DOCSLIB.ORG

CB Delhi Menu New Aug'15.Cdr

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
CB Delhi Menu New Aug'15.Cdr TODAY'S SOUP OUR KHANSAMA'S SPECIAL FOR THE DAY Vegetarian 135 Non-Vegetarian 165 MURGH BADAM KA SHORBA (Uttar Pradesh) 165 TAMATAR DHANIYA SHORBA (Punjab) 135 PURANI DILLI KI PAPRI CHAAT (Delhi) 155 Crisp Semolina & Flour Chips Topped With Chilled Yogurt, Chutneys, Ginger & Hot Spices PALAK PATTA CHAAT (Banaras) 170 Crisp Spinach Leaves With Gram Flour Coating, Topped With Tamarind Chutney, Blended Yogurt & Seasoning DAHI BATATA PURI (Mumbai) 155 Crisp Flour Spheres Each Filled With Cubes Of Potato, Chopped Onions, Sev, Mint & Tamarind HARE MATTAR KI TIKKI (Delhi) 155 Green Peas Patties Topped With Sweet Yogurt, Mint & Tamarind Chutney PAPAD MASALA (DELHI) 85 Roasted Papadums Topped With Spicy Mixture Of Onions, Tomatoes And Green Chilly GARDEN SALAD 110 Prices mentioned are in Rupees. Taxes extra as applicable. Service charge extra. NIMBU KA JHEENGA (Punjab) 695 Lemon Grass Flavoured Prawns, Roasted In Tandoor MACHHLI METHI TIKKA (Uttar Pradesh) 510 Tender Chunks Of Fish Marinated In Fenugreek & Yogurt. Grilled In The Tandoor RESHMI SEEKH (Delhi) 425 Skewers Of Chicken Mince Flavoured With Aromatic Spices & Roasted In The Tandoor GAZAB KA TIKKA (Chor Bizarre, Delhi) 450 Bite Sized Chicken Tikka Prepared In A Unique Cheesy Marinade. The Original Chor Bizarre Best Seller For Over Two Decades TANDOORI MURGH (Punjab) 550 India's Foremost Offering To The World. Needs No Introduction ANGAAR KA MURGH (Punjab) 550 Clay Oven Roasted Chicken Thighs In Hung Curd & Ginger Marination SEEKH KABAB MULAYAM (Delhi) 450 Minced Mutton Flavoured With Light Spices & Grilled In The Tandoor SHIKAMPURI KABAB (Hyderabad) 450 Lamb Patties Stuffed With Chopped Onion & Mint. Deep Fried GALOUTI KABAB (Uttar Pradesh) 475 A Delicacy Of Minced Lamb Medallions Pan Fried On The Tawa CHAPLI KABAB (Peshawar) 450 Pounded Lamb Cakes With Pomegranate, Onions & Coriander. Served Pan Fried THE NON-VEGETARIAN SAMPLER 725 Assortment Of Non-Vegetarian Kababs - Gazab Ka Tikka, Galouti Kabab, Machhli Methi Tikka & Seekh Kabab Mulayam Prices mentioned are in Rupees. Taxes extra as applicable. Service charge extra. Our CLAY TANDOORS PANEER TIKKA ACHARI (Punjab) 375 are Made By Hand with Large Chunks Of Cottage Cheese Flavoured With A Pinch Of Pickle great care as in Ancient Times. The Clay for the PALAK KE KABAB (Uttar Pradesh) 325 Tandoor is naturally Fine Spinach Paste & Roasted Yellow Lentils Cooked In A Lagan, Delicately Seasoned With Herbs available from the Mother Earth but a Very MAKAI AUR METHI KE KABAB (Punjab) 325 Careful approach is A Delicate Kabab Of Corn Kernels & Fenugreek Cooked On A Griddle made to select the Best DAL PUDINA SHAMMI (Punjab) 325 clay for this purpose, Mélange Of Split Moong Dal & Fresh Mint Leaves. which is available only at Stuffed With Hung Curd & Grilled few places in North TANDOORI MALAI PHOOL (Uttar Pradesh) 325 India. A variety of Tandoor Cooked Florets Of Broccoli And additives are added to the Cauliflower