Kebab Standard Recipes

Murgh Kalmi Kebab

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 Fish tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Pahadi Murgh Tikka

    • Dish Name : Pahadi Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     08  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Mint Paste gm Mint, green chilli ,Corrinder Paste     40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Murgh Tikka Kasturi Methi

    • Dish Name :Murgh Tikka Kasturi Methi
    • Recipe Category : A la Carte
    • Recipe Code : K06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Tikka style     8  
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  
red 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Tossed tikka in kasturi methi with butter then Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

    • Dish Name : Till aloo Ka Dolma
    • Recipe Category : A la Carte
    • Recipe Code : K07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Potato no Big size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame gm seeds for  coating     10  
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 ml Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

    • Dish Name : Murgh Kasturi Kebab
    • Recipe Category : A la carte
    • Recipe Code : K 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   no supreem tikka style     8  
Hung curde gm sour      100  
rock salt  gm powder     5  
Mint Paste  gm Mint, green chilli ,Corrinder Paste      40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

    • Dish Name : Tandoori Chicken
    • Recipe Category : A la Carte
    • Recipe Code : K09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   gm whole chicken with cuts     600 - 700  
Hung curde gm sour      100  
kesar gm pure     pinch  
kaju paste  gm fine     50  
salt gm Powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
red Chilli   gm Powder     10  
kasturi methi  gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tandoori ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Tandoori Bharwan Aloo

    • Dish Name : Tandoori Bharwan Aloo
    • Recipe Category : A la Carte
    • Recipe Code : K 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer   gm paneer ,aloo,dry nuts, green peas.     100  
Potato gm Big 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

    • Dish Name : Murgh Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm Minced chicken     500  
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  
ghee gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

    • Dish Name : Bhatti ki Tangdi
    • Recipe Category : A la Carte
    • Recipe Code : K 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm whole chicken Legs     6  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken Legs ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Paneer Tikka

    • Dish Name : Paneer Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm whole chicken Legs     8  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
Shaslik gm Colorcapcicum,onions,tomatoes cubes     70  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Paneer tikka cubes,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Subz Galwat Kebab

    • Dish Name : Subz Galwat Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes gm cube boilied & fried     150  
Mix vegitable  gm Calliflower, beans ,green peas &Carrot     200  
cheese gm pure     50  
 salt  gm fine paste     to taste  
zeera  gm powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then make round tikki and cook on mahi tawa.

Serve hot with dips & garnish with butter and mint sprig.

Tangadi chaape kebab

    • Dish Name : Tangadi chaape kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Theigh pice bone should come up side      6  
Hung curde  gm sour     100  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Mewe Mawa Ki Jaffrani Seekh

    • Dish Name : Mewe Mawa Ki Jaffrani Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm fresh finely mashed     200  
Mawa  gm fresh finely mashed     100  
Dry Fruits gm chopped     100  
Sugar gm grain     10  
cardemom gm powder     5  
salt gm Powder     to taste  
kesar  pinch pure     pinch  
corinder  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 mixing bowl , add paneer , mawa & dry nuts and mash it nicly till become fine.then mix all ingredent and cook in tandoor at very low temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Seekh Kebab

    • Dish Name : Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes  gm cube boilied & fried     150  
Mix vegitable gm Calliflower, beans ,green peas &Carrot     200  
kesar gm pure     pinch  
cheese gm fine paste     50  
salt gm powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Galaff gm chopped onions,color capcicums and corinder     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then cook in tandoor till become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Subz Galaffi Seekh

    • Dish Name : Subz Galaffi Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Mushrooms  gm Big size hollow for stuffing Boiled      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame  gm seeds for  coating     10  
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 ml powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then stick galaff on top of the seekh cook in tandoor with gallaftill become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Kundan tara kebab

    • Dish Name :Kundan tara kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Minced chicken     500  
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 ml powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
ghee  gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Mushrooms pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Jaffrani Subz Seekh Kebab

    • Dish Name : Jaffrani Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
fruits gm apple,pianappl,pears & govawa     300  
hung curd  gm fresh & sour     50  
sugar   gm fine powder     70  
tomato ketchup gm thick     50  
red chillli gm kashmiri     20  
zerra  gm roasted powder     10  
salt gm powder     to taste  
rock salt ml powder     10  
garam massala gm powder     10  
amchoor  gm powder     10  
oil ml refind     70  
Ginger & Garlic gm paste     30  
corinder  gm chopped     10  
lemon juice ml fresh       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

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Phalon Ki Chaat

    • Dish Name : Tandoori Phalon Ki Chaat
    • Recipe Category : A la Carte
    • Recipe Code : K 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm apple,pianappl,pears & govawa     8  
Hung curde   gm fresh & sour     100  
rock salt gm fine powder     5  
kaju paste gm thick     50  
Kesar gm kashmiri     pinch  
salt  gm roasted powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm refind     5  
Ginger & Garlic gm paste     20  
oil  ml chopped     50  
Green Chilli Paste  gm fresh       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 fruits ,and do first marination with ginger & garlic Paste , lemon juice and keep it aside for half n hour ,then take a mixing bowl spooth hung curd ,ketuchup & sugar then add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Banno Kebab

    • Dish Name :Banno Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Tikka style     8  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
Kesar  gm pure     pinch  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor with egg white on top of chicken tikka .

Serve hot with Dips & Garnish with butter n Mint sprig

Dahi Kebab

    • Dish Name : Dahi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 mixing bowl , add paneer , Hung curd & dry nuts and mash it nicly till become fine.then mix all ingredent and cook deep fried at heigh temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Macchi Koliwadda

    • Dish Name : Macchi Koliwadda
    • Recipe Category : A la Carte
    • Recipe Code : K 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 Fish pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl add besan and all indredents then, finish with deep freying.

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 Fish tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Pahadi Murgh Tikka

    • Dish Name : Pahadi Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     08  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Mint Paste gm Mint, green chilli ,Corrinder Paste     40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Murgh Tikka Kasturi Methi

    • Dish Name :Murgh Tikka Kasturi Methi
    • Recipe Category : A la Carte
    • Recipe Code : K06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Tikka style     8  
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  
red 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Tossed tikka in kasturi methi with butter then Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

    • Dish Name : Till aloo Ka Dolma
    • Recipe Category : A la Carte
    • Recipe Code : K07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Potato no Big size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame gm seeds for  coating     10  
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 ml Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

    • Dish Name : Murgh Kasturi Kebab
    • Recipe Category : A la carte
    • Recipe Code : K 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   no supreem tikka style     8  
Hung curde gm sour      100  
rock salt  gm powder     5  
Mint Paste  gm Mint, green chilli ,Corrinder Paste      40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

    • Dish Name : Tandoori Chicken
    • Recipe Category : A la Carte
    • Recipe Code : K09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   gm whole chicken with cuts     600 - 700  
Hung curde gm sour      100  
kesar gm pure     pinch  
kaju paste  gm fine     50  
salt gm Powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
red Chilli   gm Powder     10  
kasturi methi  gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tandoori ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Tandoori Bharwan Aloo

    • Dish Name : Tandoori Bharwan Aloo
    • Recipe Category : A la Carte
    • Recipe Code : K 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer   gm paneer ,aloo,dry nuts, green peas.     100  
Potato gm Big 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

    • Dish Name : Murgh Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm Minced chicken     500  
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  
ghee gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

    • Dish Name : Bhatti ki Tangdi
    • Recipe Category : A la Carte
    • Recipe Code : K 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm whole chicken Legs     6  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken Legs ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Paneer Tikka

    • Dish Name : Paneer Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm whole chicken Legs     8  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
Shaslik gm Colorcapcicum,onions,tomatoes cubes     70  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Paneer tikka cubes,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Subz Galwat Kebab

    • Dish Name : Subz Galwat Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes gm cube boilied & fried     150  
Mix vegitable  gm Calliflower, beans ,green peas &Carrot     200  
cheese gm pure     50  
 salt  gm fine paste     to taste  
zeera  gm powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then make round tikki and cook on mahi tawa.

Serve hot with dips & garnish with butter and mint sprig.

Tangadi chaape kebab

    • Dish Name : Tangadi chaape kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Theigh pice bone should come up side      6  
Hung curde  gm sour     100  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Mewe Mawa Ki Jaffrani Seekh

    • Dish Name : Mewe Mawa Ki Jaffrani Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm fresh finely mashed     200  
Mawa  gm fresh finely mashed     100  
Dry Fruits gm chopped     100  
Sugar gm grain     10  
cardemom gm powder     5  
salt gm Powder     to taste  
kesar  pinch pure     pinch  
corinder  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 mixing bowl , add paneer , mawa & dry nuts and mash it nicly till become fine.then mix all ingredent and cook in tandoor at very low temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Seekh Kebab

    • Dish Name : Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes  gm cube boilied & fried     150  
Mix vegitable gm Calliflower, beans ,green peas &Carrot     200  
kesar gm pure     pinch  
cheese gm fine paste     50  
salt gm powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Galaff gm chopped onions,color capcicums and corinder     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then cook in tandoor till become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Subz Galaffi Seekh

    • Dish Name : Subz Galaffi Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Mushrooms  gm Big size hollow for stuffing Boiled      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame  gm seeds for  coating     10  
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 ml powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then stick galaff on top of the seekh cook in tandoor with gallaftill become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Kundan tara kebab

    • Dish Name :Kundan tara kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Minced chicken     500  
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 ml powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
ghee  gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Mushrooms pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Jaffrani Subz Seekh Kebab

    • Dish Name : Jaffrani Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
fruits gm apple,pianappl,pears & govawa     300  
hung curd  gm fresh & sour     50  
sugar   gm fine powder     70  
tomato ketchup gm thick     50  
red chillli gm kashmiri     20  
zerra  gm roasted powder     10  
salt gm powder     to taste  
rock salt ml powder     10  
garam massala gm powder     10  
amchoor  gm powder     10  
oil ml refind     70  
Ginger & Garlic gm paste     30  
corinder  gm chopped     10  
lemon juice ml fresh       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

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Phalon Ki Chaat

    • Dish Name : Tandoori Phalon Ki Chaat
    • Recipe Category : A la Carte
    • Recipe Code : K 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm apple,pianappl,pears & govawa     8  
Hung curde   gm fresh & sour     100  
rock salt gm fine powder     5  
kaju paste gm thick     50  
Kesar gm kashmiri     pinch  
salt  gm roasted powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm refind     5  
Ginger & Garlic gm paste     20  
oil  ml chopped     50  
Green Chilli Paste  gm fresh       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 fruits ,and do first marination with ginger & garlic Paste , lemon juice and keep it aside for half n hour ,then take a mixing bowl spooth hung curd ,ketuchup & sugar then add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Banno Kebab

    • Dish Name :Banno Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Tikka style     8  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
Kesar  gm pure     pinch  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor with egg white on top of chicken tikka .

