• Bekti fillet cut into 30 pcs per kg. Marinated withcoriander leaves, pudina, egg & crumbed & deep fried till golden brown.

  • Same as panir shasliek. here panir is replaced by prawn. preparation is mentioned in vegetables column.

  • Milk, Egg, Sugar & Vanilla essence beaten together & steamed in caramalised mould.

  • Sweetcorn is mixed with stock, Salt, Pepper & Ajinamoto . Served hot & thickened.

  • Shredded Chicken & Asparagus tips cooked in Chicken stock with Salt & Pepper.

  • Lobster is boiled in Court Bouillon, meat removed & mixed with Cream Sauce, Mustard, finely chopped Shallot & parsley Put the meat back on shell.

  • Bekti fillet dusted with seasoned flour, dipped in beaten Egg & crumbed & deep fried.

  • Diced chopped vegetables of choice placed on Pyrex dish sprinkled with Butter & grated Cheese covered with Bread crumb baked in pre heated oven till slightly brown.

  • Roundels of boiled Carrot tossed/gazed in Butter, Salt & Pepper.

  • Boiled roundels of Potato tossed/glazed in Butter with Salt, Pepper, lemon juice & chopped Parsley.

  • Diced chicken in butter with celery, capsicum, onion, and mushrooms, topped with béchamel, Worcestershire sauce, cheddar cheese, sherry, and flambéed.

  • Stir-fried chicken with leek, cloves, and herbs, served with béchamel-thickened tomato sauce and macaroni.

  • Plain Fried Rice without any garnish.

  • Same as Sweet Corn Soup,only difference is that Chicken pieces & Chicken stock is added.

  • Diced Carrot, Beens, Broccoli, Cauliflower, Potato boiled & then sauted in Butter, Salt & Pepper

  • Diced choice of vegetables boiled in Salt, water & strained

  • Bechamel Sauce is added with boiled Lentil Puree with Salt & Pepper.

  • It is prepared with diced cabbage Onion, Carrot, Turnip, Leek, Celery mixed with Macaroni & Tomato Puree served hot garnished with grated Cheese & Parsley.

  • Already mentioned in dry Fish column (Indian).

  • Bekti fillet is sprinkled with Salt,melted Butter & grilled on brisk fire. Reduce heat & remove.Served hot with Anchovy Butter/Maitre d-hotel Butter.

  • Already mentioned in Snacks &Tit Bits Column.

  • Seasoned chicken breast stuffed with butter, coated in mashed potato, egg, arrowroot batter, and crumbs, then fried golden brown.

  • Parboiled chicken sautéed with butter, paprika, and onion, served with pilaf and tomato concassé.

  • Sautéed parboiled chicken with butter, paprika, and onion, served with pilaf and tomato concassé.

  • Butter-sautéed chicken with paprika and onion, served with pilaf and tomato concassé.

  • Already mentioned in Rice/Pulao/Fried Rice column.

  • Seasoned mutton chops flattened, fried with onions, boiled, and covered with mashed potato.

  • Stewed Mutton is served with brown gravy with vegetables around.

  • Rice tossed in Butter flavoured with Saffron, Mace & Nutmeg.

  • Mutton is fried with sliced Onion &Stock is added, cook till done. Cooked vegetables are added Put Mutton in the center surrounded by vegetables with gravy.

  • Rice tossed in Butter.

  • Slices of Bread set on Baking dish with lots of Nuts &Fruits covered with Bread slices, soaked in Milk topped with dash of Butter & baked.

  • Strawberry Ice cream /2 in1 Ice cream scoop / slice smeared with Jam/Orange Sauce.

  • Sliced buttered Bread is placed in greased mould layer by layer till ½ full topped with Nuts & Sultanas. Fill the remaining half with mixture of Egg, Sugar & milk beaten .

  • Vanila Ice Cream scoop / slice smeared with Chocolate Sauce.

  • Sandwiched assorted fruits with Sponge Cake coverewithCustard & Chocolate Sauce garnished with Cherry.

  • Four types from Parlour With Topping Flavour

  • Bekti fillet dusted with seasoned flour, dipped in beaten Egg & crumbed & deep fried.

