• CHICKEN SAUSAGES
• CHICKEN ALEXANDER
• FISH BALLS IN HOT GARLIC SAUCE
• FISH FRIED CONTINENTAL STYLE (Served with Tartar Sauce)
• MURGH MALAI TIKKA (The word ‘malai’ brings to mind a smooth and creamy texture ,which is exactly what this dish has. The Oudh kitchen is famous for popularizing it)
• CHICKEN TIKKA AMRITSARI

• MUTTON TIKKA
  (Mutton Tak–Taka–Tak)
• MUTTON SEEKH KABAB JALFREZI
• FISH FRIED AMRITSARI



• FRIED EGGS
• SCRAMBLED EGGS
• CHOICE OF OMELLETES (Masala Omellete, Cheese Omellete, Ham & Bacon Omellete)



• SWEET FRENCH TOAST WITH HONEY AND MAPLE SYRUP
• ROASTED GARLIC WHIPPED POTATOES
• CHILLY MUSHROOM WITH FINE HERBS & SPRING ONION
• SANDWICHES (Roast Chicken, Egg & Lettuce Mayo, Ham & Mustard)
• ASSORTED PASTRY (Chocolate, Pineapple, Black Forest–Fruit Tarts)
• VEGETABLE SPRING ROLLS
• STUFFED PANEER PAKORA
• KHASTA KACHOURI
• PITHI WALI POORI
• ALOO KI LAUNJI
• PETHE KI SABZI
• FRESH FRUIT PLATTER
• HOT GULAB JAMUN (Kesar Pista Wale)
• CHILLED RASGULLA



• AMRITSARI KULCHA
• CHANNE SPECIAL AMRITSARI
• CHUTNEY ONION & PUDINA

• CHICKEN 65 (Chicken cooked with South Indian spices & Curry Leaves)

• CHICKEN 'Let Me Kai' (Chicken cooked with Classical Chinese Spices)
• CHICKEN SATAY WITH PEANUT SAUCE (Chicken on skewers served with peanut sauce)
• CHICKEN KENTUCKY WITH PINEAPPLE AND PAPAYA SALSA
• CHICKEN GIN BALL
• DEVIL’S CHICKEN
• DRUMS OF HEAVEN
• MURGH TIKKA KESARI
• MURGH TIKKA ACHARI (Spicy chicken tikkas with a pickle flavour and lemon juice)
• MURGH TIKKA AMRITSARI
• MURGH RESHMI SEEKH KABAB (Delicious chicken kababs that are excellent for cocktails and dinners .Remember to marinate the kebabs for atleast 5 -6 hours in the refridgerator to get really soft kebabs.)
• POTLI KABAB (Chicken stuffed with Fish)
• GULOTI KABAB (N.Veg.) (From Delhi)
• MUTTON SEEKH KABAB
• STEAMED MUTTON MOMOES (A steamed snacks. Dumplings served from the steamer.)
• GOSHT BOTI BARA KABAB & POTA DANA (Liver pieces covered with fat)
• TANGY MEAT BALL
• FISH TIKKA AJWAINI (Renowned all over India as an aid to digestion , ajuwain (carum) enhance the subtle flavour of whichever fish it is used with ,The best fish for this recipe would sole or surmai.)
• FISH FINGER SERVED WITH TARTAR SAUCE
• FISH FRIED AMRITSARI
• FISH SPICEY BALL
• FISH ORLAY
• MALABARI FRIED FISH



• CHILLI PRAWN, LEMON PRAWN, GARLIC PRAWN
• GOLDEN FRIED PRAWNS



• PANEER TIKKA ACHARI (Dices of cottage masala cheese marinated with pickling spices and barbecued char grilled)
• PANEER TIKKA KESARI
• BANDHHE–DAHI–KE-KEBAB (Kebabs made from hung curd)
• PANEER KATHI ROLL (Mini size)
• PANEER MUSHROOM CAPSICUM SATAY

• CHEESE CHERRY PINEAPPLE STICKS
• TANDOORI MUSHROOM
• BHARWAN TANDOORI MUSHROOM (Cottage cheese mashed and sauté with dry fruits stuffed in mushroom, char-grilled in skewers)
• MUSHROOM DUPLEX
• TANDOORI ALOO (Scooped potatoes stuffed with potato hash, raisins and cashnewnuts mixed with green chillis, green corriander, skewered and roasted over a charcoal)
• BABY CORN GOLDEN FRIED
• NACHOS WITH SALSA
• ARBI KI KAKORI (Colocasia kebabs)
• BABY POTATOES WITH SOUR CREAM & DILL
• VEGETABLE SPRING ROLL
• TANDOORI PHOOL(GOBI) (Whole cauliflower seasoned with yellow chilli, chaat masala, lemon juice and ginger garlic, skewered and char grilled)
• VEGETABLE GOLD COIN WITH SESAMEN SEEDS
• VEGETABLE STEAMED MOMOES
• SPANICH CREAPS ROLL (Paneer)
• CHEESE BALLS
• ITALIAN FINGER
• HARA BHARA KABAB
• JET BALLS
• VEGETABLE WANTONS
• MOONG DAAL LADOO WITH IMLI KI CHUTNEY & MULI LACHHA
• SPRING ROLL
• CHILLA PANEER KA (Mini size)
• ALOO TIKKA MEWE WALI
• KALMI VADA PAPADRI CHAT DAHI BHALLA

• BEER
• WHISKY

• GIN
• VODKA
• WINES (RED, WHITE, ROSE)
• RUM
• CAMPARI
• CHAMPAGNE
• TEQUILLA
• COCKTAILS & MOCKTAILS: BLOODY MARRY, SCREWDRIVER, SEX ON THE BEACH, MOJITO, COSMOPOLITAN, PINA COLADA, VODKA MARTINI (By Special Bar-Tender –At host cost)



• LIMCA, COKE, MAAZA, FANTA, PEPSI ETC.
• DIET COKE

• MURG TIKKA NAWABI
  (Relished by almost everyone! Boneless pieces of chicken marinated are barbecued till they turn crisp on the outside and soft from inside. The cooked tikka is simmered in a creamy makhani sauce and garnished with fresh coriander and fresh green chillies , enriched with cream and served with a dollap of home made butter.)
• KING PRAWN BHUNA WITH FRESHLY CHOPPED TOMATOES AND METHI LEAVES
• PRAWN KORMA

