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Item Based Menu

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  • Mix Vegetable Fried Rice

    Rice is fried in oil, boiled in salted water, and layered with vegetables. For Chinese-style fried rice, soy sauce, pepper, and ajinomoto are added.

  • Plain Pulao

    Saffron colored pulao garnished with cashew & kismis.

  • Mixed Pulao

    Chicken pieces marinated with tandoor masala & baked in tandoor.

  • Dom Bhuna Kichuri

    Same as plain pulao without aatar flavour.

  • Shahi Polau

    Same as navratna pulao but cherry & carrot, capsium & beens are not used milk sprinkled with khoa,

  • Peas Polau

    White coloured pulao garnished with fresh green peas.

  • Sultana Polau

    Same as plain pulao with monacka replaces with kismis.

  • Navratna Polau

    White coloured pulao garnished same as veg pulao with addition of cherry, grapes, pineapple, orange, & cherry.

  • Lime Rice

    Boiled basmoti rice flavoured with lime juice. tempered with asafoetida, fenugreek, cumin & currypata.

  • Boiled Rice

    Rice soaked in water for an hour. cooked in boiling water.

  • Premier Special Polau

    Half rice white, half rice saffron garnished with cashew, raisin. flavoured with khus ( meetha aatar) resembles like biriyani without mutton.

  • Mutton Biriyani

    A typical muslim rice dish comprising of rice, mutton, potato flavoured with metha aatar, rose / keora water. milk & sour curd is used. served with burhani.

  • Jeera Rice

    Boiled rice (basmoti) tempered with jeera.

  • Chicken Biriyani

    Same preparation like mutton biriyani only mutton is replaced by country chicken / cock cut into & pieces.

  • Panner Polau

    Same as plain pulao, garnished with fried paneer.

  • Veg Biriyani

    Same preparation like mutton biriyani only mutton is replaced by carrot, capsicum, beens, cauliflower,potato.

  • Yakhni Polau

    A very popular kashmiri dish. basmoti rice cooked in mutton stock same mutton is added to the rice & flavoured with garam masala, mace, nutmeg. garnished with either khoa, or grated boiled eggs.

  • Ghee Bhat

    Boiled basmoti rice tossed in ghee with sugar, kismis & cashew. a typical bengali rice preparation.

  • Corsican Rice

    Boiled basmoti rice flavoured with saffron, garnished with fried bacon, babycorn, mushroom & capsicum. tossed in butter with salt & pepper.

  • Prawn Polau

    Same as plain pulao, only addition is boiled cubes of fishes.

  • Moti Polau

    Rice white , & rice yellow.garnished with cashew, kismis, mutton keema ball ( moti ) flavoured with metha aatar & rose / keora water.

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  • Chicken Dopeaza

    Broiler chicken is cooked with spices and onions, garnished with fried onions, earning the name Dopeaza for its double onion use.

  • Chicken Reshmi Butter Masala

    Exactly same as butter masala, only difference is boneless diced chicken is used.

  • Chicken Tikka Massalah

    Exactly as chicken masala, only difference is boneless diced chicken is used.

  • Chicken Marengo

    Chicken is cooked in a tomato-Worcestershire sauce gravy with vegetables, enhanced with ajinomoto, and garnished with celestine.

  • Chicken Shahi Korma

    Chicken is cooked in a white gravy of posto, charmagoj, onion, garlic, ginger, sour curd, and green chilies, without red chili or turmeric, and topped with double cream.

  • Murg Makhani

    Chicken cooked in charmagoj, posto sour curd, red chilly gravy, with butter as topping. garnished with makhna.

  • Chicken Champ

    Country chicken is stir-fried in dalda with charmagoj, posto, red chili, fried onions, garlic, ginger, sour curd, metha aatar, and rose/keora water, creating a rich, oily gravy.

  • Chicken Butter Masala

    Tandoori chicken is cooked in a rich gravy of posto, charmagoj, onion, garlic, ginger, sour curd, and red chili paste, then topped with double cream and butter.

  • Chicken Korma

    Chicken pieces cooked in charmagoj, posto, red chilly, onion, garlic, ginger sour curd, dessicated coconut(kopra) gravy.

  • Methi Murg

    Chicken is cooked in charmagoj, posto sour curd, tomato puree gravy, flavoured with kasuri methi.

