Menus and Personalized Packages
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Take Away Menu
DESSERTS CINNAMON CLUB BIRYANIS GF/NFP KULFI (Traditional Indian home made ice cream) GF 6.00 AWARD All biryanis come with raita Choose from: WINNING • Paan (Betel Leaf) INDIAN DUM PUKHT SUBZ BIRYANI (mild to medium) 16.90 • Mango FOOD A unique melange of vegetables cooked on a slow fire with basmati rice, • Pistachio & Apricot condiments and spices CHOCOLATE SAMOSAS - 4 Pieces NF 10.00 CHICKEN TIKKA BIRYANI (medium) 19.50 GULAB JAMUN - 3 Pieces NFP 10.00 Indo-British layered biryani cooked with 32 different ingredients Sweet dumplings in a rose syrup HYDERABADI CHICKEN BIRYANI (hot) 18.90 A delicious authentic Hyderabadi biryani with chicken, yoghurt and spices garnished with nuts CINNAMON CLUB SLOW COOKED GOAT BIRYANI (hot) 21.90 A beautiful array of long-grain rice, tender kid goat meat, pungent spices, VALUE MEAL DEAL FOR ONE flavourtul nuts and orange strands of exotic saffron (with bones) $15 AWADHI DUM GHOSHT BIRYANI (mild) 21.90 Pearl rice cooked with selected pieces of lamb with chef’s own blend of spices Any 2 curries with rice, plain, garlic, roti or cheese naan with any soft drink * Curries can only be selected from dishes on the menu with an asterisk * BREADS FROM TANDOORI OVEN PLAIN NAAN 4.00 TAKE AWAY MENU The traditional leavened bread from the clay oven TANDOORI ROTI DFP 4.00 Whole wheat flour bread TRADING HOURS GARLIC NAAN 4.00 Monday: 5.00pm - 9.30pm ONION SEED NAAN 4.00 Tues-Sun: 12-2.30 & 5-9.30 CHEESE NAAN 5.50 CHEESE & GARLIC NAAN 6.00 Open Public Holidays MASALA KULCHA 6.00 Leavened tandoori bread filled with -
Aromatic Sauces Naan Breads
MENU DEAR GUESTS, Pakistani cuisine is a mixture of South Asian culinary traditions, characterized by a large variety and richness of flavours. In Pakistan, the dishes vary greatly depending on the region from which they come from, thus reflecting the ethnic and cultural diversity of the country. The dishes are tasty, full of aromas and spices. The cuisine comes from the culinary traditions of agricultural, hard-working people, which is why it can be fatty and caloric. Punjabi cuisine is dominated by meat bathed in thick sauces with a large amount of aromatic spices, onions, garlic and stewed vegetables. You can dip naan bread in the sauces or try Pakistani basmati rice. The taste of the sauces depends on the composition of spices used (masal) and different additives. Our restaurant serves authentic Pakistani and Indian cuisine. MENU SYMBOLS Gluten-free Hotness level 1 to 3 Vegetarian Perfect for kids You can choose between plain naan bread or rice to accompany your main dish (both free of charge). Please be advised that the hotness level can be customized, we also modify the dishes to eliminate the allergens. Please inform us upon ordering. PLEASE PAY ATTENTION TO THE HOTNESS OF THE DISHES. WE USE A BLEND OF FOR A STARTER PAKISTANI CHILLIES ORDER A SNACK AND WHICH ARE REALLY SPICY SNACKS CHOOSE A SAUCE FOR IT 1. ALOO PAKORA 150 G 16 PLN 8. ONION BHAJI 8 PIECES 14 PLN Deep-fried potatoes Deep fried onions, coated in pea flour dough. coated in pea flour 2. BAINGAN PAKORA 150 G 16 PLN 9. -
South Indian Cuisine
SOUTH INDIAN CUISINE South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India, namely Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. As opposed to North Indian cuisine, there is limited use of garam masala and other dried spices except cardamom, black pepper and turmeric. South Indian cuisine is rice based. Rice is combined with lentils to make wonderful dosas, idlis, vadas and uttapams. These items are glorious and delicious besides being nourishing and digestible (due to the fermenting process). They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt). Their rice preparations are also masterpieces like biryani from Hyderabad, lemon rice and rice seasoned with coconut