Appetizers Soups & Salads Tandoor Se Lamb & Seafood

Total Page:16

File Type:pdf, Size:1020Kb

Appetizers Soups & Salads Tandoor Se Lamb & Seafood Appetizers Tandoor Se AVOCADO JHALMURI 8 TANDOORI VEGGIES 16 Rice puffs and avocado layered with mix of onion, Herbs marinated cauliflower, bell pepper, onion, tomato, mint and tamarind bouquet paneer and pineapple CHAAT PAPADI 8 SOUFIA PANEER 17 Crunchy papadi, sweet yogurt, tamarind and mint Cottage cheese marinated with fennel & Indian spices chutney TANDOORI CHICKEN (HALF) 15 SAKOON SPECIAL SAMOSA 7 FULL 22 Potato and peas in pastry shell Roasted chicken on bone with special blend of spices ALOO TIKKI 8 ACHARI CHICKEN TIKKA 18 Grilled seasoned potato medallions with chutney Chicken marinated with pickle and blend of spices LASOONI GOBI 8 TANDOORI FISH 18 Marinated fish blended with spices Cauliflower tossed with spiced garlic tomato sauce KAKORI SEEKH KABAB 20 DAHI KE KABAB 9 Ground lamb infused with herbs and spices Hung yogurt infused with roasted cumin, coriander, ginger and red onions LAMB KI CHAPEN 27 Lamb chop with flavour of Indian spices PANCH PORAN PANEER TIKKA 13 Cottage cheese marinated with hang curd and pickle based five spices PESTO SALMON TIKKA 21 Salmon fillet flavoured with pesto, herbs and spices MINT MURGH TIKKA 12 SAMUDRI PRAWN 22 Chicken cubes marinated in fresh mint, hang curd Tiger Prawns marinated in yogurt and spices finished in the clay oven SAKOON SPECIAL MIX GRILL 27 BASIL SEEKH KEBAB 12 Lamb chop, shrimp, achari chicken tikka and seekh Spices ground chicken kebab with fresh basil baked in kebab on a hot sizzler platter the clay oven AMRITSARI FISH 10 Lamb & Seafood Deep fried fish coated with gram flour and served with mint chutney KASHMIRI ROGAN JOSH 19 Kashmiri delicacy of lamb in fennel flavored onion TANDOORI TRIPLE PLAY 15 gravy Combination of triple grilled delicacy, Mint Murgh Tikka, Basil Seekh Kebab and Seasoned Fish GOSHT MALABAR 19 Lamb simmered in coconut milk with mustard seeds and spices Soups & Salads BHUNA GOSHT/GOAT 19 Lamb/Goat with golden onions and spices in a thick TOMATO FENNEL SOUP 8 sauce Fresh tomato reduction flavored with fresh fennel BOMBAY FISH MASALA 19 Fish cooked with onion, tomato, fenugreek and MULLIGATAWANY SOUP 9 coriander Specialty South Indian lentil soup spiced with Cochin pepper corns and chicken broth MEEN MOLIE 20 Traditional Kerala Fish, shrimp curry cooked in MANGO OLIVE SALAD 9 coconut milk, onion and curry leaf Juliennes of mango, cucumber, olives, bell pepper, olive oil and mint GOAN SHRIMP 20 Shrimps in delicious Goan style onion sauce with coconut cream Vegetarian Poultry CLASSIC CHICKEN CURRY 17 DAL SAKOON 15 Cubes of Chicken cooked in onion and tomato sauce Black lentils simmered with tomato, ginger and garlic with a hint of cream DAL TARKA 15 MURGH SAKOON 17 Yellow lentils with onion, tomato and spices Chicken cubes cooked with golden onions and spices in a thick gravy sauce CHANA PINDI 15 Rawalpindi style chickpeas tempered with spices BUTTER CHICKEN 18 BHINDI DO PIAZZA 15 Chicken tikka in a creamy tomato sauce Fresh okra tossed with onion, tomato and spices MURGH CHETTINAD 17 SAAG PASAND SE 16 Chicken in a peppercorn and fennel Chettinad sauce Spinach