Veg Chilli Milli Kebab Recipe is the delicious Indian Kabab made with Boiled

Potatoes, Spinach, Green Peas and Capsicum. It is considered as one of the healthy Vegetarian Kabab
dish, because it is grilled in oven instead of deep or shallow frying in oil.

Ingredients

 4 boiled potatoes
 1/2 cup green peas
 1 cup spinach, chopped
 2 tablespoon breadcrumbs
 1 teaspoon ginger
 4 green chillies
 1 teaspoon garlic
 1/2 capsicum, coarsely chopped
 1/2 teaspoon black pepper powder
 1/2 teaspoon red chilli powder
 1/2 teaspoon turmeric powder
 1/4 teaspoon coriander powder
 1/2 teaspoon garam masala powder
 1/4 teaspoon dried mango powder
 1 teaspoon oil
 Salt to taste
 Few fried green chilies for garnishing

Instructions

1. Mash the boiled potatoes in a bowl. Boil the spinach, drain and blend into a fine puree. Also boil
green peas and keep aside.
2. Combine 1 teaspoon ginger, 1 teaspoon garlic, 4 green chilies and 1/2 coarsely chopped
capsicum in a chopper and chop them very finely. You can chop them with knife as well.
3. Now mix the boiled potatoes, spinach puree, boiled green, chopped mixture of ginger-garlic, 2
tablespoon breadcrumbs, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2
teaspoon black pepper powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala
powder, 1/4 teaspoon dried mango powder and salt to taste. mix very well.
4. Rinse the skewers in running water, apply some oil over them and arrange the kababs onto the
skewers, just like shown in images.
5. Preheat the oven at 350 degrees F and place the skewers in it. Grill the kababs for about 20
minutes till they turn little golden brown and crispy.
6. Take out the kababs onto the skewers and garnish with some fried green chilies.
Mughlai Vegetable Biryani Recipe
by SALA @ VEGGI E BELLY on MAY 21, 2012

I imagine that 500 years ago Indian emperors ate like this. Steaming hot biryanis straight
from the handi (a cooking vessel), scented with cinnamon, safron and nuts and served with a
cool minty raita. Mughlai cooking originated in India around the 16th century, during the
Mughal empire. Mughlai cuisine is rich and flavorful. It uses nuts, saffron and whole spices
like clove and cardamom. Many Mughlai foods are baked in the oven in sealed pots (handi).

I learned how to make this vegetable Mughlai biryani from Veena aunty, a seasoned,
passionate cook, and friend of my mother’s. (Have you seen my post on Veena aunty’s out-
of-this-world paneer parathas?!) This vegetable Mughlai biryani recipe takes a bit of time.
But all the hard work in the kitchen will be well worth the end result – a biryani
that is fragrant, flavorful, and filling.
Mughlai Vegetable Biryani Recipe
Serves about 8
For the rice
Ingredients
2 cups long grain basmati rice
2 tablespoons salt
1 tablespoon lemon juice
Method

1. Wash and drain the rice. Bring 8 cups of water to a boil in a large saucepan. When the water boils,
add the rice, salt and lemon juice. Stir gently. When the water boils again, reduce heat to low. Simmer
the rice, uncovered for about 8 minutes, or till the rice is about 3/4th cooked.
The grains must be swollen, but they must still be a little chewy. If the rice is crunchy it needs to cook
more. If the rice is soft, you have over cooked it.

Drain the rice in colander. Gently wash it in cold water. Let it drain well. Then spread the rice out on a
large platter to cool completely.