• JHEENGA-E-AFTAB (Fresh Jumbo Prawns cooked in a Exotic Gravy)
• KASOORI MURG MALAI
  Curd and ceram from the base of this white gravy with a fragrant flavour of fenugreek.
• METHI MURGH
• MURGH AFGANI (A variation of the regular Tandoori Chicken, OR
  Fried Chicken prepared with Cream and Yoghurt)
• GOSHT STEW MUGHLAI
• PAKISTANI KARAHI GOSHT
• GOSHT SHAHI KORMA
• METHI BATER
  Quails delicately flavoured with fenugreek herbs .
• NAHARI GOSHT
  (The word Nihar means fasting . Nihari gosht is cooked overnight and is available at dawn at several roadside eateries in Hyderabad , especially during the holy month of Ramadan , when the muslims take it during sehri, before dawn.What makes it special and uniquely Hyderabadi is th potli ka masala – a mixture of fragrant herbs and spices , including sandalwood powder , dried rose petals , vetiver roots , galingale roots , bay leaves , etc , which are tied in a cloth potli or bundle , and dipped in the dish when it is simmering )
• FISH CURRY MASALA
  Spicy fish curry relished with rice
• KHADA MASALE KA GOSHT(GOSHT STEW MUGHALI)
  Chunks of lamb cooked in a yoghurt ,turmeric and onion gravy, flavoured with nutmeg and rose essence cooked with whole masalas )
• MUTTON - DUMPUKHT BIRYANI
  Rice and mutton are partially cooked and then layered in a deep handi . Moistened with milk , they are then cooked to perfection in the sealed handi kept on a very low heat
• MURGH BIRYANI
  Biryani is a meal in itself and needs no accompaniment , except for a raita and some grilled or fried poppadums. It is a dish that is equally at home on the family dining table or as a dinner – party centerpiece .
• PRAWN BIRYANI



• ARBI NOORHAHANI
  (Boiled arbi stir fried in tomato masala)
• GUCHHI NAWABI
• DHINGARI BADAM KORMA
  (Dhingri and giri from Kabul (Afghanistan) soaked in water overnight and cooked in a rich gravy).
• PANEER APNA ANDAAZ (Paneer Makhani)

• KOFTA- E- FIRDAUS (ZAFRANI KOFTA)
  (Mouth melting soft kofta’s made from fresh paneer with saffron stuffings served on a bed of red, cardamom flavoured curry).
• GOBHI KASTORI
  (Fried cauliflower, cooked with capsicum and tomato masala flavoured with fenugreek).
• KHUMB JALFREZI
• MUSHROOM JALFREZI
  ( Mushroom with onion, capsicum, tomato pieces in masala dry).
• BHINDI AMCHOOR WALI
• HING AUR DHANIYA KE CHATPATE ALOO
  (Baby potatoes cooked with lots of fresh coriander leaved and finished with hing (Asafoetida compounded powder).
• KURKURI BHINDI: MAHARANI KI UNGALIYON KA KHEL
  (A lady finger shredded and batter fried amazingly crisp and crunchy with a strong flavour of chat masala).
• METHI MALAI MATAR
  (Peas with tomatoes in a rice white gravy, flavoured with green cardamoms and fenugreek).
• PANEER MAKHANI
  (Paneer is added to a fragrant tomato curry cooked in butter).
• PESHWARI BHEIN
• HANDI KATAHAL
• MAKKAI SHAHZADI
  (A fine combination of American Corn, fresh green peas, diced capsicum, red and yellow bell pepper and tempered with light spices.)
• DAAL BUKHARA
  (A harmonious combination of black lentils , tomatoes, ginger And garlic simmered on slow charcoal fire andfinished with cream ,Served with a dollop of unsalted butter)



• PANEER PASANDA TAWA WALA
• PANEER PASANDA SERVED ON TAWA WITH DICED TOMATO, ONION, CORIANDER, & GRAVY
• EXOTIC VEGETABLE TAK-TAKA-TAK
• EXOTIC VEGETABLES COOKED LIVE ON TAWA WITH DIFFERENT GRAVIES & FRESH GROUND MASALAS ALONG WITH DICED TOMATO, ONION, CORIANDER AS PER YOUR CHOICE



• SUBZIYON KA SANGAM
  (Bhindi, Karela, Kamal Kakri, Hara Piaz, Baingan etc.)



• GUCCHI PULAO
• PEAS ONION ZEERA PULAO
  A delicious flavourful pulao with peas & cumin seeds garnished crisp golden fried onions
• QABOOLI (CHANA DAL KA PULAO)
  A vegetable biryani with split gram lentils .The word qabooli means acceptable or palatable and the rice is definitely delicious.
• KHURMANI PULAO
• TAMATAR KE CHAWAL
  (A flaming red tomato rice dish , made so with tomato and red chilli powder)
• CHANE KI DAAL KA PULAO
• PANEER PULAO
• VEG. HYDERABADI BIRYANI



• URADH SUKHI DAAL
• PALAKI DAAL
• YELLOW DAAL TARKA
• CHANNA DAAL MASALADAR
• TAWE KA PHULKA
• LIVE PAPAD
• ADRAK KE LACHHE
• SIRKE WALA PYAZ
• RAITE KA BAZAAR– A DISPLAY OF 9 VARIETIES OF RAITA
• ACHAAR KA CHOWK- A DISPLAY OF 21 VARIETIES OF PICKLES



• TANDOORI JHEENGA

• TANDOORI POMFRET
  (Pieces of fresh Fish Marinated and Cooked in the Tandoor OR on Charcoal Grill)
• BADAAMI – MURGH-TANGRI
  (Skewered Chicken Marinated overnight in Yoghurt and Peshawari Spices,Cooked in the Tandoor)
• TANDOORI BATER KHYBER
  (Whole Quails Marinated & finished to Perfection in the Clay Oven)



• TANDOORI PHOOL
• STUFFED TOMATO
• STUFFED SHIMLA MIRCH
• STUFFED ALU
• SHAKKAR KANDI
• TANDOORI FRESH FRUIT



• SHAMI KABABS (A great favourite of Punjabis. Whenever you are invited home for tea or cocktails , these kababs will always be made.)
• GULOTI KABAB
• VEG SEEKH KABAB
• HARA BHARA KABAB
• TANDOORI ALOO
• HARE MATAR KI SEEKH
• TANDOORI PANEER MASALA



• CHICKEN DRUMSTICKS WITH BBQ SAUCE
• MUTTON CHOPS
• BAR-BE-QUE TOFU
  (Tofu Marinated in Chilly Marination, served on the Toast)
• CHAR GRILLED MUSHROOM ON TOAST
  (Flat Mushrooms Brushed with Honey and Garlic Sauce served on Toast)
• CORN ON THE COB
• VEG SKEWERS WITH TAHINI SAUCE
  (Vegetables arranged on Satay Sticks Brushed with Olive Oil Seasoning served with Tahini Sauce)
• BARRELS OF COTTAGE CHEESE STUFFED WITH DRY HERBS N MOZZARELLA CHEESE