  • Chicken Rezala

    Country chicken is cooked in sour curd, spices, and aromatics, with a medium dalda base and a flowing gravy.

  • Chicken Mughlai

    Chicken pieces cooked in onion tomato, salt, pepper, red chilly coriander,turmeric, & kopra gravy garnished with grated mewa.

  • Chicken Masala

    The gravy resembles butter masala but without butter or double cream, having a sticky consistency. The chicken is fried instead of tandoor-baked.

  • Badshahi Murgh

    Same as chicken, only difference is country chicken is used here in place of broiler & garnished with silver paper (tabak).

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  • Mutton Karai Gosto

    Goan-style mutton is marinated in mustard oil, mustard seed paste, green chili, onion, garlic, and ginger, cooked until tender, and finished with black vinegar.

  • Mutton Dopeaza

    Exactly same as chicken dopeaza.

  • Mirchi Gosth

    Similar to chili mutton but without chili, soy sauce, or ajinomoto. Minimal tomato sauce is used, with bone or boneless options, garnished with slitted green chilies.

  • Mutton Kasha

    Mutton stir fried till well cooked with onion, garlic, ginger, tomato, sour curd & turmeric.

  • Mutton Roganjosh

    Mutton is cooked in a spiced tomato-based gravy with Kashmiri chili, cumin, and saltpetre, enhanced with ratanjog extract for color, texture, and aroma.

  • Chilly Mutton

    Exactly same as chilly chicken.

  • Bhuna Ghost

    Similar to Kasha Mutton, but cooked in dalda instead of refined oil, with added charmagoj and posto, and garnished with coriander leaves.

  • Mutton Gustabha

    Traditional Kashmiri Keema Kofta, made with minced mutton, ground kismis, capsicum, and soaked chana dal, shaped into koftas, fried, and added to a thick, slightly sweet gravy.

  • Mutton Rezala

    Exactly same as chicken rezala.

  • Mutton Kasha

    Mutton stir fried till well cooked with onion, garlic, ginger, tomato, sour curd & turmeric.

  • Mutton sahi Korma

    Exactly same as chicken sahi khorma.

  • Mutton Chilly Coconut Fry

    Same as mutton kasha, gravy consistency is more on drier side. garnished with fried coconut slices & slitted green chilly.

  • Mutton Sagwala

    Mutton, with or without bone, is cooked in a spiced gravy with spinach, topped with double cream, ghee, and flavored with nutmeg, mace, and garam masala.

  • Mutton Champ

    Exactly same as chicken champ.

  • Mutton Curry (Bengali)

    Mutton is marinated with spices and sour curd, slow-cooked, and flavored with ghee, garam masala, and roasted cumin.

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  • Beef Karai Goast

    Goan-style beef is marinated in mustard oil, black & white mustard seed paste, green chili, onion, garlic, and ginger, slow-cooked until tender, and finished with black vinegar.

  • Beef Bhuna

    Beef bhuna is very popular traditional dish well cooked with onion, ginger, garlic, tomato, Sour card & turmeric.

  • Beef Korma

    Beef Korma contains with casserole beef large onion cut into wedges, Cloves garlic crushed, 3 tbsp korma curry paste, 2½ cups beef stock, 400 ml can coconut milk, tbsp brown sugar with 1 cinnamon stick.

  • Beef Seekh Kebab

    In a large bowl, mix ground beef, onions, mint, cilantro, ginger paste, and chili paste.

  • Beef Kala Bhuna

    Beef Kalo Bhuna, a staple in Bangladeshi cuisine, is made with beef, yogurt, onions, spices, and garlic-ginger paste, slow-cooked to perfection. It pairs well with roti or paratha.

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  • Lacha Paratha

    Paratha made with refined flour, milk, egg( with flakes) using vanaspati / dalda. Fried in tawa traditional muslim item.

  • Batura

    Made from flour, fermented by sour curd & yeast. Fried in refined oil.

  • Fried Masala Kulcha

    Kulcha dough is made from whole wheat flour, refined flour, and suji, stuffed with spiced mixed vegetables & aamchur, then deep-fried or tandoor-baked.

  • Radhaballabhi

    Traditional bengali puri made of flour & stuffed with urad dal. Fried in refined oil.

  • Misi Roti

    Dough made by blending besan ,whole wheat flour, spinach & chopped onions. Dry fried in tawa smearing ghee.