For the vegetables

Ingredients

½ cup fresh beans, chopped

½ cup green peas
1 cup carrot, chopped into small cubes
1 cup cauliflower cut into small florets (about 12 small florets)
Method
1. Boil plenty of water in a large pan. Add the beans, peas and carrots. Boil for 2 minutes. Add the
cauliflower, and boil 2 more minutes. All the vegetables must be a little crunchy and half cooked.
2. Drain the vegetables well, and wash in cold water to stop the cooking process. Drain again and set
aside. Alternatively, skip using fresh vegetables altogether and use 3 cups of frozen, thawed mixed
vegetables instead (no need to boil in water)
For the masala
Ingredients
1 tablespoon cashewnuts
½ tablespoon khus khus (white poppy seeds)
1 tablespoon fresh grated coconut
1/3 cup vegetable oil
2 small onions grated (about ½ cup when grated)
½ bay leaf
1 thin piece of cinnamon
4 cloves
2 cardamom pods
1 teaspoon ginger paste
1 teaspoon garlic paste
2 medium tomatoes, pureed in a blender
½ cup full fat yogurt
1 teaspoon garam masala
2 teaspoons chili powder
¼ teaspoon cumin powder
For layering
½ cup chopped cilantro leaves
½ cup chopped mint leaves
½ teaspoon saffron dissolved in ½ cup warm milk
2 tablespoons ghee
Method
1. Grind the cashew, khus khus and coconut into a smooth paste, using as little water as possible. Set
aside.
2. Heat oil in a large skillet. Add grated onions, and cook on low heat till the onions are brown, about
10 minutes.
3. To the onions, add the bay leaf, cinnamon, cloves, and cardamom. Crank up the heat to medium
and stir for about 1 minute or till fragrant.

4. Add the ginger and garlic pastes. Stir and let it cook for about 30 seconds.
5. Add the coconut, khus khus, cashew paste. Stir another 30 seconds.
6. Add pureed tomatoes and cook for about 4 minutes. Remove the skillet from the heat.

7. Add yogurt and mix well. Moving the skillet away from the heat when adding yogurt will prevent it
from curdling.
8. Return the skillet to the stove. Turn heat to low, and add garam masala, chili powder, and cumin
powder. Stir for 1 minute.
9. Now add the reserved vegetables and salt. Cook for 10 minutes or till the vegetables are almost
done. Add ½ cup water, and simmer another 3-5 minutes.

10. Taste the gravy and adjust salt if needed. Remember: this gravy will be spicy, but when you add the
rice to it later, everything will balance out.
11. Now you are ready to layer the biryani. Take a large baking dish. Lightly oil the inside.
12. Layer everything in this order – half the rice, half the chopped cilantro, half the chopped mint, all
the vegetables and gravy, remaining half of the rice, saffron dissolved in milk, remaining half the
cilantro and mint. Drizzle the top with ghee.
13. Cover the baking dish and bake in a 350f oven for 15 minutes or till the rice is cooked
through but not muchy. Turn the oven off, and let the biryani sit in the hot oven another 10
minutes.
If you dont want to bake the biryani in the oven, layer everything as above in a deep
saucepan. Cover tightly with a lid, and set it on the stove top. Cook on low heat for about 10-
15 minutes or till the rice is cooked through but not mushy.

For topping
Ingredients
2 medium onions
8 cashewnuts
Oil for deep frying
Method
While the biryani is baking, work on the toppings.
1. Using a mandolin, slice the onions very thinly. If using a knife, make sure the knife is sharp
and slice the onions as thinly as you can into strips.
2. Heat oil and deep fry the onion strips, a little at a time. Don’t over crowd the oil. When the
onion turns light brown, remove from oil and drain on a paper towel. The fried onion will
crisp up as it drains.
3. Then fry the cashewnuts till lightly golden.
4. When the biryani is done, top with the fried onions and cashewnuts.
Serve biryani hot with raita or yogurt.
What makes a good Biryani?
Everyone has their own little list. My list is simple and in order of priority follows:
1. Aroma. It must have both sweet fragrance and herbal warm aroma.
2. It should be savory, but not spicy
3. Finally, it should meet the age old test. Drop a handful of Biryani on a hard floor. No two
grains of rice should be stuck to each other.

Ingredients
•7-8 Onions (very thinly sliced and deep fried until light brown)
•10-15 Cashews (fried in a little desi ghee/clarified butter)
•1 Kg Chicken on the bone cut into 12 pieces
•1 cup yogurt
•2 Tsp Garlic paste
•salt to taste
•500 gm Basmati Rice (washed and soaked in salted water for at least half an hour)
•3-4 Tbsp oil
•Oil for frying the onions
•6-7 cloves
•2 (1 inch) Cinnamon
•4 green Cardamoms
•3 Bay leaves
•1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
•4 large Tomatoes (chopped finely)
•1/4 Tsp of mace powder
•1/4 Tsp of grated Nutmeg
•1 Tsp Coriander powder
•1 Tsp red Chili powder (to taste)
•1/2 Tsp Turmeric powder
•2-3 green Chilies (to taste, chopped)
•1 Tbsp Ginger (chopped)
•1 Tbsp Garlic (chopped)
•6-7 dried, pitted prunes
•1/2 cup of milk
•a few strands of Saffron (kesar)
•3-4 Tbsp Desi ghee (clarified butter)
•2 cups of fresh green Coriander (chopped)

