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Padmashree Dr. D. Y. Patil University, Department of Hospitality and Tourism Studies, Nerul, Navi Mumbai. HYDERABADI THEME LUNCH

Dawat-e-Khaas

S.Y.B.sc. H.M.C.T.O and H.T.S. Date: 04th April 2012

Hyderabadi Theme Lunch Menu Dawat-e-Khaas Name of the dish

Course Welcome Drink

Kairi ka Abshola (Sherbet of green mangoes)

Starters (Non-Veg)

Shikampoor Kebab (A kebab with a relish filling) The word shikam means a slave to one’s belly, or epicure. And poor comes from parwar, to nourish. So Shikampoor means a dish that pampers epicurean taste. It is a succulent and moist Kebab, due to the edition of Yoghurt, and yet crisp with chopped onions, and fiery with green chillies.

Starters (Veg)

Veg Seekh Kabab (Veg barbecued kebabs)

Aloo Paneer ke garley (Vegetarian potato and cottage cheese ball savoury)

Rice Preparation (NonVeg)

Murgh Dum Biryani (A non vegetarian rice preparation made with chicken and cooked on dum).

Rice Preparation (Veg)

Hyderabadi Veg Biryani ( A rice preparation flavoured with whole garam masala and prepared with assorted vegetables)

Compiled by: Chef Reetu Uday Kugaji. Associate Professor Food Production

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Padmashree Dr. D. Y. Patil University, Department of Hospitality and Tourism Studies, Nerul, Navi Mumbai. HYDERABADI THEME LUNCH

Dawat-e-Khaas

Rice Preparation (Veg)

S.Y.B.sc. H.M.C.T.O and H.T.S. Date: 04th April 2012

Qabooli Pulao ( Kabuli Pulao) (A rice preparation made with Split Bengal Gram , curds and nuts) The word Qabooli means Acceptable or Palatable).

Indian Breads

Sheermal (A saffron-flavored sweetened traditional Naan / flatbread from Hyderabad, leavened with Yeast and baked in an oven / tandoor) (A soft bread , made with milk, the word sheer means milk and mal means riches. Together the words exquisitely convey the meaning of bread, because the dough is kneaded with milk instead of water and mixed with the fragrant water of screwpine flower (Kewda) (Kewra) and is laced with saffron).

Hyderabadi Naan (An Indian flat bread)

Main Course (Non-Veg)

Amras ki Boti (Mutton in Mango Juice)

Murgh Nizami (Chicken in yellow-coloured, yoghurt based gravy thickened with sesame seeds, peanuts and sunflower seed paste finished with chopped mint leaves and lemon juice).

Main Course (Veg)

Arvi ka salan (Arbi ka salan) Arbi (Arvi) prepared in a Tomato and Onion curry with an addition of tamarind paste.

Chowgra (Mixed Vegetable curry)

Compiled by: Chef Reetu Uday Kugaji. Associate Professor Food Production

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Padmashree Dr. D. Y. Patil University, Department of Hospitality and Tourism Studies, Nerul, Navi Mumbai. HYDERABADI THEME LUNCH

Dawat-e-Khaas

Dals

S.Y.B.sc. H.M.C.T.O and H.T.S. Date: 04th April 2012

Keoti Dal (A medley of four lentils)

Raitas

Aloo aur Anar ka raita (Potato and pomegranate raita)

Milijuli tarkari ka raita (Mix veg raita)

Kishmish aur Boondi ka raita (Raisin and boondi raita)

Salads

Dum Ke bhutte (Fried corn)

Gajar aur Til ki salad (Carrot and sesame salad)

Hara Channa Chaat (Fresh green gram salad)

Kachumber (Salad made with cucumber, tomatoes, and onions flavoured with salt, sugar and lemon juice).

Compiled by: Chef Reetu Uday Kugaji. Associate Professor Food Production

Page 3 of 4


Padmashree Dr. D. Y. Patil University, Department of Hospitality and Tourism Studies, Nerul, Navi Mumbai. HYDERABADI THEME LUNCH

Dawat-e-Khaas

Pickles and chutneys

S.Y.B.sc. H.M.C.T.O and H.T.S. Date: 04th April 2012

Ananas ki chutney (Chutney prepared with pineapple)

Pudiney ki chutney (Chutney prepared with mint leaves)

Tamatar aur khajur ki chutney (Chutney prepared with Tomatoes and Dates)

Papadums (Papad)

Indian Sweets

Qubani ka Meetha /Khubani-ka-Meetha (With Butterscotch Ice-cream) (Apricot Pudding) ( An Indian dessert made from dried apricots stewed in honey accompanied with Ice cream and topped with fresh cream)

Double ka Meetha (Indian Bread Pudding) The dessert is a Hyderabadi variety of Shahi Tukra of North India. The name comes from double roti , the term for western style bread.

Dilkhush (Hyderabadi sweet bread) Typically means a “Happy Heart�

Meetha Paan (A mouth freshener , helps in digestion after heavy meals)

Compiled by: Chef Reetu Uday Kugaji. Associate Professor Food Production

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Dawat-e-Khaas MENU 04.04.2012