KASHMIRI ALU DUM
Alu dum cooked with charmagaj, posto, kashmiri chilly. Sticking consistency gravy. Garnish with raisin.
Small potatoes cooked in soya & chilly sauce gravy. Slitted green chilly is used. Ajinamoto is used to enhance taste.
Sbrinjal cut length wise & fried. Dipped in sauce made of green chilly paste, sour curd, mustard paste ( both black & white ), sugar, citric acid. A typical bengali preparation goes well with luchi.
Small potato cooked in ginger, garlic, poppy seed, sour curd, red chilly gravy. Garnished with grated coconut & chopped coriander leaves.
Small potatoes cooked in coriander leaves, pudina green chilly gravy. Currypata is used. Garnished with grated coconut.
Typical bengali jack fruit preparation popular in summer season.
Mixed vegetables wrapped in steamed cabbage leaves. Either crumb fried or batter fry.
PANER, CAPSICUM, MUSHROOM, BABYCORN JHALFREIZI
Same as veg jhalfreizi. Only difference is paneer, capsicum, mushroom & babycorn is used along with carrot, capsicum, beens, cauliflower & potato.
Look alike ghoogni, main ingredients are potato & kabli chana. Dry consistency. Garnished with chopped coriander leaves & tomato.
Look alike veg cutlet. Instead of mixed vegetables, boiled & mashed plantain flower is used.
Diced paneer marinated with sour curd cumin powder, green chilly paste, ginger paste, onion paste & flavoured with meetha attar. Baked in tandoor.
PANEER BUTTER MASALA
Paneer cooked in charmagoj, posto, cashew, ginger, garlic, onion, tomato puree gravy topped with butter & double cream.
Slices of brinjal deep fried in besan, red chilly powder salt, baking powder, safeda batter, sprinkled with beet salt.
Diced paneer cooked in green chilly, charmagoj, posto, cashew paste gravy with chopped tomato & makhana as garnish. Flavoured with kasuri methi.
Traditional bengali vegetables. Bitter gourd ( karela ), sajney data ( drumstick ), brinjal green banana, potato, sweet potato & bori cooked in mustard seed ( both black & white ) paste gravy with mustard oil as medium of cooking. Tempered with radhuni & panch foran topped with raw mustard oil & milk.
Small potatoes stuffed with coriander leaves, pudina, green chilly, grated coconut, citric acid. Sticking consistency gravy made of charmagaj, posto, cashew paste, & tomato puree.
Roundells of boiled potatoes tossed in oil with amchoor, tamarind juice, salt & green chilly. Garnished with chopped coriander leaves. Goes well as cocktail snacks as well as main dish.
A typical bengali preparation using parwal, cooked in white gravy made of sour curd, green chilly charmagaj & posto.
Parwal stuffed with chana dal, raisin, coconut pieces, with charmagaj, posto tomato gravy. Alternately keema / paneer/ mixed vegetables can be used as stuffing. Sticking consistency gravy.
Tomato stuffed with coriander leaves pudina, green chilly, grated coconut. Gravy same of stuffed parwal. Tomato is either grilled after stuffing or else shallow fried before stuffing.
VEG SPRING ROLL
Mixed vegetables wrapped in corn flour, arraroot, flour egg pan cake with pinch of pepper & ajinamoto. Deep fried in refined oil. Can be prepared both in chinese & indian style.
Carrot, capsicum, beens, cauliflower potato cooked in tomato puree, tomato sauce gravy. Worchester sauce can also be used to enhance taste.
Carrot ,capsicum, beens, tomato cauliflower, potato, onion, paneer & pineapple is used as main ingredient. Gravy is made with charmagoj posto, tomato puree, cashew paste kopra . Topped with double cream. Garnished with cherry & grapes. The name navaratna is because nine vegetables are used.
Typical bengali plantain flower with grated coconut & soaked bengal gram whole (chola).
Typical bengali preparation using pui saag potato, begun, kumra, fish head. Fish bones can also be used. A lunch item. Chanchra can also be prepared without fish head.
Paneer cooked in pureed spinach flavoured with kasuri methi. A punjabi favourite.
Small potatoes stir fried with onion garlic, ginger paste, tomato & red chilly coriander leaves.
Diced paneer cooked in soya & chilly sauce gravy, garnished with slitted green chilly . Ajinamoto is used to enhance taste.
Brinjal cut length wise with stem ( traditional style ) or cut into roundels deep fried in refined oil.
Pieces of potato & parwal cooked in cumin paste, tomato, ginger gravy. Flavoured with ghee & garam masala.
Same as stuffed tomato. Alternate stuffing ie chana / paneer / dal / minced meat etc can also be used.
A platter consist of potato, tomato, capsicum, parwal stuffed with same ingredients like above mentioned stuffed dishes.
Big flowerets of cauliflower cooked in gravy prepared with charmagaj, posto cashew paste, tomato puree topped with extract of coconut( coconut milk), & double cream.
Cauliflower & potato cooked in typical bengali style which dominates garam masala & ghee flavour.
Cauliflower cooked in punjabi style. No red chilly is used. Sour curd is used with coriander, ginger, cumin to make the gravy. Garnished with coriander leaves. Desi ghee can also be used in place of refined oil.
ECHORE KOFTA CURRY
Boiled & mashed jack fruit formed into ball with michri dana & jarak ( lemon achar ) inside to make sweet & sour taste put into a gravy made of cashew paste, charmagaj etc. Topped with double cream.
Ground poppy seed ( posto ) mixed with chopped green chilly & chopped onion fried like pakora. Goes well with beuli dal. A typical west bengali dish.
PANEER, BABYCORN, MUSHROOM SHASLIEK
Paneer, babycorn, mushroom carrot, tomato onion, capsicum, tossed in tomato puree worchester sauce. Ajinamoto & pepper is used to enhance taste. Can also be served skewered as snacks. Can also be served without skewer in case as main dish.
Lal sag, methi sag --- both can be fried with soaked bengal gram whole (chola) they are served accompanied by kasundi ( a typical bengali mustard sauce ).
Paneer cooked along with fresh green peas in onion, garlic, ginger, tomato gravy.
BANDHA KOBIR GHONTO
Cabbage, potato cooked with tomato& green peas in bhujia style.
Spaneer, tomato, carrot, onion, capsicum tossed together in tomato puree & worchester sauce with salt, pepper, ajinamoto.
Juliene or roundels of potato deep fried in refined oil till crispy.
Rectangular slices of paneer stuffed like sandwich with chopped coriander leaves, pudina, green chilly, grated coconut sugar& citric acid. Dipped in flour batter & deep fried. It can be served with posto, charmagaj, tomato puree gravy. Can also be served without gravy.
Carrot, capsicum, tomato, onion, panir babycorn, babycorn, babybrinjal broccoli, broccoli, gravy made of charmagoj, posto, red chilly, worchester sauce , tomato puree, ajinamoto, black perpper, mustard powder etc. Interactive dish goes well with naan, kulcha, laccha paratha .
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