DOCSLIB.ORG

Select a Snack, Chaat and Some Bazaar Plates with Sides to Sun Brunch 12Noon - 4Pm Dinner 5.30Pm - Late Share

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Select a Snack, Chaat and Some Bazaar Plates with Sides to Sun Brunch 12Noon - 4Pm Dinner 5.30Pm - Late Share LUNCH/DINNER Take a journey through Vivek Singh’s Mon - Fri Sat - Lunch 12noon - 3pm Dinner 5.30pm - Late Cinnamon Bazaar; Select a snack, chaat and some Bazaar plates with sides to Sun Brunch 12noon - 4pm Dinner 5.30pm - Late share. SNACKS BAZAAR PLATES Crisp Whitebait 6.25 Crab Bonda 7.50 Moily (df) (gf) Calcutta spiced crab and beetroot in chickpea batter (g)(d) Barley, Pomegranate & Broccoli 8.90 Masala Jaitoon Smoked raita, date & tamarind chutney (v) (d) 4.00 9.00 Kadhai spiced olives (v) (df) (gf) Indo-Chinese Chicken Wings Garlic and soy sauce (n) (g) 11.25 Tandoori Chicken Malai Tikka Chicken Haleem Mace and cardamom (gf)(d) Masala sourdough toast 6.00 Paneer 65 12.00 Stir-fried with curry leaf and green chilli (v) (gf) (d) Chana Masala Hummus 11.00 Fenugreek scented nimki (v) 6.00 Pepper Fry Curry leaf and cracked black pepper fried shrimp (d) 12.50 Kadhai Spiced ‘Bullet’ Chillies Double-cooked Pork Belly Poppy seed gun powder (v) (df) (gf) 6.50 ‘Koorg’ style with curried yoghurt (d) (g) Lamb Galauti Kebab 9.75 Tapioca Chips Flaky saffron paratha (n) 9.75 Green chilli mayonnaise (v) (gf) 5.75 Grilled Aubergine Sesame peanut crumble, labna, toasted buckwheat (v) (gf) (n) (d) 12.75 Lahore Style Kadhai Chicken Leg CHAATS Pickled root vegetables (gf) (d) 17.50 Tandoori Kentish Lamb Fillet Papdi Chaat Mint chilli korma, masala cashew nut (n) (d) Crisp wheat, tangy tamarind, yoghurt and chickpea 5.75 15.50 Rajasthani Lamb & Corn Curry vermicelli (v) Stir-fried greens (gf) (d) 17.00 Lamb Roganjosh Shepherd’s Pie (gf) (d) Jodhpuri Kachori Chaat 17.75 Spiced onion dumplings, curried white peas, chutney Vindaloo of Ox Cheek 7.50 medley (v) Masala mash, pickled radish (gf) (d) 13.75 Kabuli Kofta Watermelon Chaat Chickpea, spinach and dried fruits, tomato, fenugreek Pressed watermelon, amaranth seeds, date chutney, 6.75 sauce (v) (gf) (d) 13.25 masala cashew nut (v) (n) Mughlai Style Mushroom & Green Pea Curry (v) (gf) (n) 13.50 Samosa Chaat Kolkata Spiced Cod Punjabi vegetable samosa, curried white peas, tangy 7.50 Mustard and red onion, caramel puffed rice (gf) tamarind chutney (v) 17.00 Malabar Boatman’s Haddock Curry Kokum, green mango chutney (df) (gf) Dahi Bhalla Chaat 16.50 Bazaar Shrimp Fried Rice Chilled lentil dumplings with spiced yoghurt and 6.50 Stir-fried bok choy (df) (n) toasted cumin (v) (gf) 17.50 Lucknow Style Chicken Biryani Burhani raita (gf) Aloo Tikki Chaat 16.50 Spiced potato cake with curried white peas, 6.75 Seared Fillet of Seabass chickpea sev (v) (gf) Spinach porial, yogurt sauce (gf) (d) 19.50 Tandoori King Prawn SIDES Alleppey curry sauce (gf) 14.25 Jaipur Style Okra House Black Dal (v) (gf) (d) 5.00 Poppadum curry (v) (d) Sesame Honey Chilli & Garlic Potatoes (v) (df) (g) 4.50 Stir-fried Seasonal Greens, Garlic & Cumin (v) (gf) (df) 5.00 Garlic or Plain Naan, Roti 3.50 Chicken & Cheese Filled Naan 5.00 Peshwari Naan 5.00 Rice: Steamed or Pilau 3.00 We do not levy service charge TRADER’S Monday to Sunday 3pm - 5.30pm HIGH TEA 17.50pp (gf) Gluten-free (df) Dairy-free (v) Vegetarian (n) Contains nuts Allergen menus available on request. Prices include VAT @ 20%. Some of our dishes may contain or have been in contact with nuts, please let your server know of any allergies