FOOD MENU 145 Main St, Norwalk, CT 06851 Tawa Indian Cuisine
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Authentic Indian Cuisine Onion and Spices Slowly Roasted in Sauvignon Blanc Cabernet Sauvignon Tandoor Crossings Marlborough, Conche Y Toro Diablo, Chile 143 Rand St
Tandoori Entrées Wine Entrées are prepared in the Tandoor oven and served sizzling hot. A Tandoor is Wine $5.99/glass made out of clay in which charcoal is aglow at all times. Lamb, chicken, seafood and kabobs are skewered on long rods and slowly baked over the hot coals, never Sparking Pinot Noir touching the coals or the wall of the oven. Breads are baked by sticking them to the Jaume Serra Cristalino Brut, Noble Vines 667 Pinot Noir, internal hot walls of the tandoor. All selections are served with steaming hot basmati Spain Monterey, California rice. Please indicate your level of spicy - Mild, Medium or Hot. Tandoori Chicken $12.99 Pompano Fish $15.99 Higher Ground, Bone-in, skinless chicken marinated in Pompano fish marinated in chief Riesling Monterey, California seasoned yogurt special ground spices and then baked in J. Christoph Masel, tandoor Germany Merlot Chicken Tikka $12.99 Noble Vines 181, Boneless, skinless chicken breast $12.99 Paneer Tikka Pinot Grigio Monterey, California marinated in seasoned yogurt Paneer Tikka is made from chunks of Vista Point, California paneer marinated in spices and grilled Canoe Ridge Expedition, in tandoor. It is a vegetarian alternative Caposaldo Veneto, Italy West Virginia Seekh Kabob $16.99 to chicken tikka and other meat dishes Minced lamb or chicken with ginger, Authentic Indian Cuisine onion and spices slowly roasted in Sauvignon Blanc Cabernet Sauvignon tandoor Crossings Marlborough, Conche Y Toro Diablo, Chile 143 Rand St. • Sanford, NC 27332 Naan, Paratras, Roti New Zealand Sean Minor Paso Robles, Matanzas Creek, California Naan is made of all-purpose wheat flour. -
Established 2006
Established 2006 MENU Welcome to A family run business where we offer a menu of classic Indian and Bangladeshi dishes served alongside a few more contemporary creations, see our ‘Bengal Lounge Specials’ for dishes with a modern twist. If you suffer from any allergies to sugar, wheat, nuts or dairy products or have any other specific requirements please tell us when ordering. We will let you know immediately if something is suitable for you or not and advise you of any alternative options if available. Prepared by a team of specialist chefs using the finest ingredients, all our food is freshly cooked to order, using the leanest meat, the freshest vegetables and the finest spices. We pride ourselves on creating a wonderfully friendly atmosphere, in a contemporary setting, for you to enjoy our first class cuisine. Enjoy. Starters 1. Chicken/Lamb Chatt ........................................................................................................................... £5.25 Chopped chicken or lamb cooked in a special chatt masala, hot and sour. Served on a salad 2. Chicken or Paneer Pakora ............................................................................................................. £5.50 Tender fragrant chicken or paneer marinated in spices and coated in a chickpea flour based batter until golden and crisp 3. Chicken Chilli Fry ................................................................................................................................... £5.95 Crispy chicken stir-fried with peppers , spring onions, -
Northern Indian Menu Entrée
