Dinner at Kainoosh (# 7/159)
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Tikka of Chicken, Stone Flower Masala, tawa roasted and served on Khasta Roti
Miniature Roomali Rolls, Stuffed with Mushroom, Pine nuts and Pan-fried
1ST COURSE
Cubes of Rawas, marinated thrice—first with vinegar, then with the superlative Bengali Mustard Kashundi, and, finally, with creamy yoghurt cheese spiced
with cardamom, cloves, cinnamon and nutmeg, chargrilled
2ND COURSE
Boned Thigh of chicken, filled with chicken farce and sultanas, almonds, pistachio then
perfumed with arq kewra and cardamom, grilled in the Tandoor.
3RD COURSE
24-carat delicacy of boned lamb shanks set afloat in gold-enriched gravy spiced with
mushq-e-dana and gilded with 24-carat gold leaf, served with
saffron onion pilaf and coriander roasted vegetables
DESSERT
Timbale of Jaggery stewed pineapple and Birinj – literally the queen of kheer
replete with pistachio, almonds and cashewnuts and
perfumed with Shamamma – the King of Ittars
VEGETARIAN
1ST COURSE
Grilled aubergines, stacked with a slow cooked tomato, garlic and cumin concasse, topped with chilled fluffy coriander & pepper yoghurt cheese
2ND COURSE
Layers of paneer supremes, filled with an invigorating mustard & nut paste, draped with a deftly spiced yoghurt marinade, gilded in the tandoor.
3RD COURSE
Cottage cheese kofta, stuffed with oyster mushrooms, dried plums, coconut and mint,
simmered in gold-enriched gravy, perfumed with the dandy spice,
chail-chabeela, gilded with 24-carat gold leaf served with
saffron onion pilaf and coriander roasted vegetables
Additions served on Request
Arhar Daal With Raw Mangoes,Crispy Okra Raita, Indian Breads
DESSERT
Timbale of Jaggery stewed pineapple and Birinj – literally the queen of kheer
replete with pistachio, almonds and cashewnuts and
perfumed with Shamamma – the King of Ittars
Verdicchio Colli di Jesi 2009 LeVele
Riesling Dr. Berklin Wolf 2004
Rose Valdivieso 2007
Carmenere Single Vineyard 2007
Rosso IGT Marche (Montepulciano) 2006 Enzo Mecella
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