Justin P. Moore

Total Page:16

File Type:pdf, Size:1020Kb

Justin P. Moore SAMPLE Justin P. Moore About this Cookbook...................................................................................................................................9 Adventures in SRI LANKA ........................................................................................................................11 In the Kitchen ...............................................................................................................................................20 Lucky 13 Roasted Curry Powder original spice mix ...................................................................................23 Homemade Coconut Milk how to make & use ...........................................................................................24 SALADS & SAUCES .......................................................................................................................................25 Wild Greens with mango ginger dressing ....................................................................................................27 Pearly’s Mixed Salad with carrots, radish & coconut ..................................................................................29 Hikkaduwa Sunset Salad with pineapple, basil, lime, cucumber & cashews ............................................31 Amba Salad with mango, tomato & cucumber ............................................................................................33 Pol Sambol red-hot coconut topping ............................................................................................................35 Mint Sambol refreshing coconut topping.....................................................................................................37 Seeni Sambol sweet tomato onion chutney .................................................................................................39 Tamarind Date Chutney sweet & tangy relish ............................................................................................41 Green Chutney mint coriander coconut condiment ...................................................................................42 Yellow Chutney turmeric ginger coconut condiment .................................................................................42 Lunu Miris spicy chili coconut topping .........................................................................................................43 Spicy Ketchup tomato sauce .........................................................................................................................43 SHORT EATS & SIDES .................................................................................................................................45 Kadala Thel Dala deviled chickpeas with tomatoes & spices ......................................................................47 Appa (Hoppers) coconut & rice crêpes .........................................................................................................49 Dal Vada crunchy fried lentil snacks .............................................................................................................51 Idly steamed rice lentil cakes .........................................................................................................................53 Ulunda Vada savory fried lentil donuts ........................................................................................................55 Kola Kanda ayurvedic herbal soup ...............................................................................................................57 Vegetable Roti stuffed with potatoes, carrot & leeks ..................................................................................59 Vegetable Kottu street food superstar ........................................................................................................61 Vegetable Rolls with spicy ketchup ..............................................................................................................63 Bonda batter-fried potato balls .....................................................................................................................65 Breakfast Bread fresh-baked goodness .......................................................................................................67 Pol Roti coconut flatbread .............................................................................................................................69 Papadam crispy lentil crackers ......................................................................................................................71 Sambar vegetable lentil soup ........................................................................................................................72 Paratha classic flatbread ...............................................................................................................................73 Tomato Rice red & delicious..........................................................................................................................74 Lemon Rice bright & tangy ............................................................................................................................75 6 The Lotus and the Artichoke – Sri Lanka MAIN DISHES & CURRIES .........................................................................................................................77 Jackfruit Curry Sri Lankan specialty .............................................................................................................79 Dal Curry classic lentil dish ............................................................................................................................81 Leek Curry creamy & intense ........................................................................................................................83 Ala Kiri Hodi creamy potato curry ................................................................................................................85 Beetroot Curry deep-red deliciousness .......................................................................................................87 Gowa Mallum cabbage & coconut curry ......................................................................................................89 Rocket Greens Curry stir-fried arugula .......................................................................................................91 Carrot Curry quick & tasty .............................................................................................................................93 Kaju Maluwa cashew nut curry .....................................................................................................................95 Amba Annasi mango pineapple curry ..........................................................................................................97 Bandakka Thel Dala spicy stir-fried okra .....................................................................................................99 Nivithi Maluwa spinach curry .................................................................................................................... 101 Wattakka Dal pumpkin & lentil curry ........................................................................................................ 103 Soyameat Curry Jaffna classic .................................................................................................................... 105 Bonchi stir-fried green beans ..................................................................................................................... 107 Kiri Hodi thin yellow coconut curry ............................................................................................................ 109 Sweet & Sour Brinjal tangy aubergine curry ............................................................................................ 111 Vegetable Fried Noodles with spicy Lunu Miris ....................................................................................... 113 Vegetable Fried Rice easy & awesome ..................................................................................................... 115 Gobi Cashew Korma creamy cauliflower curry ........................................................................................ 117 Deviled Seitan spicy, stir-fried wheatmeats .............................................................................................. 119 Chilli Paratha spicy, stir-fried flatbread strips .......................................................................................... 121 Masala Mushroom Dosa lentil crêpes with savory filling ........................................................................ 123 SWEETS ....................................................................................................................................................... 125 Watalappam traditional spiced coconut custard ...................................................................................... 127 Kalu Dodol chewy rice & coconut squares ................................................................................................ 129 Wild Spice Coconut Rice sweet rice .......................................................................................................... 131 Payasam traditional tapioca pudding ........................................................................................................ 133 Ladoos with raisins & cashews ..................................................................................................................
