Pondi Crisis Menu

Total Page:16

File Type:pdf, Size:1020Kb

Pondi Crisis Menu Pondicheri breakfast all day almond roti frankie [gf] egg scramble, avocado masala 9 breakfast frankie masala eggs & cilantro chutney wrap 7 | +add keema 10 railway omelet mushrooms, peppers, spinach, cheese & more 10 | +add keema 13 saag paneer omelet puréed spinach, mustard greens & fenugreek 12 | +add keema 15 egg bun fried egg, smoked salmon, scallion cream cheese, pickled onions & avocado 8 stuffed paratha pan-seared flatbread filled with choice of: cauliflower [v] | paneer| lamb keema 8 coconut pancakes [gf] made with rice & almond flour, fresh coconut, cardamom yogurt, jaggery caramel 12 keema & eggs slow cooked lamb mince & spices with cucumber salad | [gf] potato cakes or carrot paratha 15 snack & salads sindhi pakoras [v] [gf] cauliflower and greens fried in spiced lentil batter | tamarind chutney 12 avocado uttapum [v] [gf] three rice, millet, lentil fermented pancakes, avocado masala & mango chutney 10 | + smoked salmon 14 madras chicken wings [gf] oven roasted with black pepper, amchur & tamarind chutney cumin yogurt 13 pav bhaji Mumbai street fav! vegetable masala bhaji | toasted pumpkin buns 10 samosas 5 VEG [v] green pea paneer & tomato kasundi NON-VEG black pepper chicken & cilantro chutney frankie a classic mumbai street wrap with either vegetable or chicken vegetable [v] jackfruit kofta & caulifower masala 12 chicken cilantro, fenugreek, tomato & garam masala in egg washed wrap 14 slumdog ✓ chickpea dog, pickled mayo, cilantro, tamarind & peanut chutneys, cucumber pickle 10 naanwich turmeric chicken, maitake mushroom, spiced cream cheese & greens on naan 15 pondi salad [gf] [v] sprouted moong, greens, pickled carrots, pumpkin seeds & raisins, jaggery lime dressing 10 chicken chaat salad [gf] turmeric chicken, lentil dumplings, live greens, blueberry & peanuts | chaat sauces 14 chutney salad [gf] cilantro chutney, beets, avocado, blueberry , channa & greens | jaggery lime dressing 10 chickfu salad [gf] [v] chickpea tofu, belgian endive, cilantro, roasted carrots, pine nuts & blueberry 12 curries sindhi dal [v] yellow lentils cooked with ginger, finished with a spice crust & extra virgin olive oil |roti or rice 12 aviyal [gf] [v] squash & carrots in coconut, ginger, kari leaf sauce, chili oil 14 mushroom masala mac’n cheese maitake, button and potabello mushrooms in cocount ginger masala 15 choice of: raclette cheese or cashew masala saag paneer [gf] slow cooked fresh spinach & mustard greens with roasted paneer sm 16 | lg 20 crawfish curry [gf] kerala inspired crawfish braised with cauliflower, coconut & tomato 18 chili bowl ✓ Indo-Chinese inspired sesame peanut masala, scallions & red chile 13 choice of: chicken | cauliflower [v]| paneer butter chicken [gf] braised morsels of chicken in creamy fenugreek, tomato and garam masala sm 16 | lg 24 lamb xacutti [gf] goa inspired lamb shank with red pepper, caramelized onions mushrooms and coconut 18 masala fried chicken [gf] chickpea masala fried chicken, sautéed greens, desi fries, pickles & chutneys 20 fenugreek fish seasonal fish with fresh fenugreek, coconut, jaggery masala & local vegetables | naan 28 nepali noodles braised lamb, shrimp, timur pepper, cabbage, mushroom & scallions 22 kalonji lamb chops grilled with kalonji masala, lamb xacutti, eggplant walnut raita & naan 32 baked eggplant ✓chickpea, eggplant walnut raita, empire masala | naan 15 jackfruit kofta [v] jackfruit and mushroom kofta in tomato beet coconut masala, toasted almonds | carrot roti 18 [gf] gluten free [v] vegan ✓ can be made vegan Our kitchen is filled with nuts, flour, seeds, dairy, eggs & meat | Please inform us of any allergies! Consuming undercooked meats & seafood may increase risk of foodborne illness www.pondicheri.com 713.522.2012 2800 Kirby Drive, Suite B240, Houston Texas 77098 Pondicheri Sides potato cakes [gf] [v] potato cakes | blueberry fig chutney 5 champion oats [gf] [v] date sweetened spiced steel cut oats, with sorghum; blueberries & sesame crunch 7 lamb keema [gf] ground lamb cooked with tomato & spices 9 smoked salmon [gf] cured with gunpowder masala 8 turmeric rice [gf] [v] red rice with turmeric & mustard sm3|lg 7 brussel tadka [gf] [v] marinated in cumin & jaggery 5 eggplant raita [gf] smoked eggplant in yogurt with toasted walnuts & cumin 5 desi fries [gf] [v] 7 naan 4 garlic herb naan 6 carrot paratha / roti whole wheat layered flatbread 3 onion cheese kulcha 8 From the Bake Lab subject to limited availability $3 - 5 pista scone pitachios, blueberries, nutmeg, rosemary & lemon madeline [gf]almond cake flavored with rosemary & lemon mawa cake spiced sponge cake with khoya honey mesquite cake [gf] mesquite flour cake with local honey & fruit carrot quinoa muffin [gf] peanut butter, quinoa, beet & carrot besan mithai [gf] chickpea fudge flavored with cardamom, sprinkled with seeds crackball crunchy caramel milk fudge rolled in chocolate chocolate chili [contains walnuts] coconut mint [contains almonds] elephant [contains peanuts] texas mesquite [gf] [contains pecans] chocolate hazelnut basil [gf] ginger cloud [v] lemon square [gf] [v] [contains almonds] cafe annie brownie [contains walnuts] cardamom | mint moringa | masala cookies daily rotating cakes Pantry Sindhi dal kit ingredient kit for preparing our classic braised lentil dish [serves 4] 6 kichiri kit ingredient kit for preparing a traditional peasant rice and lentil stew [serves 4] 7 masala popcorn kit ingredient kit for preparing a heirloom popcorn with a kick of spice [serves 4] 5 chole kit ingredient kit for a channa masla also know as garbanzo curry [serves 4] 7 turmeric rice kit ingredient kit for long grain, aromatic basmati rice [serves 4] 5 empire masala vegan creamy, tomato fenugreek sauce for any dish [16 oz.] 10 BBQ masala [16 oz.] 14 dry masala spices garam masala, pop masala, curry masala, chaat, masala, chai masla [3.5 oz.] 12 | 2 for 20 ghee [16 oz.] 8 pickles egglplant pickle, mango pickle, apple pickle, garlic pickle, fennel pickle [8 oz.] 7 chutneys [gf] mango chutney, turmeric honey, bengali mustard [8 oz.] 8 www.pondicheri.com 713.522.2012 2800 Kirby Drive, Suite B240, Houston Texas 77098 .
Recommended publications
  • Dinner Menu Sw
    Biryani Appetizers Biryani is a Rice dish - delicately cooked, wonderfully spiced, and enjoyed heartily. Samosa $6.00 Shrimp Biryani $26.00 fried patties stuffed with potatoes and peas Bhelpuri ** $6.00 Lamb Biryani $19.00 puffed rice, chickpea vermicelli, peanuts, chopped onion, diced mango, cilantro and drizzled with tamarind chutney marinated lamb biryani, cooked in its own juices Dahi Papri $6.00 Chicken Biryani $18.00 fried flour crisps, moong dal dumplings, topped with yogurt and chutneys fragrant and delicious Ragda Pattis $8.00 Chana Chilgoza Pudina Biryani ** $16.00 chick peas, pine nuts and mint biryani potato patties on a bed of white peas and topped with chutney Bhune Bhutte ki Tikki $7.00 Breads patties of grated sweet corn, coated with sesame seeds Naan $3.00 Broccoli and Peas Shammi $7.00 soft white flour bread patties of broccoli and peas stuffed with drunken raisins Butter Naan $4.00 Dal Chawal ki Tikki $6.00 soft white flour bread layered with butter rice and lentil cakes with chopped onion, ginger and green chillies Garlic Chili Naan $4.00 Pani Poori $6.00 a white flour bread with fresh garlic & crushed red pepper puffed hollows stuffed with diced potatoes and chickpeas topped with chutneys – eaten whole in one bite Rock Salt & Cilantro Naan $4.00 Pyaz ki Bhaji $6.00 a white flour bread topped with rock salt & fresh cilantro onion rings in chickpeas batter Lachha Parantha / Pudina Parantha $3.00 Kafir Lime and Basil Chicken Tikka $8.00 whole wheat bread with butter / or with mint chicken tikka marinated with spices
