Menu

Fresh Juice
(1)
(2)
(3)
(4)
(5)
(6)
(7)
(8)
(9)
(10)
(11)
(12)
(13)

Sugar Cane Juice

Stuff Capsicum Juice (Virgin -Merry) Colored capsicum stuffed with
cranberry and peach of Tabasco sauce
Stuff Orange Juice
Nariyaal Daab
Pineapple Juice
Fresh Orange Juice
Mix Fruit Juice
Kiwi Pineapple Juice
Anar Juice
Watermelon Juice
Guava Juice
Hot Orange Juice (Boiled Orange Juice with cinnamon powder serve in
small kulahad )
Hot Apple Cider (Boiled apple juice with cinnamon powder and apple
zillions Serve in small kulahad )
Shakes

(1) Strawberry Shake

(2) Chocolate Shake
(3) Sitafal Shake
(4) Blueberry Shake
(5)Kesar Badam Shake
(6)Coffee Shake
(7) Mango Shake
(8)Banana Shake
(9)Rose Shake
(10)Chiku Shake
(11) Kaju Anjeer Shake
Mocktail
(1)Virgin Mojito
(2)Flavored Iced Teas
(3)Margaritas
(4)Daiquiris
(5)Orange Blossom
(6)Green Goddess
(7)Minty Watermelon
(8)Spicy Guava
(9)Desi Dhakkan
(10)Pinacolada
(11)Fruit Punch

Tea and Coffee Bar with Varieties of coffee and Teas.

Chari Chai
Kashmiri Kawa
Soup
1. Tomato Basil Soup
2. Cream of Vegetable Soup
3. Hot and Sour Soup
4. Sweet Corn Soup
5. Cream of Almond Soup
6. Talibani Soup
7. Fresh Mutter Soup
8. Tomato Dhaniya ka shorba
9. Palak Soup
10.Cream of Mushroom Soup
11. Cream of Mushroom and broccoli soup
12.Veg Clear Soup
13.Minestrone Soup
14.Chilli Beans Soup
15.Tom Yum Soup
16.Man chow Soup
17.Papas Soup
18.Lemon Coriander Soup
19.Asparagus Soup
20.Wonton Soup
21.Mulligatawny
22.Thai Clear Soup
(Served along with Soup Bun, Soup Stick & Butter)
Floating
1. Chota Samosa
2. Potli Samosa
3. Mutter ka Samosa
4. Hare Chana ka Samosa
5. Dahi ke Samosa
6. Samosa Prem Prakash style
7. Chinese Samosa
8. Choti Kachori
9. Heeng ki kachori
10.Kheere ki kachori
11. Khasta kachori
12.Kale Masale ki kachori
13.Pyaaz ki kachori
14.Kalmi Vada
15.Nargisi Kofta
16.Dal ki Pakodi

17.Cheese Balls
18.Chinese Spring Roll
19.Thai Spring Rolls
20.Hariyali Kebab
21.Dahi ke kebab
22.Vegetable Seek Kebab
23.Paneer Tikka
24.Gold Coin
25.Thin Crust Pizza
26.Namkeen Kofta
27.Cheese Pineapple Stick
28.Paneer Shashlik
29.Mushroom Puff (Baked)
30.Broccoli Puff (Baked)
31.Corn Volvo Puff
32.Tacos
33.Nachos
34.Paneer Finger
35.Bar-b-Que (Grilld Aloo etc.)
36.Cheese Corn Balls
37.Kanji Vada
38.Crispy Babycorn
39.Falafel
40.Fungi
41.Cristonia
42.Cheese Fondue
43.Spinach Cheese Dip with Bread Crumbs
44.Canovee Cheese Rolls
45.Jalapeno Cheese Sticks
46.Potato Bites
47.French Fries
48.Potato Wedges
49.Khubani ki tikkia in spoon
50.Dahi Papdi in spoon
51.Salads in spoon
52.Sarson ka saag with mini mecca rotis
53.Stuff Mushrooms
54.Paneer Shashlik
55.Mini Frankies
56.Chinese Bhel Baskets
57.Tortila Baskets
58.Potato Canopies
59.Mini Burgers
60.Mini Tarts
61.Mini Pastries
62.Tawa Aloo Shakarkandi
63.Mirchi ka Vada
64.Mix Pakodas
65.Paneer Pakodas

