DIAMOND MENU SUGGESTIONS for NON VEGETARIANS

MENU SUGGESTIONS BY KV WEDDING CONSULTANTS

It is the soul of the ceremony because it is concerned with the taste buds and digestive system of HUMAN BEINGS. We KNOW THE MEANING  OF EATABLES (the things which are able to eat) We provide food of different cousins Punjabi, Rajasthani, South Indian, Gujarati, Italian, Mexican, Chinese, and Continental. We must prove our self to be sincere co-host with you.

BEVERAGES

Thandiai

(Crush soaked almonds, poppy seeds, black pepper, Cardamom in a crusher to a smooth paste with sugar.)
Gajar Kanji

(Gajar kanji is a sour fermented healthy & nutritious drink for winter which is specially popular in the states of Punjab, Rajasthan and Uttar Pradesh)
Canned Juices

Assorted Cold Drinks or Any other c drink of your choice
Energy drinks

(An energy drink is a type of beverage containing stimulant drugs, chiefly caffeine, which is marketed as providing mental and physical stimulation.)

Sweet and saltish curd lassi

(Lassi is a yoghurt drink mixed with either milk or water along with spices or sugar)

TEA BAR

Lemon Tea

(Very simple, healthy and refreshing beverage made with lemon and tea powder)
Cardamom Tea

(Cardamom tea is not just relaxing but also very healthy and great for skin and hair)

Masala Tea

(Masala chai is a flavored tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs)
Herbal Tea

(Herbal tea is beverage made from the infusion  of herbs, spices, or other plant material in hot water)
Earl Grey Tea

(It is a tea blend with a distinctive citrus flavor and aroma derived from the addition of oil extracted from the rind of the bergamot orange, a fragrant citrus fruit)

Chamomile Ginseng Tea

(Invigorates and refreshes you with a lively twang. It contains licorice root, which prevents ailments of the upper respiratory tract and gastric duodenal ulcers.)
Jasmine Tea

(Typically, jasmine tea has green tea as the tea base; however, white tea and black tea are also used. The resulting flavor of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China)

Iced Tea

(Iced tea is a form of cold tea usually served in a glass with ice, it can also refer to a tea that has been chilled or cooled)
Served with Different Flavored Assorted cookies and Dry Cake

COFFEE BAR

Coffee Latte

(Caffè latte. consists of one-third espresso, two-thirds heated milk and about 1cm of foam)
Filter Coffee

(It is made by mixing frothed and boiled milk with the decoction obtained by brewing finely ground coffee powder in a traditional Indian filter)
Cappuccino

(A cappuccino is an Italian coffee drink which is traditionally prepared with espresso, hot milk and steamed milk foam)
Cafe Mocha

(Caffè mocha is a combination of espresso and chocolate, typically served in a tall, glass mug)
Espresso Coffee

Kashmiri kahva

(Cloves, cinnamon and ginger mixed with Kashmiri green tea and flavored with cardamom)

Black current shake

(Chief ingredients are Milk, Fresh cream and Black Currant pulp)

Butter scotch Shake

(Prepared with Butterscotch Sauce – Vanilla Ice Cream – Milk – & Chocolate)

Chocolate shake

(Chocolate ice cream, chocolate candy bar pieces, and whipping cream make this extra creamy milkshake )

Mocha Shake

(A delicious and cold ‘milkshake‘ using mocha flavored coffee mix)

Strawberry Delight

(Combine the milk, strawberries, and ice cream in a blender until mostly smooth with some pieces of strawberries remaining,)

MOCTAILS

Virgin Colada
(Pineapple Juice and Coconut Cream, Blended, garnished with Pineapple Cone and Cherry)
Shirley Temple
(Pineapple Juice and Angostura Bitter topped with 7-Up garnished with Lime Slice and Cherry)
Cinderella
(Orange Juice, Rose Syrup. and Lime Juice garnished with Orange Slice)
Splash
(Orange Juice, Pineapple Juice, Mango Juice, Cream Grenadine Syrup., Blended, garnished with Pineapple Cone and Cherry
Honey Moon
(Honey, Orange Juice, Apple Juice, Shaken garnished with Orange Slice)
Blue Lagoon
(Blue Grasso, Sugar Syrup., Salt with Soda garnished Pineapple Juice)
Fruit Punch
(Vanilla Ice Cream, Soda, Dry Fruits, Fresh Fruits garnished with Cherry)
Green Sea
(Mint Syrup., Limca, Soda, Sugar Syrup, Salt garnished with Pineapple and Cherry)
American Ice Soda
(Orange, Crushed Ice, Soda, Grenadine Syrup, garnished with Pineapple and Orange Slice)
Pussy Cat
(Pineapple Juice, Orange Juice, Grape Juice and Grenadine Syrup., Shaken garnished with Orange Slice and Grapes

