The document describes the menu for Insomnia at Taj Ambassador hotel. It is divided into 4 sections: Warm Petite Quiches & Crusties containing 8 items, Hot Canapes containing 10 items, Main Course containing 8 items, and Desserts containing 2 items. Some sample items are provided along with their preparation methods. The Warm Petite section includes an asparagus and water chestnut quiche and a mushroom quiche. The Hot Canapes section includes spicy cottage cheese cakes and cracker-crumbled fish. The Main Course section includes a cottage cheese mille-feuille and grilled polenta cakes. Desserts include a banana bread pudding and frozen caramel parfait.

1. INSOMNIA AT TAJ AMBASSADOR
• What is Insomnia?
1. It’s a Contemporary
bar ,with Modern Taste.
2. It is equipped with the
World’s finest Wines
3. The Food menu is
Modern , yet Elegant.

2. MENU
The Menu is Divided
into 4 sections :
• Warm Petite Quiches
& Crusties.
• Hot Canapes
• Main Course
• Desserts

3. NO OF ITEMS IN EACH
SECTION
1. Warm Petite contains 8
items .
2. Hot Canapes contains 10
Items.
3. Main Course contains 8
Items.
4. Desserts contains 2 items.

4. CLOSE VIEW AT SOME OF THE ITEMS
FROM EACH SECTION
WARM PETITE QUICHES &
CRUSTIES
1. Green Asparagus and Water
Chestnut with Chilli Tomato
Relish .
METHOD:
1. In Butter Saute Onion , Garlic .
2. Add Water Chestnut .
3. Add the Blanched Asparagus.
4. Add Olives , Cheese , Salt , Pepper ,
and Chilli Flakes.
5. Garnish with Parsley and Parmesan
Cheese .

5. 2) GET MUSHY WITH
JALAPENO &
TRUFFLE OIL
METHOD :
1. In truffle oil saute onion , garlic
2. Add Shitake mushroom, button
mushroom, thyme, chopped
jalapeno and basal cheese
3. Garnish with fried garlic and almond
flakes.

6. 2) HOT CANAPES
1. Spicy Cottage Cheese
And Tapioca Cakes
METHOD :
1. Grate Cottage Cheese and Potato .
2. Add Chilli Flakes , Basil and Parsley.
3. Crumb it with bread and coat the
Mixture with Sago and Deep Fry .

7. 2.CRACKER CRUMBLED FISH WITH WALNUT
TARTER
METHOD:
MARINATION:
Refined Flour , Paprica Powder,Lemon
Juice and Salt .
CRUMBING: For Crumbing the Fish use
CornFlakes, Oat Meal
, Chilli Flakes and Parsley .
1. After the Marination Crum the Fish
and Deep Fry .
Serve with Walnut Tarter.

8. MAIN COURSE
1. TANGY COTTAGE CHEESE MILLE
FEUILLE WITH ORGANIC
SPROUTS & PAPRIKA CURLS
METHOD :
MARINATION : To Cottage Cheese we add
Lemon Juice ,Basil
,Salt and Crushed Pepper.
1. Grill the Cottage Cheese after the
marination .
2. In Butter and Olive Oil Saute Onion and
Garlic.
3. Add Organic Sprouts , Barbeque Sauce ,
Salt and Paprika Powder.
4. Cut Slices of Cottage Cheese and stuff the
above mixture.

9. 2) GRILLED POLENTS CAKE OVER THREE BEAN RAGOUT & HERB YOGHURT
SAUCE
Method
STEP 1:
1.Saute Onion and Garlic .
2. Add Cream to the above mixture .
3. Add Polenta , Corn Kernal , Nutmeg Powder and
Parmesan Cheese
to the above mixture.
SPREAD THE MIXTURE IN A TRAY AND LET IT
SET FIRMLY.
STEP - 2
1.Saute Onion , Garlic , Celery .
2. Add all the 3 beans , Tomato Concasse , Cream,
Origano, Yogurt.
Cut Polenta using a mould and place it over the
mixture.

10. DESSERTS
DESSERTS AT
INSOMNIA :
1. BANANA CHIP BREAD PUDDING WITH
EXOTIC FRUITS.
2. FROZEN CARAMEL PARFAIT WITH
TROPICAL SALSA.