Undertaking a Curriculum Mapping of an ASEAN, CHED and

Total Page:16

File Type:pdf, Size:1020Kb

Undertaking a Curriculum Mapping of an ASEAN, CHED and Undertaking a Curriculum Mapping of an ASEAN, CHED and ... 1 c h a p t e r 1 Undertaking a Curriculum Mapping of an ASEAN, CHED and TESDA Tourism Curricula for Philippine HEIs Ma. Christina G. Aquino ABSTRACT This study identifies educational developments that will impact on HEIs and the need to undertake curriculum mapping to ensure that minimum competency standards are included in the program to meet Philippine and Regional requirements. Some of these developments include ASEAN Integration 2015, MRA for Tourism Professionals, Common ASEAN Tourism Curriculum, the ACCSTP that must be aligned with TESDA’s Training Regulations; the Philippine Qualifications Framework, and the Ladderized Education Program. The model defines these minimum standards and inputs from academe, students and industry are used to give HEIs relevant feedback on the selection of competencies, creating unique features for each HEI. Keywords: curriculum mapping, ASEAN MRA For TP, CATC, ACCSTP, PQF, LEP INTRODUCTION ASEAN Integration 2015 There are three pillars of the ASEAN Integration 2015 and this includes the ASEAN Economic Community (AEC), the ASEAN Socio-Cultural Community and the ASEAN Political-Security Community. 2 Building Competitive Advantage for Destinations: A Sustainable... The AEC has four objectives and these are: single market and production base, competitive economic region, equitable economic development and integration into the global community. The single market and production base will allow for seven of the seventeen core elements and these include: free flow of goods, services, skilled labor, investment, capital, food and agricultural security, and integration of the 12 priority sectors, of which Tourism has been identified as one priority sector. With all the educational developments in the Philippines (K-12 and PQF) and regionally, the ASEAN MRA for TP, HEIs must be able to offer a curricula in tourism and hospitality that will consider all the requirements of K-12, PQF and ASEAN and still comply with the requirements of the CHED, the government agency that regulates and monitors all HEIs in the Philippines. A curriculum mapping needs to be undertaken so that the curricula is able to meet all the government regulations and at the same time, is able to meet its institutional vision, mission and objectives, as well as its various stakeholders. The curriculum must be able to meet the general requirements of the Philippines and ASEAN and yet provide uniqueness for the HEI so that will be different from all the other HEIs in the Philippines. Purpose of the Paper To respond to these developments, this paper will present a method to undertake acurriculum mapping of competency standards that will meet the requirements of the ASEAN CATC, CHED PSG and TESDA TR for a Philippine HEI. RELATED LITERATURE ASEAN MRAs With the AEC, educational programs among the ASEAN Member States (AMS) will need to develop programs and curricula that will allow for a framework of recognition of licenses and assessment results for professionals to be able to work, as part of the free flow of “skilled labor”. To date, there are eight Mutual Recognition Arrangements that have been signed by the various ASEAN Ministers. Accountancy Services, Medical Practitioners, Nursing Services, Architecure and Surveying Services, Electronic and Electrical Equipment Preamble, Dental Practitioners, Engineering Services, and Tourism Professionals. In the Philippines, the first seven MRAs will be implemented through the Professional Regulation Commission, the government recognized agency responsible for the administration, implementation and enforcement of regulatory policies on the regulation and licensing of various professions and occupations under its jurisdiction. Undertaking a Curriculum Mapping of an ASEAN, CHED and ... 