DOCSLIB.ORG

HANDI Feasts Set a Royalty Set B

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
HANDI Feasts Set a Royalty Set B HANDI FAMILY Handi invites you to celebrate the many favours of India. Our menu invites you to taste the best of Indian dishes we have from our family cooking tradtions. ‘Love & passion for food drives our motivation to ensure local dining is at its fnest.’ since 1991 HANDI Feasts set a Royalty set b Starters Starters Starters Papadams Papadams Papadams Tamarind Chutney Tamarind Chutney Tamarind Chutney Mint Chutney Mint Chutney Mint Chutney Raita Raita Raita Vegetable Samosa Vegetable Pakora Chicken Tikka Vegetable Samosa Chicken Tikka Seekh Kebab Chicken Tikka Tandoori Prawns Seekh Kebab Mains Mains Mains Butter Chicken Butter Chicken Butter Chicken Beef Madras Goat Rogan Josh Lamb Madras Vegetable Korma Vegetable Korma Daal Makani Basmati Rice Fish Madras Vegetable Korma Garlic Naan Basmati Rice Basmati Rice Naan Garlic Naan Garlic Naan Naan Naan GulabDessert Jamun Ice-CreamDessert or DessertIce-Cream Gulab Jamun 28.9 33.9 30.9 per person per person per person All sets above are for minimum two people. We like to accomodate for any dietary requirements, please dicuss this with our Handi staf Charges apply for changes, feasts are per person. For groups of 8 or more Handi advises a shared menu. Corkage is charged $2 per person STREET food w a modern twist All street food served w salad & chutney SamosaMashed Vegetable Chaat Samosa topped w sweetened yogurt drizzled w 8.9 mint & tamarind chutney GF PaneerMarinated paneer Tikka on skewers topped w mint chutney 8.5 GF OnionIndian style deep-friedBhahji onion rings coated in spiced chick pea batter 7.9 GF Fish/PrawnChickpea battered Fish Amartsari or Prawns drizzled w lemon Fish 8.9 Prawn 10.9 GF Aloo Tikki Tikki topped w mint & tamarind chutney,yoghurt and salad 7.9 PapadiCrispy pastry Chaat served w yogurt, chutney, onion & coriander 7.9 soups sides & Dips GF 6.5 PapadamsTin & crispy wafer served w dips 3.9 DaalMixed lentil Shorba soup w a combination of spices GF 6.5 MangoSweet mango chutney,Chutney w chunks 1.9 TomatoFresh tomato soupShorba w of mango spices & herbs ArcharMixed vegetables pickled w spices 1.9 side salads Homemade chutney tangy & sweet 1.9 GF Tamarind Chutney ChilliRed onion tossed Onion in 3.9 chilli w coriander 1.9 MintHomemade Chutney yogurt, mint & spices CucumberFresh salad tossed Salad w 3.5 cucumber, onion, tomato 3.9 RaitaSweetened fresh yogurt w w lemon & herbs cucumber and carrot GF Gluten Free - all care is taken, however traces may be present;VEG Vegetarian Corkage is charged $2 per person starters Classic Entrees All starters served w salad & chutney veg GF VegetarianVegetable Pakora(2), Platter Paneer Tikka (2), Aloo Tikki (2) 14.9 SavouryVegetable pastry Samosa w Indian style spiced potato’s and peas (2) 7.9 GF FreshVegetable spinach &Pakora spiced potato fritters (2) & 8.5 Chickpea battered caulifower fritters (2) GF MushroomsTandoori marinated Mushrooms w yogurt, ginger, garlic w spices 8.9 13.9 GF ChunksPaneer of ShashlikPaneer cooked in Tandoori herbs & spices w capsicum & onion served on sizzler - for 2 15.9 GF 18.9 TandooriTe Chefs’ best TandooriSizzler items - Chicken Tikka (2), Tandoori Chicken (2), Seekh Kebab (2) & Tandoori Lamb Chops (2) 31.9 Handi’s Favourite