  • Hing Kachori

    Kachori made by blending refined flour, stuffed with black gram & flavoured by hing. Deep fried in refined oil.

  • Chapti

    Dough made with whole wheat flour & water. Baked on girdle. Tossed on hot fired coal.

  • Luchi

    Bengali styled puri made of refined flour traditionally deep fried in ghee but nowadays refined oil is used because of cost factor.

  • Puri

    Made from whole wheat flour. Deep fried in refined oil.

  • Naan

    Refined flour roti made by fermenting the dough by using sour curd, milk, yeast, & baking powder. Baked in tandoor.

  • Stuffed Paratha

    Dough is made with whole wheat flour, refined flour, egg, milk, and sour curd, stuffed with mashed potato, green peas, or minced meat, and fried on a tawa with ghee.

  • Stuffed Puri

    A wonderful serenity has taken possession of my entire soul.

  • Green Peas Kachori

    Traditional bengali kachori stuffed with greenpeas & deep fried in refined oil.

  • Rumal Roti

    Whole wheat flour roti, very thin like handkerchief. Made in small karai.

  • Dalpuri

    Wheat flour puri stuffed with ground black with spices. Deep fried in refined oil till crisp.

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  • Cholar Dal

    Chana dal cooked in bengali style garnished with fried coconut slices & raisin.

  • Beuli Dal

    Beuli dal cooked in bengali style tempered with ginger, bayleaf, fennel (mouri).

  • Masala Moong Dal

    Same as moong dal.cooked in in bengali style, garnished with, green peas, small flowretes of cauliflower, raisin etc.

  • Titor Dala

    Typical bengali dal preparation using split green gram (moong dal), garnished with karela (bitter gourd), lauki. Tempered with black mustard seed in ghee.

  • Rajma

    Kidney beans tempered with cumin, ginger, garlic, tomato. Garnished with coriander leaves, & green chilly. Flavoured with garam masala.

  • Ghugni

    Kabli chana cooked in bengali style, garnished with fried coconut slices, chopped coriander leaves & chopped onion.

  • Dal Maharani

    Blend of green moong dal (whole) with skin, beuli dal with skin & kali dal. Rajma is optionally used. Garnished with chopped tomato & strips of ginger.

  • Musur Dal

    Lentil cooked in bengali style. Tempered with red chilly & onion.

  • Tur Dal

    Split red gram cooked with potatoes, bottle gourd, brinjal. Tempered with mustard seed, currypata in clarified butter. Grated coconut & beaten curd is used.

  • Moong Dal

    Split green gram tempered with cumin.

  • Chana Masala

    Bengal gram tempered with onion, ginger, cumin. Flavoured with chana masala powder. Garnished with slitted green chily & chopped tomato.

  • Dal Tarka

    Matar dal cooked in bengali style. Tempered with kalojeera, bay leaf & red chilly

  • Dal Makhni

    A blend of black gram and kidney beans, tempered with spices and tomatoes, flavored with kasturi methi, and garnished with makhana and coriander. Alternate options include green moong dal or beuli dal.

  • Tak Dal

    Matar dal cooked with green mango tempered with black mustard seed & red chilly.

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  • Kashmiri Alu Dum

    Alu dum cooked with charmagaj, posto, kashmiri chilly. Sticking consistency gravy. Garnish with raisin.

  • Stuffed Tomato

    Tomato stuffed with coriander leaves pudina, green chilly, grated coconut. Gravy same of stuffed parwal.

  • Chilly Pottato

    Small potatoes cooked in soya & chilly sauce gravy. Slitted green chilly is used. Ajinamoto is used to enhance taste.

  • Assorted Stuffings

    A platter consist of potato, tomato, capsicum, parwal stuffed with same ingredients like above mentioned stuffed dishes.

  • Dowi Parwal

    A typical bengali preparation using parwal, cooked in white gravy made of sour curd, green chilly charmagaj & posto.

  • Nilgiri Aludum

    Small potato cooked in ginger, garlic, poppy seed, sour curd, red chilly gravy. Garnished with grated coconut & chopped coriander leaves.

  • Madrasi Aludum

    Small potatoes cooked in coriander leaves, pudina green chilly gravy. Currypata is used. Garnished with grated coconut.

  • Gobi Masala

    Cauliflower cooked in Punjabi style with sour curd, coriander, ginger, and cumin, garnished with coriander leaves. Desi ghee can replace refined oil.

