BEVERAGES

Aerated Water
 Masala Cold Drink Green Lime
 Sprite Thumbs Up
 Fanta Limca
 Soda Ice Cube
Mineral Water :-
 Mineral Water Bottle (250ML)
Tea Station:-
 Tulsi Tea Adrak Tea Organic Tea
 Elaichi Tea Kulladh Tea Vaslim Tea
 Black darjeeling Tea Green Tea Kadak Masala Tea
Juice
 Orange Juice
 Mix Fruit Juice
 Guava Juice
 Litchi Juice

Milk Shakes
 Mango Shakes
(Chop the mango pulp into small pieces & add milk, sugar or jiggery.)
 Strawberry Shakes
(Ingredients like fresh strawberries, milk, & ice cream.)
 Chocolate Shakes
( Chocolate Ice / Milk / Fresh Cream / Sugar )
 Banana Shake
(Ingredients for bananas, milk, peanut butter, honey & ice cream)

Mocktails
 Cairns
( Tomato juice, lemon juice, salt, pepper, Worcestershire sauce & Tabasco Sauce)
 Mint Ice Tea
( Passion Fruit Juice & Pineapple Juice, lime & soda water )
 Lemon Virgine Mojito
( Lemon Chunks/Sugar Syrup/Brown Sugar/lime Juice)
 Strawberry Daquiry
( Cracked ice cubes, fresh strawberry, lime juice & sugar syrup )
 Champa Blue
( Blue lagoon, sugar syrup ice with sprite)
 Coco Moon
( Coconut Juice / Lime Sour / Limca )
 Fruit Punch
(Made with real cherry, pineapple & cranberry juices.)
SOUPs STATION
 Tomato Pudina Shorba
(Simmer all the tomato puree,tulsi leaves, chop ginger, garlic,green chilly, whole garam masala & veg.
stock bring the boil & serve the hot. )
 Lemon Coriander soup
(Made from lemon, veg. stock, corn flour & boiled veg. & garnish by coriander.)
 Vegetables Khow suey Soup

ROTARY STARTERS
TANDOOR SE :-
 Paneer Malai Tikka
(Cubes of cottage cheese marinated in malai & baked in clay oven.)
 Paneer Split Tikka
(Mix all the ingredients for marinade together in bowl. Preheat the grill.)
 Achari Paneer Tikka
(Started made with paneer marinated in a achari marinated.)
 Paneer Schezwan Sauce
 Paneer Shashlik
(Made from paneer marinated in mustard paste, balsamic vinegar and mixed herbs.)
 Stuff Tandoori Aloo
(Scooped potatoes stuffed with cottage cheese, peas, dry fruits, light seasoned with spices, roasted in clay
oven.)
 Tandoori Mushroom Tikka
(Add all the spice powders, carom seeds, salt and oil. Keep aside to marinate with mushroom.)
 Tandoori Broccoli
(Broccoli florets marinated in lemon grass flavoured yogurt & baked.)
 Tandoori Glove Graps
(Merinated glove graps in Indian masala, baked in clay oven.)
 Tandoori Pineapple
(Marinate the pineapple pieces with ingredients & add chaat masala,cumin powder.)
 Tandoori Kathal
( Tender pieces of kathal marinated in special tandoori masala, grilled to perfection on the live.)
SNACKS (BEYOND THE CHINESE WALL)
 Honey Chilli Potato
( Ingredients for potatoes cut into fingers soaked in water & add re chilli flakes, red chilli sauce, red chilli
paste, corn flour, salt & garlic chopped.)
 Veg Manchurian Dry
(Mix all ( chopped capsicum, cabbage, carrot, beans, onion, corn flour, ginger garlic paste & black
pepper) & make the balls & deep fry & saute with the Chinese sauce.)

 Chilli Paneer Dry
(Add corn starch, red chili powder, black pepper & salt to the paneer cubes. Mix without breaking
cubes.)
 Spanish Potato
 Crispy Veg.
(Mix cornflour, refined flour, ginger-garlic paste, MSG, lemon juice, black pepper & salt. Deep fry all veg.
Add soy sauce, tomato ketchup.)
 Steam Momos
 Veg Spring Roll
(Crunchy from outside, with a spiced veg. filling from inside.)

TAWA SNACKS
 Veg Shami Kabab
( Made with kala chana & chana dal mixed with spices.)
 Soyabeen Malai Chaap
(Soyabeen chaap sticks absorbs flavours. Add garam masala, coriander leaves, crushed kasuri methi & all
spices.)
 Egg Plant With Red Chilli Sauce
(Egg plant also known as brinjal. Add onion, galic, & tomato. Mix cayenne pepper, salt, cumin, black
pepper.)
SNACKS FOREVER
 Schezwan Cauliflower
( Deep fried cauliflower florets sauté with chineese herbs, sauce & garnish with honey.)
 Spinach Corn Roll
(Blend the corn , add chillies,garlic, ginger, & amchur powder & mix well, add the spinach & mix well.
Add bread crumbs & cornflourto the mixure.)
 Dahi Ke Sholey
(Bread roll recipe prepared with rolled bread & hung curdstuffing rolls deep fried till crisp.)
 Moong Dal Tikka
(Tangy & spicy moong stuffed in the boiled potatoes mixture.)
 Baby Corn Potato Roll
(Made from boiled potato, baby corn, cheese, finely chopped chilli, onion including garam masala,
pepper powder etc. deep fry. )
 Sweet Corn
 Mini Barfi
 Chena Balls

