INDIAN CURRY RECIPIES

Basic Mutton Curry

Basic Mutton Curry

    • Dish Name : Basic Mutton Curry
    • Recipe Category : A la Carte
    • Recipe Code
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg (nali/ boti /chop)     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove,black pepper corn,maze, cardemom , bey leaf     20  
Oil ml Refind oil     120  
Ghee gm Pure (cow ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take laggan add oil sauted all whole massala and onion till become golden brown ,then add meat and cooke till become tender , and finished with corinder n ghee.

Serve hot with corinder sprig & ghee on top

Butter Chicken

    • Dish Name : Butter Chicken
    • Recipe Category : A la carte
    • Recipe Code : C 03
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    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg 600- 700 gms small chicken     700  
Oil ml Refined oil to marinate chicken     50  
Curd gm Sour     50  
Ginger garlic gm Paste     40  
Red chilli gm Powder (kashmiri chilli)     10  
Garam massala gm Grounded home made     5  
Dhaniya gm Powder     5  
Kasture methi gm Powder (marination /gravy)     15  
Lemon ml Juice     5  
Salt gm Powder     To taste  
Kaju gm Kaju paste for gravy     100  
Makhani gravy gm Fine & rich     500  
White Butter gm Fresh     50  
Fresh Corinder gm Chopped     10  
Mawa gm Fresh     50  
Milk ml Fresh     500  
Cream ml For garnish & cooking     20  
Honey ml pure     15  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Laggan Add oil, butter then ginger garlic paste,kaju paste & Makhani gravy ,cook till become thick then add tandoori chicken pieces, then finish with cream n butter .

Serve hot with crean , butter & kastoori Methi on top .

Rajhasthani Gutta Curry

    • Dish Name : Rajhasthani Gutta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 03
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    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     500  
Basan gm Dry ( for gatta & curry)     300  
Red chilly gm Powder ( kashmiri)     25  
Haldi gm Powder     10  
Red chilli gm Whole     10  
Saunf gm Whole     5  
Dhaniya gm Whole & Powder     15  
Hing gm Powder     5  
Salt gm Powder     To taste  
Zeera gm Whole & Powder     15  
Green chilly gm Slit     10  
Onion gm Chopped     70  
Corinder gm Fresh     10  
Ghee gm Fresh & Pure     40  
Oil ml Refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with gatta on top.

Gatta :- Take mixing try add besan add all ingredients the roll it nicely then boiled in a slow flame .then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Paneer Kurchand

    • Dish Name : Paneer Kurchand
    • Recipe Category : A la carte
    • Recipe Code : C 04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Thick finger style     500  
Bellpeppers gm Jullien     50  
Onions gm Jullien     50  
Tomatoes gm Jullien     50  
Ginger garlic gm Chopped     40  
Green chilli gm Slit     40  
Corinder gm Fresh & Chopped     30  
Corinder gm Powder     15  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Garam masala gm Powder     5  
Zeera gm Whole & Powder     5  
Amchoor gm Powder     5  
Chopped Massala gm Fresh     150  
Cream ml Fresh     40  
Oil ml Refind oil     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add choppe massala finish with fried paneer on top .

Serve hot with mint & ginger on top.

Paneer Pasanda

    • Dish Name : Paneer Pasanda
    • Recipe Category : A la carte
    • Recipe Code : C 05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Sliced (squre sandwich style)     400  
Dry fruits gm Chopped for stuffing     50  
Tuti fruity gm Color full     40  
Ginger garlic gm Paste     40  
Saunf gm Powder     10  
Kesar Pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind oil     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Malai Kofta

    • Dish Name : Malai Kofta
    • Recipe Category : A la carte
    • Recipe Code : C 06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Minced ( make round koftas )     400  
Dry fruits gm Chopped For stuffing     50  
Ginger garlic gm paste & chopped     40  
Saunf gm Powder     10  
Kesar pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer kofta on top .

Serve hot with mint & cream on top.

Punjabi Kadhi Pakoda

    • Dish Name : Punjabi Kadhi Pakoda
    • Recipe Category : A la carte
    • Recipe Code : C 07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Kadhi batter     300  
Besan gm For Pakoda & Kadi batter     100  
Onions gm Sciled     70  
Green chilli gm Slit     40  
Garlic & Ginger gm Chopped     40  
Oil ml Refind     100  
Ghee hm Pure     50  
Potatoes gm Small sliced     100  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Red chilli gm Whole & Powder     10  
Kasturi methi gm Powder     10  
Methi danna gm Whole     5  
Zeera gm Whole     5  
Sanuf gm Whole     5  
Rai gm Whole     5  
Hing gm Powder     5  
Dhaniya gm Crushed     5  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pakodas on top.

Serve hot with lahdi tadaka on top.

Murgh Yakhani Biryani

    • Dish Name : Murgh Yakhani Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm          
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Subz Yakhni Biryani

    • Dish Name : Subz Yakhni Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vigitable kg Beans, Cauliflower, Green peas , Carrot     1  
Rice gm Basmati rice     750  
Curd gm Sour     100  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add vegitables mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of vegitables then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Baghara Baingan

    • Dish Name : Baghara Baingan
    • Recipe Category : A la carte
    • Recipe Code : C 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm fresh     200  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add besan curd to make gravy then add fried baingan on top .

Serve hot with fried red chilli & curry leaves on top.

Paneer Labbabdar

    • Dish Name : Paneer Labbabdar
    • Recipe Category : A la carte
    • Recipe Code : C 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cube cuts fresh paneer     500  
Onion gm Chopped     100  
Tomato gm Chopped     100  
Cashew nut gm Chopped     70  
Makhani gravy gm Fresh     100  
Oil ml Refind     50  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Sugar gm Grain     10  
Kasturi methi gm Powder     10  
Red chilli gm Whole & Powder     20  
Cream gm Fresh     30  
Zeera powder gm Whole Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish , makhani gravy with fried paneer kofta on top .

Serve hot with mint & cream on top.

Kacchye murgh ki dum biryani

    • Dish Name : Kacchye murgh ki dum biryani
    • Recipe Category : A la carte
    • Recipe Code : C 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Verli Wangi

    • Dish Name : Verli Wangi
    • Recipe Category : A la carte
    • Recipe Code : C 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm Fresh     200  
Salt gm Powder     to taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Roasted penut gm Crused for stuffing     50  
Fried garlic gm For stuffing     20  
Lemon juice no Fresh     1  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
Preparation Method

Take baingan slit on top then stuff with massalas, on othere hand take a pan add oil saute all massalas make gravy then finish with stuffed baingans on top .

Serve hot with baigan stuffing on top .

Subz Meloni

    • Dish Name : Subz Meloni
    • Recipe Category : A la carte
    • Recipe Code : C 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vegitables gm Beans, Cauliflower, Green peas , Carrot     500  
Spicach gm Fresh paste     300  
Besan gm Thicking agent     50  
Onions gm Chopped     50  
Tomatoes gm Chopped     50  
Ginger & Garlic gm Chopped     50  
Cream gm Fresh     50  
Oil ml Refind     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Yellow chili gm Powder     15  
Zeera gm Whole & Powder     20  
Kasturi methi gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil saute all ingredents with vegitable & spinach then cook till become dry then finesh with butter .

Serve hot butter on top .

Bangoli fish curry

    • Dish Name : Bangoli fish curry
    • Recipe Category : A la carte
    • Recipe Code : C 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish gm Roshu fish curry cut     500  
Kasundi gm Fresh paste     150  
Onion gm Chopped     100  
Tomatoes gm Chopped     100  
Fresh corinder gm Chopped     40  
Oil gm Mustard     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Red chilli gm Whole & Powder     20  
Ginger & Garlic gm Paste     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add musterd oil and burn it to avoid smell, then sauted all ingedients & add fish cook till become soft .

Serve Hot with corinder sprig on top

Patiyala Shahi Paneer

    • Dish Name : Patiyala Shahi Paneer
    • Recipe Category : A la carte
    • Recipe Code : C 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cubes     200  
Dry dhinya gm Crused     20  
Zeera gm Whole & Powder     20  
Garam massala gm Powder     10  
Red chilli gm Powder     5  
Salt gm Powder     To taste  
Corinder leaves gm Chopped     10  
Rock salt gm Powder     5  
Black pepper gm crused     5  
Haldi gm Powder     5  
Kaju gravy gm Fresh & Fine     50  
Choppe massala gm Fresh     50  
Oil ml Refind     50  
Amchoor gm Powder     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Kaju gravy cooke till become dry ,add paneer cubes on top of the greavy , then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves.

serve hot with mint sprig on top n butter .

Biryani Pulao

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Mutton Roganjosh

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg Nali / Boti / Chop     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove, Black pepper corn, Maze cardemom , Bey leaf     20  
Oil ml Refind Oil 120      
Ghee gm Pure (Cow Ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender Leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add oil n all ingredents then saute onions ,mutton cook till onion get cooked then add curd & all Massalas cook till meat grt tender

Serve hot with corinder sprig on top .

Pithod ki Sabji

    • Dish Name : Pithod ki Sabji
    • Recipe Category : A la carte
    • Recipe Code : C 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd  gm sour     500  
besan gm dry ( for gatta & curry)     300  
red chilly gm powder ( kashmiri)     25  
haldi  gm powder     10  
Red chilli gm whole     10  
saunf gm whole      5  
dhaniya  gm whole & powder      15  
hing gm Powder     5  
salt gm Powder      to taste  
zeera gm whole & powder      15  
green chilly  gm slit     10  
onion  gm chopped     70  
corinder  gm fresh     10  
ghee  gm fresh & pure     40  
oil  ml refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pithod on top.

Gatta :- take mixing try add besan add all ingredients then cook on kadbhi to set it ,then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Gosht Badami shorba

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      500  
Ginger  gm whole     300  
Garlic gm whole     25  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     10  
Cream gm fresh     5  
Salt  gm powder      15  
Cardemom  gm powder      15  
Almonds gm boiled & sliced (for garnished)     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali & Sliced Almonds in it

Jhangiri Gosht shorba

    • Dish Name : Jhangiri Gosht shorba
    • Recipe Category : A la carte
    • Recipe Code : C 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      1  
Ginger  gm whole     50  
Garlic gm whole     50  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     20  
Cream gm fresh     30  
Salt  gm powder      to taste  
Cardemom  gm powder      pinch  
kesar  gm pure      10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali in it.

Murgh Hawa Mehal

    • Dish Name : Murgh Hawa Mehal
    • Recipe Category : A la carte
    • Recipe Code : C 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder      5  
black pepper   gm crused     5  
haldi gm powder      5  
onion &  tomato  gm fresh     50  
oil  ml refind     50  
Ginger & Garlic  gm Paste     30  
eggs no egg white     2  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter ,corrinder sprig & egg white fome on top ,then bake it .

Dum Aloo Banarasi

    • Dish Name : Dum Aloo Banarasi
    • Recipe Category : A la carte
    • Recipe Code : C 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Aloo  no small size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm pwdeowder     to taste  
zeera  gm powder      10  
dhaniya    gm powder     5  
Yellow Chilli  gm powder      10  
kasturi methi gm powder     30  
Cream  ml powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Makhni Gravy  gm fresh &  fine      70  
Choppe Massala gm thick     100   
Cheese  gm For Baking      50   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Paneer Bhtinda

    • Dish Name : Paneer Bhtinda
    • Recipe Category : A la carte
    • Recipe Code : C 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer   gm cubes     200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
Makhani gravy gm fresh & fine     50  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Anda Suriyamukhi Masala

    • Dish Name : Anda Suriyamukhi Masala
    • Recipe Category : A la carte
    • Recipe Code : C 25
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Egg  no raw     4  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala cooke till become dry break eggs on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Palk Kofta Curry

    • Dish Name : Palk Kofta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 26
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Kofta Mixture Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Palak   gm sour     100  
rock salt  gm Paste      5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Choppe Massala gm thick     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Make koftas and deep nfried it nicly till become golden brown ,then take a pan heat oil adde massalas & chopped massala then add palak paste,cook till get glazed on top,fineseh with cream nbutter

serve hot with cream on top.

JaiPuri Bhindi

    • Dish Name : JaiPuri Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 27
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Fine Sliced      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
besan  gm powder     100  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and bhindi ,then take kadahi heat oil and fry till becom golden brown.

Serve hot with butter n corrinder sprig on top..

Amchoori Bhindi

    • Dish Name : Amchoori Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 28
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Whole & Slit      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and stuffed in bhindi ,then take pan tossed bhindly nicly on the pan then add stuffed bhindi and finesd with chopped massala .

Serve hot with butter n corrinder sprig on top.

Shai Gobi Mussalam

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 29
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm Sliced (squre sandwich style)     400  
mixer gm chopped mint , corrinder , dry frits     50  
tuti fruity gm color full     40  
ginger garlic gm paste     40  
saunf  gm powder     10  
kesar pinch origanal     1  
milk  gm cow milk     150  
cream  gm fresh     60  
oil  ml refind       100  
ghee gm fresh     50  
cashunut (yellow gravy) gm fresh     200  
Mint paste  gm fresh     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a whole gobi boil it then marination and cook in tandoor then fineshed with bgreavy on top ..

Serve hot with butter & mint sprig on top .

Paneer beerbali

    • Dish Name : Paneer beerbali
    • Recipe Category : A la carte
    • Recipe Code : C 30
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum  gm small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera   gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy & mint paste finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Shimla Mirch Ke Dulme

    • Dish Name : Shimla Mirch Ke Dulme
    • Recipe Category : A la carte
    • Recipe Code : C 31
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum   no small size hollow for stuffing Boiled then fried      6  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil gm refind     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the capsicum then make a massala out of chopp massala add all massla then fined with cream n ghee ,place stuffed capsicum in top of the curry .

Serve hot with cheese on top n baked it .

Komadi Rassam

    • Dish Name :Komadi Rassam
    • Recipe Category : A la carte
    • Recipe Code : C 32
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil gm refind     50  
Ginger garlic gm paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Meen Moeli

    • Dish Name : Meen Moeli
    • Recipe Category : A la carte
    • Recipe Code : C 33
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish  gm curry cut     300  
onions gm sliced     50  
tomato gm sliced     50  
coconut milk gm fresh     100  
curry leaves gm fresh     few  
mustard seeds gm whole     5  
salt haldi gm powder     5  
corrinder leaves gm fresh & chopped      10  
oil gm refind     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil , musterd seeds , curry leaves then add onions & tomatoes ,sauted it nicly then add coconut milk boil it for bfew minute then finished fish .

Serve hot with fried curry lease n corrinder sprig on top .

Murgh Mussalam

    • Dish Name : Murgh Mussalam
    • Recipe Category : A la carte
    • Recipe Code : C 34
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm whole chicken with cuts     600 - 700  
Hung curde  gm sour     100  
kesar gm pure     pinch  
kaju paste gm fine     50  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
red Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Biryani Pulao gm 70 % cooked rice     100  
Boil Egg  no freshly boiled     1  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a chicken do first marination then stuff rice & egg then keep a side for some time , then put marination and cook in tandoor .

Serve hot with butter & mint sprig on top .

Rarra Murgh

    • Dish Name : Rarra Murgh
    • Recipe Category : A la carte
    • Recipe Code : C 35
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
Chicken  gm Kemma      50  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil ml refind     50  
Ginger & Garlic  gm Paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken keema & curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Aaloo Amritsari

    • Dish Name : Aaloo Amritsari
    • Recipe Category : A la carte
    • Recipe Code : C 36
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Aloo gm wadges style cut      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add aloo and finesd with chopped massala

Serve hot with butter n corrinder sprig on top.

Murgh Parda Biryani

    • Dish Name : Murgh Parda Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 37
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Dressed Chicken curry cut     1000  
curd gm sour      100  
rice gm basmati rice     750  
onions gm sliced     200  
red chilli gm slit     50  
oil  ml refind     150  
ghee gm pure      100  
kesar pinch origanal     1  
kewara water drops for flavour     few  
salt gm powder     to taste  
haldi gm powder     10  
dhaniya  gm powder     10  
biryani massala gm powder     10  
mint gm chopped     40  
barista gm golden brown     50  
milk ml cow fresh     100  
dry fruits gm kaju , kismiss , badam     100  
Parda dough gm Flour , barista,ghee,salt yest ,mint     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi then cover it with parda .dought and put in oven for 10 min

Serve hot & And Remove pardda on guest table .

Badal Jam

    • Dish Name : Badal Jam
    • Recipe Category : A la carte
    • Recipe Code : C 38
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer gm paneer ,aloo,dry nuts, green peas.     100  
Baingan no small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm powder     20  
oil ml paste     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the baingan then make a massala out of chapp massala add all massla then fined with cream n ghee ,place stuffed baingan in top of the curry .

Serve hot with cheese on top n baked it .

Butter Chicken

Basic Mutton Curry

    • Dish Name : Basic Mutton Curry
    • Recipe Category : A la Carte
    • Recipe Code
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg (nali/ boti /chop)     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove,black pepper corn,maze, cardemom , bey leaf     20  
Oil ml Refind oil     120  
Ghee gm Pure (cow ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take laggan add oil sauted all whole massala and onion till become golden brown ,then add meat and cooke till become tender , and finished with corinder n ghee.

Serve hot with corinder sprig & ghee on top

Butter Chicken

    • Dish Name : Butter Chicken
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg 600- 700 gms small chicken     700  
Oil ml Refined oil to marinate chicken     50  
Curd gm Sour     50  
Ginger garlic gm Paste     40  
Red chilli gm Powder (kashmiri chilli)     10  
Garam massala gm Grounded home made     5  
Dhaniya gm Powder     5  
Kasture methi gm Powder (marination /gravy)     15  
Lemon ml Juice     5  
Salt gm Powder     To taste  
Kaju gm Kaju paste for gravy     100  
Makhani gravy gm Fine & rich     500  
White Butter gm Fresh     50  
Fresh Corinder gm Chopped     10  
Mawa gm Fresh     50  
Milk ml Fresh     500  
Cream ml For garnish & cooking     20  
Honey ml pure     15  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Laggan Add oil, butter then ginger garlic paste,kaju paste & Makhani gravy ,cook till become thick then add tandoori chicken pieces, then finish with cream n butter .