66.Bruschetta
67.Honey Chilli Chestnuts
68.Dry Manchurian
69.Stuff Gulabjamun
70.Dry Chilli Paneer
71.Mini Puffs
72.Mini Kathi Rolls
73.Potato Nuggets
74.Onion Rings
75.Jacket Potatoes
76.Mini Idly
77.Khandvi
78.Lolly pop Kebabs
79.Gul ke Gullar Kebab
80.Nest Rolls
81.Mini Cri cuts
82.Rallenos
83.Roasted Dry Fruits
84.Chilly Potatoes
85.Garlic Bread with Herbs
86.Vegetable Rolls
87.Mini Veg Cutlets
88.Mini Paneer Culets
Chaat
1. Pani Poori with 5-6 types
2. Lachcha Tikiya with Matra
3. Corn Tikkia
4. Paneer Tikkia
5. Aloo Tikkia
6. Khubani ki Tikkia
7. Matra Kulcha
8. Kadhi Kachori
9. Pyaaz Ki Kachori
10.Raj Kachori
11. Mirchi Wada
12.Chandusa ka Chilla
13.Moonglet
14.Lachcha Tokri Chaat
15.Tawa Aloo Shakarkandi Chaat
16.Dhai Papdi Khomcha Chaat
17.Chena Dhai Bhalla
18.Fresh Fruit Chaat
19.Agra Chuara Chaat
20.Kanji Wada
21.Dal Pakwaan
22.Muradabadi Dal

23.Kurkure ki Chaat
24.Bhel Puri
25.Sev Puri
26.Pav Bhaji
27.Jaggannath Puri Chaat
28.Chivda Matar Chaat
29.Mango Chaat
30.Idli Chaat
31.Palak Patta Chaat
32.Fruit Kulia
33.Dry Fruit Chaat
34.Grilled Bar B Q
35.Agra Chuara Chaat
36.Soya Bean ka Dosa
37.Boccokli & Babycorn Chaat
38.Live Roasti
39.Jacket Poteto Counter Live
40.Stuff Palak Patta Chaat
Rajasthani Menu
1. Bajre ka raab
2. Chakki ka saag
3. Aloo pyaaz ki sabzi with bejad roti
4. Nargisi kofta
5. Gutta ka saag
6. Gutta mirch
7. Gutta pyaaz
8. Stuff gutta methi
9. Panchkuta saag
10.Panchmel ka saag
11. Mogri mooli ka saag
12.Kishmish dana methi
13.Kair kishmish
14.Kair sangri
15.Mogri mangori
16.Mangori papad
17.Dhaniya mangori
18.Sada Kadi
19.Kadi Khato
20.Kadi pakodi
21.Panchmel ki daal
22.Choorma dal baati
23.Mecca roti sarson ka saag
24.Mirch ke tipore
25.Bajra ki kichdi (With Ghee, Boora and Gur)
26.Kabuli pulao
27.Gutta namkeen pulao
28.Bajre ki roti
29.Lasun chutney

30.Shekhawati dhai wada

Punjabi Food
Amritsari Chola Kulcha with Two Type Chutney, Reddish Lachha
Punjabi Tawa Vegetable
Paneer Bhurji with Bread Live
Sarso Ka Saag Makka Roti, White Butter
Nutri ki Sabzi
Maa Ki Daal
Baingan ka bharta
Punjabi Rajma
Punjabi Vadi
Kashmiri Food
Haaq (Kadam Ka Saag)
Dum Aloo Kashimiri
Nadroo (Kamal Kakdi) Yakhni
Dingri Mutter
Tamatar Chaaman
Rajmah
Kesar Bhaat (Rice)
Guchchi Pulao
Mutter Kumb
Hyderabadi Food
Hyderabadi Dampuk Nizami Biryani
Hyderabadi Raita
Mirch Ka Salan
Bengan Ka Salan
Dehki Dilli
Thai Food
Thai Red Curry with Rice
Thai Green Curry with Rice
Thai Stir Fried Noodles
Pad Thai Noodles
Thai Lettuce Wraps
Jasmine Rice
Penang Curry
Thai Raw Papaya Salad
Stir Fried Tofu with Chili and beans
Potato and three Mushrooms red Curry

