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Customized Customized Customized MENUS MENUS MENUS
Al Jazeera International Catering L.L.C Customized Customized Customized MENUS MENUS MENUS Aloo Beans masala Tandoori chicken Mutton do pizza Jeera Aloo Veg Peshawari Suran Alu Sabzi-boil Suran,cut In Aloo Gobi White Channa Masala Small Cubes. Cut Boiled Potato Baigan Masala Paneer Mutter In Cubes N Other Just Mash. channa masala Rajma Masala Heat Oil Ad Cumin, ad Sesame N Chicken Biryani Bhindi kadai Suran.Ad Potato,turmeric,red CHICKEN FRY Cabbage capsicone Chili Pd,stock,ad Potato Mash. Ad Chilli fish Karalla masala Salt,cor Lvs. Chilli sausage Kofta curry Palak Paneer. Keema hyderabadi Channa dal fry Corn Spinach Malai-wash Mung Dal N Drain Spinach. Pressure Dal mash Chicken muglai Cook De Spinach,dal,turmeric Dal butter fry Mutton rada Pd,clove,cinamon Pd,onion DHAL MAKNI Achari gousth ,Ginger N Chilies Together. When Dhal Palak Keema mutter Dal Is Soft Mash, heat Oil Ad Dum Aloo Loki masala Corn, spinach Dry Palak Chicken achari Mixture,salt,amchur,garam Egg Masala Mutton biryani Masala, cook Til Thick Ad Cream. Ghobi mutter masala Vegetable pulao Ad Red Chili Pd. Kadai Vegetables Peas pulao Mutter Paneer MIX DAL tadka Vegetable Novratan khurama Palak Saag. MASOOR DAL Semiya rice Veg Do Piazza. Marrow masala Chicken hyderabadi Veg Makhanwala. Loki Channa Tandoori roti Sarson Ka Saag Paneer butter masalas Alu Palak. Paneer Tikka masalas Stuffed Capsicum Al Jazeera International Catering L.L.C Customized Customized MENUS MENUS Fried Ladies Finger. Pindy Do Choley Bharleli Vangi. Veg Kolhapuri. Alu Capsicum. Kaju Dhingri Mutter. Malai Kofta Curry. Veg Nargisi Kofta Mutter Methi Malai. -
Kiran's Restaurant Menu 2925 Richmond Ave, HOUSTON, TX 77098
This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Kiran's Restaurant Menu 2925 Richmond Ave, HOUSTON, TX 77098 Description: Upscale eatery serving inventive Indian fusion fare served à la carte or as part of a tasting menu. Phone: (713) 960-8472 Hours: Call for hours Biryani Food Notice Consuming Raw Or Undercooked Meats, Poultr Y, Seafood, Shellfish,Or Eggs May Increase Your Risk Of Food Borne Illness. Chicken, $22.00 Gulf Shrimp, $29.00 Lamb, $24.00 Vegetables Paneer, $22.00 Wild Mushrooms, $22.00 Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com Chef Tasting Eighth, $95.00 Chocoholic Chocolate Chantilly, Caramelized Hazelnut, Dark Chocolate Ice Cream Fifth, $95.00 Dover SoleShallots, Herbs,White Wine Scallop Mousse,Kale Spinach Pulao First, $95.00 Corn Poblano Soup Corn Ash Fourth, $95.00 Truffle NaanletteFoie Gras Fig Chutney Ninth, $95.00 Paan Second, $95.00 Chili Prawn Seventh, $95.00 Oak Smoked Venison Vindaloo Bbq Sauce, House Pickled Onions, Jalapeno Sixth, $95.00 Fctm Third, $95.00 Kerala SaladBitter Melon, Mango,Pickled Paneer,Lime Pickle Vinaigrette Page 2 This menu was created & provided by Menyu website: www.themenyuapp.com Classics Bison Kofta Curry, $34.00 Tandoori Bison Meatballs, Rhogan Josh Butter Chicken, $24.00 Pulled Tandoori Chicken, Honey Saffron Tomato Sauce Chicken Jalferezi, $24.00 Pulled Tandoori Chicken, Vegetables, Garlic Chicken Tikka Masala, $24.00 Tandoor-Roasted Chicken Breast Tenders, Creamy Tomato Sauce Keema, $24.00 -
Sponsored By
SPONSORED BY NON-VEGETARIAN STARTERS Murg Saagwala with Rice and Lasuni Naan 700 (Chicken cooked with mustard leaf and served with rice and Jhinga Nisha 850 Indian garlic bread cooked in tandoor) (Pomegranate marinated king prawn cooked in clay oven) Nargisi Kofta with Kashmiri Pulao and Kabuli Naan 700 Tawa Fried Kasturi King Fish 700 (Mutton minced ball cooked in Indian spiced Gravy (Kasuri methi and cashew nut flavored shallow fried king fish slice) served with rice and dry fruits Indian breads) Murg Badami Tikka 700 (Almond and fresh coriander flavored chicken leg cooked in Tandoor) MAIN COURSE (V) Shikampuri 700 (Yoghurt and dry fruits stuffed shallow fried mutton patty) Malai Kofta with Jeera Pulao and Roti 600 (Cottage cheese ball cooked in yellow gravy served with cumin pilaf and Indian bread) VEGETARIAN STARTERS Navratan Korma with Matar ki Tahiri and