DOCSLIB.ORG

Lunch Menu Naan / Onion and Sage / Mint Paratha

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Lunch Menu Naan / Onion and Sage / Mint Paratha [ Organic Breads] Naan 4. Roti 4. Garlic Naan with Herbs 5. Laccha Paratha 5. Mint Paratha 5. Onion and Sage 5. Truffle Naan 5. Chilli and Olive Oil Naan 5. Goat Cheese Kulcha 6. Bread basket 12. Lunch Menu Naan / Onion and Sage / Mint Paratha [ Rice ] Basmati Rice 3. Vegetable Pulao 5. Lemon Cashew Nut Rice 5. [ Try Rasika Sauces at Home] 16 oz Jars Korma Sauce / Makhani Sauce / Vindaloo Sauce 10. Sampler of all three 25. ` [ Tawa-Griddle ] [ House-made Chutneys / Papadum ] [ Fish and Seafood Entrée ] [ Vegetarian / Side Dishes ] Ragda Pattice 9. Eggplant & Ginger Chutney 2.5 / 6. Halibut Malai 24. Baingan Bharta 14. / 9. Spiced potatoes / chick peas / tamarind date / Tomato & Golden Raisin Chutney Mustard oil / coconut milk / bay leaf Smoked eggplant / onion / tomato / green chili mint chutney Mango Chutney Tawa Dorade 24. Bhindi Amchoor 14. / 9. Avocado Banana Chaat 10. Cumin / coriander / cabbage foogath / masala bhat Sliced okra / dry mango powder Assorted Papadums 5. Cumin / red chili powder / tamarind / date chutney Goan Shrimp Curry 22. Gobhi Mattar 14. / 9. Tawa Baingan 10. [ Chaat-Savories ] Coconut / Kashmiri chili / tamarind / okra Cauliflower / green peas / cumin / ginger Eggplant / spiced potatoes / jaggery peanut sauce Sev Batata Puri 8. Black Cod 30. Malai Palak 14. / 9. Kale Dosa 12. Crispy biscuits / potatoes / raw mangoes Fresh dill / honey / star anise / red wine vinegar Spinach / garlic / green chili / onions Mustard seeds / curry leaves / coconut chutney gram flour vermicelli / chutneys Lobster Lababdar 28. Root Vegetable Avial 14. / 9. Dover Sole Chutneywala 15. Cauliflower Bezule 10. Onion / tomato / ginger / green chili Seasonal root vegetables / coconut / curry leaves Coconut / mint / cilantro / kachumber salad Mustard seeds / green chilies / curry leaves [ Vegetarian Entrée ] Kofta Aloobukhara 14. / 9. Crab Pepper Masala 14. Palak Chaat 12. Prunes potato dumplings / cashew nut / green cardamom Chesapeake Bay crab / phyllo pastry / black pepper Crispy baby spinach / sweet yogurt Tandoori Paneer Mattar 18. tamarind / date chutney Grilled cottage cheese / English peas / charred onion / red Mushroom Chili Garlic 14. / 9. East Indian Scallop 14. pepper sauce / saffron pulao Cremini / scallions / red chili paste Bay Scallops / bottle masala / raw mango [ Meat Entrée ] Dal Makhani 14. / 8. Lamb Kathi Roll 14. Lentils / tomato / garlic Tandoori lamb / roti / mint chutney [ Entrée From Clay Oven] Chicken Makhani 17. Broiled chicken / tomato / fenugreek Cucumber Raita 7. / 4. Cucumber / yogurt relish [ Sigri-Barbeque ] Chicken Pista Korma 19. Chicken Green Masala 17. Cashew nut / pistachio / green cardamom Mint / coriander / ground spices Mango Shrimp 12. [ Grand Menu ] Non Veg./Veg. Cashew nut / ginger / mango pulp Tandoori Lamb Chops * (2 Pcs.) 28. Chicken Tikka Masala 17. Mace / cardamom / cashew nuts / ginger Tomato / ginger / green chili Four course Tasting Menu 66./ 55. Spicy Reshmi Kebab 10. Minced chicken / mint / coriander / green chili Tandoori Salmon 22. Chicken Biryani 20. Wine Pairing Option 40. Kashmiri Chili / cinnamon / black pepper Aromatic basmati rice / raita Truffle Seekh Kebab 12. [ Chef’s Table ] 80./ 60. Minced lamb / garam masala / truffle oil Tandoori Chicken Tikka 17. Lamb Kolhapuri 20. Chili / garlic / garam masala / mint chutney Kashmiri chili / green cardamom / cinnamon / clove Six Course Tasting Menu Paneer Shashlik 10. Mixed Grill 20. Cottage cheese / onion / bell pepper Raan-e-Rasika 25. Wine Pairing Option 50. Tandoori Salmon / Chicken tikka / Lamb shank / cashew nut / saffron Truffle seekh kebab Duck Vindaloo 25. Grand Menu / Chefs Table Menu are Available till 2 PM Peri-Peri masala / pearl onions / coconut rice * * Consuming raw or undercooked meats poultry seafood, shellfish, or eggs may increase your risk of food borne illness especially if you have certain medical conditions.” .
