Red Carnation Hotels

TAMARIND FOOD FESTIVAL 2008

Starters

Palak Channa Chāat
Spiced chickpeas with mint chutney and sweetened yoghurt; topped with tamarind chutney, batter-fried spinach and coriander

Saag Aloo Tikki
Pan-fried cakes of potato with a stuffing of spinach served drizzled with tamarind chutney

Grilled Scallops
Scallop flavoured with green, pink and white peppercorns, star anise and fennel served on smoked red pepper chutney

Murgh Dakshini
Strips of chicken supreme with garlic, curry leaves, red chillies, lentils and
rice flour; served with a yoghurt and chive dip

Masala Crab Tikki
cakes of white crab meat with potato, red onions, ginger and mint;served on spicy tomato sauce


Kababs

Tandoori Subzi
Grilled broccoli, courgette and mixed peppers marinated with red chilli, garlic, honey and chaat masala

Ajwaini Jhinga
King prawns marinated with yoghurt, ginger, paprika and ajwain seeds

Malai Tikka
Grilled supreme of chicken marinated with cream, cheese, coriander stem and cardamom

Peshawari Chămpen
Tender lamb cutlets marinated with yoghurt, raw papaya, garlic, and freshly ground spices

Kabab Platter
Medley of tandoor grilled King prawn, Malai tikka and Lamb chop

Accompaniments

Raita
Yoghurt with cucumber and mint

Tossed Salad
Diced cucumber, carrot, red onion and tomato salad with a dressing of toasted cumin and lemon

Assorted Chutneys with poppadoms

Curries

Prawn Chettinaad
Tiger prawns tossed in a spicy masala of onions and tomatoes flavoured with green chillies, curry leaves and a special blend of Chettinaad spices

Salmon Malabar
Grilled steaks of salmon on a bed of sautéed shallots with tomatoes, garlic and coconut milk

Murgh Makhni
Tandoor grilled chicken in creamed fresh tomatoes flavoured with glazed onions, coriander and fenugreek leaves

Murgh Kalimirch
Boneless chicken cooked in a spicy sauce of browned onion and tomato, finished with freshly ground black pepper

Kadhai Gosht
Boneless lamb cooked with onions, tomatoes, green peppers and ground spices, finished with toasted coriander, red chillies and peppercorns

Balaochi Raan
Lamb shank slow cooked with cinnamon, bay leaf, garlic and ground spices; served with pan gravy and mixed salad

Vegetables

Dhingri Makai Saag
Cup mushrooms and baby corn in creamed spinach flavoured with garlic and cumin

Tarkari Handi
Seasonal vegetables tossed with cumin and crushed black pepper

Aloo Gobi Shimla Mirch
New potatoes, cauliflower and green peppers tossed with onions, tomatoes and spices

Baingan Bharta
Smoked aubergine pulp with green chillies, ginger, tomatoes, spices and fresh coriander leaves

Vegetable Makhni
Seasonal vegetables simmered in creamed fresh tomatoes flavoured with ginger, honey and fenugreek leaves

Dal Makhni
Slow cooked black lentils, a speciality of the North-west frontier

Tadka Dal
Yellow lentils with tomato, cumin, green chillies and coriander

Rice

Biryani
Seasonal vegetables / Prawn / Chicken tikka / Boneless Lamb cooked with fragrant basmati rice, herbs and spices served with cucumber & mint raita

Zaffrani Pulao
Braised rice with cumin and saffron

Breads

Naan
Plain or with butter 

Stuffed Naan
Cheese & spring onion
Red onion & coriander
Garlic & chives

Desserts

Gajjar Ka Halwa
Carrot fudge with melon seeds and raisins, served with vanilla ice cream

Khubani Kheer
Cardamom flavoured rice pudding topped with stewed apricots

Note: Other desserts by Hotel d’Angleterre