Serve hot with Dips & Garnish with butter n Mint sprig

Dahi Kebab

    • Dish Name : Dahi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 mixing bowl , add paneer , Hung curd & dry nuts and mash it nicly till become fine.then mix all ingredent and cook deep fried at heigh temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Macchi Koliwadda

    • Dish Name : Macchi Koliwadda
    • Recipe Category : A la Carte
    • Recipe Code : K 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 Fish pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl add besan and all indredents then, finish with deep freying.

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 Fish tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Pahadi Murgh Tikka

    • Dish Name : Pahadi Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     08  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Mint Paste gm Mint, green chilli ,Corrinder Paste     40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Murgh Tikka Kasturi Methi

    • Dish Name :Murgh Tikka Kasturi Methi
    • Recipe Category : A la Carte
    • Recipe Code : K06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Tikka style     8  
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  
red 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Tossed tikka in kasturi methi with butter then Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

    • Dish Name : Till aloo Ka Dolma
    • Recipe Category : A la Carte
    • Recipe Code : K07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Potato no Big size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame gm seeds for  coating     10  
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 ml Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

    • Dish Name : Murgh Kasturi Kebab
    • Recipe Category : A la carte
    • Recipe Code : K 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   no supreem tikka style     8  
Hung curde gm sour      100  
rock salt  gm powder     5  
Mint Paste  gm Mint, green chilli ,Corrinder Paste      40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

    • Dish Name : Tandoori Chicken
    • Recipe Category : A la Carte
    • Recipe Code : K09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   gm whole chicken with cuts     600 - 700  
Hung curde gm sour      100  
kesar gm pure     pinch  
kaju paste  gm fine     50  
salt gm Powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
red Chilli   gm Powder     10  
kasturi methi  gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tandoori ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Tandoori Bharwan Aloo

    • Dish Name : Tandoori Bharwan Aloo
    • Recipe Category : A la Carte
    • Recipe Code : K 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer   gm paneer ,aloo,dry nuts, green peas.     100  
Potato gm Big 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

    • Dish Name : Murgh Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm Minced chicken     500  
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  
ghee gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

    • Dish Name : Bhatti ki Tangdi
    • Recipe Category : A la Carte
    • Recipe Code : K 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm whole chicken Legs     6  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken Legs ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Paneer Tikka

    • Dish Name : Paneer Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm whole chicken Legs     8  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
Shaslik gm Colorcapcicum,onions,tomatoes cubes     70  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Paneer tikka cubes,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Subz Galwat Kebab

    • Dish Name : Subz Galwat Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes gm cube boilied & fried     150  
Mix vegitable  gm Calliflower, beans ,green peas &Carrot     200  
cheese gm pure     50  
 salt  gm fine paste     to taste  
zeera  gm powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then make round tikki and cook on mahi tawa.

Serve hot with dips & garnish with butter and mint sprig.

Tangadi chaape kebab

    • Dish Name : Tangadi chaape kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Theigh pice bone should come up side      6  
Hung curde  gm sour     100  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Mewe Mawa Ki Jaffrani Seekh

    • Dish Name : Mewe Mawa Ki Jaffrani Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm fresh finely mashed     200  
Mawa  gm fresh finely mashed     100  
Dry Fruits gm chopped     100  
Sugar gm grain     10  
cardemom gm powder     5  
salt gm Powder     to taste  
kesar  pinch pure     pinch  
corinder  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 mixing bowl , add paneer , mawa & dry nuts and mash it nicly till become fine.then mix all ingredent and cook in tandoor at very low temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Seekh Kebab

    • Dish Name : Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes  gm cube boilied & fried     150  
Mix vegitable gm Calliflower, beans ,green peas &Carrot     200  
kesar gm pure     pinch  
cheese gm fine paste     50  
salt gm powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Galaff gm chopped onions,color capcicums and corinder     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then cook in tandoor till become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Subz Galaffi Seekh

    • Dish Name : Subz Galaffi Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Mushrooms  gm Big size hollow for stuffing Boiled      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame  gm seeds for  coating     10  
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 ml powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then stick galaff on top of the seekh cook in tandoor with gallaftill become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Kundan tara kebab

    • Dish Name :Kundan tara kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Minced chicken     500  
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 ml powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
ghee  gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Mushrooms pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Jaffrani Subz Seekh Kebab

    • Dish Name : Jaffrani Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
fruits gm apple,pianappl,pears & govawa     300  
hung curd  gm fresh & sour     50  
sugar   gm fine powder     70  
tomato ketchup gm thick     50  
red chillli gm kashmiri     20  
zerra  gm roasted powder     10  
salt gm powder     to taste  
rock salt ml powder     10  
garam massala gm powder     10  
amchoor  gm powder     10  
oil ml refind     70  
Ginger & Garlic gm paste     30  
corinder  gm chopped     10  
lemon juice ml fresh       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

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Phalon Ki Chaat

    • Dish Name : Tandoori Phalon Ki Chaat
    • Recipe Category : A la Carte
    • Recipe Code : K 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm apple,pianappl,pears & govawa     8  
Hung curde   gm fresh & sour     100  
rock salt gm fine powder     5  
kaju paste gm thick     50  
Kesar gm kashmiri     pinch  
salt  gm roasted powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm refind     5  
Ginger & Garlic gm paste     20  
oil  ml chopped     50  
Green Chilli Paste  gm fresh       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 fruits ,and do first marination with ginger & garlic Paste , lemon juice and keep it aside for half n hour ,then take a mixing bowl spooth hung curd ,ketuchup & sugar then add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Banno Kebab

    • Dish Name :Banno Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Tikka style     8  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
Kesar  gm pure     pinch  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor with egg white on top of chicken tikka .

Serve hot with Dips & Garnish with butter n Mint sprig

Dahi Kebab

    • Dish Name : Dahi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 23
    • For Outlet
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    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 mixing bowl , add paneer , Hung curd & dry nuts and mash it nicly till become fine.then mix all ingredent and cook deep fried at heigh temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Macchi Koliwadda

    • Dish Name : Macchi Koliwadda
    • Recipe Category : A la Carte
    • Recipe Code : K 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 Fish pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl add besan and all indredents then, finish with deep freying.

Serve hot with Dips & Garnish with butter n Mint sprig

Ajwaini Macchi Tikka

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 Fish tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Pahadi Murgh Tikka

    • Dish Name : Pahadi Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     08  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Mint Paste gm Mint, green chilli ,Corrinder Paste     40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Murgh Tikka Kasturi Methi

    • Dish Name :Murgh Tikka Kasturi Methi
    • Recipe Category : A la Carte
    • Recipe Code : K06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Tikka style     8  
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  
red 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Tossed tikka in kasturi methi with butter then Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

    • Dish Name : Till aloo Ka Dolma
    • Recipe Category : A la Carte
    • Recipe Code : K07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Potato no Big size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame gm seeds for  coating     10  
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 ml Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

    • Dish Name : Murgh Kasturi Kebab
    • Recipe Category : A la carte
    • Recipe Code : K 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   no supreem tikka style     8  
Hung curde gm sour      100  
rock salt  gm powder     5  
Mint Paste  gm Mint, green chilli ,Corrinder Paste      40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

    • Dish Name : Tandoori Chicken
    • Recipe Category : A la Carte
    • Recipe Code : K09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   gm whole chicken with cuts     600 - 700  
Hung curde gm sour      100  
kesar gm pure     pinch  
kaju paste  gm fine     50  
salt gm Powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
red Chilli   gm Powder     10  
kasturi methi  gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tandoori ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Tandoori Bharwan Aloo

    • Dish Name : Tandoori Bharwan Aloo
    • Recipe Category : A la Carte
    • Recipe Code : K 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer   gm paneer ,aloo,dry nuts, green peas.     100  
Potato gm Big 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

    • Dish Name : Murgh Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm Minced chicken     500  
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  
ghee gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

    • Dish Name : Bhatti ki Tangdi
    • Recipe Category : A la Carte
    • Recipe Code : K 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm whole chicken Legs     6  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken Legs ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Paneer Tikka

    • Dish Name : Paneer Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm whole chicken Legs     8  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
Shaslik gm Colorcapcicum,onions,tomatoes cubes     70  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Paneer tikka cubes,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Subz Galwat Kebab

    • Dish Name : Subz Galwat Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes gm cube boilied & fried     150  
Mix vegitable  gm Calliflower, beans ,green peas &Carrot     200  
cheese gm pure     50  
 salt  gm fine paste     to taste  
zeera  gm powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then make round tikki and cook on mahi tawa.

Serve hot with dips & garnish with butter and mint sprig.

