TANDOORI CHICKEN

1ST MARINATION FOR 20 MINUTES

WHOLE CHICKEN 

LEMON JUICE

SALT

2ND MARINATION FOR 2 HOURS

YOGURT 

GINGER PASTE

GARLIC PASTE

RED CHILI POWDER

KASOORI METHI POWDER

GREEN CARDAMOM POWDER

GARAM MASALA POWDER

MUSTARD OIL

SKEWER IT AND COOK FOR 14 MINUTES @ 180*C IN TANDOORI OVEN

GULAB JAMUN

GULAB JAMUN

MIXTURE

MAKE BALLS

DEEP FRY AND SOAK IN SUGAR SYRUP

BUFFET SPECIAL ASSORTED POORI

 POORI

ALOO

CHHOLEY

 ASSORTED POORI

• PALAK POORI (SPINACH
• JAFFRANI POORI (SAFFRON)
• RAWA POORI (SEMOLINA)

Our Rajesthan

Maas Ke Sooley (Buffet Signature)

   MAAS KE SOOLEY

Goat Meat Boneless

 Red Onion Paste

Green Chilies Paste

Fine Chopped Green Coriander stems

Fine Chopped Fresh Fenugreek Leaves

Fine Chopped Garlic

Fine Chopped Ginger

Raw Papaya Paste

Lahori Salt

Crushed Dried Chili

Clove Powder

Black Cardamom Powder

Crushed Cashew nut 

Saffron

Mustard Oil

**********

Beat the Boneless Chunks with Pastel.
Marinate the Beaten Meat Chunks with  Rest of the Ingredients.
Marinate for 4 Hours
Roll on Skewer and Cook on Open Fire
Serve with Desired Salad Or Bread

TAWA CHICKEN

BONE LESS CHICKEN LEG

LEMON JUICE

BLACK SALT

RED ONION PASTE

GARLIC PASTE

GINGER PASTE

CRUSHED RED CHILI

AJWAIN SEED

JAVITRY POWDER (MACE POWDER)

MUSTARD OIL

CLOVES (TO SMOKE)

CHEF A.SINGH