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    Dakshin Menu

    Uploaded by

    Narendra Hebbani
    The document contains menus for Restaurant Week in Bangalore in March 2012, including vegetarian and non-vegetarian options. The vegetarian menus include starters like vada and gobi kempu, main dishes like ulli theeyal and artikaya batani pulusu, sides like tomato pappu and curd rice, and desserts like elaneer payasam and badam halwa. The non-vegetarian menus feature starters like dakshin yera prawns and kozhi sukka varuval chicken, mains like kothimiri kodi chicken and meen kozhambu fish, with accompaniments like appam, dosa and curd

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Dakshin Menu

    Uploaded by

    Narendra Hebbani
    247 views4 pages
    The document contains menus for Restaurant Week in Bangalore in March 2012, including vegetarian and non-vegetarian options. The vegetarian menus include starters like vada and gobi kempu, main dishes like ulli theeyal and artikaya batani pulusu, sides like tomato pappu and curd rice, and desserts like elaneer payasam and badam halwa. The non-vegetarian menus feature starters like dakshin yera prawns and kozhi sukka varuval chicken, mains like kothimiri kodi chicken and meen kozhambu fish, with accompaniments like appam, dosa and curd

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    The document contains menus for Restaurant Week in Bangalore in March 2012, including vegetarian and non-vegetarian options. The vegetarian menus include starters like vada and gobi kempu, main dishes like ulli theeyal and artikaya batani pulusu, sides like tomato pappu and curd rice, and desserts like elaneer payasam and badam halwa. The non-vegetarian menus feature starters like dakshin yera prawns and kozhi sukka varuval chicken, mains like kothimiri kodi chicken and meen kozhambu fish, with accompaniments like appam, dosa and curd

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    247 views4 pages

    Dakshin Menu

    Uploaded by

    Narendra Hebbani
    The document contains menus for Restaurant Week in Bangalore in March 2012, including vegetarian and non-vegetarian options. The vegetarian menus include starters like vada and gobi kempu, main dishes like ulli theeyal and artikaya batani pulusu, sides like tomato pappu and curd rice, and desserts like elaneer payasam and badam halwa. The non-vegetarian menus feature starters like dakshin yera prawns and kozhi sukka varuval chicken, mains like kothimiri kodi chicken and meen kozhambu fish, with accompaniments like appam, dosa and curd

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    Restaurant Week Bangalore March 2012

    Vegetarian Menu 1
    Starter Vadai
    Crisp lentil dumpling
    Please ask your service associate for the special vadai of the day

    Main Course Ulli Theeyal


    Shallots cooked in tangy tamarind gravy

    Tarkari Saagoo
    Traditional udipi style of vegetable preparation in a coconut, coriander and green chilly gravy

    Tomato Pappu
    Lentils cooked with tomatoes, onions, chillies and tempered with garlic and mustard

    Bendakkai Vepudu
    Fried ladyfingers tossed with lentils & spices

    Idyappam
    Steamed rice vermicelli

    Curd Rice
    Curd and rice, tempered with mustard, red chillies and curry leaves

    Dessert Eleneer Payasam


    Tender coconut kernels in cardamom flavoured coconut milk

    Restaurant Week Bangalore March 2012


    Vegetarian Menu 2
    Starter Gobi Kempu
    Cauliflower florets tossed with kempu masale

    Main Course Artikaya Batani Pulusu


    Green peas and raw banana cooked in cinnamon essence coconut and coriander gravy.

    Mathanga Olarthiyathu
    Sweet pumpkin dices, tossed with onions, green chillies and tempered with mustard curry leaves and cumin

    Tarkari Kootu
    A mildly spiced preparation of Bengal gram and seasonal green vegetables

    Aloo Gadde Badhane Masala


    Mysore brinjals and potato cooked and finished in a tomato and onion gravy

    Malabar Paratha
    Layered bread of refined wheat flour

    Curd Rice
    Curd and rice, tempered with mustard, red chillies and curry leaves

    Dessert Badam Halwa


    A dense sweet confection made from almond paste, ghee and sugar

    Restaurant Week Bangalore March 2012


    Non Vegetarian Menu 1
    Starter Dakshin Yera
    Masala coated fried prawns

    Main Course Kothimiri Kodi


    Boneless chicken in an aromatic carination, cooked in green macula of fresh coriander, poppy seeds, cashew nuts and spices

    Melagu Kari
    Tender lamb pieces cooked in an exquisitely flavoured pepper gravy

    Kai Stew
    Vegetable melange simmered in coconut milk

    Tomato Pappu
    Lentils cooked with tomatoes, onions, chillies and tempered with garlic and mustard

    Appam
    A delicious lace edged rice pancake, soft centered, best paired with kai stew

    Curd Rice
    Curd and rice, tempered with mustard, red chillies and curry leaves

    Dessert Adai Pradhamam


    Rice flakes simmered in jiggery, finished with coconut

    Restaurant Week Bangalore March 2012

    Non - Vegetarian Menu 2


    Starter Kozhi Sukka Varuval
    Chicken morsels cooked dry with a blend of ethnic spices

    Main Course Mamsa Saaru


    Morsels of boneless lamb cooked in traditional Mysore style

    Meen Kozhambu
    Cubes of fish in a fiery and tangy gravy

    Cabbage Kalasu Koora


    A mlange of cabbage and yellow moong lentils and cooked together finished with tempering of cumin seeds. Mustard seeds, curry leaf and dry red chilli

    Soppu Kootu
    Fresh spinach, dill and fenugreek leaves, blended and cooked with toor dal to perfection

    Nei Dosa
    Dosa cooked in ghee

    Curd Rice
    Curd and rice, tempered with mustard, red chillies and curry leaves

    Dessert Basundi
    Saffron flavored milk reduction

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