Load more

Recommended publications
  • Capsules & Tablets
    ISO 9001-2008 CERTIFIED COMPANY (A Division of Swastik Lifesciences) Plot NO-295, 1st floor, Phase-2 Industrial Area, Panchkula (Haryana) Mob. 8054359778, 98055 23671 More detail: www.swastikayurveda.co.in Email-id - [email protected], [email protected] CAPSULES & TABLETS S.N PRODUCT NAME COMPOSITION PACKING MRP 10x1x3 BLISTER Bonfix cap HADJOD (CISSUS QUADRANGULARIS) 750MG, ASHWAGANDHA (WITHANIA 1 WITH MONO 450/- (CISSUS SOMNIFERA) 100MG QUADRANGULARIS CAP) CARTON Bonfix-Forte tab HADJOD (CISSUS QUADRANGULARIS) 750MG, ASHWAGANDHA (WITHANIA 10X1X10 WITH 2 1990/- (CISSUS SOMNIFERA) 100MG, DALBERGIA SISSOO 150MG CARTON QUADRANGULARIS CAP) SOUNTH 25MG, KALI MIRCH 25MG, SHUDH KUCHLA 25MG, KAUNCH BEEJ 25MG, 10x10 WITH 3 Peeda-Cure cap ASHWAGANDHA 100MG, SHATAVAR 100MG, SHILAJIT 50MG, SHUDHA GUGGAL 600/- BLISTER (PAIN RELEIF CAP) 50MG, LOH BHASAM 50MG, ABHRAK BHASAM 50MG ASHWAGANDHA (WITHANIA SOMNIFERA) 40MG, KAUNCH BEEJ (MUCUNA PRURITA) 5MG, SATAVARI (ASPARAGUS RACEMOSUS) 50MG, VIDARIKAND (PUERARIA TUBEROSA) 50MG, SHILAJEET (ASPHALTUM PUNJABINUM) 50MG, KUCHLA SPERMZOA CAP (STRYCHNOS NUXVOMICA) 5MG, AKARKARA (ANACYCLUS PYRETHRUM) 50MG, SAFED 10X1X3 MUSLI (ASPARAGUS ADSCENDENS) 25MG, GOKHRU (TRIBULUS TERRESTRIS) 25MG, BLISTER WITH 290/-P 10 4 (IMPROVE QUALITY KESAR (CROCUS SATIVUS) 5MG, SEMAR (BOMBAXMALABARICUM) 25MG, MOTI MONO CAP OF SPERM) BHASMA (CLASSICAL PREPRATION)10MG, YASHAD BHASMA (CLASSICAL PREPRATION) CARTON 10MG, SALABPANJA (ORCHIS LATIFOLIA) 25MG, KHARETHI (SIDE CORDIFOLIA) 50MG, TULSI (OCUNYN SANTUM) 25MG, SHIVLINGI
    [Show full text]
  • Dinner Menu Sw
    Biryani Appetizers Biryani is a Rice dish - delicately cooked, wonderfully spiced, and enjoyed heartily. Samosa $6.00 Shrimp Biryani $26.00 fried patties stuffed with potatoes and peas Bhelpuri ** $6.00 Lamb Biryani $19.00 puffed rice, chickpea vermicelli, peanuts, chopped onion, diced mango, cilantro and drizzled with tamarind chutney marinated lamb biryani, cooked in its own juices Dahi Papri $6.00 Chicken Biryani $18.00 fried flour crisps, moong dal dumplings, topped with yogurt and chutneys fragrant and delicious Ragda Pattis $8.00 Chana Chilgoza Pudina Biryani ** $16.00 chick peas, pine nuts and mint biryani potato patties on a bed of white peas and topped with chutney Bhune Bhutte ki Tikki $7.00 Breads patties of grated sweet corn, coated with sesame seeds Naan $3.00 Broccoli and Peas Shammi $7.00 soft white flour bread patties of broccoli and peas stuffed with drunken raisins Butter Naan $4.00 Dal Chawal ki Tikki $6.00 soft white flour bread layered with butter rice and lentil cakes with chopped onion, ginger and green chillies Garlic Chili Naan $4.00 Pani Poori $6.00 a white flour bread with fresh garlic & crushed red pepper puffed hollows stuffed with diced potatoes and chickpeas topped with chutneys – eaten whole in one bite Rock Salt & Cilantro Naan $4.00 Pyaz ki Bhaji $6.00 a white flour bread topped with rock salt & fresh cilantro onion rings in chickpeas batter Lachha Parantha / Pudina Parantha $3.00 Kafir Lime and Basil Chicken Tikka $8.00 whole wheat bread with butter / or with mint chicken tikka marinated with spices
