DOCSLIB.ORG

Vegetarian Entrees Served with White Rice Or Naan DAAL CURRY $10.99 Lentils and Tomatoes Stewed with Spices Chicken 65

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Vegetarian Entrees Served with White Rice Or Naan DAAL CURRY $10.99 Lentils and Tomatoes Stewed with Spices Chicken 65 www.curryexpressrockwall.com -- Check out our website Vegetarian Appetizers VEGETABLE SAMOSAS (2 pcs.) $3.49 Deep fried savory pastry stuffed with potato and spice mixture - served with chutneys MIXED VEG PAKORAS $6.99 Fresh veggies battered and deep-fried to order - served with chutneys GOBI MANCHURIAN $8.99 Fried cauliflower florets battered and deep-fried - served sautéed in Manchurian sauce CHILLI PANEER $8.99 Cheese cubes sautéed in intense chili sauce PAPADAM (3 pcs.) $1.99 Crispy lentil wafers - served with chutneys Non-Vegetarian Appetizers CHICKEN 65 $9.99 Veg. Samosa Fried chicken sautéed in a spicy yogurt sauce CHILLI CHICKEN $9.99 Fried chicken sautéed in a chili sauce CHICKEN MANCHURIAN $9.99 Fried chicken sautéed in Manchurian sauce CHILLI SHRIMP $12.99 Fried shrimp sauted in a chili sauce Vegetarian Entrees served with white rice or naan DAAL CURRY $10.99 Lentils and tomatoes stewed with spices Chicken 65 ALOO GOBI $10.99 Potato and cauliflower sautéed with spices CHANNA MASALA $10.99 Chick peas stewed in a savory tomato sauce PALAK PANEER $11.99 Paneer cubes and spinach in a rich cream sauce PANEER BUTTER MASALA $11.99 Paneer cubes in a creamy tomato sauce VEG KADAI $10.99 Vibrant vegetables cooked with assorted spices MALAI KOFTA $12.99 Vegetable and paneer dumplings in gravy BHINDI MASALA $11.99 Okra fry with spices - Dry Entree Kadai Paneer VEG KHOORMA $10.99 Mixed vegetables in a cream sauce MUSHROOM MATTER $10.99 Mushroom and peas sautéed with gravy DAAL MAKHANI $10.99 Whole black lentils in a creamy sauce KADAI PANEER $11.99 Paneer, bell peppers and tomatoes in a buttery sauce NAVRATHNA KHOORMA $10.99 Mixed vegetables in a spicy sauce Malai Kofta Non-Vegetarian Entrees served with white rice or naan CHICKEN TIKKA MASALA $13.99 Chicken breast cooked in tandoor and served in a creamy tomato sauce BUTTER CHICKEN $11.99 Dark meat cooked in tandoor and served in a creamy tomato sauce CHICKEN VINDALOO $11.99 Boneless chicken served in a spicy vindaloo sauce with potatoes CHICKEN KHURMA $12.99 Boneless chicken served in a savory korma sauce CHICKEN SAAG $12.99 Boneless chicken served in a spinach cream sauce Chicken Tikka Masala CHICKEN CURRY $11.99 Boneless chicken stewed in a tomato sauce CHICKEN JALFRAZI $11.99 Chicken in a tomato gravy finished with garam masala KADAI CHICKEN $11.99 Chicken and bell pepper stewed buttery curry GOAT VINDALOO $13.99 Goat and potatoes cooked in spicy vindaloo sauce LAMB VINDALOO $14.99 Lamb cubes and potatos cooked in spicy vindaloo sauce ROGAN GOSH $15.99 Lamb with spiced lamb GOAT CURRY $14.99 Goat cubes cooked down in a spicy sauce Chicken Biryani LAMB CURRY $15.99 Lamb cubes stewed in a savory sauce SHRIMP CURRY $15.99 Shrimp and tomatoes stewed SHRIMP VINDALOO $14.99 Spicy vindaloo sauce with shrimp and potatoes FISH MASALA $15.99 Fish fillets cooked down in a tamarind and tomato stew Rice Specialities WHITE RICE $1.69 Biryani is a baked spiced rice