Tangadi chaape kebab

    • Dish Name : Tangadi chaape kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Theigh pice bone should come up side      6  
Hung curde  gm sour     100  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Mewe Mawa Ki Jaffrani Seekh

    • Dish Name : Mewe Mawa Ki Jaffrani Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm fresh finely mashed     200  
Mawa  gm fresh finely mashed     100  
Dry Fruits gm chopped     100  
Sugar gm grain     10  
cardemom gm powder     5  
salt gm Powder     to taste  
kesar  pinch pure     pinch  
corinder  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 mixing bowl , add paneer , mawa & dry nuts and mash it nicly till become fine.then mix all ingredent and cook in tandoor at very low temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Seekh Kebab

    • Dish Name : Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes  gm cube boilied & fried     150  
Mix vegitable gm Calliflower, beans ,green peas &Carrot     200  
kesar gm pure     pinch  
cheese gm fine paste     50  
salt gm powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Galaff gm chopped onions,color capcicums and corinder     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then cook in tandoor till become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Subz Galaffi Seekh

    • Dish Name : Subz Galaffi Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Mushrooms  gm Big size hollow for stuffing Boiled      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame  gm seeds for  coating     10  
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 ml powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then stick galaff on top of the seekh cook in tandoor with gallaftill become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Kundan tara kebab

    • Dish Name :Kundan tara kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Minced chicken     500  
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 ml powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
ghee  gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Mushrooms pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Jaffrani Subz Seekh Kebab

    • Dish Name : Jaffrani Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
fruits gm apple,pianappl,pears & govawa     300  
hung curd  gm fresh & sour     50  
sugar   gm fine powder     70  
tomato ketchup gm thick     50  
red chillli gm kashmiri     20  
zerra  gm roasted powder     10  
salt gm powder     to taste  
rock salt ml powder     10  
garam massala gm powder     10  
amchoor  gm powder     10  
oil ml refind     70  
Ginger & Garlic gm paste     30  
corinder  gm chopped     10  
lemon juice ml fresh       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

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Phalon Ki Chaat

    • Dish Name : Tandoori Phalon Ki Chaat
    • Recipe Category : A la Carte
    • Recipe Code : K 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm apple,pianappl,pears & govawa     8  
Hung curde   gm fresh & sour     100  
rock salt gm fine powder     5  
kaju paste gm thick     50  
Kesar gm kashmiri     pinch  
salt  gm roasted powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm refind     5  
Ginger & Garlic gm paste     20  
oil  ml chopped     50  
Green Chilli Paste  gm fresh       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 fruits ,and do first marination with ginger & garlic Paste , lemon juice and keep it aside for half n hour ,then take a mixing bowl spooth hung curd ,ketuchup & sugar then add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Banno Kebab

    • Dish Name :Banno Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Tikka style     8  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
Kesar  gm pure     pinch  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor with egg white on top of chicken tikka .

Serve hot with Dips & Garnish with butter n Mint sprig

Dahi Kebab

    • Dish Name : Dahi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 mixing bowl , add paneer , Hung curd & dry nuts and mash it nicly till become fine.then mix all ingredent and cook deep fried at heigh temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Macchi Koliwadda

    • Dish Name : Macchi Koliwadda
    • Recipe Category : A la Carte
    • Recipe Code : K 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 Fish pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl add besan and all indredents then, finish with deep freying.

Serve hot with Dips & Garnish with butter n Mint sprig

Pahadi Murgh Tikka

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 Fish tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Pahadi Murgh Tikka

    • Dish Name : Pahadi Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     08  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Mint Paste gm Mint, green chilli ,Corrinder Paste     40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Murgh Tikka Kasturi Methi

    • Dish Name :Murgh Tikka Kasturi Methi
    • Recipe Category : A la Carte
    • Recipe Code : K06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Tikka style     8  
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  
red 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Tossed tikka in kasturi methi with butter then Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

    • Dish Name : Till aloo Ka Dolma
    • Recipe Category : A la Carte
    • Recipe Code : K07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Potato no Big size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame gm seeds for  coating     10  
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 ml Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

    • Dish Name : Murgh Kasturi Kebab
    • Recipe Category : A la carte
    • Recipe Code : K 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   no supreem tikka style     8  
Hung curde gm sour      100  
rock salt  gm powder     5  
Mint Paste  gm Mint, green chilli ,Corrinder Paste      40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

    • Dish Name : Tandoori Chicken
    • Recipe Category : A la Carte
    • Recipe Code : K09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   gm whole chicken with cuts     600 - 700  
Hung curde gm sour      100  
kesar gm pure     pinch  
kaju paste  gm fine     50  
salt gm Powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
red Chilli   gm Powder     10  
kasturi methi  gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tandoori ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Tandoori Bharwan Aloo

    • Dish Name : Tandoori Bharwan Aloo
    • Recipe Category : A la Carte
    • Recipe Code : K 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer   gm paneer ,aloo,dry nuts, green peas.     100  
Potato gm Big 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

    • Dish Name : Murgh Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm Minced chicken     500  
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  
ghee gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

    • Dish Name : Bhatti ki Tangdi
    • Recipe Category : A la Carte
    • Recipe Code : K 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm whole chicken Legs     6  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken Legs ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Paneer Tikka

    • Dish Name : Paneer Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm whole chicken Legs     8  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
Shaslik gm Colorcapcicum,onions,tomatoes cubes     70  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Paneer tikka cubes,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Subz Galwat Kebab

    • Dish Name : Subz Galwat Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes gm cube boilied & fried     150  
Mix vegitable  gm Calliflower, beans ,green peas &Carrot     200  
cheese gm pure     50  
 salt  gm fine paste     to taste  
zeera  gm powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then make round tikki and cook on mahi tawa.

Serve hot with dips & garnish with butter and mint sprig.

Tangadi chaape kebab

    • Dish Name : Tangadi chaape kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Theigh pice bone should come up side      6  
Hung curde  gm sour     100  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Mewe Mawa Ki Jaffrani Seekh

    • Dish Name : Mewe Mawa Ki Jaffrani Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm fresh finely mashed     200  
Mawa  gm fresh finely mashed     100  
Dry Fruits gm chopped     100  
Sugar gm grain     10  
cardemom gm powder     5  
salt gm Powder     to taste  
kesar  pinch pure     pinch  
corinder  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 mixing bowl , add paneer , mawa & dry nuts and mash it nicly till become fine.then mix all ingredent and cook in tandoor at very low temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Seekh Kebab

    • Dish Name : Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes  gm cube boilied & fried     150  
Mix vegitable gm Calliflower, beans ,green peas &Carrot     200  
kesar gm pure     pinch  
cheese gm fine paste     50  
salt gm powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Galaff gm chopped onions,color capcicums and corinder     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then cook in tandoor till become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Subz Galaffi Seekh

    • Dish Name : Subz Galaffi Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Mushrooms  gm Big size hollow for stuffing Boiled      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame  gm seeds for  coating     10  
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 ml powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then stick galaff on top of the seekh cook in tandoor with gallaftill become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Kundan tara kebab

    • Dish Name :Kundan tara kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Minced chicken     500  
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 ml powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
ghee  gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Mushrooms pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Jaffrani Subz Seekh Kebab

    • Dish Name : Jaffrani Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
fruits gm apple,pianappl,pears & govawa     300  
hung curd  gm fresh & sour     50  
sugar   gm fine powder     70  
tomato ketchup gm thick     50  
red chillli gm kashmiri     20  
zerra  gm roasted powder     10  
salt gm powder     to taste  
rock salt ml powder     10  
garam massala gm powder     10  
amchoor  gm powder     10  
oil ml refind     70  
Ginger & Garlic gm paste     30  
corinder  gm chopped     10  
lemon juice ml fresh       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

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Phalon Ki Chaat

    • Dish Name : Tandoori Phalon Ki Chaat
    • Recipe Category : A la Carte
    • Recipe Code : K 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm apple,pianappl,pears & govawa     8  
Hung curde   gm fresh & sour     100  
rock salt gm fine powder     5  
kaju paste gm thick     50  
Kesar gm kashmiri     pinch  
salt  gm roasted powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm refind     5  
Ginger & Garlic gm paste     20  
oil  ml chopped     50  
Green Chilli Paste  gm fresh       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 fruits ,and do first marination with ginger & garlic Paste , lemon juice and keep it aside for half n hour ,then take a mixing bowl spooth hung curd ,ketuchup & sugar then add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Banno Kebab

    • Dish Name :Banno Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Tikka style     8  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
Kesar  gm pure     pinch  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor with egg white on top of chicken tikka .

Serve hot with Dips & Garnish with butter n Mint sprig

Dahi Kebab

    • Dish Name : Dahi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 mixing bowl , add paneer , Hung curd & dry nuts and mash it nicly till become fine.then mix all ingredent and cook deep fried at heigh temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Macchi Koliwadda

    • Dish Name : Macchi Koliwadda
    • Recipe Category : A la Carte
    • Recipe Code : K 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 Fish pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl add besan and all indredents then, finish with deep freying.

