Monday Tuesday Wednesday Thursday Friday Saturday

Total Page:16

File Type:pdf, Size:1020Kb

Monday Tuesday Wednesday Thursday Friday Saturday MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN ALOO CURRY, CHANA CURRY , CHICKEN STEW, MIX SABZI, CHICKEN BIRYANI, DAAL MAASH, WEEK ONE NAAN/CHAPATI, NAAN, NAAN, NAAN/CHAPATI, RAITA, AND CHAPATI, SALAD, AND FRUITE SALAD, AND SALAD, AND SALAD, AND COLD DRINK SALAD, AND KHEER GULAB JAMUN SUJI HALWA JELLY CUSTARD MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN PALAK, MUTTER PULAO, CHICKEN HALEEM, LOBIYA FRY, CHICKEN BIRYANI, DAAL MALKA MASOOR, WEEK TWO NAAN/CHAPATI, RAITA, AND NAAN, CHAPATI, RAITA, AND CHAPATI, SALAD, AND FRUITE GREEN SALAD, AND SALAD, AND ZARDA SALAD, AND SHEER KHURMA FRUITE FRUITE CUSTARTD SOOJI HALWA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN KOFTA, ANDA CHANA CURRY, CHICKEN NEHARI, DAAL MIX, CHICKEN PULAO, MIX SABZI, WEEK THREE NAAN, NAAN, NAAN, NAAN/CHAPATI, RAITA, AND NAAN/CHAPATI, SALAD , AND SALAD, AND GREEN SALAD, AND ACHAAR, AND COLD DRINK SALAD, AND KHEER FRUITE GULAB JAMUN JELLY CUSTARD FRUITE MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN STEW, CHANA PULAO, CHICKEN ALOO CURRY, MIX SABZI, CHICKEN BIRYANI, DAAL CHANA FRY, NAAN, RAITA, AND NAAN, NAAN/CHAPATI, RAITA, AND NAAN/CHAPATI, WEEK FOUR SALAD, AND SHEER KHURMA GREEN SALAD, AND SALAD, AND COLD DRINK ACHAR, AND ZARDA FRUIT GULAB JAMUN JELLY CUSTARD *(INCOME TAX AND SIND TAX WILL BE ADDITIONALLY APPLICABLE) TEA:RS.15/CUP MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN CURRY, CHICKEN DAAL GOSHT, CHANA CURRY, CHICKEN QEEMA, CHICKEN BIRYANI, DAAL MIX, NAAN, AND NAAN, AND NAAN, AND CHAPATI, AND RAITA, AND CHAPATI, AND WEEK ONE FRUIT CUSTARD SUJI HALWA SHEER KHURMA CAKE CUSTARD ZARDA KHEER MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN QORMA, CHICKEN KOFTA, MIX SABZI, CHICKEN NEHARI, CHICKEN PULAO, LOBIA FRY, NAAN, AND NAAN, AND NAAN/CHAPATI, AND NAAN, RAITA , AND CHAPATI, AND WEEK TWO GULAB JAMUN FRUIT PUDDING GREEN SALAD, AND COLD DRINK JELLY CUSTARD KHEER MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN STEW, CHICKEN NEHARI, ANDA CHANA CURRY, CHICKEN AALOO QEEMA, CHICKEN BIRYANI, DAAL CHANA FRY, WEEK THREE NAAN, AND NAAN, NAAN, AND CHAPATI, AND RAITA, AND CHAPATI, AND SUJI HALWA GREEN SALAD, AND FRUIT FRUITE CUSTARD ZARDA SHEER KHURMA GULAB JAMUN MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN KARAHI, CHICKEN