Jewel of India Menu.Pdf

Total Page:16

File Type:pdf, Size:1020Kb

Jewel of India Menu.Pdf Luncheon Specials Rice Specialties cont. 11 :00 a.m. - 3:00 p.m. King Prawn Biryani - $16.95 Shrimp cooked with Basmati rice, dried fruits, nuts and vegetables. Vegetarian Dishes Jewel Biryani for Two People - $24.95 A large meal for two people. Chefs special Biryani cooked with chicken, lamb, shrimp, and vegetables, These traditional Indian favorites are served with Basmati pi/au rice. garnished. "'AllBiryani are served withRaita Bengan Bhaji -$7.95 Roasted eggplant sauteed in onions, green peas and tomatoes. Rani Thali - $21.95 A traditional vegetarian meal served on a silver platter with Atoo Sholay, Mutter Paneer, Reita, Basmati Kabli Chana -$7.95 rice, Poon, Papadam, dessert and tea. Chick peas and potatoes in special gravy. Raja Thall - $22.95 A traditional non-vegetarian meal served on a silver plaiter wilh Chicken Cunry,Lamb Cunry, Tandoori Mutter Aloo -$7.95 Chicken. Basmati rice, Raita, Poori, Papadam, dessert and tea. Garden fresh green peas and potatoes with fresh spices. Seafood Thall - $24.95 For starters, Mulligatawny soup with a combinalion plate of Shrimp Cunryand Fish Tikka Masala with Aloo Palak -$7.95 Basmali rice, Poori, Papadam, dessert of the day and tea. Delightful combination of potatoes and spinach in with fresh spices. Desserts Saag Pakora -$7.95 1Ue1?,,.;YJJ Yellow beanssauteed with ginger and fresh spinach. Guiab Jaman - $3.00 9nclia to Bombay Masala -$7.95 Savory sponge cheese balls soake<lin honey syrup and rosewater. 1/ou! Vegetable fritters simmered in a light sauce with onions and tomatoes, mildly spiced. Mango Ice Cream - $3.00 Ice cream garnishedwilh mango pulp. Sholay Bhatura -$9.95 Spicy chickpeas, served with Bhatura bread and Basmati rice Kulfee - $3.00 Homemade Punjabi-slyle ice cream from reduced milk, pistachio and cashew. A perfect compliment to every Indian meal. Zira Aloo -$9.95 Spicy potatoes with cumin, served with Paratha bread and Basmati rice. Badami Kheer - $3.00 Basmati rice cooked in milk, raisins and nuts, flavore<lwith cardamom and rosewater. 1Ue arc pfeasetflo wefeome3ou lo1/ie ?ewef of 'J111S11 Rassmalal - $3.00 11111 sel'l/clo 3ou I;,:ofic?ntlian Cubine, Curries Bengali homemade cheese spongeserved in re<lucedmilk and sprinkle<!with pislachios. 1Ue cooKioJOW'las/e - mifd mullumor ho/ li;spicy, Non-Vegetarian and Vegetarian favorites. li; Jtffcoohn_J in chofesfero{.frieVl!Jeui6!e oiC Y CJan 4fufen-1rieoplio111 Maifa6fe. All served with generous helping of Basmati pi/au rice. Accompaniments -!ipeciaG {orcMJren ?Ve of/erlak_eouf anl caleri113- Mango Chutney - $2.50 Guru's Vegetable Delight -$7.95 lmporte<lrelish. A large selection of fresh garden vegetables sauteed in fresh herbs and spices. Mixed Pickle - $2.00 Chicken Curry -$7.95 lmporte<lmixed pickle. Boneless chicken cooked in curry sauce spiced to your liking. Salad - $2.95 Mixed green salad with cucumbers, tomatoes and choiceof dressing. Lamb Curry -$8.95 Riata - $2.95 104 Main Street Tender cubes or New Zealand lamb sauteed in curry sauce spiced to your taste. Homemade yogurt with shredded cucumbers and cilantro. Prawn Curry- $8.95 Side Dishes Waterville, ME 04901 Baby shrimp carefully cooked in a delicate sauce spiced to your taste. Rice Pilau (half) - $3.45 Rice Pilau (full) - $4.95 Fish Tomato Curry-$8.95 207-877-1957 or 207-872-0331 Sliced pieces of fish made with ginger and garlic cooked in a thick gravy. Beverages Fax:207-872-0332 Masala Tea, Coffee - $2.00 Soft Drinks - $2.00 Pepsi, Diel Pepsi, Ginger Ale, Sierra Mist, Dr. Pepper, Iced Tea. Hours: Open 7 days a week Dud Wali Chai - $2.00 Sun & Tues - Thurs -- 11 am to 9 pm Hours: Tea made lhe traditional way in milk. Fri & Sat -- 11 am to 9:30 pm Sunday - Thursday Poland Springs - $2.00 11 :00 a.m. - 9:00 p.m. Sparkling water from Maine. Closed on Monday Roo Afja - $2.95 Friday & Saturday A refreshing sweet Indian drink. Rosewater syrup milkshake. 11 :00 a.m. - 9:30 p.m. Mango Milkshake - $2.95 Find us on Facebook at: Mango milkshake made with milk and mango ice cream garnishedwith rosewater. J ewelofindiawaterville Mango Juice $ 2.95 .
