South Indian Cuisine

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South Indian Cuisine MENU APPETIZERS Aloo Samosa Crisp turnovers stuffed with a savory vegetable filling. Chicken Samosa Crisp turnovers stuffed with a savory chicken filling. Aloo Samosa Chicken 65 Boneless chicken cooked with fried leaves, yogurt $ spices. Cut Mirchi Mirchi bujji cut and deep fried. BIRYANIS BIRYANI ENTREES: Vegetable Biryani Mixed vegetables cooked w/ Basmati rice and seasoned w/ herbs & spices. Egg Biryani Eggs cooked with Basmati rice. Hyderabadi Chicken Biryani Chicken cooked in Basmati rice w/ special herbs & spices. South Indian Cuisine VEGETARIAN ENTREES Daal Fry Okra Fry Lentil curry w/ spinach & tomato. Fried okra w/ sautéed onion & chili. Daal Makhani Okra Masala Lentils w/ tomato, onion, & spices. Sauteed okra w/ onion & spice. Vegetable Masala Kadai Panner Mixed veggies w/ onion & spices. Cheese cubes w/ sautéed veggies. Vegetable Jalfrazi Malai Kofta Curry Sauteed bell pepper & fresh veggies. Homemade cheese w/ creamed Navratan Koorma potato. Mixed veggies in onion sauce & Mushroom Masala spices. Sauteed mushrooms in a special Alu Gobi sauce. Cauliflower cooked w/ onion & Mushroom Mutter tomato. Fresh mushrooms w/ peas in spicy Mirchi Ka Salan sauce. Jalapeños & onions in tamarind sauce. Mutter Panner Baingan Bhurta Homemade cheese cubes w/ spicy sauce. Egg plant, onion & tomato; mildly spiced. Panner Makhani Bagara Baungan Homemade cheese cubes in mild sauce. Indian egg plant in peanut sauce. Panner Butter Masala Chana Masala Curry Homemade cheese cubes in mildly Garbanzo beans w/ onion & tomato. spiced cream sauce. South Indian Cuisine NON - VEGETARIAN ENTREES CHICKEN CURRIES: Chicken Makhani Boneless chicken in mildly spiced butter sauce. Chicken Madras Curry Boneless chicken w/ tomatoes, onions & chili. Chicken Ginger Boneless chicken in special ginger sauce. Chicken Fry Sauteed chicken in mild, brown sauce. Chicken Koorma Chicken Koorma Boneless chicken w/ yogurt, nuts & spices. Chicken Masala Boneless chicken w/ methi, tomato, onion in a spicy sauce. Chicken Vindaloo Boneless chicken & potato in spicy vinegar sauce. Chicken Kadai Boneless chicken w/ bell pepper, tomatoes, onions & chilies. Chicken Curry (Andhra Style) Spiced chicken sautéed in mild sauce. South Indian Cuisine NON - VEGETARIAN ENTREES LAMB CURRIES: (Add $2.00 per person) Lamb Fry Boneless lamb w/onions; brown sauce. Lamb Koorma Boneless lamb w/ yogurt, nuts & spices. Lamb Curry Lamb Masala Boneless lamb w/ tomato & onion. Lamb Masala Lamb cooked w/ methi, onion & tomato; spicy sauce. Lamb Vindaloo Boneless lamb & potato in spicy vinegar sauce. Lamb Saagwala Boneless lamb w/ spinach, onion & tomato. SHRIMP CURRIES: (Add $2.00 per person) Shrimp Fry Sauteed shrimp in brown sauce. Shrimp Masala Shrimp cooked in herbs & spices. Shrimp Ginger Shrimp cooked in special ginger sauce. Shrimp Vindaloo Shrimp & potatoes cooked in spicy vinegar sauce. South Indian Cuisine NAANS Tandoori Naan Soft leavened white bread cooked in a tandoori oven. Garlic Naan Soft leavened white bread cooked in a tandoori oven & seasoned w/ garlic. DESSERTS Kheer Rice cooked with sugar & milk Gulab Jamun Pastries dipped in sugary syrup. Kheer Gulab Jamun.