Family Starters - VegetableSizzler Samosa (4), Chicken Tikka (4), Seekh Kebab (4) & Tandoori Prawns (4) GF SucculentFish Tikka pieces of fsh cooked in Tandoor w herbs & spices 12.9 16.9 GF PrawnsTandoori cooked Prawns in homemade sauce w herbs & spices 15.9 19.9 GF JuicyChicken & succulent Tikka chicken marinated & cooked in tandoor (4,6) 10.9 14.9 GF ChickenTandoori marinated Chicken in yoghurt, ginger, garlic w fresh herbs & spices roasted in the tandoor Half 12.9 Full 20.9 GF BonelessKashmiri breast Tikka chicken marinated & cooked in tandoor (4,7) 12.9 16.9 GF MincedSeekh lambKebab or chicken mixed w spices cooked in tandoor (4,7) 9.9 13.9 GF TenderTandoori Lamb ChopsLamb marinated overnight in yogurt, 12.9 17.9 ginger, garlic w fresh herbs & spices cooked in tandoor (3,5) GF Gluten Free - all care is taken, however traces may be present;VEG Vegetarian Corkage is charged $2 per person main course Tradational Curries GF veg CurryTraditional Handi curry secret favours in your choice of either vegetables or meat cooked w roasted spices & topped w coriander Potato 15.5 Chicken or Fish 17.5 Prawn 19.5 GF veg KormaPieces of meat or vegetables in a rich creamy curry w herbs & spices cooked until tender topped w sliced almonds & coriander Vegetables 15.5 Chicken, Lamb or Beef 17.5 Prawns 19.5 GF veg KadaiA Mughali dish in your choice of meat or vegetables cooked in thick gravy tossed w onion & capsicum Paneer 15.5 Chicken, Lamb, Beef, Goat 17.5 Prawns 19.5 GF veg SaagChoice of meat or vegetables cooked in a creamy fresh spinach puree w garlic butter & cumin Paneer, Aloo, Daal 15.5 Chicken, Lamb, Beef, Fish or Goat 17.5 Prawns 19.5 GF veg MadrasA Traditional South Indian curry spiced w fresh curry leaves, mustard seeds & coconut gravy garnished w coriander & shredded coconut Vegetables 15.5 Chicken, Lamb, Beef, Goat or Fish 17.5 Prawns 19.5 GF veg MasalaTickened onion & tomato gravy cooked w aromatic spices (cloves, bay leaves & cardamom) tossed w onion, capsicum & coriander Paneer, Mushroom 15.5 Chicken or Fish 17.5 Prawns 19.5 GF veg AlooCurry with a choice of meat cooked w patotoes & roasted cumin topped w garlic butter Chicken, Lamb, Beef, Goat 17.5 GF veg VindalooPieces of meat or vegetables cooked in a homemade vindaloo paste w chilli & a touch of vinegar topped w dry chillies & coriander Vegetable 16.5 Chicken, Lamb, Beef, Goat or Fish 17.5 Prawns 19.5 GF veg LentilsChoice of mixed or black lentils cooked in garlic & ginger w cumin seeds & a touch of cream Black or Mixed Lentils 15.5 Lamb or Beef Ghosht 17.5 GF Gluten Free - all care is taken, however traces may be present;VEG Vegetarian Corkage is charged $2 per person chef’s favourites Handi’s Non- Vegetarian favourites GF ButChickenter Tikka Chicken in mildly spiced & slightly sweet tomato based gravy 17.9 GF ChickenTomato based gravyTikka w added Jalfrezy spices, tossed w onion & capsicum 17.9 GF 18.9 ChilliFish or prawns Garlic cooked in aPrawns/Fish spiced onion based gravy w garlic tossed w onion & capsicum GF ChilliSlow cooked Goatgoat pieces cooked in thick onion & tomato gravy w 17.9 garlic, ginger & aromatic spices tossed w onion & capsicum GF RoganTender pieces Josh of meat cooked in gravy favoured w garlic, ginger & aromatic spices (cloves, bay leaves & cardamom) until tender 17.9 Goat, Lamb or Beef Vegetarian favourites