peanuts, tamarind, chilies, curry leaves, urad dal and fenugreek seeds. South Indian chutneys are made of tamarind, coconut, peanuts, dal, fenugreek seeds, and cilantro. Meals are followed by coffee. South Indian dals and curries are more soupy than North Indian dals and curries. South Indian cuisine is also hotter. Coconut milk straight from the nut is a common beverage and sight in South India. Coffee is very popular in South India and Madras coffee is popular in South Indian restaurants throughout the world. The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. PARIMARAL - THE SOUTH INDIAN TRADITION OF SERVING A TRADITIONAL MEAL A typical traditional meal in South India is served on a "Vazhaillai", a freshly cut plantain leaf. The Sappad or food that is served on a banana leaf (even the size of the leaf varies from one community to another) is displayed like an identity card. -
Bhujabala Menu.Cdr
Bhujabal Catering Catering Tradition Since 1998 Welcome Drinks AAMPORA FRESH ANAR & GRAPES JUICE LASSI VIRGINMARY FRESH JUICE JUICE(VARITES) JAL JEERA PINEAPPLE BLOSSOM MUKTAIL PINA COLADA STRAWBERRY BLOSSOM DAHI CHALLA ASSORTED COLD DRINKS COLD COFFEE FALUDA SARBAT STAWBERRY SHAKE FRUITS PUNCH MILK SHAKE LINCHI SHAKE ORANGE JUICE HOT MILK MANGO SHAKE MANGO PANA ORANGE BLOSSOM APPLE SHAKE FRESH LINE SODA PODINA PANNI CHOCOLATE SHAKE MASLA COLD DRINKS BLUE LAGON ASSORTED SOFT DRINKS COLD DRINKS PLANE KESORIA TEA Veg Soup TAMATO SOUP LEMON CORIANDER SOUP HOT & SOUR SOUP SWEET CORN SOUP CREAM OF VEG SOUP CREAM OF MUSHROOM SOUP MIX VEGETABLE SOUP VEG MANCHOW SOUP VEG CLEAR SOUP BABY CORN SOUP MICRONI SOUP Non-veg Soup PANEER SOUP CHICKEN SOUP CHICKEN HOT & SOUR SOUP CHICKEN CLEAR SOUP CHICKEN CLEAR CORIANDER SOUP CHICKEN CORN SOUP MIX NON VEG SOUP MUTTON SOUP PRAWN SOUP FISH SOUP EGG SOUP Bhujabal 1 Catering Veg Starter PANEER POKADA VEG CHOWMEIN PANEER TIKKA PANEER CHOWMEIN PANEER CUTLET SOYA CHOWMEIN PANERER HYDERABADI MUSHROOM CHOWMEIN PANEER FINGER SWEET CORN FRY KOBI PAKODA SWEET CORN CHAPATA KOBI CUTLET CORN BUTTER FRY VEG GOLD COIN STRK BABY CORN ALOO TIKKA BABY CORN CHILLI ONION PAKODA CHEES BALL VEG CUTLET MUSHROOM 65 FRENCH FRIES MUSHROOM SALT & PIPPER HARA BHARA KABAB MUSHROOM PAKODA VEG MANCHURIAN MUSHROOM STICK MUSHROOM MANCHURIAN MUSHROOM TANDORI PANEER MANCHURIAN MOMOS SPRING ROLL SWEET CORN BOIL BABY CORN Non veg starters CHICKEN TIKKA CHICKEN CRIPSY& CRUNCH CHICKEN PAKODA EGG CHUP CHICKEN 65 EGG CHOWMEIN CHICKEN CHOWMEIN FISH -
Chowpaty Highpark-Final-April 2015.Indd
PURE VEGETARIAN RESTAURANT STARTERS Soups 1. Tomato Soup 375 2. Hot & Sour Soup 375 3. Vegetable Manchow Soup 375 2 4. Sweet Corn Vegetable Soup 375 5. Sweet Corn Plain Soup 375 Chaat 4 pcs 8 pcs 6. Pani Puri 180 330 7. Sev Puri 180 330 8. Dahi Puri 180 330 9 9. Bhel Puri 330 10. Chinese Bhel 330 13 Chips 8 11. Plain Chips 165 12. Masala Chips 320 13. Chefs Special Garlic Chips (DRY) 320 14. Chilly Garlic Chips (SAUCY) 320 Kindly request for 15. Schezwan Chips (SAUCY) 300 food without onion & garlic, 16. Maru Bhajia 285 Jain preparation or any 17. Matoke Masala Chips (JAIN SPECIALTY) 375 other special instructions. 18. Poussin Chips 375 INDIAN STARTERS Starters are available between 12 PM to 3 PM & 6 PM to 11 PM 19. Paneer Tikka 695 20. Veg. Chatpata 625 21. Tandoori Aloo 525 22. Harabhara Kabab 495 23. Kathi Kabab 570 21 24. Plain Papad (ROASTED / FRIED) 120 25. Papad Masala (ROASTED / FRIED) 130 26. Tandoori Mushroom 695 27. Vegetable Mix Grilled 780 28. Paneer Harimirch 720 29. Cheese Spinach Roll 650 30. Locha Naan (CHEESE, GARLIC, METHI STUFFING) 450 19 SOUTH INDIAN CCUISINEUISINE 31. Idly Sambar 3155 32. Idly Sukha (MANGALOREAN) 4955 33. Idly Pongal 4955 34. Medu Wada Sambhar 315 35. Idly Vada Mix With Sambhar 315 36. Dahi Idly 365 35 37. Plain Dosa 400 38. Masala Dosa 430 39. Crispy Plain Paper Dosa 480 40. Crispy Masala Paper Dosa 500 41. Garlic Butter Plain Dosa 425 42. Garlic Butter Masala Dosa 445 43. -