Chinese Food
Live Dim Sims
Noodle Station with assorted noodles
Chilly Paneer
Chilly Potatoes
American Chopsuey
Dam Dam Noodles
Vegetable Manchurian Dumpling
Crispy Exotic Vegetable in Hot Garlic Sauce
Schezwan Silken tofu and mushrooms
Fried Rice
AVADHI FOOD
Awadhi Cuisine is from the heartland of the state of Uttar Pradesh. Awadh has
been greatly influenced by Mughal cooking techniques, and the cuisine of
Lucknow bears similarities to those of Kashmir, Punjab
and Hyderabad; and is famous for its Nawabi foods.
The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or
the art of cooking over a slow fire, which has become synonymous with Lucknow
today. Their spread would consist of elaborate dishes like kebabs, kormas, biryani,
kaliya, nahari-kulchas, zarda, sheermal, roomali rotis and warqi parathas. The
richness of Awadh cuisine lies not only in the variety of cuisine but also in the
ingredients used like, paneer, and rich spices including Cardamom and saffron.
Veg Galauti kebab
This famous kebab from Lucknow is the vegetarian version of the non vegetarian
kebab and is also known as Shahi galawat ke kebab - was prepared specially
for the leisure loving nawabs of Lucknow who preferred not to chew.
Ultey Tawey ka paratha
Lakhnavi style paratha prepared on a thick inverted tawa, a traditional
accompaniment to the galauti kebab
Sirkey wala salad
mirchi, laccha pyaaz, adrak aur hari mirch
Khazaana-e-Lazzat
Mushrooms, bell peppers, babycorn, cooked in a kadhai in a richly spiced and
invigorating masala.
Shahi Paneer Korma
As the dish suggests, cottage cheese cooked win a rich gravy prepared with nut
pastes
Dal Bukhara
Black lentil delicacy also called dal makhani, dal Bukhara or the dal maharani.
We called it dal united because its the best of the lot so they say.
Awadhi breads- live
Sheermal, Bakarkhani, Reshmi paratha
Panner Khurchan
Italian Food
(1) Pasta Counter Live

As we know its The Italian contribution to the Gastronomic world. Pasta is also
eaten as a meal in itself. Fresh boiled pasta is tossed in a sauce of your liking and
sprinkled with parmesan cheese. Live pasta station gives he guest the opportunity
go get it made to his liking
Types of Pastas:
Fusilli
Penne
Fettuccini
Revoli
Choice of sauces
Arrabiatta sauce
Tradional tomato concasse spiked with chilies
Pesto Cheese sauce
Sauce prepared with four types of cheeses and pesto
Accompaniments
Garlic, chili oil, mix herbs, olives black and green, basil, olive oil, butter, chopped
parsley, processed cheese, parmesan cheese, crushed perrer,
Breads on the counter
Whole Wheat
Foccacia
Panini
Garlic Bread
Thin Crust Smoke Flavored Pizzas
Pizza is a world popular dish of Neapolitan origin, made with an oven-baked,
flat, generally round bread that is often covered with tomatoes or a tomato-based
sauce and cheese. Other topping are added accoding to region, culture, or
personal preference. Originating in Neapolitan cuisine, the dish has become
popular in many different parts of the world. A shop or restaurant that primarily
makes and sells pizzas is called a pizzeria. The phrases pizza parlor, pizza
place and Pizza shop are used in the United States. The term pizza pie is
dialectal, and pie is used for simplicity in some contexts, such as among pizzeria
staff
Garden Pizza
Quarto Fromagi pizza
Cottage cheese and corn pizza
Corn nibble and jalapeno pizza
Piedmontese corn and zucchini with saffron sauce
Soft corn and zucchini cooked in sauce flavored with Spanish saffron.
Baked Lasaniya
Baked Canneloni
Baked Imperial
Baked Vegetables

