DOCSLIB.ORG

Gluten Free Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gluten Free Menu [ Organic Breads] *** This menu has been highlighted to notify guests of Gluten Allergy. Those that highlight the entire dish cannot be modified in any way. Those that are Naan 4. Roti 4. highlighted with just the ingredients can be modified to suit the needs. Garlic Naan with Herbs 5. Laccha Paratha 5. Mint Paratha 5. Onion and Sage 5. Truffle Naan 5. Chilli and Olive Oil Naan 5. Goat Cheese Kulcha 6. Bread basket 12. Naan / Onion and Sage / Mint Paratha [ Rice ] Dinner Menu Basmati Rice 3. Vegetable Pulao 5. Lemon Cashew Nut Rice 5. Cross Contamination is possible on all items served from the dessert section. [Dessert] Apple Brandy Cheesecake*, Walnut cookie, brandy caramel sauce* 10 10 Fresh Strawberry Kulfi, salted condensed milk, blood orange coulis 10 Date and Toffee Pudding, berries 10 10 Apple Jalebi (Beignet), cardamom ice cream * 10 Warm Black Rice Pudding, coconut, cardamom ice cream, edible silver* 12 12 Gulab Jamun, cardamom ice cream * 10 Chocolate Samosa, chocolate mint ice cream* 10 Home Made Sorbets and Ice Creams 09 Cross Contamination is possible on all items cooked on the [ House-made Chutneys / Papadum ] [ Fish and Seafood Entrée ] [ Vegetarian / Side Dishes ] Tawa-Griddle. Eggplant & Ginger Chutney 2.5 / 6. Halibut Malai 26. Baingan Bharta 14. / 9. Tomato & Golden Raisin Chutney Mustard oil / coconut milk / bay leaf Smoked eggplant / onion / tomato / green chili [ Tawa-Griddle ] Mango Chutney Tawa Snapper 26. Bhindi Amchoor 14. / 9. Ragda Pattice 9. Cumin / coriander / cabbage foogath / masala bhat Sliced okra / dry mango powder Spiced potatoes / chick peas / tamarind date / Assorted Papadums 5. mint chutney Goan Shrimp Curry 26. Gobhi Mattar 14. / 9. Cross Contamination is possible on all items cooked in the deep Coconut / Kashmiri chili / tamarind / okra Cauliflower / green peas / cumin / ginger Avocado Banana Chaat 10. fryer. Cumin / red chili powder / tamarind / date chutney Black Cod 36. Malai Palak 14. / 9. [ Chaat-Savories ] Fresh dill / honey / star anise / red wine vinegar Spinach / garlic / green chili / onions Tawa Baingan 10. Eggplant / spiced potatoes / jaggery peanut sauce Sev Batata Puri 9. Lobster Lababdar 30. Root Vegetable Avial 14. / 9. Crispy biscuits / potatoes / raw mangoes Onion / tomato / ginger / green chili Seasonal root vegetables / coconut / curry leaves Kale Dosa 12. gram flour vermicelli / chutneys Mustard seeds / curry leaves / coconut chutney [ Vegetarian Entrée ] Kofta Aloobukhara 14. / 9. Cauliflower Bezule 10. Prunes potato dumplings / cashew nut / green cardamom Dover Sole Chutneywala 15. Mustard seeds / green chilies / curry leaves Tandoori Paneer Mattar 18. Coconut / mint / cilantro / kachumber salad Grilled cottage cheese / English peas / charred onion / red Mushroom Chili Garlic 14. / 9. Palak Chaat 12. pepper sauce / saffron pulao Cremini / scallions / red chili paste Crab Pepper Masala 14. Crispy baby spinach / sweet yogurt Chesapeake Bay crab / phyllo pastry / black pepper tamarind / date chutney [ Meat Entrée ] Dal Makhani 14. / 8. Lentils / tomato / garlic East Indian Scallop 14. Chicken Makhani 19. Bay Scallops / bottle masala / raw mango Broiled chicken / tomato / fenugreek Cucumber Raita 7. / 4. Cucumber / yogurt relish Lamb Kathi Roll 14. [ Entrée From Clay Oven ] Chicken Green Masala 19. Tandoori lamb / roti / mint chutney Mint / coriander / ground spices [ Grand Menu ] Non Veg./Veg. Chicken Pista Korma 20. Chicken Tikka Masala 19. [ Sigri-Barbeque ] Cashew nut / pistachio / green cardamom Tomato / ginger / green chili Four course Tasting Menu 66./ 55. Mango Shrimp 12. Tandoori Lamb Chops * (2 Pcs.) 28. Chicken Biryani 20. Wine Pairing Option 40. Cashew nut / ginger / mango pulp Mace / cardamom / cashew nuts / ginger Aromatic basmati rice / raita [ Chef’s Table ] 80./ 60. Spicy Reshmi Kebab 10. Tandoori Salmon 22. Lamb Kolhapuri 20. Minced chicken / mint / coriander / green chili Kashmiri Chili / cinnamon / black pepper Kashmiri chili / green cardamom / cinnamon / clove Six Course Tasting Menu Truffle Seekh Kebab 12. Tandoori Chicken Tikka 19. Raan-e-Rasika 25. Wine Pairing Option 50. Minced lamb / garam masala / truffle oil Chicken / garlic / mint chutney Lamb shank / cashew nut / saffron Grand Menu / Chefs Table Menu are Available till 9.00 Paneer Shashlik 10. Mixed Grill 22. Duck Vindaloo 25. PM. Sunday-Wednesday and 9.30 PM on Thursday- Cottage cheese / onion / bell pepper Tandoori Salmon / Chicken tikka / Peri-Peri masala / pearl onions / coconut rice Saturday. Truffle seekh kebab * * Consuming raw or undercooked meats poultry seafood, shellfish, or eggs may increase your risk of food borne illness especially if you have certain medical conditions.” .
Load more

Recommended publications
  • Capsules & Tablets
    ISO 9001-2008 CERTIFIED COMPANY (A Division of Swastik Lifesciences) Plot NO-295, 1st floor, Phase-2 Industrial Area, Panchkula (Haryana) Mob. 8054359778, 98055 23671 More detail: www.swastikayurveda.co.in Email-id - [email protected], [email protected] CAPSULES & TABLETS S.N PRODUCT NAME COMPOSITION PACKING MRP 10x1x3 BLISTER Bonfix cap HADJOD (CISSUS QUADRANGULARIS) 750MG, ASHWAGANDHA (WITHANIA 1 WITH MONO 450/- (CISSUS SOMNIFERA) 100MG QUADRANGULARIS CAP) CARTON Bonfix-Forte tab HADJOD (CISSUS QUADRANGULARIS) 750MG, ASHWAGANDHA (WITHANIA 10X1X10 WITH 2 1990/- (CISSUS SOMNIFERA) 100MG, DALBERGIA SISSOO 150MG CARTON QUADRANGULARIS CAP) SOUNTH 25MG, KALI MIRCH 25MG, SHUDH KUCHLA 25MG, KAUNCH BEEJ 25MG, 10x10 WITH 3 Peeda-Cure cap ASHWAGANDHA 100MG, SHATAVAR 100MG, SHILAJIT 50MG, SHUDHA GUGGAL 600/- BLISTER (PAIN RELEIF CAP) 50MG, LOH BHASAM 50MG, ABHRAK BHASAM 50MG ASHWAGANDHA (WITHANIA SOMNIFERA) 40MG, KAUNCH BEEJ (MUCUNA PRURITA) 5MG, SATAVARI (ASPARAGUS RACEMOSUS) 50MG, VIDARIKAND (PUERARIA TUBEROSA) 50MG, SHILAJEET (ASPHALTUM PUNJABINUM) 50MG, KUCHLA SPERMZOA CAP (STRYCHNOS NUXVOMICA) 5MG, AKARKARA (ANACYCLUS PYRETHRUM) 50MG, SAFED 10X1X3 MUSLI (ASPARAGUS ADSCENDENS) 25MG, GOKHRU (TRIBULUS TERRESTRIS) 25MG, BLISTER WITH 290/-P 10 4 (IMPROVE QUALITY KESAR (CROCUS SATIVUS) 5MG, SEMAR (BOMBAXMALABARICUM) 25MG, MOTI MONO CAP OF SPERM) BHASMA (CLASSICAL PREPRATION)10MG, YASHAD BHASMA (CLASSICAL PREPRATION) CARTON 10MG, SALABPANJA (ORCHIS LATIFOLIA) 25MG, KHARETHI (SIDE CORDIFOLIA) 50MG, TULSI (OCUNYN SANTUM) 25MG, SHIVLINGI
    [Show full text]
  • Dinner Menu Sw
