Menu

Fresh Juice

(1) Sugar Cane Juice(2) Stuff Capsicum Juice (Virgin -Merry) Colored capsicum stuffed with

cranberry and peach of Tabasco sauce (3) Stuff Orange Juice(4) Nariyaal Daab(5) Pineapple Juice(6) Fresh Orange Juice(7) Mix Fruit Juice(8) Kiwi Pineapple Juice(9) Anar Juice(10) Watermelon Juice(11) Guava Juice(12) Hot Orange Juice (Boiled Orange Juice with cinnamon powder serve in

small kulahad )(13) Hot Apple Cider (Boiled apple juice with cinnamon powder and apple

zillions Serve in small kulahad )

Shakes

(1) Strawberry Shake(2) Chocolate Shake(3) Sitafal Shake(4) Blueberry Shake(5)Kesar Badam Shake(6)Coffee Shake(7) Mango Shake(8)Banana Shake(9)Rose Shake(10)Chiku Shake(11) Kaju Anjeer Shake

Mocktail

(1)Virgin Mojito(2)Flavored Iced Teas(3)Margaritas(4)Daiquiris(5)Orange Blossom(6)Green Goddess(7)Minty Watermelon(8)Spicy Guava(9)Desi Dhakkan(10)Pinacolada(11)Fruit Punch

Tea and Coffee Bar with Varieties of coffee and Teas.Chari ChaiKashmiri Kawa

Soup

1. Tomato Basil Soup2. Cream of Vegetable Soup3. Hot and Sour Soup4. Sweet Corn Soup5. Cream of Almond Soup6. Talibani Soup7. Fresh Mutter Soup8. Tomato Dhaniya ka shorba9. Palak Soup10.Cream of Mushroom Soup11.Cream of Mushroom and broccoli soup12.Veg Clear Soup13.Minestrone Soup14.Chilli Beans Soup15.Tom Yum Soup16.Man chow Soup17.Papas Soup 18.Lemon Coriander Soup19.Asparagus Soup20.Wonton Soup21.Mulligatawny22.Thai Clear Soup

(Served along with Soup Bun, Soup Stick & Butter)

Floating

1. Chota Samosa2. Potli Samosa3. Mutter ka Samosa4. Hare Chana ka Samosa5. Dahi ke Samosa6. Samosa Prem Prakash style7. Chinese Samosa8. Choti Kachori9. Heeng ki kachori10.Kheere ki kachori11.Khasta kachori12.Kale Masale ki kachori13.Pyaaz ki kachori14.Kalmi Vada15.Nargisi Kofta16.Dal ki Pakodi

17.Cheese Balls18.Chinese Spring Roll19.Thai Spring Rolls20.Hariyali Kebab21.Dahi ke kebab22.Vegetable Seek Kebab23.Paneer Tikka24.Gold Coin25.Thin Crust Pizza26.Namkeen Kofta27.Cheese Pineapple Stick28.Paneer Shashlik29.Mushroom Puff (Baked)30.Broccoli Puff (Baked)31.Corn Volvo Puff32.Tacos 33.Nachos 34.Paneer Finger35.Bar-b-Que (Grilld Aloo etc.) 36.Cheese Corn Balls 37.Kanji Vada38.Crispy Babycorn39.Falafel40.Fungi41.Cristonia 42.Cheese Fondue43.Spinach Cheese Dip with Bread Crumbs44.Canovee Cheese Rolls45.Jalapeno Cheese Sticks46.Potato Bites47.French Fries48.Potato Wedges49.Khubani ki tikkia in spoon50.Dahi Papdi in spoon51.Salads in spoon52.Sarson ka saag with mini mecca rotis53.Stuff Mushrooms54.Paneer Shashlik55.Mini Frankies56.Chinese Bhel Baskets57.Tortila Baskets58.Potato Canopies59.Mini Burgers60.Mini Tarts61.Mini Pastries62.Tawa Aloo Shakarkandi63.Mirchi ka Vada64.Mix Pakodas65.Paneer Pakodas

