Iftar Menu for Rolla Hotel

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Iftar Menu for Rolla Hotel JUICES, FRUITS AND NUTS Orange Juices, Roohafsa Lassi, Kamarrudine Laban Ayran, Gelab, Tamerhindi Lemon with Mint, Karkkadi Whole Fresh Cut Fruits, Variety Dates, Apricot, Prunes Figs, Raisins, COLD MEZZEH 3 Kind of Hommous, Moutable HOT MEZZEH Meat Cutlet, Spring Roll, Fried Veg Balls, Veg Pakora, Egg Pakora, Aloo Bhaji, Samosa SOUPS Nally Ki Nihari Hyderabadi Haleem LIVE CARVING Grilled lamb whole SALAD Green Salad Russian Salad Kimchi Salad Kuchumber Salad Waldroaf Salad Stuff Tomatoes Tossed Veg Salad Karebean Cheese Salad Crispy Veg Noodle Salad Chinese Rice Salad STARTERS Chicken Tikka Saffron Tikka Pahari Tikka Achari Tikka Mughlai Tikka KABAB Murg Nawabi Kabab Kakoori Kabab Haryali Macchi Tikka Lasooni Fish Tikka Dehi Khi Kebab Poha Cheese Tikki MAIN COURSE Murg Mussalam Fish Amritsari Seafood Masala Mutton Lal Mass Bhindi Jai Puri Kachi Gohst Biryani Ajweani Aloo Sabji Miloni Dumki Laoki Dhal Panjamal Dhal Tadka Paneer Labarda Kashmiri Veg Pulao White Rice Roti Nan CHUTNEYS Peanut Chutney Dates Chutney Beetroot Chutney Mint Chutney Mango Chutney PICKEL Mix Pickle Lemon Pickle Dates Pickle Chinese Pickle Panjabi Pickle FRYUMS 5 Type Pappad DISPLAYS Bread Display Veg Carving Display Fruit Displays DESERTS Strawberry Mousse Chocolate Mousse Berry Pistachio Mousse Mango Mousse Orange Souffle Coconut Pudding Watermelon Sago Pudding Financiers Chocolate Brownie Profitrole Assorted French Pastries Freash fruit salad DESERT INDIAN COUNTER Ras Malai Carrot Halwa Jelebi Janggery Ladu Malpowa Paisam Ifthar Special Kheer Phirni Ice cream .

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Sustenance of Hyderabadi Haleem from Local to Global
EXCEL International Journal of Multidisciplinary Management Studies _______________ ISSN 2249- 8834 EIJMMS, Vol.3 (9), September (2013) Online available at zenithresearch.org.in SUSTENANCE OF HYDERABADI HALEEM FROM LOCAL TO GLOBAL MS PRARTHANA KUMAR DOCTORAL RESEARCH SCHOLAR SCHOOL OF MANAGEMENT STUDIES UNIVERSITY OF HYDERABAD HYDERABAD ABSTRACT Introduction This paper is based on an empirical study conducted during the month Ramadan at Hyderabad, Andhra Pradesh, India regarding Hyderabadi Haleem, the famous, popular and nutritious dish available at Hyderabad during the holy month of Ramadan which has successfully achieved the Geographical Indicator tag. Hyderabadi Haleem Hyderabadi Haleem is a type of meat stew, a mastered art form, traditionally cooked with local wisdom. Legend has it that it took nearly a week and 100 of recipes to make a perfect mix of Hyderabadi Haleem. Chicken is also used to make a variant of Haleem. Revenue and Employment Generated There are 6,000 Hyderabadi Haleem makers and they employees more than 25000 people every year during Ramadan at Hyderabad. About 6,000 goats are supplied from the neighboring districts every day of Ramadan. It is estimated that the Haleem sale is valued around 4 crore a day, making it a 120-crore industry in the city alone during Ramadan. Sustainability Factors Hyderabadi Haleem is sustainable cuisine since it encourages local wisdom, regional food supply, strong local economy, maintains a sense of community, encourages traditional cooking process and protects the future of small to medium-size producer. The marketing strategy that has contributed the most to the growth is Word-of-mouth. The GI tag has boosted its brand image and exports.
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Dine-In Menu
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Jashn Is an Ethnic Nizami Restaurant Located on New BEL Road,Bangalore, One of the Upcoming Commercial Areas in the City. About Us
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Kebabs: Item Name Price Item Name Price
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Final Dec V18.Cdr
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