DOCSLIB.ORG

SANDYMOUNT [email protected] Palate Is Soft, Fresh, and Well-Balanced with floral and Fruity Notes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
SANDYMOUNT Sandymount@Indiespicegrill.Ie Palate Is Soft, Fresh, and Well-Balanced with floral and Fruity Notes Goat Cheese and Fig Naan € 2.95 OUR ETHOS TANDOORI & SIGRI Chettinad Saag Paneer TARKARI AUR DAL CLAY OVEN & CHARCOAL GRILL A spice dish cooked with coconut milk, fennel, Spinach cooked with cottage cheese SIDE DISHES Naan read stued with goat cheese and figs Our unique fusion creates a healthy menu with and red chillies and tempered with mustard and cubes, tomatoes and onion sauce maximum flavour and aromas. Keema and Cheese Naan € 3.25 Indie Meat Box Platter € 14.95 curry leaves. Cooking method: Kadhai The items below are all priced at € 6.25 Lamb mince and Irish cheddar cheese We are passionate about great food and inspired Chicken pakora, gosht ka sariya, fennel Jalfrezi Tawa Sabzi naan bread by Indian Cuisine, our eclectic menu fuses fine prawn, tandoori chops and chips. Jeera Aloo Indian cuisine with the best local produce and Medium spice with bell peppers, onions, garlic and Seasonal vegetables, mix peppers, asparagus, snow Steamed Rice € 2.00 Potatoes stir fried with cumin, mustard seasonal ingredients. Tandoori Murgh Shashlick € 12.50 ginger. Garnished with coriander and fresh ginger. peas, garden leaf, stir fried and glazing with Plain steamed basmati rice Cooking method: Kadhai pomegranate and fresh fenugreek leaf. seeds and curry leaves Diced spring chicken marinated with Cooking method: Handi Indie Spice oers low-fat and healthy options, we Jeera Pulao € 2.50 light spice. Onion, tomato, mushroom Bhuna Ghari Ki Daal use only lean local meat and responsibly sourced and capsicum. Cooked over charcoal Cumin flavour basmati rice cooked vegetables. Our lentils, beans, pulses, exotic herbs Chicken morsel cooked in roasted cumin and brown Mix of five dierent lentils tempered with on Dum and spices maximize the taste, increase fibre and Sigri Lamb Chops Starter € 10.50 onion, garnished with spring onion and ginger asafoetida, cumin and whole red chilli contain lower levels of fat, salt and sugar. Main € 15.70 CHEF’S SPECIALITIES Mushroom Rice € 3.90 Lamb chops marinated with ginger, Achari Chana Masala Basmati rice tossed with button € 11.95 garlic, green chilli pesto and specially Pickling spice and mustard oil, cooked with Butter Chicken € 11.95 Chickpeas with tempering of cumin, mushroom, onion and fresh coriander blended garam masala served with a STREET FOOD STARTERS tomato, fresh spring onion, coriander and hot Charcoal chicken tikka, tomatoes and ginger, green chillies, finish with fresh trio of chutney. coriander Egg Rice € 3.90 Cooking method: Sigri peppers. fenugreek sauce Assorted Veg Platter € 6.50 Cooking method: Kadhai Cooking method: Handi Basmati rice tossed with spring onion Began Aloo Onion bhaji, pakora, vegetable samosa Indie Mixed Grill Starter € 9.50 and egg Main € 14.60 Kadhai and aloo tikki. Platter Paneer Chilli Masala € 10.95 Aubergine and diced potatoes cooked with Peppers, garlic, freshly ground coriander seeds, tomato and onion sauce finished with Veg Pulao € 3.90 Exhibitionism to flaunt Indie’s Homemade cottage cheese battered with Aloo Tikki Chaat € 5.25 chilli flakes and peppercorns, in tomato and fresh coriander