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]
  • 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]
  • 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]
  • Take out Menu
    TAKE OUT MENU STARTERS Avocado & Green Chickpea Bhel – 13 Cauliflower Koliwada, Peanut Chutney – 13 Potato Chaat, Tamarind, Mint – 13 Paneer Bhurjee, Pepper, Onion, Cilantro – 15 Chicken 65, Sour Cream, Podi Masala – 14 Chicken Malai Drumstick (4 pieces) – 15 Lamb Keema Hyderabadi, Green Peas – 16 KULCHAS Sweet Potato & Chili Kulcha – 14 Chicken Tikka & Cheddar Kulcha – 14 (Comes with Mint and Cilantro chutney, Chickpea curry) *************** CHAAT PARTY PACK - 20 EACH Pani Puri 12 Pcs of Puri, Stuffing, Pani, Baar Baar Special Masala, Tamarind chutney, Mint Chutney, Sev Papdi Chaat 15 Pcs of Homemade Papdi, Stuffing, Dahi/Yogurt, Baar Baar Special Masala, Tamarind chutney, Mint Chutney, Sev Dahi Puri 12 Pcs of Puri, Stuffing, Dahi/Yogurt, Baar Baar Special Masala, Tamarind chutney, Mint Chutney, Sev ENTRÉE Vegetable Pulao, Raita – 18 Paneer Pinwheel Makhani – 20 Jackfruit Kofta, Spinach Gravy – 20 Butter Chicken, Fenugreek – 22 Beef Short Rib Curry – 24 Lamb Shank, Varuval Curry – 24 Shrimp Alleppey Curry – 24 SIDES Basmati Rice – 5 Naan – Garlic/ Plain (2 Pcs) – 5 Whole Wheat Roti (2 Pcs) – 5 Chili Cheese Naan (1 Pc) – 5 Chickpea Curry – 8 Yellow Dal Tadka – 9 Cilantro Chutney – 3 Chili Peanut Chutney – 3 Mango Chutney - 3 Extra Makhani Gravy Sliced Onion & Chili DESSERT Saffron Seviyan (Vermicelli) Kheer – 7 *************** BAAR BAAR SPECIAL MEAL (LUNCH) Paneer Tikka Kathi Roll – 12 Chicken Malai Tikka Kathi Roll – 14 Sweet Potato Kulcha – 14 Chickpea Curry, Mint & Cilantro Chutney Chicken Tikka & Cheddar Kulcha – 14 Chickpea Curry,
    [Show full text]
  • Cocktails Martinis Non-Alchoholic Highballs Beers Wines & Bubbly
    Cocktails Wines & Bubbly 1 oz liquor | 9 5 oz | 8 oz | BTL 2 oz liquor | 12 HOUSE WHITE Blue Lagoon Vodka, blue curaçao, lime juice, 7 Up Moonlight Harvest Pinot Grigio, Canada 9 | 12 | 29 Caesar Bodacious Smooth White, Vodka, clamato juice, Worcestershire sauce, Haweli mix Canada 11 | 14 | 39 Funky Buddha White rum, cointreau, cranberry juice, blue curaçao HOUSE RED Mango Tango White wine, mango juice, coconut rum, lime Moonlight Harvest Shiraz, Mojito Canada 9 | 12 | 29 White rum, mint, sweet syrup, soda, lime Bodacious Smooth Red, Singapore Sling Canada 11 | 14 | 39 Gin, pineapple juice, orange juice, 7 Up, lime Berries & Bubbles HOUSE ROSE Raspberry vodka, chambord, soda Kerala's Island Moonlight Harvest, Rose, Vodka, cranberry, orange juice Canada 9 | 12 | 29 Sangria Haweli’s bar mix, red or white wine RED BTL Yellow Tale Melbac, Martinis Australia | 30 Peller Estates Proprietor's Reserve Merlot, 2 oz liquor | 14 Canada | 30 The Ultimate Longshot Cabernet Sauvignon, USA | 38 Cosmopolitan Wine O' Clock Shiraz, Vodka, triple sec, cranberry juice Canada | 41 Kama Sutra Michel Torino Cuma ORGANIC, Godet liquer, baja rosa Argentina | 49 Hess Allomi Napa Valley Cabernet Sauvignon, Mumbai Madness USA | 68 Bacardi rum, malibu rum, mango juice, lime juice Haweli’s Classic WHITE BTL Bombay gin, vermouth mist, olive Monkey Bay Sauvignon Blac, New Zealand | 33 Bangalore Beauty Wallaroo Trail Chardonnay, Rum, melon liquor, cranberry juice Australia | 39 ROSE BTL Jacob's Creek Moscato Rose, Non-Alchoholic Australia | 39 Lassi BUBBLY BTL Sweet