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Deluxe Cocktail Menu
AMAHRRSHHIIWAA Mob: 9849498038 9912622502 TELUGGU EVVENTS 6-259/2, Indrasingh Nagar, Chintal, Hyderabad. Function Date: Residence Address: Ph: Contact Person: Cell: No. of Pax: Advance: Cash Rate: Lunch Time: Dinner Time: DELUXE COCKTAIL MENU 01. Welcome Drinks : Any Three Service Remarks Watermelon juice, Pineapple, Grape, Guava, Vanilla Milkshake, Strawberry, Lichi, Mango, Chocolate Milkshake, Orange Milkshake, Fruitpunch, Mix punch Or Veg manchow Soup, Cream of tomato, Vegcorn, Veg Wonton, Hot & Sour, Spanich, Mulgatwani 02. Welcome Snacks: Any Three Service Corn samosa, Harabhara Kebab, Veg Gold coin, Veg Gold finger, Veg Mamos, Veg Lollypop, Veg sticks, Veg Manchuria, Babycorn Manchuria, Veg-65, Veg Bullet, Veg Shangai roll, Veg Spring roll, Alu-65 03. Welcome Snacks Non-Veg: Any Four Buffet Pepper Chicken, Chicken drumstick, Chicken pakoda, Shimla chicken, Chicken tikka, Murg malai kabab, Chicken Reshmi kabab, Mutton Shikampuri, Kheema balls, Fish fry, Fish Amrutsari, Sesmi Fish fry, Chilli fish, Chilli prawns, Golden fried prawns, Paya, Loose prawns, Pepper prawns, Ginger prawns 04. Chat Counter: Any Four Buffet Pani puri, Bhel puri, Sev puri, Dahi Papdi, Dahi wada, Cutlet, Samosa, Ragda, Kachori, Dosa (Toppings), Pav Bhaji, Pesarattu (Toppings) 05. Salad Counter: Any Two Buffet Green salad, Pasta salad, Sprouts salad, Mix salad, Russian salad, Papad chat, Alu chat, Channa chat, Corn salad 06. Hot Items : Any One Buffet Mirchi bajji, Cut mirchi, Alu bajji, Arati bajji, Tamalapaku bajji, Palak pakoda, Onion pakoda, Alu bonda, Mix bonda, Dahi wada 07. Indian bread : Any Two Buffet 1 | P a g e AMAHRRSHHIIWAA Mob: 9849498038 9912622502 TELUGGU EVVENTS 6-259/2, Indrasingh Nagar, Chintal, Hyderabad. Butter Naan, Masala Kulcha, Jonna rotte, Parata, Tandoori Roti, Stuffed Kulcha, Stuffed parata, Puri, Palak puri, Alu parata 08.
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South Indian Cuisine
SOUTH INDIAN CUISINE South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India, namely Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. As opposed to North Indian cuisine, there is limited use of garam masala and other dried spices except cardamom, black pepper and turmeric. South Indian cuisine is rice based. Rice is combined with lentils to make wonderful dosas, idlis, vadas and uttapams. These items are glorious and delicious besides being nourishing and digestible (due to the fermenting process). They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt). Their rice preparations are also masterpieces like biryani from Hyderabad, lemon rice and rice seasoned with coconut peanuts, tamarind, chilies, curry leaves, urad dal and fenugreek seeds. South Indian chutneys are made of tamarind, coconut, peanuts, dal, fenugreek seeds, and cilantro. Meals are followed by coffee. South Indian dals and curries are more soupy than North Indian dals and curries. South Indian cuisine is also hotter. Coconut milk straight from the nut is a common beverage and sight in South India. Coffee is very popular in South India and Madras coffee is popular in South Indian restaurants throughout the world. The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal. PARIMARAL - THE SOUTH INDIAN TRADITION OF SERVING A TRADITIONAL MEAL A typical traditional meal in South India is served on a "Vazhaillai", a freshly cut plantain leaf. The Sappad or food that is served on a banana leaf (even the size of the leaf varies from one community to another) is displayed like an identity card.