STEP 1
Marination
Marinate the chicken pieces in 1 cup yogurt, 2 Tsp garlic paste and little salt, for a good 8 hours.
STEP 2
Making Barista (fried onions) for chicken biryani
Slice the onions very thinly (almost paper thin) using a sharp knife. Heat oil in a pan or kadai.
Separate the sliced onions using your finger tips. Put the onions in the oil and reduce the heat to
medium-low.
Keep stirring the onions, so that they get evenly browned. The trick is to evenly and slowly
brown the onions. If the flame is very high the onions will burn on the outside and remain
watery on the inside.
Once a uniform color is obtained, drain on thick layer of kitchen paper, so that maximum oil is
soaked. Keep these aside.
As they cool down, the onions will become crispy.
STEP 3
Boiling the rice
Boil the rice. For this take a BIG vessel (deep and wide), put lots of water in it, tip in the soaked
rice along with 1 stick cinnamon, 3-4 cloves, 2 green cardamom, 1/4 tsp of Shahi jeera (caraway
seeds) and more salt.
Remember that you should boil the rice in lots of water and salt (pretty much like a pasta). The
rice should absorb the salt otherwise the biryani will be tasteless. Boil on a high flame and let the
it boil vigorously on high flame for about 5-7 minutes.
You have to par cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over
boil the rice. To check if the rice is done you can take a grain of rice out and press in between
your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just
right. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster.
STEP 4
Preparing the chicken
Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and green cardamoms.
When they crackle, add the ginger, garlic and chilies. Saute for a minute and add the marinated
chicken, along with the marinade. Cook on a medium heat till all the water dries up (water from
the chicken and yogurt).
Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt and cook till all the water
from the tomatoes dries up. If the chicken is cooking too quickly then either cook on a high
flame to fasten the evaporation or remove the chicken pieces aside.
The chicken should be just cooked and dry (because it will get
cooked further in the final step and if any water is left in it the rice will become soggy).
Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes.
STEP 5
Make saffron milk
In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands. Wait till it
turns yellow. Keep on one side.
STEP 6
Final STEP Assembling the chicken biryani
Use a deep heavy bottom pan with a lid.
First spread some desi ghee at the bottom of the pan.
Second a layer of rice, followed by a layer of chicken. Now sprinkle a generous handful of
chopped coriander and fried onions.
Repeat the layers with rice being the top most layer. Sprinkle the leftover onions and all the
cashews.
Pour the milk and saffron on the top using a spoon, evenly covering the whole area.
Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the
vessel and a little on the rice.
Close the lid and seal.
There are 2 ways to seal the lid in order to prevent the steam from escaping.
1) Take a large foil, cover the pot/vessel with it and place the lid on top.
2) Take some dough made from whole wheat flour. Roll it into a thin strip and stick it going
around the rim of the pan half on the lid and half on the pan in order to seal the whole pan.
Keep this pot on a very low heat for 45 minutes. Place this pan on top of a cast iron tawa (on
which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer of
rice from getting burnt.
After 45 minutes turn off the heat. Let it stand for 5 minutes and open.
Enjoy the delicious chicken biryani!!!
Catering & Banquet Menu

***

Whether you are looking for a few trays of our delicious food or a full course meal, Crown of
India can help you with all your banquet/catering needs. Since 1990, we have been offering a
full menu of authentic Indian dishes, prepared using ingredients of the highest quality. We
offer a full catering service, on-site in our beautiful banquet rooms, or off-site at a location of
your choice, for breakfast, lunch and dinner. Our staff will customize catering options,
including delivery, setup and clean-up to ensure that your special event is a complete success.

Standard Package

(The Standard Banquet/Catering Package includes any four appetizers (at least two
vegetarian), and four entrees (at least two vegetarian), any two desserts fro the standard items
listed below and include Basmati Rice, Naan or Roti, Salad, 2 Chutneys. The banquet
package also includes sodas (such as Coke,Diet Coke Orange Fanta and Sprite). The package
can be upgraded with Premium items or expanded with Standard or Premium items.)

Standard Appetizers
Tomato Rasam
A spicy, tangy light tomato soup flavored with authentic Indian spices.

