PLEASE FIND BELOW THE PROPOSED MENU.

BREAKFAST KENTUCKY FRIED CHICKEN FRIED FISH FILLED WITH TARTAR SAUCE EGGS TO ORDER LIVER MASALA ON TAWA ASSORTED NON VEGETABLE SANDWICH ASSTD. COLD MEET PLATTER VEGETABLE CURRY PUFFS PURI WITH ALOO KI BHAJI OR CHANNA BHUTARA OR MASALA PINDI CHANA AMRITSARI KULCHA ASSORTED VEGETABLE PAKORA VEGETABLE CHEESE CUTLETS ASSORTED VEGETABLE SANDWICHES MINI PIZZA CUT FRESH FRUITS ASSTD. TARTS / CUT KALA JAMUN ASSORTED COCKTAIL PASTRIES/ APPLE STRUDDLE BANANA AND WALNUT PUDDING TEA /COFFEE FRESH KEENU JUICE BAKERY COLLECTIONS TOAST DANISH PASTRY CROISSANT MUFFINS SWISS ROLLS DOUGHNUTS (WITH JAM, HONEY & BUTTER, AND MARMALADE)

PLEASE FIND PROPOSED MENU FOR YOUR FORTHCOMING FUNCTION.

MENU BEVERAGES ASSORTED COLD DRINKS CANNED JUICES SODA MINERAL WATER ICE MOCK TAILS

SNACKS SCHEZWAN MURG TIKKA MURG MALAI TIKKA CHICKEN SALAMI SPRING ROLLS LAMB PARCELS MEET BALLS IN HOT GARLIC SAUCE BARRA KEBAB GLAFI SEEKH KEBAB AMRITSARI FISH TIKKA OR BUTTER GARLIC FISH LAHOORI PANEER TIKKA HONEY CHILLY CAULIFLOWER CHEESE AND SPINACH ROLLS BHUTTEY KA KEBAB BATTER FRIED BABY CORN TEH TE TEH KEBAB ALOO MINT TINKA MUSHROOM SALT & PEPPER SALADS TOSSED SALAD

GERMAN POTATO SALAD BABY CORN BROCCOLI IN FRENCH DRESSING CHEESE & MACARONI SALAD PASTA PESTO SALAD RAW GREEN SALAD WITH 4 DIFFERENT DRESSINGS ICED RAW GREEN CHILLY, LACCHA ONION MIX VEG. RAITA, PLAIN CURD ACHAR / PAPAD/ CHUTNEY STATION SOUP & BREADS SHRIMP SOUP/CHICKEN SOUP ROASTED BELL PEPPER SOUP/ BROCCOLI AND ALMOND SOUP TOMATO KHUMB SHORBA/POTATO & BASIL SOUP MAIN COURSE INDIAN MURG LABABDAR MUTTON PESHAWARI ON TAWA PANEER DO PIAZA NAVRATAN KORMA VEG. TAWA MUSHROOM MAKAI REZALA PALAK KOFTA IN MAKHANI GRAVY DAL MAKHANI PEAS PULAO INDIAN ASSORTED BREADS (NAAN, PRANTHA, ROTI, MISSI.) KASHMIRI CUISINE MURG DHANIAWALLA KORMA GUSHTABA ALA YAKHANI (LOKI IN YAKHANI GRAVY) GOBHI KASHMIRI RAZMAH GOGJI (KIDNEY BEANS WITH TURNIPS) TSAMUN (COTTAGE CHEESE IN TOMATO GRAVY) TSAK WANGUN (EGG PLANT WITH TAMARIND) HEDAR (MUSHROOM WITH THICK GRAVY) ALOO DUM KASHMIRI KASHMIRI PULAO INDIAN ASSORTED BREADS