QEEMA SHIMLA, DAAL MAASH, CHICKEN HALEEM, CHICKEN PULAO, MIX SABZI, WEEK FOUR NAAN, AND CHAPATI, AND CHAPATI, AND NAAN, RAITA, AND NAAN/CHAPATI, AND CAKE CUSTARD GULAB JAMUN SUJI HALWA GREEN MASALA, AND COLD DRINK KHEER FRUIT *(INCOME TAX AND SIND TAX WILL BE ADDITIONALLY APPLICABLE) TEA:RS.15/CUP MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN ACHAARI, CHICKEN RESHMI CHICKEN QORMA, CHICKEN PALAK, CHICKEN BIRYANI, CHICKEN NEHARI, DAAL, CHAAWAL, KABBAB, DAAL CHANA FRY, DAAL CHAAWAL, RAITA, DAAL, CHAAWAL, NAAN/CHAPATI, DAAL MIX, NAAN/TAAFTAN, CHAPATI, AND SABZI ROLL, AND GREEN SALAD, AND WEEK ONE AND GREEN CHATNI, SALAD, AND ACHAAR CAKE CUSTARD NAAN SALAD CHAAWAL, AND SHEER KHURMA CHAPATI MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHCKEN GINGER, CHICKEN KARAHI, CHICKEN HAANDI, CHICKEN BEHARI CHICKEN PULAO, CHICKEN STEW, MIX DAAL, DAAL MALKA ZEERA CHAAWAL, BOTI, RAITA, DAAL, CHAAWAL, MASOOR, DAAL CHANA, CHAPATI, DAAL MALKA WONTON, AND CHAAWAL, WEEK TWO NAAN, AND CHAAWAL, AND AND MASOOR, COLD DRINK NAAN, AND SALAD NAAN KHEER CHAAWAL, SALAD GREEN CHATNI, AND CHAPATI MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN PALAK, CHICKEN KOFTA, CHICKEN ACHAARI, FRIED CHICKEN, CHICKEN BIRYANI, MURGH CHANA, DAAL, CHAAWAL, DAAL, CHAAWAL, DAAL ZEERA CHAWAL, MIX DAAL, RAITA, MIX SABZI, WEEK THREE CHAPATI, AND NAAN, AND NAAN/CHAPATI, AND CHAAWAL, ZARDA, AND CHAAWAL, AND SALAD SALAD COCONUT PUDDING KETHCUP, AND SABZI ROLL SALAD CHAPAATI MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN QORMA, CHICKEN RESHMI CHICKEN ALOO CURRY, CHICKEN KARAHI, CHICKEN BIRYANI, CHICKEN HALEEM, DAAL MALKA KABBAB, DAAL CHAWAL, DAAL MALKA RAITA, GREEN SALAD, WEEK FOUR MASOOR, GREEN CHATNI, NAAN, AND MASOOR, FRUIT, AND MIX SABZI, AND NAAN/ TAAFTAAN, DAAL CHAAWAL, KHEER CHAAWAL, AND WONTON NAAN AND AND NAAN SALAD CHAPATI *(INCOME TAX AND SIND TAX WILL BE ADDITIONALLY APPLICABLE) TEA:RS.15/CUP MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHIKEN QORMA, CHICKEN KOFTA ANDA CHANA CURRY, CHICKEN ACHAARI, BEEF PULAO, BEEF NEHARI, DAAL CHAAWAL, CURRY, DAAL MALKA SABZI, DAAL, RAITA, GREEN SALAD, WEEK ONE SALAD, MASOOR, CHAAWAL, CHAAWAL, CHAAWAL, ZEERA AALOO, DAAL, NAAN, AND SALAD, AND NAAN, NAAN/CHAPATI, CHAPATI, AND CHAANWAL, FRESH FRUIT NAAN KHEER SALAD, AND SALAD, AND COLD DRINK NAAN, AND KHEER PUDDING FRUIT MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN HAANDI, BEEF HALEEM, CURRY PAKORA, CHICKEN