DOCSLIB.ORG

Dinner Menu [ Rice ] Chardonnay | Shafer Red Shoulder Ranch 150

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dinner Menu [ Rice ] Chardonnay | Shafer Red Shoulder Ranch 150 [ Organic Breads] [ Slow Ride into the Sunset] Great Wines that we only have 1 (or 2) Btls of. Naan 4. Sparkling: Roti 4. Brut Nature Rosé | Domaine d’Eole 65. Garlic Naan with Herbs 5. Provence | France | NV Laccha Paratha 5. Rosé Champagne | Eric Rodez 120. Mint Paratha 5. Blend, France | NV Onion and Sage 5. White: Truffle Naan 5. Pinot Gris | Domaine Rieflé 50. Chilli and Olive Oil Naan 5. Alsace | France | 2015/16 Goat Cheese Kulcha 6. Off Dry Riesling | Michel Fonne 55. Alsace | France | 2016 Bread basket 12. Naan / Onion and Sage / Mint Paratha Chardonnay | Bryn Mawr – Reserve 70. Valley | Oregon | 2014 Dinner Menu [ Rice ] Chardonnay | Shafer Red Shoulder Ranch 150. Basmati Rice 3. Napa Valley | Carneros | 2016 Vegetable Pulao 5. Red: Lemon Cashew Nut Rice 5. Carignan, Grenache | Domaine Georges Puig 50. Côtes du Roussillon | France | 2015 [ Try Rasika Sauces at Home] Corvina Blend | Zenato 60. 16 oz Jars Valpolicella Ripasso | Italia | 2015 Korma Sauce / Makhani Sauce / Vindaloo Sauce 10. Cabernet Sauvignon | Iron and Sand 60. Paso Robles | California | 2016 Sampler of all three 25. Petit Syrah | Stags Leap 80. Napa Valley | California | 2018 Cabernet Blend | “The Archimage” 90. Sleight of Hand Cellars | Columbia Valley | 2011/12 Pinot Noir | “Taylor Ridge Vineyard” 100. Bohème | Sonoma Coast, CA | 2014 [ Tawa-Griddle ] [ House-made Chutneys / Papadum ] [ Fish and Seafood Entrée ] [ Vegetarian / Side Dishes] Ragda Pattice 9. Eggplant & Ginger Chutney 2.5 / 6. Halibut Malai 26. Baingan Bharta 14. / 9. Spiced potatoes / chick peas / tamarind date / Tomato & Golden Raisin Chutney Mustard oil / coconut milk / bay leaf Smoked eggplant / onion / tomato / green chili mint chutney Mango Chutney Snapper Pollichattu 26. Bhindi Amchoor 14. / 9. Avocado Banana Chaat 10. Curry leaves / garlic / green chili / lemon cashew rice Sliced okra / dry mango powder Assorted Papadums 5. Cumin / red chili powder / tamarind / date chutney Goan Shrimp Curry 26. Gobhi Mattar 14. / 9. Tawa Baingan 10. [ Chaat-Savories ] Coconut / Kashmiri chili / tamarind / okra Cauliflower / green peas / cumin / ginger Eggplant / spiced potatoes / jaggery peanut sauce Sev Batata Puri 9. Black Cod 36. Malai Palak 14. / 9. Kale Dosa 12. Crispy biscuits / potatoes / raw mangoes Fresh dill / honey / star anise / red wine vinegar Spinach / garlic / green chili / onions Mustard seeds / curry leaves / coconut chutney gram flour vermicelli / chutneys Lobster Lababdar 30. Root Vegetable Avial 14. / 9. Dover Sole Chutneywala 15. Cauliflower Bezule 10. Onion / tomato / ginger / green chili Seasonal root vegetables / coconut / curry leaves Coconut / mint / cilantro / kachumber salad Mustard seeds / green chilies / curry leaves [ Vegetarian Entrée ] Kofta Aloobukhara 14. / 9. Crab Pepper Masala 14. Palak Chaat 12. Prunes potato dumplings / cashew nut / green cardamom Chesapeake Bay crab / phyllo pastry / black pepper Crispy baby spinach / sweet yogurt Tandoori Paneer Mattar 18. tamarind / date chutney Grilled cottage cheese / English peas / charred onion / red Mushroom Chili Garlic 14. / 9. East Indian Scallop 14. pepper sauce / saffron pulao Cremini / scallions / red chili paste Bay Scallops / bottle masala / raw