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All Day Breakfast Beverages Platters Sides Speci
A LITTLE BIT OF NEED A GIFT FOR THE BAR MITZVAH BOY? Montreal in New York City ask about our gift cards or DELICATESSEN email us at [email protected] ALL DAY BREAKFAST ADD A BLACK SEED BAGEL +2.5 ................................................................................................................ ........................................................PLATTERS SMOKED MEAT HASH 13 CLASSIC BREAKFAST 12 APPETIZING PLATTER 50 Smoked brisket, potato, caramelized Two eggs*, maple bacon, potatoes, onions, sunny eggs rye toast Smoked salmon, whitefish, egg salad, cream cheese, tomato, onion, capers, THE LEO 16 BREAKFAST SANDWICH 9 assorted house pickles, two Black Seed Bagels, rye + pumpernickel. Serves two 3 egg scramble, smoked salmon, Fried eggs*, maple bacon, cheddar, rye caramelized onion, rye toast Sub bagel + 2, add avocado + 2 SMOKED MEAT PLATTER 25 MONT ROYAL 15 CRISPY CORNED BEEF Cured and smoked beef brisket, mustard, Potato latkes, smoked salmon, sour rye, pickles, slaw SANDWICH 15 cream, tobiko caviar SPECI 3 egg scramble, cream cheese, MILE END PLATTER 36 jalapeño, onion roll MISH MASH 14 Sampling of our housemade smoked meats 3 egg scramble, hot dogs, salami, ......................................................... peppers, onions, rye toast YOGURT + GRANOLA 9 With maple + apples sauce CHALLAH FRENCH TOAST 14 What is “Mile End”? e Mile End is a neighborhood in Montreal, Canada. Once the heart of the SESAME, EVERYTHING, POPPY SEED, OR MULTIGRAIN city’s early immigrant Jewish community, .............................................................................................................. -
Print Menu.Indd
DINE IN Menu 9814 Manchester Rd, Webster Groves, MO 63119 | https://himalayanhutstl.com appetizers Veggie Samosa Veggie Pakora Crisp fried turnover fi lled with seasoned potatoes 1 2 Garden vegetables battered in gram fl our & deep fried. & green peas. $3.50 $4.95 Chicken Pakora Paneer Pakora 3 Chicken breast pieces battered in gram fl our 4 Cottage cheese golden fried in a seasonal chickpea & deep fried. batter and served with mint and tamarind chutney. $6.50 Jumbo Shrimp Traditional Crab Cake Jumbo Shrimp marinated with garlic & served with 5 6 Seasoned Crab Lump served with radish sauce. radish sauce $11.50 Chicken Malai Kebab 7 Chicken breast marinated with cream cheese & mixed 8 Stir fried fl orets and caulifl ower sautéed with garlic and with herbs & seasoning. ginger in tander. $11.50 $6.99 Poori with Cholay 9 Garbanzo beans seasoned with spices and garnished with onion and cilantro. Veggie Pakora $7.99 Soup & Salad Himalayan Salad Himalayan special salad - lettuce, tomatoes, 10 Chicken soup with an essence of Himalayan seasoning. 11 cucumbers, & carrot with a side of dressing. $5.95 $5.50 Yellow Lentil Soup Rasam Soup 12 Yellow lentils with lemon and fresh coriander. 13 Tangy tomato soup from chennai. $5.50 Condiments Raita Mixed Pickle 14 Cool homemade yogurt with grated 15 Hot and spicy mixed pickle. cucumbers & carrots. $2.95 $3.oo Papadum (2 Pieces) Mango Chutney 16 Hot and crispy lentil wafers. 17 Sweet mango relish $1.95 $3.25 tandoori (served with lentil soup) Tandoori Chicken Lamb Sekuwa 18 Chicken leg and breast marinated with yogurt & Indian 19 Boneless lamb marinated in mustard oil, sour cream & spices then roasts in clay oven. -