Basmati rice tossed with spring onion tandoori prowess in one package. corn flour, chilli sauce onion sauce. Cooking method: Handi and vegetables Crispy potato with fresh pomegranate chop Chicken tikka, tandoori murgh, ginger, green chilli and fresh coriander. Cooking method: Kadhai Dhingri Palak sheekh kebab and jumbo prawns. Dum Biryani € 3.00 Served with honey yoghurt, mint-tamarind Stir fried mushroom with fresh baby spinach Raita glaze. Goan Vindaloo Long grain basmati rice, saron, potli herbs. Yoghurt with cucumber, roasted cumin Fennel Prawn Starter € 8.90 Main € 15.65 Red chillies, apple cider vinegar and Goan spiced Served with biryani sauce with cucumer raita Saag Aloo and honey Samosa € 5.25 Bengali prawn coated with nigella paste. Spinach and diced potatoes tempered with and fennel seeds, deep fried on French Fries € 3.00 Handmade triangular shaped crisp pastry, Cooking method: Handi garlic, cumin and nutmeg filled with spiced vegetables, chicken or medium heat. Poppadoms & Chutney € 2.25 minced lamb. Served with honey yoghurt, Murgh Korma Starter € 6.25 Aloo Gobi mint-tamarind glaze. Gosht Ka Sariya Cooked in a creamy sauce flavoured with rose Main € 11.60 Cauliflower florets and potatoes with water and cardamom. Lamb mince flavoured with cinnamon, tempering of cumin, ginger and turmeric Duck Rolls € 5.95 Cooking method: Handi Lamb Badami Korma € 12.50 cardamom and cloves cooked on a skewer. finished with fresh diced tomatoes Muscovy duck flavoured with star anise, Cooking method: Sigri Diced lamb, cooked in saron and cashew DESSERT MENU Roganjosh figs and tamarind - wrapped in a light filo nut sauce. pastry. Tandoori Murgh Starter € 6.25 Lamb/chicken cooked with onion, tomato and chilli Cooking method: Handi Ice Cream 120ml € 5.50 Main € 11.60 Tikka flavoured with fennel seeds and dry ginger powder. (Glastry farm) Mixed Veg Pakora € 5.25 Malabari Prawn € 14.60 CHAWAL AUR ROTI Boneless pieces of chicken in a wonderful Cooking method: Kadhai RICE AND BREAD Vanilla Flavour A selection of fresh vegetable pungently mixture of special herbs and spices. Tiger prawns cooked in a spicy coconut spice with fresh coriander, coarsely Cooking method: Tandoor sauce with a smack of south Indian coastal Strawberry Flavour ground coriander, asafeotida, green chilli spices. Naan € 2.25 Chocolate Flavour Cooking method: Kadhai and deep fried in vegetable oil. VEGETARIAN MAINS Leavened plain naan bread € 32.95 Onion Bhaji € 4.95 Kadhai Jhinga € 14.60 Garlic Naan € 2.50 HANDI AUR KADHAI ~ MAINS The items below are all priced at € 9.45 Thinly sliced onion fritters mixed with King prawn cooked in special mix kadahi Garlic naan bread ALL TIME FAVOURITES masala sauce. INDIE’S KIDS MENU fresh coriander, ginger, cumin and gram *can only be ordered alongside an adult main flour, deep fried. Served with mint-tamarind Kadhai Paneer Cooking method: Kadhai Peshwari Naan € 2.95 glaze. The items below are available with the following Naan bread stued with roasted coconut, Cottage cheese stir fried with bell peppers Mango Prawn € 14.60 Starter: € 7.50 Chicken: €10.95 / Lamb: €12.50 / Prawn: €14.60 / Veg: €10.00 in a tomato and onion sauce with fresh almond and raisins Chicken Pakora € 6.50 Tiger prawn with mango puree, block coriander -Orange or Apple Juice mustard seed, curry leaves, tamarind pulp Supreme chicken inner slightly battered