VEG INDIAN STARTERS

Fried Idli with Coconut Chutney

(Marinated idli fried in olive oil)

Paneer Malai Tikka (Paneer marinated with cream and spices grilled over charcoal)
Roasted cauliflower

(Marinated in cashew nut &cream done in tandoor)
Roasted Stuffed potatoes

(Scooped potatoes stuffed with Paneer and nuts done in tandoor)
Fruit Shashlik

(Marinated fruits grilled on charcoal)
Malai Soya Champ

(Marinated with cashew nut & cream paste done in Tandoor)

Pudina mushroom kebab

(Marinated with pudina & cream paste done in tandoor)

Kathal Ki Nuqti

(An awesome duo of jack fruit with spicy Guntur chili

NON VEG STARTERS

1 Murg Malai Tikka with coleslaw

(Marinated in cream & cashew nuts paste done in tandoor served with coleslaw )

2 Roast leg of lamb on charcoal

(Mildly spiced mustard flavored done on charcoal)

3 Mint Murg with Pudina Chutney

(Chicken leg marinated in curd pudina paste done in tandoor)

4 Elaichi Seekh Kebab

(Minced mutton with Elaichi & herbs on skewer done on charcoal)

5 Jahangiri Shahi Tawa

(Combination of tender lamb champs, boneless mutton, gurda kapura with crunchy cumin seeds in spicy brown dilemma)

6 Mutton Lollipop

(Minced mutton with herbs & spices with bone inserted & fried in olive oil )

7 Fish Saffron with Cream Salad

(Saffron cream marinated shoal fish done in clay oven)

Eat Street

Aloo tikki

(Stuffed with cottage cheese and peas with alubukhara and pudina chutney)

Bhalla papri chat

(Flour & lentil dumplings with mint & imli chutney)

Chilla Moong Dal with Paneer stuffing

Pancake made with gram flour batter with option of lentils or cottage cheese stuffing)

Hot Matar chat with kulcha

(Boiled white peas mixed with green chilies & tamarind chutney)

English Chat on Tawa

 (Almonds, cashew nuts, broccoli, & carrot dices green peas)

Raj Kachori

(Big wheat puff stuffed with multiple eateries)

Atta aur sooji ke golgappe

(Wheat puff stuffed with 5 flavors of water &tamarind)

Sweet corns

Pao Bhaji

(Pao Bhaji is an Indian fast food dish that originated as Maharashtrian cuisine)

Dosa plain and stuffed with sambar and coconut chutney

(Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South India)

Onion uttpam with sambar and coconut chutney

(A thick pancake made from rice flour to which onions, tomatoes, chilies, and other vegetables are added.)

Vada with coconut chutney and sambar

Idli with coco chutney and sambar

(A South Indian dish consisting of a ball made from ground pulses and deep-fried)

 Upma

(Upma is a South Indian Tamil breakfast dish, cooked as a thick porridge from dry roasted semolina or coarse rice flour)
ORIENTAL STARTERS (VEG)

Broccoli & mushrooms in oyster sauce
Chopp broccoli, mushroom, onion. Mince the garlic, stir with oyster sauce until smells good Add some salt, sugar, and pepper  Stir it again, until it almost well-cooked Put the chopped broccoli, mushroom and onion. Close with the cover pan. Wait until everything is well-cooked. Done!

Honey crispy lemon cauliflower/potato
(It is sweet and spicy starter Heat the oil in a pan add the honey sauce and fried potatoes and cauliflower, mix well and cook for 2 minutes.)

Dragon rolls
(Dragon Rolls are miniature little veggie filled wraps)

Ginger nutrella
(This is also a nice starter giving the touch of non veg)

Haka Noodles
(It is another Indo-Chinese recipe which is a favorite among kids and adults.)

