ademchaoua/GeneralTextCorpus huggingface dataset:
Signature Mustard Chicken Recipe by Sudeshna Saha
Cooking Instructions 1hr 20mins 1 Marinate the chicken with vinegar, ginger garlic paste and onion paste for 30mins 2 In a wok pour 2 tbsp oil put some chopped garlic and onion fry until golden brown then add the mustard paste to taste for 2 mins add chilli flakes to it, then salt as per taste and 2tbsp of honey. Cook for 2-3 mins and your mustard sauce is ready. 3 Now in a separate wok pour oil and add the chicken and fry till it's half done add some water to it and boil for 7 minutes add some turmeric and then gradually add the mustard sauce to it and cook till it's done. 4 Now transfer in a bowl add some chopped coriander leaves and spring onion to it for the enhancing taste. 1 Marinate the chicken with vinegar, ginger garlic paste and onion paste for 30mins 1 Marinate the chicken with vinegar, ginger garlic paste and onion paste for 30mins 2 In a wok pour 2 tbsp oil put some chopped garlic and onion fry until golden brown then add the mustard paste to taste for 2 mins add chilli flakes to it, then salt as per taste and 2tbsp of honey. Cook for 2-3 mins and your mustard sauce is ready. 2 In a wok pour 2 tbsp oil put some chopped garlic and onion fry until golden brown then add the mustard paste to taste for 2 mins add chilli flakes to it, then salt as per taste and 2tbsp of honey. Cook for 2-3 mins and your mustard sauce is ready. 3 Now in a separate wok pour oil and add the chicken and fry till it's half done add some water to it and boil for 7 minutes add some turmeric and then gradually add the mustard sauce to it and cook till it's done. 3 Now in a separate wok pour oil and add the chicken and fry till it's half done add some water to it and boil for 7 minutes add some turmeric and then gradually add the mustard sauce to it and cook till it's done. 4 Now transfer in a bowl add some chopped coriander leaves and spring onion to it for the enhancing taste. 4 Now transfer in a bowl add some chopped coriander leaves and spring onion to it for the enhancing taste. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Simple chicken ka salan Taco Casserole (Instant Pot) Chicken Parmesan lasagna 🍗 🧀 🍝 🍅 30 minute Spinach&mushroom ricotta and pizza Stuffed shells Old Fashioned Pancakes Simple chicken ka salan Taco Casserole (Instant Pot) Chicken Parmesan lasagna 🍗 🧀 🍝 🍅 30 minute Spinach&mushroom ricotta and pizza Stuffed shells Old Fashioned Pancakes Paneer tikka bread samosa Dalgona coffee Meat pie Pan-fried Trout Fillets Rainbow crepe cake Smoked ribs Onion omelet Virgin mojito Desi Style veggies Chowmein Cake senstation Paneer tikka bread samosa Dalgona coffee Meat pie Pan-fried Trout Fillets Rainbow crepe cake Smoked ribs Onion omelet Virgin mojito Desi Style veggies Chowmein Cake senstation
Mango Smoothie Recipe by Kamalima Chaudhury
Mango & Cinnamon Smoothie Mango & Cinnamon Smoothie Hiiii everyone, I hope everyone enjoyed their weekend. I do hope the weather has turned into Spring for some of my blogger friends and friends around the world. 🙂 Today’s post is not a Greek recipe but a recipe that I just love!! Smoothieeeee 🙂 I mentioned in a previous post that I was given some Mangos which I have already added into a salad and have made a few other recipes, 🙂 but one thing I have not made yet is a delicious Mango Smoothie. (My Absolute Favorite!!!) I found this recipe in REAL SIMPLE many many years ago and just loved it. The original recipe does not have any Cinnamon added into or on top of the Smoothie, but I had to tweak it. I have added a teaspoon of Cinnamon into the smoothie along with the honey, and I just topped it off with just a small pinch of Cinnamon. 🙂 (Just because I like it) I enjoy having a smoothie throughout the day, I am not really the kind of person who would make a smoothie to have for breakfast. I prefer having a nice breakfast in the morning with fruits, cereal. toasted bread, etc. and later in the day enjoy a great smoothie, 🙂 especially if we are having hot weather. 🙂 So, I hope you enjoy this smoothie recipe, let me know if you try it out. 🙂 Foodzesty
