One to One Options Choose Any 4

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One to One Options Choose any 4 Breads Sweets Daals Aloo Paratha Apple Crumble Daal Palak Bajra Rotla Black Cherry Cheesecake Dal Makhani Chapatti Blueberry Muffins Green Mung Daal Gobi Paratha Carrot Cake Kadhi Jeera Paratha Chocolate and Hazelnut Cheesecake Tadka Daal Laccha Paratha Chocolate Cake Naan Chocolate Tart Curries Bread Rolls Churros Aloo Gobi Masala Pitta Wrap Gajar Halwa Baigan Bhartha Rosemary & Olive Focaccia Bread Gulab Jamun Bhindi Masala Sun Dried Tomato and Olive Bread Jam & Cream Doughnuts Chole Thepla Kheer Methi besan Ras Malai Palak Paneer Rice Rasgulla Paneer Butter Masala Fried Rice Scones Stuffed Aubergine Jeera Rice Sooji Halva Stuffed Chillies Khicheri Sponge Cake Stuffed Karela Paneer Fried Rice Triple Chocolate Chip Muffins Tindora masala Toor Daal Khicheri Victoria Sponge Cake Vegetable Biryani Indian Fast Food Vegetable Pilaf Indo-Chinese Bhel Black Pepper Tofu Chilli Mogo Savouries Chilli Paneer Dabeli Bateta Vara / Aloo Bonda Chinese Fried Rice Dahi Puri Chakri Chinese Fritters Dahi Vada / Dahi Bhalle Crispy Bhajia Manchow Soup & Crispy Noodles Pani Puri Dhokri Paneer Noodles Papdi Chaat Farsi Puri Vegetable Hakka Noodles Pau Bhaji Fermented Dhokra Vegetable Manchurian Sev Puri Gathiya Vada Pau Gobi 65 South Indian Green Peas Kachori Idli & Sambhar Italian Gujarati Samosa Masala Dosa & Coconut Chutney Broccoli & Spinach White Pizza Handvo Medu Vada Lasagne Instant Dhokra Upma Pasta with 3 sauces Khandvi plus stuffed variations Uttapam & Varieties Spinach & Ricotta Canneloni Methi gota Vegetarian Pizza Mung Daal Kachori Mexican Panjabi Samosa Enchiladas Patri Bhajiya Quessadillas Sev Tacos & Guacamole Soji Bhajiya.

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V = Vegetarisch Bezüglich Allergene Bitte
MENU VG = VEGAN | V = VEGETARISCH BEZÜGLICH ALLERGENE BITTE BEI UNSEREM SERVICEPERSONAL NACHFRAGEN EATDOORI.COM | [email protected] STARTERS 1 VG PAPADAM BASKET 3.9 Hauchdünne Linsen-Cracker serviert mit Mango-Ingwer Chutney 2 V PAPRI CHAAT 4.9 Weizenchips belegt mit Kichererbsen / Joghurt / Kartoffeln / Granatapfelkernen / Tamarinde, Minz-Koriander & Rote-Beete Chutney 3 VG VEG PAKORA 5.6 Krosse Gemüse-Bällchen aus Blumenkohl / Spinat / Kartoffeln & Auberginen mit Mango-Ingwer Chutney 4 V SAMOSAS + CHAAT IT UP 1.9 5.6 Kartoffel-Teigtaschen mit Tamarinde, Minz-Koriander & Joghurt-Minz Chutney 5 VG GOBI SWEET & SOUR 5.9 Panierter Blumenkohl mit süß-saurer Marinade & Sesam 6 VG CHILI MUSHROOM 6.5 Champignons & Paprika in Tomaten-Chili Sauce 7 VG SWEET POTATO TIKKI 6.9 Drei Süßkartoffel-Puffer mit Rettich & Tamarinde Chutney 8 DESI CHICKEN 6.9 Würzige Hühnchenbrust in Masala-Panade mit eingelegten roten Zwiebeln & Spicy Garlic Chutney 9 SINGH‘S WINGS 6.9 Chicken Wings, angebraten mit Honig / Chili & Frühlingszwiebeln 10 SHARING PLATTER 10.1 VG VEGAN: Samosas / Sweet Potato Tikki / 21 Chickpea Fresh / Chutneys 10.2 MIXED: Chicken Tikka / Gobi Sweet & Sour / 26 Holy Paneer / Chutneys 10.3 NON-VEG: Singh’s Wings / Chicken Tikka / 28 Ginger Lime Prawns / Chutneys SALADS 11 VG CHICKPEA FRESH 10.9 Knackiger Kichererbsensalat mit Blattsalat / Gurken / Cherrytomaten / Koriander & Granatapfelkernen mit Tamarinde Vinaigrette 12 VG SWEET MANGO 12.9 Frischer Blattsalat / Gurken / Paprika / Mango & Cashews mit Sweet-Chili Dressing dazu wahlweise: V +
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Nikki's Indian Cuisine