with Cooking method: Kadhai G.O.C € 2.95 trio flour mix with five aromatic spices and deep Chicken Tikka Masala and coconut milk. Garlic, red onion, coriand naan bread Main: (Any One) Cooking method: Kadhi fried on medium heat Chicken tikka cooked with rich tomato sauce Palak Kofta - Butter Chicken with rice OR chips finished with fenugreek leaves. Lachha Paratha or € 2.95 Spinach dumplin stued with raisins and Macher Jhol € 14.60 - Chicken Korma with rice OR chips Tandoori Chop Starter € 6.25 Cooking method: Handi Pudina Paratha pistachio in a creamy garlic tomato sauce Hake fish in light tomato and green chilli - Chicken Nuggets with chips Main € 11.60 Layered whole wheat bread 24 hours marinated Chicken thigh Cooking method: Kadhai sauce finished with coriander leaves. - Chicken Pakora with chips cooked on medium heat on indian Cooking method: Kadhai traditional charcoal. DRINKS MENU INDIE MEAL DEAL MENU FOOD ALLERGENS: (COLLECTION ONLY) Please be advised that food prepared at Indie Spice Grill may contain one or more of the 14 SOF T DRINKS: food allergens as identified by HSE. Should you have a food allergy please ask a member of Starter: staff and we will be happy to help you as much as possible. Still or Sparkling Water 300ML: € 1.25 750ML: € 2.25 -Samosa (veg or chicken) Coke 330ML: € 1.25 Main: (Any One) Allergens Spice Levels Diet Coke - Any Chicken/Lamb or Veg meal from Fanta ALL TIME FAVOURITES menu. Gluten Nuts Mild Sprite *comes with Pulao rice or steamed rice Crustaceans Celery Medium to Mild + ADD NAAN OR GARLIC NAAN FOR ONLY €2.00 Eggs Mustard Medium to Fairly Hot BEERS: INDIE EXPRESS FOR 2 € 3.00 Starter: Fish Peanut Sesame Very Hot Indian Cobra (350ml) -Tandoori Murgh Tikka/Onion Bhaji 5 x 300ml Indian Cobra € 12.00 Soya Beans Sulphurdioxide Very Very Hot Main: (Any Two) Dairy / Milk Lupin Chicken Tikka WINES: Masala Rogan Shellfish / Mollusc Josh Anderra Sauvignon Blanc € 11.90 Side: Rice & Bread: Powerful and smooth mid-plate reveals Zeera Aloo - 2 Jeera Pulao Rice flavours of ripe citrus fruit, passion fruit - 1 Naan bread / Garlic Naan Dietary Vegetarian Vegan Gluten Free and pomegranate. Long and succulent finish. Add On: 2 Bottles of beer (300 ml) ONLY €4 Anderra Cabernet Sauvignon € 11.90 2 Bottles of soft can (300 ml) ONLY €2 Fine tannic structure that underpins all the complex flavours of the midpalate,especially cherry and berry fruit, with toast and roasted ORDER HASSLE coffee notes. Long and expressive finish. EXPERIENCE INDIE IN PERSON FREE ONLINE Marquis De Goulaine Rose d’Anjou € 13.90 The Sensational Indie Fusion Powerful nose with elegant red fruit and Dining Experience floral notes, evoking the grenadine. The SANDYMOUNT [email protected] palate is soft, fresh, and well-balanced with floral and fruity notes. Harmonious finish, Earlybird: www.indiespicegrill.ie fresh and pleasant. Weekday: €19.95 PP: 2 Mon-Thurs: 4-7pm Marques De Caceres Crianza € 13.95 Weekend: Course€23.95 PP: 2 Rioja Fri-Sat: 4-7pm Refined bouquet of black cherries and Course blackberries. Lusciously fresh and fruity in the mouth where rich fruits and notes of Lunch Menu: cinnamon mingle to give silky smooth tannins. 2 Course Thurs-Sat: 12:30-2:30pm Argento Malbec € 13.95 Aromas of blackstone fruit and notes of Sunday Special: chocolate. Blackberry and black currant fruit is complimented with a touch of sweet spice.