Recommended publications
  • Our Food Is Always Made to Order, Which Means We Have Numerous Options for Gluten-Free, Vegetarian and Vegan Entrees
    Our food is always made to order, which means we have numerous options for gluten-free, vegetarian and vegan entrees. Please ask your server, or a manager, for more details. APPETIZERS Nhua Yang [ 6.95 ] Thinly sliced flank steak seasoned and grilled. Served with a savory lime fish dipping sauce. Roti [ 3.95 ] Round, soft, flat bread served with a curry dipping sauce. Pork Belly [ 6.50 ] Pork belly, fried crispy, and served with a caramelized five-spice dipping sauce. Pla Muek Yang (Grilled Calamari) [ 7.50 ] Asiatic Wings (5 pcs) [ 6.95 ] Flame grilled squid marinated in our signature soy sauce and Asian style wings, fried crispy, with a sweet chili dipping sauce. served with a tangy, sweet lime vinegar sauce. Pot Stickers [ 5.95 ] Firecracker Shrimp [ 7.95 ] Ground chicken seasoned with ginger, water chestnuts, Your choice of crispy shrimp, or chicken, tossed in our special red pepper and green onions wrapped in a crispy thin pastry Thai spicy mayo. and deep fried. Served with a hearty soy dipping sauce. Pla Koong [ 7.95 ] Gyoza [ 5.95 ] Succulent grilled shrimp dressed in a chili lime paste and Pan seared thin pastry stuffed with ground chicken, ginger, water served on a bed of Chinese broccoli that’s steamed and chestnuts, red pepper and green onions. Served with a citrus soy sauce. topped with red and green onions. Samosa [ 5.95 ] Spring Roll [ 5.95 ] Thin pastry dough, fried crispy, and stuffed with potatoes Light and crispy rolls filled with a variety of vegetables and mixed vegetables. and cabbage. STREET SOUP Tom Yum Goong [ 4.50 ] Poh Taek [ 4.50 ] Traditional Thai soup loaded with shrimp, mushrooms, Popular Thai soup packed with mussels, shrimp, and squid and tomatoes served in a spicy lemongrass broth.
    [Show full text]
  • Home Delivery Menu
    HOME DELIVERY MENU RICE Chef Ceylon's famous Nasi Goreng Chicken Lamprais $19 Chicken $17 Seafood $19 Biryani Chicken $16 Goat \ $18 Fried rice Rice and curry wrapped in Egg & veg $14 banana leaf ( n;a uq, ) Chicken $16 Chicken $18.00 Seafood $18 Seafood $19.50 Mixed $19 KOTTU AND NOODLES Kottu Sri Lankan style noodles Egg & vegetable $14 Egg & veg $14 Chicken $16 Chicken $16 Seafood $18 Seafood $18 Lamb/goat $17 Pork $17 AVAILABLE THURSDAY - FRIDAY Monday to Wednesday - on request To order 0414179996 | 0413067359 | [email protected] | Facebook HOME DELIVERY MENU ROTTI AND STRING HOPPERS Roti packs String hopper pack $13 Parata (5) $10 20 string hoppers, pol sambol Godamba (5) $10 and kiri hodhi Pol rotti (5) $10 SHORTEATS AND SNACKS All rottis, pastries and pan roles filled with either vegetables, fish, chicken or lamb. Filled Rottis $3.50 Pastries $3.50 Pan rolls $2.50 Egg rotti $5.00 FOR KIDS Chicken fried rice $15.00 Chicken noodles $15.00 SWEET TREATS Watalappam (1 piece) $5.00 Sweet rotti $5.00 (with coconut and jaggery) Milk toffee (4 pieces) $6.00 Coconut toffee (4 pieces) $6.00 To order 0414179996 | 0413067359 | [email protected] | Facebook HOME DELIVERY MENU MEAT AND SEAFOOD Chicken curry $19.00 Devilled chicken $21.00 Lamb $19.50 Pepper chicken $21.00 Goat $19.00 Devilled Fish $24.00 Black pork $19.00 Devilled mix seafood $27.00 Fish curry $21.00 Hot buttered cuttlefish $28.00 Dry fish / sprats $21.00 Tempered prawns $27.00 VEGETABLE CURRIES Dhal $14 Polos (young jackfruit) $16 Soya meat $14 Cashew $16 Beetroot
