DOCSLIB.ORG

South Asian Wedding Package

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
South Asian Wedding Package South Asian Wedding Package DEER CREEK GOLF & BANQUET FACILITY partnered with WE Welcome YOU WITH • Capacity of up to 500 guests for a sit down dinner complete with a large dance floor • Floor to ceiling windows • Ample free parking • Independent climate controlled rooms • A sensational outside wedding gazebo • Private terraces overlooking the golf course • Private bridal suites • Emergency generators • In-house sound system ALL Wedding PACKAGES INCLUDE • Our team of Event Coordinators to assist in planning your exceptional day • Decorated head table and cake table • Choice of linens (from our standard selections) • Chair covers (white, black or ivory) • Designated gardens specially designed for wedding photographs • Choice of hors d’oeuvres, appetizers, entrée selections and desserts • Fine China • Cutting of your wedding cake with coffee and tea station • Use of LCD projector, screen, microphone and podium • Room rental, taxes and service fees • A menu tasting at one of The Host Fine Indian Cuisine locations SPECIAL Events ROOM OPTIONS MAIN FLOOR EVENT SPACES photo credit: avenue photo AUDLEY HALL Maximum Capacity 120 Guests + Head Table 2275 Square Feet TAUNTON HALL Maximum Capacity 160 Guests + Head Table 3750 Square Feet AUDLEY HALL + MIDDLE HALL Maximum Capacity 250 Guests + Head Table 5500 Square Feet TAUNTON HALL + MIDDLE HALL Maximum Capacity 300 Guests + Head Table 6525 Square Feet TAUNTON BALLROOM Maximum Capacity 550 Guests + Head Table 9300 Square Feet LOWER LEVEL EVENT SPACES WESTNEY ROOM Maximum Capacity 250 Guests + Head Table 2300 Square Feet MR. C’s Maximum Capacity 60 Guests 1400 Square Feet BANQUETBANQUET FACILITY FACILITY MAIN FLOOR Audley Terrace Total Square Footage < Available 19,000 sq.ft. Audley Hall Audley Cocktail Squires Area Room Middle Hall Taunton Hall Taunton Main Taunton Terrace Taunton Cocktail Area Lobby LOWER FLOOR Covered Patio Total Square Footage < Available 19,000 sq.ft. Westney Room Mr. C’s Private Events Room Westney Cocktail Area Kitchen Gem Room Restaurant Dinner Packages FRIDAYS & SUNDAYS PACKAGE ONE (Vegetarian) BUFFET $76 per person PRICES FAMILY STYLE $82 per person • Choice of three starters • Choice of four entrees • Choice of one dessert • Served with nan, parantha, rice pillaw, raita, pickles, and chef ’s choice of salad PACKAGE TWO BUFFET $78 per person PRICES FAMILY STYLE $84 per person • Choice of three starters • Choice of one pulse, one panir, and one vegetable • Choice of two meat entrees • Choice of one dessert • Served with nan, parantha, rice pillaw, raita, pickles, and chef ’s choice of salad PACKAGE THREE BUFFET $80 per person PRICES FAMILY STYLE $86 per person • Choice of three starters • Choice of one pulse and one panir • Choice of two meat entrees • Choice of one dessert • Entrees come with tawa sabzi which includes potatoes, eggplant, and okra • Served with nan, parantha, rice pillaw, raita, pickles, and chef ’s choice of salad PACKAGE FOUR BUFFET $83 per person PRICES FAMILY STYLE $89 per person • Choice of four starters • Choice of one pulse, one panir, and one vegetable • Choice of three meat entrees • Choice of two desserts • Served with nan, parantha, rice pillaw, raita, pickles, and chef ’s choice of salad Dinner Packages SATURDAYS PACKAGE ONE (Vegetarian) BUFFET $131 per person PRICES FAMILY STYLE $136 per person • Choice of three starters • Choice of four entrees • Choice of one dessert • Served with nan, parantha, rice pillaw, raita, pickles, and chef ’s choice of salad • 5 hour standard host bar • House wine service PACKAGE TWO BUFFET $132 per person PRICES FAMILY STYLE $138 per person • Choice of three starters • Choice of one pulse, one panir, and one