DOCSLIB.ORG

Catering Services

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Catering Services CATERING SERVICES Shop No. 1 & 2, Aditya Apartment, Parleshwar Road, Opp. Parleshwar Mandir, Vileparle (E.), Mumbai 400 057. Ph.: 022 26136181, 9820592824, 9967050597 BREAKFAST Tea & Coffee Upma, Kande Pohe, Shira. Sabudana Khichadi, Sabudana Vada. Kolhapuri Misal Pav, Cutwada Pav. Idli, Meduwada Sambar, Appam, Dosa. Butter Chutni Sandwich, Jam Sandwich. WELCOME DRINKS (200 ML GLASS) Kokam Sarbat, Limbu Sarbat, Avala Sarbat. Aerated Drinks, Kairi Panha, Jal Jeera. FRESH FRUTI JUICE Kalingad, Pineaaple-Mossambi, Watermelon Pineaaple Juice, Apple. Cocktail Juice, Coconut Water, Coconut Punch, Ganga Jamuna. Kiwi Pomogranade-Grapes, Gauva-Grapes, Orange-Apple. Lychee, Sugarcane Juice. ROTI Puri, Phulke, Bhature. Rice Bhakri, Jwari Bhakri. Naan, Butter Naan, Roomali Roti. Paratha, Paneer Paratha, Kulcha. FARSAN / SNACKS Batata Vada, Mini Samosa, Kothimbir Vadi, Mix Pakoda. Cutlet, Harabhara Kabab, Aaloo Tikki, Pattice. Veg Fingers, Cheese Balls. Chutni Dhokla, Khaman Dhokla, Khandvi. Italian Boat, Paneer Tikka. INDIAN VEGETABLES Tava Mehfil - (Live counter). Mix Veg, Undio. Bhendi Fry with Potato, Baigan Bharit, Bharleli Wangi, Chhole Masala, Bharleli Tondli, Wal Wang Shenga, Dum Alu, Alu Matar, Alu Gobi Chana Dal, Veg Kurma, Bhendi Masala, Batata Sukka Bhaji. Kala Watana Usal, Matki Usal, Dalimbi Usal. Paneer Matar, Paneer Masala, Paneer Makhanwala, Paneer Butter Masala, Methi Malai Mutter, Navratan Kurma, Paneer Tikka Masala, Paneer Kadhai, Paneer Baby Corn. RICE Steam Rice, Jeera Rice, Garlic Rice, Dalimbi Rice, Curd Rice, Lemon Rice. Phodnicha Bhat, Masale Bhat. Veg Pulav, Matar Pulav, Kashmiri Pulav, Navratan Pulav. Veg Biryani, Paneer Biryani. DAL / KADHI Varan, Amti, Tomato Saar, Kala Watana Sambar, Solkadhi, Dal Fry, Onion Dal Fry, Kala Watana Dal Fry, Dal Tadka, Dal Makhani, Dal Maharani, Black Daal, Kadhi Pakoda, Maharashtrian Kadhi, Gujarati Kadhi ChINESE STARTERS Spring Rolls, Chinese Bhel, Dry Manchurian, Chinese Samosa. Veg Crispy, Veg Dragon Ball, Veg Lollypop, Veg Wanton. Dragon Momos, Veg Momos. Cheese-Corn- Capsicum Momos (Jain Preparation). Paneer Crispy, Paneer Chilly. ChINESE VEGETABLES Veg Chilly, Veg Manchurian, Veg Chow Main, Veg Crispy, Veg Chily Mily, Veg Baby Corn, Veg Chopsuey, Veg Manchurian, Paneer Manchurian, Paneer in Garlic Sauce, Paneer Salt Pepper ChINESE RICE Veg Fried Rice, Veg Singapore Rice, Veg Schezwan Rice, Veg Manchurian Rice, Veg Combination Rice, Veg Hongkong Rice, Veg Triple Schezwan Rice ChINESE NOODLES Veg Haka Noodles, Veg Manchurian Noodles, Veg Singapore Noodles, Veg Schezwan Noodles SOUP Tomato Soup, Carrot Soup, Veg Clear Soup, Bamboo Shoot Soup, Sweet Corn Soup, Veg Manchow Soup, Hot & Sour Soup, Cream of Mushroom Soup. ChAT Special Dahi Wada, Ragada Pattice, Ragada Samosa, Pani Puri, Shev Batata Puri, Chinese Bhel, Corn Tikki Ragada Masala, Dahi Puri, Delhi Chat. RAITA / SALAD Green Salad, Russian Salad, Watermelon Salad, Sprouted Salad, Cabage Salad. Veg Raita, Bundi Raita, Cucumber Raita, Anar Boondi Raita, Mix Frut Raita, Pineapple Raita. Fryums, Shankh. CHUTNI Coconut Chutney, Garlic Chutney, Green Chutney, Khajur Imli Chutney,Mirchi Thecha, Pudina Chutney SwEET Amrakhand, Amras, Shrikhand, Dry fruit Shrikhand. Basundi, Angoor Basundi, Dry fruit Basundi, Sitafal Basundi, Rabdi. Anjeer Halwa, Gajar Halwa, Dudhi Halwa, Moogdal Halwa. Badam Sheera, Burfi, Dollar Jiebhi, Pineapple Jilebhi, Kaju Katli, Malai Sandwich. Puran Poli, Rabdi Malpova, Rasgulla, Rasmalai, Gulabjamun, Kala Gulabjamun, Stuffed Gulabjamun. ICE - CREAMS Butter Scotch, Vanila with Chocolate Sauce, Choco Almond, Choco Chips, Jack Fruit, Kaju Kismis, Keshar Pista, Lychee Punch, Mango, Pineapple, Roasted Almond, Tender Coconut, Water Melon KULFI Anjeer Badam Kulfi, Butter Scotch, Chocolate Kulfi, Chikoo Kulfi, Malai Kulfi, Keshar Pista, Kulfi Falooda, Mango, Sitafal Kulfi. MATKA Anjeer Badam, Gulkhand Matka, Keshar Pista, Mango Matka, Malai Matka.
