DOCSLIB.ORG

Canapé Menu Meat & Fish

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Canapé Menu Meat & Fish MENU CANAPÉ MENU MEAT & FISH Tandoori haash tikka Mini spiced fish & chips Grilled salmon with lime leaf & spinach Indian spiced Yorkshire pudding with cardamom spiced tiger prawns Amritsari cod with garlic & green pea chutney Rosemary chicken tikka & curried kedgeree Mini chicken samosa with cilantro dipping sauce Lamb hariyali kebab on mini poppadum VEGETARIAN Sweet potato & feta cheese bhaji with mango chutney Gol goppa with chickpea curry, yoghurt & pomegranate Mini paneer tikka Mini masala vada with coconut chutney Paneer pakora with mint sauce Bhindi pakora Mattar paneer & pea tartlets Goats’ cheese & beetroot samosa Sabudana vada À LA CARTE MENU SELECTOR STARTERS Please choose one starter and one alternative vegetarian starter Starters will be accompanied by poppadoms & three house chutneys & pickles Goan mackerel cutlet with coriander chutney, mouli & heritage carrot salad Goanese mackerel cake with herbs & malt vinegar, pan-fried with semolina coating Pahari kebab with green mango dressing & red amaranth salad (v) Herb & yoghurt marinated paneer (cottage cheese) with peppers Tandoori stuffed aloo with mint relish & fennel salad (v) Potato stuffed with raisins, spinach, paneer & chargrilled Scallop polluchatti with pomegranate & mango salsa Scallops in banana leaves with tamarind paste Chicken tikka with green chutney & lacha onion salad Chargrilled chicken marinated in red chilli & yoghurt Chicken khurchan with cumin raita & pickled baby onion Tandoori chicken flaked & wrapped in paratha with chutney & red onion Tomato shorba with heritage tomato kachumber Indian tomato consommé with mustard & curry leaves Nargisi kofta with tomato & tamarind dressing Mughlai lamb Scotch egg Tandoori chicken terrine with cauliflower purée & pickled baby onions Marinated chicken cooked & pressed with tomato sauce Jersey aloo tikki with chana masala & pickled baby onions Spicy potato cake with chickpea gravy MAIN COURSES Please choose one main course from the below selection Main courses will be accompanied by naan bread, parathas, chutneys & poppadoms Rajasthani lamb rump, rosti, tawa veg & chilli jus Rajasthani marinated lamb rump with potato, minced lamb cake & spiced baby vegetables Malai chicken tikka, aloo methi & makhani gravy Creamy chicken tikka with potato, fenugreek & spicy tomato gravy Braised lamb shank, jersey royal tikki & rann sauce Slow-cooked lamb shank, jersey royal cakes & lamb sauce Coriander crusted haddock, mustard fondant & meen moilee sauce Haddock with spiced coriander crust, black mustard potato & coconut ginger sauce Ajwaini sea trout, rajma masala & Keralan slaw Carom seed marinated sea trout, kidney bean sauce & Kerala-style slaw Stuffed tandoori chicken, do pyaza sauce & saali aloo Chicken breast stuffed with paneer, onion sauce & matchstick potatoes Patrani cod, cabbage foogath & tomato rassa Cod wrapped in banana leaf, green paste, Goan cabbage, mustard, curry leaf & tomato sauce Mangalorean fish stew, curried clams & lime fennel salad Mangalorean fish stew, curried clams & lime fennel salad Fish cooked in coconut, tamarind sauce & clams tossed in onion tomato paste VEGETARIAN MAIN COURSE ALTERNATIVES Please choose one vegetarian main course alternative from the below selection Gucchi galouti, poached duck egg & baby veg masala Kidney bean, morel cake, baby vegetables in onion & spices Safed paneer masala, pepper kadha masala & methi malai mutter sauce Grilled paneer in a rich white gravy, pan-fried peppers & fenugreek pea sauce Paneer tikka masala, tandoori broccoli & saali potatoes Paneer marinated & cooked in tomato gravy with broccoli & matchstick potatoes Stuffed tandoori aubergine & lemon saffron sauce Stuffed aubergine with a lemon saffron sauce DESSERTS Please choose one dessert from