Handi’s Vegetarian favourites GF ButterPaneer deep-fried Paneer in a mildly spiced & slightly sweet tomato based 15.9 gravy topped w coriander GF MalaiSlighty spiced Koftamashed potato fried balls in a creamy & rich, onion 15.9 tomato based gravy GF 15.9 ChilliSlow cooked Paneerpaneer cooked in thick onion and tomato gravy w garlic, ginger & aromatic spices GF MutterMushrooms tossed Mushroom with peas in tomato based gravy w aromatic spices 15.9 topped w coriander GF Eggplant & Potato Masala cooked in a thickened onion-tomato gravy w touch 15.9 of mustard seeds, curry leaves & coriander GF 15.9 AlooCaulifower Gobi & Potato cooked in thick onion-tomato gravy w cumin GF Gluten Free - all care is taken, however traces may be present;VEG Vegetarian Corkage is charged $2 per person rice breads GF PlainNaan four bread 2.9 Basmati rice w safron (pp) 2.0 Steamed Rice Garlic 3.5 Butter Naan 3.9 GF BiryaniHandi style biryani cooked WholemealRoti four kneaded 2.9 w choice of either vegetables, bread Garlic 3.5 spiced meats or seafood Butter Roti 3.9 Vegetables 10.9 Chicken/Beef/Lamb 13.9 Goat/Prawns 14.9 FlakyParatha wholemeal bread 3.9 GF MutterBasmati rice cooked Palou w peas, 5.9 NaanAloo flled Naan w potato, herbs & 3.9 cumin & salt spices GF LemonBasmati rice Palouw almonds, 5.9 NaanKeema flled Naanw spiced lamb 3.9 coconut, mustard seeds, curry mince & herbs leaves, lemon & salt GF NaanKashmini flled w dry Naan fruits & nuts 3.9 KashmiriBasmati rice cooked Palou w dry 5.9 fruits, nuts & sugar NaanCheese flled Naanw paneer, coriander 4.5 & cumin seeds KIDS Meals For kids under 12 Chicken Tikka served‘n’ Chipsw salad & chips + drink* 9.9 9.9 FishIndian battered‘n’ Chips Fish w salad & chips + drink* *Drink - Sof drink selection or Juice: PP - per person GF Gluten Free - all care is taken, however traces may be present;VEG Vegetarian Corkage is charged $2 per person DESSERT Home-madeGulab sof & fu fJamuny cardamom-spiced doughtnut soaked in sweet syrup 4.9 Home-madeKala Gulab Jam Jamun served w vanilla ice-cream 5.9 Classic NaanNutella spread with Naan Nutella and topped w sprinkle of almonds 5.9 +Banana or Strawberries $2 +Scoop Vanilla ice-cream $2 TraditionalPistachio Indian ice cream Kulf home-made w hints of pistachio & safron 5.5 Two scoops of Ice-cream classic Vanilla or Chocolate Ice-cream topped w chocolate sauce 4.9 Carrot-basedGajar sweetKa dessertHalwa pudding home-made w hints of spices 5.9 DRINKS KingBeersfsher India 7.5 Corona Mexico 7 Cascade Light Australia 6.5 Tiger Singapore 7.5 Hienieken Netherlands 7 Crown Lager Australia 7.5 Victorian Bitter Australia 6.5 Boags Premium Australia 7 Calton Draught Australia 7 Spirits 30ml Johnny Walker Black 7.9 Johnny Walker Gold 10.5 Chivas Regal (12 Y.O) 7.5 Glenfddich (12 Y.O) 9.5 Jack Daniels 7 Jim Bean 7 Bombay Sapphire 7 Smirnof Vodka 6 London Dry Gin 7 Glass House Wine: Chardonnay,Wines Merlot, Shiraz or Sparkling 5 SoColdf Drinks: Coke, Drinks Coke Zero, Lemonade, Solo, Fanta 4 Juices: Apple or Orange 4 Lassi: Plain, Salted Lassi, Mango, Rose 4.5 Lemon & lime Bitters 4.9 Sparkling Water, Soda Water 3 CoHotfee: Short Drinks Black, Long Black 3 Masala/Chai Tea/ Black Tea 4 187ml Piccolo Piccolo Shiraz Cabernet Jacob’sMedium bodied Creek w favours of blackberry, plum & hints of peppery spice 7 making this an easy drinking wine.
