Gymkhana Lunch Menu

Total Page：16

File Type：pdf, Size：1020Kb

GYMKHANA LUNCH MENU Monday to Friday 12.00 -14.30 2 Courses £25 or 3 Courses £30 (add 375ml of sommelier’s choice red or white wine £16 or house punch £9) Cassava, Lentil & Sabudana Papads, Shrimp & Mango Chutneys Garlic Chilli Thetcha Soft Shell Crab, Bombay Bhel Duck Cafreal, Kall Dosa, Coconut & Chilli Sambol Duck Egg Bhurji, Lobster, Malabar Paratha Potato Chat, Chana Masala, Tamarind, Sev Mattar Paneer Pao, Sesame & Peanut Chutney Kesar Pista Chicken Chops, Pomegranate & Garlic Chutney Hariyali Bream, Tomato Kachumber Kid Goat Keema, Salli, Pao Chola, Sweet Potato Kulcha, Indian Lemon Achar Wild Mushroom, Truffle & Morel Pilau served with Dal Lasooni, Dum Aloo Benarasi - Bread Basket or Basmati Rice Seville Orange Kheer Angoori Rasmalai, Pineapple Chutney Saffron & Pistachio Kulfi Falooda Please speak to your server regarding any allergy concerns. Whilst every effort is made, we cannot guarantee that each dish is free from traces of allergens including peanuts. Please note all game may contain shot. All prices are inclusive of VAT. A discretionary 12.5% will be added to your bill. TASTE OF GYMKHANA 3 courses £35, 4 courses £40 Saturday Lunch 12:00-14:30 Add 375ml of sommelier’s choice red or white wine £16.00 Gymkhana Bloody Mary £8.50, Masala Lassi £4.00 Potato Chat, Chana Masala, Tamarind, Sev Dosa, Mysore Sabzi, Coconut Chutney or Murgh Tikka Kali Mirch, Beetroot Pachadi or Mattar Paneer Pao, Sesame & Peanut Chutney Kid Goat Methi Keema, Salli, Pao or Kesar Pista Chicken Chops, Pomegranate & Garlic Chutney or Hariyali Bream, Tomato Kachumber or Chola, Sweet Potato Kulcha, Indian Lemon Achar served with Dal Lasooni, Patiala Baingan Masala, Dahi Bhalle – Bread Basket or Basmati Rice Saffron & Pistachio Kulfi Falooda or Angoori Rasmalai, Pineapple Chutney Please speak to your server regarding any allergy concerns. Whilst every effort is made, we cannot guarantee that each dish is free from traces of allergens including peanuts. Please note all game may contain shot. All prices are inclusive of VAT. A discretionary 12.5% will be added to your bill. .

Copy Link

Recommended publications

Starters Tandoori Starters Mains Sides Desserts
STARTERS MAINS ONION BHAJI £3.95 V VG GF DF TANDOORI STARTERS RAILWAY POTATO CURRY £6.95 V VG GF DF Mild potato curry traditionally served on the railways of India Spicy, crispy Indian fritters, made with onions and gram flour (a big plus for gluten-free eaters!) MURGH MALAI TIKKA £4.95 GF Chicken marinated in yoghurt, ginger and garlic. Based on a classic recipe used in the PUNJABI CHOLE £7.25 V VG GF DF Dhabas of the north - India’s roadside restaurants - that we’ve brought back with us PANI PURI/GOLGAPPA £4.50 V VG DF The most popular vegetarian dish in India. A dollop of comfortingly bolstering pulses to Leeds bathed in a thick, tangy, deeply spiced gravy One of the most famous street food dishes of India. Round, hollow puri, fried crisp and filled with a mixture of flavoured water, tamarind chutney, chilli, chaat masala, potato, onion and chickpeas GILAFI SEEKH KEBAB £4.75 GF DF DAL MAKHANI £7.50 V GF Juicy lamb mince skewers with ginger, garlic, garam masala, coriander, chopped Dal Makhani is a popular dish originating from the Punjab region of the Indian Subconti- peppers and onions served with a tandoori salad and mint chutney nent. The primary ingredients in dal makhani are whole black lentil, butter and cream KOLKATA CHAAT £4.75 V Calcutta is home to some of the best chaat outside of Leeds. This spiced chickpea salad with wheat TANDOORI PRAWNS £5.75 GF VEG MALAI KOFTA £8.50 V GF crisps, pomegranate, sweetened yoghurt, mint and tamarind chutney is our take on one of India’s Succulent tiger prawns marinated with ginger, paprika, yoghurt, nigella seeds and Malai Kofta is a classic North Indian dish originated from the Mughlai cuisine.