3 ASEAN MRA for Tourism Professionals The ASEAN Mutual Recognition Arrangement (MRA) for Tourism Professionals (TP) was signed by all ASEAN Member States last November 2012. As part of the preparations, several ASEAN Master Trainers and Assessors trainings were conducted in different parts of AMS, with two to three representatives from each member state, with the three week ASEAN Master Trainers Program and the two week ASEAN Master Assessors Training. Aside from the trainings, ASEAN MRA for TP consultants identified required competencies through consultations with various groups with Tourism stakeholders in each member state, called the ASEAN Common Competency Standards for Tourism Professionals (ACCSTP). The consultants also developed the toolboxes containing various resources such as Assessor’s Manual, Presentation slides, Trainer Guide, Trainee Manual which can be downloaded through a website. To date, 145 competencies of the 242 competencies in the ACCSTP have complete toolboxes already. The Common ASEAN Tourism Curriculum (CATC) was likewise developed containing guides in packaging the curriculum for the fifty-two qualifications in the six labor divisions that include: Housekeeping, Front Office, Food Production, Food and Beverage Services, Tour Operations and Travel Agents. There are qualifications from Certificate 2, 3, 4, Diploma and Advanced Diploma and contain a combination of Core and Generic Competencies that are required for each labor division; and Functional Competencies that are required for each level of qualification. The trainings were done for the different qualifications as follows: Housekeeping in Bali last November to December 2012; Food Production in Thailand last September to October 2014; Front Office in Bali last October 2014 and Food & Beverage Service last November to December 2014. The two labor divisions of Tour Operations and Travel Agents will be conducted sometime in 2015. As part of the undertaking, all Philippine participants will conduct cascade training to selected trainers/assessors in the country to develop awareness and utilization of the materials in the various programs. The Housekeeping group conducted two cascade training sessions already. These were undertaken last March 2014 at the TESDA Women’s Center, and in Marriot Cebu last July 2014, with 65 participants completing both sessions. Lead Agencies in the Implementation of the ASEAN MRA for TP In implementing the ASEAN MRA for TP, three agencies were identified by each AMS. In the Philippines, the National Tourism Organization (NTO) is the Department of Tourism (DOT), the government agency that initiates programs for the tourism sector; the National Tourism Professional Board (NTPB) is led by the Tourism Industry Board Foundation Inc (TIBFI) which is the Board for Tourism Professionals composed of representatives from the public and private sectors including the academia and other relevant tourism stakeholders as identified by 4 Building Competitive Advantage for Destinations: A Sustainable... the ASEAN NTOs; and the Tourism Professional Certification Board (TPCB) which is the Technical Education and Skills Development Authority (TESDA), the agency authorized by the government of each ASEAN Member State primarily responsible for the assessment and certification of tourism professionals. The three agencies have been working together to bring awareness of the ASEAN MRA for TP, CATC, and the ACCSTP in the various regions in the Philippines. They have conducted 17 awareness seminars that were initiated by DOT. TIBFI has also intensified its membership to bring together tourism organizations that represent various sectors, and conducted the 3rd HR Tourism Congress in Davao recently. TESDA is also reviewing current Training Regulations in the Tourism sector and align it with the ACCSTP and CATC. Currently, there are ongoing convergence activities being undertaken by DOT, CHED, TESDA, DepEd in ensuring that the CATC and ACCSTP as mandated in the ASEAN MRA are integrated with the various competency standards that will be defined by the various educational agencies in implementing the Philippine Qualifications Framework (PQF). Philippine Qualifications Framework The PQF provides for a seamless education process from Basic Education for Kindergarten up to Grade 12 for Levels 1 and 2, and Technical Education Skills Development for Levels 3 to 5 that includes NC III, IV and Diploma and Higher Education for the Baccalaureate, masters and doctoral programs for Levels 6 to 8. The basic education curriculum has included already various National Certificates in Grades 11 and 12, allowing for graduates of Basic Education to possess knowledge and skills that have been assessed and certified by TESDA to seek employment in jobs that can be described as “manual, practical