  • Veg Spring Roll

    Mixed vegetables coated in a corn flour, arraroot, and egg batter, fried and seasoned with pepper and ajinomoto, in Chinese or Indian style.

  • Cabbage Roll

    Mixed vegetables wrapped in steamed cabbage leaves. Either crumb fried or batter fry.

  • Posto Bara

    Ground poppy seeds (posto) mixed with green chili and onion, fried like pakora, typically served with beuli dal. A traditional West Bengali dish.

  • Navaranta Korma

    Navaratna uses nine vegetables, paneer, and pineapple in a gravy of charmagoj, posto, tomato puree, cashew paste, and kopra, topped with double cream and garnished with cherry and grapes.

  • Alu Matar

    Look alike ghoogni, main ingredients are potato & kabli chana. Dry consistency. Garnished with chopped coriander leaves tomato.

  • Sag Bhaja

    Lal sag, methi sag both can be fried with soaked bengal gram whole (chola) they are served accompanied by kasundi (a typical bengali mustard sauce).

  • Chanchra

    Typical bengali preparation using pui saag potato, begun, kumra, fish head. Fish bones can also be used. Chanchra can also be prepared without fish head.

  • Panner Tikka

    Diced paneer marinated with sour curd cumin powder, green chilly paste, ginger paste, onion paste & flavoured with meetha attar. Baked in tandoor.

  • Bandha Kobir Ghonto

    Cabbage, potato cooked with tomato & green peas in bhujia style

  • Kasha Aludum

    Small potatoes stir fried with onion garlic, ginger paste, tomato & red chilly coriander leaves.

  • Beguni

    Slices of brinjal deep fried in besan, red chilly powder salt, baking powder, safeda batter, sprinkled with beet salt.

  • Alu Bhaja

    Juliene or roundels of potato deep fried in refined oil till crispy.

  • Sukto

    Traditional Bengali veges like bitter gourd, drumstick, brinjal, green banana, potato, sweet potato, & bori are cooked in mustard seed paste gravy with mustard oil.

  • Begun Bhaja

    Brinjal cut length wise with stem (traditional style) or cut into roundels deep fried in refined oil.

  • Tawa Tawanchi

    Carrot, capsicum, tomato, onion, panir babycorn, broccoli, charmagoj gravy, posto, red chilly, worchester sauce, tomato puree, ajinamoto, black perpperetc.

  • Stuffed Aludum

    Small potatoes stuffed with coriander leaves, pudina, green chilly, grated coconut, citric acid.

  • Alu Achar

    Boiled potato roundels tossed in oil, amchoor, tamarind juice, salt, and green chili, garnished with chopped coriander. Ideal as cocktail snacks or a main dish.

  • Stuffed Parwal

    Parwal stuffed with chana dal, raisin, coconut pieces, with charmagaj, posto tomato gravy.

  • Baigan Basanti

    Sliced brinjal fried and dipped in a sauce made of green chili paste, sour curd, mustard paste, sugar, and citric acid. A typical Bengali dish, perfect with luchi.

  • Cauliflower Malaicury

    Cauliflower flowerets cooked in a gravy of charmagoj, posto, cashew paste, tomato puree, topped with coconut extract and double cream

  • Alu Fulgobi

    Cauliflower flowerets cooked in a gravy of charmagoj, posto, cashew paste, tomato puree, topped with coconut extract and double cream

  • Alu Parwal

    Pieces of potato & parwal cooked in cumin paste, tomato, ginger gravy. Flavoured with ghee & garam masala.

  • Echore Kalia

    Typical bengali jack fruit preparation popular in summer season.

  • Echore Kofta Curry

    Boiled and mashed jackfruit formed into balls with michri dana and lemon achar for a sweet-sour taste, cooked in a gravy of cashew paste, charmagoj, and topped with double cream.

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  • Fried Fish

    Bekti bone less fillet marinated with coriander, pudina, green chilly & pepper powder dipped in arraroot, egg mixture & crumbed.

  • Fish Colbert

    Bekti fillet dipped in milk & then rolled on seasoned flour then dipped in egg & crumbed.

  • Fish Paturi

    16 pcs per kg size boneless bekti fillet ismarinated with mustard seed paste (both white & black).

  • Fish Orly

    Same as fish batter fry. only difference is of shape & size. while batter fry is long & thin, fish orly is short & thick.