BEHARI CHICKEN BIRYANI, CHICKEN DAM KA DAAL MALKA GREEN SALAD, SABZI CHAAWAL, BOTI, RAITA, MIX SABZI, QEEMA, MASOOR, ZEERA AALOO, NAAN, GREEN CHATNI, CHAPATI, AND DAAL MALKA WEEK TWO CHAAWAL, NAAN, AND SALAD, AND DAAL CHAAWAL, ZARDA MASOOR, SALAD, FRESH FRUIT FRUIT CHAPATI, AND CHAAWAL, NAAN/CHAPATI, AND FRUIT CHAPATI, AND COCONUT PUDDING SOOJI HALWA MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN GINGER, MURGH CHANA, MIX SABZI, BEEF NEHARI, CHICKEN PULAO, CHICKEN HALEEM, DAAL CHAAWAL, MIX SABZI , DAAL CHAAWAL, ZEERA AALOO, RAITA, GREEN SALAD, WEEK THREE SALAD, NAAN, CHAPATI, NAAN, DAAL CHANA FRY, ZEERA AALOO, NAAN/CHAPATI, AND SALAD, AND SALAD, AND GREEN SALAD, AND CHAPATI, AND NAAN, AND GULAB JAMUN SUJI HALWA KHEER GULAB JAMUN COLD DRINK FRUIT MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN AALOO CHICKEN AALOO ANDA CURRY, CHICKEN STEW, BEEF BIRYAANI, FRIED CHICKEN, CURRY, QEEMA, DAAL MIX, DAAL CHAAWAL, RAITA, MIX DAAL, WEEK FOUR DAAL MIX, DAAL MIX, CHAAWAL, NAAN, ZEERA AALOO, CHAAWAL, CHAAWAL, SALAD, AND NAAN, SALAD, AND CHAPATI, AND KETCHUP, SALAD, GULAB JAMUN SALAD, AND FRUIT CUSTARD ZARDA CHAPATI, AND NAAN, AND GULAB JAMUN COLD DRINK FRUIT CUSTARD COLD DRINK *(INCOME TAX AND SIND TAX WILL BE ADDITIONALLY APPLICABLE) TEA:RS.15/CUP MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN QORMA , CURRY PAKORA, CHICKEN KOFTA, DAAL CHANA, CHICKEN BIRYANI, DAAL MALKA MASOOR, NAAN, AND CHAAWAL, AND NAAN, AND NAAN/CHAPATI, AND RAITA , AND ALOO KI KATLIAN, AND WEEK ONE SALAD ACHAAR SALAD ACHAAR COLD DRINK NAAN/CHAPATI MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN ACHAARI, DAAL MIX, MURGH CHANA, LOBIA FRY, CHICKEN PULAO, DAAL MAASH FRY, NAAN, AND CHAAWAL, AND NAAN, AND NAAN/CHAPATI, AND RAITA, AND CHAPATI, AND WEEK TWO SALAD ACHAAR SALAD ACHAAR FRUIT CUSTARD ACHAAR MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN ALOO ALOO BIRYANI, AND CHICKEN HALEEM, DAAL MIX, CHICKEN BIRYANI, DAAL CHANA FRY, CURRY, RAITA NAAN, AND NAAN/CHAPATI, AND RAITA, AND NAAN/CHAPATI, AND WEEK THREE NAAN, AND GREEN ACHAAR SEASONAL FRUIT SALAD SALAD SALAD MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY CHICKEN KARAHI, MUTTER ALOO, PULAO, CHICKEN ACHAARI, LAAHORI CHANA, CHICKEN BIRYANI, MIX SABZI, NAAN/CHAPATI, AND AND NAAN, AND NAAN, AND SALAD RAITA, AND NAAN/CHAPATI, AND WEEK FOUR SALAD RAITA SALAD ZARDA SALAD *(INCOME TAX AND SIND TAX WILL BE ADDITIONALLY APPLICABLE) TEA:RS.15/CUP .