Load more

Recommended publications
  • The Copper Hoards Problem: a Technological Angle
    The Copper Hoards Problem: A Technological Angle Received 14 June 1969 D. P. AGRAWAL I. THE PROBLEM HE Copper Hoards are difficult to define. Copper artifacts discovered from sites as distant as Shalozan in the northwest, Bhagrapir in the east and Kallur in the south T have all been lumped together under the designation, "Copper Hoards." Tool types also are equally varied: they include socketed axes, trunnion axes, flat celts, anthropomorphs, rings, and harpoons, among others. The problem of definition is further compounded by the fact that all these finds are unstratified, and they have no association with other artifacts. The earliest discoveries were reported by V. A. Smith (1905, 1907). R. Heine-Geldern (1936) equated them with the Indo-Aryan culture on the basis of typological considerations alone. He proposed that the trunnion axes came from Transcaucasia, the axe-adze from the Danube and the antennae sword from the Koban region. He surmised that these artifacts came to India through Persia around 1200-1000 B.C. In this equation he was at first supported by S. Piggott (1944), but subsequently the latter proposed that they were perhaps the relics of the Harappan refugees (Piggott 1950). In a brilliant analysis, B. B. Lal (1951) pointed out that the trunnion axe, the Fort Monroe sword, the socketed axe-adze and the axe had a westerly distribution, whereas the harpoon, the barcelt and the anthropomorph were confined to the Doab and never occurred west of it. But undeterred by Lal's criticism, Heine-Geldern repeated (1956) his arguments and declared that the Copper Hoard-Aryans, coming from the West, invaded India between 1200 and 1000 B.C.
    [Show full text]
  • Socio-Political Condition of Gujarat Daring the Fifteenth Century
    Socio-Political Condition of Gujarat Daring the Fifteenth Century Thesis submitted for the dc^ee fif DOCTOR OF PHILOSOPHY IN HISTORY By AJAZ BANG Under the supervision of PROF. IQTIDAR ALAM KHAN Department of History Aligarh Muslim University, Aligarb- 1983 T388S 3 0 JAH 1392 ?'0A/ CHE':l!r,D-2002 CENTRE OF ADVANCED STUDY TELEPHONE SS46 DEPARTMENT OF HISTORY ALIGARH MUSLIM UNIVERSITY ALIGARH-202002 TO WHOM IT MAY CONCERN This is to certify that the thesis entitled 'Soci•-Political Condition Ml VB Wtmmimt of Gujarat / during the fifteenth Century' is an original research work carried out by Aijaz Bano under my Supervision, I permit its submission for the award of the Degree of the Doctor of Philosophy.. /-'/'-ji^'-^- (Proi . Jrqiaao;r: Al«fAXamn Khan) tc ?;- . '^^•^\ Contents Chapters Page No. I Introduction 1-13 II The Population of Gujarat Dxiring the Sixteenth Century 14 - 22 III Gujarat's External Trade 1407-1572 23 - 46 IV The Trading Cotnmxinities and their Role in the Sultanate of Gujarat 47 - 75 V The Zamindars in the Sultanate of Gujarat, 1407-1572 76 - 91 VI Composition of the Nobility Under the Sultans of Gujarat 92 - 111 VII Institutional Featvires of the Gujarati Nobility 112 - 134 VIII Conclusion 135 - 140 IX Appendix 141 - 225 X Bibliography 226 - 238 The abljreviations used in the foot notes are f ollov.'ing;- Ain Ain-i-Akbarl JiFiG Arabic History of Gujarat ARIE Annual Reports of Indian Epigraphy SIAPS Epiqraphia Indica •r'g-acic and Persian Supplement EIM Epigraphia Indo i^oslemica FS Futuh-^ffi^Salatin lESHR The Indian Economy and Social History Review JRAS Journal of Asiatic Society ot Bengal MA Mi'rat-i-Ahmadi MS Mirat~i-Sikandari hlRG Merchants and Rulers in Giijarat MF Microfilm.
