Kesari Nandan Sweets Family Restaurant Nangloi New Delhi is a Vegetarian dishes from across India New Delhi & Sweets /south Indian /Restaurant vegetarian dishesfurther afield served in a bright,contemporary space
At the Biryani Republic, with the quest of the authenticity of taste, we delved into finding the secret kept the recipe, since thousands of years ago and have tried to bring alive the royal, ethnic and true taste of Biryani. We bring to you the deliciously complex blend of flavors, spices, and aromas and with our secret touch in our biryani, that have come to epitomize the zenith of Indian cuisine.
Latasha's Kitchen produces a range of concentrated pastes, condiments, and chutneys that allow home cooks to easily create honest and wholesome meals for their families. Their products are made using slow cooking methods and high quality local ingredients so the natural flavors can develop fully. Latasha cooks with love, passion and a generous heart to make uncompromisingly good products without any additives, preservatives or artificial ingredients.
Chettinad Curry Palace is an authentic Indian restaurant located in Singapore that specializes in Chettinad cuisine from Tamil Nadu, India. The restaurant is known for spicy, aromatic non-vegetarian dishes that make heavy use of spices, such as their signature chicken Chettinad roast and mutton Mysore. They also offer catering services and set menus that include options for chicken, mutton, fish, prawns, crab, and vegetarian dishes.
An initiative of Reena Hiren Desai – WeShuddh is one of its kind cloud kitchen which combines the tradition of Jainism with the new age modernity.
Now you can savour the delicacy of Indian, Mexican, Continental and Chinese cuisines prepared with Jain traditions.
The document provides descriptions of various Indian dishes in 3-4 sentences each. It includes both non-vegetarian dishes like Chicken Masala, Fish Fry, Seekh Bhuna and Mutton Rara as well as vegetarian options like Kheema Ghugni, Puri, Paratha and Steam Rice. A variety of side dishes and condiments are also described like Hari Chutney, Meethi Tamater Chutney, Onion Clutters, Mix Salad and Cucumber Tadkewala Raita. Contact information is provided at the end for Ranjeeta Kishore and Swaraja Batra.
The document describes Binoy Nazareth's experience tasting Chicken Makhani, a popular Punjabi dish, in Delhi, India. It discusses the history and variations of Chicken Makhani, which originated from using leftover chicken in a rich gravy of butter, tomato, and cream. The document then provides Binoy's own recipe for Chicken Makhani, including ingredients for marinating the chicken and making the creamy makhani gravy, and step-by-step instructions for preparing the dish.
Homefills is the premium spices manufacturer in Odisha that has over 50 variety of products that are popular across the nation for every day Indian cooking.
The people’s demand as led us to take this experience overseas. Anjappar has been accommodating the changes of time by increasing their standards to cater the ever-growing necessities of today’s taste hunters. And now Anjappar Restaurants have preserved the culinary traditions and served as one of the most outstanding Ambassadors of Chettinad Cuisine.
At the Biryani Republic, with the quest of the authenticity of taste, we delved into finding the secret kept the recipe, since thousands of years ago and have tried to bring alive the royal, ethnic and true taste of Biryani. We bring to you the deliciously complex blend of flavors, spices, and aromas and with our secret touch in our biryani, that have come to epitomize the zenith of Indian cuisine.
Latasha's Kitchen produces a range of concentrated pastes, condiments, and chutneys that allow home cooks to easily create honest and wholesome meals for their families. Their products are made using slow cooking methods and high quality local ingredients so the natural flavors can develop fully. Latasha cooks with love, passion and a generous heart to make uncompromisingly good products without any additives, preservatives or artificial ingredients.
Chettinad Curry Palace is an authentic Indian restaurant located in Singapore that specializes in Chettinad cuisine from Tamil Nadu, India. The restaurant is known for spicy, aromatic non-vegetarian dishes that make heavy use of spices, such as their signature chicken Chettinad roast and mutton Mysore. They also offer catering services and set menus that include options for chicken, mutton, fish, prawns, crab, and vegetarian dishes.
An initiative of Reena Hiren Desai – WeShuddh is one of its kind cloud kitchen which combines the tradition of Jainism with the new age modernity.
