Take away orders may be made for the NEXT day by telephoning on Cell 3314754250 during 9 am and 12 noon , and are available for pickup at 5/1 P. Le. S.L. Giustanani, Venezia Mestre. (Please allow approximately 1 hr prior call of your order for delivery)
(all prices in Euro indicated as $)
A)ENTREES
A1)VEGETABLE PAKORAS....... $ 3.80
Bite size pieces of in-season vegetables crisp fried in a light batter.
A2)PRAWN PAKORAS............... $ 3.80
Prawns in a crisp spicy batter fried so that they stay moist inside.
A3)SAMOSA ...............................$ 3.80
Meat, vegetables and spices wrapped in a light pastry, a specialty
of the house.
A4)FISH TIKKAS....................... $ 3.80
Succulent cubes of fish, delicately marinated.
A5)CHICKEN TIKKA.................. $ 6.50
Boneless pieces of chicken lightly marinated and cooked in the tandoor. TANDOORI A6)LAMB A6)TANDOORI.................. $ 8.50
Cutlets of lamb marinated in yogurt and Mrs. Singh’s curry powder and baked slowly in the tandoor.
++++++++++++++++++++++++++++++++
B) MAIN COURSES - Served with rice
B1)Lamb / Chicken VINDALOO.......................................................$ 10.90
One of Mrs. Bhuyans most outstanding creations. A favorite with those who like it hot.
B2)MALABARI Lamb / Chicken CURRY.......................................... $10.90
A mild Lamb/Chicken curry cooked in butter, cream, onions, a touch of ginger and garlic and mild spices.
B3)BHOONA GHOSHT...................................................................... $ 10.90
A full-flavored medium to hot lamb curry prepared to an old family recipe.
B4)LAMB KORMA............................................................................. $ 10.90
Tender cubes of lamb in a delicious medium thick gravy with a distinctive coriander and cumin flavour. A medium dish.
B5)CHICKEN TINDALOO................................................................... $ 10.90
Boneless pieces of chicken cooked in spices, ginger and fresh ground chillies. A fiery hot curry – a must for those who find the vindaloo “Mild”
B6)CHICKEN TANDOORI.................................................................. $ 10.90
Perhaps one of India’s most famous chicken preparations. Delicately Seasoned in rare spices and yogurt and baked in the tandoor to enhance its subtle flavour.
B7) CHICKEN MASALA....................................................................... $ 10.90
A typical North Indian home-style boneless chicken curry in a mild sauce blended with select herbs and spices to produce an interesting flavour.
B8) CHICKEN TIKKA.......................................................................... $ 10.90
Boneless pieces of chicken lightly marinated with ginger, coriander and garam masala and cooked in the Tandoor. A mild dish served with dhal.
B9) BUTTER CHICKEN...................................................................... $ 10.90
Boneless pieces of chicken cooked in butter, coriander, tomato and ginger to produce the most popular dish served from the kitchen.
B10) PRAWN SAMBAL........................................................................ $ 10.90
A medium hot dish. Prawns served in a spicy sauce flavoured with fresh onions, ginger, tomatoes and herbs. A real treat.
B11)FISH CURRY................................................................................ $ 12.50
Fillets of fish prepared in the Goanese style with eggplant and mustard seeds in a hot and tangy sauce.
B12) FRIED FISH & DHAL.................................................................. $ 12.50
Fresh fish marinated in a light curry paste of garam masala and lemon juice then fried to perfection.
++++++++++++++++++++
C) ACCOMPANIMENTS - Added enjoyment for your meal
Breads
C1) CHAPPATIS............................ $ 0.80
Flat discs of unleavened bread with a chewy texture.
c2) PARATHA.............................. $ 1.80
Another type of pan-fried bread, more filling than chappatis.
C3) EGG PARATHA...................... $ 5.20
The addition of egg and onions add taste and texture to this bread.
C4) BHATURAS............................ $ 1.80
Deep fried leavened bread, made with plain flour.
C5) NAAN BREAD
Plain $ 2.80 Garlic $ 2.90 Cheese
$ 2.8 Each
C6) PAPADAMS............................ $ 1.00
Crispy lentil wafers which complement all curries.
+++++++++++++++++++++
D) Side Dishes
D1) PALAK PANEER.................... $ 8.00
Mildly spiced cottage cheese cooked in cream spinach.
D2) EGGPLANT CURRY............... $ 8.00
A unique blend of eggplant, capsicum, onions and spices.
D3) SEASONAL VEGETABLES..... $ 8.00
Curried.
D4) PESHAWRI ALU.................... $ 5.00
Potatoes cooked with onions, tomatoes and lemon juice.