    [Show full text]
  • Download the Report
    CONTENTS 05. INTRODUCTION 15. THE INDEX 29. THE SURVEY 33. CITY-BY-CITY ANALYSIS 55. APPENDIX 3 INTRODUCTIONAmerica’s modern founding as a food truck nation began with the late-night cravings of a couple of Los Angeles-based entrepreneurs for Korean-style meat in Mexican tacos. Mark Manguera and Caroline Shin took their hunger to chef Roy Choi, and together they started Kogi Korean BBQ in 2008. Parked outside of a nightclub in the late hours, it soon began its tour of daylight streets with a tweet at every stop and a growing crowd in chase. By the end of Kogi’s first year of operation, its sole truck was clearing $2 million in sales, a then unheard-of figure. Trucks like Kogis are not new. As “lunch wagons,” “taco trucks,” or just “street food,” mobile vending has been a part of the American culinary landscape for well over a century. From their birth in a covered wagon selling lunch food to journalists in 19th Century Providence, Rhode Island, these mobile mini-kitchens took off after World War II as they followed the growth of suburbs to places where restaurants were rare. 5 5 But Kogi’s early successes spawned gourmet imitators that are an altogether different breed from the latter-day “roach coaches.” Appealing to younger, cosmopolitan urbanites with novel takes on casual cuisine, today’s food trucks operate in Kogi’s innovative spirit. Their clever dishes and savvy social media have jump-started a $2 billion-plus industry in cities across America. Food trucks are rapidly becoming fixtures of our communities.
    [Show full text]
  • Taru Villas Delivery Menu
    by LAKE LODGE homemade gnocchi puttanesca homemade ravioli crab ravioli in bisque with crispy bread & salad - 2,150 pumpkin ravioli with sage burnt butter & salad - 1,950 beef ragù ravioli with salad - 1,950 slipper lobster ravioli in orange butter bisque and salad - 2,150 pasta and gnocchi homemade gnocchi puttanesca (v) - 1,650 thyme & garlic mac 'n' cheese with salad (v) - 1,850 cuttlefish ragù with conchiglie and salsa verde - 1,750 homemade spaghetti with creamy chilli prawns and salad - 1,950 homemade silk handkerchief pasta in beef jus with spinach, sundried tomatoes and salad - 1,950 homemade fettuccine alfredo with roast pork, scratchings and salad - 1,950 il secondo garlic basil barramundi in a tomato chickpea butter sauce with crusty bread and salad - 2,250 WHATSAPP / CALL US TO ORDER +94 761 377 650 black pork curry sri lankan rice and curry beef, chicken, pork, prawn or egg curry with traditional accompaniments and rice - 1,500 mustard seer fish curry with cucumber onion salad, rice, papadam and chutney - 1,500 chicken lamprais - 700 each minimum order of two (pre-order for delivery on saturday) noodles hot butter cuttlefish with egg noodles - 1,500 garlic chilli prawns with egg noodles - 1,500 mains beer, chilli and soy-braised beef short ribs with cucumber salad and rice - 1,950 coconut poached barramundi with butternut squash and thai rice - 3,000 (serves 2) hainanese chicken rice with broth, ginger oil, soy dip and chilli sauce - 1,950 (pre-order for delivery on friday, saturday and sunday) WHATSAPP / CALL US TO ORDER
    [Show full text]
  • Juadah Kampung Menu