Rose Phirni Recipe by Rishabh Kumar
Cooking Instructions 45 minutes 1 Heat a saucepan and add in 1 liter milk. 2 To this add kesar strands. 3 Let the milk simmer on low flame and reduce to 3/4th it's quantity. 4 Meanwhile take the rice flour and soak it with 100 ml milk. Give it a nice mix. 5 Once the milk reduces, add the rice flour mix to the milk and stir continuously. 6 The mixture will start getting thick as the rice flour starts getting cooked. 7 Once cooked, add in sugar and mix well. 8 Now add in the rose syrup and cook for another 5-6 minutes. 9 Turn off the flame. 10 Set the phirni in small bowls and drizzle with rose syrup. 11 Garnish with pistachios and rose petals. 1 Heat a saucepan and add in 1 liter milk. 1 Heat a saucepan and add in 1 liter milk. 2 To this add kesar strands. 2 To this add kesar strands. 3 Let the milk simmer on low flame and reduce to 3/4th it's quantity. 3 Let the milk simmer on low flame and reduce to 3/4th it's quantity. 4 Meanwhile take the rice flour and soak it with 100 ml milk. Give it a nice mix. 4 Meanwhile take the rice flour and soak it with 100 ml milk. Give it a nice mix. 5 Once the milk reduces, add the rice flour mix to the milk and stir continuously. 5 Once the milk reduces, add the rice flour mix to the milk and stir continuously. 6 The mixture will start getting thick as the rice flour starts getting cooked. 6 The mixture will start getting thick as the rice flour starts getting cooked. 7 Once cooked, add in sugar and mix well. 7 Once cooked, add in sugar and mix well. 8 Now add in the rose syrup and cook for another 5-6 minutes. 8 Now add in the rose syrup and cook for another 5-6 minutes. 9 Turn off the flame. 9 Turn off the flame. 10 Set the phirni in small bowls and drizzle with rose syrup. 10 Set the phirni in small bowls and drizzle with rose syrup. 11 Garnish with pistachios and rose petals. 11 Garnish with pistachios and rose petals. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Soft & Chewy Pretzel Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) Keto Chicken Bacon Ranch Pizza Cream Cheese Enchiladas Simply Delicious Squash Casserole "Revisited" Soft & Chewy Pretzel Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) Keto Chicken Bacon Ranch Pizza Cream Cheese Enchiladas Simply Delicious Squash Casserole "Revisited" Milk cake Chewra (munching snack) Mint lemonade Beans Poriyal stir fry Chicken Lollipop White chocolate & nuts BLONDIES 👌😋 Mosambi juice Rice cheese corn balls Mango custard Mango Mojito💛🍹 Milk cake Chewra (munching snack) Mint lemonade Beans Poriyal stir fry Chicken Lollipop White chocolate & nuts BLONDIES 👌😋 Mosambi juice Rice cheese corn balls Mango custard Mango Mojito💛🍹
Bread Pizza Recipe by Zankhna Gori
Cooking Instructions 10mins 1 Heat 1tsp oil in tawa over low medium flame.place 2-3 slices of bread on hot surface of tawa 2 Toast it until bottom surface turns light golden brown.toast both the sides.trnsfer them to plate 3 Spread 1/2tbsp pizza sauce on each slice of bread. 4 Place cubed onion,tomato,capsicum and sliced olive over it. 5 Spread grated cheese over it 6 Sprinkle mixed herbs and red chilli flakes over it 7 Place them on pan and heat over low flame 8 Cover the pan with lid and toast it over low flame 9 Toast until the cheese melts and the bottom surface turns crispy.transfer it to a serving plate and serve with tomato ketchup. 1 Heat 1tsp oil in tawa over low medium flame.place 2-3 slices of bread on hot surface of tawa 1 Heat 1tsp oil in tawa over low medium flame.place 2-3 slices of bread on hot surface of tawa 2 Toast it until bottom surface turns light golden brown.toast both the sides.trnsfer them to plate 2 Toast it until bottom surface turns light golden brown.toast both the sides.trnsfer them to plate 3 Spread 1/2tbsp pizza sauce on each slice of bread. 