Restaurant Menu Sukhadia’S Indian Grill Call 919-615-0611 6715 Hillsborough St

Total Page:16

File Type:pdf, Size:1020Kb

Restaurant Menu Sukhadia’S Indian Grill Call 919-615-0611 6715 Hillsborough St Restaurant Menu Sukhadia’s Indian Grill Call 919-615-0611 6715 Hillsborough St, Over four generations of authentic Indian cuisine... Raleigh, NC 27606 CHAATS - $4.99 1. Pani Poori (J) 6. Delhi Chaat (J) (Crisp bread with boiled potatoes and beans served with spicy (Flour crisps with potatoes, chickpeas and onions topped with water and tamarind sauce) yogurt and sweet and sour sauce) 2. Sev Poori (J) 7. Aloo Chaat (Fasting Item) (Crisp bread stuffed with potatoes , onions, sweet and sour (Chat made with potato and yogurt) sauce topped with noodles and coriander leaves) 8. Jaipur Chaat (Kachori Chaat) (J) 3. Samosa Chaat (Kachori filled with hot channa masala, sauces, yogurt and (Vegetable samosas served with tomatoes, onions, hot and noodles) sweet sauces topped with thin noodles) 9. Bombay Bhel Poori (J) 4. Dahi Poori (J) 10. Sabudana Vada (J) (Crisp bread stuffed with potatoes, onions, sweet and sour 11. Sev Khamani (J) sauce topped with noodles, yogurt, and coriander leaves) (Specialty of Surat made from Dhokla and garlic) 5. Paneer Chaat (J) 12. Gobi Manchurian (Fresh cottage cheese mixed with onion, potatoes, coriander and yogurt sprinkled with noodles and cilantro) WRAPS & SANDWICHES - $4.99 13. Veggie Wrap 14. Frankie 15. Dabeli (J) 16. Bombay Vada Pav 17. Vegetable Burger 18. Chutney Sandwich 19. Toasted Sandwich 20. Grilled Cheese Sandwich 21. Panini Sandwich (J) can be made in Jain way. Please mention at the time of order. 7% Sales Tax applicable. 18% Gratuity applicable for groups of six or more. Restaurant Menu Sukhadia’s Indian Grill Call 919-615-0611 6715 Hillsborough St, Over four generations of authentic Indian cuisine... Raleigh, NC 27606 APPETIZERS - $ 3.99 22. Vegetable Samosa 33. Dal Vada (J) 23. Lilva Kachori (J) (Fritters made from lentils and served with chilli and onions) 24. Aloo Bonda 34. Vegetable Kabab 25. Khaman Dhokla (J) (A patty made with vegetables and spices) 26. Khichu (Salty steamed rice flour cake)(J) 35. Methi Gota (J) (Chick pea flour balls with fenugreek leaves, deep fried) 27. Paneer Poppers (J) (Home-made deep-fried cheese cubes in chickpea flour) 36. Masala Fries 28. Onion Fritters (A mix of deep-fried onion fritters in chickpea flour) 29. Chilli Fritters (J) (Stuffed deep-fried chili fritters in chickpea flour) 30. Mixed Vegetable Pakoras 31. Fafda Plate (J) (Long strips of chick pea flour served with chili and chutney) 32. Thepla Platter (J) (Flatbreads made from fresh fenugreek leaves, whole wheat flour and gram flour. Served with yoghurt) HOT ENTREES - $6.99 37. Chole Bhature 43. Cheese Biryani 38. Bombay Style Pav Bhaji 44. Khichadi Kadi (J) 39. Cheese Pav Bhaji 45. Paneer Chilli Masala 40. Chana Tikka 46. Misal Pav 41. Veg. Nawabi Biriyani 47. Paneer Kathi Roll 42. Poori Bhaji 48. Dal Chilla (J) can be made in Jain way. Please mention at the time of order. 7% Sales Tax applicable. 18% Gratuity applicable for groups of six or more. Restaurant Menu Sukhadia’s Indian Grill Call 919-615-0611 6715 Hillsborough St, Over four generations of authentic Indian cuisine... Raleigh, NC 27606 MINI THALI - $8.99 49. Mini Chinese Thali 51. Mini Gokul Thali (Chinese Fried Rice + Noodles or Gobi Manchurian) (3 Roti, 1 Subji, 1 Kathol, Dal/Kadhi) 50. Mini Village Thali 52. Mini Punjabi Thali (1 Bajra Rotla, Undhiyu, Khichadi and Kadhi) (2 Paratha, Nawabi Biryani, 1 Punjabi Subji, 1 Chole, Yogurt) THALI - $12.50 Thali: The Traditional way to experience an Authentic Indian Meal. All thali served with Salty Lassi and Masala Papad. 