Nikki’s Indian Cuisine Breakfast Specialties BREAKFAST SERVED DAILY FROM 9 - 12 NOON Beverages TWO BUTTERMILK PANCAKES | 6 Bottle water 8 oz | 1.25 Iced tea | 2.50 THREE EGG OMELET with homefries | 9 Sodas | 2.50 Indian iced coffee | 3 Black coffee | 2 Milk 8 oz | 3 VEGETABLE UPMA * GF Black tea | 2 Salt Lassi | 3.5 semolina cooked with vegetables, served with Indian chai tea | 2.50 Sweet Lassi | 4 coconut chutney | 9 Indian filter coffee | 2.50 Mango Lassi | 5 VEGETABLE POHA * GF flattened rice cooked with seasonal vegetables | 9 South Indian Breakfasts Parathas & Breads IDLI SAMBHAR * GF pan grilled Indian tortillas two steamed rice cakes, soaked in vegetable lentil soup served with coconut chutney | 9 TAVA ROTI* | 4 RICE ROTI* GF | 4 PURI* | 4 TAVA PARATHA * VADA SAMBHAR * GF two flat whole wheat tortillas | 5 two fried lentil dumplings soaked in vegetables lentil soup with coconut chutney | 9 KAWAN PARATHA two multi-layered breads made from whole wheat IDLI-VADA COMBO * GF | 14 flour cooked on a griddle with butter | 5 ALOO PARATHA * PLAIN DOSA * GF paratha stuffed with masala potatoes | 6 round rice crepe served with vegetable lentil soup & coconut chutney | 11 GOBI PARATHA * paratha stuffed with shredded masala cauliflower | 6 MASALA DOSA * GF dosa filled with potatoes & onions, served with samb- PANEER PARATHA har & coconut chutney | 12 paratha stuffed with herbs & cottage cheese | 8 CHICKEN PARATHA UTTAPPAM * GF paratha stuffed with spicy ground chicken | 9 thick rice pancake with onion, chili, tomato, cilantro served with sambhar
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View Newsletter
0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13
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Food of Haryana
Foreword documentation in the field of culinary with the support of University, Industry and Community will continue. I am confident that we Today, Hospitality & Tourism Industry has reached the would be able to give new dimensions and contribute to the stage where intellectuals have greater appreciation for this knowledge of Gastronomy of Haryana. Dr. Ashish Dahiya has sector because of its diversified contribution in prosperity. written this book with great devotion, dedication and hard work. Culinary is one of the major segments of the Hospitality & This will prove to be the stepping stone to research and contribution Tourism Industry as it is not only confined to cooking, hygiene of Institute of Hotel & Tourism Management. The grant in aid by and standardization of Recipes, but also a holistic science Dr. Radha Krishan Foundation Fund of the University has helped due to its close linkages with philosophy of life. Culinary us to come up with this work timely. The support of University represents the cultures, traditions, customs and offering Administration and IHTM Staff as well as students is indeed immeasurable bliss and indescribable happiness to the people. appreciable and notable for this activity. I extend my heartfelt Each state, rather district in India has its distinctive foods. If wishes to Dr. Ashish and entire IHTM Family for this humble we look at the publications of World Association of Chef beginning to Journey of Haryanvi Food through this book. Societies, International Association of Culinary Professionals and other Culinary Associations, we find that Chefs have a Prof. Daleep Singh great responsibility ahead and food with authenticity is one of them.