    [Show full text]
  • Selected Crafts of Gujarat, Part VII-A, Vol-V
    PRG. 28-A· (xix-xx) (N) 1,000 CENSUS OF INDIA 1961 VOLUME V-PART VII-A SELECTED CRAFTS OF GUJARAT 19. BLOCK ENGRAVING AT PETHAPUR 20. BLOCK AND SCREEN PRINTING AT JETPUR R. K. TRIVEDI Superintendent of CensUs Operations, Gujarat PRICE R~. 4.(j0 or ~O Sp, 9 g. or $ V.S. '.66 CENSUS OF INDIA 1961 LIST OF PUBLICATIONS CEl'I'TRAL GOVERNMENT PUBLICATIONS Census of India, 1961 Volume V -Gujarat is being published in the following parts: '" I-A(i) General Report '" I-A(ii)a ') '" I-A(ii)b " '" I-A(iii) General Report-Economic Trends and Projections '" I-B Report on Vital Statistics and Fertility Survey :I< I-C Subsidiary Tables '" II-A General Population Tables '" II-B(l) General Economic Tables (Tables B-1 to B-IV-C) '" II-B(2) General Economic Tables (Tables B-V to B-IX) '" II-C \ Cultural and Migration Tables :t: III Household Economic Tables (Tables B-X to B-XVII) "'IV-A Report on Housing and EStablishments "'IV-B Housing and Establishment Tables '" V-A Tables on Scheduled Castes and Scheduled Tribes @ V-B Ethnographic Notes on .. ~ ~~es and Scheduled Tribes (including reprints) "'* VI Village Survey MonograPi!-, 1 VII-A Selected Crafts of Gujara~ l .e-\ '" VII-B Fairs and Festivals '" VlII-A Administration Report-EnumeratiOn Not for Sale *VIII-B Administration Report-Tabulation '" IX Atlas Volume • IX(A) Atlas Volume (Abridged) * X-A(i) Special ReP,Ort on Ahmedabad City ;. X-B Special Tables on Cities and Block Directory '" x-C Special Migrant Tables for Ahmedabad City STATE GOVERNMENT PuBLICATIONS '" 1 7 District Census Handbooks in English '" 17 District Census Handbooks in Gujarati • Published @ General Notes on Scheduled Castes and Scheduled Tribes and Ethnographic Notes on 'Siddi' publi~hed .
    [Show full text]
  • Food for Thought’ – MUI WW’S E-Recipe Book, Was Born
    Foreword “One cannot think well, love well, sleep well if one has not dined well.” If you think of this world as a big bowl of soup, then we are all tiny ingredients tossed into this pretty hot soup called COVID 19! This pandemic has changed the definition of life, for almost all of us. We are living in times that will someday, be described in History books, as an extraordinary era of joblessness for most, overwork for many, disparity, loss, insecurity and global disruption of ‘normalcy’. For the Indian Seafarers and their families, this pandemic has been a challenging time where sign-offs got delayed, vacation plans got disrupted, planned surgeries were postponed, weddings and family functions cancelled. Fear and anxiety started rising. Loneliness-lead-depression started surfacing amongst not just the Seafarers, but also their families. Food became a source of comfort, a 'feel-good' element, a dependable friend, and also a tool to showcase individual creativity and innovation! The COVID Lockdown turned the occasional cook into an innovative chef. During this journey from Bon Voyage to Bon Appétit; home chefs, young and old, started dishing out new recipes while they tried their hand at experimenting with available ingredients. The wonderful compilation of recipes in this book is an ode to the Culinary Skills that have been honed amidst our seafaring families, throughout this lockdown period. We, at MUI-WW, began to observe a barrage of food pictures in our various groups across the country. Kitchen talk became a common language for bonding and continues to remain the trending topic throughout this lockdown.