53. Gokul Thali 55. Punjabi Thali (2 Subji (Vegetable of the day), Lentils, Pooran Poli, Chapati, (Paratha, 2 North Indian Vegetable Subji, Pakoras, Chana Peas Pulav, Dal/Kadhi, Papad, Raita, Pickle, Salad, Salty Masala, Biryani, Raita, Salad, Papad, Salty Lassi and Dessert) Lassi and Sweet Dish) 54. Village Thali 56. Jain Thali (Rotla, Ghee, Gud, Urad Dal, Undhiyu/Baingan Bhartha, (Roti, Pooran Poli, Jain Subji, Mix Kathol Subji, Kadhi, Rice, Peppers Subji, Masala Khichadi, Farsan, Kadhi, Papad, Salad, Farsan, Salty Lassi and Sweet Dish) Pickle, Salad, Salty Lassi and Sweet Dish) Gokul Thali Village Thali EXTRAS - $1.99 WEEKLY SPECIALS - $4.99 57. Poori 65. Muthia Plate 58. Jeera Paratha 66. Dal Dhokli 59. Chapati (2 pcs) 67. Idli Sambhar 60. Bajri Rotla 68. Ragda Patties 61. Pooran Poli 69. Dahi Vada 62. Bhatura 70. Sev Usal 63. Pav (2 pcs) 64. Masala Papad Pooran Poli Dahi Vada 7% Sales Tax applicable. 18% Gratuity applicable for groups of six or more. Restaurant Menu Sukhadia’s Indian Grill Call 919-615-0611 6715 Hillsborough St, Over four generations of authentic Indian cuisine... Raleigh, NC 27606 DRINKS Cold Drinks ($2.99) 71. Mango Lassi 72. Sweet Lassi 73. Salty Lassi 74. Rose Lassi 75. Sugarcane Juice (seasonal) 76. Cold Masala Milk Soft Drinks ($1.99) 77. Coke 78. Sprite 79. Orange 80. Bottled Water 81. Masala Soda 82. Nimbu Pani Hot Drinks ($1.99) 83. Masala Tea 84. Madras Coffee 85. Masala Milk DESSERTS - $3.99 86. Jalebi 87. Shrikhand 88. Pista Kulfi 89. Mango Kulfi 90. Malai Kulfi 91. Kesar Pista Kulfi 92. Assorted Sweet Platter 93. Gulab Jamoon 94. Rasgulla 95. Rasmalai 96. Falooda with Ice Cream 97. Cold Coffee with Ice Cream ($4.99) 98. Royal Falooda (A rose flavor milk shake with noodles, and ice cream) 7% Sales Tax applicable. 18% Gratuity applicable for groups of six or more..
Recommended publications
  • 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]
  • Nikki's Indian Cuisine
    Nikki’s Indian Cuisine Breakfast Specialties BREAKFAST SERVED DAILY FROM 9 - 12 NOON Beverages TWO BUTTERMILK PANCAKES | 6 Bottle water 8 oz | 1.25 Iced tea | 2.50 THREE EGG OMELET with homefries | 9 Sodas | 2.50 Indian iced coffee | 3 Black coffee | 2 Milk 8 oz | 3 VEGETABLE UPMA * GF Black tea | 2 Salt Lassi | 3.5 semolina cooked with vegetables, served with Indian chai tea | 2.50 Sweet Lassi | 4 coconut chutney | 9 Indian filter coffee | 2.50 Mango Lassi | 5 VEGETABLE POHA * GF flattened rice cooked with seasonal vegetables | 9 South Indian Breakfasts Parathas & Breads IDLI SAMBHAR * GF pan grilled Indian tortillas two steamed rice cakes, soaked in vegetable lentil soup served with coconut chutney | 9 TAVA ROTI* | 4 RICE ROTI* GF | 4 PURI* | 4 TAVA PARATHA * VADA SAMBHAR * GF two flat whole wheat tortillas | 5 two fried lentil dumplings soaked in vegetables lentil soup with coconut chutney | 9 KAWAN PARATHA two multi-layered breads made from whole wheat IDLI-VADA COMBO * GF | 14 flour cooked on a griddle with butter | 5 ALOO PARATHA * PLAIN DOSA * GF paratha stuffed with masala potatoes | 6 round rice crepe served with vegetable lentil soup & coconut chutney | 11 GOBI PARATHA * paratha stuffed with shredded masala cauliflower | 6 MASALA DOSA * GF dosa filled with potatoes & onions, served with samb- PANEER PARATHA har & coconut chutney | 12 paratha stuffed with herbs & cottage cheese | 8 CHICKEN PARATHA UTTAPPAM * GF paratha stuffed with spicy ground chicken | 9 thick rice pancake with onion, chili, tomato, cilantro served with sambhar