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Mirchi Ka Salan
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TBLA Dine in Menu Feb21.Pdf
Signature Dishes A1 APOLO FISH HEAD CURRY Fresh red snapper fish head submerged in a robust curry cooked with more than 20 spices & assorted vegetables including okra, tomatoes and eggplants SMALL (S) 24.00 MEDIUM (M) 28.00 LARGE (L) 32.00 Starters S1 VEGETABLE SAMOSAS 6.90 Deep fried pastry with savoury filling of potatoes and vegetables S2 CRISPY ONION PAKORAS 6.90 Deep fried batter snack made of besan flour, spices and onions S3 GOBI 65 10.90 Deep fried marinated cauliflower florets with Indian spices S4 FISH FINGERS 12.90 Seasoned finger-sized fish fillet fried gently to a crispy taste S1 VEGETABLE SAMOSAS S5 CHICKEN LOLLIPOP 12.90 Deep fried chicken winglets marinated with Indian spices S3 GOBI 65 S5 CHICKEN LOLLIPOP Tandoori T1 TANDOORI CHICKEN (HALF) 14.90 Four chunks of chicken marinated with Indian spices and grilled in tandoor pot T2 TANDOORI CHICKEN (FULL) 26.90 Eight chunks of chicken marinated with Indian spices and grilled in tandoor pot T3 TANDOORI PRAWN 19.90 Marinated prawns grilled gently in tandoor pot T4 TANDOORI NON VEG PLATTER 36.90 Assorted tandoori non veg dishes served in one platter (Chicken tikka, fish tikka, prawn tikka, sheekh kebab, Murgh malai kebab and tandoori chicken) T5 TANDOORI VEG PLATTER 26.90 Assorted tandoori vegetarian dishes served in one platter T4 TANDOORI NON VEG PLATTER T6 MURGH MALAI KEBAB 15.90 Marinated boneless chicken cubes mixed with cream and cashew nut, gently grilled in tandoor pot T7 VEG SEEKH KEBAB 12.90 Marinated vegetarian dishes served in tandoor pot T8 MUTTON SHEEKH KEBAB 18.90 Minced
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Bayleaf Grill
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Biryani Trail in Hyderabad In this food trail in the evening, we visit the best restaurants for the most famous local delicacies. On the menu are the legendary Biriyani, mouth-watering Kababs , Hyderabadi Dessert and Irani Chai. 1600Hrs - Pick up from HICC/Respective hotels Hyderabad is a foodie’s paradise. It has a unique cuisine, developed over the years through influence of many different cultures. Hyderabadi Cuisine has been primarily influenced by the Nizams of Hyderabad. There has been a significant influence on the Hyderabadi cuisine by Turkish, Arabic and Mughlai cuisines as well. Our guide will take you on a food trail to experience the local delicacies over a 3 hour gastronomic journey. Biryani We commence our food trail at on of the most popular restaurants in Hyderabad for Biriyani, an aromatic variant of rice. The Hyderabadi biryani is sprinkled with kewda, rose water and saffron. The rice is layered with golden fried onions, chillies, mint leaves and fiery chicken. Sometime Biriyani is accompanied with a form of curd. The original dish is done with red meat but chicken, fish, prawns or vegetables can be used for some variations. Hyderabadi biryani is of two types: the kachchi (raw) biryani, and the pakki (cooked) biryani. A biryani is usually served with dahi chutney and mirchi ka salan. Baghaar-e-baingan is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges. Thomas Cook (India) Limited Plot No 520-Udyog Vihar Phase III, Gurgaon - 122016, Delhi-NCR, India Tel: +91-124-6120100 | Web: www.tciconferences.com Kabab Kabab is another hot favourite of the people of Hyderabad.
