Director’s Working Lunch Menu


Tomato Lemon Grass Soup

Served With Sundried Tomato Grissini

Salad & Dips

  1. Grilled Chicken Salad with Roasted Green Apple Grainy Mustard Dressing
  2. Young Green Salad with Bouquet of Vegetables and Shaved Parmesan
  3. Till Tadke ka Chukander; Strips Of Beet Seasoned With Sesame
  4. Red Pepper Harrisa Piped in Boiled Egg

Assortment of Bread, Herb and Plain Butter, Indian Accompaniments on Table


  1. Basnu Singhada ka Kebab; Served On Ulte Tawe ka Paratha
  2. Golden Fried Prawns with Wasabi Mayonnaise

Main Course

  1. Nalli Tar Korma; Served with Croissant
  2. Malwani Fish Curry with Steamed Rice
  3. Herb Crusted Grilled Chicken with Mustered Shallots Cream
  4. Spinach and Ricotta Ravioli with Burnt Pepper And Tomato Sauce
  5. Taazi Bhuni Subzi


  1. Quinoa and Jaggery Tort
  2. Bannofie pie with Salted Carmel Ice Cream
  3. Freshly Cut Fruits

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