Mexican Food

Live Fajita Counter

Corn and flour tortillas stuffed with tossed vegetables and fajita marinade. Served
hot sprinkled with cilantro.
Filling Ingredients
Broccoli, Paneer, red and yellow peppers, green onion, chopped coriander, fajita
marinade, chili salsa, jalapeno peppers, green olives, black olives etc.
Accompaniments
Pica Di Gallo
Salad of capsicum, tomato and cucumber
Sour Cream
Whipped cream with lemon
Guacamole
Mashed avocado with onion and tomatoes and cilantro mixed together
Live Nachos Supreme
Nachos are fried corn tortillas topped with salsa fresca and sprinkled with a
choice of cheese and toppings and melted under a salamander. Served sliced.
Enchiladas
Tacos
Pepper & Corn Mlange
Crisp Corn Tortillas
Flat corn bread fried to golden brown
Salsa Fresca
A raw salsa prepared from chop onion, capsicum, tomatoes, chop chilies and
assorted herbs.
Assorted Cheeses
Grated assorted cheeses is kept to be sprinkled on the tortillas
Accompaniments
Sliced Olives. Chili Flakes, Jalapeno Peppers
IN CHAFFING DISHES
Cottage Cheese in Mole Sauce
Famous Mexican dish served in a sauce flavored with smoked Mexican Chilies
Refried Beans
Kidney beans cooked overnight, mashed and flavored with coriander and cumin
powder
Mexican Rice
Prepared with peas and tomato puree.
Chimichangas
Mexican Chilies
Quesadilla

Lebanese Food
Paneer Sambarva

Live Pita
Like Mexican tortilla, Lebanese pita bread is a very versatile bread which is eaten
in many ways. Pita cut into half to make it a pocket and then stuffed with a variety
of fillings is common street side snacks and often substituted for a meal
Types of Breads:
Brown Pita
White Pita
Fillings & or Toppings
FalafelFried dumplings of mashed chick pea and onion with crushed black pepper and
roasted cumin.
TabboulehBurgul wheat salad with parsley
FattoushRoasted tortilla, cucumber and pepper salad
HummusBoiled chick pea dip prepared with tahina paste. Topped with virgin olive oil and,
parsley and paprika
BabagannoughRoasted aubergine dip prepared with garlic and olive oil

SHAHI CHAWAL KI DAWAT

Rice is a staple food for a large part of the world's human
population making it the second-most consumed cereal grain. In
India rice is an essential part of the daily diet and is served at
least once a day. Rice as a complete meal is consumed in many
ways in every part of the country : showcased here by our
specialist chefs.
Kashmiri Bhaat
Rice preparation from the valley of Kashmir, rich in nuts. Served with
Kesar dahi.
Dumpukth purdah Pulao
Famous rice biryani prepared by the avadhi chefs originally cooked with a
purdah of dough on top to let the rice & vegetables cook in its own juices.
Served with kali mirch aur lahsoon ki dahi
Hyderabadi matka biryani
Layered rice preparation from the house of nizams of hderabad. Unique in
taste and flavor served
with burani raita
Vadhi aur aloo ki tahiri
Dal vadhi, fresh peas and basmati rice preparation served
with hari chutney

Gajar matter ke pulao

Rice preparation of carrot and fresh peas in shahi jeera and deshi ghee
Served with tadkey wali dahi
Coconut rice
south Indian style rice cooked with coconut, curry leaves and mustard.
Served with tamatar kuth