mango [ Meat Entrée ] Dal Makhani 14. / 8. Lamb Kathi Roll 14. Lentils / tomato / garlic Tandoori lamb / roti / mint chutney [ Entrée From Clay Oven ] Chicken Makhani 19. Broiled chicken / tomato / fenugreek Cucumber Raita 7. / 4. Cucumber / yogurt relish [ Sigri-Barbeque ] Chicken Pista Korma 20. Chicken Green Masala 19. Cashew nut / pistachio / green cardamom Mint / coriander / ground spices Mango Shrimp 12. [ Grand Menu ] Non Veg./Veg. Cashew nut / ginger / mango pulp Tandoori Lamb Chops * (2 Pcs.) 28. Chicken Tikka Masala 19. Mace / cardamom / cashew nuts / ginger Tomato / ginger / green chili Four course Tasting Menu 66./ 55. Spicy Reshmi Kebab 10. Minced chicken / mint / coriander / green chili Scottish Tandoori Salmon 24. Chicken Biryani 20. Wine Pairing Option 40. Kashmiri Chili / cinnamon / black pepper Aromatic basmati rice / raita Truffle Seekh Kebab 12. [ Chef’s Table ] 80./ 60. Minced lamb / garam masala / truffle oil Tandoori Chicken Tikka 19. Lamb Mirchi Korma 20. Chicken / garlic / mint chutney Kashmiri chili / caramelized onion / Sichuan peppers Six Course Tasting Menu Paneer Shashlik 10. Mixed Grill 24. Cottage cheese / onion / bell pepper Raan-e-Rasika 25. Wine Pairing Option 50. Tandoori Salmon / Chicken tikka / Lamb shank / cashew nut / saffron Truffle seekh kebab Grand Menu / Chefs Table Menu are Available till 9.00 Duck Vindaloo 25. PM. Sunday-Wednesday and 9.30 PM on Thursday- Peri-Peri masala / pearl onions / coconut rice Saturday. * * Consuming raw or undercooked meats poultry seafood, shellfish, or eggs may increase your risk of food borne illness especially if you have certain medical conditions.” .
Load more

Recommended publications
  • Quality Evaluation of Blended Rice Bran and Mustard
    J Krishi Vigyan 2013, 2(1) : 45-51 Quality Evaluation of Blended Rice bran and Mustard oil Monika Choudhary* and Kiran Grover Department of Food and Nutrition Punjab Agricultural University, Ludhiana –141 004 (Punjab) ABSTRACT Rice bran oil (RBO) is nutritionally superior non-conventional vegetable oil and mustard oil (MO) is traditional oil widely used in domestic cooking in rural India. So, the present study was designed to develop a healthier and stable blend of RBO and MO. Therefore, RBO was blended with MO in two ratios i.e. 80:20 and 70:30. These blends were analyzed for fatty acid composition, physiochemical properties, oxidative stability, and antioxidant activity. Consequently, RBO+MO in the ratio of 80:20 contained 16.9 percent SFA, 32.9 percent MUFA and 50.8 percent PUFA whereas the percentage of SFA, MUFA and PUFA present in RBO+MO (70:30) was 15.2, 25.6 and 59.2 respectively. RBO+MO in the ratio of 70:30 showed adequate smoke point (188°C), frying temperature (180°C) and had low acid value (0.28 mg KOH/g) and saponification value (224.0 mg KOH/g) as well as a low percentage of free fatty acids (0.14%). In terms of oxidative stability and antioxidant activity, RBO+MO (70:30) showed least percent increase (33.9 %) in peroxide formation after 28 days of incubation period and also had highest radical scavenging activity (57.5 %) whereas the highest content of total natural antioxidants (2291.3 mg/kg) was present in RBO+MO (80:20). A significant (pd”0.05) difference was found in all the quality parameters of vegetable oils and it was concluded that RBO+MO in the ratio of 70:30 was an ideal blend in terms of overall quality parameters.