CONTINENTAL ROAST CHICKEN IN RED WINE SC. GRILLED FISH WITH HERB BUTTER BOSTON BAKED BABY CORN, RED KIDNEY BEANS, & SPINACH GATEAUX DE FROMAGE WITH LEGUME SAUCE BOUQUETIERE DES LEGUMES ORIENTAL RICE CONTINENTAL BREAD ROLLS & STICKS CHINESE CHICKEN IN RED & GREEN PEPPER CHILLY FISH WITH OYSTER SAUCE. DELUXE VEG. IN HOT GARLIC SAUCE HONEY CHILLY POTATOES VEGETABLE MANCHURIAN VEG. HAKKA NOODLES STEAMED RICE LIVE PASTA STATION TYPES OF PASTA RAVIOLI / / FUSSILY / SPAGHETTI / PENNE ASSORTED SAUCES SPINACH / MUSHROOM / CHEESE / TOMATO ACCOMPANIMENTS FOR SEASONING NON-VEG CUTS CHICKEN, MUTTON, FISH VEGETABLE CUTS RED PEPPER / CARROT / CABBAGE / GREEN PEPPER / GARLIC AND ONION/ SHALLOTS / TOMATOES / ASPARAGUS / BUTTON MUSHROOM / OLIVES / FRENCH BEANS / GHERKINS / ARTICHOKE / BABY CORN / BROCCOLI / BAMBOO SHOOT LIVE MONGOLIAN CUISINE NON-VEGETARIAN DICES OF CHICKEN /SHREDDED CHICKEN /SLICED LAMB /SHREDDED LAMB / FISH FINGERS / FISH FILLET / FISH CUBES VEGETARIAN RED PEPPER / CARROT / CABBAGE / GREEN PEPPER / GARLIC AND ONION/ SHALLOTS / TOMATOES / ASPARAGUS / BUTTON MUSHROOM / OLIVES / FRENCH BEANS / GHERKINS / ARTICHOKE / BABY CORN / BROCCOLI /

BAMBOO SHOOT / PEANUTS / RICE / YELLOW CAPSICUM / GREEN PEAS / SPINACH / CAULIFLOWER / RADISH ASSORTED SAUCES FOR SEASONING BLACK BEAN SAUCE / SOYA SAUCE / CURRY SAUCE / TOMATO TAMARIND SAUCE / CHILI GARLIC SAUCE / BAR BE QUE. SAUCE / RED CURRY SAUCE/ GREEN TOMATO SAUCE/ GREEN CURRY SAUCE / YELLOW CURRY SAUCE / GINGER JUICE / GARLIC JUICE / LEMON JUICE

DESSERT KESARI JALEBI WITH RUBRI COLD SHAHI TUKRA PISTA KULFI WITH FALOODA GAJJAR KA HALWA/ MOONG DAL KA HALWA FOUR TYPES OF ASSORTED ICE CREAM HOT GULAB JAMUN 4 TYPES OF DIFFERENT CAKES & PUDDINGS

OTHER COUNTERS AVAILABLE AT EXTRA CHARGES ITALIAN POLLO ALLA CACCIATORA (CHICKEN HUNTER STYLE) FETTUCCINI AL POMODORO (THICK NOODLES WITH TOMATO SAUCE) PEPERNATA (GREEN PEPPERS SAUTED IN TOMATO) VERDURA ROS MARINO (GARDEN VEGETABLES WITH BABY CORN, COTTAGE CHEESE IN A CREAMY ROSEMARY FLAVORED SAUCE) MEXICAN COTTAGE CHEESE FAJITAS KIDNEY BEAN TACOS

VEGETABLE CHIMICHANGAS COTTAGE CHEESE BURRITOS REFRIED BEANS MEXICAN FRIED RICE HONGOS POTASI (BUTTON MUSHROOM COOKED IN CREAMY CORN SAUCE) QUESO DE INDO MEX (CHEESE, CAPSICUM, ONION, TOMATOES GRILLED AND SERVED ON A BED OF WHITE RICE) DIM SUMS