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Tikka Kasturi Methi

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 Fish tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Pahadi Murgh Tikka

    • Dish Name : Pahadi Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     08  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Mint Paste gm Mint, green chilli ,Corrinder Paste     40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Murgh Tikka Kasturi Methi

    • Dish Name :Murgh Tikka Kasturi Methi
    • Recipe Category : A la Carte
    • Recipe Code : K06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Tikka style     8  
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  
red 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Tossed tikka in kasturi methi with butter then Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

    • Dish Name : Till aloo Ka Dolma
    • Recipe Category : A la Carte
    • Recipe Code : K07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Potato no Big size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame gm seeds for  coating     10  
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 ml Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

    • Dish Name : Murgh Kasturi Kebab
    • Recipe Category : A la carte
    • Recipe Code : K 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   no supreem tikka style     8  
Hung curde gm sour      100  
rock salt  gm powder     5  
Mint Paste  gm Mint, green chilli ,Corrinder Paste      40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

    • Dish Name : Tandoori Chicken
    • Recipe Category : A la Carte
    • Recipe Code : K09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   gm whole chicken with cuts     600 - 700  
Hung curde gm sour      100  
kesar gm pure     pinch  
kaju paste  gm fine     50  
salt gm Powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
red Chilli   gm Powder     10  
kasturi methi  gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tandoori ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Tandoori Bharwan Aloo

    • Dish Name : Tandoori Bharwan Aloo
    • Recipe Category : A la Carte
    • Recipe Code : K 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer   gm paneer ,aloo,dry nuts, green peas.     100  
Potato gm Big 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

    • Dish Name : Murgh Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm Minced chicken     500  
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  
ghee gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

    • Dish Name : Bhatti ki Tangdi
    • Recipe Category : A la Carte
    • Recipe Code : K 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm whole chicken Legs     6  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken Legs ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Paneer Tikka

    • Dish Name : Paneer Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm whole chicken Legs     8  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
Shaslik gm Colorcapcicum,onions,tomatoes cubes     70  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Paneer tikka cubes,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Subz Galwat Kebab

    • Dish Name : Subz Galwat Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes gm cube boilied & fried     150  
Mix vegitable  gm Calliflower, beans ,green peas &Carrot     200  
cheese gm pure     50  
 salt  gm fine paste     to taste  
zeera  gm powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then make round tikki and cook on mahi tawa.

Serve hot with dips & garnish with butter and mint sprig.

Tangadi chaape kebab

    • Dish Name : Tangadi chaape kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Theigh pice bone should come up side      6  
Hung curde  gm sour     100  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Mewe Mawa Ki Jaffrani Seekh

    • Dish Name : Mewe Mawa Ki Jaffrani Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm fresh finely mashed     200  
Mawa  gm fresh finely mashed     100  
Dry Fruits gm chopped     100  
Sugar gm grain     10  
cardemom gm powder     5  
salt gm Powder     to taste  
kesar  pinch pure     pinch  
corinder  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 mixing bowl , add paneer , mawa & dry nuts and mash it nicly till become fine.then mix all ingredent and cook in tandoor at very low temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Seekh Kebab

    • Dish Name : Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes  gm cube boilied & fried     150  
Mix vegitable gm Calliflower, beans ,green peas &Carrot     200  
kesar gm pure     pinch  
cheese gm fine paste     50  
salt gm powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Galaff gm chopped onions,color capcicums and corinder     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then cook in tandoor till become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Subz Galaffi Seekh

    • Dish Name : Subz Galaffi Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Mushrooms  gm Big size hollow for stuffing Boiled      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame  gm seeds for  coating     10  
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 ml powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then stick galaff on top of the seekh cook in tandoor with gallaftill become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Kundan tara kebab

    • Dish Name :Kundan tara kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Minced chicken     500  
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 ml powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
ghee  gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Mushrooms pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Jaffrani Subz Seekh Kebab

    • Dish Name : Jaffrani Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
fruits gm apple,pianappl,pears & govawa     300  
hung curd  gm fresh & sour     50  
sugar   gm fine powder     70  
tomato ketchup gm thick     50  
red chillli gm kashmiri     20  
zerra  gm roasted powder     10  
salt gm powder     to taste  
rock salt ml powder     10  
garam massala gm powder     10  
amchoor  gm powder     10  
oil ml refind     70  
Ginger & Garlic gm paste     30  
corinder  gm chopped     10  
lemon juice ml fresh       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

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Phalon Ki Chaat

    • Dish Name : Tandoori Phalon Ki Chaat
    • Recipe Category : A la Carte
    • Recipe Code : K 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm apple,pianappl,pears & govawa     8  
Hung curde   gm fresh & sour     100  
rock salt gm fine powder     5  
kaju paste gm thick     50  
Kesar gm kashmiri     pinch  
salt  gm roasted powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm refind     5  
Ginger & Garlic gm paste     20  
oil  ml chopped     50  
Green Chilli Paste  gm fresh       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 fruits ,and do first marination with ginger & garlic Paste , lemon juice and keep it aside for half n hour ,then take a mixing bowl spooth hung curd ,ketuchup & sugar then add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Banno Kebab

    • Dish Name :Banno Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Tikka style     8  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
Kesar  gm pure     pinch  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor with egg white on top of chicken tikka .

Serve hot with Dips & Garnish with butter n Mint sprig

Dahi Kebab

    • Dish Name : Dahi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 mixing bowl , add paneer , Hung curd & dry nuts and mash it nicly till become fine.then mix all ingredent and cook deep fried at heigh temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Macchi Koliwadda

    • Dish Name : Macchi Koliwadda
    • Recipe Category : A la Carte
    • Recipe Code : K 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 Fish pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl add besan and all indredents then, finish with deep freying.

Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 Fish tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Pahadi Murgh Tikka

    • Dish Name : Pahadi Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     08  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Mint Paste gm Mint, green chilli ,Corrinder Paste     40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Murgh Tikka Kasturi Methi

    • Dish Name :Murgh Tikka Kasturi Methi
    • Recipe Category : A la Carte
    • Recipe Code : K06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Tikka style     8  
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  
red 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Tossed tikka in kasturi methi with butter then Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

    • Dish Name : Till aloo Ka Dolma
    • Recipe Category : A la Carte
    • Recipe Code : K07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Potato no Big size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame gm seeds for  coating     10  
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 ml Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

    • Dish Name : Murgh Kasturi Kebab
    • Recipe Category : A la carte
    • Recipe Code : K 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   no supreem tikka style     8  
Hung curde gm sour      100  
rock salt  gm powder     5  
Mint Paste  gm Mint, green chilli ,Corrinder Paste      40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

    • Dish Name : Tandoori Chicken
    • Recipe Category : A la Carte
    • Recipe Code : K09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   gm whole chicken with cuts     600 - 700  
Hung curde gm sour      100  
kesar gm pure     pinch  
kaju paste  gm fine     50  
salt gm Powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
red Chilli   gm Powder     10  
kasturi methi  gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tandoori ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Tandoori Bharwan Aloo

    • Dish Name : Tandoori Bharwan Aloo
    • Recipe Category : A la Carte
    • Recipe Code : K 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer   gm paneer ,aloo,dry nuts, green peas.     100  
Potato gm Big 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

    • Dish Name : Murgh Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm Minced chicken     500  
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  
ghee gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

    • Dish Name : Bhatti ki Tangdi
    • Recipe Category : A la Carte
    • Recipe Code : K 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm whole chicken Legs     6  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken Legs ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Paneer Tikka

    • Dish Name : Paneer Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm whole chicken Legs     8  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
Shaslik gm Colorcapcicum,onions,tomatoes cubes     70  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Paneer tikka cubes,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Subz Galwat Kebab

    • Dish Name : Subz Galwat Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes gm cube boilied & fried     150  
Mix vegitable  gm Calliflower, beans ,green peas &Carrot     200  
cheese gm pure     50  
 salt  gm fine paste     to taste  
zeera  gm powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then make round tikki and cook on mahi tawa.

Serve hot with dips & garnish with butter and mint sprig.

Tangadi chaape kebab

    • Dish Name : Tangadi chaape kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Theigh pice bone should come up side      6  
Hung curde  gm sour     100  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Mewe Mawa Ki Jaffrani Seekh

    • Dish Name : Mewe Mawa Ki Jaffrani Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm fresh finely mashed     200  
Mawa  gm fresh finely mashed     100  
Dry Fruits gm chopped     100  
Sugar gm grain     10  
cardemom gm powder     5  
salt gm Powder     to taste  
kesar  pinch pure     pinch  
corinder  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 mixing bowl , add paneer , mawa & dry nuts and mash it nicly till become fine.then mix all ingredent and cook in tandoor at very low temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Seekh Kebab

    • Dish Name : Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes  gm cube boilied & fried     150  
Mix vegitable gm Calliflower, beans ,green peas &Carrot     200  
kesar gm pure     pinch  
cheese gm fine paste     50  
salt gm powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Galaff gm chopped onions,color capcicums and corinder     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then cook in tandoor till become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Subz Galaffi Seekh

    • Dish Name : Subz Galaffi Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Mushrooms  gm Big size hollow for stuffing Boiled      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame  gm seeds for  coating     10  
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 ml powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then stick galaff on top of the seekh cook in tandoor with gallaftill become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Kundan tara kebab

    • Dish Name :Kundan tara kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Minced chicken     500  
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 ml powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
ghee  gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Mushrooms pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Jaffrani Subz Seekh Kebab

    • Dish Name : Jaffrani Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
fruits gm apple,pianappl,pears & govawa     300  
hung curd  gm fresh & sour     50  
sugar   gm fine powder     70  
tomato ketchup gm thick     50  
red chillli gm kashmiri     20  
zerra  gm roasted powder     10  
salt gm powder     to taste  
rock salt ml powder     10  
garam massala gm powder     10  
amchoor  gm powder     10  
oil ml refind     70  
Ginger & Garlic gm paste     30  
corinder  gm chopped     10  
lemon juice ml fresh       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

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Phalon Ki Chaat

    • Dish Name : Tandoori Phalon Ki Chaat
    • Recipe Category : A la Carte
    • Recipe Code : K 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm apple,pianappl,pears & govawa     8  
Hung curde   gm fresh & sour     100  
rock salt gm fine powder     5  
kaju paste gm thick     50  
Kesar gm kashmiri     pinch  
salt  gm roasted powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm refind     5  
Ginger & Garlic gm paste     20  
oil  ml chopped     50  
Green Chilli Paste  gm fresh       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 fruits ,and do first marination with ginger & garlic Paste , lemon juice and keep it aside for half n hour ,then take a mixing bowl spooth hung curd ,ketuchup & sugar then add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Banno Kebab

    • Dish Name :Banno Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Tikka style     8  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
Kesar  gm pure     pinch  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor with egg white on top of chicken tikka .