Biryani Trail in Hyderabad
Biryani Trail in Hyderabad In this food trail in the evening, we visit the best restaurants for the most famous local delicacies. On the menu are the legendary Biriyani, mouth-watering Kababs , Hyderabadi Dessert and Irani Chai. 1600Hrs - Pick up from HICC/Respective hotels Hyderabad is a foodie’s paradise. It has a unique cuisine, developed over the years through influence of many different cultures. Hyderabadi Cuisine has been primarily influenced by the Nizams of Hyderabad. There has been a significant influence on the Hyderabadi cuisine by Turkish, Arabic and Mughlai cuisines as well. Our guide will take you on a food trail to experience the local delicacies over a 3 hour gastronomic journey. Biryani We commence our food trail at on of the most popular restaurants in Hyderabad for Biriyani, an aromatic variant of rice. The Hyderabadi biryani is sprinkled with kewda, rose water and saffron. The rice is layered with golden fried onions, chillies, mint leaves and fiery chicken. Sometime Biriyani is accompanied with a form of curd. The original dish is done with red meat but chicken, fish, prawns or vegetables can be used for some variations. Hyderabadi biryani is of two types: the kachchi (raw) biryani, and the pakki (cooked) biryani. A biryani is usually served with dahi chutney and mirchi ka salan. Baghaar-e-baingan is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges. Thomas Cook (India) Limited Plot No 520-Udyog Vihar Phase III, Gurgaon - 122016, Delhi-NCR, India Tel: +91-124-6120100 | Web: www.tciconferences.com Kabab Kabab is another hot favourite of the people of Hyderabad. -
Bread: White OR Brown
Comparative Test Our Daily Bread: White OR Brown n almost every country around the world Bread is a staple food. IThere are different types of Breads available around the world, Key Findings like tortillas, chapattis, baguettes, • None of the brands marked date of packing. ciabatta. The history of sliced Bread • Brand Perfect Premium in both white and brown category was goes back to the 60's when Britannia found underweight but within the maximum permissible limit set up its own semi-automatic Bread of Legal Metrology (Packaged Commodities) Rules, 2011. plant in Mumbai city to initiate a huge Sliced Bread industry in the country. • All the brands of white bread were conforming to the Following its footsteps, number of requirement for Potassium Bromate and Potassium Iodate. organized players like Aryan, Modern Bonn high fibre (52.76mg/kg) in brown bread was found with Bread, WIBS Bread (Western India higher potassium iodate content, however Harvest Gold Harty Bakers Pvt. Ltd.) entered this industry Brown (31.46mg/kg) had lowest. in the country. Bread being a cheap • Golden Taza Premium (173 cfu/g) had lowest count of total and basic instant food available for microbes, which indicate better hygienic condition during consumption; its sale has increased manufacturing and processing. Brand Perfect Premium over the years and made it almost (323cfu/g) had higher total plate count among all. All the a staple. Thus you might see, in brands of white and brown bread complied in yeast & mould many households, bread and butter count as found less than 10cfu/g. for breakfast, sandwiches for lunch, • Among the brands of white bread, Golden Taza Premium was bread pakoras as a snack and burgers most liked by the panelist followed by Harvest Gold Premium for dinner!. -
MAY Chakra Menu