• DONER KEBAB
  This KEBAB is made with thin slice of marinated Chicken/Lamb packed tightly on to a Vertical spit to form a solid mass, cut off from the outside as it roasts.
  It soon envolved into the SHAWARMA– where the Chicken/Lamb pieces were rolled in Roomali Roti- KHUBUZ with tomato, parsley and taheeni dressing.
  This is a dish that has “Conquered much of the World in the recent decades– almost as thoroughly as the Pizza made its Conquest in the earlier 20th century.
• CHICKEN SHAWARMA
• THOME SALSA PUNGENT GARLIC FLAVOURED SAUCE
• TAHEENI SESAME SEED PASTE
• FALAFEL
  (These World-Famous Fritters are served accross the Middle East either as a Sandwich in Pita Bread, OR as an Appetizer.)
• FATTOUSH
  (Toasted Bread Salad)
• GARLIC STUFFED EGGPLANT
  (Eggplant, the Most favourite Vegetable of every Middle Eastern Country! This version is Tangy, Tart and Garlicky)
• PANEER SATAY WITH PEANUT SAUCE ON SATAY STICKS (Cottage cheese on skewers)
• STEAM DIM-SUMS (MOMOS) -Peas/Paneer /Mushroom momo
• ORKA IN TOMATO SAUCE & CORIANDER
• BABY CORN GOLDEN FRIED (Baby corn dipped in corn flour batter and deep fried served with hot garlic sauce)
• CORN AND SPINACH SPRING ROLL (Deep fried imported sheet stuffed with corn and spinach and served with hot garlic sauce)
• SPINACH & CHICKPEAS
  (A simple Dish, with a unique Taste. The Flavor of Spinach compliments the Chick-Peas beautifully.)
• HUMMUS (ChichPea Dip)
  (Middle Eastern food recognizes this rich sauce as a favourite. It always appears with Mezze and is becoming Popular at Cocktail Parties. Served as a Dip with Arabic Bread; OR Spread it on Crackers, OR use as a Sauce with Kibbeh OR Falafel)



• AMRITSARI STUFFED KULCHA
  The plump , flaky,maida roti stuffed with potato and onion and spiced with pepper , chilly and cumin seeds or sometimes cottage cheese and is usually served with dollops of butter and chhole.
• CHANNE AMRITSARI STYLE
  Mouth watering single dollar chick peas cooked in medium spicy thick gravy makes the amritsari style served sprinkled with fresh coriander
• SPECIAL CHUTNEY (Spring onion, radish(muli) & pudina with tamrind and raw mangoes)
• MAH DAL SABAT
  The ages old maa ki daal with chitri wale rajma ( kidney beans) made with onion , ginger and garlic and enriched with cream and served with dollops of home made butter.
• MIRCHI PARANTHA (Layered bread with red chilly and butter)



• CHICKEN PATIALA SHAHI

• RARA MEAT
• KEEMA MATAR KALEJI
• SOYA NUGGETS WITH KULCHA ON TAWA
• DHINGARI (FRESH) TAK-TAKA- TAK ON TAWA
  Fresh dhingari spring onions, tossed in onion tomato masala and served with pickled ginger
• PANEER KI BHURJI ON TAWA
• BAIGAN KA BHARTHA ON TAWA
• CHOLIA ON TAWA
• BHEIN CHAMP ON TAWA
  An unusual style to make crunchy lotus stem
• MUSHROOM TIKKA ON TAWA
• SARSON KA SAAG
  A delicious Indian vegetarian meal made from mustard leaves. This typically Punjabi (North Indian) dish tastes really nice with Makki Ki Roti (Indian maize flatbread) and a dollop of fresh butter.
• VEGETABLE TAK TAKA TAK CHAT
• NUTERI (NUGGEDS) WITH KULCHA ON TAWA
  A preparation of Nutri nuggets stir fried juliennes of ginger, garlic and chillies garnished with fresh coriander.
• SHAHI PANEER
• GOBI KEEMA MATAR
• PANEER KI BHURJI ON TAWA
  A unique preparation of cottage cheese cooked in milk on a tawa and garnished with coriander and green chillies
• ALOO WADIAN
• BAANS SINGHARE KA QORMA ON TAWA
  A recipe from the house of rajwaras , bamboo shoot mixed with water chestnuts makes this dry dish very appetizing .
• BAINGAN KA BHARTHA
• CHHOLIA TE PANEER CURRY ON TAWA (SEASONAL)
  Every winter, the Punjabi housewife spends half the morning shelling fresh Bengal gram to use it in various dishes like rice, parantha or with meat. Here it is used in combination with paneer to make a delicious curry. A red curry flavouried with whole spices and cooked with paneer cut into small cubes).
• RAJMA
• PLAIN RICE
• PUNJABI KADI
• SARSON KA SAAG
• MAKKI KI ROTI (With White Butter & Shakkar)



• ALU KI LAUNJI
• CHANNA PINDI
• PETHI KI SABZI
• GOBI KI SABZI
• PEETHI WALI POORI
• SPECIAL ACHAR



• PAYA (HOOVE) CURRY ON TAWA
  (Paya(Goat hooves) cooked on low heat simmered till thick and tampered with whole spices)
• MUTTON KAKORI SEEKH KABAB

• BRAIN CURRY ON TAWA
  (Goats brain ( magaz) is boiled and cooked till creamy texture added with spices and onion and served with garnish of coriander.)
• MUTTON TAK –TAKA-TAK ON TAWA
• MUTTON CHAMP SERVED FROM THE TAWA
  Minced mutton Indian stake marinated in Indian spices and fried on a tawa till crispy and golden brown .
• GOSHT TAK-TAKA-TAK
  (Boneless mutton pieces prepared in conventional rehriwala style on the tawa with onion tomatoes and garnished with freshly chopped coriander)
• CHICKEN TIKKA ON TAWA
• FISH TIKKA ON TAWA
• DAL MEAT ON TAWA
  (This mutton lentil curry is a Hyderabadi specialty which is lightly soured with tamarind . The lentils absorb the taste of the mutton with which they are cooked .)
• SAAG MEAT
• BHUNA GOSHT ON TAWA
  (Roasted meat. This process of stirring and browning the spices and meat is called Bhoon-na. To prevent the spices from sticking to the tawa while they are being browned , it is necessary to stir fry constantly.)
• SALGUM MEAT
• KEEMA MATAR EGG
• PAKISTANI KARAHI GOSHT