66.Bruschetta67.Honey Chilli Chestnuts68.Dry Manchurian69.Stuff Gulabjamun70.Dry Chilli Paneer71.Mini Puffs72.Mini Kathi Rolls73.Potato Nuggets74.Onion Rings75.Jacket Potatoes76.Mini Idly77.Khandvi78.Lolly pop Kebabs79.Gul ke Gullar Kebab80.Nest Rolls81.Mini Cri cuts82.Rallenos83.Roasted Dry Fruits84.Chilly Potatoes85.Garlic Bread with Herbs86.Vegetable Rolls87.Mini Veg Cutlets88.Mini Paneer Culets

Chaat

1. Pani Poori with 5-6 types2. Lachcha Tikiya with Matra3. Corn Tikkia4. Paneer Tikkia5. Aloo Tikkia6. Khubani ki Tikkia7. Matra Kulcha8. Kadhi Kachori9. Pyaaz Ki Kachori10.Raj Kachori11.Mirchi Wada12.Chandusa ka Chilla13.Moonglet14.Lachcha Tokri Chaat15.Tawa Aloo Shakarkandi Chaat16.Dhai Papdi Khomcha Chaat17.Chena Dhai Bhalla18.Fresh Fruit Chaat19.Agra Chuara Chaat20.Kanji Wada21.Dal Pakwaan22.Muradabadi Dal

23.Kurkure ki Chaat24.Bhel Puri25.Sev Puri26.Pav Bhaji27.Jaggannath Puri Chaat28.Chivda Matar Chaat29.Mango Chaat30.Idli Chaat31.Palak Patta Chaat32.Fruit Kulia33.Dry Fruit Chaat34.Grilled Bar B Q35.Agra Chuara Chaat36.Soya Bean ka Dosa37.Boccokli & Babycorn Chaat38.Live Roasti39.Jacket Poteto Counter Live40.Stuff Palak Patta Chaat

Rajasthani Menu1. Bajre ka raab2. Chakki ka saag3. Aloo pyaaz ki sabzi with bejad roti4. Nargisi kofta5. Gutta ka saag6. Gutta mirch7. Gutta pyaaz8. Stuff gutta methi9. Panchkuta saag10.Panchmel ka saag11.Mogri mooli ka saag12.Kishmish dana methi13.Kair kishmish14.Kair sangri15.Mogri mangori16.Mangori papad17.Dhaniya mangori18.Sada Kadi19.Kadi Khato20.Kadi pakodi21.Panchmel ki daal22.Choorma dal baati23.Mecca roti sarson ka saag24.Mirch ke tipore25.Bajra ki kichdi (With Ghee, Boora and Gur)26.Kabuli pulao27.Gutta namkeen pulao28.Bajre ki roti29.Lasun chutney

30.Shekhawati dhai wada

Punjabi FoodAmritsari Chola Kulcha with Two Type Chutney, Reddish LachhaPunjabi Tawa VegetablePaneer Bhurji with Bread LiveSarso Ka Saag – Makka Roti, White Butter Nutri ki SabziMaa Ki Daal Baingan ka bhartaPunjabi RajmaPunjabi Vadi

Kashmiri Food

Haaq (Kadam Ka Saag)Dum Aloo KashimiriNadroo (Kamal Kakdi) YakhniDingri MutterTamatar ChaamanRajmahKesar Bhaat (Rice)Guchchi PulaoMutter Kumb

Hyderabadi Food

Hyderabadi Dampuk Nizami Biryani Hyderabadi RaitaMirch Ka SalanBengan Ka SalanDehki Dilli

Thai Food

Thai Red Curry with RiceThai Green Curry with RiceThai Stir Fried NoodlesPad Thai NoodlesThai Lettuce WrapsJasmine RicePenang CurryThai Raw Papaya SaladStir Fried Tofu with Chili and beansPotato and three Mushrooms red Curry

Chinese Food

Live Dim SimsNoodle Station with assorted noodlesChilly PaneerChilly PotatoesAmerican ChopsueyDam Dam Noodles Vegetable Manchurian DumplingCrispy Exotic Vegetable in Hot Garlic SauceSchezwan Silken tofu and mushroomsFried Rice

AVADHI FOODAwadhi Cuisine is from the heartland of the state of Uttar Pradesh. Awadh has

been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Kashmir, Punjab

and Hyderabad; and is famous for its Nawabi foods.The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow

today. Their spread would consist of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the

ingredients used like, paneer, and rich spices including Cardamom and saffron.