Load more

Recommended publications
  • Puran Poli Bajri No Rotlo: Thick Millet Flour Flatbread Usually Grilled Over Coa Ls
    List of Gujarati dishes[edit] Breads[edit] Puran Poli Bajri no Rotlo: Thick millet flour flatbread usually grilled over coa ls. Makai no Rotlo: Thick Corn flour flatbread usually grilled over coals. Bhakri: Made with whole wheat flour, thicker than Rotli, crispy. Phulka rotli (Also called Rotli or Chapati): Made with whole wheat flour, rolle d thin.[4] Juvar no Rotlo: Thick sorghum flatbread. Parotha: Fried whole wheat flatbread. Puran Poli (Also known as Vedmi): Whole wheat bread filled with sweet moong dal filling usually made for special occasions. Puri: Made with whole wheat flour, deep fried. Thepla/Dhebra: Made with a mixture of flours, pan fried, mildly spiced, usually contains shredded vegetables. Pooda: Made with a mixture of flours, pan fried. Rice[edit] In addition to plain rice, Gujarati cuisine also includes rice based dishes such as: Biranj: Steamed rice flavoured with saffron, sugar, and dried fruit. Khatta-Mittha Bhaat (Sour and Sweet Rice): Rice, boiled with potatoes and spice s, yellow in colour and accompanied with lemon peel. Doodhpak: Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typicall y served as a dessert. Khichdi (Rice & a Dal): Cooked like porridge accompanied with ghee, yogurt, and pickle. Pulao (Rice with vegetables) Khichu: Kneaded rice flour made by heating it with water, salt, green chillies, and cumin..
    [Show full text]
  • Research Article
    z Available online at http://www.journalcra.com INTERNATIONAL JOURNAL OF CURRENT RESEARCH International Journal of Current Research Vol. 10, Issue, 08, pp.72888-72892, August, 2018 ISSN: 0975-833X RESEARCH ARTICLE EVALUATION OF NEW KHARIF SORGHUM GENOTYPES FOR FLOUR, DOUGH, ROTI AND NUTRITIONAL QUALITY *Chavan, U. D., Lande, S. B., Kotecha, P. M. and Nirmal, S. V. Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri, India ARTICLE INFO ABSTRACT Article History: In India sorghum is traditionally consumed in the form of unleavened pan cake/Roti/Bhakari. Because Received 14th May, 2018 of sorghum is a staple food in many parts of the country. Though sorghum grains are nutritious, the Received in revised form consumption of this cereal is decreasing due to non-availability of easy cooking raw materials from 14th June, 2018 the sorghum. The other major reasons are; dying traditional food habits, requirement of special skill Accepted 27th July, 2018 st for preparing sorghum rotis. For many years sorghum eating population particularly in rabi growing Published online 31 August, 2018 areas, the roti made from Maldandi (M 35-1) is preferred for taste and softness, over other genotypes. But now days some new genotypes of rabi sorghum are developed which gives better nutritional as Key Words: well as organoleptic quality of the roti than the M 35-1. During Kharif-2017 (Dharwad Center) total Roti, Sorghum, 28 sorghum genotypes from advance varietal trials (AVT; 18) and advance hybrid trials (AHT; 10) Bhakri, were evaluated for flour, dough, roti and nutritional quality parameters using above parameters.
