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STARTERS Non-Veg Stir fried prawns with basil & lemon grass Prawns marinated in Soya, finely chopped lemon grass & basil paste Fish red & green chili Slices of sweet water fish marinated with oriental chilli dressing and chopped green chilli- fried served with chilli dip Mustard infused fish tikka Mustard infused fish tikka Chicken espetada Chicken marinate with roast thyme & burnt garlic served with garlic aioli Murgh ka soola Chicken marinated with red chili powder, spices & hung curd cooked on charcoal grill Smoked chicken bruschetta Chicken marinade with fresh thyme, rosemary & Italian species served with cumin red wine reduction Rampuri seekh kebab Mince of lamb mixed with herbs and spices and bar-be-cued on the skewer Crispy lamb with peppers Shredded crispy lamb, Spiced to perfection, Tossed in Flaky sauce and spring onions Veg Philadelphia cheese marinated paneer tikka Fresh cheese marinated with fresh yogurt cheese, cream, spices charcoal grilled Paneer goli kabab Roundels shaped kebabs made out of cottage cheese and indian species, served with green chutney Mediterranean vegetable filo pie Roots vegetable cooked with thyme, butter & garlic served with tomato fondue Tandoori broccoli Garden fresh broccoli marinated with Philadelphia cheese & cardamom. Grilled in BBQ Goat cheese tart with sweet pepper chilli jam French goat cheese stuffed into crispy tart served with sweet chilli jam Chettinad arbi This is a spicy and a tangy dry arbi snack Salt & Pepper Vegetables Garden Fresh Vegetables, Batter Fried, Tossed in Sesame Oil, Finely Chopped Onions, Ginger Garlic, Flavoured with Chinese Wine Wild mushroom vol au vents Bite size flaky vol au vent shells stuffed with fresh mushroom, shitake & porcini mushroom sauce and served hot LIVE DIM SUM BAR Dim sum is traditional Chinese food prepared as small bite size or individual portion of food served in small steamer basket or on small plate. The stung varies om place to place. Non-Veg Prawn har gow Steamed shrimp dumpling Chicken char sui cheung fun Succulent chicken wrapped in rice sheet served with homemade soya sauce Veg Three pepper & cilantro Exotic peppers, cilantro, ginger & garlic Mushroom & baby onion & garlic Freshly handpicked mushroom stued inside the thin skins Served with Chilli vinegar Red chilli soya sauce WOOD FIRED LIVE PIZZA A dish originated from Italy, considered being poor men’s meal. Whereas freshly baked hand tossed bread topped with different topping influence from other part of the country. Here Embassy is giving experience of wood fired pizza from Italy. Non-Veg Spicy chicken and asparagus Baby lamb, roast garlic pizza Three king pizza Veg Cherry tomato, fresh mozzarella, basil, parmesan Asparagus, goat cheese, walnuts, parmesan Three pepper pizza Exotic vegetable pizza Parmesan, rocket, confit tomato Garlic, oregano, confit onion & cherry pizza SUSHI BAR-LIVE Sushi is a Japanese food consists of seasoned vinegar rice, Nori, sea food, vegetable & many more. We have selection of hosomaki & uramaki Non-Veg Californian roll Tobiko, crabstick, scallions & mayyo Crisp prawn roll Tempura batter fried prawns, rayu mayonnaise wrapped inside nori & rice Spicy smoked salmon roll Scottish smoked salmon rolled with Japanese rice & spicy mayo Veg Japanese pickled roll Takuwan, pickle Lebanese cucumber & carrot wrapped inside the rice & nori sheet Cream cheese asparagus roll Freshly picked green asparagus, Philadelphia cheese & sichimi togarashi. Served with Soya Gari Wasabi Sichimi togarashi STARTERS Non-Veg Stir fried prawns with basil & lemon grass Prawns marinated in Soya, finely chopped lemon grass & basil paste Fish red & green chili Slices of sweet water