FRESH FRUIT COUNTER
05 Types of Imported Fruits and 05 Types of Indian Fruits
 Kiwi (New Zealand)
 Sarda (Kabul)
 Sweet Tamarind( Thailand)
 Globe Grapes (Australian)
 Chinese Apple (USA)
 Orange (Indian)
 Papaya (Indian)
 Pineapple (Rani)
 Water Melon (Indian)
 Guava I ( Thailand )
 Dragon ( china )
CHATPATI CHAT KA KHAZANA ( From North )
 Golgappe (04 Types of Water)
(Made with rava/ suji/ aata, maida, baking soda salt.)
 St. Aloo Tikki in Desi Ghee
(Mashed potato in bowl, add peas, corn flour, coriander leaves,chilli powder, etc. & stuffed with ghee. )
 Shahi Bhalla
( Made with urad dal, ingredients cashew, ginger, raisins, cumin powder,coriander etc.)
 Papri Chat
(Papri are small flat crisp fried pooris made of plain flour or whole wheat flour.)
 Nimbu Wali Moong Dal Cheela With Filling
(Stuffed with paneer, combine ginger, chillies, dal, onion, coriander & chopped peas to the batter.)
 Batani Or Ragda Chaat
 Chinese Bhel
 Pav Bhaji
(Mixed veg. cooked in a special blend of spices & served with soft bread pav.)
 Bhel Puri
Mix the puffed rice, tomatoes, onion, add potatoes mix all the ingredients. Lightly crush & add nimkis &
golgappas, sev & kaara pusa directly & mix well.)
 Lacha Tokri
(Potato basket chaat .peel the potatoes, wash them & grate then. Soak the grated potatoes in cold
water for 15 min. after wipe dry using a dry absorbent cloth.stuffed with cholle & Chutneys.)
 Dal Moradabadi With Choley And Papri
( Prepared with yellow moong dal & lots of spices.)

CHINESE CUISINE
 Veg. Oriental Noodles
(Boiled nuddles toast with carrot, capsicum & cabbage, soya sauce, pepper & salt & beans sprouts with
spring on.)
 Schezwan Crispy Vegetables
 Veg Sweet and Sour
 Green Vegetables Salt & Pepper
 Veg. Manchurian
(Mix all (chopped capsicum, cabbage, carrot, beans, onion, corn flour, ginger garlic paste & Black pepper)
& make the balls & deep fry & saute with the Chinese sauce.)
 Veg. Fried Rice Indo Cheese Style
(Boiled golden sela rice saute in mix. Veg. & Chinese herbs.)
 Mapo Toku
 Chinese Chilly Paneer
( Coated cubes cheese cooked in ginger garlic paste, vinegar, soya sauce, chilly sauce & tobacco sauce.)THAI FOOD
 Red Thai Green Spicy Curry
 Green Thai Curry Vegetables
 Jasmine Steamed Rice

Italian food
 Pasta-E-Funghi
(Macroni pasta served in creamy white sauce with mashroom, chunk of onion & olives)
 Veg. Pepperonata
( Jamie’s pasta pepperonata recipe has bags of flavor including garlic, onion, parmesan & cream fraiche
delicious.)
 Tomato & Rousted Veg. Risotto
 Mushroom Risotto
 Veg. Risotto

CONTINENTAL food
 Honey Roasted Vegetables
 Spaghetti White Sauce
 Grilled Cottage
 Grilled Veg.
 Creamy Veg.
 Roast Herb Young PotatoesSALAD BAR
 Russian Salad
(Mayonnaise & cream mix with peas, potatoes, carrot & cucumber together.)
 Coleslaw
( Combine cabbage & carrots. Make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt &
pepper.)
 Waldorf
(Whisk together the mayonnaise, sugar, lemon juice, & salt. Stir in the apples, celery, walnuts & raisins.
Chill until ready to serve.)
 Cheese Pasta
 Kimchi
( Cabbage soaked in the flavors of garlic, ginger, soya sauce, vinegar & chilli flakes.)
 Chilly Pasta
Heat oil & add onion, garlic & chillies. mix pasta, mushrooms, black pepper, salt, sugar & tomatoes.)
 Crispy Noodles
 Aloo Anarkali
 Garden Green Salad
(Combination of different cuts of carrot, tomato, radish, onion, lemon etc.)
 Sprout Salad
(Sprouts salad is loaded with moong dal, crunchy cucumber, vibrant tomatoes, zesty lime juice & tangy
chat masala.)
 Chinese Bhel
Achaar Ka Kona
 Aam ka Achar
 Neembu Ka Achar
 Hari Mirch Ka Achar
 Lal Mirch Ka Achar
 Gajar Ka Achar
 Mooli Ka Achar
Verity Of MurabbaDahi ke k00nde se ( Live )
 Mix Raita
 Fruit Raita
 Pineapple Raita
 Boondi Raita
 Burani Raita
 Dahi Pakaodi With Sonth

MUGHLAI CUISINE
 Kathi Kabab
 Roomali Roti
 Spring Onion & Green Chatni
 Soyabeen Chaap On Tawa

BRIJ KI RASOI
 Dal Tadka ( Live )
(famous north Indian dal, cooked with yellow dal.)
 Kadi Chawal
(It consists of a thick gravy based on chickpea flour &contain veg. fritters Called pakoras, to which Sour
yogurt. Boiled plain rice.)
 Lipatma Aloo
( Baby potatoes in a spicy vibrant curd based gravy.)
 Dal Ki Kachoori
(Drain dal & grind coarsely. Heat oil & add all spices stuffed dal.)
 Tawa Bhaji
(Tawa bhaji is a delicious combination of seasonal veg. cooked in an Indian griddle pan.) Began ka bharta
(Ingredents are egg plant, onions, tomato & spices.)
 Masala Okra
( Add all dry spice powders one by one. Stir well & sauté for a min. add sauted bhindi, crushed kasuri
methi& salt & mix so that onion tomato masala coats bhindi well.)
 Methi Aloo
( Made with potataoes, fenugreek leaves & a combination of spices.)
 Masala Chach in Kulhad from Mathura
Or