or dietary requirements you have. Our food suppliers have given assurances that none of our ingredients are genetically modified. .0 PUDDINGS Dark Chocolate and Walnut Cake Cubeb Kulfi on a Stick With Malaca coffee ice cream 6.00 6.25 Mithai ‘Chaat’ (gf) Chocolate Golis (n) 7.50 Dark chocolate & chili, white chocolate & cardamom rossogulla & hazelnut praline, rose & chocolate ladoo 4.50 Mango Rice Kheer Brûlée Carrot Halwa Roll 5.75 Clove flavoured iced double cream 7.50 Seasonal Fruit Sorbet or House Ice Cream 1 Scoop - 2.00 3 Scoops - 5.00 SWEET WINE & PORT 100ml Glass 750ml Bottle 2015 Moscato, Innocent Bystander, Victoria, Australia 5.00 29.00 A pink, grapey and frothing wine from outside Melbourne. Low in alcohol (5.5%) so a nice way to end the meal. 2011 LBV Port, Portugal 6.90 35.00 10 yr old Tawny Port, Portugal 7.50 48.00 DIGESTIFS 50ml Amaretto 8.00 Frangelico 8.00 (gf ) Gluten-free (df ) Dairy-free Baileys 7.50 Grand Marnier 8.00 (v) Vegetarian (n) Contains nuts Calvados 9.20 Lemoncello 8.00 Cointreau 7.50 Sambucca 7.50 Allergen menus available on request. Drambuie 7.50 Tia Maria 7.50 Twitter @Cinnamon_Bazaar Facebook @CinnamonBazaarRestaurants Instagram @CinnamonRestaurants We do not levy service charge JUNIOR MENU For 10 years and under Includes a soft drink or fresh juice 9.00 Tapioca Chips Tomato mustard sauce (v) Tandoori Chicken Malai Tikka or Kabuli Kofta Tomato fenugreek sauce (v) (gf) Scoop of Homemade Ice Cream Ask for today’s flavours (gf ) Gluten-free (df ) Dairy-free (v) Vegetarian (n) Contains nuts Allergen menus available on request. WEEKEND BRUNCH 27.50 per person for 3courses. 32.50 per person for 3courses+a Mr Lyan cocktail Sat - Sun 11am - 4pm SNA CKS & CHAAT S BAZAAR PLATES Tandoori Chick en Chaat 8.0 0 P epper Fry 11.00 Red onion, green chili and coriander Curry leaf and cracked black pepper fried shrimp Jodhpuri K achori Chaat Double-cook ed P ork Belly 12.5 0 7.50 Spiced onion dumplings, curried white peas, ‘Koorg’ style with curried yoghurt (gf ) chutney medley (v) 9.75 Grilled A ubergine 7.50 Mirchi Vada Chaat Sesame peanut crumble, labna, Crisp fried Padrón peppers, tamarind, toasted buckwheat (v) (gf ) (n) coriander chutney (v) 11.25 Tandoori Chick en Malai Tikka 7.50 Mace and cardamom (gf ) Crab Bonda Calcutta spiced crab and beetroot in 9.75 L amb Galauti K ebab chickpea batter (gf ) 6.00 Flaky saffron paratha (n) Chick en Haleem 7.50 Masala sourdough toast Char-grilled Cauliflower 8.50 Pickling spices, sumac crumble (v) (gf ) K oliwada shrimps hoisin tamarind sauce EGGS CURRIES & BIR YANIS Bun Omelette 11.00 13.75 Spicy masala omelette, folded and served on a Saag P aneer Punjabi style paneer with spinach and corn (v) home-baked brioche bun 12.00 Bombay S tyle Scrambled Eggs 10.50 Calcutta S tyle Boiled Egg Curry Turmeric and ginger, layered paratha Kachumber salad (v) 17.00 Mughlai P aratha 10.50 Malabar Boatman ’ s Haddock Curry Spiced lamb and egg filled flat bread Kokum, green mango chutney (df ) (gf ) 1 6 .50 Butter Chick en S ALADS & S AND WICHES Chicken legs simmered in rich tomato fenugreek sauce (gf ) Quinoa & Watermelon Salad 9.25 16.50 Masala cashew nut (v) R obibarer Mangsho Traditional Bengali style weekend Barley, P omegranate & Broccoli 8.90 special mutton curry (gf ) Smoked raita, date and tamarind chutney (v) L ucknow S tyle Chick en Biryani Burhani raita (gf ) Hyderabadi Vegetable Biryani Burhani raita (v) (gf ) Tandoori Chick en Sandwich 10.50 With chutney and tapioca chips Bombay Bonda Sandwich 10.50 Tapioca chips (v) .