LITERALLY TRANSLATED AS SO CLOSE TO THE HEART, DIM SUMS ARE, IN REALITY, A LARGE RANGE OF HORS D UVRES, CANTONESE PEOPLE TRADITIONALLY ENJOY IN RESTAURANTS FOR BREAKFAST AND LUNCH, BUT NEVER FOR DINNER, WASHED DOWN BY TEA. A FAMILIAR SCENE AT ANY CANTONESE RESTAURANTWHICH IS OFTEN ON SEVERAL FLOORS, IS OF YOUNG GIRLS PUSHING TROLLEYS REPLETE WITH GOODIES IN BAMBOO BASKETS PILED HIGH OR SMALL DISHES NEXT TO EACH OTHER. AS THEY MILL AROUND THE DINING TABLES, THEY CALL OUT THE NAMES OF THEIR WARES, AND PLACE THE BASKETS AND DISHES ONTO TABLES WHEN DINERS SIGNAL THEIR WISHES.
SUI MAI

CHICKEN DIMSUMS
FANGUO

FLAT DUMPLINGS STUFFED WITH MUSHROOMS AND BAMBOO SHOOTS

TSUENFUN

SPINACH AND VEGETABLE RICE FLOUR DOUGH DUMPLINGS

SHAWARMA GRILLED CHICKEN GRILLED PANEER FALAFEL SPICY POTATOES TABBOULEH HUMMUS

CHICKPEAS MASHED TO A SAUCE CONSISTENCY SEASONED WITH LEMON JUICE AND GARLIC, FLAVORED WITH SESAME OIL
PICKLED OLIVES FILFIL SALSA

HOT CHILLY FLAVORED SAUCE

THOME SALSA

PUNGENT GARLIC FLAVORED SAUCE

TAHEENI

SESAME SEED PASTE

PICKLED VEGETABLES & GREEN CHILLIES KHUBUZ/ PITA BREAD (SERVED HOT) DANCING WOKS & NOODLE BAR

AN INTERACTIVE CHINESE STATIONCHOOSE FROM A LAVISH DISPLAY OF INGREDIENTS, COOKED IN YOUR CHOICE OF SAUCE AND OIL TO PERFECTION BY OUR CHINESE CHEFS.
NON-VEG. CUTS CHICKEN, MUTTON, FISH ASSORTED VEGETABLES SNOW PEAS, BROCCOLI, BABY CORN, ZUCCHINI, CHINESE CABBAGE, SWEET CORN KERNELS, ASSORTED MUSHROOMS, CARROTS, ASSORTED SPINACH LEAVES, COLOURED BELL PEPPERS, AND SPRING ONIONS WITH HOISIN SAUCE, OYSTER SAUCE, CHILLI GARLIC SAUCE, BLACK BEAN SAUCE, SWEET & SOUR SAUCE WITH 4 VARITIES OF NOODLES STEAMED RICE THAI KAENG KHEO WAN

CHICKEN COOKED IN SPICY REEN THAI GRAVY

PATANI

STIR FRIED LAMB WITH GINGER AND GARLIC

SEASONAL VEGETABLES COOKED IN THICK RED CURRY ASSORTED VEGETABLES IN LIGHT THAI SOYA SAUCE FRESH CABBAGE WITH CREAMY PEPPER SAUCE KHAO PLAOW

STEAMED RICE
LIVE DUMBA BABY LAMB (BAHEDU) ROASTED LIVE ROOMALI ROTI MINT GRAVY LACHA ONION GRILL COUNTER SOLE FISH FILLETS CHICKEN BREAST BBQ CHICKEN LEGS

LAMB chops PORK CHOPS LAMB TOURNEDOS COTTAGE CHEESE STEAKS ROESTI WITH TOPPINGS CAJUN GRILL VEGETABLES OREGANO AUBERGINE SAUCES SPICY BAR BE CUE ROSEMARY FLAVORED WINE SAUCE TOMATO PROVENCAL CREAMY CHEESE SAUCE LIVE RISOTTO STATION DIFFERENT SAUCES AND TOPPINGS ACCOMPANIMENTS DAOUD BASHA- LEBANESE LAMB STEW LEBANESE STYLE CHICKEN & RICE MIDDLE EASTERN MIX VEG STEW MIX VEG FRICASSE STUFFED POTATO SKINS BUTTERED PARSLEY RICE MIX VEGGIES IN FINE HERB SAUCE BREADS AN ASSORTMENT OF INTERNATIONAL BREADS. KHAU SWEY BURMA KHAU SWEY ACCOMPANIMENTS BOILED NOODLE CRISP BROWN ONIONS CHOPPED BROWN GARLIC RED CHILLI POWDER CHOPPED CORIANDER CHOPPED GREEN ONIONS CHOPPED GREEN CHILLIES LEMON JUICE LEBANESE