Punjabi Dhaaba
 Dal Tadka ( Live )
(famous north Indian dal, cooked with yellow dal.)
 Amritsari Cholley
( Whole night soaked kabuli chana cooked with pasta of ginger, garlic & onion & Indian ground masala
& garnished with tomatoes and onion rings.)
 Sarso Ka Saag
(Unleavened Punjabi bread made from corn flour. Mix of wilted mustard & other greens.)
 Rajma Rasiley
( Lightly spiced, creamy and a delicious punjabi curry made with kidney beans.)
 Makke Ki Roti
( Maize flour shallow fry on tawa in traditional style.)
 Stuff Kulcha
( A combination of refind flour, salt, yogurt, milk & stuffed with boiled potato, bake in traditional Indian
clay oven.)
 Steam Rice
( Golden sela rice steam in boiled water.)
 Spring Onion With Chatni
 White Butter & Gud
( A diary product, the fat of cream separated from other milk constituents by churning or some from of
agitation. A traditional concentrated unrefined non certrifugal sugar product.)
 Began Ka Bharta
(Ingredents are egg plant, onions, tomato & spices.)PATILA KI KARAMAT ( The Great Pan-Indian Curries )
 Paneer Kasuri Makhani
(soft & Mellow paneer cubes cooked in spicy & rich Mughalai gravy of tomato,cashew nuts,mik cream)
 Paneer Handi
(Special creamy & spicy recipe, here pieces of paneer & diced capsicum is cooked in special type of gravy
Of yagurt.)
 Palak Corn
(Spinach & sweet corn is one of my favourite Combination.)
 Veg. Jal Frezi
(Semi dry Indian recipe with a mix veg. cooked in a tomatoBased gravy.)
 Kofta E Nargisi
(Dish from the mughlai cuisine. Cooked in rich spicy gravy.)
 Shabnam Mattar Masala
(Creamy richness of cashews & goodness of mushrooms & peas, sweetcorn is optional here.)
 Dum Aloo Banarsi
(Baby potatoes in a spicy vibrant curd based gravy.)
 Shaam Savera
 Dal Makhani
(It is a Punjabi cuisine. Made with whole urad dal & rajma.)
 Shahi Tarkari Biryani
(Prepared with basmati rice, green peas, cauliflower, paneer, potato, carrot, dry fruits & few Indian
aromatic spices.)
 Cheese & Peas Pulao
(Golden sela rice steamed with fresh green peas, cheese & paneer.)BREAD STATION ( Searving Assortment of Bread )
 Naan ( Plain / Butter )
(Made by whole wheat, bake in traditional Indian clay oven & apply butter when serve.)
 Missi Roti
( A dough ( made by whole wheat, gram flour, cumin seed, red chilly, fenugreek leaves, turmeric
powder) bake in traditional indain clay oven.)
 Lachha Paratha
( A crispy paratha tricky to make multiple layer with finish in Indian clay oven.)
 Pudina Paratha
( Wheat flour mix with mint & bake in Indian clay oven. )
 Mirchi Paratha
( Wheat flour mix with red chilly powder, garnish with chopped green chilly & bake in Indian clay oven. )
 Roti ( Plain / Butter )
( A dough made by whole wheat, bake in traditional indian clay oven.)
 Poori / Kachoori
( Whole wheat flour with salt & add melted ghee. Add the blanched palak in blender with ginger &
green Chilli.)
 Tawa Fulka
(Puffed Indian bread made from home ground wheat.)
 Variety of Kulcha
( Kulcha is one of the most popular breads in northern india, just like, naans, rotis & parathas.)
 Biscuity Naan
( Add in maida, besan, suji, powder sugar, salt & cardamom powder & mix all. Pour in th ghee & form
into a dough.)
 Biscuity Roti
(Mix plain flour with salt, add in hot oil & mix well. Add in water & knead it into a soft, pliable dough
that you can flatten out easily.)

Ice Cream Parlour
Sundae
 Pineapple
 Chocolate
 Strawberry
 Black Current
 Butter Scotch

Bar
 Mango
 Orange
 Choco

Cups & Cones
 Ginger Kulfi
 Lichi Lock
 Honey Anjeer
 American Mix Fruit
 Caramel Crunch
 Gulabo
 Coffee
 Santra MantraMEETHA ( COLD )
 Chena Kheer
( It is prepared by adding small Bengali rasgullas in thick saffron milk.)
 Rajbhog
(Mix the saffron with the cardamom powder, almonds & the pistachios. Put the sugar & water over
medium heat. Meanwhile mash the paneer & maida together to a smooth consistency.)
 Stick Kulfi
(Made with khoya ( mawa or dried evaporated milk solids.)
MEETHA ( HOT )
 Dodha Halwa
( It is made with milk, sugar and nuts. With this delicious combination of ingredients.)
 Moong Dal Halwa
( Classic rajasthani dish which is made from split yellow gram cooked with milk , sugar & desi ghee on
slow flame & garnish with saffron & almonds.)
 Kesar Jalebi With Rabri ( Mini )
( A popular dish of U.P. which is made by urad dal & make a roundels design & deep fry in desi ghee,
deep in thick saffron sugar syrup & serve with rabri.)
 Kesar Pista Stuffed Gulab Jamun
(Shahi jamun are big sized balls dunked in rose flavoured sugar syrup.)
 Kadhai Doodh

RELAXING ZONE :-
 HOT COFFEE
 SPECIAL PAAN COUNTER
 AT THE TIME OF MANDAP 
 Tea / Coffee
 Fried Makhana
 Almond and Kaju
NOTE : BONE CHINA CROCKERY & SERVICES BY WAITERS FROM DELHI
IMPORTANT SUGGESTION :-
 We are very strict to do only 2 catering in a day.
{90% payment 10 days before of function, rest 10% payment on
same day.}

BEVERAGES :
Aerated Water
 Masala Cold Drink Green Lime
 Sprite Thums Up
 Fanta Limca
 Soda Ice Cube