    JUADAH KAMPUNG MENU COLD APPERTIZED, SALAD AND CONDIMENTS Assorted Sushi Gado Gado, Rojak Buah, Ulam-ulam Kampong, Selection of Ikan Masin, Tauhu Sumbat, Pulut Kuning dengan Serunding, Pegedil Daging, Acar Buah Acar Rampai, Tempe Goreng Pedas, Telur Masin, Ikan Rabus Goreng, Bendi dengan Sambal Belacan, Terong Bakar dengan Sambal Assorted Western Cold Cut Platter x 2 Assorted Chinese Cold Cut Platter Mixed Salad x 6, Plain Salad x 8, Mango Chutney, Budu, Sambal Belacan, Cencaluk, Spicy Tomato Chutney, Tempoyak, Keropok x 4 Jenis, Papadam x 2 Jenis. Selection of Malay Fruit Pickle (Jeruk), Selection of Western Pickle KERABU Kerabu Mangga Muda, Kerabu Kacang Botol, Kerabu Sotong, Kerabu Nasi, Kerabu Daging, Kerabu Tauge Kerabu Kacang Panjang, Kerabu Jantung Pisang, Kerabu Kaki Ayam, Kerabu Nenas Timun, Kerabu Perut, Kerabu Telur SIDINGS Dates B.B.Q. (DEEPFRIED) STATION Hard Shell Prawn, Tiger Prawn, Fresh Water Prawn, Crab, Mussel, Sotong, Kembong Fish, Pari(Stingray) Fish, Chicken Sathin, Chicken Wing, Chicken Liver, Chicken Kidney, Chicken Drumstick, Chicken Satay, Beef Satay, Beef Tenderloin, Sausages, Whole Lamb, Sweet Corn, Tau Fu Bakar Otak-Otak, Keropak Lekor, Ayam Percik Deep-fried Sweet Potatoes, Yam and Bananas OUT DOOR STALL Sup Gearbox / Sup Campur Nasi Bukhari Lok-Lok Lamb & Chicken with Lebanese Bread or Pita Bread Roti John (Rotate in Daily Menu) Murtabak with Kari Ayam (Rotate in Daily Menu) Roti Canai (Rotate in Daily Menu) Rojak Sotong Kangkung Assorted Dim Sum Air Syrup x 4 Ais Kacang/Cendol Ice Cream with Condiments
    [Show full text]
  • Trendy Travel Trade with Food & Shop
    Trendy Travel Trade with Food & Shop Volume VII • Issue II • March 2020 • Pages 52 • Rs.100/- Address: Good Wood Estate, Lower Bharari Road, Bharari Road, Shankli, Longwood, Shimla, Himachal Pradesh 171001 Phone:0177 265 9012 Hola Mohalla, Anandpur Sahib 8 March to 10 March 2020 For More Information Please Contact Tourist information center, Near Gurudwara Takhat Sri Keshgarh sahib, Guru Teg Bahadur museum. Sri Anandpur sahib : Mobile -9779167832, Email - [email protected] PUBLISHER'S NOTE Trendy Travel Trade with Food & Shop Volume VII • Issue II • March 2020 • Pages 52 • Rs.100/- Editor & Publisher : Vedika Sharma Director: Babita Sharma Senior Editor : Tarsh Sharma Reporter : Parul Malhotra Consulting Editor : Pradeep Kapur Consulting Editor(West) : S K Mishra Consultant Art Director : Anita Mudgal Dear Reader, and the aging process. Why not do Graphic Designer : Sangeeta Arya yourself a big favor? Make yourself a priority and take some time off. Consulting Photographer : Ganesh Kapri As we all know vacation time is The best family vacations become around the corner, by keeping this the stuff of legend, inspiring the Manager Administration : Gaurav Kumar in mind T3FS covered a story on stories you and your relatives repeat Family Vacation where we highlighted and reminisce over for years. As far as Manager Circulation : Himanshu Mudgal the “roads less travelled of various memories go, we tend to remember the OUR TEAM OUR destinations”. Family vacations are good things; the time spent together E-mail : [email protected], [email protected] as important as our sleep, so don’t as a family, the new things that were let opportunities to take a family discovered, the new friends we made, Website : www.fabianmedia.net vacation slip away.