    [Show full text]
  • COMBO SPECIALS (IN LUNCH TIME HOURS - NON-VEG COMBO $12 VEG COMBO $10) Non Veg Curry Combo Any Curry with Rice, Naan and Small Drink $14.00 (Excludes Seafood)
    COMBO SPECIALS (IN LUNCH TIME HOURS - NON-VEG COMBO $12 VEG COMBO $10) Non Veg curry combo any curry with rice, naan and small drink $14.00 (Excludes Seafood) Vegetarian Curry combo any curry with rice, naan and small drink $12.00 (EVENING HOURS TAKEAWAY ONLY) 07 849 9188 FREE DELIVERY [FOR ORDERS $40 OR MORE] .CONDITIONS APPLY Open 7 days 11:30am - 3:00PM, 5:00PM - 10:00PM Monday 5:00PM - 10:00PM 105 Heath Street, Saint Andrews, Hamilton 3200 himalayaindiancuisine.co.nz [email protected] ENTREE 1. Samosa .....................................................................................................................$4.00 Trangular flour shells filled with green peas and potatoes, deep fried and served with tamarind dressing (2 pieces per serving) 2.Onion Bhaji................................................................................................................$5.00 Slices of onion, coated with a chickpea batter, deep fried and served with tamarind dressing. 3.Vegetable Pakora.......................................................................................................$5.00 Fresh vegetables patty with chickpea flour and deep fied. 4. Paneer Pakora...........................................................................................................$8.00 Cottage cheese, onion marinated with indian spices, coated with a chickpea batter, deep fried and served with mint sauce. 5. Malai Tikka/ Garlic Tikka (6 Pieces).....................................................................$13.00 Chicken
    [Show full text]
  • Potli Menu Changes 2019
    Welcome to Potli Potli brings the first & original Indian food bazaar experience to London. Indian food recipes have traditionally been passed down from Grandma’s to Mum’s kitchen. However, the contribution of Indian market kitchen & the food bazaar influence has been instrumental in shaping modern Indian cuisine. Every town in India has its own market which offers its unique specialty. The street side eateries form an integral part of the bazaars of India. Here at Potli we strive to bring some of those famous food destinations a bit closer to you. Our carefully crafted menu offers a variety of dishes prepared by marrying exotic spices with local produce. Set in a friendly and casual environment, we are committed to serving wholesome and unpretentious Indian food as a shared dining experience. f b d c a e (a) Chowpatty (b) Chandni Chowk Famous beach in Mumbai. Popular for its street food dotted all along Ancient historical place in the heart of Delhi, serving the best of India’s the beach front. A must visit place according to the Lonely Planet Guide. marketplace food & the birth place of ‘Chooza Khas Makhani’, popularly known as ‘Chicken Tikka Masala’. (c) Chowrenghee Lane (d) Aminabad Iconic street in the heart of Kolkata known for the most famous street Most famous market in Old Lucknow, known to have existed since the food and snacks, served from roadside kiosks. era of the Mughal Empire, famous for its kebabs and tandoori dishes. (e) Charminar Market (f) Fountain Chowk The grand old market situated in Hyderabad’s old city, which is a The famous marketplace in Ludhiana, the largest city in the state of popular destination for the best of Nizami cuisine with rice, biriyani Punjab.
    [Show full text]
  • Lord Krishna-The Jagat Guru
    [Draw your reader in with an engaging abstract. It is typically a short summary of the document. When you’re ready to add your content, just click here and start typing.] Lord Krishna- the Jagat Guru K Sriram Sri Ramana Bhaktha Samajam Chennai Lord Krishna– The Jagat Guru [Loka Maha Guru] Devaki Paramanandam Vasudeva sudam Devam Kamsa Chanoora MardanamI Devaki Paramanandam Sri krishnam vande Jagat GurumII The One who was born to Vasudeva, the One who annihilated Kamsa & Chanoora, the One whose very name plunges his mother Devaki into ecstacy, To Him, the Loka Maha Guru, Lord Krishna, I pay my humble obeisance. Page 1 of 9 Introduction It is surprising to note that Lord Krishna’s life represents the average person of today. Brought up in a lower middle class family, the small boy spends his entire time in his studies under very trying circumstances. Higher studies take him to the cities and even overseas. His circumstances change totally when he converts his Knowledge into Experience. Experience takes him to corridors of Power which, again, lands him in a completely different atmosphere. His later days don’t even remotely resemble his childhood days. He could hardly return to his native village which was his dwelling place as a child. Finally, he leaves the world as a loner in yet another totally different atmosphere. Lord Krishna’s life exactly corresponds to such a life of an average person today in spite of the fact that 5000 years have elapsed since his appearance on this planet. He was brought up in a cowherd’s family as a child.
