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Serving a meal
These dishes will serve 4-6 people on average, if they are presented in The Indian style. However to serve any of the meat of fish dishes in a Western manner - without offering a selection of side dishes the quantities may need to be increased accordingly. A perfectly balanced Indian meal will have dishes that cover a whole range of flavor from mild to hot and from sweet to sour. Texture, too is considered. There will be dishes that are crunchy, soft, dry, moist, rough and smooth. Some will be served very hot, while others may be chilled. Before a meal serve hot snack such as samosas or pakoras with a refreshing sherbet. It is customary to leave a gap of about 45 minutes in between this stage and dinner to encourage a good appetite. To serve the meal itself put the main dish, such as a biryani or a special roast in the centre of the table and surround it with the other dishes. Both bread and rice should be cooked in sample quantities. When serving a very moist curry, first pour the sauce into the dish and then arrange the main ingredients. Garnishes are kept very simple, such as sprinkling of chopped coriander leaves or green chilies. At the end of a meal serve one or a choice of sweets, followed by tea or coffee. After a meal it is common to serve small cardamom seeds in their husks, aniseeds, or betel nuts.
The following are suggestions for menus using recipes from www.indianfoodsite.com, although obviously a meal need not contain more than two or three complementary dishes.
Suggested menu where some guests are vegetarian and other non - vegetarian to serve 4-6 people
Menu A.
Chicken curry with coconut Manglorean - style Cauliflower and potato curry White rice Stuffed aubergines Tomato raita Coriander and tamarind chutney Fried papadam Apple halva
Suggested menus for a lunch or informal dinner to serve 4-6 people
Menu A
Mango lassi Plain rice Roti Chicken curry Mixed vegetable curry Cucumber raita Lentil curry Rasmalai
Menu B
Nimbu panni Chicken saag Amritsari fish ► Lemon rice Dal Makhani Wholemeal bread Coriander and tamarind chutney Gajar halva
CELEBRATION MENU to serve 4-6 people
Menu A
Chickpeas with Mang and Coconut Lemon rice Roti Whole roast chicken Stuffed Okra Tamarind chutney Pineapple pudding Indian bread pudding (Shahi Tukra)
This celebration meal centered around the whole roast chicken with delicately fragrant Lemon Rice and spicy Stuffed Okra as the main accompaniments. Although this menu would suit those who prefer milder Indian cooking, it nevertheless provides a variety of contrasting and complementary tastes and textures. The chickpeas with Mango and coconut is crunchy and blends well with Buttermilk Curry (a popular Gujarati dish).
Suggested menu for a lunch or formal dinner to serve 4-6 people
Menu A
Thandai (milk and saffron sherbet) Vegetable samosas Chili pakoras Rich bread Tandoori chicken Shrimp curry with coconut Okra curry Vegetable pulao Vegetable raita Mango chutney Coriander and tamarind chutney Kulfi ice cream Gulab jamun ►
Traditional non-vegetarian buffet menu
Meat with potatoes (jeera aloo salan) Fish in mustard Yellow rice Chick peas Cucumber raita Tomato chutney
Menus to be served with Indian breads
Bhuna lamb or Lamb slow-cooked in onions and yoghurt sliced breads Onion with paprika Raita of your choice Gulab jamun
Menu B.
Lamb with pickling spices or Chicken pistachio korma Paratha or Pitta bread (moistened, then heated in oven) Cauliflower with ginger Apple halva
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