Bachaostreetfoodies

Total Page:16

File Type:pdf, Size:1020Kb

Bachaostreetfoodies #bachaostreetfoodies [email protected] www.bachaostreetfood.com BACHAO is a street food extravaganza Chaat and chat that brings the culinary vibrancy of Chaat literally means “to lick your fingers” in Street Snacks bachao India direct to Durban, but not Hindi. our chaat counter promises you just that! without our own signature twist. SEV PURI (7) R67.00 MOZZARELLA R65.00 story A blockbuster for your taste buds! Crispy semolina shells filled PAKODE with a spicy potato mash, Crispy fried nests of onions coriander & garlic chutney, date & spices with a gooey & tamarind chutney topped with mozzarella centre That’s a Wrap! Pao wow Sliders savoury vermicelli Kathi wrap or Dosa foldover 2 Sliders, Served Indian Street Food Style! BUTTER CHICKEN R75.00 BHEL PURI R67.00 BOMBS A tossed cold salad of puffed CHOOSE YOUR FILLING: R60.00 Spiced chicken mince balls VADA PAO rice, boiled potato cubes, with a butter chicken sauce in Batter fried, spicy potato slider KERALA CHICKEN R85.00 onions, tomatoes, chutneys, the centre spices, garnished with savoury Black pepper, fennel spiced CHICKEN MALAI R70.00 vermicelli & coriander LOADED OLD DELHI R40.00 chicken stir fried with onions KEBAB PAO & green peppers STYLE MASALA CHIPS Cream & spice marinated, ALOO CHANA CHAAT R67.00 Chips tossed in our special mix BOMBAY LAMB R100.00 barbecued chicken slider A tossed cold salad of of spices, topped with coriander chickpeas, boiled potato cubes, Spicy lamb mince chutney, date and tamarind LAMB SEEKH R95.00 onions, tomatoes, chutneys, chutney and fresh coriander. KERALA PANEER R85.00 KEBAB PAO spices, garnished with savoury Black pepper, fennel spiced Spicy lamb mince kebab sliders vermicelli & coriander paneer cubes stir fried with ADD OLD DELHI STYLE MASALA CHIPS + R15 onions & green peppers PANI PURI (7) R67.00 Crispy semolina shells filled Best of Bachao ADD OLD DELHI STYLE MASALA CHIPS + R15 with a spicy potato mash & tamarind & date chutney, served Hurry Up, Curry Up with a spicy, mint & tamarind BACHAO PARTY R195.00 Served with Paratha & Green Chutney infused water Kebab Corner MEAT OPTION Served with Paratha, Pickled Onions Chicken Kathi Wrap (1), & Green Chutney AMRITSARI BUTTER R100.00 Mozzarella Pakode (2), Butter Chicken Bombs (2), Loaded CHICKEN Delhi Style Masala Chips An original butter chicken Drinks LAMB SEEKH R130.00 (Add +R10 for Lamb Kathi Swap) KEBAB recipe from Punjab Spicy lamb mince kebabs VEG OPTION AMRITSARI BUTTER R100.00 MANGO LASSI R45.00 Paneer Kathi Wrap (1), CHICKEN MALAI R100.00 PANEER An Indian mango smoothie Mozzarella Pakode (2), Vada Paos (2), Loaded Delhi Style KEBAB An authentic vegetarian SWEET LASSI R35.00 Cream & spice marinated, alternative to the butter chicken A sweet Indian smoothie Masala Chips barbecued chicken ADD OLD DELHI STYLE MASALA CHIPS + R15 LIMCA R20.00 CHAAT PARTY R100.00 ADD OLD DELHI STYLE MASALA CHIPS + R15 ADD EXTRA PARATHA + R15 The OG Indian lemonade Sev Puri (3), Pani Puri (3), ADD EXTRA PARATHA + R15 Half portion of Aloo Chana MASALA CHAI R25.00 Chaat or Bhel Puri COKE | DIET COKE R18.00 SIDES EXTRAS OLD DELHI STYLE MASALA CHIPS R15.00 CHUTNEYS R7.00 STILL | SPARKLING R15.00 Side portion Corriander | Date & Tamarind WATER EXTRA PARATHA R15.00 PANI PURI WATER R7.00 TUK TUK ICED CHAI R39.00 Indian flatbread Spicy tamarind & mint infused water Original | Masala | Cardamom.