Mineral Water :-
 Mineral Water Bottle (250ML)
Tea Station:-
 Tulsi Tea Adrak Tea Organic Tea
 Elaichi Tea Kulladh Tea Kadak Masala Tea
 Black darjeeling Tea Green Tea

Juice
 Orange Juice
 Mix Fruit Juice
 Guava Juice
 Litchi Juice

Milk Shakes
 ‘Mango Shakes
(Chop the mango pulp into small pieces & add milk, sugar or jiggery.)
 Strawberry Shakes
(Ingredients like fresh strawberries, milk, & ice cream.)
 Chocolate Shakes
( Chocolate Ice / Milk / Fresh Cream / Sugar )
 Banana Shake
(Ingredients for bananas, milk, peanut butter, honey & ice cream)
( Mock tail )
 Grass Hopper Punch
( Khas / Mint / Lemon / Pineapple Juice )
 Purple Diamond
( Black Currant / Lemon & Limca )
 Khatta Meetha
( Mango Panna / Lemon & Limca )
 Blue Snake Poison
( Blue Curaco / Orange Juice / Lemon & Limca )
 Coco Moon
( Coconut Juice / Lime Sour / Limca )
 Fruit Punch
(Made with real cherry, pineapple & cranberry juices.)

SOUPs STATION
 Hot & Sour Soup
(Add mashrooms, soy sauce, green chilli, sauce, & veg. stock, salt, sugar,vinegar.)
 Tomato PudinaShorba
(Simmer all the tomato puree,tulsi leaves, chop ginger, garlic,greenchilly, whole garam masala & veg.
stock bring the boil & serve the hot. )
 Lemon Coriander soup
(Made from lemon, veg. stock, corn flour & boiled veg. & garnish by coriander.)
 VegetablesKhowsuey Soup

ROTARY STARTERS live
TANDOOR SE live :-
 Paneer Malai Tikka
(Cubes of cottage cheese marinated in malai & baked in clay oven.)
 Paneer Split Tikka
(Mix all the ingredients for marinade together in bowl. Preheat the grill.)
 Achari Paneer Tikka
(Started made with paneer marinated in a achari marinated.)
 PaneerSchezwan Sauce
 PaneerShashlik
(Made from paneer marinated in mustard paste, balsamic vinegar and mixed herbs.)
 Afgani Aloo
(Scooped potatoes stuffed with cottage cheese, peas, dry fruits, light seasoned with spices, roasted in clay
oven.)
 Tandoori Mushroom Tikka
(Add all the spice powders, carom seeds, salt and oil. Keep aside to marinate with mushroom.)
 Tandoori Broccoli
(Broccoli florets marinated in lemon grass flavoured yogurt & baked.)
 Tandoori Glove Graps
(Merinated glove graps in Indian masala, baked in clay oven.)
 Tandoori Pineapple
(Marinate the pineapple pieces with ingredients & add chaat masala,cumin powder.)
 Tandoori Kathal
( Tender pieces of kathal marinated in special tandoori masala, grilled to perfection on the live.)

SNACKS (BEYOND THE CHINESE WALL)
 Honey Chilli Potato
( Ingredients for potatoes cut into fingers soaked in water & add re chilli flakes, red chilli sauce, red chilli paste, corn
flour, salt & garlic chopped.)
 Veg Manchurian Dry
(Mix all ( chopped capsicum, cabbage, carrot, beans, onion, corn flour, ginger garlic paste & black pepper) & make
the balls & deep fry & saute with the Chinese sauce.)
 Chilli Paneer Dry
(Add corn starch, red chili powder, black pepper & salt to the paneer cubes. Mix without breaking cubes.)
 Crispy Veg.
(Mix cornflour, refined flour, ginger-garlic paste, MSG, lemon juice, black pepper & salt. Deep fry all veg.
Add soy sauce, tomato ketchup.)
 Spanish Potato
 Crispy Rice Balls
( Combine all the ingredients are(rice flour, grated carrot, spinach, cheese) & mix the mixture binds well.
Heat oil & deep fry few balls at a time till they turn golden brown.)
 Veg Spring Roll
(Crunchy from outside, with a spiced veg. filling from inside.)

TAWA SNACKS
 Veg Shami Kabab
( Made with kala chana & chana dal mixed with spices.)
 Soyabeen Chaap
(Soyabeen chaap sticks absorbs flavours. Add garam masala, coriander leaves, crushed kasuri methi &
all spices.)
 Egg Plant With Red Chilli Sauce
(Egg plant also known as brinjal. Add onion, galic, & tomato. Mix cayenne pepper, salt, cumin, black
pepper.)
SNACKS FOREVER
 Chilly Cauliflower
( Deep fried cauliflower florets sauté with chineese herbs, sauce & garnish with honey.)
 Spinach Corn Roll
(Blend the corn , add chillies,garlic, ginger, & amchur powder & mix well, add the spinach & mi well. Add
bread crumbs & cornflourto the mixure.)
 Sweet Corn
 Moong Dal Tikka
(Tangy & spicy moong stuffed in the boiled potatoes mixture.)
 Hara Bhara Kabab
(Combination of green peas boil potatoes & spinach fresh coriander leaves mixed & deep fried, In shapes
of round balls.)
 Mini Barfi
 Chena Balls

PHaLO KA BAGICHA ( FRUITS HI FRUITS ) IMPORTED
live
 Kiwi ( New Zeland )
 Sarda ( Kabul )
 Sweet Tamarind
 Globe grapes ( Indian )
 Red Apple ( USA )
 Red Guava ( Thailand )
 Dragon (America )
 Orange ( Indian )
 Rambutan ( Kazakistan)
 Papaya ( Indian )
 Pineapple ( Rani )
 Water melon ( Indian )
 Cherrie
 Lichi