Load more

Recommended publications
  • A La Carte (May 2021)
    Small Plates Inspired by the street food markets of Northern & Southern India Indica Salad (v) 10 poached pear, asparagus, kale, roasted almond & kokum dressing Kathal Bhel (v) 12 jackfruit cutlet, puffed rice & date-tamarind chutney Makai Palak Ke Goolar (v) 11 spinach & rice dumplings, mustard yoghurt, pine nuts, raisins & feta Chandni Chowk Ki Aloo Tikki (v) 12 potato tikki, spiced white peas, yoghurt, tamarind & mint chutney Lobster Idli Sambhar 14 black pepper spiced lobster, rice & lentil cakes & vegetable stew Malabar Prawns 14 sautéed prawns, white turmeric, onion & curry leaves Tellicherry Pepper & Garlic Soft Shell Crab 15 plum chutney, garlic chips & homemade garlic pickle Scallop Moilee 15 hand dived seared scallops, coconut sauce, ginger relish & plantain crisps Bhatti Ka Octopus 24 black pepper, coriander seeds, Kashmiri red chilli, corn salad & peanut chutney Chicken 65 12 curd rice, crispy curry leaves & appalam curls Kid Goat Shami Kebab 14 bone marrow sauce, mint chutney & chur chur paratha Hyderabadi Beef Haleem 16 slow cooked beef & onion seed naan Jamavar Signature Dishes. Please speak to your server for allergens information. Dishes may contain traces of allergens/nuts despite our persistent efforts. Prices include VAT. A discretionary service charge of 12.5% will be added. Tandoor Charcoal grilled in our traditional clay ovens Ajwaini Paneer Tikka (v) 14 homemade cottage cheese, raw papaya salad & mint chutney Dakshini Jheenga 24 Southern spiced prawns, peanut & curry leaf chutney Malai Stone Bass Tikka 22 mace,
    [Show full text]
  • AUBERGINE.NL Wist Jehet Nietdat
    AUBERGINE AUBERGINE.NL Wist jeHet nietdat... uitmaakt hoe groot of klein hij is aan de plant, een aubergine­ vrucht is altijd eetrijp. INLEIDING Een gemiddeld Nederlands huishouden eet maar weinig aubergines. Aan de kleur en vorm zal het niet liggen, want te midden van het vele groen op de groenteafdeling is het een echte eyecatcher. Een aubergine is bovendien verrassend veelzijdig. In dit boekje delen wij leuke weetjes over de paarse allemansvriend en laten we samen met gepassioneerde Nederlandse foodbloggers en een chef-kok zien hoe jij gemakkelijk een lekker auberginegerecht op tafel tovert. Heb jij trouwens ook gezinsleden die alles wat groen is op hun bord categorisch negeren? Met de fraai gekleurde aubergine is dat ‘argument’ dus letterlijk en figuurlijk van tafel. Zeker als je ze ook nog eens vertelt dat het eigenlijk een vrucht is... AUBERGINES UIT NEDERLAND Oorspronkelijk komen aubergines uit India. Rond de 15e eeuw brachten Arabieren de aubergine mee naar Spanje. Pas eeuwen later, in 1975, werden de eerste kassen in Nederland gevuld met aubergines. Omdat de plant zich het best voelt bij een temperatuur van 200 C tot 250C groeien aubergines in Nederland in kassen. Nederlandse aubergines zijn van februari tot november verkrijgbaar. De nieuwe planten worden weliswaar in november geplant, maar in december en januari is het te donker om aubergines te telen dan komen ze meestal uit Spanje. De planten kunnen tot wel 6 meter hoog worden en zo’n 110 aubergines dragen. Dat zijn heel veel borden moussaka! Het verzorgen van aubergineplanten is grotendeels handwerk. Dagelijks worden rijpe vruchten met een speciaal schaartje afgeknipt van de plant.