with spices, choice of cheese/potato/corn/ peas MURGH TIKKA MASALA 18 Grilled chicken breast in a creamy tomato sauce ADRAKI ALOO GOBHI 15 cooked with bell pepper Cauliflower, potatoes and ginger cooked with seasoned spices SUNEHRI MURGH 18 SUBZ JALFREZI 16 Chicken blended with spiced onion, tomato and yogurt sauce Farm fresh vegetables tossed in homeground spices with onion and tomato sauce ACHARI BAIGAN 16 Biryani & Rice Baby eggplant cooked with tomato, onion and pickle spices Pot sealed basmati rice biryani with aromatic herbs and spices, accompanied with raita SHAM SAVERA KOFTA 16 SUBZ DUM BIRYANI 17 Spinach dumplings stuffed with cheese, dry fruits, served in tomato sauce CHICKEN DUM BIRYANI 18 PANEER PESHAWARI 17 LAMB DUM BIRYANI 19 Cottage Cheese with onion and bell peppers simmered in spices GOAT DUM BIRYANI 19 PANEER BUTTER MASALA 17 SAFFRON RICE 4 Butter infused tomato sauce Paneer, finished with fenugreek cream COCONUT RICE 5 Breads Accompaniments Unleavened flour breads baked in clay oven PLAIN NAAN 4 SUBZ RAITA 4 GARLIC NAAN 5 PESTO NAAN 6 PINEAPPLE RAITA 5 ROASTED PAPAD 4 Stone Ground whole-wheat bread TANDOORI ROTI 4 MIXED PICKLE 3 LACHHA PARATHA 5 Stuffed Kulcha POTATO & PEAS KULCHA 6 ONION KULCHA 6 CHEESE KULCHA 7 GLUTEN FREE VEGAN JAIN OPTION BREAD BASKET 13 Lacha Paratha, Plain Naan and Garlic Naan ABOVE OPTIONS AVAILABLE ON SPECIAL REQUEST. SOME DISHES MAY CONTAIN NUTS OR DAIRY PRODUCTS. 18% GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE..
Recommended publications
  • The Foodscape
    THE FOODSCAPE Tejgaon, Dhaka By UZMA ALAM 10108012 SEMINAR II Submitted in partial fulfillment of the requirements for the degree of Bachelor of Architecture Department of Architecture BRAC University 2015 CONTENTS CHAPTER 01: BACKGROUND OF THE PROJECT 1.1 Project Brief 1.2 Project Introduction 1.3 Project Rationale 1.4 Aims and Objectives 1.5 Proposed Program CHAPTER 02: SITE APPRAISAL 2.1 Site Location 2.2 Site and Surroundings 2.3 Environmental Condition 2.4 SWOT Analysis CHAPTER 03: LITERATURE REVIEW 3.1 What is a Foodscape? 3.2 Branding Bangladesh through its culture 3.3 Food and Culture 3.4 Food in Bangladesh 3.5 Food and Architecture CHAPTER 04: CASE STUDY 4.1 Introduction 4.2 Spaces 4.3 International Case Study CHAPTER 05: PROGRAM AND DEVELOPMENT 5.1 Proposed Program 5.2 Developed Program 5.3 Rationale of the Program CHAPTER 06: DESIGN DEVELOPMENT 6.1 Introduction 6.2 Concept Development 6.3 Form Development and Programmatic layout 6.4 Final design drawings 6.5 FInal design model CONCLUSION REFERENCES APPENDIX Abstract The project is an attempt to allow people to discover the stunning richness of Bangladeshi culture as seen in their unique food traditions, and greatly broaden one’s own enjoyment of fine food. The aim is to make Bangladeshi food a global experience. The project should be identified by its inclusiveness, its uniqueness and its diversity. It should be a place that extends a warm welcome to everybody, capturing the spirit of Bengalis and their passion for food. Proposed as an integrated development catering to the cultural requirements of Bangladesh, the project aims to celebrate food, exploring its history, heritage, and cultural influence in Bengal.