specialty with different sautéed veg/meats served with raita Veg. Biryani VEG BIRYANI $10.99 CHICKEN BIRYANI $12.99 GOAT BIRYANI $14.99 LAMB BIRYANI $15.99 SHRIMP BIRYANI $15.99 Specials CHOLE BATURA $9.99 Channa masala served with a side of fried bread RAITA $1.99 Chole Bature Breads NAAN $1.69 Baked bread - made in tandoor ONION KULCHA $2.99 Onion stuffed bread - baked in tandoor GARLIC NAAN $2.99 Garlic stuffed bread - baked in tandoor TANDOORI ROTI $1.99 Whole wheat bread baked in tandoor Naan Tandoor Specialties TANDOORI CHICKEN $10.99 Spiced chicken leg pieces cooked in tandoor CHICKEN TIKKA KABAB $12.99 Spiced boneless chicken breast cooked in tandoor LAMB BOTI KABAB $15.99 Spicy lamb cubes grilled SHRIMP KABAB $15.99 Peeled shrimp skewered grilled Tandoori Chicken Sizzler TANDOORI MIX GRILL $15.99 All of the above presented as a sampler Desserts KHEER $1.99 Rice and tapioca pudding with cardamom RASMALAI $2.99 Soft and spongy cheese patties in a sweet spiced milk with nuts GULAB JAMUN $2.99 Deep fried balls made with milk solids and immersed in a syrup Drinks SODAS $1.00 ICE TEA $1.49 MANGO LASSI $2.99 Gulab Jamun Mango pulp blended with yogurt CHAI $1.49 Spiced black tea served with milk COFFEE $2.99 Mango Lassi .
Load more

Recommended publications
  • LOTUS GASING Menu Mobile
    MENU SOUPS S01 VEGETABLE SOUP 5.00 S02 CHICKEN SOUP 6.00 S03 MUTTON SOUP 7.00 APPETIZER S04 VEGETABLE CUTLET 4.00 S05 BITTER GOURD FRY 5.00 S06 ONION BAJJI 5.90 S07 GOBI 65 8.90 S08 MUSHROOM 65 8.90 V01 TAUHU SAMBAL 3.00 V02 VEGETARIAN CHICKEN 7.50 V03 VEGETARIAN MUTTON 8.00 V04 MIXED VEGETABLES ( R / L ) 5.00 / 9.00 V05 BINDI MASALA 14.90 V06 ALOO GOBI MASALA 14.90 V07 CHANNA MASALA 14.90 V08 GREEN PEAS MASALA 16.90 V09 ALOO MUTTER 16.90 V10 PANEER BUTTER MASALA 16.90 V11 PALAK PANEER MASALA 16.90 CHICKEN N01 CHICKEN PARATTAL ( R / M / L ) 8.00 / 15.00 / 30.00 N02 CHICKEN VARUVAL ( R / M / L ) 8.00 / 15.00 / 30.00 N03 CHICKEN 65 ( R / M / L ) 9.00 / 17.00 / 33.00 N04 CHICKEN FRIED / SAMBAL 8.00 NO5 AYAM MASAK MERAH 8.00 N06 CHICKEN RENDANG 8.00 N07 CHICKEN KICAP 8.00 NO8 CHETTINAD PEPPER CHICKEN 16.90 MUTTON N09 MUTTON PARATTAL ( R / M / L )12.00 / 23.00 / 44.00 N10 MUTTON VARUVAL ( R / M / L ) 12.00 / 23.00 / 44.00 UA N11 KODAL CURRY ( GOAT INTESTINE ) 12.00 SUNDAYS PRAWNS N12 PRAWNS SAMBAL ( R / M / L ) 14.00 / 28.00 / 44.00 N13 TIGER PRAWNS 16.00 - 24.00 N14 PRAWNS SPECIAL - SP - SOTONG N15 SOTONG SAMBAL ( R / M / L ) 10.00 / 20.00 / 36.00 N16 SOTONG FRY ( R / M / L ) 10.00 / 20.00 / 36.00 N17 SOTONG SPECIAL - SP - CRAB N18 CRAB CUTLET 8.00 N19 CRAB CURRY / FRY 16.00 - 24.00 FISH N20 FISH CUTLET 6.00 N21 IKAN BULUS 3.00 - 9.00 N22 FRIED FISH 9.00 N23 FISH CURRY 9.00 N24 FISH SAMBAL 9.00 UA N25 DRY FISH CURRY 7.00 SPECIALS ( KARUVADU CURRY ) N26 FISH HEAD CURRY 35.00 - 70.00 N27 FISH SPECIAL - SP- QUAIL N28 QUAIL FRY / SAMBAL 8.00 EGG
    [Show full text]
  • View Dinner Menu
