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Creating Moments
WE BELIEVE THAT NO DETAIL SHOULD BE SPARED WHEN IT COMES TO A
SPECIAL OCCASION. HERE AT BLUESEA WE TRY TO CREATE
UNFORGETTABLE MOMENTS OF PURE CELEBRATION.

OUTDOOR CATERING NEEDS US TO BE VERSATILE ENOUGH TO BE ABLE

TO KEEP EVOLVING AND ADAPTING TO EACH NEW LOCATION, ALWAYS
WITH THE HIGH STANDARD THAT WE MAINTAIN FOR OURSELVES.

WE CATER TO OUTDOOR PARTIES FROM 50 PEOPLE ONWARDS AT ANY

VENUE OF YOUR CHOICE. A PROFESSIONALLY MANAGED CATERING
TEAM WILL ENSURE THAT EVERY LITTLE DETAIL IS TAKEN CARE OF. AN
EXTENSIVE RANGE OF MENUS FROM TEAM OF CHEFS WILL CATER TO A
WIDE VARIETY OF TASTES - ONCE YOU HAVE DECIDED TO CALL US.
DESTINATION WEDDINGS ARE OUR FORTE IN NATIONAL &
INTERNATIONAL LOCATIONS.
SOUP
VEGETARIAN
MAKAI KA SHORBA
TAMATAR KA SHORBA
TAMATAR RASSAM
CREAM OF MUSHROOM
CREAM OF TOMATO
VEG CHOWDER
CREAM OF THYME & BROCOLLI
CLEAR EXOTIC VEGETABLE BROTH WITH TOFU
HOT AND SOUR VEGETABLE
VEGETABLE LEMON CORIANDER
SWEET CORN VEGETABLE

CONTINENTAL BITES
VEGETARIAN
ARTICHOKE HEARTS & CURRIED LEEK PHYLLO SPRING ROLLS WITH BASIL FETA
ROASTED MUSHROOMS PHYLLO SAMOSA WITH GOAT CHEESE & PORCINI
DRESSING
POTATO GNOCCHI WITH DIFFERENT FLAVOURS & DRESSINGS SERVED ON SPOONS
RATATOUILLE & BLACK OLIVE QUICHE
CHEESE STUFFED MUSHROOMS
CHEESE CIGAR ROLLS
BRUSCHETTA CON FUNGHI
SPINACH & CREAM CHEESE SAMBOUSEK
MINI FALAFEL SANDWICH
CORN AND CHEESE CROQUETTES
CRUMB FRIED MOZARELLA
MINI VEGETARIAN PIZZA
CROSTINI WITH MUSHROOMS AND FETA CHEESE
MUSHROOM CROSTINI
CRISPY POTATO CUPS WITH GUACAMOLE
JALAPENO AND CHEESE POPPERS
BALSAMIC SOAKED PRUNES STUFFED WITH GORGONZOLA MOUSSE
 Premium
VEGETARIAN
CARAMALISED ONION & BLUE CHEESE TARTLETS
COLORADO MISSION FIG
MINI CROSSCUT POTATO SKINS
BALSAMIC SOAKED PRUNES STUFFED WITH GORGONZOLA MOUSSE
GOAT CHEESE & GREEN GARLIC MOUSSE IN WALNUT TARTLETS & RASPBERRY COULIS
MUSHROOMS & WALNUT PATE ON CRISPY MELBA
SMOKED SCAMORZA STUFFED POTATO TRUFFLES WITH SWEET CHILLI SAUCE
CURRIED LEEK & GREEN APPLE QUICHE
ZUCCHINI COOKIES
ASPARAGUS FLAN WITH CHEESE SAUCE

ORIENTAL BITES
VEGETARIAN
THAI CORN CAKE
HONEY LOTUS
EXOTIC VEGETABLE WON-TON
VEGETABLE DRAGON ROLL
MONGOLIAN CHILLY GARLIC PANEER
HUNAN CHILLY PANEER WITH SCALLION
MONGOLIAN CHILLY GARLIC POTATO
GOLDEN FRIED BABY CORN
BABY CORN SATAY
KUNG – PAO POTATO
ORIENTAL MONEY BAG
TEMPURA VEGETABLES
NOODLE WRAPPED PANEER
HAKKA POTATO
VIETNAMESE RICE PAPER ROLLS
THAI PATTAYA PANEER
 Premium
VEGETARIAN
SILKEN TOFU IN SICHUAN HONEY SAUCE
SHITAKE YAKITORE
WATER CHEST NUT TOSSED IN SMOKED SICHUAN SAUCE
SILKEN TOFU TAMPERED WITH SESAME MISO SAUCE
KOREAN PANCAKE ROLLS
CRISPY RENKON CHIPS
INARI TOFU STIRFRIED IN SAPO SAUCE

INDIAN BITES
VEGETARIAN
PUNJABI COCKTAIL SAMOSAS
PATTI SAMOSA
GREEN PEAS GHUGHRA
PATRA SAMOSA
PANEER SAMOSAS
CORN KARARI TIKKI
SURAN KI GILAWAT ON KHASTA ROTI
HARE MOONG KI SHAMMI
ALOO TIKKI
VERMICILLI TIKKI
KHOPOLI BATATA WADA
MUSHROOM GALOUTI KEBAB
VEGETABLE GALOUTI KEBAB
HARA BHARA KEBAB
DAHI KE KEBAB
PANEER TULSI TIKKA
PANEER ZAFRANI TIKKA
PANEER SAUFIYANI TIKKA
PANEER MALAI TIKKA
PANEER MIRCH KI GILAFI SEEKH
ACHARI ALOO
CHUTNEY WALE ALOO
TANDOORI BABY CORN
ACHARI MUSHROOM TIKKA
SUBZ KI SHAHI SEEKH
MAKAI MALAI SEEKH
NAWABI KHUMB
AATISH ALOO
TANDOORI SARSON ALOO

VEGETARIAN S ALADS
VEGETARIAN
GRILLED ARTICHOKE, BELL PEPPERS & PALM HEARTS IN SPICED HERB OIL
BABY POTATOES & CURRIED LEEKS SALAD WITH GHERKIN
BABY POTATO & RAW MANGO SALAD WITH CREAMY DILL DRESSING\SWEET
MUSTARD DRESSING
THREE BEANS WITH ROASTED SHALLOTS, PALM HEARTS & ROSEMARY
YOUNG BITTER GREENS WITH ROASTED PUMPKIN, MORELS & PINE NUTS
RED WINE POACHED PEARS WITH BITTER GREENS & PECANS
COUSCOUS UPMA WITH CURRIED CHICKPEAS, CHESTNUTS & RAISINS
CLASSIC CAESAR SALAD ACCOMPANIED WITH CROUTONS & SHAVED PARMESAN
FLEMISH SALAD(POTATO)
AVOCADO SALAD
TOMATO & BUFFALO MOZZARELLA DRIZZLED WITH BALSAMIC VINEGAR
BALSAMIC PROVENCAL WITH ROCKET LEAVES
GRAPE FRUIT SALAD
ARTICHOKE & PALM HEART SALAD
PASTA SALAD WITH OLIVES PEPPERS AND WALNUTS
MEZZEH PLATTER (HUMMUS, BABAGANOUSH, TABOULEH, LABNEH, MUTABEL &
TZATZIKI)
RUCOLA, PEPPERS AND CITRUS FRUITS
GERMAN POTATO SALAD
GREEK SALAD
ROASTED MARINATED MEDITERRANEAN VEGETABLES