    [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]
  • Having Made Its Mark As the Finest Vegetarian Specialty Restaurant, Shakahari Adorned a New Avatar in the Year 2017
    Having made its mark as the finest vegetarian specialty restaurant, Shakahari adorned a new avatar in the year 2017. It invites you on a journey to explore the cuisines inspired by the princely states of India. True to the essence of the word and the concept of pure vegetarianism, Shakahari is a one-of-its-kind dining destination. The modern décor with its understated elegance creates an inviting ambience for a memorable experience. Master Chef Bhuralal and his team have mastered a delightful selection of classic cuisines from various regions of the country in its most authentic form. Shakahari’s journey is an opportunity to revel in the unique blend of flavors, spices and cooking techniques coupled with fresh hand- picked vegetables from local farms. The cuisine is crafted especially for you and served in a silver ‘thali ‘ for a resplendent repast. The epic culinary extravaganza culminates at our ‘mishthan bhandar’ where a delectable array of ‘mithai’ awaits you. Master Chef Bhuralal With about 20 years of experience in luxury properties across India and abroad, Chef Bhuralal started his career at a very young age. His zeal towards the culinary arts struck him at his early 20’s when he started working with his relative in Mumbai at the Cadarin Hotel. Since then. As years passed by, he worked with Marriott, Shangri La, Dubai , to Crown Plaza , Leela and is now with JW Marriott Pune as a Specialty Indian Chef. From the land of Chittorgarh, this MasterChef has perfectly blended in the flavours of pride, romance and spirit of Rajasthan.
    [Show full text]
  • KEYS CAFE MENUCARD.Cdr
    HAPPY MENU T. Nagar Tiffins Corner 293 Idli / vada / dosa / uttapam served with sambhar, chutney and milagai podi Ambarsari Paratha 295 Aloo/ gobi / paneer with makhan, achar and dahi Dilli ki Aloo Poori 255 Plain poori with aloo bhaji & mint chutney Indore ka Poha 155 Flattened rice, tempered with curry leaves and mustard, tossed with potatoes & topped with bhujia. Delnaaz Aunties 455/325/330 Keema ghotala / akuri / paneer akuri served with bun muska & cutting chai Gullu's Juice Corner 315 Fresh juice - fruits or vegetables choice of fruit - watermelon/pineapple Bottle Gourd and Mint Juice 245 Taaze Phalon Ka Swad 245 cut fresh fruits Anda Man Pasand (Eggs you like it) 345 Half fry / omelette / boiled egg / scrambled / poached with a choice of white / brown toast Mem Saab Likes Butter-Milk Pancakes 255 Classic stack of three, served with grilled banana, whipped cream and maple syrup Raap "CHIC" Breakfast ( When you like it healthy ) 375 Wheat flakes with cut fruits and yoghurt, egg white omelette, brown bread toast, fresh juice and tea/coffee If you are allergic to any ingredient, Please inform our associate. * Govt Taxes Applicable, we levies 5 % service charge * Bun Omelette 315 Masala omelette in a bun Aloo ka Sandwich 295 With hari chutney and tamatar ka sauce Vegetable Umpa 255 With coconut chutney & sambhar Podi Dosa / Idli 295 Soft set dosa or idli with podi masala, sambhar and ghee If you are allergic to any ingredient, Please inform our associate. * Govt Taxes Applicable, we levies 5 % service charge * Thai Glass Noodles with Greens / Shrimps 325/395 Choice of glass noodle served with greens & shrimps with thai dressing Balsamic Chicken Salad with Pearl Barley 325 Grilled chicken breast in balsamic dressing with greens and pearl barley Hail Caeser 345 / 395 Crispy lettuce in caesar dressing with parmesan, capers and croutons.