ARABIAN KEBABS IS A TERM USED TO INDICATE THE VARIED KEBABS OF SAUDI ARABIA, KUWAIT, BHARAIN, QATAR, THE UNITED ARAB EMIRATES AND THE SULTANATE OF OMAN. FOOD HERE HAS MOSTLY EVOLVED FROM THE INDIGENOUS BEDOUIN TRIBES, WHO HAVE A STRONG, BUT BASIC FOOD CULTURE. THE EMPHASIS IS ON A LOT OF MEZZE (OR STARTERS),

WHICH CONSIST MOSTLY OF PICKLED OLIVES AND VEGETABLES, LENTIL AND VEGETABLE DIPS SUCH AS HUMMUS AND BABAGANNOUJ AND FRESH SALADS. THE MEZZE IS NEARLY ALWAYS FOLLOWED BY AN ASSORTMENT OF MEATS AND VEGETABLES, MARINATED IN A SIMPLE MARINADE OF GARLIC AND OLIVE OIL AND GRILLED
DAJAJ CURRY

CHICKEN COOKED IN TRADITIONAL ARABIC GRAVY OOZI (ROAST LEG OF LAMB ON A BED OF RICE WITH A CINNAMON FLAVORED SAUCE
MARTARTOR BIN TAHINA

GRILLED FISH IN TAHINA SAUCE

BIYALDIYA BIN TAMATA

BATTER FRIED BRINJALS IN LIGHT GRAVY

DOLMA

STUFFED CAPSICUM AND TOMATO WITH COTTAGE CHEESE AND CINNAMON FLAVORED
ZATIN BIN MUSHROOM

DICED MUSHROOM COOKED WITH TOMATO PUREE

ARABIC RICE

CINNAMON FLAVORED RICE

KHABOOSH AND PITA BREAD ROSTI COUNTER

IN SWITZERLAND POTATOES ARE PRACTICALLY DE RIGUER AND THE PROBABLY THE BEST REPRESENTATIVE OF THIS IS THE WONDERFUL RSTIA GRATED POTATO PANCAKE, BAKED OR FRIED UNTIL GOLDEN BROWN AND MIXED WITH A VARIETY OF ACCOMPANIMENTS
CHOICE OF SANNE RSTI

ONIONS AND MUSHROOMS, GRATINATED WITH CHEESE

SPINAT RSTI

CREAMY GARLIC FLAVOURED SPINACH

CHAAT STATION KASHI CHAATBENARAS

KASHI, THE CITY OF LIGHT, IS THE OLDEST LIVING CITY IN THE WORLD. THIS IS THE FAVOURED ABODE OF SHIVA, MANIFEST HERE AS VISHWANATH, MASTER OF THE UNIVERSE. IT IS ALSO THE HOME OF ANNAPOORNA, GODDESS OF FOOD. KNOWN TODAY AS VARANASI, BENARAS IN COMMON PARLANCE HAS MANY CLAIMS TO FAME. IT IS A PLACE OF PILGRIMAGE FOR HINDUS AND BUDDHISTS, A SEAT OF LEARNING AND SCHOLARSHIP, A FONT OF CULTURELITERATURE, DANCE, MUSIC AND ART. ITS BROCADES AND BEADS ARE THE ENVY OF THE WORLD. ABOVE ALL, IT IS THE SUPREME TEERTHA FOR LOVERS OF CHAAT. THE MOTHER OF ALL CHAAT HERE IS KASHI CHAAT. ESTABLISHED MORE THAN

A CENTURY AGO, IT IS MANAGED TODAY BY HIS GRANDSON, DINANATH AND GREAT GRANDSON MANOJ KESARI. SANS ONION AND GARLIC, THE PLACE IS BEST KNOWN FOR ITS REGULAR REPERTOIRE: TAMATER KI CHAAT PAALAK PAPRI AND PHUGEYTHE ALL-FAMILIAR PAANI PURI.
DALIYA CHAAT

