DOCSLIB.ORG

India Darbar Restaurant in Dar Resta

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
India Darbar Restaurant in Dar Resta Darbar Vegetable Specialties 22. BAIGAN BHARTHA: Eggplant specially baked over South Indian: Dosai open flame, Mashed and Sautéed with Onion, Ginger, 1. PANEER KORMA: Fresh Homemade Cheese with Garlic, Peas and Spices..............................................$10.95 Thick Gravy Creamy Sauce, cooked in Nuts and Raisins, 23. DAL MAKHNI: Black Beans and Kidney Beans 1. SADA DOSAI: Thin Rice Crepes...........................$5.95 INDIA INDIA Herbs and Spices....................................................$10.95 cooked with Onions, Garlic and Ginger.......................$9.95 2. DOSAI VARIETIES: Select from MASALA, PALAK, 2. PANEER JALFRAZIE: Fresh Homemade Cottage 24. DAL TARKA: Yellow Dal Cooked with Ginger, EGG, CHICKEN.........................................................$8.95 Cheese, cooked with Vegetables & Spices............$10.95 DARBAR DARBAR Garlic, Onions and Tomatoes.......................................$9.95 3. PALAK PANEER: Spinach Cooked with Fresh 25. RAJMAH: Kidney Beans cooked with Potatoes, Herbs Cheese, Ginger, Garlic, Herbs & Spices................$10.95 Condiments and Spices.....................................................................$9.95 RESTAURANT RESTAURANT 4. PLAIN SAAG: Fresh Spinach and Mustard, Ginger, Authentic Authentic Garlic, Herbs and Spices........................................$10.95 1. PAPADUM: Spicy Crispy Wafers...........................$1.95 5. MUTTER PANEER: Homemade Cottage Cheese Basmati Rice Specialties 2. PICKLE....................................................................$1.95 North and South North and South cooked with Green Peas.........................................$10.95 3. MANGO CHUTNEY..............................................$1.95 6. PALAK MUSHROOM: Mushroom and Spinach Indian Cuisine Indian Cuisine 1. VEGETABLE BIRYANI: Basmati Rice cooked with 4. RAITA: Cucumber and Mint Yogurt.......................$1.95 cooked in Ginger, Garlic, Herbs and Spices............$9.95 Green Vegetables, Garnished with Fruits..................$11.95 5. PLAIN YOGURT....................................................$1.95 7. PALAK ALOO: Spinach cooked with potatoes, 2. CHICKEN BIRYANI: Basmati Rice cooked with Herbs and Spices......................................................$9.95 Chicken, Nuts, Cashews, Herbs and Spices...............$12.95 8. PALAK CHOLE: Spinach cooked with Chick Peas, Deserts 3. LAMB BIRYANI: Juicy Lamb cooked with Basmati Ginger and Garlic.....................................................$9.95 Rice and Spices, Garnished with Nuts.......................$13.95 9. VEGETABLE PALAK: Vegetables cooked with 4. SHRIMP BIRYANI: King Sized Shrimp cooked with 1. KHEER: Rice cooked in Sweetened Milk..............$2.95 Spinach and Spices...................................................$9.95 Basmati Rice and Garnished with Dry Fruits.............$13.95 2. GULAB JAMUN: Non-Fat Dry Milk and Cottage 10. MIXED VEGETABLE CURRY: Mixed 5. DARBAR COMBO BIRYANI: Basmati rice cooked Cheese Fried Ball covered in Sugar Syrup..................$2.95 Vegetables cooked in Onion, Ginger & Garlic........$9.95 with Vegetables, Chicken, Lamb, Shrimps, Herbs, Fresh 3. GAJAR HALWA: Grated Carrots, Sweetened Milk and 11. VEGETABLE MANGO: Mixed Vegetables Spices, Nuts, Cashews and Raisins............................$13.95 Butter, Garnished with Cashews and Raisins..............$2.95 cooked in Mango Sauce..….....................................$9.95 6. PLAIN BASMATI RICE......................................$2.95 4. ICE CREAM VARIETIES: Select from PISTA KULFI 12. VEGETABLE KORMA: Mixed Vegetables AND MANGO ICE CREAM......................................$2.95 cooked with Creamy Sauce, Cashews & Nuts.......$10.95 6119 Odana Road 13. ALLO MUTTER: Green Peas and Potatoes cooked South Indian Cuisine 2333 West Wisconsin Ave in Spiced Sauce........................................................