Premium
VEGETARIAN
FENNEL & SMOKED CHILLI, BABY POTATO SALAD
QUINOA & BARLEY SALAD WITH MIXED LETTUCE, CHILLI MAPLE DRESSING
TRIO OF MUSHROOM, ROASTED GARLIC, RUCOLA DRIZZLED WITH TRUFFLE OIL
ROASTED BEETROOT AND CARROT SALAD WITH CANDID WALNUT AND FETA
CHEESE
GREEN APPLE WALNUT WITH MIRIN LEMON DRESSING
INDIAN KITCHEN
MAIN COURSE
VEGETARIAN
DHINGRI MAKKAI PANEER
PALAK PANEER
PANEER MAKHANI
PANEER TIKKA MASALA
PANEER PASANDA
MUTTER PANEER
PANEER HARA PYAAZ
VEGETABLE KOLHAPURI
DUM ALOO KASHMIRI
DUM ALOO PUNJABI
NARAM DIL KE KOFTA
HARE PYAAZ KE DUM ALOO
MIRCH KA SALAN
MELONI TARKARI
LASOONI PALAK
VEGETABLE JODHPURI
KURKURI BHINDI
SARSON DA SAAG
ALOO PYAAZ KA KORMA
BAINGAN BHARTA ON TAWA
MUTTER KA NIMONA
MAKHANA KA TAHRI KORMA
VEGETABLE CHETTINAD
BAGARE BAINGAN
KATHAL KA KORMA (SEASONAL)

RICE
DUM SUBZ BIRYANI
JEERA RICE
JEERA PEA PULAV
PEAS PULAO
SAFFRON AND PEAS PULAO
METHI WADI KI TEHARI
STEAMED RICE
LENTIL & DAL
DAL BUKHARA
DAL MAKHANI
YELLOW DAL TADKA
DAL PANCHRATNA
DAHI PAKODI KADHI
KHATTI DAL
SINDHI KADHI
LAL MOTH KI DAL
RAJMAH BUKHARA
DAL PALAK
CHANNA DAL PESHWARI
LANGERWALI DAL
RAJMA MASALE
DAL PANCHMEL

ACCOMPANIMENTS -RAITAS
CUCUMBER AUR PUDINA KA RAITA
PINEAPPLE RAITA
TOMATO ONION RAITA
MASALA RAITA
BURHANI RAITA
BOONDI RAITA
ANAR RAITA
STUFFED DAHI BHALLA
PLAIN DAHI IN KULLADS
KESARI DAHI IN KULLADS
INDIAN BREAD
NAAN
GARLIC NAAN
AJWAINI NAAN
KALONJI NAAN
HARA LASOONI NAAN
KULCHA ONION / GARLIC
MASALA KULCHA
TANDOORI ROTI
RUMALI ROTI
PARATHAS
LACHCHA PARATHAS
KABULI NAAN
MISSI ROTI
MAKKAI KI ROTI
BHATURA
PURI

CONTINENTAL KITCHEN
MAIN COURSE
VEGETARIAN
SEASONAL GRILLED VEGETABLES WITH MELTED MOZZARELLA
RATATOUILLE WITH MASH POTATO
EGGPLANT PARMIGIANA
ZUCCHINI & TOMATO PARMIGIANA
SPAGHETTI TOSSED WITH FRESH CHILLIES, GARLIC, BASIL, PARMESAN AND VIRGIN
OLIVE OIL
CANNELLONI ALLA ROMANA
(ROLLED PASTA SHEETS FILLED WITH SPINACH WITH A TOMATO & CHEESE, BAKED TO
PERFECTION.)
LE LASAGNE AL FORNO
CLASSIC OVEN BAKED LASAGNE.
RISOTTO AL FUNGHI PORCINI
ARBORIO RICE SERVED WITH A SAUCE OF WILD MUSHROOMS
CREME FRAICHE, PARMESAN AND SPINACH
CREPES ROULADE WITH FONTINA CHEESE & MUSHROOM
POLENTA WITH ARUGULA, CHERRY TOMATO & PARMESAN
FRICASSEE OF WILD MUSHROOM & ASSORTED PEPPERS WITH WILD RICE
SPINACH CREPES IN CHAMPAGNE SAUCE
MUSHROOM CREPES WITH GREEN PEPPER SAUCE
AUBERGINE & MUSHROOM MOUSSAKA
AU GRATIN OF BROCCOLI & ALMONDS

ORIENTAL KITCHEN
MAIN COURSE
VEGETARIAN
ORIENTAL BLACK PEPPER SAUCE WITH BABY CORN & MUSHROOM
PENANG PANEER
THAI VEGETABLE GREEN CURRY
STIR FRIED CHINESE GREEN
STIR FRIED MUSHROOM, BABY CORN AND BROCCOLI
(OPTION OF SCHEZWAN SAUCE / BLACK BEAN SAUCE)
STIR FRIED EGGPLANT AND MUSHROOM SCHEZWAN SAUCE
PANEER CHILLY WITH SICHUAN PEPPER AND SCALLION
STIR FRIED MUSHROOM, BABY CORN, BAMBOO SHOOT AND TOFU
(WITH OPTION OF SCHEZWAN SAUCE / BLACK BEAN SAUCE / CHILLY BASIL SAUCE)
MALAYSIAN VEGETABLE CURRY
GARDEN FRESH WITH CHILLY BASIL SAUCE
BEAN CURD ,MUSHROOM AND PEPPER WITH CHILLY GARLIC SAUCE
KUNG- PAO POTATO
STIR FRY CHINESE GREENS FLAVOURED WITH STAR ANISE
STEAMED VEGETABLES IN HUNAN SAUCE
OKRA, BLACK MUSHROOMS AND BAMBOO SHOOTS WITH FERMENTED BLACK
BEANS
SAYUR MASAK
( SAUTEED SNOW PEAS, BABYCORN, CELERY, BOKCHOY AND MUSHROOMS IN A LIGHT GARLIC
SAUCE)
SAYUR CAMPUR
( BUDDHIST DELIGHT - VEGETABLE COMBINATION SAUTEED WITH GARLIC AND
GLASS NOODLES)
FOUR SEASON BEANS
MAPO TOFU
OKRA POTATO IN BLACK BEAN SAUCE
SWEET POTATO AND GINGER TERIYAKI
 Premium
VEGETARIAN
STIRFIRED EDAMAME WITH CHILLI BEAN SAUCE
HARICOT BEANS AND SHIITAKE MUSHROOM IN YELLOW BEAN SAUCE
BASIL AND LEMON SILKEN TOFU WITH ORIENTAL GREENS

Rice & Noodles

VEGETARIAN
VEGETABLE FRIED RICE
THAI VEGETABLE FRIED RICE
KOREAN VEGETABLE FRIED RICE
GINGER FRIED RICE
SCHEZWAN FRIED RICE
VEGETABLE HAKKA NOODLE
SINGAPOREAN NOODLE
STIR FRIED WHOLE WHEAT NOODLE WITH VEGETABLE AND SPROUT
SCHEZWAN VEGETABLE HAKKA NOODLE
CHILLY GARLIC NOODLE
FLAT NOODLE WITH VEGETABLE
SCHEZWAN FLAT NOODLE
CHILLY GARLIC FLAT NOODLE

GUJRATI
GUJARATI CUISINE IS ONE OF THE OLDEST CULINARY TREASURES OF INDIA AND IS
PRIMARILY VEGETARIAN. IT OFFERS A WIDE VARIETY OF VEGETARIAN DISHES, EACH
WITH ITS UNIQUE COOKING STYLE. THE DIFFERENCE LIES IN THE UNUSUAL BLENDING
OF THE SWEET, SAVORY IN TO HARMONIOUS WHOLE.