    [Show full text]
  • Starters – Vegetarian
    STARTERS – VEGETARIAN RASOI SALAD 3.650 Assorted leaves, halloumi cheese, cherry tomatoes, olives, tamarind dressing MUGHLAI DAL SHORBA 3.950 Tomato-lentil soup tempered with Mughlai spices, Brown rice-pumpkin seed salad DAHI PURI 3.950 Wheat bubbles filled with corn-chic pea chaat, chilled yogurt, herb chutney KHASTA ALOO TUK 3.950 Crisp baby potatoes laced with tamarind chutney, mint, sev SAMOSA CHAAT 4.950 Cheese samosa’s, sweetened yogurt, roasted cumin PANEER PEPPER FRY 5.900 Stir-fried cottage cheese with onions, bell pepper and freshly ground black pepper BEETROOT GALAUTI 4.500 Tender melt in the mouth pan grilled beetroot tikki’s, beetroot raita ALMOND TIKKI 5.750 Crisp almond crusted green pea tikki, Punjabi chickpeas, sweetened yoghurt, tamarind chutney sorbet, sev sprinkle TANDOORI MALAI 5.750 Mustard tandoori broccoli-coconut herb chutney, paneer tikka-tomato sesame chutney, onion fritter SUBZ PLATTER 6.950 Tandoori paneer, beetroot galauti, samosa chaat All prices are in Bahraini Dinars and subject to 10% service charge & 10% government levy. STARTERS KALIMIRCH JHINGA 6.950 Shelled prawns tossed with onions, tomato and ground black pepper JHINGA CHATKA 7.950 North Indian spice flavored tandoori prawns, sesame aubergine chutney MACHLI DUO 7.950 Hammour in banana leaf wrap, Amritsari batter fried fish, garlic pea raita KONKANI CHICKEN FRY 6.250 Crunchy chicken tossed with sour spices, curry leaves, roasted peanut, spicy tomato chutney HIND MURG SEEKH 6.500 Chicken seekh kabab with fresh ginger and roasted almonds CHICKEN TIKKA
    [Show full text]
  • Classic Fare Catering
    Classic Fare Catering ABC Catering Services 1 Meeting Wrap Up $35.99 Serve these favorites and success is a wrap! This All-Day package includes the following 4 delights. Available for 15 guests or more. ALL-DAY PACKAGES Includes appropriate condiments. Morning Mini All Day Delicious $40.99 Miniature Muffins 80-120 Cal each Relax. We’ll keep the food coming! These 4 selections will keep your Miniature Danish 140-170 Cal each energy up throughout the day. Available for 15 guests or more. Miniature Scones 110-120 Cal each Includes appropriate condiments. Yogurt Parfait cups 370-400 Cal each Iced Water 0 Cal/8 oz. serving Delicious Dawn Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Assorted Muffins 400-510 Cal each Assorted Scones 430-470 Cal each The Energizer Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz. serving Donut Holes 45-90 Cal each Assorted Juice 110-170 Cal each Ripe Bananas 110 Cal each Bottled Water 0 Cal each Iced Tea 5 Cal/8 oz. serving Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving AM Perk Up It's a Wrap Granola Bars 190 Cal each Includes choice of salad. Assorted Individual Yogurt Cups 50-150 Cal each Chicken Caesar Wrap 540 Cal each Iced Tea 5 Cal/8 oz. serving Pepper Jack Tuna Wrap 590 Cal each Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Cran-Apple Turkey Wrap 650 Cal each Grilled Vegetable Wrap 620 Cal each Power Up Lunch Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz.