POTATO BARRELS FILLED WITH A MIXTURE OF PEAS, CROUTONS, CURD AND SAUNTH, TOPPED WITH CRISPY BHUJIYA
TAMATER KI CHAAT

MIXTURE OF TOMATOES, ALOO AND PANEER COOKED ON THE TAWA TO A PASTE CONSISTENCY TOPPED WITH A TANGY-SWEET MEWA GRAVY
KACHORI CHAAT

MINI KACHORIS WITH ALOO STUFFING, TOPPED WITH PEAS, CURD, SAUNTH, MINT CHUTNEY AND JULIENNES OF POTATOES
PALAK PAPRI

FLOUR BISCUITS DIPPED IN CURD, TOPPED WITH POTATO CUBES, CHICKPEAS & SAUNTHTOPPED WITH A CUMIM FLAVOURED SPICY MASALA
DAHI BHALLA

URAD DAAL FRITTERS, PACKED WITH RAISINS AND CASHEWNUTS, SERVED WITH SAUNTH AND PLAIN YOGHURT
PAANI PURI

SEMOLINA AND WHEAT FLOUR BALLS, FILLED WITH ASAFOETIDA TEMPERED WATER
BENARSI ALOO KI TIKKI

SPICY POTATO PATTIES PACKED WITH A RICH FILLING OF CUMIN AND ASAFOETIDA-TEMPERED PEAS, GRIDDLE FRIED AND SERVED WITH A COMBO OF YOGHURT AND TAMARIND CHUTNEY
PUNJABI MOGEWALA KUKKAD AMRITSARI MACHHI PANEER MAKHANI METHI ALU BHARWAN VEGETABLE TAWA RAJMAH CHAWAL SOOKHE MUTTER CHATPATE DAL HANDI TANDOORI NAAN, PARANTHA, ROTI HYDRABADI

KALI MIRCH KA MURGH BHINDI KA SHORVA OR NALLI KA KORMA CHOWGRA MIRCH KA SAALAN BAGHARE BAINGAN MOONG AUR PALAK KI DAL ZARDA PULAO/TIL KE CHAWAL BAKHAR KHANI, RAUGHANI ROTI, JAWARI KI ROTI RAJASTHANI MURG SHWETA LAL MAAS PANEER MIRCHA GUTTA CURRY RAJASTHANI KADHI DAL PANCHMELI JODHPURI PULAO BATI CHURMA INDIAN ASSORTED BREADS GOANESE CUISINE XACUTI DE GALINA (CHICKEN CURRY) MALABAR FISH CURRY MERGOLD DE QUIABOS (OKRA GOANESE STYLE) PODOLLIM RECHEADO COM CHEESE DOCE (ZUCCHINE STUFFED WITH CHEESE) MELGOR (BLACK EYED BEANS WITH COCONUT) ARROZ A PORTUGUESE (PORTUGUESE STYLE RICE) MUGHLAI MURG MUMTAZ RAANE AKABARI OR SHAHI MUTTON KORMA GUNCHA E BAHAR PHALDHARI KOFTA SUBZ RUWAYAT DAL BUKHARA DUM VEGETABLE BIRYANI INDIA N ASSORTED BREADS

AWADHI CUISINE NAWABI MURG KOHE AWADH PANEER BEMISAL MUSHROOM DO PIYAZA ALOO DUM CHUTNEYWALE YELLOW DAL TADKEWALI WITH SPINACH NAVRATTAN PULAO ASSORTED INDIAN BREADS INDIAN TANDOORI STATION CHICKEN TIKKA TANGARI KEBAB LAMB CHOP FISH TIKKA BURRA KEBAB KAKORRI KEBAB PANEER KA KHAAS TIKKA BHARWAAN MUSHROOM KEBAB KHUMB PAALAK KI LAHORI SEEK ALOO KE BHUNNEY KHULLEY MIRCHI LACHCHA PARANTHA METHI LACHCHA PARANTHA KHASTA ROTI MISSI ROTI LEHSOONI NAAN TARKHEYWAALI DAAL