    [Show full text]
  • Taste of India Our Menu Soups
    Taste of India Our Menu Soups Samosa Chaat $7.95 Savory snacks mixed With Yogurt, Mint Chutney, Tamarind sauce and traditional Indian spices Chicken Chaat $7.95 Barbecued chicken strip, tangy salty Indian spices with fresh green coriander leaves and yogurt Masala Papad $3.95 Crisp lentil crackers fried and topped with chopped tomato, onion, green chilies enhanced with herbs. Aloo Tikki $4.95 Grilled mashed Potatoes with spices. Onion Bhaji $5.95 Medium spice Onion slices fried in a Lentil batter. Paneer Pakora $7.95 Homemade cheese deep-fried with Chickpea batter. Vegetable Samosa $4.95 Crisp pastries stuffed with potatoes & peas. Vegetable Pakora $5.95 Mildly spiced vegetable fritters Kati Roll $9.95 Indian bread wrap with filling of your choice. Chicken / veggie / Egg. An East India delight. Momo $9.95 Bite-size dumplings with minced chicken filling wrapped in a dough accompanied by spicy dipping sauce. A Himalayan delight. Vegetable Platter $10.95 Vegetable Pakora, Onion Bhaji, Aloo Tikka paneer pakora and vegetable Samosa Meat Samosa $5.95 Crisp pastries stuffed with mildly spiced minced chicken meat. Shrimp Poori $10.95 Fresh shrimp flavored with garlic mustard seeds and curry leaves served in puffed Indian royal bread. Chicken Pakora $7.95 Battered-fried boneless pieces of Chicken. tandoori chicken wings $.10.95 fresh chicken wings marinated and charcoal grilled. Our bar-b-que specialty. Tandoori Tid – Bit $12.95 Mixed Appetizer with Seekh Kebab/ Chicken Tikka /Fish Tikka. Taj-e-Assorted Platter $11.95 Chicken Pakora, Meat Samosa, Chicken Wings and Aloo Tikki Soups/Shorba Subz Shorba $4.95 Seasonal vegetables blended with fresh spices and enhanced with Cilantro.
    [Show full text]
  • Krishna Janmashtami
    Krishna Janmashtami Krishna Janmashtami kṛṣṇa janmāṣṭami), also known as Krishnashtami, Saatam Aatham, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayanti or sometimes merely as Janmashtami, is an annual commemoration of the birth of Krishna, the eighth avatar of Vishnu. The festival is celebrated on the eigth day (Ashtami) day of the dark fortnight of the month of Bhadra (August-Spetember) in the Hindu calendar. Rasa lila, dramatic enactments of the life of Krishna, are a special feature in regions of Mathura and Vrindavan, and regions following Vaishnavism in Manipur. While the Rasa lila re-creates the flirtatious aspects of Krishna's youthful days, the Dahi Handi celebrate God's playful and mischievous side, where teams of young men form human pyramids to reach a high-hanging pot of butter and break it. This tradition, also known as uriadi, is a major event in Tamil Nadu on Gokulashtami. Birth (Mythology) Krishna was the eighth son of Devaki and Vasudeva. Based on scriptural details and astrological calculations the date of Krishna's birth, known as Janmashtami, is 19 July 3228 BCE and departed on 3102 BCE. Krishna belonged to the Vrishni clan of Yadavas from Mathura, and was the eighth son born to the princess Devaki, and her husband Vasudeva. Mathura (in present day Mathura district, Uttar Pradesh) was the capital of the Yadavas, to which Krishna's parents Vasudeva and Devaki belonged. King Kansa, Devaki's brother, had ascended the throne by imprisoning his father, King Ugrasena. Afraid of a prophecy that predicted his death at the hands of Devaki's eighth son, Kansa had the couple locked into a prison cell.