    [Show full text]
  • Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
    HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat
    [Show full text]
  • A Dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang Finderlist
    A dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang finderlist PacificLinguistics REFERENCE COpy Not to be removed Baxter, A.N. and De Silva, P. A dictionary of Kristang (Malacca Creole Portuguese) English. PL-564, xxii + 151 pages. Pacific Linguistics, The Australian National University, 2005. DOI:10.15144/PL-564.cover ©2005 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. Pacific Linguistics 564 Pacific Linguistics is a publisher specialising in grammars and linguistic descriptions, dictionaries and other materials on languages of the Pacific, Taiwan, the Philippines, Indonesia, East Timor, southeast and south Asia, and Australia. Pacific Linguistics, established in 1963 through an initial grant from the Hunter Douglas Fund, is associated with the Research School of Pacific and Asian Studies at The Australian National University. The authors and editors of Pacific Linguistics publications are drawn from a wide range of institutions around the world. Publications are refereed by scholars with relevant expertise, who are usually not members of the editorial board. FOUNDING EDITOR: Stephen A. Wurm EDITORIAL BOARD: John Bowden, Malcolm Ross and Darrell Tryon (Managing Editors), I Wayan Arka, Bethwyn Evans, David Nash, Andrew Pawley, Paul Sidwell, Jane Simpson EDITORIAL ADVISORY BOARD: Karen Adams, Arizona State University Lillian Huang, National Taiwan Normal Peter Austin, School of Oriental and African University Studies
    [Show full text]
  • Obesity Guide Englis
    Prevention of Overweight and Obesity among School Children in Sri Lanka 2018 Family Health Bureau National Institute of Ministry of Education Ministry of Health, Nutrition and Education Indigenous Medicine i Printed and published by School Health Unit of Family Health Bureau of Ministry of Health, Nutrition and Indigenous Medicine in 2018 Publication Date: 2018 ISBN: School Health Unit Family Health Bureau Ministry of Health, Nutrition and Indigenous Medicine Sri Lanka Tel: 0112692746 Fax: 0112692746 E mail: [email protected] Web site: www.fhb.health.gov.lk ii Objectives of this Guide Despite the fact that many programmes are presently in place to overcome nutritional deficiencies that have been identified among our children island wide it is well worth to note that no systematic programme has yet been implemented to tackle the similarly important problem of overweight and obesity among our school going population. Chidren who are overweight and obese are bound to face a number of non-communicable diseases when they reach adulthood such as over-weight, type II diabetes mellitues, high blood pressure and heart disease and these would also no doubt render them incapacitated and also, in the end lead to their untimely death. It has now been brought to light that it is much more cost-effective to treat obesity and overweight in childhood rather than to treat its repercussions stated above that emerge in adult hood. This book recognizes overweight and obesity as current problems present amongst our children and is therefore a preliminary effort to strive to implement appropriate preventive measures. Furthermore, this guide has strived to incorporate all aspects relevant to the prevention of over-weight and obesity among schol children.
    [Show full text]
  • Level 2 1 SIE0064 AOU Prog SIE 2 WB Answers V2 Layout 1 23/04/2014 03:43 Pm Page 2
    SIE0064_AOU_Prog SIE 2_WB answers_v2_Layout 1 23/04/2014 03:43 pm Page 1 L E V Workbook answers E L 2 Theme 1: Culture and civilization – Listening Exercise A Answers depend on students. Exercise B 1. a. nowadays b. primitive c. ritual d. origin e. celebration f. procedure g. die out h. generation i. pass down j. set k. occasion 2. a. … primitive societies / societies in the past. b. … births and marriages. c. … someone dies. d. … procedures. e. … a festival. f. … are dying out. Exercise C Answers depend on students. Exercise D 1. give presents 2. make speeches 3. wear traditional clothes 4. go to a party 5. eat special food 6. spend time with the family 7. have special events 8. listen to special music Exercises E, F and G Answers depend on students. Workbook answers: Level 2 1 SIE0064_AOU_Prog SIE 2_WB answers_v2_Layout 1 23/04/2014 03:43 pm Page 2 Exercise H 1./2. Oo oO adult again after become birthday event children invite party involve people receive person special women Exercise I 1./2. birthday cake card celebration invitation party present congratulations give go to have make open receive send take place Exercise J 1./2. a. She gave me a present for my wedding. b. We had a big celebration for my 18 th birthday. c. I made him a chocolate cake for his birthday. d. John opened the card and a £20 note fell out. e. My mother received lots of flowers and cards in hospital. f. Please send my congratulations to your daughter.
