Tasty
Our menus
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₹ 700/-
Lemon Popsicles best value buffet
(Pricing is per person and includes full service. A minimum of 500 people is required.)
Starters
1. ESPRESSO COFFEE
Espresso coffee is often blended from several roasts and varietals to form a bold - not bitter flavour. The finely ground coffee is tightly packed or tamped into a “port filter”; high-pressure water is then forced through the grounds and extracted in small, concentrated amounts.
2. ASSORTED COLD DRINKS ( AT MOCKTAILS BAR)
A soft drink (see terminology for other names) is a drink that typically contains carbonated water, a sweetener, and a natural or artificial flavouring. The sweetener may be sugar, high-fructose corn syrup, fruit juice, sugar substitutes (in the case of diet drinks), or some combination of these
3. SHAKES ( AT MOCKTAILS BAR)
VANILA & STRAWBERRY SHAKES FOR YOUR GUEST
Snacks
1. PANEER TAWA TIKKA
Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a popular dish that is widely available in India and countries with an Indian Diaspora.
2. HARIYALI KEBAB
Have seen this dish on the menu list of many north Indian restaurants. a couple of times we have had the these kebabs outside and they were ok.True to its name Hariyali kebab boosts of green health. Made from spinach, peas and potatoes it is nutritious as well as delicious. Great with any chutney or sauce.
3. VEG CORN CUTLET
Crisp melt in the mouth corn patties made with mashed potatoes and stuffed with a spicy corn filling.
4. VEG SPRING ROLL
A cylindrical casing of rice paper or very thin dough that is filled with minced vegetables and may be served fresh or fried.
5. VEG MALESIYAN ROLL
A cylindrical casing of rice paper or very thin dough that is filled with minced cheese & spinach and may be served fresh or fried.
6. FRENCH FRIES
French-fried potatoes are baton net or allummete cut potato that are normally deep-fried but could also be cooked in an oven. French-fried potatoes are baton net or allummete cut potato that are normally deep-fried but could also be cooked in an oven.
FLAMES OF CHARCOAL
1. PANEER KESARIYA TIKKA
Cubes of Cottage Cheese Marinated In Red Paste.
2. BAR BE QUE MUSHROOM
Mushroom Filled In With Ginger Garlic Paste with Spinach Flavour.
3. STUFFED TANDOORI ALOO
Aloo Stuffed With Potato Flakes, Condensed Milk with Indian Herbs.
4. SOUP CREAM OF TOMATO
Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, which include chunks (or small pieces) of tomato, cream and vegetable stock.
SWEET SNACKS
1. ANGOORI GULABJAMUN
Angoori Gulab Jamun a traditional Indian dessert loved and enjoyed by every age group. Small spongy pearl shaped angoori/angoori gulab jamun are prepared with mawa/khoya and soaked in sugar syrup.
Live Counter's
INDIAN FRUIT CHAT
FULL MOCKTAIL COUNTER
Desserts
1. CHENA KHEER
Chena kheer is a traditional recipe which is prepared by adding small Bengali Rasgulla in thick saffron milk.
2. MOONG DAL HALWA
Clean and soak the moong dal , drain and grind to a coarse paste. Fry the dal paste in ghee, till it turns golden brown. Add the milk and cook on low flame, stirring continuously, till milk dries up.
3. STUFF GULAB JAMUN
This Indian sweet dish is made of khoya, which is shaped into balls and then deep fried in ghee and dipped into sugar syrup.
4. STICK KULFI
Kulfi is a popular frozen dairy dessert from the Indian Subcontinent . Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking.
5. ICE CREAM TWO ASSORETED FLAVOURS
A frozen food containing sweetened and flavoured cream or butterfat.
DRINKING WATER BOTTLE & JAR
Drinking water, also known as potable water or improved drinking water is water safe enough for drinking and food preparation.
CHINESE
1. HAKKA NOODLES
HAKKA noodles are most commonly found in Indian Chinese. Cuisine, it’s a thin flat rice noodle the noodles are named after the Hakka people of China but this is purely Indian! They can be made with vegetables.
2. VEG MUNCHURIAN
A Chinese vegetarian dish that has vegetable dumplings in a tangy garlic sauce garnished with scallions.
3. FRIED RICE
Fried rice, chao fan (Chinese), is a dish of steamed rice stir-fried in a wok, often mixed with other ingredients, such as vegetables, and other, and as such, often served as a complete dish.
INDIAN CHAT
1. STUFF ALOO TIKKI
Stuffed Aloo tikki Aloo tikkis are cute little potato patties that are stuffed with spicy dal mixture or green peas and pan fried till crispy and brown.
2. MATAR TIKKI
White pea patty with Indian spices cooked on tawa served with karonde or pudina ki chutney, green chutney and sweet yoghurt. ... Boil peas and mash coarsely using a potato masher. ... Add mashed peas and cook well till it leaves the sides of the pan.
3. PANI POORI
Fried Puff-Pastry Balls Filled With Spiced Mashed Potato, Spiced Water, And Tamarind Juice.
THE SALAD BAR
1. RUSSIAN SALAD
MIXED VEGETABLES CUBES & PINEAPPLE WITH MAYONNAISE DRESSING.
2. ASSORTED GREEN SALAD
CUCUMBER, TOMATO, RADISH, CARROT, BEETROOT, RED & GREEN CABBAGE.
PAPADS
PAPADS FROM HAPUR
ALONG WITH YOGHURT, WE HAVE DIFFERENT VARIETY OF PAPADS FROM HAPUR LIKE- URAD DAL FRY PAPAD.
RAITA
OCEAN OF RAITA
THERE ARE DIFFERENT VARIETIES OF YOGHURT SUCH AS INDIAN TYPICAL DAHI BHALLA WITH CHUTNEY. FOR THE PEOPLE WHO LOVE RAITA WE HAVE MIXED VEG RAITA.
MAIN COURSE
1. SHAHI PANEER
Shahi paneer is a preparation of paneer in thick gravy made up of cream, tomatoes and spices.
2. MUSHROOM KORMA
Mushroom korma Mushrooms flavoured with whole spices and cooked with a nutty yoghurt based gravy.
3. GOBHI MUSSALUM
Gobhi Mussallam is a roasted cauliflower dish from the Uttar Pradesh region of Northern India. Gobhi Mussallam is absolutely delicious and an interesting way to enjoy cauliflower.