    Thai Smile 2 Soups Appetizers Wonton soup $3.25 Lettuce Wrap $7.00 Ground chicken, mushroom, and water chestnuts seasoned with curry powder Chicken Mixed Vegetable and served with half a head of iceberg lettuce. Soup $3.25 Spring Roll (4) $4.25 Chicken Noodle Soup $3.25 Stuffed with clear noodles and vegetables in rice paper, deep fried and served with a sweet and sour sauce. Chicken Rice Soup $3.25 Crab Rangoon (4) $4.25 Chicken Coconut Soup Cream cheese, crab, green scallions, wrapped in a wonton wrapper and served with a sweet and sour sauce. (Tom Ka Kai) $4.25 Chicken, coconut milk, mushrooms, onions and lemon Steamed Dumpling (5) $5.25 grass. Seasoned shrimp, chicken, mushrooms and bamboo shoots topped with fried garlic and served with black bean sauce. ❤♨ Hot and Sour Soup ❤ Appetizer Sampler $10.99 (Tom Yum) Spring rolls (2), Crab Rangoon (2), Steamed Dumplings (2), and Chicken Satay Mushroom, tomato, lemon grass, (2). No substitutions. onions and galanga root. Chicken $4.25 $7.99 Shrimp $4.70 Fried Calamari Deep fried, seasoned squid, served with a sweet and spicy sauce. Seafood (Family style for 3 - 4 people) $12.70 ❤ Shrimp in the Blanket (5) $6.50 Chicken stuffed shrimp, wrapped in rice paper, deep fried and served with a sweet and spicy sauce. Chicken Satay (5) $6.50 BBQ chicken marinated in coconut milk and Thai herbs. Served with peanut and cucumber sauce. Fried Tofu $5.99 Tom Ka Kai Crab Rangoon Golden fried tofu and served with a sweet sauce, topped with ground peanuts.
    [Show full text]
  • Perfect Fried Chicken What Could Be More Patriotic — at Least in These Parts — Than Southern Fried Chicken Times Three?
    — O.Henry’s Summer Picnic — Perfect Fried Chicken What could be more patriotic — at least in these parts — than Southern fried chicken times three? BY JIM DODSON • PHOTOGRAPHS BY SAM FROELICH uring my freshman year in college I was one of the most popular guys on my dorm hall owing to a surprising factor. My mom’s fried chicken. The first time I returned from a weekend at home bearing a care package that contained half a dozen pieces of her Sunday fried chicken, the chicken quickly vanished in an instant and I was doomed to have to repeat the process for the rest of my freshman year. DWhat was so special about her fried chicken? I can’t quite put my finger on it. Hers was crispier and darker than conventional fried chicken, bathed in buttermilk and some kind of thickly seasoned flour that sealed in the juices that made the taste buds stand up in patriotic salutation. Indeed, to most of us, nothing except apple pie may be as “American” as fried chicken — something of an irony since, according to James Beard’s seminal work American Cookery, fried chicken may have in fact origi- nated as a Viennese dish called “Wiener Backhendl,” a favorite in Austria for generations. “The only difference,” writes Beard, “is that there is a larger amount of lemon juice in the Viennese recipe, which gives it a more attrac- tive flavor.” Moreover, traditional “Southern” fried chicken did not find much acceptance in the North till the last quar- ter of the 19th century when a popular 1877 edition of a cookbook for New England cooks mentions a “a simple method for frying spring chicken primarily used by Southern Negro cooks.” Unfortunately, my mom took her popular Southern fried chicken recipe to the grave, confirming food writer Calvin Trillin’s wry observation that a great fried chicken recipe, like a fine second-hand bookshop or a bad third world dictatorship, often doesn’t survive being passed down to the next generation.