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 + -
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. -
Baar Baar Dinner
BAAR BAAR DINNER SMALL PLATES – VEGETARIAN ASSORTED PAPAD & CRISP with Chutneys 11 DAHI PURI, Tamarind, Avocado, Yogurt Mousse, Broken Raspberry 12 POTATO TIKKI, Kale Tempura, Sweet & Sour Yogurt Mousse, Cilantro Chutney 13 PANEER BHURI CUTLET, Chilli & cheese, garlic mayo 14 CAULIFLOWER KOLIWADA, Rice Hollandaise, Tomato Pachadi, Peanut Thecha 15 AVOCADO & GREEN CHICKPEA BHEL, Green Mango, Crispy Bitten Rice 16 SMALL PLATES – NON VEGETARIAN CHICKEN 65, Curry leaf and Cubanelle Peppers, Podi Masala, Lemon Sour Cream 14 TANDOORI CHICKEN TIKKA, Mint and Cilantro Chutney, Onion Salad 16 ANDHRA GRILLED FISH, Curry Leaf, Lemon Aioli 16 LAMB KEEMA HYDERABADI, Potato Mousse, Green Peas, Buttered Pao 18 CHILI GARLIC PRAWN, Peanut Techa Masala, Taftan Bread 19 KULCHA I BREAD PIQUILLO PEPPER and ONION KULCHA with Shishito Peppers and Manchego Cheese (V) 12 CHICKEN TIKKA KULCHA with Parmesan Cheese 13 TANDOORI SWEET POTATO KULCHA with Chilli Garlic Butter 13 HOME-MADE CHUTNEYS 2 Each / 3 For 5 Avocado Achar & Yogurt I Chilli and Peanut I Tomato Pachadi I Cilantro & Mint / Tamarind Chutney LARGE PLATES PANEER PASANDA, Lababder Gravy 24 BROCCOLI & SUMMER PEAS KOFTA, Spinach & Mustard leaf Cream 24 VEGETABLE BIRYANI, Cashew & Currant, Avocado Raita 24 SEASONAL VEGETABLE CURRY, Madras Spice (VEGAN) 22 MASALA CHICKPEA CURRY, Fresh Ginger, Cilantro (VEGAN) 16 DAL TADAKA (Three types of Lentil) Ghee, Crispy Garlic 14 TRADITIONAL BUTTER CHICKEN, Red Pepper MakhanI 26 ANDHRA SPICED CHICKEN BIRANYI, Avocado Raita 28 PRAWN ALLEPPEY CURRY, Coconut Milk and Green Mango Curry from Kerala 28 LAMB DO PYAZA, Fresh Ginger, Onion, Cilantro & Chilli Oil 29 BEEF SHORT RIB CURRY, Roasted Baby Turnip and Carrot 34 SIDES AND CONDIMENTS ZEERA RICE 5 I AVOCADO & GARLIC RAITA 6 I NAAN (Garlic, Cheese, Plain) 6. -
Calzones HOT & FAST Pizza All Calzones Are Made of Rustic Homemade Crusts, Stuffed with Market Fresh IS NOW OFFERING THESE Chicken Tenders Or Nuggets
APPETIZERS CALZONES HOT & FAST PIZZA All calzones are made of rustic homemade crusts, stuffed with market fresh IS NOW OFFERING THESE Chicken Tenders or Nuggets . 6 .55 ingredients, topped with fresh shredded mozzarella & COUPONS TO OUR LONG-TIME Sm 10” Lg 16” served with our own marinara sauce for dipping. Buffalo Chicken Tenders 7 pieces or 12 pieces . 6 .60 10 .75 VALUED CUSTOMERS Buffalo Jumbo Wings 10 pieces -Hot or Mild . 11 .25 Cheese . 6 .95 10 .60 Steak & Cheese . 8 .25. 15 .40 Ham & Cheese . 9 .10. 17 .05 BBQ Jumbo Wings 10 pieces . 11 .25 Onion or Pepper . 7 .85 11 .50 Combo Steak Chicken Parmigiana. 9 .10. 17 .05 WITHOUT JEOPARDIZING Mozzarella Sticks 6 pieces . 6 .85 & Cheese . 9 .50. 17 .05 Pepperoni . 8 .40 12 .55 Broccoli, Turkey OUR QUALITY Fried Mushrooms 15 pieces . 