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Dinner at Kainoosh (# 7/159)

MENU

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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