[Show full text]
Quilon Prides Itself on Offering the Very Best in South West Coastal Indian
Quilon prides itself on offering the very best in south west coastal Indian. Here you will find an exquisite range of contemporary and healthy dishes that are created with flair, style and a deep respect for ingredients. Seafood is central but our menu also includes equally outstanding meat and vegetable choices. To fully appreciate the depth and breadth of our unique offering, we would encourage you to share dishes with your fellow diners. If you prefer, our chef would be delighted to plan a tasting menu tailor-made to your requirements. STARTERS Quilon salad heirloom tomatoes, baby gem, watermelon, squash, avocado, fennel and micro herbs with curry leaves, goji berry dressing and balsamic glaze S Artichoke, broccoli and beetroot chop mango, mint and plum sauce G Mini masala dosa rice and lentil pancake filled with tempered potatoes and vegetables, served with sambhar MUS *Cauliflower chilli fry (gobi kempu bezule) crispy fried cauliflower tossed with yogurt, green chilli and curry leaves D E Lobster broth flavoured with coriander and hint of coconut cream C Mango ginger chicken chicken fillet with ground spices, mango ginger, cooked over a griddle D *Kothu lamb marinated lamb with onion, chilli, ginger and tomatoes cut on a very hot griddle Fish peera Seasonal fish cooked with button onions, green chilli, ginger and crumb fried G F E Almond chicken chicken cubes marinated with ground almond, chilli, and cooked over griddle N Crab cakes claw meat with curry leaves, ginger, green chillies and cooked on a skillet G C MUS Char-grilled scallops with pawpaw, poppy seeds and chilli relish C Karvari oyster chilli onion chutney C G Fisherman’s catch pepper shrimp, crab cake, fish cafreal and grilled scallop G E C M F We have a no tipping policy * Denotes spicy dish.
[Show full text]
Bangsar Village
BANGSAR VILLAGE Delivery Menu KERALA KUALA LUMPUR Kayra is a journey of love, JOHOR passion, heritage, and most BAHRU importantly, a celebration of familial bonds. Back in the day, my grandparents traveled from Kerala for greener pastures to Malaysia. Once here, they sought to relive the nostalgia of the Old Country and recreated their best memories of the past through the delectable taste of Kerala food. And so, in 1949, the first Kerala restaurant in Johor Bahru was conceived. For me, this was how the inspiration took place - as an enchanted spectator of my grandparents’ bustling kitchen. Watching, observing and breathing in the aromas of favorite meals being prepared. Meals were always the center of family togetherness. Breaking bread together, was a sacred experience. Each dish was painstakingly created, whether at home or at the restaurant, by the great cooks of the family. The art of creating each dish was a knowledge handed down through generations. Kayra is an organic manifestation of all of these cherished sentiments and great influences in my life. A shared love and passion for food, is what drives the team at Kayra to reach new heights with the food and dining experience offered. When curating and building the menu, I knew we had to revert back to old recipes, yet fused with new flavours inspired by our Kerala travels. Essentially, My grandparents, Meachery Joseph the Kayra experience reflects the aspirations of Francis and Mary Francis, founders of today’s generation: a combination of the traditional, Kerala Restaurant Johor Bahru the contemporary and the innovative. Meriam Sophia Alfonso & The Kayra family Fish Moilee Biryani KAYRA BIRYANI SPECIALS All our Biryanis serve 3 pax.