  • Fish Tanduri

    Bekti fillet marinated in sour curd, mustard oil, spices, and meetha aatar, then baked in a tandoor or charcoal grill.

  • Hilsha Paturi

    Same as fish paturi, only the fish is different.

  • Prawn Cutlet

    Prawn slit and flattened, stuffed with spiced shrimp, dipped in egg-araroot batter, crumbed, and deep-fried to golden brown.

  • Fish Dum Pista

    Ruhi fish slow-cooked in a rich gravy of melon seeds, poppy seeds, pistachio paste, and green chili, with spinach or food color for a pistachio hue.

  • Fish Masala

    Same as fish kalia, only difference is gravy consistency is sticking. coriander garnish.

  • Doi Hilsa

    Hilsa cooked with sour curd, green chilly, turmeric, mustard. oil. flowingconsistency gravy.

  • Pabda Jhal

    Pabda cooked in mustard oil with kalojeera, garlic, ginger, & tomato garnished with green chilly.

  • Fish In Tomato

    It can be prepared with either bekti fillet or ruhu fish. gravy is prepared with tomato puree, onion, ginger, garlic & tomato sauce. garnished with strips of tomato & capsicum.

  • Chitol Peti

    A rare Bengali delicacy, chitol peti is cooked with onions, garlic, ginger, and tomatoes in a rich, ghee-flavored gravy, garnished with fresh leaves.

  • Chitol Macher Muitha

    A rare Bengali delicacy, deboned chitol fish is mixed with mashed potatoes, cumin, and garam masala, shaped into croquettes, boiled, and served in rich gravy.

  • Prawn Malai Curry

    Golda or tiger prawn is usually used. gravy consists of onion, garlic, ginger, charmagaj, posto cashew paste, sour curd, coconut extract(milk). topped with double cream.

  • Chingri Macher Bati Charchari

    Small prawns are stir fried with mustard oil, green chilly, onion, garlic, ginger & tomato.

  • Tel Koi

    Bengali delicacy. koi fish is cooked in mustard oil with onion, turmeric, red chilly paste, ginger etc.

  • Fish Roll

    Thin fillet of bekti stuffed & rolled with stuffing made from boiled fish, shrimp, onion ginger paste garlic, salt, sugar & deep fried till well done.

  • Fish Batter Fry

    Bekti boneless rectanguar fillet marinated in salt & lemon juice dipped in flour, arraroot, egg, pepper powder, & deep fried till crisp.

  • Fish Meuniere

    Bekti fillet coated with seasoned flour & deep fried. served with meuniere butter (melted butter with lemon juice & chopped parsley).

  • Fish Chop

    Boiled bekti fillet mashed with spices, dipped in egg-araroot batter, crumbed, and deep-fried.

  • Topsy Fry

    Whole topsey fish fried in besan, kalojeera baking powder, red chilly powder batter.

  • Fish Kabiraji

    Similar to fried fish but double-coated in egg-araroot batter with baking powder and deep-fried for a fluffy texture.

  • Patrani Machi

    Same as fish paturi except the marinade. marinade is made of coriander leaves green chilly paste, pudina, cumin powder onion, garlic, ginger paste.

  • Fish Kala

    Bengali ruhi fish preparation. gravy is prepared with plenty of onion, garlic, ginger, sour curd. flavoured with garam masala, cumin powder & ghee.

  • Pabda Kalojeera Kacha Lanka

    Pabda cooked in mustard oil with green chilly, kalojeera & brinjal flowing consistency gravy.

  • Steamed Hilsa

    Hilsa is marinated with mustard oil, green chilly paste, mustard paste, salt, sugar & then steamed in double boiler. garnished with slitted green chilly.

  • Fish Begum Bahar

    Seasoned, deep-fried bekti fillet topped with a rich gravy of melon seeds, poppy seeds, cashew, and chili paste, garnished with grated khoa.

  • Prawn Jhal Freizi

    Bagda variety is used. boiled prawn stir fried in tomato puree, worchestershire sauce with carrot capsicum, beens, cauliflower potato.

  • Doi Pona

    Ruhu fish cooked in sour curd, green chilly, mustard oil gravy.

  • Sarson Pabda

    Pabda cooked in mustard oil with both black & white mustard seed as base with green chilly. garnished with chopped coriander leaves.