the below selection Gulab jamun, pistachio purée & vanilla ice cream Milk dumplings, deep fried & soaked in saffron sugar syrup Jalebi, basundi & halwa diced Fried yoghurt in gram flour batter & soaked in sugar syrup Cardamom rice kheer with mango sorbet Indian rice pudding cooked in cardamom milk Lagan Nu Custard & mango cardamom coulis A Parsi custard with cinnamon & cardamom À LA CARTE WEDDING BREAKFAST PACKAGE STARTERS Please choose one starter and one alternative vegetarian starter Starters will be accompanied by poppadoms & three house chutneys & pickles Tandoori stuffed aloo with mint relish & fennel salad (v Potato stuffed with raisins, spinach, paneer & chargrilled Chicken khurchan with cumin raita & pickled baby onion Tandoori chicken flaked & wrapped in paratha with chutney & red onion Nargisi kofta with tomato & tamarind dressing Mughlai lamb Scotch egg MAIN COURSES Please choose one main course from the below selection Main courses will be accompanied by naan bread, parathas, chutneys & poppadoms Rajasthani lamb rump, rosti, tawa veg & chilli jus Rajasthani marinated lamb rump with potato, minced lamb cake & spiced baby vegetables Malai chicken tikka, aloo methi & makhani gravy Creamy chicken tikka with potato, fenugreek & spicy tomato gravy Ajwaini sea trout, rajma masala & keralan slaw Carom seed marinated sea trout, kidney bean sauce & Kerala-style slaw Patrani cod, cabbage foogath & tomato rassa Cod wrapped in banana leaf, green paste, Goan cabbage, mustard, curry leaf & tomato sauce Mangalorean fish stew, curried clams & lime fennel salad Fish cooked in coconut, tamarind sauce & clams tossed in onion tomato paste VEGETARIAN MAIN COURSE ALTERNATIVES Please choose one vegetarian main course alternative from the below selection Gucchi galouti, poached duck egg & baby veg masala Kidney bean, morel cake, baby vegetables in onion & spices Safed paneer masala, pepper kadha masala & methi malai mutter sauce Grilled paneer in a rich white gravy, pan-fried peppers & fenugreek pea sauce Paneer tikka masala, tandoori broccoli & saali potatoes Paneer marinated & cooked in tomato gravy with broccoli & matchstick potatoes Stuffed tandoori aubergine & lemon saffron sauce Stuffed aubergine with a lemon saffron sauce DESSERTS Please choose one dessert from the below selection Gulab jamun, pistachio purée & vanilla ice cream Milk dumplings, deep fried & soaked in saffron sugar syrup Jalebi, basundi & halwa diced Fried yoghurt in gram flour batter & soaked in sugar syrup Cardamom rice kheer with mango sorbet Indian rice pudding cooked in cardamom milk Lagan Nu Custard & mango cardamom coulis A Parsi custard with cinnamon & cardamom FORK BUFFET WEDDING PACKAGE STARTERS Please choose one starter & one alternative vegetarian starter Chicken reshmi kebab Grilled marinated chicken in cashews, fenugreek & yoghurt Chicken shami kebab Chicken & chana daal cakes, onion, ginger, garlic, red chilli, coriander & cumin Spicy chicken drumsticks Grilled chicken drumsticks marinated in cumin, coriander, chilli & garam masala Tuna cutlets Breaded tuna cakes with fresh herbs & spices Tandoori prawns Pan-fried prawns marinated in red chilli, turmeric, coriander yogurt & lemon juice Lamb dry-fry Pan-fried tender lamb with spices & coriander Chilli paneer (v) Sautéed paneer cubes in onion, peppers & green chilli Crispy veg fingers (v) Cabbage, carrot, capsicum, onion, spring onion & green chilli croquettes Gobi manchurian (v) Sautéed crispy cauliflower in peppers, onions & soy sauce Aloo bonda (v) Fried potato dumplings, onion, chilli, & curry leaves MAIN COURSES Please choose one main course & one alternative vegetarian main course Methi chicken Fenugreek & black cumin flavoured roast chicken in a tomato based sauce Murg makhani Rich, buttery, creamy chicken in a tomato based sauce Chicken biryani Chicken is marinated & cooked along with the rice, left