$9.95 Madison, WI 53719 Specialties Beverages 14. MUTTER MUSHROOM: Mushrooms, Green Phone: 608-274-1788 Appleton, WI 54914 Peas, cooked with Onions, Garlic & Ginger............$9.95 Phone: 920-560-4967 15. KARHI PAKORA: Chick Pea Flour Mixed in 1. IDDLY: Steamed Rice and Lentil Patties (Served with 1. MANGO JUICE.....................................................$2.50 Fax: 608-274-1021 Yogurt (Punjabi Style)..............................................$9.95 Sambar).........................................................................$3.95 2. MANGO MILK SHAKE.......................................$2.50 Fax: 920-560-4968 16. ALLO GOBI: Cauliflower and Potatoes cooked 2. MEDHU VADA: Fried Lentil Doughnuts...............$3.95 3. LASSI: SWEET or SALTED drink........................$2.50 with Ginger, Tomatoes and Onions..........................$9.95 3. VEGETABLE CUTLET: Minced Vegetables with 4. MANGO LASSI: Sweet Yogurt and Mango Flavored Dine In – Carry-Out 17. GOBI MANCHURIAN: Cauliflower Marinated in Spices and Deep Fried..................................................$4.95 Drink............................................................................$2.50 Dine In - Carry Out - Catering Delivery* – Catering Ginger, Garlic Paste, Herbs and Spices, Cooked in Soy 5. SODA......................................................................$1.50 Sauce......................................................................$11.95 6. ICED TEA...............................................................$1.50 * $25.00 Minimum for Free Delivery 18. ALLO CHOLE: Chick Peas, Potatoes, cooked with 7. DARJEELING (Black) TEA.................................$1.50 OPEN South Indian: Uthappams Tomatoes, Onions and Gravy Sauce........................$9.95 8. MASALA TEA: Darjeeling Tea Brewed with Spices, TUESDAY THRU SUNDAY 19. CHANA MASALA: Chick Peas cooked with Milk and Sugar.............................................................$1.50 OPEN 7 DAYS A WEEK 1. UTHAPPAMS.........................................................$6.95 Ginger, Garlic and Special Masala Sauce................$9.95 Lunch Buffet: 11:30 AM – 3 PM 2. UTHAPPAMS VARIETIES: Select from Lunch Buffet: 11:30 AM – 3 PM 20. BHINDI MASALA: Tender Okra Sautéed with TOMATO AND PEAS, ONIONS AND HOT CHILI, Menu Dinner: 5-10 PM Onions, Tomatoes, Herbs and Spices....................$10.95 Dinner: 5-10 PM 21. MALAI KOFTA: Vegetables Balls fried and CHICKEN ………………………………………........$8.95 cooked in Gravy Sauce with Nuts and Raisins.....$10.95 Visit us online at: Visit us online at: www.indiadarbar.com www.indiadarbar.com Tempting Appetizers Seafood Specialties 8. STUFFED NAN: Fine Flour Bread stuffed with 5. GINGER CHICKEN: Marinated Chicken cooked in 1. VEGETABLE POKORAS: Assorted vegetables potatoes and spices baked in Tandoor........................$2.95 1. FISH CURRY: Boneless Fish cooked in Onions, Ginger and Spicy Sauce and Deep Fried...................$11.95 deeped in chick pea’s batter and deep fried.............$2.95 9. ONION KULCHA: Unleavened White Bread Stuffed Garlic, Ginger, Yogurt and Spices...........................$12.95 2. ALLO TIKKI: Boiled potatoes and green peas 6. CHICKEN TIKKA SAAG: Chicken cooked in Spiced 2. FISH MASALA: Fish Marinated with Yogurt, Mild with Onion and Baked in Tandoor..............................$2.95 Spinach, Ginger & Garlic..........................................$11.95 deeped in chick pea’s batter and deep fried.............$2.95 10. PANEER KULCHA: Unleavened White Bread Spices, cooked with Curry Sauce.............................$12.95 3. VEGETABLE SAMOSA: Potatoes, green peas and 7. CHICKEN BHUNA: Chicken cooked in Onion, 3. FISH VINDALOO: Boneless Fish cooked with Stuffed with Cheese and Baked in Tandoor................$2.95 spices filled in crispy pastry and deep fried.............$2.95 Tomatoes, Ginger, Garlic, Green Pepper and Thick Gravy Potatoes and Hot Spices...........................................