• DALCHA GOSHT
  (A sour Lamb Stew, Simmered in Lentil Puree)
• HYDERABADI MURGH KORMA
  (A Cashew based Chicken Curry Flavoured with Nutmeg)
• MURGH NIZAMI
  (A Semi Dry Chicken “Masala” cooked with Nuts, Cashew Nuts, Peanuts and Coconut and seeds of Sunflower and Sesame)
• PANEER WAZID ALI KI PASAND
• KALI MIRCH KA MURGH
  (This dish has all the aroma and taste of freshly ground but is mildly hot).
• MIRCH KA SALAN
• HALLEM
  (A savoury porridge of ground meat and cracked wheat. The roadside eateries all over the city. Are seen offering Haleem for iftar, when the day-long fast is formally broken. The word Haleem means mild and the dish is gentle on the system, especially after a day-long fast).
• HYDERABADI BAGARE BAINGAN
• KHATTE ALOO
• KHATTI DAAL
• ACHHAR MURGH
  (Chicken cooked in pickle style) which is piquant, aromatic and pickle-like, thought not necessarily hot. The meat cooks in its own juices, in the fragrance of spices, with on tenderizer and not a drop of water).
• TIL KI CHUTNEY
  (A sesame seed chutney with a south Indian tempering of red chillies and curry leaves).
• DALCHA GHOST (This mutton lentil curry is a Hyderabadi specialty which is lightly soured with tamarind . The lentils absorb the taste of the mutton with which they are cooked)
• LAL MIRCH AUR ADRAK KI CHUTNEY
  (A delicious sweet and sour ginger-red chilli chutney which is also a digestive).
• DAHI KI CHUTNEY
• VEG. HYDERABADI BIRYANI
  (Rice and vegetables are partially cooked and then layered in a deep handi. Moistened with milk, they are then cooked to perfection in the sealed handi kept on very low heat).
• TAMATAR KI CHUTMEY
  (Tomato chutney spiked with green chillies. Remember to slit the green chillies before putting in oil or they might burst open).
• KHATTI DAAL
  (Soured lentil curry . The dal is cooked with tomotoes and later again soured with tamarind.
• MACHCHLI KA SAALAN
  (This fish curry has a medium thick gravy which is spiced with red chillies and toned with coconut milk)
• DUM PANEER KALI MIRCH
  Dum: - The Avadh way to flavour the cooked dish. At the end of cooking. Flavourful spices are added to the dish. The dish is sealed with dough or a very tight fitting lid and kept on very low heat in the oven or on fire. For the paneer to absorb the exotic flavour of the spice added. Here black peppercorns lend their flavour to paneer.
• ACHAAR KE ALOO
  (Potatoes in a pickle sauce).
• BAGHAARE BAINGAN
  (A famous Hyderabadi brinjal curry. Roasted onions are combined with mild spices & stuffed in small brinjals. Tamarind & jaggery give this curry a sweet and sour tasle).
• MIRCHI KA SAALAN
  (Mirchi ka saalan is whole green chillies in a masala gravy. A popular Hyderabadi dish).



• RISTA
  (pounded mutton balls in saffron flavoured gravy)

• GUSTABA
  (pounded mutton balls cooked in yoghurt, flavoured with dried mint powder)
• HINDI ROGAN JOSH
  (Mutton cooked in rich gravy, flavoured with saffron)
• TABAKH MAAZ
  (tender ribs cooked in Kashmiri condiments, gravy shallow fried and served dry)
• METHI MAAZ
  (tender lamb cooked with fenugreek leaves)
• MARCHWAGAN KORMA
  (mutton cooked in red hot chilly gravy, flavoured with royal cumin gravy)
• GOGJI GADH
  (fish curry prepared with a generous helping of turnip)
• KUKKAR BADAM KORMA
  (tender chicken in creamy almond)
• METHI CHAMAN
  (cottage cheese made with fresh fenugreek in Kashmiri style)
• NADUR YAKKHN
  (lotus roots cooked in curd, flavoured with royal cumin seed and dried mint powder)
• CHOAQ WAGAN
  (small fried brinjals rolled with red grapes based gravy, garnished by royal cumin seed)
• GOGJI RAJMA
  (fried turnips cooked in cock‘s comb flavoured gravy)
• HAAKH SAAG
  (luscious leaves of distinct Kashmiri spinach cooked in its own juice)
• KOSHER PULAO
  (Kashmiri pulao with dry fruits)
• GUND CHUTNEY
  (onion chuitney with green chilly and vinegar)
• DOON CHUTNEY
  (wallnut chutney made in yoghurt, flavoured with royal cumin seed)
• MUZ CHUTNEY
  (muli ki chutney)
• DODH AL CHUTNEY
  (pumpkin chutney made from Kashmiri spices)



• PANEER KA PARANTHA
  A great family favourite . This paratha gives the best result when the paneer is fresh and home made
  
• METHI KA PARATHA
  A popular preparation. I can clearly recall from my childhood, ladies meticulous plucking the green methi ( fenugreek )leaves from their stems , and the aroma of these parathas baking.
• GOBI KA PARANTHA
• AAM KI LAUNG
  Raw mangoes are supposed to be cooling for body system to beat the intense desert heat, a drink called ‘kairi ka pani’, is made using raw mango pulp, flavoured with jeera powder, sugar and black salt. This recipe is another way to combat the heat. Raw mengoes are tempered with fennel and nigeella seeds and simmered with spices and sugar to make an instant pickle that can be seved with afternoon meals.
• PETHA-KI-SABZI
  A semi dry minced preparation flavoured with fenugreek and garnished with fresh coriander & green chillies
• KEEMA KA PARANTH
  (Layered bread with minced meat stuffing).
• CHICKEN KA PARANTHA
  (Layered bread with minced chicken stuffing).
• ANDAE ( EGG) KA PARANTHA
  Layered bread with egg stuffing).