Now you can savour the delicacy of Indian, Mexican, Continental and Chinese cuisines prepared with Jain traditions.
The document provides descriptions of various Indian dishes in 3-4 sentences each. It includes both non-vegetarian dishes like Chicken Masala, Fish Fry, Seekh Bhuna and Mutton Rara as well as vegetarian options like Kheema Ghugni, Puri, Paratha and Steam Rice. A variety of side dishes and condiments are also described like Hari Chutney, Meethi Tamater Chutney, Onion Clutters, Mix Salad and Cucumber Tadkewala Raita. Contact information is provided at the end for Ranjeeta Kishore and Swaraja Batra.
The document describes Binoy Nazareth's experience tasting Chicken Makhani, a popular Punjabi dish, in Delhi, India. It discusses the history and variations of Chicken Makhani, which originated from using leftover chicken in a rich gravy of butter, tomato, and cream. The document then provides Binoy's own recipe for Chicken Makhani, including ingredients for marinating the chicken and making the creamy makhani gravy, and step-by-step instructions for preparing the dish.
Homefills is the premium spices manufacturer in Odisha that has over 50 variety of products that are popular across the nation for every day Indian cooking.
The people’s demand as led us to take this experience overseas. Anjappar has been accommodating the changes of time by increasing their standards to cater the ever-growing necessities of today’s taste hunters. And now Anjappar Restaurants have preserved the culinary traditions and served as one of the most outstanding Ambassadors of Chettinad Cuisine.
Anjappar’singapore humble beginnings started in Chennai more than 50 years back offering the Chennai some typical Chettinad food. As time passed, Anjappar became synonym for Chettinad Cuisine. The people’s demand as led us to take this experience overseas. Anjappar has been accommodating the changes of time by increasing their standards to cater the ever-growing necessities of today’s taste hunters. And now Anjappar Restaurants have preserved the culinary traditions and served as one of the most outstanding Ambassadors of Chettinad Cuisine.
This document provides a recipe for making parsnip crisps. It begins with an introduction to parsnips, describing their appearance and common uses. The recipe calls for peeling parsnip ribbons and baking them with sunflower oil on a tray until crisp and golden. Bake the parsnip strips for 25-30 minutes, turning halfway, until crisp. Sprinkle with sea salt while warm to serve.
The document advertises various gift basket options from Bikaji containing Indian snacks and sweets such as gulab jamun, rasgulla, soan papdi, and bhujia that are available for purchase for Diwali. The baskets range in price from Rs. 170 to Rs. 425 and include combinations of snacks aimed to provide both sweet and savory options while upholding quality, taste, price, and tradition according to their names which include "Shahi Dawat", "Madhur Milan", and "Thoda Meetha Thoda Namkeen".
This document provides information about Rajasthani cuisine. It notes that Rajasthani cuisine was influenced by the region's climate and availability of ingredients. Dishes were prepared in royal kitchens led by a head Brahmin cook. Staple foods included grains like bajra, makkai and jowar. Signature dishes mentioned include Makhi ka Soweta, Besan ke Gatte, Patode and Doodhiya Kheech. The cuisine also has vegetarian dishes from the Maheshwari community that don't use onions or garlic.
Maria's Goan Kitchen provides Goan, South Asian and vegetarian cuisine catering services in Goa. The menu includes popular Goan dishes like sorpotel, vindaloo and bebincas as well as South Asian options like chicken tikka masala, butter chicken and Thai curries. Vegetarian dishes on offer are paneer butter masala, malai kofta, dal fry and mixed vegetable curry. The catering service can be contacted by phone or email for orders and bookings.
Variety is the spice of life! If I or you ever must have the best of both world's food, then it's surely found in Penang, Malaysia. Now more than anything else we have to take care of our ourselves over product or produce. Big business have been spending so much time at conferencing upon conferencing, webseminar, discussions on-line etc never ending Time is now of the essense. We have to change the way we work. Work the way we change. If you receive this piece of message, you should be happy to note that you are among some of of the people who appreciate the slice and dice of food as a matter of speaking for all that is relevent today. That which are basic to our lives and no more.