    [Show full text]
  • The Importance of Dhaar and Halwa Puri in Devi Puja
    The Importance of Dhaar and Halwa Puri in Devi Puja Jai Mata Di. All glories to our most amazing and wonderful Mothers. In any puja to Devi, particularly in Her Divine forms as Mothers Durga/Bandi/Kali, Dhaar is offered. Unfortunately there is no direct English translation of Dhaar from Sanskrit. The nearest being ªThe Divine Wineº... now I said wine, but it does not refer to the famous wines we produce here in South Africa, rather this beverage - the ªwineº - is especially Devi©s favourite. Many have been offering Devi Dhaar but have never had an idea as to why. So, below we are furnishing you with shastric proof of Dhaar and its importance in Devi puja. What Dhaar consists of:- Turmeric sticks, cloves, nutmeg, almonds, elachie, flowers petals, sugar candy, camphor, turf and syringaberry leaves These are the basic ingredients but some choose to add more ingredients¼ You can use jaifar (nutmeg) as long as you are offering the Jaifar as a fruit and not substituting it for something else. A little of each the above ingredients are grounded on a Seel (large flat stone) with a lorha (grinding stone) and then the mixture is added into a bucket of water. Add some milk and fresh flower petals as well. Mix and stir this mixture well in the water¼ *** Do not talk while preparing the mixture, as one©s saliva may enter the mixture thus rendering the mixture soiled.*** Dhaar is offered on all nine days in Navaratri and I personally advise people to offer Dhaar on available/convenient Fridays during the year.
    [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]
  • Lagoon Breeze Restaurant
    MENU Lagoon Breeze Restaurant Lagoon View Maldives Abadhafehi Magu, Bodufolhudhoo 09050, Republic of Maldives www.lagoonviewmaldives.com BREAKFAST Lagoon View Breakfast USD 10 Pancake with golden syrup, baked beans, 2 cooked eggs any style, sausages, bread, corn flakes, fresh fruit plate, fresh juice, hot coffee or tea Continental Breakfast USD 10 Bread rolls, corn flakes with honey and cold milk, fresh juice, hot coffee or tea English Breakfast USD 10 Pancake with golden syrup, scrambled egg, baked beans, toasted bread, sausages, hash brown potato, hot coffee or tea Maldivian Traditional Breakfast USD 10 Homemade chapatti, local style omelet, tuna mashuni, tuna satani, fresh fruit, hot tea or coffee 2 STARTER SOUPS Tom Yum Soup USD 8 Thai soup with prawns, served with garlic bread Cream of Chicken USD 8 Served with garlic bread Cream of Mushroom USD 8 Served with garlic bread SALADS Caprese Salad USD 10 Tomato, mozzarella, basil and olive oil, served with garlic bread Caesar Salad USD 10 Fresh iceberg lettuce, warm croutons, garlic, boiled egg, parmesan cheese with creamy anchovy dressing Grilled Vegetable Salad USD 10 Served with mixed cheese & bread Chunky Greek Salad USD 10 Tomato, Cucumber, olives, feta cheese, sliced onions, oregano & olive oil Tasmanian Smoked Salmon USD 15 Baby leaf, tomato, fresh dill, capers, sour cream & lemon 3 MAIN DISHES DINNER FAVORITES Spicy Green Fish Curry USD 10 Served with Ramba fried rice, coconut, tomato sambal, papadam & mango chutney Vermicelli Chop Suey USD 8 Fried noodle mixture with Vichy mixed
    [Show full text]
