The document discusses the history and types of menus. It begins by explaining that menus have existed since at least the 1540s when the Duke of Brunswick passed around a paper listing food and drink items at a small party, which became known as a "menu". There are two main types of menus - a la carte, which allows customers to select individual items, and table d'hote, which offers a fixed-price multi-course meal with limited options. The document then examines different kinds of menus based on meal times (breakfast, lunch, dinner etc.), functions, outlets (room service, banquet etc.), and frequency of use (static, cyclic, single-use). It provides examples and characteristics of each
MENU DEFINITION, TYPES OF MENU, TYPES OF MEALS, CLASSIC MENU SEQUENCE, MENU COURSE, TYPES OF MEAL COURSE, INFLUENCES ON THE MENU, MENU ENGINEERING, STEPS IN MENU PLANNING, CONSIDERATIONS IN MENU PLANNING, STANDARDIZED RECIPE
A’ la Carté,Table d’ Hôte, original menu, According to the Card”, Table of the Host, STATIC MENU , Du jour menu, Plat du Jour, Plate of the day, CYCLIC MENU, BREAKFAST MENUS, BRUNCH MENUS, LUNCH MENUS, DINNER MENUS, SNACK MENUS, Children’s menus, Diet menus
MENU DEFINITION, TYPES OF MENU, TYPES OF MEALS, CLASSIC MENU SEQUENCE, MENU COURSE, TYPES OF MEAL COURSE, INFLUENCES ON THE MENU, MENU ENGINEERING, STEPS IN MENU PLANNING, CONSIDERATIONS IN MENU PLANNING, STANDARDIZED RECIPE
A’ la Carté,Table d’ Hôte, original menu, According to the Card”, Table of the Host, STATIC MENU , Du jour menu, Plat du Jour, Plate of the day, CYCLIC MENU, BREAKFAST MENUS, BRUNCH MENUS, LUNCH MENUS, DINNER MENUS, SNACK MENUS, Children’s menus, Diet menus
RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
Creating a menu to feed a crowd of 50 to one of 5,000 is a daunting challenge under the best of circumstances. Attempting to do it while working with the standard banquet menu or catering for a range of demanding attendees makes it seem impossible.
But Thrive! is ready to take on the challenge and show you how it can be done. We’ll channel Bobby Flay, Julia Childs and Alice Waters and use a lot of muscle to rescue these desperate banquet menus from complete conundrum.
At MPI Northern California we reviewed the various dietary needs and then reviewed standard banquet menus to understand where the needs are "found" and how to ensure your offering alternatives to them.
Learning Objectives:
* How to review standard banquet menus to find the healthiest options
* Save money when ordering F&B
* Communicate better with their F&B partners in planning their events
* Offer healthy meals options for their attendees
* Provide safe meals for guests with food allergies or other special dietary needs
The Maharishi Educational and Welfare Trust was registered in June 2000 with many lofty objective of the trust is the sphere of the education which is being achieved through starting the NIHMCT.National Institute of Hotel Management and Catering Technology(NIHMCT) is a co-educational institute providing training and education in the hotel and catering crafts and management.
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Using accurate recipe costing, learn how to effectively make decisions about your menu that affect your bottom line. Citing examples, see how decisions being made on partial or incomplete data can decrease your profitability. Learn about the flaws of the traditional dog/star methods. Review the menu layout and eye gaze studies. Drive your menu for profitability!
TOPIC 2: Menu cost and Pricing StrategiesAkmal Hafiz
When planning menus, managers must consider guests and financial goals of the food service operation. After managers know standard product costs for food and beverage items, they know how much it should cost to produce each item.
The menu dictates much about how an operation will be organized and managed, the extent to which it will meet its goals and even how the building itself should be designed. For guests, the menu is much more than just a list of available foods.
Difference Between Ala carte menu & Table d'hote menubhavanideepika
Subject : Fundamentals in Food & Beverage Services
Title : Difference Between Ala carte menu & Table d'hote menu
Ala carte : In restaurants, à la carte /ɑːləˈkɑːrt/ is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. It is an early 19th century loan from French meaning "according to the menu".
Table d'hote : menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe.
Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service
Menu planning is the most important aspect of planning and organization in the food industry. It is an advance plan of a dietary pattern over a given period of time.
Menu planning is one of the important managerial activities of food and beverages operations executed by a team comprising the entrepreneur/proprietor, the restaurant manager, and the executive chef. In a large hotel, the general manager and the food and beverage (F&B) manager will also be members of the team. In welfare catering operations, the head of the institution, the catering manager, and the finance manager will be involved. Menu planning calls for careful thought on many factors that would determine the success of the F&B operation. Menu forms the basis or acts as a guide upon which all other managerial and operational activities of F&B operations rest on.