and/or operational in focus with a variety of options.” Ladderized Education Program In higher education, the Republic Act 10647 known as “An Act Strengthening The Ladderized Interface Between Technical-Vocational Education And Training And Higher Education” was signed on July 28, 2014. Section 2 of this law states that “it is hereby declared the policy of the State to institutionalize the ladderized interface between technical-vocational education and training (TVET) and higher education to open the pathways of opportunities for career and educational progression of students and workers, create a seamless and borderless system of education, empower students and workers to exercise options or to choose when to enter and exit in the educational ladder, and provide job platforms at every exit as well as the opportunity to earn income.” This is also known as the Ladderized Education Program (LEP), students who earn
Recommended publications
  • Proper Indian Street Food
    Love kati PROPER INDIAN STREET FOOD NE O LI RD N E O R B E L OPENING TIMES ST L KATI RO WEDNESDAY – SATURDAY 12PM – 2PM 5PM – 10PM DELIVERED TO YOUR DOOR STEP OME ST R L U WITH EVERY O C 10 ROLLS PURCHASED, Y A S 11TH ONE L T IS FREE* T N Y I P To order O call – 01582 550100 Free* GO TO WWW.LOVEKATI.CO.UK delivery or download OUR app. *Free delivery on a minimum order of £20, a delivery charge of £1.50 applies for all orders below this amount. Minimum order amount may apply. Sponsor Indian Street Food Love LOVE KATI LITTLE BITES Kolkata Fish Cutlets £6.5 (Herbs & spice coated white fish kati golden fried, Kasundi Sauce) Panipuri with green £5.95 tamarind, kafia and mint shot Kati Roll: A quintessential Calcutta spicy street wrap. A most popular Indian snack- Hollow crispy puff filled with spiced potato & green chickpea mash, Bamboo skewer-roasted dipped in sweet & tangy herb infused water kebabs wrapped in paratha, layered with eggs and topped with chutney. Best on-the-go-dish! All our rolls are wrapped in freshly made Indian Paratha SIDES bread (Crispy on the outside and soft on the inside!) Garnished with coriander mint chutney and pickled onion. Gunpowder Masala Chips V Vg £3.5 *We only use free range eggs (Rubbed in gunpowder & Chaat masala) Kolkata Street Kati Roll For 1 For 2 FarFar & Murukku V Vg £2.5 1 2 3 (Popadom Tubes, Flower and Choose your spice level Crispy Lentil Spiral) (1 being mild, 2 moderate and 3 hot) Punjabi Veg Samosa V Vg £2.5 Egg Roll £5 £9.5 Tamarind Chutney Beaten egg on freshly made layered Paratha ADD TAMARIND
    [Show full text]
  • Paper Code: Dttm C205 Tourism in West Bengal Semester
    HAND OUT FOR UGC NSQF SPONSORED ONE YEAR DILPOMA IN TRAVEL & TORUISM MANAGEMENT PAPER CODE: DTTM C205 TOURISM IN WEST BENGAL SEMESTER: SECOND PREPARED BY MD ABU BARKAT ALI UNIT-I: 1.TOURISM IN WEST BENGAL: AN OVERVIEW Evolution of Tourism Department The Department of Tourism was set up in 1959. The attention to the development of tourist facilities was given from the 3 Plan Period onwards, Early in 1950 the executive part of tourism organization came into being with the appointment of a Tourist Development Officer. He was assisted by some of the existing staff of Home (Transport) Department. In 1960-61 the Assistant Secretary of the Home (Transport) Department was made Director of Tourism ex-officio and a few posts of assistants were created. Subsequently, the Secretary of Home (Transport) Department became the ex-officio Director of Tourism. Two Regional Tourist Offices - one for the five North Bengal districts i.e., Darjeeling, Jalpaiguri, Cooch Behar, West Dinajpur and Maida with headquarters at Darjeeling and the other for the remaining districts of the State with headquarters at Kolkata were also set up. The Regional Office at KolKata started functioning on 2nd September, 1961. The Regional Office in Darjeeling was started on 1st May, 1962 by taking over the existing Tourist Bureau of the Govt. of India at Darjeeling. The tourism wing of the Home (Transport) Department was transferred to the Development Department on 1st September, 1962. Development. Commissioner then became the ex-officio Director of Tourism. Subsequently, in view of the increasing activities of tourism organization it was transformed into a full-fledged Tourism Department, though the Secretary of the Forest Department functioned as the Secretary, Tourism Department.