Serve hot with Dips & Garnish with butter n Mint sprig

Dahi Kebab

    • Dish Name : Dahi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 mixing bowl , add paneer , Hung curd & dry nuts and mash it nicly till become fine.then mix all ingredent and cook deep fried at heigh temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Macchi Koliwadda

    • Dish Name : Macchi Koliwadda
    • Recipe Category : A la Carte
    • Recipe Code : K 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 Fish pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl add besan and all indredents then, finish with deep freying.

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 Fish tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Pahadi Murgh Tikka

    • Dish Name : Pahadi Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     08  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Mint Paste gm Mint, green chilli ,Corrinder Paste     40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Murgh Tikka Kasturi Methi

    • Dish Name :Murgh Tikka Kasturi Methi
    • Recipe Category : A la Carte
    • Recipe Code : K06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Tikka style     8  
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  
red 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Tossed tikka in kasturi methi with butter then Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

    • Dish Name : Till aloo Ka Dolma
    • Recipe Category : A la Carte
    • Recipe Code : K07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Potato no Big size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame gm seeds for  coating     10  
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 ml Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

    • Dish Name : Murgh Kasturi Kebab
    • Recipe Category : A la carte
    • Recipe Code : K 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   no supreem tikka style     8  
Hung curde gm sour      100  
rock salt  gm powder     5  
Mint Paste  gm Mint, green chilli ,Corrinder Paste      40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

    • Dish Name : Tandoori Chicken
    • Recipe Category : A la Carte
    • Recipe Code : K09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   gm whole chicken with cuts     600 - 700  
Hung curde gm sour      100  
kesar gm pure     pinch  
kaju paste  gm fine     50  
salt gm Powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
red Chilli   gm Powder     10  
kasturi methi  gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tandoori ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Tandoori Bharwan Aloo

    • Dish Name : Tandoori Bharwan Aloo
    • Recipe Category : A la Carte
    • Recipe Code : K 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer   gm paneer ,aloo,dry nuts, green peas.     100  
Potato gm Big 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

    • Dish Name : Murgh Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm Minced chicken     500  
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  
ghee gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

    • Dish Name : Bhatti ki Tangdi
    • Recipe Category : A la Carte
    • Recipe Code : K 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm whole chicken Legs     6  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken Legs ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Paneer Tikka

    • Dish Name : Paneer Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm whole chicken Legs     8  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
Shaslik gm Colorcapcicum,onions,tomatoes cubes     70  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Paneer tikka cubes,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Subz Galwat Kebab

    • Dish Name : Subz Galwat Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes gm cube boilied & fried     150  
Mix vegitable  gm Calliflower, beans ,green peas &Carrot     200  
cheese gm pure     50  
 salt  gm fine paste     to taste  
zeera  gm powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then make round tikki and cook on mahi tawa.

Serve hot with dips & garnish with butter and mint sprig.

Tangadi chaape kebab

    • Dish Name : Tangadi chaape kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Theigh pice bone should come up side      6  
Hung curde  gm sour     100  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Mewe Mawa Ki Jaffrani Seekh

    • Dish Name : Mewe Mawa Ki Jaffrani Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm fresh finely mashed     200  
Mawa  gm fresh finely mashed     100  
Dry Fruits gm chopped     100  
Sugar gm grain     10  
cardemom gm powder     5  
salt gm Powder     to taste  
kesar  pinch pure     pinch  
corinder  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 mixing bowl , add paneer , mawa & dry nuts and mash it nicly till become fine.then mix all ingredent and cook in tandoor at very low temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Seekh Kebab

    • Dish Name : Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes  gm cube boilied & fried     150  
Mix vegitable gm Calliflower, beans ,green peas &Carrot     200  
kesar gm pure     pinch  
cheese gm fine paste     50  
salt gm powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Galaff gm chopped onions,color capcicums and corinder     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then cook in tandoor till become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Subz Galaffi Seekh

    • Dish Name : Subz Galaffi Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Mushrooms  gm Big size hollow for stuffing Boiled      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame  gm seeds for  coating     10  
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 ml powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then stick galaff on top of the seekh cook in tandoor with gallaftill become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Kundan tara kebab

    • Dish Name :Kundan tara kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Minced chicken     500  
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 ml powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
ghee  gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Mushrooms pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Jaffrani Subz Seekh Kebab

    • Dish Name : Jaffrani Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
fruits gm apple,pianappl,pears & govawa     300  
hung curd  gm fresh & sour     50  
sugar   gm fine powder     70  
tomato ketchup gm thick     50  
red chillli gm kashmiri     20  
zerra  gm roasted powder     10  
salt gm powder     to taste  
rock salt ml powder     10  
garam massala gm powder     10  
amchoor  gm powder     10  
oil ml refind     70  
Ginger & Garlic gm paste     30  
corinder  gm chopped     10  
lemon juice ml fresh       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

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Phalon Ki Chaat

    • Dish Name : Tandoori Phalon Ki Chaat
    • Recipe Category : A la Carte
    • Recipe Code : K 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm apple,pianappl,pears & govawa     8  
Hung curde   gm fresh & sour     100  
rock salt gm fine powder     5  
kaju paste gm thick     50  
Kesar gm kashmiri     pinch  
salt  gm roasted powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm refind     5  
Ginger & Garlic gm paste     20  
oil  ml chopped     50  
Green Chilli Paste  gm fresh       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 fruits ,and do first marination with ginger & garlic Paste , lemon juice and keep it aside for half n hour ,then take a mixing bowl spooth hung curd ,ketuchup & sugar then add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Banno Kebab

    • Dish Name :Banno Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Tikka style     8  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
Kesar  gm pure     pinch  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor with egg white on top of chicken tikka .

Serve hot with Dips & Garnish with butter n Mint sprig

Dahi Kebab

    • Dish Name : Dahi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 mixing bowl , add paneer , Hung curd & dry nuts and mash it nicly till become fine.then mix all ingredent and cook deep fried at heigh temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Macchi Koliwadda

    • Dish Name : Macchi Koliwadda
    • Recipe Category : A la Carte
    • Recipe Code : K 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 Fish pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl add besan and all indredents then, finish with deep freying.

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 Fish tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Pahadi Murgh Tikka

    • Dish Name : Pahadi Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     08  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Mint Paste gm Mint, green chilli ,Corrinder Paste     40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Murgh Tikka Kasturi Methi

    • Dish Name :Murgh Tikka Kasturi Methi
    • Recipe Category : A la Carte
    • Recipe Code : K06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Tikka style     8  
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  
red 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Tossed tikka in kasturi methi with butter then Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

    • Dish Name : Till aloo Ka Dolma
    • Recipe Category : A la Carte
    • Recipe Code : K07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Potato no Big size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame gm seeds for  coating     10  
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 ml Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

    • Dish Name : Murgh Kasturi Kebab
    • Recipe Category : A la carte
    • Recipe Code : K 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   no supreem tikka style     8  
Hung curde gm sour      100  
rock salt  gm powder     5  
Mint Paste  gm Mint, green chilli ,Corrinder Paste      40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

    • Dish Name : Tandoori Chicken
    • Recipe Category : A la Carte
    • Recipe Code : K09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   gm whole chicken with cuts     600 - 700  
Hung curde gm sour      100  
kesar gm pure     pinch  
kaju paste  gm fine     50  
salt gm Powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
red Chilli   gm Powder     10  
kasturi methi  gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tandoori ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Tandoori Bharwan Aloo

    • Dish Name : Tandoori Bharwan Aloo
    • Recipe Category : A la Carte
    • Recipe Code : K 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer   gm paneer ,aloo,dry nuts, green peas.     100  
Potato gm Big 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

    • Dish Name : Murgh Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm Minced chicken     500  
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  
ghee gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

    • Dish Name : Bhatti ki Tangdi
    • Recipe Category : A la Carte
    • Recipe Code : K 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm whole chicken Legs     6  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken Legs ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Paneer Tikka

    • Dish Name : Paneer Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm whole chicken Legs     8  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
Shaslik gm Colorcapcicum,onions,tomatoes cubes     70  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Paneer tikka cubes,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Subz Galwat Kebab

    • Dish Name : Subz Galwat Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes gm cube boilied & fried     150  
Mix vegitable  gm Calliflower, beans ,green peas &Carrot     200  
cheese gm pure     50  
 salt  gm fine paste     to taste  
zeera  gm powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then make round tikki and cook on mahi tawa.

Serve hot with dips & garnish with butter and mint sprig.

Tangadi chaape kebab

    • Dish Name : Tangadi chaape kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Theigh pice bone should come up side      6  
Hung curde  gm sour     100  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Mewe Mawa Ki Jaffrani Seekh

    • Dish Name : Mewe Mawa Ki Jaffrani Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm fresh finely mashed     200  
Mawa  gm fresh finely mashed     100  
Dry Fruits gm chopped     100  
Sugar gm grain     10  
cardemom gm powder     5  
salt gm Powder     to taste  
kesar  pinch pure     pinch  
corinder  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 mixing bowl , add paneer , mawa & dry nuts and mash it nicly till become fine.then mix all ingredent and cook in tandoor at very low temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Seekh Kebab

    • Dish Name : Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes  gm cube boilied & fried     150  
Mix vegitable gm Calliflower, beans ,green peas &Carrot     200  
kesar gm pure     pinch  
cheese gm fine paste     50  
salt gm powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Galaff gm chopped onions,color capcicums and corinder     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then cook in tandoor till become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Subz Galaffi Seekh

    • Dish Name : Subz Galaffi Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Mushrooms  gm Big size hollow for stuffing Boiled      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame  gm seeds for  coating     10  
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 ml powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then stick galaff on top of the seekh cook in tandoor with gallaftill become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Kundan tara kebab

    • Dish Name :Kundan tara kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Minced chicken     500  
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 ml powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
ghee  gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Mushrooms pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Jaffrani Subz Seekh Kebab

    • Dish Name : Jaffrani Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
fruits gm apple,pianappl,pears & govawa     300  
hung curd  gm fresh & sour     50  
sugar   gm fine powder     70  
tomato ketchup gm thick     50  
red chillli gm kashmiri     20  
zerra  gm roasted powder     10  
salt gm powder     to taste  
rock salt ml powder     10  
garam massala gm powder     10  
amchoor  gm powder     10  
oil ml refind     70  
Ginger & Garlic gm paste     30  
corinder  gm chopped     10  
lemon juice ml fresh       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

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Phalon Ki Chaat

    • Dish Name : Tandoori Phalon Ki Chaat
    • Recipe Category : A la Carte
    • Recipe Code : K 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm apple,pianappl,pears & govawa     8  
Hung curde   gm fresh & sour     100  
rock salt gm fine powder     5  
kaju paste gm thick     50  
Kesar gm kashmiri     pinch  
salt  gm roasted powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm refind     5  
Ginger & Garlic gm paste     20  
oil  ml chopped     50  
Green Chilli Paste  gm fresh       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 fruits ,and do first marination with ginger & garlic Paste , lemon juice and keep it aside for half n hour ,then take a mixing bowl spooth hung curd ,ketuchup & sugar then add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Banno Kebab

    • Dish Name :Banno Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Tikka style     8  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
Kesar  gm pure     pinch  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor with egg white on top of chicken tikka .