Veg Galauti kebab

This famous kebab from Lucknow is the vegetarian version of the non vegetarian kebab and is also known as “Shahi galawat ke kebab” - was prepared specially

for the leisure loving nawabs of Lucknow who preferred not to chew.Ultey Tawey ka paratha

Lakhnavi style paratha prepared on a thick inverted tawa, a traditionalaccompaniment to the galauti kebab

Sirkey wala salad mirchi, laccha pyaaz, adrak aur hari mirch

Khazaana-e-Lazzat Mushrooms, bell peppers, babycorn, cooked in a kadhai in a richly spiced and

invigorating masala.Shahi Paneer Korma

As the dish suggests, cottage cheese cooked win a rich gravy prepared with nut pastes

Dal Bukhara Black lentil delicacy also called dal makhani, dal Bukhara or the dal maharani.

We called it dal united because it’s the best of the lot – so they say.Awadhi breads- live

Sheermal, Bakarkhani, Reshmi parathaPanner Khurchan

Italian Food(1) Pasta Counter Live

As we know it’s The Italian contribution to the Gastronomic world. Pasta is also eaten as a meal in itself. Fresh boiled pasta is tossed in a sauce of your liking and sprinkled with parmesan cheese. Live pasta station gives he guest the opportunity go get it made to his likingTypes of Pastas:FusilliPenneFettucciniRevoli

Choice of saucesArrabiatta sauceTradional tomato concasse spiked with chiliesPesto Cheese sauceSauce prepared with four types of cheeses and pesto Accompaniments Garlic, chili oil, mix herbs, olives black and green, basil, olive oil, butter, chopped parsley, processed cheese, parmesan cheese, crushed perrer, Breads on the counterWhole WheatFoccaciaPaniniGarlic Bread

Thin Crust Smoke Flavored Pizzas Pizza is a world popular dish of Neapolitan origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and cheese. Other topping are added accoding to region, culture, or personal preference. Originating in Neapolitan cuisine, the dish has become popular in many different parts of the world. A shop or restaurant that primarily makes and sells pizzas is called a “pizzeria”. The phrases “pizza parlor”, “pizza place” and “Pizza shop” are used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff

Garden PizzaQuarto Fromagi pizzaCottage cheese and corn pizzaCorn nibble and jalapeno pizza

Piedmontese corn and zucchini with saffron sauceSoft corn and zucchini cooked in sauce flavored with Spanish saffron.Baked LasaniyaBaked Canneloni Baked ImperialBaked Vegetables

Mexican Food

Live Fajita CounterCorn and flour tortillas stuffed with tossed vegetables and fajita marinade. Served hot sprinkled with cilantro.

Filling IngredientsBroccoli, Paneer, red and yellow peppers, green onion, chopped coriander, fajita marinade, chili salsa, jalapeno peppers, green olives, black olives etc.

Accompaniments Pica Di Gallo Salad of capsicum, tomato and cucumber Sour Cream Whipped cream with lemonGuacamole Mashed avocado with onion and tomatoes and cilantro mixed together

Live Nachos Supreme Nachos are fried corn tortillas topped with salsa fresca and sprinkled with a choice of cheese and toppings and melted under a salamander. Served sliced.EnchiladasTacosPepper & Corn Mélange

Crisp Corn Tortillas Flat corn bread fried to golden brown

Salsa FrescaA raw salsa prepared from chop onion, capsicum, tomatoes, chop chilies and assorted herbs.

Assorted Cheeses Grated assorted cheeses is kept to be sprinkled on the tortillas

AccompanimentsSliced Olives. Chili Flakes, Jalapeno Peppers

IN CHAFFING DISHESCottage Cheese in Mole Sauce

Famous Mexican dish served in a sauce flavored with smoked Mexican ChiliesRefried Beans

Kidney beans cooked overnight, mashed and flavored with coriander and cumin powder

Mexican RicePrepared with peas and tomato puree.