    [Show full text]
  • Cooking Oil Facts
    Cooking Oil Facts As you enter a department store, you behold an array of cooking oils sporting all types of jargon on the packaging -- saturated fats, unsaturated fats, refined, filtered, ricebran oil, vanaspati, etc. Confused already? With so much variety and so many brands flooding the market today, buying the right cooking oil can prove a tough task. Different oils fill different needs - for health, taste and cooking. For good health, our bodies need a variety of healthy fats that are found naturally in different oils. When cooking, it's essential to know which oils are best for baking, sautéing and frying and which are healthiest used raw. Why have Oil (fats)? Contrary to popular belief, fat is actually a valuable part of one's diet, allowing people to absorb nutrients that require fat in order to metabolize in the body. Natural fats contain varying ratios of three types of fats: saturated, monounsaturated and polyunsaturated. • Saturated fats are hard at room temperature. They're stable, resist oxidation, and are found primarily in meat, dairy, palm and coconut oil. • Polyunsaturated fats are liquid at room temperature and the least stable. They oxidize easily and are found in seafood corn, safflower, soybean, and sunflower oils. • Monounsaturated fats are more stable than polyunsaturated fats. They're found in canola, nut and olive oils. It is recommended to limit saturated fats in the diet due to their association with cardiovascular disease. Also, you should try to rely more on monounsaturated than polyunsaturated fats. What are the varieties of Oil available in the market? Choosing which oil should be used in cooking is a big issue and concern for many people because of the fat and cholesterol contents of cooking oil.
    [Show full text]
  • The Diversity of Fatty Acid Composition in Traditional and Rare Oil Crops Cultivated in Russia
    REVIEW COMMUNICATIONS PLANT SCIENCE The diversity of fatty acid composition in traditional and rare oil crops cultivated in Russia Vera Gavrilova, Tatyana Shelenga, Elizaveta Porokhovinova, Aleksandra Dubovskaya, Nina Kon’kova, Sergey Grigoryev, Larisa Podolnaya, Aleksey Konarev, Tamara Yakusheva, Natalya Kishlyan, Andrey Pavlov, and Nina Brutch Federal Research Center N. I. Vavilov All-Russian Institute of Plant Genetic Resources, Bol’shaya Morskaya ul., 42–44, Saint Petersburg, 190000, Russian Federation Address correspondence and requests for materials to Nina Brutch, [email protected] Abstract This review is devoted to the description of chemical peculiarities of industrial oil crops cultivated (or prospective for cultivation) in Russia, which are stored in the VIR collection. Different crops have similar fatty acids biosynthesis path- ways, but each species has its own individualities in the chemical composition of the oil and its genetic control. The diversity of oil crop chemical composition Citation: Gavrilova, V., Shelenga, T., Porokhovinova, E., Dubovskaya, A., opens the possibility of its multipurpose utilization practically in all industrial Kon’kova, N., Grigoryev, S., Podolnaya, L., segments. Sunflower, rapeseed, flax, mustard, camelina and safflower are cul- Konarev, A., Yakusheva, T., Kishlyan, N., Pavlov, A., and Brutch, N. 2020. The diversity tivated in Russia as oil crops. Castor beans, perilla, lallemantia and noog are of fatty acid composition in traditional not cultivated on an industrial scale, but have original oil properties and are and rare oil crops cultivated in Russia. Bio. Comm. 65(1): 68–81. https://doi. prospective for future cultivation. Hemp and poppy seeds contain oil valuable org/10.21638/spbu03.2020.106 for food, but they are not widespread.
    [Show full text]
  • Restaurant Menu
    STARTER Vegetable Samosa Triangular savoury pastry containing filling of potatoes, green peas and roasted spices. Accompanied with sweet and sour tamarind chutney. €5.50 Onion Bhaji Thinly sliced onion fritters coated with gram flour and deep fried with mix of authentic Indian spices. Accompanied with sweet and sour tamarind chutney. €5.50 Ragda Pattice A potato cake coated with bread crumbs & pan fried. Accompanied with chickpeas, mint chutney & tamarind chutney. €5.50 Meat Samosa A homemade triangular savoury pastry, containing lamb mince & spices. Accompanied with mint chutney €6.00 Lamb Sheekh Kebab A mixture of minced lamb meat, garlic and spices thinly wrapped around skewer and cooked in a tandoor. Accompanied with a mint chutney. €6.00 Achari Chicken Tikka Marinated with spicy pickle sauce, yoghurt & cooked in tandoor. Accompanied with a garlic tomato, & green chili chutney. €7.00 Garlic Chicken Tikka Chicken supreme dices marinated with yogurt, garlic, spices and cheese. Cooked in clay oven & accompanied with a mint chutney. €6.50 Salmon Tikka Salmon marinated & cooked in tandoor, accompanied by a garlic, tomato & chili chutney. €9.50 Tandoori Jumbo Jhinga Tiger prawns marinated in a mix of roasted Indian spices, cooked in tandoor oven & served with our special mango chutney. €10.50 Spicy Jhinga Dublin bay prawns Sautéed with tangy sauce & accompanied by mango chutney €10.50 Calamari Coated with seasoned flour & deep-fried calamari accompanied by garlic tomato chutney. €8.50 Note: Self-rising flour, mint chutney contains yoghurt SIZZLERS & SHARING PLATTERS Paneer Shashlik Platter Marinated cottage cheese cooked in tandoor oven with onion, bell peppers, tomato and accompanied with mint chutney.
