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ORISSAFunction:
WeddingDate: 14th mayVenue: Banquet Hall
BANQUET SET UP
BUFFET SET UP
DECORATION
BEL PANA - A SWEET SHAKE OF THE RIPE PULP OF AEGLE MARMELOS WITH MILK, SUGAR AND A PINCH OF BLACK PEPPER.
MOCKTAILSNabata Pana - Sharbat made of chhena, jaggery, banana, grated coconut, and black pepper.
STARTERS Panasa (Jackfruit)
cutlets
Yummy Soy Cutlets
NON-VEG
Fish Cutlet
Chicken roll
MAIN COURSE Buta Dali - Channa
dal with coconuts, raisins, dry fruits, mild spices.
Dahi bhendi - Okra (Bhendi) or Ladies finger fried and dipped in spiced yogurt
Alu Potala Rasa – Curried potatoes and pointed gourd
Besar- Assorted vegetables stir fried in panch phutana and a mildly spiced mustard sauce
Kankada Jhola - Crab meat and potatoes in a rich gravy with panch phutana
Maachha Bihana- Fish ovum dumplings made into spicy curry.
Dahi Maachha - fried fish in a mildly spiced yogurt sauce.
Breads and rice
Luchi- Unleavened flour bread deep fried in oil.
Paratta- Layered wheat bread rolled out in triangular or round shape and tawa-fried
Palau- Rice in clarified butter with raisins, nuts, vegetables, whole spices
DESSERT pitha Kakara - A deep
fried sweet dish like arisha but made of wheat/maida flour and coconut, jaggery, black pepper,ediblecamphor and chhena stuffing.
Chhenna Poda- Baked sweetened ricotta cheese cake
Rasagola - Cheese dumplings in sugar syrup