    [Show full text]
  • Growing Popularity of Sorghum Roti
    Resurgence of sorghum foods in urban areas and alternate uses of sorghum grain Ravinder Reddy Ch, Vilas A Tonapi, Ashok S Alur, Belum VS Reddy, CLL Gowda, P Parthasarathy Rao and KN Rai Background Sorghum (Sorghum bicolor), maize (Zea mays), pearl millet (pennisetum glaucum) and other millets are classified as coarse grain cereals, perhaps because of their hard grain texture. While sorghum and pearl millet are important staple food grains in Asia and Africa, they are used as the main component in feed formulations in other parts of the world. Grown generally in non-irrigated and rainfed lands, with very little agricultural inputs as compared to wheat (Triticum aestivum) and rice (Oryza sativa), they are important for food security in Asia and Africa Both sorghum and pearl millet complement well with lysine-rich vegetable (Leguminous) and animal proteins and form nutritionally balanced composite foods of high biological value. Carbohydrates of sorghum and pearl millet comprise a large proportion of starch (65-70%) and a good amount (16-20%) of non-starchy polysaccharides (NSP). The NSP, which constitute nearly 95% of the dietary fiber of the grain, are derived not only from bran but also from the endosperm cell walls. There are no reports of any adverse effects of regular consumption of sorghum and millet, especially in the Indian subcontinent. On the other hand, incidence of diabetes mellitus and gastro- intestinal disorders are minimal among the population using these grains as staple food. Although sorghum and pearl millet are nutritious and staple foods for millions in the under-privileged section of the society, their increased utilization and diversification is impeded by problems mostly related to milling and storage characteristics .
    [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]
  • DIET CHART-FINAL1600 Copy
    MY DIET ROUTINE 1600kcal Day Meal Plan Plate Method The plate method is a meal plate that shows the proportion of various foods to be consumed per meal What should I restrict in my diet and How can I replace it with other foods? Starters/Appetizers/Mid Meals Choose More Often Foods to Avoid Salads Salads with Dressings Fruits Fruits (Banana/Litchi/Chikoo/Grapes/ Muskmelon/ Shareefa) or Frozen Fruits Skimmed Milk/Tea or Coffee with skimmed milk Full Cream / Buffalo’s Milk Buttermilk (Chaach) Cream / Cheese Veg/Non Veg clear soups Thick Corn Flour Soups Besan based non fried snacks (Dhokla / Khandvi) Fried Maida Snacks (Samosa/Mathris/Kachori etc.) Roasted namkeens Fried Namkeens / Chips / Nachos Egg white bhurji / boiled egg white Fried Eggs / Omelet Sprouts Biscuits / Cookies Roasted chanas and murmura (moori) with vegetables High Salted Namkeens / Peanuts Fistful of Almonds (7-10)/ Walnuts(1-2) Cashewnuts / Dates / Hazelnuts Main Course Choose More Often Foods to Avoid Multigrain Chapattis / Steamed Rice / Whole Wheat Paranthas / Fried Rice / White Breads Breads / Bhakri **quantity as suggested by your doctor Wheat/ Bajra Dalia / Whole Wheat Pastas/ Oats Maida / Sooji (Upma/Chilla) / Sevian Sago Whole Wheat/ Multigrain Bread/Vegetable White Bread Cheese / Butter/ Mayonnaise or Chicken Sandwich Sandwiches Whole Dals (Pulses and Legumes) Washed Dals (Pulses and Legumes) Green Vegetables / other Vegetables / Fried or Raw Potatoes / Zimikand / Arbi Baked or Boiled Potatoes (Colocasia) Skimmed Milk Curd / Chaach / Vegetable Raitas Full Cream
    [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]
  • 31563-Seven-By-The-Lake-Kingston
    Menu Welcome... 7 by the Lake brings to you a selected variety of 7 different Indian cuisines from Maharashtra, Bengal, Rajasthan, Goa, Gujarat, North India and South India. Our aim is to offer unmatched dining experience and our highly experienced chefs and trained staff are committed to offer you the best Indian culinary experience. Thank you for giving us an opportunity to serve you! The 7 Experience Swaagat hai ……… Solkadhi A delicious savoury appetizer made from fresh sweet coconut milk and tangy kokum fruit, infused with flavours of roasted cumin, chilli and garlic OROROR Kairi Panha Refreshingly delicious sweet and tangy traditional Maharashtrian drink made from raw mangoes and Jaggery Shuruwaat ……… Masala Papad Crispy pappadam topped with onion, tomato, coriander and a touch of tongue tickling hot and spicy mix of chaat masala Tandoori Zaayaka ……… Chicken Tikka Boneless chicken marinated in yogurt and selected spices and cooked in tandoor OROROR Seekh kebab Minced meat spiced with fresh coriander, ginger, garlic, green chillies, onions, garam masala and cooked on skewers in tandoor OROROR Paneer Tikka Succulent chunks of Paneer marinated in yogurt and selected spices and cooked in tandoor SwaadSwaadeee ejann at… Choice of any curry Choose a curry from any of our regional cuisines Roti… Naan AAANDAND Basmati Rice Your choice of bread and Jeera rice Chatakdaar… Raita or Kachumber Yogurt Raita or Garden Mixed Salad Kuch meetha ho jaaye… Gulab Jamun or Mango Kulfi Your choice of dessert from above $49.5 0 per person (fo(fo(for(fo r seafood $ 5.00 extra per person) AAAPPETIZERSAPPETIZERS Solkadhi $6 .50 Speciality of the Konkan region of Maharashtra, Solkadhi is a savoury and tangy drink made from fresh sweet coconut milk and tangy kokum fruit, infused with flavours of roasted cumin, chilli and garlic.