In Garlic Cream Marinade clay mixture to give special strength & effects TANDOORI BHARWAN ALOO (Punjab) 325 Potato Shells Stuffed With Cheese, Nuts & Dry Fruits to the Clay Tandoor to enhance its life at THE VEGETARIAN SAMPLER 575 extreme temperatures Assortment Of Vegetarian Kababs - ranging upto 400 - 700 Paneer Tikka Achari, Palak Ke Kabab, Tandoori Bharwan Aloo & Dal Pudina Shammi degrees centigrade. Prices mentioned are in Rupees. Taxes extra as applicable. Service charge extra. TARAMI Non Veg. - Tabak Maaz, Goshtaba, Roganjosh, Kashmiri Kukkad, Haaq, 725 Rajmah, Mooli Akhrot Ki Chutney & Laal Pyaaz. Served On A Bed Of Rice Veg. - Tamatar Chaaman, Dum Aloo, Khatte Baingan, Nadru Yakhni, Haaq, 575 Rajmah, Mooli Akhrot Ki Chutney & Laal Pyaaz. Served On A Bed Of Rice TABAK MAAZ 450 Ribs Of Lamb Deep Fried & Served Dry GOSHTABA 550 Two Velvety Spheres Of Finely Beaten Young Lamb Flavoured With Cardamom In A Yogurt Gravy & Cooked On A Slow Fire. The Crowning Glory Of Kashmiri Wazwan & A Recipe Known To Few RISTA 550 Velvety Spheres Of Lamb Cooked In Aromatic Gravy Flavoured With Saffron ALOO BUKHARA KORMA 495 Lamb Cooked In Rich Plum Gravy MUTTON ROGANJOSH 495 Tender Pieces Of Mutton Cooked With Kashmiri Red Chillies & Spices PALAK CHICKEN 475 Chicken Cooked With Garlic Flavoured Spinach & Kashmiri Spices KASHMIRI KUKKAD 475 Chicken Cooked In Tomato Gravy Flavoured With Fennel, Ginger Powder, & Dried Fenugreek TAMATAR CHAAMAN 410 Cottage Cheese Cooked In Traditional Kashmiri Spicy Tomato Gravy DUM ALOO KASHMIRI 350 Very Spicy Potatoes Cooked In Oil. This Is The Real Dum Aloo Kashmiri NADRU YAKHNI (Seasonal) 350 Lotus Roots Simmered In Yogurt & Spiced With Aniseed & Cardamom KHATTE BAINGAN 350 Eggplant In A Piquant Gravy Of Tamarind & Kashmiri Spices HAAQ 350 Luscious Leaves Of A Distinct Kashmiri Spinach Cooked In Their Own Juice RAJMAH 350 Red Beans Flown In From Jammu, Flavoured With Kashmiri Spices Prices mentioned are in Rupees. Taxes extra as applicable. Service charge extra. SHARABI KABABI TIKKA MASALA (Chor Bizarre, Delhi) 495 Chicken Tikka Cooked In A Rich Tomato & Onion Gravy, Flamed With A Peg Of Brandy NEHARI GOSHT (Lucknow) 495 Tender Pieces Of Lamb Cooked With Curd & Brown Onion On Dum Sealed With Aromatic Spices CHHOTE TAMATAR GOSHT (Punjab) 495 Lamb Cooked With Cherry Tomatoes & Rich Lamb Stock RARA GOSHT (Punjab) 495 Tender Lamb & Its Mince Cooked With Onions, Tomatoes & Indian Spices MURGA MASKA MAARKE (Delhi) 475 Tandoori Chicken Simmered In A Tomato & Butter Gravy, Liberally Laced With Cream. A Must For The Calorie Conscious CHOTTE PYAAZ KA MURG (Punjab) 495 Chicken Tikka Cooked With Cocktail onions In Rich Cashewnut Gravy Prices mentioned are in Rupees. Taxes extra as applicable. Service charge extra. PANEER MAKHNI (Punjab) 410 Cottage Cheese Pieces Simmered In A Rich Tomato & Butter Gravy. Finished With Cream. A Dieter's Dream KADHAI PANEER (Punjab) 410 Cottage Cheese Tempered With Crushed Coriander Seeds And Whole Red Chillies ANJEER KOFTA (Uttar Pradesh) 395 Cottage Cheese Rolls Stuffed With