    [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]
  • Appetizers Soups & Salads Tandoor Se Lamb & Seafood
    Appetizers Tandoor Se AVOCADO JHALMURI 9 TANDOORI VEGGIES 18 Rice puffs and avocado layered with mix of onion, Herbs marinated cauliflower, bell pepper, onion, tomato, mint and tamarind bouquet paneer and pineapple CHAAT PAPADI 8 SOUFIA PANEER 20 Crunchy papadi, sweet yogurt, tamarind and mint Cottage cheese marinated with fennel & Indian spices chutney TANDOORI CHICKEN (HALF) 17 SAKOON SPECIAL SAMOSA 8 FULL 24 Potato and peas in pastry shell Roasted chicken on bone with special blend of spices ALOO TIKKI 9 ACHARI CHICKEN TIKKA 19 Grilled seasoned potato medallions with chutney Chicken marinated with pickle and blend of spices LASOONI GOBI 9 TANDOORI FISH 19 Marinated fish blended with spices Cauliflower tossed with spiced garlic tomato sauce KAKORI SEEKH KABAB 23 DAHI KE KABAB 10 Ground lamb infused with herbs and spices Hung yogurt infused with roasted cumin, coriander, ginger and red onions LAMB KI CHAPEN 30 Lamb chop with flavour of Indian spices PANCH PORAN PANEER TIKKA 14 Cottage cheese marinated with hang curd and pickle based five spices PESTO SALMON TIKKA 25 Salmon fillet flavoured with pesto, herbs and spices MINT MURGH TIKKA 13 SAMUDRI PRAWN 26 Chicken cubes marinated in fresh mint, hang curd Tiger Prawns marinated in yogurt and spices finished in the clay oven SAKOON SPECIAL MIX GRILL 29 BASIL SEEKH KEBAB 13 Lamb chop, shrimp, achari chicken tikka and seekh Spices ground chicken kebab with fresh basil baked in kebab on a hot sizzler platter the clay oven AMRITSARI FISH 12 Lamb & Seafood Deep fried fish coated with gram flour
    [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]
  • Goan Tause Tomat Raita Goan Style Cucumber and Tomato Yogurt Dip/Condiment
    Goan Tause Tomat Raita Goan Style Cucumber and Tomato Yogurt Dip/Condiment Yield: 6-8 servings Ingredients: 2 Cups Plain Yogurt (Dahi / Dai) 3 Roma Tomatoes (Tamatar / Tomat) - diced 1 Fresh Green Chile (Hari Mirch / Tanrni Mirsang) - seeded and diced 1 Large Cucumber (Kheera / Tause)* - peeled and roughly grated 3 Tbs Red Onion (Pyaz / Piyavu) - small diced ½ tsp Cumin Seeds (Jeera / Jeren) - roasted and ground ½ tsp Black Peppercorns (Kali Mirch / Mirsang) - roasted and ground Kosher Salt (Namak / Meet) to taste Pinch of Granulated Sugar (Chini / Sakkar) -OPTIONAL- 2 Tbs Fresh Coriander Leaves (Dhania Patta / Voli Kothambi) - rough chopped Preparation: 1) Peel and grate your cucumber and place in a fine mesh sieve - Set aside to drain away some liquid until needed 2) Place small dry skillet over medium-low heat - Add cumin seeds and peppercorns and toast for until fragrant (apx 2 minutes) 3) Remove from heat and allow to cool for a minimum 10 minutes 4) Transfer toasted ingredients to a clean coffee grinder, spice mill, or mortar and pestle and grind into a fine powder 5) In a medium, nonreactive bowl, add the yogurt and whisk until smooth 6) Add the grated cucumber, diced tomato, diced chiles, granulated sugar, and roasted/ground spices and fold until thoroughly combined 7) Adjust seasoning with salt to taste 8) Cover and place in the refrigerator for at least 1 hour before serving (overnight for best results) to allow flavors to meld 9) Serve as a cold soup, a starter salad, with bread or crackers as a snack, or alongside spicy dishes as part of any Goan/Konkani or Indian meal to 'cut the heat' * Can substitute 1 large English cucumber (Kakri) - no need to peel Taz Doolittle www.TazCooks.com .