Load more

Recommended publications
  • The Copper Hoards Problem: a Technological Angle
    The Copper Hoards Problem: A Technological Angle Received 14 June 1969 D. P. AGRAWAL I. THE PROBLEM HE Copper Hoards are difficult to define. Copper artifacts discovered from sites as distant as Shalozan in the northwest, Bhagrapir in the east and Kallur in the south T have all been lumped together under the designation, "Copper Hoards." Tool types also are equally varied: they include socketed axes, trunnion axes, flat celts, anthropomorphs, rings, and harpoons, among others. The problem of definition is further compounded by the fact that all these finds are unstratified, and they have no association with other artifacts. The earliest discoveries were reported by V. A. Smith (1905, 1907). R. Heine-Geldern (1936) equated them with the Indo-Aryan culture on the basis of typological considerations alone. He proposed that the trunnion axes came from Transcaucasia, the axe-adze from the Danube and the antennae sword from the Koban region. He surmised that these artifacts came to India through Persia around 1200-1000 B.C. In this equation he was at first supported by S. Piggott (1944), but subsequently the latter proposed that they were perhaps the relics of the Harappan refugees (Piggott 1950). In a brilliant analysis, B. B. Lal (1951) pointed out that the trunnion axe, the Fort Monroe sword, the socketed axe-adze and the axe had a westerly distribution, whereas the harpoon, the barcelt and the anthropomorph were confined to the Doab and never occurred west of it. But undeterred by Lal's criticism, Heine-Geldern repeated (1956) his arguments and declared that the Copper Hoard-Aryans, coming from the West, invaded India between 1200 and 1000 B.C.
    [Show full text]
  • Socio-Political Condition of Gujarat Daring the Fifteenth Century
    Socio-Political Condition of Gujarat Daring the Fifteenth Century Thesis submitted for the dc^ee fif DOCTOR OF PHILOSOPHY IN HISTORY By AJAZ BANG Under the supervision of PROF. IQTIDAR ALAM KHAN Department of History Aligarh Muslim University, Aligarb- 1983 T388S 3 0 JAH 1392 ?'0A/ CHE':l!r,D-2002 CENTRE OF ADVANCED STUDY TELEPHONE SS46 DEPARTMENT OF HISTORY ALIGARH MUSLIM UNIVERSITY ALIGARH-202002 TO WHOM IT MAY CONCERN This is to certify that the thesis entitled 'Soci•-Political Condition Ml VB Wtmmimt of Gujarat / during the fifteenth Century' is an original research work carried out by Aijaz Bano under my Supervision, I permit its submission for the award of the Degree of the Doctor of Philosophy.. /-'/'-ji^'-^- (Proi . Jrqiaao;r: Al«fAXamn Khan) tc ?;- . '^^•^\ Contents Chapters Page No. I Introduction 1-13 II The Population of Gujarat Dxiring the Sixteenth Century 14 - 22 III Gujarat's External Trade 1407-1572 23 - 46 IV The Trading Cotnmxinities and their Role in the Sultanate of Gujarat 47 - 75 V The Zamindars in the Sultanate of Gujarat, 1407-1572 76 - 91 VI Composition of the Nobility Under the Sultans of Gujarat 92 - 111 VII Institutional Featvires of the Gujarati Nobility 112 - 134 VIII Conclusion 135 - 140 IX Appendix 141 - 225 X Bibliography 226 - 238 The abljreviations used in the foot notes are f ollov.'ing;- Ain Ain-i-Akbarl JiFiG Arabic History of Gujarat ARIE Annual Reports of Indian Epigraphy SIAPS Epiqraphia Indica •r'g-acic and Persian Supplement EIM Epigraphia Indo i^oslemica FS Futuh-^ffi^Salatin lESHR The Indian Economy and Social History Review JRAS Journal of Asiatic Society ot Bengal MA Mi'rat-i-Ahmadi MS Mirat~i-Sikandari hlRG Merchants and Rulers in Giijarat MF Microfilm.