• RUI MAACH KALIA (Rohu Fish Kalia)

• DOI MAACH (Fish with Curd)
• CHINGRI MAACHER JHOL
• RUI MAACH CURRY WITH CAULIFLOWER
• CHHANA DALNA (Paneer Curry )
• KAACH KOLA KOFTA (Raw Banana Kofta)
• CHHOLAR DAAL (Special Channa Daal with Coconut)
• SUKTO
• LUCHI (Puri)
• PLAIN BHAT



• PAPITA PLASTIC CHUTNEY
• CHUTNEY (With Aamsatt, Khajoor, Kismis, Tomato etc.)
• PINEAPPLE CHUTNEY



• SAFAID MAAZ
• RAJASTHANI LAAL MAANS
  (Rajasthani’s favourite lamp preparation is only for those who enjoy hot and spice food. The Rajasthanis make a bed of phulkas, pour on the laal mass, crumble a papad on top and eat when the phulka has soaked as much of the gravy as possible.
• LAL GOSHT
• PATTA FISH (Steamed)
• DAL
• BHATI
• SAFFED MASS
  Saffed mass, liierally “White Meat” is an ancient Rajasthani delicacy.
• CHORMA
• GAUAR PHALI
• ARBI KA SAAG
  This little known and scarcely used vegetable is converted into a spicy dish- Rajasthani style with the addition of a blend of spices. The arbi can be boiled and sautéed too without deep frying them, but I prefer the crispy texture of deep fried arbi.
  A word of caution about handling arbi. Grease your hands generously with oil before you start to peel or cut them as they release a sticky fluid which is difficult to wash off . the oil forms a layer on your plams, not allowing this fluid to come in contact with your skin.
• RAJASTHANI KADHI
  The Rajasthani stape dahi pakoda kadhi is more popularly known as ‘kadhi-chawal is meal combination that features almost every other day in Rajasthani households. Nutrtious and wholesome. This is one of my favourite recipes which was shared by a very close Marwari frend.
• DAL BAATI CHURMA
  Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. What started as a picnic food has become a distinctive cuisine of the State. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes as done in villages. Baatis can be baked in a gas tandoor or an electric even as well. Bafla or steamed baatis are also very popular. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with panchmel or panch kutti dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving. Often a large batch of baatis is made and part of the dough is left unsalted. This unsalted dough then shaped into rounds and deep fried in ghee. Later these deep fried baatis are crushed and sugar or jaggery is mixed into them to make a sweet dessert –Churma. They together, simple though they sound, make a very filling meal. No festive or wedding menu is complete without this popular recipe.
• MASALA BAATI
  Baati, the famous Rahasthani bread truly unravels the magic and mystique of its cuisine. There are several innovative methods and recipes for making baatis. This recipe of green pea stuffed whole wheat baatis is one of my personal favourites. You can use a moong dal (magar) stuffing instead of this one that I have chosen. Enjoy these hot baatis immersed in ghee with the famous panchmal dal for a mouth-watering experience.
• KER SANGRI
  One of the great dishes of Rajasthani cuisine. This simple piquant and tangy vegetable preparation does not really reflect the richness of its colourful school of cooking. Because ker and sangri are not exotic vegetables, but are wild berries (or beans) that grow independently and abundantly in the vast desert areas especially in Western Rajasthan-Jaisalmer and Barmer.
• GAVARFALI KI SUBJI
  Gavarfali or ‘cluster beans’ as they are also called, are an integeral part of Rahasthani cooking. They are always strung and boiled use.
  There are quite a few ways in which this vegetable is cooked. One way is with potatoes and dried spices. Another way is with a variety of other vegetables like panchmel ki subji on my favourite way is however, the one given below.
• SANGAR KA SAAG
• GATTE KA SAAG
  Something traditional made extra special with mawa stuffing.
• RAJASTHANI KADI
• KESARI CHAWAL
• LAHSUN KI CHUTNEY
  A simple but delectable dry garlic chutney that is a ‘must’ in every Rajasthani kitchen, whether the king’s or a peasant’s. This is usually relished with bajra rotis and onions and is part of a peasant,s working lunch.
• BAJRA ROTI
  Though bajra is grown only on certain parts of Rajasthan, bajara roties are relished all over the state. Thickly rolled bajara roties are cooked over ,kanda, (cow dung cakes) in the villages. That is the authentic way of preparing them because it imparts a smoked flavour to the rotis.
  Bajra rotis can accompany virtually any vegetable or kadhi on a Rajasthani menu. Bajra roti, lahsun ki chutney and onions is the tatplw diet of the lacals.
  Although absolute simple to make, these rotis are delicious, I love to eat them with fresh white butter.
• BIKANERI PARANTHA
  A delicate delicacy…the outer covering melts in the mouth to reveal an even softer stuffing .
• BAJRA KHICHDI
  Although jowar is the cereal that is grown in plenty in the Marwar region, bajra is consumed more. Bajra is ground into a flour to make rotis or is coarsely crushed to make a porridge like khichdi that is eaten with a dollop of ghee or seasame oil in the cold desert winters.
  Along with the mandatory ghee or sesame iol, pickle, curds, papad and gur also accompany this khickdi.



• THAI PRAWN & PINEAPPLE CURRY
• THAI CHICKEN WITH RED CURRY
• SLICED FISH WITH GREEN CURRY
• MIX VEGETABLES WITH YELLOW CURRY
  (Soya Chops-Chopped into three)
• THAI STIR FRIED VEGETABLES
• THAI RICE NOODLES
• THAI MASHAMAM RICE



• CHICKEN STROGANOFF
  (Cooked in White Wine)
• VERMICELLI (Deep fried mashed potato rolled in vermicelli)
• FRIED PANEER FINGERS WITH EGGLESS TARTAR SAUCE (Paneer cut into finger sizes, dipped into batter & coated with bread crumbs n golden fried)
• BABY POTATOS (Pan fried baby potatoes with bar be que sauce & served with sour cream and fresh dil)
• ROAST CHICKEN WITH ORANGE SAUCE
• BAKED SPINACH AND BABY CORN WITH LOT OF CHEESE
  There's serious creaminess going on and tons of cheesy flavor of the mozzarella that makes it unforgettably delicious
• ROAST CHICKEN WITH A HURB CRUST, TOMATO & OLIVE SAUCE
• ROAST MUTTON WITH MINT SAUCE
  Mutton is roasted and sliced and cooked in traditional brown sauce flavoured with red wine served with mint sauce
• FISH PORTUGUESE
• SHRIMPS COCKTAIL
  Boiled shrimps served in whisky sauce on a bed of lettuce
• ATLANTIC PRAWN COCKTAIL SERVED IN A BEAUTIFUL GLASS WITH MULTI GRAIN BREAD
• ALMOND HERB CRUSED SOLE WITH LEMON BUTTER SAUCE
• BROCCOLI CORN & MUSHROOM BAKED
  What a delicious combo, broccoli+mushroom and corn just love this bake
• VEG.’AU-GRATIN
• CHICKEN STROGANOFF (COOKED IN WHITE WINE)
  Cubed chicken simmered in cream sauce with mushroom capsicum and onions and flavoured with white wine.
• BAKED SPINACH AND BABY CORN WITH OF CHEESE



