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Ancient Whole Grain Gluten-Free Quinoa, High Protein, Vegetable Flatbreads
Talwinder S Kahlon, IJFNR, 2019; 3:19 Research Article IJFNR (2019) 3:19 International Journal of Food and Nutrition Research (ISSN:2572-8784) Ancient whole grain gluten-free quinoa, high protein, vegetable flatbreads Talwinder S Kahlon, Roberto J Avena-Bustillos, Mei-Chen M Chiu and Ashwinder K Kahlon Western Regional Research Center, USDA-ARS, 800 Buchanan St., Albany, CA 94710 ABSTRACT The objective was to evaluate four kinds of ancient whole grain gluten- Abbreviations: Quinoa Peanut free Quinoa, high protein, vegetable, nutritious, tasty, health promoting Meal-Kale (QPK), bulk density (ρb), flatbreads. The flatbreads were Quinoa Peanut Meal Kale (QPK), true density (ρt), water activity (Aw) QPK-Onions, QPK-Garlic and QPK-Cilantro. Quinoa contains all the essential amino acids. Peanut Meal was utilized to formulate higher *Correspondence to Author: protein flatbreads and to add value to this low value farm byproduct. Talwinder S Kahlon Fresh green leafy vegetable kale was used with health promoting Western Regional Research Cen- potential as it binds bile acids. Onions, garlic and cilantro contain ter, USDA-ARS, 800 Buchanan St., healthful phytonutrients. The level of fresh onions, garlic and cilantro Albany, CA 94710 were determined by consensus of the laboratory personnel. Flatbread dough was prepared using 50-67 ml water per 100g as is ingredients. How to cite this article: The ingredients were Quinoa flour and Peanut Meal (39.4%) and Talwinder S Kahlon, Roberto J Av- fresh Kale (19.7%) as is basis. Onions, Garlic and Cilantro flatbreads ena-Bustillos, Mei-Chen M Chiu contained 28%, 7% and 28% of the respective ingredients. -
Spice Story Grills & Curries Progressive Indian Cuisine
SPICE STORY GRILLS & CURRIES PROGRESSIVE INDIAN CUISINE Spice Story celebrates Indian Cuisine bringing aromatic and deeply flavorful Indian food full of fresh ingredients, heady spices, and vibrant colors combined with progressive presentation using classic culinary techniques. CATERING MENU 1 @ AED 69.5 SALADS & ACCOMPANIMENTS MAINS Fresh Garden Salad Murgh Achari or Butter Chicken Hummus Handi ka Gosht or Mutton Kadhai Tomato garlic olive oil Subzi Hyderabadi or Amchuri Papad Tawa Bhindi Mint Sauce Double Dal Tadka Plum Sauce RICE Mix Veg Raita Murgh Dum Biryani STARTERS BREADS Kurkuri Bhindi Bytes Plain Naan Hara Bhara Kebab Garlic Nan Chicken Tikka Abeer DESSERTS Fish Lasooni Tikka Kesari Ras Malai Additional charges for live cooking and seating arrangements based on the number of persons CATERING MENU 2 @ AED 79.5 SALADS & ACCOMPANIMENTS MAINS Fresh Garden Salad Murgh Maskawala or Murgh Fattoush Tikka Masala Watermelon Feta Salad Mutton Qorma Shahjahani or Rogan Josh Papad Subzi Miloni or Subzi Chilly Mint Sauce Milly Plum Sauce Double Makhani Aloo Pudina Raita RICE STARTERS Murgh Zafrani Biryani Makai Paneer Saag Canapes Steamed Basmati Rice Paneer Kurkuri or Cocktail BREADS Samosa Plain Naan Chicken Reshmi Seekh or Chicken Malai Garlic Nan Mutton Kakori Kebab DESSERTS Mahi Tikka Shahi Tukda Gajar ka Halwa Additional charges for live cooking and seating arrangements based on the number of persons CATERING MENU 3 @ AED 89.5 SALADS & ACCOMPANIMENTS MAINS Fresh Garden Salad Murgh Rara or Murgh Lahori Fattoush Bhuna Gosht or Rogan Josh -
Quick Bhatura Recipe / Chola Poori Without Yeast