  • Bread Usullay Served In dinner

  • It is prepared with shredded Carrot, shredded Capsicum, shredded Spring Onion bulbs, with Chilly oil & Chicken stock. Served hot with chopped Spring Onion leaves.

  • Spinach Puree mixed with Salt, Pepper & Bechamel Sauce

  • Chopped Mushroom cooked in Chicken stock with Salt,Pepper mixed with Bechamel Sauce.

  • Already mentioned in dry Fish column.

  • Chicken sautéed in butter with spices, celery, and parsley, simmered in stock, finished with white sauce, flambéed with cognac or brandy.

  • Saute boiled Mutton with chopped Onion in Butter with Salt, Pepper, Paprika, Tomato cooked till Mutton is tender. Served with boiled Spaghetti tossed in Butter.

  • Seasoned Chicken is sauted in Butter, With Salt, Pepper, Mustard powder, Celery & Parsley, Cooked in Chicken stock till tender. White Sauce is Added, Cognac/Brandy is sprinkled & lit up to Make Flambe.

  • Seasoned leg of Mutton is roasted at 200 Degree Cent, basting frequently. When cooked, Roast gravy is prepared & served with roaster Potato.

  • Mutton sauted in Butter with whole Pepper Capsicum, Carrots, Potato well cooked in stock.

  • Bread slices with Butter spread.

  • Saffron coloured rice tossed in Butter, Salt, Pepper

  • Same as Veg Fried Rice, only additions are shredded choice of Meats &Shrimps garnished with Egg.

  • Vegetable stock is added With Bechamel Sauce, Salt & Pepper

  • It is prepared with Tomato, Carrot, Onion Coconut, mixed with Bechamel Sauce served hot Garnished with Parsley.

  • It is Prepared with Mutton stock, Coconut milk, Coconut slices, Lime juice, Currypata Tomato, Garlic, Onion, Ginger, Cinnamon, Coriander, Cumin, Fennel, Turmeric, Fenugreek & garnished with Boiled Rice.

  • It is prepared with chopped Crab, Shrimps cooked in Fish stock with Salt, Pepper, little Soya Sauce & Ajinamoto.

  • Chicken Consommne is garnished with boiled noodles.

  • Already mentioned in dry Fish column.

  • Bekti fillet dusted with seasoned flour & shallow fried, poured on Tomato gravy garnished with sliced Tomato.

  • Poached Bekti/ Sole covered with Mornay Sauce in a Pyrex dish sprinkled with grated cheese & Baked.

  • Poached Bhetki is covered with White Sauce & smoked on Charcoal fire. Served with mashed Potato.

  • Potato cut into finger shape & ¾ th boiled, moisture removed & fried crispy.

  • Diced & Boiled Vegetables of choice, mixed with Bechamel Sauce, sprinkled with grated Cheese & grilled till slightly brown.

  • Butter-sautéed chicken with paprika and onion, served with pilaf and tomato concassé.

  • Same as Veg Augratin, only Macaroni replaces vegetables.

  • ¾ th boiled Cauliflower mixed with Salt, Pepper, Milk, Butter sprinkled with grated Chesse & roasted.

  • Diced chicken in butter with celery, capsicum, onion, and mushrooms, tossed in béchamel with Worcestershire sauce, topped with cheddar, sprinkled with sherry, and flambéed.

  • Seasoned Chicken is put on buttered Pyrex dish,lemon juice sprinkled on it. Almond & Spinach Puree is poured on it, spread Butter & lightly bake.

  • Same as Mutton Cutlet, only Chicken replaces Mutton Keema. already mentioned in Snacks & Tit Bit column.

  • Sauté parboiled chicken in butter, top with a garlic-tomato-mushroom sauce, and serve with tomatoes stuffed with buttered rice or pilaf.

  • Refined flour, fresh Bread crumb, beaten Egg, Baking powder, Sultana, Candied peel, Golden syrup, mixed spices & Milk mixed together & baked in greased mould for 2 TO 2 ½ hours.

  • Fruits soaked in thin Cinnamon flavoured Sugar syrup & topped with fresh cream.

  • Same as Caramel Custard with fruits mixed while steaming.

  • Vanila Ice Cream scoop / slice smeared with Chocolate Sauce.

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