    [Show full text]
  • Selected Crafts of Gujarat, Part VII-A, Vol-V
    PRG. 28-A· (xix-xx) (N) 1,000 CENSUS OF INDIA 1961 VOLUME V-PART VII-A SELECTED CRAFTS OF GUJARAT 19. BLOCK ENGRAVING AT PETHAPUR 20. BLOCK AND SCREEN PRINTING AT JETPUR R. K. TRIVEDI Superintendent of CensUs Operations, Gujarat PRICE R~. 4.(j0 or ~O Sp, 9 g. or $ V.S. '.66 CENSUS OF INDIA 1961 LIST OF PUBLICATIONS CEl'I'TRAL GOVERNMENT PUBLICATIONS Census of India, 1961 Volume V -Gujarat is being published in the following parts: '" I-A(i) General Report '" I-A(ii)a ') '" I-A(ii)b " '" I-A(iii) General Report-Economic Trends and Projections '" I-B Report on Vital Statistics and Fertility Survey :I< I-C Subsidiary Tables '" II-A General Population Tables '" II-B(l) General Economic Tables (Tables B-1 to B-IV-C) '" II-B(2) General Economic Tables (Tables B-V to B-IX) '" II-C \ Cultural and Migration Tables :t: III Household Economic Tables (Tables B-X to B-XVII) "'IV-A Report on Housing and EStablishments "'IV-B Housing and Establishment Tables '" V-A Tables on Scheduled Castes and Scheduled Tribes @ V-B Ethnographic Notes on .. ~ ~~es and Scheduled Tribes (including reprints) "'* VI Village Survey MonograPi!-, 1 VII-A Selected Crafts of Gujara~ l .e-\ '" VII-B Fairs and Festivals '" VlII-A Administration Report-EnumeratiOn Not for Sale *VIII-B Administration Report-Tabulation '" IX Atlas Volume • IX(A) Atlas Volume (Abridged) * X-A(i) Special ReP,Ort on Ahmedabad City ;. X-B Special Tables on Cities and Block Directory '" x-C Special Migrant Tables for Ahmedabad City STATE GOVERNMENT PuBLICATIONS '" 1 7 District Census Handbooks in English '" 17 District Census Handbooks in Gujarati • Published @ General Notes on Scheduled Castes and Scheduled Tribes and Ethnographic Notes on 'Siddi' publi~hed .
    [Show full text]
  • Food for Thought’ – MUI WW’S E-Recipe Book, Was Born
    Foreword “One cannot think well, love well, sleep well if one has not dined well.” If you think of this world as a big bowl of soup, then we are all tiny ingredients tossed into this pretty hot soup called COVID 19! This pandemic has changed the definition of life, for almost all of us. We are living in times that will someday, be described in History books, as an extraordinary era of joblessness for most, overwork for many, disparity, loss, insecurity and global disruption of ‘normalcy’. For the Indian Seafarers and their families, this pandemic has been a challenging time where sign-offs got delayed, vacation plans got disrupted, planned surgeries were postponed, weddings and family functions cancelled. Fear and anxiety started rising. Loneliness-lead-depression started surfacing amongst not just the Seafarers, but also their families. Food became a source of comfort, a 'feel-good' element, a dependable friend, and also a tool to showcase individual creativity and innovation! The COVID Lockdown turned the occasional cook into an innovative chef. During this journey from Bon Voyage to Bon Appétit; home chefs, young and old, started dishing out new recipes while they tried their hand at experimenting with available ingredients. The wonderful compilation of recipes in this book is an ode to the Culinary Skills that have been honed amidst our seafaring families, throughout this lockdown period. We, at MUI-WW, began to observe a barrage of food pictures in our various groups across the country. Kitchen talk became a common language for bonding and continues to remain the trending topic throughout this lockdown.
    [Show full text]
  • COMBO SPECIALS (IN LUNCH TIME HOURS - NON-VEG COMBO $12 VEG COMBO $10) Non Veg Curry Combo Any Curry with Rice, Naan and Small Drink $14.00 (Excludes Seafood)