ChimichangasMexican ChiliesQuesadilla

Lebanese FoodPaneer Sambarva

Live PitaLike Mexican tortilla, Lebanese pita bread is a very versatile bread which is eaten in many ways. Pita cut into half to make it a pocket and then stuffed with a variety of fillings is common street side snacks and often substituted for a mealTypes of Breads: Brown PitaWhite PitaFillings & or ToppingsFalafel-Fried dumplings of mashed chick pea and onion with crushed black pepper and roasted cumin.Tabbouleh-Burgul wheat salad with parsleyFattoush- Roasted tortilla, cucumber and pepper saladHummus-Boiled chick pea dip prepared with tahina paste. Topped with virgin olive oil and, parsley and paprikaBabagannough- Roasted aubergine dip prepared with garlic and olive oil

SHAHI CHAWAL KI DAWATRice is a staple food for a large part of the world's human population making it the second-most consumed cereal grain. In India rice is an essential part of the

daily diet and is served at least once a day. Rice as a complete meal is consumed in many ways in every part of the country : showcased here by our specialist

chefs.

Kashmiri BhaatRice preparation from the valley of Kashmir, rich in nuts. Served with

Kesar dahi.

Dumpukth purdah PulaoFamous rice biryani prepared by the avadhi chefs originally cooked with a purdah of dough on top to let the rice & vegetables cook in its own juices.

Served with kali mirch aur lahsoon ki dahi

Hyderabadi matka biryaniLayered rice preparation from the house of nizams of hderabad. Unique in

taste and flavor served with burani raita

Vadhi aur aloo ki tahiriDal vadhi, fresh peas and basmati rice preparation served

with hari chutney

Gajar matter ke pulao

Rice preparation of carrot and fresh peas in shahi jeera and deshi gheeServed with tadkey wali dahi

Coconut ricesouth Indian style rice cooked with coconut, curry leaves and mustard.

Served with tamatar kuth

HYDERABAD- SHAHI DASTARKHWANHyderabad, a city created by the Nawabs of Golconda, has developed its own

cuisine over the centuries. This cuisine, aptly called as Hyderabadi Cuisine is a princely legacy of the Nizams of Hyderabad. It is a blend of Mughlai and North

Indian cuisine, with an influence of the spices and herbs of the native Telugu. An addition of a certain herb, spice, condiment, or combination of all these add a distinct taste and aroma. The key flavours are of coconut, tamarind, peanuts

and sesame seeds which are extensively used in many dishes.

Hyderabadi Veg haleem A tribute to the vegetarians, ours is interpretation of the original haleem .

Haleem originated as an Arabic dish and was introduced to the Hyderabad state by the Arab diaspora during the Nizam of Hyderabad's rule. Blended with

regional traditional spices, it formed a unique Hyderabadi haleem, becoming a popular food among the native residents in the early 19th-century. The

preparation of haleem in Hyderabad has become an art form.Served with

Haleem ka masala, brown onion, lemon juice and coriander Paneer Tamatar ka kuth

Cottage cheese prepared in tomato gravy tempered with mustard seeds and curry leaves

Bhagar ke bainganSmall aubergines shallow fried and cooked in a gravy made with roasted spices

and tempered Mirchi ka Saalan

Green chillies, sauteed and simmered in lidded bowls laden with a tomato, tamarind, black pepper and jaggery gravy

Nizami lazeez handiAssorted vegetables cooked in a mild and aromatic gravy perfumed with

cardamom mace powders.Dal saath salam

Assorted yellow lentils cooked tempered with seben types of ingredientsKumru pulao

Jackfruit and rice preparation infuced with cardamom and mace flavors Cooked on dum

Hyderabadi breadsBaqarkhani roti, besan ki roti, khuska naan,

Sheermal.