Serve hot with crean , butter & kastoori Methi on top .

Rajhasthani Gutta Curry

    • Dish Name : Rajhasthani Gutta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     500  
Basan gm Dry ( for gatta & curry)     300  
Red chilly gm Powder ( kashmiri)     25  
Haldi gm Powder     10  
Red chilli gm Whole     10  
Saunf gm Whole     5  
Dhaniya gm Whole & Powder     15  
Hing gm Powder     5  
Salt gm Powder     To taste  
Zeera gm Whole & Powder     15  
Green chilly gm Slit     10  
Onion gm Chopped     70  
Corinder gm Fresh     10  
Ghee gm Fresh & Pure     40  
Oil ml Refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with gatta on top.

Gatta :- Take mixing try add besan add all ingredients the roll it nicely then boiled in a slow flame .then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Paneer Kurchand

    • Dish Name : Paneer Kurchand
    • Recipe Category : A la carte
    • Recipe Code : C 04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Thick finger style     500  
Bellpeppers gm Jullien     50  
Onions gm Jullien     50  
Tomatoes gm Jullien     50  
Ginger garlic gm Chopped     40  
Green chilli gm Slit     40  
Corinder gm Fresh & Chopped     30  
Corinder gm Powder     15  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Garam masala gm Powder     5  
Zeera gm Whole & Powder     5  
Amchoor gm Powder     5  
Chopped Massala gm Fresh     150  
Cream ml Fresh     40  
Oil ml Refind oil     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add choppe massala finish with fried paneer on top .

Serve hot with mint & ginger on top.

Paneer Pasanda

    • Dish Name : Paneer Pasanda
    • Recipe Category : A la carte
    • Recipe Code : C 05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Sliced (squre sandwich style)     400  
Dry fruits gm Chopped for stuffing     50  
Tuti fruity gm Color full     40  
Ginger garlic gm Paste     40  
Saunf gm Powder     10  
Kesar Pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind oil     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Malai Kofta

    • Dish Name : Malai Kofta
    • Recipe Category : A la carte
    • Recipe Code : C 06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Minced ( make round koftas )     400  
Dry fruits gm Chopped For stuffing     50  
Ginger garlic gm paste & chopped     40  
Saunf gm Powder     10  
Kesar pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer kofta on top .

Serve hot with mint & cream on top.

Punjabi Kadhi Pakoda

    • Dish Name : Punjabi Kadhi Pakoda
    • Recipe Category : A la carte
    • Recipe Code : C 07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Kadhi batter     300  
Besan gm For Pakoda & Kadi batter     100  
Onions gm Sciled     70  
Green chilli gm Slit     40  
Garlic & Ginger gm Chopped     40  
Oil ml Refind     100  
Ghee hm Pure     50  
Potatoes gm Small sliced     100  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Red chilli gm Whole & Powder     10  
Kasturi methi gm Powder     10  
Methi danna gm Whole     5  
Zeera gm Whole     5  
Sanuf gm Whole     5  
Rai gm Whole     5  
Hing gm Powder     5  
Dhaniya gm Crushed     5  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pakodas on top.

Serve hot with lahdi tadaka on top.

Murgh Yakhani Biryani

    • Dish Name : Murgh Yakhani Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm          
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Subz Yakhni Biryani

    • Dish Name : Subz Yakhni Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vigitable kg Beans, Cauliflower, Green peas , Carrot     1  
Rice gm Basmati rice     750  
Curd gm Sour     100  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add vegitables mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of vegitables then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Baghara Baingan

    • Dish Name : Baghara Baingan
    • Recipe Category : A la carte
    • Recipe Code : C 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm fresh     200  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add besan curd to make gravy then add fried baingan on top .

Serve hot with fried red chilli & curry leaves on top.

Paneer Labbabdar

    • Dish Name : Paneer Labbabdar
    • Recipe Category : A la carte
    • Recipe Code : C 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cube cuts fresh paneer     500  
Onion gm Chopped     100  
Tomato gm Chopped     100  
Cashew nut gm Chopped     70  
Makhani gravy gm Fresh     100  
Oil ml Refind     50  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Sugar gm Grain     10  
Kasturi methi gm Powder     10  
Red chilli gm Whole & Powder     20  
Cream gm Fresh     30  
Zeera powder gm Whole Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish , makhani gravy with fried paneer kofta on top .

Serve hot with mint & cream on top.

Kacchye murgh ki dum biryani

    • Dish Name : Kacchye murgh ki dum biryani
    • Recipe Category : A la carte
    • Recipe Code : C 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Verli Wangi

    • Dish Name : Verli Wangi
    • Recipe Category : A la carte
    • Recipe Code : C 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm Fresh     200  
Salt gm Powder     to taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Roasted penut gm Crused for stuffing     50  
Fried garlic gm For stuffing     20  
Lemon juice no Fresh     1  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
Preparation Method

Take baingan slit on top then stuff with massalas, on othere hand take a pan add oil saute all massalas make gravy then finish with stuffed baingans on top .

Serve hot with baigan stuffing on top .

Subz Meloni

    • Dish Name : Subz Meloni
    • Recipe Category : A la carte
    • Recipe Code : C 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vegitables gm Beans, Cauliflower, Green peas , Carrot     500  
Spicach gm Fresh paste     300  
Besan gm Thicking agent     50  
Onions gm Chopped     50  
Tomatoes gm Chopped     50  
Ginger & Garlic gm Chopped     50  
Cream gm Fresh     50  
Oil ml Refind     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Yellow chili gm Powder     15  
Zeera gm Whole & Powder     20  
Kasturi methi gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil saute all ingredents with vegitable & spinach then cook till become dry then finesh with butter .

Serve hot butter on top .

Bangoli fish curry

    • Dish Name : Bangoli fish curry
    • Recipe Category : A la carte
    • Recipe Code : C 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish gm Roshu fish curry cut     500  
Kasundi gm Fresh paste     150  
Onion gm Chopped     100  
Tomatoes gm Chopped     100  
Fresh corinder gm Chopped     40  
Oil gm Mustard     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Red chilli gm Whole & Powder     20  
Ginger & Garlic gm Paste     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add musterd oil and burn it to avoid smell, then sauted all ingedients & add fish cook till become soft .

Serve Hot with corinder sprig on top

Patiyala Shahi Paneer

    • Dish Name : Patiyala Shahi Paneer
    • Recipe Category : A la carte
    • Recipe Code : C 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cubes     200  
Dry dhinya gm Crused     20  
Zeera gm Whole & Powder     20  
Garam massala gm Powder     10  
Red chilli gm Powder     5  
Salt gm Powder     To taste  
Corinder leaves gm Chopped     10  
Rock salt gm Powder     5  
Black pepper gm crused     5  
Haldi gm Powder     5  
Kaju gravy gm Fresh & Fine     50  
Choppe massala gm Fresh     50  
Oil ml Refind     50  
Amchoor gm Powder     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Kaju gravy cooke till become dry ,add paneer cubes on top of the greavy , then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves.

serve hot with mint sprig on top n butter .

Biryani Pulao

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Mutton Roganjosh

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg Nali / Boti / Chop     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove, Black pepper corn, Maze cardemom , Bey leaf     20  
Oil ml Refind Oil 120      
Ghee gm Pure (Cow Ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender Leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add oil n all ingredents then saute onions ,mutton cook till onion get cooked then add curd & all Massalas cook till meat grt tender

Serve hot with corinder sprig on top .

Pithod ki Sabji

    • Dish Name : Pithod ki Sabji
    • Recipe Category : A la carte
    • Recipe Code : C 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd  gm sour     500  
besan gm dry ( for gatta & curry)     300  
red chilly gm powder ( kashmiri)     25  
haldi  gm powder     10  
Red chilli gm whole     10  
saunf gm whole      5  
dhaniya  gm whole & powder      15  
hing gm Powder     5  
salt gm Powder      to taste  
zeera gm whole & powder      15  
green chilly  gm slit     10  
onion  gm chopped     70  
corinder  gm fresh     10  
ghee  gm fresh & pure     40  
oil  ml refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pithod on top.

Gatta :- take mixing try add besan add all ingredients then cook on kadbhi to set it ,then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Gosht Badami shorba

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      500  
Ginger  gm whole     300  
Garlic gm whole     25  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     10  
Cream gm fresh     5  
Salt  gm powder      15  
Cardemom  gm powder      15  
Almonds gm boiled & sliced (for garnished)     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali & Sliced Almonds in it

Jhangiri Gosht shorba

    • Dish Name : Jhangiri Gosht shorba
    • Recipe Category : A la carte
    • Recipe Code : C 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      1  
Ginger  gm whole     50  
Garlic gm whole     50  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     20  
Cream gm fresh     30  
Salt  gm powder      to taste  
Cardemom  gm powder      pinch  
kesar  gm pure      10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali in it.

Murgh Hawa Mehal

    • Dish Name : Murgh Hawa Mehal
    • Recipe Category : A la carte
    • Recipe Code : C 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder      5  
black pepper   gm crused     5  
haldi gm powder      5  
onion &  tomato  gm fresh     50  
oil  ml refind     50  
Ginger & Garlic  gm Paste     30  
eggs no egg white     2  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter ,corrinder sprig & egg white fome on top ,then bake it .

Dum Aloo Banarasi

    • Dish Name : Dum Aloo Banarasi
    • Recipe Category : A la carte
    • Recipe Code : C 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Aloo  no small size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm pwdeowder     to taste  
zeera  gm powder      10  
dhaniya    gm powder     5  
Yellow Chilli  gm powder      10  
kasturi methi gm powder     30  
Cream  ml powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Makhni Gravy  gm fresh &  fine      70  
Choppe Massala gm thick     100   
Cheese  gm For Baking      50   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Paneer Bhtinda

    • Dish Name : Paneer Bhtinda
    • Recipe Category : A la carte
    • Recipe Code : C 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer   gm cubes     200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
Makhani gravy gm fresh & fine     50  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Anda Suriyamukhi Masala

    • Dish Name : Anda Suriyamukhi Masala
    • Recipe Category : A la carte
    • Recipe Code : C 25
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Egg  no raw     4  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala cooke till become dry break eggs on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Palk Kofta Curry

    • Dish Name : Palk Kofta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 26
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Kofta Mixture Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Palak   gm sour     100  
rock salt  gm Paste      5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Choppe Massala gm thick     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Make koftas and deep nfried it nicly till become golden brown ,then take a pan heat oil adde massalas & chopped massala then add palak paste,cook till get glazed on top,fineseh with cream nbutter

serve hot with cream on top.

JaiPuri Bhindi

    • Dish Name : JaiPuri Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 27
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Fine Sliced      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
besan  gm powder     100  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and bhindi ,then take kadahi heat oil and fry till becom golden brown.

Serve hot with butter n corrinder sprig on top..

Amchoori Bhindi

    • Dish Name : Amchoori Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 28
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Whole & Slit      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and stuffed in bhindi ,then take pan tossed bhindly nicly on the pan then add stuffed bhindi and finesd with chopped massala .

Serve hot with butter n corrinder sprig on top.

Shai Gobi Mussalam

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 29
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm Sliced (squre sandwich style)     400  
mixer gm chopped mint , corrinder , dry frits     50  
tuti fruity gm color full     40  
ginger garlic gm paste     40  
saunf  gm powder     10  
kesar pinch origanal     1  
milk  gm cow milk     150  
cream  gm fresh     60  
oil  ml refind       100  
ghee gm fresh     50  
cashunut (yellow gravy) gm fresh     200  
Mint paste  gm fresh     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a whole gobi boil it then marination and cook in tandoor then fineshed with bgreavy on top ..

Serve hot with butter & mint sprig on top .

Paneer beerbali

    • Dish Name : Paneer beerbali
    • Recipe Category : A la carte
    • Recipe Code : C 30
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum  gm small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera   gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy & mint paste finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Shimla Mirch Ke Dulme

    • Dish Name : Shimla Mirch Ke Dulme
    • Recipe Category : A la carte
    • Recipe Code : C 31
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum   no small size hollow for stuffing Boiled then fried      6  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil gm refind     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the capsicum then make a massala out of chopp massala add all massla then fined with cream n ghee ,place stuffed capsicum in top of the curry .

Serve hot with cheese on top n baked it .

Komadi Rassam

    • Dish Name :Komadi Rassam
    • Recipe Category : A la carte
    • Recipe Code : C 32
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil gm refind     50  
Ginger garlic gm paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Meen Moeli

    • Dish Name : Meen Moeli
    • Recipe Category : A la carte
    • Recipe Code : C 33
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish  gm curry cut     300  
onions gm sliced     50  
tomato gm sliced     50  
coconut milk gm fresh     100  
curry leaves gm fresh     few  
mustard seeds gm whole     5  
salt haldi gm powder     5  
corrinder leaves gm fresh & chopped      10  
oil gm refind     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil , musterd seeds , curry leaves then add onions & tomatoes ,sauted it nicly then add coconut milk boil it for bfew minute then finished fish .

Serve hot with fried curry lease n corrinder sprig on top .

Murgh Mussalam

    • Dish Name : Murgh Mussalam
    • Recipe Category : A la carte
    • Recipe Code : C 34
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm whole chicken with cuts     600 - 700  
Hung curde  gm sour     100  
kesar gm pure     pinch  
kaju paste gm fine     50  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
red Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Biryani Pulao gm 70 % cooked rice     100  
Boil Egg  no freshly boiled     1  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a chicken do first marination then stuff rice & egg then keep a side for some time , then put marination and cook in tandoor .

Serve hot with butter & mint sprig on top .

Rarra Murgh

    • Dish Name : Rarra Murgh
    • Recipe Category : A la carte
    • Recipe Code : C 35
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
Chicken  gm Kemma      50  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil ml refind     50  
Ginger & Garlic  gm Paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken keema & curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Aaloo Amritsari

    • Dish Name : Aaloo Amritsari
    • Recipe Category : A la carte
    • Recipe Code : C 36
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Aloo gm wadges style cut      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add aloo and finesd with chopped massala

Serve hot with butter n corrinder sprig on top.

Murgh Parda Biryani

    • Dish Name : Murgh Parda Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 37
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Dressed Chicken curry cut     1000  
curd gm sour      100  
rice gm basmati rice     750  
onions gm sliced     200  
red chilli gm slit     50  
oil  ml refind     150  
ghee gm pure      100  
kesar pinch origanal     1  
kewara water drops for flavour     few  
salt gm powder     to taste  
haldi gm powder     10  
dhaniya  gm powder     10  
biryani massala gm powder     10  
mint gm chopped     40  
barista gm golden brown     50  
milk ml cow fresh     100  
dry fruits gm kaju , kismiss , badam     100  
Parda dough gm Flour , barista,ghee,salt yest ,mint     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi then cover it with parda .dought and put in oven for 10 min

Serve hot & And Remove pardda on guest table .

Badal Jam

    • Dish Name : Badal Jam
    • Recipe Category : A la carte
    • Recipe Code : C 38
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer gm paneer ,aloo,dry nuts, green peas.     100  
Baingan no small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm powder     20  
oil ml paste     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the baingan then make a massala out of chapp massala add all massla then fined with cream n ghee ,place stuffed baingan in top of the curry .

Serve hot with cheese on top n baked it .

Rajhasthani Gutta Curry

Basic Mutton Curry

    • Dish Name : Basic Mutton Curry
    • Recipe Category : A la Carte
    • Recipe Code
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg (nali/ boti /chop)     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove,black pepper corn,maze, cardemom , bey leaf     20  
Oil ml Refind oil     120  
Ghee gm Pure (cow ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take laggan add oil sauted all whole massala and onion till become golden brown ,then add meat and cooke till become tender , and finished with corinder n ghee.

Serve hot with corinder sprig & ghee on top

Butter Chicken

    • Dish Name : Butter Chicken
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg 600- 700 gms small chicken     700  
Oil ml Refined oil to marinate chicken     50  
Curd gm Sour     50  
Ginger garlic gm Paste     40  
Red chilli gm Powder (kashmiri chilli)     10  
Garam massala gm Grounded home made     5  
Dhaniya gm Powder     5  
Kasture methi gm Powder (marination /gravy)     15  
Lemon ml Juice     5  
Salt gm Powder     To taste  
Kaju gm Kaju paste for gravy     100  
Makhani gravy gm Fine & rich     500  
White Butter gm Fresh     50  
Fresh Corinder gm Chopped     10  
Mawa gm Fresh     50  
Milk ml Fresh     500  
Cream ml For garnish & cooking     20  
Honey ml pure     15  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Laggan Add oil, butter then ginger garlic paste,kaju paste & Makhani gravy ,cook till become thick then add tandoori chicken pieces, then finish with cream n butter .

Serve hot with crean , butter & kastoori Methi on top .

Rajhasthani Gutta Curry

    • Dish Name : Rajhasthani Gutta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     500  
Basan gm Dry ( for gatta & curry)     300  
Red chilly gm Powder ( kashmiri)     25  
Haldi gm Powder     10  
Red chilli gm Whole     10  
Saunf gm Whole     5  
Dhaniya gm Whole & Powder     15  
Hing gm Powder     5  
Salt gm Powder     To taste  
Zeera gm Whole & Powder     15  
Green chilly gm Slit     10  
Onion gm Chopped     70  
Corinder gm Fresh     10  
Ghee gm Fresh & Pure     40  
Oil ml Refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with gatta on top.