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CHAAT MENU 2021.Cdr
www.chaatscuisine.com CHAAT & APPETIZERS TANDOORI KABABS Pani Puri $5 Tandoori Chicken $15 Mini 6 puris, potatoes & garbanzo beans, served with spicy pani (water) Chicken (bone in) Marinated with sauces, spices and cooked in Tandoor Samosa $5 Paneer Tikka Kabab 2 handmade pastry shells stuffed with potatoes rosted in spices Cheese Cubes with bell peppers and onions marinate with spices and sauce $16 cooked in Tandoor Papri Chaat $6.5 Puri chips, garbanzo beans, potatoes, yogurt, chutney on top Seafood Platter $19 Salmon & shrimps marinated with our special sauce & spices and Samosa Chaat $7.5 cooked in Tandoor with onions, broccoli & bell peppers Samosa, choley, yogurt, chutneys & spices Mix Platter $21 Dahi Puri $6 Salmon, shrimps, chicken and lamb marinated with our special 6 mini puri with potatoes, garbanzo, topped with yogurt & chutney sauce & spices and cooked in Tandoor with onions, broccoli & bell peppers Tandoori Salmon $18 Dal Soup $6 Salmon marinated with special sauces, spices, lemon juice and Creamed lentil soup with mild herbs and spices cooked in Tandoor with onions, broccoli & bell peppers $7 Vegetable Pakora Chicken Tikka Kabab $15 Potatoes, spinach, onion & cauliflower dipped in spicy chickpeas & fried Chicken breast marinated in spices with onion & bellpeper cooked in Tandoor with onions, broccoli & bell peppers Paneer Pakora $9 Malai Tikka Kabab $16 Paneer dipped in spicy chickpeas batter & golden fried Chicken breast marinated in rich creamy sauce & spices and Chicken Pakora $8 Cooked and Tandoor Chicken deep fried in spicy chickpeas batter & golden fried Seekh Kabab (lamb) $16 Ground lamb with ginger, green chili, spices & then cooked in Tandoor Choley Bhature $9 Tandoor with onions, broccoli & bell peppers Garbanzo beans (choley) served with fried naan bread Tandoori Shrimp $18 Fish Pakora ( Machi ) $11 Shrimps marinated with spices and sauces cooked in tandoor fish deep fried in spicy batter served with mind sauce.
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LIGHT MEALS COLD DRINKS SWEET Chaatto HOT DRINKS
Delicious & full of flavour. BOMBAY PAV BHAJI - R28 Enjoy authentic, award-winning A uniquely flavoured tomato and potato based curry served SWEET Indian Street Food. with a crispy, yet fluffy pan-grilled pav (bread roll). Origin: Mumbai. GITS GULAB JAMUN - R16 Fluffy Indian rounds soaked in a sweet, lightly spiced syrup. To VADA PAV (Mini Indian Burgers) - R25 - 2 per plate CHAAT Start A lightly spiced potato patti is topped with tangy chutneys BHEL PURI - R28 and served in a mini burger bun. Origin: Mumbai COLD DRINKS A riotous mixture of puffed rice, potatoes, onion, roasted (Potato Patties) - 2 per plate peanuts, puri, sev and chutneys. Wonderfully spicy, salty, BATETA VADA - R15 LIMBU PANI - R20 (Indian Lemonade) A lightly spiced potato patti is deep-fried in a gram flour Made with freshly squeezed lemons, a special sweet and tart. Origin: Mumbai. batter and served with tamarind date chutney and mint and - Can be made without onion and garlic on request sugar syrup and black pepper. Cool and refreshing. coriander chutney. Origin: Mumbai SEV PURI - R25 - 7 per plate BOMBAY CRUSH - R25 Beautiful mini puris topped with a spiced potato and onion An indulgent rose flavoured milk with vermicelli, base, flavoured with chutneys and decorated with fine sev. LIGHT MEALS takmaria (basil seeds) and topped with vanilla ice-cream. Origin: Mumbai. - Can be made without onion and garlic on request BOMBAY ALOO (POTATO) SANDWICH - R25 IMPORTED INDIAN COOLDRINKS PANI PURI - R25 - 7 per plate A toasted sandwich made the Bombay way! Deliciously flavoured THUMBS UP, LIMCA - R8.95 Crisp, hollow puris filled with a mixture of potato, green NOT YOUR potato, onion, green pepper filling with a hint of mint.
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Dietary Guidelines for Asian People with Kidney Disease
Dietary guidelines for Asian people with kidney disease In the UK, “Asian” is generally taken to refer to all those people who originate from the Indian sub-continent i.e. India, Pakistan and Bangladesh. There is slight variation between Indian, Bangladeshi and Pakistani diets but also great similarities. This is a guide to how you can continue enjoying traditional foods, while still following a ‘kidney friendly’ diet. Some general tips It is important that your diet is low in potassium, phosphate and salt as the kidneys can struggle to pass them in your urine. The following tips may be helpful: Vegetables • Two portions per day are allowed – A portion is equal to: two heaped tablespoons or one cereal bowl sized salad. • All vegetables and potatoes need to be boiled in water and the water thrown away, even before adding into curries. • Vegetables such as aubergines, bitter gourds (karela), valor (beans), okra, spinach and dodi are high in potassium and should be eaten only once or twice a month. • Tinned beans and vegetables are high in salt and should be drained and washed in water before adding to cooking. • Try to limit the amount of tomatoes used to make curries e.g. 1-2 large or 6-8 cherry tomatoes per pot of curry or try using tinned tomatoes (1 tin per pot). Salads • A small green side salad (without tomatoes and mushrooms) can be eaten at one of your meals during the day instead of vegetables. Fruit • Two portions of fruit are allowed daily - A portion is equal to one apple, pear or kiwi/ one slice of pineapple / two small fruits such as plums, or satsumas / one cupful of berries / two - three tablespoons of fruit salad/stewed/tinned fruit.