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PAN ASIAN – LAKSA, SUSHI, DIMSUM

LAKSA COUNTERLaksa is a popular spicy noodle soup from the Peranakan culture, which

is a merger of Chinese and Malay elements found in Malaysia and Singapore, and Indonesia. There are two basic types of laksa: curry

laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice

vermicelli (bee hoon or mee hoon) are also common and some variants use other types

Served with Curry soup

- condiments:Boiled noodles 2 variety Toasted garlic Brown Onions

Fried noodles Chopped spring onion Chopped green chillies Chopped onion Crushed Roasted peanuts coriander leaf

lemon juice Chili oil sautéed mushroom

broccoli florets Bean sprouts dried red chili flakes

SUSHI LIVEIn Japan the word sushi refers to a broad range of foods prepared with sumeshi or

sushi meshi, vinegared rice. Sushi toppings may be raw, cooked, or marinated. There are various types of sushi. Sushi served rolled in nori (seaweed), is called maki (rolls). Sushi made with toppings laid onto hand-formed clumps of rice is

called nigiri; sushi made with toppings stuffed into a small pouch of fried tofu is called inari; and sushi made with toppings served scattered over a bowl of sushi

rice are called chirashi-zushi, or "scattered sushiRoasted pepper NigiriSpicy silken tofu maki

Kappa makiAsparagus and cream cheese

Veg Californian sushiServed with- Light soya sauce, Pickled ginger & Wasabi paste

STEAMED DIMSUMS

Literally translated as “so close to the heart”, Dim Sums are, in reality, a large range of snacks, Cantonese people traditionally enjoyed anytime. A familiar scene at any Cantonese restaurant is of young girls pushing trolleys with dim sums piled

high in bamboo baskets, calling out names of their wares.The variety of dim sums made live and steamed - will be as follows:

BaoStuffed with paneer flavored with honey and chili

hargaocorn spinach and pakchoy

KothePeas and cashewnuts

Sui maiMix vegetables

Served with choice of following dipsTomato, Sweet chili and coriander dip

soy sauce

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RICE INTERNATIONALThe word "rice" derives from the Old French ris, which comes from Italian riso, in turn from the Latin oriza, which derives from the Greek ὄ (oruza).Riceρυζα cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its parent species are native to Asia and certain parts of Africa, centuries of trade

and exportation have made it commonplace in many cultures worldwide.Risotto - Italy

Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. Many types of risotto contain Parmesan cheese, butter, and onion.

It is one of the most common ways of cooking rice in Italy.Paella- Spain

Paella rice dish that originated in its modern form in the mid-19th century on the east coast of Spain. There are three widely known types of paella:

Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many

others as well. Rizo - Mexico

Rice is not native to the Americas but was introduced to Latin America and the Caribbean by European colonizers at an early date with Spanish colonizers

introducing Asian rice to Mexico in the 1520s at Veracruz and the Portuguese and their African slaves

Pilaf- TurkeyPilaf, or pilav in Turkish, is one of those foods in Turkish cuisine possessed of a

ritual quality. Though pilaf is made from a variety of grains, the first to come to mind in Turkey is rice pilaf, which has always had a special status. The other

types are bulgur, cracked wheat and kuskus pilaf.Herb Rice- France

French cuisine has evolved extensively over centuries. The national cuisine started forming in the Middle Ages due to the influence of the work of skilled chefs and various social and political movements. Over the years the styles of French cuisine have been given different names, and have been modified by

various master-chefs. Cha-han : Japan

Fried rice, or cha-han as it’s called in Japan, also called yakimeshi. There are variations of fried rice throughout Asia, and a light colored, Cantonese-

influenced version . It’s a very frugal dish, since it’s quick to make and is a great way to use up variety of vegetables.

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DUM PUKTHDum means to ‘breathe in’ and pukht to 'cook'. Dum Pukht cooking uses a

round, heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and

Dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, Herbs and spices play an extremely critical role. The process of slow roasting

gently persuades each to release maximum flavor. And the sealing of the lid; the sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the

richness of flavors that distinguishes the cuisines.Qasr- e- pukhtan

Fresh cottage cheese simmered in a fresh silky tomato gravy flavored with royal cumin and dried fenugreek seeds

Arbi ka kaliyaColocassia in a yogurt and onion gravy flavored with dum ka masala

Guncha-wa- QeemaFlorets of cauliflower with capsicum, ginger and tomato dices with a hint of

mango powderSubz miloni

Seasonal vegetables cooked in a puree of spinach flavored with white cumin seeds

and garam masalaDum pukth badin jaan

Brinjals marinated and shallow fried topped with tomato concasse and garlic flavored spiced yogurt and finished on dum

Aloo Bukhara kofta salanVegetable marbles stuffed with dried plums and almonds. Simmered in a

cardamom and cumin gravyDum ke aloo

Barell shaped potatoes stuffed with cashew and pomegranate seeds, finished on dum with a thick yogurt gravy.