fish marinated with oriental chilli dressing and chopped green chilli- fried served with chilli dip Mustard infused fish tikka Mustard infused fish tikka Chicken espetada Chicken marinate with roast thyme & burnt garlic served with garlic aioli Murgh ka soola Chicken marinated with red chili powder, spices & hung curd cooked on charcoal grill Smoked chicken bruschetta Chicken marinade with fresh thyme, rosemary & Italian species served with cumin red wine reduction Rampuri seekh kebab Mince of lamb mixed with herbs and spices and bar-be-cued on the skewer Crispy lamb with peppers Shredded crispy lamb, Spiced to perfection, Tossed in Flaky sauce and spring onions SATAY BAR Non-Veg Prawn in black pepper sauce Sesame flavoured fish Corn fed chicken satay Chicken yakitori Veg Cottage cheese satay Mushroom & bell pepper satay Peanut butter dip Teriyaki sauce MEXICAN BAR Non-Veg Chicken & vegetable fajitas Bar live Chicken & paprika rice Veg Handmade thin rolled corn roll Spicy tomato & vegetable rice Topping of Chicken, roasted bell peppers, caramelised onion, carrot, ice berg, garden fresh vegetable TACOS BAR Three pepper & cheese taco Cheese & tomato taco Dips Guacamole Tomato salsa Salsa Fresca Salsa Verde TAPAS Non-Veg Pato colfitado col manzana Roasted duck with apple sauce Jamon iberico Spanish ham Etum en escabeche Tuna with sour & sweet sauce Veg Setas al ajilo Assorted mushroom tossed in garlic & olive oil. Patatas bravas Crisp potato, spicy sauce & aioli. Escallivada Confit pepper, roast onion, garlic & olive oil BEIRUT TIT BIT Non-Veg Chicken shawarma Chicken marinate with hung curd, tahini, lemon, cinnamon, caraway seeds & baby onion Veg Falafel Chickpea grinded with cumin, parsley, cilantro, & sweet peppers finished in fryer Accompaniments Hummus Chickpeas, lemon, tahini, olive oil, garlic & seasoning Babaghnoush Slow roasted aubergine, curd, tahini, lemon juice & garlic Tabouleh Bulgur, tomatoes, garlic, parsley, lemon juice & seasoning Fattoush Called it’s a jungle salad consist of lettuce, onion, tomato, peppers & sumac Tahini White sesame paste with hung curd, lemon juice & seasoning Garlic mayonnaise Grilled vegetables & Pita breads SOUP Non-Veg Khao suay soup (Veg & non veg) We present the khao suay counter especially from Malaysia wherein you take the boiling khao suay from the pot and mix it with the accompaniment in your soup bowl. Served with Chicken, Boiled egg yolk Lemon wedge Basil Lemon leaves, Garlic flakes Shallots Noodles Veg Tomato & fresh basil soup Soup with plum tomatoes, garlic, white wine, sun dried tomato paste, cream & fresh basil. LIVE SALAD BUFFET Veg Ice berg, lolorosso, romane, leafy, rocket Granny smith(green apple), rocket, feta cheese, kalamata olive, oven roast tomato, garlic cloves, roasted pine nuts, sea salt, parmesan, walnut, Baked croutons, capers, cherry tomato, roasted bell peppers, broccoli, roasted almonds, green and black olives, water chestnut, cocktail onion, gherkins, jalapenos Dressing Olive oil Balsamic Sundried Tomato, Ceaser Redwine Cumin reduction mustard & olive oil lemon vinaigrette AWADHI Non-Veg Ghalawat ke kabab- live Delicately flavoured lamb kebabs made on mahi tawa Baida paratha Tempting egg parathas grilled to perfection. Veg Subz ghalawat ke kabab - live Delicately flavoured kebabs made on copper tawa. Ulte tawe ka paratha- live A traditional muslim way of making parathas MAIN COURSE - INDIAN Non-Veg Bhuna gosht Baby lamb cooked in its own juice with onion, tomato & Indian spices Murg sindhi curry Safron infused curry made from curd, cashew, magaj, tomato puree & Indian spices Veg Paneer lababdaar Cottage cheese cooked in thick onion tomato gravy Khumb in lahsooni tamatar ka cut Dices of fresh mushroom cooked