MITHAI
WALNUT TRIO
SHRIKAND
APPLE JALEBI
FRUIT JALEBI
IMRATI
GARAM JALEBI
STUFFED MALPUA WITH RABDI
BASUNDI (WITH DRY FRUIT OR FRESH FRUIT)
PISTA PAAN
BADAM PAAN
DOODH PAAK
ORANGE ALMOND SANDWICH
BAKED BADAM PISTA SHEERA
SHRIKHAND

FARSAAN
PATRA
KHANDVI
CRISPY MASALA KAND
PANEER PANDAAN
WATANA PATTICE
KAND PATTICE
STUFFED KHANDVI
PAPAD ROLL
SABUDANA WADA
SANDWICH DHOKLA/ DAMINI DHOKLA/ RING DHOKLA/ WATI DANA DHOKLA
MAKHANIYA DHOKLA
GREEN BHEL SANJORI
VATANA GHUGHRA
TUVAR DANA GHUGHRA
GOLDEN RING HANDVO
GREEN PEAS SAMOSA
PATRA SAMOSA
GREEN COCONUT BHAKARWADI
GOLDEN POTATO ROLL WITH DIP
MOONG DAL BHAJIYA
PATTI GREEN PEAS SAMOSA

MAIN COURSE
KADAI NU SHAAK
MATLA NU UNDHIYO
ALOO RAJWADI
BATAKA CHIPS
BHENDI SAMBHARIA
TURIA PATRA DANA
RAWIYA BATATA SAMBHARIA
BATAKA WATANA TAMETA
CORN MUTTER PATRA MUTHIYA
KARELA VATANA KAJU KISMIS
BHERALA BHINDI / BHERALA TINDLA
KAND DANA MUTHIYA
TURAI VATANA MUTHIYA
WADI DRAKSH KOTHMIRI
MAKAI NU SHAAK
SEV TOMATA NU SHAAK
PERU NU SHAAK
MIX KATHOL

DAL
SURTI DAL
PUNCHKUTI DAL
DABKA KADHI
WAL NI DAL
DAL DHOKLI

RICE
LAVANG ELAICHI BHAAT
FADA NU KHICHDI
BAAJRA KHICHDI

BREAD
BAJRE NU ROTLA
THEPLA
PHULKA
PURI

RAJASTHANI
RAJASTHANI CUISINE WAS INFLUENCED BY BOTH THE WAR-LIKE LIFESTYLES OF ITS
INHABITANTS AND THE AVAILABILITY OF INGREDIENTS IN THIS ARID REGION. FOOD
THAT COULD LAST FOR SEVERAL DAYS AND COULD BE EATEN WITHOUT HEATING WAS
PREFERRED. SCARCITY OF WATER AND FRESH GREEN VEGETABLES HAVE ALL HAD
THEIR EFFECT ON THE COOKING.

MITHAI
CHURMA
GUJIA
IMARTI
GHEVAR
BESAN CHAKKI
BALUSAHI
MAKKHAN-BADA
MILK- CAKE ( ALWAR KA MAWA )
FARSAAN
PYAAZ KI KACHORI
MOONGDAL WADA
JODHPURI MIRCHI WADA
RAJ KACHORI
KALMI WADA

BAATI
MASALA BAATI
SATTU BAATI
PLAIN BAATI
MEWA BAATI
DRY FRUIT BAATI
ROSE BAATI

CHURMA
DRY FRUIT CHURMA
BAAJRE KA CHURMA
(SERVED WITH DAL PUNCHMEL)

SUBZI
GATTE KI SUBZI
KER SANGRI
PAPPAD MANGODI
PUNCHMEL KI SABZI
KICHA KI SABJI
MORANGA KI SABJI
GUWAR FALI KI SAAG
KADHI
MAKKI KI RAAB
MAKKI KI SAAG
KIKODA KI SABJI
PAPAD KI SABJI
GOVIND GATTE OR SHAHI GATTE
DAL CHAWAL KUTT
DAHI MEIN ALOO
RABORI KI SABJI

RICE
KHATIAWADI KHICHDI
GATTA KA PULAO

BREAD
BAJRE KI ROTI
DAAL KI PURI
MAHARASHTRIAN
MAHARASHTRIAN CUISINE COVERS A RANGE FROM HAVING MILD TO VERY SPICY
DISHES. WHEAT, RICE, JOWAR, BAJRI, VEGETABLES, LENTILS AND FRUIT FORM STAPLES
OF THE MAHARASHTRIAN DIET. TRADITIONALLY, MAHARASHTRIANS HAVE
CONSIDERED THEIR FOOD TO BE MORE AUSTERE THAN THAT OF OTHER REGIONS IN
INDIA

APPETIZERS
KOTHIMBIR WADI
(STEAMED CILANTRO AND CHICK PEA FLOUR, A MAHARASHTRIAN POPULAR SNACK)

ALU WADI WITH COCONUT CHUTNEY

(IT IS TRADITIONAL MAHARASHTRIAN DISH PREPARED ESPECIALLY IN SHRAVAN MONTH MADE OF
COLOCASSIA OR TARO LEAVES)

KHOPOLI BATATA WADA WITH LASOON CHUTNEY

(BATATA VADA IS A MAHARASHTRIAN DISH IN WHICH BESAN IS USED TO DIP POTATO)

SABUDANA WADA WITH COCONUT PEANUT CHUTNEY

(SABUDANA VADA IS ANOTHER VARIETY OF VADAI POPULAR IN MAHARASHTRA,MADE FROM PEARL
SAGO)

MAIN COURSE
VEGETARIAN
OLE KAJU WATANA USAL
(A MAHARASHTRIAN COASTAL DISH MADE WITH WET CASHEW NUTS AND GREEN PEAS)

BHARLELI VANGI
(BHARLELI VANGI IS A SWEET AND TANGY MAHARASHTRIAN DISH MADE WITH COCONUT AND
PEANUTS)

ZUNKA WITH BHAKRI ACCOMPANIED WITH ONION THECHA AND MIRCHI

A NATIVE MAHARASTRIAN CHICK PEA FLOUR RECIPE EATEN WITH BHAKRI.

DALIMBI USAL
(VAAL USAL IS A SPECIAL PREPARATION FROM THE KONKAN COAST. IT'S OFTEN PREPARED DURING
WEDDINGS. VAAL ARE ALSO REFERRED TO AS DALIMBI OR BIRDYA.)

METHI CHI BHAJI WITH THALIPETH

(METHICHI PATAL BHAJI IS THIN GRAVY MADE USING ONLY WATER & GROUNDNUT POWDER SERVED
WITH A MULTY GRAIN MILDLY SPICED PANCAKE)

PUNERI BATATA BHAJI WITH PURI

(POTATO PREPARATION FROM PUNE SERVED WITH UNLEAVENED FRIED BREAD)
VARAN WITH HOT GHEE
(MOONGDAL COOKED WITH A HINT OF COCONUT, A SPECIALITY FROM WESTERN GHATS)

TOMATO SAAR
(A TOMATO SOUP TYPE PREPARATION EATEN WITH RICE, MAINLY FROM NORTH CANARA)

SHENGDANYCHI AMTI
(A TANGY PEANUT GRAVY FROM NAGPUR)

SOL KADHI
(THE COCONUT MILK-AND-KOKUM DRINK USUALLY ACCOMPANIES COASTAL FOOD)

MASALE BHAAT
(MASALE BHAAT IS A RICE DISH COOKED WITH SEASONAL VEGETABLES AND SEASONED WITH A
VARIETY OF SPICES. IT IS SERVED WITH FRESHLY GRATED COCONUT AND LOTS OF HOMEMADE TUP
(GHEE))

ACCOMPANIMENTS
KHAMANG KAKDI
(THIS IS A SALAD FROM THE STATE OF MAHARASHTRA. KAKDI MEANS CUCUMBER. A DELICIOUS
CREAMY SIDE DISH BHOPLYACHE BHARIT)

KOTHIMBIR WADI
(STEAMED CILANTRO AND CHICK PEA FLOUR, A MAHARASHTRIAN POPULAR SNACK)

ALU WADI WITH COCONUT CHUTNEY

(IT IS TRADITIONAL MAHARASHTRIAN DISH PREPARED ESPECIALLY IN SHRAVAN MONTH MADE OF
COLOCASSIA OR TARO LEAVES)

KHOPOLI BATATA WADA WITH LASOON CHUTNEY

(BATATA VADA IS A MAHARASHTRIAN DISH IN WHICH BESAN IS USED TO DIP POTATO)

SABUDANA WADA WITH COCONUT PEANUT CHUTNEY

(SABUDANA VADA IS ANOTHER VARIETY OF VADAI POPULAR IN MAHARASHTRA, MADE FROM PEARL
SAGO)