CHATPATI CHAT KA KHAZANA agra live
 Golgappe (04 Types of Water)
(Made with rava/ suji/ aata, maida, baking soda salt.)
 St. Aloo Tikki in Desi Ghee
(Mashed potato in bowl, add peas, corn flour, coriander leaves,chilli powder, etc. & stuffed with ghee. )
 Shahi Bhalla
( Made with urad dal, ingredients cashew, ginger, raisins, cumin powder,coriander etc.)
 Papri Chat
(Papri are small flat crisp fried pooris made of plain flour or whole wheat flour.)
 Moong Dal Cheela
(Stuffed with paneer, combine ginger, chillies, dal, onion, coriander & chopped peas to the batter.)
 Pav Bhaji
(Mixed veg. cooked in a special blend of spices & served with soft bread pav.)
 Bhel Puri
Mix the puffed rice, tomatoes, onion, add potatoes mix all the ingredients. Lightly crush & add nimkis &
golgappas, sev & kaara pusa directly & mix well.)
 Lacha Tokri
(Potato basket chaat .peel the potatoes, wash them & grate then. Soak the grated potatoes in cold
water for 15 min. after wipe dry using a dry absorbent cloth.stuffed with cholle & Chutneys.)
 Dal Moradabadi With Choley And Papri
( Prepared with yellow moong dal & lots of spices.)
 Dhokla Chat
 Paan Patta Chat
 Rajbhog Chat

CHINESE CUISINE live
 Veg.Oriental Noodles
(Boiled nuddles toast with carrot, capsicum & cabbage, soya sauce, pepper & salt &beans sprouts with spring on.)
 Schezwan Crispy Vegetables
 Veg Sweet and Sour
 Green Vegetables Salt & Pepper
 Veg.Manchurian
(Mix all (chopped capsicum, cabbage, carrot, beans, onion, corn flour, ginger garlic paste & Black pepper)
& make the balls & deep fry &saute with the Chinese sauce.)
 Veg. Fried Rice Indo Cheese Style
(Boiled golden sela rice saute in mix.Veg. & Chinese herbs.)
 Chinese Chilly Paneer
( Coated cubes cheese cooked in ginger garlic paste, vinegar, soya sauce, chilly sauce & tobacco sauce.)

THAI FOOD live
 Red Thai Green Spicy Curry
 Green Thai Curry Vegetables
 Jasmine Steamed Rice

Italian food live
 Pasta-E-Funghi
(Macroni pasta served in creamy white sauce with mashroom, chunk of onion & olives)
 Veg. Pepperonata
( Jamie’s pasta pepperonata recipe has bags of flavor including garlic, onion, parmesan & cream fraiche
delicious.)
 Tomato & Rousted Veg. Risotto ( Red & White )
 Veg. Risotto

CONTINENTAL food live
 Honey Roasted Vegetables
 Basil Red & White Sauce with Combination of Different Type of Pasta
 Spaghetti White Sauce
 Grilled Cottage
 Creamy Veg.
 Roast Herb Young Potatoes

SALAD BAR
 Russian Salad
(Mayonnaise & cream mix with peas, potatoes, carrot & cucumber together.)
 Coleslaw
( Combine cabbage & carrots. Make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt
& pepper.)
 Waldorf
(Whisk together the mayonnaise, sugar, lemon juice, & salt. Stir in the apples, celery, walnuts & raisins.
Chill until ready to serve.)
 Cheese Pasta
 Kimchi
( Cabbage soaked in the flavors of garlic, ginger, soya sauce, vinegar & chilli flakes.)
 Chilly Pasta
Heat oil & add onion, garlic & chillies. mix pasta, mushrooms, black pepper, salt, sugar & tomatoes.)
 Crispy Noodles
 Aloo Anarkali
 Garden Green Salad
(Combination of different cuts of carrot, tomato, radish, onion, lemon etc.)
 Sprout Salad
(Sprouts salad is loaded with moong dal, crunchy cucumber, vibrant tomatoes, zesty lime juice & tangy
chat masala.)

Achaar Ka Kona
 Aam ka Achar
 Neembu Ka Achar
 Hari Mirch Ka Achar
 Lal Mirch Ka Achar
 Gajar Ka Achar
 Mooli Ka Achar
 Verity Of Murabba

Dahi kE k00nde se ( Live )
 Mix Raita
 Fruit Raita
 Pineapple Raita
 Boondi Raita
 Burani Raita
 Dahi Pakaodi With Sonth
FROM RATAN BAKERY AGRA live-
 Pizza
 Cheese Margarita
 Mashroom Pizza
 Tangy Paneer
 Onion capsicum Tomato Pizza
 Cakes
 Suffle
 Garlic Bread
 Pastry
 Moose
 Brownie
 Chocolate
 Cookies

ANNA AUR RAJNI KA FAVIOURATE SOUTH INDIAN live-
 Masala Dosa
( Thin pancake of rice & urad dal served with potato masala.)
 Rawa Dosa
( Take the rava, rice flour, all purpose flour, green chilies, ginger, onion, coriander leaves, crushed black
pepper in a mixing bowl. )
 Veg.Uttpam
( Take onions, chillies, coriander leaves & ginger in a bowl. Add some salt & toss well. Heat dosa pan,
ladle some dosa batter over it & spread it thick.)
 Tomato Uttpam
(Mix the chopped onions, tomatoes, green chili, coriander together in a bowl. Heat griddle on non stick
tawa. Top the uttpam with the onion, tomatoes & chili mixture.)
 Idli
(Make a flat ball of grinded rice & urad dal and steamed.)
 Sambhar Vada
(Roundles of mix of urad dal, moong dal, deep fry & serve with vegetables sambar.)
 Tomato Rice
(Basmati rice cooked with chopped tomato & tomato gravy.)
 Lemon Rice
( Basmati rice cooked with lemon wedges & lemon juice.)
 Rassam
( Dry roast cumin pepper methi & red chili. Sauté mustard cumin red chili in hot oil. Add the garlic, curry
leaves & hing. Sauté tomatoes with salt turmeric until mushy. Pour water, tarmarind, jiggery, & salt if
needed.)
 Curd Rice
( Prepared with steamed rice & plain curd or with additional tempering of urad dal,mustard oil &
spices.)
 Paniyaram
( Dosa batter (Indian crepe mixture) with onion, chillies, mustered & serve it as an appetizer.)