vegetable • Choice of two meat entrees • Choice of one dessert • Served with nan, parantha, rice pillaw, raita, pickles, and chef ’s choice of salad • 5 hour standard host bar • House wine service PACKAGE THREE BUFFET $134 per person PRICES FAMILY STYLE $140 per person • Choice of three starters • Choice of one pulse and one panir • Choice of two meat entrees • Choice of one dessert • Entrees come with tawa sabzi which includes potatoes, eggplant, and okra • Served with nan, parantha, rice pillaw, raita, pickles, and chef ’s choice of salad • 5 hour standard host bar • House wine service PACKAGE FOUR BUFFET $137 per person PRICES FAMILY STYLE $143 per person • Choice of four starters • Choice of one pulse, one panir, and one vegetable • Choice of three meat entrees • Choice of two desserts • Served with nan, parantha, rice pillaw, raita, pickles, and chef ’s choice of salad • 5 hour standard host bar • House wine service Lunch Packages For Saturday lunch bookings, please speak with your coordinator as additional fees may apply PACKAGE ONE (Vegetarian) BUFFET $56 per person • Choice of one pulse • Choice of one panir • Choice of two entrées • Choice of one dessert • Served with nan, parantha, rice pillaw, raita, pickles, and chef ’s choice of salad PACKAGE TWO BUFFET $58 per person • Choice of one pulse • Choice of one panir • Choice of one vegetable • Choice of one meat entrée • Choice of one dessert • Served with nan, parantha, rice pillaw, raita, pickles, and chef ’s choice of salad PACKAGE THREE BUFFET $59 per person • Choose three themes amongst South Indian, Punjabi, Tawa, Indian, Chinese, Muglai, Rajasthani, Delhi Chaat styles for a total of seven dishes. • Choice of one dessert • Served with nan, parantha, rice pillaw, raita, pickles, and chef ’s choice of salad PACKAGE FOUR BUFFET $60 per person • Choose three themes amongst South Indian, Punjabi, Tawa, Indian, Chinese, Muglai, Rajasthani, Delhi Chaat styles for a total of eight dishes. • Choice of two dessert • Served with nan, parantha, rice pillaw, raita, pickles, and chef ’s choice of salad D EER C REEK G OLF Dinner Menus & B ANQUET F A C ILITY PACKAGE ONE (Vegetarian) STARTERS CHOICE OF THREE (3) ENTREÉS • Spinach Samosa CHOICE OF FOUR (4) • Samosa • Panir Achari • Aloo Tikki • Panir Shahi • Panir Shashlik • Chana Masala • Panir Tikka • Vegetable Jalfrezi • Haryali Kebab • Dhal Makhni • Mushroom Labadar SERVED WITH • Bhindo Do Piaza • Nan and Parantha • Bhaigan Patiala • Rice Pillaw • Raita • Pickles • Chef ’s Choice of Salad DESSERTS CHOICE OF ONE (1) • Gajjar Halva • Kulfi PACKAGE TWO STARTERS ENTREÉS CHOICE OF THREE (3) CHOICE OF ONE (1) PULSE • Assorted Pakora • Dal Panchrattan • Aloo Tikka • Chana Pindi • Seekh Kebab • Panir Rolls CHOICE OF ONE (1) PANIR • Panir Tikka • Saag Panir • Murgh Mirch Tikka • Panir Kadhai SERVED WITH CHOICE OF ONE (1) VEGETABLE • Nan and Parantha • Vegetable Jafreezi • Rice Pillaw • Baigan Arbi • Raita • Pickles CHOICE OF TWO (2) • Chef ’s Choice of Salad • Lamb Rara • Butter Chicken DESSERTS • Chicken Lababdar CHOICE OF ONE (1) • Goat Masala • Rasmalai • Gulab Jamun D EER C REEK G OLF Dinner Menus continued & B ANQUET F A C ILITY PACKAGE THREE STARTERS ENTREÉS CHOICE OF THREE (3) (comes with Tawa Sabzi which includes potatoes, eggplant and okra) • Methi Ke Keba • Gulistani Kebab CHOICE OF ONE (1) PULSE • Panir Culets • Chana Masala • Vegetable Spring Rolls • Dal Bukhara • Murgh Lasani Tikka • Shammi Kebab CHOICE OF ONE (1) PANIR • Panir Lababdar SERVED WITH • Navrattan Curry with Panir • Nan and Parantha • Rice Pillaw CHOICE OF TWO (2) • Raita • Lamb Masala • Pickles • Chicken Dhaba Curry • Chef ’s Choice of Salad • Chicken Lababdar • Goat Korma DESSERTS CHOICE OF ONE (1) • Dal Ka Halva • Gulab Jamun PACKAGE FOUR STARTERS ENTREÉS CHOICE OF FOUR (4) CHOICE OF ONE (1) PULSE • Vegetable Kathi Kebab • Chana • Samosa • Dal Bhukhara • Haryali Kebab • Vegetable Spring Rolls CHOICE OF ONE (1) PANIR • Chicken Mailai Tikka • Matar Panir • Fish Amritsari • Shahi Methi Panir • Chicken Tikka • Seekh Kebab CHOICE OF ONE (1) VEGETABLE • Mushroom Jalfrezi SERVED WITH • Bhindi Do Piaza • Nan and Parantha • Rice Pillaw CHOICE OF THREE (3) • Raita • Lamb Roganjosh • Pickles • Chicken Lababdar • Chef ’s Choice of Salad • Tandoori Chicken • Chicken Curry DESSERTS • Goat Korma CHOICE OF TWO (2) • Macher Jhol (fish) • Rasmalai • Gulab Jamun • Dal Halva • Rasmalai D EER C REEK G OLF Lunch Menu & B ANQUET F A C ILITY PACKAGE ONE (Vegetarian) ENTREÉS CHOICE OF ONE (1) PULSE SERVED WITH • Dahl Makhni • Nan and Parantha • Chana Masala • Rice Pillaw • Raita CHOICE OF ONE (1) PANIR • Pickles • Panir Achari • Chef ’s Choice of two (2) Salads • Panir Shahi DESSERTS CHOICE OF TWO (2) CHOICE OF ONE (1) • Vegetable Jalfrezi • Gajjer Halva • Bhindi Do Piaza • Kulfi • Baigan Patiala • Mushroom Lababdar PACKAGE TWO ENTREÉS CHOICE OF ONE (1) PULSE SERVED WITH • Dal Panchrattan • Nan and Parantha • Chana Pindi • Rice Pillaw • Raita CHOICE OF ONE (1) PANIR • Pickles • Saag Panir • Chef ’s Choice of Salad • Panir Kadhai DESSERTS CHOICE OF ONE (1) VEGETABLE CHOICE OF ONE (1) • Vegetable Jalfrezi • Gulab Jamun • Baigan Arbi • Rasmalai CHOICE OF ONE (1) MEAT • Butter Chicken • Goat Masala D EER C REEK G OLF Lunch Menu continued & B ANQUET F A C ILITY PACKAGE THREE Choose three (3) themes among South Indian, Punjabi, Tawa, Indian, Chinese, Muglai, Rajasthani, Delhi Chaat styles for a total of seven (7) dishes. MAIN COURSE OPTIONS SOUTH INDIAN DELHI CHAAT • Idly • Bhelpuri • Wada • Chat papri • Sambhar • Kachori and Aloo ki Bhaji CHINESE SERVED WITH • Haka Noodles • Nan and Parantha • Manchurian Pakora • Rice Pillaw • Vegetable Fried Rice • Raita • Szechwan Vegetable • Pickles • Chef ’s Choice of two (2) Salads MUGLAI • Vegetable Biryani DESSERTS • Raita CHOICE OF TWO (2) • Dal Ka Halva PUNJABI • Kulfi • Bhatura and Nan • Rasmalai • Chana Masala
Load more

Recommended publications
  • Vegetable Pakoras, Haggis with the Exception of Black Pudding and Haggis Pakoras, Pakoras and Black Pudding Pakoras, Onion Bhajis, to Take Are Gluten Free
    Product Brochure Made to an authentic Indian recipe, a thousand years practice and ten generations to perfect. MULTI AWARD WINNING COMPANY Contents 3 Our Company 5 Awards 6 Our Products 10 Customer Reviews 11 Festive & Specialities 12 Our History 14 Why choose us 15 Certified PUNJAB PAKORA | 3 Our Company Punjab Pakora is a local, family business, based in Ayrshire. The company is run by myself, Kushal Duggal and my wife Vinita with some assistance from our children. As a little boy, I was often found helping my granny in the takeaway in Moss blown and two years later bought a kitchen where I learned traditional skills and recipes used fish and chip shop in the centre of Ayr. Vinita worked in by my family. At the age of eighteen, I was invited to Dubai Asda which gave retail experience that would later prove by my uncle to work at his Indian restaurant where I honed invaluable in their dealings with major supermarkets. my culinary skills further. Having gained further experience in the family business, I became the chef to some of the The fish and chip shop operated for four years during wealthiest sheikhs in Dubai. I then travelled extensively which time it became evident that there was a demand in Europe and the Middle East working in top restaurants, for authentic Indian snacks. We both felt that Indian food learning and perfecting new cuisines. I met Vinita and available locally was not authentic and were keen to asked for her hand in marriage, then after we decided to introduce authentic North Indian, Punjabi recipes.