6 .60 Meatballs or Sausage 9.10 17 .05 Mushroom . 8 .40 12 .65 & American Cheese 9 .60. 17 .05 Jalapeno Poppers 6 pieces . 6 .90 House Special . 9 .10. 17 .05 Hawaiian Calzone . 9 .10. 17 .05 Garlic Bread . 2 .95 Hamburger . 8 .40 12 .65 Spinach or Broccoli . 8 .60. 15 .40 Pepperoni Calzone . 9 .10. 17 .05 COUPON 1 With Cheese . 4 .10 Sausage . 8 .40 12 .65 French Fries. 4 .00 Ham . 8 .40 12 .65 2 Large Cheese NEW! Spicy Fries . 5 .25 Bacon . 8 .40 12 .65 PASTA Pizzas & 2lt Coke Fresh Cut Fries . 5 .25 Canadian Bacon . 8 .40 12 .65 Cheese Fries . 5 .50 Black Olives . 8 .40 12 .65 Served with garlic bread & parmesan cheese Only Onion Rings . -
India Garden Catering Menu & Contract
APPETIZERS NON VEGETARIAN LAMB CHICKEN Vegetable Pakora Chicken Tikka Lamb Sang Gosht Chicken Tikka Masala Vegetable Samosa Reshmi Kabab Lamb Mehti Masala Butter Chicken Bullet Pakora Seekh Kabab Lamb Pasanda Tandoori Chicken (Marchy-Pakora) Malai Kabab Lamb Shahee Kofta Chicken Krahi with or Allu Tikka Fish Pakora Krahi Gosht Lamb without bone Chana Pindi Shrimp Pakora Archari Gosht Lamb Dhaba Chicken with or Vege Kabab Fish (Chef’s Special) Lamb Dansik without bone Paneer Pakora serverd on Tawa Keema Matter Chicken Mathi Masala Chat Papri Chilli Chicken Lamb Mango Wala Chicken Dansik Fruit Chat Tawa Chicken Lamb Jalfrazie Chicken Mumtaji Other_____________ Tandoori Chicken Lamb Vindallu (Korma) BREAD Other_____________ Lamb Sabzi Chicken Vindallu RICE Lamb Tikka Masala Chicken Nargasi Naan Other_____________ Chicken Mango Wala Pratha Veg Pulao Other_____________ Roti Any Biryani Missy Roti Peas Pulao VEGETARIAN ENTREES Garlic Naan Jeera Pulao PANEER CHEESE VEGETABLES Poori Kashmiri Pulao Paneer Makhni Navartan Korma Bhatura Kesar Rice Paneer Bhuna Allu Gobhi Other_____________ Shahee Paneer Chana Masala ACCOMPANIMENTS Matter Paneer Mushroom Matter DESSERTS Paneer Krahi Bhindi Masala Achar Allu Paneer Kofta Vegetable Makhni Mango Chutney Ras Mali Nargasi Paneer Mali Kofta Mint Chutney Gulab Jaman Paneer Dhaba Vegetable Vindallu Tamarind Chutney Gajar Ka Halwa Paneer w/Eggplant Saag Allu Dahi Bhalla Badamee Kheer Other_____________ Allu Matter Boondi Raita Fruit Firni Sarso Ka Saag Raita Cucumber Kulfi DAL Allu Palak Firash Papad Mango Kulfi Punjabi Kadai Roasted Papad Mango Fruit Pudding Dal Makhni Jeera Allu Other_____________ Angoori Rabri Chana Dal Allu Bangan Rasgula Dal Tarka Bangan Bharatha Fruit Cream Haryalli Dal Other_____________ Choice of Ice Cream Dal Palak Other_____________ SALAD Karhi Pakora Sambahar Mix Green Salad Kuchumber Salad Other_____________ Onion Chilli Signature India Garden Customers Signature Date:_________________________ Date: _________________________ www.IndiaGardenOnline.com . -
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. -
Boards Hand-Cut Fries 8 Poutine Petit Bistro Grand