Recommended publications
  • Menu (Coreldraw File)
    Menu INDO CHINESE CORNER Chicken Fried Rice 5.99 Chicken Hakka Noodle 7.50 Indian Restaurant Chilly Chicken 7.99 Chicken Manchurian 7.99 Contact: Sanu Thomas Chilly Paneer 7.99 Paneer Manchurian 7.99 Phone: (214) 250-0328 for Special Catering Prices Gobi Manchurian 7.99 Address: 3656 Old Denton Rd, Carrollton, TX 75007 VEGETARIAN CORNER Sambar 3.99 Moru 3.99 Thoran 5.99 Aviyal 5.99 Onion Thiyal 7.49 Mango Mappas 7.99 Paneer Butter Masala 7.99 Paneer Mutter Masala 7.99 Palak Paneer (As Per Order) 8.49 Bhindi Masala (AS Per Order) 8.49 Green Peas Curry (As Per Order) 7.99 Kadala Curry (As Per Order) 7.99 BAY LEAF SPECIAL Masala Dosa 6.99 Thattu Dosa 0.80 Appam 0.70 Kappa 4.99 Tripe (Poti) 8.49 APPETIZERS FISH SELECTION INDIAN BREADS Parippu Vada 0.80 Fish Curry 9.49 Chapati 0.80 Banana Fry 0.99 Fish Molee (As Per Order) 9.99 Porotta 0.99 Veg Puffs 1.49 Fish Curry Alleppey Style 9.99 Samosa 0.99 Fish Fry - Sardine 1.25 BEVERAGES Beef Puffs 1.49 Fish Fry - Butterfish 2.99 Sharjah Shake 6.99 Beef Cutlet 1.25 Fish Fry - Pomfret 2.49 Mango Shake 6.99 m o c Catfish Curry (Alleppey Style) Mango Lassi 5.49 . s (As Per Order) 9.99 Plain Lassi 4.49 e CHICKEN SPECIALTIES v i Tilapia (Alleppey Style) Vanilla Milk Shake 5.99 l Chicken Biriyani 5.99 o - (As per Order) 9.99 Extractor Carrot Juice 6.49 t Chicken Curry 7.49 r Tea & Coffee 1.99 a Fry Chicken 7.99 m s Butter Chicken 7.99 MUTTON SELECTION .
    [Show full text]
  • Gulab Jamun Indian Syrup Sponge Cakes
    Gulab Jamun Indian Syrup Sponge Cakes Method 01 To make the syrup heat the water in a pan and stir in the sugar. Crack in the cardamons and bring it to the boil. Leave to simmer on the lowest for about 20 minutes. Remove from the heat and set to one side. 02 Meanwhile, place all the ingredients for the gulab jamun into a bowl and combine. This will get sticky but dont panic. Knead of abour 3-4 minutes to make a dough. Cover and leave for 15 minutes. 03 Pre heat the oil in a karahi or wok on a gentle heat until the oil is heated through. It is vital that the oil is not too hot or they will not cook through. The oil should be at about 250ºC. You can test it by dropping in a little batter - if it rises to the top straight away it’s ready. 04 Roll the dough into smooth little balls with your hands. Ingredients They should be about 4cm in diameter and not have any cracks in them (you will probably get about 12-15 balls.) Syrup 250g granulated sugar 05 Fry the balls (about five at a time) in the oil for 10-15 500ml water minutes very gently until they expand and turn a reddish brown colour all over. Ensure they brown gradually so 4 cardamon pods, cracked they cook all the way through. 2 drops of rose water (optional) 06 Once cooked remove the gulab jamun from the oil and set Gulab Jamun on some kitchen roll to drain.