    [Show full text]
  • Newcastle City Hall Business Events Packages
    BUSINESS EVENTS PACKAGES NEWCASTLE CITY HALL WELCOME TO NEWCASTLE CITY HALL Located right in the heart of the weddings, national and international Should you require any further city, Newcastle City Hall offers event conferences, trade shows and expos, information or wish to make an organisers a range of fully equipped corporate meetings, product launches appointment to view the venue, please function rooms to cater for your every and social events. do not hesitate to contact our Newcastle need. Venues Team. Located only 20 minutes from Newcastle Opened in 1929, this stunning venue Airport with direct flights to most is one of Newcastle’s most prestigious capital cities and near a range of public NEWCASTLE VENUES Phone: 02 4974 2166 and unique venues. With its grand transport options, Newcastle City Hall [email protected] architecture, sandstone pillars and has over 2000 accommodation rooms www.newcastlevenues.com.au marble staircases, Newcastle City Hall within a leisurely 10 minute stroll. It definitely makes an impression. is also adjacent to the majestic Civic Theatre, offering an additional 1500 NEWCASTLE CITY HALL 290 King St, Newcastle City Hall’s Concert Hall seat venue as well as Wheeler Place, a Newcastle, NSW, 2300 has been acclaimed as one of the versatile 1200m² open air space, offering finest auditoriums in Australia. It a blank canvas for your next event. features excellent natural acoustics, FORT SCRATCHLEY 1 Nobbys Rd, air conditioning, superior lighting and We understand the importance of Newcastle, NSW, 2300 comfortable lower and upper gallery getting business done right and seating. The Concert Hall is regularly impressing your clients and as such our used for conferences, exhibitions and experienced and professional Newcastle NEWCASTLE MUSEUM 6 Workshop Way, dinners.
    [Show full text]
  • New Lower Pricing for Ramadan
    NEW LOWER PRICING FOR RAMADAN IFTARI ITEMS FULL PAN HALF PAN CHICKEN ITEMS FULL PAN HALF PAN GOAT ITEMS & Lamb FULL PAN HALF PAN Samosa Chat 60.00 30.00 Chicken Biryani 50.00 25.00 Goat Biryani 100.00 50.00 Onion Pakora 50.00 25.00 Chicken Quabeli Pallow 75.00 35.00 Goat Korma 100.00 50.00 Dahi Bara 50.00 25.00 Chicken Karahi 60.00 30.00 Goat Karahi 120.00 60.00 Chicken 65 100.00 50.00 Chicken Kofta 70.00 35.00 Goat Achar Gosh 120.00 60.00 Chilli Chicken 100.00 50.00 Chicken Achar 70.00 35.00 Goat Palak Gosh 100.00 50.00 Channa Chat 50.00 25.00 Chicken Korma 50.00 25.00 Goat Dal Gosh 80.00 40.00 Chicken Tikka Masala 90.00 45.00 Goat Payee 80.00 40.00 Butter Chicken 90.00 45.00 Lamb Quabeli Pallow 120.00 60.00 Chicken Haleem 80.00 40.00 Quabeli Rice 60.00 30.00 BEEF ITEMS VEGETABLE ITEMS TANDOORI & Grill ITEMS Beef Biryani 80.00 40.00 Afghani Eggplant 70.00 35.00 Chicken Tikka Rashmi 100.00 50.00 Veal Biryani 100.00 50.00 Aloo Cholay 50.00 25.00 Persian Chk Boti 120.00 60.00 Beef Korma 80.00 40.00 Mix Vege Korma 50.00 25.00 Chicken Tikka Boti 100.00 100.00 Beef Kofta 80.00 40.00 Aloo Gobi 50.00 25.00 Beef Bihari Kabab 150.00 75.00 Beef