on a slow fire for a fragrant & aromatic flavour Shahi lamb korma Indian lamb in a creamy nut curry sauce Mutton rogan josh A fine delicacy from Kashmir with yoghurt & spices Keralian coconut fish curry Tamarind tangy curry with coconut milk Palak paneer (v) Punjabi curry prepared by cooking shallow-fried paneer cubes in a spinach gravy Matar mushroom masala (v) Sautéed mushrooms & green peas are simmered in creamy, spicy, onion & tomato gravy Dal makhani (v) Buttery whole black lentils (urad) with red kidney beans, butter & cream Dal fry (Dal tadka) (v) Lentil preparation of soupy lentils tempered with spices Vegetable biryani (v) Rice with chopped vegetables, spices, saffron & dry fruits SALADS Please choose two salads from the below selection Kiwi, apricot & baby gem salad with lemon & honey dressing (v) Mango salsa with chopped peppers, onion & tomato (v) Watermelon, paneer & mint leaf salad (v) Kachumber salad with cucumber, tomato, red onions, sweetcorn, coriander & chaat masala (v) Mixed raita yoghurt with tomato, onion, cucumber, coriander & green chilli (v) RICE Please choose one option from the below selection Plain rice (v) Jeera pilaf with whole cumin, whole spices & ghee (v) Green peas pilaf with green peas, whole spices & ghee (v) Mixed veg pilaf with diced carrot, green beans, whole spices & ghee (v) Kashmiri pilaf with diced carrot, green beans, cashew, saffron, fried onions & ghee (v) Asparagus, green chilli & pomegranate pilaf (v) BREADS All of the below selection are included Naan bread Paratha Chapati CONDIMENTS All of the below selection are included Raw mango mint chutney Lemon wedges Whole green chillies Lime pickle Mango pickle DESSERTS Please choose one option from the below selection Gajar ka halwa with vanilla ice cream (v) Grated carrots, whole milk, dried fruit & nuts Rice pudding with pineapple & ginger compote (v) Cardamom scented Indian rice pudding Shahi tukda (v) Fried bread slices soaked in milk with spices, including saffron & cardamom 020 7334 3983 www.mazaacatering.co.uk [email protected] MAZAA is part of Crown Partnership MAZAA WILL HELP YOUR DREAM WEDDING BECOME A REALITY.
Load more

Recommended publications
  • The Dining Experience PAPADOM £0.80 SPICY PAPADOM £0.80 CUCUMBER RAITA £1.90 LIME PICKLE £1.00 CHUTNEY TRAY £2.30 Onion, Mango, Mint Sauce, Red Sauce
    The Dining Experience PAPADOM £0.80 SPICY PAPADOM £0.80 CUCUMBER RAITA £1.90 LIME PICKLE £1.00 CHUTNEY TRAY £2.30 Onion, Mango, Mint Sauce, Red Sauce. SHAMI KEBAB £3.90 Freshly spiced minced meat grilled over charcoal. SHEEK KEBAB £3.90 Freshly spiced minced meat grilled over charcoal. MIXED KEBAB £5.50 Consists of Sheek Kebab, Shami Kebab, Meat Samosa and Onion Bhaji. ONION BHAJI £3.50 Finely chopped onion mixed with spices, garam flour and then fried. SAMOSA (Meat or veg) £3.70 Spiced meat or vegetables in filo pastry parcels CHICKEN CHAT ON PURI £4.10 Freshly cooked chicken, served on a puri NIRAMISH PURI £4.10 Fresh vegetables cooked in spices and served on a puri. HOT MEAT PURI £4.90 Freshly cooked lamb, fairly hot and served on a puri. HOT CHICKEN PURI £4.50 Freshly cooked chicken, served on a puri – fairly hot. CHICKEN TIKKA £3.90 / LAMB TIKKA £4.10 Chicken/Lamb marinated in yoghurt with mixed spices, cooked over a clay oven. TIKKA PANEER £3.90 Indian cheese as above. TANDOORI LAMB CHOPS £5.70 Spring lamb chops marinated in special aromatic spices and yoghurt, cooked in a clay oven. TANDOORI CHICKEN £4.10 1/4 chicken on the bone, prepared as above. GARLIC MUSHROOMS ON PURI £4.10 CHICKEN NAMBALI £5.50 Breast of chicken pieces with hot chilli sauce marinated, grilled and finaly garnished with melted cheese. Served with fried onions, peppers, tomato & potatoes. VEGETABLE PAKORA £3.90 Mixed vegetables in a mildly spiced batter, deep fried. CHICKEN TIKKA PAKORA £4.50 Cooked the same as vegetable pakora, but with chicken.