    [Show full text]
  • Plated Dinner Selections Beef Selections Poultry Selections
    Whether you have interest in a Plated Meal or Buffet Dinner, customize your Elegant Dinner Menu from the menu selections below. Add an additional entrée for $5.95per person or vegetarian entrée for an additional $4.95per person. All Entrees include choice of ONE Starch, ONE Vegetable, ONE Signature Salad and Dinner Rolls, Breads & Butter. Plated Dinner Selections All Menus priced per person Beef Selections Grilled Seasoned Choice Six Ounce Filet Mignon, choice of Demi-Glace $37.95 Sliced Beef Tenderloin, choice of Demi-Glace $33.95 Braised Short Ribs, choice of Demi-Glace $28.95 DEMI GLACE OPTIONS: Red Wine, Cabernet Peppercorn, Italian, Blueberry, Caramelized Onion, Mushroom Poultry Selections Chicken Breast Topped with Boursin Cheese, Roasted Red Pepper and Basil $23.95 Chicken Breast Stuffed with Poblano Cheese, Corn and topped with Poblano Cream $23.95 Mango Glazed Chicken Breast w/Fresh Mango Salsa $21.95 Caprese Chicken $21.95 Roasted Chicken Breast, Crispy Pancetta, Three Cheese Cream Sauce $23.95 Seafood Selections Chilean Sea Bass Market Price Grouper w/ Champagne Citrus Beurre Blanc $37.95 Faroe Island Salmon Fillet w/Fresh Pineapple Cilantro Salsa $25.95 Crab, Bacon & Brie Stuffed Faroe Island Salmon, Lemon Beurre Blanc $32.95 Baked Mahi-Mahi w/Pesto & Fresh Parmesan $26.95 Vegetarian Selections Pasta Puttanesca (Tomatoes, Capers, Eggplant, Mushrooms, Olives tossed in Olive Oil over Pasta) **Served over Butternut Squash to accommodate Gluten Free Dietary Concerns) Butternut Squash Manicotti w/Spinach Cream Sauce $23.95 Marinated
    [Show full text]
  • Karela Sabzi (AKA Kerala Fry) Spiced Bitter Gourd 'Dhaba Style'
    Karela Sabzi (AKA Kerala Fry) Spiced Bitter Gourd 'Dhaba Style' Yield: Serves 2-4 Ingredients: 1 lbs Fresh Bitter Gourd (Karela) 2 large Red Onions (Pyaz) - halved and sliced 3 medium Tomatoes (Tamatar) - diced 4 cloves Fresh Garlic (Leh-sun) - grated into a paste 1 ½ inch piece Fresh Ginger (Adrak) - grated into a paste 4 Tbs Kosher Salt (Namak) + to taste 2 tsp Turmeric Powder (Haldi) - divided 1 tsp Fennel Seed (Saunf) 1 tsp Red Chile Powder (Lal Mirchi) 1 tsp Garam Masala 1 tsp Jaggery (Gur) - grated fine; can substitute granulated sugar (Chini) ½ tsp Mango Powder (Amchoor) 4 Tbs Oil - can use grape seed, canola, avocado, or olive oil Preparation: 1) Thoroughly wash the bitter gourd and thinly slice -Transfer slices to a medium mixing bowl - Add 4 Tbs salt and 1 tsp turmeric powder - Thoroughly combine, cover, and set aside for 15 minutes 2) After 15 minutes, using your hands (you may want to wear gloves for this), squeeze the bitter gourd to remove a much liquid as possible and transfer 'squeezed slices' to a fine sieve (discard left over liquid) - Thoroughly rinse the slices with clean water to remove excess salt - Transfer to absorbent paper and allow to dry for 5-10 minutes 3) Return gourd slices to a mixing bowl and dust bitter gourd with jaggery or sugar -Thoroughly combine and set aside 4) Heat oil in a large heavy bottomed pan, wok, or large kadahi over high heat until shimmering - As soon as the oil is hot, reduce heat to medium and add the fennel seed - Allow to cook for 30 seconds - Add bitter gourd (leaving any liquid