Dal dam pukthArhar lentils cooked with yellow chili and tempered with caramelized garlic

Subz biryaniSeasonal vegetable and basmati rice cooked on dum flavored with vegetable

stockBreads

Khamiri rotiTaftan dum pukth

Tara naanWarki paratha

Rogni rotiMande

MEXICAN – QUESADILLA COUNTERquesadilla is a Mexican snack food made of cheese and other ingredients on a

folded corn or wheat tortilla and cooked until the cheese melts. Exactly what constitutes a quesadilla varies from region to region and

between the U.S. and Mexico and is not universally agreed upon by chefs. However, it is generally agreed that the quesadilla is cooked after being filled or stuffed with the cheese. Variations in which the quesadilla is stuffed with

additional ingredients sometimes are incorrectly named burritos; while a taco or burrito is filled with pre-cooked ingredients, as are some variations of the

quesadilla, the additions are mostly different. Also, the quesadilla is folded and not wrapped.

Filling IngredientsBroccoli, paneer, red and yellow peppers, green onion, chopped

coriander , fajita marinade, chili salsa , jalapeno peppers, green olives , black olives etc refried beans, maple syrup, sour cream, avocado or guacamole,

potatoes, spinach, mushrooms, etc. Types of Tortilla

Corn And

flourCheeses

Cheddar, jack cheese, mozzarellaSalsas

Salsa fresca,Chili salsa

MOROCCON GRILLS (lava stone )Moroccan cuisine is one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle

Eastern, Mediterranean, African, and Jewish influences. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan

cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.

VEGETARIANZucchini stuffed with sun dried tomato

Cottage cheese steak

jacket potatoesServed with sour cream and chives

Sauces for the vegetarianSaffron cream sauce

Roasted tomato and herb sauce

SHAWARMA/DONER KEBABShawarma is a popular dish and fast-food staple across the Middle East, it has also become popular worldwide. Shawarma is known as guss in Iraq, doner in Turkey and gyros in Greece.Shawarma is most commonly eaten as a fast food,

made up into a roll in khubus/lafa (a fluffy flatbread) together with vegetables and a dressing. Vegetables commonly found in shawarma include cucumber, onion, tomato, lettuce, parsley, pickled turnips, pickled gherkins, and cabbage.Served with sliced onion, tomato, sumac , parsley and pickled

mooli and chili, sauce-(yogurt, tahina, garlic, and lemon juice)Bread

Khubusvegetarian

Processed cheese and cottage cheese shawarmaFillings

vinegar onion, marinated beetroot,Shredded lettuce, sliced tomato, pickled chili, cucumber,

SaucePrepared with yogurt, tahina, and garlic

Sprinklers and garnishesSumac, and parsley

BURMESE KHAO SWEY COUNTERA meal in itself, this dish is as much fun to put together as it is

delicious to eat. The combination of various tastes and textures makes this dish unique. Guests pick a soup bowl, add the ingredients to their

liking and top it with the vegetable stock.Vegetable stock

Flavored with coconut

Toppings to choose fromBoiled noodles Toasted garlic Brown Onions

Fried noodles Chopped spring onion Chopped green chillies

Chopped onion Crushed Roasted peanuts Chili oilChopped coriander Sauteed mushrooms Lemon juice

Broccoli Carrots

RAVIOLI & GNOCCHI COUNTERRavioli is, as we know, the stuffed form of pasta and there is as many types of fillings as the chef can think of. Ravioli can be had as it is or can be eaten with any kind of sauce as one pleases – with a sprinkling of grated fresh parmesan

Types of stuffed ravioli:Sundried tomato ravioliWild mushroom ravioli

Gnocchi are various thick, soft dumplings. They may be made from semolina, wheat flour,cheese,potato,bread crumbs,or similar

ingredients.Like many Italian dishes, there is considerable variation in recipes and names across different regions.

