Dinner – Oriental/Indian

STARTERS ON CIRCULATION
Vegetarian
• Sabzani Paneer Tikka; Served with Dahi Ki chutney
• Duxel Stuffed Mushroom ; Served with Raw Mango Salsa
• Vietnamese Rice Pepper Rolls ; Served with Sweet Chilli Sauce
• Roasted Tomato And Bocconcini Tart
Non Vegetarian
• Smoke Salmon and Cream Cheese Mouse On Cucumber Boat
• Red Bean Spiced Chicken ; Served with Sambal Sauce
• Cajun Spiced Lamb with Pineapple Marmalade
• Cha-cha Hanoi ; Vietnamese Flat Fish Enriched with honey Chili
SALADS, TAPAS & ANTIPASTI
• Chiffonade Mint and Basil Prawns and Cherry Tomato
• Creamed Dill Dressing Grilled Chicken
• Burnt Aubergine with Saffron Yoghurt And Pine Nuts
• Slow Roasted Beet with Citrus And Feta
• Shakarkand Aur Anar Dane Ka Salad
Served with Breads, Bread Rolls, Grissini, Focaccia, Melba & Lavache
ORIENTAL MAIN COURSE
1. Chicken Yellow bean Sauce
2. Stir Fried Prawns in Assam Sauce
3. Braised Mushroom And Bamboo shoot in Chili Basil
4. Thai curry green of P- Aubergine and Exotic Vegetable
5. Jasmine Rice
6. Vegetable Hakka Noodle
INDIAN MAIN COURSE
1. Tale Hue Murgh ka Kurma ; Pan Seared Chicken Simmered in Coconut Gravy
2. Gosht and Shalgam ka Rogan Josh ; A Kashmiri Classic with touch of addition
3. Teekhi Tamatar Wali Macchli ; Fish in a flavorful Tomato Gravy
4. Paneer Badami Salan ; Cottage cheese cooked in Almond Gravy
5. Dahi Kasundiwali Bhindi ; Lady Finger Simmered In Mustered and Curd
6. Taazi Bhuni Subzi ; Fresh Seasonal Vegetable in Onion Tomato Masala
7. Subz Dum Biryani ; Awadhi Delicacy of Long Grain Rice
8. Langarwali Dal ; Mixed lentil Simmered
Desserts:
• Hot Kala Elaichi Jamun
• Kesari Angoori Rasmalai in Short Glasses
• Dolce de Leche Cheesecake
• Hot Chocolate & Jalapeno Fudge Cake with Vanilla Ice Cream
• Lemon Mascarpone Tart Brûlée
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