northern indian menu entrée samosa (DF) beef and vegetable samosa with mint chutney 10.00 punjabi prawns (DF) 18.50 marinated prawns coated with spiced crumbs, lightly fried with mint chutney warm chicken tikka salad (GF) 19.50 tandoori marinated roasted boneless chicken pieces with salad of tossed lettuce, fresh coriander, onion and tomato onion bhaji (GF, DF) 9.00 onion fritters in mildly spiced chickpea batter and mint chutney vegetable pakoras 9.00 vegetable fritters in mildly spiced chickpea batter and mint chutney from the tandoor meats skewered, baked over charcoal in our clay oven (tandoor) served with mint chutney entrée main beef sheekh kebab (GF, DF) 16.50 23.00 premium beef minced on skewers marinated in ginger, garlic, coriander and spices tandoori chicken (GF) 17.50 24.00 chicken on the bone marinated in yoghurt and tandoori spices chicken tikka (GF) 16.50 23.00 boneless chicken pieces marinated in yoghurt, ginger and garlic thali a traditional style designed as a mini banquet for one – an assortment of small bowls giving an opportunity to sample a variety of dishes standpipe thali 37.50 a selection of our most popular dishes – butter chicken, rogan josh, channa masala, steamed jasmine, raita, butter naan and pappadam vegetarian thali 33.00 selection of sabji, dal makhani, channa masala, palak paneer, steamed jasmine rice & butter naan banquet minimum 4 people (all you can eat- no doggy bags) per person 39.00 for additional dishes please refer to main menu for prices curries butter chicken, rogan josh, beef vindaloo vegetable -
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 -
Nikki's Indian Cuisine
Nikki’s Indian Cuisine Breakfast Specialties BREAKFAST SERVED DAILY FROM 9 - 12 NOON Beverages TWO BUTTERMILK PANCAKES | 6 Bottle water 8 oz | 1.25 Iced tea | 2.50 THREE EGG OMELET with homefries | 9 Sodas | 2.50 Indian iced coffee | 3 Black coffee | 2 Milk 8 oz | 3 VEGETABLE UPMA * GF Black tea | 2 Salt Lassi | 3.5 semolina cooked with vegetables, served with Indian chai tea | 2.50 Sweet Lassi | 4 coconut chutney | 9 Indian filter coffee | 2.50 Mango Lassi | 5 VEGETABLE POHA * GF flattened rice cooked with seasonal vegetables | 9 South Indian Breakfasts Parathas & Breads IDLI SAMBHAR * GF pan grilled Indian tortillas two steamed rice cakes, soaked in vegetable lentil soup served with coconut chutney | 9 TAVA ROTI* | 4 RICE ROTI* GF | 4 PURI* | 4 TAVA PARATHA * VADA SAMBHAR * GF two flat whole wheat tortillas | 5 two fried lentil dumplings soaked in vegetables lentil soup with coconut chutney | 9 KAWAN PARATHA two multi-layered breads made from whole wheat IDLI-VADA COMBO * GF | 14 flour cooked on a griddle with butter | 5 ALOO PARATHA * PLAIN DOSA * GF paratha stuffed with masala potatoes | 6 round rice crepe served with vegetable lentil soup & coconut chutney | 11 GOBI PARATHA * paratha stuffed with shredded masala cauliflower | 6 MASALA DOSA * GF dosa filled with potatoes & onions, served with samb- PANEER PARATHA har & coconut chutney | 12 paratha stuffed with herbs & cottage cheese | 8 CHICKEN PARATHA UTTAPPAM * GF paratha stuffed with spicy ground chicken | 9 thick rice pancake with onion, chili, tomato, cilantro served with sambhar -
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. -
By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir
India Maddhya Pradesh, Jammu and Kashmir, and Kerala By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir Location: Northern Indian Subcontinent Language: Native Kashmiri language, Hindi and Urdu Cuisine: Mostly meat, wheat, rice, and maize. - In Jammu and Kashmir, rice, meat, and wheat are big parts of their cuisines because wheat and rice are a huge part of their agriculture. Agriculture of Jammun and Kashmir - The Jammu plain has a high concentration of wheat, rice, maize, pulses, fodder and oilseeds. - The Valley of Kashmir is well known for its paddy, maize, orchards (apples, al mond, walnut, peach, cherry, etc.) and saffron cultivation. - Depending on the rainfall, the hectarages that produce rice and maize vary substantially. - Wheat is used as a staple in Jammu - Maize is used as a staple in Kashmir - Jammu and Kashmir are primarily an agrarian