    [Show full text]
  • 2006-07
    &7:4*&*&L j.:j ::. .. ' .: I z? . .r. a, 't , ,r, -c ,e ':;' E -?:t <€ -* * .+== l'. *.;:i. .. {f ..: ,__+ L=----.- :, r.-t I arn Flts\?€I' A ft -: LClt/ I lllJv-'*? INDIAN LAC RESEARCH INSTITUTE EZtr+-qftdaar 2006 - 07 ICAFT Annual Re ort 2007 crrufrq dr€r srg{ierrt €Terrt INDIAN LAC RESEARCH INSTITUTE ( ,{rtfrqFfr sr$ierrt qRr{) (INDIAN COUNCIL OF AGRICULTURAL RESEARCH) 9i ITTIgH, {IqT - 834 O1O, HR&|-uS, 9JTKI Namkum, Ranchi - 834 010, Jharkhand, INDIA INDIAN LAC RESEARCH INSTITUTE INDIAN LAC RESEARCH INSTITUTE Namkum, Ranchi - 834 010 fharkhand,INDIA Phone : 91.-651.-2260L17, 2261156 (Director) E-mail : [email protected] Website : www.icar.org.in/i1ri INDIAN LAC RESEARCH INSTITUTE Preface qrffiFnA Executiue Summary. uii Introduction ,7 R e s e ar ch Ac c o mpli shments 1. Lac Production ........ ......5-29 1.1. Productivity and Quality Improvement ............... .................5-20 1 . 1.1 Collection, maintenance, conservation and evaluation of lac insects and host plants and their genetic improvement t.t.2 Identification and characterization of kusum and galwang genotypes for high productivity of lac ............ 8 1.1.3 Screening of lac insect germplasm on Ziziphus mauritiana (ber) and Flemingia semialata for improved productivity 10 1.r.4 Improvement in lac host propagation techniques ................. t2 1.1.5 Development of techniques for micropropagation of lac hosts t4 1.1.6 Biological, Chemical and Molecular Characteization of Lac Insect-Host Plant Relationship .............. 15 1.2 Production Improvement and Crop Management 20-27 1.2.1 Development of kusmi lac cultivation technology on Albizia procera.............................. 20 1.2.2 Development of package of practices of lac cultivation on Prosopis juliJlora ................
    [Show full text]
  • Produ Profile 2015 Frozen Traditional Indian Cuisine
    Frozen Traditional Indian Cuisine without chemical preservatives. Produ profile 2015 Frozen Cooked food Frozen fruits &vegetables Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black Food facility registeration : : 10059769774 pepper,Garam masala,Ghee,Turmeric APEDA Member powder,Iodized salt,Chilly powder. Cooking Instruions Deep fry Nilamel Frozen samosas in hot oil(180 degree C) for 3 to 5 minutes or fry until golden brown. Drain excess oil with absorbent paper and serve hot with sauce. Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black pepper,Garam masala,Ghee,Turmeric powder,Iodized salt,Chilly powder. Cooking Instruions Deep fry Nilamel Frozen samosas in hot oil(180 degree C) for 3 to 5 minutes or fry until golden brown. Drain excess oil with absorbent paper and serve hot with sauce. Nilamels & Kaimals Foods Pvt Ltd has been established as the progeny of a 26 year old export house and an equally old food processing industry. This company is concentrating on the processing and export of frozen agricultural and processed food produs. With the state of the art production facility over an area of 10000 sqft built on HACCP standards with blast freezing and plate freezing features. It also has a 200 Metric Ton Cold store with imported German units. The facility also includes an in-house lab, pre- processing and processing areas and a well equipped kitchen for the wide range of cooked foods that we offer. Samosa Ingredients Vegetables (Green peas,Onion,Potato,carrot,beans, cabbage) 72%,Samosa Pastry,Vegetable oil,Green chilly,Ginger,Coriander leaves,Black pepper,Garam masala,Ghee,Turmeric powder,Iodized salt,Chilly powder.