Achar Gosh 80.00 40.00 Bhindi Masala 80.00 40.00 Chicken Seek Kababs 2.00 Per pc Beef Nihari 90.00 45.00 Aloo Palak 50.00 25.00 Beef Kobedah Kababs 2.00 Per Pc Beef Palak Gosh 80.00 40.00 Palak Paneer 80.00 40.00 Chicken Tikka Tandoori 1.50 Per Pc Beef Dal Gosh 80.00 40.00 Aloo Channa 50.00 25.00 Beef Aloo Keema 80.00 40.00 Channa Masala 50.00 25.00 FRIED ITEMS MINIMUM 50 PC Beef Payee 100.00 50.00 Yellow Dal 40.00 20.00 Beef Haleem 80.00 40.00 Vege Biryani 50.00 25.00 Chicken Shammi Kabab 1.50 Per Pc Paner Tikka Masala 80.00 40.00 Chicken Samosa .70 Per Pc BREADS Mutter Paneer 80.00 40.00 Beef Samosa .80 Per Pc Naan 0.99 Per Pc DESSERTS Vege Samosa 0.99 Per Pc Paratha 0.99 Per Pc Gajar Halwa 90.00 45.00 Beef Chapli Kabab 1.75 Per Pc Chapati Roti 0.99 Per Pc Kheer 60.00 30.00 Chicken Chapli kabab 1.50 Per Pc Fruit Mango Custard 80.00 40.00 Beef Shami Kabab 1.99 Per pc .
    [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]
  • Singapore Polo Club
    SINGAPORE POLO CLUB Fresh Familiar Spicy Umami Sweet Muhamarra, Labne, Pita chips v Charcoal grilled baby lamb chops Samia’s signature frontier chicken Salt and pepper squid Spiced Valrhona lava cake 16 (13.6) harissa, yoghurt, chilli paste, 14 (11.9) teh tarik ice cream coriander seeds, chilli, yoghurt cream, gf 18 (15.3) pickled onions arugula, lemon gf Soft shell crab Watermelon, mint, pomegranate, 34 (28.9) 22 (18.7) salted duck egg, yolk sauce, Turkish white cheese v, gf Ice cream sandwiches curry leaves 14 (11.9) Tandoori chicken Stir fried eggplant “white rabbit” cucumber relish, mint chutney gf 22 (18.7) coriander, chilli padi, green onion v 14 (11.9) Green mango, coriander leaf, 20 (17) 14 (11.9) Crispy duck chilli-lime dressing TM mandarin pancake, hoisin sauce Rose pavlova Impossible seekh kebab Barbecued ray fin 14 (11.9) cucumber salad, harissa, 18 (15.3) alphonso mango sorbet, lychee, fresh Add: crispy soft-shell crab Peranakan spicy sambal-cincalok, green mango, chutney v, gf Grilled Angus beef shoulder berries, 4 (3.4) calamansi gf Chantilly cream gf 26 (22.1) 25 (21.2) Indonesian kicap manis, shallots, 18 (15.3) chilli, coriander Pomelo, watercress, Falafel Young jackfruit home-made 29 (24.6) v, gf roasted shallot chilli dressing, fresh tahini yoghurt sauce, harissa salsa Sri-Lankan curry Ginger flower & lychee sorbet 16 (13.6) herbs, peanuts gf mustard seeds, black pepper, Nepalese minced chicken momo honey crumbs, love-letter tuile, 15 (12.7) dumpling Persian beef kebab tamarind, cashews v, gf roasted pineapple gf,
    [Show full text]
  • Harvest Bristol Delivery Pricelist Printed On:
    Harvest Bristol Delivery Pricelist Printed on: ############# Prices are correct at time of printing but can change without notification Price per unit or Kilo if Bulk BABY & CHILD 60791 BABY NEUTRAL HAIR BODY SHAMPOO - LAVERA £8.99 60794 BABY NEUTRAL NAPPY CREAM - LAVERA £8.45 T059P BABY WIPES ORGANIC COTTON - NATRACARE £3.95 HS880781 BEDTIME BUBBLE BATH MILD-ORG- MUMMA LOVE £4.99 X613P BUBBLE BATH (ORG) - BEAMING BABY £6.45 WEL088 CALENDULA NAPPY CREAM £7.20 G45113 COTTON PATCHES FOR KIDS -ORG- ORGANII £3.95 X640P DEGRADABLE NAPPY SACKS - BEAMING BABY £2.99 X379P JUNIOR NAPPIES - BEAMING BABY £13.99 X377P MAXI NAPPIES - BEAMING BABY £12.99 X378P MAXI PLUS NAPPIES - BEAMING BABY £14.45 X376P MIDI NAPPIES - BEAMING BABY £12.99 X375P MINI NAPPIES - BEAMING BABY £5.98 ENV030 TOOTHBRUSH ENVIRONMENTAL CHILD £2.99 KVV030 VITAL VITS KIDS MULTI 30S HIGHER NATURE £8.39 BODY PRODUCTS T665P 1N BLACK - HERBATINT £9.45 T666P 2N BROWN - HERBATINT £9.49 T727P 3N DARK CHESTNUT - HERBATINT £9.49 T670P 4N CHESTNUT- HERBATINT £9.49 T675P 5N LIGHT CHESTNUT HERBATINT £9.50 T677P 6D DARK GOLDEN BLONDE- HERBATINT £8.85 T678P 6N DARK BLONDE - HERBATINT £10.08 T679P 7D GOLDEN BLONDE HAIR DYE- HERBATINT £9.49 T684P 8N LIGHT BLONDE- HERBATINT £8.85 G11103 AFTER SUN CREAM 50ML -ORG- ORGANII £3.50 T150P ALMOND SOAP (ROUND) - RAMPAL LATOU £3.85 WEL144 ALMOND SOOTHING FACIAL LOTION - WELEDA £17.95 GP414 ALOE CALENDULA AFTER SUN - GREEN PEOPLE £15.95 G11081 ALOE EUCALYPTUS MOUTHWASH-ORG- ORGANII £5.59 URT630 ALOE VERA BODY LOTION -ORG- URTEKRAM £6.99 T671P ALOE VERA
    [Show full text]
  • PRODUCT LISTING Page 1 of 64 CHELTENHAM VIC 3192
    159 - 161 HERALD STREET PRODUCT LISTING Page 1 of 64 CHELTENHAM VIC 3192 Ph: 9553 0002 Fax: 9553 0092 www.arfood.com.au Product Group Brand Description ACCESSORIES KITCHEN .. PATTIE PANS (K) NO.390.............(500) .. PATTIE PANS SIZE NO.700.....(500) .. CURLY GIRL SCOURER 6/PKT .. CURLY GIRL COPPER SCOURERS LARGE.......( .. CURLY GIRL COPPER SCOURERS SINGLES .. CURLY GIRL SILVER SCOURERS....12 PK EDLYN OIL TAP SUITS OIL VINEGAR.........(EACH) EDLYN PUMPS TOPPING/SAUCE............(EACH) .. ALCOHOL WIPES (100S) .. BLUE BAND AIDS 100'S .. DAY DOTS ROUND 19MM .. DAY OF THE WEEK LABLES (500) .. DAY DOTS SQUARE 40MM .. ACETATE ROLL 60mm .. BAMBOO LOOP SKEWER 120mm 100's .. BAMBOO LOOP SKEWER 180mm 100's .. BAMBOO SKEWERS 10" .. MASKING TAPE 24mm x 50m .. CREAM BULBS CHARGERS 10's .. SMOKING WOOD CHIPS 1kg .. SYRUP PUMPS .. TOOTHPICKS 100s .. WOODEN STIRRERS 1000's ACCESSORIES PARTY .. TOOTHPICKS - COCKTAIL 350'S (288) .. TOOTHPICKS - FRILLS 10CM 1000'S (10) .. TOOTHPICKS - FRILLS 7CM 1000'S (20) .. UMBRELLAS 100S (50) ANCHR WOODEN STIRRERS...................(1000) .. BAMBOO SKEWERS 15CM................(100) Created by stock imp .. GARBAGE BAGS KTIDY 27LT (20X50) .. PAPER BAGS G.P.L BROWN 1/2 SQ (500) .. PAPER BAGS WHITE 1 SQ (500) BAKERY INGREDIENTS .. AGAR AGAR 25g .. ASCORBIC ACID 1KG EDLYN BAKING POWDER 2.5KG AERO BAKING POWDER AEROMIX 10KG MCKEN BAKING POWDER (G FREE) 2KG .. CITRIC ACID 1KG .. CREAM OF TARTAR 1.5kg EDLYN GELATINE 2KG .. BELNAP FLAN GEL 14KG BAKEL 22 ZESTEX 6KG BAKEL FLAN GEL 6 KG .. GELATINE SHEETS 1KG .. NORI SHEETS 10s .. PIPING GEL 1KG BAKEL BAKELS PIE BASE CONC M/B 15KG .. COL FLO 67 25KG BAKEL BAKELS ACTIWHITE 2KG EOI FLORENTINE MIX 5KG EOI KREAMOLENE (COPIA) 15KG RENSH NOUGAT PASTE 5KG BAKEL OVALETT BAKELS 5KG GEN BI CARB SODA 2KG 159 - 161 HERALD STREET PRODUCT LISTING Page 2 of 64 CHELTENHAM VIC 3192 Ph: 9553 0002 Fax: 9553 0092 www.arfood.com.au Product Group Brand Description GEN BI CARB SODA (BULK) 25KG .