    Biryani Appetizers Biryani is a Rice dish - delicately cooked, wonderfully spiced, and enjoyed heartily. Samosa $6.00 Shrimp Biryani $26.00 fried patties stuffed with potatoes and peas Bhelpuri ** $6.00 Lamb Biryani $19.00 puffed rice, chickpea vermicelli, peanuts, chopped onion, diced mango, cilantro and drizzled with tamarind chutney marinated lamb biryani, cooked in its own juices Dahi Papri $6.00 Chicken Biryani $18.00 fried flour crisps, moong dal dumplings, topped with yogurt and chutneys fragrant and delicious Ragda Pattis $8.00 Chana Chilgoza Pudina Biryani ** $16.00 chick peas, pine nuts and mint biryani potato patties on a bed of white peas and topped with chutney Bhune Bhutte ki Tikki $7.00 Breads patties of grated sweet corn, coated with sesame seeds Naan $3.00 Broccoli and Peas Shammi $7.00 soft white flour bread patties of broccoli and peas stuffed with drunken raisins Butter Naan $4.00 Dal Chawal ki Tikki $6.00 soft white flour bread layered with butter rice and lentil cakes with chopped onion, ginger and green chillies Garlic Chili Naan $4.00 Pani Poori $6.00 a white flour bread with fresh garlic & crushed red pepper puffed hollows stuffed with diced potatoes and chickpeas topped with chutneys – eaten whole in one bite Rock Salt & Cilantro Naan $4.00 Pyaz ki Bhaji $6.00 a white flour bread topped with rock salt & fresh cilantro onion rings in chickpeas batter Lachha Parantha / Pudina Parantha $3.00 Kafir Lime and Basil Chicken Tikka $8.00 whole wheat bread with butter / or with mint chicken tikka marinated with spices
    [Show full text]
  • Product List Creating a Wow Express Yourself – Impress Another
    PRODUCT LIST CREATING A WOW EXPRESS YOURSELF – IMPRESS ANOTHER WWW.PANESCO.COM MAXI CROISSANT W/ BUTTER CROISSANT W/ BUTTER 34116 | 5000654 27748 | 5000655 30’ 30’ 75g 65g 60 80 17-19’ 17-19’ 170°C 170°C Ready to Bake Ready to Bake Large, straight and rich butter Classic French croissant with croissant with open texture and butter, open layers of the rich flavor, pre-egg washed. laminated yeast dough for a nice volume, pre-egg washed. PAIN AU CHOCOLATE W/ BUTTER 27749 | 5000181 30’ 75g 80 17-19’ 170°C Ready to Bake Chocolate roll from laminated yeast dough made with butter and two bars of dark chocolate. WWW.PANESCO.COM MINI PAIN AU CHOCOLATE W/ BUTTER 27744 | 5000649 30’ 25g 160 13-15’ 170°C Ready to Bake Bite sized butter pastry with two bars of dark chocolate, pre egg- washed. Easy to bring a fresh and attractive assortment. MINI CROISSANT W/ BUTTER MINI PAIN AUX RAISINS W/ BUTTER 27746 | 5000648 27745 | 5000650 30’ 30’ 25g 30g 160 150 13-15’ 13-15’ 170°C 170°C Ready to Bake Ready to Bake A butter rich mini croissant, pre- Bite sized classic French swirl egg washed. Ideal breakfast with butter and creamy custard item for the buffet or for coffee and raisins, pre egg washed. break table in hotel and catering business. WWW.PANESCO.COM MINI TORSADE CHOCOLATE MINI DANISH MIX 30495 | 5001620 27761 | 5000929 30’ 30’ 28g 40g 100 110 13-15’ 13-15’ 170°C 180°C Ready to Bake Ready to Bake Assortment of 5 pre-proved mini Danish pastries: 20 maple pecan Twisted, laminated yeast dough with plaits, 20 bramley apple lattices, 30 custard and plenty of dark chocolate mini cinnamon swirls, 20 mini custard pearls.