DESSERTS
PURANPOLI
UKDICHE MODAK
SHRIKHAND
SOUTH INDIAN
STARTERS
VEGETARIAN
ULLI VADAI
(VADA MADE WITH ONION IN KERALA)

THIRUVATHIRA PUZHUKKU
(IT IS VERY TRADITIONAL DISH MADE WITH ROOT VEGETABLES)

MALABARI PATTI SAMOSA

RASAM

PARIPPU RASSAM

BEETROOT PACHADI
(IT IS MADE WITH COOKED BEETROOT & PLAIN YOGHURT)

THAIR SADDAM
(CURD RICE)

INJI PULI

MOLAKU THOTTU KOOTAN

CHUTTARCHA CHAMMANTHI

PAVAKKA PULIYINJI

INJI PULI
(IT IS A DRAK BROWN KERALITE CURRY MADE OF GINGER, GREEN CHILLIES & JAGGERY)

PACHADI & KHICHADI & PICKLES & CHUTNEYS

MAIN COURSE
VEGETARIAN
KADALA THEEYAL
MATHAN ERISSERY
CHAKKAKURU MANGA CURRY
KURUKKU KALAN
MURINGALIA THORAN
KAPALANGA ULARTHU
VARUTHARACHA SAMBHAR
RICE & BIRYANIS
CALICUT MUTTON BIRYANI
PRAWN MAPLA BIRYANI
GHEE SADAM

APPAM STATION
(ACCOMPANIED WITH STEW)

KERELA PAROTHA

DOSA COUNTER
PLAIN
MASALA
MYSORE
CHEESE

SERVED WITH CHUTNEY & SAMBHAR

IDIYAPPAM COUNTER
SERVED WITH CHUTNEY & SAMBHAR

PANNIYARAM COUNTER
SERVED WITH CHUTNEY & SAMBHAR

DESSERTS
JACKFRUIT PAYASSAM
PALADA PRADHAMAN
TENDER COCONUT ICE CREAM
BANANA FRITTERS
INDIAN SWEETS
HOT MINI GULAB JAMUN
PISTA STUFFED GULAB JAMUN
RASGULLA
MOONGDAL HALWA
GAJJAR HALWA
DOODHI HALWA
PHIRNI SET IN EARTHERN POTS
RASMALAI
ANGOORI RABDI
LACCHEDAR RABDI
SEVIYAN KHEER
KESARI RICE KHEER
SHAHI TUKDA
ASSORTED SANDESH
MALAI KHAJA
BADAL – E – JAAM
SHRIKHAND
MUZZAFAR
CHEENA PAYAS
INDIAN MINI PETIT FOUR

Western Desserts
OPEN APPLE BASKETS
KIWI RICOTTA TART
APRICOT & ORANGE ROULADE
STRAWBERRY CHOCOLATE PROFIT ROLLS
BLUEBERRY CHEESECAKE
PEACH & PEAR CRUMBLE
CHOCOLATE MUDPIE
PASSION FRUIT CHEESECAKE
CHOCOLATE & PEAR BREAD BUTTER PUDDING
ORANGE PANNACOTTA
LEMON PARFAIT
CARROT CAKE WITH CINNAMON CREAM
BANANA BROWNIE WITH MARSHLELLOWS
JAMAICAN CHOCOLATE MOUSSE
FRESH STRAWBERRY DACQUOISE
BABY PAVLOVAS OF FRESH FRUIT
IRISH CREAM CHOCOLATE MOUSSE CAKE
SEASONAL FRESH FRUIT TARTS
PAPAYA & TEQUILA FLAMBI SERVED MELTING CHOCOLATE
HAVANA PINEAPPLE FLAMBI WITH RUM & CHILLI CHOCOLATE
CHOCOLATE CHIFFON FLAMED
MOCHA TART
BAKED PHILADELPHIA CHEESECAKE
BAILEYS OREO CHEESECAKE
CRÈME BRULEE (MANGO/ RASPBERRY/PASSION FRUIT/COCONUT)
MINI CHOCOLATE & CHILLI ECLAIRS
BANOFEE TARTS
APPLE CRUMBLE PIE
RICH CHOCOLATE MOUSSE
BAKLAVA
TRIPLE CHOCOLATE CAKE
TIRAMISU CUPS
COFFEE BANANA WALNUT CAKE
DARK CHOCOLATE AMARETTO FUDGE
CHOCOLATE CAPPUCCINO MOUSSE
CHOCOLATE MOUSSE WITH COINTREAU
SEASONAL FRESH FRUIT SALAD
WHITE CHOCOLATE & STRAWBERRY TRIFFLE
CHOCOLATE PRALINE RAISIN & BREAD PUDDING
BABY CREPES STUFFED WITH SEASONAL FRUIT & FLAMBLED
CLASSIC CHOCOLATE MOUSSE
HAZELNUT DREAM
ORANGE SOUFFLE
ORANGE & CHOCOLATE MOUSSE
STRAWBERRY SOUFFLE
TIRAMISU
EXOTIC FRUIT MOUSSE
CHEESE CAKES
BLUEBERRY
FOREST OF THE FRUITS
LEMON CHEESE CAKE
STRAWBERRY CHEESE CAKE
RASPBERRY CHEESE CAKE
CRANBERRY CHEESE CAKE
OREO COOKIE MOUSSE SQUARES
CARAMELIZED RICH CHOCOLATE GATEAUX
CARAMEL CUSTARD
FERRO ROCHER MOUSSE
FRESH STRAWBERRY CREAM
HONEY WALNUT PIE
CHOCOLATE MELTING PIE
JASMINE TEA CREME BRULLE
MEXICAN
TORTILLAS
QUESADILLAS
TACOS
VEG CHIMI CHANGAS
BURRITOS
FAJITAS

PARATHA - Accompanied w ith Raita & Pickle

ALOO PARATHA
GOBI AND GREEN PEAS PARATHA
PANEER MASALA PARATHA
ONION, GARLIC, CHILLY AND PUDINA PARATHA
METHI ALOO PARATHA

DAL TADKA COUNTER

“TADKAS” OF GARLIC, GINGER, TOMATO, CHOPPED WHITE ONIONS, JEERA,
MUSTARD, CURRY LEAVES, HING, BUTTER, GREEN CHILLIES AND VARIED INDIAN
SPICES.
CHAAT
THE CHAAT VARIANTS ARE ALL BASED ON FRIED DOUGH, WITH VARIOUS OTHER
INGREDIENTS. THE ORIGINAL CHAAT IS A MIXTURE OF POTATO PIECES, CRISP FRIED
BREAD DAHI VADA OR DAHI BHALLA, GRAM OR CHICKPEAS AND TANGY-SALTY
SPICES, WITH SOUR HOME-MADE NIKHIL CHILLI AND SAUNTH , FRESH GREEN
CORIANDER LEAVES AND YOGURT FOR GARNISH, BUT OTHER POPULAR VARIANTS
INCLUDED ALOO TIKKIS OR SAMOSA, BHEL PURI, DAHI PURI, PANIPURI, DAHI VADA,
PAPRI CHAAT, AND SEV PURI.

DELHI CHAAT
MUTTER PATILA CHAAT
ALOO SAKHARIYA CHAAT
DELHI ALOO CHAAT
DELHI ALOO TIKKI CHAAT
RAJ KACHORI CHAAT
KHASTA KACHORI CHAAT
SAMOSA CHAAT
PAKODI CHAAT
PALAK KE CHATPATI CHAAT
HARE CHANE KI CHAAT
DELHI PAPDI CHAAT
CRISPY ALOO TIKKI CHAAT
MUTTER PATELA WITH BREAD KULCHA
CHILKEWALA ALOO AND HARA CHANNA MUTTER CHAAT ON TAWA
ARBI TUK ON TAWA
MATHRI CHAAT
BHAVNAGRI MIRCHI STUFFED WITH ALOO MASALA OR PANEER MASALA
CHANNE KE DAL KI TIKKI
SINGHADA CHAAT ON TAWA
PAPAD CHURI CHAAT

MUMBAI KI CHOWPATTY CHAAT

BHEL PURI
SEV BATATA PURI
DAHI BATATA PURI
PANI PURI
RAGDA PATTICE
STEAMED CORN
PAV BHAJI
PAV BHAJI IS A FAST FOOD DISH NATIVE TO MAHARASHTRIANS AND IS POPULAR IN
MOST METROPOLITAN AREAS IN INDIA, PARTICULARLY IN THE MAHARASHTRIAN CITY
OF MUMBAI & PUNE. PAV IN MARATHI MEANS BREAD, THE WORD MARATHI
BORROWED FROM PORTUGUESE WORD PAO. BHAJI IS A TERM FOR A CURRY AND
VEGETABLE DISH.

