Catering Packages Catering Trays

Total Page:16

File Type:pdf, Size:1020Kb

Catering Packages Catering Trays catering packages catering trays SILVER VEGETARIAN SILVER NON-VEG. ENTREE TRAYS QUARTER HALF MEDIUM FULL SERVES 10 SERVES 20 SERVES 30 SERVES 40 $14.99 PER PERSON $18.99 PER PERSON » Dal $25 $50 $75 $100 » Choose 1 Veg Appetizer » Choose 1 Veg Appetizer » » Vegetable $30 $60 $90 $120 » Choose 1 Veg Special Appetizer Choose 1 Chicken Appetizer » Choose 2 Vegetable Delights » Chicken $40 $80 $120 $160 » Choose 2 Vegetable Delights » Choose 1 Lentil Delights » Goat/Lamb $50 $100 $150 $200 » Choose 1 Lentil Delight » Choose 1 Chicken Delights » Choose 1 Rice » Choose 1 Rice » Gobi Manchurian $40 $80 $120 $160 » Choose 1 Bread » Choose 1 Breads » 1 Raita » 1 Raita » 1 House Salad » 1 House Salad KABAB TRAYS catering menu » Choose 1 Dessert » Choose 1 Dessert » Paneer Tikka $40 $80 $120 $160 Full Service Catering for your special Event » GOLD NON-VEG. Chicken $40 $80 $120 $160 $42.99 PER PERSON » Lamb $50 $100 $150 $200 GOLD VEGETARIAN » Shrimp $60 $120 $180 $240 $29.99 PER PERSON » Choose 1 Veg Appetizer » Choose 1 Premium Appetizers RICE TRAYS » Choose 2 Veg Appetizers » Choose 2 Non-Veg Appetizers » » Choose 1 Veg Premium 1 Chicken » Rice $15 $30 $45 $60 » 1 Lamb » Vegetable Rice $30 $60 $90 $120 Appetizer » Choose 2 Vegetable Delights » Choose 3 Vegetable Delights » Choose 1 Lentil Delights » Choose 1 Lentil Delights » Choose 2 Non-Veg Delights BIRYANI TRAYS » Choose 1 Rice » 1 Chicken » Vegetable Biryani $30 $60 $90 $120 » Choose 1 Biryani & Flavor Rice » 1 Goat/Lamb » Chicken Biryani $40 $80 $120 $160 » Choose 1 Bread » Choose 1 Rice » » Goat Biryani $50 $100 $150 $200 » Choose 1 Premium Raita Choose 1 Biryani & Flavor Rice » Choose 1 Bread » Choose 1 Premium Salad » Choose 1 Premium Raita CHAAT TRAYS » Choose 1 Desserts » Choose 1 Premium Salad » Choose 1 Premium Desserts » Choose 1 Desserts » Dahi Papdi Chaat $30 $60 $90 $120 » Choose 1 Premium Desserts » Bhel Poori $30 $60 $90 $120 » ADDITIONAL SERVICE CHARGES: Hara Bhara Bhel $30 $60 $90 $120 » Outdoor Catering minimum $500 for Food + Service Charges + Equipment Charges » Dahi Bateta Sev Poori $30 $60 $90 $120 » For Delivery option, minimum order value of $300 required + Delivery Charges » Delivery charges minimum is $30 up-to 10 miles and $3 per extra mile for catering inquiries: » Delivery in Park/Venue minimum $50 within 10 miles, $3 per extra mile PAKORA TRAYS » On-site Catering service charge $150 per chef up-to 3 hours, extra hour $30 » » Bartender service $250 up-to 3 hours, extra hour $30 Fish Pakora $40 $80 $120 $160 » Chaffing Dish with Serving Spoons and Burner $100 for complete set » Vegetarian $20 $40 $60 $80 » Buffet Setup Fee $50 Chili » China Ware and Disposable Cutlery available upon request with additional charges 650.861.8700 Mix Vegetable [email protected] Paneer We understand that every event is unique and we are happy to 288 Castro Street create special catering packages in keeping with your preferences. » 10 Samosas $9.99 » 10 Naans $9.99 » 10 Stuffed Kulchas $29.99 Contact Gary Singh at 650.861.8700 or email Mountain View, CA 94041 [email protected] www.MantraIndiaUSA.com