GOLD MENU SUGGESTIONS FOR NON VEGETARIANS

CATERING OF FOOD (SOUL OF CEREMONY)

EAT+ ABLE = EATABLE (The thing which is able to eat is called eatable)

ONLY SOPHISTICATED EATER WHOSE EXPOSURE BE NATIONAL & INTERNATIONAL CAN BE A NICE CATERER. CATERING OF FOOD IS THE SOUL OF CEREMONY BECAUSE IT IS THE ONLY THING CONNECTED WITH THE DIGESTIVE SYSTEM OF HUMAN BEINGS.SO FOOD IS TO BE PREPARED HYGIENICALLY. .CHEFS SHOULD BE WELL GROOMED AND WEAR NEAT AND CLEAN DRESS WHILE PREPARING THE FOOD.THEY SHOULD NOT BE ALLOWED SMOKING IN KITCHEN AREA.NO INSECT SHOULD BE INSIDE THE KITCHEN TO PREVENT  FOOD POISONING OF OUR RESPECTED GUESTS.WE AT MEGHA RESORTS AYALI KALAN FEROZEPUR ROAD LUDHIANA TAKE ALL THESE PRECAUTIONS IN OUR KITCHEN AREA.

WE HAVE CREATED UNIQUE GARDEN AMBIANCE ALSO AND RAIN SHOWER SEQUENCE HERE. FOR THE PRESENTATION OF OUR THEMATIC & FINGER LICKIN FOOD WITH THE COOPERATION OF OUR WELL GROOMED CHEFS, & ETIQUETTED GROUND HOST & HOSTESSES .KINDLY VISIT OUR VEGETARIAN MENU ( GOLD )

 FOR AMBIANCE OF OUR RESORT PLZ VISIT

https://www.youtube.com/watch?v=g8wk8qIU584  

SIR/MAM  THESE ARE OUR MENU SUGGESTIONS. BEING SUPREME YOU ARE AT LIBERTY TO REPLACE ANY EATABLE OF YOUR CHOICE.

WE ACCEPT ODC (out door catering) ALSO 

BEVERAGES

1 Assorted Cold Drinks of your choice

2 Black current shake

Chief ingredients are Milk, Fresh cream and Black Currant pulp

3 Butter scotch Shake

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

4 Chocolate shake

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

5 Canned/Fresh juice

 COFFEE BAR

 1 Coffee Latte

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

2 Cappuccino

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

3 Cafe Mocha

Cafè mocha is a combination of espresso and chocolate, typically served in a tall, glass mug

4 Espresso Coffee

It is prepared by passing steam through the mixture of milk,cream & coffee

 TEA BAR

1 Lemon Tea

Very simple, healthy and refreshing beverage made with lemon and tea powder

2 Masala Tea

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

3 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

4 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

 MOCKTAILS

1 VirginColada 

(Pineapple Juice and Coconut Cream, Blended, garnished with Pineapple Cone and Cherry)

2 Shirley Temple 

(Pineapple Juice and Angostura Bitter topped with 7-Up garnished with Lime Slice and Cherry)

3 Cinderella 

(Orange Juice, Rose Syrup. and Lime Juice garnished with Orange Slice)

4 Splash 

(Orange Juice, Pineapple Juice, Mango Juice, Cream Grenadine Syrup., Blended, garnished with Pineapple Cone and Cherry

5 Honey Moon

(Honey, Orange Juice, Apple Juice, Shaken garnished with Orange Slice)

6 Blue Lagoon

(Blue Grasso, Sugar Syrup., Salt with Soda garnished Pineapple Juice)

SOUP STATION

1 Lemon Coriander Chicken Soup

(Diced vegetables in lemon flavor veg & chicken stock)

2 Sweet corn soup

(Crushed and whole sweet corn comes together with a colorful assortment of juicy vegetables)

 (Served with soup sticks, Dinner rolls& butter trimmings)

ANDAZ-E-KEBAB (Veg Mughalai)

 1 Paneer Malai Tikka

Paneer marinated with cream and spices grilled over charcoal

2 Roasted cauliflower

(Marinated in cashew nut &cream done in tandoor)

3 Fruit Shashlik

(Marinated fruits grilled on charcoal)

4 Malai Soya Champ

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

5 Mint mushroom kebab

(Marinated with pudina & cream paste done in tandoor)

ANDAZE-KEBAB (Non-veg Mughalai)

6 Murg Malai Tikka with coleslaw

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

7 Roast leg of lamb on charcoal

(Mildly spiced mustard flavored done on charcoal)

8 Mutton Lollipop

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

9 Elaichi Seekh Kebab

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

10 Jahangiri Shahi Tawa

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

ANDAZE-KEBAB ORIENTAL ( VEG )

     11 Honey cauliflower

(Dusted with corn flower tossed with onions & honey)
12 Dragon rolls

(Little veggie filled wraps are small bite sized rolls make an ideal snack for cocktail parties).