3 Spread 1/2tbsp pizza sauce on each slice of bread. 4 Place cubed onion,tomato,capsicum and sliced olive over it. 4 Place cubed onion,tomato,capsicum and sliced olive over it. 5 Spread grated cheese over it 5 Spread grated cheese over it 6 Sprinkle mixed herbs and red chilli flakes over it 6 Sprinkle mixed herbs and red chilli flakes over it 7 Place them on pan and heat over low flame 7 Place them on pan and heat over low flame 8 Cover the pan with lid and toast it over low flame 8 Cover the pan with lid and toast it over low flame 9 Toast until the cheese melts and the bottom surface turns crispy.transfer it to a serving plate and serve with tomato ketchup. 9 Toast until the cheese melts and the bottom surface turns crispy.transfer it to a serving plate and serve with tomato ketchup. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken 🐔 and Waffles 🧇with a Spicy 🥵Maple Sauce Kani Mango Roll Chicken bacon cheddar ranch egg rolls Butter Chicken Chicken Schnitzel Chicken 🐔 and Waffles 🧇with a Spicy 🥵Maple Sauce Kani Mango Roll Chicken bacon cheddar ranch egg rolls Butter Chicken Chicken Schnitzel Leftover Rice Pakoda ચીઝ & પોટેટો સ્ટફ્ડ અપ્પમ Fresh Mango Salsa Aloo lachaa Paratha بٹر کیریمل اینڈ مینگو کرنچ Carrot chammanthy Eggless tea scone Dahi bhalla પેરી પેરી મસાલા ચીજી ખીચડી Chicken Fried Rice Leftover Rice Pakoda ચીઝ & પોટેટો સ્ટફ્ડ અપ્પમ Fresh Mango Salsa Aloo lachaa Paratha بٹر کیریمل اینڈ مینگو کرنچ Carrot chammanthy Eggless tea scone Dahi bhalla પેરી પેરી મસાલા ચીજી ખીચડી Chicken Fried Rice
Chicken Tandoori Without Oven Recipe by Chef Anish Deshmukh
Chicken Tandoori without oven Cooking Instructions 40 mins 1 Wash chicken and then Give slits to it and then marinate it with salt, lemon juice, ginger garlic and little turmeric. And keep it for half an hour. 2 Take mustard oil in a bowl along with Kashmir lal mirch powder and mix well, then add garam masala, ginger garlic paste, black sat, Kasuri methi powder and then hung curd. • Mix well and then marinate chicken in it. Keep for minimum two hours. • Heat non-stick pan and then add oil in it. Let it heat well then add chicken in it. Cook it for 2 mins 3 Check with knife if it's cooked. • Brush little melted butter on top to get that glaze. • Serve it along with green chutney and lemon wedge. 1 Wash chicken and then Give slits to it and then marinate it with salt, lemon juice, ginger garlic and little turmeric. And keep it for half an hour. 1 Wash chicken and then Give slits to it and then marinate it with salt, lemon juice, ginger garlic and little turmeric. And keep it for half an hour. 2 Take mustard oil in a bowl along with Kashmir lal mirch powder and mix well, then add garam masala, ginger garlic paste, black sat, Kasuri methi powder and then hung curd. • Mix well and then marinate chicken in it. Keep for minimum two hours. • Heat non-stick pan and then add oil in it. Let it heat well then add chicken in it. Cook it for 2 mins 2 Take mustard oil in a bowl along with Kashmir lal mirch powder and mix well, then add garam masala, ginger garlic paste, black sat, Kasuri methi powder and then hung curd. • Mix well and then marinate chicken in it. Keep for minimum two hours. • Heat non-stick pan and then add oil in it. Let it heat well then add chicken in it. Cook it for 2 mins 3 Check with knife if it's cooked. • Brush little melted butter on top to get that glaze. • Serve it along with green chutney and lemon wedge. 3 Check with knife if it's cooked. • Brush little melted butter on top to get that glaze. • Serve it along with green chutney and lemon wedge. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lee's Chicken, Broccoli, Rice, Cheese Casserole Tarragon Deviled Eggs Chicken & crab Alfredo lasagna roll ups Strawberry Rhubarb pie Buffalo chicken wontons Lee's Chicken, Broccoli, Rice, Cheese Casserole Tarragon Deviled Eggs Chicken & crab Alfredo lasagna roll ups Strawberry Rhubarb pie Buffalo chicken wontons Mango Cake Gulab jaamun Zhunka Bhakri Watermelon sorbet Watermelon ka halwa खट्टी मीठी दाल Rava Kesari Falsay ka juice Mango Almond saffron Sheera Sagudana mango kheer Mango Cake Gulab jaamun Zhunka Bhakri Watermelon sorbet Watermelon ka halwa खट्टी मीठी दाल Rava Kesari Falsay ka juice Mango Almond saffron Sheera Sagudana mango kheer
