Indian Curry| Paramjeet Singh Bombra

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tangadi chaape 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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Mewe Mawa Ki Jaffrani Seekh

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Kundan tara 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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Jaffrani Subz 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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost 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 Phalon Ki Chaat

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Banno 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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Dahi 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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Macchi Koliwadda

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

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

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

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

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

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

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

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

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

Item	Unit	Description	Price / Per Unit	Waste %	Raw Qty	Cost of Raw Mat
Chicken	gm	whole chicken with cuts			600 - 700
Hung curde	gm	sour			100
kesar	gm	pure			pinch
kaju paste	gm	fine			50
salt	gm	Powder			to taste
zeera	gm	Powder			10
dhaniya	gm	Powder			5
red Chilli	gm	Powder			10
kasturi methi	gm	Powder			10
Cream	gm	Powder			5
Ginger garlic	gm	Paste			20
oil	ml	Refind			50

Executive Chef : Paramjeet singh Bombra
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Achievements

Chef Paramjeet Singh B
It’s classic pride flat no. 003,
Kommangatta road,
Kengeri Satellite Town, banglore.
Pin Code: 560 060.

+91 9665611872 /
chefparam@youngchefstheory.com

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