    [Show full text]
  • RH Event Menu 8.5X11 Template 2016
    RENAISSANCE® NEW ORLEANS PERE MARQUETTE HOTEL BANQUET MENU RENAISSANCE NEW ORLEANS PERE MARQUETTE HOTEL 817 Common Street | New Orleans, LA 70112 504.525.1111 | www.renaissanceperemarquette.com BREAKFAST | BREAKFAST BUFFET All Breakfast Buffets served with Beverage Service of Assorted Juice, Royal Cup Regular Coffee with Tazo® Herbal Tea Service. CONTINENTAL BREAKFAST ALGIERS | $28 Seasonal Sliced Fruit Display Assorted Pastries such as: Cinnamon Rolls, Bear Claws, Muffins & Fruit Turn-Overs Bagels with Cream Cheese (House made flavors available) GENTILLY | $31 Seasonal Sliced Fruit Display Assorted Pastries such as: Cinnamon Rolls, Bear Claws, Muffins & Fruit Turn-Overs Assortment of Bagels with Cream Cheese House Made Granola & Greek Yogurt Parfaits, Individual Serving Steel Cut Oatmeal with Brown Sugar & Craisins A 25% taxable service charge and 10.25% sales tax will be charged on all food & beverage. Prices are subject to change. 2 RENAISSANCE PERE MARQUETTE 817 Common Street | New Orleans, LA 70112 | 504.525.1111 | www.renaissanceperemarquette.com BREAKFAST | BREAKFAST BUFFET All Breakfast Buffets served with Beverage Service of Assorted Juice, Royal Cup Regular Coffee with Tazo® Herbal Tea Service. BREAKFAST BUFFETS TREMÉ | $40 Seasonal Sliced Fruit Display Homemade Biscuits with Assorted Jams & Jellies Individual Oikos Plain & Fruit Yogurt Cage Free Scrambled Eggs CHOOSE ONE: Pork Sausage Links, Applewood Smoked Bacon, Turkey Bacon or Turkey Sausage CHOOSE ONE: Creamy Southern Grits or Steel Cut Oatmeal CHOOSE ONE: Homestyle Potatoes
    [Show full text]
  • Frenchpod101.Com Learn French with FREE Podcasts
    1 FrenchPod101.com Learn French with FREE Podcasts Ultimate Getting Started with French Box Set Lessons 1 to 55 1-55 21 FrenchPod101.com Learn French with FREE Podcasts Introduction to French Lessons 1 - 25 1-25 32 FrenchPod101.com Learn French with FREE Podcasts Introduction This is Innovative Language Learning. Go to InnovativeLanguage.com/audiobooks to get the lesson notes for this course, and sign up for your FREE lifetime account. This Audiobook will take you through the basics of French with Basic Bootcamp, All About, and Pronunciation lessons. The five Basic Bootcamp lessons each center on a practical, real-life conversation. At the beginning of the lesson, we'll introduce the background of the conversation. Then, you'll hear the conversation two times: one time at natural native speed, and one time with English translation. After the conversation, you'll learn carefully selected vocabulary and key grammar concepts. Next, you'll hear the conversation one time at natural native speed. Finally, practice what you have learned with the review track. In the review track, a native speaker will say a word or phrase from the dialogue, wait three seconds, and then give you the English translation. Say the word aloud during the pause. Halfway through the review track, the order will be reversed. The English translation will be provided first, followed by a three-second pause, and then the word or phrase from the dialogue. Repeat the words and phrases you hear in the review track aloud to practice pronunciation and reinforce what you have learned. In the fifteen All About lessons, you’ll learn all about French and France.