HYDERABAD- SHAHI DASTARKHWAN

Hyderabad, a city created by the Nawabs of Golconda, has
developed its own cuisine over the centuries. This cuisine, aptly
called as Hyderabadi Cuisine is a princely legacy of the Nizams of
Hyderabad. It is a blend of Mughlai and North Indian cuisine, with
an influence of the spices and herbs of the native Telugu. An
addition of a certain herb, spice, condiment, or combination of all
these add a distinct taste and aroma. The key flavours are of
coconut, tamarind, peanuts and sesame seeds which are
extensively used in many dishes.
Hyderabadi Veg haleem
A tribute to the vegetarians, ours is interpretation of the original
haleem . Haleem originated as an Arabic dish and was
introduced to the Hyderabad state by the Arab diaspora during
the Nizam of Hyderabad's rule. Blended with regional traditional
spices, it formed a unique Hyderabadi haleem, becoming a
popular food among the native residents in the early 19thcentury. The preparation of haleem in Hyderabad has become an
art form.
Served with
Haleem ka masala, brown onion, lemon juice and coriander
Paneer Tamatar ka kuth
Cottage cheese prepared in tomato gravy tempered with mustard
seeds and curry leaves
Bhagar ke baingan
Small aubergines shallow fried and cooked in a gravy made with
roasted spices and tempered
Mirchi ka Saalan
Green chillies, sauteed and simmered in lidded bowls laden with
a tomato, tamarind, black pepper and jaggery gravy
Nizami lazeez handi
Assorted vegetables cooked in a mild and aromatic gravy
perfumed with cardamom mace powders.
Dal saath salam
Assorted yellow lentils cooked tempered with seben types of
ingredients
Kumru pulao
Jackfruit and rice preparation infuced with cardamom and mace
flavors

Cooked on dum
Hyderabadi breads
Baqarkhani roti, besan ki roti, khuska naan,
Sheermal.
======================

PAN ASIAN LAKSA, SUSHI, DIMSUM

LAKSA COUNTER
Laksa is a popular spicy noodle soup from the Peranakan
culture, which is a merger of Chinese and Malay elements
found in Malaysia and Singapore, and Indonesia. There are
two basic types of laksa: curry laksa and asam laksa. Curry
laksa is a coconut curry soup with noodles, while asam
laksa is a sour soup with noodles. Thick rice noodles also
known as laksa noodles are most commonly used,
although thin rice vermicelli (bee hoon or mee hoon) are
also common and some variants use other types
Served with
Curry soup
- condiments:
Boiled noodles 2 variety
Toasted garlic
Brown Onions
Fried noodles
Chopped spring onion
Chopped green chillies
Chopped onion
Crushed Roasted peanuts
coriander leaf
lemon juice
Chili oil
sauted
mushroom
broccoli florets
Bean sprouts
dried red chili flakes
SUSHI LIVE
In Japan the word sushi refers to a broad range of foods prepared with sumeshi or
sushi meshi, vinegared rice. Sushi toppings may be raw, cooked, or marinated.
There are various types of sushi. Sushi served rolled in nori (seaweed), is called
maki (rolls). Sushi made with toppings laid onto hand-formed clumps of rice is
called nigiri; sushi made with toppings stuffed into a small pouch of fried tofu is
called inari; and sushi made with toppings served scattered over a bowl of sushi
rice are called chirashi-zushi, or "scattered sushi
Roasted pepper Nigiri
Spicy silken tofu maki
Kappa maki
Asparagus and cream cheese
Veg Californian sushi
Served with- Light soya sauce, Pickled ginger & Wasabi paste

STEAMED DIMSUMS
Literally translated as so close to the heart, Dim Sums are, in reality, a large
range of snacks, Cantonese people traditionally enjoyed anytime. A familiar scene
at any Cantonese restaurant is of young girls pushing trolleys with dim sums piled
high in bamboo baskets, calling out names of their wares.
The variety of dim sums made live and steamed - will be as follows:
Bao
Stuffed with paneer flavored with honey and chili
hargao
corn spinach and pakchoy
Kothe
Peas and cashewnuts
Sui mai
Mix vegetables
Served with choice of following dips
Tomato, Sweet chili and coriander dip
soy sauce
===============================