Quick Bhatura Recipe / Chola Poori Without Yeast Bhatura, bhatoora, batoora or chola poori is a popular Punjabi breakfast dish. I wanted to post the chole bhatura recipe for a long time and finally I made it today. There are lot of recipes for bhatura available with yeast and without yeast. I saw this recipe here and I tried, it came out good and puffy. This bhatura recipe is without yeast, here the yogurt helps the bhatura to rise and adds a little tangy taste. I love bhatura because they are crispy outside and spongy inside. Bhatura with chole masala is totally irresistible in taste.. Try this quick bhatura recipe in your home and enjoy. Ingredients for Quick Bhatura Recipe / Chola Poori Without Yeast Prep time : 4 hrs Cooking Time: 30 mins Serves :7 2 Cups of Maida (All Purpose Flour) 3 Tbsp of Sooji (Rava / Semolina) 4 Tbsp of Yogurt 1 Tbsp of Oil 1/2 Tsp of Sugar 1 Tsp of Baking Powder Vegetable Oil to deep fry Water as needed Method – Quick Bhatura Recipe / Chola Poori Without Yeast Mix all the ingredients in a bowl except oil, knead well and form a soft and smooth dough. Cover the bowl and keep it aside for 4 hrs to allow fermentation to take place. Knead the dough again and form it into lemon sized balls. Take one ball, roll into thick round shaped disc. Heat oil in a frying pan, once it is hot, turn the flame to medium, carefully slide the bhaturas in hot oil. After few seconds, press it with the back of the laddle, so that it puffs up. -
Biryani Trail in Hyderabad
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. -
Catering Menu
725 W Golf Rd Hoffman Estates, IL 60169 INDIAHOUSECHICAGO.COM DEAR CUSTOMER, India House Catering, an award-winning catering service, has opened a brand new state-of-the-art catering kitchen in Hoffman Estates, IL. We are currently catering in Chicago, its suburbs, and various parts of the Midwest. With over 26 years of experience in catering, India House serves many types of occasions, including: Weddings, Receptions, Anniversaries, Birthdays, Professional Conferences, Reunions, and more! We are the only Indian caterer to specialize in: North Indian, South Indian, Gujarati, Swaminarayan/Jain, Indian Chinese, and Fusion Cusine. Our dedicated team helps ease the burden of planning an event with menu planning, vendor selection, and tastings. We are recognized at all major hotels in the Chicagoland area, such as Westin-Itasca, Marriot- Schaumburg, Renaissance-Schaumburg, Hilton- Chicago, Rosemont Convention Center, and many other locations. We cover complete food preparation and presentation and coordinate the details with venues so your catering your food is as seamless as possible. Our experienced team is looking forward to serving you from the planning stage through the day of the event so you and your guests can enjoy your event. We thoughtfully tailor our services to your preferences so each event is as magical as you can imagine it. Please give us the opportunity to cater your event. – Our Master Chefs can’t wait to share their food with you and your guests INDIA HOUSE APPETIZERS/ TANDOORI 1. Seafood 7. Tandoori Seafood 1. Shrimp 1. Shrimp 1. Shrimp Pakora 1. Shrimp Tikka 2. Shrimp Tawa Fry 2. Shrimp Hariyali Tikka 3. -
Saffron Menu
SAFFRON MENU UNLIMITED VEGETARIAN SET MENU STARTER Shahi Angoori Paneer Tikka Cottage Cheese, Dried Grapes, Rose Water, Cooked In Tandoor Lucknowi Chowk Ki Tikki Seasonal Potatoes Pattie Cooked with Aromatic Indian Spices Subz Galoti Mix Vegetable Pattie, Brown Onion, Muglai Spices Pesawari Tandoori Khumb Chef Special Pesawari Masala, Desiccated Coconut, Cooked In Clay Oven Taje Falon Ki Tandoori Chaat SesaonalFruits, Dried Mango Powder, Tamarind, Cooked In Tandoor MAIN COURSE Paneer Kundan Kaliyan Cottage Cheese Cooked in Poppy Gravy, Saffron Nawabi Chukunder Kofta Curry Minced Beetroot Dumpling Cooked in Cashewnut and Yogurt Curry Lasuni Palak Aur Tamarter Ka Saag Spinach Cooked with, Garlic, Onion and Tomato Awadhi Subz Lazeez Assortment of Seasonal Vegetable, Finish with Cream Dal-E-Shahi AsfotidaFlavord