ACCOMPANIED WITH
CHOPPED ONIONS AND LEMON WEDGES

CHANNA BHATURA
CHANNA MASALA IS SPICY MASALA CHICKPEAS - AND CAN BE AS MILD OR AS HOT
AS YOU LIKE IT! IT IS A CLASSIC NORTH INDIAN VEGETARIAN DISH. IT IS ESPECIALLY
DELICIOUS WHEN EATEN WITH A KIND OF BREAD CALLED "BHATURA" - WHICH IS A
DEEP-FRIED BREAD.

ACCOMPANIED WITH
PICKLED ONIONS, CARROT PICKLE, GREEN CHILLIES, LEMON WEDGES

MAKE YOUR OWN SALAD

SALAD BAR
GREENS: RADICCHIO, RUCOLA, ROMAINE, BELGIAN ENDIVE, FRISEE, LOLO ROSSO,
BUTTER LETTUCE, WATERCRESS, MACHE, BABY SPINACH

DRESSINGS: BALSAMIC, RED WINE VINAIGRETTE, CAESAR, YOGHURT

ACCOMPANIMENTS: TOASTED PINE NUTS, DICED CAPSICUMS, CHERRY TOMATOES,

GREEN ASPARAGUS, MILK CHERRIES, CUCUMBER, CELERY, GRAPES, CROUTONS,
PARMESAN SHAVINGS, CRUMBLED GOATS CHEESE.
PASTA COUNTER
PASTA IS A STAPLE FOOD OF TRADITIONAL ITALIAN CUISINE, IT IS ALSO COMMONLY
USED TO REFER TO THE VARIETY OF PASTA DISHES. TYPICALLY, PASTA IS A NOODLE MADE
FROM AN UNLEAVENED DOUGH OF A DURUM WHEAT FLOUR MIXED WITH WATER AND
FORMED INTO SHEETS OR VARIOUS SHAPES, THEN COOKED BY BOILING OR BAKING. IT
CAN ALSO BE MADE WITH FLOUR FROM OTHER CEREALS OR GRAINS. PASTAS MAY BE
DIVIDED INTO TWO BROAD CATEGORIES, DRIED (PASTA SECCA) AND FRESH (PASTA
FRESCA).

PASTAS
SPAGHETTI | PENNE | FETTUCCINE | FARFALLE | FUSILLI

SAUCES
ARRABIATA | ALFREDO | CHEESE | PESTO | AGLI OLIO | BOLOGNAISE | CARBONARA

TOPPINGS
RED YELLOW BELL PEPPERS | CAPSICUM | OLIVES | WHITE ONIONS | FRESH MUSHROOMS |
SUNDRIED TOMATOES | MUSHROOMS | AMERICAN CORN | BROCCOLI | YELLOW SQUASH

ACCOMPANIED WITH
PARMESAN CHEESE, TABASCO, CHILI FLAKES, EXTRA VIRGIN OLIVE OIL.

HANDMADE
PASTA COUNTERS
PASTA IS A STAPLE FOOD OF TRADITIONAL ITALIAN CUISINE. IT IS ALSO COMMONLY
USED TO REFER TO THE VARIETY OF PASTA DISHES. IT IS HOT & FRESH FOOD
PREPARATION ON SITE IN FRONT OF THE GUEST EYES WHICH MAKES IT UNIQUE.

PASTAS
SPINACH & RICOTTA RAVIOLI | PUMPKIN RAVIOLI | TORTELLENIS | MUSHROOM RAGOUT
CAPELETTI | PAPARDELLE | (SPINACH/BEETROOT/REGULAR) | FETTUCCINE

SAUCES
ARABIATA | ALFREDO | CHEESE | PESTO | AGLI OLIO | BOLOGNAISE | CARBONARA

TOPPINGS
(CHOOSE ANY 5)
RED YELLOW BELL PEPPERS | CAPSICUM | OLIVES | WHITE ONIONS | FRESH MUSHROOMS |
SUNDRIED TOMATOES | MUSHROOMS | AMERICAN CORN | BROCCOLI | YELLOW SQUASH

ACCOMPANIED WITH
PARMESAN CHEESE, TABASCO, CHILI FLAKES, EXTRA VIRGIN OLIVE OIL.
PIZZA COUNTER
PIZZA IS A FLATBREAD GENERALLY TOPPED WITH TOMATO SAUCE AND CHEESE AND
BAKED IN AN OVEN. IT IS COMMONLY TOPPED WITH A SELECTION OF VEGETABLES AND
CONDIMENTS. THE TERM WAS FIRST RECORDED IN THE 10TH CENTURY, IN A LATIN
MANUSCRIPT FROM GAETA IN CENTRAL ITALY. THE MODERN PIZZA WAS INVENTED IN
NAPLES, ITALY, AND THE DISH AND ITS VARIANTS HAVE SINCE BECOME POPULAR IN
MANY AREAS OF THE WORLD.

TOPPINGS
RED BELL PEPPERS | YELLOW BELLPEPPERS | GREEN CAPSICUM | ONION |
MUSHROOM | AMERICAN CORN | CHERRY TOMATO | JALAPENOS | OLIVES |
SUNDRIED TOMATO | FRESH BASIL

CHEESE
MOZARELLA CHEESE | PARMESAN CHEESE | CHEDDAR CHEESE

ACCOMPANIED WITH
PARMESAN CHEESE, TABASCO, CHILI FLAKES, TOMATO KETCHUP, DIJON MUSTARD

RISOTTO COUNTER
RISOTTO
ARBORIO RICE

SAUCES
ARABIATA | CHEESE | PESTO | SAFFRON

TOPPINGS
(CHOOSE ANY 5)
RED YELLOW BELL PEPPERS | CAPSICUM | OLIVES | WHITE ONIONS | FRESH MUSHROOMS |
SUNDRIED TOMATOES | MUSHROOMS | AMERICAN CORN | BROCCOLI | YELLOW SQUASH

ACCOMPANIED WITH
PARMESAN CHEESE, TABASCO, CHILI FLAKES, EXTRA VIRGIN OLIVE OIL.
SHAWARMA COUNTER
SHAWARMA COUNTER PREPARES THIS CLASSIC ARABIAN SANDWICH USING ONLY THE
MOST TENDER PIECES OF PANEER, VEG FALAFEL ACCOMPANIED WITH YOUR CHOICE OF
MOUTH-WATERING VEGETABLES AND SAUCES, WRAPPED IN FRESHLY BACKED PITA BREAD
FROM OUR WOOD FIRED KILN. WITH NUMEROUS SIDE DISHES INCLUDING TABBOULEH,
FATTOUSH, TAHINI AND HUMMUS, SHAWARMA COUNTER OFFERS A STYLISH VENUE TO
SAMPLE A REGIONAL CLASSIC THAT NEVER GETS OLD.

SUSHI COUNTER
IT IS A JAPANESE DISH CONSIDERED A DELICACY. A ROUND SANDWICH OF SORTS. IT
IS MOST OFTEN MADE WITH RICE, SASHIMI, AND CIRCILE WITH NORI & SERVED WITH
WASABI & SOYA SAUCE.