D5) ALU GHOBI........................... $ 5.00
A traditional North Indian dish of cauliflower and potatoes.
D6) TARKA DHAL....................... $ 5.00
Lentils in a thick gravy flavoured with onion, ginger and garlic.
+++++++++++++++++
E) Salads and Chutneys
E1) CHUTNEY............................. $ 2.50
Either hot or sweet, a traditional accompaniment to a curry.
E2) LEMON PICKLE.................... $ 2.50
A hot tangy accompaniment made by the chef.
E3) RAITA................................... $ 4.00
A cooling combination of yogurt, onion and cucumber.
E4) CUCUMBER SALAD ...............$ 4.00
Served with a home made dressing.
++++++++++++++++++++++++
F) DESSERT'S
F1) GULAB JAMUN Indian sponge cake served in a rich syrup ..... $ 5.50
F2) SUJI HALWA A dlectable pudding made with semolina and nuts ....$ 5.50
F3) PANNA COTTA A delicious home-made dessert of mascapone cheese, flavoured with vanilla beans.......................................................... $5.50
F4) CHOCOLATE GATEAU A very rich chocolate & walnut fudge cake. $5.50
Popularity and influence outside India
Indian cuisine is one of the most popular cuisines across the globe. The cuisine is popular not only among the large Indian diaspora but also among the mainstream population of North America and Europe. In 2003, there were as many as 10,000 restaurants serving Indian cuisine in the United States alone. A survey held in 2007 revealed that more than 1,200 Indian food products have been introduced in the United States since 2000. According to Britain's Food Standards Agency, Indian food industry in the United Kingdom is worth £3.2 billion, accounts for two-thirds of all eating out and serves about 2.5 million British customers every week. Chicken Tikka Masala is often hailed as "Britain's national dish" replacing the iconic status previously held by fish and chips. There are now 8,000 Indian restaurants in Britain, employing 70,000 workers.
Butter Chicken, also known as Murgh Makhani, is a popular dish in Western countries and Arab world.
Apart from Europe and North America, Indian cuisine is popular in South East Asia too because of its strong historical influence on the region's local cuisines. Indian cuisine has had considerable influence on Malaysian cooking styles and also enjoys strong popularity in Singapore. Indian influence on Malay cuisine dates back to 19-century. Other cuisines which borrow Indian cooking styles include Vietnamese cuisine, Indonesian cuisine and Thai cuisine. Spread of vegetarianism in other parts of Asia is often credited to ancient Indian Buddhist practices. Indian cuisine is also fairly popular in the Arab world because of its similarity and influence on Arab cuisine.
The popularity of curry, which originated in India, across Asia has often led to the dish being labeled as the "pan-Asian" dish. Curry's international appeal has also been compared to that of pizza. Though the tandoor did not originate in India, Indian tandoori dishes, such as chicken tikka made with Indian ingredients, enjoy widespread popularity. Historically, Indian spices and herbs were one of the most sought after trade commodities. The spice trade between India and Europe led to the rise and dominance of Arab traders to such an extent that European explorers, such as Vasco da Gama and Christopher Columbus, set out to find new trade routes with India leading to the Age of Discovery.
Butter Chicken, also known as Murgh Makhani, is a popular dish in Western countries and Arab world.
Apart from Europe and North America, Indian cuisine is popular in South East Asia too because of its strong historical influence on the region's local cuisines. Indian cuisine has had considerable influence on Malaysian cooking styles and also enjoys strong popularity in Singapore. Indian influence on Malay cuisine dates back to 19-century. Other cuisines which borrow Indian cooking styles include Vietnamese cuisine, Indonesian cuisine and Thai cuisine. Spread of vegetarianism in other parts of Asia is often credited to ancient Indian Buddhist practices. Indian cuisine is also fairly popular in the Arab world because of its similarity and influence on Arab cuisine.
The popularity of curry, which originated in India, across Asia has often led to the dish being labeled as the "pan-Asian" dish. Curry's international appeal has also been compared to that of pizza. Though the tandoor did not originate in India, Indian tandoori dishes, such as chicken tikka made with Indian ingredients, enjoy widespread popularity. Historically, Indian spices and herbs were one of the most sought after trade commodities. The spice trade between India and Europe led to the rise and dominance of Arab traders to such an extent that European explorers, such as Vasco da Gama and Christopher Columbus, set out to find new trade routes with India leading to the Age of Discovery.
Geographic Verity of Indian dishes:
Northern
North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.
North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor" (a large and cylindrical coal-fired oven) for baking breads such as naan, and kulcha; main courses like tandoori chicken also cook in the tandoor. Other breads like puri and bhatoora, which are deep fried in oil, are also common. Goat and lamb meats are favored ingredients of many northern Indian recipes.