[Show full text]
JN112978 Chilli Express 8Ppdl Menu FINAL2
Set Meals Chillies House Special C TWO PERSONS £22.95 Our house dishes designed by our chef from the freshest ingredients A ONE PERSON £12.95 Balti Dishes STARTER: CHICKEN TIKKA STARTER: CHICKEN TIKKA, ONION BHAJI possible to produce these signature dishes. Our Balti Dishes are designed by our chef with a traditional family held recipe MAIN: CHICKEN BHUNA MAIN: CHICKEN TIKKA MASALA, LAMB BHUNA CHICKEN CHETTINAD £7.95 using only the freshest ingredients possible to produce that original spicy SIDE: M/ROOM BHAJI, PILAU RICE, SIDE: ONE MUSHROOM BAHJI, TWO PILAU RICE, Cooked with strips of chicken with long fried onions, green peppers, medium sauce. NAN & POPPADOM ONE NAN & POPPADOM crushed chillies, sliced garlic, fresh herbs & chef’s secret recipie B ONE PERSON £13.95 D VEGAN MEAL FOR TWO £18.95 CHICKEN OR LAMB SALI £6.50 BALTI CHICKEN £6.25 LAMB £7.25 PRAWN £7.50 Cooked with dried Apricots in mild Masala sauce, lavishly garnished STARTER: GARLIC MUSHROOMS STARTER: VEGETABLE SAMOSA & CHANA CHAT with crisp straw potatoes. MUSHROOM BALTI CHICKEN £6.60 LAMB £8.25 PRAWN £8.50 MAIN: RAYS SPECIAL MAIN: VEGETABLE MASALA & VEGETABLE CURRY KATA MASSALLA CHICKEN OR LAMB £6.50 SAG BALTI CHICKEN £6.60 LAMB £8.25 PRAWN £8.50 SIDE: SAAG PANEER, PILAU RICE, SIDE: ONE MUSHROOM BHAJI, TWO BOILED RICE, INDIAN TAKEAWAY Succulent lamb, golden braised with chopped onions, ginger, garlic CHILLI BALTI CHICKEN £6.60 LAMB £8.25 PRAWN £8.50 NAN & POPPADOM ONE CHAPATI & 2 POPPADOM and mild unground Garam Masala. JEERA BALTI CHICKEN £6.60 LAMB £8.25 PRAWN £8.50 CHICKEN PIAZA DARJEELING £6.20 Garlic, ginger, onions, peppers garnished with fried onions & onion rings.
[Show full text]
Chicken Curries Tandoori Dishes
SNACKS CHICKEN CURRIES TANDOORI DISHES BANANA CHIPS (VE) 1 PANEER SHASHLIK (V) (M) (D) 10.1 CHEF SPECIAL CURRY BIRYANI Grilled Indian whey cheese skewered with mixed TAPIOCA CHIPS (VE) 1 All biryanis are served with cucumber raita (yoghurt), achar CHICKEN MALAI TIKKA (D) 12.9 (pickle) and kachumber (Indian style salad). vegetables. Chicken cubes marinated in a creamy malai sauce and grilled VEGETARIAN STARTERS VEG (D) 8.9 CHICKEN TIKKA (D) 10.6 in a tandoor oven. CHICKEN (D) 10.9 Cubes of chicken marinated in a special tandoori masala and POPPADOM (VE) 2.5 KASHMIRI ROGAN JOSH 12.5 LAMB (D) 12.1 chargrilled. Choose from Crispy Plain or Flame Grilled Masala Smoky, sweet lamb curry. Served with chutney. HARIYALI CHICKEN TIKKA 10.9 CHICKEN CURRIES Additional Poppadom 1 MALABAR CHICKEN 10.9 GOAN PERI PERI CHICKEN 11.5 BHEL POORI (VE) 4.5 DOSA Grilled, succulent chicken thigh that has been marinated in a Kerala style spiced coconut chicken curry. Puffed rice, sev and crunchy pooris blended with sweet and Crispy rice and lentil savoury pancake served with a vegetable Goan inspired peri-peri spice blend. sour sauce, spicy chutney, potato, onion garnished with curry and chutney. CHICKEN TIKKA MASALA (D)(N) 11.9 spices and coriander and pomegranate. CHICKEN CAFREAL 11.5 PLAIN DOSA (VE) 7.9 Marinated grilled chicken simmered in tomato sauce. Grilled chicken chops that have marinated in a special Goan (D) ALOO PAPRI CHAAT 4.7 (VE) SAAG CHICKEN 9.9 green masala. POTATO MASALA DOSA 9.7 Shredded baby spinach and chicken curry.
