Menus

These are examples of menus that I cook and teach. They can be adjusted according to the needs of my clients and students.


EAST’ N ‘WEST TANGO

Pockets filled with Spinach and Home-made Curd Cheese with the touch of Spiced Tomato (on the photo)

Tomato shredded Vegetable Soup with Fresh Herbs

Pan-fried Cauliflower and Green Beans with Roasted Sweet Potato infused with Chef‘s spice mix

Royal Kofta – three layer Vegetable Balls in Sesame Yogurt Sauce

Avocado/ Sweet Corn/Cherry Tomato Salad with Olive Oil-Lime Dressing

Creamy Condensed Sweet Yoghurt with Saffron and Pistachio

PAN ASIAN (Gluten-free and Vegan)

Buckwheat Noodles with Julian Stir-fried Vegetables, Tofu and Raisins (on the photo)

Chef’s Country Miso Soup

Sweet’ n ’Sour Vegetables with Pineapple Chunks in Tomato Sauce

Lemongrass Coconut Curry

Grilled Tofu and Zucchini marinated with Peanut Butter, Cold-pressed Sesame Oil, Vinegar ate and Herbs

Mix Leaves/ Tomato/Cucumber Salad with Sprouts and Creamy Nut Dressing

Grilled Banana in Cardamom Tapioca Custard

TASTE OF INDIA

Cashew Rainbow Rice

Green Moong Dhal Soup

Mustard Cauliflower and Panir Cheese Cubes in Tomato Gravy

Spongy Dhal Crockets in Yoghurt Dip (on the photo)

Roasted Puffed Indian Bread (Chappaty)

Carrot/Cucumber Salad with Mint Chutney

Fruit Semolina Halava Pudding with Carob and Caramelized Walnut Topping

CONTINENTAL EXOTIC

Baked Bell-pepper with Millet-Vegetable-Nut Stuffing and Pesto Topping

Orange-scented Carrot Ginger Soup

Cream of Spinach with Pea Crockets

Fennel Pumpkin White Curry

Potato Rolls Pastry (on the photo)        

Cauliflower/Carrot/Tomato/Bell-pepper Salad with Mustard-flavored Olive Oil-Lime Dressing

Anise-flavored Doughnuts in Strawberry Yoghurt

ORIENTAL ADVENTURE

Herbed Roasted Vegetables on the bed of Cous- Cous with Sweet’ n ‘Sour Sesame Topping

Simple Lentil Soup

Spiced Potato Cheese Kebab

Spinach Cheese Balls in Creamy Tomato Gravy

Green Garden Asparagus Salad (Baby Spinach/Arugula/Basil/Green Leaf) with Humus Dressing

Cooked Sweet Apple with Walnut Cream Stuffing

MEDITERANIAN INSPIRATION

Grilled Sliced Eggplant Rolls with Spiced Creamy Mashed Potato

Rice-Vegetable Cake with Mozzarella Topping

Parmesan-scented Cream of Broccoli Soup

Zucchini, Green Peas and Chick Peas in Tomato Gravy

Barbequed Vegetables with Simply Wonderful Marinated Sauce

Iceberg Salad with Feta Cheese, Capri, Cherry Tomato and Home-made Mayonnaise

Heavenly Banana-Cheese Pastry

LIGHT VEGETARIAN (Gluten-free)

Parmesan-scented Quinoa with Roasted Pine nuts

Cream of Pumpkin Soup with Saffron and Coriander Leaves

Steamed Cauliflower coated with Tick Tomato Puree and Hazelnuts

Artichoke in Light Yogurt Dip

Baby Spinach/Arugula/Sweet Corn/Black Bean Salad with Sprouts and Avocado Dressing

Carrot Halava Pudding with Caramelized Walnuts