    [Show full text]
  • 192735 Bandook Menu V8
    3-7 MILSOM PLACE BATH. BA1 1BZ A MEAL FOR A MEAL TEL: 01225 300600 For every meal you eat at Bandock, Opening Times Mon to Fri - 8am to 10.30pm a child in India will be getting a The word “bandook” literally means “gun” or rifle” in the Hindi/Urdu/Bengali language and takes its cue from when British soldiers used it widely when coming Saturday - 8am to 11.00pm nutritious meal via the Akshaya into contact with Indian troops during the Raj. Deeply entrenched within the culture of the Subcontinent, the word continues to be used throughout South Asia. Forceful, robust, potent, strident and Sunday - 9am to 10.00pm Patra Foundation powerful – Bandook has all the connotations of an entity hard to ignore - dominant, commanding and even quite irresistible! It’s the kind of heritage any Indian restaurant would be proud of and Bandook Indian Kitchen more than meets the criteria with its superlative Indian street food cooking, affable service and fabulous surroundings. CHAATS LARGE PLATES SIDES PANI PURI V/G 4.00 BANDOOK CHICKEN WINGS D 7.50 AWADHI RAAN D 15.00 DAL MAKHANI V/D 5.00 Puffed semolina shell, chickpeas, jal Chicken wings, curry leaves, fresh coconut, Pulled lamb shank, dal makhani, lacha red onion Classic, creamy black lentil dish from the Punjab jeera water yogurt, chilli sauce RARAH GOSHT PIE 14.00 KURKURIT BHINDI V 4.50 KALE PAKORA CHAAT V 4.50 ROSEMARY TULSI MURGH D 8.50 Hampshire lamb, tapioca mash Crunch fried okra with cilantro chutney Crunchy kale, onion, tomato, chickpea vermicelli, Corn fed chicken thigh, garlic tomato chutney mint glaze ALOO POSTO V 4.50 ANCHOVY 65 8.50 Anya potato poppy seeds green chillies BOMBAY RAGADA V/D/G 6.50 Lightly battered, spiced anchovies Crispy aloo tikki, white peas, tamarind chutney, CUMIN GOURD BHAJI V 4.50 honey yogurt BOMBAY PRAWNS N 8.50 Assorted gourd, cumin, tempered with green chilli King prawns marinated in caraway, peanuts, GRANDMA’S CURRY sesame, tomato salsa BENGAL JHALMURI V 4.50 Bandook’s famed signature, homestyle curry.
    [Show full text]
  • QUICK TANDOORI CHICKEN - This Recipes Is Made with Chicken Thighs but You Can Use Breast of Chicken If You Prefer
    QUICK TANDOORI CHICKEN - this recipes is made with chicken thighs but you can use breast of chicken if you prefer. Serves 4-6 Preheat oven 240 degrees Ingredients: For the Tandoori Chicken 8 boneless, skinless chicken thighs cut into halves 200ml full fat Greek yogurt 4 garlic cloves, finely grated 4 tsps. Tandoori powder ½ tsps. Chili flakes Juice of ½ lemon ½ salt or to taste Method: 1 – In a large bowl mix together the yogurt, grated garlic, tandoori powder, chili flakes, lemon juice, salt – this will be the marinade. Add in the chicken pieces, ensuring each piece is full coated. 2 – Line a large baking tray either with a silicone baking mat or baking parchment brushed with oil. Lay out marinated chicken pieces in a single flat layer on to the tray and place in the top of the oven for 15-20 minutes until cooked through. 3 – While the chicken is cooking, prepare your minty onions. In a large bowl mix together the onions, vinegar, sugar and salt; give a good scrunch with your hands and leave to pickle for about 20 minutes before stirring in the mint. 4 – Heat a large frying pan or chapatti pan and use to heat the naan through, about 2 minutes each side, brush with melted butter and put each onto an individual plate. 5 - Top the naan with and handful of shredded lettuce, your cooked tandoori chicken, and a helping of minted onions. Add a little yogurt on top if you fancy it. To Serve: 4-6 shop bought nan breads 50g melted butter ½ iceberg lettuce, shredded MINTY ONIONS Most Indian restaurants will serve a version of minty onions with their poppadum’s.