Spiced Fig Mixture, Simmered In Velvety Pukhtan Gravy MAKKAI KHUMB HARA PYAAZ (Uttaranchal) 395 Combination Of Corn Kernels, Button Mushrooms & Spring Onions tossed in palatable gravy DAL CHOR B'ZAR (Delhi) 350 Black Lentil Flavoured With Tomatoes & Cream & Kept Overnight On The Tandoor ADRAKI ALOO GOBHI (Madhya Pradesh) 350 Cauliflower Florets & Potato Wedges Tossed With Tomatoes, Spices & Ginger Juliennes ALOO JEERA ANARDANA (Punjab) 350 Potatoes Tempered With Cumin And Pomegranate Seeds KADHAI SUBZIYAN (Punjab) 350 Assorted Vegetables Tempered With Coriander Seeds & Whole Red Chilly SOYA BOTI TAK-A-TAK (Punjab) 350 Tandoor Roasted Soya Boti Prepared Tak-A-Tak Style With Onions & Peppers YELLOW DAL TADKA (Punjab) 325 Prices mentioned are in Rupees. Taxes extra as applicable. Service charge extra. STUFFED KULCHA 115 ULTE TAWE KA PARANTHA 70 NAAN BUTTERED / GARLIC 70 NAAN PLAIN 60 TANDOORI ROTI 50 MISSI ROTI 60 PARANTHA 60 KEWAL CHAAWAL 185 JEERA RICE 195 Pulao Made With Cumin Seeds HYDERABADI BIRYANI VEGETARIAN 395 Basmati Rice Layered & Cooked With Vegetables On Dum With Aromatic Spices. Served with Mirchi Ka Salan & Mix Raita HYDERABADI GOSHT / MURGH BIRYANI 495 Basmati Rice Layered & Cooked With Tender Mutton / Chicken Pieces On Dum With Aromatic Spices. Served With Mirchi Ka Salan & Mix Raita RAITA 120 Masala / Cucumber / Pineapple. Prices mentioned are in Rupees. Taxes extra as applicable. Service charge extra..
Load more

Recommended publications
  • By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir
    India Maddhya Pradesh, Jammu and Kashmir, and Kerala By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir Location: Northern Indian Subcontinent Language: Native Kashmiri language, Hindi and Urdu Cuisine: Mostly meat, wheat, rice, and maize. - In Jammu and Kashmir, rice, meat, and wheat are big parts of their cuisines because wheat and rice are a huge part of their agriculture. Agriculture of Jammun and Kashmir - The Jammu plain has a high concentration of wheat, rice, maize, pulses, fodder and oilseeds. - The Valley of Kashmir is well known for its paddy, maize, orchards (apples, al mond, walnut, peach, cherry, etc.) and saffron cultivation. - Depending on the rainfall, the hectarages that produce rice and maize vary substantially. - Wheat is used as a staple in Jammu - Maize is used as a staple in Kashmir - Jammu and Kashmir are primarily an agrarian state. - Large orchards in the Vale of Kashmir produce apples, pears, peaches, walnuts, almonds, and cherries, which are among the state’s major exports. Popular Dishes from Jammu and Kashmir - Rogan Josh - An aromatic curried meat dish of Kashmiri origin. It is made with red meats like lamb or goats. It is colored or flavored by alkanet flower or Kashmiri chilies. - Butter Tea - Butter tea is also known as Po Cha. It mainly uses tea leaves, yak butter, and salt. - Pilaf - This is a wheat dish. It is usually coooked in stock or broth and spices are added. Some other things that are added are vegetables or meat. - Dum Aloo - This is a potato based dish.