  • Lunch and Brunch
    SMALL PLATES TANDOORI BREADS 7 | VEGETABLE SAMOSAS (g) NAAN: (g,d) India’s #1 Savory Pastry BUTTER | 3.5 GREEN CHILLIES | 4 10 | SPICY CHICKEN TIKKA (d) GARLIC NAAN | 4 Open Fire Chicken, Garlic Tomato Chutney ONION | 4 ROSEMARY GARLIC | 4 9 | CRAB PAV (g) MUSHROOM TRUFFLE | 5 Goan Crab Cakes, Brioche Tamarind & Mint Chutney ROTI (g) | 3.5 Whole Wheat 8 | ONION BHAJIA (V) Onion Fritters MINT LACCHA PARATHA (g,d) | 4.5 Whole Wheat Multi-Layered Flatbread 10 | PRAWN AMBI Mango, Habanero, Ginger BREAD BASKET (g, d) | 10 PAPPE Choose (3) 10 | CHICKEN CURRY SOUP Plain Naan, Garlic, Rosemary, Onion, Roti, Cilantro, Lime, Green Chilies, Basmati Rice Mint Laccha Paratha 9 | GOBI MANCHURIAN(V) SIDES Cauliflower Indo-Chinese 3 | PAPADAM 12 |ASPARAGUS UTTAPAM(V) Served with Sambar, Coconut 5 | VEGETABLE PICKLE || MANGO CHUTNEY | 4 & Garlic Tomato Chutney 4 | CUCUMBER RAITA (d) || SIDE SALAD | 5 SIGNATURE ENTREES Served with Basmati Rice Pulao 17 | CHICKEN TIKKA MASALA (d) NALLI GOSHT | 28 Chicken Tikka, Onion, Tomato, Peppers, Masala Spice Blend Braised Lamb Shank, Saffron, Curry Sauce 17 | BUTTER CHICKEN (d) TAAR GOSHT | 20 Pulled Tandoori Chicken , Tomato, Fenugreek, Sweet Butter Braised Lamb Curry, Reduced Lamb Jus, Mace, Cardamom, Star Anise, Cinnamon 22 | CHICKEN PISTA KORMA (n,d) FISH CHETTINAD | 24 Malai Chicken Tikka Finished in Pistachio Korma Sauce Red Snapper, Black Pepper, Red Chillies, Curry Leaves, Garlic 20 | LAMB ROGAN JOSH (d) JUNGLEE LAAL MAAS | 20 Saffron, Kashmiri Chilli, Yogurt Sauce Bone-In Goat, Garlic Tomato Chutney, Red
    [Show full text]
  • New Menu-V15.Indd
    Immerse Yourself in Flavor 281-362-5999 3559 Rayford Rd, Spring, TX 77386 www.paletteindian.com Lunch Combo Meals from the Buffet Counter CURRY IN A HURRY (PG.5) TUESDAY - SUNDAY Special Buffet on Friday and Saturday HOURS AND MENU SUBJECT TO CHANGE. THANKS FOR YOUR PATRONAGE AND PATIENCE. ORDER ONLINE 10:30AM - 9:00PM TUESDAY - SUNDAY | FRIDAY - SATURDAY 10:30AM - 9:30PM LUNCH HOURS DINNER PREP DINNER HOURS TUESDAY-SUNDAY CLOSED DAILY TUESDAY-SUNDAY 11:00 AM TO 2:30 PM 2:30 PM TO 5:00 PM 5:00 PM TO 9:30 PM DINNER PRE-ORDERS (Friday and Saturday until 10 pm) ORDER ONLINE THROUGH OUR WEBSITE. STARTERS / PLEASERS Non-Vegetarian F1. Chicken Manchurian .............................................................................11.99 (Boneless cubes of fried chicken tossed in Indo-Chinese sauce) F2a. Chicken 65 (d) ......................................................................................11.99 (Boneless cubes of chicken tossed in tangy sauce) F2b. Chicken 555 (d) ....................................................................................11.99 (Boneless cubes of chicken tossed in spicy and savory sauce) F2a Chicken 65 F3. Chicken Keema Spring Rolls ................................................................. 7.99 (Minced chicken cooked with spices and rolled in a spring roll) F4. Chilli Chicken ..........................................................................................11.99 (Boneless pieces of chicken tossed in spicy chilli sauce) F5a. Chicken Popsicles (d) ..........................................................................12.99
    [Show full text]
  • Anu Foods (Unit of Pappa Brand Appalam)