Maria's Goan Kitchen & Caterers provides catering services for Goan cuisine as well as other cuisines like Portuguese, Indian, and international foods. It offers menus of non-vegetarian dishes like pork and chicken curries and biryani, and vegetarian options like paneer, dal, and vegetable curries. The menus also include seafood, South Asian, and dessert items priced per kilogram. Goa is noted for its Portuguese colonial influence blended with Indian culture seen in the local cuisine and annual festivals.
Authentic Indian Chicken Vindaloo RecipeJanetSturgis
The vindaloo curry is an Indian curry based on the original Portuguese dish Carne de vinha d'alhos which translated means "meat in garlic wine marinade". This dish is popular all over the world now.
This dish is a relatively dry curry with melt in the mouth lamb/mutton, spicy, creamy tomato sauce that can be ready to serve within an hour for any amateur curry cook.
Comenius UE-g(old)en future 2012-2014, 4th reunion - Bulgarian traditional re...Stamatachi Anca
Multilateral Comenius Project ”The fairytale of the European G(old)en future” 2012-2014
Presentation of traditional recipes that meets the criteria of a healthy life.
This project has been funded with support from the European Commission.
This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
Paipa Travel Agency provides a recipe for pumpkin pie with pork and almond biscuits. The pumpkin pie recipe calls for 1 pound of chopped pork, 2 cups chopped pumpkin, 2 grated calados, 4 beaten eggs, 2 cups milk, 2 tablespoons butter, 1 tablespoon flour, and 2 chopped stalks of onion. The almond biscuit recipe includes 110 grams crushed almonds, 50 grams sugar, butter and sugar, a medium small cup of milk, and a tablespoon of cornstarch. The document concludes by thanking the reader for their attention and providing contact information for Paipa Travel Agency.
This document provides information about traditional Easter foods and recipes in Croatia. It describes how dyed eggs are traditionally prepared by boiling them with onion shells to color the water. Several classic Croatian Easter dishes are also summarized, including smoked ham stuffed squid, braised beef stew called Pašticada, and Pinca dessert made from flour, milk, raisins, liquor and baked. The document aims to share details about Croatian Easter culinary traditions and customs.
This document summarizes several traditional foods from Banten, Indonesia:
Pecak Bandeng is a dish made from pecak chili sauce and milkfish. Nasi Bakar Sumsun is rice wrapped in banana leaves and grilled with beef marrow and spices. Sate Bandeng is milkfish satay seasoned with coconut milk and spices. Angeun Lada contains beef tripe, vegetables, and spices like shallots and candlenuts in walang leaves. Sate Bebek is duck satay that is marinated for a day before being roasted to remove the fishy smell.
The document summarizes foods and cooking traditions from different regions in the state of Uttar Pradesh in India. It describes popular snacks like pooris and kachoris from Banaras and sweet dishes like lassi, thandai, and halva from Lucknow. It also discusses the typical vegetarian thali served by Marwari communities in Banaras and meat-based kebabs and curries emphasized in Lucknow cuisine. The western part of Uttar Pradesh shows influences from Rajasthan with meat dishes like soola kebabs and chicken cooked in pits over cow dung fires. The cuisine of the southern region is impacted by the traditional cooking of Bhopal, including achar gosht
Tepek is a traditional Jambi food made from sago tani and fish that is boiled, flattened, and shaped like a parallelogram with a soft, chewy texture. It has a special occasion food rather than being sold commonly.
Tempoyak Ikan Patin is a dish made from fermented durian mixed with spices and fish that has a combination of sweet, sour, and spicy flavors.
Gulai Talang is an unusual gulai dish from Jambi that does not use coconut milk but instead uses spices like garlic, onion, chilies, and ginger. It is made from duck or chicken.
Rendang Cempedak is a
This document provides ingredients for a traditional Colombian soup called "Sopa de indios" or Indios Soup including cabbage, beef rib bones, celery, onion, coriander, bouillon cube, curd, flour, butter, cream, milk, Worcestershire sauce, salt, pepper, and garlic. It also lists contact information for a travel agency in Paipa, Colombia called Paipa Travel Agency.