RICE INTERNATIONAL
The word "rice" derives from the Old French ris, which comes
from Italian riso, in turn from the Latin oriza, which derives from
the Greek (oruza).Rice cultivation is well-suited to
countries and regions with low labor costs and high rainfall, as it
is labor-intensive to cultivate and requires ample water. Rice can
be grown practically anywhere, even on a steep hill or mountain.
Although its parent species are native to Asia and certain parts of
Africa, centuries of trade and exportation have made it
commonplace in many cultures worldwide.
Risotto - Italy
Risotto is a class of Italian dishes of rice cooked in broth to a creamy
consistency. Many types of risotto contain Parmesan cheese, butter, and onion.
It is one of the most common ways of cooking rice in Italy.
Paella- Spain
Paella rice dish that originated in its modern form in the mid-19th century on
the east coast of Spain. There are three widely known types of paella:

Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella

de marisco) and mixed paella (Spanish: paella mixta), but there are many
others as well.
Rizo - Mexico
Rice is not native to the Americas but was introduced to Latin
America and the Caribbean by European colonizers at an early
date with Spanish colonizers introducing Asian rice to Mexico in
the 1520s at Veracruz and the Portuguese and their African
slaves
Pilaf- Turkey
Pilaf, or pilav in Turkish, is one of those foods in Turkish cuisine
possessed of a ritual quality. Though pilaf is made from a variety
of grains, the first to come to mind in Turkey is rice pilaf, which
has always had a special status. The other types are bulgur,
cracked wheat and kuskus pilaf.
Herb Rice- France
French cuisine has evolved extensively over centuries. The
national cuisine started forming in the Middle Ages due to the
influence of the work of skilled chefs and various social and
political movements. Over the years the styles of French cuisine
have been given different names, and have been modified by
various master-chefs.
Cha-han : Japan
Fried rice, or cha-han as its called in Japan, also called
yakimeshi. There are variations of fried rice throughout Asia, and
a light colored, Cantonese-influenced version . Its a very frugal
dish, since its quick to make and is a great way to use up variety
of vegetables.
================

DUM PUKTH
Dum means to breathe in and pukht to 'cook'. Dum Pukht
cooking uses a round, heavy bottomed pot, a handi, in which
food is tightly sealed and cooked over a slow fire. There are two
main aspects to this style of cooking; bhunao and Dum, or
roasting and maturing of a prepared dish. In this style of
cuisine, Herbs and spices play an extremely critical role. The
process of slow roasting gently persuades each to release
maximum flavor. And the sealing of the lid; the sealing of the lid
of the handi with dough achieves maturing. Cooking slowly in its
juices, the food retains all its natural aromas and becomes
imbued with the richness of flavors that distinguishes the
cuisines.
Qasr- e- pukhtan

Fresh cottage cheese simmered in a fresh silky tomato gravy

flavored with royal cumin and dried fenugreek seeds
Arbi ka kaliya
Colocassia in a yogurt and onion gravy flavored with dum ka
masala
Guncha-wa- Qeema
Florets of cauliflower with capsicum, ginger and tomato dices
with a hint of mango powder
Subz miloni
Seasonal vegetables cooked in a puree of spinach flavored with
white cumin seeds
and garam masala
Dum pukth badin jaan
Brinjals marinated and shallow fried topped with tomato
concasse and garlic flavored spiced yogurt and finished on dum
Aloo Bukhara kofta salan
Vegetable marbles stuffed with dried plums and almonds.
Simmered in a cardamom and cumin gravy
Dum ke aloo
Barell shaped potatoes stuffed with cashew and pomegranate
seeds, finished on dum with a thick yogurt gravy.
Dal dam pukth
Arhar lentils cooked with yellow chili and tempered with
caramelized garlic
Subz biryani
Seasonal vegetable and basmati rice cooked on dum flavored
with vegetable stock
Breads
Khamiri roti
Taftan dum pukth
Tara naan
Warki paratha
Rogni roti
Mande
MEXICAN QUESADILLA COUNTER
quesadilla is a Mexican snack food made of cheese and other
ingredients on a folded corn or wheat tortilla and cooked until
the cheese melts.
Exactly what constitutes a quesadilla varies from region to region
and between the U.S. and Mexico and is not universally agreed
upon by chefs. However, it is generally agreed that the quesadilla
is cooked after being filled or stuffed with the cheese. Variations
in which the quesadilla is stuffed with additional ingredients
sometimes are incorrectly named burritos; while a taco or burrito
is filled with pre-cooked ingredients, as are some variations of the