    [Show full text]
  • Deluxe Cocktail Menu
    AMAHRRSHHIIWAA Mob: 9849498038 9912622502 TELUGGU EVVENTS 6-259/2, Indrasingh Nagar, Chintal, Hyderabad. Function Date: Residence Address: Ph: Contact Person: Cell: No. of Pax: Advance: Cash Rate: Lunch Time: Dinner Time: DELUXE COCKTAIL MENU 01. Welcome Drinks : Any Three Service Remarks Watermelon juice, Pineapple, Grape, Guava, Vanilla Milkshake, Strawberry, Lichi, Mango, Chocolate Milkshake, Orange Milkshake, Fruitpunch, Mix punch Or Veg manchow Soup, Cream of tomato, Vegcorn, Veg Wonton, Hot & Sour, Spanich, Mulgatwani 02. Welcome Snacks: Any Three Service Corn samosa, Harabhara Kebab, Veg Gold coin, Veg Gold finger, Veg Mamos, Veg Lollypop, Veg sticks, Veg Manchuria, Babycorn Manchuria, Veg-65, Veg Bullet, Veg Shangai roll, Veg Spring roll, Alu-65 03. Welcome Snacks Non-Veg: Any Four Buffet Pepper Chicken, Chicken drumstick, Chicken pakoda, Shimla chicken, Chicken tikka, Murg malai kabab, Chicken Reshmi kabab, Mutton Shikampuri, Kheema balls, Fish fry, Fish Amrutsari, Sesmi Fish fry, Chilli fish, Chilli prawns, Golden fried prawns, Paya, Loose prawns, Pepper prawns, Ginger prawns 04. Chat Counter: Any Four Buffet Pani puri, Bhel puri, Sev puri, Dahi Papdi, Dahi wada, Cutlet, Samosa, Ragda, Kachori, Dosa (Toppings), Pav Bhaji, Pesarattu (Toppings) 05. Salad Counter: Any Two Buffet Green salad, Pasta salad, Sprouts salad, Mix salad, Russian salad, Papad chat, Alu chat, Channa chat, Corn salad 06. Hot Items : Any One Buffet Mirchi bajji, Cut mirchi, Alu bajji, Arati bajji, Tamalapaku bajji, Palak pakoda, Onion pakoda, Alu bonda, Mix bonda, Dahi wada 07. Indian bread : Any Two Buffet 1 | P a g e AMAHRRSHHIIWAA Mob: 9849498038 9912622502 TELUGGU EVVENTS 6-259/2, Indrasingh Nagar, Chintal, Hyderabad. Butter Naan, Masala Kulcha, Jonna rotte, Parata, Tandoori Roti, Stuffed Kulcha, Stuffed parata, Puri, Palak puri, Alu parata 08.