We promise your dining experience at Kailash Parbat to be splendid and delightful.....Hands down one of the best dining in Little India Singapore. Check here!
Kailash Parbat is now a synonym for Chaat delights. Our history which boasts of the beginning of "PaniPuri culture" has elevated to bring a variety of Chaat delicacies which satiates your tangy taste buds.
Anjappar’singapore humble beginnings started in Chennai more than 50 years back offering the Chennai some typical Chettinad food. As time passed, Anjappar became synonym for Chettinad Cuisine. The people’s demand as led us to take this experience overseas. Anjappar has been accommodating the changes of time by increasing their standards to cater the ever-growing necessities of today’s taste hunters. And now Anjappar Restaurants have preserved the culinary traditions and served as one of the most outstanding Ambassadors of Chettinad Cuisine.
This document provides a recipe for making parsnip crisps. It begins with an introduction to parsnips, describing their appearance and common uses. The recipe calls for peeling parsnip ribbons and baking them with sunflower oil on a tray until crisp and golden. Bake the parsnip strips for 25-30 minutes, turning halfway, until crisp. Sprinkle with sea salt while warm to serve.
The document advertises various gift basket options from Bikaji containing Indian snacks and sweets such as gulab jamun, rasgulla, soan papdi, and bhujia that are available for purchase for Diwali. The baskets range in price from Rs. 170 to Rs. 425 and include combinations of snacks aimed to provide both sweet and savory options while upholding quality, taste, price, and tradition according to their names which include "Shahi Dawat", "Madhur Milan", and "Thoda Meetha Thoda Namkeen".
This document provides information about Rajasthani cuisine. It notes that Rajasthani cuisine was influenced by the region's climate and availability of ingredients. Dishes were prepared in royal kitchens led by a head Brahmin cook. Staple foods included grains like bajra, makkai and jowar. Signature dishes mentioned include Makhi ka Soweta, Besan ke Gatte, Patode and Doodhiya Kheech. The cuisine also has vegetarian dishes from the Maheshwari community that don't use onions or garlic.
Maria's Goan Kitchen provides Goan, South Asian and vegetarian cuisine catering services in Goa. The menu includes popular Goan dishes like sorpotel, vindaloo and bebincas as well as South Asian options like chicken tikka masala, butter chicken and Thai curries. Vegetarian dishes on offer are paneer butter masala, malai kofta, dal fry and mixed vegetable curry. The catering service can be contacted by phone or email for orders and bookings.
Variety is the spice of life! If I or you ever must have the best of both world's food, then it's surely found in Penang, Malaysia. Now more than anything else we have to take care of our ourselves over product or produce. Big business have been spending so much time at conferencing upon conferencing, webseminar, discussions on-line etc never ending Time is now of the essense. We have to change the way we work. Work the way we change. If you receive this piece of message, you should be happy to note that you are among some of of the people who appreciate the slice and dice of food as a matter of speaking for all that is relevent today. That which are basic to our lives and no more.
Maria's Goan Kitchen & Caterers provides catering services for Goan cuisine as well as other cuisines like Portuguese, Indian, and international foods. It offers menus of non-vegetarian dishes like pork and chicken curries and biryani, and vegetarian options like paneer, dal, and vegetable curries. The menus also include seafood, South Asian, and dessert items priced per kilogram. Goa is noted for its Portuguese colonial influence blended with Indian culture seen in the local cuisine and annual festivals.
Authentic Indian Chicken Vindaloo RecipeJanetSturgis
The vindaloo curry is an Indian curry based on the original Portuguese dish Carne de vinha d'alhos which translated means "meat in garlic wine marinade". This dish is popular all over the world now.
This dish is a relatively dry curry with melt in the mouth lamb/mutton, spicy, creamy tomato sauce that can be ready to serve within an hour for any amateur curry cook.
Comenius UE-g(old)en future 2012-2014, 4th reunion - Bulgarian traditional re...Stamatachi Anca
Multilateral Comenius Project ”The fairytale of the European G(old)en future” 2012-2014
Presentation of traditional recipes that meets the criteria of a healthy life.
This project has been funded with support from the European Commission.