quesadilla, the additions are mostly different. Also, the quesadilla

is folded and not wrapped.
Filling Ingredients
Broccoli, paneer, red and yellow peppers, green onion,
chopped coriander , fajita marinade, chili salsa , jalapeno
peppers, green olives , black olives etc refried beans, maple
syrup, sour cream, avocado or guacamole, potatoes, spinach,
mushrooms, etc.
Types of Tortilla
Corn
And
flour
Cheeses
Cheddar, jack cheese, mozzarella
Salsas
Salsa fresca,
Chili salsa

MOROCCON GRILLS (lava stone )

Moroccan cuisine is one of the most diversified cuisines in the
world. The reason is because of the interaction of Morocco with
the outside world for centuries. The cuisine of Morocco is a mix of
Arab, Berber, Moorish, Middle Eastern, Mediterranean, African,
and Jewish influences. The cooks in the royal kitchens of Fez,
Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine
over the centuries and created the basis for what is known as
Moroccan cuisine today.
VEGETARIAN

Zucchini stuffed with sun dried tomato

Cottage cheese steak
jacket potatoes
Served with sour cream and chives
Sauces for the vegetarian
Saffron cream sauce
Roasted tomato and herb sauce
SHAWARMA/DONER KEBAB

Shawarma is a popular dish and fast-food staple across the

Middle East, it has also become popular worldwide. Shawarma is
known as guss in Iraq, doner in Turkey and gyros in
Greece.Shawarma is most commonly eaten as a fast food, made
up into a roll in khubus/lafa (a fluffy flatbread) together with
vegetables and a dressing. Vegetables commonly found in
shawarma include cucumber, onion, tomato, lettuce, parsley,
pickled turnips, pickled gherkins, and cabbage.Served with sliced
onion, tomato, sumac , parsley and pickled mooli and chili, sauce(yogurt, tahina, garlic, and lemon juice)
Bread
Khubus
vegetarian
Processed cheese and cottage cheese shawarma
Fillings
vinegar onion, marinated beetroot,
Shredded lettuce, sliced tomato, pickled chili, cucumber,
Sauce
Prepared with yogurt, tahina, and garlic
Sprinklers and garnishes
Sumac, and parsley

BURMESE KHAO SWEY COUNTER

A meal in itself, this dish is as much fun to put together as
it is delicious to eat. The combination of various tastes and
textures makes this dish unique. Guests pick a soup bowl,
add the ingredients to their liking and top it with the
vegetable stock.
Vegetable stock
Flavored with coconut
Toppings to choose from
Boiled noodles
Toasted garlic
Brown
Onions
Fried noodles
Chopped spring onion
Chopped green chillies
Chopped onion
Crushed Roasted peanuts Chili
oil
Chopped coriander
Sauteed mushrooms
Lemon
juice
Broccoli
Carrots

RAVIOLI & GNOCCHI COUNTER

Ravioli is, as we know, the stuffed form of pasta and there is as
many types of fillings as the chef can think of. Ravioli can be had
as it is or can be eaten with any kind of sauce as one pleases
with a sprinkling of grated fresh parmesan
Types of stuffed ravioli:
Sundried tomato ravioli
Wild mushroom ravioli
Gnocchi are various thick, soft dumplings. They may be
made from semolina, wheat flour,cheese,potato,bread
crumbs,or similar ingredients.Like many Italian dishes,
there is considerable variation in recipes and names across
different regions.
Types of gnocchi
Spinach and ricotta gnocchi
Fresh herb gnocchi
Choice of sauces
Arrabiatta sauce
Tradional tomato concasse spiked with chilies
Cheese sauce
Sauce prepared with four type of cheeses
Pesto
Pesto made with basil, parmesan, pine nuts and pecorino
cheese
Accompaniments
Garlic, chili oil, mix herbs, olives black and green, basil,
olive oil, butter, chopped parsley, processed cheese,
parmesan cheese , crushed pepper