Gatta :- Take mixing try add besan add all ingredients the roll it nicely then boiled in a slow flame .then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Paneer Kurchand

    • Dish Name : Paneer Kurchand
    • Recipe Category : A la carte
    • Recipe Code : C 04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Thick finger style     500  
Bellpeppers gm Jullien     50  
Onions gm Jullien     50  
Tomatoes gm Jullien     50  
Ginger garlic gm Chopped     40  
Green chilli gm Slit     40  
Corinder gm Fresh & Chopped     30  
Corinder gm Powder     15  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Garam masala gm Powder     5  
Zeera gm Whole & Powder     5  
Amchoor gm Powder     5  
Chopped Massala gm Fresh     150  
Cream ml Fresh     40  
Oil ml Refind oil     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add choppe massala finish with fried paneer on top .

Serve hot with mint & ginger on top.

Paneer Pasanda

    • Dish Name : Paneer Pasanda
    • Recipe Category : A la carte
    • Recipe Code : C 05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Sliced (squre sandwich style)     400  
Dry fruits gm Chopped for stuffing     50  
Tuti fruity gm Color full     40  
Ginger garlic gm Paste     40  
Saunf gm Powder     10  
Kesar Pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind oil     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Malai Kofta

    • Dish Name : Malai Kofta
    • Recipe Category : A la carte
    • Recipe Code : C 06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Minced ( make round koftas )     400  
Dry fruits gm Chopped For stuffing     50  
Ginger garlic gm paste & chopped     40  
Saunf gm Powder     10  
Kesar pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer kofta on top .

Serve hot with mint & cream on top.

Punjabi Kadhi Pakoda

    • Dish Name : Punjabi Kadhi Pakoda
    • Recipe Category : A la carte
    • Recipe Code : C 07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Kadhi batter     300  
Besan gm For Pakoda & Kadi batter     100  
Onions gm Sciled     70  
Green chilli gm Slit     40  
Garlic & Ginger gm Chopped     40  
Oil ml Refind     100  
Ghee hm Pure     50  
Potatoes gm Small sliced     100  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Red chilli gm Whole & Powder     10  
Kasturi methi gm Powder     10  
Methi danna gm Whole     5  
Zeera gm Whole     5  
Sanuf gm Whole     5  
Rai gm Whole     5  
Hing gm Powder     5  
Dhaniya gm Crushed     5  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pakodas on top.

Serve hot with lahdi tadaka on top.

Murgh Yakhani Biryani

    • Dish Name : Murgh Yakhani Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm          
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Subz Yakhni Biryani

    • Dish Name : Subz Yakhni Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vigitable kg Beans, Cauliflower, Green peas , Carrot     1  
Rice gm Basmati rice     750  
Curd gm Sour     100  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add vegitables mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of vegitables then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Baghara Baingan

    • Dish Name : Baghara Baingan
    • Recipe Category : A la carte
    • Recipe Code : C 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm fresh     200  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add besan curd to make gravy then add fried baingan on top .

Serve hot with fried red chilli & curry leaves on top.

Paneer Labbabdar

    • Dish Name : Paneer Labbabdar
    • Recipe Category : A la carte
    • Recipe Code : C 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cube cuts fresh paneer     500  
Onion gm Chopped     100  
Tomato gm Chopped     100  
Cashew nut gm Chopped     70  
Makhani gravy gm Fresh     100  
Oil ml Refind     50  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Sugar gm Grain     10  
Kasturi methi gm Powder     10  
Red chilli gm Whole & Powder     20  
Cream gm Fresh     30  
Zeera powder gm Whole Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish , makhani gravy with fried paneer kofta on top .

Serve hot with mint & cream on top.

Kacchye murgh ki dum biryani

    • Dish Name : Kacchye murgh ki dum biryani
    • Recipe Category : A la carte
    • Recipe Code : C 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Verli Wangi

    • Dish Name : Verli Wangi
    • Recipe Category : A la carte
    • Recipe Code : C 13
    • For Outlet
    • Meal Period
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    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm Fresh     200  
Salt gm Powder     to taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Roasted penut gm Crused for stuffing     50  
Fried garlic gm For stuffing     20  
Lemon juice no Fresh     1  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
Preparation Method

Take baingan slit on top then stuff with massalas, on othere hand take a pan add oil saute all massalas make gravy then finish with stuffed baingans on top .

Serve hot with baigan stuffing on top .

Subz Meloni

    • Dish Name : Subz Meloni
    • Recipe Category : A la carte
    • Recipe Code : C 14
    • For Outlet
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    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vegitables gm Beans, Cauliflower, Green peas , Carrot     500  
Spicach gm Fresh paste     300  
Besan gm Thicking agent     50  
Onions gm Chopped     50  
Tomatoes gm Chopped     50  
Ginger & Garlic gm Chopped     50  
Cream gm Fresh     50  
Oil ml Refind     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Yellow chili gm Powder     15  
Zeera gm Whole & Powder     20  
Kasturi methi gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil saute all ingredents with vegitable & spinach then cook till become dry then finesh with butter .

Serve hot butter on top .

Bangoli fish curry

    • Dish Name : Bangoli fish curry
    • Recipe Category : A la carte
    • Recipe Code : C 15
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    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish gm Roshu fish curry cut     500  
Kasundi gm Fresh paste     150  
Onion gm Chopped     100  
Tomatoes gm Chopped     100  
Fresh corinder gm Chopped     40  
Oil gm Mustard     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Red chilli gm Whole & Powder     20  
Ginger & Garlic gm Paste     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add musterd oil and burn it to avoid smell, then sauted all ingedients & add fish cook till become soft .

Serve Hot with corinder sprig on top

Patiyala Shahi Paneer

    • Dish Name : Patiyala Shahi Paneer
    • Recipe Category : A la carte
    • Recipe Code : C 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cubes     200  
Dry dhinya gm Crused     20  
Zeera gm Whole & Powder     20  
Garam massala gm Powder     10  
Red chilli gm Powder     5  
Salt gm Powder     To taste  
Corinder leaves gm Chopped     10  
Rock salt gm Powder     5  
Black pepper gm crused     5  
Haldi gm Powder     5  
Kaju gravy gm Fresh & Fine     50  
Choppe massala gm Fresh     50  
Oil ml Refind     50  
Amchoor gm Powder     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Kaju gravy cooke till become dry ,add paneer cubes on top of the greavy , then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves.

serve hot with mint sprig on top n butter .

Biryani Pulao

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 17
    • For Outlet
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    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Mutton Roganjosh

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 18
    • For Outlet
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    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg Nali / Boti / Chop     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove, Black pepper corn, Maze cardemom , Bey leaf     20  
Oil ml Refind Oil 120      
Ghee gm Pure (Cow Ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender Leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add oil n all ingredents then saute onions ,mutton cook till onion get cooked then add curd & all Massalas cook till meat grt tender

Serve hot with corinder sprig on top .

Pithod ki Sabji

    • Dish Name : Pithod ki Sabji
    • Recipe Category : A la carte
    • Recipe Code : C 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd  gm sour     500  
besan gm dry ( for gatta & curry)     300  
red chilly gm powder ( kashmiri)     25  
haldi  gm powder     10  
Red chilli gm whole     10  
saunf gm whole      5  
dhaniya  gm whole & powder      15  
hing gm Powder     5  
salt gm Powder      to taste  
zeera gm whole & powder      15  
green chilly  gm slit     10  
onion  gm chopped     70  
corinder  gm fresh     10  
ghee  gm fresh & pure     40  
oil  ml refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pithod on top.

Gatta :- take mixing try add besan add all ingredients then cook on kadbhi to set it ,then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Gosht Badami shorba

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      500  
Ginger  gm whole     300  
Garlic gm whole     25  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     10  
Cream gm fresh     5  
Salt  gm powder      15  
Cardemom  gm powder      15  
Almonds gm boiled & sliced (for garnished)     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali & Sliced Almonds in it

Jhangiri Gosht shorba

    • Dish Name : Jhangiri Gosht shorba
    • Recipe Category : A la carte
    • Recipe Code : C 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      1  
Ginger  gm whole     50  
Garlic gm whole     50  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     20  
Cream gm fresh     30  
Salt  gm powder      to taste  
Cardemom  gm powder      pinch  
kesar  gm pure      10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali in it.

Murgh Hawa Mehal

    • Dish Name : Murgh Hawa Mehal
    • Recipe Category : A la carte
    • Recipe Code : C 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder      5  
black pepper   gm crused     5  
haldi gm powder      5  
onion &  tomato  gm fresh     50  
oil  ml refind     50  
Ginger & Garlic  gm Paste     30  
eggs no egg white     2  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter ,corrinder sprig & egg white fome on top ,then bake it .

Dum Aloo Banarasi

    • Dish Name : Dum Aloo Banarasi
    • Recipe Category : A la carte
    • Recipe Code : C 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Aloo  no small size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm pwdeowder     to taste  
zeera  gm powder      10  
dhaniya    gm powder     5  
Yellow Chilli  gm powder      10  
kasturi methi gm powder     30  
Cream  ml powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Makhni Gravy  gm fresh &  fine      70  
Choppe Massala gm thick     100   
Cheese  gm For Baking      50   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Paneer Bhtinda

    • Dish Name : Paneer Bhtinda
    • Recipe Category : A la carte
    • Recipe Code : C 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer   gm cubes     200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
Makhani gravy gm fresh & fine     50  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Anda Suriyamukhi Masala

    • Dish Name : Anda Suriyamukhi Masala
    • Recipe Category : A la carte
    • Recipe Code : C 25
    • For Outlet
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    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Egg  no raw     4  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala cooke till become dry break eggs on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Palk Kofta Curry

    • Dish Name : Palk Kofta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 26
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Kofta Mixture Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Palak   gm sour     100  
rock salt  gm Paste      5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Choppe Massala gm thick     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Make koftas and deep nfried it nicly till become golden brown ,then take a pan heat oil adde massalas & chopped massala then add palak paste,cook till get glazed on top,fineseh with cream nbutter

serve hot with cream on top.

JaiPuri Bhindi

    • Dish Name : JaiPuri Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 27
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Fine Sliced      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
besan  gm powder     100  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and bhindi ,then take kadahi heat oil and fry till becom golden brown.

Serve hot with butter n corrinder sprig on top..

Amchoori Bhindi

    • Dish Name : Amchoori Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 28
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Whole & Slit      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and stuffed in bhindi ,then take pan tossed bhindly nicly on the pan then add stuffed bhindi and finesd with chopped massala .

Serve hot with butter n corrinder sprig on top.

Shai Gobi Mussalam

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 29
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm Sliced (squre sandwich style)     400  
mixer gm chopped mint , corrinder , dry frits     50  
tuti fruity gm color full     40  
ginger garlic gm paste     40  
saunf  gm powder     10  
kesar pinch origanal     1  
milk  gm cow milk     150  
cream  gm fresh     60  
oil  ml refind       100  
ghee gm fresh     50  
cashunut (yellow gravy) gm fresh     200  
Mint paste  gm fresh     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a whole gobi boil it then marination and cook in tandoor then fineshed with bgreavy on top ..

Serve hot with butter & mint sprig on top .

Paneer beerbali

    • Dish Name : Paneer beerbali
    • Recipe Category : A la carte
    • Recipe Code : C 30
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum  gm small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera   gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy & mint paste finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Shimla Mirch Ke Dulme

    • Dish Name : Shimla Mirch Ke Dulme
    • Recipe Category : A la carte
    • Recipe Code : C 31
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum   no small size hollow for stuffing Boiled then fried      6  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil gm refind     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the capsicum then make a massala out of chopp massala add all massla then fined with cream n ghee ,place stuffed capsicum in top of the curry .

Serve hot with cheese on top n baked it .

Komadi Rassam

    • Dish Name :Komadi Rassam
    • Recipe Category : A la carte
    • Recipe Code : C 32
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil gm refind     50  
Ginger garlic gm paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Meen Moeli

    • Dish Name : Meen Moeli
    • Recipe Category : A la carte
    • Recipe Code : C 33
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish  gm curry cut     300  
onions gm sliced     50  
tomato gm sliced     50  
coconut milk gm fresh     100  
curry leaves gm fresh     few  
mustard seeds gm whole     5  
salt haldi gm powder     5  
corrinder leaves gm fresh & chopped      10  
oil gm refind     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil , musterd seeds , curry leaves then add onions & tomatoes ,sauted it nicly then add coconut milk boil it for bfew minute then finished fish .

Serve hot with fried curry lease n corrinder sprig on top .

Murgh Mussalam

    • Dish Name : Murgh Mussalam
    • Recipe Category : A la carte
    • Recipe Code : C 34
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm whole chicken with cuts     600 - 700  
Hung curde  gm sour     100  
kesar gm pure     pinch  
kaju paste gm fine     50  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
red Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Biryani Pulao gm 70 % cooked rice     100  
Boil Egg  no freshly boiled     1  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a chicken do first marination then stuff rice & egg then keep a side for some time , then put marination and cook in tandoor .

Serve hot with butter & mint sprig on top .

Rarra Murgh

    • Dish Name : Rarra Murgh
    • Recipe Category : A la carte
    • Recipe Code : C 35
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
Chicken  gm Kemma      50  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil ml refind     50  
Ginger & Garlic  gm Paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken keema & curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Aaloo Amritsari

    • Dish Name : Aaloo Amritsari
    • Recipe Category : A la carte
    • Recipe Code : C 36
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Aloo gm wadges style cut      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add aloo and finesd with chopped massala

Serve hot with butter n corrinder sprig on top.

Murgh Parda Biryani

    • Dish Name : Murgh Parda Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 37
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Dressed Chicken curry cut     1000  
curd gm sour      100  
rice gm basmati rice     750  
onions gm sliced     200  
red chilli gm slit     50  
oil  ml refind     150  
ghee gm pure      100  
kesar pinch origanal     1  
kewara water drops for flavour     few  
salt gm powder     to taste  
haldi gm powder     10  
dhaniya  gm powder     10  
biryani massala gm powder     10  
mint gm chopped     40  
barista gm golden brown     50  
milk ml cow fresh     100  
dry fruits gm kaju , kismiss , badam     100  
Parda dough gm Flour , barista,ghee,salt yest ,mint     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi then cover it with parda .dought and put in oven for 10 min

Serve hot & And Remove pardda on guest table .

Badal Jam

    • Dish Name : Badal Jam
    • Recipe Category : A la carte
    • Recipe Code : C 38
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer gm paneer ,aloo,dry nuts, green peas.     100  
Baingan no small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm powder     20  
oil ml paste     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the baingan then make a massala out of chapp massala add all massla then fined with cream n ghee ,place stuffed baingan in top of the curry .

Serve hot with cheese on top n baked it .

Paneer Kurchand

Basic Mutton Curry

    • Dish Name : Basic Mutton Curry
    • Recipe Category : A la Carte
    • Recipe Code
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg (nali/ boti /chop)     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove,black pepper corn,maze, cardemom , bey leaf     20  
Oil ml Refind oil     120  
Ghee gm Pure (cow ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take laggan add oil sauted all whole massala and onion till become golden brown ,then add meat and cooke till become tender , and finished with corinder n ghee.

Serve hot with corinder sprig & ghee on top

Butter Chicken

    • Dish Name : Butter Chicken
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg 600- 700 gms small chicken     700  
Oil ml Refined oil to marinate chicken     50  
Curd gm Sour     50  
Ginger garlic gm Paste     40  
Red chilli gm Powder (kashmiri chilli)     10  
Garam massala gm Grounded home made     5  
Dhaniya gm Powder     5  
Kasture methi gm Powder (marination /gravy)     15  
Lemon ml Juice     5  
Salt gm Powder     To taste  
Kaju gm Kaju paste for gravy     100  
Makhani gravy gm Fine & rich     500  
White Butter gm Fresh     50  
Fresh Corinder gm Chopped     10  
Mawa gm Fresh     50  
Milk ml Fresh     500  
Cream ml For garnish & cooking     20  
Honey ml pure     15  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Laggan Add oil, butter then ginger garlic paste,kaju paste & Makhani gravy ,cook till become thick then add tandoori chicken pieces, then finish with cream n butter .

Serve hot with crean , butter & kastoori Methi on top .

Rajhasthani Gutta Curry

    • Dish Name : Rajhasthani Gutta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     500  
Basan gm Dry ( for gatta & curry)     300  
Red chilly gm Powder ( kashmiri)     25  
Haldi gm Powder     10  
Red chilli gm Whole     10  
Saunf gm Whole     5  
Dhaniya gm Whole & Powder     15  
Hing gm Powder     5  
Salt gm Powder     To taste  
Zeera gm Whole & Powder     15  
Green chilly gm Slit     10  
Onion gm Chopped     70  
Corinder gm Fresh     10  
Ghee gm Fresh & Pure     40  
Oil ml Refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with gatta on top.

Gatta :- Take mixing try add besan add all ingredients the roll it nicely then boiled in a slow flame .then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Paneer Kurchand

    • Dish Name : Paneer Kurchand
    • Recipe Category : A la carte
    • Recipe Code : C 04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Thick finger style     500  
Bellpeppers gm Jullien     50  
Onions gm Jullien     50  
Tomatoes gm Jullien     50  
Ginger garlic gm Chopped     40  
Green chilli gm Slit     40  
Corinder gm Fresh & Chopped     30  
Corinder gm Powder     15  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Garam masala gm Powder     5  
Zeera gm Whole & Powder     5  
Amchoor gm Powder     5  
Chopped Massala gm Fresh     150  
Cream ml Fresh     40  
Oil ml Refind oil     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add choppe massala finish with fried paneer on top .

Serve hot with mint & ginger on top.

Paneer Pasanda

    • Dish Name : Paneer Pasanda
    • Recipe Category : A la carte
    • Recipe Code : C 05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Sliced (squre sandwich style)     400  
Dry fruits gm Chopped for stuffing     50  
Tuti fruity gm Color full     40  
Ginger garlic gm Paste     40  
Saunf gm Powder     10  
Kesar Pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind oil     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Malai Kofta

    • Dish Name : Malai Kofta
    • Recipe Category : A la carte
    • Recipe Code : C 06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Minced ( make round koftas )     400  
Dry fruits gm Chopped For stuffing     50  
Ginger garlic gm paste & chopped     40  
Saunf gm Powder     10  
Kesar pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer kofta on top .