This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
Paipa Travel Agency provides a recipe for pumpkin pie with pork and almond biscuits. The pumpkin pie recipe calls for 1 pound of chopped pork, 2 cups chopped pumpkin, 2 grated calados, 4 beaten eggs, 2 cups milk, 2 tablespoons butter, 1 tablespoon flour, and 2 chopped stalks of onion. The almond biscuit recipe includes 110 grams crushed almonds, 50 grams sugar, butter and sugar, a medium small cup of milk, and a tablespoon of cornstarch. The document concludes by thanking the reader for their attention and providing contact information for Paipa Travel Agency.
This document provides information about traditional Easter foods and recipes in Croatia. It describes how dyed eggs are traditionally prepared by boiling them with onion shells to color the water. Several classic Croatian Easter dishes are also summarized, including smoked ham stuffed squid, braised beef stew called Pašticada, and Pinca dessert made from flour, milk, raisins, liquor and baked. The document aims to share details about Croatian Easter culinary traditions and customs.
This document summarizes several traditional foods from Banten, Indonesia:
Pecak Bandeng is a dish made from pecak chili sauce and milkfish. Nasi Bakar Sumsun is rice wrapped in banana leaves and grilled with beef marrow and spices. Sate Bandeng is milkfish satay seasoned with coconut milk and spices. Angeun Lada contains beef tripe, vegetables, and spices like shallots and candlenuts in walang leaves. Sate Bebek is duck satay that is marinated for a day before being roasted to remove the fishy smell.
The document summarizes foods and cooking traditions from different regions in the state of Uttar Pradesh in India. It describes popular snacks like pooris and kachoris from Banaras and sweet dishes like lassi, thandai, and halva from Lucknow. It also discusses the typical vegetarian thali served by Marwari communities in Banaras and meat-based kebabs and curries emphasized in Lucknow cuisine. The western part of Uttar Pradesh shows influences from Rajasthan with meat dishes like soola kebabs and chicken cooked in pits over cow dung fires. The cuisine of the southern region is impacted by the traditional cooking of Bhopal, including achar gosht
Tepek is a traditional Jambi food made from sago tani and fish that is boiled, flattened, and shaped like a parallelogram with a soft, chewy texture. It has a special occasion food rather than being sold commonly.
Tempoyak Ikan Patin is a dish made from fermented durian mixed with spices and fish that has a combination of sweet, sour, and spicy flavors.
Gulai Talang is an unusual gulai dish from Jambi that does not use coconut milk but instead uses spices like garlic, onion, chilies, and ginger. It is made from duck or chicken.
Rendang Cempedak is a
This document provides ingredients for a traditional Colombian soup called "Sopa de indios" or Indios Soup including cabbage, beef rib bones, celery, onion, coriander, bouillon cube, curd, flour, butter, cream, milk, Worcestershire sauce, salt, pepper, and garlic. It also lists contact information for a travel agency in Paipa, Colombia called Paipa Travel Agency.
We promise your dining experience at Kailash Parbat to be splendid and delightful.....Hands down one of the best dining in Little India Singapore. Check here!
Kailash Parbat is now a synonym for Chaat delights. Our history which boasts of the beginning of "PaniPuri culture" has elevated to bring a variety of Chaat delicacies which satiates your tangy taste buds.
The document provides information about Kailash Parbat, a chain of restaurants known for Indian cuisine. It details the history of the brand starting in the 1940s in Karachi selling pani puri. After partition, the founders moved to Mumbai and opened their first outlet in 1952. Today there are two branches in Singapore serving chaat, curries, breads and more representing culinary traditions from across India. The menus section lists many popular North and South Indian dishes available.
We are simply irresistible, when it comes to enjoying a multi-cuisine. We promise your dining experience at Kailash Parbat to be exceptional and delightful.
The onus of organizing a splendid event celebration is ours when you associate with the Banquet services of Kailash Parbat. Our newly launched venture is another treat for you to explore.
Our history which boasts of the beginning of "Pani Puri Culture" has extended to bring a variety of Chaat delicacies which satiates your tangy taste buds.
. Kailash Parbat adheres to its motto of “serve with a smile” and loves to be preferred as a one-stop solution for food delights, outdoor catering and banquets.