    [Show full text]
  • Mirchi Ka Salan
    Recipe MIRCHI KA SALAN By Bhaktivedanta Hospital – Diet department 1 Ingredients Green chilies……………………. 18-20 large sized Oil……………………………….. 2 tbsp + to deep-fry Ginger…………………………… 1 inch piece Curry leaves……………………… 8-10 Sesame seeds…………………….. 2 tbsp Coriander seeds…………………... 1 tbsp Cumin seeds………………………. 1 tsp Roasted peanuts (peeled)…………. ½ cup Red chilies whole………………… 2 Mustard seeds……………………… 1 tsp Turmeric powder…………………… 1 tsp Tamarind pulp……………………… 2 tbsp Salt………………………………….. To taste Preparation 11.. WWash,ash, wwipeipe aandnd sslitlit ggreenreen cchilieshilies llengthwiseengthwise wwithoutithout rremovingemoving tthehe sstems.tems. HHeateat ssufficientufficient ooilil iinn a kkadaiadai aandnd ddeepeep ffryry cchilieshilies iinn hhotot ooilil fforor oonene mminute.inute. DDrainrain oontonto aann aabsorbentbsorbent ppaperaper aandnd kkeepeep aaside.side. 22.. PPeel,eel, wwashash ggingeringer aandnd cchophop rroughly.oughly. WWashash aandnd ppatat ddryry ccurryurry lleaves.eaves. 33.. DDryry rroastoast ssesameesame sseeds,eeds, ccorianderoriander sseedseeds aandnd ccuminumin sseeds.eeds. MMakeake ppasteaste ooff rroastedoasted ssesameesame sseeds,eeds, ccorianderoriander sseeds,eeds, ccuminumin sseeds,eeds, rroastedoasted ppeanuts,eanuts, wwholehole rreded cchilieshilies aandnd gginger.inger. 44.. HHeateat ttwowo ttablespoonsablespoons ooff ooilil iinn a ppan,an, aadddd mmustardustard sseeds,eeds, lletet iitt ccracklerackle aandnd aadddd ccurryurry lleaves.eaves. 55.. AAdddd tturmericurmeric ppowderowder aandnd mmixix wwell.ell. AAdddd
    [Show full text]
  • Bayleaf Grill
    BAYLEAF GRILL VEGETARIAN CATERING MENU Appetizers Pakoda- Choose from Onion, Spinach, Potato, Paneer or Mixed Vegetable Mirch Bajji- Choose from whole bajji or cut-mirchi Paneer – Tikka or Hariyali or Chili Vegetable Samosa Gobi ,Baby Corn, Aloo ,Paneer, Tofu 65 Punugulu Masala Vada Masala Idli Perugu Idli Vada/Garelu -Plain/Red Onion & Chili Avada/Perugu garelu Pachadi Choose from Tomato, Beerakaya, Dondakaya , Carrot or Mixed Vegetable Daal Choose from Tomato, Spinach, Methi, Squash, Mango or Tadka Fry Choose from okra, tindora, carrot, eggplant, cut beans, potato, cabbage and gobi. Can combine upto 2 vegetables for combination fry Can add coconut or sev or pakoda as per choice. Curry Guttivankaya Panasakaya Mirchi Ka Salan Plantain/Aratikaya Vegetable Korma Tomato and Drumstick Curry Vegetable Jalfrezi Vegetable Chettinadu Chana Masala Paneer Vindaloo Dum Aloo Okra Masala Saag Paneer Paneer Kadai Paneer Butter Masala Malai Kofta Rasam/Sambar/Pulusu Tomato Rasam Sambar Squash Pulusu Pumpkin Pulusu Mixed Vegetable Pulusu Bread Naan-Plain/Butter/Garlic/Peshwari/Nutella Roti- Plain/Butter Parata-Plain/Ceylon/Butter/Potato/Methi/Chicken Kulcha-Onion/Garlic Poori Rice Zeera Rice Spinach Rice Tomato Rice Gongura Rice Coconut Rice Sambar Rice Veg Pulov Panasakaya/Jackfruit Pulov Veg Biryani Dessert Gulab Jamon Double Ka Mita Halwa (Sooji, Carrot, Squash) Pongal Moongdal Payasam Bobattu Poornalu/Boorelu Chekkar Pongal Mango Icecream Almond Ice cream Malai Ice cream BAYLEAF GRILL NON-VEGETARIAN CATERING MENU Appetizers Chicken Pakoda Egg Bajji
    [Show full text]
  • Biryani Trail in Hyderabad
    Biryani Trail in Hyderabad In this food trail in the evening, we visit the best restaurants for the most famous local delicacies. On the menu are the legendary Biriyani, mouth-watering Kababs , Hyderabadi Dessert and Irani Chai. 1600Hrs - Pick up from HICC/Respective hotels Hyderabad is a foodie’s paradise. It has a unique cuisine, developed over the years through influence of many different cultures. Hyderabadi Cuisine has been primarily influenced by the Nizams of Hyderabad. There has been a significant influence on the Hyderabadi cuisine by Turkish, Arabic and Mughlai cuisines as well. Our guide will take you on a food trail to experience the local delicacies over a 3 hour gastronomic journey. Biryani We commence our food trail at on of the most popular restaurants in Hyderabad for Biriyani, an aromatic variant of rice. The Hyderabadi biryani is sprinkled with kewda, rose water and saffron. The rice is layered with golden fried onions, chillies, mint leaves and fiery chicken. Sometime Biriyani is accompanied with a form of curd. The original dish is done with red meat but chicken, fish, prawns or vegetables can be used for some variations. Hyderabadi biryani is of two types: the kachchi (raw) biryani, and the pakki (cooked) biryani. A biryani is usually served with dahi chutney and mirchi ka salan. Baghaar-e-baingan is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges. Thomas Cook (India) Limited Plot No 520-Udyog Vihar Phase III, Gurgaon - 122016, Delhi-NCR, India Tel: +91-124-6120100 | Web: www.tciconferences.com Kabab Kabab is another hot favourite of the people of Hyderabad.