    [Show full text]
  • Korean Fried Chicken
    Korean Fried Chicken Ingredients: 1.5 kg whole chicken Chilli Sauce for Chicken Soy sauce for Chicken (cut into small pieces or 3 tbsp gochujang (Korean 2 tbsp soy sauce chicken wings, cut into chilli paste) 1 tbsp canola or grapeseed winglets and mini 2-3 tbsp tomato sauce oil drumsticks) ½ tbsp canola or grapeseed 1 clove garlic, minced 1 tbsp salt oil 1 cm ginger, minced 1 tsp black pepper 2 cloves garlic, minced ½ tbsp oyster sauce 3 tbsp cooking sake 3-4 tbsp rice syrup ½ tsp gochugaru (Korean 1-1.5L water ¼ -1/2 tbsp sugar chilli powder, finely ground) 1/3 cup potato starch 1 tsp sesame oil or 5 dried red chilli ¼ cup flour 2 tbsp rice syrup ¼ cup rice flour 1 tbsp sugar ½ tsp baking soda 2 tbsp water Oil for frying 1 tsp sesame oil Method: 1. In a large bowl add salt, pepper, cooking sake and water. Add chicken pieces and brine overnight in the fridge. 2. Chilli sauce: Heat oil in a pan. Gently sauté garlic for 10 seconds. Add the other ingredients and gently combine over low heat for 15 seconds. 3. Soy sauce: Heat oil in a pan. Gently sauté garlic and ginger over a low heat for 10 seconds. Add the other ingredients and cook for 1 minute or until the sauce reduces slightly. 4. Combine all the dry ingredients. Coat the chicken pieces with the flour mixture, shaking off excess flour. Fry chicken pieces in batches over medium heat for 5- 7 minutes or until chicken pieces are golden in colour.
    [Show full text]
  • Nikki's Indian Cuisine
    Nikki’s Indian Cuisine Breakfast Specialties BREAKFAST SERVED DAILY FROM 9 - 12 NOON Beverages TWO BUTTERMILK PANCAKES | 6 Bottle water 8 oz | 1.25 Iced tea | 2.50 THREE EGG OMELET with homefries | 9 Sodas | 2.50 Indian iced coffee | 3 Black coffee | 2 Milk 8 oz | 3 VEGETABLE UPMA * GF Black tea | 2 Salt Lassi | 3.5 semolina cooked with vegetables, served with Indian chai tea | 2.50 Sweet Lassi | 4 coconut chutney | 9 Indian filter coffee | 2.50 Mango Lassi | 5 VEGETABLE POHA * GF flattened rice cooked with seasonal vegetables | 9 South Indian Breakfasts Parathas & Breads IDLI SAMBHAR * GF pan grilled Indian tortillas two steamed rice cakes, soaked in vegetable lentil soup served with coconut chutney | 9 TAVA ROTI* | 4 RICE ROTI* GF | 4 PURI* | 4 TAVA PARATHA * VADA SAMBHAR * GF two flat whole wheat tortillas | 5 two fried lentil dumplings soaked in vegetables lentil soup with coconut chutney | 9 KAWAN PARATHA two multi-layered breads made from whole wheat IDLI-VADA COMBO * GF | 14 flour cooked on a griddle with butter | 5 ALOO PARATHA * PLAIN DOSA * GF paratha stuffed with masala potatoes | 6 round rice crepe served with vegetable lentil soup & coconut chutney | 11 GOBI PARATHA * paratha stuffed with shredded masala cauliflower | 6 MASALA DOSA * GF dosa filled with potatoes & onions, served with samb- PANEER PARATHA har & coconut chutney | 12 paratha stuffed with herbs & cottage cheese | 8 CHICKEN PARATHA UTTAPPAM * GF paratha stuffed with spicy ground chicken | 9 thick rice pancake with onion, chili, tomato, cilantro served with sambhar
    [Show full text]
  • View Newsletter
    0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13
    [Show full text]
  • The World's Largest Range of Commercial & Home Tandoor Ovens