Safalta Digital marketing institute in Noida, provide complete applications that encompass a huge range of virtual advertising and marketing additives, which includes search engine optimization, virtual communication advertising, pay-per-click on marketing, content material advertising, internet analytics, and greater. These university courses are designed for students who possess a comprehensive understanding of virtual marketing strategies and attributes.Safalta Digital Marketing Institute in Noida is a first choice for young individuals or students who are looking to start their careers in the field of digital advertising. The institute gives specialized courses designed and certification.
for beginners, providing thorough training in areas such as SEO, digital communication marketing, and PPC training in Noida. After finishing the program, students receive the certifications recognised by top different universitie, setting a strong foundation for a successful career in digital marketing.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Normal Labour/ Stages of Labour/ Mechanism of LabourWasim Ak
Normal labor is also termed spontaneous labor, defined as the natural physiological process through which the fetus, placenta, and membranes are expelled from the uterus through the birth canal at term (37 to 42 weeks
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
2. Introduction
Primary objectives of catering establishments either it may be a small road side
dhaba or specialty restaurant is the selling in its widest sense of the product that
is food and/or beverages. The common feature is menu regardless of its type.
As soon as the diners approach to any dining area whether it is a fast food or
bar the main sale tool is the menu. The other aspects of a dining area are
physical building, décor, ambience, theme, color scheme and definitely a food
and beverage service personnel who give the value and guest feel an over all
view of the restaurant. Menu is an extension of all the policies whether it is
financial, marketing or catering because while designing a menu we consider all
the facts: type of diners, their age group, ratio of male and female, their
spending power, taste and on the other hand pricing is totally based on location,
type, style of service, range of menu items, operating hours, type of furniture,
linen and so on.
3. History and Origin of Menu
There are lot of stories about the origin of menu, Chinese
believes that they given paper to the world so they
invented the menu long back although no historical
evidences are available for the same. Menu is derived from
Latin word minutus which means some thing made small
in French and in earlier time menu was written on chalk
board (that is French word carte) and word a la carte came
into the existence which means from the board.
4. There is a small but most popular story about the invention of menu, a
small get together or party which was hosted by Duke Henry of
Brunswick in the year 1541, on that day he passed a piece of paper
which was carrying the information about the food and beverage
items those were displayed to consume and the purpose of that paper
was to inform the diners to make selection of the food and beverage
items in advance according to their choice. After the event this slip of
paper was termed as “menu”.
The word Menu has different opinions but there are two basic facts:
A long slip of paper
Range of food and beverage items
5. Definitions and basic types of menu
Menu is also termed as, “bill of fare” which means detailed small list, silent sales
man as it tells the diners about the choice of food and beverage items, price, portion
size and in today’s time nutritional aspects or details of the menu item.
Montagne (1977) defined menu as a sheet of paper or card board on which all food
and beverage items are written in a specific order which are to be served in
succession at a given meal.
According to Fuller’s (1981) menu must fulfill its function of communication or
informing a diner accurately what is offered to him.
Davis and Stone (1985) say that a good menu sets out consciously to assist to
customer by gaining his confidence and setting him at ease.
By all above discussion we can derive definition of the word menu: menu is a list
of food and beverage items offered by a catering organization to
facilitate and ease to their diners and to earn the profit by catering
establishment.
6. Features of a good menu card
Easy to understand
Complete details of the menu items
Ranges of choices
Specified portion size
Calorie content and details of nutritive value
Price
7. Basic types of menu
There are two broad categories of menu.
A la carte
Table d’ hote
8. Ala carte
Literal meaning of a la carte is from the card and in this card menu items are featured with
their prices so a guest can select the food and beverage items according to their paying
capacity and choice of meal items. A la carte menu gives a lot of choice of meal items with
a lot of variation in price ranges.
Characteristics of ala carte menu:
Being usually a larger menu and offer a greater choice.
Listing under the course headings all of the dishes that may be prepared by the
establishment.
All dishes being prepared to order.
Each dish being separately priced.
Usually being more expensive than a table d 'hote menu.
Often containing the exotic and high cost seasonal foods.
9. TABLE D’ HOTE
The literal meaning of table d hote is “table of host”. These are fixed menu with a fix
price range and there is a limitation of selection of meal items to the guest.
Now a days industry is offering an extensive table d’ hote menu to their customer to
meet out the competition in the catering market but initially there was a choice of one
or two meal items with in the same course only.