Recommended publications
  • LOTUS GASING Menu Mobile
    MENU SOUPS S01 VEGETABLE SOUP 5.00 S02 CHICKEN SOUP 6.00 S03 MUTTON SOUP 7.00 APPETIZER S04 VEGETABLE CUTLET 4.00 S05 BITTER GOURD FRY 5.00 S06 ONION BAJJI 5.90 S07 GOBI 65 8.90 S08 MUSHROOM 65 8.90 V01 TAUHU SAMBAL 3.00 V02 VEGETARIAN CHICKEN 7.50 V03 VEGETARIAN MUTTON 8.00 V04 MIXED VEGETABLES ( R / L ) 5.00 / 9.00 V05 BINDI MASALA 14.90 V06 ALOO GOBI MASALA 14.90 V07 CHANNA MASALA 14.90 V08 GREEN PEAS MASALA 16.90 V09 ALOO MUTTER 16.90 V10 PANEER BUTTER MASALA 16.90 V11 PALAK PANEER MASALA 16.90 CHICKEN N01 CHICKEN PARATTAL ( R / M / L ) 8.00 / 15.00 / 30.00 N02 CHICKEN VARUVAL ( R / M / L ) 8.00 / 15.00 / 30.00 N03 CHICKEN 65 ( R / M / L ) 9.00 / 17.00 / 33.00 N04 CHICKEN FRIED / SAMBAL 8.00 NO5 AYAM MASAK MERAH 8.00 N06 CHICKEN RENDANG 8.00 N07 CHICKEN KICAP 8.00 NO8 CHETTINAD PEPPER CHICKEN 16.90 MUTTON N09 MUTTON PARATTAL ( R / M / L )12.00 / 23.00 / 44.00 N10 MUTTON VARUVAL ( R / M / L ) 12.00 / 23.00 / 44.00 UA N11 KODAL CURRY ( GOAT INTESTINE ) 12.00 SUNDAYS PRAWNS N12 PRAWNS SAMBAL ( R / M / L ) 14.00 / 28.00 / 44.00 N13 TIGER PRAWNS 16.00 - 24.00 N14 PRAWNS SPECIAL - SP - SOTONG N15 SOTONG SAMBAL ( R / M / L ) 10.00 / 20.00 / 36.00 N16 SOTONG FRY ( R / M / L ) 10.00 / 20.00 / 36.00 N17 SOTONG SPECIAL - SP - CRAB N18 CRAB CUTLET 8.00 N19 CRAB CURRY / FRY 16.00 - 24.00 FISH N20 FISH CUTLET 6.00 N21 IKAN BULUS 3.00 - 9.00 N22 FRIED FISH 9.00 N23 FISH CURRY 9.00 N24 FISH SAMBAL 9.00 UA N25 DRY FISH CURRY 7.00 SPECIALS ( KARUVADU CURRY ) N26 FISH HEAD CURRY 35.00 - 70.00 N27 FISH SPECIAL - SP- QUAIL N28 QUAIL FRY / SAMBAL 8.00 EGG
    [Show full text]
  • 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
    [Show full text]
  • Weekend Seafood Feast LINK All Day Dining
    Weekend Seafood Feast LINK all day dining Menu 1 Marinated Salad Cucumber mint leave ,cold potato soup,crab meat and coleslaw,sea food calipso , Tuna & potato salad, grilled vegetables and tomato comfit balsamic reduction, smoked salmon and cream cheese, red capsicum and garlic flake salad,tuna and arugula roll,Beetroot and seafood Dressings & Vinaigrettes GMB Caesar dressing, 1000 island, balsamique dressing ,lemon garlic vinaigrette,orange oil, mustard rosemary vinaigrette, cucumber dressing, curry vinaigrette, pesto vinaigrette, Cold Cut Smoked salmon, smoked mackerel,Smoked tenggiri Japanese Sections Chef Choice of sushi and sashimi Salmon, Salmon maki, Tempura maki Spicy crab roll,Octopus gunkan,Salmon sushi Condiment LINK Wasabi, soya sauce, ginger pickles Cold Seafood on ice (imported Seafood/ Subject to change) LINK Green mussel, yabbies’ ’Alaskan king crab leg, Poached tiger prawn, slipper lobster, clam, 1/2 shell scallop, Fresh oyster, Blue crab on ice, cockle Condiment Cocktail sauce, shallot vinegar, lemon Cheese platter 3 type of hard and soft cheese Cheese Condiment Cream Cracker, Apricot, Exotic dried Mix, Cashew Almond,Muesli Red / White Chef Live Action Noodle Section Mee rebus Slice beef,Bean sprout,Sawi,Boiled Egg Fried bean curd,Slice Green Chilli Slice Red Chilli,Fried Shallot Spring onion,Coriander Lime Clear seafood Soup Bean sprout,Sawi,Tiger prawn,clam Inoki mushroom,Spring onion Fried shallot Condiments Chili kicap, green chili pickle Gohan Assorted Tempura Shrimp, oyster mushroom and assorted vegetable Action
    [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]
  • 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.