• GRILLED PRAWNS FLAME WITH WHITE WINE
• SERVED WITH BASIL & CREAM SAUCE– AT SITE (At host cost)
• TROUT FISH (MANALI) FLAME WITH WHITE WINE
  SERVED WITH LEMON BUTTER & CAPPER SAUCE – AT SITE (AT HOST COST )

• SERVED WITH LEMON BUTTER & CAPER SAUCE– AT SITE (At host cost)
• GRILLED SALMON STEAK SERVED ON A LEMON ARTICHOKE SLAW– SAUTED POTATO SALSA FLAME WITH WHITE WINE– AT SITE (At host cost)
• SMOKED SCOTTISH SALMON WITH CREAM CHEESE AND CHIVES
• SOLE FILLET FISH FLAME WITH WHITE WINE
• SERVED WITH LEMON BUTTER & CAPER SAUCE – AT SITE
• GRILLED LAMB CHOPS WITH BAR-BE-QUE SAUCE AND BABY MINT POTATOES (At host cost)
• MINCED MUTTON STEAK WITH BAR-BE-QUE SAUCE AND ROAST POTATOES
• KOPPER FISH FLAME WITH WHITE WINE SERVED WITH LEMON BUTTER AND CAPER SAUCE
• LOBSTER QUEEN LESS WITH CAVIAR & PARSLEY
• GRILLED CHICKEN STEAK WITH ROSEMARY SAUCE OR
  WITH POTATO BASIL SAUCE FLAME WITH RED WINE
• GRILLED STUFFED CHICKEN STEAK WITH FETA CHEESE & COOKED IN CHEESE & MUSHROOM SAUCE
• CHICKEN STEAKS– MUSHROOM SAUCE



• COTTAGE CHEESE STEAKS WITH BLACK PEPPER SAUCE



• POTATO ROEST WITH ONIONS, MUSHROOM & CHEESE WITH A SELECTION OF VEGETABLES
  (Broccoli, Baby Corn, Mushroom & Asparagus)



• CHEESE, CHILLI SPRING ONIONS, MIXED HERBS
• BREADS ON DISPLAY (Including Onion Bread)



• STIR FRIED CANTONESE PRAWNS WITH GINGER & SPRING ONION
  Cantonese ( Yuet ) cuisine comes from Canton in southern China Cantonese Style is a must-have for the gourmet, Prawns , ginger , garlic and limes works extremely well when served with rice or noodles

• CHICKEN WITH OYSTER SAUCE & BAMBOO SHOOT
  Diced chicken prepared with oyster sauce and crunchy & zesty bamboo shoots
• SHREDDED LAMB IN HOT GARLIC SAUCE
  Lamb With Onions and red and yellow bell peppers has an exquisite taste. The juicy fried lamb in a delicious sauce is a combination that most of us cant reject.
• LEMON FISH
  Marinated sole cooked in lemon sauce garnished with cherry and lemon slices
• SPICY CHILLI QUAIL
• CHILLY PANEER
• SWEET & SOUR WITH PINEAPPLE LITCHEES & CAPSICUM
  The sweet almost scented flavor of succulent lychees makes them an excellent accompaniment of pineapple and capsicum in sweet n sour sauce
• BLACK MUSHROOM WITH BABYCORN & BAMBOOSHOOT
  Straight out of the Chinese wok a delicious combination of black mushroom baby-corn and bamboo shoot.
• VEGETABLE MANCHURIAN IN HOT GARLIC SAUCE
  Deep fried vegetable dumplings cooked in hot garlic sauce to perfection



• VEG. FRIED RICE
• VEG. NOODLES SHANGHAI STYLE



• PRAWNS ITALIANO
  Garlic prawns in herbed tomato sauce
• CHICKEN & WILD MUSHROOMS
• FISH CONIAL

• LASAGNE CON POLLI
  Baked layers of pasta with chicken bolognaise , parmesan and cheese sauce.
• SPINACH RAVOLI
• FISH MILANESE
  Italian fried fish with parley garlic butter. You would never have tasted such delicious fish. This can be served with a salad and steamed vegetables tossed in butter with some garlic
• SPINACH RAVIOLI
  Elegant and cheese-filled ravioli recipe in a creamy spinach sauce
• LASAGNE WITH TOMATO & BECHAMEL SAUCE
  Tender sheets of pasta sandwiched between layers of tasty béchamel sauce , cheese , spinach and herbed tomato sauce , topped with more cheese and baked until firm
• CANNELONI FLORENTINE
• RICE FILLED TOMATOES
• CHICKEN IN PESTO SAUCE (CORIANDER PESTO)
  Pesto is typically made with fresh basil leaves and pinenuts . It is a green coloured sauce which is not very smooth as it is coarsely ground .however it can also be made with fresh coriander leaves and walnuts .A little mint or parsley or capsicum can also be added to give it a different flavour .The pinenuts are dry roasted before use but if using walnuts ,Use them directly without roasting
• GARLIC POTATOES
• BRUCHETTAS (MUSHROOM PARSLY BRUCHETTA OR TOMATO BRUCHETTA)
  is an appetizer whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruchetta is usually served as a snack or appetizer.
• GLAZED BABY ONION
• CANNELLONI FLORENTINE
  A traditional dish of Florence ,Pasta tubes stuffed with spinach , cottage cheese , mozzarella , basil and Tomato sauce .
• WILD MUSHROOM RISOTTO
  Risotto is a traditional Italian rice dish cooked with broth and flavored with parmesan cheese and other ingredients, which can include meat, fish or vegetables



• SPAGHETTI
  Long, thin pasta, slightly thicker than noodle

• PENNE
  (derived from the word penna, meaning pen). These are short hollow dried pasta , the thickness of a finger . Both ends are cut diagonally , suggesting a nib of the pen.
• FETTUCCINE
  (pronounced as ‘fetuchini’) long, flat ribbons of pasta which are available as straight bundles or coiled ones . Tagliatelle is also like fettuccine.
• FUSSILI Small spiral pasta.
• CONDIMENTS
• CHOPPED DRY TOMATOES, BLACK OLIVES TAPANADE, CHOPPED CHILLI, CORIANDER & ONIONS, ONION, PINE SEEDS, BASIL PUREE, PARMESAN SHPRING.
• PASTA SAUCE
• LAMB BOLOGNAISE, TOMATO CONCASSE, SAFFRON SAUCE, WHITE WINE SAUCE, CREAMY BASIL & CHEESE SAUCE, MORREL SAUCE.