Chilly baby corns
(.Baby corn is dipped in a spicy batter and deep fried and then sautéed with green chilies,)

Momos(dumplings)
(These popular street dumplings are so versatile. You just need to master the technique and you can twist them to suit your palate.)

ORIENTAL STARTERS (NON VEG)

1 Meat Balls in Garlic Sauce

(Minced mutton balls tossed in garlic sauce)

2 Kung Pao chicken

(Dusted with corn starch tossed with chopped onion soya & sugar)

3 Deep fried chicken cheng du

(Multi course meal in fermented soya beans in crushed chilies paste)

 4 Chili Ginger fish

(Batter fried fish tossed with chopped onions & three bell peppers)

5 Szechwan fish

(Fried fish dusted with corn flower tossed with chopped onions & Szechwan sauce)

CONTINENTAL SECTION WITH THEME

Roast Chicken with Mushroom Sauce
Chicken Stroganoff
Steam Sausages in Black Pepper Sauce
Grilled Salamis with Veggies
Roast Leg of Lamb on Charcoal
Fish pamphret with black pepper & honey
LEBANESE CUISINE WITH CULTURE

A unique cultural history has helped to make Lebanese food the most popular of all Middle Eastern cuisines. For most of its past, Lebanon has been ruled by foreign powers that have influenced the types of food the Lebanese ate. Turks controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, including olive oil, fresh bread, stuffed vegetables, and a variety of nuts.
APPETIZERS AND MEZZES
VEGETARIAN

Sauteed mushrooms with white wine garlic and Parmesan
Slow roasted tomatoes and buffalo mozzarella melt with pesto and balsamic reduction.
Felafel – mini chickpea cakes with tartar dip
Crispy cheese and fresh herb cigars served with spicy tomato dip
Babaganoush – roasted aubergine and mint mezze
Assorted Labneh (Lebanese yoghurt cheese mezze) – olive, mint, zatar spice and plain
Hummus – chickpea mezze with tahina, garlic and extra virgin olive oil
Served with pita breads
NON VEGETARIAN

Chicken in pistachio and sesame crumb with spicy tomato dip
Fish dolmas – vine leaf wrapped steamed fish dumplings with garlic and mint labneh
Hummus bi lahm – Spiced minced lamb on hummus
Served with pita breads
MEDITERRANEAN STARTERS

Mediterranean cuisine is the food from the lands around the Mediterranean Sea. This geographical area broadly follows the distribution of the olive tree, which provides one of the most distinctive features of the region’s cooking,olive oil. Although this region spans a wide variety of cultures with distinct cuisines, the historical connections of the region, as well as the impact of the Mediterranean Sea on the region’s climate and economy, mean that there are common elements in these cuisines.

The cooking of the area is not to be confused with Mediterranean diet, made popular because of the apparent health benefits of a diet rich in olive oil, grains, fruits, vegetables and a certain amount of seafood, but low in meat and dairy products. Mediterranean cuisine encompasses the ways that these and other ingredients, including meat, are dealt with in the kitchen, whether they are healthgiving or not.

Vegetarian

KEBABS AND GRILLS

Potato kibbeh stuffed with halloumi and spinach.

(petty made with potato nd chick peas in white brined Cypriot cheese made from goat or sheep milk)
Grilled Zucchini and mint kebab

(Marinated with mint nd grilled on skewer with onion  pineapple nd capsicum)

Falafel/Paneer shawarma in pita pockets

(. Chick pea balls fried and sliced between pita bread along with sour cream and tahini sauce (made from sesame seeds nd oil).

Crunchy lentil kofte with cheese

(Lovely Mediterranean patties! Filled with red lentil, bulgar, white onion, garlic, a pinch of cumin and fresh parsley, these simple Red Lentil Kofta  in Turkish cuisine)

SOUPS

Cream of porcini and mixed mushroom soup

Spanakopita straddle

(Type of petty filled with spinach mixture)

NON VEGETARIANChicken Shawarma
Lamb Kibbeh
Grilled Lamb chops with mountain herbs
Turkish style fish kebab
served with pita breads

MANGOLIAN FAIR WITH THEME
Centuries ago in the province of Mangolia, The Mighty Khan’s hunting parties would camp on the banks of the great river Khan- Balik. After days devoted entirely to hunting, they would gather in droves to celebrate their successes. Communing in banquet style pavilions, the Mongols would prepare slivers of meat and vegetables by slicing them with their razor sharp swords. They would then cook their food by searing it on their overturned shields that were heated by a blazing fire. The Kublai Khan and his fiercest warriors would sit high above the hordes, and enjoy the same food prepared for him on a large, roaring hot griddle.