$12.95 11. GINGER NAN: White Bread Stuffed with Ginger and Sauce.........................................................................$11.95 4. PANEER PAKORA: Homemade cheese deeped in Spices and Baked in Tandoor......................................$2.95 4. SHRIMP CURRY: Fresh Jumbo Shrimp cooked in a 8. CHICKEN KASHMIRI KORMA: Chicken cooked in chick pea batter and deep fried.................................$3.95 12. KASHMIRI KULCHA: White Bread Stuffed with Spicy Curried Sauce.................................................$12.95 5. CHICKEN PAKORA: Assorted boneless chicken creamy sauce, Cashews, Herbs and Spices...............$11.95 5. SHRIMP SAAG: Fresh Shrimp Curry cooked with Dry Nuts Raisin and Baked in Tandoor.......................$2.95 9. CHICKEN SAAG: Boneless Chicken cooked with deep fried in chick fried in chick pea batter.............$3.95 13. GARLIC NAN: White Bread Stuffed with Garlic and Spinach.....................................................................$12.95 6. FISH PAKORA: Fish marinated in yogurt, lemon Spinach......................................................................$11.95 6. SHRIMP VINDALOO: Shrimp cooked in a Spicy Baked in Tandoor........................................................$2.95 juice, deeped in chick pea batter and deep fried.......$5.95 10. CHICKEN MUSHROOM: Boneless Chicken Curry Sauce with Potatoes and Onions.............................$12.95 14. BHATURA: Unleavened White Puffy Bread......$1.95 Cooked with Mushroom............................................$11.95 7. DARBAR VEGETABLE PLATTER: Allo Tikki, 15. KEEMA NAN: Nan Stuffed with Seasoned Minced 7. SHRIMP JALFRAZIE: Shrimp cooked with Green 11. CHICKEN JALFRAZIE:
Load more

Recommended publications
  • 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.
    [Show full text]
  • Tempting Appetizers Chaat Soups Indian
    Tempting Appetizers Seafood Specialties 8. STUFFED NAN: Fine Flour Bread stuffed with 5. GINGER CHICKEN: Marinated Chicken cooked in 1. VEGETABLE POKORAS: Assorted vegetables potatoes and spices baked in Tandoor........................$2.50 1. FISH CURRY: Boneless Fish cooked in Onions, deeped in chick pea’s batter and deep fried.............$2.95 Ginger and Spicy Sauce and Deep Fried...................$11.95 Garlic, Ginger, Yogurt and Spices...........................$11.95 9. ONION KULCHA: Unleavened White Bread Stuffed 6. CHICKEN PINEAPPLE: Chicken cooked in Onions, 2. ALLO TIKKI: Boiled potatoes and green peas with Onion and Baked in Tandoor..............................$2.50 2. FISH MASALA: Fish Marinated with Yogurt, Mild deeped in chick pea’s batter and deep fried.............$2.95 Garlic, Ginger and Pineapples...................................$11.95 Spices, cooked with Curry Sauce.............................$11.95 10. PANEER KULCHA: Unleavened White Bread 7. CHICKEN BHUNA: Chicken cooked in Onion, 3. VEGETABLE SAMOSA: Potatoes, green peas and Stuffed with Cheese and Baked in Tandoor................$2.95 3. FISH VINDALOO: Boneless Fish cooked with spices filled in crispy pastry and deep fried.............$2.95 Tomatoes, Ginger, Garlic, Green Pepper and Thick Gravy Potatoes and Hot Spices...........................................$11.95 11. GINGER NAN: White Bread Stuffed with Ginger and Sauce.........................................................................$11.95 4. PANEER PAKORA: Homemade cheese deeped in Spices and Baked in Tandoor......................................$2.50 4. SHRIMP CURRY: Fresh Jumbo Shrimp cooked in a chick pea batter and deep fried.................................$3.95 8. CHICKEN KASHMIRI KORMA: Chicken cooked in Spicy Curried Sauce.................................................$12.95 12. KASHMIRI KULCHA: White Bread Stuffed with creamy sauce, Cashews, Herbs and Spices...............$11.95 5.
    [Show full text]
  • 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.