Special Mix Lentils Lagan-E-Dum Ke Basmati Rice SteamBasmati Rice Cooked in Slow Heat Assorted Indian Breads DESSERTS Paan Kulfi Faluda Betel Leaf Ice Cream, Basil Seeds Or Double Ka Meetha Sweeten Sponged with Condensed SaffronMilk Plot No.6, Dakshin Marg, Sector 35-B, Chandigarh 160035 | T: +91 172 395 5555 | jwmarriottchandigarh.com SAFFRON MENU UNLIMITED NON- VEGETARIAN SET MENU STARTER Murgh Afgani Tikka Chicken Morsel, Fresh Cream, Homemade Kebab Masala, Cooked In Clay Oven Murgh Anaari Chaap PommegranateReduction, Processed Cheese and Kewra Flavored Chicken Chops Bhujilo Gosth Smoked Lamb Mince Pattie with Kebab Chini Powder Cooked on Traditional Mahi Tawa Shahi Angoori Paneer Tikka Cottage Cheese, Dried Grapes, Rose Water, -
Flavours of India
Flavours of India Masala Papad Masala papad is lentil crackers, roasted or sometimes deep-fried and topped with crunchy veggies and spice mix --- Lamb Shami Kebab ‘Scotch Egg’ Shami kebabs are silky smooth kebabs from north India, and are said to have been invented by a chef to a great Nawab. The Nawab, having lost all of his teeth due to his overindulgence, but not wanting to miss out on his chef’s culinary delights, challenged the chef to come up with a flavoursome dish that could be eaten even by the toothless. And so, the Shami kebab was born. Usually it is tradition to dip the kebab in an egg mix before double frying them; this is our take on serving the same kebab mix stuffed with boiled egg and serving as a ‘scotch egg’ --- Kothimbir vadi, tamarind marinated makerel, Indian style carrot salad Kothimbir Vadi is a popular snack from Maharashtra, it is a crispy lightly spiced fresh coriander cake, served with tamarind cured mackerel with tangy and fragrant Maharashtrian style carrot salad --- Tandoori chicken terrine, grilled nan bread, mint yoghurt Terrine made from layers of tandoori spiced chicken and vegetables. Tandoori chicken is a roasted chicken delicacy that originated in the Punjab region of the Indian subcontinent, where the chicken is marinated with yoghurt and several spices before cooking over charcoal usually in a clay oven --- Patra ni macchi, coconut rice Patra ni machhi is a Parsi dish originating from India, this is made from fish which is marinated and topped with a coconut chutney then is wrapped in a banana leaf and steamed. -
Short Courses Syllabus (2 Days)
Isha Cooking Classes Short Courses Syllabus (2 days) Soups & Salads Rs. 1500 Cream of Tomato soup, Vegetable Corn soup, Ginger Clear Soup, Hot & Sour soup, Wonton soup, French Onion soup, Manchow soup, Lemon Coriander soup, Tamatar Shorba soup, Russian salad, Chinese Salad, Curd Dressing Salad, Lemon & Honey Dressing Salad. Appetizers Rs. 1500 Cheese Balls, Adraki Cheese Balls, Paneer Resoot, Crispy Chane, Crispy Corn, Paneer Fingers, Onion Rings, Paneer Suti Buti, Paneer Kurkure, Crispy Bhindi, Crispy Fries, Spinach Cheese Macaroni Toast, Corn Cheese Toast, Schezwan Toast, Cheese Garlic Toast. Starters Rs. 1500 Cheesy Veg Kebab, Kabuli Kebab, Hara Bhara Kebab, Dahi ke Kebab, Malai Kebab, Makhmali Kebab, Kankad Kebab, Papad Roll, Corn Methi Cutlet, Crunchy Veg, Corn Cheese Roll, Spider Roll, Veg Lollipop, Shahi Petro, Veg Papdi Kebab. Chinese Rs. 1500 Vegetable Chow Mein, Hakka Noodles, Vegetable Chopsuey, Spring Rolls, Gold Coin, Fried Rice, Schezwan Fried Rice, Vegetable Platter, Chinese Bhel, Chilly Paneer, Manchurian, Momos/Dimsums, Fried Wonton. Contact Us Isha Cooking Classes, Daga Building Colony, behind Mahila Police Station, Bayron Bazar, Raipur (CG) 93408 52379; 75871 45762; [email protected] Follow us on https://www.facebook.com/neetu.soni302; Instagram – isha.cooking.classes Pizzas & Burgers Rs. 1500 Pizzas – Margherita, Onion Capsicum, Vegetable, Italian, Tandoori Paneer, Cheese Burst. Burgers – Vegetable Patty, Kabuli Patty, Smoked Paneer, Cheese. Sizzlers Rs. 1500 Mexican Patty Sizzler, Vegetable Stick Sizzler, Paneer Dhua-Dhua, Chinese Sizzler, All Mix Sizzler. Italian Rs. 1500 Spaghetti Aglio-e-Olio, Ravioli, Mac-n-Cheese, Alfredo Pasta(White Sauce), Arrabiata Pasta(Red Sauce), Pasta in Pink Sauce, Pasta in Pesto Sauce, Pasta in Spinach Sauce, Baked Dola Rice. -