    [Show full text]
  • Production of Lipase-Catalyzed Structured Lipids from Mustard Oil with Capric Acid
    Food Sci. Biotechnol. Vol. 18, No. 2, pp. 574 ~ 577 (2009) RESEARCH NOTE ⓒ The Korean Society of Food Science and Technology Production of Lipase-catalyzed Structured Lipids from Mustard Oil with Capric acid Jiang-Ning Hu, Md. Abdul Alim, Jeung-Hee Lee, Prakash Adhikari, and Ki-Teak Lee* Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Korea Abstract To reduce the content of undesirable erucic acid in mustard oil (MO), it was enzymatically modified with capric acid using immobilized lipase TL IM to produce structured lipid (SL). After reaction, the content of erucic acid was reduced up to 21.7% under the performed reactions in this study. Meanwhile, unsaturated fatty acids existing at sn-2 position (oleic acid, linoleic acid, and linolenic acid) in MO were not much changed. Keywords: mustard oil, capric acid, erucic acid, structured lipid Introduction Marketing Co., Ltd. (Dhaka, Bangladesh). The immobilized lipase TL IM was obtained from Novozymes A/S (Bagsvaerd, Lipids (oils and fats) are known to play nutritional and Denmark). According to the manufacturer specification, functional roles in food products. Usually, consumers the specific activity of lipozyme TL IM is 175 IUN/g prefer cooking oils which are available in their region. catalytic activities, having 0.54 g/mL bulk density and 0.3- Therefore, people of eastern and northern parts of India, 1.0 mm particle diameter. Hexane, 2-propanol, heptadecanoic Nepal, and Bangladesh commonly use mustard oil (MO) acid, capric acid, and acetic acid were obtained from Sigma- for cooking. MO has a strong pungent odor and hot taste.
    [Show full text]
  • Physico-Chemical Properties and GCMS Analyses of Indigenous Rice Bran and Mustard Seed Oils and Their Blends
    Research Article ISSN: 2574 -1241 DOI: 10.26717/BJSTR.2021.34.005620 Physico-Chemical Properties and GCMS Analyses of Indigenous Rice Bran and Mustard Seed Oils and their Blends Mst. Sarmina Yeasmin1*, G.M. Masud Rana1, Tahmina Akhtar Chowdhury1, Lailatul Ferdousi2, Md. Mahmudur Rahman1 and Md. Moktadir Rahman1 1Oils, Fats and Waxes Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratory, Bangladesh 2Applied Zoology Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratory, Bangladesh *Corresponding author: Industrial Research (BCSIR), Rajshahi Laboratory, Bangladesh Mst. Sarmina Yeasmin, Oils, Fats and Waxes Research Division, Bangladesh Council of Scientific and ARTICLE INFO ABSTRACT Received: acid ratio. Indigenous Rice Bran Oil (RBO) and Mustard Seed Oil (MO) were mixed in the Published: February March 30, 18, 2021 2021 Blended edible oils were formulated to enrich fatty acid profile with balance fatty andratio peroxide of 60:40, value 70:30 of andthe 90:10single (RBO:MO).vegetable oils Moisture and their content, blends density, were determined. specific gravity, Fat- Citation: Mst Sarmina Yeasmin, G M tyrefractive acid composition index, viscosity, such freeas Saturated fatty acid, Fatty acid Acidvalue, (SFA), iodine Mono-Unsaturated value, unsaponifiable Fatty matter Acid Masud Rana, Lailatul Ferdousi, Tahmina (MUFA), Poly-Unsaturated Fatty Acid (PUFA) of all oils were analyzed by GCMS. GCMS Akhtar Chowdhury, Md Mahmudur Rahman, Md Moktadir Rahman. Physico- Chemical Properties and GCMS Analyses analysis of rice bran oil identified 6 fatty acids with ratio SFA:MUFA:PUFA=1.43:1.46:1.0- of Indigenous Rice Bran and Mustard Seed and mustard seed oil identified 8 fatty acids with ratio SFA:MUFA:PUFA=1.72:1:2.06.