catering items catering packages VEG APPETIZER: VEG KABAB: VEG DELIGHTS: LENTIL DELIGHTS: RICE: SALAD: BHATURA CONCEPT Mixed Veg Pakora Tandoori Vegetable Grill Malai Paneer Dal Makhani Jeera Rice Green Salad $14.99 PER PERSON Spinach Pakora Achari Paneer Tikka Matter Panner Tadka Dal Chilli Pakora » Choose 1 Veg Appetizer Dudhiya Paneer Tikka BIRYANI & FLAVOR RICE: PREMIUM SALAD: Chilli Paneer » Choose 1 Veg Special Appetizer Paneer Pakora Sofiya Paneer Tikka PREMIUM LENTILS: Vegetable Dum Biryani Mango Olive Salad Hara Bara Kabab Amritsari Saag Paneer » Choose 2 Rajmah Fried Rice Sprout Salad Vegetable Cutlet Cajun Paneer Tikka Palak Paneer » Chana Bhatura Dal Panchvati Kashmiri Saffron Pulao Aragula Salad » Poori Bhaji Dahi Papdi Chaat Malai Kofta » Pav Bhaji Dahi Bateta Sev Poori CHICKEN KABAB: Spinach Dal Veggi Pulao Avacado Salad Vegetable Kofta Curry » Maki Di Roti & Saag Chicken Pakora Beets & Spring Mix Bhel Poori » Chilli Paneer Wrap Chilli Chicken Mix Veg Koorma NON-VEG BIRYANI: Hara Bhara Bhel CHICKEN CURRIES: » Kathi Roll Kashmiri Dum Aloo Chicken Tikka Masala Goat Biryani Sprouts Bhel Peshawari Chicken DESSERTS : » Choose 1 Dessert Pani Poori Malai Chicken Mix Veg Sabji Butter Chicken Chicken Dum Biryani Rasmalai Dahi Vada Achari Chicken Aloo Gobi Punjabi Chicken Curry Gulab Juman DOSA CONCEPT BREADS: Chicken Seekh Kabab Rice Kheer $14.99 PER PERSON PREMIUM APPETIZER: Tandoori Roti PREMIUM VEGGIES: GOAT CURRIES: Mix Veg Manchurian » Punjabi Arvi Masala Punjabi Goat Curry Naan Choose 1 Appetizer Gobi Manchurian LAMB KABAB: PREMIUM DESSERTS: » Choose 1 Lamb Seekh Kabab Dum Pukht Gobi Garlic Naan Gajar Halwa Cauliflower Bezule » Masala Vada LAMB CURRIES: Aloo Tikki Chana Marwadi Gatta Kadhi Moong Dal Halwa » Medu Vada Lamb Saag PREMIUM BREADS: SEAFOOD KABAB: Paneer Do Piaja Chum Chum » Idly Sambhar Avacado Jalmuri Lasuni Jhinga Lamb Roganjosh Pesto Naan Chaat Basket Malai Chop » Choose 3 Mushroom Butter Masala Tandoori Shrimp Kashmiri Naan » Plain Dosa Chaat Samosa Kulfi Kadai Bhindi SEAFOOD CURRIES: Chilli Thyme Naan » Goat Cheese Tikki Amritsari Fish Pakora Masala Dosa Masala Bhindi Goan Fish Curry Mango » Paneer Dosa Sabhudhana Tikki Onion Kulcha Shrimp Curry Malai » Spring Dosa Potato & Corn Tikki Kofta Sham Savera Potato Kulcha PREMIUM KABAB: » Onion Dosa Pista Corn Potato & Poha Tikki Frontier Lamb Chop Paneer Pasanda Lachha Paratha » Chilli Dosa PREMIUM MEATS: Kesar Rajmah & Potato Tikki Sea Bass Tandoori Tikka Haryali Kofta Ajvani Paratha » Mysore Masala Dosa Dokhla Kerala Chicken » Tandoori Salmon Badami Baingan Choose 1 Chettinad Chicken SUPREME DESSERTS: » Veg. Biryani Tandoori Chicken Baigan Bhartha RAITA: Mango Panna Cotta » Curd Rice MINI MEAL: Halibut Coconut Cucumber Carrot & Boondi Basil Chicken Jaipuri Masala Bhindi » Tamarind Rice Makhi Di Roti & Saag Achari Chicken Lychee Panna Cotta » Fried Rice Pav Bhaji Lamb Boti Kabab Punjabi Khadi Pakora Palak Chicken PREMIUM RAITAS: Mango Moose » Lemon Rice Poori Bhaji Section Tawa Sabzi Methi Chicken Masala Boondi & Pomegranate Angoori Rabdi » Choose 1 Dessert Methi Poori with Bhaji Shrikand Dal Dhokli Spinach Raita Chilli Paneer Wrap Cumin, Carrot & Cucumber Ginger Brulee Kathi Roll.