LIVE FOOD STATION
Yellow Noodles
White Cabbage
Carrot
Onion
French Bean
Broccoli
Tomato
Condiment And Sauces
Tomato Sauce
Tomato Flower
Sweet Chilli Sauce
Kikkoman Soya Sauce
Sesames Oil / Ginger
MEXICAN FAIR WITH CULTURE
The warm climate of Mexico influences eating habits in the country. The foods are festive, colorful, healthy and easy to make and they certainly do present an attractive complement to entertainments. The tortilla, a float pancake of maize or wheat flour, is the bread of the people. It can be used in the form of a taco, a tostada, and enchilada or a quesadilla. Soups, rice and vegetable stews are other important items of daily fare. Whatever the meal, whatever the season, every meal in Mexico is served with music and color.

Saucy Tacos with Crispy corn shells

(It  is a traditional Mexican dish composed of a corn or wheat tortillas folded or rolled around a filling)

Fajitas

(a dish of Mexican origin consisting of strips of spiced beef or chicken, chopped vegetables, and grated cheese, wrapped in a soft tortilla and often served with sour cream.)
Enchiladas

(Enchiladas are normally shredded meat and/or cheese rolled in corn tortillas, covered in red (or green) enchilada sauce and cheese, and then baked)

Quesadillas Rancheros

This cheesy, egg-topped dish—finished with salsa verde and a dash of hot sauce—is delicious any time

Nachos

(A small, often triangular piece of a tostada, topped with cheese and often chili-pepper sauce and broiled.)

Tacos

(Tacos can be either hard or soft shelled and are usually meat (shredded, ground, grilled etc) with some sort of cold veggies)  Burrito

(It is a type of Mexican  and Tex-Mex food, consisting of a wheat flour tortilla wrapped into a cylindrical shape to completely enclose the filling)
SAUCES USED
Avocado Bean Sauce
Cream Mushroom
Saffron Sauce
Mexican Salsa
Sour Cream

ITALIAN CULINARY DELIGHTS

Italian cuisine is said to be the mother cuisine of Southern Europe. Italians believe that preserving the characteristic tastes of the separate ingredients rather than blending them together, enhances the pleasure of eating. A dish of pasta is only as good as the pasta itself. The Italian menu is lively and interesting and has a wide variety of foods for vegetarians. Italians generously add taste to their food with a wide variety of fresh or dried herbs, spices and more importantly, olives, either by themselves or as olive oil.

Minestrone Soup

(Lots of fresh vegetables and elbow macaroni in a hearty chicken stock are the stars of this standard minestrone.  )
Fettuccine Al Burro

(Hot  pasta to melt with grated Parmigiano Reggiano cheese, formaggino, & butter. )

Veg. cannelloni

Pasta sheets are cooked, filled and rolled up into a cylindrical shape to form cannelloni then filled with baby corn, mushrooms, spinach and olives, coated with a creamy white sauce.

Bake creamy spinach mushroom lasagna

(This vegetarian Mushroom Lasagna made with rich porcini broth and nutty Parmigiano-Reggiano is a satisfying non-meat alternative to regular lasagna)

Thin crust pizza

(Thin-crust dough is used to prepare a variety of pizzas)

Bruchetta

(Toasted Italian bread topped with squid tangy goat cheese fragrant mint & sweet roasted garlic)

INGREDIENTS
Pastas – Penne
Farfalle
Spaghetti
Fettuccine
Sauces – Marinara
Napolitano
Florentine
Mushroom Cream
Garnishes – Parsley
JAPANESE STATION THEMATIC
The Japanese eat first with their eyes. Their formal meal consists of a series of exquisite dishes that are as beautiful as they are delicious. Japanese people are known for the greatest longevity amongst all the people of the world. This is mainly due to their well-balanced food. From seafood to soya beans and high fiber vegetables to valuable carbohydrate products, there is little room for fat in their diet.