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Instant Dahi Vada
Instant Dahi vada Ingredients for Instant Dahi vada 8 slices of bread Butter Bunch of Coriander Leaves 2-3 green chillies Daliya 2-3 Garlic cloves 1/2 kg curd. (Add 2-3 tbsps of sugar to the curd and beat it well) 1/2 tbsp cumin powder 1/2 tbsp red chilli powder 1/2 tbsp chaat masala Some coriander leaves 1 cup sev 1 cup khatti meethi chutney (Link in description box) Steps for Instant Dahi vada To make the chutney, add salt into coriander, green chillies, daliya and garlic cloves. Grind these ingredients together into a fine paste. Cut off the edges of the bread slices. Butter the bread slices. Then,spread a layer of chutney over them. Take two bread slices (both having butter and chutney spread over them) and stick them together with the buttered side facing each other. Cut the stuck bread slices into four equal parts Line all the small parts in a flat-bottomed bowl. In a separate bowl, add 2-3 tbsp sugar and a pinch of salt into the curd and whisk it well. Pour the beaten curd over the bread slices in the bowl in generous amounts. Let the bread slices soak it up nicely. Next, spread the khatti meethi chutney over the soaked bread slices. Sprinkle over it, some zeera powder, red chilli powder, chaat masala and coriander leaves. For the final garnish, spread sev. Cool In the fridge for an hour before serving. Copyright © 2021 Cooking With Benazir. .
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Aval Vadai | Poha Vada Recipe
AVAL VADAI | POHA VADA RECIPE I usually start most of my days either with poha or oats upma or cereals. When I was talking to my friend, the other day, she gave me this aval vadai recipe, since this aval vadai does not need any grinding and soaking part, immediately I want to give it a try, for my evening snack. Me and my husband really liked it, because it tasted almost like medu vada with crispy texture on outside and soft on inside. You can make this poha vada recipe either as a snack or for navarathri celebrations or diwali or krishna jayanthi. Also make this quick easy aval vada for unannounced guests. I bet kids will love this vadai for sure. Serve this easy aval vadai either with coconut chutney or tomato ketchup and hot tea. Ingredients for aval vadai Yield : 9 Vadai 1 Cup of Thick Variety of Aval / Poha / Flattened Rice Flakes 1 Cup of Water 1 Medium Size Onion, Finely Chopped 2 Green Chilies, Finely Chopped 3 Tbsp of Thick Curd (Yogurt) 2 Tbsp of Rice Flour 2 Tsp of Besan Flour / Kadalai Maavu 1 Inch of Ginger, grated 1 Tsp of Whole Black Pepper Pinch of Asafoetida 1 Sprig of Curry Leaves 2 Tbsp of Cilantro (Coriander Leaves), Finely Chopped 1 Tsp of Salt or to taste Oil for deep frying Method Soak the aval(poha/rice flakes) in water for 5 mins. Drain as much as water from aval, mash well with hand or with back of the spoon. To the mashed rice flakes, add chopped onion, green chilly, ginger, black pepper, asafoetida, curry leaves, chopped coriander leaves, salt, rice flour, besan flour and finally add thick curd, give a quick stir.