  • Parsey Jhal

    Same as pabda jhal.

  • Dap Chingri

    Bagda prawns marinated in coconut milk, chili, and mustard paste, steamed in a coconut shell, and served with plain rice.

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  • Fish Finger

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

  • Prawn Shasliek

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

  • Prawn Cutlet

    Mentioned in dry fish item & column.

  • Mutton Chap/ Cutlet

    Mutton keema mixed with egg, green chili, coriander, and roasted cumin, shaped into cutlets, battered, crumbed, and fried until golden brown.

  • Chilly Panner

    Already mentioned in vegetables column.

  • Chilly Fish

    Mentioned in dry fish item’s column.

  • Chicken Reshmi Kabab

    Boneless chicken cubes marinated in spiced sour curd, skewered, and tandoor-baked to perfection.

  • Veg Pakora

    Mixed veg cut into small pieces & dipped in besan batter with chopped green chilly, ajowan, salt & chopped coriander leaves & deep fried till crisp.sprinkle beet salt.

  • Palak Pakora

    Same as veg pakora, here only spinach leaves are used.

  • Stuffed Jalepano

    Pieces of Jalepano, Babycorn & Mushroom skewered, dipped in Cheese, Milk, butter & Arraroot batter & deep fried.

  • Fish Croquet

    Boneless fish,& Milk soaked bread Mashed together , formed like tablets & shallow fried in tawa.

  • Paneer Pakora

    Pieces of Panir dipped in Besan Batter deep fried.

  • Mutton Boti Kabab

    Boneless mutton marinated in spiced sour curd, mustard oil, and aromatic herbs, then tandoor-baked for a quick, flavorful dish.

  • Scotch Egg

    Hard boiled egg covered with mashed potato, dipped in egg arraroot batter & crumbed & fried till golden brown.

  • Chicken shashlik

    Same as panir shasliek. panir is replaced by chicken. detailed preparation is mentioned in vegetables column.

  • Chilly Prawn

    Same as chilly fish (mentioned in dry fish item& column).

  • Egg Devil

    Same as scotch egg but here ½ egg is used as filler.

  • Pannir Tikka

    Mentioned in dry fish item& column.

  • Oeuf Farcis

    Same as chilly fish(mentioned in dry fish item& column) skewered & baked in tandoor.

  • Assorted Pakora

    Same as veg pakora . extra ingredients used here are spinach, rice, onion, baby corn & any other filler of your choice.

  • Jalepano Babycorn Fritter

    Pieces of Jalepano, Babycorn & Mushroom skewered, dipped in Cheese, Milk, butter & Arraroot batter & deep fried.

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  • Green Salad

    Cucumber, onion, green chilly, capsicum, raddish cut into roundels or julienes on lettuce bed sprinkled with vinaigrete dressings.

  • Seafood Salad

    Chopped prawns, shredded salmon chopped boiled crab meat mixed with anchovy sauce. served on crushed ice on lettuce bed.

  • Hawaian Salad

    Boiled noodles, prawns, mushrooms, sprouts, and macaroni tossed with chili oil, vinegar, soy sauce, and spices, served over a bed of rice.

  • Onion Cucumber Salad

    Only onion & cucumber cut in roundles on lettuce bed sprinkled with vinaigrete dressing.

  • Bambooshoot Salad

    Chopped mushroom, bambooshoot chopped gherkins, flowretes of boiled broccoli, & babycorn sprinkled with vinaigrete dressing served on lettuce bed.

  • Russian Salad

    Boiled diced potato, boiled green peas, diced pineapple, diced carrot mixed with mayonnaise sauce.

  • Onion Tomatto Cuchumber

    Onion, tomato cut into smallcubes with vinaigrete dressing served on lettuce bed.

  • Salade Viande

    Chopped boiled boneless mutton, shreeded chicken, chopped salami, chopped fried bacon, chopped gherkins served on lettuce bed, sprinkled with vinaigrete dressing.

  • Cole Slaw

    Shredded cabbage mixed with mayonnaise sauce. served on lettuce bed garnished with grapes & kismis.

  • Fresh Salad

    In addition to the ingredients of green salad carrot, tomato is used here sprinkled with vinaigrete dressing.

  • Waldorf Salad

    Fresh fruits and nuts mixed with island dressing, served chilled in a pineapple or watermelon shell over crushed ice

  • Onion Cucumber Salad

    Only onion & cucumber cut in roundles on lettuce bed sprinkled with vinaigrete dressing.