BOARDS PETIT Crostini / Grain Mustard / Cornichon 3 for 15 East Street Salad vg gf - Mixed Greens / Fennel / Feta Cheese / 8 Each Additional 5 Spicy Pecan / Blood Orange Vinaigrette Grand Board (Chef’s Choice) 36 Beet + Bleu Cheese Salad gf - Arugula / Roasted Pear / 9 3 Charcuterie + 3 Cheese Selections / Spiced Walnut / Scallion / Barren County Bleu Cheese / Walnut Vinaigrette Artisan Bread / 2 Extras Caesar Salad - Baby Romaine / Herbed Goat Cheese / Giardiniera / 10 Boquerones / Crostini / White Anchovy Vinaigrette CHARCUTERIE Fra’ Mani Soppressata Sticky Chicken Wings - Sesame-Soy Glazed / Cucumber / 14 Fra’ Mani Rosemary Ham Fresno Chili Pepper / Scallion / Seaweed Salad Salami Piccante Medjool Dates gf - Honey Ricotta / Bacon-Onion Jam / 8 Potato-Bacon Terrine Peruvian Pepper Sauce / Mint Candied Pork Belly Wood-Fired San Marzano Tomatoes + Goat Cheese vg - 10 CHEESE Olive Oil / Warm Artisan Bread / Fresh Herb / Fennel Nancy’s Camembert Marinated Cherry Tomato + Mozzarella vg - 10 MontAmoré Crostini / Basil Oil Pimento Honey Ricotta Havarti Habanero BISTRO Cioppino - Mussels / Rock Shrimp / Tomato + Fish Broth / Garlic Bread 14 EXTRAS Pan-Fried Gnocchi vg - Wood-Fired San Marzano Tomato / 18 Artisan Bread 4 Herbed Mascarpone / Swiss Chard / Crushed Red Pepper / Trumpet Mushroom Goat Cheese-Stuffed Peppadew Peppers 4 Pickled Vegetables 3 Wood-Fired Wild Mushrooms - Potato-Bacon Terrine / Romesco / 14 Piparras Peppers 3 Pea Shoot (sub tofu upon request) White Anchovy Giardiniera 3 Kimchi Meatloaf - Thai Ketchup / Apple-Yuzu Jam / -
Carbohydrate Counting for Traditional South Asian Foods
Carbohydrate Counting for Traditional South Asian Foods Ashwini Wagle, M.S., R.D, Doctoral Student Associate Professor and DPD Director Department of Nutrition, Food Science and Packaging San Jose State University Preface The Carbohydrate Counting tool was developed to meet the needs of the South Asian population and is an original intellectual product of the author, Ashwini Wagle, MS, RD, Associate Professor and DPD Director, Department of Nutrition, Food Science and Packaging at San Jose State University. The 4th edition and revised version was developed by the main author with assistance of Tanay Prabhu, BS Student in Biological Sciences, Drexel University, Philadelphia. The previous versions of the tool were developed with the assistance of graduate students Sajida Arsiwala, MS, RD and Bhavna Subhedar, MS and Dr. Kathryn Sucher, Sc.D, RD, Professor Emeritus, Department of Nutrition, Food Science and Packaging at San Jose State University. About the Author Ashwini Wagle, MS, RD is an Associate Professor and Director for the Didactic Program in Dietetics (DPD) in the Department of Nutrition, Food Science and Packaging at San Jose State University. Ashwini Wagle earned her MS in Food and Nutrition from Indiana University of Pennsylvania (IUP) in 93'and is currently a doctoral student in Educational Leadership (Ed.D) at University of New England. She comes to San Jose State University with over ten year experience as a registered dietitian (RD) in several skilled nursing facilities and acute care hospitals in the San Francisco Bay Area. Ashwini Wagle is also involved with several on-campus and off-campus organizations and serves on the committees for organizations such as the South Asian Heart Center at El Camino Hospital, Center for Healthy Aging in Multicultural Populations (CHAMP), Education Committee of the California Dietetic Association (CDA), San Jose Peninsula District of California Dietetic Association (SJPD), Cal-Pro Net Center. -