    [Show full text]
  • Pakora (Indian Vegetable Fritters) with Apple Mint Chutney and Yogurt Raita
    LAMORINDA WEEKLY | Pakora (Indian Vegetable Fritters) with Apple Mint Chutney and Yogurt Raita Published September 24th, 2014 Pakora (Indian Vegetable Fritters) with Apple Mint Chutney and Yogurt Raita By Susie Iventosch (Recipes by Carolyn Zezima) INGREDIENTS 3 cups chickpea flour 2/3 cup brown rice flour 2 teaspoons cumin seed 1/2 teaspoon mustard seed 1 teaspoon oregano 1 teaspoon cayenne 1 teaspoon coriander powder 2 teaspoons turmeric 1 teaspoon white pepper 1 1/2 teaspoons salt 1/4 teaspoon baking soda 3 cups water (approx.) 1 large onion, chopped 2 scallions, thinly sliced 1/4 cup cilantro, chopped 1 cup frozen or fresh cooked peas 2/3 cup cooked cauliflower (or turnips or white potatoes), cut in 1/2-inch pieces, par boiled 2/3 cup cooked spinach, chopped Coconut oil for frying DIRECTIONS Combine the chickpea flour and brown rice flour in a large mixing bowl. Toast the cumin seeds and the mustard seeds in a small sauté pan over medium heat until you can start to smell the aroma and the pan just begins to smoke. Grind together in a spice or coffee grinder. Combine in a small bowl with the other spices, salt and baking soda. Add spices to flour mixture and combine thoroughly. Add water gradually, until mixture forms a thick paste. Stir in vegetables until fully combined. Pour oil in a large, deep skillet until it reaches 2 inches from the top, or in a deep fryer. Heat over medium high heat to about 350 degrees or until a small amount of the mixture sizzles immediately when dropped into the oil.
    [Show full text]
  • Translating Ecology and Material Culture: Understanding Strategies and Shift in the Ballad of Ayesha
    International Journal of Comparative Literature & Translation Studies ISSN: 2202-9451 www.ijclts.aiac.org.au Translating Ecology and Material Culture: Understanding Strategies and Shift in The Ballad of Ayesha Mukta Das1, Tanmoy Mazumder2* 1MA Student, Department of English in Jashore University of Science and Technology, Jashore, Bangladesh 2Assistant Professor, Department of English in Jashore University of Science and Technology, Jashore, Bangladesh Corresponding Author: Tanmoy Mazumder, E-mail: [email protected] ARTICLE INFO ABSTRACT Article history The current study exposes the translation strategy of ecology and material culture in The Received: April 06, 2020 Ballad of Ayesha (2018) and the resulting translation shift. This novel is Inam Ahmed’s English Accepted: June 22, 2020 translation of the Bengali novel Ayeshamangal (2010) by Anisul Hoque. Ayeshamangal is a Published: July 31, 2020 Bengali novel written in a fully Bengali context and it is quite difficult for the translator to Volume: 8 Issue: 3 translate the issues of ecology and material culture by keeping the flavor of the original text intact. The current paper attempts to evaluate whether the translator is successful or not in conveying the sense of the original text to the translated one. This research also investigates the Conflicts of interest: None translator’s attitude to equivalence in the TT as well as the problems and dilemma he faces in Funding: None dealing with various cultural aspects of the novel as we know that English and Bengali languages have different structures. Peter Newmark’s concept of cultural categories in translation is a key to the discussions attempted in this study.
    [Show full text]
  • Grilled Paneer (Vegetarian) $11.99 the Vegetarian Thali Daily Price Pick 1 of Our Vegetarian Specials
    Brightly flavored snacks & small plates served by street vendors all Street sandwiches served on griddled soft buns and mindblasting wraps. over India. Parsi Chicken Burgers $9.49 Bhel Puri (vegan) $7.49 Joyce Farms ground chicken seasoned with cumin, ginger, chillies, Tangy, crunchy, spicy – an Indian street food classic. Puffed rice, flour mint & cilantro, seared to perfection on the griddle. Topped with crisps (puris), crunchy chickpea noodles, cilantro & onions tossed chutneys and served on two toasted buns. with tamarind & green chutneys. Sloppy Jai (Kheema Pav) $9.99 Dahi Sev Papdi (DSP) (vegetarian) $6.99 Spiced lamb hash simmered with tomatoes, ginger and aromatic Savory flour crisps (puris) topped with potatoes, onions, cilantro & spices. Garnished with onions & cilantro, green chutney, sweet yogurt crunchy chickpea noodles (sev), drizzled with sweet yogurt, tamarind and served on two toasted buns. The most awesome Sloppy Joe ever. & green chutneys. Finger lickin' good. Vada Pav (vegetarian) $8.99 Green Apple Chaat (vegan) $8.49 Spicy potato dumplings fried in curried chickpea batter topped with Fresh green apple , peanuts, golden raisins, corn poha (Indian corn green & tamarind chutneys. Served on two toasted buns. flakes), onions, cilantro, green chutney, lime, fried curry leaves. This is serious street food. (vegan) Samosa $3.99 Kathi Kabab Roll $9.49 Savory, flaky pastry (one) stuffed with spicy cumin scented potatoes. Joyce Farms Chicken seared with onions, cilantro & tandoori spices Dressed with tamarind & green chutneys. with roasted lentils and tamarind & green chutneys in a griddled wrap (brushed w/ egg). Samosa Chaat (vegetarian) $9.49 Samosas (two) served on spicy garbanzo bean stew topped with Tandoori Fish Wrap $10.99 tamarind & green chutneys and sweetened yogurt.