4. MIXED VEG
The gravy is creamy, mildly sweet and less spiced with a hint of sourness from the tomatoes and yogurt.
5. NAVRATAN KOFTA
Cottage cheese dumpling stuffed with raisins, cashew nut cooked in rich creamy white gravy.
6. ALOO MASALA
This is a quick dish just by tossing boiled potatoes with whole garam masala.
7. MIXED VEG
The gravy is creamy, mildly sweet and less spiced with a hint of sourness from the tomatoes and yogurt.
8. RAJSTHANI BHINDI
A Typical Rajasthani Flavoured Okra Dish Made To Perfection By Our Chef.
9. VEG STUFF ON TAWA
This is a modified version where I roast the vegetables stuffed with only the dry spice.
10. DAL MAKHANI
The primary ingredients in dal makhani are whole black lentil (urad) with red kidney beans (rajma), butter and cream.
11. LACHCHHA PARATHA
Flaky Layered Bread Made With Whole Wheet Flour Cooked In Clay Oven.
12. BUTTER NAAN
Made from fermented refined flour cooked in clay oven complimented with real butter.
13. MISSI ROTI
Gram Flour Unleavened Bread Cooked In Clay Oven.
14. POORI
An Indian whole wheat bread formed in flat rounds of dough that puff up when deep fried.
15. KAJU MATAR PULAO
Traditional Indian Rice Cooked With Peas & cashew.
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₹ 800/-
Lemon Popsicles Elegant Veg Menu
WELCOME DRINKS
ASSORTED COLD DRINKS
A SOFT DRINK (SEE TERMINOLOGY FOR OTHER NAMES) IS A DRINK THAT TYPICALLY CONTAINS CARBONATED WATER, A SWEETENER, AND A NATURAL OR ARTIFICIAL FLAVOURING. THE SWEETENER MAY BE SUGAR, HIGH-FRUCTOSE CORN SYRUP, FRUIT JUICE, SUGAR SUBSTITUTES (IN THE CASE OF DIET DRINKS), OR SOME COMBINATION OF THESE .
FULL CAFETERIA WITH SEATING ARRANGEMENT
1. CAFÉ MOCHA
2. CAPPUCCINO
3. COLD COFFEE
4. STRAWBERRY SHAKE
5. VANILLA SHAKE
6. BLUE LAGOON
7. VIRGIN MOJITO
8. KIWI CRUSH
9. MIX JUICES
SOUP STATION
1. TOMATO DHANIYA KA SHORBA
EXTRACT OF TOMATO AND FRESH CORIANDER LEAVES WITH INDIAN HERBS.
2. VEG HOT N SOUR
THIS RECIPE IS ONE OF THE MOST POPULAR INDIAN- CHINESE RECIPES. IT IS SPICY, SOUR AND HOT IN TERMS OF FLAVOURS.
THE CHINESE AROMA
1. VEG SPRING ROLL
A CYLINDRICAL CASING OF RICE PAPER OR VERY THIN DOUGH THAT IS FILLED WITH MINCED VEGETABLES AND MAY BE SERVED FRESH OR FRIED.
2. HONEY CHILLI POTATO
POPULAR INDO-CHINESE RECIPE, HONEY CHILLI POTATOES, OWES IT FLAVOUR TO HONEY AND FIERY RED CHILLIES. VERY FLAVOURFUL AND LOOKS APPEALING IN THE SERVING PLATE.
3. HAKKA NOODLES
HAKKA NOODLES ARE MOST COMMONLY FOUND IN INDIAN CHINESE. CUISINE, IT’S A THIN FLAT RICE NOODLE THE NOODLES ARE NAMED AFTER THE HAKKA PEOPLE OF CHINA BUT THIS IS PURELY INDIAN! THEY CAN BE MADE WITH VEGETABLES.
4. FRIED RICE
FRIED RICE, CHAO FAN (CHINESE), IS A DISH OF STEAMED RICE STIR-FRIED IN A WOK, OFTEN MIXED WITH OTHER INGREDIENTS, SUCH AS VEGETABLES, AND OTHER, AND AS SUCH, OFTEN SERVED AS A COMPLETE DISH.
5. PANEER CHILLI
THE QUANTITY OF SUGAR, CHILLIES AND SALT CAN BE ADJUSTED ACCORDING TO TASTE.MARINATION STEP IS OPTIONAL BUT IT ADDS MORE FLAVOUR IF FOLLOWED. INSTEAD OF DEEP FRYING PANEER CUBES ONE CAN SHALLOW FRY OR AIR FRY TO REDUCE TO CALORIE CONTENT. ONE CAN EVEN ADD CAULIFLOWER AND FINELY CHOPPED CARROT.
6. VEG MUNCHURIAN
A CHINESE VEGETARIAN DISH THAT HAS VEGETABLE DUMPLINGS IN A TANGY GARLIC SAUCE GARNISHED WITH SCALLIONS.
MOUTH WATERING INDIAN SNACKS
1.PANEER THREE IN ONE
CHUNKS OF PANEER, A TYPE OF FRESH CHEESE, ARE MARINATED IN SPICES AND ARE THEN ARRANGED ON A STICK WITH CAPSICUMS, ONIONS AND TOMATOES.
2. HARIYALI KEBAB
HARIYALI KEBAB BOOSTS OF GREEN HEALTH. MADE FROM SPINACH, PEAS AND POTATOES IT IS NUTRITIOUS AS WELL AS DELICIOUS.
3. VEG CORN CUTLET
CRISP MELT IN THE MOUTH CORN PATTIES MADE WITH MASHED POTATOES AND STUFFED WITH A SPICY CORN FILLING.
FLAMES OF CHARCOAL
1. PANEER MALAI TIKKA
CUBES OF COTTAGE CHEESE MARINATED IN WHITE PASTE.
2. STUFFED TANDOORI ALOO
ALOO STUFFED WITH POTATO FLAKES, CONDENSED MILK WITH INDIAN HERBS.
3. VEG. SEEKH KEBAB
THESE DELICIOUS AROMATIC VEGETARIAN SEEKH KEBABS ARE GOLDEN CRISPY BROWN ON THE OUTSIDE WUTH A SOFT TEXTURE INSIDE.
MUGHLAI COUNTER
1. VEG SHAMI KEBAB
CHANA DAL GROUND MIXED WITH CARAWAY SEEDS AND OTHER MASALA AND DEEP FRIED AS SMALL KEBABS.
