Menu
To be placed near the bar
Mushroom and asparagus Pate with melba Toast (very refreshing)
Assorted Cheese Platter
Brie, blue, camembert, scamozza, goat cheese served
with Australian grapes, seedless black & green olives, fresh
strawberries, walnuts and carr’s water biscuits
Vegetable Crudités
Garden fresh vegetables like broccoli, cauliflower, cherry tomatoes,
Red and green peppers, zucchini served with a selection of dips
Middle Eastern Mezze Platter
Baby pitta, falafel, hummous, fattosh, babganuj and tomato relish.
To be passed around
Dhaniya Murg (traditional malai kebab finished with fresh coriander leaves)
Resham Murgh (simply melts!!!)
Kakori Kebab
Paneer Nimboo Ke Achaar Waala
Chaap Tikka (soyabean)
Palak Paneer Ki Seekh
Continental
Black peppercorn tossed water chestnut with Chaat Masala
(Spinach, Feta & Oregano stuffed in parcels)
Baby corn, Pepper, Broccoli, Paneer Satey served with Hot Peanut Dip
(Skewered vegetables marinated with Thai Curry paste and Char-grilled0
Baked Artichoke Hearts
(Scooped Hearts of Artichoke stuffed with salsa & Parmesan –browned in the Oven)
Sample Dinner
Oriental
Basil Garlic and Honey Tossed Chicken Skewers
Chin Kai (Chicken Dumplings tossed in a Delectable Thai Sauce)
Yam Noa (Roast baby tender Lamb tossed in Lemon Chilly sauce)
Stuffed Mushroom Caps
Por Pia Chae (Thai spring rolls)
Skewered Vegetables in Hot Coconut Cream
Salad
Avocado, Orange and Almond Salad (A Spanish Influence)
Spanish Asparagus Salad
Panzanella Salad
(A tangy blend of tomato juice, rich olive oil, and red wine
vinegar, tossed with roasted peppers, pine nuts and anchovy)
Fried Feta and Grape Salad
Sprouted Lentils And Kachumber With Salt & Chat Masala
Hot Salad (Mushrooms, Baby Corn, Bell Peppers,
Broccoli Tossed On Tawa With Chaat Masala & Lemon Juice)
Kachumber With Masala Peanut
Soup
Khoe- Suey
(Bengal gram and lentil soup with coconut cream from Myanmar )
Add on:
Crispy Noodles (broken), Boiled Noodles, Fried onions ,Garlic (fried & raw)
Lemon Wedges, Fine Cut Green Chilies, Roasted Peanuts
Dry Chili Flakes, Coriander Leaves (fine chopped)
Coarse Garlic Sauce , Raw Fried Banana
Main Course
Chicken Jahangiri
(Combination of diced and minced chicken in a thick gravy)
Dalcha
(An interesting combination of meat and channa dal)
Gillawti kebeb with ulte tawa ka paratha
Diwaani Handi
(Something similar to mixed vegetables in north India)
Mushroom Imtiyazzi
(Scooped and stuffed mushroom cooked in a soft yellow gravy)
Aloo Ke Masaaledar Lachhe
(Our chef’s speciality)
Dal Aloo Bukhara
(Traditional dal makhani with dried plums)
Biryanis
Kachhe Gosht Ke Pulao
Broccoli and Mint Biryaani
Parantha Station
Anda, Keema, Aloo-Mattar, Pyaz-Paneer
Roti
Mirchi, Lacha, Missi, Roti, Naan
Pasta
Penne, Spaghetti, Tagliatelle, and Farfel
Vegetarian Sauces
Accompaniments
Fresh Mint leaves, Fresh Basil Leaves, Cherry Tomato, Wild Mushrooms,
Button Mushrooms, Freshly Grounded Black Peppers, Leeks, Zucchini, carrots,
Assorted Bell Peppers, Sun-dried Tomatoes, Green & Black Olives, Broccoli
Crushed dried Red Chilly, Parmesan Cheese, Extra Virgin Olive Oil, Dried Oregano
Freshly Baked Assorted Breads
French, Rolls, Hard Rolls, Herb Mini, Sun-dried Tomato Stuffed, Bread Sticks,
Garlic & Cheese Toasted Bread and Multi grain Brown Bread.
Fish Station
Fish Station
Whole Surmai
River Sole
Baby Silver Pomfret
Served with: Wasabi hollandaise, Lemon Butter, Vinaigrette Parsley Sauce,
Cherry tomato salsa and herbs
Accompaniment: Steamed vegetables
Char grill Station
Peppered Lamb Steak with Rum Bar Be Que Sauce
Grilled Chicken with Caper Orange Sauce
Grilled Cottage Cheese Steak With Green Tomato Salsa
Baked Potato with sour Cream
Desserts
Chainna Ki Jalebi Served with Lachha Rabri
Gulukand Stuffed Jamun
Boondi Burfi with Hot rabri on tawa
Kheer Section
Gulab Kheer
Pineapple Kheer
Halwa
Cheeku
Anjeer
International
Kiwi Mousse
Chocolate Cappuccino Mousse
Caramalized Apple Cheese Cake
Individual Portions
Fresh Fruit Tarts served with Diet Cream & Nougat
Mint Chocolate Pavalova
Rum Balls
Tiramisu
Mint Chocolate Pavalova
Rum Balls
Tiramisu