Serve hot with mint & cream on top.

Punjabi Kadhi Pakoda

    • Dish Name : Punjabi Kadhi Pakoda
    • Recipe Category : A la carte
    • Recipe Code : C 07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Kadhi batter     300  
Besan gm For Pakoda & Kadi batter     100  
Onions gm Sciled     70  
Green chilli gm Slit     40  
Garlic & Ginger gm Chopped     40  
Oil ml Refind     100  
Ghee hm Pure     50  
Potatoes gm Small sliced     100  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Red chilli gm Whole & Powder     10  
Kasturi methi gm Powder     10  
Methi danna gm Whole     5  
Zeera gm Whole     5  
Sanuf gm Whole     5  
Rai gm Whole     5  
Hing gm Powder     5  
Dhaniya gm Crushed     5  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pakodas on top.

Serve hot with lahdi tadaka on top.

Murgh Yakhani Biryani

    • Dish Name : Murgh Yakhani Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm          
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Subz Yakhni Biryani

    • Dish Name : Subz Yakhni Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vigitable kg Beans, Cauliflower, Green peas , Carrot     1  
Rice gm Basmati rice     750  
Curd gm Sour     100  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add vegitables mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of vegitables then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Baghara Baingan

    • Dish Name : Baghara Baingan
    • Recipe Category : A la carte
    • Recipe Code : C 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm fresh     200  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add besan curd to make gravy then add fried baingan on top .

Serve hot with fried red chilli & curry leaves on top.

Paneer Labbabdar

    • Dish Name : Paneer Labbabdar
    • Recipe Category : A la carte
    • Recipe Code : C 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cube cuts fresh paneer     500  
Onion gm Chopped     100  
Tomato gm Chopped     100  
Cashew nut gm Chopped     70  
Makhani gravy gm Fresh     100  
Oil ml Refind     50  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Sugar gm Grain     10  
Kasturi methi gm Powder     10  
Red chilli gm Whole & Powder     20  
Cream gm Fresh     30  
Zeera powder gm Whole Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish , makhani gravy with fried paneer kofta on top .

Serve hot with mint & cream on top.

Kacchye murgh ki dum biryani

    • Dish Name : Kacchye murgh ki dum biryani
    • Recipe Category : A la carte
    • Recipe Code : C 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Verli Wangi

    • Dish Name : Verli Wangi
    • Recipe Category : A la carte
    • Recipe Code : C 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm Fresh     200  
Salt gm Powder     to taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Roasted penut gm Crused for stuffing     50  
Fried garlic gm For stuffing     20  
Lemon juice no Fresh     1  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
Preparation Method

Take baingan slit on top then stuff with massalas, on othere hand take a pan add oil saute all massalas make gravy then finish with stuffed baingans on top .

Serve hot with baigan stuffing on top .

Subz Meloni

    • Dish Name : Subz Meloni
    • Recipe Category : A la carte
    • Recipe Code : C 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vegitables gm Beans, Cauliflower, Green peas , Carrot     500  
Spicach gm Fresh paste     300  
Besan gm Thicking agent     50  
Onions gm Chopped     50  
Tomatoes gm Chopped     50  
Ginger & Garlic gm Chopped     50  
Cream gm Fresh     50  
Oil ml Refind     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Yellow chili gm Powder     15  
Zeera gm Whole & Powder     20  
Kasturi methi gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil saute all ingredents with vegitable & spinach then cook till become dry then finesh with butter .

Serve hot butter on top .

Bangoli fish curry

    • Dish Name : Bangoli fish curry
    • Recipe Category : A la carte
    • Recipe Code : C 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish gm Roshu fish curry cut     500  
Kasundi gm Fresh paste     150  
Onion gm Chopped     100  
Tomatoes gm Chopped     100  
Fresh corinder gm Chopped     40  
Oil gm Mustard     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Red chilli gm Whole & Powder     20  
Ginger & Garlic gm Paste     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add musterd oil and burn it to avoid smell, then sauted all ingedients & add fish cook till become soft .

Serve Hot with corinder sprig on top

Patiyala Shahi Paneer

    • Dish Name : Patiyala Shahi Paneer
    • Recipe Category : A la carte
    • Recipe Code : C 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cubes     200  
Dry dhinya gm Crused     20  
Zeera gm Whole & Powder     20  
Garam massala gm Powder     10  
Red chilli gm Powder     5  
Salt gm Powder     To taste  
Corinder leaves gm Chopped     10  
Rock salt gm Powder     5  
Black pepper gm crused     5  
Haldi gm Powder     5  
Kaju gravy gm Fresh & Fine     50  
Choppe massala gm Fresh     50  
Oil ml Refind     50  
Amchoor gm Powder     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Kaju gravy cooke till become dry ,add paneer cubes on top of the greavy , then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves.

serve hot with mint sprig on top n butter .

Biryani Pulao

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Mutton Roganjosh

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg Nali / Boti / Chop     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove, Black pepper corn, Maze cardemom , Bey leaf     20  
Oil ml Refind Oil 120      
Ghee gm Pure (Cow Ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender Leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add oil n all ingredents then saute onions ,mutton cook till onion get cooked then add curd & all Massalas cook till meat grt tender

Serve hot with corinder sprig on top .

Pithod ki Sabji

    • Dish Name : Pithod ki Sabji
    • Recipe Category : A la carte
    • Recipe Code : C 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd  gm sour     500  
besan gm dry ( for gatta & curry)     300  
red chilly gm powder ( kashmiri)     25  
haldi  gm powder     10  
Red chilli gm whole     10  
saunf gm whole      5  
dhaniya  gm whole & powder      15  
hing gm Powder     5  
salt gm Powder      to taste  
zeera gm whole & powder      15  
green chilly  gm slit     10  
onion  gm chopped     70  
corinder  gm fresh     10  
ghee  gm fresh & pure     40  
oil  ml refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pithod on top.

Gatta :- take mixing try add besan add all ingredients then cook on kadbhi to set it ,then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Gosht Badami shorba

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      500  
Ginger  gm whole     300  
Garlic gm whole     25  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     10  
Cream gm fresh     5  
Salt  gm powder      15  
Cardemom  gm powder      15  
Almonds gm boiled & sliced (for garnished)     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali & Sliced Almonds in it

Jhangiri Gosht shorba

    • Dish Name : Jhangiri Gosht shorba
    • Recipe Category : A la carte
    • Recipe Code : C 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      1  
Ginger  gm whole     50  
Garlic gm whole     50  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     20  
Cream gm fresh     30  
Salt  gm powder      to taste  
Cardemom  gm powder      pinch  
kesar  gm pure      10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali in it.

Murgh Hawa Mehal

    • Dish Name : Murgh Hawa Mehal
    • Recipe Category : A la carte
    • Recipe Code : C 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder      5  
black pepper   gm crused     5  
haldi gm powder      5  
onion &  tomato  gm fresh     50  
oil  ml refind     50  
Ginger & Garlic  gm Paste     30  
eggs no egg white     2  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter ,corrinder sprig & egg white fome on top ,then bake it .

Dum Aloo Banarasi

    • Dish Name : Dum Aloo Banarasi
    • Recipe Category : A la carte
    • Recipe Code : C 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Aloo  no small size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm pwdeowder     to taste  
zeera  gm powder      10  
dhaniya    gm powder     5  
Yellow Chilli  gm powder      10  
kasturi methi gm powder     30  
Cream  ml powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Makhni Gravy  gm fresh &  fine      70  
Choppe Massala gm thick     100   
Cheese  gm For Baking      50   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Paneer Bhtinda

    • Dish Name : Paneer Bhtinda
    • Recipe Category : A la carte
    • Recipe Code : C 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer   gm cubes     200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
Makhani gravy gm fresh & fine     50  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Anda Suriyamukhi Masala

    • Dish Name : Anda Suriyamukhi Masala
    • Recipe Category : A la carte
    • Recipe Code : C 25
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Egg  no raw     4  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala cooke till become dry break eggs on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Palk Kofta Curry

    • Dish Name : Palk Kofta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 26
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Kofta Mixture Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Palak   gm sour     100  
rock salt  gm Paste      5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Choppe Massala gm thick     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Make koftas and deep nfried it nicly till become golden brown ,then take a pan heat oil adde massalas & chopped massala then add palak paste,cook till get glazed on top,fineseh with cream nbutter

serve hot with cream on top.

JaiPuri Bhindi

    • Dish Name : JaiPuri Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 27
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Fine Sliced      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
besan  gm powder     100  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and bhindi ,then take kadahi heat oil and fry till becom golden brown.

Serve hot with butter n corrinder sprig on top..

Amchoori Bhindi

    • Dish Name : Amchoori Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 28
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Whole & Slit      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and stuffed in bhindi ,then take pan tossed bhindly nicly on the pan then add stuffed bhindi and finesd with chopped massala .

Serve hot with butter n corrinder sprig on top.

Shai Gobi Mussalam

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 29
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm Sliced (squre sandwich style)     400  
mixer gm chopped mint , corrinder , dry frits     50  
tuti fruity gm color full     40  
ginger garlic gm paste     40  
saunf  gm powder     10  
kesar pinch origanal     1  
milk  gm cow milk     150  
cream  gm fresh     60  
oil  ml refind       100  
ghee gm fresh     50  
cashunut (yellow gravy) gm fresh     200  
Mint paste  gm fresh     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a whole gobi boil it then marination and cook in tandoor then fineshed with bgreavy on top ..

Serve hot with butter & mint sprig on top .

Paneer beerbali

    • Dish Name : Paneer beerbali
    • Recipe Category : A la carte
    • Recipe Code : C 30
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum  gm small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera   gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy & mint paste finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Shimla Mirch Ke Dulme

    • Dish Name : Shimla Mirch Ke Dulme
    • Recipe Category : A la carte
    • Recipe Code : C 31
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum   no small size hollow for stuffing Boiled then fried      6  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil gm refind     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the capsicum then make a massala out of chopp massala add all massla then fined with cream n ghee ,place stuffed capsicum in top of the curry .

Serve hot with cheese on top n baked it .

Komadi Rassam

    • Dish Name :Komadi Rassam
    • Recipe Category : A la carte
    • Recipe Code : C 32
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil gm refind     50  
Ginger garlic gm paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Meen Moeli

    • Dish Name : Meen Moeli
    • Recipe Category : A la carte
    • Recipe Code : C 33
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish  gm curry cut     300  
onions gm sliced     50  
tomato gm sliced     50  
coconut milk gm fresh     100  
curry leaves gm fresh     few  
mustard seeds gm whole     5  
salt haldi gm powder     5  
corrinder leaves gm fresh & chopped      10  
oil gm refind     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil , musterd seeds , curry leaves then add onions & tomatoes ,sauted it nicly then add coconut milk boil it for bfew minute then finished fish .

Serve hot with fried curry lease n corrinder sprig on top .

Murgh Mussalam

    • Dish Name : Murgh Mussalam
    • Recipe Category : A la carte
    • Recipe Code : C 34
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm whole chicken with cuts     600 - 700  
Hung curde  gm sour     100  
kesar gm pure     pinch  
kaju paste gm fine     50  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
red Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Biryani Pulao gm 70 % cooked rice     100  
Boil Egg  no freshly boiled     1  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a chicken do first marination then stuff rice & egg then keep a side for some time , then put marination and cook in tandoor .

Serve hot with butter & mint sprig on top .

Rarra Murgh

    • Dish Name : Rarra Murgh
    • Recipe Category : A la carte
    • Recipe Code : C 35
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
Chicken  gm Kemma      50  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil ml refind     50  
Ginger & Garlic  gm Paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken keema & curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Aaloo Amritsari

    • Dish Name : Aaloo Amritsari
    • Recipe Category : A la carte
    • Recipe Code : C 36
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Aloo gm wadges style cut      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add aloo and finesd with chopped massala

Serve hot with butter n corrinder sprig on top.

Murgh Parda Biryani

    • Dish Name : Murgh Parda Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 37
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Dressed Chicken curry cut     1000  
curd gm sour      100  
rice gm basmati rice     750  
onions gm sliced     200  
red chilli gm slit     50  
oil  ml refind     150  
ghee gm pure      100  
kesar pinch origanal     1  
kewara water drops for flavour     few  
salt gm powder     to taste  
haldi gm powder     10  
dhaniya  gm powder     10  
biryani massala gm powder     10  
mint gm chopped     40  
barista gm golden brown     50  
milk ml cow fresh     100  
dry fruits gm kaju , kismiss , badam     100  
Parda dough gm Flour , barista,ghee,salt yest ,mint     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi then cover it with parda .dought and put in oven for 10 min

Serve hot & And Remove pardda on guest table .

Badal Jam

    • Dish Name : Badal Jam
    • Recipe Category : A la carte
    • Recipe Code : C 38
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer gm paneer ,aloo,dry nuts, green peas.     100  
Baingan no small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm powder     20  
oil ml paste     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the baingan then make a massala out of chapp massala add all massla then fined with cream n ghee ,place stuffed baingan in top of the curry .

Serve hot with cheese on top n baked it .

Paneer Pasanda

Basic Mutton Curry

    • Dish Name : Basic Mutton Curry
    • Recipe Category : A la Carte
    • Recipe Code
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg (nali/ boti /chop)     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove,black pepper corn,maze, cardemom , bey leaf     20  
Oil ml Refind oil     120  
Ghee gm Pure (cow ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take laggan add oil sauted all whole massala and onion till become golden brown ,then add meat and cooke till become tender , and finished with corinder n ghee.

Serve hot with corinder sprig & ghee on top

Butter Chicken

    • Dish Name : Butter Chicken
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg 600- 700 gms small chicken     700  
Oil ml Refined oil to marinate chicken     50  
Curd gm Sour     50  
Ginger garlic gm Paste     40  
Red chilli gm Powder (kashmiri chilli)     10  
Garam massala gm Grounded home made     5  
Dhaniya gm Powder     5  
Kasture methi gm Powder (marination /gravy)     15  
Lemon ml Juice     5  
Salt gm Powder     To taste  
Kaju gm Kaju paste for gravy     100  
Makhani gravy gm Fine & rich     500  
White Butter gm Fresh     50  
Fresh Corinder gm Chopped     10  
Mawa gm Fresh     50  
Milk ml Fresh     500  
Cream ml For garnish & cooking     20  
Honey ml pure     15  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Laggan Add oil, butter then ginger garlic paste,kaju paste & Makhani gravy ,cook till become thick then add tandoori chicken pieces, then finish with cream n butter .

Serve hot with crean , butter & kastoori Methi on top .

Rajhasthani Gutta Curry

    • Dish Name : Rajhasthani Gutta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     500  
Basan gm Dry ( for gatta & curry)     300  
Red chilly gm Powder ( kashmiri)     25  
Haldi gm Powder     10  
Red chilli gm Whole     10  
Saunf gm Whole     5  
Dhaniya gm Whole & Powder     15  
Hing gm Powder     5  
Salt gm Powder     To taste  
Zeera gm Whole & Powder     15  
Green chilly gm Slit     10  
Onion gm Chopped     70  
Corinder gm Fresh     10  
Ghee gm Fresh & Pure     40  
Oil ml Refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with gatta on top.

Gatta :- Take mixing try add besan add all ingredients the roll it nicely then boiled in a slow flame .then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Paneer Kurchand

    • Dish Name : Paneer Kurchand
    • Recipe Category : A la carte
    • Recipe Code : C 04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Thick finger style     500  
Bellpeppers gm Jullien     50  
Onions gm Jullien     50  
Tomatoes gm Jullien     50  
Ginger garlic gm Chopped     40  
Green chilli gm Slit     40  
Corinder gm Fresh & Chopped     30  
Corinder gm Powder     15  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Garam masala gm Powder     5  
Zeera gm Whole & Powder     5  
Amchoor gm Powder     5  
Chopped Massala gm Fresh     150  
Cream ml Fresh     40  
Oil ml Refind oil     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add choppe massala finish with fried paneer on top .

Serve hot with mint & ginger on top.

Paneer Pasanda

    • Dish Name : Paneer Pasanda
    • Recipe Category : A la carte
    • Recipe Code : C 05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Sliced (squre sandwich style)     400  
Dry fruits gm Chopped for stuffing     50  
Tuti fruity gm Color full     40  
Ginger garlic gm Paste     40  
Saunf gm Powder     10  
Kesar Pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind oil     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Malai Kofta

    • Dish Name : Malai Kofta
    • Recipe Category : A la carte
    • Recipe Code : C 06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Minced ( make round koftas )     400  
Dry fruits gm Chopped For stuffing     50  
Ginger garlic gm paste & chopped     40  
Saunf gm Powder     10  
Kesar pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer kofta on top .

Serve hot with mint & cream on top.

Punjabi Kadhi Pakoda

    • Dish Name : Punjabi Kadhi Pakoda
    • Recipe Category : A la carte
    • Recipe Code : C 07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Kadhi batter     300  
Besan gm For Pakoda & Kadi batter     100  
Onions gm Sciled     70  
Green chilli gm Slit     40  
Garlic & Ginger gm Chopped     40  
Oil ml Refind     100  
Ghee hm Pure     50  
Potatoes gm Small sliced     100  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Red chilli gm Whole & Powder     10  
Kasturi methi gm Powder     10  
Methi danna gm Whole     5  
Zeera gm Whole     5  
Sanuf gm Whole     5  
Rai gm Whole     5  
Hing gm Powder     5  
Dhaniya gm Crushed     5  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pakodas on top.

Serve hot with lahdi tadaka on top.