state. - Large orchards in the Vale of Kashmir produce apples, pears, peaches, walnuts, almonds, and cherries, which are among the state’s major exports. Popular Dishes from Jammu and Kashmir - Rogan Josh - An aromatic curried meat dish of Kashmiri origin. It is made with red meats like lamb or goats. It is colored or flavored by alkanet flower or Kashmiri chilies. - Butter Tea - Butter tea is also known as Po Cha. It mainly uses tea leaves, yak butter, and salt. - Pilaf - This is a wheat dish. It is usually coooked in stock or broth and spices are added. Some other things that are added are vegetables or meat. - Dum Aloo - This is a potato based dish. -
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. -
LIGHT MEALS COLD DRINKS SWEET Chaatto HOT DRINKS
Delicious & full of flavour. BOMBAY PAV BHAJI - R28 Enjoy authentic, award-winning A uniquely flavoured tomato and potato based curry served SWEET Indian Street Food. with a crispy, yet fluffy pan-grilled pav (bread roll). Origin: Mumbai. GITS GULAB JAMUN - R16 Fluffy Indian rounds soaked in a sweet, lightly spiced syrup. To VADA PAV (Mini Indian Burgers) - R25 - 2 per plate CHAAT Start A lightly spiced potato patti is topped with tangy chutneys BHEL PURI - R28 and served in a mini burger bun. Origin: Mumbai COLD DRINKS A riotous mixture of puffed rice, potatoes, onion, roasted (Potato Patties) - 2 per plate peanuts, puri, sev and chutneys. Wonderfully spicy, salty, BATETA VADA - R15 LIMBU PANI - R20 (Indian Lemonade) A lightly spiced potato patti is deep-fried in a gram flour Made with freshly squeezed lemons, a special sweet and tart. Origin: Mumbai. batter and served with tamarind date chutney and mint and - Can be made without onion and garlic on request sugar syrup and black pepper. Cool and refreshing. coriander chutney. Origin: Mumbai SEV PURI - R25 - 7 per plate BOMBAY CRUSH - R25 Beautiful mini puris topped with a spiced potato and onion An indulgent rose flavoured milk with vermicelli, base, flavoured with chutneys and decorated with fine sev. LIGHT MEALS takmaria (basil seeds) and topped with vanilla ice-cream. Origin: Mumbai. - Can be made without onion and garlic on request BOMBAY ALOO (POTATO) SANDWICH - R25 IMPORTED INDIAN COOLDRINKS PANI PURI - R25 - 7 per plate A toasted sandwich made the Bombay way! Deliciously flavoured THUMBS UP, LIMCA - R8.95 Crisp, hollow puris filled with a mixture of potato, green NOT YOUR potato, onion, green pepper filling with a hint of mint. -
Mutton Rogan Josh
400 Balestier Road, #01-12 Balestier Plaza Singapore 329802 TEL: 6250 0200 www.tandooricorner.com.sg Quality Casual Dining www.tandooricorner.com.sg 02 400 Balestier Road, #01-12 Balestier Plaza 400 Balestier Road, #01-12 Balestier Plaza Singapore 329802 Singapore 329802 TEL: 6250 0200 TEL: 6250 0200 www.tandooricorner.com.sg www.tandooricorner.com.sg Qaity asa ining Qaity asa ining Vegetable Samosa Chicken Fingers Onion Bhaji Snacks Corner Vegetable Samosa 8.5 Papri Chaat 8.9 Probably the most famous snack. Indian nachos served with potatoes, Crispy patty filled with spiced potatoes Tomatoes, yogurt and tamarind sauce. and peas, served with tamarind sauce. Paneer Pakora 9.9 Tomato dhaniye ka 7.5 Cubes of fresh cottage cheese mixed in spiced batter and fried. soup A wholesome blend of fresh tomatoes Chicken Samosa 9.9 & coriander cooked with mild spices. Crispy patty filled with minced chicken. Onion Bhaji 9.5 Mixed Veg Pakora 8.9 Mixture of onions, green chilies, Thinly sliced Red onions mixed with cauliflower, potatoes mixed with batter batter and fried. and dip fry. Masala Papad 3.5 Chicken Fingers 8.9 onions, tomatoes, green chilies, coriander skinless boneless chicken breast, leaves, salt, chaat masala powder, red egg, garlic powder, all-purpose flour, chili powder, and lemon juice seasoned bread crumbs. chef recomments Spicy All Prices Includes Taxes www.tandooricorner.com.sg 03 Tandoori Lamb Chop Mutton Kebab 400 Balestier Road, #01-12 Balestier Plaza 400 Balestier Road, #01-12 Balestier Plaza Singapore 329802 Singapore 329802 TEL: 6250 0200 TEL: 6250 0200 www.tandooricorner.com.sg www.tandooricorner.com.sg Qaity asa ining Qaity asa ining Tandoori Broccoli Tandoori Corner Chicken Tikka 17.0 Tandoori Broccoli 16.0 Boneless marinated chicken leg cooked Fresh Broccoli marinated with spices in tandoor, served with mint chutney. -