In Indian context, Thali is the best suitable example of a table d’ hote menu as it carries
fixed meal items with a fixed price. Meal combos are also the type of Table d’ Hote
menu.
Characteristics of table d’ hote
Being a restricted menu.
Offering a small number of courses, usually three or four.
A limited choice within each course.
A fixed selling price.
All the dishes being ready at a set time.
10. Difference between A la Carte and Table D’ Hote
Key words A la carte Table d’ hote
Literal meaning From the board or card Table of the host
Price Items are individually priced A fixed price for bundle of items
Choice of dishes Highly elaborated Restriction in choices of dishes
Preparation and Waiting time Higher Low
Portion size Higher Low
Operating cost Higher Low
Sales man skills Higher Low
Infrastructure Higher Low
Profitability to the owner Low Higher
Level of guest’s satisfaction Higher Low
Average spending power Higher Low
11. Other Forms of Menu
As we know menus is the portfolio of food and beverage items
offered by catering establishment to a customer within the resources
of food and beverage operation. There are different types of menu
depending on various factors:
Meal Times: such as breakfast, afternoon tea , lunch, high tea, dinner
etc,
Function: birthday menu, farewell party menu, marriage ceremony
menu.
By Outlet: coffee shop menu, room service menu, specialty restaurant
menu, grill room menu.
Frequency of usage: static, cyclic, single use men.
12. Meal times
Breakfast (French: Petit dejuner) menus:
These menus are differing from luncheon or dinner
menus and consist of two to eight courses.
Continental and English breakfast are very popular
now a day. Indian breakfast consists of regional
delicacies and most popular in Asian countries. Most
of the time hotels used a room service breakfast door
knob to offer breakfast in the room for the
convenience to the guests as well as for themselves.
13. Lunch (Fr. Luncheon or dejeuner)/ Dinner (Fr. Diner) menu
The compilation of luncheon or dinner menu is extremely important and
requires expert knowledge and good judgment on part of the hotelier/
caterer. basic difference between luncheon menu and dinner menu:
Luncheon menu is lighter than dinner menu.
Salads are the essential part of the luncheon menu while alcoholic drinks
are essential part of a dinner menu.
Luncheon menu comprises of soups/ sandwiches and salads while dinner
menu is most elaborate and may have 5-7 courses.
Meal and service time is short during the luncheon in comparison to dinner
time.
Service staff gets better opportunities to show their skills during dinner as it
is a leisure dining experience to the diners.
14. Supper (Fr. Souper ) Menu
A short menu and it is a lighter meal for those who
dined early in the evening or very late night, supper
comprises of three courses only. There are two
types of supper menu very popular in the industry.
Early evening supper menu comprises of three
courses namely as soup, entrée and a dessert while
late night supper menu have just two courses and
mostly offered choice of sandwiches with hot cocoa
or fruit.
15. Tea menu
These vary considerably, depending on the type of establishment. The high
class hotel usually offers a dainty menu. There are three different occasions for
planning a tea menu: tea at 1100 hrs, afternoon tea (Fr. le five o’clock) and
evening tea.
Suggestive List of menu items for planning various types of tea menus:
Sandwiches
Egg Preparations
Fried Fish Preparations
Cold Meats and Salads
Pastries and Cakes
Ice Creams/ Sundaes/ Coupes
Tea and Coffee
16. Function menu
Function menu is a type of table d’ hote menu, offered by
a catering establishment to their guest those are interested
to hire the banquet service for organizing a function.
Although a set pattern of table d’ hote menu is designed
for almost all functions but after proposing a few changes
by good banquet manager or banquet sales representative
and by the host, menu is converted into a specific function
menu. Attractive packages are offered by most of the
hotels and catering units to promote their function menus.
17. Buffet Menu
Buffet type meals vary considerably depending on the occasion,
and the price paid, from the simple finger buffet, where all items
prepared are proportioned to a small size so that the customer
may consume it without the use of any cutlery, to the exotic fork
buffets where hot and cold food is available and where many
large dishes will be carved and portioned for the individual
guest. Buffets are frequently prepared for such occasions as
wedding receptions, press receptions, presentations and
conferences. Buffets can be classified as a form of table d' hote
menu as they offer a restricted. Menu, a limited choice of only
what is on the Buffet, A Predetermined Set Price and all the
dishes are available at a set time.
18. Plat du Jour
Most of the large and first class establishments each day carry an item called
“plat du jour” (dish of the day). This is basically a main dish prepared by the
chef to promote the sales of the outlet. A Plat du Jour should always be a ready
dish. A good waiter must be aware not only of the Plat Du jour or Specialty of
the day but also of seasonable dishes to promote the sale of food and beverage
outlet.