Roti 600 Dungare Mushroom Gaulti Kebab 600 (Mixed vegetable cooked in rich cashew gravy served with green peas pilaf and Indian bread) (Charcoal flavored soft mushroom patty) Bhatti ka Paneer 600 Dum ka Phool with Khuska Pulao 600 (Indian spiced steamed cooked cauliflower and broccoli (Coriander and green chilly marinated cottage cheese served with flavored chickpeas rice) cooked in clay oven) Nadrul Ki Shami Kebab 600 Sarson da Saag with Makki di Roti 600 (Garlic flavored mustard leaf served traditional corn bread) (Indian spiced lotus stem cake cooked in ghee) Mewa Mawa ki Seekh 600 (Reduced milk and chopped dry fruits skewers DESSERT 350 cooked in charcoal clay oven) Indian Sweet Sampler of Sandesh, Moong Dal Halwa, Gulab Phirni and Rasmalai MAIN COURSE (N/V) Chingri Malai Curry with Rice and Luchi 850 (King prawn cooked in coconut milk served with Rice & fried Indian bread) Patiala Machhi Masale with rice & Lachha Parantha 800 (Spicy fish tikka cooked with onion & tomato gravy and served with rice & layered tandoori bread) “Please inform our F&B Associate if you have any Food Intolerances or Allergies” . -
Trade Marks Journal No: 1838 , 26/02/2018 Class 30 1655569 19
Trade Marks Journal No: 1838 , 26/02/2018 Class 30 1655569 19/02/2008 SANJAY MOHAN PATWAEDHAN SANTOSH SHRIKRUSHNA JOSHI SATISH VITTHAL SAWANT trading as ;SANKALP ENTERLPRISES C-56 UDYAMNAGAR CO. OP. SOC. LTD., M.I.D.C.POST, UDYAMNAGAR, RATNAGIRI, PIN. 415 639. MANUFACTURERS AND MERCHANTS. Address for service in India/Agents address: HIRAL C. JOSHI. 501, VISHWANANAK, CHAKALA ROAD, ANDHERI (EAST), MUMBAI - 400 099. Proposed to be Used MUMBAI ALL TYPES OF WAFERS, POTATO CHIWADA, FARSAN, ALL TYPES OF SHEVES, ALL TYPES OF CHIWADAS, SALTED MOOG DAL, MASALA CHANA DAL, MASALA PEA NUTS, NAMKINS, SHANKAR PALI, SALTED AND SWEET BUNDI, BHAVNAGARI AND SURTI GATHI, COFFEE, TEA, COCOA, SUGAR, RICE, TAPIOCA, SAGO, ARTIFICIAL COFFEE; FLOUR AND PREPARATIONS MADE FROM CEREALS, BREAD, PASTRY AND CONFECTIONERY, ICES; HONEY, TREACLE; YEAST, BAKING POWER; SALT, MUSTARD, VINEGAR, SAUCES, (CONDIMENTS); SPICES; ICE. Trade Mark is restricted for sale in the state of "MAHARASHTRA" only.. 5408 Trade Marks Journal No: 1838 , 26/02/2018 Class 30 MRS. FRESHLEY"S 1749175 30/10/2008 FLOWERS SPECIALTY BRANDS, LLC 1919 FLOWERS CIRCLE, THOMASVILLE, GEORGIA 31757, USA MANUFACTURER, TRADERS & SERVICE PROVIDER Address for service in India/Agents address: ANAND AND ANAND. B-41,NIZAMUDDIN EAST, NEW DELHI - 110 013. Proposed to be Used DELHI BAKERY PRODUCTS, NAMELY, BREAD, PASTRY, CAKES, BISCUITS; PREPARATIONS FOR MAKING BAKERY PRODUCTS AND COFFEE, TEA, COCOA, SUGAR, RICE, TAPIOCA, SAGO, ARTIFICIAL COFFEE, FLOUR AND PRPARATIONS MADE FROM CEREALS, ICES, HONEY, TREACLE, YEAST, BAKING POWDER, SALT, MUSTARD, VINEGAR, SAUCES, SPICES, ICE, 5409 Trade Marks Journal No: 1838 , 26/02/2018 Class 30 1760980 05/12/2008 SH. -
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, -
Catering Menu
Tradition, Beyond Excellence This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU At the Bar Appetizers Action Stations Main Course Accompaniments Desserts II. GUJARATI MENU Appetizers Main Course Desserts III. NON VEGETARIAN SELECTION Appetizers Main Course IV. BREAKFAST & BRUNCH This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU AT THE BAR COLD DRINKS SEASONAL QUENCHERS LASSI FRESH FRUIT PUNCH (Mango, Rose, Sweet and Salty) SUGARCANE JUICE SHAKES (Mango, Chikoo, Kesar, and Pineapple) COCONUT WATER PINA COLADA THANDAI SMALL BITES JAL-JEERA MIX MASALA NUTS NIMBU PANI SPICY PEANUTS MINT LEMONADE MASALA CASHEWS JEERA CHAAS SINGH BHAJIYA ROSE FALOODA TRAIL MIX This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU APPETIZERS BUTLER PASS HOT APPETIZERS CUT MIRCHI ASSORTED VEGETABLE PAKORA Jalapeno peppers filled with garam masala Assorted vegetable fritters, served with mint chutney and fried crisp VEGETABLE KEBAB CASHEWNUT ROLLS Mixed vegetable croquettes served on Potato croquettes coated -
Fine Indian & Nepalese Cuisine