    +91-8048793112 Anu Foods (Unit Of Pappa Brand Appalam) https://www.indiamart.com/anufoods/ Established in 1928, "Anu Foods" has emerged as a famous manufacturer and exporter of wide assortment of Papads, Appalam Papad, Poppadom, Papadum & Pappadam. Indian Company & Best Papad Brand in India is certified from ISO 9001:2015, FSSAI, HALAL etc About Us We, Anu Foods (Unit of Pappa Brand Appalam) are an ISO 9001:2015 certified organizations involved in manufacturing, wholesale, trade and exporting the quality-assured spectrum of Papad from 1928. Our offered range consists of best grade Papadams, Appalam Papads, Poppadoms, Papadums and Pappadams. These products are prepared with the use of best quality ingredients. Our products are appreciated for their features like longer life, tangy taste, non-toxicity, and high freshness. Additionally, as per the diverse needs of the patrons, these products are also available in both standards and modified packaging options. Our product range of Papad includes Pappadum, Poppadum, Papadam, Popadom, Appadam, Happala, Pappadam, Poppadam, Papadum, Popadam, Appadum, Pompadum, Pappad, Pappadom, Poppadom, Papadom, Popadum, Appalum, Appalam, Plain Papad & Lentil Wafers. In addition to Papads, we are also the manufacturers & exporters of wholesale Spices & Masala powders (Chilli Powder, Turmeric Powder, Coriander Powder, Jeera Powder, Cumin Powder, Fennel Powder) and Flour products (Rice Flour, Gram Flour). Our company that guarantees in terms of responsiveness, reliability, confidentiality, professionalism, and,
    [Show full text]
  • Class 6 Food : Where Does It Come From
    CLASS 6 FOOD : WHERE DOES IT COME FROM Food; - Materials which give us nutrients Ingredients:- Materials which are needed to prepare a dish are called ingredients Ingredients of Roti/chapatti :- Atta, water, Salt Ingredients of Dal : Pulses, water, salt, oil/ ghee , spices Plant Sources of Food :- Grains, Pulses, Oils, Fruits, Vegetables, Spices, Animal Sources of Food : milk, eggs, meat, chicken, fish, prawns, beef, pork Ingredients used to prepare food items and their sources Food Item Ingredients Sources Idli Rice Urad dal ,Salt Water Plant Chicken curry Chicken Animal ghee Animals Spices Oil Plants Water Kheer Milk Animal Rice ,Sugar Plant Animals which give us milk ;-Cow, goat and buffaloes . Milk products butter, cream, cheese and curd PLANT PARTS AS FOOD leafy vegetables as food: Spinach, Cabbage. fruits as food:- Tomato, apple, Banana roots, as food: Carrot, Tapioca stems as food: Potato flower : Cauli flower, Plants with two or more edible (eatable) parts . Mustard Plant Seeds Oil Leaves vegetable Banana plant : Fruit as vegetable, as fruit Inner Stem as vegetable Tender flower bunch as vegetable Moringa Plant ( Drum stick) Leaf Vegetable Fruit Vegetable Flower Vegetable Draw and Label the parts of a plant Plant parts as food Food item with plant Ingredients/source Plant part which gives as the major source us the ingredient Brinjal curry Brinjal Fruit Chilli as spice (any other Fruit Oil from groundnut, mustard, soybean, any other plant Seed Do not try to test unknown plants around Reason:- Some plants could be poisonous. Sprouting Seeds ( FA2 Activity) Take some dry seeds of moong or chana . Put a small quantity of seeds in a container filled with water and leave this aside for a day.
    [Show full text]