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We would like to perk up your
meals with a variety of condiments. Their
function, apart from teasing the palate with
their sharp constrasting sweet, sour, spicy and
hot flavors, is to balance out the meals with
added protein and vitamins. All chutneys are
prepared fresh daily at the Raj
Darbar. |
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Dhania
Mirchi Ki Chutney |
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Fresh coriander-green chilli
chutney excellent dip for appetizers such as
samosas and sabzi pakoras (hot)
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Imli
Kayle Ki Chutney |
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Tamarind-banana chutney
superb fruity, sweet-and-sour chutney great with
seafood
dishes | |
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Poodina
Piaz Ki Chutney |
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Fresh mint leaves-onion
chutney perfect accompaniments to tandoori lamb
and chicken dishes
(hot) | |
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Dahi
Kheere Ki Chutney |
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Yogurt-cucumber chutney cool
and refreshing, try with all tandoori, work and
rice
dishes | |
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Basmati
Rice |
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A high quality long grain
rice imported from India that is slightly
aromatic | |
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Cadamon
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The fruit produced by a plant
in the ginger family, which is used for
flavoring | |
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Coriander |
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An aromatic herb of the
parsley family-seed and leaves are essential
ingredients | |
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Cumin
seed |
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A strongly aromatic see
similiar to
cardamon | |
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Dal |
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Indian name for all members
of the lentil
family | |
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Garam
Masala |
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Fround spices, blended
together for use as
seasoning | |
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Ginger |
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A pungent tasting root
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Kesar
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Saffron threads which are
stigma of special
crocuses | |
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Tamarind |
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Edible brown pulp of a
tropical
seedpod | |
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Turmeric |
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Pungent spice of the ginger
family | |
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Chick Pea
Flower |
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Garbanzo bean flour
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