    [Show full text]
  • For Website Main Menu Without Prices.Xlsx
    The Song of India brings you, our honoured guest, Indian cuisine redefined and served with the finesse and hospitality India is renowned for Our menu is a Journey Through India , recreating with a special touch the wide variety of flavours to be found throughout India It is a Journey for the senses ... a feast for the palate and for the eyes, with the choicest of ingredients lending themselves to the imaginative magic of our award winning Chef Manjunath Mural, to create a culinary experience that you will want to return to again and again. A GASTRONOMICAL JOURNEY THROUGH INDIA The Journey Begins… Soups gÜtw|à|ÉÇtÄ YtäÉâÜ|àxá TOMATO CORIANDER SOUP A tangy soup special from the chef's répetoire f|zÇtàâÜxá CHICKEN MULTANI SHORBA A Lucknavi special chicken soup sprinkled with crusted saffron ASPARAGUS & BUTTERNUT SHORBA Asparagus and butternut shorba laced with truffle oil Starters THE TANDOOR, PAN & GRIDDLE Vegetarian gÜtw|à|ÉÇtÄ YtäÉâÜ|àxá KAMAAL KA PUCHKA Baby puffs with sprouts, chutneys and crispy chaat stuffing SAMOSAY KI JUGALBANDI Traditional Punjabi samosa baked and flash fried for a healthier option DELHI KI CHAAT A must eat street food of India, tang, sweet & spicy VEGETARIAN TASTING PLATTER An assortment of choicest starters, samosa, paneer tikka, mushrooms and kothimbir wadi f|zÇtàâÜxá KOTHIMBIR WADI A Maharashtrian crispy delight of fresh coriander and toasted sesame JAIPURI TIKKI Crispy asparagus & pinenut paneer tikki coated with lentil strips VILAYTI SEEKH Tandoor grilled broccoli, pineapple, zucchini, bell peppers and onions
    [Show full text]
  • Species-Specific Identification of Adulteration in Cooked Mutton Rista
    Veterinary World, EISSN: 2231-0916 RESEARCH ARTICLE Available at www.veterinaryworld.org/Vol.9/March-2016/1.pdf Open Access Species-specific identification of adulteration in cooked mutton Rista (a Kashmiri Wazwan cuisine product) with beef and buffalo meat through multiplex polymerase chain reaction M. Mansoor Bhat1, Mir Salahuddin1, Imtiyaz A. Mantoo1, Sheikh Adil2, Henna Jalal1 and M. Ashraf Pal1 1. Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Shuhama, Alusteng, Srinagar - 190 006, Jammu and Kashmir, India; 2. Division of Livestock Production and Management, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Shuhama, Alusteng, Srinagar - 190 006, Jammu and Kashmir, India. Corresponding author: M. Mansoor Bhat, e-mail: [email protected], MS: [email protected], IAM: [email protected], SA: [email protected], HJ: [email protected], MAP: [email protected] Received: 16-08-2015, Revised: 13-01-2016, Accepted: 22-01-2016, Published online: 03-03-2016 doi: 10.14202/vetworld.2016.226-230 How to cite this article: Bhat MM, Salahuddin M, Mantoo IA, Adil S, Jalal H, Pal MA (2016) Species-specific identification of adulteration in cooked mutton Rista (a Kashmiri Wazwan cuisine product) with beef and buffalo meat through multiplex polymerase chain reaction, Veterinary World, 9(3): 226-230. Abstract Aim: Meat adulteration is a serious problem in the meat industry and needs to be tackled to ensure the authenticity of meat products and protect the consumers from being the victims. In view of such likely problem in indigenous meat products of Kashmiri cuisine (Wazwan), the present work was performed to study the detection of beef and buffalo meat in cooked mutton Rista by mitochondrial DNA (mtDNA) based multiplex polymerase chain reaction (PCR) method under laboratory conditions.