KABAB and CURRY FINE INDIAN & NEPALESE CUISINE Seekh Kabab ...............................................................15.95 APPETIZERS VEGETARIAN ENTRÉE KABAB CORNER Very lean minced lamb mixed with herbs & spices and baked on skewers. Samosa (2): Stuffed homemade triangular turnovers. Tadka Dal .......................................................... 11.95 Tandoori dishes are cooked in clay oven (Tandoor) Yellow lentils stewed and gently tempered with and served on sizzler. Vegetable (Potatoes and Peas) .................... 3.95 fresh herbs & seasoning and topped with fresh cilantro. Tandoori Fish ...............................................................17.95 Meat (Minced Lamb and Peas) .................... 5.95 Chicken Tandoori - Half ......................................... 13.95 Salmon fish marinated with paprika, turmeric, Dal Makhani ..................................................... 12.95 ginger & garlic and baked on skewers. Aloo Tikki ...................................................................... 3.95 Black lentils simmered with ginger, garlic, tomatoes, herbs & spices. Chicken tandoori is known as King of Kababs. Chicken marinated in Pan fried potatoes and pea patties deep fried. Tandoori masala & yogurt for over 24 hours and baked on skewers till Tandoori Mixed Grill .................................................19.95 Chicken Tandoori, Chicken Tikka, Boti Kebab, tender & juicy. Chana Masala ................................................... 11.95 Seekh kebab and Tandoori Shrimp. Pakoras Chickpeas cooked -
ONION BHAJI (3 Pieces) (GF)
ONION BHAJI (3 pieces) (GF) .............................................. $7.50 Onion sliced deep fried with chickpea flour & spices batter. SAMOSAS (2 pieces) (V) ....................................................... $7.50 Deep fried pastry stuffed with potato, green peas, & ground spices VEG PAKORAS (3 pieces)(GF/V) ....................................... $7.50 Spinach Onion slice deep fried with chickpea flour & spices batter PANEER ALOO TIKKI (GF) ............................................................................... $7.50 Mixture of potatoes,home made indian cottage cheese, onions and fresh coriander made into patties and fried in hot oil. TANDOORI MUSHROOM (GF) ....................................................................... $13.50 Mushroom marinated in yoghurt and spices. PANEER PAKORAS (GF) .................................................................................. $14.50 Spinach,chickpea flour and indian spices PANEER TIKKA (GF) ........................................................................................ $15.50 Homemade Indian cottage cheese marinated in yoghurt and spices. Roasted in tandoor VEG PLATTER for 2 ......................................................................................... $20.50 Samosa, pakora, onions bhaji,paneer pakora and Paneer aloo tikki. TANDOORI CHICKEN (GF) .............................. 1\4-$7.50,1/2-$14.00,FULL-$25.50 Whole Chicken pieces roasted in Tandoor. CHOOZA TIKKA (Chicken tikka)(Chef Recommendation) (GF) .... $14.50 Boneless pieces of chicken roasted -
Improvement of Flat Bread Processing and Properties by Enzymes
Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent; -
GOAN CUISINES Visitors to Goa Tend to Think That Food and Drink in Goa Means the Famous Fish, Curry, Rice and Feni Package
GOAN CUISINES Visitors to Goa tend to think that food and drink in Goa means the famous fish, curry, rice and feni package. And for most Goans these are indeed the three basic necessities of life -- fish, curry and rice. They combine to make a heavenly daily meal for the average Goan. But Goan cuisine, like the land itself, has many flavours and tastes with its vast treasure trove of culinary delicacies. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left an indelible influence on the original style of Goan cooking and this has led to an exotic mix of truly tasty and spicy cuisine. Most people who sample Goan cuisine, enjoy this different and unique style of food which has a distinct and unique combination of spicy flavours. A Goan values his food as much as he does his daily siesta (break). And in his daily meal, seafood always has a pride of place is some form or the other. From fried fish to exotic concoctions like ambot-tik, sea food is usually a must on the menu, except for the occasional break for some religious observance. Goans take pleasure not only in what they eat, but also how they cook it. Although modern conveniences have almost completely taken over in urban areas, the traditional way of cooking in clay pots on firewood continues in most rural areas of Goa. This style of cooking adds an additional smoky flavour to the food, highly valued by Goans. Despite the two schools of cuisine traditions influenced by the respective religions of Hinduism and Christianity; there are some meeting points that present an interesting harmony. -
Talli Joe Sample Menu
Talli Joe Sample Menu Chaknas Sabudana papad £2 (v, n) Sago papad, flavoured with citrus salt Chana jor garam £2 (v, ve) Spicy & tangy roasted black gram Small plates Rasam shrimp shot £2.50 (c, m, ve) Shrimp poached in South Indian tomato broth Ask your server for veggie option Halwai ki mutter kachori £5 (v, g, ve) Spicy pea-stuffed short bread in butternut squash & potato curry Dhokla salad £5.50(v,g,s,m,ve) Steamed gram flour cakes, coconut & mixed seeds Kolhapuri chaap £6.25 (d, s, m) Tandoori lamb chop, potato salad with mustard dressing Old Delhi butter chicken samosa £5.75(d, g, m) Tandoori chicken thigh cooked with tomato & fenugreek, stuffed in a samosa Goan pork sausage seekh Kabab £8.25 (d, e, n) Spiced Goan chorizo cooked in tandoor, served with apple and walnut salad Moong daal pakori £3 (v, d, ve) New Delhi's favourite lentil fritters, grated mooli & green chilli chutney Kale chaat £5.50 (v, d, e, g) Old Delhi street food. Our version - crispy kale, potato, pomegranate, sweet yoghurt Lobster momo MP (c, e, g) Darjeeling style lobster momos, chicken stock, cucumber salad, served with chili chutney Truffle ghee kulcha £5.00 (v, g, d, e) Naan stuffed with cottage cheese, brushed with truffle ghee Seafood and okra kempu £8.50 (g, e, f, c, m) Classic Mangalorean crispy seafood and okra, tadka mayo Chicken 21 £8.50(e) Stir-fried chicken tossed with South Indian spices & curry leaves Half plates Himalayan pulao £9.50 (v) Wild rice, wild mushrooms Bohri chicken £10 (g, n, s, d) Cooked with a secret combination of masalas of the Bohri community, Gujurat + fenugreek flat bread Sarson ka saag £10.50 (v, d, g) Mustard green saag topped with house crème fraiche, served with cornmeal bread Gol baari kosha mangsho £11.50 (m, g, d) Lamb roast on the bone + luchi. -
National Programme of Mid Day Meal in Schools
NATIONAL PROGRAMME OF MID DAY MEAL IN SCHOOLS (MDMS) ANNUAL WORK PLAN AND BUDGET 2014– 2015 STATE : GOA 2 Introduction : - Background Goa is the smallest and one of the youngest states of the country. It became a Union Territory after its freedom from the Portuguese colonial rule on 19th December 1961 and then attained Statehood on 30th May, 1987. Goa is wedged between the state of Maharashtra and Karnataka and is bounded on the West by the Arabian Sea and in the East by the hilly ranges of the Western Ghats. The main occupations of Goa are agriculture, mining, fishing, services and industries. Iron and manganese are the main export commodities of the state. The major communities of Goa are Hindus, Christians and Muslims. Goa has, for many centuries, been the meeting point of races, religions and cultures of the East and the West. A harmonious pattern of life has emerged in Goa out of these diverse strains. The mutual respect shown by all the communities towards one another and their secular outlook has laid the foundations for communal harmony, unity and prosperity of the society. Goa state has been divided into two districts for administrative purposes, viz. North Goa district and South Goa district with headquarters at Panaji and Margao respectively. The North Goa District has six Talukas namely Pernem, Bicholim, Sattari, Bardez, Tiswadi and Ponda. The South Goa District has six Talukas namely Salcete, Mormugao, Quepem, Sanguem , Canacona and Dharbandora. Panaji is the capital city of the state. 3 Goa is the 5th highest literate State of India with an impressive literacy percentage of 87.40.