MUGHLAI CUISINE
 Kathi Kabab
 Roomali Roti
 Spring Onion & Green Chatni
 Soyabeen Chaap On Tawa
BRIJ KI RASOI live-
 Dal Tadka ( Live )
(famous north Indian dal, cooked with yellow dal.)
 Kadi Chawal
(It consists of a thick gravy based on chickpea flour &contain veg. fritters Called pakoras, to which Sour
yogurt. Boiled plain rice.)
 Lipatma Aloo
( Baby potatoes in a spicy vibrant curd based gravy.)
 Dal Ki Kachoori
(Drain dal & grind coarsely. Heat oil & add all spices stuffed dal.)
 Tawa Bhaji
(Tawa bhaji is a delicious combination of seasonal veg. cooked in an Indian griddle pan.)
 Began ka bharta
(Ingredents are egg plant, onions, tomato & spices.)
 Masala Okra
( Add all dry spice powders one by one. Stir well & sauté for a min. add sauted bhindi, crushed kasuri
methi& salt & mix so that onion tomato masala coats bhindi well.)
 Methi Aloo
( Made with potataoes, fenugreek leaves & a combination of spices.)
 Masala Chach in Kulhad from Mathura

Punjabi Dhaaba live-
 Dal Tadka ( Live )
(famous north Indian dal, cooked with yellow dal.)
 Amritsari Cholley
( Whole night soaked kabuli chana cooked with pasta of ginger, garlic & onion & Indian ground masala
& garnished with tomatoes and onion rings.)
 Sarso Ka Saag
(Unleavened Punjabi bread made from corn flour. Mix of wilted mustard & other greens.)
 Rajma Masala
( Lightly spiced, creamy and a delicious punjabi curry made with kidney beans.)
 Makke Ki Roti
( Maize flour shallow fry on tawa in traditional style.)
 Stuff Kulcha
( A combination of refind flour, salt, yogurt, milk & stuffed with boiled potato, bake in traditional Indian
clay oven.)
 Steam Rice
( Golden sela rice steam in boiled water.)
 Spring Onion With Chatni
 White Butter & Gud
( A diary product, the fat of cream separated from other milk constituents by churning or some from of
agitation. A traditional concentrated unrefined non certrifugal sugar product.)
 Began Ka Bharta
(Ingredents are egg plant, onions, tomato & spices.)
PATILA KI KARAMAT ( The Great Pan-Indian Curries )
 Paneer Kasuri Makhani
(soft & Mellow paneer cubes cooked in spicy & rich Mughalai gravy of tomato,cashew nuts,mik cream)
 Paneer Handi
(Special creamy & spicy recipe, here pieces of paneer & diced capsicum is cooked in special type of gravy
Of yagurt.)
 Palak Corn
(Spinach & sweet corn is one of my favourite Combination.)
 Veg. Jal Frezi
(Semi dry Indian recipe with a mix veg. cooked in a tomatoBased gravy.)
 Kofta E Nargisi
(Dish from the mughlai cuisine. Cooked in rich spicy gravy.)
 Shabnam Curry
(Creamy richness of cashews & goodness of mushrooms & peas, sweetcorn is optional here.)
 Dum Aloo Banarsi
(Baby potatoes in a spicy vibrant curd based gravy.)
 Shaam Savera
 Dal Makhani
(It is a Punjabi cuisine. Made with whole urad dal & rajma.)
Chawal Ka Khazana
 Shahi Tarkari Biryani
(Prepared with basmati rice, green peas, cauliflower, paneer, potato, carrot, dry fruits & few Indian
aromatic spices.)
 Cheese & Peas Pulao
(Golden sela rice steamed with fresh green peas, cheese & paneer.)

BREAD STATION ( Serving Assortment of Bread )
 Naan ( Plain / Butter )
(Made by whole wheat, bake in traditional Indian clay oven & apply butter when serve.)
 Missi Roti
( A dough ( made by whole wheat, gram flour, cumin seed, red chilly, fenugreek leaves, turmeric
powder) bake in traditional indain clay oven.)
 Lachha Paratha
( A crispy paratha tricky to make multiple layer with finish in Indian clay oven.)
 Pudina Paratha
( Wheat flour mix with mint & bake in Indian clay oven. )
 Mirchi Paratha
( Wheat flour mix with red chilly powder, garnish with chopped green chilly & bake in Indian clay oven. )
 Roti ( Plain / Butter )
( A dough made by whole wheat, bake in traditional indian clay oven.)
 Tawa Fulka
(Puffed Indian bread made from home ground wheat.)
 Poori / Kachoori
( Whole wheat flour with salt & add melted ghee. Add the blanched palak in blender with ginger &
green Chilli.)
 Variety of Kulcha
( Kulcha is one of the most popular breads in northern india, just like, naans, rotis & parathas.)
 Biscuity Naan
( Add in maida, besan, suji, powder sugar, salt & cardamom powder & mix all. Pour in th ghee & form
into a dough.)
 Biscuity Roti
(Mix plain flour with salt, add in hot oil & mix well. Add in water & knead it into a soft, pliable dough
that you can flatten out easily.