DINE AT HOME CURATED TAKEAWAY MENU Call: 01 2017222 WhatsApp: (087) 103 9876 Order Online: www.chakra.ie Opening Hours: Tuesday - Saturday 3:30pm - 8:30pm Sunday & Bank Holiday Mondays 2pm - 8pm Awarded Best Customer Experience & Best Cuisine 2020 TO ORDER - WhatsApp us on (087) 103 9876 or call Indian cooking is about avour & in every us on 01 201 7222 state, spices are chosen & blended to give - The phone lines will be open from a unique avour that encompasses 3:30pm, collections will take place from the beliefs, landscape & parochial 5pm to 8:30pm / 8pm on Sundays traditions. - While sending us your order through At Jaipur, for 2 decades, our team has WhatsApp, please ensure to mention adhered to these traditions, married them your name, order details, pick up time to the best of Irish produce, giving each of - Payments will need to be made in our dishes a unique avour prole to advance through credit card pre-payment reect the backdrop that inspired them. - Your order will be placed on the table outside Chakra along with your name slip www.chakra.ie 1st Floor Meridian Point, Church Rd., Greystones, Co. Wicklow, A63 HD43 Authentically Indian - Truly Irish STARTERS MAINS 1. BHAJI ON THE BEACH 8.00 15. TANDOORI CHICKEN (O the bone) 17.00 Crispy onion & kale fritters & masala chips to tickle the taste buds A Punjabi favourite; Irish chicken, chilly, rock moss, yoghurt charred in the tandoor, with rice & tikka sauce 2. OLD DELHI CHAT 8.00 Handmade pastry stued with potato & green pea mash, 16. BUTTER CHICKEN 16.00 with tempered chickpeas, sweet yoghurt & chutneys Irish chicken, creamed tomatoes, Wicklow Way honey, fresh cream & churned fenugreek butter 3. -
ROOMALI ROTI RECIPE / QUICK RUMALI ROTI,Butter
ROOMALI ROTI RECIPE / QUICK RUMALI ROTI Roomali roti or rumali roti is a thin flat bread popular in south Asia. The term “Rumali” means “Hand Kerchief” the name suggests that the roti has to be rolled out as thin as possible. It is made with whole wheat flour and maida (All purpose flour). This roomali roti is soft,yummy in taste and a nice alternative to regular chapathi. It goes well with dal makhani or any side dish of your choice. I had it with kala chana masala. I will be posting the recipe for kala chana in my next post. Recipe Source : Chef Sanjay Thumma Ingredients 1 Cup of Wheat Flour 1 Cup of Maida / All Purpose Flour 2 Tbsp of Oil 1/2 Cup and 2 Tbsp of Water or as needed Salt to taste Make a paste of ghee and maida 1 Tbsp of Ghee/Oil 1 Tbsp of Maida/All Purpose Flour Yield : 10 Roti’s Method In a bowl, mix both the flours, oil, salt and water to make a soft dough. Keep aside for 15-20 mins. Make a equally sized balls out of the dough. Using rolling pin, roll out 1 ball about 5-6″ in diameter as thin as possible. Add a tsp of ghee(oil)- maida paste to the center of roti and spread it evenly. Roll the second roti to the same size of first roti. After that, place the second roti over the first roti. Roll out both the roti together to a very thin roti. Repeat the procedure to the rest of the dough. -
The Art of Authentic Indian Cooking Is and Astute Blend of Herbs and Aromatic Spices
The Art of authentic Indian cooking is and astute blend of herbs and aromatic spices. We at Mohshina’s endeavour to prepare and cook dishes in such a way that their individuality is retained and their authenticity is preserved. Please speak to your server regarding any allergy concerns. Whilst every effort is made, we cannot guaran- tee that each dish is free from traces of allergens including peanuts. Some dishes may containe full bay leafs, cardamom pods, cinnamon, black peppercorns & star anise. APPETISERS SIGNATURE DISHES Papadum (each) £0.75 Chicken Classic £12.95 Spicy Papadum (each) £0.75 Breast of marinated chicken cooked with cumin seeds, Chutney Tray £2.95 onion, ginger, garlic, red chillies, cinnamon, cardamom, Chutney (each) £0.95 cloves, turmeric, paprika, tomato, green chillies, ground Lime or Mixed Pickle (each) £0.95 almonds with mixed spices in a rich fairly hot sauce, Green Salad £0.95 served in a korahi dish which results in a good tasty curry. Raita (each) £0.95 Chips £2.95 Chicken Dhaniya £12.95 Marinated chicken with some specially mixed spices in MEAT STARTERS a medium hot thick sauce cooked with crushed garlic, yoghurt, plentiful of dhaniya, ground pepper, turmeric, cayenne, golden brown fried onion slices, ground