[Show full text]
Covent Garden Christmas Day Menu
COVENT GARDEN CHRISTMAS DAY MENU CHOOSE A STARTER & ONE OF THE CURRIES, BIRYANIS OR GRILLS (Prices are inclusive of service) STARTERS C UR R IE S Food bursting and bustling with local flavour and colour. Our curries map a mouth- diverse regional cuisine. Each crafted with local knowledge 6.75 and love for their individual traditions, to preserve their Delhi Samosa Chaat V deliciously distinct character. Smashed samosa, yoghurt; a yummy chutney V/VGN/GF 14.50 Nilgiri Veg Korma 6.50 Sprouted Lentil Bhel – a Crispy Salad with From the fertile tea garden area of the Nilgiri Hills, Tamarind V/ VGN/ GF this fresh vegetable curry has coconut, fragrant curry Exciting & complex, dressing of three chutneys – leaf, green chilli, ginger & cinnamon from Bombay’s famous Chowpatty beach Paneer Butter Masala V/GF 14.75 Vegetable Punjabi Samosa V/ VGN 6.75 Freshly kitchen made Indian pressed cheese in a Homemade whole wheat pastry stuffed with spicy, rich tasting, slowly caramelised, tomato curry. spiced veg & served with curried chickpeas It is finished with fresh fenugreek leaves. 6.50 Gol Guppa Pops V/VGN Butter Chicken GF 14.75 An explosion of taste – fill them up yourself with a The proper Delhi masterpiece-grilled chicken thigh spicy cocktail & pop into your mouth. Street food at tikka in a slow cooked tomato curry, finished with its best sundried fenugreek. Thigh meat is widely preferred in curries in India as it does not dry out before spices Dahi Puri V 6.50 are cooked through Crispy whole wheat hollows with mash, yoghurt, tamarind.
[Show full text]
The Curry Guy Bible
CONTENTS Title Page Preface How to Use This Cookbook Starters Street Food Authentic Curries Curry-House Preparation Recipes British Curry-House Recipes Balti, Karahi and Handi Dishes Grilling, Barbecue and Roasting Bread, Rice and Sides Pickles, Chutneys and Sauces List of Ingredients Suppliers and Classes Index Acknowledgements Copyright Page About the Author PREFACE I didn’t eat my way around curry houses in the UK and street-food places in the Indian subcontinent to find shortcuts to making Indian food. I wanted the whole shebang, and since starting my blog in 2010, I’ve acquired a massive catalogue of authentic and British-style recipes. Many made it into my first three cookbooks, whereas others had to be held back until the time was right. That time is now! I have also come across some good shortcuts, which are explained here as well. I’m happy to now give you The Curry Guy Bible: a collection of more than 160 of the most popular recipes from my first 3 books and 50 new mouthwatering recipes that will get you the results you’re looking for – and perhaps a few tasty surprises. I’ll warn you that some of my new recipes could be considered to be way out there and even unhealthy by some! Being a big believer that everything is fine in moderation, I couldn’t bring myself to give you watered-down versions of spectacular recipes. I have given you the most authentic versions, but you can easily adjust the recipes to your personal preferences – just read the following few pages for how to do this.
[Show full text]
Our Chulha ‘Chaats’