    [Show full text]
  • Chemical Composition, Antimicrobial and Antioxidant Properties of Seed Oil Plants of North-East India: a Review
    Review Chemical composition, antimicrobial and antioxidant properties of seed oil plants of North-East India: A review Priyanka Saha1, Anupam Das Talukdar1*, Sanjoy Singh Ningthoujam1,2, Manabendra Dutta Choudhury1, Deepa Nath1,3, Lutfun Nahar4, Satyajit Dey Sarker4, Norazah Basar4,5 1Department of Life Science and Bioinformatics, Assam University, Silchar 788011, India; 2Department of Botany, Ghanapriya Women’s College, Imphal, Manipur, India; 3Department of Botany and Biotechnology, Karimganj College, Karimganj-788710. Assam India; 4Medicinal Chemistry and Natural Products Research Group, School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, Byrom Street, Liverpool L3 3AF, UK; 5Department of Chemistry, Faculty of Science, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia ABSTRACT Apart from being used as food, seed oils have also been used traditionally as medicinal products by several communities. However, the full medicinal potential of many seed oil plants is yet to be properly reviewed, particularly for their antimicrobial and antioxidant properties. North-East India has rich resources of seed oil plants. The availability of detailed information on these plants is quite limited. This review aims to explore and evaluate these seed oil plants of the North-East India with particular emphasis on their antimicrobial and antioxidant activities as well as chemical compositions. A comprehensive literature search on seed oil plants of this region has been performed. Seed oil yielding plants of this region can be categorized into two categories: plants that are used traditionally as sources of edible or medicinal oils and plants that are used for purposes other than as sources of oils. Many seed oil plants of this region have been reported to possess antimicrobial and antioxidant properties, and to produce various types of compounds.
    [Show full text]
  • Canola Cultivation in India: Scenario and Future Strategy
    16th Australian Research Assembly on Brassicas. Ballarat Victoria 2009 Canola cultivation in India: scenario and future strategy Arvind Kumar1, Pankaj Sharma1, Lijo Thomas1, Abha Agnihotri2 and S.S. Banga3 1Directorate of Rapeseed-Mustard Research (ICAR), Bharatpur 321 303, India, Email: [email protected] 2Amity University, Noida, Uttar Pradesh, 201 308, India 3 Punjab Agricultural University, Ludhiana 141 004, India. ABSTRACT ‘Canola’ which is a registered trade mark of Canadian Oil Association denotes the seeds having less than 2 per cent erucic acid in it’s oil and less than 30 micro -moles of glucosinolate per gram of it’s deoiled meal. Canola is only a quality standard and not a classification based on biological attributes. Varieties with canola quality are also termed as ‘double low’ or ‘00’ rapeseed-mustard (LEAR) has also been released recently. Indian varieties under cultivation have high erucic acid (about 50%) and high glucosinolates (≥ 100 moles/g defatted seed meal). Efforts have been made to develop zero erucic rapeseed- mustard at, PAU Ludhiana, TERI, New Delhi, IARI, New Delhi, DRMR, Bharatpur and GBPUAT, Pantnagar. So far three Brassica juncea and six Brassica napus lines with double low characteristics have been registered with National Bureau for Plant Genetic Resources (NBPGR). Key words: Rapeseed mustard – canola - erucic acid - glucosinolates INTRODUCTION India is the third largest rapeseed-mustard producer in the world after China and Canada with 12 per cent of world’s total production. India holds a premier position in rapeseed-mustard economy of the world with 2nd and 3rd rank in area and production respectively. This crop accounts for nearly one-third of the oil produced in India, making it the country’s key edible oilseed crop.