    COMBO SPECIALS (IN LUNCH TIME HOURS - NON-VEG COMBO $12 VEG COMBO $10) Non Veg curry combo any curry with rice, naan and small drink $14.00 (Excludes Seafood) Vegetarian Curry combo any curry with rice, naan and small drink $12.00 (EVENING HOURS TAKEAWAY ONLY) 07 849 9188 FREE DELIVERY [FOR ORDERS $40 OR MORE] .CONDITIONS APPLY Open 7 days 11:30am - 3:00PM, 5:00PM - 10:00PM Monday 5:00PM - 10:00PM 105 Heath Street, Saint Andrews, Hamilton 3200 himalayaindiancuisine.co.nz [email protected] ENTREE 1. Samosa .....................................................................................................................$4.00 Trangular flour shells filled with green peas and potatoes, deep fried and served with tamarind dressing (2 pieces per serving) 2.Onion Bhaji................................................................................................................$5.00 Slices of onion, coated with a chickpea batter, deep fried and served with tamarind dressing. 3.Vegetable Pakora.......................................................................................................$5.00 Fresh vegetables patty with chickpea flour and deep fied. 4. Paneer Pakora...........................................................................................................$8.00 Cottage cheese, onion marinated with indian spices, coated with a chickpea batter, deep fried and served with mint sauce. 5. Malai Tikka/ Garlic Tikka (6 Pieces).....................................................................$13.00 Chicken
    [Show full text]
  • Potli Menu Changes 2019
    Welcome to Potli Potli brings the first & original Indian food bazaar experience to London. Indian food recipes have traditionally been passed down from Grandma’s to Mum’s kitchen. However, the contribution of Indian market kitchen & the food bazaar influence has been instrumental in shaping modern Indian cuisine. Every town in India has its own market which offers its unique specialty. The street side eateries form an integral part of the bazaars of India. Here at Potli we strive to bring some of those famous food destinations a bit closer to you. Our carefully crafted menu offers a variety of dishes prepared by marrying exotic spices with local produce. Set in a friendly and casual environment, we are committed to serving wholesome and unpretentious Indian food as a shared dining experience. f b d c a e (a) Chowpatty (b) Chandni Chowk Famous beach in Mumbai. Popular for its street food dotted all along Ancient historical place in the heart of Delhi, serving the best of India’s the beach front. A must visit place according to the Lonely Planet Guide. marketplace food & the birth place of ‘Chooza Khas Makhani’, popularly known as ‘Chicken Tikka Masala’. (c) Chowrenghee Lane (d) Aminabad Iconic street in the heart of Kolkata known for the most famous street Most famous market in Old Lucknow, known to have existed since the food and snacks, served from roadside kiosks. era of the Mughal Empire, famous for its kebabs and tandoori dishes. (e) Charminar Market (f) Fountain Chowk The grand old market situated in Hyderabad’s old city, which is a The famous marketplace in Ludhiana, the largest city in the state of popular destination for the best of Nizami cuisine with rice, biriyani Punjab.
    [Show full text]
  • Lord Krishna-The Jagat Guru
    [Draw your reader in with an engaging abstract. It is typically a short summary of the document. When you’re ready to add your content, just click here and start typing.] Lord Krishna- the Jagat Guru K Sriram Sri Ramana Bhaktha Samajam Chennai Lord Krishna– The Jagat Guru [Loka Maha Guru] Devaki Paramanandam Vasudeva sudam Devam Kamsa Chanoora MardanamI Devaki Paramanandam Sri krishnam vande Jagat GurumII The One who was born to Vasudeva, the One who annihilated Kamsa & Chanoora, the One whose very name plunges his mother Devaki into ecstacy, To Him, the Loka Maha Guru, Lord Krishna, I pay my humble obeisance. Page 1 of 9 Introduction It is surprising to note that Lord Krishna’s life represents the average person of today. Brought up in a lower middle class family, the small boy spends his entire time in his studies under very trying circumstances. Higher studies take him to the cities and even overseas. His circumstances change totally when he converts his Knowledge into Experience. Experience takes him to corridors of Power which, again, lands him in a completely different atmosphere. His later days don’t even remotely resemble his childhood days. He could hardly return to his native village which was his dwelling place as a child. Finally, he leaves the world as a loner in yet another totally different atmosphere. Lord Krishna’s life exactly corresponds to such a life of an average person today in spite of the fact that 5000 years have elapsed since his appearance on this planet. He was brought up in a cowherd’s family as a child.