    The World’s Largest Range THE TANDOOR of Commercial & Home The Heart of Indian Cooking Tandoor Ovens Golden Tandoors ‘The Name says it all’, Redefining Tandoor Ovens hand crafted by artisans using centuries old techniques of making Clay Tandoor Pots in fusion with the latest metal forming CNC technologies combine together to delivery the highest quality Authentic Indian Style Tandoor Ovens. » Cook at 450°C using a combination of Convection, Convention & Radiant Heat for Crispy, Moist & Juicy Indian Cuisine » Cook food from every side with the unique cylindrical shape of the clay pot including the inside of foods due to the heat from the hot skewers » With Charcoal, Gas and Electric models available, there is a Tandoor for every requirement whether it be Traditional Indian Restaurants and Cafes, Hotels, Buffets, Resorts and Cruise Ships. 42 Golden Tandoors70 Years | Tandoor Serving Ovens Australia P: 03 9796 4583 E: [email protected] W: www.semak.com.au | TANDOOR OVENS THE TANDOOR The Heart of Indian Cooking Tandoor Ovens are the latest trend in alfresco dining using a traditional curved cylindrical pot, made by Clay Pot Artisans from locally sourced river clay, using ancient techniques for an authentic Tandoori flavour. With heat as high as 450 degree Celsius, combined with the convection and radiant heat transfer from the pot, the food is cooked in minutes locking in juices. Ideal for Indian, Thai, Malaysian & Vietnamese Cooking including Naan Bread, Roti, Pizza, Seafood, Meat, Chicken, Lamb, Goat, Duck & more.... DOUBLEDOUBLE BODY
    [Show full text]
  • BRAZILIAN STYLE TAPAS “Pe Scos”
    BRAZILIAN STYLE TAPAS “Pescos” ABACATE MARAJÁ: Half an avocado stuffed with shrimp, tomato, cilantro, onion, green pepper, and our delicious homemade dressing 10.95 BOLINHO DE BACALHAU: Cod fish croque1e fried and served with a spicy sauce on the side 9.95 BOLINHO DE CARNE: Brazilian style ground beef croque1e served with a gourmet spicy sauce 9.95 BOLINHO DE FEIJOADA: Black beans croqueCe (feijoada) filled with cheese and collard greens 9.95 COXINHA DE GALINHA: Brazilian croque1e stuffed with chicken and provolone cheese, lightly breaded and fried. Served with a spicy sauce 9.95 CHURRASQUINHOS: Grilled Brazilian style brocheCe, served with farofa (ground yuca roasted with garlic and buCer), and fresh vinaigreCe sauce (Your choice of beef or chicken) 8.95 CHURRASQUINHO MISTO: Grilled brocheCe of beef, chicken, pork and spicy sausage served with farofa and fresh vinaigreCe sauce 11.95 CHURRASQUINHO DE CAMARÃO: Grilled shrimp brocheCe basted with a herb sauce 10.95 ESCONDIDINHO AIMPIM CARNE SECA E QUEIJO: Baked yuca pure stuffed with sun-dried beef and cheese 12.95 FILEZINHO À PALITO: Cubes of beef sirloin sautéed with onions, tomato and green pepper 11.95 LINGUIÇA À PALITO: Spicy sausage sliced and sautéed with onion 11.95 CARNE DE SOL COM MANDIOCA: Fried cubes of sun-dried beef and yuca served with spicy Sauce on the side 11.95 FRANGO À PASSARINHO: Crispy fried chicken pieces on the bone marinated in olive oil, garlic and basil served with a spicy sauce on the side 10.95 COGUMELO COM SIRI: Grilled Portobello mushroom topped with crabmeat sauce with olive oil, fresh cilantro, tomatoes, green pepper, onions, and garlic 14.95 MEXILHÃO À CARIOCA: Large half-shell jumbo green mussels.