    [Show full text]
  • Starters – Vegetarian
    STARTERS – VEGETARIAN RASOI SALAD 3.650 Assorted leaves, halloumi cheese, cherry tomatoes, olives, tamarind dressing MUGHLAI DAL SHORBA 3.950 Tomato-lentil soup tempered with Mughlai spices, Brown rice-pumpkin seed salad DAHI PURI 3.950 Wheat bubbles filled with corn-chic pea chaat, chilled yogurt, herb chutney KHASTA ALOO TUK 3.950 Crisp baby potatoes laced with tamarind chutney, mint, sev SAMOSA CHAAT 4.950 Cheese samosa’s, sweetened yogurt, roasted cumin PANEER PEPPER FRY 5.900 Stir-fried cottage cheese with onions, bell pepper and freshly ground black pepper BEETROOT GALAUTI 4.500 Tender melt in the mouth pan grilled beetroot tikki’s, beetroot raita ALMOND TIKKI 5.750 Crisp almond crusted green pea tikki, Punjabi chickpeas, sweetened yoghurt, tamarind chutney sorbet, sev sprinkle TANDOORI MALAI 5.750 Mustard tandoori broccoli-coconut herb chutney, paneer tikka-tomato sesame chutney, onion fritter SUBZ PLATTER 6.950 Tandoori paneer, beetroot galauti, samosa chaat All prices are in Bahraini Dinars and subject to 10% service charge & 10% government levy. STARTERS KALIMIRCH JHINGA 6.950 Shelled prawns tossed with onions, tomato and ground black pepper JHINGA CHATKA 7.950 North Indian spice flavored tandoori prawns, sesame aubergine chutney MACHLI DUO 7.950 Hammour in banana leaf wrap, Amritsari batter fried fish, garlic pea raita KONKANI CHICKEN FRY 6.250 Crunchy chicken tossed with sour spices, curry leaves, roasted peanut, spicy tomato chutney HIND MURG SEEKH 6.500 Chicken seekh kabab with fresh ginger and roasted almonds CHICKEN TIKKA
    [Show full text]
  • Plated Dinner Selections Beef Selections Poultry Selections
    Whether you have interest in a Plated Meal or Buffet Dinner, customize your Elegant Dinner Menu from the menu selections below. Add an additional entrée for $5.95per person or vegetarian entrée for an additional $4.95per person. All Entrees include choice of ONE Starch, ONE Vegetable, ONE Signature Salad and Dinner Rolls, Breads & Butter. Plated Dinner Selections All Menus priced per person Beef Selections Grilled Seasoned Choice Six Ounce Filet Mignon, choice of Demi-Glace $37.95 Sliced Beef Tenderloin, choice of Demi-Glace $33.95 Braised Short Ribs, choice of Demi-Glace $28.95 DEMI GLACE OPTIONS: Red Wine, Cabernet Peppercorn, Italian, Blueberry, Caramelized Onion, Mushroom Poultry Selections Chicken Breast Topped with Boursin Cheese, Roasted Red Pepper and Basil $23.95 Chicken Breast Stuffed with Poblano Cheese, Corn and topped with Poblano Cream $23.95 Mango Glazed Chicken Breast w/Fresh Mango Salsa $21.95 Caprese Chicken $21.95 Roasted Chicken Breast, Crispy Pancetta, Three Cheese Cream Sauce $23.95 Seafood Selections Chilean Sea Bass Market Price Grouper w/ Champagne Citrus Beurre Blanc $37.95 Faroe Island Salmon Fillet w/Fresh Pineapple Cilantro Salsa $25.95 Crab, Bacon & Brie Stuffed Faroe Island Salmon, Lemon Beurre Blanc $32.95 Baked Mahi-Mahi w/Pesto & Fresh Parmesan $26.95 Vegetarian Selections Pasta Puttanesca (Tomatoes, Capers, Eggplant, Mushrooms, Olives tossed in Olive Oil over Pasta) **Served over Butternut Squash to accommodate Gluten Free Dietary Concerns) Butternut Squash Manicotti w/Spinach Cream Sauce $23.95 Marinated