    [Show full text]
  • HANDI Feasts Set a Royalty Set B
    HANDI FAMILY Handi invites you to celebrate the many favours of India. Our menu invites you to taste the best of Indian dishes we have from our family cooking tradtions. ‘Love & passion for food drives our motivation to ensure local dining is at its fnest.’ since 1991 HANDI Feasts set a Royalty set b Starters Starters Starters Papadams Papadams Papadams Tamarind Chutney Tamarind Chutney Tamarind Chutney Mint Chutney Mint Chutney Mint Chutney Raita Raita Raita Vegetable Samosa Vegetable Pakora Chicken Tikka Vegetable Samosa Chicken Tikka Seekh Kebab Chicken Tikka Tandoori Prawns Seekh Kebab Mains Mains Mains Butter Chicken Butter Chicken Butter Chicken Beef Madras Goat Rogan Josh Lamb Madras Vegetable Korma Vegetable Korma Daal Makani Basmati Rice Fish Madras Vegetable Korma Garlic Naan Basmati Rice Basmati Rice Naan Garlic Naan Garlic Naan Naan Naan GulabDessert Jamun Ice-CreamDessert or DessertIce-Cream Gulab Jamun 28.9 33.9 30.9 per person per person per person All sets above are for minimum two people. We like to accomodate for any dietary requirements, please dicuss this with our Handi staf Charges apply for changes, feasts are per person. For groups of 8 or more Handi advises a shared menu. Corkage is charged $2 per person STREET food w a modern twist All street food served w salad & chutney SamosaMashed Vegetable Chaat Samosa topped w sweetened yogurt drizzled w 8.9 mint & tamarind chutney GF PaneerMarinated paneer Tikka on skewers topped w mint chutney 8.5 GF OnionIndian style deep-friedBhahji onion rings coated in spiced chick
    [Show full text]
  • Taste of India Our Menu Soups
    Taste of India Our Menu Soups Samosa Chaat $7.95 Savory snacks mixed With Yogurt, Mint Chutney, Tamarind sauce and traditional Indian spices Chicken Chaat $7.95 Barbecued chicken strip, tangy salty Indian spices with fresh green coriander leaves and yogurt Masala Papad $3.95 Crisp lentil crackers fried and topped with chopped tomato, onion, green chilies enhanced with herbs. Aloo Tikki $4.95 Grilled mashed Potatoes with spices. Onion Bhaji $5.95 Medium spice Onion slices fried in a Lentil batter. Paneer Pakora $7.95 Homemade cheese deep-fried with Chickpea batter. Vegetable Samosa $4.95 Crisp pastries stuffed with potatoes & peas. Vegetable Pakora $5.95 Mildly spiced vegetable fritters Kati Roll $9.95 Indian bread wrap with filling of your choice. Chicken / veggie / Egg. An East India delight. Momo $9.95 Bite-size dumplings with minced chicken filling wrapped in a dough accompanied by spicy dipping sauce. A Himalayan delight. Vegetable Platter $10.95 Vegetable Pakora, Onion Bhaji, Aloo Tikka paneer pakora and vegetable Samosa Meat Samosa $5.95 Crisp pastries stuffed with mildly spiced minced chicken meat. Shrimp Poori $10.95 Fresh shrimp flavored with garlic mustard seeds and curry leaves served in puffed Indian royal bread. Chicken Pakora $7.95 Battered-fried boneless pieces of Chicken. tandoori chicken wings $.10.95 fresh chicken wings marinated and charcoal grilled. Our bar-b-que specialty. Tandoori Tid – Bit $12.95 Mixed Appetizer with Seekh Kebab/ Chicken Tikka /Fish Tikka. Taj-e-Assorted Platter $11.95 Chicken Pakora, Meat Samosa, Chicken Wings and Aloo Tikki Soups/Shorba Subz Shorba $4.95 Seasonal vegetables blended with fresh spices and enhanced with Cilantro.
    [Show full text]
  • Krishna Janmashtami
    Krishna Janmashtami Krishna Janmashtami kṛṣṇa janmāṣṭami), also known as Krishnashtami, Saatam Aatham, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayanti or sometimes merely as Janmashtami, is an annual commemoration of the birth of Krishna, the eighth avatar of Vishnu. The festival is celebrated on the eigth day (Ashtami) day of the dark fortnight of the month of Bhadra (August-Spetember) in the Hindu calendar. Rasa lila, dramatic enactments of the life of Krishna, are a special feature in regions of Mathura and Vrindavan, and regions following Vaishnavism in Manipur. While the Rasa lila re-creates the flirtatious aspects of Krishna's youthful days, the Dahi Handi celebrate God's playful and mischievous side, where teams of young men form human pyramids to reach a high-hanging pot of butter and break it. This tradition, also known as uriadi, is a major event in Tamil Nadu on Gokulashtami. Birth (Mythology) Krishna was the eighth son of Devaki and Vasudeva. Based on scriptural details and astrological calculations the date of Krishna's birth, known as Janmashtami, is 19 July 3228 BCE and departed on 3102 BCE. Krishna belonged to the Vrishni clan of Yadavas from Mathura, and was the eighth son born to the princess Devaki, and her husband Vasudeva. Mathura (in present day Mathura district, Uttar Pradesh) was the capital of the Yadavas, to which Krishna's parents Vasudeva and Devaki belonged. King Kansa, Devaki's brother, had ascended the throne by imprisoning his father, King Ugrasena. Afraid of a prophecy that predicted his death at the hands of Devaki's eighth son, Kansa had the couple locked into a prison cell.