    [Show full text]
  • The Gulai House. the House of Spices. Often Described As Spicy, Fragrant
    Welcome to the Gulai House. The house of spices. Often described as spicy, fragrant and flavourful, Malaysian cuisine draws from a melting pot of spices and herbs from the old spice routes of Asia, greatly influenced by neighbouring Indonesia, India, China and the Middle East. Incorporating only the freshest ingredients, Malaysian cooking uses fresh herbs such as serai (lemongrass), pandan (screw pine leaves), and kaffir lime leaves, as well as lesser known ones such as daun kemangi (a type of basil), daun kesum (laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds). Traditional spices such as cumin and coriander are used to complement the Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek. Fresh herbs and dried spices are normally pounded together to make a fine paste and are then cooked in oil. Fresh coconut milk is often added to create a creamy flavour to the dishes. Take a rich culinary journey into the intriguing world of spices. SELAMAT MENJAMU SELERA Pembuka Selera / Appetiser Sup / Soup Channa Paneer 48 Sup Ayam Kampung 52 pressed cottage cheese, chickpeas, capsicum, cucumber, winter melon, soy skin and mushroom tomato and onion A perfect combination of chicken with the right amount of herbs makes the soup rich and full of flavour. A remedy for those under the weather, a comfort for those in good health. Kerabu Isi Ketam 60 Region: Melaka Malay crab meat salad, young papaya, pomelo, cucumber and island herbs Sup Ekor Berempah 58 Malay spiced oxtail soup with root vegetables Salad
    [Show full text]
  • CHAAT MENU 2021.Cdr
    www.chaatscuisine.com CHAAT & APPETIZERS TANDOORI KABABS Pani Puri $5 Tandoori Chicken $15 Mini 6 puris, potatoes & garbanzo beans, served with spicy pani (water) Chicken (bone in) Marinated with sauces, spices and cooked in Tandoor Samosa $5 Paneer Tikka Kabab 2 handmade pastry shells stuffed with potatoes rosted in spices Cheese Cubes with bell peppers and onions marinate with spices and sauce $16 cooked in Tandoor Papri Chaat $6.5 Puri chips, garbanzo beans, potatoes, yogurt, chutney on top Seafood Platter $19 Salmon & shrimps marinated with our special sauce & spices and Samosa Chaat $7.5 cooked in Tandoor with onions, broccoli & bell peppers Samosa, choley, yogurt, chutneys & spices Mix Platter $21 Dahi Puri $6 Salmon, shrimps, chicken and lamb marinated with our special 6 mini puri with potatoes, garbanzo, topped with yogurt & chutney sauce & spices and cooked in Tandoor with onions, broccoli & bell peppers Tandoori Salmon $18 Dal Soup $6 Salmon marinated with special sauces, spices, lemon juice and Creamed lentil soup with mild herbs and spices cooked in Tandoor with onions, broccoli & bell peppers $7 Vegetable Pakora Chicken Tikka Kabab $15 Potatoes, spinach, onion & cauliflower dipped in spicy chickpeas & fried Chicken breast marinated in spices with onion & bellpeper cooked in Tandoor with onions, broccoli & bell peppers Paneer Pakora $9 Malai Tikka Kabab $16 Paneer dipped in spicy chickpeas batter & golden fried Chicken breast marinated in rich creamy sauce & spices and Chicken Pakora $8 Cooked and Tandoor Chicken deep fried in spicy chickpeas batter & golden fried Seekh Kabab (lamb) $16 Ground lamb with ginger, green chili, spices & then cooked in Tandoor Choley Bhature $9 Tandoor with onions, broccoli & bell peppers Garbanzo beans (choley) served with fried naan bread Tandoori Shrimp $18 Fish Pakora ( Machi ) $11 Shrimps marinated with spices and sauces cooked in tandoor fish deep fried in spicy batter served with mind sauce.
    [Show full text]
  • Sheer Khurma Eid
    Sheer Khurma in Phyllo Rose Nests Sheer Khurma is typically eaten as a cooling dessert on Eid day. This recipe is created for us by Indian American chef and television personality Maneet Chauhan. She has created a modern twist on a traditional dessert and served them in phyllo nests. The recipe is divided into two parts, first Sheer Khurma and then Phyllo nest, and then we combine both. Sheer Khurma Ingredients § 3 tbsp Ghee § 3-4 Clove § 10-12 Almonds Crushed § 10-12 Cashew Nuts Crushed § 10-12 golden Raisins § 2 tbsp Pistachios Crushed § 2 tbsp Chironji § ½ cup Fine Vermicelli § 2 cups Full Fat Milk § 5-6 Dates Chopped § 1/4 cup Sugar § 15-20 strands saffron Soaked in 2 tbsp milk § 1/2 tsp Cardamom Powder Directions 1. Heat ghee in a heavy bottom pan. 2. Add cloves, almonds, cashew nuts, raisins, pistachios and Chironji and fry till they are slightly browned. 3. Add vermicelli and fry till slightly browned. 4. Now add milk and dates and cook for 10-12 minutes till vermicelli is softened. 5. Add sugar, saffron soaked in milk and cardamom powder and cook for another minute. 6. Cool. Phyllo cups Ingredients 3 tablespoons unsalted butter, melted, plus more for tin 8 ounces (1/2 package) kataifi, thawed 4 teaspoons sugar ½ tsp dried rose petals 1 teaspoon ground cardamom Directions 1. Preheat oven to 375 degrees. Brush a 12-cup muffin tin with butter. Pull phyllo into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers.
