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

OUR BEVERAGE MASTERS

OUR BEVERAGE SPECIALISTS

HAPPY DIPAWALI

WE ARE CLOSED ON DIPAWALI

Nalli Gosh

Signature Dish for Buffet Menu

Nalli Gosh

Aromatic and Spicy Lamb Shank Curry

Lamb Shank Nalli

Ghee * Bay Leaf * Clove * Peppercorn * Green Cardamom 

Red Onion  

Degi Mirch Powder

Coriander Powder

Turmeric powder

Cardamom Powder

Kasoori Methi (Dry Fenugreek Leaf)

Mace Powder

Ginger * Garlic * Tomato * Yogurt * Cashew nut *Almonds * Poppy seeds * Rose Water

For full Recipes join us on our Blog as member 

 CHEFS TALK

 CLOVES

Cloves are used in the cuisine of Asian, African and middle East countries, Lending flavor to meats, curries and marinades.

 The Clove tree is an evergreen that grow up to8-12m tall with large leaves and sanguine flowers grouped in terminal clusters. The flower buds initially have a pale hue, Gradually turn green then transition to a bright red when ready to harvest. Cloves are harvested at 1.5-2.0 cm long.

GIVE AROMA TO THE FOOD