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Take out Menu
TAKE OUT MENU STARTERS Avocado & Green Chickpea Bhel – 13 Cauliflower Koliwada, Peanut Chutney – 13 Potato Chaat, Tamarind, Mint – 13 Paneer Bhurjee, Pepper, Onion, Cilantro – 15 Chicken 65, Sour Cream, Podi Masala – 14 Chicken Malai Drumstick (4 pieces) – 15 Lamb Keema Hyderabadi, Green Peas – 16 KULCHAS Sweet Potato & Chili Kulcha – 14 Chicken Tikka & Cheddar Kulcha – 14 (Comes with Mint and Cilantro chutney, Chickpea curry) *************** CHAAT PARTY PACK - 20 EACH Pani Puri 12 Pcs of Puri, Stuffing, Pani, Baar Baar Special Masala, Tamarind chutney, Mint Chutney, Sev Papdi Chaat 15 Pcs of Homemade Papdi, Stuffing, Dahi/Yogurt, Baar Baar Special Masala, Tamarind chutney, Mint Chutney, Sev Dahi Puri 12 Pcs of Puri, Stuffing, Dahi/Yogurt, Baar Baar Special Masala, Tamarind chutney, Mint Chutney, Sev ENTRÉE Vegetable Pulao, Raita – 18 Paneer Pinwheel Makhani – 20 Jackfruit Kofta, Spinach Gravy – 20 Butter Chicken, Fenugreek – 22 Beef Short Rib Curry – 24 Lamb Shank, Varuval Curry – 24 Shrimp Alleppey Curry – 24 SIDES Basmati Rice – 5 Naan – Garlic/ Plain (2 Pcs) – 5 Whole Wheat Roti (2 Pcs) – 5 Chili Cheese Naan (1 Pc) – 5 Chickpea Curry – 8 Yellow Dal Tadka – 9 Cilantro Chutney – 3 Chili Peanut Chutney – 3 Mango Chutney - 3 Extra Makhani Gravy Sliced Onion & Chili DESSERT Saffron Seviyan (Vermicelli) Kheer – 7 *************** BAAR BAAR SPECIAL MEAL (LUNCH) Paneer Tikka Kathi Roll – 12 Chicken Malai Tikka Kathi Roll – 14 Sweet Potato Kulcha – 14 Chickpea Curry, Mint & Cilantro Chutney Chicken Tikka & Cheddar Kulcha – 14 Chickpea Curry,
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Prashad-Mainmenu2017
Prashad (Blessed food) As a family we have been passionately I N D I A N VEG E T A RIAN living within Prashad for 3 decades. CUI SINE As we have got older the business has changed from an artisan local deli to an Our family is committed to showcasing established fine dining restaurant. Gujarati cuisine at the highest level We are still our journey so far… very much right in the middle of it and love every minute. Michelin Guide 2017 (Bib Gourmand) Minal my wife and head chef, 2 AA Rosettes 2017 through her 10yr tenure Waitrose Good Food Guide 2017 has successfully attained a Harden’s Guide 2017 2 rosette and bib gourmand standard, Yorkshire Asian Business Award 2015 we are not standing still and Oliver Award : Best Indian Restaurant 2014 the innovative juices Yorkshire Life Chef of The Year 2013 are always flowing. “Morrisons” Great Grub, Best British Restaurant 2013 The Times top 40 cookbook 2012 Our philosophy is to Lord Mayor’s Civic Reception 2011 protect our Gujarati heritage ITV’s Britain’s Best Dish – Northern Finalist 2011 whilst nurturing and developing No 1 Most talked about restaurant on Tripadvisor 2011 a fine dining ethos. C4 Ramsay’s Best Restaurant runner up Yorkshire Life’s International Restaurant of The Year Our tasting menu South Asian Chef Competition Chef of the Year 2005/6 is a true reflection of who we are. Yorkshire Post Best Asian Restaurant 2005 We look forward to taking you on our journey, whilst caressing your taste buds. Bobby & Minal TASTING MENU 7 Courses - £46 per head Sanku Paneer & soya samosa Pattra
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Catering Menu
725 W Golf Rd Hoffman Estates, IL 60169 INDIAHOUSECHICAGO.COM DEAR CUSTOMER, India House Catering, an award-winning catering service, has opened a brand new state-of-the-art catering kitchen in Hoffman Estates, IL. We are currently catering in Chicago, its suburbs, and various parts of the Midwest. With over 26 years of experience in catering, India House serves many types of occasions, including: Weddings, Receptions, Anniversaries, Birthdays, Professional Conferences, Reunions, and more! We are the only Indian caterer to specialize in: North Indian, South Indian, Gujarati, Swaminarayan/Jain, Indian Chinese, and Fusion Cusine. Our dedicated team helps ease the burden of planning an event with menu planning, vendor selection, and tastings. We are recognized at all major hotels in the Chicagoland area, such as Westin-Itasca, Marriot- Schaumburg, Renaissance-Schaumburg, Hilton- Chicago, Rosemont Convention Center, and many other locations. We cover complete food preparation and presentation and coordinate the details with venues so your catering your food is as seamless as possible. Our experienced team is looking forward to serving you from the planning stage through the day of the event so you and your guests can enjoy your event. We thoughtfully tailor our services to your preferences so each event is as magical as you can imagine it. Please give us the opportunity to cater your event. – Our Master Chefs can’t wait to share their food with you and your guests INDIA HOUSE APPETIZERS/ TANDOORI 1. Seafood 7. Tandoori Seafood 1. Shrimp 1. Shrimp 1. Shrimp Pakora 1. Shrimp Tikka 2. Shrimp Tawa Fry 2. Shrimp Hariyali Tikka 3.
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