    [Show full text]
  • ! Menu Relaunch New !
    * * U N F O R T U N A T E L Y W E C A N N O T D O A N Y M O D I F I C A T I O N S T O O U R M E N U I T E M S R O O T S E S T . 2 0 2 0 HANDHELDS FAN FAVES B I S O N S L I D E R 1 2 C H A N A M A S A L A Ⓥ G F 8 L A M B V I N D A L O O G F 1 0 two Sliders with ground bison, lettuce, spicy North Indian chickpea curry served w/ fiery Portugal-inspired curry from Goa, India tomato, fried Jalapenos, and Dijonnaise Basmati Rice served w/ basmati Rice F A L A F E L S L I D E R Ⓥ 1 2 C H I C K E N M O L E 9 C H E F M A D H O O ' S F A V E C U R R Y G F 8 two Sliders with falafel, guacamole, pickled smoky chili-chocolate mexican sauce w/ two Chef Madhoo grew up eating this curry - topped w/ boiled egg halves, served w/ radish, and carrots mini corn tortillas basmati rice T E R I Y A K I S A L M O N G F 1 3 B A N H M I S L I D E R 1 2 B E E F M E D A L L I O N S G F 1 2 pan seared with picked carrots and daikon two baguette sliders with marinated pork, in chimichurri sauce with fried onions cilantro lime aioli, pickled radish n carrots C H A R C U T I E R I E B O A R D 2 0 P A N E E R P A R M E S A N 1 2 A collection of gourmet cheeses, w/ cured marinara, paneer (an Indian cheese), herbed C H I C K E N G Y R O 1 2 meats, dates, jams, berries, candied nuts, whole oil with fried garlic two gyros with naan, chicken, cucumber, grain mustard, onion jam, gourmet crackers, and C A R A M E L C O F F E E P O R K 1 2 tomato, lettuce, tzatziki, and feta cheese baguette slices pork loin in our sensation spice blend, B E E F G Y R O 1 2 NOSHES caramel coffee
    [Show full text]
  • Christmas Dinner BACKGROUND Joanna Carter As in Many Countries, Christmas Dinner Is Very Important in England
    Christmas Dinner BACKGROUND Joanna Carter As in many countries, Christmas dinner is very important in England. The main meal is usually eaten at lunchtime or early afternoon on 25th December. In the past, people ate roast sirloin of beef but nowadays a typical dinner consists of roast turkey or goose, served up with stuffing, bread sauce, cranberry sauce and gravy. Stuffing is put inside the turkey and is made of bread crumbs, sausage meat, onion and herbs and spices. Bread sauce is a white sauce to pour over the turkey with bread crumbs, cloves, nutmeg and cream in it. Gravy is simply the ‘juices’ that come out of the meat while it’s cooking and cranberry sauce is like sour jam made from….. cranberries! Many vegetables accompany the meat such as peas, carrots, beans, cauliflower, Brussel sprouts, roast potatoes and parsnips. Parsnips are vegetables that look like big yellow carrots but taste more like potatoes. Some people have Yorkshire pudding with their Christmas dinner. This is also traditionally eaten with roast beef and is a type of savoury cooked batter. If you are still hungry after all that, Christmas pudding and mince pies follow the main course. Christmas pudding, otherwise known as plum pudding, or figgy pudding dates back hundreds of years in Great Britain. It is a rich mix of dried fruits such as raisins and figs, nuts, flour and brandy and is round and dark brown when cooked. The pudding is usually made some weeks before the festive period and all the members of the family should stir the mixture with a wooden spoon and make a wish.