MiO GELATO Ice Cream Parlour
live

 Prem Saheli
 Pan Bhaar
 Badshahi Gulabo
 Triple Sundae
 Rajbhog
 Uff….Thandi Mirchi
 Mint Masala
 Brownie Wallnut
 Jaggary & Nuts
 Anjeer E Shaan

MEETHA ( COLD )
 Rajbhog
(Mix the saffron with the cardamom powder, almonds & the pistachios. Put the sugar & water over
medium heat. Meanwhile mash the paneer & maida together to a smooth consistency.)
 Stick Kulfi
(Made with khoya ( mawa or dried evaporated milk solids.)
 Orange Kheer
( Basmati rice cooked with milk & sugar on low flame & garnish with orange.)

MEETHA ( HOT )
 Moong Dal Halwa
( Classic rajasthani dish which is made from split yellow gram cooked with milk , sugar & desi ghee on
slow flame & garnish with saffron & almonds.)
 Kesar Jalebi With Rabri ( Mini )
( A popular dish of U.P. which is made by urad dal & make a roundels design & deep fry in desi ghee,
deep in thick saffron sugar syrup & serve with rabri.)
 Shahi Jamun
(Shahi jamun are big sized balls dunked in rose flavoured sugar syrup.)
 Badam Ka Halwa
( Soak the almonds in hot water an hour. Remove the outer skin of almonds& grilled the paste.
Include milk , sugar and saffron.)
 Gajrela
(Grated carrots cooked in ghee, khoya, milk, dried fruits & cardamom.)

KadHAi Milk Live Counter From Mathura
RELAXING ZONE :-
HOT COFFEE
SPECIAL PAAN COUNTER

 AT THE TIME OF MANDAP 
 Tea / Coffee
 Fried Makhana
 Almond and Kaju

TAAZGI (Aereated Water)
 Masala Cold Drink
( Pepsi / Fanta / 7 up/ thumbs up & mint leaves, pepper powder,salt )
 Mineral Water Bottle (250ML)
( Mocktail) (LIVE )
 Grass Hopper Punch
( Khas/Mint/Lemon/ Juice)
 Purple Diamond
( Black Currant / Lemon& soda.)
 Khatta Meetha
( MangoPanna / Lemon &Limca)
 Blue Velvet
( BlueCuraco / Orange Juice)
 Original Mojito
(the connoisseur’s drink stimulating mixture of mint and lime )
 Coco Moon
( Coconut Juice / Lime Sour / Limca)
 Pina colada
(Made with real cherry,pineapple & cranberry juices.)
 Cucumber delight
( A blend of cucumber crush with sprite.)

HOT BEVERAGES (LIVE)
 Espresso Coffee
(Milk & mix the coffee powder & sugar.)
SOUP STATION (LIVE- (Served with Soup Sticks and cream)
 Tomato Basil Soup
(Extract of tomato and fresh Basil with Indian herbs.)
 Veg. manchow Soup with crispy noodle
( Veg. manchow soup is made from veg. & Chinese chilly sauce.)

WELCOME SNACKS

BARBEQUE SE (LIVE):-
 Paneer MalaiTikka (With mint Sauce)
(Cubes of cottage cheese marinated in malai& baked in clay oven.)
 Paneer Adrak Kalimirch Tikka
( Paneer tossed is a creamy sauce flavored with freshly ground black pepper. This dish makes a nice change from the
usual paneer recipes )
 Soyabeen Malai Chap
 Stuff Tandoori Aloo
(Scooped potatoes stuffed with cottage cheese, peas, dry fruits, light seasoned with spices, roasted in clay oven.)
 Tandoori Pineapple
(Marinate the pineapple pieces with ingredients & add chaat masala, cumin powder.)
 Tandoori Kathal
( Tender pieces of kathal marinated in special tandoori masala, grilled to perfection on the live.)
STARTERS - PASS AROUND SNACKS:- (LIVE)
 Crispy Chilly Potato
(Batter Fried shredded potato tossed with red & yellow capsicum)
 French Fries
(Thinly sliced potatoes are deep fry till they are crisp on all sides & then sprinkled with salt, pepper.)
 Kalmi Bada
(Fried patties made with lentil & potatoes.)
 Chilly Manchurian
(Mix all chopped capsicum, cabbage, carrot, beans, onion, corn flour, ginger garlic paste & black pepper) & make the
balls & deep fry &saute with the Chinese sauce.)
 Spring Roll
(Crunchy from outside, with a spiced veg. filling from inside.)
 Crispy Corn
( American corn crisped with cornflower batter &sauted with onion, ginger, garlic & bell peppers favoured)
 Veg. Cutlet
(Ingredients for pea nuts, potatoes, corn flourVeg. & all spices.)
 Schezwan Cauliflower
(Take the corn flour micture, which is seasoned with salt, & coat the cauliflower florets lightly before half frying them
in hot oil.)
 Mini Barfi
 Chena Balls

CHAAT COUNTERS (LIVE)
 Stuffied Aloo Tikki (Desi Ghee)
(Mashed potato in bowl, add peas, corn flour, coriander leaves,chilli powder, etc.)
 Dahi Gujiya
( Made with urad dal, ingredients cashew, ginger, raisins, cumin powder,coriander etc.)
 Moong Dal Cheela Paneer wala
(Stuffed with paneer, combine ginger, chillies, dal, onion, coriander & chopped peas to the batter.)
 Papri Chat
(Papri are small flat crisp fried pooris made of plain flour or whole wheat flour.)
 Pani Poori with four types water
(Made with rava/ suji/ aata, maida, baking soda salt.)
 Dal Moradabadi
( Prepared with yellow moong dal & lots of spices.)
 Pavbhaji masala
(Mixed veg. cooked in a special blend of spices & served with soft bread pav.)
 Pan Pattey ki Chat
 Tawa Aloo chat

FRESH FRUIT COUNTER LIVE :
 Orange Papaya
 Pineapple Watermelon
 Kiwi (New zeeland) Apple
 Guava Sarda ( kabul)