CALIFORNIA ROLLS | NIGIRI | HUANG SUSHI | MAKI | HAND ROLLS

VEGETABLES
ASPARAGUS | CARROT | CREAM CHEESE | CUCUMBER | AVOCADO | TOFU

KHOWSUEY COUNTER
IN BURMESE CUISINE, KHOW SUEY, FROM BURMESE, IS A NOODLE DISH THAT
COMES FROM THE MOUNTAINOUS SHAN STATE. IT IS A ONE-DISH SOUP MEAL MADE
OF NOODLES AND CURRIED VEG WITH COCONUT MILK, SERVED WITH A VARIETY OF
CONTRASTING CONDIMENTS. A SQUEEZE OF LEMON ALSO ADDS TANGINESS TO
KHOW SUEY.

ACCOMPANIED WITH

TOPPINGS
FRIED ONION | FRIED GARLIC | CRUSHED PEANUTS | SPRING ONION | FRESH CORIANDER |
FRESH MINT | BEAN SPROUTS | CRISPY NOODLE | CHILLY OIL | LEMON WEDGES |
STEAMED NOODLE
dimsum
THINLY ROLLED RICE FLOUR WRAPS ARE STUFFED WITH VEGETABLES & STEAMED TO
CREATE LIGHT SAVOURY TREATS. TRADITIONAL OPEN TOPPED STEAMED DUMPLINGS
ARE CALLED SUI-MAI. THE DOUGH HAS A SOFT DENSE CRUMB WITH DIFFERENT
FILLING OPTIONS

VEGETARIAN
ZUCCHINI & MUSHROOM DUMPLINGS | MIX VEG XIAO BAO | MIX VEG CRYSTAL DUMPLINGS
WATER CHEST & CORN DUMPLINGS | ASPARAGUS & PEPPER | ALMOND & SPINACH

ITALIAN C REPES C OUNTER

A CRÊPE IS A TYPE OF VERY THIN PANCAKE, USUALLY MADE FROM WHEAT FLOUR OR
BUCKWHEAT FLOUR. CRÊPES ARE SERVED WITH A VARIETY OF FILLINGS, FROM THE
SIMPLEST WITH ONLY SUGAR TO FLAMBÉED CRÊPES SUZETTE OR ELABORATE
SAVOURY GALETTES.

MOZZARELLA & TOMATO | MUSHROOM | RATATOUILLE | ARTICHOKE | SPINACH |

GRILLED VEGETABLES | PUMPKIN & SAGE

SAUCES
TOMATO COULIS | WHITE WINE & MUSHROOM RAGOUT | GORGONZOLA CREAM CHEESE

TEPPANYAKI O R WOK C OUNTER

TEPPANYAKI IS A STYLE OF JAPANESE CUISINE THAT USES AN IRON GRIDDLE TO COOK
FOOD. THE WORD "TEPPANYAKI" IS DERIVED FROM TEPPAN WHICH MEANS IRON
PLATE, AND YAKI ,WHICH MEANS GRILLED, BROILED OR PAN-FRIED. IN JAPAN,
TEPPANYAKI REFERS TO DISHES COOKED USING A IRON PLATE.
RAMEN - THIN NOODLES UDON - FLAT NOODLES

VEGETARIAN
PANEER | GARLIC | TOFU | ONION GINGER | ASPARAGUS | TERIYAKI | MUSHROOM |
SCHEZWAN | BABY CORN | PATTAYA | RED & YELLOW PEPPERS | BLACK PEPPER |
BROCOLLI | BEAN & TERIYAKI | BAMBOO SHOOT | BLACK BEAN | PAKCHOY |
PEANUT SAUCE | SEASONAL GREENS | BEANS SPROUT | LETTUCE | CABBAGE | ONION |
SPRING ONION GREENS
SAUCES
LIGHT SOYA | SPRING | JAPANESE | SHANGHAI | THAI | ORIENTAL | BLACK | GARLIC |
SATAY
PANKI COUNTER
(RICE PANCAKES STEAMED IN A FOLDED BANANA LEAF)
IT IS RICE FLOUR BATTER, FERMENTED AND COOKED IN BANANA LEAF. SERVED
WITH GREEN CHUTNEY

MOONG DAL CHILLA COUNTER

(CHILL'S ARE SPICED LENTIL CREPES SERVED AS A MAIN DISH DURING A MEAL)
MONG DAL CHILLA IS ONE OF THE POPULAR STREET FOOD OF NORTH INDIA. IT IS
KIND OF PANCAKE SERVED WITH GREEN CHUTNEY

LIVE PANDAAN PANEER

MARINATED SLICES OF PANEER, WRAPPED IN BANANA LEAVES &GRIDDLED IN
SLOW FIRE CHARCOAL, WHICH GIVES A SMOKY FLAVOUR ALONG WITH
SUCCULENT SPICES

LIVE TAWA UNDHIYO COUNTER

IT IS GUJARATI MIXED VEGETABLES DISH THAT IS A REGIONAL SPECIALITY OF
GUJRATI

LIVE PUDLA COUNTER

PUDLA IS LIKE PANCAKE SERVED WITH CHUTNEY

SIGN VATANA PUDLA

MAKAI RAWA PUDLA
KHICHU COUNTER
(A SIMPLE GUJARATI DISH MADE OF RICE FLOUR)
THIS IS STEAMED RICE FLOUR STREET FOOD WHICH IS FAMOUS IN GUJARAT.
IT IS ACTUAL A DOUGH TO MAKE TRADITIONAL PAPAD)A

ACCOMPANIMENTS
TRADITIONAL CHUTNEY & FRIED GREEN CHILLY

LIVE HANDVO COUNTER

(GOLDEN PIE HANDAVO / COCKTAIL HANDAVA / RING WATI HANDAVO)

HANDAVO IS VEGETABLES CAKE. IT IS A PART OF GUJJARATI CUISINE IT IS OFTEN MADE

WITH A BOTTLE GOURD FILLING THROUGH MAY OTHER VEGETABLES CAN BE ADDED

LIVE FADA KHICHADI COUNTER

ACCOMPANIMENTS : FRIED GREEN CHILLY, PICKLE & PAPAD)

JALEBI FAFDA COUNTER

ACCOMPANIMENTS : PAPAD CHUTNEY & GREEN CHILLY)
INDIAN SWEETS
HOT MINI GULAB JAMUN
PISTA STUFFED GULAB JAMUN
RASGULLA
MOONGDAL HALWA
GAJJAR HALWA
DOODHI HALWA
PHIRNI SET IN EARTHERN POTS
RASMALAI
ANGOORI RABDI
LACCHEDAR RABDI
SEVIYAN KHEER
KESARI RICE KHEER
SHAHI TUKDA
ASSORTED SANDESH
MALAI KHAJA
BADAL – E – JAAM
SHRIKHAND
MUZZAFAR
CHEENA PAYAS
INDIAN MINI PETIT FOUR

DESSERTS LIVE COUNTER

KESARI JALEBI
FRUIT JALEBI
MALPUA
TAWA MITHAI – ( MINI GULAB JAMUN, CHEENA, BOONDI, MOONGDAL HALWA,
ANGOORI PETHA, RABDI)
MATHURA - KADAI MILK
GHEVAR (MALAI / KESAR)
PURAN POLI
IMARTI
ICE CREAM PARLOUR
CHOCOLATE, STRAWBERRY, VANILLA, MANGO, BUTTER SCOTCH, CHOCOLATE CHIPS

TOPPINGS
FRESH FRUITS- MARSHLELLOWS- JELLY CHOCOLATE WAFERS - GEMS - DRY FRUITS & NUTS
CARAMEL SYRUP, OREO, BROWNIE BITES, GEMS CHOCOLATE CHIPS, CHOCOLATE SPRINKLES,
WAFFLE CONE PIECES, CHEESE CAKE BITES, MAPLE SYRUP (CHOOSE ANY FIVE)

KULFI
MALAI, PISTA, KESAR PISTA, CHIKKI

ACCOMPANIMENTS WITH FALOODA & ROSE SYRUP, CHOCOLATE SYRUP, CARAMEL SYRUP,
OREO, BROWNIE BITES, GEMS CHOCOLATE CHIPS, CHOCOLATE SPRINKLES, MARSHLELLOWS
WAFFLE CONE PIECES, CHEESE CAKE BITES, MAPLE SYRUP (CHOOSE ANY FIVE)
WESTERN DESSERTS -
LIVE COUNTER
CREPE SUZETTE
( CREPE SUZETTE IS A TYPICAL FRENCH DESSERT, CONSISTING OF A CREPE WITH A HOT SAUCE OF
CARAMELIZED SUGAR, ORANGE JUICE, GRATED ORANGE PEEL AND LIQUEUR ON TOP, WHICH IS
FLAMBLED.)