We promise your dining experience at Kailash Parbat to be splendid and delightful.....Hands down one of the best dining in Little India Singapore. Check here!
The document provides information about Kailash Parbat, a chain of restaurants known for Indian cuisine. It details the history of the brand starting in the 1940s in Karachi selling pani puri. After partition, the founders moved to Mumbai and opened their first outlet in 1952. Today there are two branches in Singapore serving chaat, curries, breads and more representing culinary traditions from across India. The menu section lists many popular North and South Indian dishes available at Kailash Parbat.
We are simply irresistible, when it comes to enjoying a multi-cuisine. We promise your dining experience at Kailash Parbat to be exceptional and delightful.
Kailash Parbat inherits the legacy of demonstrating extraordinary culinary skills since the 1950’s.“Mulchandani Brothers” started the journey with “PaniPuri” and their endeavor has now blossomed to reckon with a brand ”Kailash Parbat”.
We are simply irresistible, when it comes to enjoying a multi-cuisine. We promise your dining experience at Kailash Parbat to be exceptional and delightful.
Kailash Parbat is one of the Best North Indian Restaurant in Singapore...You can find tasty Indian Vegetarian food here...snacks, Chaats and Banquet...Visit our Restaurant now!
Crispy Flour pooris stuffed with chick peas sauce, onions, tomatoes, sweet and sour sauces, garlic and chilli chutney topped with sev, garnished with blended spices.
Kailash Parbat is one of the Best North Indian Restaurant in Singapore...You can find tasty Indian Vegetarian food here...snacks, Chaats and Banquet...Visit our Restaurant now!
Kailas Parbat offers the best Vegetarian Catering in Little India Singapore. The food is very tasty and good. You find the variety of options. Get in touch today!
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2. Exclusive Catering Service
Live Chaat Stations | Indian Cuisine
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Professional Service Staff | Experienced Bartenders Flatware | Linens
Ask for more details or schedule an appointment!
kesarinandansingh2020@gmail.com
facebook.com/kesarinandansweetsfamilyrestaurants
8282829619
3. VEGETARIAN STARTERS
VEGETABLE FOOD COMBO
MARINATED AND GRILLED VEGETABLES
SERVED ON SKEWERS
SAMOSA
CRISP TURNOVERS STUFFED WITH POTATOES
& GREEN PEAS
PANI PURI/GOL GAPPA
MINI PURIS - CHICK PEAS, CHUTNEYS, SPICED
TAMARIND WATER
SAMOSA CHAAT
SAMOSA , ONIONS, YOGURT, CILANTRO,
AND TAMARIND CHUTNEY
PANEER PAKORA
BATTERED AND FRIED PANEER IN
AUTHENTIC INDIAN SPICES
VEGETABLE MANCHURIAN
BATTERED AND FRIED VEGETABLES IN SPICY
ASIAN SAUCE
4. VEGETARIAN MAIN COURSE
ALOO GOBHI MATAR
CAULIFLOWER AND POTATOES
COOKED WITH SPICES
ALOO METHI
POTATOES COOKED WITH
FENUGREEK LEAVES
DUM ALU KASHMIRI
BABY POTATOES COOKED IN
YOGURT GRAVY AND SPICES
