Vegan Indian Menu

Flavored Water

  1. Carrot and Mint
  2. Cucumber and Basil
  3. Green Apple and Celery Water

Finger Food:

  1.  Subzani Aloo; Served with Saunth Ki Chutney
  2. Amritsari Baby Corn; Served with Tikhi Hari Chutney
  3. Wok Tossed Plum Chili Water Chestnut
  4. Tomato and Black Olive Bruchettes

Salads:

  1.  Balsamic Apricot and Red Grapes with  Arugula
  2. Young Greens with Citrus & Citrus Vinaigrette & Pine Nuts
  3. Japanese Soba Noodle with Pickle Vegetables

 Accompanied with Assortment of Breads, Plain & Herb Butter

 Main Course

 Methi and Shepu ke  Aloo              ; Potato tossed with fresh Methi and dil leave

  1. Nadru Palak Chaman                      ; lotus rood simmered in spinach
  2. Bhindi Kali Mirch                            ; Lady Finger Tossed with black pepper and Cashew nut Gravy 
  3. Hare Mutter ki Dal                          ; Fresh Green Peas Dal With Indian Spices
  4. Corn Methi Pulao
  5. Assorted Paratha (Wheat Pudina, Nachini Ajwain, Singhada and Rataloo)

 Desserts

  1. Chocolate Truffle with Raspberry
  2. Honey Apricot Halwa
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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