THE ART OF SEASONING AND FLAVORING

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KIDS SOUPS APPETIZERS INDIAN BREADS VEGETARIAN TANDOORI BIRYANI CHICKEN LAMB SEAFOOD RICE ACCOM. DESSERTS BEVERAGES
 > INDIAN BREADS
NAN: light fluffy native bread with crispy outside, made of fine flour
ONION NAN: light fluffy native bread stuffed with fresh onion, coriander and herbs
GARLIC NAN: light fluffy native bread stuffed with fresh garlic,  coriander and herbs
ALOO  NAN: light fluffy native bread stuffed with spiced fresh potatoes, flavored with coriander
KASHMIRI NAN: light fluffy native bread stuffed with raisins, cashews and almonds.
SPECIAL NAN: light fluffy native bread stuffed with chicken tikka (white meat), coriander and herbs
TANDDORI ROTI: non-leavened bread made with whole wheat
PARATHA: a layered bread with butter
ALOO PARATHA: paratha stuffed with shredded potatoes and spices
SPINACH PARATHA: paratha stuffed with spinach, fresh coriander and herbs

 THE MAKING OF A NAN BREAD

The Tandoori oven is a barrel shaped pit made of clay, oils and natural bindings and used traditionally in Indian cooking. Meats, breads and vegetable are placed on skewers and roasted above a bed of charcoal

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