    [Show full text]
  • World Sandwiches JUICY Burgers World Classics Super Starters
    We love discovering delicious tastes WE AIM TO SERVE ALL and flavours from all corners of DISHES IN 15 MINUTES Let our servers know if you are in the world and bringing them back a hurry and we can advise of quicker to share with you. items or bring your bill early world plates SERVED around the clock, 7 days a week Smoky Chipotle 1/2 Chicken 82 Chilli Beef Burrito 72 Slow-roast chipotle marinated chicken Soft tortilla lled with rice and with spicy fried rice and tomato & pink chilli beef, topped with smoked onion salad. cheddar, adobe sauce, sour cream, world pink onions and toasted seeds. CLASsIcS 300g ribeye steak 135 250g sirloin steak 115 Served with salsa and mixed leaves. Full Brunch 65 Huevos rancheRos 65 Free Range Grass fed Riverland beef Fish ’n Chips 86 Fried or scrambled eggs, beef bacon, Soft tortilla with beef chorizo, black served with skin-on fries and a dressed With minty mushy peas and Heinz baked beans, chicken Cumberland beans, Monterey Jack cheese, avocado, green leaf salad. tartare sauce. sausage and homefries. salsa and fried eggs. Choice of garlic butter or cracked Vietnamese Dzao Salmon 86 + Add toast with butter 15 > Option with eld mushrooms. (V) 62 peppercorn sauce Honey glazed salmon in a Vietnamese > Corn tortillas available. Veggie Brunch 62 Chicken Milanese 75 broth with bok choy, spring onions, Fried or scrambled eggs, veggie sausages, Breaded chicken escalope with basil red chillies, sugar snaps, green beans, Heinz baked beans, mushrooms & avocado. North Mexican field & roasted tomato sauce, garlic crushed carrots and cherry tomatos.
    [Show full text]
  • Catering Menu
    Tradition, Beyond Excellence This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU At the Bar Appetizers Action Stations Main Course Accompaniments Desserts II. GUJARATI MENU Appetizers Main Course Desserts III. NON VEGETARIAN SELECTION Appetizers Main Course IV. BREAKFAST & BRUNCH This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU AT THE BAR COLD DRINKS SEASONAL QUENCHERS LASSI FRESH FRUIT PUNCH (Mango, Rose, Sweet and Salty) SUGARCANE JUICE SHAKES (Mango, Chikoo, Kesar, and Pineapple) COCONUT WATER PINA COLADA THANDAI SMALL BITES JAL-JEERA MIX MASALA NUTS NIMBU PANI SPICY PEANUTS MINT LEMONADE MASALA CASHEWS JEERA CHAAS SINGH BHAJIYA ROSE FALOODA TRAIL MIX This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU APPETIZERS BUTLER PASS HOT APPETIZERS CUT MIRCHI ASSORTED VEGETABLE PAKORA Jalapeno peppers filled with garam masala Assorted vegetable fritters, served with mint chutney and fried crisp VEGETABLE KEBAB CASHEWNUT ROLLS Mixed vegetable croquettes served on Potato croquettes coated
    [Show full text]
  • Catering Menu Package
