plan menu for hotels and restaurants. learn menu planning indian vegetarian food dishes for hotels and restaurants. also useful for hotel management colleges and students to learn about indian cuisine.

1. VEGETARIAN
INDIAN FOOD
MENU
FOR HOTELS &RESTAURANTS
INDIAN FOOD * CUISINE & DISHES
BY DR BHAVYA KHAMESRA

3. INDIAN SNACKS / STARTERS
 HARI BHARI TIKKI
 ALOO TIKKI/ CUTLET
 PANEER TIKKI/CUTLET
 KACHHE KELE KI TIKKI/CUTLET
 DAHI KE KEBAB
 CORN CHEESE GOLE
 CORN PANEER GOLE

4. INDIAN SNACKS / STARTERS
 TANDOORI PANEER TIKKA
 TANDOORI MUSHROOM TIKKA
 TANDOORI KELE TIKKA
 BHARWA TANDOORI ALOO
 BHARWAN TAMATAR
 TAWA PANEER TUKDE
 TAWA MUSHROOM TUKDE

5. INDIAN SNACKS / STARTERS
 RATALOO KE GARADU
 PANEER PAKODE
 MIX PAKODE
 MOONG DAL PAKODE
 BHUTTE PAKODE
 LEELVE PAKODE
 DAL KACHORI
 SAMOSA
 CORN SAMOSA

6. INDIAN SNACKS / STARTERS
 KHAMAN
 POHA
 UPMA
 PATODE
 IDLI
 DOSA
 VADA SAMBHAR
 ALOO BADA
 KELA BADA
 MIRCHI BADA

7. INDIAN SNACKS / STARTERS
 DALIA
 SAVA UPMA
 DAL CHILDA
 VADA PAV
 DHABELI
 BHEL PURI
 SEV PURI
 PAPDI CHAT

8. INDIAN SNACKS / STARTERS
 VEG KATHI ROLL
 PANEER KATHI ROLL
 ALOO PARATHA
 MOONG DAL PARATHA
 SABJ PARATHA
 PANEER PARATHA
 MATAR POTLI

9. TO DRINK
 KERI PANI
 JAL JEEERA
 RASAM
 TOMATO SORBA
 TOMATO SOUP

10. PANEER DISHES
 PANEER BUTTER MASALA
 KADHAI PANEER
 PANEER MAKHNI
 HANDI PANEER SAFEDA
 PANEER JAL FREJI
 PANEER BHURJI
 MATAR PANEER
 PALAK PANEER
 MUSHROOM PANEER

11. MAIN DISHES
 MALAI KOFTA
 LAUKI KOFTA
 KACHHA KELA KOFTA
 PANCHRATAN KORMA
 SABJ DEEWANI HANDI NAVRATAN
 AVIAL
 PORIYAL

12. ALOO DISHES
 KASHMIRI DAM ALOO
 BENARSI ALOO
 ALOO GOBHI MATAR
 ALOO SAAG WALA(PALAK)
 JEERA WALA ALOO
 BHARMA ALOO
 BHARMA TAMATAR
 BHARMA SHILMA MIRCH

14. DAL/BEANS
 MOONG DAL TADKA
 DAL MAKHNI
 DAL PANCHMEL BANJARA
 SOOKHI DAL
 RAJMA MASALA
 KADAI CHOLE
 SAABAT CHAWLE USAL
 GUJRATI TOOR DAL
 SAMBHAR
 JAISALMERI CHANA
 DAL PALAK

15. SEASONAL GREEN VEGETABLES
 SARSON KA SAAG
 BHARMA BAINGAN
 BAINGAN BHARTA
 ACHARI BAINGAN
 MASALA BHINDI
 BHARMA TINCI

16. SEASONAL GREEN VEGETABLES
 LAUKI TAMATAR
 ALOO SHIMLA MIRCH
 VEG JAL FREZI
 KADOO
 RATALU
 BABYCORN SABJI
 KACHEE KELE KI SABJI

17. RAJASTHANI SPECALITIES
 BESAN GATTE
 JODHPURI BESAN GATTE
 PANCHKOOTE
 AAMCHOOR
 KAJU MAKHANE MATAR
 VADI
 VADI PALAK

18. RAJASTHANI SPECALITIES
 LEELVE MASALA
 SABAT BHUTTE
 PATODI
 CHAWDI BESAN
 CHANE KI DAL
 URAD DAL
 KADI


19. RAJASTHANI SPECALITIES
 BATI
 MAKKI KEECH
 BAJRA KEECH
 BHUTTE KI KICHDI
 BAJRA ROTI
 TIKKAD ROTI
 MAKKI KI ROTI

20. INDIAN ROTIS
 TAWA ROTI
 TANDOORI ROTI
 NAAN
 MISSI ROTI
 BHATURA
 POORI
 PARATHA
 LACHHA PARATHA

21. INDIAN ROTIS
 PITHHI POORI
 SHEERMAL
 PALAK METHI THEPLA
 ROOMALI ROTI
 RAJGIRA POORI
 SINGADA POORI
 PALAK POORI

22. RICE PREPRATIONS
 CHAWAL
 JEERA RICE
 SABJ TEHRI
 SABJI BIRYANI
 KICHDI
 RAJGIRA KICHDI
 GATTE KA PULAO

23. CURD * PAPAD
 BOONDI RIATA
 VEGETABLE RIATA
 PINEAPPLE RIATA
 DAHI PAKODI
 DAHI BADA
 PAPAD
 MASALAPAPAD
 MAKKI KI PAPDI

24. SWEETS
 RASGULLA
 RAS MALAI
 KULFI
 GULAB JAMUN
 BARFI
 JALEBI
 IMARTI

25. SWEETS
 SHAHI TUKDA
 SAAVAIYA
 GAJAR KA HALWA
 MOONG DAL HALWA
 BALUSHAHI
 MAYSORE PAK

26. RAJASTHANI SWEETS
 CHHORMA
 RABDI
 BESAN CHAKKI
 MALPUA
 RABDI MALPUA
 BESAN LADOO
 KHEER
 MAKKI KA ZAZRIA(KHEER)
 MAKHANA KHEER
 LEELVE KI BARFI
 AAM BARFI