13 Ginger nutrella/mushrooms

(Dusted with corn flower tossed with chopped onion & ginger sauce)

14 Chilly baby corns

(Tender baby corn s tossed with chili sauce & black pepper)

(NON-VEG) 

15 Meat Balls/Sausages in Garlic Sauce

(Minced mutton balls tossed in garlic sauce)

16 Kung Pao chicken

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

17 Szechwan fish

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

 MONGOLIAN FAIR (Modern Asian and far eastern cuisine)

 Centuries ago in the province of Magnolia, the Mighty Khan’s hunting parties would camp on the banks of the great river Khan- Bali. 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 Mongolian Barbecue

 (A sword will be used by chef for chopping)

 Sauces

Tomato Sauce, Tomato sauce, Black beans sauce, Szechwan sauce, hot garlic sauce, Hunanan sauce Choice of noodles

Homemade noodles/Glass noodles/Plain noodles/Rice noodles

Choice of vegetables

Zucchini,Carrots,Oyster mushrooms, Button mushrooms, Shitake mushrooms,Rice,Assorted peppers, Snow peas, Chinese cabbage,Spinach,Sprouted beans,Cauliflower,Broccoli,Spring onions,Tofu,Pak Choy

Choice of non vegetarians

Lamb, Chicken, Fish

 ITALIAN CULINARY DELIGHTS (European & Western)

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.

 1 Fettuccine Al Burro

(Pasta served with butter and Parmigiano cheese, has become a symbol of Italian)

2 Italian fish with lemon butter sauce

(The lemon butter sauce pairs very nicely with seafood).

3 Veg. cannelloni

 (Roll stuffed with Lots of veggies like eggplant and zucchini and non-veggies like ricotta, parmesan and olive oil. The sauce is sensational. Sherry, cream …)

5 Bake mushroom lasagna

(This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.)

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.

1 Lachcha Onion

(Rings of onion with lemon pcs)

2 Caribbean Cucumber

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

3 Pickled Veggies

(Vegetables tossed in mango pickle masala)

4 Peanuts salad

(Roasted peanuts tossed with salt pepper & seasoning)

5 Garden Fresh Salad

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

6 Broccoli & Corn Salad

(Blanched Broccoli &young corns in Mustard dressing)

7 Coleslaw

(Cabbage in cream paste)

8 Mayonnaise salad
(Diced carrots, potatoes, beans in sweetened cream & mayonnaise sauce

9 Kimchi
(Spicy Thai style veggies with ginger & lemon)

 MAIN COURSE

MUGHALAI CUISINE (Thematic)

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

1 Paneer Pasanda

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

2 Methi Malai Matar with Almonds

(Methi & almonds cooked in Cashew nuts garevi)

3 Kofta Gulbadan

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

4 Hyderabadi Adraki Mushroom

Ginger sautéed mushroom cooked in thick onion & tomato garevi)

5 Stuffed Vegetables

(Potato with cheese, tomato with spicy herbs& capsicum with jeera mashed potato)

6 Dal Makhani

(Dal cooked in milk with herbs)

7 Moong Ki Dal 

(Cooked in homely way& live tadka)

 NON VEGETARIAN

1 Murg Baghdadi

(Chicken chunks cooked with mutton keema garevi)

2 Chicken Shahi Korma

(Boneless chicken in cashew nut cream garevi)

3 Butter Chicken

(Chicken prepared in tomato & butter garevi)

4 Handi Gosht

(Mutton cooked with yogurt garevi)

Biryani-e-Bahar

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

 Hyderabadi mutton/chicken Dum Biryani

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

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

 PUNJABI DHABA (Thematic)

 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.

1 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…) 

2 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.)

3 Rajma Chawal

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

4 Baingan Bharta

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

5 Kathal Masala

(A spicy Kathal masala is basically unripe jackfruit, also known as Kathal cooked in spicy masaledar gravy.)

6 Tinday/ Ghiya / Lauki / Porbal Ki Sabzi

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

7 Amritsari Naan with Chana

(Amritsari Naan is made by stuffing potato and onion into it and served with chana dish and chutney)

8 Aloo Gobhi and mooli Parontha with Butter & curd

(The most famous homely all time favorite Punjabi food)

 DESSERTS

1 Assorted Ice Creams

2 Kulfi dakka

(Pan flavored Kulfi frozen on a round stick)

3 Gajar Ka Halwa

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

4 Mall Puda with Kesri Kheer or

Seviyan ka Muzzaffar

(Vermicelli cooked on dum with nuts & saffron)

5 Angoori Rasmalai

(Made from cow milk in small bite)

PUDDINGS

6 Fruit Truffle pudding

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

7 Apple Strudel

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

8 Black Forest Gateau

(Chocolate cherry layered cream cake)

or Blueberry cheese cake

(A firm cheesecake finished with a sweet blueberry topping)

 9 Chocolate Brownie

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

STREET EATERIES at extra cost

1 Aloo tikki

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

2 Bhalla papri chat

(Flour & lentil dumplings with mint & imli chutney)

3 Chilla Moong Dal with Paneer stuffing

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

4 Hot Matar chat with kulcha

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

5 Atta aur sooji ke golgappe

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

6 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)

7 Onion uttpam with sambar and coconut chutney

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

8 Vada with coconut chutney and sambar

9 Idli with coco chutney and sambar

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

 We provide service host and hostess according to the food theme

THOUGHT OF THE DAY

To achieve any target is burning a candle in the storm or producing fire in water Means nice things never come easy in life

So kindly give us a call at 8010101018 or mail at  megharesortsldh@gmail.com                                                                              Vijay verma (certified wedding specialist from USA)