  • Aubergine Mayonnaise

    Slit baby brinjal fried, cooled, topped with mayonnaise, garnished with cherry roundels, and served chilled.

  • Chat Salad

    Boiled diced potato, boiled green peas, diced pineapple, diced carrot mixed with mayonnaise sauce.

  • Sprouted Salad

    Mixed sprouted beans, moong, and gram, tossed with vinaigrette dressing and served on a lettuce bed.

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  • Grilled Hilsha

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

  • Prawn Shasliek

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

  • Caramel Custard

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

  • Pineapple Punch
  • Melon Cocktail
  • Soups-Cream Of Tomato
  • Sweet Corn

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

  • Chicken Asparagus

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

  • Lobster Thermidor

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

  • Fried Fish

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

  • Cauliflower Polonaise

    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.

  • Vichy Carrot

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

  • Parsley Potato

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

  • Chicken Marengo

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

  • Chicken Bastille

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

  • Plain Fried Rice

    Plain Fried Rice without any garnish.

  • Chicken Sweet Corn

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

  • Sauted Vegetables

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

  • Boiled Vegetables

    Diced choice of vegetables boiled in Salt, water & strained

  • Governor's Punch
  • Cream Of Lentil

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

  • Minestrone Soup

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

  • Fish Orly

    Already mentioned in dry Fish column (Indian).

  • Grilled Bekti

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

  • Chicken Shasliek

    Already mentioned in Snacks &Tit Bits Column.

  • Chicken A La Kiev

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

  • Chicken Hongroise

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

  • Fried Chicken, Chicken Bastille

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

  • Chicken In Mushroom

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

  • Corsican Rice

    Already mentioned in Rice/Pulao/Fried Rice column.

  • Mutton Chop With Potato

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

  • Brown Stew

    Stewed Mutton is served with brown gravy with vegetables around.

  • Flavoured Rice

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

  • Irish Stew

    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.

  • Butter Rice

    Rice tossed in Butter.

  • Bread & Butter Pudding

    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

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

  • Cabinet Pudding

    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 With Chocolate Sauce

    Vanila Ice Cream scoop / slice smeared with Chocolate Sauce.

  • Triffle Pudding

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

  • Normal Flovoured Ice Cream

    Four types from Parlour With Topping Flavour

  • Hot Jalebi

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

  • Tomatto Juice Cocktail
  • Bread Roll

    Bread Usullay Served In dinner

  • Hot & Sour Soup

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

  • Cream Of Spinach

    Spinach Puree mixed with Salt, Pepper & Bechamel Sauce

  • Cream Of Mushroom

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

  • Fish Colbert

    Already mentioned in dry Fish column.

  • Chicken A La King

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

  • Chicken Goulash

    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.

  • Navarin Printanier

    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.

  • Roast Mutton

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

  • Stewed Mutton

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

  • Bread & Butter

    Bread slices with Butter spread.

  • Plain Pillaf

    Saffron coloured rice tossed in Butter, Salt, Pepper

  • Mixed Fried Rice

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

  • Cream of Vegetable

    Vegetable stock is added With Bechamel Sauce, Salt & Pepper

  • Madras Soup

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

  • Mulligatwani Soup

    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.

  • Virgin Mary
  • Sea Food Soup

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

  • Chicken Noodles

    Chicken Consommne is garnished with boiled noodles.

  • Fish Meuniere

    Already mentioned in dry Fish column.

  • Fish & Tomato

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

  • Fish Morny

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

  • Smoked Bekti With Mashed Potato

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

  • Finger Chips

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

  • Vegetable Au Gratin

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

  • Chicken In Mushroom

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

  • Macaroni Au Gratin

    Same as Veg Augratin, only Macaroni replaces vegetables.

  • Cauliflower Roast

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

  • Chicken Gallantine

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

  • Chicken Florentine

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

  • Chicken Cutlet

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

  • Chicken Portugaise

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

  • College Pudding

    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.

  • Fruit Cream

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

  • Baskin Robbins Premium Flavour
  • Fruit Custard

    Same as Caramel Custard with fruits mixed while steaming.

  • Kulfi

    Vanila Ice Cream scoop / slice smeared with Chocolate Sauce.

  • Patisapta Pitha

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