    Catering Menu Package 247 E. ONTARIO STREET, 2ND FLOOR CHICAGO IL 60611 PH: 312-280-4910 FAX: 312-280-4934 [email protected] w w w. i n d i a n g a r d e n c h i c a g o . c o m Catering Menu Package APPETIZERS VEGETARIAN Medhu Vada, Paneer Pakora, Cashewnut Rolls, Aloo Tikka, Paneer Tikka Samosa, Vegetable Cutlets, Aloo Boonda, Spring Rolls, Kachori Dal Aloo Tikki, Paneer Pakora with Chutney Veg Soya Kebab, Baingan Pakora, Gobhi Pakora Mix Pakora, Chilli Paneer, Chilli Potatoes Pakora Manchurian Bhel Poori Papri Chat, Aloo Chat Pav Bhaji, Onion Bhaji, Dahi Bhalla NON VEGETARIAN Chicken Tikka, Seekh Kebab Chicken Samosa, Lamb Samosa, Shami Kebab, Chicken Shami Kebab Chicken Til Tilka, Shrimp Til Tilka, Chicken 65, Chilli Chicken Tandoori Chicken, Achari Chicken Tikka, Reshmi Kebab Chicken Pakora Chilli Shrimp, Hariyali Chicken Kebab CONTINENTAL SALAD STATION Papaya Salad, Bean Sprout Salad Bombay Salad, Curry Cole Slaw Fusion Salad, Organic Green Salad, Shrimp and Mango Salad Paneer Salad Tandoori Chicken and Pomegranate Salad VEG ENTREE’ Matar Paneer, Paneer Bhurji,paneer Makhni Sag Paneer, Kadhai Paneer, Punjabi Chilli Paneer Paneer Khurchan, Dhania Paneer, Shahi Paneer, Methi Aloo Jaipuri Aloo, Jeera Aloo, Aloo Piyaz, Aloo Gobhi Sag Aloo, Kashmiri Aloo Chana Aloo, Aloo Matar, Baingan Aloo Dilkhush Kofta, Dal Makhani, Dal Pachranga, Dal Banjara VEG ENTREE’ Tadka Dal, Rajama Dal, Chana Masala Pindi Chana, Punjabi Kadhi Malai Kofta, Dislkush Kofta, Sag Kofta Bhindi Masala, Baingan Bharta, Bharta Matar Handi Vegetables, Veg Jalfrezi,
    [Show full text]
  • Page 1 DBA BORO STREET ZIPCODE NEW YORK INSTITUTE
    NYCFoodInspectionInBrooklynAndManhattan Based on DOHMH New York City Restaurant Inspection Results DBA BORO STREET ZIPCODE ISLAND CZ CAFE Brooklyn FRANKLIN AVENUE 11238 LA TRANQUILITE Brooklyn AVENUE L 11236 RESTAURANT INC BAKER'S PIZZA + Manhattan 10 AVENUE 10019 ESPRESSO CHECKERS Manhattan WEST 125 STREET 10027 CHEFS CLUB BY FOOD & Manhattan LAFAYETTE STREET 10012 WINE GREAT N.Y. Manhattan BOWERY 10013 NOODLETOWN TACO BELL Brooklyn FLATBUSH AVENUE 11226 TACO BELL Brooklyn FLATBUSH AVENUE 11226 CROWN FRIED CHICKEN Brooklyn LIVONIA AVENUE 11212 THE BAGEL FACTORY Brooklyn 5 AVENUE 11215 GHOROA RESTAURANT Brooklyn MCDONALD AVENUE 11218 SAXON & PAROLE Manhattan BOWERY 10012 GEE WHIZ Manhattan GREENWICH STREET 10007 STICKY'S FINGER JOINT Manhattan EAST 23 STREET 10010 810 DELI & CAFE Manhattan 7 AVENUE 10019 810 DELI & CAFE Manhattan 7 AVENUE 10019 SEABREEZE FOOD Brooklyn RALPH AVENUE 11236 BENJAMIN STEAK HOUSE Manhattan EAST 41 STREET 10017 Page 1 of 546 09/29/2021 NYCFoodInspectionInBrooklynAndManhattan Based on DOHMH New York City Restaurant Inspection Results CUISINE DESCRIPTION INSPECTION DATE Caribbean 06/16/2017 Caribbean 03/07/2019 Pizza 11/02/2018 Hamburgers 08/29/2019 French 12/05/2018 Chinese 08/01/2018 Tex-Mex 01/16/2018 Tex-Mex 01/16/2018 Chicken 08/31/2018 Bagels/Pretzels 05/30/2017 Bangladeshi 08/07/2019 American 05/17/2018 American 07/30/2019 American 08/30/2021 American 08/10/2021 American 08/10/2021 Caribbean 03/22/2018 Steakhouse 08/02/2019 Page 2 of 546 09/29/2021 NYCFoodInspectionInBrooklynAndManhattan Based on DOHMH New
    [Show full text]
  • Made in India: Recipes from an Indian Family Kitchen Free