    [Show full text]
  • Karela Sabzi (AKA Kerala Fry) Spiced Bitter Gourd 'Dhaba Style'
    Karela Sabzi (AKA Kerala Fry) Spiced Bitter Gourd 'Dhaba Style' Yield: Serves 2-4 Ingredients: 1 lbs Fresh Bitter Gourd (Karela) 2 large Red Onions (Pyaz) - halved and sliced 3 medium Tomatoes (Tamatar) - diced 4 cloves Fresh Garlic (Leh-sun) - grated into a paste 1 ½ inch piece Fresh Ginger (Adrak) - grated into a paste 4 Tbs Kosher Salt (Namak) + to taste 2 tsp Turmeric Powder (Haldi) - divided 1 tsp Fennel Seed (Saunf) 1 tsp Red Chile Powder (Lal Mirchi) 1 tsp Garam Masala 1 tsp Jaggery (Gur) - grated fine; can substitute granulated sugar (Chini) ½ tsp Mango Powder (Amchoor) 4 Tbs Oil - can use grape seed, canola, avocado, or olive oil Preparation: 1) Thoroughly wash the bitter gourd and thinly slice -Transfer slices to a medium mixing bowl - Add 4 Tbs salt and 1 tsp turmeric powder - Thoroughly combine, cover, and set aside for 15 minutes 2) After 15 minutes, using your hands (you may want to wear gloves for this), squeeze the bitter gourd to remove a much liquid as possible and transfer 'squeezed slices' to a fine sieve (discard left over liquid) - Thoroughly rinse the slices with clean water to remove excess salt - Transfer to absorbent paper and allow to dry for 5-10 minutes 3) Return gourd slices to a mixing bowl and dust bitter gourd with jaggery or sugar -Thoroughly combine and set aside 4) Heat oil in a large heavy bottomed pan, wok, or large kadahi over high heat until shimmering - As soon as the oil is hot, reduce heat to medium and add the fennel seed - Allow to cook for 30 seconds - Add bitter gourd (leaving any liquid
    [Show full text]
  • East Indian Cooking
    https://en.wikipedia.org/ wiki/Indian_cuisine#/med ia/File:Indian_Spices.jpg Joe mon bkk East Indian Cooking Tantalize your taste buds with a taste of East India! Cook along, and then eat(!), with the instructor, Kiran Kashyap. Dishes include both vegetarian and non-vegetarian main courses, as well as appetizers and desserts. There are five sessions in the program, and they are held Sundays (5:00 –7:00 pm) in the kitchen of the Regina Christian School (Albert Street and 23rd Ave). There is a Fall session starting in September and a Winter session starting in January. Recipes for typical dishes are shown in the following pages. Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 JEERA RICE • 1 cup rice • 2 cups boiling water • ½ tsp salt • 1 tbs butter •1/2 tsp Jeera (= Hindi for cumin seeds) Wash rice. Heat oil on high heat, add jeera. Let fry10 seconds. Add rice and water. Bring to rolling boil. Reduce heat to low. Cook covered till done. Approx 20 minutes. Fluff with fork and add butter and mix. CLASSIC LENTIL • 1 cup yellow lentil – yellow Moong washed and split • 5 cups water • 3 tbs ginger paste • ¼ tsp turmeric ground Cook on medium heat till soft. TARKA • 2 tbs oil • ½ cup fine chopped onions • 1 tsp cumin seed • 1 tsp grounds cumin • 1 tsp ground coriander • ½ cup fine chopped tomatoes • 1 tbs butter Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 Heat over high heat oil; add onions, cook to golden; add cumin seed and fry 30 seconds, add other dry spices cook 30 seconds; add tomatoes.
    [Show full text]
  • Spice Large.Pdf
    Gernot Katzer’s Spice List (http://gernot-katzers-spice-pages.com/engl/) 1/70 (November 2015) Important notice Copyright issues This document is a byproduct of my WWW spice pages. It lists names of spices in about 100 different languages as well as the sci- This document, whether printed or in machine-readable form, may entific names used by botanists and pharmacists, and gives for each be copied and distributed without charge, provided the above no- local name the language where it is taken from and the botanical tice and my address are retained. If the file content (not the layout) name. This index does not tell you whether the plant in question is is modified, this should be indicated in the header. discussed extensively or is just treated as a side-note in the context of another spice article. Employees of Microsoft Corporation are excluded from the Another point to make perfectly clear is that although I give my above paragraph. On all employees of Microsoft Corporation, a best to present only reliable information here, I can take no warrant licence charge of US$ 50 per copy for copying or distributing this of any kind that this file, or the list as printed, or my whole WEB file in all possible forms is levied. Failure to pay this licence charge pages or anything else of my spice collection are correct, harm- is liable to juristical prosecution; please contact me personally for less, acceptable for non-adults or suitable for any specific purpose. details and mode of paying. All other usage restrictions and dis- Remember: Anything free comes without guarantee! claimers decribed here apply unchanged.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Baingan Bharta/ Bhaingan Ka Bharta / Eggplant Curry/ Mashed Eggplant/ Roasted Eggplant Curry/ Brinjal Curry- Step by Step Procedure
    Baingan Bharta/ Bhaingan Ka Bharta / Eggplant Curry/ Mashed Eggplant/ Roasted Eggplant Curry/ Brinjal Curry- Step by step procedure Baingan Bhartha is one of the North Indian recipe. Baingan means Eggplant, Bharta means anything that is mashed. Eggplant is grilled over direct fire or charcoal and the dish is infused with smoky flavor. You can also do them in outdoor grill or in oven. Broiling gives a good smoky flavor. Serve this dish with chapathi or Paratha. Ingredients 1 Long Eggplant 1/4 Cup + 2 Tbsp of Chopped Onion 1 Green Chilly 2 Tbsp of Tomato Puree 1/2 Tsp of Turmeric Powder 1/2 Tsp of Red Chilly Powder 1 Tsp of Ginger Onion Garlic Paste 1/2 Tsp of Cumin Seeds 1/2 Tsp of Cumin Powder Salt to taste 2- 3 Tsp of Oil/ ghee 2 Tbsp of Chopped Cilantro/ Coriander Leaves Method Roasting the Eggplant Grease the eggplant with little oil, make slits all over the surface. You can do roasting in 2 ways In Stove : One is by placing the eggplant straight on the burner, allowing the skin to get charred and blackened on all sides. Inside will be soft and mushy. In Oven : Place it in oven in broil mode – high for 10 -12 mins, until eggplant skin turns charred and imparts smoky flavor. Once it done, remove it from the oven. Discard the skin and now scrap the inner flesh from each half, scraping right down to the charred skin and mash it and keep this aside.By seeing below pics, you can understand ” how to remove inner flush from eggplant”.