Miso Soup
Sushi Fish
Tempura Vegetables
Potato Croquettes
Teppanyaki Vegetables
Ramen Noodles with Vegetables
THAI CUISINE WITH THEME
Vegetarianism in Thailand is partly due to the prevailing Buddhist influence and partly due to economic reasons. Any kitchen in which Thai food is being cooked, becomes a beehive of activity i.e. sauteing, grilling, frying, pounding, grinding, juicing and chopping. Thai cuisine has an extensive variety of raw material from dry spices to noodles and rice to vegetables to key ingredients like lemon grass, basil and kefir lime leaves. These ingredients have to be correct as they play an important part in Thai cooking. The basic rule for Thai cooking is that all the ingredients should be ready before the cooking begins. The actual cooking takes only a few minutes
.

Phad Phak choop pang thod
(Batter fried vegetables, baby corns/mushrooms stir fried with Thai chili sauce)

Mixed Vegetable & fruit satay (Southeast Asian snack)
It is an excellent and yummy starter marinated bite-size pieces of meat, chicken skewered, barbecued and often served with a peanut flavored dipping sauce. For the vegetarian version, it is either tofu or Paneer nd  fruits.)

Water chestnuts & Bamboo shoots  with chili lemon grass
(thin slices of bamboo shoots nd water chestruts are fried and tossed with thai herbs)

Man thod samros
(crispy potatoes tossed in spicy sweet &sour sauce with crushed peanuts)

Kaeng phed with Rice
(red curry prepared with vegetables)

Keng kiew wan with rice
(Green curry prepared with vegetables)

Tom Yam soup
(Tradition thai soup scented with lemon grass)

Kai hor bai toey
(Marinated tofu/mushrooms wrapped in pandanus leaf deep fried with sesame ginger & tamarind dip)

FARM FRESH GARDEN SALAD BAR
We use the expression “The Salad Bar” to describe our average lunch or dinner salads, because of the wide variety of veggies we put in them. To us, a salad is like a second main course, or at times it becomes the main course; it depends on what we desire to eat at the time. We also refer to this page as the salad bar, because of the variety of salads and dressings

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FARM FRESH GARDEN SALAD BAR

Lachcha Onion

(Rings of onion with lemon pcs)
Caribbean Cucumber

(Dices of cucumber, onion, tomatoes, & chilies dressed with salt pepper, fresh lime juice)
Pickled Veggies

(Vegetables tossed in mango pickle masala)
Peanuts salad

(Roasted peanuts tossed with salt pepper & seasoning)
Chatpata Aloo and peas

(Diced potatoes and boiled peas seasoned with spices & herbs)
Garden Fresh Salad

(Arranged slices of Tomato, Cucumber, Reddish & Carrot)
Beans Lyonnais

(Sprouted lentils in tangy flavor)
Chunks of Jalapeno with Basil

(Tossed with lemon caper butter)
Broccoli & Corn Salad

(Blanched Broccoli &young corns in Mustard dressing)
Coleslaw

(Cabbage in cream paste)

Caesers salad

(Bread croutons, iceberg lettuce tossed in ceaser dressing topped with paramission cheese)

Greek salad

(Sundried tomatoes, red onions, green capsicum & cucumber with feta cheese)

Mayonnaise salad

(Diced carrots, potatoes, beans in sweetened cream & mayonnaise sauce)

Apple and Walnut salad

(Diced English apples with walnuts in mayo dressing)

Kimchi

(Spicy thai style veggies with ginger & lemon)

American corn salad

(Corn kernels glazed with lime juice & pepper seasoning)

MAIN COURSE
MUGHALAI CUISINE WITH THEME
Mughalai Cuisine
Mughalai cuisine is one of the most popular cuisines, whose origin can be traced back to the times of Mughal Empire. Mughal cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. Mughalai food is quite spicy and has a very unique aroma. Mughalai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. The Mughals did everything in style and splendor.

VEGETARIAN

Paneer Pasanda

(Cottage cheese stuffed with dry fruits cooked in Almonds garevi)
Methi Malai Matar with Almonds

(Methi & almonds cooked in Cashew nuts garevi)
Paneer Began-E-Babar

(Paneer cooked in aromatic spices with capsicum & onions)
Navratan Korma

(Mixed vegetables with canned fruits simmered in rich  sauce)
Kofta Gulbadan

(Rich cottage cheese & corn dumplings in cashew cream garevi)
Hyderabadi Adraki Mushroom

Ginger sautéed mushroom cooked in thick onion & tomato garevi)

Stuffed Vegetables

(Potato with cheese, tomato with spicy herbs& capsicum with zeera mashed potato)
Dal Makhani