    [Show full text]
  • East Indian Cooking
    https://en.wikipedia.org/ wiki/Indian_cuisine#/med ia/File:Indian_Spices.jpg Joe mon bkk East Indian Cooking Tantalize your taste buds with a taste of East India! Cook along, and then eat(!), with the instructor, Kiran Kashyap. Dishes include both vegetarian and non-vegetarian main courses, as well as appetizers and desserts. There are five sessions in the program, and they are held Sundays (5:00 –7:00 pm) in the kitchen of the Regina Christian School (Albert Street and 23rd Ave). There is a Fall session starting in September and a Winter session starting in January. Recipes for typical dishes are shown in the following pages. Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 JEERA RICE • 1 cup rice • 2 cups boiling water • ½ tsp salt • 1 tbs butter •1/2 tsp Jeera (= Hindi for cumin seeds) Wash rice. Heat oil on high heat, add jeera. Let fry10 seconds. Add rice and water. Bring to rolling boil. Reduce heat to low. Cook covered till done. Approx 20 minutes. Fluff with fork and add butter and mix. CLASSIC LENTIL • 1 cup yellow lentil – yellow Moong washed and split • 5 cups water • 3 tbs ginger paste • ¼ tsp turmeric ground Cook on medium heat till soft. TARKA • 2 tbs oil • ½ cup fine chopped onions • 1 tsp cumin seed • 1 tsp grounds cumin • 1 tsp ground coriander • ½ cup fine chopped tomatoes • 1 tbs butter Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 Heat over high heat oil; add onions, cook to golden; add cumin seed and fry 30 seconds, add other dry spices cook 30 seconds; add tomatoes.
    [Show full text]
  • Spice Large.Pdf
    Gernot Katzer’s Spice List (http://gernot-katzers-spice-pages.com/engl/) 1/70 (November 2015) Important notice Copyright issues This document is a byproduct of my WWW spice pages. It lists names of spices in about 100 different languages as well as the sci- This document, whether printed or in machine-readable form, may entific names used by botanists and pharmacists, and gives for each be copied and distributed without charge, provided the above no- local name the language where it is taken from and the botanical tice and my address are retained. If the file content (not the layout) name. This index does not tell you whether the plant in question is is modified, this should be indicated in the header. discussed extensively or is just treated as a side-note in the context of another spice article. Employees of Microsoft Corporation are excluded from the Another point to make perfectly clear is that although I give my above paragraph. On all employees of Microsoft Corporation, a best to present only reliable information here, I can take no warrant licence charge of US$ 50 per copy for copying or distributing this of any kind that this file, or the list as printed, or my whole WEB file in all possible forms is levied. Failure to pay this licence charge pages or anything else of my spice collection are correct, harm- is liable to juristical prosecution; please contact me personally for less, acceptable for non-adults or suitable for any specific purpose. details and mode of paying. All other usage restrictions and dis- Remember: Anything free comes without guarantee! claimers decribed here apply unchanged.