    [Show full text]
  • Glycemic Index of Rajma Bean (Phaseolus Vulgaris) and Guar (Cyamopsis Tetragonoloba) Incorporated Noodles: a Volunteers Study
    Research Article 2015 iMedPub Journals International Journal of Digestive Diseases http://journals.imedpub.com Vol. 1 No. 1:1 Glycemic Index of Rajma Bean Srinivasan Bharath Kumar, (Phaseolus vulgaris) and Guar Pichan Prabhasankar (Cyamopsis tetragonoloba) Flour Milling Baking and Confectionery Incorporated Noodles: A Volunteers Technology Department, CSIR-Central Study Food Technological Research Institute, Mysore 570 020, India Corresponding author: Abstract Pichan Prabhasankar Context: Diabetes mellitus is one of the non-communicable disorders, affecting over 2.8% of the World’s population. As noodles are becoming popular diets now-a-days and is categorized as high glycemic index (GI) product this is not recommended for diabetics. [email protected] Objective:Current study focuses on the influence of low-GI ingredients on noodle GI. Flour Milling Baking and Confectionery Technology Department, CSIR-Central Methods: On basis of preliminary studies, rajma flour, whole guar and guar seed Food Technological Research Institute, powder incorporated noodles were selected for the study. Noodles were prepared, Mysore 570 020, India dried and cooked just before the test. 15 healthy and 10 diabetic subjects were chosen for the study. All the subjects were healthy except for diabetes. All the Tel: 91-821-2517730 subjects were given a test food after an overnight fasting. Fasting blood glucose was measured before the test. Blood glucose levels were measured at different Fax: 91-821-2517233 time intervals. Results: Results of the study indicated that with different ingredients incorporation there was significant difference in the GI of the noodles. Noodles with added ingredients showed significant reduction of GI value of 49, 32 and 25 with rajma, whole guar and guar seed powder respectively compared to control noodles.
    [Show full text]
  • Guidance Note on Safety and Quality of Traditional Milk Products
    Guidance Note No. 14/2020 Guidance Note on Safety and Quality of Traditional Milk Products Summary This Document intends to help Food Businesses ensure hygiene and sanitation in manufacturing and sale of milk products particularly sweets. It focuses on enhanced declaration by sellers [Shelf Life, made of ghee/vanaspati], guide test for detection of adulteration, quality assessment by observation of flavours, body texture, colour and appearance etc. It also contains suggestions for addressing adulteration and ensuring effective regulatory compliance. This document is also expected to enhance consumer awareness about safety related aspects of traditional sweets, quick home tests and grievance redressal. Key Takeaways a. Ensure hygiene and sanitation in preparation and sale of sweets as well as other regulatory compliances including display of shelf life of pre-packaged as well as non-packaged milk products for consumer information. b. Ascertain the freshness and probability of adulteration by observing the colour, texture and flavour of milk products. There are simple tests to identify adulteration in milk products. c. Regular surveillance and enforcement activities on sweets by regulatory authorities. This Guidance Note has been prepared by Mr Parveen Jargar, Joint Director at FSSAI based on FSSAI resources including Regulations, Standards and DART Book. This note contains information collected and compiled by the author from various sources and does not have any force of law. Errors and omissions, if any can be kindly brought to our notice. Guidance Note on Milk Products Introduction India has a rich tradition of sweets with a variety of taste, texture and ingredients. Traditional milk-based sweets are generally prepared from khoya, chhena, sugar and other ingredients such as maida, flavours and colours e.g.
    [Show full text]
  • Traditional Northern Food Uk: Yorkshire Pudding Recipe
    Dossier 1 | WORKSHEET 1 warm up TRADITIONAL NORTHERN FOOD UK: 1 Match the names of YORKSHIRE PUDDING RECIPE these dishes with their descriptions. The climate in the north of England tends to be cold and many traditional North 1 Cumberland England dishes are made from inexpensive ingredients, which grow well and last sausage in cold weather. Nevertheless, the traditional foods of Northern England are quite 2 Cumberland diverse and include meats, fish, vegetables, pastries and locally-made cheeses. stuffed herrings Here are some examples. with mustard sauce Stottie cake, found in the north east Westmorland pepper 3 Pan Haggerty cake, a dessert from of England and not actually a cake, but 4 Stottie cake a type of bread made from flour, yeast, 5 Westmorland Westmorland in Cumbria made of dried fat, milk and salt. pepper cake It is sometimes called ‘oven-bottom bread’ 6 Yorkshire curd fruit, sugar, flour, milk because of being baked on the tarts and spices. If you have never tried adding bottom of the oven, and cannot a n a fish dish pepper to a sweet dish often be found outside the b n a potato dish north of England. c n bread before now, you’ll be d n cheesecake pleasantly surprised e n fruitcake by its effect. It adds f n spicy sausage unusual spiciness and is just one example of the wide variety Yorkshire curd tart, a of fruitcake dessert found in Yorkshire, recipes from which is made from cheese this area. curds, lemon, eggs, nutmeg, flour, sugar and brandy and tastes a little like cheesecake.