(Dal cooked in milk with herbs)
Moong Ki Dal (Live)

(Cooked in homely way& live tadka)

Biryani-e-Bahar

Biryani is cooked over a slow charcoal fire and presented in sealed shining copper handis and served by our own chef

Hydera badi Mushroom &Dry fruit Dum Biryani

(Traditionally cooked Biryani dum style with chunks of mutton or chicken)

Mirch ka salan

Kashmiri Navratan  Pulao

(Basmati Rice cooked with vegetables & Dry fruits)

Raite ki Bahar

Mixed Veg Raita

Dahi Pudia

Dahi Bhalla

Pineapple Raita, Pickle ,papar &chutney

Kanak ki Mehak from Clay Oven

Plain Naan

Onion Kulcha

Butter Naan

Kandhari Naan

Missi Roti

Satpura Parontha

Mirchi Parontha

Rumali Rot

NON VEGETARIAN
Murg Baghdadi
Chicken Shahi Korma
Tomato Fish
Handi Gosht
PUNJABI DHABA WITH TRADITION
Punjabi food is popular all over the world and is characterized by the liberal use of Butter and Desi Ghee. Punjab is home for mouth watering cuisine. For die-hard vegetarians Punjab is a heaven. India can boast for its innumerable varieties of tasty and nutritious vegetarian dishes which is a balanced meal.

Saag Makki Di Roti with Mooli, Ginger and Green Chili

Makki di roti is generally made during winter in Punjab and is perhaps best known when accompanied with sarson da saag (cooked mustard green…) 
Kadhi Chawal

(Kadhi Chawal is an all-time favorite in Punjabi homes. This Indian yogurt curry with rice is prepared by putting fried fritters in yogurt based curry.)
Rajmanh Chawal

(Rajmanh Chawal is the most famous North Indian delicacy made with red kidney beans cooked in delicious gravy served with hot steaming rice).
Baingan Bharta

(Baingan Bharta is a subzi preparation of Chargrilled brinjals cooked with a simple combination of spices and herbs)
Kathal Masala

(A spicy Kathal masala is basically unripe jackfruit, also known as Kathal cooked in spicy masaledaar gravy.)
Tinday/ Ghia / Lauki / Porbal Ki Subzi

(Tinday ki subzi is very easy to prepare and is an everyday side dish in summers in Indian homes)

Amritsari Naan with Chana

(Amritsari Naan is made by stuffing potato and onion into it and served with chana dish and chutni)
Peethi wali Poori with Aloo Launji, chana Masala and petha

(It.is is the best combination of Punjabi breakfast) 
Dahi Lassi (Sweetish & Saltish)

(This is the best accompaniment with Punjabi breakfast)

Aloo Gobhi and mooli Parontha with Butter & curd

(The most famous homely all time favorite Punjabi food)

RAJASTHANI THALI WITH CULTURE
The ancient princely state of Rajasthan gave rise to a royal cuisine. The Rajas who went on hunting expeditions ate the meat or the fowl that they brought back. Even today, Rajasthani princely feasts flaunt meat cuisines that are incomparable. In contrast are the vegetarian Rajasthanis. Their food cooked in pure ghee is famous for it’s mouth- watering aroma.

RAJASTHANI CUISINE

Gatte ki Subzi

(Gram flour dumplings flavored with dry spices, steamed and then dunked into a yoghurt based curry is a traditional Rajasthani specialty. Enjoy this dish either with puris or steamed rice).

Dahi Bhindi

Choose young and tender Bhindis for this recipe that will cook quickly. Above all, the rich and fascinating aroma is so tempting that you won’t feel that you’re eating low calorie food. )

Dry Gavarfali

(A masaledaar preparation of cluster beans, made with common ingredients you are sure to have in your kitchen, like ginger, green chilies, cumin)

Dal Banjari

(Dal Banjari is a spicy dal made with whole black lentils and bengal gram)Ker aur Kismis

(A simple but superbly flavoured dish. Ker (desert berries), raisins and khoya (mava) are mildly spiced, so as to retain the delicate flavour of the ingredients. Prepare Ker aur Kismis as close to serving time as possible. Serve immediately with bajra or makai rotis.)