    [Show full text]
  • CB Bikaner House Food Menu.Cdr
    NEW DELHI • LAVASA Every city in India has its own special “Chor Bazaar” which translates literally as “Thieves Market”. All kinds of wares find their way here with or without the consent of their owners! From furniture to fabrics, pearls to periodicals, carpets to cutlery… with antique tables as counters for cool irons, colourful street food vendors, grandfather clocks jostling with stereos, bangle sellers and old jewellery sharing space with auto parts, the “Chor Bazaar” captures the spirit of India in all its eclectic irreverence. This was the inspiration for India’s first theme restaurant located on the cross roads of Old and New Delhi. We coined the name with a pun on the word “bazaar” and “Chor Bizarre” New Delhi was born in 1990. At Chor Bizarre, we have hand picked a collection of furniture, tableware and curios to catch your eye and explore beyond the boundaries of your own table. In the past, we have been called “a museum”, “an attic”, “really clever” and “quite eccentric”- all descriptions that we feel sum up the essence of Chor Bizarre. Part art, part kitsch, part imaginative, part contrived, the interiors of Chor Bizarre have been put together with India's finery, frivolity and sheer joie-de-vivre in mind. You shall find décor with distinct imperial touches which over time have become integrally Indian too. In our restaurant, “nothing matches” yet “everything gel s”. In keeping with the spirit of the bazaar, we may periodically change some of the décor within the restaurant giving you new reasons to return. Look out for new additions to our menu too.
    [Show full text]
  • Contribution of Islam and the Status of Muslims
    SOCIAL ACTION A Quarterly Review of Social Trends APRIL - JUNE 2020 VOLUME 70 NO. 02 Editor: Denzil Fernandes CONTRIBUTION OF ISLAM AND THE STATUS OF MUSLIMS Contribution of Islam and the Status of Muslims (Editorial) iii Denzil Fernandes Religious Harmony and Islam in India: A Study of Pluralist Islam in Kashmir 101 Syed Eesar Mehdi Syncretizing Peace: The Contribution of Syncretic Islam in Interreligious Harmony in India 111 Syed Jaleel Hussain Images of Women in Urdu Novels Written by Muslim Women: An Analysis from a Feminist Perspective 122 Azra Abidi Politics, Gender Justice And Empowerment: Muslim Women of Char Chapori Areas in Assam 135 Tabassum Rizvi Muslim Influenced Cuisines of India 150 Shridula Chatterjee & Megha Kohli Muslims in India: Identity and Status 165 Ram Puniyani The Islamic Art: Response of Europe with special reference to Rembrandt and Henri Matisse 178 Nuzhat Kazmi Does Interfaith Dialogue and Communal Harmony Contribute to National Integration? 187 James Regina C. Dabhi Book Reviews 198 SOCIAL ACTION Themes for forthcoming issues Climate Change and Ecological Sustainability July-September 2020 (Last date to receive articles : 15 May 2020) Abilities of Persons with Disabilities October-December 2020 (Last date to receive articles : 15 August 2020) Articles of 4,500-5,000 words are printed on the above themes. To facilitate the processing, please send them by post and soft copy or email to avoid undue delay. Articles should reach the Editor at least two months before the month of publication at the address below. SOCIAL ACTION is published on the 15th of January, April, July and October.