ASAFOTIDA GARLIC CURRY LEAVES ONIONS MUSTARD SEEDS TOMATOES CUMIN SEEDS
ACCOMPANIMENTS

ASSORTED ACHAAR HAARI MIRCH CHAAT MASALA NIMBOO LACHCHA PIYAAZ CHUTNEY

TUNDA KEBABI

TUNDA MIAN, THE GREATEST KEBAB-MAKER AVADH HAS EVER KNOWN, CREATED A DELICACY IN THE LATE NINETEENTH CENTURY AND HIS DESCENDANTS HAVE KEPT UP THE TRADITION OF THIS SUBLIME KEBAB AT LUCKNOWS AKBARI GATE. TUNDEY KE, AS THE EATERY HAS COME TO BE KNOWN, IS FAMED FOR GALOUTI AND VARQUI PARATHA. THE UNIQUENESS OF THIS KEBAB, AKIN TO A HOT PATE, IS THE MASALAA CLOSELY AND ZEALOUSLY GUARDED FAMILY SECRETPREPARED BY WOMENFOLK IN THE FAMILY. IT IS SAID TO INCORPORATE 160 SPICES AND, IT IS THE FAMILYS CLAIM, THAT THEIR KEBAB IS THE ONLY DELICACY ON THE PLANET, WHICH CAN CURE A MINOR STOMACH BUG.
MUTTON GALOUTI KEBAB SUBZ GALOUTI KEBAB

THE FIRST FAMILY OF KEBAB PAYS TRIBUTE TO THE VEGETARIANS WITH THIS TENDER MAHI TAWA-FRIED VEGETABLE KEBAB
ULTEY TAWEY KA PARANTHA

RAM BABU PARANTHA BHANDAR AGRA

THE CITY OF THE TAJ MAHAL WAS THE IMPERIAL CAPITAL BEFORE SHAH JEHAN SHIFTED IT TO DELHI, AND THE GOURMET OF THE CITY TAKE AS MUCH PRIDE IN THEIR CULINARY HERITAGE AS IN THE MAJESTIC MONUMENTS. BLISSFULLY THERE IS A WONDERFUL PARATHAWITHOUT ANY PARAT, BUT DELIGHTFULLY STUFFED WITH A VARIETY OF FILLINGS AT RAM BABU PARATHA BHANDER, IN BELAN GANJ. RAM BABU KHANDELWALS SON, HARI SHANKAR, AND GRANDSONS KAMAL, BABLU, RAVI AND KISHORE BAKE THIS PLETHORA OF BREADS ON A SLIGHTLY CONVEX TAWA FIT FOR THE WWF CIRCUS PERFORMERS WANTING TO BUILD THEIR MUSCLES. IT WEIGHS ALL OF 30 KILOS, AND MERRILY SOAKS UP OODLES OF DESI GHEE TO MAKE EVERY DISC EQUALLY SCRUMPTIOUS. IN THE GOOD OL DAYS THERE WERE PARATHAEATING CONTESTS. THE REIGNING CHAMPION ATE TENAND THEN SPENT A WEEK IN THE HOSPITAL. NORMAL PEOPLE CANT EAT MORE THAN ONE. THE PARATHA COMES AS A COMPLETE MEALON A THALEE WITH GHOTWAAN GOBHI, ALOO KI TARKARI, JHOL AND SUBZION KA ACHAAR. THE DAHI AND KHEER COST EXTRA. THE PARATHA REPERTOIRE INCLUDES PANEER, ALOO, GOBHI, MEWA AND OUR FAVOURITE, METHI MUTTAR.