    [Show full text]
  • INDIAN CURRY TRAIL 15 - 30 April, 2016 Lunch, 12:30 Pm - 3:00 Pm | Dinner, 6:30 Pm - 11:00 Pm INDIAN CURRY TRAIL
    INDIAN CURRY TRAIL 15 - 30 April, 2016 Lunch, 12:30 pm - 3:00 pm | Dinner, 6:30 pm - 11:00 pm INDIAN CURRY TRAIL urries in India bring to forth the country's myriad variations in religion, culture, history and customs. CIndian Curry Trail celebrates this diversity in the food culture of India. Chef Paul Joe, Chef De Cuisine at Hilton Chennai, whose forte is Indian Cuisine, has designed an exclusive menu that showcases a unique breadth of authentic and traditional curries paired with eclectic Indian breads. Please let us know if you have any special dietary requirements, food allergies or food intolerances. All prices are in Indian Rupees. Government taxes as applicable. Pictures are indicative only. Vegetarian Tarkari Chem Hooman 800 Kokum curry with vegetables from Konkan coast Govind Gatte ki Sabzi 800 Nuts stuffed gram our dumplings simmered in yoghurt based gravy, and avoured with garam masala from the Marwar region Soya Chaap Curry 800 Textured soya sticks served in onion gravy from the bylanes of Old Delhi Vetrilai Vada Kurma 800 Betel leaves and chana dal dumplings in tomato and coconut curry from Tamil Nadu Kaju ani Shahale 800 Tender coconut slices cooked with cashew nuts; from the Malwan region Kaddoo ka Khatta 800 A sumptuous dish from Kangra valley with pumpkin cooked in a spicy and tangy gravy and dried raw mango powder Please let us know if you have any special dietary requirements, food allergies or food intolerances. All prices are in Indian Rupees. Government taxes as applicable. Pictures are indicative only. Non vegetarian
    [Show full text]
  • National Symposium on Spices and Aromatic Crops (Symsac –Viii)
    NATIONAL SYMPOSIUM ON SPICES AND AROMATIC CROPS (SYMSAC –VIII) Towards 2050 - Strategies for Sustainable Spices Production 16-18 December 2015 Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu SOUVENIR & ABSTRACTS Organized by Tamil Nadu Agricultural University Indian Society for Spices Coimbatore, Tamil Nadu Kozhikode, Kerala In collaboration with Indian Council of Agricultural Research,New Delhi National Horticulture Board,Gurgaon, Haryana ICAR-Indian Institute of Spices Research, Kozhikode, Kerala Directorate of Arecanut& Spices Development, Kozhikode, Kerala National Symposium on Spices and Aromatic Crops (SYMSAC VIII) Towards 2050 - Strategies for Sustainable Spices Production 16-18 December 2015, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu Organized by Indian Society for Spices, Kozhikode, Kerala Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu Compiled and Edited by Krishnamurthy K S, Biju C N, Jayashree E, Prasath D, Dinesh R, Suresh J&NirmalBabu K Cover Design Sudhakaran A Typesetting Deepthi P Citation Krishnamurthy K S, Biju C N, Jayashree E, PrasathD,Dinesh R, Suresh J&NirmalBabu K (Eds) 2015. Souvenir and Abstracts, National Symposium on Spices and Aromatic Crops (SYMSAC VIII): Towards 2050 - Strategies for Sustainable Spices Production, Indian Society for Spices, Kozhikode, Kerala, India Published by Indian Society for Spices, Kozhikode, Kerala December 2015 The financial assistance received from Research and Development Fund of National Bank for Agriculture and Rural Development (NABARD)
    [Show full text]