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SHURUAAT ¨C LETS BEGIN WITH APPETIZERS Í·ÅÌ
SHORBA KE PATILE SE ¨C FROM THE SOUP KETTLE ÌÀÀà
TANDOORI GALLI SE FROM THE TANDOORI STREET Ó¡¶ÈÉÕ¿¾Àà
MACHERO KI PUKAAR A CALL FROM THE FISHERMEN ÓãϺÀà
MURGHI HANDI SE FROM THE CHICKEN POT ӡʽ¼¦ÈâÀà
GOSHT KI HANDI SE ¨C FROM THE MUTTON POT ӡʽÑòÈâÀà
SABZI MANDI SE ¨C FROM THE VEGETABLE MARKET ӡʽÊß²ËÀà
- PALAK PANIR / ALOO-ÈéÀÒ³´²¤²Ë/ÍÁ¶¹³´²¤²Ë
(FRESH HOME MADE COTTAGE CHEESE/POTATOES COOKED WITH SPINACH & RARE HERBS & SPICES)
-
KADAI VEGETABLES-ÏãÁÏËزË
(DICED BEANS, CARROTS, POTATOES AND GREEN PEAS PANFRIED WITH SELECTED SPICES)
- PANIR TAWA MASALA-Ìú°å³´ÏãÁÏÈé¿á
(HOME MADE COTTAGE CHEESE PAN FRIED WITH SLICED ONIONS & TOMATOES, FLAVOURED WITH DELICATE SPICES)
- SHAAM SAVERA -ÍíÉÏ°×Ìì
(DEEP FRIED BALL OF VEGETABLES AND SPINACH STUFFED WITH COTTAGE CHEESE COOKED WITH A SPICED TOMATO AND ONION CURRY)
- MUTTER PANIR -Èé¿áÇඹ
(CUBES OF COTTAGE CHEESE COOKED IN A DELIGHTFUL GRAVY WITH GREEN PEAS)
- HARA BARA KEBAB MASALA-ÏãÁÏÓªÑøÊß²Ë
(A MIXTURE OF SPINACH AND OTHER VEGETABLES ROUNDED AND DEEP FRIED AND SERVED IN A DELICIOUS SPINACH SAUCE)
- NAVRATAN KHORMA-Å£ÓÍÏÊÄÌ»âʲ½õ
(A MIXTURE OF NINE TYPES OF VEGETABLES, FRUITS COOKED IN A CASHEWNUT BASED GRAVY GARNISHED WITH DRY FRUITS & NUTS)
- KARAILA MASALA-ӡʽ³´¿à¹Ï
(BITTER GOURD COOKED WITH POTATOES & TOMATOES -HIGHLY NUTRITIONAL)
- BEANS PORIAL-Ҭζ±â¶¹
(FRESHLY CUT BEANS TOSSED ON A HOT PAN WITH SPICED TOMATOES & GRATED COCONUT)
- ALOO GOBI MUTTER-ÍÁ¶¹³´²Ë»¨
(PAN FRIED FRESHLY CUBED POTATOES COOLED WITH FLORETS OF CAULIFLOWER, GREEN PEAS & SPICES, SERVED SEMI-DRY)
- DAHI PAKODA KADHI-ÏãÁ϶¹·ÛÍè×Ó
(DEEP FRIED BALLS OF CHICKPEA BATTER COOKED IN A YOGURT BASED SAUCE, TEMPERED WITH CUMIN & SPICES)
- VEGETABLE MAKHANI-Êß²ËÎ÷ºìÊÁ¿§à¬
(FARM FRESH VEGETABLES COOKED IN A DELIGHTFUL TOMATO BASED SAUCE)
- ALOO MUTTER RASSEWALLI-ÍÁ¶¹³´Çඹ¿§à¬
(SMALL QUARTERS OF POTATOES COOKED WITH FRESH GREEN PEAS IN A LIGHT HOMEMADE CURRY)
- BOMBAY POTATOES-ÃÏÂòÍÁ¶¹
(FARM FRESH POTATOES COOKED WITH TOMATOES, ONIONS, GREEN CHILLIES & SPICES, SERVED SEMI-DRY)
- BAINGAN BHURTA-ӡʽ³´ÇÑ×Ó
(FRESHLY PICKED EGGPLANT PAR COOKED IN THE TANDOOR, FINELY CHOPPED AND FINISHED WITH ONIONS, HERBS & SPICES)
- BABYCORN MUSHROOM-ÓñÃ×Ëñ³´Ä¢¹½
(TENDER BABYCORN TOSSED WITH MUSHROOMS, TOMATOES & SPICES)
- PUNJABI CHOLE-°à¼Ó±ÈÍ㶹
(WHOLE CHICK PEAS COOKED WITH POTATOES & SPICES)
- TADKA DAL-Óͼå»Æ¶¹
(YELLOW LENTILS COOKED WITH TRADITIONAL TADKA -FRIED SPICES)
- RAJMA MASALA-ӡʽºì¶¹
(RED BEANS COOKED WITH CHEF¡¯S SECRET RECIPE)
- MAA-KI-DAL-ӡʽºÚ¶¹
(BLACK LENTILS COOKED WITH SPICES AND SERVED)
ROTI KI TOKRI SE-FROM THE BREAD BASKET ӡʽÃæ±ý
CHAWAL KI HANDI SE ¨C FROM THE RICE URN ӡʽÃ×·¹
MEETHI MULAKATAY ¨C SWEET GATHERINGS ӡʽÌðÆ·
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