    [Show full text]
  • Little Mumbai Vegan Dining Menu
    Little Mumbai Vegan Dining Menu -MILD -MEDIUM -HOT/VERY HOT CONTAINS NUTS -GLUTEN FREE PRE-STARTER POPPADUMS WITH CONDIMENTS TRAY 2.95 Poppadums(4 halves) served with mango chutney, Kachumber salad & Mixed Pickle STARTER PLATTERS (TO SHARE) VEGAN CHOWPATTY PLATTER (FOR TWO) 10.95 Platter consisting of 2 vegetable samosa, 2 Onion Bhajis, Palak pakora chaat and 2 Sev Batata pooris (Platter can be made for 3 persons on request) STREET FOOD STARTERS & VEG STARTERS VEGAN PALAK PAKORA CHAAT 5.95 Baby spinach fried crispy in a chickpea batter, topped up with tamarind chutney plus condiments VEGAN SAMOSA CHAAT 5.95 Veg Filo Samosa topped with spiced chickpeas, tamarind chutney & chickpea vermicelli VEGAN ALOO TIKKI CHAAT 5.95 Potato Cutlet topped with curried chickpeas, tamarind chutney & chickpea vermicelli VEGAN SEV BATATA POORI 5.95 Crispy Discs of Poori topped with potato, tamarind chutney & fine chickpea noodles COCKTAIL SAMOSA WITH CHOLE 5.95 Cocktail Samosa filled with spiced potato and peas, served with Chickpea Masala PANI POORI 5.95 Crispy Poori filled with potato mixture and, tamarind chutney & filled with flavoured water BHEL PURI 5.50 (Contains Peanuts) Puffed rice, Peanuts, Bombay Mix, potatoes and a spicy chilli herb & tangy tamarind sauce ONION BHAJI 4.95 Sliced onion in a crispy chickpea flour batter and spices, served with tamarind chutney VEGETABLE SAMOSA 4.95 3Filo triangles filled with spiced potato and vegetables mixture, served with tamarind chutney -MILD -MEDIUM -HOT/VERY HOT CONTAINS NUTS -GLUTEN FREE MAIN COURSES (VEG)
    [Show full text]
  • Tipu's Tiger - CLOSED 115 1/2 Missoula, Montana Phone: (406) 555-5555
    Tipu's Tiger - CLOSED 115 1/2 Missoula, Montana phone: (406) 555-5555 hours: Menu created with The Grub Club® Appetizers The following appetizers served with date-raisin and raita Chutney, except where noted. Samosas(triangular fried pastries with different fillings, two per order) :: * Vegetable Samosa - a mixture of potatoes, cabbage, corn, peas and onions spiced to create a Tipu's favorite! ____ $4 :: Spinach and Paneer Samosa - fresh spinach and paneer (our homemade cheese) mixed with delicately spiced potatoes ____ $5 :: Mushroom-Walnut Samosa - finely chopped button mushrooms and crushed walnuts spiced with fenugreek, ginger and garlic ____ $5 :: Mixed Samosa Plate - a sampling of each ____ $6 Other Tipu's Favorites :: * Potato and Onion Bhajis - grated potatoes and sliced Onion mixed into a garbanzo batter and fried ____ $5 :: Stuffed Chapati - two pieces of our homemade flatbread filled with a spicy-sweet mango chutney and cheese then grilled ____ $6 :: Child's Stuffed Chapati - made without the spicy-sweet mango chutney ____ $5 :: * Spicy Yam fries - wedges of fresh yams fried, spiced and served with Tamarind-chili chutney ____ $4 :: * Papadams - two spicy crispy lentil wafers, served with tamatar chutney ____ $3 * denotes Vegan items, don't hesitate to ask your server if you have any questions. Soup, Salad and Breads Soups :: Daily Soup Special - varies daily ____ $5 bowl or $3 cup :: * Tharka Dahl - organic red lentils cooked with garlic, cumin and a touch of jalapeno puree ____ $5 bowl or $3 cup Ask your server what our
    [Show full text]
  • Small Plates for the Table Chowder & Salads