    [Show full text]
  • V = Vegetarisch Bezüglich Allergene Bitte
    MENU VG = VEGAN | V = VEGETARISCH BEZÜGLICH ALLERGENE BITTE BEI UNSEREM SERVICEPERSONAL NACHFRAGEN EATDOORI.COM | [email protected] STARTERS 1 VG PAPADAM BASKET 3.9 Hauchdünne Linsen-Cracker serviert mit Mango-Ingwer Chutney 2 V PAPRI CHAAT 4.9 Weizenchips belegt mit Kichererbsen / Joghurt / Kartoffeln / Granatapfelkernen / Tamarinde, Minz-Koriander & Rote-Beete Chutney 3 VG VEG PAKORA 5.6 Krosse Gemüse-Bällchen aus Blumenkohl / Spinat / Kartoffeln & Auberginen mit Mango-Ingwer Chutney 4 V SAMOSAS + CHAAT IT UP 1.9 5.6 Kartoffel-Teigtaschen mit Tamarinde, Minz-Koriander & Joghurt-Minz Chutney 5 VG GOBI SWEET & SOUR 5.9 Panierter Blumenkohl mit süß-saurer Marinade & Sesam 6 VG CHILI MUSHROOM 6.5 Champignons & Paprika in Tomaten-Chili Sauce 7 VG SWEET POTATO TIKKI 6.9 Drei Süßkartoffel-Puffer mit Rettich & Tamarinde Chutney 8 DESI CHICKEN 6.9 Würzige Hühnchenbrust in Masala-Panade mit eingelegten roten Zwiebeln & Spicy Garlic Chutney 9 SINGH‘S WINGS 6.9 Chicken Wings, angebraten mit Honig / Chili & Frühlingszwiebeln 10 SHARING PLATTER 10.1 VG VEGAN: Samosas / Sweet Potato Tikki / 21 Chickpea Fresh / Chutneys 10.2 MIXED: Chicken Tikka / Gobi Sweet & Sour / 26 Holy Paneer / Chutneys 10.3 NON-VEG: Singh’s Wings / Chicken Tikka / 28 Ginger Lime Prawns / Chutneys SALADS 11 VG CHICKPEA FRESH 10.9 Knackiger Kichererbsensalat mit Blattsalat / Gurken / Cherrytomaten / Koriander & Granatapfelkernen mit Tamarinde Vinaigrette 12 VG SWEET MANGO 12.9 Frischer Blattsalat / Gurken / Paprika / Mango & Cashews mit Sweet-Chili Dressing dazu wahlweise: V +
    [Show full text]
  • Food of Haryana
    Foreword documentation in the field of culinary with the support of University, Industry and Community will continue. I am confident that we Today, Hospitality & Tourism Industry has reached the would be able to give new dimensions and contribute to the stage where intellectuals have greater appreciation for this knowledge of Gastronomy of Haryana. Dr. Ashish Dahiya has sector because of its diversified contribution in prosperity. written this book with great devotion, dedication and hard work. Culinary is one of the major segments of the Hospitality & This will prove to be the stepping stone to research and contribution Tourism Industry as it is not only confined to cooking, hygiene of Institute of Hotel & Tourism Management. The grant in aid by and standardization of Recipes, but also a holistic science Dr. Radha Krishan Foundation Fund of the University has helped due to its close linkages with philosophy of life. Culinary us to come up with this work timely. The support of University represents the cultures, traditions, customs and offering Administration and IHTM Staff as well as students is indeed immeasurable bliss and indescribable happiness to the people. appreciable and notable for this activity. I extend my heartfelt Each state, rather district in India has its distinctive foods. If wishes to Dr. Ashish and entire IHTM Family for this humble we look at the publications of World Association of Chef beginning to Journey of Haryanvi Food through this book. Societies, International Association of Culinary Professionals and other Culinary Associations, we find that Chefs have a Prof. Daleep Singh great responsibility ahead and food with authenticity is one of them.
