Indian Curry| Paramjeet Singh Bombra

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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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Meal Period
Prep. Time
Cooking Time
Finishing Time
Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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
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Meal Period
Prep. Time
Cooking Time
Finishing Time
Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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
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Meal Period
Prep. Time
Cooking Time
Finishing Time
Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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
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Meal Period
Prep. Time
Cooking Time
Finishing Time
Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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
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Meal Period
Prep. Time
Cooking Time
Finishing Time
Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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
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Meal Period
Prep. Time
Cooking Time
Finishing Time
Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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
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Meal Period
Prep. Time
Cooking Time
Finishing Time
Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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
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Meal Period
Prep. Time
Cooking Time
Finishing Time
Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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
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Meal Period
Prep. Time
Cooking Time
Finishing Time
Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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
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Meal Period
Prep. Time
Cooking Time
Finishing Time
Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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
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Meal Period
Prep. Time
Cooking Time
Finishing Time
Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Paneer	gm	Cube cuts fresh paneer			500
Onion	gm	Chopped			100
Tomato	gm	Chopped			100
Cashew nut	gm	Chopped			70
Makha