Serve hot with Dips & Garnish with butter n Mint sprig

Dahi Kebab

    • Dish Name : Dahi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 mixing bowl , add paneer , Hung curd & dry nuts and mash it nicly till become fine.then mix all ingredent and cook deep fried at heigh temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Macchi Koliwadda

    • Dish Name : Macchi Koliwadda
    • Recipe Category : A la Carte
    • Recipe Code : K 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 Fish pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl add besan and all indredents then, finish with deep freying.

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Bharwan Aloo

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 Fish tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Pahadi Murgh Tikka

    • Dish Name : Pahadi Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     08  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Mint Paste gm Mint, green chilli ,Corrinder Paste     40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Murgh Tikka Kasturi Methi

    • Dish Name :Murgh Tikka Kasturi Methi
    • Recipe Category : A la Carte
    • Recipe Code : K06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Tikka style     8  
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  
red 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Tossed tikka in kasturi methi with butter then Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

    • Dish Name : Till aloo Ka Dolma
    • Recipe Category : A la Carte
    • Recipe Code : K07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Potato no Big size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame gm seeds for  coating     10  
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 ml Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

    • Dish Name : Murgh Kasturi Kebab
    • Recipe Category : A la carte
    • Recipe Code : K 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   no supreem tikka style     8  
Hung curde gm sour      100  
rock salt  gm powder     5  
Mint Paste  gm Mint, green chilli ,Corrinder Paste      40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

    • Dish Name : Tandoori Chicken
    • Recipe Category : A la Carte
    • Recipe Code : K09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   gm whole chicken with cuts     600 - 700  
Hung curde gm sour      100  
kesar gm pure     pinch  
kaju paste  gm fine     50  
salt gm Powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
red Chilli   gm Powder     10  
kasturi methi  gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tandoori ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Tandoori Bharwan Aloo

    • Dish Name : Tandoori Bharwan Aloo
    • Recipe Category : A la Carte
    • Recipe Code : K 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer   gm paneer ,aloo,dry nuts, green peas.     100  
Potato gm Big 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

    • Dish Name : Murgh Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm Minced chicken     500  
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  
ghee gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

    • Dish Name : Bhatti ki Tangdi
    • Recipe Category : A la Carte
    • Recipe Code : K 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm whole chicken Legs     6  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken Legs ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Paneer Tikka

    • Dish Name : Paneer Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm whole chicken Legs     8  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
Shaslik gm Colorcapcicum,onions,tomatoes cubes     70  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Paneer tikka cubes,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Subz Galwat Kebab

    • Dish Name : Subz Galwat Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes gm cube boilied & fried     150  
Mix vegitable  gm Calliflower, beans ,green peas &Carrot     200  
cheese gm pure     50  
 salt  gm fine paste     to taste  
zeera  gm powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then make round tikki and cook on mahi tawa.

Serve hot with dips & garnish with butter and mint sprig.

Tangadi chaape kebab

    • Dish Name : Tangadi chaape kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Theigh pice bone should come up side      6  
Hung curde  gm sour     100  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Mewe Mawa Ki Jaffrani Seekh

    • Dish Name : Mewe Mawa Ki Jaffrani Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm fresh finely mashed     200  
Mawa  gm fresh finely mashed     100  
Dry Fruits gm chopped     100  
Sugar gm grain     10  
cardemom gm powder     5  
salt gm Powder     to taste  
kesar  pinch pure     pinch  
corinder  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 mixing bowl , add paneer , mawa & dry nuts and mash it nicly till become fine.then mix all ingredent and cook in tandoor at very low temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Seekh Kebab

    • Dish Name : Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes  gm cube boilied & fried     150  
Mix vegitable gm Calliflower, beans ,green peas &Carrot     200  
kesar gm pure     pinch  
cheese gm fine paste     50  
salt gm powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Galaff gm chopped onions,color capcicums and corinder     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then cook in tandoor till become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Subz Galaffi Seekh

    • Dish Name : Subz Galaffi Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Mushrooms  gm Big size hollow for stuffing Boiled      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame  gm seeds for  coating     10  
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 ml powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then stick galaff on top of the seekh cook in tandoor with gallaftill become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Kundan tara kebab

    • Dish Name :Kundan tara kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Minced chicken     500  
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 ml powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
ghee  gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Mushrooms pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Jaffrani Subz Seekh Kebab

    • Dish Name : Jaffrani Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
fruits gm apple,pianappl,pears & govawa     300  
hung curd  gm fresh & sour     50  
sugar   gm fine powder     70  
tomato ketchup gm thick     50  
red chillli gm kashmiri     20  
zerra  gm roasted powder     10  
salt gm powder     to taste  
rock salt ml powder     10  
garam massala gm powder     10  
amchoor  gm powder     10  
oil ml refind     70  
Ginger & Garlic gm paste     30  
corinder  gm chopped     10  
lemon juice ml fresh       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

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Phalon Ki Chaat

    • Dish Name : Tandoori Phalon Ki Chaat
    • Recipe Category : A la Carte
    • Recipe Code : K 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm apple,pianappl,pears & govawa     8  
Hung curde   gm fresh & sour     100  
rock salt gm fine powder     5  
kaju paste gm thick     50  
Kesar gm kashmiri     pinch  
salt  gm roasted powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm refind     5  
Ginger & Garlic gm paste     20  
oil  ml chopped     50  
Green Chilli Paste  gm fresh       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 fruits ,and do first marination with ginger & garlic Paste , lemon juice and keep it aside for half n hour ,then take a mixing bowl spooth hung curd ,ketuchup & sugar then add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Banno Kebab

    • Dish Name :Banno Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Tikka style     8  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
Kesar  gm pure     pinch  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor with egg white on top of chicken tikka .

Serve hot with Dips & Garnish with butter n Mint sprig

Dahi Kebab

    • Dish Name : Dahi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 mixing bowl , add paneer , Hung curd & dry nuts and mash it nicly till become fine.then mix all ingredent and cook deep fried at heigh temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Macchi Koliwadda

    • Dish Name : Macchi Koliwadda
    • Recipe Category : A la Carte
    • Recipe Code : K 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 Fish pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl add besan and all indredents then, finish with deep freying.

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 Fish tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Pahadi Murgh Tikka

    • Dish Name : Pahadi Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     08  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Mint Paste gm Mint, green chilli ,Corrinder Paste     40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Murgh Tikka Kasturi Methi

    • Dish Name :Murgh Tikka Kasturi Methi
    • Recipe Category : A la Carte
    • Recipe Code : K06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Tikka style     8  
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  
red 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Tossed tikka in kasturi methi with butter then Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

    • Dish Name : Till aloo Ka Dolma
    • Recipe Category : A la Carte
    • Recipe Code : K07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Potato no Big size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame gm seeds for  coating     10  
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 ml Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

    • Dish Name : Murgh Kasturi Kebab
    • Recipe Category : A la carte
    • Recipe Code : K 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   no supreem tikka style     8  
Hung curde gm sour      100  
rock salt  gm powder     5  
Mint Paste  gm Mint, green chilli ,Corrinder Paste      40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

    • Dish Name : Tandoori Chicken
    • Recipe Category : A la Carte
    • Recipe Code : K09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   gm whole chicken with cuts     600 - 700  
Hung curde gm sour      100  
kesar gm pure     pinch  
kaju paste  gm fine     50  
salt gm Powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
red Chilli   gm Powder     10  
kasturi methi  gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tandoori ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Tandoori Bharwan Aloo

    • Dish Name : Tandoori Bharwan Aloo
    • Recipe Category : A la Carte
    • Recipe Code : K 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer   gm paneer ,aloo,dry nuts, green peas.     100  
Potato gm Big 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

    • Dish Name : Murgh Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm Minced chicken     500  
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  
ghee gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

    • Dish Name : Bhatti ki Tangdi
    • Recipe Category : A la Carte
    • Recipe Code : K 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm whole chicken Legs     6  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken Legs ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Paneer Tikka

    • Dish Name : Paneer Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm whole chicken Legs     8  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
Shaslik gm Colorcapcicum,onions,tomatoes cubes     70  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Paneer tikka cubes,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Subz Galwat Kebab

    • Dish Name : Subz Galwat Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes gm cube boilied & fried     150  
Mix vegitable  gm Calliflower, beans ,green peas &Carrot     200  
cheese gm pure     50  
 salt  gm fine paste     to taste  
zeera  gm powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then make round tikki and cook on mahi tawa.

Serve hot with dips & garnish with butter and mint sprig.