    [Show full text]
  • Shahenshahi Palak Kofta 'The Kings' Spinach and Paneer Dumplings in Creamy Gravy
    Shahenshahi Palak Kofta 'The Kings' Spinach and Paneer Dumplings in Creamy Gravy Yield: Serves 3-6 Ingredients: Oil for deep frying Kofta: ½ lb Paneer (Indian Cottage Cheese) - grated fine 2 Bunches (16oz) Fresh Spinach (Palak Saag) - washed and finely chopped ½ small Red Onion (Pyaz) - minced fine ½ inch piece Fresh Ginger (Adrak) - grated into a paste 2 Large cloves Fresh Garlic (Leh-sun) - minced fine ¼ Cup White Chickpea Flour (Besan) 1 tsp Cumin Seed (Jeera) - roasted and ground into a fine powder ½ tsp Garam Masala ¼ tsp Red Chile Powder (Lal Mirchi) 1 tsp Ghee Kosher Salt (Namak) to taste Batter: 1 Cup White Chickpea Flour (Besan) 2 Tbs Rice Flour (Chawal ka Atta) 1 tsp Baking Powder ½ tsp Turmeric (Haldi) ¼ tsp Red Chile Powder (Lal Mirchi) Kosher Salt (Namak) to taste Room Temp Water as needed Masala Kari (Gravy): 1 medium Onion (Pyaz) – rough chopped 4 cloves Fresh Garlic (Leh-sun) – crushed 1 inch piece Fresh Ginger (Adrak) – chopped 2 medium Tomatoes (Tamatar) – seeded and rough chopped ½ cup Heavy Cream (Malai) 1 tsp Garam Masala 1 tsp Turmeric Powder (Haldi) 1 tsp Dried Fenugreek Leaves (Kasuri Methi) ½ tsp Red Chili Powder (Lal Mirchi) Kosher Salt (Namak) to taste 2 Tbs Oil (Page 1 of 2) Taz Doolittle www.TazCooks.com Shahenshahi Palak Kofta 'The Kings' Spinach and Paneer Dumplings in Creamy Gravy Preparation: Make the Koftas: 1) Place all of the 'batter' ingredients in a small mixing bowl and mix with water until smooth (batter should be thick enough to thickly coat back of a spoon when right consistency) - Set aside 2)
    [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]
  • 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]
  • Dietary Guidelines for Asian People with Kidney Disease
    Dietary guidelines for Asian people with kidney disease In the UK, “Asian” is generally taken to refer to all those people who originate from the Indian sub-continent i.e. India, Pakistan and Bangladesh. There is slight variation between Indian, Bangladeshi and Pakistani diets but also great similarities. This is a guide to how you can continue enjoying traditional foods, while still following a ‘kidney friendly’ diet. Some general tips It is important that your diet is low in potassium, phosphate and salt as the kidneys can struggle to pass them in your urine. The following tips may be helpful: Vegetables • Two portions per day are allowed – A portion is equal to: two heaped tablespoons or one cereal bowl sized salad. • All vegetables and potatoes need to be boiled in water and the water thrown away, even before adding into curries. • Vegetables such as aubergines, bitter gourds (karela), valor (beans), okra, spinach and dodi are high in potassium and should be eaten only once or twice a month. • Tinned beans and vegetables are high in salt and should be drained and washed in water before adding to cooking. • Try to limit the amount of tomatoes used to make curries e.g. 1-2 large or 6-8 cherry tomatoes per pot of curry or try using tinned tomatoes (1 tin per pot). Salads • A small green side salad (without tomatoes and mushrooms) can be eaten at one of your meals during the day instead of vegetables. Fruit • Two portions of fruit are allowed daily - A portion is equal to one apple, pear or kiwi/ one slice of pineapple / two small fruits such as plums, or satsumas / one cupful of berries / two - three tablespoons of fruit salad/stewed/tinned fruit.