Guidelines for preparations and service of Plat du Jour:
Items quoted on the Plat du Jour should be complete with side dishes such as
potato preparations and green vegetables.
Plat du Jour should be a ready dish and diner should not be allowed to wait.
Always use fresh raw materials to prepare Plat du Jour.
Always think about target client before planning a Plat du Jour and never
neglect young diners as they are very choosy in their selection and always ask
what is new or specialty of the house for the day.
19. Carte du Jour
Means cards of the day and it is basically a
complete fix menu with fix price offered by a
catering establishment for promoting sales. Carte
du jour comprises of 3-5 courses and chef gets an
opportunity to promote his/ her skills.Menu has
choice within the courses and menu items should
be differ from regular a la carte menu and based
on availability of raw material, adaptable in
market and according to season.
20. Cyclic menu
Cyclic menu is very popular in the welfare sector e.g. institutional,
industrial, hospital, jail mess etc and menu is repeated after a week or
two week. These menus featured all major meals of the day such as
breakfast, lunch and dinner and most of the time serve a sweet on
weekends and depends on price paid by the diners. These are a series
of table d' hote menus, for example for three weeks, which are
repeated again and again for a set period of, for example, four
months. These are often used in institutional, hospitals and industrial
catering as an aid to establishing a pattern of customer demand for a
menu item and as a result assist purchasing, preparation of items,
arid staffing requirements.
22. By Outlet
Carving menu are offered from a carving trolley /table and carried
a lot of choice long joints of meat, cheese board with biscuits and
butter, sweet items such as cakes, fruit salads, fruit pie and
different types of fresh vegetables and salads.
Room service menu: These menus are offered in lodging property
to the residential guests. It has a large variety of choice of meal
items and generally these menus are a la carte and heavily priced.
Menu comprises of all the meals of the day with their specific time
of service.
Hospital menus: These usually take the form of a menu card given
to the patient the day before service so that his or her preferences
can be ticked.
23. Banquet Menu is a type of table d’ hote menu, offered by a
catering establishment to their guest those are interested to hire
the banquet service for organizing a function. Although a set
pattern of table d’ hote menu is designed for almost all functions
but after proposing a few changes by good banquet manager or
banquet sales representative and by the host, menu is converted
into a specific function menu. Attractive packages are offered by
most of the hotels and catering units to promote their function
menus. A banquet menu is a fixed menu at a set price offering
usually no choice whatsoever to the customers, unless the client
informs the caterer in advance that 'certain guests require, say, a
vegetarian or kosher type meal, and is available to all guests at a
predetermined time.
24. Coffee House Menu: A coffee house menu is a more types of food recent
form of table d' hote menu which is commonly used today in hotels and
restaurants. This type of menu is characterized by:
Being a set menu offered often for twelve to eighteen hours of the day.
Being reasonably priced, with often each dish or section of the menu
individually priced.
Offering a range and choice of items that are suitable for snacks, light
meals, lunch or dinner.
Offering a limited range of foods that are either already cooked, are of
the convenience type food category and require little preparation time, or
are simple and quick to cook, for example omelet’s, hamburgers, etc.
A simplified form of service being offered, for example plate service,
counter service, etc.
25. Special Promotion Menu is a form of a la carte menu which is at times offered
to the guest in addition to a la carte menu. This type of menu is concerned with
the selling of a particular part of a menu to increase the interest for the
customer, to increase the average spending by the customer and in turn to
increase the turnover and profit for the caterer. Promotions may be made by
specially printing attractive menus for such items as:
Shellfish, when an increased variety of shellfish and special dishes would be
made available.
Soft fruits, when various types of berry fruits such as strawberries,
raspberries, loganberries, etc., would be featured in special dishes.
The game season, when pheasant, grouse, etc., would be featured in pates,
soups, and special main course dishes.
Dishes cooked or prepared at the table, for example crepes Suzette, steak
Diane, etc.
26. Menu of Kebab Factory
Non Vegetarian Vegetarian
Galaouti Kebab
Basil Chooza
Machhli Tikka
Murgh Tikka Masala
Barrah Kebab
Seekh Kebab
Murgh Biryani
Dal Tadka
Subz Galaouti Kebab
Chutney Wale Aloo
Kale Chane Ki Tikki
Mewa Mawe Ki Seekh
Tandoori Salad
Subz Biryani
Palak Paneer
Dal Factory
Desserts of the day