2. PANEER KALEGI
A MUGHLAI COURSE IS AN ELABORATE BUFFET OF MAIN COURSE DISHES WITH A VARIETY OF ACCOMPANIMENTS. MUGHLAI CUISINE ALSO GAVE RISE TO THE AWADHI CUISINE OF LUCKNOW.
3. MUSHROOM ROGAN JOSH
MUSHROOM KORMA MUSHROOMS FLAVOURED WITH WHOLE SPICES AND COOKED WITH NUTTY YOGHURT BASED GRAVY.
4. MUGHLAI PARATHA
MUGHLAI PARATHA WITH THE LIBERAL HELPING OF EGGS, ONION, GREEN CHILLIES AND CORIANDER LEAVES.
5. VEG DUM BIRYANI
THE RICE AND VEGETABLES ARE GENERALLY PARTIALLY COOKED SEPARATELY IN SPICED WATER; THEN LAYERED AND COOKED BY THE DUM PUKHT METHOD.
PUNJABI GOLDEN-FIEST
1. AMRITSARI KULCHA
TRADITIONAL BREAD STUFFED WITH PANEER, POTATO & CAULIFLOWER.
2. GOLDEN CHANA
SOAKED OVERNIGHT & COOKED ON SLOW FIRE WITH TRADITIONAL PUNJABI SPICES.
3. RADISH LACHCHHA
GRATED RADDISH & CARROT WITH LIME JUICE.
4. MAKKI KI ROTI
BREAD MADE FROM MAZE FLOUR WITH BUTTER & JUGGERY.
5. SARSON KA SAAG
BOILED & FINE CHOPPED SARSON WITH WHOLE RED CHILLY.
DESI BHOJ
1. KADHI PAKAURI
Kadhi is an Indian dish. It consists of thick gravy based on chickpea flour.
2. FULKA
PUFFED UP UNLEAVENED INDIAN WHOLE WHEET FLOUR BREAD.
3. DAL FRY
A DELICACY MADE BY A WHOLE MOONG DAL, TOMATO PUREE & SERVED WITH A DOLLOP OF HOMEMADE BUTTER.
4. DAL MAKHANI
THE PRIMARY INGREDIENTS IN DAL MAKHANI ARE WHOLE BLACK LENTIL (URAD) WITH RED KIDNEY BEANS (RAJMA), BUTTER AND CREAM.
5. ALOO ZEERA
Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot Poori chapatti, Roti or dal.
6. STEAMED RICE
STEAMED RICE REFERS TO RICE THAT HAS BEEN COOKED EITHER BY STEAMING OR BOILING. STEAMED RICE INCLUDES ANY VARIANT, INCLUDING SHORT, MEDIUM, AND LONG GRAIN RICE.
INDIAN CHAT
1. STUFF ALOO TIKKI
Stuffed Aloo tikki Aloo tikkis are cute little potato patties that are stuffed with spicy dal mixture or green peas and pan fried till crispy and brown.
2. MATAR TIKKI
White pea patty with Indian spices cooked on tawa served with karonde or pudina ki chutney, green chutney and sweet yoghurt. ... Boil peas and mash coarsely using a potato masher. ... Add mashed peas and cook well till it leaves the sides of the pan.
3. PANI POORI
Fried Puff-Pastry Balls Filled With Spiced Mashed Potato, Spiced Water, And Tamarind Juice.
4. PAPDI CHAT
PAPRI CHAT IS TRADITIONALLY PREPARED USING CRISP FRIED DOUGH WAFERS KNOWN AS PAPRI, ALONG WITH BOILED CHICK PEAS, BOILED POTATOES, YOGHURT AND TAMARIND CHUTNEY AND TOPPED WITH CHAT MASALA AND SERV. THE PAPRI ARE TYPICALLY PREPARED WITH REFINED WHITE FLOUR AND GHEE OR OIL.
SOUTH INDIAN COUNTER
1. MASALA DOSA
MASALA DOSE IS A VARIANT OF THE POPULAR SOUTH INDIAN FOOD, DOSA. IT IS MADE FROM RICE, LENTILS, AND POTATO, AND METHI, CURRY LEAVES AND SERVED WITH CHUTNEYS AND SAMBAR.
2. SAMBHAR
SAMBHAR IS A SOUTHERN INDIAN DISH CONSISTING OF LENTILS AND VEGETABLES COOKED WITH TAMARIND AND OTHER SPICES.
3. IDLI
A SOUTH INDIAN STEAMED CAKE OF RICE, USUALLY SERVED WITH SAMBHAR.
4. COCONUT SAUCE
THIS IS A COCONUT STEW MIXED WITH OTHER SPICES AND SERVED WITH IDLI, DOSAI, VADAI AND EVEN WITH COOKED RICE.
THE SALAD BAR
1. RUSSIAN SALAD
MIXED VEGETABLES CUBES & PINEAPPLE WITH MAYONNAISE DRESSING.
2. ASSORTED GREEN SALAD
CUCUMBER, TOMATO, RADISH, CARROT, BEETROOT, RED & GREEN CABBAGE.
3. PASTA SALAD
MIXED PASTA & EXOTIC VEGETABLES WITH DRESSING.
4. KIMCHI SALAD
CHINESE CABBAGE MERGED WUTH VINEGAR, TOMATO KETCHUP & CHILLI PASTE.
5. SPROUT SALAD
VARIETY OF SPROUTS.
RAITA
1. OCEAN OF RAITA
THERE ARE DIFFERENT VARIETIES OF YOGHURT SUCH AS INDIAN TYPICAL DAHI BHALLA WITH CHUTNEY. FOR THE PEOPLE WHO LOVE RAITA WE HAVE MIXED VEG RAITA and Fruit Raita.
2. BOONDI RAITA
CRISP BOONDI MIXED IN A PERFECTLY SPICED THICK CURD IS A HEAVENLY DELIGHT IN EVERY SPOON.
MAIN COURSE
1. PANEER BUTTER MASALA
CUBES OF FRESH COTTAGE CHEESE COOKED IN RICH TOMATO GRAVY.
2. MALAI KOFTA
COTTAGE CHEESE DUMPLING STUFFED WITH RAISINS, CASHEWNUT COOKED IN RICH CREAMY WHITE GRAVY.