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Take Away Menu
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India Darbar Restaurant in Dar Resta
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Tempting Appetizers Chaat Soups Indian
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Namaste-Restaurant-Menu.Pdf
Namaste Restaurant Indian & Mixed Asian Cuisine Menu The greatness of food lies in the honesty of its ingredients Lunch Buffet Tuesday thru Friday 11:30 am ~ 2:30 pm Saturday & Sunday 11:30 am ~ 3:00 pm Dinner Tuesday thru Sunday 5:00 pm ~ 10:00 pm Closed Monday Dine In • Take Out • Catering • Bar & Banquet We Serve Vegan • Halal • Gluten Free 2101 Columbia Ave. • Lancaster, PA 17603 717-208-7009 • www.namastelncrestaurant.com Appetizers Soups Samosa 4.99 (2 pc) Ginger lemongrass soup 5.99 Crispy fried turnovers stuffed with potatoes and Light and spicy broth infused with fresh ginger, green peas lime, coconut milk, lemongrass, cilantro and your choice of vegeterian or chicken Vegetable pokora 4.99 Vegetables fritters deep fried in chickpea batter Mulligatawny soup 3.99 lightly spiced and fried in a gram flour A traditional soup of split peas, flavored with curry leaf vegetables broth. Your choice of veggies or Dumpling chilli 8.99 (6 pc) chicken Nepali dumplings with your choice of veggie or chicken. Comes with a gravy sauce Hot & sour soup 4.99 Red chili,past soy, paneer,bamboo shoots and Paneer pokora 7.99 (5 pc) shredded vegetables. Your choice of veggies or Home made cheese deep fried with gram flour chicken Chilly paneer 9.99 Home made cheese sauteed with onion and pepper in hot sauce Chicken pokora 7.99 (6 pc) Marinated tender chicken pieces deep fried with chickpea batter Samosa chole chate 7.99 Mashed Samosa, onion, tomato and chickpeas with yogurt, mint tamarind, chat masala Chicken chili 8.99 Marinated chicken sauteed with onion and pepper in chili sauce Chicken 65 8.99 Deep fried chicken with south Indian style Taste of namaste platter 12.99 Samosa, chicken pokora, vegetable pokora, and your choice of dumplings Chicken, vegetable or gobi manchurian 9.99 Deep fried marinated, your choice of chicken, vegetable, or cauliflower cooked in manchurian sauce.
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Gastronomy and Its Impact on Tourism: a Case Study on Regional Cuisine of Coastal Odisha, India Puspanjali Mohapatra * Dr
International Journal of Research in Social Sciences Vol. 7 Issue 6, June 2017, ISSN: 2249-2496 Impact Factor: 7.081 Journal Homepage: http://www.ijmra.us, Email: [email protected] Double-Blind Peer Reviewed Refereed Open Access International Journal - Included in the International Serial Directories Indexed & Listed at: Ulrich's Periodicals Directory ©, U.S.A., Open J-Gage as well as in Cabell‟s Directories of Publishing Opportunities, U.S.A Gastronomy and its impact on Tourism: A Case study on Regional Cuisine of Coastal Odisha, India Puspanjali Mohapatra * Dr. Soumendra Nath Biswas** ABSTRACT: Effort has been made in this study to understand the impact of Gastronomy on Tourism development. Gastronomy is the art and science of cooking and serving food to satisfy the consumer of all ages in all situations. It is an integral part of any celebration whether it is a joy or death. It has great impact on Tourism Promotion because no tour is complete without good food. Food is well related with the culture of any civilization. Authentic food is compulsory with celebration of ethnic culture. Local cuisine is one of the most important products of Special interest Tourism in India. To get experience of local culture tourists must taste the local food. In ancient time Cooking was mainly done to fill up the stomach and to digest food outside the stomach, now a days it is most difficult study or science. Not only cooking food, its garnish, accompaniments, texture, temperature, decoration and nutrient contents are all equally important. Food, through the choice of dishes and preparation, forms an integral part of life and remains the natural expression of hospitality.
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Cass-Issn:2581-6403
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