Types of gnocchiSpinach and ricotta gnocchi

Fresh herb gnocchi

Choice of saucesArrabiatta sauce

Tradional tomato concasse spiked with chiliesCheese sauce

Sauce prepared with four type of cheesesPesto

Pesto made with basil, parmesan, pine nuts and pecorino cheese Accompaniments

Garlic, chili oil, mix herbs, olives black and green, basil, olive oil, butter, chopped parsley, processed cheese, parmesan cheese ,

crushed pepper

Mongolian Grill Live

The Mongolian grill is a heavy, round iron grill that, heated up to 500 degrees Fahrenheit, rapidly cooks vegetables in a soy-based sauce, redolent with anise, ginger and garlic. The grills, some of which measure up to 5-feet wide, dwarf

Japanese teppan-yaki, but both cooking surfaces were introduced in the West for oversized stir-fry meals called "barbecue." Mongolian grills are large enough to stand on their own, so restaurants surround them with elevated counters where

diners place their choices of vegetables for chefs to cook and sauce.

Typically, diners choose various ingredients from a buffet of thinly sliced raw vegetables (cabbage, tofu, sliced onion, cilantro, broccoli,

and mushrooms, pineapple, lychee), and put them in a bowl or on a plate. These ingredients are given to the griddle operator who adds the diner's choice of sauce and transfers them to one section of the hot griddle. Oil and sometimes water may

be added to ease cooking, and the ingredients are stirred occasionally.

TEPPANAYAKITeppanyaki ( teppan-yaki) is a style of Japanese cuisine that uses

an iron griddle to cook food. The word teppanyaki is derived from teppan which means iron plate, and yaki which means grilled, broiled or pan fried.

In Japan, teppanyaki refers to dishes cooked using an iron plate, Modern teppanyaki grills are typically propane-heated flat surface grills, and

are widely used to cook food in front of guests . The originator of the teppanyaki-style steakhouse is the Japanese restaurant chain Misono, which

introduced the concept of cooking Western-influenced food on a teppan in Japan in 1945. They soon found the cuisine was less popular with the Japanese than it was with foreigners, who enjoyed both watching the skilled maneuvers of

the chefs preparing the food as well as the cuisine itself, which is somewhat more familiar than more traditional Japanese dishes

The guests can choose from a variety of vegetables and sauces along with noodles and rice on the counter.

English DessertLive Counter- Molten Chocolate Bolls:-

Served with warm chocolate sauceOreo Cheese Cake

Live nut pond cakeChocolate fondue counterPeach gateauxChocolate Nugget CakeBlueberry CakeTiramisu(Bread Base Cake, Without Chocolate)Mango Cheese CakeStrawberry Cheese Cake Fruit PuddingBlack Forest PuddingChocolate Fantasy CakeLive Sizzling Brownie with Ice- CreamHot Chocolate FudgeAssorted Mousse Glasses Assorted Tarts

Crepe Station

A crêpe is a type of very thin pancake. The word is of French origin,deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and they are considered a national dish, and they are also increasingly popular in North America. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savory fillings.

Rich nut Vanilla Filled Crepe-(Served with the choice of following Sauces)(a) Chocolate Truffle Sauce (b) Blueberry Sauce(c) Butter Scotch Walnut SauceSprinkles(a) Almond Noughat (b) Banana Foster(c) Roasted Sesame

Fruit Flambé Live

Indian Desserts:(1) Gulab Jamun(2) Dal ka Halwa(3) Gajar ka Halwa(4) Imarti(5) Jalebi

(6) Malpua(7) Rajbhog(8) Mishripua(9) Shiromni(10) Anurodh(11) Malai pan(12) Chamcham(13) Gilori Petha, Mango Gilori (14) Rainbow(15) Makhan Vada(16) Malai Chap(17) DilJani(18) Rabdi(19) Basundi(20) Makhan ke Samose(21) Apple Jalebi(22) Firni(23) Fruit Cream(24) Moti Pak(25) Indrani(26) Badam Katli(27) Khir(28) Shiri Khand(29) Pineapple Sandesh(30) Mango Sandesh.(31) Shiri khand (32) Fresh Strawberry(33) Shiri khand with fruit(34) Baked Bundi(35) Pista Rasgulla(36) Baked Gulabjamun(37) Baked Malpua(38) Amritbhoog