    [Show full text]
  • Chutney Recipes
    Very Mango Chutney Select: Francine mango Ingredients to Serve- 5 cups 2 cups Brown sugar 1 ½ cups Cider vinegar 2 medium Onions, chopped 3 cloves Garlic, minced 2 tablespoons Finely chopped ginger 1 small Red scotch bonnet, seeded and minced 1 Teaspoon Cinnamon 1 tablespoon Sea Salt 4 large Very Ripe mangos, cut in large dice 1/2 cup Lime juice 1 cup Raisin To Prepare the Chutney: In a large sauce pot over medium high heat, combine the sugar and vinegar bringing the mixture to a boil. Add the onions, garlic, ginger, scotch bonnet, cinnamon and salt. Let this come back to a boil and simmer for 15 minutes. Stir in the mango, lime juice and raisins. Simmer for another 10-15 minutes until the mixture becomes the consistency for a marmalade. Green Mango Chutney Mango chutney is an invaluable condiment in India. Most of the multitude of recipes use green mangos. I like to use the mature green Kent mango for this chutney, but any green mango may be used. Ingredients to Serve- 6 cups 2 small Serrano chiles, seeded and minced 1 cup Raisins 1 cup Dates, pitted and finely chopped 3 cups Malt vinegar 3 large Mature green mangos, peeled, cut from the pit, and cut into ½ - inch cubes 3 cups Packed brown sugar 2 tablespoons Kosher salt 2 cloves Garlic, minced 2 tablespoons Minced fresh ginger 2 large Onions, diced 1 teaspoon Cumin seeds 1 teaspoon Mustard seeds To Prepare the Chutney: In a large saucepan, combine the chiles, raisins, dates, and vinegar. Let steep together for 1 hour.
    [Show full text]
  • The Indian Restaurant Menu Decoded
    THE INDIAN RESTAURANT MENU DECODED Colleen Taylor Sen eBook Edition Designed and Published by 1111 Plaza Drive, Suite 300 Schaumburg, IL 60173 Inquiries: [email protected] www.ebooks2go.net ISBN 13: 978-1-61813-050-1 ISBN 10: 1-61813-050-1 All rights reserved. This book, in its entirety or parts thereof, may not be copied or reproduced in any form, in print or electronically, without the author’s permission. Exceptions will only be made when excerpts are used in authorized reviews, interviews and articles, with proper acknowledgments. Table of Contents What is an Indian Meal? A Note on Spices Indian Restaurants in North America North Indian/Pakistani South Indian Hyderabadi Chinese-Indian Nepali Dhabas Sweet and Snack Shops Regional Cuisines Nepali Hindu Temples Upscale “Fusion” Restaurants Components of a Menu Soups and Appetizers Entrees Dal Rice Bread Pickles, Chutneys and Salads Dessert Beverages The Health Benefits of Indian Food Guidelines for Ordering Some Sample Meals North Indian South Indian (Vegetarian) FAQ Glossary of Common Terms The Indian Restaurant Menu Decoded The aim of this guide is to help the diner interpret the menu of Indian restaurants in North America and choose dishes that will not only expand their understanding but also enhance their enjoyment of Indian cooking, one of the world’s great cuisines. The food of the Indian subcontinent (which includes India, Bangladesh, Pakistan and Nepal) remains an enigma for many North Americans. Diners who can comfortably navigate a Chinese or Thai menu may find themselves at sea when faced with the choices in an Indian restaurant.