SIZZLING BROWNIES WITH VANILLA ICE CREAM

( A UNIQUE SIZZLING DESSERT SERVED TOPPED WITH CHOCOLATE SAUCE)

WAFFLE COUNTER
( ACCOMPANIED WITH WHIPPED CREAM, MAPLE SYRUP, SEASONAL FRUITS AND TOPPINGS)

CHOCOLATE LAVA CAKE

( ACCOMPANIED WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE)

SIZZLING WALNUT BROWNIE

( ACCOMPANIED WITH DRY FRUITS, VANILLA ICE CREAM AND ASSORTED TOPPINGS AND SAUCES)

CHURROS
( WITH VARIETIES OF CHOCOLATE DIPS & SUGAR DUSTING )
PREMIUM SELECTION
Spanish tapas
TAPAS ARE A WIDE VARIETY OF APPETIZERS, OR SNACKS, IN SPANISH CUISINE. THEY MAY BE COLD
OR HOT IN SELECT BARS IN SPAIN, TAPAS HAVE EVOLVED INTO AN ENTIRE, SOPHISTICATED
CUISINE.

VEGETARIAN
QUESO MANCHEGO
( MATURE CHEESE FROM LA MANCHA )

QUESO FRITO
( FRIED CHEESE )

BERENGENA A LA PLANCHA
( GRILLED AUBERGINE WITH CHEESE AND TOMATO )

GARBANZOS CON ESPINACAS Y TOMATE

( CHICKPEAS AND SPINACH IN TOMATO SAUCE )

CHAMPILONES AL AJILLO
( GARLIC MUSHROOMS )

PIMIENTOS DE PADRON
( GALICIAN BABY GREEN PEPPERS )

PIMIENTOS ASADOS
( ROASTED PEPPERS )

PATATAS ALIOLI
( POTATOES IN GARLIC MAYONNAISE )

PATATAS BRAVAS
( SPICY POTATOES )

INDIAN KEBAB COUNTER

KEBAB REFERS TO A VARIETY OF VEGETABLES & PANEER DISHES IN INDIA AND MIDDLE
EASTERN COUNTRIES.

CHOOSE ANY 2 VEGETARIAN KEBABS

ACCOMPANIED WITH
ROOMALI ROTI, LACCHA ONIONS, MINT CHUTNEY AND LEMON WEDGES.
CHELLO C OUNTER
CHELLO KABAB IS SIMPLE, CONSISTING OF STEAMED, SAFFRON BASMATI OR PERSIAN RICE
(CHELOW) AND KABAB, OF WHICH THERE ARE SEVERAL DISTINCT PERSIAN VARIETIES. IT IS
SERVED WITH THE BASIC IRANIAN MEAL ACCOMPANIMENTS, IN BUTTER ON TOP OF THE
RICE. IN THE OLD BAZAAR STYLE TRADITION, THE RICE IS SERVED FIRST, IMMEDIATELY
FOLLOWED BY THE FRESHLY COOKED KEBABS ON SKEWERS, WHICH PUT ON THE RICE
FRESHLY. A SKEWER IS PLACED DIRECTLY ON THE RICE AND WHILE HOLDING THE KEBAB
DOWN ON THE RICE, THE SKEWER IS QUICKLY PULLED OUT.

OPTIONS OF KEBAB WITH CHELLO RICE

PANEER TIKKA
ZAFRANI TIKKA
CHANDNI TIKKA
MALAI TIKKA

GNOCCHI C OUNTER
Gnocchi are various thick, soft dough dumplings that may be made from semolina,
ordinary wheat flour, cheese, potato, breadcrumbs, cornmeal, or similar ingredients,
with or without flavourings of herbs, vegetables, or Sweet Things.

GNOCHHI SAUCES
REGULAR GNOCCHI MUSHROOM & CREAM CHEESE
SPINACH GNOCCHI BUTTER & PARSLEY
PAPRIKA GNOCCHI CHIMICHURI
PEPPER GNOCCHI
SPANISH COCAS
THERE ARE MANY DIVERSE COCAS, WITH FOUR MAIN VARIETIES: SWEET, SAVOURY,
CLOSED AND OPEN. ALL OF THEM USE DOUGH AS THE MAIN INGREDIENT, WHICH IS
THEN DECORATED. THIS DOUGH CAN BE SWEET OR SAVOURY. IF IT IS SWEET, SUGAR
ARE ADDED, AND IF IT IS SAVOURY, YEAST AND SALT. AS REGARDS THE TOPPING OR
FILLING AND VEGETABLES ARE USUAL AT THE COAST WHILST INLAND THEY PREFER
FRUIT, NUTS, CHEESE AND MEAT. SOME COCAS CAN BE BOTH SWEET AND SAVOURY.

TOPPINGS - SWEETS
VEGETARIAN MARMALADE
RED BELL PEPPERS FRUIT RELISH
YELLOW BELLPEPPERS NUTELLA
GREEN CAPSICUM FRESH FRUIT
ONION DRY FRUIT
MUSHROOM
AMERICAN CORN
CHERRY TOMATO
JALAPENOS
OLIVES
SUNDRIED TOMATO
FRESH BASIL

CHEESE BOARD
CHOOSE ANY 6
( BRIE / CAMEMBERT / EDAM / EMMANTHAL / GRUYERE / GOUDA / PECORINI / SMOKED SCARMOZA /
BLUE CHEESE / HALOUMI / FETA )

ACCOMPANIED WITH IMPORTED CHEESE CRACKERS, WALNUTS, PEACH, STUFFED OLIVES/GRISSINI,

CHEESE STRAWS
CHEESE FONDUE
FONDUE IS A SWISS, ITALIAN & FRENCH DISH OF MELT CHEESE SERVED IN A COMMONAL
POT OVER A CHAFING STAND HEATED WITH A CANDLE OR SPIRIT LAMP AND EATED BY
DIPPING BREAD INTO THE CHEESE USING LONG STEMMED FORK.

CHOOSE ANY 3
SPINACH ARTICHOKE CHEESE FONDUE
(RICH FONTINA AND BUTTERKÄSE CHEESES BLEND PERFECTLY WITH SPINACH, ARTICHOKE HEARTS AND
GARLIC)

FIESTA CHEESE FONDUE

AGED CHEDDAR CHEESE PAIRS WITH LAGER BEER, JALAPEÑO PEPPERS AND SALSA, MADE AS SPICY AS
YOU LIKE)

CHEDDAR CHEESE FONDUE

(AGED MEDIUM-SHARP CHEDDAR AND EMMENTHALER SWISS CHEESES MELT BEAUTIFULLY WITH LARGER
BEER, GARLIC AND SEASONINGS)

TRIO CHEESE FONDUE

(RICH FONTINA AND BUTTERKÄSE JOIN BUTTERMILK BLEU CHEESE, WHITE WINE, SCALLIONS AND A HINT OF
SHERRY)

TRADITIONAL SWISS CHEESE FONDUE

(GRUYÈRE AND EMMENTHALER SWISS CHEESES COME TOGETHER WITH WHITE WINE, GARLIC, NUTMEG,
LEMON AND KIRSCHWASSER)

ACCOMPANIED WITH
GARLIC CROUTON / PLAIN CROUTON / BABY POTATO / OLIVES /COCKTAIL ONION / BREAD STICK / BROCOLLI /
BABY CORN / CARRROTS
western barbeque
CHOOSE ANY 4
VEGETARIAN
GRILLED BROCOLLI WITH CAYENNE PEPPER AND ROSEMARY
STUFFED MUSHROOM TOPPED WITH HONEY AND LEMON GRASS.
GRILLED ZUCCHINI,
EGGPLANT, ASPARAGUS,
RED AND YELLOW BELL PEPPERS,
ARTICHOKES,
AMERICAN SWEET CORN,
RICOTTA AND SPINACH STUFFED TOMATOES,
ACCOMPANIED WITH
GRATED FETA CHEESE, SOUR CREAM, BURNT ONIONS, BLUE CHEESE SAUCE, JACKET POTATOES SPINACH
AND CHEESE DIP

SAUCES
BEARNAISE, MUSHROOM GRAVY, CHILI GARLIC, SPICY TOMATO, GREEN CHILI SALSA
SAUCES
GREEN HERB, TOMATO AND SAFFRON

MOLECULAR GASTRONOMY
MOLECULAR GASTRONOMY IS SUBDISCIPLINE OF FOOD SCIENCE THAT SEEKS TO
INVERTIGATE THE PHYSICAL & CHEMICAL TRANSFORMATION OF INGREDIENTS THAT
OCCURS IN COOKING.