    [Show full text]
  • Aloo Tikki Chaat Potato Croquettes with Savory Toppings
    Aloo Tikki Chaat Potato Croquettes with Savory Toppings Yield: Serves 4-8 Ingredients: Potato Croquettes: 6-8 medium Potatoes (Aloo) 2 cloves Fresh Garlic (Leh-sun) – minced 1 Tbs Fresh Ginger (Adrak) - grated into a paste 1 Fresh Green Chile (Hari Mirch) - minced 1 Tbs Corn Flour (Makki ka Atta) 4 Tbs Bread Crumbs 2 tsp Garam Masala 1 tsp Red Chile Powder (Lal Mirchi) Kosher Salt (Namak) to taste Oil for frying Toppings (Any, All, Or Choose Your Own): Punjabi Chole (to turn into Aloo Tikki Chole) Garbanzo Beans (Chana Dal) – soaked and boiled Red Onion (Pyaz) – diced Tomato (Tamatar) – diced Crispy Puffed Noodles (Sev) Fresh Mint (Pudina Patta) – minced Fresh Coriander (Dhania Patta) - minced Plain Yogurt (Dahi) Mango Powder (Amchoor) Chaat Masala Preparation: 1) Peel, cut into cubes, and boil potatoes until soft (approximately 15-20 minutes) - Drain and allow to cool until easily handled 2) Transfer potatoes to a medium/large bowl and add all of the remaining 'potato patties' ingredients - Smash potatoes until relatively smooth and everything is thoroughly combined 3) Heat a couple of Tbs of oil in a heavy bottomed pan until shimmering 4) Separate mixture into equal portions (about the size of golf balls) and roll into a sphere 5) Place each ball between palms and press flat (apx ¼ inch thick) - Place each patty in the heated oil (do not crowd the pan) and fry, turning once, until golden brown on both sides 6) Remove patties from oil and place on absorbent paper to drain 7) Place 2-4 Potato Patties per person on individual serving plates and top with desired toppings OR set up a 'self serve' station and allow diners to assemble their own 8) Serve with green chutney, tamarind chutney, and lal mirch ki chatni on the side Taz Doolittle www.TazCooks.com .
    [Show full text]
  • 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.
    [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]
  • Carbohydrate Counting for Traditional South Asian Foods
    Carbohydrate Counting for Traditional South Asian Foods Ashwini Wagle, M.S., R.D, Doctoral Student Associate Professor and DPD Director Department of Nutrition, Food Science and Packaging San Jose State University Preface The Carbohydrate Counting tool was developed to meet the needs of the South Asian population and is an original intellectual product of the author, Ashwini Wagle, MS, RD, Associate Professor and DPD Director, Department of Nutrition, Food Science and Packaging at San Jose State University. The 4th edition and revised version was developed by the main author with assistance of Tanay Prabhu, BS Student in Biological Sciences, Drexel University, Philadelphia. The previous versions of the tool were developed with the assistance of graduate students Sajida Arsiwala, MS, RD and Bhavna Subhedar, MS and Dr. Kathryn Sucher, Sc.D, RD, Professor Emeritus, Department of Nutrition, Food Science and Packaging at San Jose State University. About the Author Ashwini Wagle, MS, RD is an Associate Professor and Director for the Didactic Program in Dietetics (DPD) in the Department of Nutrition, Food Science and Packaging at San Jose State University. Ashwini Wagle earned her MS in Food and Nutrition from Indiana University of Pennsylvania (IUP) in 93'and is currently a doctoral student in Educational Leadership (Ed.D) at University of New England. She comes to San Jose State University with over ten year experience as a registered dietitian (RD) in several skilled nursing facilities and acute care hospitals in the San Francisco Bay Area. Ashwini Wagle is also involved with several on-campus and off-campus organizations and serves on the committees for organizations such as the South Asian Heart Center at El Camino Hospital, Center for Healthy Aging in Multicultural Populations (CHAMP), Education Committee of the California Dietetic Association (CDA), San Jose Peninsula District of California Dietetic Association (SJPD), Cal-Pro Net Center.