    [Show full text]
  • Ëbiocureí to Protect Fruits Increasing Storage Life of Cashew Apple Use of Tobacco Seed Oil Methyl Ester in Diesel Engine
    Fruit Increasing storage ëBiocureí to protect life of cashew apple fruits Cashew apple has potential applications in various value-added People are concerned about possible products and medicines. Scientists at Tamil Nadu Agricultural University, residues of synthetic pesticides on fruits like apple Madurai have done study on increasing the storage life of cashew apple, and oranges. Keeping this into consideration USDA which normally gets spoiled very soon. During experiment treatments scientists have developed new natural environment were given to the cashew apples with mustard oil, neem oil, Bavistin, friendly fungicide which can eradicate infections that BHT, KMS + Sodium benzoate + Citric acid at 1% level and compared occur within 24 hours before its application. with control. The treated samples were packed in polyethylene bags and This fungicide contains a yeast, Candida were kept in low temperature (20°C) to observe the storage behaviour saitoana and lysozyme, an antifungal enzyme of cashew apple. Once in every two days the samples were noted for derived from chicken eggs. The scientists have called physiological loss of weight, TSS, acidity and ascorbic acid. Among these it ‘Biocure’. Besides providing very effective treatments, mustard oil treated sample was found to be the best (12 protection against rot fungi infection this combination days), than the other treatments, however other factors were on reducing can also eradicate in existing infection [Bliss, Agric state [Kannan & Thirumaran, Cashew Bull, 2002, 40(3), 3-6]. Res, 2002, 50(7), 12-13]. Fuel Use of tobacco seed oil methyl ester in diesel engine Vegetable oils and their methyl/ oil extraction process from tobacco seed ethyl esters are alternative renewable fuels and the transesterification process for for compression ignition engines.
    [Show full text]
  • Chaat Lounge Menu A
    SURAT CHAAT LOUNGE MENU CHAAT LOUNGE MENU A RAJASTHANI CHAAT Prices In Rs. Prices In Rs. Paani Puri (6 Pcs) 30 Masala Puri Chaat 70 Masala Puri (Dry) 50 Cheese Sev Puri 70 Bhel Puri 50 Rajwadi Raj Kachori 80 Sev Puri 50 Aloo Tikki Chaat 100 Aloo Puri 50 Chole Bhature (2 Pcs) 100 Cutlet Chaat 50 Extra Bhatura 30 Kachori Chaat 70 DAHI CORNER Prices In Rs. Prices In Rs. Dahi Batata Puri 70 Dahi Bhalla Chaat 90 Dahi Cutlet Chaat 70 Dahi Papdi Chaat 90 Dahi Kachori Chaat 70 Delhi Chaat 90 Dahi Samosa Chaat 80 Dahi Ragda Pattice (Ghee) 100 Dahi Aloo Chana Chaat 80 Dahi Aloo Tikki Chaat (Ghee) 100 SANDWICHES Prices In Rs. Prices In Rs. Veg Sandwich / With Cheese 60 Veg Mayo Grill Sandwich 120 Onion Capsicum Cheese Toast 60 Chocolate Sandwich 140 Veg Masala Toast / With Cheese 60 Paneer Cheese Grill Sandwich 140 Veg Cheese Sandwich Or Toast 70 Mushroom Onion Grill Sandwich 140 Chilly Cheese Toast 70 Club Sandwich 150 Paneer Cheese Toast 80 Dessert Sandwich 180 Veg Cheese Grill Sandwich 110 BEVERAGES Prices In Rs. Prices In Rs. Sweet Lassi 90 Dry Fruit Lassi 150 Strawberry Lassi 120 Mineral Water MRP Mango Lassi 150 SIDES & DESSERTS SIDES Prices In Rs. DESSERTS Prices In Rs. French Fries 70 Gulab Jamun (1 PC) 40 Potato Wedges 70 Rasgulla 50 CHAAT LOUNGE MENU B JUICES Prices In Rs. Prices In Rs. Fresh Lime Water 30 Sweet Lime Juice 80 Fresh Lime Ginger Water 30 Sunrise Juice 80 Carrot Juice 60 Cocktail Juice 100 Watermelon Juice 60 Apple Juice 100 Orange Juice 60 Pomegranate / Anar Juice 140 Pineapple Juice 60 Mango Juice (Seasonal) 140 Grape Juice 70 MILKSHAKES Prices In Rs.