    [Show full text]
  • Global Wedding Menus
    G L O B A L W E D D I N G M E N U S Far East Menu Passed Appetizers Passed Hors d'oeuvres Coconut Curry Vegetable Potstickers Crispy Thai Spring Rolls with Pork, Noodles, Sweet & Sour Dip Assorted Seafood and Vegetarian Maki, Wasabi Soy Aioli Wonton Basket with Sesame Chicken Salad Ginger and Garlic Marinated Beef Tenderloin Skewers, Sesame Glaze FFiirrsstt Courrssee Baby Spinach with Jicama | Strawberries | Pickled Onions | Sesame Seeds | Orange Rice Wine Vinaigrette Scallion Biscuits | Sesame Rolls | Ginger Scones | Butter | Pink Sea Salt Entrée esprBeeesf sBoulgogi with Scallions | Steamed Rice | Japanese Eggplant | Grilled Pepper and Pineapple | Soy Glaze Dessert Pear and Almond Tart w w w . j a n d l c a t e r i n g . c o m G L O B A L W E D D I N G M E N U S Latino Inspired Buffet PaPsassesde Hd oArsp pd'eoteizuevrrses Beef Empanaditas, Guajillo Salsa Mini Cornbread Muffins Stuffed with Braised Pork and Queso Fresco Hearts of Palm Ceviche, Habanero Salsa, Plantain Chips Salmon Ceviche with Roasted Poblano-Citrus Salsa on Cucumber Cup Chorizo, Sweet Onion, Manchego and Monterey Jack Cheese Quesadillas with Chive Cream Peruvian Yucca Cakes with Shredded Chicken, Grilled Onions, Mango Coulis and Fried Chilis First Course Buffet Salmon Veracruzana Chicken Ragout with Cumin, Roasted Shallots, Jalapeño and Tomato Yellow Rice with Scallions and Toasted Pepitas Stewed Black Beans with Chipotle Mole Crisp Iceberg Lettuce, Orange, Radish, Cucumber and Tortilla Strips, Coriander-Jalapeño Lime Vinaigrette espTorretilslas Cohips, Tomato Salsa, Charred Tomatillo Salsa and Guacamole Warm Flour and Corn Tortillas Dessert Mini Tres Leches Cakes, Mango Tarts, Mexican Wedding Cookies, Ancho-Cinnamon Chocolate Fudge Brownies, Fresh Fruit Skewers w w w .
    [Show full text]
  • Since 1971, Kebab Korner Has Been the Most Beloved and Iconic Indian Restaurant for the City of Mumbai
    Since 1971, Kebab Korner has been the most beloved and iconic Indian restaurant for the city of Mumbai. Continuing this legacy, our reinvented menu takes you on a culinary journey through the by-lanes of the cities and towns that have made Indian cuisine what it is today. We draw inspiration from recipes handed down through generations, and showcase authentic flavours of traditional cooking styles, served in an all new avataar. At the core of our offering are only the finest in spices, herbs, garden fresh vegetables and meats. The result – indeed, a celebration of senses – pleases the eye, rewards the palate and is suffused with irresistible aroma. Kebab Korner is a tribute to the India that was, and a toast to the India that will be. Appetizers your culinary journey begins with a selection from our legendary kebabs, and our contemporary appetizers, a taste of things to come… signature baby kulchas v 595 spinach, creamed brombie cheese truffled mushrooms spiced chili cheese burnt pink garlic makhni masala chilgoza panko prawns 59 5 crusted prawns with pine nuts, crisp fried, served with baby spinach makkai roti tacos 595 citrus chicken chaat, cheddar achari paneer bhurji, lauki ka murabba sweet potato ragda v 500 shakarkandi patty, griddled, millet ragda moong dal pops v 500 cheese, stuffed served with pineapple salsa zimikand chips v 500 yam wafers, topped with salsa tandoori & tikkas butter garlic tandoori jhinga 1850 tiger prawns marinated with garlic, cooked in the tandoor classic tandoori tikka yoghurt and chili marinated, spit roasted
    [Show full text]