    SMALL PLATES Hawaiian Ahi Nachos* Hawaiian poke served on homemade taro chips with wasabi aioli - 15 Tempura Asparagus Served with saffron aioli - 9 Jumbo Prawn Cocktail GF Cilantro poached large ocean prawns with Anthony’s cocktail sauce - 14 Crispy Calamari with Lemon Aioli - 12 Skillet Roasted Mussels GF Kamilche Sea Farms mussels roasted with orange tarragon butter - 14 1.5 pounds - 26 Budd’s Ahi Stack* Ahi poke with sushi rice, guacamole, tobiko and taro chips - 16 Baked Dungeness Crab, Shrimp & Artichoke Dip With toasted Zeppole Bakery sourdough bread - 15 Steamed Manila Clams GF Manila clams, fresh tomato, red pepper, local Gem Pack chorizo and yellow onion steamed in lobster broth with gremolata - 18 Two pounds - 34 • oysters on the half shell • Served with homemade cocktail sauce and our cucumber mignonette. Anthony’s Select, Discovery Bay, WA - Anthony’s exclusive oyster is rack and bag grown by 5th generation oyster farmers Johnston & Gunstone - $3.25 ea. Barron Point, Skookum Inlet, WA - A meaty but small beach and bag grown oyster, with sweet firm meat and medium salinity - $3 ea. FOR THE TABLE Today’s Shellfish Sampler* GF An assortment of shellfish that includes, Dungeness crab skewers, cilantro poached ocean prawns,chilled Kamilche Sea Farms mussels tossed in a fresh ginger sauce and Anthony’s Select oysters. Served with homemade Louie dipping sauce, cucumber mignonette and cocktail sauce - 49 CHOWDER & SALADS Anthony’s Clam Chowder - 5 / 8 Classic Caesar Salad - 7 Blue Cheese Salad with Oregon Shrimp - 7 Seasonal Spinach Salad GF Rhubarb-ginger-poppyseed dressing, hazelnuts, crumbled blue cheese with a local rhubarb relish - 10 • ENTREE SALADS • Chop Chop Seafood Salad GF Dungeness crab, Oregon bay shrimp, avocado, chopped egg, tomatoes and chopped greens tossed with fresh basil vinaigrette - 26 Grilled Steak Salad* GF Snake River Farms Wagyu top sirloin, grilled and sliced on top of greens tossed with fresh basil vinaigrette, creamy blue cheese, cherry tomatoes, cucumbers and a balsamic glaze.
    [Show full text]
  • 9781589804890 FM.Pdf
    pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 1 pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 2 pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 3 By Beverly Ellen Schoonmaker Alfeld Foreword by Ron Couch Photography by Jim Smith PELICAN PUBLISHING COMPANY Gretna 2008 pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 4 Copyright © 2008 By Beverly Ellen Schoonmaker Alfeld All rights reserved The word “Pelican” and the depiction of a pelican are trademarks of Pelican Publishing Company, Inc., and are registered in the U.S. Patent and Trademark Office. Library of Congress Cataloging-in-Publication Data Alfeld, Beverly Ellen Schoonmaker, 1946- Pickles to relish / by Beverly Ellen Schoonmaker Alfeld ; photography by Jim Smith. p. cm. Includes index. ISBN 978-1-58980-489-0 (hardcover : alk. paper) 1. Canning and preserving. 2. Pickles. 3. Cookery (Relishes) I. Title. TX603.A37 2008 641.4--dc22 2007041692 Photographic assistance by Justin Allen, Ryan Basten, and Jason Torres Food styling by Beverly Alfeld Research assistance by Kim Alfeld Technical assistance by Tim Alfeld Printed in Singapore Published by Pelican Publishing Company, Inc. 1000 Burmaster Street, Gretna, Louisiana 70053 pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 5 This cookbook is dedicated to my mother, Doris P. Schoonmaker, who has always been supportive of my work and my adventures. pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 6 pcri01eFM_f.qxp 1/3/2008 8:54 AM Page 7 Contents Foreword . 11 Acknowledgments . 13 Introduction . 15 Methods of Food Preservation—Pickle Power—Multi-Disciplinary Education—Philosophy of Balance—Self-Sufficiency—Culinology™ —ECIWO—Learning Styles—Suicide Seeds—Positive Self- Statements—Benefits of Learning Through Recipes—Quickles Chapter 1 The Processing Method .
