I) CONTINENTAL :
SOUPS :
1) CRÈME OF TOMATO : A rich soup thicken with white souce
2) CRÈME OF MUSHROOM : Mushroom soup thicken with white sauce
3) MINISTRONE : A vegetable soup from Italy
4) SCOTH BROTH : A rich vegetable broth from Scotland
5) GAZPACHO : A refreshing tomato and cucumber soup
6) CRÈME OF CHICKEN : A rich chicken soup thicken with veloute

STARTERS :
1) STUFFED MUSHROOMS : Mushroom stuffed with mozzarella cheese
2) FISH FINGER : Fish rolled in breadcrumb and deep fried
3) POULET SAUTE MARYLAND : Cubes of chicken deep fried
4) CHICKEN NUGETS : Marinated piece of chicken deep fried

PASTA :
1) SPAGHETTI ARABIATA : Spaghetti in tomato sauce
2) PENNE IN WHITE SAUCE : Penne cooked in beachomel sauce
3) SPAGHETTI CARBONARA : Spaghelti cooked in veloute sauce
4) PENNE IN MORNAY : Penne cooked with mornay sauce
5) PENNE – AIOLI –OLIO : Penne cooked with garlic

MAIN COURSE :
1) FISH COLBERT : Pomfret served with lemonbutter
2) POULET SAUTE JUSLIE : Chicken cooked with own juice
3) POULET SOUTE CHASSEUR : Chicken cooked with brown sauce and white wine
4) FISH ORLEY : Puffed fish which is deep fried
5) HUNGARIAN GOULASH : Authentic mutton sew flavoured with paprika
6) CHICKEN A’LA KING :Chicken cooked in veloute sauce
7) MASHED POTATO : Mashed potato flavoured with garlic.
8) CREMED POTATO : Mashed potato mixed with crème
9) LAYYONNAISE POTATO : Flavoured with parsley
10) POPTRINOSE POTATOES : Layered with white sauce

II) CHINESE :
A) SOUPS :
1) MANCHOW SOUP :Authentic soup from china
2) SWEET & SOUR SOUP :A rich stock
3) EGG FUYONG : Traditional soup served with raw egg
4) VEGETABLE NOODLE SOUP : Vegetable stock thicken with noodle

B) STARTER :
1) GARLIC VEGETABLE : Vegetables tossed in garlic sauce
2) VEG TEMPURA : Vegetables fried in tempura batter
3) VEG SPRINGROLL : Vegetables stuffed in spring roll sheet

C) NOODLES :
1) HAKKA NOODLES : Authentic preparation of china
2) SWEET SOUR VEGETABLE : Authentic vegetable preparation
3) CHOP SUEY: Veg and noodle preparation
4) SINGAPORE NOODLES : Traditional preparation of Singapore

D) SWEETS :
1) HONEY NOODLE ICECREME
2) BANANA TOFFEE

III) INDIAN
A) SOUP :
1) TOMATO KA SHORBA : Rich tomato soup
2) PHANLYA SHORBA : Refreshing corrionder soup

B) STARTER :
1) CHICKEN TIKKA : Traditional north Indian soup
2) PANEER TIKKA : Authentic paneer preparation flavoured with Ajwain
3) HARABHARA KABAB : Vegetable Pattie flavoured with asmin seed
4) CHICKEN MALAI KEBAB : Rich preparation of chicken

C) MAIN COURSE :
VEGETABLE :
1) VEG MAKHANI : A rich north Indian preparation
2) KHUMB HARA DHANIYA : Mushroom with curd gravy
3) PALAK PANEER : North Indian preparation of paneer and palak
4) KADAHAI PANEER : Authentic paneer preparation

NON-VEG :
1) CHICKEN BIRYANI : Rice preparation in Hydrabadi style
2) DAL MURGH : Chicken Preparation with dal
3) MURGH BADAM PASANDA : North Indian preparation of chicken
4) MUTTON PALAK : Mutton cooked with palak

SWEET PREPARATION :
1) Gulab Jamun
2) Gajar Halwa
3) Shahi Tukra
4) Malpua

IV) BAKERY & CONFECTION HOCOLATE CAKE
2) FRESH CRÈME CAKE
3) COOKIES
4) CHOCOLATES CRÈME FINGERS
5) BREAD
6) PIZZA
7) NAAN
8) PHULKA
9) LACCHA PARATHA
10) CARAMEL CUSTARD
11) TUTTY-FRUITY BUNS
 

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B. Sc. in Hotel Management & Catering Operation | Jobs in Hospitality Industry |

B. Sc. in Hotel & Tourism Management | B.B.A. | M.B.A. in Banking & Insurance |

M.B.A. in Mktg / Fiannce / HR / Mfg. | Diploma Cource in Bakery & Confectionary |

Diploma Cource In Hotel Management & Catering Technology | Smart Cookery |