• ENCHILLADS VERACRUZ (Soft Corn Tortillas)

• CHICKEN MOLE ENCHILLADS
• TACOS GUADALASARA (Seven Sauces) (Front service)
• ENCHILLADS TAMPICO (Lamb)
• FAJITAS ENCHILLADS (Veg.)
• ACAPULLO BURRITO (2 Rolls)
• CAMBINACIONES ESPECIATES



• CHICKEN CHETTINAD (BONELESS CHICKEN COOKED IN CHETTINAD STYLE)
• GOAN FISH CURRY (FISH COOKED IN COCONUT & GOAN SPICES)
• MUTTON VINDALOO (LAMB COOKEDIN AUTHENTIC GOAN SPICES)
• VAZHAKKAI KOLA - LIVE (SPICED DUMPLING OF RAW BANANA)
• URLAGADDE FRY ( CRISPY FRIED AND FRIED POTATOS )
• THORAN ( CABBAGE TEMPERED WITH COCONUT & CHILLIES )
• VEGETABLE STEW (ASSORTMENT OF VEGETABLES SIMMERED IN COCONUT MIL AND ONION )
• APPAM ( PAN CAKES MADE OF FERMENTED BATTER OF RICE )
• MALABARI PARATHA ( A MALABARI SPECIALITY )
• PULIHORANNAM ( TAMARIND RICE TEMPERED WITH CHILLIES & MUSTARD )
• COCONUT SADAM ( TEMPERED COCONUT FLAVOURED RICE )
• MEXICAN CUISINE
  Mexican food is full of colour and flavour. It is one of the oldest cuisines of the western world and adapts itself well to everyday as well as party cooking Talking of Mexican food. One usually thinks of burritos and nachos, but there is much more to this fascinating cuisine.
• FAJITAS
  Fa-hi-taas, (the alphabet ‘j’ is pronounced as ‘h’). There is no hard and fast rule for making the roll for fajita. You can serve all the things together in platter to the guests & ask them to make your own roll or wrap.



• DISPLAY

• LOBSTER
• PRAWNS
• SMOKED SALMON (NORWAY)
• SHRIMP HOSOMAKI
• CHICKEN SALAMI
• TROUT
• CRAB/CRAB MEAT
• SHRIMPS PEELED
• RED SNAPPER
• SOLE
• POMPHRET
• GREEN MUSSEL HALF SHELL



• LOBSTER THERMIDOR
• SCOTISH SALMON SERVED WITH TRADITIONAL ACCOMPANIMENTS
• PRAWNS FLAMBE IN HOT BEAN SAUCE
• RED SNAPPER FISH IN BUTTER LEMON SAUCE
• SOLE FILLE FISH IN NANPRIK TAHI
• GRILLED POMPHRET (Bar-Be-Que Style)
• SEA TROUT IN RED WINE

Teppanyaki is a Japanese bar be que technique that cooks meat, fish and vegetable on a metal grill. The word teppanyaki derives from two Japanese word: teppan, meaning metal plate, and yaki meaning grilled. Teppanyaki cuisine is best known for the way in which it is prepared: teppanyaki chefs often put on a show for their customer, like juggling their utensils or flipping a cooked shrimp into their hat or shirt pocket. Teppanyaki is both an unusual spectacle and a culinary delight.

ASSORTED VEG.- BROCCOLI MUSHROOM, GREEN CABBAGE, CHINESE CABBAGE, POK CHOY, BABY CORN, CARROT, ZUCHUNNI, RAW PAPAYA, RED CAPSICUM, GREEN CAPSICUM, CAPSICUM, YELLOW CAPSICUM, BLACK MUSHROOM, CHERRY TOMATO, SPRING ONION, RED ONION, RED CABBAGE, BRINJALS, BRUSSELS, SPINACH, FRENCH BEANS, CAULIFLOWER, LADY FINGER, ASPARAGUS, RICE & NOODLES.

• PRAWNS

• SOLE FILLET FISH,
• CHICKEN & SLICED LAMB

BLACK BEANS, SOYA, BROWN VINEGAR, BALSAMIC, OYSTER, RED WINE, WHITE WINE, CHILLI GARLIC, GREEN CHILLY, CHILLI GINGER, RED CURRY, GREEN CURRY, PARMESAN CHEESE, SWEET BEANS, HARD BEANS, HOISION, SEZCHWAN, GARLIC WATER, GINGER WATER, LEMON WATER, SESAME OIL, CORIANDER PASTE, SWEET N SPICE, HOT N SOUR, CHILLI FLAKES, CHILLI VINEGAR.

• COTTAGE CHEESE HAWAIN SALAD

• BABYCORN YELLOW PEPPER SALAD
• GADO GADO SALAD
• RED CABBAGE PIMENTOS
• JAIPANO SALAD
• BROCOLLI CREAM
• RUSSIAN SALAD
• BROCOLLI BABYCORN SALAD
• CAESARS SALAD
• ASPARAGUS CORN SALAD
• APPLE CELERY WALNUT
• KIMCHI SALAD
• CARROT RAISIN
• MIXED GREEN SALAD
• SPICY POTATO SALAD
• SPRING ONION LEMON DRESSING
• SUMMER CHICK PEA SALAD
• VEG. COLD CUTS
• SPICY CORN SALAD
• ORANGE GRAPE FRUIT
• CARROT CASHEW
• WALDORF
• POTATO MAYO
• PAPAYA GINGER
• THREE BEANS SALAD
• MACRONI SALAD
• GERMAN POTATO SALAD
• TOSS SALAD
• TOMATO MOZRELLA
• LETTUCE VINEGRETTE
• MACRONI PINEAPPLE
• PEPPERY BEAN SALAD
• CHEESE MACRONI
• AVACODO LEMON DRESSING
• PESTO PASTA WITH OLIVES & THYME
• PEPPER N CUCUMBER SALAD
• MUSHROOM COCKTAIL
• SHRIMPS COCKTAIL
• BEANS SPROUT
• CHEF SALAD
• BEET ROOT CHEESE
• COTTAGE CHEESE TIKKA SALAD
• BANANA AND CORN SALAD
  (Different Dressings)
• COLD CANAPES