3. DUM ALOO KASHMIRI
SMALL WHOLE POTATOES DEEP FRIED AND SIMMERED IN RICH GRAVY OVER A SLOW FIRE.
4. ALOO ACHARI
AN EXQUISITE DISH OF PICKLED POTATOES COOKED WITH CHOPPED ONIONS AND A TOUCH OF TOMATO & ONION GRAVY.
5. VEG TAKA- TAK (FRENCH FRIES STYLE)
FRESH VEGETABLES (STUFFED) SERVED LIVE FROM TAWA.
6. JEERA PULAO
PLAIN STEAMED RICE SPARKLING WITH CUMIN SEED.
PAPADS
PAPADS FROM HAPUR
ALONG WITH YOGHURT, WE HAVE DIFFERENT VARIETY OF PAPADS FROM HAPUR LIKE - ALOO PAPAD, MOONG DAL DRY PAPAD, URAD DAL FRY PAPAD KALI MIRCH PAPAD , KHASTA PAPAD , SABUDANA PAPAD
THE BREAD STATION
1. LACHCHHA PARATHA
Flaky Layered Bread Made With Whole Wheet Flour Cooked In Clay Oven.
2. BUTTER NAAN
Made from fermented refined flour cooked in clay oven complimented with real butter.
3. MISSI ROTI
Gram Flour Unleavened Bread Cooked In Clay Oven.
4. TANDOORI ROTI
5. STUFFED NAAN
TRADITIONAL NAAN STUFFED WITH YOUR CHOICE OF FILLINGS.
DESSERTS HOT
1. GULAB JAMUN
GULAB JAMUN A TRADITIONAL INDIAN DESSERT LOVED AND ENJOYED BY EVERY AGE GROUP. GULAB JAMUN ARE PREPARED WITH MAWA/KHOYA AND SOAKED IN SUGAR SYRUP.
2. MOONG DAL KA HALWA
CLEAN AND SOAK THE MOONG DAL, DRAIN AND GRIND TO A COARSE PASTE. FRY THE DAL PASTE IN GHEE, TILL IT TURNS GOLDEN BROWN. ADD THE MILK AND COOK ON LOW FLAME, STIRRING CONTINUOUSLY, TILL MILK DRIES UP.
3. MEWA RICE KHEER
KHEER IS A RICE PUDDING FROM THE CUISINE OF THE INDIAN SUBCONTINENT, MADE BY BOILING RICE, BROKEN WHEAT, TAPIOCA, OR VERMICELLI WITH MILK AND SUGAR; IT IS FLAVOURED WITH CARDAMOM, RAISINS, SAFFRON, CASHEWS.
DESSERTS COLD
1. ICE CREAM
THREE ASSORTED FLAVOUR WITH SAUCE.
2. KULFI FALUDA
It is served on a leaf or frozen onto a stick. It can be garnished with pistachios, cardamom, and similar items. Often it is served as falooda kulfi, which is kulfi with rice noodles, rose, or any flavour sugar syrup and other ingredients.
BRANDED INDIAN FRUIT COUNTER
1. WATER MELON
2. MELON
3. PAPAYA
4. GRAPES GREEN
5. PINE APPLE
6. APPLE
7. BANANA
8. SWEET TERMIND
Water
MINERAL WATER BOTTLES
DRINKING WATER, ALSO KNOWN AS POTABLE WATER OR IMPROVED DRINKING WATER, IS WATER SAFE ENOUGH FOR DRINKING AND FOOD PREPARATION.
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-
₹ 1000/-
Lemon Popsicles Royal Veg Menu
(Pricing is per person and includes full service. A minimum of 500 people is required.)
WELCOME DRINKS
ASSORTED COLD DRINKS
A SOFT DRINK (SEE TERMINOLOGY FOR OTHER NAMES) IS A DRINK THAT TYPICALLY CONTAINS CARBONATED WATER, A SWEETENER, AND A NATURAL OR ARTIFICIAL FLAVOURING. THE SWEETENER MAY BE SUGAR, HIGH-FRUCTOSE CORN SYRUP, FRUIT JUICE, SUGAR SUBSTITUTES (IN THE CASE OF DIET DRINKS), OR SOME COMBINATION OF THESE .
FULL CAFETERIA WITH SEATING ARRANGEMENT
1. CAFÉ MOCHA
2. CAPPUCCINO
3. COLD COFFEE
4. STRAWBERRY SHAKE
5. VANILLA SHAKE
6. BLUE LAGOON
7. VIRGIN MOJITO
8. KIWI CRUSH
9. MIX JUICES
SOUP STATION
1. TOMATO DHANIYA KA SHORBA
EXTRACT OF TOMATO AND FRESH CORIANDER LEAVES WITH INDIAN HERBS.
2. VEG HOT N SOUR
THIS RECIPE IS ONE OF THE MOST POPULAR INDIAN- CHINESE RECIPES. IT IS SPICY, SOUR AND HOT IN TERMS OF FLAVOURS.
THE CHINESE AROMA
1. VEG SPRING ROLL
A CYLINDRICAL CASING OF RICE PAPER OR VERY THIN DOUGH THAT IS FILLED WITH MINCED VEGETABLES AND MAY BE SERVED FRESH OR FRIED.
2. HONEY CHILLI POTATO
POPULAR INDO-CHINESE RECIPE, HONEY CHILLI POTATOES, OWES IT FLAVOUR TO HONEY AND FIERY RED CHILLIES. VERY FLAVOURFUL AND LOOKS APPEALING IN THE SERVING PLATE.
3. HAKKA NOODLES
HAKKA NOODLES ARE MOST COMMONLY FOUND IN INDIAN CHINESE. CUISINE, IT’S A THIN FLAT RICE NOODLE THE NOODLES ARE NAMED AFTER THE HAKKA PEOPLE OF CHINA BUT THIS IS PURELY INDIAN! THEY CAN BE MADE WITH VEGETABLES.
4. FRIED RICE
FRIED RICE, CHAO FAN (CHINESE), IS A DISH OF STEAMED RICE STIR-FRIED IN A WOK, OFTEN MIXED WITH OTHER INGREDIENTS, SUCH AS VEGETABLES, AND OTHER, AND AS SUCH, OFTEN SERVED AS A COMPLETE DISH.