Recommended publications
  • 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 +
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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 .
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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).
    [Show full text]
  • 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.
    [Show full text]
  • Gujarati Vegetarian Menu
    GUJARATI VEGETARIAN MENU FARSAN (APPETIZERS) Dhokla with choice of Khaman, Khatta, Rava, or Moong Dal prepared with rice flour, urad dal flour, yogurt, spices and steamed, served with chutney of choice Sev Khamani sautéed smashed chickpeas with curry leaves, herbs and spices served with nylon noodles Patra taro leaf with spiced chickpea paste, then steamed and flash fried, served with chutney of choice Kachori spiced crushed pigeon peas wrapped in a biscuit dough ball and fried to a golden brown, served chutney of choice Bataka Vada spiced mashed potatoes, dipped in seasoned chickpea batter, and fried to a golden brown, served with chutney of choice Ragda Patties spiced potato cutlets topped with pea curry, diced onions, chopped cilantro, tamarind chutney, cilantro chutney, and nylon noodles Bhajia with choice of Potato, Sweet Potato, Purple Potato, Onion, Fresh Chili, Shushito Pepper, Spinach, Kale, or an Assortment dipped in a seasoned chickpea batter and fried to a golden brown, served with chutney of choice Moong Dal Vada crushed moong dal with spices and fried to a golden brown, served with chutney of choice Paunk sorgam (juwar) seed topped with lemon juice, cayenne pepper, salt, chopped cilantro, DISTRICT EVENTS & CATERING and nylon noodles Atlanta 888.922.8377 Samosa districtecm.com spiced potatoes and peas filled in a flaky pastry and fried, served with chutney of choice [email protected] Makai nu Chevdo sautéed cream of corn with mustard seed and spices topped with nylon noodles Bataka Powa sautéed rice flakes and potatoes
    [Show full text]
  • Chicken Pasanda Everyone’S Favourite Creamy Chicken
    Chicken Pasanda Everyone’s favourite creamy chicken Method 01 Place the chicken between cling film and using a rolling pin bash it out to flatten it. You can also just cut it into chunks if you prefer. Marinade 01 Add the coriander seeds and peppercorns to a pestle and mortar and crush the seeds. Then put them into a large bowl to mix the marinade in. 02 To the bowl add turmeric, chilli powder, garam masala, salt and the yoghurt. Mix through and add the flattened chicken breasts. Massage the marinade into the meat and leave for 30 minutes. Sauce 01 Heat the ghee in a large heavy pan, add cassia and Ingredients cardamoms, stir until fragrant then add the chopped onion and cook for a few minutes. Marinade Sauce Add the ginger and garlic, stir and cook for another 5 4 chicken breasts, skinless 1-2 tbsp ghee 02 (clarified butter) minutes on low heat stirring now and again to make sure 1 tbsp coriander seeds 4cm stick of cassia bark nothing browns or burns. 6 peppercorns 2-3 green cardamom pods ½ tsp turmeric 03 Add the tomato puree and stir through. Leave to cook on a 1 small onion, finely gentle heat for about 5 minutes. 1 tsp chilli powder chopped 1 tsp garam masala 04 In a small frying pan toast the almond slices until they just 3cm piece fresh ginger, 1 tsp salt grated turn a brown colour, (or you can use ground almonds). Once browned remove and blend them. 5 tbsp yoghurt 2 garlic cloves, finely chopped 1 tbsp gram flour (optional) 05 Add a little water to make an almond paste, add this to the 1 tomato, blended to a puree sauce and stir.