    FREE MADE IN INDIA: RECIPES FROM AN INDIAN FAMILY KITCHEN PDF Meera Sodha | 320 pages | 15 Sep 2015 | Flatiron Books | 9781250071019 | English | United States Made in India: Recipes from an Indian Family Kitchen | Good Food | KCRW Indians are always nibbling; in fact, India has one of the biggest street-food and snacking cultures in the world. With a lot of passion for food and very little regulation about who can sell food and where, streets thrum and resonate across the country with the calls of a thousand food hawkers selling their snacks. Whether it's from bikes turned into kitchens, from bins turned into ovens or from baskets perched on heads, food is sold everywhere. In the far north in Amritsar you'll find lines of turbaned Sikhs waiting for the legendary Amritsari fish, a spiced deep-fried kingfish, and in the winter the mustard-seed curry "sarson ka saag," topped with freshly made butter and mopped up with cornbread. Travel down to Delhi and you'll see spiced potato tikki see heredressed with tamarind chutney, and delicious blackened kebabs served with "roomali roti" — chapatis as thin as hankies and as big as car wheels. In Mumbai, they love pav bhaji Made in India: Recipes from an Indian Family Kitchen herea rich mash of vegetables eaten with bread, chicken tikka see hereand chaat see here. Head east to Kolkata for a "kati roll" — an egg-fried wrap of meat or vegetables; west to Gujarat for some fluffy ondwa see here or addictive pea kachori see here ; and south for dosas, thin crispy pancakes made from rice and lentils.
    [Show full text]
  • ALL DAY MENU Marinated Onions 4.99 Inspired Omelette
    Laree Adda “Lorry Stop”, is a place between places. A junction point from where one prepares to embark on their daily commute, or a completely new adventure. People meet and talk about stories, such as cricket scores, politics and more. It is a centrally located spot from where you can take a bus, train, or many of the rickshaws lined out in front. Laree Adda is a place that attracts people from all walks of life each engaged in their own individual paths looking towards a future From lorry stop with love full of hopes and dreams. Full Story on www.lareeadda.com OMELETTES SEEKH KEBAB WRAP Chicken seekh kebab rolled in our fluffy PAINDOO OMELETTE butter naan with spices, chutney sauce and Depth of flavors and heat in this asian- ALL DAY MENU marinated onions 4.99 inspired omelette. Two eggs with onions and green chillies. 6.99 MEAT CURRIES CANTEEN BREADS & PARATHAS MUGHAL NASHTA* Two puri served with portion of achari KATI ROLL (aloo tikki / TANDOORI ROTI CHICKEN TIKKA MASALA White flour round bread (baked in clay aloo, cholay and halwa 9.99 Grilled boneless chicken tikka cubes in an chicken anda) oven) 1.50 incredibly rich creamy curry masala. 10.99 Potato patty, onions and sauces *Mughal Nashta: wrapped in paratha roti / Chicken tikka, Weekends only until 3 PM marinated onions, omelet and sauces PLAIN NAAN MAKHANI CHICKEN HANDI Fluffy round bread (baked in clay oven) An extremely rich main course of chicken, wrapped in paratha roti 6.99 1.50 cooked in a simple way; where cream and butter gives the dish a texture and extra CHICKEN TIKKA WRAP VEGAN CURRIES ROGHNI NAAN flavor.