    [Show full text]
  • Chaat Small Bites Tandoori Bites Vegetarian Classics Meat & Seafood
    Chaat Vegetarian Classics SAVORY PUFFED DAHI PURI 8 Puffed Puffed flour crisp stuffed with potatoes, onions, cilantro, and crunchy chickpea noodles (sev). Piped with sweet yogurt, green and tamarind chutney SAAG PANEER 16 Homemade cheese in baby spinach and onion gravy NEPALI JALPUR CHAAT 8 Raw noodles, rice puffs, peanuts, lentils, Persian cucumber, granny smith apples, and fresh lemon juice DAAL SURYA 16 24- hour slow cooked black lentils & kidney beans with ginger, garlic and plum tomatoes SPROUTED LENTIL KALE CHAAT 8 Coal smoked sweet potato spiced with chaat masala, red crushed pepper and cilantro PANEER TIKKA MASALA 16 Tandoori roasted homemade cheese in a tomato fenugreek sauce SPINACH ALOO TIKKI CHAAT 8 Potato patties topped with chickpeas hummus, cilantro, red onion, yogurt and tamarind VEGETABLE KORMA 16 Handpicked vegetable cooked with cashew nut sauce SMOKED CHARCOAL EGGPLANT 16 Tandoor roasted eggplant cooked with onions & tomato Small Bites CHANA MASALA 16 Chickpeas topped with pickled onions SAMOSA 8 Crispy turnover, seasoned potatoes & green-pea ALOO GOBI MUTTER 16 Cumin seed tempered with cauliflower, green peas & potatoes JALAPENO CHEDDAR CHEESE NAAN 8 Served with Mint Raita TADKA DAAL 16 Yellow lentils cooked with ginger, onions, tomatoes & cumin LASUNI GOBI 8 Crispy cauliflower with tangy garlic tomato sauce CHILLI GARLIC SHRIMP 10 Goan chilli and roasted garlic tangy sauce Meat & Seafood BUTTER CHICKEN 18 Old- Delhi style chicken ‘ makhani’ gravy and touch of fenugreek CHICKEN MANGLORIAN 18 Tandoori Bites Chicken
    [Show full text]
  • Improvement of Flat Bread Processing and Properties by Enzymes
    Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
    [Show full text]
  • VADA/Nova, Inc Newsletter Volume 40 Issue 1 January 2011
    VADA/Nova, Inc Newsletter Volume 40 Issue 1 January 2011 Enter at A yourself with all the changes. Some people have had trouble finding the new tests. Happy 2011 Whinny Widgets has published the new pocket tests and I just ordered mine from Dressage Extensions. You can also A new year, new show season, new tests…….. order a complete booklet from USEF. There is a link on our Welcome to 2011. Looking back over 2010, I’m certainly ready web site, www.vadanova.org. Click on “Event Info” then for a new year-at least in terms of weather. We had the blizzards “calendar”, and scroll down to “New Tests for 2011”. How- in February, the drought and endless 90o days this summer, and ever, if you’re going to attend the banquet in January, we below normal temperatures for December. At least we had a plan on selling the booklets at cost-no shipping to pay!!! lovely fall but it didn’t last long enough (never does). So what does the new year hold for Ziggy and me? VADA/Nova has the 2011 show season in place. We We had a late start showing this past season. Due to a variety have seven schooling shows, three licensed shows and two breed of reasons, we didn’t get out until September. While we had shows on the calendar. Also, once again, we’ll be hosting the some respectable scores, there are several areas that we USDF/Youth Team competition in July. You’ll find the dates on definitely need to work on-the canter depart and the stretchy/ the calendar page in this issue along with the prize list for our chewy circle in particular.
    [Show full text]