5. PANEER CHILLI
THE QUANTITY OF SUGAR, CHILLIES AND SALT CAN BE ADJUSTED ACCORDING TO TASTE.MARINATION STEP IS OPTIONAL BUT IT ADDS MORE FLAVOUR IF FOLLOWED. INSTEAD OF DEEP FRYING PANEER CUBES ONE CAN SHALLOW FRY OR AIR FRY TO REDUCE TO CALORIE CONTENT. ONE CAN EVEN ADD CAULIFLOWER AND FINELY CHOPPED CARROT.
6. VEG MUNCHURIAN
A CHINESE VEGETARIAN DISH THAT HAS VEGETABLE DUMPLINGS IN A TANGY GARLIC SAUCE GARNISHED WITH SCALLIONS.
MOUTH WATERING INDIAN SNACKS
1.PANEER THREE IN ONE
CHUNKS OF PANEER, A TYPE OF FRESH CHEESE, ARE MARINATED IN SPICES AND ARE THEN ARRANGED ON A STICK WITH CAPSICUMS, ONIONS AND TOMATOES.
2. HARIYALI KEBAB
HARIYALI KEBAB BOOSTS OF GREEN HEALTH. MADE FROM SPINACH, PEAS AND POTATOES IT IS NUTRITIOUS AS WELL AS DELICIOUS.
3. VEG CORN CUTLET
CRISP MELT IN THE MOUTH CORN PATTIES MADE WITH MASHED POTATOES AND STUFFED WITH A SPICY CORN FILLING.
FLAMES OF CHARCOAL
1. PANEER MALAI TIKKA
CUBES OF COTTAGE CHEESE MARINATED IN WHITE PASTE.
2. STUFFED TANDOORI ALOO
ALOO STUFFED WITH POTATO FLAKES, CONDENSED MILK WITH INDIAN HERBS.
3. VEG. SEEKH KEBAB
THESE DELICIOUS AROMATIC VEGETARIAN SEEKH KEBABS ARE GOLDEN CRISPY BROWN ON THE OUTSIDE WUTH A SOFT TEXTURE INSIDE.
MUGHLAI COUNTER
1. VEG SHAMI KEBAB
CHANA DAL GROUND MIXED WITH CARAWAY SEEDS AND OTHER MASALA AND DEEP FRIED AS SMALL KEBABS.
2. PANEER KALEGI
A MUGHLAI COURSE IS AN ELABORATE BUFFET OF MAIN COURSE DISHES WITH A VARIETY OF ACCOMPANIMENTS. MUGHLAI CUISINE ALSO GAVE RISE TO THE AWADHI CUISINE OF LUCKNOW.
3. MUSHROOM ROGAN JOSH
MUSHROOM KORMA MUSHROOMS FLAVOURED WITH WHOLE SPICES AND COOKED WITH NUTTY YOGHURT BASED GRAVY.
4. MUGHLAI PARATHA
MUGHLAI PARATHA WITH THE LIBERAL HELPING OF EGGS, ONION, GREEN CHILLIES AND CORIANDER LEAVES.
5. VEG DUM BIRYANI
THE RICE AND VEGETABLES ARE GENERALLY PARTIALLY COOKED SEPARATELY IN SPICED WATER; THEN LAYERED AND COOKED BY THE DUM PUKHT METHOD.
PUNJABI GOLDEN-FIEST
1. AMRITSARI KULCHA
TRADITIONAL BREAD STUFFED WITH PANEER, POTATO & CAULIFLOWER.
2. GOLDEN CHANA
SOAKED OVERNIGHT & COOKED ON SLOW FIRE WITH TRADITIONAL PUNJABI SPICES.
3. RADISH LACHCHHA
GRATED RADDISH & CARROT WITH LIME JUICE.
4. MAKKI KI ROTI
BREAD MADE FROM MAZE FLOUR WITH BUTTER & JUGGERY.
5. SARSON KA SAAG
BOILED & FINE CHOPPED SARSON WITH WHOLE RED CHILLY.
DESI BHOJ
1. KADHI PAKAURI
Kadhi is an Indian dish. It consists of thick gravy based on chickpea flour.
2. FULKA
PUFFED UP UNLEAVENED INDIAN WHOLE WHEET FLOUR BREAD.
3. DAL FRY
A DELICACY MADE BY A WHOLE MOONG DAL, TOMATO PUREE & SERVED WITH A DOLLOP OF HOMEMADE BUTTER.
4. DAL MAKHANI
THE PRIMARY INGREDIENTS IN DAL MAKHANI ARE WHOLE BLACK LENTIL (URAD) WITH RED KIDNEY BEANS (RAJMA), BUTTER AND CREAM.
5. ALOO ZEERA
Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot Poori chapatti, Roti or dal.
6. STEAMED RICE
STEAMED RICE REFERS TO RICE THAT HAS BEEN COOKED EITHER BY STEAMING OR BOILING. STEAMED RICE INCLUDES ANY VARIANT, INCLUDING SHORT, MEDIUM, AND LONG GRAIN RICE.
ITALIAN PASTON LIVE STATION (TWO TYPES)
PASTA
PASTA COMMONLY KNOWN AS “MACCARONI” INCLUDES ALL SHAPES AS- FUSILLI and PANNE.
DESSERTS COLD
1. ICE CREAM
THREE ASSORTED FLAVOUR WITH SAUCE.
BRANDED INDIAN FRUIT COUNTER
1. WATER MELON
2. MELON
3. PAPAYA
4. GRAPES GREEN
5. PINE APPLE
6. APPLE
7. BANANA
8. SWEET TERMIND
Water
MINERAL WATER BOTTLES
DRINKING WATER, ALSO KNOWN AS POTABLE WATER OR IMPROVED DRINKING WATER, IS WATER SAFE ENOUGH FOR DRINKING AND FOOD PREPARATION.
INDIAN CHAT
1. STUFF ALOO TIKKI
Stuffed Aloo tikki Aloo tikkis are cute little potato patties that are stuffed with spicy dal mixture or green peas and pan fried till crispy and brown.
2. MATAR TIKKI
White pea patty with Indian spices cooked on tawa served with karonde or pudina ki chutney, green chutney and sweet yoghurt. ... Boil peas and mash coarsely using a potato masher. ... Add mashed peas and cook well till it leaves the sides of the pan.
3. PANI POORI
Fried Puff-Pastry Balls Filled With Spiced Mashed Potato, Spiced Water, And Tamarind Juice.