The samosa is a popular North Indian snack, and now commonly found in other parts of India, Central Asia and the Middle East. A common variety is filled with boiled, fried, or mashed potato. Other fillings include minced meat, cheese (paneer), mushroom (khumbi), and chick pea.
The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, jalebi, imarti, several types of pickles (known as achar), murabba, sharbat, aam panna and aam papad. Popular sweets include mithai, such as gulab jamun, peda, petha, rewdi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several varieties of laddu, barfi and halwa.
Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims’ incursions into the country. Pakistan was politically joined to North India for period prior to the partition of India. As a result, Pakistani cuisine can be grouped together with northern Indian cuisine.
Eastern
Popular Bengali sweets, such as sandesh, displayed at a shop in Kolkata.
East Indian cuisine is famous for its desserts, especially sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the sweet dishes now popular in Northern India initially originated in the Bengal and Orissa regions. Apart from sweets, East India cuisine offers delights of posta (poppy seeds).
Traditional Bengali cuisine is not too spicy, not too faint. General ingredients used in Bengali curries are mustard seeds, cumin seeds, black cumin, green chillies,cumin paste, mustard paste, curd, nuts, poppy seed paste and cashew paste and are preferably cooked in mustard oil. Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vapourized curries) and jhol (thin spicy curries).These are eaten with plain boiled rice or ghonto (spiced rice). Traditional Bengali breakfast includes pantabhat (biotically degenerated boiled rice), doi-chirey, doodh-muree with fruits. Bangladesh's cuisine is very similar to that of West Bengal, corresponding to the link between Pakistani and northern Indian cuisine. Fish is relatively commonly consumed in the eastern part of India, most especially in Bengal.
Like South India, rice is the staple grain in Eastern India too. A regular meal consists of many side dishes made of vegetables. The popular vegetable dishes of Orissa are Dalma and Santula. The most popular vegetable dish of Bengal is Sukto. Deep fried, shallow fried and mashed vegetables are also very popular. Fish frequently features in a regular meal.
Southern
Idlis with coconut chutney, a well-known dish from southern India[16]
Main article: South Indian cuisine
South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the ubiquity of sambar and rasam (also called saaru and rasa), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites. These are generally consumed as breakfast. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine.[17]
Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking . In fact each of the South Indian states has a different way of preparing sambar; a connoisseur of South Indian food will very easily tell the difference between sambar from Kerala, sambar from Tamil cuisine, Sambar from Karnataka and pappu chaaru in Andhra cuisine.Some popular dishes include the Biriyani, Ghee Rice with meat curry, sea-food (prawns, mussels, mackerel) and paper thin Pathiris from Malabar area.
Western
Western India has three major food groups: Gujarati, Maharashtrian and Goan. Maharashtrian cuisine has mainly two sections defined by the geographical sections. The coastal regions, geographically similar to Goa depend more on rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut in place of coconut and depend more on jowar (sorghum) and bajra (millet) as staples. Saraswat cuisine forms an important part of coastal Konkani Indian cuisine. Gujarati cuisine is predominantly vegetarian. Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. Goan cuisine is influenced by the Portuguese colonization of Goa.
North Eastern
The food of the North East is very different from other parts of India. This area's cuisine is more influenced by its neighbours, namely Burma and the People's Republic of China. Its use of well known Indian spices is less. Yak is a popular meat in this region of India.
North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.
North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor" (a large and cylindrical coal-fired oven) for baking breads such as naan, and kulcha; main courses like tandoori chicken also cook in the tandoor. Other breads like puri and bhatoora, which are deep fried in oil, are also common. Goat and lamb meats are favored ingredients of many northern Indian recipes.
The samosa is a popular North Indian snack, and now commonly found in other parts of India, Central Asia and the Middle East. A common variety is filled with boiled, fried, or mashed potato. Other fillings include minced meat, cheese (paneer), mushroom (khumbi), and chick pea.
The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, jalebi, imarti, several types of pickles (known as achar), murabba, sharbat, aam panna and aam papad. Popular sweets include mithai, such as gulab jamun, peda, petha, rewdi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several varieties of laddu, barfi and halwa.
Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims’ incursions into the country. Pakistan was politically joined to North India for period prior to the partition of India. As a result, Pakistani cuisine can be grouped together with northern Indian cuisine.
Eastern
Popular Bengali sweets, such as sandesh, displayed at a shop in Kolkata.
East Indian cuisine is famous for its desserts, especially sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the sweet dishes now popular in Northern India initially originated in the Bengal and Orissa regions. Apart from sweets, East India cuisine offers delights of posta (poppy seeds).