Mulligatawny
An authentic South Indian soup of lentils, diced vegetables and flavored with fresh herbs

Chicken Soup
Soup with pieces of chicken with Indian herbs and spices

Coconut Soup
Fresh grated coconut cooked in milk, almonds, pistachios and herbs

Vegetable Pakora
A delicious spiced combination of assorted vegetables deep fried in chickpea batter to golden
perfection.

Aloo Papri Chaat

A mouth watering combination of crispies, chopped potatoes and chickpeas, tossed in yogurt,
topped with tamarind sauce, seasoned with Indian black salt.

Batata Wada
Spicy deep fried potatoes with peas.

Aloo Tikki
Deep Fried Potato Patty

Pani Puri
Pav Bhaji
Idly
Steamed rice and lentil patties served with sambar & coconut chutney
Plain
Fired Masala Idly

Medhu Wada
Lentil donuts served with sambar & coconut chutney
Medu Vada

Chicken Tandoori
Chicken delicately marinated ind fresh aromatic spices and herbs and tenderly cooked in
traditional clay oven

Murgh Malai Kabab

Creamy succulent pieces of chicken marinated with ginger, garlic and almond paste cooked
in a clay oven.

Seekh Kabab
A delicacy of minced meat, flavored with fresh herbs and spices cooked in the clay oven on a
skewer.

Chicken Tikka
Boneless juicy pieces of chicken marinated in aromatic Indian herbs and cooked in the clay
oven

Chicken Pakora
Mildly spiced boneless chicken fritters, flavored with fresh onions, garlic and ginger.

Premium Appetizers
Vegtable Samosa
Crispy, deep fried pastry, filled with potatoes and green peas flavored with fresh spices.

Cheese Pakora
Cheese cubes, delicately stuffed with chutney and deep fried.

Shrimp Pakora
Tender pieces of shrimp deep fried in chickpea batter.

Shrimp Tandoori
Jumbo shrimp marinated in ajwains flavored yogurt blended with Indian spices and cooked in
a clay oven.

Fish Tikka
Fish subtly seasoned with spices and tenderly barbecued on skewer

Fish Pakora
Deep Fried in chickpeas batter to golden perfection

Meat Samosa
Crispy, deep-fried pastry filled with ground meat flavored with fresh spices

Standard Entrees
Mutter Paneer
Fresh peas and lightly fried homemade cheese cubes in a mildly spiced sauce

Aloo Gobi Masala

Fresh cauliflower and potatoes, cooked with onions, tomatoes and North Indian seasonings.

Vegetable Malai Kofta

Fresh minced vegetable balls cooked in a creamy sauce with nuts and herbs

Aloo Mutter
Fresh garden peas and potatoes in a traditional Indian style with curry sauce.

Saag Paneer
Freshly minced spinach cooked with cottage cheese cubes in a special blend of spices

Channa Pindi
Chickpeas sauteed and cooked in medium spices, garnished with potatoes and tomatoes.

Channa Masala
Chickpeas sauteed and cooked in spices.

Bhindi Masala
Onions, tomatoes and fresh okra cooked with spices.

Vegetable Korma
Fresh garden vegetables delicately flavored with coconut and gently simmered in yogurt with
a selection of spices and nuts

Paneer Mumtaz
Homemade cheese cubes cooked in a sauce with a rich tomato base and fresh herbs, finished
with butter and topped with cream.

Baigan Bhartha
Eggplant roasted in the tandoor and cooked with green peas, fresh tomatoes, onion, ginger
and garlic.

Dal Makhani
Black lentils harmoniously combined with cream sauce.
Diwane Handi
A medley of spinach, eggplant, cauliflower, green peppers and radishes cooked in a mildly
spiced sauce.

Paneer Korma
Homemade cheese delicately flavored with coconut and gently simmered in yogurt with a
selection of spices and nuts

Dal Tadaka
Black/yellow lentils harmoniously combined with sauteed onions.

Vegetable Jalfrazi
Fresh garden vegetables cooked with bell pepper, onions and tomatoes, flavored with
authentic herbs

Dosa
Thin Rice Crepe served with sambar & coconut chutney
Plain
Filled

Uttapam
Rice Pancakes with toppings served with sambar & coconut chutney.