Aval Vadai | Poha Vada Recipe
AVAL VADAI | POHA VADA RECIPE I usually start most of my days either with poha or oats upma or cereals. When I was talking to my friend, the other day, she gave me this aval vadai recipe, since this aval vadai does not need any grinding and soaking part, immediately I want to give it a try, for my evening snack. Me and my husband really liked it, because it tasted almost like medu vada with crispy texture on outside and soft on inside. You can make this poha vada recipe either as a snack or for navarathri celebrations or diwali or krishna jayanthi. Also make this quick easy aval vada for unannounced guests. I bet kids will love this vadai for sure. Serve this easy aval vadai either with coconut chutney or tomato ketchup and hot tea. Ingredients for aval vadai Yield : 9 Vadai 1 Cup of Thick Variety of Aval / Poha / Flattened Rice Flakes 1 Cup of Water 1 Medium Size Onion, Finely Chopped 2 Green Chilies, Finely Chopped 3 Tbsp of Thick Curd (Yogurt) 2 Tbsp of Rice Flour 2 Tsp of Besan Flour / Kadalai Maavu 1 Inch of Ginger, grated 1 Tsp of Whole Black Pepper Pinch of Asafoetida 1 Sprig of Curry Leaves 2 Tbsp of Cilantro (Coriander Leaves), Finely Chopped 1 Tsp of Salt or to taste Oil for deep frying Method Soak the aval(poha/rice flakes) in water for 5 mins. Drain as much as water from aval, mash well with hand or with back of the spoon. To the mashed rice flakes, add chopped onion, green chilly, ginger, black pepper, asafoetida, curry leaves, chopped coriander leaves, salt, rice flour, besan flour and finally add thick curd, give a quick stir. -
Trade Marks Journal No: 1838 , 26/02/2018 Class 30 1655569 19
Trade Marks Journal No: 1838 , 26/02/2018 Class 30 1655569 19/02/2008 SANJAY MOHAN PATWAEDHAN SANTOSH SHRIKRUSHNA JOSHI SATISH VITTHAL SAWANT trading as ;SANKALP ENTERLPRISES C-56 UDYAMNAGAR CO. OP. SOC. LTD., M.I.D.C.POST, UDYAMNAGAR, RATNAGIRI, PIN. 415 639. MANUFACTURERS AND MERCHANTS. Address for service in India/Agents address: HIRAL C. JOSHI. 501, VISHWANANAK, CHAKALA ROAD, ANDHERI (EAST), MUMBAI - 400 099. Proposed to be Used MUMBAI ALL TYPES OF WAFERS, POTATO CHIWADA, FARSAN, ALL TYPES OF SHEVES, ALL TYPES OF CHIWADAS, SALTED MOOG DAL, MASALA CHANA DAL, MASALA PEA NUTS, NAMKINS, SHANKAR PALI, SALTED AND SWEET BUNDI, BHAVNAGARI AND SURTI GATHI, COFFEE, TEA, COCOA, SUGAR, RICE, TAPIOCA, SAGO, ARTIFICIAL COFFEE; FLOUR AND PREPARATIONS MADE FROM CEREALS, BREAD, PASTRY AND CONFECTIONERY, ICES; HONEY, TREACLE; YEAST, BAKING POWER; SALT, MUSTARD, VINEGAR, SAUCES, (CONDIMENTS); SPICES; ICE. Trade Mark is restricted for sale in the state of "MAHARASHTRA" only.. 5408 Trade Marks Journal No: 1838 , 26/02/2018 Class 30 MRS. FRESHLEY"S 1749175 30/10/2008 FLOWERS SPECIALTY BRANDS, LLC 1919 FLOWERS CIRCLE, THOMASVILLE, GEORGIA 31757, USA MANUFACTURER, TRADERS & SERVICE PROVIDER Address for service in India/Agents address: ANAND AND ANAND. B-41,NIZAMUDDIN EAST, NEW DELHI - 110 013. Proposed to be Used DELHI BAKERY PRODUCTS, NAMELY, BREAD, PASTRY, CAKES, BISCUITS; PREPARATIONS FOR MAKING BAKERY PRODUCTS AND COFFEE, TEA, COCOA, SUGAR, RICE, TAPIOCA, SAGO, ARTIFICIAL COFFEE, FLOUR AND PRPARATIONS MADE FROM CEREALS, ICES, HONEY, TREACLE, YEAST, BAKING POWDER, SALT, MUSTARD, VINEGAR, SAUCES, SPICES, ICE, 5409 Trade Marks Journal No: 1838 , 26/02/2018 Class 30 1760980 05/12/2008 SH.