    [Show full text]
  • Catering Menu Package
    Catering Menu Package 247 E. ONTARIO STREET, 2ND FLOOR CHICAGO IL 60611 PH: 312-280-4910 FAX: 312-280-4934 [email protected] w w w. i n d i a n g a r d e n c h i c a g o . c o m Catering Menu Package APPETIZERS VEGETARIAN Medhu Vada, Paneer Pakora, Cashewnut Rolls, Aloo Tikka, Paneer Tikka Samosa, Vegetable Cutlets, Aloo Boonda, Spring Rolls, Kachori Dal Aloo Tikki, Paneer Pakora with Chutney Veg Soya Kebab, Baingan Pakora, Gobhi Pakora Mix Pakora, Chilli Paneer, Chilli Potatoes Pakora Manchurian Bhel Poori Papri Chat, Aloo Chat Pav Bhaji, Onion Bhaji, Dahi Bhalla NON VEGETARIAN Chicken Tikka, Seekh Kebab Chicken Samosa, Lamb Samosa, Shami Kebab, Chicken Shami Kebab Chicken Til Tilka, Shrimp Til Tilka, Chicken 65, Chilli Chicken Tandoori Chicken, Achari Chicken Tikka, Reshmi Kebab Chicken Pakora Chilli Shrimp, Hariyali Chicken Kebab CONTINENTAL SALAD STATION Papaya Salad, Bean Sprout Salad Bombay Salad, Curry Cole Slaw Fusion Salad, Organic Green Salad, Shrimp and Mango Salad Paneer Salad Tandoori Chicken and Pomegranate Salad VEG ENTREE’ Matar Paneer, Paneer Bhurji,paneer Makhni Sag Paneer, Kadhai Paneer, Punjabi Chilli Paneer Paneer Khurchan, Dhania Paneer, Shahi Paneer, Methi Aloo Jaipuri Aloo, Jeera Aloo, Aloo Piyaz, Aloo Gobhi Sag Aloo, Kashmiri Aloo Chana Aloo, Aloo Matar, Baingan Aloo Dilkhush Kofta, Dal Makhani, Dal Pachranga, Dal Banjara VEG ENTREE’ Tadka Dal, Rajama Dal, Chana Masala Pindi Chana, Punjabi Kadhi Malai Kofta, Dislkush Kofta, Sag Kofta Bhindi Masala, Baingan Bharta, Bharta Matar Handi Vegetables, Veg Jalfrezi,
    [Show full text]
  • Priya Indian Cuisine 222-3200 Soft Drinks Available!
    Priya Indian Cuisine 222-3200 VEGETARIAN ENTREES A LA CARTE THALI ALOO SAAG ....................... 10.99 ....... 13.99 potatoes cooked in spinach and light cream ALOO VINDALOO .............10.99 .........13.99 potatoes cooked in creamy & tangy sauce ALOO GOBI .......................10.99 .........13.99 potatoes and cauliflower cooked with special spices. MUSHROOM MUTTER ....10.99 .........13.99 mushrooms with green peas cooked with onion sauce VEGETABLE MASALA ....10.99 .........13.99 chopped vegetables cooked with rich APPETIZERS creamy sauce Dipped in mildly spiced batter & deep fried. DAL CURRY ......................10.99 .........13.99 SPINACH PAKORA ............................. 4.99 lentils cooked with spinach and tomatoes ONION PAKORA .................................. 4.99 MUTTER PANEER ...........10.99 .........13.99 POTATO PAKORA ............................... 4.99 cottage cheese cooked with green peas, onions and spices EGGPLANT PAKORA .......................... 4.99 PALAK PANEER ...............10.99 .........13.99 HOT CHILI PAKORA ........................... 4.99 homemade cheese cooked with fresh MILD CHILI PAKORA ......................... 4.99 spinach and light cream ASST. VEGETABLE PAKORAS .......... 5.99 PANEER MASALA ............10.99 .........13.99 cheese cubes in creamy onion sauce VADA SAMBAR .................................... 4.99 two deep fried pastries made with lentils SHAI PANEER ..................10.99 .........13.99 IDLI SAMBAR ...................................... 4.99 cottage cheese cooked with a special
    [Show full text]