CHINESE CUISINE : (LIVE)
 Veg. Manchurian in hot garlic sauce
(Mix all (chopped capsicum, cabbage, carrot, beans, onion, corn flour, ginger garlic paste & Black pepper) & make the
balls & deep fry &saute with the Chinese sauce.)
 Veg. Hakka Noodles
(Boiled noodles sauté in different type of cuts veg. & Chinese herbs.)
 Garlic Fried Rice
(Boiled golden sela rice saute in mix.Veg. & Chinese herbs.)
 Sweet & Sour Assorted Vegtables

SOUTH INDIAN CUISINE (Live) :
 Masala Dosa
( Thin pancake of rice & urad dal served with potato masala.)
 Idli with sambhar
(Make a flat ball of grinded rice & urad dal and steamed.)
 Sambhar Vada
(Roundles of mix of urad dal, moong dal, deep fry & serve with vegetables sambar.)
 Lemon Rice
(Lemon rice is a poplar south indain dish,made by mixing cooked rice lemon juice,turmeric,salt,curry leaves)
 Chatney
(Coconut chutney is a south indian condiment made with fresh coconut,chilies,curry leaves,
chana dal,penut,rai dana,curd spices)

KHAANE KE SHAUKEEN :
 Paneer Butter Makhanwala
(It is a bright orange-colored smoth, creamy&Light buttery flavoured north Indian fare.)
 Lasooni Palak Corn
 Delicious Sep cial–Afgani Soya Chaap Masala
 Malai Kofta
(Potato &paneerballs are deep fried, coatedWithmalai& then added into onion-tomatoGravy.)
 Dal-Makhani
(It is a Punjabi cuisine. Made with whole urad dal &rajma.)
 Mix-Veg Do Pyaja
(Semi dry Indian recipe with a mix veg. cooked in a tomatoBased
gravy.)
 Dum Aloo Banarsi
(Basic ingredients like potatoes, yogurt, gram masala &chilli powder.)
 Khum Matar Masala
(Farm fresh cream mushroom & peas cooked with ground spices & herbs.)
 Vegetable Pulao
(Intgredients for mixed veg. with basmati rice.)

DAL STATION :
 Dal-Makhani
(It is a Punjabi cuisine. Made with whole urad dal &rajma.)
Arhar ki Dal
(famous north indian dal,cooked with tallow dal )

GHR KI RASOI :
 Kadhi Pakora
(Traditional Punjabi style kadhi )
 St-Rice
(goldenseal rice steam in boiled water )
 Punjabi Choley
( Whole night soaked kabulichana cooked with pasta of ginger, garlic & onion &
Indian ground masala & garnished with tomatoes and onion rings.)
 Tawa Bhaji (LIVE)
(Tawabhaji is a delicious combination of seasonal veg. cooked in an Indian griddle pan.)
 Makke Ki Roti Sarso Ka Saag
(Unleavened Punjabi bread made from corn flour. Mix of wilted mustard & other greens.)

RAITE KA BAJAAR :
 Mix Raita
(mix with cucumber,tomato,onion,green chilli & chat masala.)
 Fruit Raita
(Different type of cuts fruits mixed with cold yougurt.)
 Makhana Raita
(Made from yogurt which is mixed with toasted makhana& spice powder.)
 Pudina Raita
 Boondi Raita
(Creamy raita from the hyderabadi cuisine,flavored with cucumber,chat masala,cumin powder & yogurt.)

DAASTAAN - e -TANDOOR : (LIVE)

 Tandoori Roti (Plain/Butter)
(Made by whole wheat, bake in traditional Indian clay oven & apply butter when serve.)
 Naan Plain & Missi Roti
(A dough (made by whole wheat, gram flour, cumin seed, red chilly, fenugreek leaves, turmeric powder) bakein
traditional indian clay oven.)
 Laccha Paratha (Methi – Pudina)
( A crispy paratha tricky to make multiple layer with finish in Indian clay oven.)
 Poori Kachauri & Palak Ki Kachauri
( Whole wheat flour with salt & add melted ghee. Add the blanched palak in blender with ginger & green Chilli.)

DESSERTS : (LIVE)

 Stuffed Gulab Jamun
(Gulabjamun are berry sized balls dunked in rose flavoured sugar syrup.)
 Kesariya Jalebi in desi Ghee with Rabri (LIVE)
( A popular dish of U.P. which is made by urad dal & make a roundels design & deep fry in desi ghee, deep inthick
saffron sugar syrup &serve with rabri.)
 Dodha Halwa
(It is made with milk, sugar and nuts. With this delicious combination of ingredients.)
 Moong Dal Halwa
(Classicrajasthani dish which is made from split yellow gram cooked with milk , sugar &desi ghee on slow flame &
garnish with saffron & almonds.)

BARF KA GOLA :
 Vanilla with Hot Chocolate Sauce
 Strawberry Ice Cream with Dry Fruits
 Mango Ice Cream
 Two in One Ice Cream

THE GREEN GARDEN : At the salad table
 Garden Green Salad
(Combination of different cuts of carrot, tomato, radish, onion,lemon etc.)
 Salad Russian
(Mayonnaise & cream mix with peas,potatoes,carrot & cucumber together.)
 Salad Sprouted
(Sprouts salad is loaded with moong dal, crunchy cucumber, vibrant tomatoes, zesty lime juice & tangy chat masala.)
 Salad Macaroni
(Boiled the macaroni, chopping a few veg. & stirring together a super simple creamy dressing to it.)
 Salad Varity of Chat
(Mix the veg. & soya souce, chat masala, sugar,salt,vinegar.)
 Salad Kachumber
(Julienne of carrot, cucumber, tomato, radish, onion, lemon etc. ,mix with cream & served cold.)
 Achar & Papad
 Sirka Piyaz
 Corn Salad

RELAXING ZONE :
 SPECIAL PAAN COUNTER (LIVE)
 Mineral Water Bottle (250ML)

TIME OF MANDAP :
 Tea
 Fried Makhana
 Cookies
 Namkeen