    [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]
  • Download Poonams Menu
    84/86 Western Road, Southall, Middlesex, UB2 5DZ Tel 020 8574 4934 ~ 020 8571 3505 www.poonams.com ~ [email protected] Open 7 days a week Sweets Menu KILO KILO Ladoo Std £8.00 Balushahi £10.00 Ladoo Motichoor £9.00 Cham Cham £10.00 Plain Barfi £10.00 Jalebi Std/Ghee £8.00 Pista/Badam Barfi £10.00 Gulab Jamun £10.00 Kaju Barfi £10.00 Kala Jamun £10.00 Khoya Barfi £12.00 Gulab Cutlet £10.00 Coconut Barfi £10.00 Rassogulla £10.00 Chocolate Barfi £10.00 PACKET Gajrella Barfi £10.00 Rassomalai (4pcs) £3.00 Gajrella Plain £10.00 Kala/Gulab Jamun £3.00 Beesan Ghee £9.50 Rassogulla £3.00 Bessan Ladoo £10.00 Mathia/Matri £2.00 Mixed Sweets £10.00 Shakarpare £2.00 Habshi Halwa £12.00 Mithi/Salt Sirn £2.00 Patisa £10.00 Phania £2.00 Petha £10.00 Soan Papdi £4.00 Pink Mtc Ladoo £10.00 Panjeeri £3.00 Kaju Katri/Roll £12.00 Milk Cake £12.00 Hot and Cold Drinks Perre £10.00 Lassi (Mango, Sweet, Salt) £3.00 Alsi Pinni £10.00 Can Drink £1.00 Kala Kand £12.00 Mineral Water £0.70 Fine Sirni £8.50 Tea £1.00 Badana £8.50 Coffee £1.00 Mesoo £10.00 Falooda £3.50 Discounts on all bulk orders Vegetarian Starters Veg Samosa £0.50 Mix Veg Paneer Roll £3.00 Punjabi Samosa £0.70 Kulcha Channa (2pcs) £6.00 Paneer Samosa £0.70 Spring Roll £0.60 Paneer Roll £0.70 Meat Starters Crispy Bhajiya (kg) £8.00 Meat Samosa £0.60 Veg Pakora (kg) £8.00 Chicken Samosa £0.60 Gobi Pakora (kg) £8.00 Lamb Kebab £1.00 Paneer Pakora £0.50 Chicken Kebab £1.00 Mirch Pakora £1.00 Chicken Tikka (kg) £12.00 Paneer Tikki £0.70 Chicken Drumstick £1.00 Aloo Tikki £0.60 Chicken Tandoori Leg £2.25
    [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]
  • 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]
  • Worldfoods Product Catalogue (Autosaved).Xlsx
    KATALOG PRODUKT ÓW Indyjskich www.world-foods.pl [email protected] +48 504 946 311 South Asian Mehran anchar gosht Mehran biryani masala Mehran Bombay biryani Mehran easy cook mix Mehran danedar mix masala powder powder masala powder 20908 345gx 36 20909 325gx 36 21400 50gx 12 21401 55gx 12 21402 50gx 12 22179 100gx 6 22185 110gx 6 Mehran pullao biryani Mehran nihari masala Mehran chaat masala Mehran chicken masala Mehran fish masala masala powder powder powder popwder powder 21409 50gx 12 21408 60gx 12 21403 50gx 12 21404 50gx 12 21406 50gx 12 Mehran quorma masala Mehran sindi biryani Mehran madras curry Mehran vegetable Mehran tikka/ boti powder masala powder powder masala powder masala powder 21410 50gx 12 21412 50gx 12 21538 200gx 12 21415 50gx 12 21414 50gx 12 22183 100gx 6 22184 100gx 6 Mehran tandoori Mehran chicken tikka Mehran chapli kebab Mehran pakora mix Mehran chat masala masala powder masala masala 21413 50gx 12 21417 150gx 12 22178 100gx 6 22177 100gx 6 22180 100gx 6 20902 55gx 48 Mehran karahi fry ghost Mehran ginger garlic Mehran keema masala Mehran garlic paste Mehran ginger paste masala powder paste 22181 100gx 6 22182 100gx 6 22174 320gx 6 22175 320gx 6 22176 320gx 6 South Asian Laila madras Salaam plain Laila alphonso mango Mehran firni mix Laila kesar mango pulp pappadums pappadums pulp 20912 180gx 48 13546 10x200gx6 21710 200gx 40 18359 850gx 6 18360 850gx 6 Laila alphonso mango Laila ginger garlic paste Laila garlic paste Laila ginger paste Laila hot chilli sauce slices 22851 850gx 6 20175 300gx 6 20177 300gx
    [Show full text]