with garlic & of smoked tomatoes Gobhi masala Fresh caulifower in homemade spices Haryali corns Handpicked spinach cooked with American corns and home churned butter Gajar matar Dry perperation of fresh carrot & green peas in Indian style Dal tadka(yellow)-(live) Dal tadka is a full-flavoured lentil dish tempered with a sprinkling of green chillies, coriander leaves, garlic and cumin seeds ROTI COUNTER Naan :Butter naan, plain naan, garlic naan, chur chur naan Roti: Missi,mirch, tandoori Paratha:Laccha, pudina, aloo kulcha, mirch paratha BIRYANI & RICE COUNTER Non-Veg Murgh handi biryani Rice and chicken dum-cooked and served from handi accompanied with buhrani raita Veg Vegetable pulao Rice and vegetables dum-cooked and served from an earthen pot Accompaniments Buhrani raita Dahi ki chutney Laccha pyaz KERALA APPAMS COUNTER Non-Veg Chicken stes Veg Kai (vegetable) stew Choice of appams Coconut appam Sadam appam Chutneys Coconut Red chilly Corriender Accompaniments Gun powder Crispy fried red chillies CHETTINAD Non-Veg Chicken chettinad Spicy coastal south Indian in chettinad spices, served with appam Veg Paneer chettinad Traditionally cooked paneer in chettinad spices, served with appam Avial Combination of vegetables cooked in a paste of coconut, yoghurt, green chili & spices Tomato pappu Lentils cooked with tomatoes, onions & green chillies, tempered with mustard & garlic Lemon rice SHANGHAI WOK Non-Veg Choice of meat Chicken Fish Lamb Veg Choice vegetables Pokchoy, broccoli, zucchini, baby American corn, button mushroom, red & green cabbage, red and yellow pepper, bean sprout, spinach, garlic, red chilli, carrots, spring onions etc. Sauces Szechwan Hot garlic Black bean & maii sauce Toppings Crispy noodles Golden fried garlic Accompaniments Chilli vinegar Soya Fermented chilli paste Vegetable hakka noodles Steamed rice TEPANYAKI Non-Veg Black pepper cambay prawn Grilled chicken in teriyaki sauce Veg Wild mushroom in spring onion sauce Sesame glazed vegetable Cottage cheese with tobanjan sauce LIVE PASTA Veg Durum wheat penne, fussili, whole wheat spaghetti Sauce Spicy tomato cream, arabiata style Parmesan cheese and white
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    55 FOOD SCIENCE The study of the physical, biological, and chemical makeup of food 58 FOOD SCIENCE WHY DOES SWISS CHEESE HAVE HOLES? he holes in Swiss cheese come from bacteria that helps turn milk into cheese. All types of cheese contain bacteria, but not all bacteria are the same. When making Swiss cheese, cultures of the bacteria S. thermophilus, Eye See You! LactobacillusT , and P. shermani are mixed with cow’s milk. The holes in Swiss The bacteria helps produce curds, a thick substance that forms when milk cheese are called “eyes.” becomes sour. These curds are pressed in large molds, which are then soaked in a salty water solution called brine. Afterward, the cheese is stored at 72-80 degrees Fahrenheit and left to age, or ripen. During the aging process, the bacteria P. shermani releases carbon dioxide, which forms small bubbles in the cheese. These bubbles burst and form little air pockets, resulting in the holes of the Swiss cheese. Cheesemakers can control the size of the holes in Swiss cheese by changing the length of the aging process, as well as by changing the acidity of the brine and the temperature of the environment that the cheese is in during the process. The Cheese and Chanukah Connection There is a custom to eat dairy products and cheese on Chanukah. This custom stems from the heroism of Yehudis, of the Chashmona’im family. Yehudis was taken by the leader of the Greek troops. While she was with the Greek officer, Yehudis fed him a dish cooked with cheese, so he would become thirsty.