    [Show full text]
  • This Menu Has Been Highlighted to Notify Guests of Nut Allergy. Those
    [ Organic Breads] Naan 4. Roti 4. Garlic Naan with Herbs 5. Laccha Paratha 5. Mint Paratha 5. *** This menu has been highlighted to notify guests of Nut Allergy. Those Onion and Sage 5. that highlight the entire dish cannot be modified in any way. Those that Truffle Naan 5. are highlighted with just the ingredients can be modified to suit the needs. Chilli and Olive Oil Naan 5. Goat Cheese Kulcha 6. Bread basket 12. Naan / Onion and Sage / Mint Paratha [ Rice ] Basmati Rice 3. Vegetable Pulao 5. Lemon Cashew Nut Rice 5. Dinner Menu Cross Contamination is possible on all items served from the dessert section. [Dessert] Apple Brandy Cheesecake*, Walnut cookie, brandy caramel sauce* 10 10 Fresh Strawberry Kulfi, salted condensed milk, blood orange coulis 10 Date and Toffee Pudding, berries 10 10 Apple Jalebi (Beignet), cardamom ice cream * 10 (Can request without nuts) 10 Warm Black Rice Pudding, coconut, cardamom ice cream, edible silver* 12 12 Gulab Jamun, cardamom ice cream * (Can request without nuts) 10 Chocolate Samosa, chocolate mint ice cream* 10 (Can request without nuts) 10 Home Made Sorbets and Ice Creams 09 9 Cross Contamination is possible on all items cooked on the [ House-made Chutneys / Papadum ] [ Fish and Seafood Entrée ] [ Vegetarian / Side Dishes ] Tawa-Griddle. Eggplant & Ginger Chutney 2.5 / 6. Halibut Malai 26. Baingan Bharta 14. / 9. [ Tawa-Griddle ] Tomato & Golden Raisin Chutney Mustard oil / coconut milk / bay leaf Smoked eggplant / onion / tomato / green chili Mango Chutney Ragda Pattice 9. Tawa Snapper 26. Bhindi Amchoor 14. / 9. Spiced potatoes / chick peas / tamarind date / Cumin / coriander / cabbage foogath / masala bhat Sliced okra / dry mango powder Assorted Papadums 5.
    [Show full text]
  • Smoke Point of Common Oils
    Smoke Point of Common Oils Almond Oil 430 F 221 C Matching the Correct Oil to the Right Cooking Method Avocado Oil: 520 F 271 C Cooking At, or Below 212 F Butter 300 F 150 C Low-temperature pan fry or poach Unrefined canola oil (smoke point is below 225 F) Canola Oil: 468 F 242 C Unrefined flaxseed oil (smoke point is below 225 F) Unrefined safflower oil (smoke point 225 F) Coconut Oil 350 F 177 C Unrefined sunflower oil (smoke point is below 225 F) Corn Oil: 457 F 236 C Cottonseed Oil 420 F 216 C Cooking from 212 F to 320 F For delicate, light Saute items Flaxseed Oil 225 F 107 C Unrefined corn oil (smoke point is below 32 F) Unrefined peanut oil (smoke point is below 320 F) Hazelnut Oil 430 F 221 C Semirefined safflower oil (smoke point is below 320 F) Unrefined soy oil (smoke point is below 320 F) Hemp Seed Oil 330 F 165 C Unrefined high-Oleic sunflower oil (smoke point is below 320 F) Grapeseed Oil 400 F 204 C Unrefined walnut oil (smoke point is below 320 F) Lard 360-400 F 140-200C Margarine 300 F 150C Cooking from 320 F to 450 F Macadamia Nut Oil 389 F 198 C High heat quick sauté, stir fry, or deep fry Mustard Oil 489 F 254 C Semirefined canola oil (smoke point is below 350 F) Refined canola oil (smoke point is below 400 F) Olive Oil: Extra Virgin 375 F 190 C Refined corn oil (smoke point is below 450 F) Unrefined olive oil (smoke point is below 320) Virgin 420 F 215 C Refined peanut oil (smoke point is below 450 F) Refined safflower oil (smoke point is below below 450 F) Olive Oil 438 F 225 C Unrefined sesame oil (smoke point is
    [Show full text]