    [Show full text]
  • Literat¤Ra Un Kult¤Ra: Process, Mijiedarbœba, Probl«Mas
    DAUGAVPILS UNIVERSIT¬TE HUMANIT¬R¬ FAKULT¬TE Latvieu literat˚ras un kult˚ras katedra LITERAT¤RA UN KULT¤RA: PROCESS, MIJIEDARBŒBA, PROBL«MAS °°° GASTRONOMISKAIS TEKSTS LITERAT¤R¬ UN KULT¤R¬ °°° Zin‚tnisko rakstu kr‚jums XV DAUGAVPILS UNIVERSIT¬TES AKAD«MISKAIS APG¬DS ìSAULEî ~ 2014 ~ Apstiprin‚ts DU Zin‚tnes padomes sÁdÁ 2014. gada 12. novembrÓ, protokols Nr. 12. RudÓte RinkeviËa, sast‚dÓt‚ja. Literat˚ra un kult˚ra: process, mijiedarbÓba, problÁmas. „Gastronomiskais teksts” literat˚r‚ un kult˚r‚. Zin‚tnisko rakstu kr‚jums. XV. Daugavpils: Daugavpils Universit‚tes AkadÁmiskais apg‚ds „Saule”, 2014. 350 lpp. Kr‚juma zin‚tnisk‚ kolÁÏija: Bente Aamotsbakken Dr. phil., Vestfoldas universit‚tes koled˛as profesore (NorvÁÏija) Rimantas Balsys Dr. hum., KlaipÁdas Universit‚tes profesors (Lietuva) Maija Burima Dr. philol., Daugavpils Universit‚tes profesore (Latvija) Jeanne Glesener Dr. philol., Luksemburgas Valodas un literat˚ras instit˚ta asociÁt‚ profesore (Luksemburga) M‚ra Grudule Dr. philol., Latvijas Universit‚tes profesore (Latvija) Teuvo Laitila Dr. Ph., Joens˚ Universit‚tes docents (Somija) Anneli Mihkelevi Dr. phil., Underes un Tuglasa Literat˚ras centrs, Igaunijas Zin‚tÚu akadÁmijas profesore (Igaunija) Irma Ratiani Dr. philol., –ota Rustaveli Gruzijas Literat˚ras instit˚ta direktore, Ivana Javakhivili Tbilisi Valsts universit‚tes profesore (Gruzija) Zin‚tnisk‚ redaktore: RudÓte RinkeviËa AngÔu teksta redaktore: Sandra Mekova Krievu teksta redaktore: GaÔina Sirica Latvieu teksta redaktore un korektore: Jana But‚ne-Zarjuta Tehnisk‚ redaktore: Vita –totaka MaketÁt‚ja: Marina StoËka Rakstu kr‚jums iekÔauts EBSCO datub‚zÁ Literary Reference Center Plus collection. The collection of research articles ìLiterature & Culture: Process, Interaction, Problemsî is included in EBSCO Literary Reference Center Plus collection.
    [Show full text]
  • Baingan Bharta/ Bhaingan Ka Bharta / Eggplant Curry/ Mashed Eggplant/ Roasted Eggplant Curry/ Brinjal Curry- Step by Step Procedure
    Baingan Bharta/ Bhaingan Ka Bharta / Eggplant Curry/ Mashed Eggplant/ Roasted Eggplant Curry/ Brinjal Curry- Step by step procedure Baingan Bhartha is one of the North Indian recipe. Baingan means Eggplant, Bharta means anything that is mashed. Eggplant is grilled over direct fire or charcoal and the dish is infused with smoky flavor. You can also do them in outdoor grill or in oven. Broiling gives a good smoky flavor. Serve this dish with chapathi or Paratha. Ingredients 1 Long Eggplant 1/4 Cup + 2 Tbsp of Chopped Onion 1 Green Chilly 2 Tbsp of Tomato Puree 1/2 Tsp of Turmeric Powder 1/2 Tsp of Red Chilly Powder 1 Tsp of Ginger Onion Garlic Paste 1/2 Tsp of Cumin Seeds 1/2 Tsp of Cumin Powder Salt to taste 2- 3 Tsp of Oil/ ghee 2 Tbsp of Chopped Cilantro/ Coriander Leaves Method Roasting the Eggplant Grease the eggplant with little oil, make slits all over the surface. You can do roasting in 2 ways In Stove : One is by placing the eggplant straight on the burner, allowing the skin to get charred and blackened on all sides. Inside will be soft and mushy. In Oven : Place it in oven in broil mode – high for 10 -12 mins, until eggplant skin turns charred and imparts smoky flavor. Once it done, remove it from the oven. Discard the skin and now scrap the inner flesh from each half, scraping right down to the charred skin and mash it and keep this aside.By seeing below pics, you can understand ” how to remove inner flush from eggplant”.
    [Show full text]
  • 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
    [Show full text]
  • 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
    [Show full text]