    [Show full text]
  • See Our Menu
    POULTRY LAMB CLASSIC DISHES FOR THE HEALTH CONSCIOUS Chicken or Lamb Curry .......................................................£6.95 The management have put together a menu containing more garlic & less Tender pieces of chicken or lamb cooked in sauce fat. Garlic is an excellent herb for general good health, the bulbs which of your choice: medium, madras or vindaloo. are high in sulphur & vitamins A, B1 & C, have good antiseptic properties. Chicken or Lamb Bhuna ......................................................£6.95 Garlic is particularly helpful in treating bronchitis & prevents the Tender chicken or lamb marinated with fresh reoccurrence of colds & flu. ground spices, served fairly dry. Garlic Chicken or Lamb Tikka.......................................£7.95 Rogan Josh ............................................................................£6.95 Dry with salad. Chicken or lamb cooked in a medium spiced Garlic Chicken Frezi.......................................................£7.95 sauce with tomatoes & green peppers. Slightly spiced sauce. Dopiaza.................................................................................£6.95 Garlic Lamb Frezi...........................................................£7.95 Cubes of chicken or lamb cooked with onions Slightly spice sauce. in a medium spiced sauce. Garlic Korai Chicken ......................................................£7.95 ©lowcostmenusJeera......................................................................................£6.95 Medium hot sauce Marinated chicken
    [Show full text]
  • Pakistani Cuisine
    chef at your doorstep Pakistani Cuisine www.beingcook.com MUTTON SPECIALITIES Mutton Handi chef at your doorstep Mutton Namkeen Mutton Stew Mutton Sukka Mutton Haleem Nihari (Nalli) Nihari (Magaz) Nihari (Fry) Magaz Masala Magaz Fry Mutton Hareesa Mutton Sheek Kabab Masala Mutton Korma Aloo Gosht Mutton Karahi Mutton Lahori Karaai Mutton Achari Mutton Roghan Gosht Sabzi Gosht Gobi Gosht Dal Gosht Turai Gosht Bhindi Gosht Kaddu Gosht Karela Gosht Arbi Gosht Kaleji Masala Mutton Sheekh Champ Masala Shalgham Gosht Gurda Fry Mutton Hyderabadi Mutton Peshawari Champ Masala Lahori Paya Kheema Fry CHICKEN SPECIALITIES Chicken Handi Chicken Korma Chicken Achari Chicken Hareesa Chicken Sheek Kabab Masala Murg Chana Chicken Kasturi Kheema Karela White Chicken Korma Anda Kofta Chicken Sukka Chicken Dopyaaza Chicken Haleem Chicken Kheema Fry Kheema Capsicum Kheema Dal Chicken Kaleji (Liver) Chicken Jalfrezi Chicken Ginger Chicken Hyderabadi Chicken Peshawari Karahi Butter Chicken Green Chicken Karahi Chicken Lahori Karahi Chicken Karahi BEEF SPECIALITIES Beef Karahi Beef Korma Beef Masala Beef Kofta Beef Champ Beef Stew Beef Haleem Beef Peshawari Beef Sheek Kabab Masala Beef Liver SEAFOOD Sheri Fish Fish Fry Prawn Masala Prawn Fry Prawn Karahi Fish Karahi Grill Fish Lahori Fish VEGETABLES Mix Veg Dal Makhani Dal Mash Dal Chana, Dal Masoor Dal Fry, Dal Tadka Kari Pakorah Phalli Masala Bhindi Masala Kaddu Dal Aloo Gobi Aloo Capsicum Aloo Baigan Khoosa Aloo Aloo Palak Plain Palak Palak Dal Palak Paneer Kaju Paneer Masala Paneer Tikka Masala Shahi Mutter
    [Show full text]