    [Show full text]
  • INDIAN CURRY TRAIL 15 - 30 April, 2016 Lunch, 12:30 Pm - 3:00 Pm | Dinner, 6:30 Pm - 11:00 Pm INDIAN CURRY TRAIL
    INDIAN CURRY TRAIL 15 - 30 April, 2016 Lunch, 12:30 pm - 3:00 pm | Dinner, 6:30 pm - 11:00 pm INDIAN CURRY TRAIL urries in India bring to forth the country's myriad variations in religion, culture, history and customs. CIndian Curry Trail celebrates this diversity in the food culture of India. Chef Paul Joe, Chef De Cuisine at Hilton Chennai, whose forte is Indian Cuisine, has designed an exclusive menu that showcases a unique breadth of authentic and traditional curries paired with eclectic Indian breads. Please let us know if you have any special dietary requirements, food allergies or food intolerances. All prices are in Indian Rupees. Government taxes as applicable. Pictures are indicative only. Vegetarian Tarkari Chem Hooman 800 Kokum curry with vegetables from Konkan coast Govind Gatte ki Sabzi 800 Nuts stuffed gram our dumplings simmered in yoghurt based gravy, and avoured with garam masala from the Marwar region Soya Chaap Curry 800 Textured soya sticks served in onion gravy from the bylanes of Old Delhi Vetrilai Vada Kurma 800 Betel leaves and chana dal dumplings in tomato and coconut curry from Tamil Nadu Kaju ani Shahale 800 Tender coconut slices cooked with cashew nuts; from the Malwan region Kaddoo ka Khatta 800 A sumptuous dish from Kangra valley with pumpkin cooked in a spicy and tangy gravy and dried raw mango powder Please let us know if you have any special dietary requirements, food allergies or food intolerances. All prices are in Indian Rupees. Government taxes as applicable. Pictures are indicative only. Non vegetarian
    [Show full text]
  • View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
    Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &Øا "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast
    [Show full text]
  • Mealability Menu
    Mealability Menu STARTERS Adrak Nadru ki Tikki ₹399.00 Finely grated lotus stem and ginger, delicately flavoured with traditional Kashmiri spices are the zenith of vegetarian ...More Tscaaman Kanti ₹399.00 Succulent pieces of paneer are marinated in herbs, before being sautéed with onions, tomatoes,green chillies, and tradit...More Haakh Kababs ₹399.00 Stewed Collard greens kababs, delicately flavoured with Vaer masala, deep fried and served with onion chutney.We've used...More Kokur Kanti ₹499.00 The non-vegetarian version of the Tscaaman Kanti, made with chicken and as much love as its vegetarian cousin. Spicy Tabakmaaz ₹499.00 Glossy mutton ribs are marinated in herbs, carefully simmered in milk and spices before being caressed in desi ghee. Twi...More Seekh Kabab ₹499.00 Mutton mince in Kashmiri spices, shaped on skewers and grilled to perfection.Feel the difference of a traditional Kashmi...More VEGETARIAN MAINS Ruwangan Tscaaman ₹499.00 Lightly fried cottage cheese, simmered in a tomato gravy with traditional spices. Medium spicy Tscaaman Kaliya ₹499.00 Delicately fried cottage cheese, cooked in turmeric & cardamom. Yes, it tastes as divine as it sounds. Non- spicy Nadir Yakhin ₹499.00 Yakhin, popularly known as Yakhni, is perhaps Kashmir's best known delicacy. To ensure vegetarians don't feel left out, ...More Dum Oluv ₹499.00 If you think this sounds like “Dum aloo”, you're not far from the mark. Thrice cooked potatoes are cooked in a piquant, ...More Chok Wangan ₹499.00 Long blackMealability brinjals are cooked Menu in a thick gravy, perfectly soured with tamarind to deliver a dish that's big on taste.
    [Show full text]