    [Show full text]
  • Breakfast Welcome Drinks
    18631 N 19th ave # 150, 2814 W Bell Rd, # 1455, Phoenix AZ 85027 Phoenix AZ 85053 INDIAN BISTRO Cell No. 602 497 4971 Cell No. : 602 993 0085 Authentic Indian Vegetarian & Non-Vegetarian Restaurant www.omindianbistro.com www.chennaichettinaadpalace.com Indian Vegetarian & Vegan Food Restaurant Authentic Indian Vegetarian & Non-Vegetarian Restaurant Phone : Arun Patel - 623 238 6371 ; Kam Patel - 602 465 5728 Email : [email protected] ; [email protected] BREAKFAST WELCOME DRINKS o Aloo Parantha (some items are seasonal) o Bataka Poha o Badam Milk o Bataka Vada o Cantaloupe o Corn lilo Chevdo o Fresh Lemonade o Dry Mix Chevdo o Jal jeera o Fafda Chutney o Kesar milk o Idly Sambar o Khaju Shake o Masala Idly with chutney o Lemon Lychee o Medu vada Sambar o Orange o Methi Parantha (Thepla) o Paan Falooda o Mini idly sambar o Pineapple o Puffs (veg / cheese / egg / mushrooms) o Pineapple Orange o Upma o Pink Lemonade o Assorted Khakhara o Rose Falooda o Assorted Khari o Sweet Lime o Cereal Chevdo o Watermelon o Dhokla o Watermelon Lime o Dudhi Muthia o Blue Lagoon o Handvo o Cold Coffee o Khaman o Fruit Punch o Papdi Gathiya o Hot Coffee o Ragda Petties o Mango lassi o Sandwich Dhokla o Masala Chaas o Sev Khamani o Masala Tea o Sev Usal o Orange Blossom o White Dhokla o Pineapple Blossom o Pista Punch o Rose Lassi o Salt Lassi o Strawberry Daiquiri o Strawberry Lassi o Sweet Lassi o Thandai 1 18631 N 19th ave # 150, 2814 W Bell Rd, # 1455, Phoenix AZ 85027 Phoenix AZ 85053 INDIAN BISTRO Cell No.
    [Show full text]
  • Burgers & Sandwiches Wraps, Kati Rolls and More Sides Chicken
    Burgers & Sandwiches Upgrade to 5otisserie rub or sweet potato fries - £1.00 / add house salad for - £1.50 PullED Rotisserie Chicken Burger (D,G,S,C) £9.95 This burger is loaded with shredded 5otisserie chicken combined with mozzarella cheese for a complete flavour and texture and is a real treat! Buttermilk Chicken Burger (D) £8.50 Succulent chicken thighs marinated overnight in buttermilk for extra tenderness, crispy fried and tucked in a buttery brioche bun with honey mustard coleslaw. MODERN INDIAN KITCHEN & COCKTAIL BAR House Special Grill Chicken Burger £8.95 Perfectly seasoned chicken breast chargrilled and topped up with mature cheddar FKHHVHand crispy bacon. Chicken Tikka Burger (D) £8.95 Boneless pieces of chicken marinated overnight in hunJ yogurt and tandoori 2852))(5,1* spices, served in a sesame bun accompanied with house salad and mint chutney. 32 PARK STREET, CAMBERLEY, Keema Pao (masala lamb burger) (D) £9.50 SURREY HEATH GU15 3PL A juicy lamb kebab patty grilled and served in a sesame bun accompanied with homemade onion, tomato relish and mint chutney. The Ultimate Hamburger (E,D) £9.50 Lean ground beef lightly seasoned and grilled to order topped up with caramelised onion, juicy mushroom and topped up with mature cheddar FKHHVHand crispy bacon. Homemade Beef Burger (E,D) £9.95 Freshly ground grass fed beef, locally sourced. Chargrilled served in a bun Rotisserie Chicken (house speciality) (D,G,S,C) with melted cheese, tomato, lettuce topped up %ourbon bacon jam and blue cheese. 1/4 - £6.95 1/2 - £9.95 full - £14.95 Next Level Steak Sandwich (D,M) £12.95 Whole chicken marinated in buttermilk overnight for tenderness.