    [Show full text]
  • View Newsletter
    0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13
    [Show full text]
  • Panchratna Dal
    Panchratna Dal Ingredients for Panchratna Dal 2 Tbsp Split Black Gram Lentils 2 Tbsp Split Pigeon Peas 2 Tbsp Yellow Lentils 2 Tbsp Split Chickpeas 2 Tbsp Red Lentils 1 Tbsp Dried Fenugreek Leaves 1 Tsp Garam Masala Powder 10-12 Garlic Cloves 1 pc of Ginger 2 Tbsp Oil 2-3 Tbsp ghee 1 Cinnamon 2 Cloves 2 Cardamom 1 Tsp Black Cumin Seeds 3-4 Dried Red Chillies 1 Onion Chopped 2 Tomatoes Finely Chopped Salt To Taste 3-4 Green Chilli 1 Tbsp Coriander Powder 1 Cup Water Coriander Leaves Steps for Panchratna Dal Rinse all the dals for a couple of times in water and soak them for 30 minutes. Pressure the cook the dals for 4-5 whistles or until they are cooked with turmeric,salt and 600ml water. Mash the cooked dals lightly and add in it garam masala powder and kasuri methi and keep aside. In another pan add oil or ghee (I have added both) Add cumin seeds, cardamom, cloves and cinnamon. After 30 seconds add chopped ginger, garlic, onions and dried red chillies and sauté for a couple of minutes Add the chopped tomatoes, green chillies chopped, salt and coriander power and cook on a low flame covered for 8-10 minutes till tomatoes are mushy and oil separates. Finally add the boiled dal, coriander leaves and simmer covered for 10- 12 minutes so that the flavours of the spices infuse well with the dals. Panchmel dal is ready. Serve hot with rotis and jeera rice. Copyright © 2021 Cooking With Benazir.
    [Show full text]
  • Cream Based Mocktails
    Veg. Menu Options Welcome Drinks CREAM BASED MOCKTAILS MIST: Orange Juice, Pineapple Juice and Mango Juice blended with Vanilla Ice-cream Evening Sensation: Orange Juice, Pineapple Juice and Cranberry juice blended with Vanilla Ice-cream Pink Lady: Pineapple Juice and Orange Juice blended with Strawberry Ice- cream and Grenadine syrup Caribbean Love: Pineapple Juice blended with Vanilla Ice-cream and Coconut Milk A Beautiful Mess: Mango Juice blended with Vanilla Ice-cream and fresh mint leaves FIZZ BASED MOCKTAILS Delightful Diet: Litchi Juice and dash of Blue Curacao topped up 7up Grasshopper: Litchi Juice and Kiwi crush topped up with 7up Crancoller: Cranberry Juice topped up 7up Pina Glow: Pineapple Juice and Kiwi crush topped with 7up Innocence Cinderella: Litchi Juice topped with 7up The Bitter Wife: Guava Juice flavored with Tabasco Sauce, Lime Juice and crush pepper Magic Mojito: Muddled Lemon and Mint topped up with 7up Rumless Ricky: Muddled Lemon and Mint topped up with Coke Float it: Coke float with Chat Masala and Lime Juice Green Goblet: Green Mango crush and Mojito syrup topped with 7up Appletini: Apple Juice, Lime Juice and Demerara Sugar topped with 7up B Cube: Cranberry Juice, Litchi Juice and Lime Juice topped with 7up Vegetarian Starters Paneer Tikka Achari/ Paneer Kesri Tikka Paneer Tikka Hariali / Paner Ajwaini Tikka/ Paneer Shaslik/ Paneer Tawa Kebab/ Paneer Makai Roll Palak Aur Anar ki Tikki/ Palak ki Shikampuri/ Mutter Shammi Kebab Aloo Aur makai ki Tikki / Subz Shammi Kebab/ Dahi ke kebab Cocktail Samosa/ Mutter ki Shikampuri Golden fried Baby corn/ Crispy fried vegetables Salt & Papper/ Crispy Thai Cauliflower with peanut Sauce/ Chilli Paneer/ Sechwan Paneer/ Sesame Paneer Vegetarian Soup Tamatar dhaniya shorba Chesse Corn Tomato Soup Cream of Tomato Soup Tomato Basil Soup Palak Ka Shorba Dal aur nimbu ka Shorba Rasam Badam Ka Shorba Vegetable Hot & Sour Soup Veg.