Hyderabad City Guide
Hyderabad City Guide www.lodestarpropertymanagement.com Real Estate | Property and Tenancy Management | Relocation | Legal Support Services Content • Hyderabad City History • Hyderabad Supermarkets and Shopping Malls • Hyderabad Map • Hyderabad Schools • Hyderabad Weather Conditions • Hyderabad Clubs and Nightlife • Hyderabad Transportation • Hyderabad Furniture and Retail Outlets • Hyderabad Housing Market • Hyderabad Historical Monuments • Hyderabad Culture www.lodestarpropertymanagement.com Hyderabad City History Hyderabad is Telangana’s largest and most-populous city. It is the major urban centre for all of south-central interior India. From 1956 to 2014, Hyderabad was the capital of Andhra Pradesh state, but with the creaon of Telangana from Andhra Pradesh in 2014, it was redesignated as the capital of both states. The city was founded by the Qutb Shahi sultans of Golconda, under whom the kingdom of Golconda aained a posiHon of importance (second only to that of the Mughal Empire to the north). The old fortress town of Golconda had proved inadequate as the kingdom’s capital, and so in about 1591, Muhammad Qulī Qutb Shah - the fiVh of the Qutb Shahs, built a new city called Hyderabad on the east bank of the Musi River, a short distance from old Golconda. The Charminar, a grand architectural composiHon in Indo-Saracenic style with open arches and four minarets, is regarded as the supreme achievement of the Qutb Shahi period. It formed the centerpiece around which the city was planned. The Mecca Mosque, which was built later, can accommodate over 10,000 people. www.lodestarpropertymanagement.com Hyderabad Map Hyderabad city maps are not only useful for the tourists; but they are also useful for students and for every person who wants to get some informaon about the city. -
Taj Bangalore Tamarind Delivery Guidelines
HYDERABAD FOOD FESTIVAL 13TH - 21ST DECEMBER 2020 EXPERIENCE TAJ@HOME Now order our signature dishes from your favourite restaurants. TAJ BANGALORE TAMARIND DELIVERY GUIDELINES WITHIN 8K CONTACTLESS ONLINE PAYMENT RADIUS DELIVERY VIA UPI SUSTAINABLE SAFETY & PACKAGING HYGIENE ASSURED TO PLACE YOUR ORDER, PLEASE CALL: 1800 266 7646 Timings: 12:00 PM to 3:00 PM and 7:00 PM to 11:00 PM Minimum order value of INR 1500. TAMARIND Vegetarian INR 2000 + taxes for 2 People INR 4000 + taxes for 4 People Appetisers SUBZ SHIKAMPURI KEBAB Vegetable pa�es SURK MAKHANA BHARWAN PANEER Co�age cheese, spices Main Course DUM KA PANEER Co�age cheese, Indian spices VEGETABLE BAOLI HANDI Vegetable, tomato gravy HYDERABADI KHATTI DAL Len�ls, tamarind HYDERABADI SUBZ DUM BIRYANI Vegetables, basma� rice BAIGAN AUR MIRCH KA SALAN Brinjal, chillies ACCOMPANIMENT- BURRANI RAITHA BIDARI PARATHA Flaky paratha LACCHA PARATHA Whole wheat bread Vegetarian Non-Vegetarian All prices are in INR and exclusive of taxes. Allergies or food intolerance should be men�oned to the order taker on call. Dessert DOUBLE KA MEETHA Bread, condensed milk, dry fruits KHUBANI KA MEETHA Apricots, cardamom Vegetarian Non-Vegetarian All prices are in INR and exclusive of taxes. Allergies or food intolerance should be men�oned to the order taker on call. Non-Vegetarian INR 2500 + taxes for 2 People INR 5000 + taxes for 4 People Appetisers SHIKAMPURI KEBAB Lamb pa�es NAZAKATI PASANDA KEBAB Lamb morsels Main Course HYDERABADI KHATTI DAL Len�ls, tamarind DUM KA MURGH Chicken curry NALLI NIHARI Lamb shanks, saffron, nuts HYDERABADI GOSHT DUM BIRYANI Lamb, basma� rice BAIGAN AUR MIRCH KA SALAN Brinjal, chillies ACCOMPANIMENT- BURRANI RAITHA BIDARI PARATHA Flaky paratha LACCHA PARATHA Whole wheat bread Vegetarian Non-Vegetarian All prices are in INR and exclusive of taxes. -