    [Show full text]
  • India Garden Catering Menu & Contract
    APPETIZERS NON VEGETARIAN LAMB CHICKEN Vegetable Pakora Chicken Tikka Lamb Sang Gosht Chicken Tikka Masala Vegetable Samosa Reshmi Kabab Lamb Mehti Masala Butter Chicken Bullet Pakora Seekh Kabab Lamb Pasanda Tandoori Chicken (Marchy-Pakora) Malai Kabab Lamb Shahee Kofta Chicken Krahi with or Allu Tikka Fish Pakora Krahi Gosht Lamb without bone Chana Pindi Shrimp Pakora Archari Gosht Lamb Dhaba Chicken with or Vege Kabab Fish (Chef’s Special) Lamb Dansik without bone Paneer Pakora serverd on Tawa Keema Matter Chicken Mathi Masala Chat Papri Chilli Chicken Lamb Mango Wala Chicken Dansik Fruit Chat Tawa Chicken Lamb Jalfrazie Chicken Mumtaji Other_____________ Tandoori Chicken Lamb Vindallu (Korma) BREAD Other_____________ Lamb Sabzi Chicken Vindallu RICE Lamb Tikka Masala Chicken Nargasi Naan Other_____________ Chicken Mango Wala Pratha Veg Pulao Other_____________ Roti Any Biryani Missy Roti Peas Pulao VEGETARIAN ENTREES Garlic Naan Jeera Pulao PANEER CHEESE VEGETABLES Poori Kashmiri Pulao Paneer Makhni Navartan Korma Bhatura Kesar Rice Paneer Bhuna Allu Gobhi Other_____________ Shahee Paneer Chana Masala ACCOMPANIMENTS Matter Paneer Mushroom Matter DESSERTS Paneer Krahi Bhindi Masala Achar Allu Paneer Kofta Vegetable Makhni Mango Chutney Ras Mali Nargasi Paneer Mali Kofta Mint Chutney Gulab Jaman Paneer Dhaba Vegetable Vindallu Tamarind Chutney Gajar Ka Halwa Paneer w/Eggplant Saag Allu Dahi Bhalla Badamee Kheer Other_____________ Allu Matter Boondi Raita Fruit Firni Sarso Ka Saag Raita Cucumber Kulfi DAL Allu Palak Firash Papad Mango Kulfi Punjabi Kadai Roasted Papad Mango Fruit Pudding Dal Makhni Jeera Allu Other_____________ Angoori Rabri Chana Dal Allu Bangan Rasgula Dal Tarka Bangan Bharatha Fruit Cream Haryalli Dal Other_____________ Choice of Ice Cream Dal Palak Other_____________ SALAD Karhi Pakora Sambahar Mix Green Salad Kuchumber Salad Other_____________ Onion Chilli Signature India Garden Customers Signature Date:_________________________ Date: _________________________ www.IndiaGardenOnline.com .
    [Show full text]
  • Consumption of Street Foods - Pre Corona Days
    International Journal of Science and Research (IJSR) ISSN: 2319-7064 ResearchGate Impact Factor (2018): 0.28 | SJIF (2019): 7.583 Consumption of Street Foods - Pre Corona Days Anjali Devi C Professor, Department of Food & Nutrition Osmania University Hyderabad, India Abstract: Street foods of different categories –breakfast foods, chaat items and items at curry point have become very popular and increasing in cities over the years. Consumption pattern of street foods was collected from 220regular visitors using a structured questionnaire, Three street vendors, one from each category were interviewed regarding the knowledge of safety measures and the extent of usage. The respondent group consisted of Hindus 76.5 percent and 23.5 percent Muslims. 85.7 percent are nuclear families and 85.7 percent are non –vegetarians. Respondents age ranged between 20 years to 80 years. Family size ranged between 2 members to 10 members. Consumption of breakfast foods likeidly, idly and vada and dosa daily was reported by 5.2, 5.7 and 7.8 percent respectively. Among the chaat items, chole and panipuri are most preferred by 50.1 and 39.5 percent respectively. Samosa and mirchibajji are the two snack items consumed by 50 percent respondents. At the curry point counter any one of several items displayed, is picked daily by 50 percent of respondents. In general, eating at the street food stalls has become common and is increasing, . It is found that age or income is not a barrier. Keywords: street foods, breakfast foods, chaat, curry point, vendors 1. Introduction determine the preferences of foods a structured questionnaire was prepared in English and was pretested in a Street foods are ready to eat foods or drinks sold by group of 10 adults as main study group are adults.