Mongolian Grill Live

The Mongolian grill is a heavy, round iron grill that, heated up to 500 degrees
Fahrenheit, rapidly cooks vegetables in a soy-based sauce, redolent with anise,
ginger and garlic. The grills, some of which measure up to 5-feet wide, dwarf
Japanese teppan-yaki, but both cooking surfaces were introduced in the West for
oversized stir-fry meals called "barbecue." Mongolian grills are large enough to
stand on their own, so restaurants surround them with elevated counters where
diners place their choices of vegetables for chefs to cook and sauce.
Typically, diners choose various ingredients from a buffet of thinly sliced raw
vegetables (cabbage, tofu, sliced onion, cilantro, broccoli,
and mushrooms, pineapple, lychee), and put them in a bowl or on a plate. These
ingredients are given to the griddle operator who adds the diner's choice of sauce
and transfers them to one section of the hot griddle. Oil and sometimes water may
be added to ease cooking, and the ingredients are stirred occasionally.

TEPPANAYAKI
Teppanyaki ( teppan-yaki) 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 an iron plate,
Modern teppanyaki grills are typically propane-heated flat surface grills, and
are widely used to cook food in front of guests . The originator of
the teppanyaki-style steakhouse is the Japanese restaurant chain Misono, which
introduced the concept of cooking Western-influenced food on a teppan in
Japan in 1945. They soon found the cuisine was less popular with the Japanese
than it was with foreigners, who enjoyed both watching the skilled maneuvers of
the chefs preparing the food as well as the cuisine itself, which is somewhat
more familiar than more traditional Japanese dishes
The guests can choose from a variety of vegetables and sauces along with
noodles and rice on the counter.

English Dessert
Live Counter- Molten Chocolate Bolls:Served with warm chocolate sauce
Oreo Cheese Cake

Live nut pond cake

Chocolate fondue counter
Peach gateaux
Chocolate Nugget Cake
Blueberry Cake
Tiramisu
(Bread Base Cake, Without Chocolate)
Mango Cheese Cake
Strawberry Cheese Cake
Fruit Pudding
Black Forest Pudding
Chocolate Fantasy Cake
Live Sizzling Brownie with Ice- Cream
Hot Chocolate Fudge
Assorted Mousse Glasses
Assorted Tarts
Crepe Station
A crpe is a type of very thin pancake. The word is of French origin,
deriving from the Latin crispa, meaning "curled." While crpes originate from
Brittany, a region in the northwest of France, their consumption is nowadays
widespread in France and they are considered a national dish, and they are also
increasingly popular in North America. In Brittany, crpes are traditionally served
with cider. Crpes are served with a variety of fillings, from the most simple with
only sugar to flambed crpes Suzette or elaborate savory fillings.
Rich nut Vanilla Filled Crepe(Served with the choice of following Sauces)
(a) Chocolate Truffle Sauce (b) Blueberry Sauce
(c) Butter Scotch Walnut Sauce
Sprinkles
(a) Almond Noughat
(b) Banana Foster
(c) Roasted Sesame
Fruit Flamb Live

Indian Desserts:
(1) Gulab Jamun
(2) Dal ka Halwa
(3) Gajar ka Halwa
(4) Imarti
(5) Jalebi

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Malpua
Rajbhog
Mishripua
Shiromni
Anurodh
Malai pan
Chamcham
Gilori Petha, Mango Gilori
Rainbow
Makhan Vada
Malai Chap
DilJani
Rabdi
Basundi
Makhan ke Samose
Apple Jalebi
Firni
Fruit Cream
Moti Pak
Indrani
Badam Katli
Khir
Shiri Khand
Pineapple Sandesh
Mango Sandesh.
Shiri khand
Fresh Strawberry
Shiri khand with fruit
Baked Bundi
Pista Rasgulla
Baked Gulabjamun
Baked Malpua
Amritbhoog