    [Show full text]
  • The Indian Restaurant Menu Decoded
    THE INDIAN RESTAURANT MENU DECODED Colleen Taylor Sen eBook Edition Designed and Published by 1111 Plaza Drive, Suite 300 Schaumburg, IL 60173 Inquiries: [email protected] www.ebooks2go.net ISBN 13: 978-1-61813-050-1 ISBN 10: 1-61813-050-1 All rights reserved. This book, in its entirety or parts thereof, may not be copied or reproduced in any form, in print or electronically, without the author’s permission. Exceptions will only be made when excerpts are used in authorized reviews, interviews and articles, with proper acknowledgments. Table of Contents What is an Indian Meal? A Note on Spices Indian Restaurants in North America North Indian/Pakistani South Indian Hyderabadi Chinese-Indian Nepali Dhabas Sweet and Snack Shops Regional Cuisines Nepali Hindu Temples Upscale “Fusion” Restaurants Components of a Menu Soups and Appetizers Entrees Dal Rice Bread Pickles, Chutneys and Salads Dessert Beverages The Health Benefits of Indian Food Guidelines for Ordering Some Sample Meals North Indian South Indian (Vegetarian) FAQ Glossary of Common Terms The Indian Restaurant Menu Decoded The aim of this guide is to help the diner interpret the menu of Indian restaurants in North America and choose dishes that will not only expand their understanding but also enhance their enjoyment of Indian cooking, one of the world’s great cuisines. The food of the Indian subcontinent (which includes India, Bangladesh, Pakistan and Nepal) remains an enigma for many North Americans. Diners who can comfortably navigate a Chinese or Thai menu may find themselves at sea when faced with the choices in an Indian restaurant.
    [Show full text]
  • 716 Woodlands 8 Page Menu Layout 1
    Pure Vegetarian South Indian Cuisine At Woodlands dishes are prepared fresh every day from fresh vegetables, fruits and finest spices. We maintain the same tradition of famous authentic vegetarian cuisine of our homeland Udipi, India We will do our best to make your visit enjoyable at WOODLANDS. SOUPS 1. RASAM SOUP NJ V...........................................................................................3.50 A traditional South Indian sour n’spicy soup 2. TOMATO SOUP V ...............................................................................................3.50 Homemade fresh tomato soup 3. SAMBHAR V.......................................................................................................3.50 Veggies & lentil in exotic spices ANY SOUP 1 X 2. 1.50 EXTRA APPETIZERS 1. IDLI V ..................................................................................................................5.50 Steamed rice & lentil cake 2. MEDHU VADA V .................................................................................................5.50 Fried lentil donut 3. DAHI VADA SWEET.............................................................................................6.00 Fried lentil donut dipped in sweet yogurt 4. SAMBHAR VADA V...........................................................................................5.50 Fried lentil donut dipped in sambhar 5. RASAM VADA NJ V...........................................................................................5.50 Fried lentil donut dipped in rasam 6. POTATO
    [Show full text]
  • View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
    Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &Øا "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast
    [Show full text]
  • Vol. 6, Issue 9, September 2016 Impact Factor 4.282 ISSN: (2231-4571) Email Id: [email protected]
    ECONSPEAK: A Journal of Advances in Management IT & Social Sciences, Vol. 6, Issue 9, September 2016 Impact Factor 4.282 ISSN: (2231-4571) www.skirec.org Email Id: [email protected] Regional Cuisine and its impact on Tourism Business: a case study on the Cuisine of Coastal Odisha, India Puspanjali Mohapatra, PhD Research Scholar Utkal University of Culture, and Lectress, Biju Patnaik College of Hotel Management, Tourism & Social Work Bomikhal, Bhubaneswar, Odisha, India Dr. Soumendra Nath Biswas, Assistant Professor Indian Institute of Tourism & Travel Management (IITTM) (An Organization of Ministry of Tourism, Govt. of India) Dumduma, Bhubaneswar, Odisha, India ABSTRACT: Effort has been made in this study to examine the impact of regional Cuisine for the promotion of Tourism destination in general and coastal Odisha in particular, that influences the Tourist inflow and improves socio-economic life of the people in the study area. This article begins with the meaning, and importance of regional cuisine, and the local food as an attraction for the promotion of Tourism destination which reflects socio-economic development of the local community in the site. The catalytic role of authentic local food and its effect towards the promotion of Tourism business in the coastal Odisha is the central idea of this article. Key issue of this paper is to find out whether the local cuisine has any influential effect to motivate tourist for visiting the selected destination and what importance to be given to promote regional food while marketing a destination. Tourism is one of the major earners of foreign exchange for the country.