4. PAPDI CHAT
PAPRI CHAT IS TRADITIONALLY PREPARED USING CRISP FRIED DOUGH WAFERS KNOWN AS PAPRI, ALONG WITH BOILED CHICK PEAS, BOILED POTATOES, YOGHURT AND TAMARIND CHUTNEY AND TOPPED WITH CHAT MASALA AND SERV. THE PAPRI ARE TYPICALLY PREPARED WITH REFINED WHITE FLOUR AND GHEE OR OIL.
5. SHAHI RAJ BHOG CHAT
DHAMPUR SPECIAL VARIETY OF CHAT.
6. FIVE TYPE DAHI VADA CHAT
DHAMPUR SPECIAL VARIETY OF CHAT.
SOUTH INDIAN COUNTER
1. MASALA DOSA
MASALA DOSE IS A VARIANT OF THE POPULAR SOUTH INDIAN FOOD, DOSA. IT IS MADE FROM RICE, LENTILS, AND POTATO, AND METHI, CURRY LEAVES AND SERVED WITH CHUTNEYS AND SAMBAR.
2. SAMBHAR
SAMBHAR IS A SOUTHERN INDIAN DISH CONSISTING OF LENTILS AND VEGETABLES COOKED WITH TAMARIND AND OTHER SPICES.
3. IDLI
A SOUTH INDIAN STEAMED CAKE OF RICE, USUALLY SERVED WITH SAMBHAR.
4. COCONUT SAUCE
THIS IS A COCONUT STEW MIXED WITH OTHER SPICES AND SERVED WITH IDLI, DOSAI, VADAI AND EVEN WITH COOKED RICE.
THE SALAD BAR
1. RUSSIAN SALAD
MIXED VEGETABLES CUBES & PINEAPPLE WITH MAYONNAISE DRESSING.
2. ASSORTED GREEN SALAD
CUCUMBER, TOMATO, RADISH, CARROT, BEETROOT, RED & GREEN CABBAGE.
3. PASTA SALAD
MIXED PASTA & EXOTIC VEGETABLES WITH DRESSING.
4. KIMCHI SALAD
CHINESE CABBAGE MERGED WUTH VINEGAR, TOMATO KETCHUP & CHILLI PASTE.
5. SPROUT SALAD
VARIETY OF SPROUTS.
RAJASTHANI DHABA
1. PUNCHMAIL DAL
IT IS A PROTEIN PACKED DISH AS IT CONTAINS THE GOODNESS AND NUTRITIVE QUALITIES OF 5 DIFFERENT LENTILS/DALS.
2. BAATI
SMALL BALLS OF WHEAT FLOUR DOUGH, BAKED IN TANDOOR ARE CALLED BATI.
3. CHURMA
CHURMA IS A POPULAR HARYANVI, RAJASTHANI, BIHARI, UTTAR PRADESI, AND AWADHI DELICACY. IT IS COARSELY GROUND WHEAT CRUSHED AND COOKED WITH GHEE AND SUGAR.
4. GATTA JODHPURI
GATTE KI SABJI IS TRADITIONAL MARWARI DISH. THIS DISH NEEDS BASIC INGREDIENTS LIKE GRAM FLOUR AND CURD.
5. KATHIYAWADI KHICHADI
FRY ONIONS IN A COMBINATION OF GHEE AND OIL. WHEN THE ONIONS ARE LIGHT BROWN ADD THE CUMIN SEEDS, MINCED GARLIC AND GREEN CHILLIES. THEN ADD THE RED CHILLI POWDER, TURMERIC POWDER, MUSTARD SEEDS AND GARAM MASALA POWDER.
RAITA
1. OCEAN OF RAITA
THERE ARE DIFFERENT VARIETIES OF YOGHURT SUCH AS INDIAN TYPICAL DAHI BHALLA WITH CHUTNEY. FOR THE PEOPLE WHO LOVE RAITA WE HAVE MIXED VEG RAITA and Fruit Raita.
2. BOONDI RAITA
CRISP BOONDI MIXED IN A PERFECTLY SPICED THICK CURD IS A HEAVENLY DELIGHT IN EVERY SPOON.
MAIN COURSE
1. PANEER BUTTER MASALA
CUBES OF FRESH COTTAGE CHEESE COOKED IN RICH TOMATO GRAVY.
2. SHAHI PANEER
Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices..
3. MALAI KOFTA
COTTAGE CHEESE DUMPLING STUFFED WITH RAISINS, CASHEWNUT COOKED IN RICH CREAMY WHITE GRAVY.
3. DUM ALOO KASHMIRI
SMALL WHOLE POTATOES DEEP FRIED AND SIMMERED IN RICH GRAVY OVER A SLOW FIRE.
4. ALOO ACHARI
AN EXQUISITE DISH OF PICKLED POTATOES COOKED WITH CHOPPED ONIONS AND A TOUCH OF TOMATO & ONION GRAVY.
5. VEG TAKA- TAK (FRENCH FRIES STYLE)
FRESH VEGETABLES (STUFFED) SERVED LIVE FROM TAWA.
6. JEERA PULAO
PLAIN STEAMED RICE SPARKLING WITH CUMIN SEED.
PAPADS
PAPADS FROM HAPUR
ALONG WITH YOGHURT, WE HAVE DIFFERENT VARIETY OF PAPADS FROM HAPUR LIKE - ALOO PAPAD, MOONG DAL DRY PAPAD, URAD DAL FRY PAPAD KALI MIRCH PAPAD , KHASTA PAPAD , SABUDANA PAPAD
THE BREAD STATION
1. LACHCHHA PARATHA
Flaky Layered Bread Made With Whole Wheet Flour Cooked In Clay Oven.
2. BUTTER NAAN
Made from fermented refined flour cooked in clay oven complimented with real butter.
3. MISSI ROTI
Gram Flour Unleavened Bread Cooked In Clay Oven.
4. TANDOORI ROTI
5. STUFFED NAAN
TRADITIONAL NAAN STUFFED WITH YOUR CHOICE OF FILLINGS.
6. KHASTA ROTI
OVEN BAKED WHOLE WHEAT BREAD.
6. BISCUIT ROTI
SWEET SMALL BREAD WITH SPARKLING OF SESAME SEED.
DESSERTS HOT
1. GULAB JAMUN
GULAB JAMUN A TRADITIONAL INDIAN DESSERT LOVED AND ENJOYED BY EVERY AGE GROUP. GULAB JAMUN ARE PREPARED WITH MAWA/KHOYA AND SOAKED IN SUGAR SYRUP.