CHOOSE ANY 4
MIRCH MASALA GUAVA
(GUAVA SPHERES TOPPED WITH CHILLY POWDER AND SALT)

KANDAVI
(KANDHAVI IS CONVERTED TO A BUBBLE AND GARNISH WITH CURRY LEAVES AND MUSTARD
SEEDS)

INVERTED DAHI SEV PAPADI

(SEV PAPADI IS SERVED WITH DAHI SHEREFICATION AND GREEN CHUTHEY AIR)

THANDAI SPHERES

FRUTI SUSHI WITH WASABI AND KIKOMAN SOYA FOAM

BLUE COURACIA WITH FETA

CAPRESE
(CHERRY TOMATO,BASIL AND MORZELLA CHEESE SPHERES)

BANANA CREAM WITH HONEY CAVIER

(BANANA CREAM MOUSSE TOPPED WITH VEG HONEY CAVIER)

INVERTED GOL GAPPA

(PANI PURI SHERIFICATION SERVED WITH BOODHI, CORRAINDER AND CHILLY POWDER)

MANGO AND PASSOIN FRUIT BRUST

(MANGO SPHERES SERVED WITH MINT LEAF)

JALAPENO GOAT CHEESE CANAPIES MIRINDA CAVIER

(GOAT CHEESE AND JALAPENO MOUSSE TOPPED ON CRACKERS WITH MIRINDA CAVIER)

WATERMELON CAVIER WITH FETA

(WATERMELON CAVIER AND FETA CHEESE SERVED IN SOUP SPOON)

SMOKED BERRIES, GARLIC BOURSIN FOAM OVER ARUGULA

(FRESH ARUGULA BERRIES SERVED WITH GARLIC AND BOURSIN FOAM WITH CANNESTER)

FRUIT CAVIER TARTS

STRAWBERRY, KIWI, BLUEBERRY CAVIER SERVED IN TARTS)

COCA COLA CAVIAR / MIRINDA CAVIER

WATERMELON CARPACCIO WITH RABDI BATASHA

(RABDI FREEZED IN LIQUID NITROGEN AND SERVED ON WATERMELON CARPACCIO)

MANGO GAZPACHO WITH CHILLY BASIL FOAM

(FRESH MANGO CHILLED SOUP TOPPED WITH BASIL ,GREEN CHILLY FOAM)

SOLKADI WITH COCONUT FOAM

(SOLKADI SERVED COCONUT AIR)

PUMKIN SOUP WITH TOBASSCO AIR

TOMATO SOUP WITH BASIL PESTO FOAM

BEETROOT SOUP WITH PARMASEN FOAM

WATERMELON GAZPACHO WITH MINT AIR

GOAN BBQ GRILL
VEGETARIAN
COTTAGE CHEESE STEAK
MUSHROOMS
ROASTED SWEET POTATO

MARINATION
PERI – PERI, BALCHAO, RECHADO, CAFREAL,

PONKH BAR
PONKH LOCALLY KNOWN AS HURDA IN MARATHI IS TENDER JAWAR MOSTLY HARVESTED
DURING WINTER. IT IS A DELICACY FOR VEGETARIANS & MANY DISHES ARE DERIVED FROM
IT PONK BHEL, PATTICE POKADA, SALADS.

PONKH IS ALSO S SUBSTITUTE FOR GLUTEN & IS REGARDED HIGH IN PROTEIN & LOW IN
CALORY

KASHMIRI
KASHMIRI FOOD IS MILD IN TASTE AND RICH IN FLAVOR WITH HIGH USE OF HOT SPICES
LIKE CARDAMOM, FENNEL, GINGER, CINNAMON, CLOVES AND SAFRON. INFLUENCED BY
MUGHALS.

VEGETARIAN
CHAMANI QALIYA
VETH CHAMAN
NADEIR YAKHEAN
CHOEK VANGAN
MUJH CHETIN (A SHARP RADISH AND WALNUT CHUTNEY)
RAJMA
ALOO BUKHAR
SYOON PULAO
MODUR PULAO
KWAH
sOUTH AMERICAN COUNTER
SOUP
SOPA DE SORREL
(GOLD POTATO & FENNEL SOUP SERVE WITH DRIZZLE OF SOUR CREAM, YELLOW BANANA CRISP)

SOPA DE ABOBORA E COCO

(COCONUT & BUTTERNUT SQUASH SOUP SERVE WITH CRUNCHY SPINACH, ROASTED SQUASH SEED

STARTERS
AREPAS
(TOPPING CHEESY MUSHROOM, STICKY CORN, BEAN SALSA)

VEGGIE TORTILLA ROLL UP

(2 TYPE OF TORTILLAS FLAVORS OF RYE FLOUR & CORN MEAL FLOUR WITH EXOTIC SPREAD &
STUFFING)

CHILEAN CORN HUMITAS

(HUMITAS WRAP IN CORN HUSK PARCEL LEAF)

PAPAS’ RELLENAS
(STUFF NEW POTATO WITH SOYA BOLOGNAISE SERVED WITH CHIMI CHURRI SAUCE)

SALAD
BRAZILIAN QUINOA & BEAN SALAD WITH HOT PAPRIKA CITRUS DRESSING.

MAIN COURSE

PERUVIAN BLACK BEAN

(PERUVIAN BLACK BEANS ARE PREPARED IN A STYLE KNOWN AS "ESCABECHADO", WHICH MEANS
SOMETHING LIKE "PICKLED". THE BEANS ARE BOTH SWEET AND SAVORY, DELICIOUS WITH WHITE RICE)

LIMA STYLE BEANS FAJITAS

(STIR VEGGIE ALONG WITH SPICES RED KIDNEY BEANS WITH GUACAMOLE SAUCE)

CHILEAN HARVEST VEGETABLE STEW

(HARVEST VEG LIKE SWEET CORN, SQUASH AND YUCCA ROOT FRESH STEW)

AJI DE LENTEJAS
(BOLIVIAN SPICY LENTIL STEW)

GARLIC STEAM RICE

ACCOMPANIMENT
SHREDDED ICEBERG
ROASTED EYE CORN
PLANTAINS CHIPS
YELLOW CHEDDAR
SOUR CREAM
ACAPULCO SALSA

SAUCES
CHIMI CHURRI SAUCE
PEBRE SAUCE
YELLOW PEPPER SAUCE

HAND CHURNED ICE CREAMS

ALMOND
ROSE PETALS
ROSE PETALS AND ALMONDS
SITAPHAL
ORANGE
STRAWBERRY (SEASONAL)
MANGO (SEASONAL)
ANJEER

FRESH STRAWBERRY FLAMBED

WITH PEACH SCHNAPPS SERVED WITH VANILLA ICE CREAM
11, Khan Abdul,
Gaffar Khan Road,
Worli Seaface,
Mumbai - 400030
Tel: 42902222, 24903333
[email protected]