    [Show full text]
  • The Big Easy Sends a Love Letter to a Timeless Treat
    NEW ORLEANS dear beignet Dear Beignet THE BIG EASY SENDS A L O V E LETTER TO A TIMELESS TREAT. BY MAGGIE HENNESSY 10 THE NATIONAL CULINARY REVIEW • JULY/AUGUST 2018 or many tourists, a trip to New Orleans isn’t complete without a F café au lait and a plate of beignets, the famous square doughnuts capped with a thick dusting of powdered sugar. Depending on how often you get to the Crescent City, wrapped up in this tradition are the novice rituals of burning your mouth on the volcanic pastry because you couldn’t wait for it to cool, and/or accidentally inhaling a cloud of confectioners’ sugar as you raised that golden pillow to your lips. It’s not just visitors who’ve long been captivated by this tradition. “Eating beignets to me means being in New Orleans on vacation—they’re synonymous with the French Quarter,” says New Orleans native Lolis Eric Elie, a journalist, story editor of the HBO series “Treme” and author of Treme: Stories and Recipes From the Heart of New Orleans (Chronicle Books, 2013). “We didn’t go there every day growing up, so there was a kind of specialness associated with it, and a childhood rite of passage of how much sugar do you put on and how long do you wait so it’s not too hot. Something about that ritual reminds me of my childhood, and reminds me why New Orleans is a special place.” THE ROVING PASTRY The word “beignet” comes from the early Celtic word bigne, meaning, “to raise.” It’s also French for “fritter.” How these golden-fried delicacies ended up in the Crescent City is a classic PHOTO CREDITS Opposite: SoBou; above, top to bottom: New Orleans City Park, courtesy of Cafe Beignet American migration story.
    [Show full text]
  • Catering Menu
    Tradition, Beyond Excellence This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU At the Bar Appetizers Action Stations Main Course Accompaniments Desserts II. GUJARATI MENU Appetizers Main Course Desserts III. NON VEGETARIAN SELECTION Appetizers Main Course IV. BREAKFAST & BRUNCH This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com I. MAIN MENU This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU AT THE BAR COLD DRINKS SEASONAL QUENCHERS LASSI FRESH FRUIT PUNCH (Mango, Rose, Sweet and Salty) SUGARCANE JUICE SHAKES (Mango, Chikoo, Kesar, and Pineapple) COCONUT WATER PINA COLADA THANDAI SMALL BITES JAL-JEERA MIX MASALA NUTS NIMBU PANI SPICY PEANUTS MINT LEMONADE MASALA CASHEWS JEERA CHAAS SINGH BHAJIYA ROSE FALOODA TRAIL MIX This menu is for sample only. All menu items can be customized to your preferences. Call: 1-877-Sukhadia | E-mail: [email protected] | Website: sukhadiacaterers.com MAIN MENU APPETIZERS BUTLER PASS HOT APPETIZERS CUT MIRCHI ASSORTED VEGETABLE PAKORA Jalapeno peppers filled with garam masala Assorted vegetable fritters, served with mint chutney and fried crisp VEGETABLE KEBAB CASHEWNUT ROLLS Mixed vegetable croquettes served on Potato croquettes coated
    [Show full text]