    [Show full text]
  • HOUSE Kosher Bar & Restaurant Sandwiches Appetizers Smoked Brisket $20 Texas Fries $12 Coleslaw, Homemade Pickles and Lettuce
    B”H MAIN HOUSE Kosher Bar & Restaurant Sandwiches Appetizers Smoked Brisket $20 Texas Fries $12 coleslaw, homemade pickles and lettuce. Flat fries with smoked brisket layed over the top Smoked Baby Chicken $19 Insane Fries $10 smoked then fried to perfection. lettuce, beer mustard, house Purple cabbage Broken up potato fried and garnished with parsley and garlic serviced a variety of dips. The Meat Mix Sandwich $22 Flat Home Fries $8 Smoked chicken, brisket smoked, pastrami, pickles and beer mustard, house purple cabbage. garnished with parsley and garlic serviced a variety of dips. Main House Fried Chicken Sandwich $18 Sweet Potato & Beets Fries $10 Lettuce, tomatoes, chipotle mayo (spicy), fried chicken, house pickles. Home Made‘ Onion Rings $8 Fried in our Special Beer Batter Burgers Mini Schnitzels (10 pcs.) $14 Lamb Burger, Fried in our special Corn Flake Batter with lettuce, onion, tomatoes, pickles & Garlic Aioli $22 Beef Hot Dog in a Bun regular $5/ Smoked $7 Beef Burger, Fried Shishito Pepper $9 with lettuce, onion, tomatoes, pickles & Your choice of sauces $20 Omg a surprise in every crunch, you never know when and if the Spicy Burger, heat will come. The Tornado Potato $10 Jalapeno, Hot Sauce, Tomato, Lettuce & House Pickles $20 A potato spiral cut and fried to give you the ultimate experience, Duet Lamb & Beef Burger, you will not forget, with house dressing Lettuce, tomato, purple onion, garlic mayo, pickles on the side. $38 Smoked Brisket Cigar 2 x cigars $8 Pastrami; Cigar 2 x cigars $8 Ground Beef Cigar 2x cigars $8 Steaks From the Grill… Rib Steak on the Bone $55 Lamb Kabobs on Cinnamon Skewers $18 Chuckeye Steak $40 comes with green tehina and grilled pita slices & fresh house salad Choice of 2 sides include Haraise, Grilled $18 flat fries, house salad, green rice ground lamb in pita, Comes with 3 different dips & house salad Grilled Eggpland with mix of Lamb &beef on top $22 Come with grilled lafa chips and salad.
    [Show full text]
  • Role of Lactic Acid Bacteria (LAB) in Food Preservation
    Int.J.Curr.Microbiol.App.Sci (2016) 5(8): 255-257 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 5 Number 8 (2016) pp. 255-257 Journal homepage: http://www.ijcmas.com Review Article http://dx.doi.org/10.20546/ijcmas.2016.508.026 Role of Lactic Acid Bacteria (LAB) in Food Preservation J. Hitendra*, B. D. Narotham Prasad, H. Gurumurthy and V. C. Suvarna Department of Agriculture Microbiology, UAS, GKVK, Bengaluru, India *Corresponding author ABSTRACT K e yw or ds Lactic acid bacteria comprise an ecologically diverse group of microorganisms united by formation of lactic acid as the primary metabolite of sugar metabolism. Deserving an attention Lactic Acid for its capabilities, this will discuss on the general description of lactic acid bacteria, genetics, Bacteria (LAB), metabolism and its application to the industries. Bacterial antagonism has been recognized for Food over a century but in recent years this phenomenon has received more scientific attention, Preservation. particularly in the use of various strains of lactic acid bacteria One important attribute of many LAB is their ability to produce antimicrobial compounds called bacteriocins. In recent years Article Info interest in these compounds has grown substantially due to their potential usefulness as natural Accepted: substitute for chemical food preservatives in the production of foods with enhanced shelf life 12 July 2016 and / or safety. There is growing consumer awareness of the link between diet and health. Available Online: Recent scientific evidence supports the role of probiotic LAB in mediating many positive health 10 August 2016 effects. Traditional probiotic dairy strains of lactic acid bacteria have a long history of safe use and most strains are considered commensal microorganisms with no pathogenic potential.
