ZORBA-E-NAVRANG

Cubes of fresh cottage cheese with green pepper and onions,
simmered in a combination of red chili and tomato gravy

Mushrooms and peas cooked in a creamy spinach gravy

Cubes of cottage cheese, cooked with yoghurt, onions and tomatoes

Lentils and kidney beans cooked together and served with curry

Two friends, the potato and the cauili flower cooked together
with  herbs and spices in this delicious match

Potatoes stuffed with Kashmiri, dry fruits and served in gravy
Bom Bay Potato-150

Minced balls of cottage cheese and khoya fried with spices and
Served in mild delicious tomato gravy

LAZZAT-E-NAVARNG
MAIN COURSES

Boneless chicken with butter in a spicy tomato gravy…a most
Delicious “must try” dish with/ without bone

Chicken marinated and cooked with onions, capsicum and tomatoes,
served with or without bone

Lamb marinated and cooked with spices and capsicum

Tender Lamb pieces in curry with extra onions onion rings

LAMB ROGAN JOSH – 350

Fresh cottage cheese and minced lamb cooked with herbs, spices
and dry fruits

Egg in curry sauce with onion rings

ROTINAN DAWAT E SHAHI
INDIAN STYLE BREADS

Naan with dry fruits, cashew nuts and raisins

With onions , dash of oil and coriander

With spices and dash of oil

Indian whole wheat bread stuffed with
Onion, Potato, Reddish, Cauliflower

Parantha with a touch of mint

Yogurt with tiny fried delicacies

NAVRANG-E-DEG RICE

Rice cooked with seasonal vegetables

MEETHA MEHFILL
SWEET DISH

Frozen saffron, flavoured sweet milk with cardamom and pistachio nuts,
garnished with almond flakes

Small flour rolled and dipped in honey syrup

Cuisine in India is a culinary adventure so varied that ‘Indian food’ can only be generic one. Here are not only the geographical and regional divides but also the religious, sectarian and cultural ones. A typical South Indian vegetarian meal will have nothing in common with a typical North Indian non-vegetarian meal. Not only will the dishes be different but the attitude towards food itself will be different. In India, food is woven into the rituals of everyday life and the preparation, partacking and offering of food is a major preoccupation.

The basic utensils used for cooking in India are the kadhai, the handi and the tawa. The handi, the thick, round-bottomed, wide-necked cooking pot with a well-fitting cover is generally used for the slow cooking of lentils and curry dished. The kadhai, similar to the Chinese wok, is also thick and round bottomed, sometimes with a loosely fitting lid and is generally used for deep frying and roasting. The tawn, a flat, thick, iron-allow griddle, is used for the preparation of unleavened Indian breads as also for dry roasting.

Simple garnishes like onion rings and lemon wedges have generally not been included in the list of ingredients because they depend so much on individual taste.

GARAM MASALA: Ingredients: Black cardamoms 6, Green cardamoms 8, chinnamon 5” stick, Cloves 16, Cumin (jeera) seeds 25 gm/8tsp. Roast all ingredients lightly on a griddle, then grind to a fine powder in a blender or in a mortar.

Cottage cheese (paneer): Put 3 litres milk to boil in a pot. Just before it boils add 90 m1/6 tablespoons lemon juice or vinegar. Milk will curdle as it comes to boil. Strain through a muslin, cloth, allowing all moisture and whey to drain out. Still wrapped in the muslin, place paneer under a weight for 2-3 hours to convert it into a block that can be cut into cubes.

Khoya: Bring to boil 2 litres milk in a kadhai. Reduce heat and cook, stirring occasionally till milk is reduced by half. Now stir constantly, scraping thickened milk from the sides of the pan till a thick paste-like consistency is achieved, roughly 1 ½ hours. Allow to cool and solidify.