Tangadi chaape kebab

    • Dish Name : Tangadi chaape kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Theigh pice bone should come up side      6  
Hung curde  gm sour     100  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Mewe Mawa Ki Jaffrani Seekh

    • Dish Name : Mewe Mawa Ki Jaffrani Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm fresh finely mashed     200  
Mawa  gm fresh finely mashed     100  
Dry Fruits gm chopped     100  
Sugar gm grain     10  
cardemom gm powder     5  
salt gm Powder     to taste  
kesar  pinch pure     pinch  
corinder  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 mixing bowl , add paneer , mawa & dry nuts and mash it nicly till become fine.then mix all ingredent and cook in tandoor at very low temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Seekh Kebab

    • Dish Name : Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes  gm cube boilied & fried     150  
Mix vegitable gm Calliflower, beans ,green peas &Carrot     200  
kesar gm pure     pinch  
cheese gm fine paste     50  
salt gm powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Galaff gm chopped onions,color capcicums and corinder     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then cook in tandoor till become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Subz Galaffi Seekh

    • Dish Name : Subz Galaffi Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Mushrooms  gm Big size hollow for stuffing Boiled      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame  gm seeds for  coating     10  
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 ml powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then stick galaff on top of the seekh cook in tandoor with gallaftill become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Kundan tara kebab

    • Dish Name :Kundan tara kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Minced chicken     500  
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 ml powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
ghee  gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Mushrooms pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Jaffrani Subz Seekh Kebab

    • Dish Name : Jaffrani Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
fruits gm apple,pianappl,pears & govawa     300  
hung curd  gm fresh & sour     50  
sugar   gm fine powder     70  
tomato ketchup gm thick     50  
red chillli gm kashmiri     20  
zerra  gm roasted powder     10  
salt gm powder     to taste  
rock salt ml powder     10  
garam massala gm powder     10  
amchoor  gm powder     10  
oil ml refind     70  
Ginger & Garlic gm paste     30  
corinder  gm chopped     10  
lemon juice ml fresh       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

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Phalon Ki Chaat

    • Dish Name : Tandoori Phalon Ki Chaat
    • Recipe Category : A la Carte
    • Recipe Code : K 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm apple,pianappl,pears & govawa     8  
Hung curde   gm fresh & sour     100  
rock salt gm fine powder     5  
kaju paste gm thick     50  
Kesar gm kashmiri     pinch  
salt  gm roasted powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm refind     5  
Ginger & Garlic gm paste     20  
oil  ml chopped     50  
Green Chilli Paste  gm fresh       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 fruits ,and do first marination with ginger & garlic Paste , lemon juice and keep it aside for half n hour ,then take a mixing bowl spooth hung curd ,ketuchup & sugar then add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Banno Kebab

    • Dish Name :Banno Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Tikka style     8  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
Kesar  gm pure     pinch  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor with egg white on top of chicken tikka .

Serve hot with Dips & Garnish with butter n Mint sprig

Dahi Kebab

    • Dish Name : Dahi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 mixing bowl , add paneer , Hung curd & dry nuts and mash it nicly till become fine.then mix all ingredent and cook deep fried at heigh temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Macchi Koliwadda

    • Dish Name : Macchi Koliwadda
    • Recipe Category : A la Carte
    • Recipe Code : K 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 Fish pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl add besan and all indredents then, finish with deep freying.

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 Fish tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Pahadi Murgh Tikka

    • Dish Name : Pahadi Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     08  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Mint Paste gm Mint, green chilli ,Corrinder Paste     40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Murgh Tikka Kasturi Methi

    • Dish Name :Murgh Tikka Kasturi Methi
    • Recipe Category : A la Carte
    • Recipe Code : K06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Tikka style     8  
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  
red 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Tossed tikka in kasturi methi with butter then Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

    • Dish Name : Till aloo Ka Dolma
    • Recipe Category : A la Carte
    • Recipe Code : K07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Potato no Big size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame gm seeds for  coating     10  
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 ml Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

    • Dish Name : Murgh Kasturi Kebab
    • Recipe Category : A la carte
    • Recipe Code : K 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   no supreem tikka style     8  
Hung curde gm sour      100  
rock salt  gm powder     5  
Mint Paste  gm Mint, green chilli ,Corrinder Paste      40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

    • Dish Name : Tandoori Chicken
    • Recipe Category : A la Carte
    • Recipe Code : K09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   gm whole chicken with cuts     600 - 700  
Hung curde gm sour      100  
kesar gm pure     pinch  
kaju paste  gm fine     50  
salt gm Powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
red Chilli   gm Powder     10  
kasturi methi  gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tandoori ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Tandoori Bharwan Aloo

    • Dish Name : Tandoori Bharwan Aloo
    • Recipe Category : A la Carte
    • Recipe Code : K 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer   gm paneer ,aloo,dry nuts, green peas.     100  
Potato gm Big 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

    • Dish Name : Murgh Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm Minced chicken     500  
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  
ghee gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

    • Dish Name : Bhatti ki Tangdi
    • Recipe Category : A la Carte
    • Recipe Code : K 12
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm whole chicken Legs     6  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken Legs ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Paneer Tikka

    • Dish Name : Paneer Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm whole chicken Legs     8  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
Shaslik gm Colorcapcicum,onions,tomatoes cubes     70  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Paneer tikka cubes,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Subz Galwat Kebab

    • Dish Name : Subz Galwat Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes gm cube boilied & fried     150  
Mix vegitable  gm Calliflower, beans ,green peas &Carrot     200  
cheese gm pure     50  
 salt  gm fine paste     to taste  
zeera  gm powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then make round tikki and cook on mahi tawa.

Serve hot with dips & garnish with butter and mint sprig.

Tangadi chaape kebab

    • Dish Name : Tangadi chaape kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Theigh pice bone should come up side      6  
Hung curde  gm sour     100  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Mewe Mawa Ki Jaffrani Seekh

    • Dish Name : Mewe Mawa Ki Jaffrani Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm fresh finely mashed     200  
Mawa  gm fresh finely mashed     100  
Dry Fruits gm chopped     100  
Sugar gm grain     10  
cardemom gm powder     5  
salt gm Powder     to taste  
kesar  pinch pure     pinch  
corinder  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 mixing bowl , add paneer , mawa & dry nuts and mash it nicly till become fine.then mix all ingredent and cook in tandoor at very low temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Seekh Kebab

    • Dish Name : Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes  gm cube boilied & fried     150  
Mix vegitable gm Calliflower, beans ,green peas &Carrot     200  
kesar gm pure     pinch  
cheese gm fine paste     50  
salt gm powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Galaff gm chopped onions,color capcicums and corinder     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then cook in tandoor till become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Subz Galaffi Seekh

    • Dish Name : Subz Galaffi Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Mushrooms  gm Big size hollow for stuffing Boiled      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame  gm seeds for  coating     10  
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 ml powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then stick galaff on top of the seekh cook in tandoor with gallaftill become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Kundan tara kebab

    • Dish Name :Kundan tara kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Minced chicken     500  
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 ml powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
ghee  gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Mushrooms pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Jaffrani Subz Seekh Kebab

    • Dish Name : Jaffrani Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
fruits gm apple,pianappl,pears & govawa     300  
hung curd  gm fresh & sour     50  
sugar   gm fine powder     70  
tomato ketchup gm thick     50  
red chillli gm kashmiri     20  
zerra  gm roasted powder     10  
salt gm powder     to taste  
rock salt ml powder     10  
garam massala gm powder     10  
amchoor  gm powder     10  
oil ml refind     70  
Ginger & Garlic gm paste     30  
corinder  gm chopped     10  
lemon juice ml fresh       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

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Phalon Ki Chaat

    • Dish Name : Tandoori Phalon Ki Chaat
    • Recipe Category : A la Carte
    • Recipe Code : K 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm apple,pianappl,pears & govawa     8  
Hung curde   gm fresh & sour     100  
rock salt gm fine powder     5  
kaju paste gm thick     50  
Kesar gm kashmiri     pinch  
salt  gm roasted powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm refind     5  
Ginger & Garlic gm paste     20  
oil  ml chopped     50  
Green Chilli Paste  gm fresh       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 fruits ,and do first marination with ginger & garlic Paste , lemon juice and keep it aside for half n hour ,then take a mixing bowl spooth hung curd ,ketuchup & sugar then add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Banno Kebab

    • Dish Name :Banno Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Tikka style     8  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
Kesar  gm pure     pinch  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor with egg white on top of chicken tikka .

Serve hot with Dips & Garnish with butter n Mint sprig

Dahi Kebab

    • Dish Name : Dahi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 mixing bowl , add paneer , Hung curd & dry nuts and mash it nicly till become fine.then mix all ingredent and cook deep fried at heigh temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Macchi Koliwadda

    • Dish Name : Macchi Koliwadda
    • Recipe Category : A la Carte
    • Recipe Code : K 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 Fish pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl add besan and all indredents then, finish with deep freying.