Fried Rice
Vegetarian
Chicken

Manchurian
Vegetarian
Chicken

Noodles
Vegetarian
Chicken

Chicken Saag
Boneless pieces of chicken cooked in fresh garden spinach flavored with fresh herbs.

Chicken Vindaloo
Chicken cubes marinated in coconut, tomato sauce and Indian spices.

Chicken Tikka Masala

Tender boneless pieces of chicken cooked with tomatoes, bell peppers, onions & tomatoes,
flavored with fresh Indian herbs

Chilli Chicken
Chinese style
Indian style

Chicken Jalfrazi
Pieces of chicken cooked with bell peppers, onions & tomatoes, flavored with authentic
herbs.

Chicken Mango
Chicken cooked with mango and mild spices sauce.

Chicken Shahi Korma

Succulent chicken pieces delicately flavored with coconut and gently simmered in yogurt
with a selection of spices and nuts

Chicken Makhani
Tender boneless succulent pieces of chicken cooked in a sauce with a rich tomato base and
fresh herbs, finished with butter and topped with cream.

Chicken Biryani
A traditionally cooked Basmati rice with chicken, Indian herbs and garnished with saffron.

Vegetable Biryani
Basmati rice cooked with fresh vegetables and saffron, sprinkled with raisins and nuts

Premium Entrees

Goat can be substituted for lamb for items marked with asterik (*)

Rogan Josh
Tender juicy lamb pieces cooked in a traditional style with Indian spices.

*Lamb Vindaloo
Cubes of lamb marinated in vinegar in a coconut and tomato sauce and Indian spices.

Lamb Saag
Lamb cooked in fresh garden spinach flavored with fresh herbs.

Lamb Mushroom
Pieces of boneless lamb, cooked with mushrooms and blend of fresh herbs & spices.

Lamb Do Piaza
Selected cubes of lamb cooked with onions, tomatoes and ginger in a thick sauce with herbs
and spices

Lamb Pasanda
Cubes of lamb simmered with a sauce of poppy seeds, cashews, almonds and herbs.

*Lamb Masala
Selected cubes of lamb cooked with sliced onions and tomatoes in a thick,mildly spiced
sauce.

Shrimp Do Piaza
Large shrimp cooked in onions, tomato and ginger in a thick sauce with herbs and spices.

Goan Fish Curry

Fish fillets cooked in a rich cream sauce and an array of blended spices

Lamb Shahi Korma

Succulent lamb pieces delicately flavored with coconut and gently simmered in yogurt with a
selection of spices and nuts.

Fish Masala
Fish fillets smothered in a rich sauce and cooked with onions, bell peppers and ginger.

Shrimp Kadhi
Selected jumbo shrimp cooked with subtle spices and herbs and finely garnished with fresh
green coriander.

Shrimp Masala
Jumbo shrimp cooked with sliced onions and tomatoes in a thick,mildly spice sauce.

*Lamb Biryani
Succulent pieces of lamb cooked with Basmati rice over a low fire with Indian herbs.

Shrimp Biryani
Tiger shrimp cooked with Basmati rice and spices, garnished with dried nuts

Desserts
Rasmalai
Homemade cottage cheese patties in milk flavored with cardamom and garnished with
pistachios.

Kheer
Chilled rice pudding flavored with cardamon and garnished with pistachios.

Gulab Jamun
Homemade soft milk balls dipped in honey syrup served warm.

Mung Halwa
Grated lentils cooked in traditional Indian style, served warm.

Gajar Halwa
Freshly grated carrots cooked in traditional Indian style served warm.

Kulfi
Creamy Indian ice cream.

Fruit Custard
Mango Pudding

Premium Side Dishes

Masala Papadam
Crispy lentil wafers flavored with spices

Mixed Pickles
Hot and spicy Indian pickles

Dahi Bhalla
Lentil balls, topped with yogurt and tanarind sauce, garnished with fresh coriander.

Premium Breads
Stuffed Naan
with the following:
Keema-Minced meat with special herbs.
Paneer- Cottage Cheese.
Onion
Garlic

Tandori Paratha
Whole wheat flour, butter and cooked in a clay oven.

Lacha
Whole wheat flour multi-layered.
Stuffed with the following:
Pudina-Mint leaves.
Aloo-Spiced potatoes and onion.

Stuffed Kulcha
spiced filling, stuffed in fresh dough and cooked in a clay oven
Onion
Chicken
Gobi

Puri
Thin deep-fried puffed bread.

