aurangzeb Road, and Gurgaon; hang out at more casual places that serve served at highway eateries. Besides, the LDLF Cyber Hub, Dhaba weaves a great food. According to Kochar, Dhaba utensils used to serve the food add to the magic of highway eatery ambience with its is different from other restaurants and ambience of Dhaba. The menu is divided décor, food and cocktails. Speaking about bars dotting the city as besides the classic into three parts; Tawa, Tandoor and Patila, the USP of the Dhaba Vineet Kochar, Head cocktails, Dhaba offers a wide range of and includes typical rustic dishes like of Operations, said, “We have concocted signature cocktails as well as mocktails. Kanastari Baingan (Baingan ka Bharta the signature cocktails which are named “Besides, the serving style is also different. served in a copper canister), Dhaba Chilli after famous country liquors, Somras, We serve our signature cocktails in the Chicken, Balti Meat and Amritasari Tawa Gulabo, Narangi, Santari and alikes. ‘pauva’ bottle,” he said. Chaap. The restaurant also serves Indian All these cocktails have been created Eat till your tummy surrender street food like Vada Pao, Keema Pao, Pao considering the local palate.” The menu is crafted diligently keeping Bhaji and Bun Omelette between 3:30pm It caters to the young crowd who do the theme of the restaurant in the mind.
    [Show full text]
  • Halal Dining in Sydney
    HALAL DINING IN SYDNEY Whether it’s African, Chinese, Lebanese, Turkish, Indian, Malaysian or Indonesian cuisine, visitors whose preferred dining style is halal will find plenty of choice when eating out in Sydney. Some eateries serve alcohol while others offer BYO (Bring Your Own alcohol) for which a small corkage fee is charged. Halal Restaurants in Sydney African Feeling, Newtown This long established, small and colourful restaurant serves a wide selection of traditional and modern African dishes incorporating recipes, spices and flavours from across the continent: from Morocco to Zimbabwe, Nigeria to Kenya. The atmosphere is casual and relaxed. Tasty tagines and fresh fufu are accompanied by traditional African drumming on Saturday nights. Eat in or takeaway, African Feeling is a BYO restaurant. 1/501 King Street, Newtown Tel: +61 2 9516 3130 Slices of Sydney www.africanfeeling.com.au Adam Hollingworth; City of Sydney Al Aseel, Newtown With three locations across Sydney (also in Lakemba and Greenacre), Al Aseel is renowned for tasty and authentic Middle Eastern cuisine. Serving simple, fresh and flavoursome Lebanese favourites, Al Aseel is fully licensed. No BYO. 189 Missenden Road, Newtown Tel: +61 2 9550 3194 www.alaseel.com.au Almustafa Lebanese Restaurant, Glebe Traditional Lebanese cuisine is served in the casual, cosy and colourful dining room or in the garden courtyard, where late night diners can also enjoy traditional shisha pipes. Upstairs, the Cushion Lounge is perfect for private parties offering banquet meze menus, lively Arabic music and Dining in Sydney belly dancing on Friday and Saturday nights. Eat in or takeaway, Almustafa is licensed and BYO.
    [Show full text]
  • Aloo Palak Dhaba Style 'Dry' Spiced Spinach and Potatoes
    Aloo Palak Dhaba Style 'Dry' Spiced Spinach and Potatoes Yield: Serves 4-6 Ingredients: 1 ½ lbs Yukon Gold Potatoes (Aloo) - cut into 1 inch 'cubes' (can peel if desired) 1 lb (2 Bunches) Fresh Spinach (Palak Saag) - washed, stems removed, and rough chopped 1 Medium Onion (Pyaz) - halved and thinly sliced 2 cloves Fresh Garlic (Leh-sun) - minced 1 inch piece Fresh Ginger (Adrak) - minced 1 tsp Black Mustard Seeds (Rai) 1 tsp Red Chile Powder (Lal Mirchi) 1 tsp Kosher Salt (Namak) + to taste ½ tsp Cumin Seed (Jeera) ¼ tsp Garam Masala ⅛ tsp Asafoetida (Hing) 1 Tbs Oil - can use ghee, olive, vegetable, canola, grape seed, or avocado oil -OPTIONAL- 1 Roma Tomato (Tamatar) - seeded and diced 1-2 Fresh Green Chiles (Hari Mirch) - stems removed, sliced in half lengthwise, and seeded 1 Tbs Dried Fenugreek Leaves (Kasuri Methi) Preparation: 1) Bring a medium pot of water to a boil over medium heat - Once water is boiling, add the spinach and allow to cook for 3-4 minutes - Remove from heat and thoroughly drain 2) Allow spinach to cool until easily handled - Once cool, squeeze out as much water as possible over a small bowl and set the spinach aside until needed (SAVE THE WATER) 3) Heat oil in a large pan with a tight fitting lid until shimmering over medium-high heat 4) Once oil is hot, add mustard seed, cumin seed, and asafoetida - Fry until mustard seeds pop (apx 30-45 seconds) 5) Add the onion, garlic, ginger, and green chiles (if using) - Fry (stirring regularly) for another 5 minutes or until onions are tender and just golden 6) Add the
    [Show full text]
  • Student Biryani Corporate Profile
    Haji Mohammad Ali 1926 - 2007 The Founder Haji Muhammad Ali, the founder of the company migrated to Karachi from India (Dhampur-UP) in 1938. He had a very humble beginning and worked at various places as a daily wage worker. While working at different places he gained experience of cooking, washing and other jobs in different small scale restaurants. He kept on learning the art of restaurant operations, man management, supplies, procurement, stores management and polished his skills. His hard work in all the areas from stevedoring, serving, cooking and other restaurant management experiences empowered him to the voyage of Entrepreneurship Finally, he decided to open his own food outlet as he had sufficient experience of this business. • 1969 was the year when the foundations of the Café Student were laid in a Dhaba Hotel (a small scale road side eatery) near the current outlet. • This eatery was catering to the daily needs of shoppers and shopkeepers of Saddar market, workers of nearby offices and a big number of students • Due to devotion, hard work and application of entrepreneurial skills, Café Student grew with a steep rate of success. History Student Biryani is the most popular and most visited restaurants in Karachi & Lahore. We always try bringing initiatives that benefit our partners, our customers and us. The great Student Biryani you've come to love can now be distributed as give away or incentive to your clients, customers, retailers or sales team. Student Biryani provide the following services like delivery, outdoor catering, events and in- house parties, in Pakistan with more than 10 restaurants in 2 cities of Pakistan, and shortly expanding to more new locations.
