Rice Chicken mutton Beef Flourbased Dal Vegetables Fish Chutney Snacks Salad Welcome Drinks Continental
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.
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.
It is an exotic dish. 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.
Diced choice of vegetables boiled in Salt, water & strained.
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 tossed in Butter with chopped Celery, Capsicum, chopped Onion, sliced Mushroom, poured over Bechamel Sauce with a dash of Worchester Sauce. Covered with Grated Cheedar Cheese &sprinkled with Sherry & Flambe.
Stir fry Chicken with sliced Leek,Cloves & Herbs,fry Chicken on both sides. Add stock to Tomato Puree. Thickened with Bechamel Sauce in The middle. Surround Chicken with Macaroni mixed With Sauce.
Already mentioned in Snacks &Tit Bits Column.
A classic recipe. Supreme/Breast portion is seasoned & stuffed with Butter cube, covered with mashed Potato & dipped in Egg, Arraroot batter & crumbed. Fried till golden brown.
Par boiled Chicken sauted in Butter with Paprika & chopped Onion till well done. Chicken is placed and surrounded by plain Pillaf. Tomato Concasse stir fried is poured on Chicken & served.
Par boiled Chicken sauted in Butter with Paprika & chopped Onion till well done. Chicken is placed and surrounded by plain Pillaf. Tomato Concasse stir fried is poured on Chicken & served
Par boiled Chicken sauted in Butter with Paprika & chopped Onion till well done. Chicken is placed and surrounded by plain Pillaf. Tomato Concasse stir fried is poured on Chicken & served.
Already mentioned in Rice/Pulao/Fried Rice column.
Mutton Chops are seasoned & beaten with the back of the Knife to flatten. Fry Chops with sliced Onions. Chop is then boiled. Cooked Chop is covered with mashed Potato.
Stewed Mutton is served with brown gravy with vegetables around.
Plain Fried Rice without any garnish.
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 together till fluffy.
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
Bread Usullay Served In dinner
Hard boiled egg covered with mashed potato, dipped in egg arraroot batter & crumbed & fried till golden brown.
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
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.
Chopped Mushroom cooked in Chicken stock with Salt,Pepper mixed with Bechamel Sauce.
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.
Already mentioned in dry Fish column.
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.
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 tossed in Butter with chopped Celery, Capsicum, chopped Onion, sliced Mushroom, poured over Bechamel Sauce with a dash of Worchester Sauce. Covered with Grated Cheedar Cheese &sprinkled with Sherry& Flambe.
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.
Saute par boiled Chicken in Butter till done. Pour over on Chicken, Sauce made of crushed Garlic, Tomato, chopped Mushroom in Butter. Surround Chicken with Tomato stuffed with buttered Rice/Plain Pillaf.
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.
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.
Bread usually served in dinner.
Saffron coloured rice tossed in Butter, Salt, Pepper
Rice tossed in Butter with Salt,Pepper & Green Peas.
Same as Veg Fried Rice, only additions are shredded choice of Meats &Shrimps garnished with Egg.
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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