Besani Mirch,Recipe- Punjabi Kadhi Pakoda
Recipe- Besani Mirch Recipe- Punjabi Kadhi Pakoda (No Fry) (No Onion No Garlic) Recipe- Palak Malai Matar Recipe- Sabz Kofta Recipe- Paneer Bhurji Recipe- Gobhi Tandoor Se Gobhi Tandoor Se Ingredients Gobhi/ Cauliflower 1 medium Hung Curd 2 cups Onion 1 medium (Finely Chopped) Ginger Garlic Paste 1 tbsp Red Chili Powder 2 tsp Asafoetida/ Hing 0.5 tsp Haldi Powder 1 tsp Ajwain Seeds 1tsp Roasted Jeera Powder 1 tbsp Aamchur Powder 1 tsp Coriander Powder 1 tbsp Salt 1 tsp Black Salt 1 tsp Dry Kasoori Methi Leaves 2 tbsp (Roughly Crushed) Oil 1 tbsp Laung/ Clove 2 nos Curd 2 tbsp Method Wash and clean gobhi properly and cut unwanted stems. In a big pan boil some water and add a pinch of salt and laung. Add washed gobhi to the boiling water, cover the pan and cook for 2-3 minutes. Remove gobhi and wash with cold water. Keep on a grill so that all excessive water runs away. Now for the marination take hung curd in a bowl (Fig 1). Add finely chopped onion, ginger garlic paste, red chili powder, hing, haldi powder, ajwain seeds, roasted jeera powder, aanchur powder and coriander powder. Mix well (Fig 2). Now add kasuri methi leaves and mustard oil. Mix well (Fig 3). Add salt and black salt. Mix well (Fig 4). Now grease a baking tray and keep aside. Hold gobhi in ur hand with bottom upside and start filling marination inside (Fig 5). Fill it as much as you can making sure it goes deep inside (Fig 6). -
DISCOUNT VOUCHER 38 Batak Tandoori
Captain Korma Menu A3 2020 GREEN.qxp_Layout 1 02/03/2021 15:34 Page 1 PRE-STARTERS TANDOORI MASALLA DISHES PASANDA DISHES BHUNA (Contain nuts) Cooked in a top secret recipe to produce a rich mild dish. (Contain nuts) A combination of special blend of spices to provide a dish of medium strength and a 1 Plain Papadam . .£0.80 43 Chicken Tikka Masalla . .£7.95 rather thick sauce. 2 Spiced Papadam . .£0.80 44 Chicken Tikka Sri Lanka Masalla (Hot) . .£8.35 75 Chicken Tikka Pasanda . .£7.95 116 Chicken Bhuna . .£6.95 3 Mango Chutney . .£0.80 45 Lamb Tikka Masalla . .£8.95 76 Lamb Tikka Pasanda . .£8.95 117 Lamb Bhuna . .£7.25 4 Mint Sauce . .£0.80 46 Tandoori King Prawn Masalla . .£12.95 77 King Prawn Pasanda . .£10.55 118 Chicken Tikka Bhuna . .£7.75 5 Lime Pickle . .£0.80 47 Batak Masalla . .£9.95 119 Lamb Tikka Bhuna . .£8.25 Marinated breast of duck in spices & herbs & cooked in tandoor then served 120 Prawn Bhuna . .£7.95 6 Onion Salad . .£0.80 in a masalla sauce garnished with garlic BIRYANI DISHES 7 Special Red Sauce . .£1.45 All dishes prepared with Basmati rice, garnished delicately in herbs and spices, 121 King Prawn Bhuna . .£10.95 served with vegetable curry. 122 Vegetable Bhuna . .£6.75 CAPTAIN KORMA SPECIALITIES 78 Chicken Biryani . .£8.75 STARTERS 48 Chicken Rezala . .£9.95 ROGON JOSH Cooked with a spicy sauce with fresh tomato, capsicum, ginger and chilli 79 Meat Biryani . .£8.95 A beautiful combination of herbs and spices, garnished with peppers, tomatoes and (Cold) garnished with coriander.