    [Show full text]
  • Mixed Fruit Chutney
    Home > Useful Bits > Recipes > Mixed Fruit Chutney Mixed Fruit Chutney Ingredients 450g onions 1.4kg mixed fruit- apples, pears, plums damsons 112g dried dates 2 cloves of garlic 1 teaspoon of salt 1 teaspoon mixed spice 1 teaspoon dry mustard 450g soft brown sugar 570ml vinegar Method Peel and chop the onions and boil in a little water until they are soft, drain. Wash, peel and core the fruits and chop into pieces. Chop the dates and crush the garlic. Put all the ingredients into a maslin pan, bring to the boil, then reduce the heat and simmer, stirring frequently until the chutney is thick. Remove from the heat, skim, pot, cover and label. Products used Master Class Stainless Steel Fixed Head Peeler Master Class Stainless Steel Short Handled Apple Corer Master Class Precis 9cm (3.5") Paring Knife Natural Elements Medium Acacia Chopping Board Home made Stainless Steel 9 Litre Maslin Pan with Handle Home made Traditional Glass 'Chutney' Jar Home made Pack of Eight Gingham Patterned Fabric Jam Cover Kits Home made Pack of 20 Self Adhesive Jam Jar Labels Print this recipe Back to all recipes More Preserving recipes... Spiced Apple Chutney Plum Jam Makes around 6 lbs (2.7 kg) of jam Cherry Tomato & Sweet Chilli Jam Useful Guides About Us Help & FAQs Our Story Product Care & Use Brands Product User Videos News & Blog Product Help & Feedback Awards Helpful Links Contact Terms & Conditions Become a Stockist Terms of Use International Sales Privacy & Cookies Contact Us Sitemap Company Statement Join Our Newsletter More about newsletter signup Enter your email address..
    [Show full text]
  • Chicken Tikka Masala
    Chicken tikka masala Ingredients • 4 tbsp vegetable oil • 25g butter • 4 onions , roughly chopped • 6 tbsp chicken tikka masala paste (use shop-bought or make your own - see recipe, below) • 2 red peppers , deseeded and cut into chunks • 8 boneless, skinless chicken breasts , cut into 2.5cm cubes • 2 x 400g cans chopped tomatoes • 4 tbsp tomato purée • 2-3 tbsp mango chutney • 150ml double cream • 150ml natural yogurt • chopped coriander leaves, to serve Method 1. Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more to cook out the rawness of the spices. 2. Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through. 3. Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season, then set aside whatever you want to freeze (see tips, below). Scatter the rest with coriander leaves and serve with basmati rice and naan bread. Making your own curry paste In a small food processor, whizz together 5 garlic cloves, 1 large knob of fresh root ginger, roughly chopped, 1 red chilli, deseeded and roughly chopped, 2 tsp each ground cumin and coriander, 1 tsp each turmeric, paprika and garam masala, and the seeds from 4 cardamom pods.
    [Show full text]
  • Grilled Naan with Garlic Scape Chutney
    Harmony Valley Farm An update for our Community Supported Agriculture Members - Since 1993 www.harmonyvalleyfarm.com June 19 - 20, 2020 Vegetable Feature: Garlic Scapes By Chef Andrea What’s In The Box? This week we’re featuring one of the craziest, curliest vegetables we grow… PURPLE SCALLIONS: These are considered “green onions” and may be used Garlic Scapes! One thing I absolutely interchangeably. Don’t forget to use the green tops—there’s just as much fl avor in love about vegetables is how unique they them as in the base of the onion! can be, and garlic scapes are defi nitely GARLIC SCAPES: Check out this week’s vegetable feature to learn more about unique. So lets start with the basics like this unique vegetable. “What the heck is a garlic scape?!” There RED OAK HEAD LETTUCE: This is a medium-sized variety with dark cherry red are two main types of garlic—so neck leaves and a light green core. Separate the leaves from the core at the base and and hardneck. We grow hardneck garlic wash well in a sink of cold water before using. Make sure you dry the leaves well and the way this type propagates itself in nature is by producing this scape which using a salad spinner or wrap them loosely in a clean kitchen towel and shake the grows up from the center of the garlic water out of them! plant. It starts out straight, but the more RHUBARB: This week’s rhubarb comes from our friend John Zeher’s fi eld.