    [Show full text]
  • Hoppers + Dosas
    K S IN S HOPPERS + SNACKS G ’S CRO DOSAS Banana Chips(VG)...........................3.5 Curry Leaf Peanuts(VG).....................3.5 Hopper(VG).........................4.5 Lanka Mixture(VG)..........................3.5 Egg Hopper...........................5 String Hoppers(VG)...................4 Dosa(VG)...........................4.5 Podi Dosa(V).........................5 SHORT EATS + BITES Chilli Cheese Dosa(V)..............6.5 Masala Dosa(V).....................8.5 Hot Butter Chilli Paneer(V)................7.5 Idli + Sambhar + Chutney(VG)...............5.5 Plantain + Moju Cutlets(VG)..................5 KARIS Devilled Squid...............................9 Mussel Hodi + String Hoppers...............7.5 Aubergine + Jackseed Kari(VG)........8 Bone Marrow Varuval + Roti...................9 Sweet Potato + Spinach Kari(VG)....8.5 Mutton Rolls + SL Hot Sauce..................5 Fish Kari..........................9.5 Swimmer Crab Kari.................12.5 Black Pork Kari......................9 Chicken Kari.........................9 KOTHUS CHUTNEYS + SAMBOLS Jackfruit + Mushroom Kothu Roti(VG).........11 Mutton Kothu Roti...........................12 Coconut Chutney(VG)................1.5 Coriander Chutney(VG)..............1.5 Tomato Chutney(VG).................1.5 Pol Sambol.........................1.5 RICE + ROASTS + GRILLS Seeni Sambol.......................1.5 BBQ Hispi Cabbage + Kiri Hodi(VG)..........8.5 BBQ Black Pepper + Curry Leaf Prawns......19.5 Chukka Butter Grilled Mackerel..............17 SIDES Half Rack BBQ Jaffna Lamb Chops.............21
    [Show full text]
  • Banquet Menus Hotel Green Court
    Banquet Menus Hotel Green Court No6, Pinketha Rd, Galawilawaththa, Homagama Sri Lanka (Close to Homagama base Hospital) Tel – 011-2857886 | 011-4381681 Hotline – 077 920 2323 – Athapattu Web: www.facebook.com/HotelGreenCourt www.HotelGreenCourt.com Email: [email protected] Complimentary 1. An elegant entrance décor 2. Bridal Settee and settee back 3. An Attractive Poruwa and Deco 4. Oil lamp Over 20 setups to choose from 5. Head Table 6. An elegant table décor for all tables 7. Fully arranged tables with cutlery and napkins 8. Elegant Colour Changing Light System 9. Chair Covers and Bows 10. Separate AC Bar Areas 11. Cake Trays 12. Gift Table 13. Changing Room for the couple 14. Registration Table 15. Parking space Hotel Policies 1. Reservations must be made with a Rs.40, 000 Refundable deposit. The deposit will not be refunded in case of a cancellation, damages, changes to the original reservation details or postponing of the original reservation date 2. If a reservation is made with a partial payment, the full deposit amount of Rs 40,000 should be paid within 2 weeks of the original Booking date or else the management reserves the right to cancel the booking without any notice. 3. Full payment must be made 2 weeks prior to the function. If not the booking will be treated as a cancellation 4. Reception halls can only be reserved for - Day Functions 9.00 a.m. – 4.00 p.m. Night Functions - 6.00 p.m. – 11.00 p.m. Additional hours will be charged at Rs.30,000 per hour 5.
    [Show full text]