Batura
Thick deep-fried puffed bread.

Premium Beverages
Mango Lassi
Juices
Mango, Pineapple, Orange.

TEa
Coffee
Indian Menu Planning

Indian Daily Menus

The thali is a traditional or sample meal in an Indian home. Most meals in India are served on a
steel or banana thali or platter. There is a mound of rice, 1 or 2 dry vegetables, 1 dal, 1 curry,
yogurt or raita, papads, salad of tomatoes, cucumber, carrots and onion and a variety of fresh
chutneys and another variety of preserved relishes or what are called Indian pickles.

A Non-Vegetarian, everyday meal

Indian Party Menus

Delhi Style Party Menu - elegant, perfect, charming
For starters:
Meat Kebabs with Mango Chutney or Cilantro and Mint Chutney
or
Vegetable Pakoras with green mango chutney
For main Course:
Chicken Curry or Lamb Curry
Rajma Kidney Bean Curry
Cauliflower and Potatoes or other seasonal vegetables
Cucumber Raita
Plain Rice
Chapatties
For dessert:
Kheer
fresh fruits like Mangoes or Lychees

Punjabi Party Menu - hearty, joyous and rich in flavor

Starters:
Tandoori Chicken or Tandoori Fish served with shredded lettuce, onion slices and
green chutney
Tandoori Paneer (Indian cheese) with shredded lettuce, onion slices and Green
Chutney
For main Course:
Lamb Punjabi Style
Kadhi (gram flour dumplings in yoghurt sauce)
Palak Paneer
Boiled Rice
Tandoori Roti
Papadoms, grilled, not fried.
For Dessert:
Phirni Ground Rice Pudding
Lucknowi Menu - lavish, splendid and decadant
Starters:
Shammi Kebab
Nargisi vegetable Koftas
For main Course:
Spicy Eggplant Baghara baingan
Masoor Lentil (Dal)
Lamb Biryani
Raita
Naan
For Dessert:
Carrot Halwa and seasonal fresh fruits.

Indian Party Menus & Party Themes

Super Bowl Party Bash Menu
New Year's Eve Party
Indian Picnic
Indian Pot-Luck Dinners
Chaat Party
Indian BBQ Party
Indian High Tea Party
Bollywood Movie and Dinner
Indian Snack Repetoire

Reception or Drinks and Snack Party

Samosas
Coriander Chutney
Bombay Bhel Puri
Pani Puri
Dahi Vada
Chicken Reshmi Kabab
Bhutta

New Year's Eve Party

Tandoori Tikka
Sali Seekh
Bhel Puri
Batata Wada
Samosa
Coriander Chutney
Tamarind Chutney
Carrot Halwa
Rasgulla
Chips
Drinks - alcoholic and non-alcoholic
Semolina Custard - Sooji Ka Halwa
Kaju Katli
Yogurt Indian dessert - Srikhand or Shrikhand .

Indian Picnic Ideas

Chutney cheese or ham Sandwiches
Fresh Fruit with sugar cardamom saffron sugar
Grilled Corn - Bhutta
Tandoori Chicken
Kebab
Chivda or Hot Mix
Masala Peanuts
Masala Chai
Sev or Bhel Poori
Nimbu pani or Limeade

"Chaat" or street foods.

Crunchy, tangy, hot and sweet flavors combine to make Chaat delicious to eat as
a snack or a great alternative to a meal.
Bhel Puri also serve plain sukha (dry) bhel without the chutneys
Pani Puri
Sev Batata Puri is the same as dahi batata puri but without the yogurt.
Dahi Sev Batata Puri
Pav Bhaaji
Chole Poori
Ragda Patties
Mango Milk Shake - A refreshing summer drink ,

Non-Veg Menu
Sali Seekh
Green Chutney
Jeera Papads
Cucumber Raita
Chicken Biryani
Gajar Halwa

Veg Menu
Samosa
Corriander Chutney
Carrot Koshimbir
Mutter Panner
Jeera Rice
Chole
Bhatura
Rasgulla

Fun Menu
Pav Bhaaji
Dinner Rolls
Bhel Puri
Ragda Patties
Gulab Jamun
I am not looking at quarterly earnings projections,am not looking at next year’s earnings,
am not thinking about what day of the week it is, I don’t care what investment research
from any place says, am not interested in price momentum, volume or anything. I am simply
asking: What is the business worth?