    [Show full text]
  • UDUPI DOSA CORNER Pure Vegetarian South Indian Cuisine
    UDUPI DOSA CORNER Pure Vegetarian South Indian Cuisine We cater for all Occasions Experience the treasure of Classic Indian Cuisine 6339 Olde York Rd Cleveland, Ohio – 44130 Contact: (440)-743-7154 / [email protected] Visit us at udupicleveland.com UDUPI DOSA CORNER Pure Vegetarian South Indian Cuisine UDIPI is a coastal city in Southern India. It is blessed with one of the oldest cultures in civilization and is surrounded by famous historical temples, monuments, art treasures and grand architecture which attract visitors worldwide. Residents speak many languages yet live in harmony without regards to cast, creed, race or gender. Diversity of the surrounding vicinity affords land rich and fertile and ideally suited for farming. Rice is the main staple and there is a constant supply of fresh fruit and vegetables utilized in local cuisine that form the basis of countless vegetarian dishes. In UDUPI DOSA CORNER you will find ample opportunities to sample a taste of the rich history and culture of Hindustan. A mere sub-continental sampling of dishes reveals a startling swing from rich hearty foods to lighter, flavorful tropical fare. Our chefs assume great pride in cultivating various aromatic and exotic recipes. Paying a visit to us today culminates in our ambition to prepare authentic South Indian Vegetarian Cuisine for you that we once cherished in our homeland. Rest assured that we prepare and use only the finest, fresh quality ingredients available from our trustworthy local suppliers. In our efforts to achieve your ultimate satisfaction we trust you shall enjoy South Indian Vegetarian Cuisine. You will readily discern our grateful staff is eager to serve you.
    [Show full text]
  • Menu Full Updated
    Vegetarian starters & canapes Aloo Papri Chaat untiber untium quatibea disci nimus abor sum aute odis ex et • Variant 1 • Variant 1 • Variant 2 • Variant 2 Kukul mas curry untiber untium quatibea disci nimus abor sum aute odis ex et • Variant 1 • Variant 1 • Variant 2 • Variant 2 Wambatu moju untiber untium quatibea disci nimus abor sum aute odis ex et • Variant 1 • Variant 1 • Variant 2 • Variant 2 AUTHENTIC SRI LANKAN & SOUTH INDIAN GOURMET CUISINE Opening Times MON - FRI 9AM - 8PM SAT - SUN 10AM - 6PM Tel 07852 731 190 Address Sayan Sri House, 77 Brearley Avenue Oldbrook, Milton Keynes, MK6 2UE Email [email protected] Website www.sayansri.co.uk Follow us on Social Media @: sayansri.mk Sayan Sri is a catering and takeaway business based in Oldbrook, Central Milton Keynes. Delivery is available on request and booking in advance is strongly recommended. If there's a specific dish you are looking for and it's not on our menu, please get in contact with us and we will endeavour to create it to meet your bespoke needs. Please kindly inform us of any food allergies. Allergens list for each dish available on request. About Us - The Journey So Far ‘Authen�c Cuisine’ – a �tle which is claimed by many but only truly delivered by a few. You’re probably wondering, what is it about the food that makes us so confident to associate ourselves with the �tle ‘Authen�c’? The answer is simple – Heritage. South Asian dishes, and more specifically those from Sri Lanka & South India, have long been recognised for their use of unique herbs and spices.
    [Show full text]
  • Research Paper Impact Factor: 3.996 Peer Reviewed & Indexed Journal IJMSRR E- ISSN
    Research Paper IJMSRR Impact Factor: 3.996 E- ISSN - 2349-6746 Peer Reviewed & Indexed Journal ISSN -2349-6738 RESEARCH ON INDIAN FOOD HABITS AND HEALTH Prof. Sandeep R Shelar Asst. Professor, Maharashtra State Institute of Hotel Management, Pune. Abstract The main purpose of this paper is to find food preferences amongst different age groups, gender, region with respect to fast food, brands, home-made and hotels. As the health of many people is deteriorating by consuming fast food on streets and packed food. Many dieticians are expressing concern over such consumption leading to chronic diseases. We are aware of this fact that young couples are not finding time to eat home-made food.Old people are aware of warning of dieticians not to use fast food for health reasons. Keywords- Food habits, Fast food, Home food, Hotel, Region, Age groups, Preferences affordable. Introduction The human diet plays an important role for good health and long life. India is a country with diverse culture, habits, customs, religious dogma, communal and linguistic differences and being a country dominant to house more critical diseases like diabetes, heart disease, hypertension, TB, cancer, AIDS, leprosy and many ailments. Yoga, meditation, exercise, sound sleep and relaxation are other components responsible to enjoy good health and long life. Good diet is a blend of carbohydrates, proteins, vitamins, minerals, fats and water. But the human tongue does not accept the corrects proportion of food elements mentioned here and sometimes fats increases to harm our body. We say three enemies of mankind are SALT, SUGAR, AND MAIDA three dangerous whites which are found in large proportion in FAST FOOD to harm our body function.We have invited diseases due to lack of good diet, lack of exercise, and less sleep.