    [Show full text]
  • Tasting Menus
    P E RIY A R M A I N S S E R V E D W I T H 20 per person MASA KONDHAPUR NIMMAKAI ANNAM ⓥ is hot lamb preparation is typical of Lemon juice, mustard seeds, lentils S T A R T E R S the cuisine of Kondhapur known for its and curry leaves avour this richness and liberal use of red chillies. aromatic basmati rice preparation. KARVEIPULLEI KOLI MYSORE CHILLI KOLI ANNAM Ⓥ Shreds of chicken avoured with crushed Chicken cooked in a blend of onions, Steamed basmati rice. curry leaves. From the rustic hamlets of tomatoes, coconut milk and green chillies rural Tamil Nadu. — from the old Kingdom of Mysore. CHILLA ⓥ SOUTH INDIA N A so , thin and savoury bread of LONA ESI PUTTA KORI MANGALOREAN gram our with fenugreek. GODUGULA Ⓥ is delicious chicken preparation T A STIN G Spicy coconut lled button mushrooms. contains a charming mixture of di erent PAPER DOSA Ⓥ Melts in the mouth to release an explosion fragrant spices combined with the mild Crispy, delicate and paper-thin, MENUS of avours. richness of coconut milk this crêpe spans two to three feet. TO SHARE FOR GROUPS OF FOUR OR MORE Our chefs have carefully created a range of menus that KEERAI BHAJJI Ⓥ BATATA KEERAI SOUNG Ⓥ perfectly capture our traditions of friendship and sharing. A popular street-side snack, these fritters Cubes of fried potatoes, shredded spinach Each menu has an assortment of different dishes that emphasise robust, fresh flavours and capture the extensive of fresh spinach and onions are crunchy and tomatoes cooked with mustard seeds range of food from all across South India.
    [Show full text]
  • A La Carte (May 2021)
    Small Plates Inspired by the street food markets of Northern & Southern India Indica Salad (v) 10 poached pear, asparagus, kale, roasted almond & kokum dressing Kathal Bhel (v) 12 jackfruit cutlet, puffed rice & date-tamarind chutney Makai Palak Ke Goolar (v) 11 spinach & rice dumplings, mustard yoghurt, pine nuts, raisins & feta Chandni Chowk Ki Aloo Tikki (v) 12 potato tikki, spiced white peas, yoghurt, tamarind & mint chutney Lobster Idli Sambhar 14 black pepper spiced lobster, rice & lentil cakes & vegetable stew Malabar Prawns 14 sautéed prawns, white turmeric, onion & curry leaves Tellicherry Pepper & Garlic Soft Shell Crab 15 plum chutney, garlic chips & homemade garlic pickle Scallop Moilee 15 hand dived seared scallops, coconut sauce, ginger relish & plantain crisps Bhatti Ka Octopus 24 black pepper, coriander seeds, Kashmiri red chilli, corn salad & peanut chutney Chicken 65 12 curd rice, crispy curry leaves & appalam curls Kid Goat Shami Kebab 14 bone marrow sauce, mint chutney & chur chur paratha Hyderabadi Beef Haleem 16 slow cooked beef & onion seed naan Jamavar Signature Dishes. Please speak to your server for allergens information. Dishes may contain traces of allergens/nuts despite our persistent efforts. Prices include VAT. A discretionary service charge of 12.5% will be added. Tandoor Charcoal grilled in our traditional clay ovens Ajwaini Paneer Tikka (v) 14 homemade cottage cheese, raw papaya salad & mint chutney Dakshini Jheenga 24 Southern spiced prawns, peanut & curry leaf chutney Malai Stone Bass Tikka 22 mace,
    [Show full text]