Murgh Yakhani Biryani

    • Dish Name : Murgh Yakhani Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm          
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Subz Yakhni Biryani

    • Dish Name : Subz Yakhni Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vigitable kg Beans, Cauliflower, Green peas , Carrot     1  
Rice gm Basmati rice     750  
Curd gm Sour     100  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add vegitables mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of vegitables then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Baghara Baingan

    • Dish Name : Baghara Baingan
    • Recipe Category : A la carte
    • Recipe Code : C 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm fresh     200  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add besan curd to make gravy then add fried baingan on top .

Serve hot with fried red chilli & curry leaves on top.

Paneer Labbabdar

    • Dish Name : Paneer Labbabdar
    • Recipe Category : A la carte
    • Recipe Code : C 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cube cuts fresh paneer     500  
Onion gm Chopped     100  
Tomato gm Chopped     100  
Cashew nut gm Chopped     70  
Makhani gravy gm Fresh     100  
Oil ml Refind     50  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Sugar gm Grain     10  
Kasturi methi gm Powder     10  
Red chilli gm Whole & Powder     20  
Cream gm Fresh     30  
Zeera powder gm Whole Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish , makhani gravy with fried paneer kofta on top .

Serve hot with mint & cream on top.

Kacchye murgh ki dum biryani

    • Dish Name : Kacchye murgh ki dum biryani
    • Recipe Category : A la carte
    • Recipe Code : C 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Verli Wangi

    • Dish Name : Verli Wangi
    • Recipe Category : A la carte
    • Recipe Code : C 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm Fresh     200  
Salt gm Powder     to taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Roasted penut gm Crused for stuffing     50  
Fried garlic gm For stuffing     20  
Lemon juice no Fresh     1  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
Preparation Method

Take baingan slit on top then stuff with massalas, on othere hand take a pan add oil saute all massalas make gravy then finish with stuffed baingans on top .

Serve hot with baigan stuffing on top .

Subz Meloni

    • Dish Name : Subz Meloni
    • Recipe Category : A la carte
    • Recipe Code : C 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vegitables gm Beans, Cauliflower, Green peas , Carrot     500  
Spicach gm Fresh paste     300  
Besan gm Thicking agent     50  
Onions gm Chopped     50  
Tomatoes gm Chopped     50  
Ginger & Garlic gm Chopped     50  
Cream gm Fresh     50  
Oil ml Refind     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Yellow chili gm Powder     15  
Zeera gm Whole & Powder     20  
Kasturi methi gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil saute all ingredents with vegitable & spinach then cook till become dry then finesh with butter .

Serve hot butter on top .

Bangoli fish curry

    • Dish Name : Bangoli fish curry
    • Recipe Category : A la carte
    • Recipe Code : C 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish gm Roshu fish curry cut     500  
Kasundi gm Fresh paste     150  
Onion gm Chopped     100  
Tomatoes gm Chopped     100  
Fresh corinder gm Chopped     40  
Oil gm Mustard     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Red chilli gm Whole & Powder     20  
Ginger & Garlic gm Paste     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add musterd oil and burn it to avoid smell, then sauted all ingedients & add fish cook till become soft .

Serve Hot with corinder sprig on top

Patiyala Shahi Paneer

    • Dish Name : Patiyala Shahi Paneer
    • Recipe Category : A la carte
    • Recipe Code : C 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cubes     200  
Dry dhinya gm Crused     20  
Zeera gm Whole & Powder     20  
Garam massala gm Powder     10  
Red chilli gm Powder     5  
Salt gm Powder     To taste  
Corinder leaves gm Chopped     10  
Rock salt gm Powder     5  
Black pepper gm crused     5  
Haldi gm Powder     5  
Kaju gravy gm Fresh & Fine     50  
Choppe massala gm Fresh     50  
Oil ml Refind     50  
Amchoor gm Powder     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Kaju gravy cooke till become dry ,add paneer cubes on top of the greavy , then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves.

serve hot with mint sprig on top n butter .

Biryani Pulao

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Mutton Roganjosh

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg Nali / Boti / Chop     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove, Black pepper corn, Maze cardemom , Bey leaf     20  
Oil ml Refind Oil 120      
Ghee gm Pure (Cow Ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender Leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add oil n all ingredents then saute onions ,mutton cook till onion get cooked then add curd & all Massalas cook till meat grt tender

Serve hot with corinder sprig on top .

Pithod ki Sabji

    • Dish Name : Pithod ki Sabji
    • Recipe Category : A la carte
    • Recipe Code : C 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd  gm sour     500  
besan gm dry ( for gatta & curry)     300  
red chilly gm powder ( kashmiri)     25  
haldi  gm powder     10  
Red chilli gm whole     10  
saunf gm whole      5  
dhaniya  gm whole & powder      15  
hing gm Powder     5  
salt gm Powder      to taste  
zeera gm whole & powder      15  
green chilly  gm slit     10  
onion  gm chopped     70  
corinder  gm fresh     10  
ghee  gm fresh & pure     40  
oil  ml refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pithod on top.

Gatta :- take mixing try add besan add all ingredients then cook on kadbhi to set it ,then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Gosht Badami shorba

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      500  
Ginger  gm whole     300  
Garlic gm whole     25  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     10  
Cream gm fresh     5  
Salt  gm powder      15  
Cardemom  gm powder      15  
Almonds gm boiled & sliced (for garnished)     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali & Sliced Almonds in it

Jhangiri Gosht shorba

    • Dish Name : Jhangiri Gosht shorba
    • Recipe Category : A la carte
    • Recipe Code : C 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      1  
Ginger  gm whole     50  
Garlic gm whole     50  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     20  
Cream gm fresh     30  
Salt  gm powder      to taste  
Cardemom  gm powder      pinch  
kesar  gm pure      10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali in it.

Murgh Hawa Mehal

    • Dish Name : Murgh Hawa Mehal
    • Recipe Category : A la carte
    • Recipe Code : C 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder      5  
black pepper   gm crused     5  
haldi gm powder      5  
onion &  tomato  gm fresh     50  
oil  ml refind     50  
Ginger & Garlic  gm Paste     30  
eggs no egg white     2  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter ,corrinder sprig & egg white fome on top ,then bake it .

Dum Aloo Banarasi

    • Dish Name : Dum Aloo Banarasi
    • Recipe Category : A la carte
    • Recipe Code : C 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Aloo  no small size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm pwdeowder     to taste  
zeera  gm powder      10  
dhaniya    gm powder     5  
Yellow Chilli  gm powder      10  
kasturi methi gm powder     30  
Cream  ml powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Makhni Gravy  gm fresh &  fine      70  
Choppe Massala gm thick     100   
Cheese  gm For Baking      50   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Paneer Bhtinda

    • Dish Name : Paneer Bhtinda
    • Recipe Category : A la carte
    • Recipe Code : C 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer   gm cubes     200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
Makhani gravy gm fresh & fine     50  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Anda Suriyamukhi Masala

    • Dish Name : Anda Suriyamukhi Masala
    • Recipe Category : A la carte
    • Recipe Code : C 25
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Egg  no raw     4  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala cooke till become dry break eggs on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Palk Kofta Curry

    • Dish Name : Palk Kofta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 26
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Kofta Mixture Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Palak   gm sour     100  
rock salt  gm Paste      5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Choppe Massala gm thick     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Make koftas and deep nfried it nicly till become golden brown ,then take a pan heat oil adde massalas & chopped massala then add palak paste,cook till get glazed on top,fineseh with cream nbutter

serve hot with cream on top.

JaiPuri Bhindi

    • Dish Name : JaiPuri Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 27
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Fine Sliced      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
besan  gm powder     100  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and bhindi ,then take kadahi heat oil and fry till becom golden brown.

Serve hot with butter n corrinder sprig on top..

Amchoori Bhindi

    • Dish Name : Amchoori Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 28
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Whole & Slit      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and stuffed in bhindi ,then take pan tossed bhindly nicly on the pan then add stuffed bhindi and finesd with chopped massala .

Serve hot with butter n corrinder sprig on top.

Shai Gobi Mussalam

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 29
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm Sliced (squre sandwich style)     400  
mixer gm chopped mint , corrinder , dry frits     50  
tuti fruity gm color full     40  
ginger garlic gm paste     40  
saunf  gm powder     10  
kesar pinch origanal     1  
milk  gm cow milk     150  
cream  gm fresh     60  
oil  ml refind       100  
ghee gm fresh     50  
cashunut (yellow gravy) gm fresh     200  
Mint paste  gm fresh     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a whole gobi boil it then marination and cook in tandoor then fineshed with bgreavy on top ..

Serve hot with butter & mint sprig on top .

Paneer beerbali

    • Dish Name : Paneer beerbali
    • Recipe Category : A la carte
    • Recipe Code : C 30
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum  gm small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera   gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy & mint paste finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Shimla Mirch Ke Dulme

    • Dish Name : Shimla Mirch Ke Dulme
    • Recipe Category : A la carte
    • Recipe Code : C 31
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum   no small size hollow for stuffing Boiled then fried      6  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil gm refind     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the capsicum then make a massala out of chopp massala add all massla then fined with cream n ghee ,place stuffed capsicum in top of the curry .

Serve hot with cheese on top n baked it .

Komadi Rassam

    • Dish Name :Komadi Rassam
    • Recipe Category : A la carte
    • Recipe Code : C 32
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil gm refind     50  
Ginger garlic gm paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Meen Moeli

    • Dish Name : Meen Moeli
    • Recipe Category : A la carte
    • Recipe Code : C 33
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish  gm curry cut     300  
onions gm sliced     50  
tomato gm sliced     50  
coconut milk gm fresh     100  
curry leaves gm fresh     few  
mustard seeds gm whole     5  
salt haldi gm powder     5  
corrinder leaves gm fresh & chopped      10  
oil gm refind     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil , musterd seeds , curry leaves then add onions & tomatoes ,sauted it nicly then add coconut milk boil it for bfew minute then finished fish .

Serve hot with fried curry lease n corrinder sprig on top .

Murgh Mussalam

    • Dish Name : Murgh Mussalam
    • Recipe Category : A la carte
    • Recipe Code : C 34
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm whole chicken with cuts     600 - 700  
Hung curde  gm sour     100  
kesar gm pure     pinch  
kaju paste gm fine     50  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
red Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Biryani Pulao gm 70 % cooked rice     100  
Boil Egg  no freshly boiled     1  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a chicken do first marination then stuff rice & egg then keep a side for some time , then put marination and cook in tandoor .

Serve hot with butter & mint sprig on top .

Rarra Murgh

    • Dish Name : Rarra Murgh
    • Recipe Category : A la carte
    • Recipe Code : C 35
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
Chicken  gm Kemma      50  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil ml refind     50  
Ginger & Garlic  gm Paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken keema & curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Aaloo Amritsari

    • Dish Name : Aaloo Amritsari
    • Recipe Category : A la carte
    • Recipe Code : C 36
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Aloo gm wadges style cut      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add aloo and finesd with chopped massala

Serve hot with butter n corrinder sprig on top.

Murgh Parda Biryani

    • Dish Name : Murgh Parda Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 37
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Dressed Chicken curry cut     1000  
curd gm sour      100  
rice gm basmati rice     750  
onions gm sliced     200  
red chilli gm slit     50  
oil  ml refind     150  
ghee gm pure      100  
kesar pinch origanal     1  
kewara water drops for flavour     few  
salt gm powder     to taste  
haldi gm powder     10  
dhaniya  gm powder     10  
biryani massala gm powder     10  
mint gm chopped     40  
barista gm golden brown     50  
milk ml cow fresh     100  
dry fruits gm kaju , kismiss , badam     100  
Parda dough gm Flour , barista,ghee,salt yest ,mint     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi then cover it with parda .dought and put in oven for 10 min

Serve hot & And Remove pardda on guest table .

Badal Jam

    • Dish Name : Badal Jam
    • Recipe Category : A la carte
    • Recipe Code : C 38
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer gm paneer ,aloo,dry nuts, green peas.     100  
Baingan no small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm powder     20  
oil ml paste     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the baingan then make a massala out of chapp massala add all massla then fined with cream n ghee ,place stuffed baingan in top of the curry .

Serve hot with cheese on top n baked it .

Malai Kofta

Basic Mutton Curry

    • Dish Name : Basic Mutton Curry
    • Recipe Category : A la Carte
    • Recipe Code
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg (nali/ boti /chop)     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove,black pepper corn,maze, cardemom , bey leaf     20  
Oil ml Refind oil     120  
Ghee gm Pure (cow ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take laggan add oil sauted all whole massala and onion till become golden brown ,then add meat and cooke till become tender , and finished with corinder n ghee.

Serve hot with corinder sprig & ghee on top

Butter Chicken

    • Dish Name : Butter Chicken
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg 600- 700 gms small chicken     700  
Oil ml Refined oil to marinate chicken     50  
Curd gm Sour     50  
Ginger garlic gm Paste     40  
Red chilli gm Powder (kashmiri chilli)     10  
Garam massala gm Grounded home made     5  
Dhaniya gm Powder     5  
Kasture methi gm Powder (marination /gravy)     15  
Lemon ml Juice     5  
Salt gm Powder     To taste  
Kaju gm Kaju paste for gravy     100  
Makhani gravy gm Fine & rich     500  
White Butter gm Fresh     50  
Fresh Corinder gm Chopped     10  
Mawa gm Fresh     50  
Milk ml Fresh     500  
Cream ml For garnish & cooking     20  
Honey ml pure     15  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Laggan Add oil, butter then ginger garlic paste,kaju paste & Makhani gravy ,cook till become thick then add tandoori chicken pieces, then finish with cream n butter .

Serve hot with crean , butter & kastoori Methi on top .

Rajhasthani Gutta Curry

    • Dish Name : Rajhasthani Gutta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     500  
Basan gm Dry ( for gatta & curry)     300  
Red chilly gm Powder ( kashmiri)     25  
Haldi gm Powder     10  
Red chilli gm Whole     10  
Saunf gm Whole     5  
Dhaniya gm Whole & Powder     15  
Hing gm Powder     5  
Salt gm Powder     To taste  
Zeera gm Whole & Powder     15  
Green chilly gm Slit     10  
Onion gm Chopped     70  
Corinder gm Fresh     10  
Ghee gm Fresh & Pure     40  
Oil ml Refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with gatta on top.

Gatta :- Take mixing try add besan add all ingredients the roll it nicely then boiled in a slow flame .then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Paneer Kurchand

    • Dish Name : Paneer Kurchand
    • Recipe Category : A la carte
    • Recipe Code : C 04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Thick finger style     500  
Bellpeppers gm Jullien     50  
Onions gm Jullien     50  
Tomatoes gm Jullien     50  
Ginger garlic gm Chopped     40  
Green chilli gm Slit     40  
Corinder gm Fresh & Chopped     30  
Corinder gm Powder     15  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Garam masala gm Powder     5  
Zeera gm Whole & Powder     5  
Amchoor gm Powder     5  
Chopped Massala gm Fresh     150  
Cream ml Fresh     40  
Oil ml Refind oil     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add choppe massala finish with fried paneer on top .

Serve hot with mint & ginger on top.

Paneer Pasanda

    • Dish Name : Paneer Pasanda
    • Recipe Category : A la carte
    • Recipe Code : C 05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Sliced (squre sandwich style)     400  
Dry fruits gm Chopped for stuffing     50  
Tuti fruity gm Color full     40  
Ginger garlic gm Paste     40  
Saunf gm Powder     10  
Kesar Pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind oil     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Malai Kofta

    • Dish Name : Malai Kofta
    • Recipe Category : A la carte
    • Recipe Code : C 06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Minced ( make round koftas )     400  
Dry fruits gm Chopped For stuffing     50  
Ginger garlic gm paste & chopped     40  
Saunf gm Powder     10  
Kesar pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer kofta on top .

Serve hot with mint & cream on top.

Punjabi Kadhi Pakoda

    • Dish Name : Punjabi Kadhi Pakoda
    • Recipe Category : A la carte
    • Recipe Code : C 07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Kadhi batter     300  
Besan gm For Pakoda & Kadi batter     100  
Onions gm Sciled     70  
Green chilli gm Slit     40  
Garlic & Ginger gm Chopped     40  
Oil ml Refind     100  
Ghee hm Pure     50  
Potatoes gm Small sliced     100  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Red chilli gm Whole & Powder     10  
Kasturi methi gm Powder     10  
Methi danna gm Whole     5  
Zeera gm Whole     5  
Sanuf gm Whole     5  
Rai gm Whole     5  
Hing gm Powder     5  
Dhaniya gm Crushed     5  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pakodas on top.

Serve hot with lahdi tadaka on top.

Murgh Yakhani Biryani

    • Dish Name : Murgh Yakhani Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm          
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Subz Yakhni Biryani

    • Dish Name : Subz Yakhni Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vigitable kg Beans, Cauliflower, Green peas , Carrot     1  
Rice gm Basmati rice     750  
Curd gm Sour     100  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add vegitables mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of vegitables then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Baghara Baingan

    • Dish Name : Baghara Baingan
    • Recipe Category : A la carte
    • Recipe Code : C 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm fresh     200  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add besan curd to make gravy then add fried baingan on top .

Serve hot with fried red chilli & curry leaves on top.

Paneer Labbabdar

    • Dish Name : Paneer Labbabdar
    • Recipe Category : A la carte
    • Recipe Code : C 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cube cuts fresh paneer     500  
Onion gm Chopped     100  
Tomato gm Chopped     100  
Cashew nut gm Chopped     70  
Makhani gravy gm Fresh     100  
Oil ml Refind     50  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Sugar gm Grain     10  
Kasturi methi gm Powder     10  
Red chilli gm Whole & Powder     20  
Cream gm Fresh     30  
Zeera powder gm Whole Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish , makhani gravy with fried paneer kofta on top .

Serve hot with mint & cream on top.