Traditional Bengali cuisine is not too spicy, not too faint. General ingredients used in Bengali curries are mustard seeds, cumin seeds, black cumin, green chillies,cumin paste, mustard paste, curd, nuts, poppy seed paste and cashew paste and are preferably cooked in mustard oil. Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vapourized curries) and jhol (thin spicy curries).These are eaten with plain boiled rice or ghonto (spiced rice). Traditional Bengali breakfast includes pantabhat (biotically degenerated boiled rice), doi-chirey, doodh-muree with fruits. Bangladesh's cuisine is very similar to that of West Bengal, corresponding to the link between Pakistani and northern Indian cuisine. Fish is relatively commonly consumed in the eastern part of India, most especially in Bengal.
Like South India, rice is the staple grain in Eastern India too. A regular meal consists of many side dishes made of vegetables. The popular vegetable dishes of Orissa are Dalma and Santula. The most popular vegetable dish of Bengal is Sukto. Deep fried, shallow fried and mashed vegetables are also very popular. Fish frequently features in a regular meal.
Southern
Idlis with coconut chutney, a well-known dish from southern India[16]
Main article: South Indian cuisine
South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the ubiquity of sambar and rasam (also called saaru and rasa), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites. These are generally consumed as breakfast. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine.[17]
Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking . In fact each of the South Indian states has a different way of preparing sambar; a connoisseur of South Indian food will very easily tell the difference between sambar from Kerala, sambar from Tamil cuisine, Sambar from Karnataka and pappu chaaru in Andhra cuisine.Some popular dishes include the Biriyani, Ghee Rice with meat curry, sea-food (prawns, mussels, mackerel) and paper thin Pathiris from Malabar area.
Western
Western India has three major food groups: Gujarati, Maharashtrian and Goan. Maharashtrian cuisine has mainly two sections defined by the geographical sections. The coastal regions, geographically similar to Goa depend more on rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut in place of coconut and depend more on jowar (sorghum) and bajra (millet) as staples. Saraswat cuisine forms an important part of coastal Konkani Indian cuisine. Gujarati cuisine is predominantly vegetarian. Many Gujarati dishes have a hint of sweetness due to use of sugar or brown sugar. Goan cuisine is influenced by the Portuguese colonization of Goa.
North Eastern
The food of the North East is very different from other parts of India. This area's cuisine is more influenced by its neighbours, namely Burma and the People's Republic of China. Its use of well known Indian spices is less. Yak is a popular meat in this region of India.
Indian Food for take Away
Hello to everyone,
I am Sweta from India and based in the beautiful city of Venezia Mestre, Italy. I am here to share with you the great taste of Indian Cuisine - Home Cooked and delivered fresh to the comfort of your home.
The Indian Cuisine:
The cuisine of India is characterized by its sophisticated and subtle use of many spices and herbs grown across India. Considered by some to be one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent. India's religious beliefs and culture has played an influential role in the evolution of its cuisine. However, cuisine across India also evolved due to the subcontinent's large-scale cultural interactions with neighboring Persia, ancient Greece, Mogolsm and West Asis, making it a unique blend of various cuisines across Asia. The colonial period introduced European cooking styles to India adding to its flexibility and diversity. Indian cuisine has also influenced cuisines across the world, especially those from South East Asis.
The Elements:
The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour (besan).
Most Indian curries are fried in vegetable oil. In North and West India, groundnut oil has traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee (clarified butter).
The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi), fenugreek (methi), asafoetida (hing), ginger (adrak), and garlic (lassan). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove; and Goda Masala, a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.
The term "curry" is usually understood to mean "gravy" in India, rather than "spices."
I am Sweta from India and based in the beautiful city of Venezia Mestre, Italy. I am here to share with you the great taste of Indian Cuisine - Home Cooked and delivered fresh to the comfort of your home.
The Indian Cuisine:
The cuisine of India is characterized by its sophisticated and subtle use of many spices and herbs grown across India. Considered by some to be one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent. India's religious beliefs and culture has played an influential role in the evolution of its cuisine. However, cuisine across India also evolved due to the subcontinent's large-scale cultural interactions with neighboring Persia, ancient Greece, Mogolsm and West Asis, making it a unique blend of various cuisines across Asia. The colonial period introduced European cooking styles to India adding to its flexibility and diversity. Indian cuisine has also influenced cuisines across the world, especially those from South East Asis.
The Elements:
The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour (besan).
Most Indian curries are fried in vegetable oil. In North and West India, groundnut oil has traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee (clarified butter).
The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi), fenugreek (methi), asafoetida (hing), ginger (adrak), and garlic (lassan). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove; and Goda Masala, a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.
The term "curry" is usually understood to mean "gravy" in India, rather than "spices."
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