    [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]
  • Events and Home Delivery Menu for Adults
    Events and Home Delivery Menu for Adults Our hot freshly prepared canapes and meals are delivered in ceramic or stainless steel dishes and are kept hot in a hot box ideal for a quick drop off. Items can be collected on the same day or the day after. Trained Staff can also be present to set up and even serve on request Canapés/ Finger Foods (served Hot) - £2 each Rosemary and basil marinated scallops wrapped in pancetta skewers Butternut squash and chorizo skewers Jerk chicken and plantain skewers Jamaican – spiced prawn and mango skewers Teriyaki salmon skewers with black sesame seeds Korea gochujang chicken skewers with sesame seeds Sesame prawn toasts with cilantro Suya (marinated beef fillets with the real suya powder) and onion skewers ( hot and spicy) Crushed yellow bean prawns with fresh red chilli Bangers & Mash (Cumberland sausages with a creamed shallot scented potato mousseline) Lamb kofta kebabs served with tzatziki dip Thai fish cakes with sweet chilli dip Coconut calamari with sweet chilli dip Curried goat served on roti topped with Coriander Ackee & salt fish dumpling cups Spiced coconut lamb skewers Tandoori prawns with minty yogurt dip Chicken Tikka skewers Pea and potato samosas Canapés/ Finger Foods (served Cold) - £2 each Dessert Canapés- £2 each Anise crackers, goats cheese, honey and thyme Chocolate & espresso pots Asparagus filo cigars Sweet chestnut and chocolate baskets Artichoke mozzarella & speck rolls Mini Portuguese custard tarts Cream cheese puffs with salmon caviar Chocolate & almond raspberry cakes Beetroot salmon
    [Show full text]
  • Kuaghjpteresalacartemenu.Pdf
    Thoughtfully Sourced Carefully Served At Hyatt, we want to meet the needs of the present generation without compromising what’s best for future generations. We have a responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served. Look out for this symbol on responsibly sourced seafood certified by either MSC, ASC, BAP or WWF. “Sustainable” - Pertaining to a system that maintains its own viability by using techniques that allow for continual reuse. This is a lifestyle that will inevitably inspire change in the way we eat and every choice we make. Empower yourself and others to make the right choices. KAYA & BUTTER TOAST appetiser & soup V Tauhu sambal kicap 24 Cucumber, sprout, carrot, sweet turnip, chili soy sauce Rojak buah 25 Vegetable, fruit, shrimp paste, peanut, sesame seeds S Popiah 25 Fresh spring roll, braised turnip, prawn, boiled egg, peanut Herbal double-boiled Chinese soup 32 Chicken, wolfberry, ginseng, dried yam Sup ekor 38 Malay-style oxtail soup, potato, carrot toasties & sandwich S Kaya & butter toast 23 White toast, kaya jam, butter Paneer toastie 35 Onion, tomato, mayo, lettuce, sour dough bread S Roti John JP teres 36 Milk bread, egg, chicken, chili sauce, shallot, coriander, garlic JPt chicken tikka sandwich 35 Onion, tomato, mayo, lettuce, egg JPt Black Angus beef burger 68 Coleslaw, tomato, onion, cheese, lettuce S Signature dish V Vegetarian Prices quoted are in MYR and inclusive of 10% service charge and 6% service tax. noodles S Curry laksa 53 Yellow noodle, tofu, shrimp,
    [Show full text]
