El Palacio de la India
Non Vegetarian Menu Q 150
Aloo Chaat
Salad
Chicken Biryani – Raita
Garlic Naan
Kulfi
Aloo Chaat:
Aloo chaat is an Indian dish made with chickpeas & potatoes.
It is sold by vendors all over the
streets of India, and has only recently made an appearance in the West.
Aloo
:
Potatoes
Chaat:
(Hindi:
literally meaning “to lick” or “taste”) is a word used across India
to refer to small plates of savory
snacks,
typically served at the side of the road from stalls or carts.
Most chaats originated in North India
or Gujarat, but
they are now eaten across the country.
Biryani:
a family of primarily South Asian dishes made from a mixture of spices, rice
(usually basmati), meat/vegetables and yogurt. It was spread throughout the
Middle East and South Asia by Muslim travelers and merchants, and is very
popular in India, Pakistan and Bangladesh. The name is derived from the Persian
word beryā(n) which means “fried”
or “roasted”. There are many kinds of biryanis and each kind has uniqueness
about it.
The spices and condiments used in biryani are what primarily contribute to the taste, these are generally cloves, cardamom, cinnamon, wasabi, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, or shrimp, though vegetable biryani varieties are also very popular.
Naan
is a round flatbread made of white flour. Naan
is a staple accompaniment to hot meals in India.
Vegetarian Menu Q 140
Aloo Chaat
Salad
Vegetable Biryani – Raita
Garlic Naan
Kulfi
Biryani:
a family of primarily South Asian dishes made from a mixture of spices, rice
(usually basmati), meat/vegetables and yogurt. It was spread throughout the
Middle East and South Asia by Muslim travelers and merchants, and is very
popular in India, Pakistan and Bangladesh. The name is derived from the Persian
word beryā(n) which means “fried”
or “roasted”. There are many kinds of biryanis and each kind has uniqueness
about it.
The spices and condiments used in biryani are what primarily contribute to the
taste,
these are generally cloves, cardamom, cinnamon, wasabi, bay leaves, coriander
and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The
premium varieties include saffron. For a non-vegetarian biryani, the main
ingredient that accompanies the
spices
is the meat—beef, chicken, goat, lamb, or shrimp, though
vegetable
biryani varieties are also very popular.