Kacchye murgh ki dum biryani

    • Dish Name : Kacchye murgh ki dum biryani
    • Recipe Category : A la carte
    • Recipe Code : C 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Verli Wangi

    • Dish Name : Verli Wangi
    • Recipe Category : A la carte
    • Recipe Code : C 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm Fresh     200  
Salt gm Powder     to taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Roasted penut gm Crused for stuffing     50  
Fried garlic gm For stuffing     20  
Lemon juice no Fresh     1  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
Preparation Method

Take baingan slit on top then stuff with massalas, on othere hand take a pan add oil saute all massalas make gravy then finish with stuffed baingans on top .

Serve hot with baigan stuffing on top .

Subz Meloni

    • Dish Name : Subz Meloni
    • Recipe Category : A la carte
    • Recipe Code : C 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vegitables gm Beans, Cauliflower, Green peas , Carrot     500  
Spicach gm Fresh paste     300  
Besan gm Thicking agent     50  
Onions gm Chopped     50  
Tomatoes gm Chopped     50  
Ginger & Garlic gm Chopped     50  
Cream gm Fresh     50  
Oil ml Refind     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Yellow chili gm Powder     15  
Zeera gm Whole & Powder     20  
Kasturi methi gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil saute all ingredents with vegitable & spinach then cook till become dry then finesh with butter .

Serve hot butter on top .

Bangoli fish curry

    • Dish Name : Bangoli fish curry
    • Recipe Category : A la carte
    • Recipe Code : C 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish gm Roshu fish curry cut     500  
Kasundi gm Fresh paste     150  
Onion gm Chopped     100  
Tomatoes gm Chopped     100  
Fresh corinder gm Chopped     40  
Oil gm Mustard     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Red chilli gm Whole & Powder     20  
Ginger & Garlic gm Paste     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add musterd oil and burn it to avoid smell, then sauted all ingedients & add fish cook till become soft .

Serve Hot with corinder sprig on top

Patiyala Shahi Paneer

    • Dish Name : Patiyala Shahi Paneer
    • Recipe Category : A la carte
    • Recipe Code : C 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cubes     200  
Dry dhinya gm Crused     20  
Zeera gm Whole & Powder     20  
Garam massala gm Powder     10  
Red chilli gm Powder     5  
Salt gm Powder     To taste  
Corinder leaves gm Chopped     10  
Rock salt gm Powder     5  
Black pepper gm crused     5  
Haldi gm Powder     5  
Kaju gravy gm Fresh & Fine     50  
Choppe massala gm Fresh     50  
Oil ml Refind     50  
Amchoor gm Powder     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Kaju gravy cooke till become dry ,add paneer cubes on top of the greavy , then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves.

serve hot with mint sprig on top n butter .

Biryani Pulao

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Mutton Roganjosh

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg Nali / Boti / Chop     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove, Black pepper corn, Maze cardemom , Bey leaf     20  
Oil ml Refind Oil 120      
Ghee gm Pure (Cow Ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender Leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add oil n all ingredents then saute onions ,mutton cook till onion get cooked then add curd & all Massalas cook till meat grt tender

Serve hot with corinder sprig on top .

Pithod ki Sabji

    • Dish Name : Pithod ki Sabji
    • Recipe Category : A la carte
    • Recipe Code : C 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd  gm sour     500  
besan gm dry ( for gatta & curry)     300  
red chilly gm powder ( kashmiri)     25  
haldi  gm powder     10  
Red chilli gm whole     10  
saunf gm whole      5  
dhaniya  gm whole & powder      15  
hing gm Powder     5  
salt gm Powder      to taste  
zeera gm whole & powder      15  
green chilly  gm slit     10  
onion  gm chopped     70  
corinder  gm fresh     10  
ghee  gm fresh & pure     40  
oil  ml refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pithod on top.

Gatta :- take mixing try add besan add all ingredients then cook on kadbhi to set it ,then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Gosht Badami shorba

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      500  
Ginger  gm whole     300  
Garlic gm whole     25  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     10  
Cream gm fresh     5  
Salt  gm powder      15  
Cardemom  gm powder      15  
Almonds gm boiled & sliced (for garnished)     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali & Sliced Almonds in it

Jhangiri Gosht shorba

    • Dish Name : Jhangiri Gosht shorba
    • Recipe Category : A la carte
    • Recipe Code : C 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      1  
Ginger  gm whole     50  
Garlic gm whole     50  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     20  
Cream gm fresh     30  
Salt  gm powder      to taste  
Cardemom  gm powder      pinch  
kesar  gm pure      10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali in it.

Murgh Hawa Mehal

    • Dish Name : Murgh Hawa Mehal
    • Recipe Category : A la carte
    • Recipe Code : C 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder      5  
black pepper   gm crused     5  
haldi gm powder      5  
onion &  tomato  gm fresh     50  
oil  ml refind     50  
Ginger & Garlic  gm Paste     30  
eggs no egg white     2  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter ,corrinder sprig & egg white fome on top ,then bake it .

Dum Aloo Banarasi

    • Dish Name : Dum Aloo Banarasi
    • Recipe Category : A la carte
    • Recipe Code : C 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Aloo  no small size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm pwdeowder     to taste  
zeera  gm powder      10  
dhaniya    gm powder     5  
Yellow Chilli  gm powder      10  
kasturi methi gm powder     30  
Cream  ml powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Makhni Gravy  gm fresh &  fine      70  
Choppe Massala gm thick     100   
Cheese  gm For Baking      50   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Paneer Bhtinda

    • Dish Name : Paneer Bhtinda
    • Recipe Category : A la carte
    • Recipe Code : C 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer   gm cubes     200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
Makhani gravy gm fresh & fine     50  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Anda Suriyamukhi Masala

    • Dish Name : Anda Suriyamukhi Masala
    • Recipe Category : A la carte
    • Recipe Code : C 25
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Egg  no raw     4  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala cooke till become dry break eggs on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Palk Kofta Curry

    • Dish Name : Palk Kofta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 26
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Kofta Mixture Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Palak   gm sour     100  
rock salt  gm Paste      5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Choppe Massala gm thick     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Make koftas and deep nfried it nicly till become golden brown ,then take a pan heat oil adde massalas & chopped massala then add palak paste,cook till get glazed on top,fineseh with cream nbutter

serve hot with cream on top.

JaiPuri Bhindi

    • Dish Name : JaiPuri Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 27
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Fine Sliced      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
besan  gm powder     100  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and bhindi ,then take kadahi heat oil and fry till becom golden brown.

Serve hot with butter n corrinder sprig on top..

Amchoori Bhindi

    • Dish Name : Amchoori Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 28
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Whole & Slit      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and stuffed in bhindi ,then take pan tossed bhindly nicly on the pan then add stuffed bhindi and finesd with chopped massala .

Serve hot with butter n corrinder sprig on top.

Shai Gobi Mussalam

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 29
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm Sliced (squre sandwich style)     400  
mixer gm chopped mint , corrinder , dry frits     50  
tuti fruity gm color full     40  
ginger garlic gm paste     40  
saunf  gm powder     10  
kesar pinch origanal     1  
milk  gm cow milk     150  
cream  gm fresh     60  
oil  ml refind       100  
ghee gm fresh     50  
cashunut (yellow gravy) gm fresh     200  
Mint paste  gm fresh     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a whole gobi boil it then marination and cook in tandoor then fineshed with bgreavy on top ..

Serve hot with butter & mint sprig on top .

Paneer beerbali

    • Dish Name : Paneer beerbali
    • Recipe Category : A la carte
    • Recipe Code : C 30
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum  gm small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera   gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy & mint paste finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Shimla Mirch Ke Dulme

    • Dish Name : Shimla Mirch Ke Dulme
    • Recipe Category : A la carte
    • Recipe Code : C 31
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum   no small size hollow for stuffing Boiled then fried      6  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil gm refind     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the capsicum then make a massala out of chopp massala add all massla then fined with cream n ghee ,place stuffed capsicum in top of the curry .

Serve hot with cheese on top n baked it .

Komadi Rassam

    • Dish Name :Komadi Rassam
    • Recipe Category : A la carte
    • Recipe Code : C 32
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil gm refind     50  
Ginger garlic gm paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Meen Moeli

    • Dish Name : Meen Moeli
    • Recipe Category : A la carte
    • Recipe Code : C 33
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish  gm curry cut     300  
onions gm sliced     50  
tomato gm sliced     50  
coconut milk gm fresh     100  
curry leaves gm fresh     few  
mustard seeds gm whole     5  
salt haldi gm powder     5  
corrinder leaves gm fresh & chopped      10  
oil gm refind     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil , musterd seeds , curry leaves then add onions & tomatoes ,sauted it nicly then add coconut milk boil it for bfew minute then finished fish .

Serve hot with fried curry lease n corrinder sprig on top .

Murgh Mussalam

    • Dish Name : Murgh Mussalam
    • Recipe Category : A la carte
    • Recipe Code : C 34
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm whole chicken with cuts     600 - 700  
Hung curde  gm sour     100  
kesar gm pure     pinch  
kaju paste gm fine     50  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
red Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Biryani Pulao gm 70 % cooked rice     100  
Boil Egg  no freshly boiled     1  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a chicken do first marination then stuff rice & egg then keep a side for some time , then put marination and cook in tandoor .

Serve hot with butter & mint sprig on top .

Rarra Murgh

    • Dish Name : Rarra Murgh
    • Recipe Category : A la carte
    • Recipe Code : C 35
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
Chicken  gm Kemma      50  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil ml refind     50  
Ginger & Garlic  gm Paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken keema & curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Aaloo Amritsari

    • Dish Name : Aaloo Amritsari
    • Recipe Category : A la carte
    • Recipe Code : C 36
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Aloo gm wadges style cut      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add aloo and finesd with chopped massala

Serve hot with butter n corrinder sprig on top.

Murgh Parda Biryani

    • Dish Name : Murgh Parda Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 37
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Dressed Chicken curry cut     1000  
curd gm sour      100  
rice gm basmati rice     750  
onions gm sliced     200  
red chilli gm slit     50  
oil  ml refind     150  
ghee gm pure      100  
kesar pinch origanal     1  
kewara water drops for flavour     few  
salt gm powder     to taste  
haldi gm powder     10  
dhaniya  gm powder     10  
biryani massala gm powder     10  
mint gm chopped     40  
barista gm golden brown     50  
milk ml cow fresh     100  
dry fruits gm kaju , kismiss , badam     100  
Parda dough gm Flour , barista,ghee,salt yest ,mint     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi then cover it with parda .dought and put in oven for 10 min

Serve hot & And Remove pardda on guest table .

Badal Jam

    • Dish Name : Badal Jam
    • Recipe Category : A la carte
    • Recipe Code : C 38
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer gm paneer ,aloo,dry nuts, green peas.     100  
Baingan no small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm powder     20  
oil ml paste     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the baingan then make a massala out of chapp massala add all massla then fined with cream n ghee ,place stuffed baingan in top of the curry .

Serve hot with cheese on top n baked it .

Punjabi Kadhi Pakoda

Basic Mutton Curry

    • Dish Name : Basic Mutton Curry
    • Recipe Category : A la Carte
    • Recipe Code
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg (nali/ boti /chop)     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove,black pepper corn,maze, cardemom , bey leaf     20  
Oil ml Refind oil     120  
Ghee gm Pure (cow ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take laggan add oil sauted all whole massala and onion till become golden brown ,then add meat and cooke till become tender , and finished with corinder n ghee.

Serve hot with corinder sprig & ghee on top

Butter Chicken

    • Dish Name : Butter Chicken
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg 600- 700 gms small chicken     700  
Oil ml Refined oil to marinate chicken     50  
Curd gm Sour     50  
Ginger garlic gm Paste     40  
Red chilli gm Powder (kashmiri chilli)     10  
Garam massala gm Grounded home made     5  
Dhaniya gm Powder     5  
Kasture methi gm Powder (marination /gravy)     15  
Lemon ml Juice     5  
Salt gm Powder     To taste  
Kaju gm Kaju paste for gravy     100  
Makhani gravy gm Fine & rich     500  
White Butter gm Fresh     50  
Fresh Corinder gm Chopped     10  
Mawa gm Fresh     50  
Milk ml Fresh     500  
Cream ml For garnish & cooking     20  
Honey ml pure     15  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Laggan Add oil, butter then ginger garlic paste,kaju paste & Makhani gravy ,cook till become thick then add tandoori chicken pieces, then finish with cream n butter .

Serve hot with crean , butter & kastoori Methi on top .

Rajhasthani Gutta Curry

    • Dish Name : Rajhasthani Gutta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     500  
Basan gm Dry ( for gatta & curry)     300  
Red chilly gm Powder ( kashmiri)     25  
Haldi gm Powder     10  
Red chilli gm Whole     10  
Saunf gm Whole     5  
Dhaniya gm Whole & Powder     15  
Hing gm Powder     5  
Salt gm Powder     To taste  
Zeera gm Whole & Powder     15  
Green chilly gm Slit     10  
Onion gm Chopped     70  
Corinder gm Fresh     10  
Ghee gm Fresh & Pure     40  
Oil ml Refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with gatta on top.

Gatta :- Take mixing try add besan add all ingredients the roll it nicely then boiled in a slow flame .then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Paneer Kurchand

    • Dish Name : Paneer Kurchand
    • Recipe Category : A la carte
    • Recipe Code : C 04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Thick finger style     500  
Bellpeppers gm Jullien     50  
Onions gm Jullien     50  
Tomatoes gm Jullien     50  
Ginger garlic gm Chopped     40  
Green chilli gm Slit     40  
Corinder gm Fresh & Chopped     30  
Corinder gm Powder     15  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Garam masala gm Powder     5  
Zeera gm Whole & Powder     5  
Amchoor gm Powder     5  
Chopped Massala gm Fresh     150  
Cream ml Fresh     40  
Oil ml Refind oil     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add choppe massala finish with fried paneer on top .

Serve hot with mint & ginger on top.

Paneer Pasanda

    • Dish Name : Paneer Pasanda
    • Recipe Category : A la carte
    • Recipe Code : C 05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Sliced (squre sandwich style)     400  
Dry fruits gm Chopped for stuffing     50  
Tuti fruity gm Color full     40  
Ginger garlic gm Paste     40  
Saunf gm Powder     10  
Kesar Pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind oil     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Malai Kofta

    • Dish Name : Malai Kofta
    • Recipe Category : A la carte
    • Recipe Code : C 06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Minced ( make round koftas )     400  
Dry fruits gm Chopped For stuffing     50  
Ginger garlic gm paste & chopped     40  
Saunf gm Powder     10  
Kesar pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer kofta on top .

Serve hot with mint & cream on top.

Punjabi Kadhi Pakoda

    • Dish Name : Punjabi Kadhi Pakoda
    • Recipe Category : A la carte
    • Recipe Code : C 07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Kadhi batter     300  
Besan gm For Pakoda & Kadi batter     100  
Onions gm Sciled     70  
Green chilli gm Slit     40  
Garlic & Ginger gm Chopped     40  
Oil ml Refind     100  
Ghee hm Pure     50  
Potatoes gm Small sliced     100  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Red chilli gm Whole & Powder     10  
Kasturi methi gm Powder     10  
Methi danna gm Whole     5  
Zeera gm Whole     5  
Sanuf gm Whole     5  
Rai gm Whole     5  
Hing gm Powder     5  
Dhaniya gm Crushed     5  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pakodas on top.

Serve hot with lahdi tadaka on top.

Murgh Yakhani Biryani

    • Dish Name : Murgh Yakhani Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm          
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Subz Yakhni Biryani

    • Dish Name : Subz Yakhni Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vigitable kg Beans, Cauliflower, Green peas , Carrot     1  
Rice gm Basmati rice     750  
Curd gm Sour     100  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add vegitables mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of vegitables then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Baghara Baingan

    • Dish Name : Baghara Baingan
    • Recipe Category : A la carte
    • Recipe Code : C 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm fresh     200  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add besan curd to make gravy then add fried baingan on top .

Serve hot with fried red chilli & curry leaves on top.

Paneer Labbabdar

    • Dish Name : Paneer Labbabdar
    • Recipe Category : A la carte
    • Recipe Code : C 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cube cuts fresh paneer     500  
Onion gm Chopped     100  
Tomato gm Chopped     100  
Cashew nut gm Chopped     70  
Makhani gravy gm Fresh     100  
Oil ml Refind     50  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Sugar gm Grain     10  
Kasturi methi gm Powder     10  
Red chilli gm Whole & Powder     20  
Cream gm Fresh     30  
Zeera powder gm Whole Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish , makhani gravy with fried paneer kofta on top .

Serve hot with mint & cream on top.

Kacchye murgh ki dum biryani

    • Dish Name : Kacchye murgh ki dum biryani
    • Recipe Category : A la carte
    • Recipe Code : C 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Verli Wangi

    • Dish Name : Verli Wangi
    • Recipe Category : A la carte
    • Recipe Code : C 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm Fresh     200  
Salt gm Powder     to taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Roasted penut gm Crused for stuffing     50  
Fried garlic gm For stuffing     20  
Lemon juice no Fresh     1  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
Preparation Method

Take baingan slit on top then stuff with massalas, on othere hand take a pan add oil saute all massalas make gravy then finish with stuffed baingans on top .

Serve hot with baigan stuffing on top .

Subz Meloni

    • Dish Name : Subz Meloni
    • Recipe Category : A la carte
    • Recipe Code : C 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vegitables gm Beans, Cauliflower, Green peas , Carrot     500  
Spicach gm Fresh paste     300  
Besan gm Thicking agent     50  
Onions gm Chopped     50  
Tomatoes gm Chopped     50  
Ginger & Garlic gm Chopped     50  
Cream gm Fresh     50  
Oil ml Refind     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Yellow chili gm Powder     15  
Zeera gm Whole & Powder     20  
Kasturi methi gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil saute all ingredents with vegitable & spinach then cook till become dry then finesh with butter .

