f&b akash

ORISSAFunction:

WeddingDate: 14th mayVenue: Banquet Hall

BANQUET SET UP

BUFFET SET UP

DECORATION

BEL PANA  - A SWEET SHAKE OF THE RIPE PULP OF AEGLE MARMELOS WITH MILK, SUGAR AND A PINCH OF BLACK PEPPER.

MOCKTAILSNabata Pana - Sharbat made of chhena, jaggery, banana, grated coconut, and black pepper.

STARTERS Panasa (Jackfruit)

cutlets

Yummy Soy Cutlets

NON-VEG

Fish Cutlet

Chicken roll

MAIN COURSE Buta Dali - Channa

dal with coconuts, raisins, dry fruits, mild spices.

Dahi bhendi - Okra (Bhendi) or Ladies finger fried and dipped in spiced yogurt

Alu Potala Rasa – Curried potatoes and pointed gourd

Besar- Assorted vegetables stir fried in panch phutana and a mildly spiced mustard sauce

Kankada Jhola - Crab meat and potatoes in a rich gravy with panch phutana

Maachha Bihana- Fish ovum dumplings made into spicy curry.

Dahi Maachha - fried fish in a mildly spiced yogurt sauce.

Breads and rice

Luchi- Unleavened flour bread deep fried in oil.

Paratta- Layered wheat bread rolled out in triangular or round shape and tawa-fried

Palau- Rice in clarified butter with raisins, nuts, vegetables, whole spices

DESSERT pitha Kakara - A deep

fried sweet dish like arisha but made of wheat/maida flour and coconut, jaggery, black pepper,ediblecamphor and chhena stuffing.

Chhenna Poda- Baked sweetened ricotta cheese cake

Rasagola - Cheese dumplings in sugar syrup