  • TBLA Dine in Menu Feb21.Pdf
    Signature Dishes A1 APOLO FISH HEAD CURRY Fresh red snapper fish head submerged in a robust curry cooked with more than 20 spices & assorted vegetables including okra, tomatoes and eggplants SMALL (S) 24.00 MEDIUM (M) 28.00 LARGE (L) 32.00 Starters S1 VEGETABLE SAMOSAS 6.90 Deep fried pastry with savoury filling of potatoes and vegetables S2 CRISPY ONION PAKORAS 6.90 Deep fried batter snack made of besan flour, spices and onions S3 GOBI 65 10.90 Deep fried marinated cauliflower florets with Indian spices S4 FISH FINGERS 12.90 Seasoned finger-sized fish fillet fried gently to a crispy taste S1 VEGETABLE SAMOSAS S5 CHICKEN LOLLIPOP 12.90 Deep fried chicken winglets marinated with Indian spices S3 GOBI 65 S5 CHICKEN LOLLIPOP Tandoori T1 TANDOORI CHICKEN (HALF) 14.90 Four chunks of chicken marinated with Indian spices and grilled in tandoor pot T2 TANDOORI CHICKEN (FULL) 26.90 Eight chunks of chicken marinated with Indian spices and grilled in tandoor pot T3 TANDOORI PRAWN 19.90 Marinated prawns grilled gently in tandoor pot T4 TANDOORI NON VEG PLATTER 36.90 Assorted tandoori non veg dishes served in one platter (Chicken tikka, fish tikka, prawn tikka, sheekh kebab, Murgh malai kebab and tandoori chicken) T5 TANDOORI VEG PLATTER 26.90 Assorted tandoori vegetarian dishes served in one platter T4 TANDOORI NON VEG PLATTER T6 MURGH MALAI KEBAB 15.90 Marinated boneless chicken cubes mixed with cream and cashew nut, gently grilled in tandoor pot T7 VEG SEEKH KEBAB 12.90 Marinated vegetarian dishes served in tandoor pot T8 MUTTON SHEEKH KEBAB 18.90 Minced
    [Show full text]
  • Iftar Menu 2017
    Ramadan Menu-2017 SATURDAY SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Rooh Afzah with milk Rooh Afzah with milk Rooh Afzah with milk Rooh Afzah with milk Rooh Afzah with milk Rooh Afzah with milk Rooh Afzah with milk Shakar Cola w/ Tukh Shakar Cola w/ Tukh Shakar Cola w/Tukh Shakar Cola w/ Tukh Shakar Cola w/ Tukh Shakar Cola w/ Tukh Shakar Cola w/ Tukh malanga malanga malanga malanga malanga malanga malanga Tang Orange Tang Orange Tang Orange Tang Orange Tang Orange Tang Orange Tang Orange Lemon w/mint Lemon w/mint Lemon w/mint Lemon w/mint Lemon w/mint Lemon w/mint Lemon w/mint Chapli Kabab Chicken Chapli Kabab Chicken Chapli Kabab Chicken Chapli Kabab Chicken Chapli Kabab Chicken Chapli Kabab Chicken Chapli Kabab Chicken Aloo samosa Aloo samosa Aloo samosa Aloo samosa Aloo samosa Aloo samosa Aloo samosa Chicken Spring rolls Chicken Spring rolls Chicken Spring rolls Chicken Spring rolls Chicken Spring rolls Chicken Spring rolls Chicken Spring rolls Veg Pakora Veg Pakora Veg Pakora Veg Pakora Veg Pakora Veg Pakora Veg Pakora Chatpata Salad Green Salad Chatpata Salad Green Salad Chatpata Salad Green Salad Chatpata Salad Hummus Tabouleh Hummus Tabouleh Hummus Tabouleh Hummus Fattush Salad Fattush Salad Fattush Salad Fattush Salad Fattush Salad Fattush Salad Fattush Salad Raita Raita Raita Raita Raita Raita Raita Dahi bare Dahi bare Dahi bare Dahi bare Dahi bare Dahi bare Dahi bare Chicken Biryani Mutton Biryani Chicken Biryani Mutton Biryani Chicken Biryani Mutton Biryani Chicken Biryani Mutton Peshawari Karahi Chicken Peshawari Karahi
    [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]