Chicken Shashlik £4.95 almonds and served in a korahi dish and garnished with Raj Rani Hawalli £4.95 coriander leaves. It tastes wonderful and looks very Shahi Tokra Chicken £4.95 impressive. Shahi Tokra Lamb £4.95 Platter For 2 People £9.95 Chicken Yoghurt £12.95 Platter For 4 People £14.95 Chicken tikka cooked with plentiful of homemade Tandoori Lamb Chops £4.95 yoghurt, garlic, ginger, dried red chillies, turmeric, Hot Meat Puree (fairly hot) £4.95 ground coriander, green chillies and garam masala with Chicken Chat on Puree £4.45 medium hot spices, served in a korahi dish with is simply Chicken Tikka £4.45 GORGEOUS. -
Cultures of Food and Gastronomy in Mughal and Post-Mughal India
Cultures of Food and Gastronomy in Mughal and post-Mughal India Inauguraldissertation zur Erlangung der Doktorwürde der Philosophischen Fakultät der Ruprecht-Karls-Universität Heidelberg vorgelegt von: Divya Narayanan Erstgutachterin: Prof. Dr. Gita Dharampal-Frick Zweitgutachter: Prof. Dr. Hans Harder Heidelberg, Januar 2015 Contents Acknowledgements............................................................................................... iii Abbreviations…………………………………………………………………… v Note on Transliteration………………………………………………………… vi List of Figures, Maps, Illustrations and Tables……………………………….. vii Introduction........................................................................................................... 2 Historiography: guiding lights and gaping holes………………………………… 3 Sources and methodologies………………………………………………………. 6 General background: geography, agriculture and diet…………………………… 11 Food in a cross-cultural and transcultural context………………………………...16 Themes and questions in this dissertation: chapter-wise exposition………………19 Chapter 1: The Emperor’s Table: Food, Culture and Power………………... 21 Introduction………………………………………………………………………. 21 Food, gender and space: articulations of imperial power………………………... 22 Food and the Mughal cityscape………………………………………………...... 35 Gift-giving and the political symbolism of food………………………………… 46 Food, ideology and the state: the Mughal Empire in cross-cultural context……...53 Conclusion………………………………………………………………………...57 Chapter 2: A Culture of Connoisseurship……………………………………...61 Introduction………………………………………………………………………. -
The Indian Restaurant Menu Decoded
THE INDIAN RESTAURANT MENU DECODED Colleen Taylor Sen eBook Edition Designed and Published by 1111 Plaza Drive, Suite 300 Schaumburg, IL 60173 Inquiries: [email protected] www.ebooks2go.net ISBN 13: 978-1-61813-050-1 ISBN 10: 1-61813-050-1 All rights reserved. This book, in its entirety or parts thereof, may not be copied or reproduced in any form, in print or electronically, without the author’s permission. Exceptions will only be made when excerpts are used in authorized reviews, interviews and articles, with proper acknowledgments. Table of Contents What is an Indian Meal? A Note on Spices Indian Restaurants in North America North Indian/Pakistani South Indian Hyderabadi Chinese-Indian Nepali Dhabas Sweet and Snack Shops Regional Cuisines Nepali Hindu Temples Upscale “Fusion” Restaurants Components of a Menu Soups and Appetizers Entrees Dal Rice Bread Pickles, Chutneys and Salads Dessert Beverages The Health Benefits of Indian Food Guidelines for Ordering Some Sample Meals North Indian South Indian (Vegetarian) FAQ Glossary of Common Terms The Indian Restaurant Menu Decoded The aim of this guide is to help the diner interpret the menu of Indian restaurants in North America and choose dishes that will not only expand their understanding but also enhance their enjoyment of Indian cooking, one of the world’s great cuisines. The food of the Indian subcontinent (which includes India, Bangladesh, Pakistan and Nepal) remains an enigma for many North Americans. Diners who can comfortably navigate a Chinese or Thai menu may find themselves at sea when faced with the choices in an Indian restaurant.