    [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]
  • 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]
  • Dal Recipes,Channa Rice / Chickpeas Pulao / Sundal Biryani,Basil Pesto Sandwich with Tomato and Mozzare
    DAL MAHARANI – Dal Recipes Dal Maharani is a North Indian Dish. This recipe is the combination of Toor and urad dal. It is not only delicious, good source of nonmeat protein and it also has a number of health benefits. Try this recipe you like it. It goes well with any vegetable fry like potato fry or colocasia fry. Ingredients 1/4 Cup of Toor Dal 1/4 Cup of Urad Dal (black or white) 2 Green Chillies 1/4 Tsp of Red Chilli Powder 1/4 Tsp of Garam Masala 1/4 Tsp of Turmeric Powder 2 Tbsp of Tomato 1/2 Tsp of Oil 2 Tbsp of Milk To Temper 2 Tsp of Oil 1 Tsp of Cumin Pinch of Hing 1 Bay Leaf 1 Tsp of Grated Ginger 2 Tbsp of Chopped Onion To Garnish Few Sprig of Cilantro 1 Tbsp of Chopped Onion Method Soak both the dal in water for 1/2 hr. Drain the water and wash the dal in cold tap water. Pressure cook both the dal, turmeric powder, chilly powder, garam masala, salt, hing, oil, tomato and 1 and 1/2 cups of water for 3- 4 whistles. Heat oil in a pan, add cumin, hing, bay leaf, grated ginger and onion, fry for 1-2 mins. Add the boiled dal and milk to a pan, let it cook for 2 mins. Check the salt and switch off the stove. Finally garnish with cilantro and chopped onion. Tips Serve with spicy fry like potato fry or colocasia fry. You can use either black urad dal or white urad dal.
    [Show full text]
  • 2018 Corporate Menus Gourmet Food for Every Event Let's Get Started!
    2018 Corporate Menus Gourmet Food for Every Event From quick and healthy lunchtime drop offs, to full-service fundraisers and galas, The Gourmet Kitchen has you covered! Spice up your work week with fresh ingredients, exceptional service, and gourmet menu offerings. With dedicated event coordinators and professional chef team, we're with you every step of the way to make each event, no matter how small, a success! Let’s get started! Contact an event coordinator today to order your perfect menu. 303.465.2635 thegourmetkitchen.biz [email protected] Corporate Lunch Menus Cold Menus | $12 per person + taxes and delivery Assorted Gourmet Boxed Lunches (served buffet style or as boxed lunches, minimum of 6 sandwiches of one kind) Choose from: Breads: • Turkey • Sour Dough • Ham • Wheat • Roast Beef • Gluten Free Bread • Veggie Fresh Fruit | a bowl of fresh, seasonal fruit Chips | individual bags of assorted potato chips Chocolate Chip Cookies | fresh from the oven! Salad Bar Curried Quinoa Salad | cooked quinoa mixed with chopped veggies and spices Mixed Greens | Lettuce, spinach, arugula, kale Toppings: Dressings: • Feta cheese • Italian • Mushrooms • Balsamic Vinaigrette • Red onions • Chipotle Ranch • Black beans • Blue Cheese • Grilled chicken Hot Menus | $15 per person + taxes and delivery. Served Buffet Style or as boxed lunches. Dinner portions are $5 per person more American Kansas Style BBQ Beef Brisket | tender shredded beef brisket with a sweet Kansas style BBQ sauce Dinner Rolls Jicama-Apple Cole Slaw Garden Salad| mixed
    [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]
  • Chaat Tandoor Accompaniments Delivery