Restaurant Review: Paradise @ Indiranagar, Bengaluru by Vaishali Bhambri / February 4, 2015 . Posted in Around Town, Bangalore
Restaurant Review: Paradise @ Indiranagar, Bengaluru By Vaishali Bhambri / February 4, 2015 . Posted in Around Town, Bangalore, Food Hyderabad’s popular biryani chain opens its first outlet in Bengaluru. We checked in for lunch to find if the hype is justified. Paradise Restaurant Opened on the popular 100ft road, the hanging lamps and glass exteriors of less-than a-month-old Paradise will surely catch your eye. On a Saturday afternoon we found people queued outside, waiting to get a table and lap up the delicious biryani. Spread across two levels, the restaurant can really get noisy making it difficult to find a quite, cosy corner. Walk up the stairs and you’ll notice testimonials from celebrities like Sachin Tendulkar and Sania Mirza. With such heavy recommendations, our expectations grew considerably. Paneer Tikka and Bharwan Tandoori Aloo Paradise is all about biryani, there’s an extensive menu serving starters and curries too. The Paneer Tikka (Rs 210) was not yogurt laden, batter coated kebab but had charred yet soft pieces of cottage cheese with spices seeping through it. The Bharwan Tandoori Aloo (Rs 200) had thin layer of potato with its centre scooped out and stuffed with mashed cottage cheese, nuts and spices. Slightly sweet, the Tandoori Aloo tasted perfect with the mint chutney. Cooked in typical Awadhi style, these kebabs were heavy on spices, especially cumin. The Special Tandoori Platter The Special Tandoori Platter (Rs 430) came with Garlic Kebab, Chicken Tikka, Mutton Tikka, Chicken Seekh and Mutton Seekh. The Garlic Kebab stood out for its preparation – juicy pieces of chicken marinated in thick garlic paste and grilled. -
The New Curry Secret
KRIS DHILLON THE NEW CURRY SECRET Constable & Robinson Ltd 55–56 Russell Square London, WC1B 4HP www.constablerobinson.com Published by Right Way, an imprint of Constable & Robinson 2009 Copyright © Kris Dillon 2009 The right of Kris Dillon to be identified as the author of this work has been asserted by her in accordance with the Copyright, Designs & Patents Act 1988. All rights reserved. This book is sold subject to the condition that it shall not, by way of trade or otherwise, be lent, re-sold, hired out or otherwise circulated in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed on the subsequent purchaser. A copy of the British Library Cataloguing in Publishing Dad is available from the British Library ISBN: 978-0-7160-2204-6 eISBN: 978-0-7160-2352-4 Designed and produced by Bassment Press London www.basementpress.com Picture credits: p.17: creative commons – Henrique Vincente; p.19: creative commons – thebittenworld.com; p.23: creative commons – Judepics. 1 3 5 7 9 10 8 6 4 2 THIS BOOK is dedicated to all the curry fans who helped make the original The Curry Secret such a huge success. It gives me great pleasure to know that the book inspired so many to follow their passion and enthusiasm for Indian restaurant curries. Well, now in turn, their vigor and enthusiasm have inspired me to write this book, The New Curry Secret, especially for them. It is for curry lovers like them that I have put together a selection of sensational new recipes and revealed even more, to help take their curry cooking to a new level.