    [Show full text]
  • See Our Menu
    POULTRY LAMB CLASSIC DISHES FOR THE HEALTH CONSCIOUS Chicken or Lamb Curry .......................................................£6.95 The management have put together a menu containing more garlic & less Tender pieces of chicken or lamb cooked in sauce fat. Garlic is an excellent herb for general good health, the bulbs which of your choice: medium, madras or vindaloo. are high in sulphur & vitamins A, B1 & C, have good antiseptic properties. Chicken or Lamb Bhuna ......................................................£6.95 Garlic is particularly helpful in treating bronchitis & prevents the Tender chicken or lamb marinated with fresh reoccurrence of colds & flu. ground spices, served fairly dry. Garlic Chicken or Lamb Tikka.......................................£7.95 Rogan Josh ............................................................................£6.95 Dry with salad. Chicken or lamb cooked in a medium spiced Garlic Chicken Frezi.......................................................£7.95 sauce with tomatoes & green peppers. Slightly spiced sauce. Dopiaza.................................................................................£6.95 Garlic Lamb Frezi...........................................................£7.95 Cubes of chicken or lamb cooked with onions Slightly spice sauce. in a medium spiced sauce. Garlic Korai Chicken ......................................................£7.95 ©lowcostmenusJeera......................................................................................£6.95 Medium hot sauce Marinated chicken
    [Show full text]
  • Pakistani Cuisine
    chef at your doorstep Pakistani Cuisine www.beingcook.com MUTTON SPECIALITIES Mutton Handi chef at your doorstep Mutton Namkeen Mutton Stew Mutton Sukka Mutton Haleem Nihari (Nalli) Nihari (Magaz) Nihari (Fry) Magaz Masala Magaz Fry Mutton Hareesa Mutton Sheek Kabab Masala Mutton Korma Aloo Gosht Mutton Karahi Mutton Lahori Karaai Mutton Achari Mutton Roghan Gosht Sabzi Gosht Gobi Gosht Dal Gosht Turai Gosht Bhindi Gosht Kaddu Gosht Karela Gosht Arbi Gosht Kaleji Masala Mutton Sheekh Champ Masala Shalgham Gosht Gurda Fry Mutton Hyderabadi Mutton Peshawari Champ Masala Lahori Paya Kheema Fry CHICKEN SPECIALITIES Chicken Handi Chicken Korma Chicken Achari Chicken Hareesa Chicken Sheek Kabab Masala Murg Chana Chicken Kasturi Kheema Karela White Chicken Korma Anda Kofta Chicken Sukka Chicken Dopyaaza Chicken Haleem Chicken Kheema Fry Kheema Capsicum Kheema Dal Chicken Kaleji (Liver) Chicken Jalfrezi Chicken Ginger Chicken Hyderabadi Chicken Peshawari Karahi Butter Chicken Green Chicken Karahi Chicken Lahori Karahi Chicken Karahi BEEF SPECIALITIES Beef Karahi Beef Korma Beef Masala Beef Kofta Beef Champ Beef Stew Beef Haleem Beef Peshawari Beef Sheek Kabab Masala Beef Liver SEAFOOD Sheri Fish Fish Fry Prawn Masala Prawn Fry Prawn Karahi Fish Karahi Grill Fish Lahori Fish VEGETABLES Mix Veg Dal Makhani Dal Mash Dal Chana, Dal Masoor Dal Fry, Dal Tadka Kari Pakorah Phalli Masala Bhindi Masala Kaddu Dal Aloo Gobi Aloo Capsicum Aloo Baigan Khoosa Aloo Aloo Palak Plain Palak Palak Dal Palak Paneer Kaju Paneer Masala Paneer Tikka Masala Shahi Mutter
    [Show full text]
  • Menu Items with Gluten Free Ingredients
    WELCOME TO AGRA Enjoy the delicacies from North Indian cuisine where our amazing recipes are made with a thrilling blend of spices, where food speaks cheerfully with your palate and flavors jump into your mouth. APPETIZERS FROM THE GARDEN ONION BHAJI CHOLE Spicy deep fried onion slices in Cheakpeas cooked in thick onion and tomato gram flour gravy with spices VEGETABLE SAMOSA LEHSUNI KHUMB PALAK Homemade dough stuffed with mashed Spinach and mushroom sautéed in garlic potatoes, onions, ginger - garlic paste, green and spices peas and spices LAMB SAMOSA DHINGRI MUTTAR Homemade dough stuffed with minced Mushrooms and green peas cooked in lamb, onion, ginger-garlic paste, green peas tomato gravy and Indian spices and spices AGRA KA BAINGAN BHARTA FISH AMRITSARI Spiced up roasted smoky eggplant Fish marinated with red chilli powder, asofoetida, ajwain, ginger, garlic, gram MASALA DOSA flour and turmeric Indian crepes made up of rice and lentils with fenugreek seeds stuffed with spiced mashed potatoes FROM THE TANDOOR SADHA DOSA Indian crepes made up of rice and PANEER TIKKA lentils, served with sambar and coconut Diced Indian cheese marinated in spices chutney FISH TIKKA PANEER SAAGWALA Fish marinated with Indian spices Indian cottage cheese cooked in spinach gravy with spices MURGH TIKKA Juicy tender roasted chicken pieces PANEER BUTTER MASALA flavored with Indian spices Indian cottage cheese cooked in thick velvety tomato gravy RESHMI MALAI KABAB Juicy tendered roasted chicken with Indian KORMA VEGETABLES spices, cream and cheese Mixed
    [Show full text]