Serve hot with Dips & Garnish with butter n Mint sprig

Paneer Tikka

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 Fish tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Pahadi Murgh Tikka

    • Dish Name : Pahadi Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K05
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     08  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Mint Paste gm Mint, green chilli ,Corrinder Paste     40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Murgh Tikka Kasturi Methi

    • Dish Name :Murgh Tikka Kasturi Methi
    • Recipe Category : A la Carte
    • Recipe Code : K06
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Tikka style     8  
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  
red 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Tossed tikka in kasturi methi with butter then Serve hot with Dips & Garnish with butter n Mint sprig

Till aloo Ka Dolma

    • Dish Name : Till aloo Ka Dolma
    • Recipe Category : A la Carte
    • Recipe Code : K07
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Potato no Big size hollow for stuffing Boiled then fried      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame gm seeds for  coating     10  
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 ml Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Kasturi Kebab

    • Dish Name : Murgh Kasturi Kebab
    • Recipe Category : A la carte
    • Recipe Code : K 08
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   no supreem tikka style     8  
Hung curde gm sour      100  
rock salt  gm powder     5  
Mint Paste  gm Mint, green chilli ,Corrinder Paste      40  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Chicken

    • Dish Name : Tandoori Chicken
    • Recipe Category : A la Carte
    • Recipe Code : K09
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken   gm whole chicken with cuts     600 - 700  
Hung curde gm sour      100  
kesar gm pure     pinch  
kaju paste  gm fine     50  
salt gm Powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
red Chilli   gm Powder     10  
kasturi methi  gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml Refind     50  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken tandoori ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Tandoori Bharwan Aloo

    • Dish Name : Tandoori Bharwan Aloo
    • Recipe Category : A la Carte
    • Recipe Code : K 10
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer   gm paneer ,aloo,dry nuts, green peas.     100  
Potato gm Big 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  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Potato pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Seekh Kebab

    • Dish Name : Murgh Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 11
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm Minced chicken     500  
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  
ghee gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Bhatti ki Tangdi

    • Dish Name : Bhatti ki Tangdi
    • Recipe Category : A la Carte
    • Recipe Code : K 12
    • For Outlet
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    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken gm whole chicken Legs     6  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken Legs ,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Paneer Tikka

    • Dish Name : Paneer Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K 13
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer gm whole chicken Legs     8  
Hung curde  gm sour     100  
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  
kesar gm pure     pinch  
Shaslik gm Colorcapcicum,onions,tomatoes cubes     70  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Paneer tikka cubes,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Subz Galwat Kebab

    • Dish Name : Subz Galwat Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 14
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes gm cube boilied & fried     150  
Mix vegitable  gm Calliflower, beans ,green peas &Carrot     200  
cheese gm pure     50  
 salt  gm fine paste     to taste  
zeera  gm powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then make round tikki and cook on mahi tawa.

Serve hot with dips & garnish with butter and mint sprig.

Tangadi chaape kebab

    • Dish Name : Tangadi chaape kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 15
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Theigh pice bone should come up side      6  
Hung curde  gm sour     100  
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     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
oil ml refind     50  
kesar gm pure     pinch  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Mewe Mawa Ki Jaffrani Seekh

    • Dish Name : Mewe Mawa Ki Jaffrani Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 16
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Paneer  gm fresh finely mashed     200  
Mawa  gm fresh finely mashed     100  
Dry Fruits gm chopped     100  
Sugar gm grain     10  
cardemom gm powder     5  
salt gm Powder     to taste  
kesar  pinch pure     pinch  
corinder  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 mixing bowl , add paneer , mawa & dry nuts and mash it nicly till become fine.then mix all ingredent and cook in tandoor at very low temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Seekh Kebab

    • Dish Name : Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 17
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Potatoes  gm cube boilied & fried     150  
Mix vegitable gm Calliflower, beans ,green peas &Carrot     200  
kesar gm pure     pinch  
cheese gm fine paste     50  
salt gm powder     to taste  
zeera gm Powder     10  
dhaniya  gm Powder     5  
Yellow Chilli  gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Galaff gm chopped onions,color capcicums and corinder     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then cook in tandoor till become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Subz Galaffi Seekh

    • Dish Name : Subz Galaffi Seekh
    • Recipe Category : A la Carte
    • Recipe Code : K 18
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Mixer  gm paneer ,aloo,dry nuts, green peas.     100  
Mushrooms  gm Big size hollow for stuffing Boiled      6  
Hung curde  gm sour     100  
rock salt gm powder     5  
sesame  gm seeds for  coating     10  
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 ml powder     30  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 all vegitables & potatoes cook it nicly with all massalas then minced it nicesly then stick galaff on top of the seekh cook in tandoor with gallaftill become golden in colour.

Serve hot with dips & garnish with butter and mint sprig.

Kundan tara kebab

    • Dish Name :Kundan tara kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 19
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Minced chicken     500  
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 ml powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
ghee  gm pure     20  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :______________
    • Cost of Raw Materials : ______________
    • Cost Per Portions : ______________
    • F.C. Factor % : ________________
    • Actual Sales Price : ________________
    • Actual Food Cost : _________________
Preparation Method

Take Mushrooms pices,and do first marination with ginger & garlic Paste and put suffing keep it aside for half n hour ,then take a mixing bowl spooth hung curd , Mint Paste & kaju paste then, add oil and all massalas and add sesame seeds then deep fried it till golden brown .

Serve hot with Dips & Garnish with butter n Mint sprig

Jaffrani Subz Seekh Kebab

    • Dish Name : Jaffrani Subz Seekh Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 20
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
fruits gm apple,pianappl,pears & govawa     300  
hung curd  gm fresh & sour     50  
sugar   gm fine powder     70  
tomato ketchup gm thick     50  
red chillli gm kashmiri     20  
zerra  gm roasted powder     10  
salt gm powder     to taste  
rock salt ml powder     10  
garam massala gm powder     10  
amchoor  gm powder     10  
oil ml refind     70  
Ginger & Garlic gm paste     30  
corinder  gm chopped     10  
lemon juice ml fresh       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

Take Chicken minced,and do marination with ginger & all Massalas and keep it aside for half n hour ,then cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig

Tandoori Phalon Ki Chaat

    • Dish Name : Tandoori Phalon Ki Chaat
    • Recipe Category : A la Carte
    • Recipe Code : K 21
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm apple,pianappl,pears & govawa     8  
Hung curde   gm fresh & sour     100  
rock salt gm fine powder     5  
kaju paste gm thick     50  
Kesar gm kashmiri     pinch  
salt  gm roasted powder     to taste  
zeera gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm refind     5  
Ginger & Garlic gm paste     20  
oil  ml chopped     50  
Green Chilli Paste  gm fresh       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 fruits ,and do first marination with ginger & garlic Paste , lemon juice and keep it aside for half n hour ,then take a mixing bowl spooth hung curd ,ketuchup & sugar then add oil and all massalas and cook in tandoor .

Serve hot with Dips & Garnish with butter n Mint sprig.

Banno Kebab

    • Dish Name :Banno Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 22
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken  gm Tikka style     8  
Hung curde   gm sour     100  
rock salt gm powder     5  
kaju paste gm fine     50  
Kesar  gm pure     pinch  
salt  gm powder     to taste  
zeera  gm powder     10  
dhaniya  gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
Cream gm powder     5  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor with egg white on top of chicken tikka .

Serve hot with Dips & Garnish with butter n Mint sprig

Dahi Kebab

    • Dish Name : Dahi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K 23
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 mixing bowl , add paneer , Hung curd & dry nuts and mash it nicly till become fine.then mix all ingredent and cook deep fried at heigh temprature .

Serve hot with Dips & Garnish with butter n Mint sprig

Macchi Koliwadda

    • Dish Name : Macchi Koliwadda
    • Recipe Category : A la Carte
    • Recipe Code : K 24
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Slice cuts     8  
besan  gm for batter     100  
rock salt gm powder     5  
lemon  ml fresh       10  
salt gm powder     to taste  
Haldi   gm powder     5  
zeera  gm powder     10  
dhaniya   gm powder     5  
Yellow Chilli  gm powder     10  
kasturi methi gm powder     10  
ajwain  gm whole     5  
mint  gm paste      20  
Ginger garlic gm paste     20  
oil ml refind     50  
Green Chilli Paste  gm fresh grounded     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 Fish pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour ,then take a mixing bowl add besan and all indredents then, finish with deep freying.

Serve hot with Dips & Garnish with butter n Mint sprig

Subz Galwat Kebab

Murgh Kalmi Kebab

    • Dish Name : Murgh Kalmi Kebab
    • Recipe Category : A la Carte
    • Recipe Code : K01
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken No Theigh pice bone should come up side     10  
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  
Yellow Chilli gm Powder     10  
Kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
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 chicken kalmi pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Kandhari Murgh Tikka

    • Dish Name : Kandhari Murgh Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K02
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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  
Beetroot Paste gm Fresh     30  
Anaar juice ml Fresh     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 chicken tikka pices,and do first marination with ginger & garlic Paste , annor juice and keep it aside for half n hour , then take a mixing bowl spooth hung curd,beetroot paste & kaju paste then, add oil and all massalas and cook in tandoor

Serve hot with Dips & Garnish with butter n Mint sprig

Murgh Mali Tikka

    • Dish Name : Murgh Mali Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K03
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Chicken no Tikka style     8  
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     10  
Cream gm Power     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     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 chicken tikka pices,and do first marination with ginger & garlic Paste and keep it aside for half n hour , then take a mixing bowl spooth hung curd & kaju paste then, add oil and all massalas and cook in tandoor.

Serve hot with Dips & Garnish with butter n Mint sprig.

Ajwaini Macchi Tikka

    • Dish Name : Ajwaini Macchi Tikka
    • Recipe Category : A la Carte
    • Recipe Code : K04
    • For Outlet
    • Meal Period
    • Prep. Time
    • Cooking Time
    • Finishing Time
    • Nutrition Info

Ingredients for :- (1 Kg) 4 Portions

ItemUnitDescriptionPrice / Per UnitWaste %Raw QtyCost of Raw Mat
Fish no Tikka style     8  
Hung curde gm Sour     100  
Rock salt gm Powder     5  
Kaju paste gm Fine     50  
Salt gm Powder     To taste  
Haldi gm Powder     5  
Zeera gm Powder     10  
Dhaniya gm Powder     5  
Yellow Chilli gm Powder     10  
kasturi methi gm Powder     10  
Cream gm Powder     5  
Ginger garlic gm Paste     20  
Oil ml Refind     50  
Green Chilli Paste gm Fresh grounded     10  
    • Executive Chef : Paramjeet singh Bombra
    • Cost Controller :______________
    • Plus Extra Costs :________