    [Show full text]
  • Takeout Menu
    CASUAL FINE DINING TAKEOUT MENU 2 APPETIZERS SERVED WITH A PORTION OF CHUTNEY PLAIN PAPADUMS (DF, GF, V) Crispy lentil chips … $2.99 APPETIZER BASKET (DF,V) 2 samosas, 2 spring rolls and 2 pakoras VEG SAMOSA (DF,V) 6-piece basket … $11.99 Crispy triangular pastry stuffed with spiced potatoes and peas 1 piece … $1.99; 4-piece order … $6.99 SAMOSA CHAAT Two samosas, smothered in channa masala, VEG SPRING ROLL (DF,V) Yogurt, red onions, tomato, sev, chat., and tamarind chutney $6.99 Wok steamed vegetables with soy wrapped in a light pastry 1 piece … $2.25; 4-piece order … $7.99 ALOO TIKI CHAAT Two spiced potato patties smothered in VEG PAKORA (DF, GF, V) channa masala, Yogurt, red onions, tomato, Seasoned vegetable fritters made with Cilantro and tamarind chutney …$6.99 chickpea flour 1 piece … $2.25; 4-piece order … $7.99 CONDIMENTS SALADS ($2.00 each) LEMON/CHILI/ONIONS RAITA (yogurt dip) GARDEN SALAD (DF, GF, V) MANGO CHUTNEY Lettuce, cucumbers, tomatoes and carrots TAMARIND CHUTNEY tossed in a simple vinaigrette … $4.99 MINT CHUTNEY CHILLI CHUTNEY CHANNA SALAD (DF, GF, V) HOT LIME ACHAR Garden salad topped with fresh chickpeas HOT MANGO ACHAR tossed in a light tamarind dressing. $5.99 DHABA VEG SOUPS DHABA NON-VEG SOUPS VEG MULLIGATAWNY SOUP CHICKEN MULLIGATAWNY (DF, GF, V) Spiced lentil soup made with rice, SOUP (DF, GF, Halal) vegetables and aromatic spices – served with a Spiced lentil soup made with chicken, piece of naan bread (not GF) rice, vegetables and aromatic spices – … Starter $4.99; … Meal $10.99 served with a piece of naan bread (not GF) … Starter $5.99; … Meal $12.99 MADRAS LENTIL SOUP (DF, GF, V) Lentils cooked in coconut milk and blend of TANDOORI SEAFOOD SHORBA Dhaba spices, served with a piece of naan bread (GF,) (not GF) … Starter $4.99; … Meal $10.99 Tandoori grilled seafood simmered in a rich cream sauce with herbs – served with a piece RASAM (DF, GF, V) of naan bread (not GF) Flavorful South Indian broth soup made with … Starter $7.99; … Meal $14.99 tamarind and a blend of six spices.
    [Show full text]
  • Tyler Cowen's Ethnic Dining Guide – July 2004, Sixteenth Edition
    Tyler Cowen's Ethnic Dining Guide – June 2019, 31th edition. The Guide is also available in search-able, browse-able format. I wish to offer thanks to all those who offered dining suggestions and evaluations (keep them coming!). This has made the guide better, and longer, than before. It also means the guide has more unvisited places than before. I hope to get to them soon! You also should buy my book An Economist Gets Lunch: New Rules for Everyday Foodies. General remarks Restaurants manifest the spirit of capitalist multiculturalism. Entrepreneurship, international trade and migration, and cultural exchange all come together in these communal eateries. In the last twenty or so years, the Washington D.C. area has become a leader in ethnic restaurants. We lag behind New York City and Los Angeles, but we vie with Chicago and the Bay Area for third place in the United States. In some areas, such as Ethiopian cuisine, we are number one. This guide is intended to help individuals enjoy good food, and keep my favorite places in business. Effective consumer choice improves your eating and, in the long run, improves the quality of available restaurants. The better ethnic restaurants tend to have many of their kind in a given geographic area. Single restaurant representations of a cuisine tend to disappoint. Competition increases quality and lowers prices. The presence of many restaurants of a kind in an area creates a pool of educated consumers, trained workers and chefs, and ingredient supplies - all manifestations of increasing returns to scale. Many of the best ethnic restaurants on this list come from the well-represented cuisines.
    [Show full text]