PARATHA

CHOICE OF METHI MUTTAR, GOBHI, MOOLI AND ALOO

SERVED WITH GHOTWAAN GOBHI ALOO KI TARKARI JHOL KUNDA DAHI ACCOMPANIED BY MEETHI CHUTNEY SUBZION KA AACHAAR KESAR DA DHABA AMRITSAR

THE EARLY TRAVELLERS REFERRED TO INDIA AS THE LAND IN WHICH DOODH, DAHI KI NADIYAN BEHTI THI. IN AMRITSAR, THIS GOLDEN AGE CONTINUES. WE DARESAY, THAT THE PLACE OVERFLOWS WITH THE MILK OF HUMAN KINDNESSAND KHALIS GHEE. IT WOULD BE SACRILEGE TO NOT TO MENTION KESAR DA DHAABA, WHERE EVERYTHING SEEMS TO SWIM IN A POOL OF GHEE. OF THIS FAMED DHAABA THE HOME-STYLE SARSON KA SAAGWITH KUTTI (COARSELY POUNDED) AND NOT, MERCIFULLY, PISSI (PUREED) IS CROWNED WITH A DOLLOP OF GHEE, AND IN MAKKI KI ROTI, THE PRIZED FAT, QUITE SIMPLY, REPLACES THE BUTTER.
SARSON DA SAAG

THE EVERGREEN DISH THAT EVERY INDIAN, PUNJABI OR NOT, LOVES. THE AMBROSIAL AMRITSARI VERSION IS COOKED IN EARTHENWARE POTS WITH MUSTARD LEAVES, RADISH LEAVES, SPINACH, BATHUA, GINGER, RICE, GRAMFLOUR AND A DASH OF MUSTARD OIL.SERVED WITH HOMECHURNED BUTTER
MAKKI KI ROTI ACCOMPANIED BY SAFAED MAKHAN SHAKKAR BIRYANI HYDERABADI

IN PERSIAN, THE WORD BIRYANI MEANS FRIED OR ROASTED. IN INDIAN CULINARESE IT HAS COME TO MEAN RICE ROASTED WITH MEAT, SPICES AND HERBS. THE DELICACYS GREATEST CHARM IS THAT IT IS A GREAT MEAL IN ITSELF. AND, SUCH IS ITS UNIQUEAND UNIVERSAL APPEAL THAT IT HAS BECOME SYNONYMOUS WITH JOYOUS CELEBRATIONS AND FESTIVITIES. IN A CULTURE WHERE ONE NEVER ABRUPTLY ASKS A QUESTION LIKE WHEN IS YOUR WIFE OR DAUGHTER-IN-LAW EXPECTING A BABY, BIRYANI OFFERS THE PERFECT OVERTURE TO THE CURIOUS. ALL YOU HAVE TO ASK IS: BIRYANI KAB KHILAIYE GA? OR WHEN CAN WE

EXPECT A BIRYANI TREAT? HYDERABAD IS SYNONYMOUS WITH BIRYANI. THE CITY IN THE DECCAN ALONE BOASTS OF 26 VARIETIES OF BIRYANI. TO THE PEOPLE OF THIS THE COCKPIT OF INDIA, BIRYANI IS MUCH MORE THAN AN EXOTIC RICE DELICACYIT IS A KUSHTA OR APHRODISIAC. THERE IS A SAYING HERE: "JO ISTIMAL KARTA HAI, WOH BUDDHA NAHIN HOTA." OR, "HE WHO EATS BIRYANI DOES NOT AGE."
HYDERABADI MUTTON BIRYANI DUM KI VEG. BIRYANI

THE PLUPERFECT RICE DELICACY OF CHOICE CUTS OF KID COOKED WITH THE FINEST BASMATI
TAMATER KA QUT

TOMATO AND COCONUT MILK GRAVY SIMMERED WITH TANGY TAMARIND, TEMPERED WITH RED CHILLIES AND CURRY LEAVES AND GARNISHED WITH PICKLED GINGER JULIENNES
BURRHANI RAITA

GARLIC RAITA EATEN TRADITIONALLY WITH BIRYANI

SOUTH INDIAN COUNTER MINI DOSA VADA IDLY UTTAPAM COCONUT RICE WITH SAMBHAR & CHUTNEY

BOMBAY BHEL PURI COUNTER PAO BHAJI COUNTER CHILLA COUNTER LIVE PANEER BHURJI COUNTER WITH ROOMALI ROTI AMRITSARI CHAANA KULCHA WITH DIFFERENT CHUTNEY FRESH FRUIT COUNTER PAAN COUNTER CHURAN COUNTER