OUR CHULHA ‘CHAATS’ ALOO ANARDANA ‘PUNJAB’ (V, E, GF) 180 POTATO, POMEGRANATE SEED, CORIANDER, MINT BHALLEY PAPADI ‘PUNJAB’ (V, E) 180 CRISPY WAFER, LENTIL DUMPLING, SEV, CHUTNEY, YOGHURT PALAK PAPADI ‘RAJASTHAN’ (V, E) 180 CRISPY SPINACH LEAF, LENTIL, YOGHURT, TAMARIND, CUMIN TAMATAR AUR SHINGADEY ‘RAJASTHAN’ (V, E) 180 TOMATO, WATER CHESTNUT, MINT, PEANUT RAGDA PATTIES ‘MAHARASHTRA’ (V, E) 180 POTATO GALETTE, CHICKPEA, ONION, TOMATO SEV PURI ‘MAHARASHTRA’ (V, E) 180 FLOUR PUFF, ONION, CORIANDER, SPICED POTATO BHEL PURI ‘MAHARASHTRA’ (V, E) 180 PUFFED RICE, ONION, TOMATO DAHI BATATA PURI ‘MAHARASHTRA’ (V, E) 180 CRISPY WAFERS, POTATO, CUMIN, SWEETENED CURD SAMOSA ‘LUCKNOW’ (V, E) 180 FLOUR DUMPLING, POTATO, CHICKPEA, MINT CHUTNEY BANARASI BHARWAN MATAR ‘LUCKNOW’ (V, E) 180 SPICY POTATO PATTIES, CUMIN, GREEN PEAS, SWEET-SOUR CHUTNEY PYAAZ KACHORI ‘UTTAR PRADESH’ (V, E) 180 ONION STUFFED FLOUR PUFFS, SWEET-SOUR CHUTNEY RAJ KACHORI ‘UTTAR PRADESH’ (V, E) 180 STUFFED FLOUR PUFFS, SPROUT, SWEET-SOUR CHUTNEY (V) VEGETARIAN - (E) EGG FREE - (GF) GLUTEN FREE ALL PRICES ARE IN INDIAN RUPEES AND SUBJECT TO APPLICABLE GOVERNMENT TAXES AND A DISCRETIONARY 5% SERVICE CHARGE PLEASE INFORM US OF ANY SPECIAL DIETARY REQUIREMENTS AT THE TIME OF ORDER TASTING PLATES PALAK AUR KHUBANI KI TIKKI ‘PUNJAB’ (V, E) 330 SPINACH, APRICOT PATTY, INDIAN SPICES, PAN GRILLED NAVRATAN SUBZ KI TIKKI ‘LUCKNOW’ (V, E) 330 ASSORTED VEGETABLE PATTIES, DRY NUTS, GINGER, GREEN CHILLI, PAN GRIDDLED KANDHARI ALOO TILORI ‘LUCKNOW’ (V, E) 330 SCOOPED POTATO, SESAME COATED, STUFFED,
[Show full text]
Champagne Cocktails
The Spice Studio featuring fusion and contemporary cocktails an extensive selection of spirits & liqueurs Items marked as are not included in any package All prices are in Indian rupees and exclude applicable government taxes and service charge Martini flight Ginger lime martini 425 Mango cosmopolitan 350 Cosmopolitan twist with ginger Mango infused rum, triple sec, cranberry and mango juice Cucumber martini 200 Kokum kosmopolitan 350 Cucumber infused gin with mint and tarragon Kokum and vodka infused with demerara sugar, sparked with citrus flavours Amrud 200 Vodka with guava juice and sweet n sour Rose martini 200 Gin, cointreau and rose syrup Indian apple martini 200 Vodka, cashew feni, apple juice and sweet n sour shaken over ice Items marked as are not included in any package All prices are in Indian rupees and exclude applicable government taxes and service charge Indian bar Tamarind margarita 200 Banana 200 Tequila, triple sec, lime juice, sugar syrup, White rum, peeled bananas, kahlua, coconut and tamarind paste cream blended Cardamom bergamot iced tea 200 Spiced litchi mojito 200 Cardamom infused vodka with apple juice and Litchi puree muddled with chillies and added to mojito earl grey tea Spiced rum punch 200 Spice studio coconut water 200 Vodka, coconut water, lime juice, dash of citrus Indian spices infused white and dark rum Raita cocktail 200 Cucumber gin fizz 200 Gin, triple sec, lime juice, sugar, cucumber slices, soda Cardamom, cinnamon, cucumber, yoghurt and gin , shaken over ice Twisted goan caprioshka 200 Feni with
[Show full text]
Tasting Menu Paired Wines
MOTHERING SUNDAY TASTING MENU TASTING MENU PAIRED WINES Amuse Bouche Shellfish Pan Seared Scallop Wine Measures: Wine 125ml, Dessert Wine 100ml. Roast Apple and Lemon Chutney, Spiced Root Vegetables Indian Five Spice Pickled Prawn Chicken Tandoori Chicken Tikka Pie, Mixed Berry Chutney (to Share) Prestigious Wines Captivating Wines 2015 Riesling Kabinett Joh Jos Prüm , 2016 Viognier, Ktima Gerovassiliou Mosel, Germany Epanomi, Greece Fish Chargrilled Scottish Salmon, Coconut and Curry Leaf Sauce Cornish Crab Croquette, Spiced Vermicelli 2015 Meursault Vallet Frères, 2015 Soave La Rocca, Pieropan, Côte de Burgundy, France Veneto, Italy Iced Sherbet 2013 Gewürztraminer Atul’s Signature, 2013 Gewürztraminer Atul’s Signature, Jean Claude Gueth, Alsace France Jean Claude Gueth, Alsace France Lamb Roasted Rump of English Lamb 2013 Gevrey-Chambertin Les Marchais, 2015 Pinot Noir Muddy Water, Waipara Pierre Naigeon, Burgundy, France New Zealand Tandoori Cutlet, Rogan Jus, Dal Makhani 2016 Brachetto d’Aqui Contero, 2014 Eradus Sticky Micky, Late Harvest Sauvignon, Piedmont, Italy Marlborough, New Zealand Dessert Rose Bhapa Doi, Spiced Chocolate Lava Cake £89 per person £59 per person £105 per person This menu is offered for the entire table only Last order 14h for Lunch & 21 for Dinner Paired Wine options available For all food allergies and intolerances Please speak to our staff about your requirements before ordering MOTHERING SUNDAY A LA CARTE 2 COURSE £62 3 COURSE £76 SIDES APPETISERS Phali Poriyal £9 Fine Green Beans Sautéed with Mustard,