    [Show full text]
  • Trade Marks Journal No: 2005 , 21/06/2021 Class 26 4870561 19
    Trade Marks Journal No: 2005 , 21/06/2021 Class 26 4870561 19/02/2021 RAMA RAM NO.658,4TH FLOOR, SRI KRISHNA COMPLEX, BASETTYPET,,CHICKPET CROSS, BANGALORE-560053, KARNATAKA, INDIA. MANUFACTURER SOLE PROPRIETOR Address for service in India/Attorney address: B N SUNIL KUMAR #11/1, 3rd Floor, East Circle Road, V.V. Puram, Bangalore-560004 Proposed to be Used CHENNAI LACE AND EMBROIDERY, BRAID; BUTTONS; HOOKS AND EYES, PINS AND NEEDLES; ARTIFICIAL FLOWERS. 3795 Trade Marks Journal No: 2005 , 21/06/2021 Class 26 4873337 21/02/2021 BAKULKUMAR THAKKAR 1645, Khajuri's pole, Tankshal Road, Kalupur, Ahmedabad Bags and articles for packaging, Wrapping and storage of paper, cardboard or plastics, paper and cardboard individual person Proposed to be Used AHMEDABAD Lace and embroidery, ribbons and braid; buttons, hooks and eyes, pins and needles; 3796 Trade Marks Journal No: 2005 , 21/06/2021 Class 26 4882835 27/02/2021 GIRIRAJ CREATION GROUND AND FIRST FLOOR, PLOT NO-22, KRUNAL ESTATE, B/H JIVAN JYOT CINEMA, ANJANA, SURAT, GUJARAT, 394210 PARTNERSHIP FIRM Address for service in India/Agents address: YADAV ARVIND KUMAR AKY & CO.,304-3rd floor, 21st Century Business Centre, Near World Trade Centre, Ring Road, Surat-395002 Used Since :09/08/2017 AHMEDABAD LACE AND EMBROIDERY, RIBBONS AND BRAID; BUTTONS, HOOKS AND EYES, PINS AND NEEDLES; ARTIFICIAL FLOWERS 3797 Trade Marks Journal No: 2005 , 21/06/2021 Class 26 THE FLASH 4967857 08/05/2021 DC COMICS 2900 West Alameda Avenue, Burbank, California 91505, United States of America A general partnership organized
    [Show full text]
  • Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK
    Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Budapest 2019 Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Abstract This thesis is focused on Bangladeshi culinary representations in the diaspora. The purpose of this research is to gain a better understanding of the Bangladeshi migrants who are involved in the culinary industry. I joined these two strands together and formed the kernel of my dissertation, which is to examine the layers of Bangladeshi migrant identities that are orchestrated through their culinary expressions in diaspora. My dissertation is based on six case studies from the UK, USA, and Hungary. Because of the diverse backgrounds of the case studies, there was an eclectic mix in their culinary projects, and I have analyzed them through the theoretical lens of food histories, food narratives, postcolonial studies, migrant identifies, and oral history. This research reveals how their culinary projects are coming to terms with a new reality, an expression of their hybrid identity, and at the same time, celebrating the connection with their homelands.
    [Show full text]