    DELIVERY & TAKEAWAY CHAAT TANDOOR Aloo Chaat 7.00 Tandoori Masala Lamb Chop 15.00 Punjabi Samosa (2pcs) 5.00 Half Tandoori Chicken 15.00 Goat Keema Pao (2pcs) 12.00 Achaari Chicken Tikka (3pcs) 10.00 Lasooni Jheenga 24.00 Kasoori Paneer Tikka (2pcs) 10.00 CURRY BIRYANI VEGETARIAN Chicken Butter Masala 18.00 Muntjac Biryani 22.00 Channa Masala 8.00 Saag Gosht 20.00 Lamb Bryani 22.00 Saag Paneer 15.00 Pork Cheek Vindaloo 20.00 Mushroom Pilau 20.00 Khatta Meetha Baingan 8.00 ACCOMPANIMENTS Papads & Chutney 4.00 - Pickle 2.00 - Pomegranate Raita 4.00 Lasooni Dal 6.00 - Dal Maharani 6.50 - Aloo Jeera 6.00 Steamed Basmati Rice 5.00 - Tandoori Roti 2.50 - Plain Naan 2.50 - Butter Naan 2.50 - Chilli Garlic Naan 2.50 DESSERTS Indian Mangoes (3pcs) 12.00 - Gulab Jamun (2pcs) 5.00 FEAST PREMIUM FEAST VEGETARIAN FEAST For 2 50.00 For 2 99.00 For 2 50.00 Papads & Chutney Papads & Chutney Papads & Chutney - - - Punjabi Samosa Punjabi Samosa Punjabi Samosa - - - Aloo Chaat Aloo Chaat Aloo Chaat - - - Kasoori Paneer Tikka Tandoori Masala Lamb Chops Kasoori Paneer Tikka - - - Lamb Biryani, Raita Goat Keema Pao Mushroom Pilau, Raita - - - Dal Maharani Chicken Butter Masala Dal Maharani - - - Aloo Jeera Muntjac Biryani, Raita Aloo Jeera - - - Naan Dal Maharani Naan - - - Gulab Jamun Aloo Jeera Gulab Jamun - Naan - Indian Mangoes Please note menu and pricing is subject to change. For any direct delivery requests please contact on [email protected] For any further enquiries regarding allergens please contact [email protected] Sulphur FOOD
    [Show full text]
  • Trade Marks Journal No: 1838 , 26/02/2018 Class 30 1655569 19
    Trade Marks Journal No: 1838 , 26/02/2018 Class 30 1655569 19/02/2008 SANJAY MOHAN PATWAEDHAN SANTOSH SHRIKRUSHNA JOSHI SATISH VITTHAL SAWANT trading as ;SANKALP ENTERLPRISES C-56 UDYAMNAGAR CO. OP. SOC. LTD., M.I.D.C.POST, UDYAMNAGAR, RATNAGIRI, PIN. 415 639. MANUFACTURERS AND MERCHANTS. Address for service in India/Agents address: HIRAL C. JOSHI. 501, VISHWANANAK, CHAKALA ROAD, ANDHERI (EAST), MUMBAI - 400 099. Proposed to be Used MUMBAI ALL TYPES OF WAFERS, POTATO CHIWADA, FARSAN, ALL TYPES OF SHEVES, ALL TYPES OF CHIWADAS, SALTED MOOG DAL, MASALA CHANA DAL, MASALA PEA NUTS, NAMKINS, SHANKAR PALI, SALTED AND SWEET BUNDI, BHAVNAGARI AND SURTI GATHI, COFFEE, TEA, COCOA, SUGAR, RICE, TAPIOCA, SAGO, ARTIFICIAL COFFEE; FLOUR AND PREPARATIONS MADE FROM CEREALS, BREAD, PASTRY AND CONFECTIONERY, ICES; HONEY, TREACLE; YEAST, BAKING POWER; SALT, MUSTARD, VINEGAR, SAUCES, (CONDIMENTS); SPICES; ICE. Trade Mark is restricted for sale in the state of "MAHARASHTRA" only.. 5408 Trade Marks Journal No: 1838 , 26/02/2018 Class 30 MRS. FRESHLEY"S 1749175 30/10/2008 FLOWERS SPECIALTY BRANDS, LLC 1919 FLOWERS CIRCLE, THOMASVILLE, GEORGIA 31757, USA MANUFACTURER, TRADERS & SERVICE PROVIDER Address for service in India/Agents address: ANAND AND ANAND. B-41,NIZAMUDDIN EAST, NEW DELHI - 110 013. Proposed to be Used DELHI BAKERY PRODUCTS, NAMELY, BREAD, PASTRY, CAKES, BISCUITS; PREPARATIONS FOR MAKING BAKERY PRODUCTS AND COFFEE, TEA, COCOA, SUGAR, RICE, TAPIOCA, SAGO, ARTIFICIAL COFFEE, FLOUR AND PRPARATIONS MADE FROM CEREALS, ICES, HONEY, TREACLE, YEAST, BAKING POWDER, SALT, MUSTARD, VINEGAR, SAUCES, SPICES, ICE, 5409 Trade Marks Journal No: 1838 , 26/02/2018 Class 30 1760980 05/12/2008 SH.
    [Show full text]