Autumn Menu - WaazWaan Kashmiri Indian Cuisine Autumn Menu. KASHMIR VALLEY & WAAZWAAN “Gar Firdaus

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  • Autumn Menu

  • K A S H M I R V A L L E Y & W A A Z W A A N

    “Gar Firdaus bar-rue zamin ast, hami asto, hamin asto, hamin ast.”

    “If there is heaven on earth, it is here, it is here, it is here’’

    A famous quote by Mughal Emperor Jehangir when he visited Kashmir in the 17th century

    By the Grace of India and Lavendra family, we bring you a new restaurant, experience and menu inspired by WaazWaan – the legendary 36-course banquet

    feast embodying Kashmiri’s proud history, tradition and heritage.

    The history of the banquet feast began in 14th century India. During the reign of Nasiuddin Muhammad of Tughlaq dynasty came the invasion of the Mongol ruler Timur. From Samarkand, Timur brought excellent cooks to the valleys and mountains of Kashmir. These skilled cooks were named Wazas. From twilight to dusk, the Waza’s cooked meat and gravy into different styles of dishes in preparation for a 36-course feast. The Sanskrit and Persian immigrants later

    coined this feast WaazWaan.

    We are excited to bring rare hidden gems of the Kashmiri delicacy to the forefront of Sydney’s North Shores. Here at WaazWaan, we will experience the depth of

    India’s traditional craftsmanship of culinary excellence.

  • Shuruaat (Starters) V E G E T A R I A N

    Dry Frui t Chaat Shortbread pastry layered in Kashmiri sauces and dry fruits

    13.9

    Pani Pur i (4pc) Spiced potato in bread shells served with a tangy & sweet sauce

    9.9

    Paneer Tikka (4pc) (GF) Homemade cottage cheese marinated in a masala hung yoghurt and tandoori cooked

    14.9

    Onion Bhaj i (4pc) (GF) Sliced onions coated in corn flour and Mughlai masala lightly fried

    12.9

    Vegetable Samosa (2pc) Carom pastry stuffed with a scrumptious potato and pea mix

    9.9

    Paneer Chi l l i (GF) Homemade cottage cheese wok cooked in Indo-Chinese flavours

    14.9

    N O N - V E G E T A R I A N

    Seekh Kebab (4pc) (GF) Minced lamb with Mughlai spices tandoori cooked

    15.9

    Chicken Tikka (4pc) (GF) Chicken pieces marinated overnight in hung yoghurt, spices and tandoori cooked

    15.9

    Sizz l ing Methi Maaz (GF) Goat pieces wok cooked with fenugreek and served sizzling

    15.9

    Tandoor i Lamb Cut let (3pc) (GF) Lamb cutlets marinated in hung yoghurt & spice mix overnight & tandoori cooked

    18.9

    Prawn Pakora (4pc) (GF) Fresh prawns marinated overnight in cornflour and Amritsari spices deep fried

    18.9

    Tamarind Fish (4pc) (GF) Spicy seasonal fish tandoori cooked in a tangy East Indian preparation

    18.9

  • Khana – E – Khaas (Mains)

    V E G E T A R I A N

    Dhaal Tadka (GF) Home style yellow lentil curry cooked in a tomato, carom and tadka base

    15.9

    Malai Kofta (GF) Potato & fennel dumplings in a creamy Mughlai korma sauce

    17.9

    Paneer Tikka Masala (GF) Homemade paneer cooked in a tomato, onion, capscicum curry

    18.9

    Aloo Gobi Panjabi style wok cooked potato and cauliflower

    17.9

    Palak Paneer (GF) Masala spiced spinach curry served with homemade cottage cheese

    18.9

    N O N - V E G E T A R I A N

    Murgh Makhani (GF) Grace of India’s signature Butter Chicken with a Kashmiri touch

    19.9

    Lamb Korma (GF) Creamy cashew and yoghurt based lamb curry

    21.9

    Fish Madras (GF) Fish of the season served in a roasted coconut, curry leaf and mustard seed curry

    24.9

    Chicken Dhansak (GF) Chicken thigh prepared in yellow lentils and Mughlai spices

    19.9

    Goat Vindaloo (GF) Goat cooked in a spicy vinegar and masala reduction

    20.9

    Prawn Masala (GF) Tiger prawns pan fried and sauteed with onions, capscicum & tomato

    24.9

  • Kids Menu

    Mushroom Cheese Naan ( V ) Naan stuffed with diced mushrooms & mozzarella cheese

    5.9

    Butter Sauce Naan ( V ) Naan stuffed with Grace of India’s signature Butter sauce

    5.9

    Honey Ginger Paneer ( V ) Homemade cottage cheese marinated in ginger & honey paste pan cooked

    9.9

    Malai Chicken Tikka (2pc) Chicken pieces marinated overnight in hung yoghurt, spices and cashew tandoori cooked

    9.9

    Masala Fish Fingers Masala Battered seasonal fish

    14.9

    Mini Butter Mela Butter chicken, butter paneer & butter naan

    19.9

  • Naan (Breads)

    Plain / Rot i / Gar l ic 3.9

    Garl ic Cheese / Gar l ic Cheese Chi l l i 5.9

    Kashmir i Naan 5.9

    Khaana – E - Saath (Sides)

    Papad & Condiment p late (GF) 11.8

    Mango Chutney/ Lime Pick le/ Tomato Onion, Beetroot (GF) 3.5 each

    Kashmir i P i lau (GF) 7.9

    Basmati Rice (GF) 3.5/5

  • Dessert

    Falooda (GF) Rose milk drink with basil seeds, vermicelli & kulfi

    9.9

    Ras Malai (GF) Milk patties served in a cardomam milk reduction

    9.9

    Gulab Jamun (GF) Sweetened cottage cheese dumplings served in rose syrup

    9.9

    Kashmir i Kulf i Tr io (GF) Dry fruits and nuts ice cream

    9.9

    Platter Mix platter of the above

    29.9

  • Shehan-Shah Group Menu 49pp

    C A N A P E S Papad & Condiments

    E N T R E E Dry Fruit Chaat Chicken Tikka Seekh Kebab

    M A I N S Murgh Makhani Shahi Rogan Josh

    Dhaal Tadka

    D E S S E R T S Kulfi Trio

    Kashmiri Group Menu 59pp

    C A N A P E S Papad & Condiments

    E N T R E E Lotus Stem Kebab

    Waza Kokur Tujji

    M A I N S Murgh Dhaniwal

    Goshtaba Rajmaah Dhaal

    D E S S E R T S Dry Fruit Kulfi