A BEAUTIFUL SELECTION OF EXOTIC AND CONTINENTAL CHEESES WITH BISCUITS AND CRACKERS

• LACHHA PARANTHA

• SHEERMAL ROTI
• VARQUI PARANTHA
• JALEBI PARANTHA
• BAKAR KHANI
• NAN BADAAMI
• NAN AFGHANI
• ROMALI ROTI
• POODINA PARANTHA
• BESANI ROTI
• LAZEEZ KULCHE
• MERUT KE KANDHARI NAAN
• ACHAAR
• PAPAD
• PUDINA KI CHUTNEY
• SIRKA WALA PAYAZ
• CHAWARA KI CHUTNEY

• JALEBI– INSTANT MADE IN DESI GHEE OR
  AMARTI – INSTANT MADE IN DESI GHEE
• RABARI
• MAALPURA– INSTANT MADE IN DESI GHEE
• KHEER WITH KESAR & DRY FRUITS
• RAJ BHOG
• MOONG DAAL KA HALWA
• GAJAR KA HALWA
• HOT GULAB JAMUN (Kesar Pista wale)
• GUR KA HALWA
• SHAHI TUKRA (Sweet Bread Pudding)
• ZARDA PULAO
• SAVAIN
• KESARI FIRNI
• APPLE/GAJJAR/AMLA KA MURABBA

(MUSHQ-[Aroma of the Heavens] TANJAN [Treasure]– is a sweet Chicken Rice – A Dessert of classic proportions. A Delicacy cooked in varying quantities of Sugar: Equal, Double, Tripple, Quadruple and the Halves in between)


   (MUSHQ [Aroma of the Heavens] TANJAN [Treasure]– is a sweet Lamb Rice – A Dessert of classic proportions. A Delicacy cooked in varying quantities of Sugar: Equal, Double, Tripple, Quadruple and the Halves in between)

• ICE CREAM MANGO KING ALPHONOSO
• ICE CREAM VANILA- KAHLUA DELIGHT
  (Vanilla Ice Cream and Kahlua Coffee Liquor)
• ICE CREAM TOASTED ALMOND
• ICE CREAM FIG & HONEY
• ICE CREAM APPLE STRUDEL
• ICE CREAM PEACH COGNAC TOPPING
• CHOCOLATE AMARRETO WITH CHOCO SAUCE
• ICE CREAM CINNAMON WITH HONEY STEWED PLUM SC.
• ALMOND WITH CHOCOLATE SAUCE
• CALYPSO FRUIT WITH ORANGE SAUCE
• IRISH COFFEE WITH TOFFEE SAUCE
• PEACHES ‘N’ CREAM WITH PEACH TOPPING
• ICE CREAM CHOCOLATE- CAFFE GRANITA
  (Chocolate Ice Cream & Bailey's Irish Cream)



• LEMON ORANGE PUDDING
• BLACK FOREST PUDDING
• CHOCONUT PUDDING
• APPLE PIE OR WALNUT PIE
• TIRAMISU OR KIWI PUDDING
• BROWNIE CHOCOLATE PUDDING
• PEACH & APPRICOT PUDDING
• PEACH & CRUNCH PUDDING
• HOT BROWNIE PUDDING
• PUMPKIN –PIE
• STRAWBERRY PUDDING
• CHOCOLATE MOUSSE
• CHOCOLATE MOUSSE
• STRAWBERRY TARTS
• ITALIAN CASSATTA
• CORN PUDDING
• BLUE BERRY CHEESE CAKE
• CREAM PUFFS WITH PARALINE
• KIWI STRAWBERRY PUDDING
• CHOCOLATE PUDDING
• HOT CHOCOLATE FUDGE – SERVED WITH CHERRY AND WAFFERS



• MANGO WITH CREAM
• STRAWBERRY WITH CREAM (On availability)

(Served from the Samavoor)

(To be arranged by the host)

TO BE ARRANGED BY THE HOST:

• KAHULA
• BAILEY’S IRISH CREAM
• BRANDY

• PAPRI CHAT

• DAHI BHALL
• GOAL –GAPPE
• MATKE GUJIA
• STUFF MOONG DAAL KA CHILLA
• ALOO TIKKI
• PANEER KI TIKKI
• PAO- BHAJI
• MATAR PATILA KULCHA
• LACHHA BASKET
• RAJ KACHOURI
• KANJI BARA
• KANJI KALI GAJAR
• KANJI PAKORI (5 Types)
• ALOO FRIED MATAR
• ALOO- SHAKKAR KANDI KI CHAT
• CHUSKI KALA KHATTA



• GOAL–GAPPE (Seven different water)
• ALOO TIKKI MEWE WALI (Cooked in Desi Ghee)
• KALMI VADA, PAPADRI CHAT, DAHI BHALLA



• CHICKEN FRENCH ONION SOUP WITH POACH EGG AND CHEESE TOAST
• CHICKEN ‘PRINCESS’ SOUP (CREAM SOUP GANISHED WITH DICES OF CHICKEN AND ASPARAGUS {OPTIONAL})

• CHICKEN HOT AND SOUR SOUP (This must surely be the best known and all time favorite soup in Chinese Restaurants and take- aways throughout the world)
• TOMATO DHANIA SHORBA SOUP (Tomato extract flavored with fresh coriander)
• CREAM OF ALMOND WITH DICED MUSHROOM SOUP
• VEG. HOT & SOUR SOUP
• VEGETABLE MANCHOW SOUP (Exotic chopped vegetable with vegetable stock and seasoning)
• SWEET CORN ASPARAGUS SOUP
• POTATO LEEK SOUP
• FRENCH ONION SOUP
• MINESTRONE SOUP (Italian style Garlic and Tomato Flavoured Broth with sliced Vegetables and Macaroni)
• MULLIGATAWNY SOUP ( Indian spiced lentil soup ) Traditional yellow lentil (dal) soup with croutons & steam rice
• LEMON CORN SOUP
• TOM YUM SOUP
• VEGETABLE LEMON CORRIANDER SOUP
• CREAM OF BROCCOLI, CAULIFLOWER, MUSHROOM SOUP
• PUREE OF:
  CREAM OF TOMATO / MUSHROOM / VEGETABLE /
  ASPARAGUS / ALMOND / SPINACH
• CREAM OF ALMOND WITH DICED MUSHROOM SOUP (Pure of almonds & mushroom with flour, butter and finished with cream Served with bread roll, bread stick & butter)



• TEA (Seperately served along with Sugarfree)
• COFFEE
• HOT KESAR BADAM PISTA MILK (Served from the Karahi)



• KIWI
• APRICOT
• SARDA
• BLACK GRAPES
• JAPANESE APPLE
• WATER MELONS
• PINEAPPLES
• DOMESTIC GRAPES
• PEAR
• PAPAYA
• MANGO
• GUAVA