[Show full text]
Tresind New Menu.Cdr
TM vegetarian starters J modernist chaat trolley 150 mushroom chai, dehydrated mushroom, truffle milk powder 80 J pumpkin and coconut soup, idiyappam, pumpkin mash 75 J avocado kebab, sour cream, chopped salsa 95 J paneer tikka paturi, chili onions, masala crisp 95 mushroom galouti tartlets, mushroom pickle 95 tandoori portobello, molcajete chimichurri chutney, ginger pickle 115 dahi kebab, potato rösti, raw mango and pepper chutney 95 corn crusted spinach kebab, smoked tomato chutney, parmesan cheese 95 kothambir vadi, coconut chutney, carrot kosambari 95 non-vegetarian starters cedar wood smoked tandoori chicken, burnt pineapple carpaccio 125 chicken waffle, cafreal masala, smoky aioli 110 chicken tikka – malai or charcoal 110 tandoori lamb chops, rosemary jus, roast potatoes 135 galouti kebab cannoli, pickled onion, mint chutney 110 hunter’s lamb leg ‘raan’ 145 tenderloin steak, molcajete chimichurri chutney, ginger pickle 195 butter pepper garlic prawn, thai basil 135 tandoori tiger prawn, buttered asparagus, hollandaise espuma 135 barramundi musallam, garlic chutney, pickled ginger & scallion 130 wagyu patthar kebab, red raddish carpaccio, boondi crisp 155 vegetarian main course J mix veg kofta, duet of curries, toasted makhana 125 J paneer pinwheel, tomato makhani, charred chili pepper 125 J rajasthani papad ki subzi, missi roti 115 J achari chana martaban, green pea kachuri 125 guchchi lababdar, truffle oil tadka, nadru chips 135 pav bhajji, lehsooni burrata, maska pao 125 amritsari thali 130 J khichdi of india 135 J jain diet live table
[Show full text]
A La Carte Menu
A LA CARTE MENU Back in 1982, Bombay Brasserie was created around the idea of bringing the cuisine of this great city to London and today’s menus reflect this ongoing exploration, featuring the freshest seafood, chicken, lamb and game, plus plenty to please vegetarian palates. Our menus feature a wide variety of cooking techniques, from slow-cooked curries to grills and kebabs as well as tandooris from the clay oven. STARTERS Chicken tikka makhani Chargrilled chicken thigh meat cooked in a creamy butter gravy D Beaten rice vada, lotus stem tilkki and beetroot chop spiced tomato chutney, plum sauce, mango sauce G *Manglorean chicken (kori gassi) succulent pieces of chicken cooked in finely ground fresh coconut with spices Mini masala dosa rice and lentil pancake filled with tempered potatoes and vegetables, Chicken Biryani served with sambhar MUS Supreme chicken cooked with spices & layered with basmati rice, fried onions, fresh coriander Served with tomato & cucumber raita D Badami mutter gallette almond flakes and green peas with tempered spices and served with tamarind chutney G N MUS VEGETARIAN Ambi paneer tikka Chargrilled cottage cheese, pickled mango D Bhindi Singada Okra & chestnuts cooked in a masala of onion, tomato & spices MUS Tandoori cauliflower and broccolli Chargrilled cauliflower &broccoli served with tahini yogurt D SES Bombay potato roast baby potatoes pan roasted with chilli, garlic & spices MUS SES Palak patta chaat Gram flour coated baby spinach with gram flour straws, Spinach poriyal chutneys of tamarind, mint and
[Show full text]