    [Show full text]
  • Rajbhog Foods Inc. … for a Homemade Taste …
    Rajbhog Foods Inc. … For a homemade taste …. www.rajbhog.com 1-888- RAJBHOG __________________________________________________________________________________________ Asian Indian &Fusion Menu Indian Appetizer Selections – Vegetarian Patra Pea & Potato Samosa Lilva Kachori Sevia (Cashew) Roll Cocktail Samosa Mong Dal Kachori Vegetable Kabab Spinach & Cheese Samosa Vegetable Cutlet Hara Bara Kabab Cocktail Spring Rolls Methi Gota Coconut Patice 3 Color Dhokla Paneer Pakoda Surti Patice Khaman Dhokla Mixed Pakoda Farari Patice Kata Dhokla Batata Wada Banana Patice Sandwich Dhokla Corn Kachori Donut Dhokla Pau Bhaji Dhokla Chilli Cheese Samosa Panner Roll Spinach Corn Roll Veg. Puff Pastry Mixed Veg. Puff Pastry – Vegetarian Stations Samosa Chat Pani Puri Paneer Tikka Papdi Chat Sev Batata Puri Muglai Paneer Tikka Aloo Tikka with Chole Bhel Puri Ragda Patice Stuffed Dahi Wada Dahi Wada Khasta Kachori Pau Bhaji Pau Wada Dabali Haryali Paneer Tikka Vegetable Kabab Spinach Chat Specialty Selections Cheese & Cracker Display Potato Kati Roll Papdi no Lot Fresh Fruit Display Paneer Kati Roll Khandvi Paneer Shashlik Masala Papdi no Lot Mixed Vegetable Kati Roll Chill Paneer Kati Roll Corn Masala Naanwich Potato Naanwich Assorted Mini Puda Rajbhog Foods ‘11 1 International Selections -Mexican Selections (Available for Parties of 250pp or more) Vegetable Quesidilla Mexican Bhel Vegetable Fajita Paneer Quesidilla Bean Tacos Mixed Veg. Taco Eggplant Quesidilla Nacho s Bean Blend Chips/ Salsa/ Guocomole Cheese Enchilada Mexican Fried Rice Black Beans
    [Show full text]
  • THE JOURNEY BEGINS (Soup and Salads to Set the Mood)
    THE JOURNEY BEGINS (Soup and salads to set the mood) SHORBA NAPOLI IDR 50K Shorba goes Italian in spirited soup featuring a tangy-sweet trilogy of roast, cherry and sundried tomatoes MULLIGATAWNY SOUP (Veg/Chicken) IDR 50K/ 65K An English soup that originated in Tamil Nadu, spiced with curry and made from creamy red lentils, carrots, apples & coconut milk PUMPKIN CHAARU IDR 50K A variant from Telugu cuisine, a sweet sour spicy pumpkin soup IDR 70K SEAFOOD & SPICED COCONUT MILK INFUSION Indian spiced and coconut infused seafood bouillabase ROASTED PANEER & COUSCOUS SALAD IDR 75K A concoction of spiced couscous tossed with roasted cottage cheese, caramelised pineapple and bell peppers TENDER SPROUT SALAD IDR 65K Crisp tender bean sprouts tossed with pickled amchur dressing, caramelised peanuts & crumbled feta QUINOA BHEL IDR 75K Puffed quinoa tossed in fig chilli dressing, toppped with arugula and Asian crackers SHORBA NAPOLI Vegetarian Non-Vegetarian Medium Spice Medium to Hot 10% Government taxes are applicable. We levy 10% service charge. THE FIRST STOP (Small bites to cheer you onward) DAHI TIKKI IDR 65K A creamy hung curd patty, seasoned with piquant spices, coated with semolina and deep fried CHOLE BHATURE IDR 85K A combination of hot, light fried bread with an intensely flavoured chickpea curry that invites you to lick your fingers BANDSTAND GRILLED SANDWICH IDR 55K Quick and filling, a flavoursome grilled sandwich reminiscent of a day out on the beach MUMBAI VADA PAV SLIDERS IDR 65K A soft bun stuffed with a garlicky, spiced, fried
    [Show full text]