    [Show full text]
  • PPL2PC31 Prepare and Cook Food Using a Tandoor 1 PPL2PC31
    PPL2PC31 Prepare and cook food using a tandoor Overview This standard is about preparing food for and using a tandoor oven. Dishes might include: • tandoori chicken • kebabs • tandoori fish • naan breads The standard covers preparation methods as well as the cooking techniques. This standard focuses on the technical knowledge and skills required to prepare and cook food using a Tandoor; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard: • Maintain basic food safety in catering • Maintain food safety in a kitchen environment • Provide basic advice on allergens to customers • Minimise the risk of allergens to customers When you have completed this standard you will be able to demonstrate your understanding of and your ability to: • Prepare, cook food using a tandoor oven PPL2PC31 Prepare and cook food using a tandoor 1 PPL2PC31 Prepare and cook food using a tandoor Performance criteria You must be able to: 1. Select the type and quantity of ingredients required for preparation 2. Check the ingredients to make sure they meet quality standards and other requirements 3. Choose the correct tools, knives and equipment for preparing and cooking using a tandoor 4. Use the tools, knives and equipment correctly when preparing and cooking food using a tandoor 5. Prepare ingredients to meet the requirements of the dish 6. Prepare food for cooking to meet the requirements of the dish 7.
    [Show full text]
  • TBLA Dine in Menu Feb21.Pdf
    Signature Dishes A1 APOLO FISH HEAD CURRY Fresh red snapper fish head submerged in a robust curry cooked with more than 20 spices & assorted vegetables including okra, tomatoes and eggplants SMALL (S) 24.00 MEDIUM (M) 28.00 LARGE (L) 32.00 Starters S1 VEGETABLE SAMOSAS 6.90 Deep fried pastry with savoury filling of potatoes and vegetables S2 CRISPY ONION PAKORAS 6.90 Deep fried batter snack made of besan flour, spices and onions S3 GOBI 65 10.90 Deep fried marinated cauliflower florets with Indian spices S4 FISH FINGERS 12.90 Seasoned finger-sized fish fillet fried gently to a crispy taste S1 VEGETABLE SAMOSAS S5 CHICKEN LOLLIPOP 12.90 Deep fried chicken winglets marinated with Indian spices S3 GOBI 65 S5 CHICKEN LOLLIPOP Tandoori T1 TANDOORI CHICKEN (HALF) 14.90 Four chunks of chicken marinated with Indian spices and grilled in tandoor pot T2 TANDOORI CHICKEN (FULL) 26.90 Eight chunks of chicken marinated with Indian spices and grilled in tandoor pot T3 TANDOORI PRAWN 19.90 Marinated prawns grilled gently in tandoor pot T4 TANDOORI NON VEG PLATTER 36.90 Assorted tandoori non veg dishes served in one platter (Chicken tikka, fish tikka, prawn tikka, sheekh kebab, Murgh malai kebab and tandoori chicken) T5 TANDOORI VEG PLATTER 26.90 Assorted tandoori vegetarian dishes served in one platter T4 TANDOORI NON VEG PLATTER T6 MURGH MALAI KEBAB 15.90 Marinated boneless chicken cubes mixed with cream and cashew nut, gently grilled in tandoor pot T7 VEG SEEKH KEBAB 12.90 Marinated vegetarian dishes served in tandoor pot T8 MUTTON SHEEKH KEBAB 18.90 Minced
    [Show full text]