2. MOONG DAL KA HALWA
CLEAN AND SOAK THE MOONG DAL, DRAIN AND GRIND TO A COARSE PASTE. FRY THE DAL PASTE IN GHEE, TILL IT TURNS GOLDEN BROWN. ADD THE MILK AND COOK ON LOW FLAME, STIRRING CONTINUOUSLY, TILL MILK DRIES UP.
3. MEWA RICE KHEER
KHEER IS A RICE PUDDING FROM THE CUISINE OF THE INDIAN SUBCONTINENT, MADE BY BOILING RICE, BROKEN WHEAT, TAPIOCA, OR VERMICELLI WITH MILK AND SUGAR; IT IS FLAVOURED WITH CARDAMOM, RAISINS, SAFFRON, CASHEWS.
4. IMARTI
IMARTI ALSO KNOWN AS JAHANGIRI IS A DESSERT BELONGING TO RAJASTHAN. IT IS MADE WITH A URAD DAL (BENGAL GRAM) BATTER IN A CIRCULAR SHAPE, DEEP FRIED AND FINALLY DIPPED IN SUGAR SYRUP.
5. RABRI
RABRI IS A MILK PRODUCT. IT IS PREPARED WITH MILK THAT IS SUBJECTED TO CONTINUOUS SLOW HEATING. A LOT OF MOISTURE IS EVAPORATED IN AN OPEN PAN. IT IS RICH WITH TOTAL SOLID AND SOLID NOT FAT. RABRI ALSO CONTAINS SUGAR.
6. KESARIYA KADHAI MILKI
A hot milk beverage flavored with saffron and cardamom.
BRANDED PAN & HUKKA COUNTER
MAHROTRA PAN
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₹ 850/-
Lemon Popsicles Economic Non-Veg Menu
(Pricing is per person and includes full service. A minimum of 500 people is required.)
WELCOME DRINKS
1. ESPRESSO COFFEE
Espresso coffee is often blended from several roasts and varietals to form a bold - not bitter flavour. The finely ground coffee is tightly packed or tamped into a “port filter”; high-pressure water is then forced through the grounds and extracted in small, concentrated amounts.
2. ASSORTED COLD DRINKS
A SOFT DRINK (SEE TERMINOLOGY FOR OTHER NAMES) IS A DRINK THAT TYPICALLY CONTAINS CARBONATED WATER, A SWEETENER, AND A NATURAL OR ARTIFICIAL FLAVOURING. THE SWEETENER MAY BE SUGAR, HIGH-FRUCTOSE CORN SYRUP, FRUIT JUICE, SUGAR SUBSTITUTES (IN THE CASE OF DIET DRINKS), OR SOME COMBINATION OF THESE.
3. SWEET COOKIES
SOUP STATION
1 TOMATO DHANIYA KA SHORBA
Extract of tomato and fresh coriander leaves with Indian herbs.
2. VEG. MANCHOW SOUP
Vegetable Stock with Chopped Vegetable & Served With Crispy Noodles with Option of Additional Chicken Pieces For Optimum Non-Veg Flavour.
VEG SNACKS
1. PANEER THREE IN ONE
Chunks of paneer, a type of fresh cheese, are marinated in spices and are then arranged on a stick with capsicums, onions and tomatoes.
2. HARIYALI KEBAB
Have seen this dish on the menu list of many north Indian restaurants. a couple of times we have had the these kebabs outside and they were ok.True to its name Hariyali kebab boosts of green health. Made from spinach, peas and potatoes it is nutritious as well as delicious. Great with any chutney or sauce.
3. VEG CORN CUTLET
CRISP MELT IN THE MOUTH CORN PATTIES MADE WITH MASHED POTATOES AND STUFFED WITH A SPICY CORN FILLING.
4. HONEY CHILLI POTATO
POPULAR INDO-CHINESE RECIPE, HONEY CHILLI POTATOES, OWES IT FLAVOUR TO HONEY AND FIERY RED CHILLIES. VERY FLAVOURFUL AND LOOKS APPEALING IN THE SERVING PLATE.
5. VEG SPRING ROLL
A CYLINDRICAL CASING OF RICE PAPER OR VERY THIN DOUGH THAT IS FILLED WITH MINCED VEGETABLES AND MAY BE SERVED FRESH OR FRIED.
FLAMES OF CHARCOAL
1. PANEER MALAI TIKKA
CUBES OF COTTAGE CHEESE MARINATED IN WHITE PASTE.
2. STUFFED TANDOORI ALOO
ALOO STUFFED WITH POTATO FLAKES, CONDENSED MILK WITH INDIAN HERBS.
3. VEG. SEEKH KEBAB
THESE DELICIOUS AROMATIC VEGETARIAN SEEKH KEBABS ARE GOLDEN CRISPY BROWN ON THE OUTSIDE WUTH A SOFT TEXTURE INSIDE.
SNACKS NON-VEG
1. KAKORI KEBAB
Mouth melting Lucknowi seek kebab recipe highly guarded by our chef.
2. RESHMI KEBAB
Mouth melting Lucknowi reshmi kebab recipe highly guarded by our chef.
3. CHICKEN MALAI TIKKA
Boneless chicken chunks marinated with fresh cream paste cooked in clay oven.
4. KALI MIRCH CHICKEN
In Chicken Kali Mirch Chicken Pieces Are Marinated With Distinctive Flavors of Black Pepper Corns and Curry Leaves.
5. TANGDI KEBAB
Chicken drumsticks marinated in yogurt and spices, baked and broiled yields mildly spicy and flavor infused succulent chicken kebabs.
6. FISH FINGER / ORLY WITH TATAR SAUCE
BATTER FRIED FINGER CUT FISH GOLDEN FRIED AND SERVED WITH TARTER SAUCE.
THE SALAD BAR
1. RUSSIAN SALAD
MIXED VEGETABLES CUBES & PINEAPPLE WITH MAYONNAISE DRESSING.
2. ASSORTED GREEN SALAD & SPROUT
CUCUMBER, TOMATO, RADISH, CARROT, BEETROOT, RED & GREEN CABBAGE.
3. PASTA SALAD
MIXED PASTA & EXOTIC VEGETABLES WITH DRESSING.