ALOO BAINGAN
POTATOES AND EGGPLANT
COOKED IN TRADITIONAL SPICES
ALOO BHINDI
POTATOES AND OKRA COOKED IN
TRADITIONAL SPICES
ALOO CHANA
POTATO AND CHICKPEAS COOKED IN
BUTTER, HERBS, AND SPICES
BHINDI MASALA
OKRA COOKED WITH ONIONS AND SPICES
TAWA BHINDI
LONG CUT OKRA PRESENTED ON TAWA
PALAK PANEER
SPINACH WITH INDIAN CHEESE
BABY CORN & PALAK
SPINACH WITH BABY CORN
PANEER PASANDA
MINI TRIANGULAR PANEER SANDWICHES
WITH A SPICY STUFFING SERVED IN
A RICH, MANGO-BASED SAUCE
MATAR PANEER
GREEN PEAS COOKED IN A CURRY
WITH INDIAN CHEESE
PANEER TIKKA MASALA
PANEER IN TOMATO AND
ONION BASED SAUCE
SHAHI PANEER
PANEER WITH OUR SPECIAL CASHEW
NUT SEASONING IN A RICH TOMATO- BASED
SAUCE (KASHMIR STYLE)
PANEER MAKHANI
PANEER CUBES IN SAVORY, CREAMY
TOMATO-BASED SAUCE
KADHAI MUSHROOM
MUSHROOM SAUTEED WITH CUBED
ONION AND PEPPERS
5. MUSHROOM MATAR
GREEN PEAS AND MUSHROOM COOKED
IN A TOMATO SAUCE
MUSHROOM SAAG
SPINACH WITH SAUTEED MUSHROOMS
MALAI KOFTA
CROQUETTES OF POTATOES AND FRESH
CHEESE SIMMERED IN A LIGHT CREAMY SAUCE
CHANA DAL SAAG
LENTILS IN CREAMY SPINACH
DAL TADKA
YELLOW LENTILS SIMMERED WITH SPICES
DAL MAKHANI
LENTILS AND BEANS GENTLY SIMMERED
WITH TANGY SPICES ALONG WITH BUTTER AND CREAM
BAINGAN BHARTHA
EGGPLANT WITH ONIONS & TOMATOES
KADHI PAKORA
FRITTERS COOKED IN YOGURT SAUCE
CHANA MASALA
WHITE CHICKPEA CURRY
VEGETABLE JALFREZI
JULIENNED VEGETABLES COOKED WITH SPICES
TAWA SOYA CHAAP
MINI TRIANGULAR SOYA CHAAP
WITH A SPICY STUFFING SERVED IN
A RICH, -BASED SAUCE
6. BIRYANI
Masoor and Tomato Biryani
Veg Korma Biryani
Veg Hyderabadi Biryani
Paneer Mutter Biryani
Vegetable Biryani Microwave Recipe
7. Jeera Pulao
Basmati rice cooked with cumin seeds
Peas Pulao
Basmati rice cooked with carrots and green peas
RICE
Tangy rice cooked with tamarind and peanuts
Tamarind Rice
Tangy rice cooked with lemon and cashew nuts
Lemon Rice
9. SALAD YOGURT
Garden Fresh Green Salad
Onion Chili Salad
Mango Chickpea Salad
Boondi Raita
Dahi Bhalla
Mint Raita
Pineapple Raita
10. Fruit Custard
Gajar Halwa
Gulab Jamun
Sooji Halwa
Kheer (Rice Pudding)
Sevian (Vermicelli)
Mung Dal Halwa
Kulfi with Falooda
Shahi Tukri
Ras Malai
DESSERTS BEVERAGES
Masala Chai
(Tea) Madras
Coffee Paan
Mango Lassi
11. KESARI NANDAN SWEETS
LIVE STATIONS
CHAATS
AAM PALAK PAPDI CHAAT
BHEL PURI SAMOSA CHAAT PANI PURI
DAHI BATATA PURI ALU TIKKI CHAAT
DOSAS
ALU MASALA DOSA
PANEER MASALA DOSA
GOBHI MANCHURIAN CHILI CHICKEN
VEGETABLE MANCHURIAN CHILI PANEER
HAKKA NOODLES
INDO-CHINESE
KULFI
MANGO PISTACHIO LAVENDER ROSE
12. KESARI NANDAN SWEETS
LIVE TANDOOR WITH TANDOOR CHEF
LIVE EQUIPMENT FOR ON-SITE COOKING
LIVE INDOCHINESE STATIONS WITH WOK
WE PRIDE OURSELVES ON PROVIDING AMAZING QUALITY FOOD AND SERVICE TO OUR CLIENTS,
AND WE TAKE THIS STANDARD VERY SERIOUSLY. WE UNDERSTAND THAT THIS IS A VERY IMPORTANT
OCCASION IN YOUR LIVES, AND WE WANT TO HELP MAKE IT BEAUTIFUL, MEMORABLE, AND DELICIOUS.
Optional (For Additional Fees)
+91 8282829619