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    Goa Menu For Modern Indian

    Uploaded by

    asad shaikh
    The menu features a variety of international soups, starters, main courses and sides. Soups include Seafood Rassam, Lamb Trotter soup and Lentil Soup. Starters include Palak cheese dip, Butter Chicken Pani Puri and Mutton Shuka Quesadilla. Main courses include Aleppy Fish Curry, Dal Khichadi Risotto and Sundried Tomato Prawn Curry. A variety of cooking methods are used including sous vide, charcoal grilling and slow cooking. Dishes showcase influences from India, the Middle East, and beyond.

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    © All Rights Reserved
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    Goa Menu For Modern Indian

    Uploaded by

    asad shaikh
    144 views3 pages
    The menu features a variety of international soups, starters, main courses and sides. Soups include Seafood Rassam, Lamb Trotter soup and Lentil Soup. Starters include Palak cheese dip, Butter Chicken Pani Puri and Mutton Shuka Quesadilla. Main courses include Aleppy Fish Curry, Dal Khichadi Risotto and Sundried Tomato Prawn Curry. A variety of cooking methods are used including sous vide, charcoal grilling and slow cooking. Dishes showcase influences from India, the Middle East, and beyond.

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    Goa Menu for Modern Indian

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    The menu features a variety of international soups, starters, main courses and sides. Soups include Seafood Rassam, Lamb Trotter soup and Lentil Soup. Starters include Palak cheese dip, Butter Chicken Pani Puri and Mutton Shuka Quesadilla. Main courses include Aleppy Fish Curry, Dal Khichadi Risotto and Sundried Tomato Prawn Curry. A variety of cooking methods are used including sous vide, charcoal grilling and slow cooking. Dishes showcase influences from India, the Middle East, and beyond.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    144 views3 pages

    Goa Menu For Modern Indian

    Uploaded by

    asad shaikh
    The menu features a variety of international soups, starters, main courses and sides. Soups include Seafood Rassam, Lamb Trotter soup and Lentil Soup. Starters include Palak cheese dip, Butter Chicken Pani Puri and Mutton Shuka Quesadilla. Main courses include Aleppy Fish Curry, Dal Khichadi Risotto and Sundried Tomato Prawn Curry. A variety of cooking methods are used including sous vide, charcoal grilling and slow cooking. Dishes showcase influences from India, the Middle East, and beyond.

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    You are on page 1of 3

    MENU (NO 1)

    SOUP:

    Seafood Rassam

    (An Indian version of seafood bouillon cooked with some roasted species, tangy and spicy.
    drizzle with fresh coriander oil)

    Lamb Trotter soup:

    (A clear broth soup simmer for 12 hours with a sticky lamb trotter, served with homemade
    whole wheat mini roll)

    Lentil Soup:

    (A Arabic version of shorbat adas with a Indian spice touch served with a finger millet pita
    bread)

    STARTER:

    Palak cheese dip.


    (Local spinach and fresh green chilli mix with 3 cheeses (mozzarella, parmesan and cream
    cheese) baked and served with roti cracker)

    Butter Chicken Pani Puri.


    (An Authentic butter chicken turn into mousse served with coriander and mint spicy water)

    Mutton Shuka Quesadilla


    (A South Indian delicacy of dry mutton with lot of spices with the hint of curry leaves topped
    with mozzarella wrap in whole wheat flat bread and served hot)

    Shrimp Balchao Tachos.

    (A pickle prawn which is sweet, spicy and tangy served with soft corn tortilla topped with
    tomato and coriander salsa and avocado relish and drizzle with coriander and chilli crème)

    Tempura Baji.

    (Local and seasonal veggies cut precisely dipped in chick pea flour tempura, sprinkle with
    roasted peanut, curry leaves and whole dry chilli powder)
    Uthappam Waffle.

    (An overnight fermented rice batter turns into waffle with the topping of onion, tomato and
    coriander fresh served with peanut and coconut chutney and sundried tomato chutney)

    Deli Cauliflower Salad.

    (Roasted cauliflower florets, cherry tomato, red onion rings and boiled chick pea toss in a
    curry powder, lemon grass and lemon zest infused oil and served warm)

    MAIN COURSE

    Aleppy Fish Curry.


    (A Kerala delicacy, pan seared sea bass served with lemon grass and curry leaves rice and
    topped with aleppy curry)

    Dal Khichadi Risotto.


    (Arborio rice cooked with perfection and mix with dal and truffle oil, served along with rice
    pappadum and dry red chilli chutney)

    Sundried Tomato Prawn Curry.


    (A coconut and sundried tomato curry cooked along with tiger prawns served with
    Cabbage foogath)

    Chicken Roast.
    (A sous vide chicken leg quarter dry rub and cook slowly, lastly tossed in spices
    curry sauce and served with a Mini Malabari paratha)

    12 Hours Lamb Shank.


    (Slow cooked lamb shank with whole spices, curry leaves and lemon grass served
    with peanut polenta)

    Patrani Fish.
    (Banana leave Wrap Norwegian salmon marinate with fresh green herb cooked
    along on open fire served with rice noddle (idiyappam)

    Black pepper Chicken.


    (Whole chicken breast cooked In green marination with coconut cream and black
    pepper and served along with plain madras brown rice)
    Cauliflower Pickled Steak.
    (Cauliflower steak marinated in pickled spices charcoal grilled and served with red
    kidney beans salsa and ginger & coriander aioli)

    Tandoori Quail.
    (Overnight brine Quail marinated in classical tandoori sauce and cook to it
    perfection and served on the bed of red onion and cherry tomato relish)

    Rib Eye Tikka.


    (Cubed rib eye marinated with tikka sauce and served with sesame and lime salad)

    Chicken Wings Tikka.


    (Sous vide wings, marinated in tandoori sauce and cook until its done and served
    with mini tandoori bread and bhawnagri chili blue cheese sauce )

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