BharwanLauki

(it as a wonderful ingredient that absorbs the added flavors very well. Once again, Lauki  proves its mettle in this recipe, with a grand stuffing of mixed nuts and Paneer )
Dal Baati Churma

(A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for Churma)
Bajra Roti

,( Bajra rotis are relished all over the state. Thickly rolled  Bajra rotis are cooked over “kanda” (cow dung )…
Bedmi Puri

(Bedmi Poori is the most preferable breakfast recipe in not only Delhi – Agra, but also in Brij Anchal. Somewhere it is made with Moong dal)
GatteKaPulao

(Gatte ka Pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year)

AmlaKaMurabba

KASHMIRI CUISINE THEMATIC
The history of rich Kashmiri cuisine can be traced back to the 15th century migration of cooks from Samarkand to the valley of Kashmir. This cuisine is made rich and delicious with the flavor of the spices such as cinnamon, cloves, saffron etc. Garlic and onion is not used but hing in this cuisine.

NON VEGETARIAN
Gushtaab
Chopped Lamb Balls with spices cooked in oil, milk and curd
Ab-e-Gosh (Lamb curry cooked in milk)
Tabak Maaz (Lamb fried ribs)

VEGETARIAN

Kashmiri Lal Paneer

 Cottage cheese cooked in kashmiri red gravy, very tangy and rich

Mushroom Rogan joshMushrooms are cooked with browned onions spices and yogurt. The liberal use of Kashmiri red chilies imparts a dramatic red color to the curry.

Dum Aloo

Pahari Aloo cooked in very typical authentic kashmiri dry masalas)

Nadru / Lauki Yakhni

Lotus stem or Lauki cooked in curd based gravy and fresh grounded masalas

Kashmiri Haak (Saag)

Special Kashmiri saag cooked in mustard oil and mild masalas

Kashmiri Rajma

Special Kashmiri red kidney beans, cooked in kashmiri red gravy

Khattey Baingan

Fresh fried brinjals cooked with tomato slices and kashmiri mirch

Muli Raita (Mul-chattin)

Kashmiri curd-mix that goes very well with all dishes

 Veg Kashmiri Zafrani pulao

Rice cooked with meat / feesh vegetables and whole aromatic spices

Kashmiri Mint Chutney with Walnuts

Special Kashmiri condiment made out of mint, curd and spices

 Note Rista, Tabak Maas, Dhaniwal Korma and Marchwangan Korma is to preparewith zimikund Kathal or some other vegetable

DESSERTS

Assorted Ice Creams
Kulfi in Mango/ Orange

(Creamy frozen milk in hollow mangoes & orange)

Kulfi dakka

(Pan flavored Kulfi frozen on a round stick)
Gajar Ka Halwa

(Grated Gajar cooked in desi ghee, dry fruit & mawa)

Shareefe ki Phirni in Kasora

(Ground rice cooked combined with milk, cream, sugar & saffron strands for flavor)
Mall Puda with Kesri Kheer

Seviyan ka Muzzaffar

(Vermicelli cooked on dum with nuts & saffron)
Angoori Rasmalai

(Made from cow milk in small bite)

Halwa Irani

(Smooth paste of yellow lentil cooked in clarified butter served with dry fruits garnished)

Rabri flooda glass

(Rabri & flooda Lachcha served in glass)

PUDDINGS

Fruit Truffle pudding

(Pudding & whipped cream garnished with blueberries, kiwi, strawberries)

Dark & White Chocolate Mousse

(Milk, dark and white chocolate and comes topped with a pretty grating of orange.)
Apple Strudel

(Layers of apples with raisins, lemon rind, sugar, cinnamon, and almonds)

Black Forest Gateau

(Chocolate cherry layered cream cake)

Blueberry cheese cake

(A firm cheesecake finished with a sweet blueberry topping)

Chocolate Brownie

 (This is butter, dark chocolate, plain, cocoa powder, white chocolate, milk chocolate & golden caster sugar)

Omm-ali

(Traditional Egyptian bread butter pudding)

Fruit Tarts

(Fruits filled in butter flour ball)
So kindly give us a call at 8010101018 or mail at kvwc@kv-weddingconsultants.com for any assistance   wedding planner vijay (your co host)THOUGHT OF THE DAY
a successful businessman is that who can create a team of innovative subordinates in a encouraging way .He should neither sweeter than sugar nor bitter than quinine .That he should give independence, opportunity targets to subordinates, admire their talent before telling any mi