    [Show full text]
  • SPREADS & DIPS All Prices Per Pound TRAYS HOT HORS D
    SPREADS & DIPS All prices per pound SOUPS & SALADS SANDWICHES Served with Sun Chips and a pickle on whole wheat, white or marble rye bread. BEER CHEESE $10.00 LA BAMBA SPREAD $10.00 TOMATO ARTICHOKE Our signature soup! A creamy blend of tomatoes, artichokes *These items are not available in a combo BENEDICTINE $10.00 PIMENTO CHEESE $10.00 and basil Cup $3.99 | Bowl $4.99 CHEDDAR PECAN SPREAD $12.00 BLACK BEAN DIP $10.00 HOMEMADE SOUP OF THE DAY Please ask your server for today’s EAST MEETS WEST Smoked turkey, Jarlsberg Swiss, chutney mayonnaise and lettuce $8.49 CHUTNEY BACON SPREAD $10.00 CARAMELIZED ONION DIP $10.00 offering Cup $3.99 | Bowl $4.99 “LOUAVULL’S” FAVORITE Seasoned top round roast beef with Stilton mayonnaise COUNTRY HAM SALAD $10.00 SPINACH DIP $10.00 CHEDDAR BOX HOUSE SALAD A blend of romaine and green leaf lettuces with bell and Henry Bain sauce with lettuce $8.99 SUNDRIED TOMATO BUFFALO CHICKEN DIP $12.00 peppers, carrots and red onions. Topped with spicy pecans, Parmesan cheese and balsamic BLT Applewood smoked bacon, lettuce, tomato and mayonnaise on toasted bread $8.49 OLIVE SPREAD $10.00 dressing Small $5.99 | Large $8.99 WORLD FAMOUS Our homemade chicken salad with mayonnaise and lettuce $9.49 CORNBREAD SALAD Chopped romaine topped with crumbled cornbread, black beans, “IT AIN’T EASY BEING GREEN” Our homemade benedictine with Applewood smoked tomatoes, corn, cheddar cheese and ranch dressing Small $6.99 | Large $9.49 TORTES (unmolded on our tray for $5.00) bacon, mayonnaise and lettuce $8.49 MIXED FIELD GREENS
    [Show full text]
  • Original India' Oven
    The Dean of Indian Cuisine in LA Original India' Oven THE ULTIMATE IN INDIAN CUISINE Formerly on Pico and Fairfax APPETIZER CHICKEN SAMOSA 4.95 CLASSIC CURRY 11.95 CRISP SAVORY PATTIES WITH POTATOES &PEAS THIGH MEAT , BRAISED W/ONION, TOMATOES & WHOLE SPICES ONION BHAJI 4.95 INDIAN STYLE SPICY ONION RINGS KARAHI 12.95 THIGH MEAT, ONION & TOMATO GRAVY SPICY CHICKEN WINGS 5.95 MARINATED IN YOGURT WITH SPICES VINDALOO 12.95 ZESTY CURRY COOKED W/POTATO, LEMON AND CHILI FISH PAKORA 6.95 NORTH INDIAN FISH FRITTERS KORMA 12.95 CHICKEN CURRY, GROUNDED CASHEWS COOKED W/ SHRIMP PAKORA 6.95 RICH GRAVY SHRIMP FRITTERS MAKHNI 12.95 AVOCADO BHEL PURI 6.95 BONELESS LEG MEAT, BUTTERY TOMATO CURRY, BUTTERY AVOCADO, CRUNCHY ONIONS & RICE PUFFS FENUGREEK AND ONIONS DRIZZLED WITH TAMARIND CHUTNEY CHICKEN TIKKA MASALA 13.95 BONELESS BREAST, TOMATO BASED CREAMY SAUCE TANDOOR SAAG 13.95 CHARBROILED IN CLAY OVEN BONELESS CHICKEN LEG COOKED W/SPICED SAVORY SPINACH CHICKEN TIKKA 8.95 BONELESS CHICKEN BREAST MARINATED W/ YOGURT & SPICES LAMB SEEKH KABAB 9.95 GROUND LAMB MIXED W/GINGER & SPICES LAMB TANDOORI SHRIMP 14.95 JUMBO PRAWNS MARINATED & SPICED CURRY 12.95 CLASSIC KASHMIRI STYLE ROGAN JOSH TANDOORI FISH 12.95 SWAI FISH MARINATED IN YOGURT & SPICES KARAHI 13.95 BONELESS LAMB LEG CURRY W/ONIONS AND TANDOORI CHICKEN 13.95 TOMATOES BONE IN HALF CHICKEN MARINATED W/YOGURT & VINDALOO 13.95 SPICES BONELESS LAMB LEG ZESTY SPICED CURRY W/POTATOES BIRYANI KORMA 13.95 LAMB CURRY COOKED W/CASHEWS RICH GRAVY SELLA BASMATI RICE COOKED WITH YOUR CHOICE OF PROTEIN AND
    [Show full text]