Serve hot butter on top .

Bangoli fish curry

    • Dish Name : Bangoli fish curry
    • Recipe Category : A la carte
    • Recipe Code : C 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish gm Roshu fish curry cut     500  
Kasundi gm Fresh paste     150  
Onion gm Chopped     100  
Tomatoes gm Chopped     100  
Fresh corinder gm Chopped     40  
Oil gm Mustard     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Red chilli gm Whole & Powder     20  
Ginger & Garlic gm Paste     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add musterd oil and burn it to avoid smell, then sauted all ingedients & add fish cook till become soft .

Serve Hot with corinder sprig on top

Patiyala Shahi Paneer

    • Dish Name : Patiyala Shahi Paneer
    • Recipe Category : A la carte
    • Recipe Code : C 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cubes     200  
Dry dhinya gm Crused     20  
Zeera gm Whole & Powder     20  
Garam massala gm Powder     10  
Red chilli gm Powder     5  
Salt gm Powder     To taste  
Corinder leaves gm Chopped     10  
Rock salt gm Powder     5  
Black pepper gm crused     5  
Haldi gm Powder     5  
Kaju gravy gm Fresh & Fine     50  
Choppe massala gm Fresh     50  
Oil ml Refind     50  
Amchoor gm Powder     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Kaju gravy cooke till become dry ,add paneer cubes on top of the greavy , then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves.

serve hot with mint sprig on top n butter .

Biryani Pulao

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Mutton Roganjosh

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg Nali / Boti / Chop     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove, Black pepper corn, Maze cardemom , Bey leaf     20  
Oil ml Refind Oil 120      
Ghee gm Pure (Cow Ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender Leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add oil n all ingredents then saute onions ,mutton cook till onion get cooked then add curd & all Massalas cook till meat grt tender

Serve hot with corinder sprig on top .

Pithod ki Sabji

    • Dish Name : Pithod ki Sabji
    • Recipe Category : A la carte
    • Recipe Code : C 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd  gm sour     500  
besan gm dry ( for gatta & curry)     300  
red chilly gm powder ( kashmiri)     25  
haldi  gm powder     10  
Red chilli gm whole     10  
saunf gm whole      5  
dhaniya  gm whole & powder      15  
hing gm Powder     5  
salt gm Powder      to taste  
zeera gm whole & powder      15  
green chilly  gm slit     10  
onion  gm chopped     70  
corinder  gm fresh     10  
ghee  gm fresh & pure     40  
oil  ml refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pithod on top.

Gatta :- take mixing try add besan add all ingredients then cook on kadbhi to set it ,then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Gosht Badami shorba

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      500  
Ginger  gm whole     300  
Garlic gm whole     25  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     10  
Cream gm fresh     5  
Salt  gm powder      15  
Cardemom  gm powder      15  
Almonds gm boiled & sliced (for garnished)     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali & Sliced Almonds in it

Jhangiri Gosht shorba

    • Dish Name : Jhangiri Gosht shorba
    • Recipe Category : A la carte
    • Recipe Code : C 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      1  
Ginger  gm whole     50  
Garlic gm whole     50  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     20  
Cream gm fresh     30  
Salt  gm powder      to taste  
Cardemom  gm powder      pinch  
kesar  gm pure      10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali in it.

Murgh Hawa Mehal

    • Dish Name : Murgh Hawa Mehal
    • Recipe Category : A la carte
    • Recipe Code : C 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder      5  
black pepper   gm crused     5  
haldi gm powder      5  
onion &  tomato  gm fresh     50  
oil  ml refind     50  
Ginger & Garlic  gm Paste     30  
eggs no egg white     2  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter ,corrinder sprig & egg white fome on top ,then bake it .

Dum Aloo Banarasi

    • Dish Name : Dum Aloo Banarasi
    • Recipe Category : A la carte
    • Recipe Code : C 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Aloo  no small size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm pwdeowder     to taste  
zeera  gm powder      10  
dhaniya    gm powder     5  
Yellow Chilli  gm powder      10  
kasturi methi gm powder     30  
Cream  ml powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Makhni Gravy  gm fresh &  fine      70  
Choppe Massala gm thick     100   
Cheese  gm For Baking      50   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Paneer Bhtinda

    • Dish Name : Paneer Bhtinda
    • Recipe Category : A la carte
    • Recipe Code : C 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer   gm cubes     200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
Makhani gravy gm fresh & fine     50  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Anda Suriyamukhi Masala

    • Dish Name : Anda Suriyamukhi Masala
    • Recipe Category : A la carte
    • Recipe Code : C 25
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Egg  no raw     4  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala cooke till become dry break eggs on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Palk Kofta Curry

    • Dish Name : Palk Kofta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 26
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Kofta Mixture Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Palak   gm sour     100  
rock salt  gm Paste      5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Choppe Massala gm thick     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Make koftas and deep nfried it nicly till become golden brown ,then take a pan heat oil adde massalas & chopped massala then add palak paste,cook till get glazed on top,fineseh with cream nbutter

serve hot with cream on top.

JaiPuri Bhindi

    • Dish Name : JaiPuri Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 27
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Fine Sliced      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
besan  gm powder     100  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and bhindi ,then take kadahi heat oil and fry till becom golden brown.

Serve hot with butter n corrinder sprig on top..

Amchoori Bhindi

    • Dish Name : Amchoori Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 28
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Whole & Slit      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and stuffed in bhindi ,then take pan tossed bhindly nicly on the pan then add stuffed bhindi and finesd with chopped massala .

Serve hot with butter n corrinder sprig on top.

Shai Gobi Mussalam

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 29
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm Sliced (squre sandwich style)     400  
mixer gm chopped mint , corrinder , dry frits     50  
tuti fruity gm color full     40  
ginger garlic gm paste     40  
saunf  gm powder     10  
kesar pinch origanal     1  
milk  gm cow milk     150  
cream  gm fresh     60  
oil  ml refind       100  
ghee gm fresh     50  
cashunut (yellow gravy) gm fresh     200  
Mint paste  gm fresh     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a whole gobi boil it then marination and cook in tandoor then fineshed with bgreavy on top ..

Serve hot with butter & mint sprig on top .

Paneer beerbali

    • Dish Name : Paneer beerbali
    • Recipe Category : A la carte
    • Recipe Code : C 30
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum  gm small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera   gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy & mint paste finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Shimla Mirch Ke Dulme

    • Dish Name : Shimla Mirch Ke Dulme
    • Recipe Category : A la carte
    • Recipe Code : C 31
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum   no small size hollow for stuffing Boiled then fried      6  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil gm refind     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the capsicum then make a massala out of chopp massala add all massla then fined with cream n ghee ,place stuffed capsicum in top of the curry .

Serve hot with cheese on top n baked it .

Komadi Rassam

    • Dish Name :Komadi Rassam
    • Recipe Category : A la carte
    • Recipe Code : C 32
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil gm refind     50  
Ginger garlic gm paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Meen Moeli

    • Dish Name : Meen Moeli
    • Recipe Category : A la carte
    • Recipe Code : C 33
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish  gm curry cut     300  
onions gm sliced     50  
tomato gm sliced     50  
coconut milk gm fresh     100  
curry leaves gm fresh     few  
mustard seeds gm whole     5  
salt haldi gm powder     5  
corrinder leaves gm fresh & chopped      10  
oil gm refind     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil , musterd seeds , curry leaves then add onions & tomatoes ,sauted it nicly then add coconut milk boil it for bfew minute then finished fish .

Serve hot with fried curry lease n corrinder sprig on top .

Murgh Mussalam

    • Dish Name : Murgh Mussalam
    • Recipe Category : A la carte
    • Recipe Code : C 34
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm whole chicken with cuts     600 - 700  
Hung curde  gm sour     100  
kesar gm pure     pinch  
kaju paste gm fine     50  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
red Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Biryani Pulao gm 70 % cooked rice     100  
Boil Egg  no freshly boiled     1  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a chicken do first marination then stuff rice & egg then keep a side for some time , then put marination and cook in tandoor .

Serve hot with butter & mint sprig on top .

Rarra Murgh

    • Dish Name : Rarra Murgh
    • Recipe Category : A la carte
    • Recipe Code : C 35
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
Chicken  gm Kemma      50  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil ml refind     50  
Ginger & Garlic  gm Paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken keema & curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Aaloo Amritsari

    • Dish Name : Aaloo Amritsari
    • Recipe Category : A la carte
    • Recipe Code : C 36
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Aloo gm wadges style cut      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add aloo and finesd with chopped massala

Serve hot with butter n corrinder sprig on top.

Murgh Parda Biryani

    • Dish Name : Murgh Parda Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 37
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Dressed Chicken curry cut     1000  
curd gm sour      100  
rice gm basmati rice     750  
onions gm sliced     200  
red chilli gm slit     50  
oil  ml refind     150  
ghee gm pure      100  
kesar pinch origanal     1  
kewara water drops for flavour     few  
salt gm powder     to taste  
haldi gm powder     10  
dhaniya  gm powder     10  
biryani massala gm powder     10  
mint gm chopped     40  
barista gm golden brown     50  
milk ml cow fresh     100  
dry fruits gm kaju , kismiss , badam     100  
Parda dough gm Flour , barista,ghee,salt yest ,mint     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi then cover it with parda .dought and put in oven for 10 min

Serve hot & And Remove pardda on guest table .

Badal Jam

    • Dish Name : Badal Jam
    • Recipe Category : A la carte
    • Recipe Code : C 38
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer gm paneer ,aloo,dry nuts, green peas.     100  
Baingan no small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm powder     20  
oil ml paste     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the baingan then make a massala out of chapp massala add all massla then fined with cream n ghee ,place stuffed baingan in top of the curry .

Serve hot with cheese on top n baked it .

Murgh Yakhani Biryani

Basic Mutton Curry

    • Dish Name : Basic Mutton Curry
    • Recipe Category : A la Carte
    • Recipe Code
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg (nali/ boti /chop)     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove,black pepper corn,maze, cardemom , bey leaf     20  
Oil ml Refind oil     120  
Ghee gm Pure (cow ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take laggan add oil sauted all whole massala and onion till become golden brown ,then add meat and cooke till become tender , and finished with corinder n ghee.

Serve hot with corinder sprig & ghee on top

Butter Chicken

    • Dish Name : Butter Chicken
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg 600- 700 gms small chicken     700  
Oil ml Refined oil to marinate chicken     50  
Curd gm Sour     50  
Ginger garlic gm Paste     40  
Red chilli gm Powder (kashmiri chilli)     10  
Garam massala gm Grounded home made     5  
Dhaniya gm Powder     5  
Kasture methi gm Powder (marination /gravy)     15  
Lemon ml Juice     5  
Salt gm Powder     To taste  
Kaju gm Kaju paste for gravy     100  
Makhani gravy gm Fine & rich     500  
White Butter gm Fresh     50  
Fresh Corinder gm Chopped     10  
Mawa gm Fresh     50  
Milk ml Fresh     500  
Cream ml For garnish & cooking     20  
Honey ml pure     15  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Laggan Add oil, butter then ginger garlic paste,kaju paste & Makhani gravy ,cook till become thick then add tandoori chicken pieces, then finish with cream n butter .

Serve hot with crean , butter & kastoori Methi on top .

Rajhasthani Gutta Curry

    • Dish Name : Rajhasthani Gutta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     500  
Basan gm Dry ( for gatta & curry)     300  
Red chilly gm Powder ( kashmiri)     25  
Haldi gm Powder     10  
Red chilli gm Whole     10  
Saunf gm Whole     5  
Dhaniya gm Whole & Powder     15  
Hing gm Powder     5  
Salt gm Powder     To taste  
Zeera gm Whole & Powder     15  
Green chilly gm Slit     10  
Onion gm Chopped     70  
Corinder gm Fresh     10  
Ghee gm Fresh & Pure     40  
Oil ml Refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with gatta on top.

Gatta :- Take mixing try add besan add all ingredients the roll it nicely then boiled in a slow flame .then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Paneer Kurchand

    • Dish Name : Paneer Kurchand
    • Recipe Category : A la carte
    • Recipe Code : C 04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Thick finger style     500  
Bellpeppers gm Jullien     50  
Onions gm Jullien     50  
Tomatoes gm Jullien     50  
Ginger garlic gm Chopped     40  
Green chilli gm Slit     40  
Corinder gm Fresh & Chopped     30  
Corinder gm Powder     15  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Garam masala gm Powder     5  
Zeera gm Whole & Powder     5  
Amchoor gm Powder     5  
Chopped Massala gm Fresh     150  
Cream ml Fresh     40  
Oil ml Refind oil     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add choppe massala finish with fried paneer on top .

Serve hot with mint & ginger on top.

Paneer Pasanda

    • Dish Name : Paneer Pasanda
    • Recipe Category : A la carte
    • Recipe Code : C 05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Sliced (squre sandwich style)     400  
Dry fruits gm Chopped for stuffing     50  
Tuti fruity gm Color full     40  
Ginger garlic gm Paste     40  
Saunf gm Powder     10  
Kesar Pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind oil     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Malai Kofta

    • Dish Name : Malai Kofta
    • Recipe Category : A la carte
    • Recipe Code : C 06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Minced ( make round koftas )     400  
Dry fruits gm Chopped For stuffing     50  
Ginger garlic gm paste & chopped     40  
Saunf gm Powder     10  
Kesar pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer kofta on top .

Serve hot with mint & cream on top.

Punjabi Kadhi Pakoda

    • Dish Name : Punjabi Kadhi Pakoda
    • Recipe Category : A la carte
    • Recipe Code : C 07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Kadhi batter     300  
Besan gm For Pakoda & Kadi batter     100  
Onions gm Sciled     70  
Green chilli gm Slit     40  
Garlic & Ginger gm Chopped     40  
Oil ml Refind     100  
Ghee hm Pure     50  
Potatoes gm Small sliced     100  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Red chilli gm Whole & Powder     10  
Kasturi methi gm Powder     10  
Methi danna gm Whole     5  
Zeera gm Whole     5  
Sanuf gm Whole     5  
Rai gm Whole     5  
Hing gm Powder     5  
Dhaniya gm Crushed     5  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pakodas on top.

Serve hot with lahdi tadaka on top.

Murgh Yakhani Biryani

    • Dish Name : Murgh Yakhani Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm          
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Subz Yakhni Biryani

    • Dish Name : Subz Yakhni Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vigitable kg Beans, Cauliflower, Green peas , Carrot     1  
Rice gm Basmati rice     750  
Curd gm Sour     100  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add vegitables mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of vegitables then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Baghara Baingan

    • Dish Name : Baghara Baingan
    • Recipe Category : A la carte
    • Recipe Code : C 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm fresh     200  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add besan curd to make gravy then add fried baingan on top .

Serve hot with fried red chilli & curry leaves on top.

Paneer Labbabdar

    • Dish Name : Paneer Labbabdar
    • Recipe Category : A la carte
    • Recipe Code : C 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cube cuts fresh paneer     500  
Onion gm Chopped     100  
Tomato gm Chopped     100  
Cashew nut gm Chopped     70  
Makhani gravy gm Fresh     100  
Oil ml Refind     50  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Sugar gm Grain     10  
Kasturi methi gm Powder     10  
Red chilli gm Whole & Powder     20  
Cream gm Fresh     30  
Zeera powder gm Whole Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish , makhani gravy with fried paneer kofta on top .

Serve hot with mint & cream on top.

Kacchye murgh ki dum biryani

    • Dish Name : Kacchye murgh ki dum biryani
    • Recipe Category : A la carte
    • Recipe Code : C 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Verli Wangi

    • Dish Name : Verli Wangi
    • Recipe Category : A la carte
    • Recipe Code : C 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Small size brijals gm Four slit cut on top     500  
Ginger & Garlic gm Chopped     60  
Fresh corinder gm Chopped     50  
Green chilli gm Slit     40  
Curd gm Sour     50  
Chopped massala gm Fresh     200  
Salt gm Powder     to taste  
Haldi gm Powder     10  
Zeera gm Whole & Powder     20  
Roasted penut gm Crused for stuffing     50  
Fried garlic gm For stuffing     20  
Lemon juice no Fresh     1  
Red chilli gm Whole & Powder     15  
Oil ml Refind     100  
Ghee gm Pure     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
Preparation Method

Take baingan slit on top then stuff with massalas, on othere hand take a pan add oil saute all massalas make gravy then finish with stuffed baingans on top .

Serve hot with baigan stuffing on top .

Subz Meloni

    • Dish Name : Subz Meloni
    • Recipe Category : A la carte
    • Recipe Code : C 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vegitables gm Beans, Cauliflower, Green peas , Carrot     500  
Spicach gm Fresh paste     300  
Besan gm Thicking agent     50  
Onions gm Chopped     50  
Tomatoes gm Chopped     50  
Ginger & Garlic gm Chopped     50  
Cream gm Fresh     50  
Oil ml Refind     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Yellow chili gm Powder     15  
Zeera gm Whole & Powder     20  
Kasturi methi gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil saute all ingredents with vegitable & spinach then cook till become dry then finesh with butter .

Serve hot butter on top .

Bangoli fish curry

    • Dish Name : Bangoli fish curry
    • Recipe Category : A la carte
    • Recipe Code : C 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish gm Roshu fish curry cut     500  
Kasundi gm Fresh paste     150  
Onion gm Chopped     100  
Tomatoes gm Chopped     100  
Fresh corinder gm Chopped     40  
Oil gm Mustard     100  
Ghee gm Pure     50  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Red chilli gm Whole & Powder     20  
Ginger & Garlic gm Paste     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add musterd oil and burn it to avoid smell, then sauted all ingedients & add fish cook till become soft .