    [Show full text]
  • Gourmet Tasting Menu 5 Course Tasting Menu £32.95 Per Head
    Gourmet Tasting Menu 5 Course Tasting Menu £32.95 per head Poppadoms with assorted homemade chutneys (Plain poppadoms contain Gluten, Spicy poppadoms do not) Starter Vegetable Samosa (G) or Chicken Malai Tikka * or Sheek Kebab or Assorted Vegetable Pakora Palate Cleanser Sorbet taster * Main Course Sea Bass Main Bengali- Pan-seared sea bass fillet in Bengali style Kasundi (mustard sauce) with roasted onion, baby corn and red peppers or Chicken Chettinad (N) Braised in roasted spices of the famous Chettinad community, known for its use of a variety of pungent and fresh ground spices in the preparation, and fresh coconut. or Fresh Sussex Hill Lamb Shanks * Slow cooked fresh Sussex Hill Lamb Shanks in Lucknawi spices. Accompanied with Choice of rice Masala mash * Sambar (lentil & vegetable) Choice of bread (G) Dessert Choice of dessert * Please note that a non-refundable deposit of £10.00 per person for group bookings of 10 or above is required. * Denotes – Healthy Eating Options / Choice of Healthy Option (N) Denotes – contains Nuts (G) Denotes – contains Gluten To start Sides Rice Malai Tikka £5.95 Masala Mash * £4.50 Fragrant Steamed Basmati Rice * £2.75 Cheese marinated chicken breast in balsamic drizzle. Saag Aloo * £4.50 Pilau Rice £2.95 Hariali Tikka £5.95 Bombay Aloo * £4.50 Mushroom Rice £3.95 Fresh mint and coriander basted tandoori chicken morsels, apple and orange salad. Pea & Mint Dal * £4.50 Special Fried Rice (N) £3.95 Galauti £6.50 Mushroom Bhajee * £4.50 Fragrant Coconut Rice (N) £3.95 Lamb kebab marinated overnight to melt in the mouth.
    [Show full text]
  • MD-Document-9Ffae826-4091-4Ec8
    Indulge in the exotic and tantalising flavours of South India at London’s newest culinary extravaganza – Ooty. The name traces its origin to an idyllic hill-station in the state of Tamil Nadu, Udhagamandalam (Ooty) that even today transports its visitors to an era bygone. Ooty, the restaurant, aims to capture this very essence with an ambiance and décor that is an apt amalgamation of the legacy of the British Raj with the plush contemporary finish of modern day London. The menu features delicacies from all corners of South India that have been carefully crafted to retain their authenticity and presented uniquely. A creative selection of dishes and sensational aromas and flavours promise to give you an experience of South Indian cuisine in a way London has never seen before. VANNAKAM! (WELCOME!) TO S TAR T — LAMB R ACK 21 herb crusted lamb, silken saffron, beetroot galouti, mint gel GAR LI C S C A LLOP 14 himalayan pink salt & chilli pao, tomato till chutney, zesty coconut crab macaroon TELICHERRY CR A B F RY 14 crab and lentil sprouts chaat, tomato chutney YELLOW CHI LLI AN D M US TAR D S ALMON 14 smoked mustard salmon, burani yoghurt, saffron cream, cucumber roll IM LI KA LLI M IRCH KATA I 14 tamarind glazed peppered quail, quinoa squash cake, quail scotch egg, chilli jam, tomato dust coral PRA WN RECHA DO 21 avocado red onion salsa, caramelised lime, spiced balsamic drizzle KID GOAT SU KK A 14 spinach and artichoke uttapam, pepper duck egg, lentil sambhar GU NTU CH ILLI A ND PEPPE R CHI CKEN 14 roti salli achari poppers, herb dressing,
    [Show full text]