4. KIMCHI SALAD
CHINESE CABBAGE MERGED WUTH VINEGAR, TOMATO KETCHUP & CHILLI PASTE.
RAITA
OCEAN OF RAITA
THERE ARE DIFFERENT VARIETIES OF YOGHURT SUCH AS INDIAN TYPICAL DAHI BHALLA WITH CHUTNEY. FOR THE PEOPLE WHO LOVE RAITA WE HAVE PINEAPPLE RAITA & GARLIC RAITA for BIRYANI.
THE RICE STATION
1. NAVRATAN PULAO
TRADITIONAL INDIAN RICE COOKED WITH INDIAN HERBS.
2. JEERA PULAO
PLAIN STEAMED RICE SPARKLING WITH CUMIN SEED.
Water
MINERAL WATER BOTTLES
DRINKING WATER, ALSO KNOWN AS POTABLE WATER OR IMPROVED DRINKING WATER, IS WATER SAFE ENOUGH FOR DRINKING AND FOOD PREPARATION.
THE MAIN COURSE VEG
1. PANEER MOSK
Cubes of Fresh Cottage Cheese Cooked In Rich Tomato & Curd Gravy ( Tulsi Flavor).
2. NAVRATAN KOFTA
COTTAGE CHEESE DUMPLING STUFFED WITH RAISINS, CASHEWNUT COOKED IN RICH CREAMY WHITE GRAVY.
3. Mushroom Korma
Mushroom korma mushrooms flavoured with whole spices and cooked with nutty yoghurt based gravy .
4. RAWALPINDI CHOLA
WHOLE CHICK PEAS BLENDED WITH TANGY SPICES AND GARNISHED WITH CRIANDER LEAVES .
5. RAJSTHANI BHINDI
A TYPICAL RAJASTHANI FLAVOURED OKRA DISH MADE TO PERFECTION BY OUR CHEF.
6. PALAK CORN
THE PALAK CORN SUBZI IS A MELLOW PREPARATION OF NUTRIENT-RICH SPINACH AND SWEET CORN. THESE TWO STAR INGREDIENTS COMPLEMENT EACH OTHER WELL NOT JUST IN FLAVOUR AND TEXTURE, BUT IN LOOKS TOO. THE CORN KERNELS LOOK LIKE SHINY PEARLS LAID ON BRIGHT GREEN SILK. , KINDLING ONE'S APPETITE BOTH THROUGH THE AROMA AND VISUAL APPEAL.
7. VEG TAKA- TAK
RESH VEGETABLES (STUFFED) SERVED LIVE FROM TAWA.
8. DAL NAVRATAN FRY
In dal fry the dal is boiled first and cooked till soft. Then a base mixture of onions, tomatoes and spices is fried and sauted in oil or ghee. This fried mixture is added to the cooked and mashed dal and simmered further till the dal gets flavored more with the spices and herbs used in the base mixture.
THE MAIN COURSE NON-VEG
1. CHICKEN KHADA MASALA
Fresh and healthy chicken pieces and a rich combination of whole spices ... Whole spices "khada" are used in this recipe, giving it a wonderfully rich flavour.
2. MUTTON ACHARI
Achari Mutton is a wonderful yet rare Awadhi cuisine of Uttar Pradesh which is cooked with mutton bringing out pickled flavors or achari flavors into it.
3. DUM GOSHT LUCKNAWI BIRYANI
A traditional royal mogul dish. Cubes of tender lamb cooked with aromatic basmati rice, mixed dry fruits and nuts carefully blended herbs, spices and fragrant saffron.
4. BOTI KEBAB
Boti kebab Indian; small pieces of meat, marinated and cooked rapidly under intense heat, basted with butter or ghee. boti kebab." BENDER. "Boti kebab."
MUGHLAI COUNTER
1. VEG KEBAB
Chana dal ground, mixed with caraway seeds and other masala and deep fried as small kebabs.
2. RUMALI ROTI
The word rumal means hanker chief in many north Indian languages, and the name rumali Roti means hanker chief bread.
PAPADS
PAPADS FROM HAPUR
ALONG WITH YOGHURT, WE HAVE DIFFERENT VARIETY OF PAPADS FROM HAPUR LIKE - MOONG DAL DRY PAPAD, URAD DAL FRY PAPAD, KALI MIRCH PAPAD
THE BREAD STATION
1. LACHCHHA PARATHA
Flaky Layered Bread Made With Whole Wheet Flour Cooked In Clay Oven.
2. PLAIN / BUTTER NAAN
Made from fermented refined flour cooked in clay oven complimented with real butter.
3. MISSI ROTI
Gram Flour Unleavened Bread Cooked In Clay Oven.
4. TANDOORI ROTI
5. POORI
An Indian Whole Wheat Bread Formed In Flat Rounds Of Dough That Puff Up When Deep Fried.
6. MUGHLAI PARATHA
Mughlai Paratha is a popular street food in Kolkata, India and Bangladesh. It can be soft fried bread.
DESSERTS HOT
1. GULAB JAMUN ( ANGOORI)
This Indian sweet dish is made of khoya, which is shaped into balls and then deep fried in ghee and dipped into sugar syrup. (Sweet dumplings stuffed with nuts & Saffron .
2. MOONG DAL KA HALWA
CLEAN AND SOAK THE MOONG DAL, DRAIN AND GRIND TO A COARSE PASTE. FRY THE DAL PASTE IN GHEE, TILL IT TURNS GOLDEN BROWN. ADD THE MILK AND COOK ON LOW FLAME, STIRRING CONTINUOUSLY, TILL MILK DRIES UP.
3. RABRI
RABRI IS A MILK PRODUCT. IT IS PREPARED WITH MILK THAT IS SUBJECTED TO CONTINUOUS SLOW HEATING. A LOT OF MOISTURE IS EVAPORATED IN AN OPEN PAN. IT IS RICH WITH TOTAL SOLID AND SOLID NOT FAT. RABRI ALSO CONTAINS SUGAR.
4. KESARIYA KADHAI MILK
A hot milk beverage flavored with saffron and cardamom.
5. IMARTI
Imarti also known as Jahangiri is a dessert belonging to Rajasthan. It is made with a urad dal (Bengal gram) batter in a circular shape, deep fried and finally dipped in sugar syrup.
DESSERTS COLD
1. ICE CREAM VANILA WITH THREE ASSORTED SAUCE
A frozen food containing sweetened and flavoured cream or butterfat.