Serve Hot with corinder sprig on top

Patiyala Shahi Paneer

    • Dish Name : Patiyala Shahi Paneer
    • Recipe Category : A la carte
    • Recipe Code : C 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Cubes     200  
Dry dhinya gm Crused     20  
Zeera gm Whole & Powder     20  
Garam massala gm Powder     10  
Red chilli gm Powder     5  
Salt gm Powder     To taste  
Corinder leaves gm Chopped     10  
Rock salt gm Powder     5  
Black pepper gm crused     5  
Haldi gm Powder     5  
Kaju gravy gm Fresh & Fine     50  
Choppe massala gm Fresh     50  
Oil ml Refind     50  
Amchoor gm Powder     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Kaju gravy cooke till become dry ,add paneer cubes on top of the greavy , then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves.

serve hot with mint sprig on top n butter .

Biryani Pulao

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden Brown     50  
Milk ml Cow fresh     100  
Dry fruits gm Kaju , Kismiss , Badam     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Mutton Roganjosh

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg Nali / Boti / Chop     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove, Black pepper corn, Maze cardemom , Bey leaf     20  
Oil ml Refind Oil 120      
Ghee gm Pure (Cow Ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender Leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add oil n all ingredents then saute onions ,mutton cook till onion get cooked then add curd & all Massalas cook till meat grt tender

Serve hot with corinder sprig on top .

Pithod ki Sabji

    • Dish Name : Pithod ki Sabji
    • Recipe Category : A la carte
    • Recipe Code : C 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd  gm sour     500  
besan gm dry ( for gatta & curry)     300  
red chilly gm powder ( kashmiri)     25  
haldi  gm powder     10  
Red chilli gm whole     10  
saunf gm whole      5  
dhaniya  gm whole & powder      15  
hing gm Powder     5  
salt gm Powder      to taste  
zeera gm whole & powder      15  
green chilly  gm slit     10  
onion  gm chopped     70  
corinder  gm fresh     10  
ghee  gm fresh & pure     40  
oil  ml refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pithod on top.

Gatta :- take mixing try add besan add all ingredients then cook on kadbhi to set it ,then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Gosht Badami shorba

    • Dish Name : Mutton Roganjosh
    • Recipe Category : A la carte
    • Recipe Code : C 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      500  
Ginger  gm whole     300  
Garlic gm whole     25  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     10  
Cream gm fresh     5  
Salt  gm powder      15  
Cardemom  gm powder      15  
Almonds gm boiled & sliced (for garnished)     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali & Sliced Almonds in it

Jhangiri Gosht shorba

    • Dish Name : Jhangiri Gosht shorba
    • Recipe Category : A la carte
    • Recipe Code : C 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton  kg Bones      1  
Ginger  gm whole     50  
Garlic gm whole     50  
Garam Masala gm beay leaf,cenimom ,peppper corn     10  
Green Chilli gm slit     20  
Cream gm fresh     30  
Salt  gm powder      to taste  
Cardemom  gm powder      pinch  
kesar  gm pure      10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then sauted all ingredients then add mutton bones and put it for seamring for 2 hours ,then stain it .

Serve hot with mutton nali in it.

Murgh Hawa Mehal

    • Dish Name : Murgh Hawa Mehal
    • Recipe Category : A la carte
    • Recipe Code : C 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder      5  
black pepper   gm crused     5  
haldi gm powder      5  
onion &  tomato  gm fresh     50  
oil  ml refind     50  
Ginger & Garlic  gm Paste     30  
eggs no egg white     2  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter ,corrinder sprig & egg white fome on top ,then bake it .

Dum Aloo Banarasi

    • Dish Name : Dum Aloo Banarasi
    • Recipe Category : A la carte
    • Recipe Code : C 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Aloo  no small size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm pwdeowder     to taste  
zeera  gm powder      10  
dhaniya    gm powder     5  
Yellow Chilli  gm powder      10  
kasturi methi gm powder     30  
Cream  ml powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Makhni Gravy  gm fresh &  fine      70  
Choppe Massala gm thick     100   
Cheese  gm For Baking      50   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Paneer Bhtinda

    • Dish Name : Paneer Bhtinda
    • Recipe Category : A la carte
    • Recipe Code : C 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer   gm cubes     200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
Makhani gravy gm fresh & fine     50  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala & Makhani gravy cooke till become dry ,add paneer cubes on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Anda Suriyamukhi Masala

    • Dish Name : Anda Suriyamukhi Masala
    • Recipe Category : A la carte
    • Recipe Code : C 25
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Egg  no raw     4  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala gm powder     10  
red chilli gm powder     5  
salt gm powder     to taste  
corinder leaves gm chopped     10  
rock salt   gm powder     5  
black pepper   gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor gm Powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil add all massalas the choppe massala cooke till become dry break eggs on top of the greavy ,then cover it with lid and keep it on semer flame for whilethen finiesh it with corrinder leaves

serve hot with mint sprig on top n butter .

Palk Kofta Curry

    • Dish Name : Palk Kofta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 26
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Kofta Mixture Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Palak   gm sour     100  
rock salt  gm Paste      5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     10   
Choppe Massala gm thick     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Make koftas and deep nfried it nicly till become golden brown ,then take a pan heat oil adde massalas & chopped massala then add palak paste,cook till get glazed on top,fineseh with cream nbutter

serve hot with cream on top.

JaiPuri Bhindi

    • Dish Name : JaiPuri Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 27
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Fine Sliced      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
besan  gm powder     100  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and bhindi ,then take kadahi heat oil and fry till becom golden brown.

Serve hot with butter n corrinder sprig on top..

Amchoori Bhindi

    • Dish Name : Amchoori Bhindi
    • Recipe Category : A la carte
    • Recipe Code : C 28
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Bhindi  gm Whole & Slit      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
Amchoor  gm powder     30   
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl add oil then add all ingredients and stuffed in bhindi ,then take pan tossed bhindly nicly on the pan then add stuffed bhindi and finesd with chopped massala .

Serve hot with butter n corrinder sprig on top.

Shai Gobi Mussalam

    • Dish Name : Biryani Pulao
    • Recipe Category : A la carte
    • Recipe Code : C 29
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm Sliced (squre sandwich style)     400  
mixer gm chopped mint , corrinder , dry frits     50  
tuti fruity gm color full     40  
ginger garlic gm paste     40  
saunf  gm powder     10  
kesar pinch origanal     1  
milk  gm cow milk     150  
cream  gm fresh     60  
oil  ml refind       100  
ghee gm fresh     50  
cashunut (yellow gravy) gm fresh     200  
Mint paste  gm fresh     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a whole gobi boil it then marination and cook in tandoor then fineshed with bgreavy on top ..

Serve hot with butter & mint sprig on top .

Paneer beerbali

    • Dish Name : Paneer beerbali
    • Recipe Category : A la carte
    • Recipe Code : C 30
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum  gm small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera   gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy & mint paste finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Shimla Mirch Ke Dulme

    • Dish Name : Shimla Mirch Ke Dulme
    • Recipe Category : A la carte
    • Recipe Code : C 31
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Capsicum   no small size hollow for stuffing Boiled then fried      6  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera gm powder     10  
dhaniya gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil gm refind     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the capsicum then make a massala out of chopp massala add all massla then fined with cream n ghee ,place stuffed capsicum in top of the curry .

Serve hot with cheese on top n baked it .

Komadi Rassam

    • Dish Name :Komadi Rassam
    • Recipe Category : A la carte
    • Recipe Code : C 32
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused     5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil gm refind     50  
Ginger garlic gm paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Meen Moeli

    • Dish Name : Meen Moeli
    • Recipe Category : A la carte
    • Recipe Code : C 33
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish  gm curry cut     300  
onions gm sliced     50  
tomato gm sliced     50  
coconut milk gm fresh     100  
curry leaves gm fresh     few  
mustard seeds gm whole     5  
salt haldi gm powder     5  
corrinder leaves gm fresh & chopped      10  
oil gm refind     40  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a pan add oil , musterd seeds , curry leaves then add onions & tomatoes ,sauted it nicly then add coconut milk boil it for bfew minute then finished fish .

Serve hot with fried curry lease n corrinder sprig on top .

Murgh Mussalam

    • Dish Name : Murgh Mussalam
    • Recipe Category : A la carte
    • Recipe Code : C 34
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm whole chicken with cuts     600 - 700  
Hung curde  gm sour     100  
kesar gm pure     pinch  
kaju paste gm fine     50  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
red Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Biryani Pulao gm 70 % cooked rice     100  
Boil Egg  no freshly boiled     1  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a chicken do first marination then stuff rice & egg then keep a side for some time , then put marination and cook in tandoor .

Serve hot with butter & mint sprig on top .

Rarra Murgh

    • Dish Name : Rarra Murgh
    • Recipe Category : A la carte
    • Recipe Code : C 35
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Curry cut     200  
Chicken  gm Kemma      50  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
onion &  tomato  gm fresh     50  
oil ml refind     50  
Ginger & Garlic  gm Paste     30  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add chicken keema & curry cut and finesd with chopped tomato & Onions.

Serve hot with butter n corrinder sprig on top.

Aaloo Amritsari

    • Dish Name : Aaloo Amritsari
    • Recipe Category : A la carte
    • Recipe Code : C 36
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Aloo gm wadges style cut      200  
Dry dhinya  gm crused      20  
zeera  gm whole & Powder     20  
garam massala  gm powder     10  
red chilli gm powder     5  
salt  gm powder     to taste  
corinder leaves  gm chopped     10  
rock salt gm powder     5  
black pepper  gm crused      5  
haldi gm powder     5  
choppe massala gm fresh     50  
oil ml refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Pan add oil then add all ingredients tossed nicly then then add aloo and finesd with chopped massala

Serve hot with butter n corrinder sprig on top.

Murgh Parda Biryani

    • Dish Name : Murgh Parda Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 37
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Dressed Chicken curry cut     1000  
curd gm sour      100  
rice gm basmati rice     750  
onions gm sliced     200  
red chilli gm slit     50  
oil  ml refind     150  
ghee gm pure      100  
kesar pinch origanal     1  
kewara water drops for flavour     few  
salt gm powder     to taste  
haldi gm powder     10  
dhaniya  gm powder     10  
biryani massala gm powder     10  
mint gm chopped     40  
barista gm golden brown     50  
milk ml cow fresh     100  
dry fruits gm kaju , kismiss , badam     100  
Parda dough gm Flour , barista,ghee,salt yest ,mint     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi then cover it with parda .dought and put in oven for 10 min

Serve hot & And Remove pardda on guest table .

Badal Jam

    • Dish Name : Badal Jam
    • Recipe Category : A la carte
    • Recipe Code : C 38
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer gm paneer ,aloo,dry nuts, green peas.     100  
Baingan no small size hollow for stuffing Boiled then fried     6  
Hung curde  gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
salt gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     30  
Cream gm powder     5  
Ginger garlic gm powder     20  
oil ml paste     50  
Green Chilli Paste  gm fresh grounded     10  
Choppe Massala gm thick      100  
Cheese  gm For Baking      50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a mixing bowl , all mixture then stuff in the baingan then make a massala out of chapp massala add all massla then fined with cream n ghee ,place stuffed baingan in top of the curry .

Serve hot with cheese on top n baked it .

Subz Yakhni Biryani

Basic Mutton Curry

    • Dish Name : Basic Mutton Curry
    • Recipe Category : A la Carte
    • Recipe Code
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mutton curry cut kg (nali/ boti /chop)     1  
Ginger Garlic gm Paste     60  
Curd gm Sour     100  
Kadda Garam Massala gm Clove,black pepper corn,maze, cardemom , bey leaf     20  
Oil ml Refind oil     120  
Ghee gm Pure (cow ghee)     50  
Red chilli gm Powder     15  
Dhaniya gm Powder     15  
Haldi gm Powder     5  
Salt gm Powder     To taste  
Fresh corender leaves gm Chopped     5  
Kasturi Methi gm Powder     10  
Garam Masala gm Powder     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take laggan add oil sauted all whole massala and onion till become golden brown ,then add meat and cooke till become tender , and finished with corinder n ghee.

Serve hot with corinder sprig & ghee on top

Butter Chicken

    • Dish Name : Butter Chicken
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg 600- 700 gms small chicken     700  
Oil ml Refined oil to marinate chicken     50  
Curd gm Sour     50  
Ginger garlic gm Paste     40  
Red chilli gm Powder (kashmiri chilli)     10  
Garam massala gm Grounded home made     5  
Dhaniya gm Powder     5  
Kasture methi gm Powder (marination /gravy)     15  
Lemon ml Juice     5  
Salt gm Powder     To taste  
Kaju gm Kaju paste for gravy     100  
Makhani gravy gm Fine & rich     500  
White Butter gm Fresh     50  
Fresh Corinder gm Chopped     10  
Mawa gm Fresh     50  
Milk ml Fresh     500  
Cream ml For garnish & cooking     20  
Honey ml pure     15  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a Laggan Add oil, butter then ginger garlic paste,kaju paste & Makhani gravy ,cook till become thick then add tandoori chicken pieces, then finish with cream n butter .

Serve hot with crean , butter & kastoori Methi on top .

Rajhasthani Gutta Curry

    • Dish Name : Rajhasthani Gutta Curry
    • Recipe Category : A la carte
    • Recipe Code : C 03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Sour     500  
Basan gm Dry ( for gatta & curry)     300  
Red chilly gm Powder ( kashmiri)     25  
Haldi gm Powder     10  
Red chilli gm Whole     10  
Saunf gm Whole     5  
Dhaniya gm Whole & Powder     15  
Hing gm Powder     5  
Salt gm Powder     To taste  
Zeera gm Whole & Powder     15  
Green chilly gm Slit     10  
Onion gm Chopped     70  
Corinder gm Fresh     10  
Ghee gm Fresh & Pure     40  
Oil ml Refind oil     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with gatta on top.

Gatta :- Take mixing try add besan add all ingredients the roll it nicely then boiled in a slow flame .then cut in small pices and fried it .

Serve hot with lahdi tadaka on top.

Paneer Kurchand

    • Dish Name : Paneer Kurchand
    • Recipe Category : A la carte
    • Recipe Code : C 04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Thick finger style     500  
Bellpeppers gm Jullien     50  
Onions gm Jullien     50  
Tomatoes gm Jullien     50  
Ginger garlic gm Chopped     40  
Green chilli gm Slit     40  
Corinder gm Fresh & Chopped     30  
Corinder gm Powder     15  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Garam masala gm Powder     5  
Zeera gm Whole & Powder     5  
Amchoor gm Powder     5  
Chopped Massala gm Fresh     150  
Cream ml Fresh     40  
Oil ml Refind oil     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add choppe massala finish with fried paneer on top .

Serve hot with mint & ginger on top.

Paneer Pasanda

    • Dish Name : Paneer Pasanda
    • Recipe Category : A la carte
    • Recipe Code : C 05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Sliced (squre sandwich style)     400  
Dry fruits gm Chopped for stuffing     50  
Tuti fruity gm Color full     40  
Ginger garlic gm Paste     40  
Saunf gm Powder     10  
Kesar Pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind oil     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer sandwiche on top .

Serve hot with mint & cream on top.

Malai Kofta

    • Dish Name : Malai Kofta
    • Recipe Category : A la carte
    • Recipe Code : C 06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm Minced ( make round koftas )     400  
Dry fruits gm Chopped For stuffing     50  
Ginger garlic gm paste & chopped     40  
Saunf gm Powder     10  
Kesar pinch Origanal     1  
Milk ml Cow milk     150  
Cream gm Fresh     60  
Oil ml Refind     100  
Ghee gm Fresh     50  
Cashunut (yellow gravy) gm Fresh     200  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Pan add oil then add all ingredents cook till get flavour then add kaju gravy finish with fried paneer kofta on top .

Serve hot with mint & cream on top.

Punjabi Kadhi Pakoda

    • Dish Name : Punjabi Kadhi Pakoda
    • Recipe Category : A la carte
    • Recipe Code : C 07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Curd gm Kadhi batter     300  
Besan gm For Pakoda & Kadi batter     100  
Onions gm Sciled     70  
Green chilli gm Slit     40  
Garlic & Ginger gm Chopped     40  
Oil ml Refind     100  
Ghee hm Pure     50  
Potatoes gm Small sliced     100  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Red chilli gm Whole & Powder     10  
Kasturi methi gm Powder     10  
Methi danna gm Whole     5  
Zeera gm Whole     5  
Sanuf gm Whole     5  
Rai gm Whole     5  
Hing gm Powder     5  
Dhaniya gm Crushed     5  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Pake Pan add oil then all ingredents, saute it till get flavlours in oil the add onions and kadhi batter cook on slow fire and finish with pakodas on top.

Serve hot with lahdi tadaka on top.

Murgh Yakhani Biryani

    • Dish Name : Murgh Yakhani Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken kg Chicken curry cut     1  
Curd gm Sour     100  
Rice gm Basmati rice     750  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm          
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add chicken mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of chicken then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Subz Yakhni Biryani

    • Dish Name : Subz Yakhni Biryani
    • Recipe Category : A la carte
    • Recipe Code : C 09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Vigitable kg Beans, Cauliflower, Green peas , Carrot     1  
Rice gm Basmati rice     750  
Curd gm Sour     100  
Onions gm Sliced     200  
Green chilli gm Slit     50  
Oil ml Refind     150  
Ghee gm Pure     100  
Kesar pinch Origanal     1  
Kewara water drops For Flavour     Few  
Salt gm Powder     To taste  
Haldi gm Powder     10  
Dhaniya gm Powder     10  
Biryani massala gm Powder     10  
Mint gm Chopped     40  
Barista gm Golden brown     50  
Milk ml Cow fresh     100  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take a laggan add vegitables mix all ingredent ,then start boilling rice then boil till 50% cook put on the mixture of vegitables then cover it with lid for dum ,put dum for 30 min in low flame after get cooked put in a serving handi .

Serve hot with mint sprig on top .

Baghara Baingan

    • Dish Name : Baghara Baingan
    • Recipe Category : A la cart