Veg Noodles Recipe by Foodiie kismat
Cooking Instructions 15-20 mins 1 Take a kadai, Add 4 glasses of water, 250 gms Noodles, salt, 1 1/2 tbsp oil, Boil it for 5 mins. Avoid Overcooking. After Boiling, Drain the water or take out the noodles from water. 2 Take a pan: Add 3 tbsp oil, finely chopped Ginger, Garlic,Green Chillies, 2 Chopped Onions 3 As soon as the Onion turns slight golden, Add veggies : Beans, Capsicum, Beetroot, Carrot. Then add 1 tbsp Sugar, salt and mix it for 3 mins 4 Add Soya sauce, Vinegar, Schzewan sauce, Red Chilli Sauce/Tomato sauce. Mix it properly 5 Add Boiled Noodles. Mix it well for 3-4 mins. Then garnish with Spring Onions 1 Take a kadai, Add 4 glasses of water, 250 gms Noodles, salt, 1 1/2 tbsp oil, Boil it for 5 mins. Avoid Overcooking. After Boiling, Drain the water or take out the noodles from water. 1 Take a kadai, Add 4 glasses of water, 250 gms Noodles, salt, 1 1/2 tbsp oil, Boil it for 5 mins. Avoid Overcooking. After Boiling, Drain the water or take out the noodles from water. 2 Take a pan: Add 3 tbsp oil, finely chopped Ginger, Garlic,Green Chillies, 2 Chopped Onions 2 Take a pan: Add 3 tbsp oil, finely chopped Ginger, Garlic,Green Chillies, 2 Chopped Onions 3 As soon as the Onion turns slight golden, Add veggies : Beans, Capsicum, Beetroot, Carrot. Then add 1 tbsp Sugar, salt and mix it for 3 mins 3 As soon as the Onion turns slight golden, Add veggies : Beans, Capsicum, Beetroot, Carrot. Then add 1 tbsp Sugar, salt and mix it for 3 mins 4 Add Soya sauce, Vinegar, Schzewan sauce, Red Chilli Sauce/Tomato sauce. Mix it properly 4 Add Soya sauce, Vinegar, Schzewan sauce, Red Chilli Sauce/Tomato sauce. Mix it properly 5 Add Boiled Noodles. Mix it well for 3-4 mins. Then garnish with Spring Onions 5 Add Boiled Noodles. Mix it well for 3-4 mins. Then garnish with Spring Onions More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ramen Egg (Ajitama) Corn salad Soya Chicken Pork Ribs(simmered) Kakuni Steamed mango cake Ramen Egg (Ajitama) Corn salad Soya Chicken Pork Ribs(simmered) Kakuni Steamed mango cake Beef biryani Banana and Peanut butter cookies Tuwon Gero d Miyar Zogale Domino's style garlic bread The full English Salad Rabdi Vermicelli Spaghetti and beans porridge Pizza sauce Raisins cookies no butter Pork StirFry Beef biryani Banana and Peanut butter cookies Tuwon Gero d Miyar Zogale Domino's style garlic bread The full English Salad Rabdi Vermicelli Spaghetti and beans porridge Pizza sauce Raisins cookies no butter Pork StirFry
Italian Poha Recipe by Sudeshna Saha
Cooking Instructions 15mins 1 In a pan heat oil, add chopped garlic and mint leaves, then add chopped onion and fry for 2mins. 2 Gradually add the chopped vegetables 1 by 1 and saute for 2-4 minutes. 3 Then add the washed poha, add salt, oregano, chilli flakes as per taste. Mix up well then add grated cheese on top, shimmer the flame, then cover and wait till the cheese melts. 4 Finally add chopped parsley and serve hot.😊 1 In a pan heat oil, add chopped garlic and mint leaves, then add chopped onion and fry for 2mins. 1 In a pan heat oil, add chopped garlic and mint leaves, then add chopped onion and fry for 2mins. 2 Gradually add the chopped vegetables 1 by 1 and saute for 2-4 minutes. 2 Gradually add the chopped vegetables 1 by 1 and saute for 2-4 minutes. 3 Then add the washed poha, add salt, oregano, chilli flakes as per taste. Mix up well then add grated cheese on top, shimmer the flame, then cover and wait till the cheese melts. 3 Then add the washed poha, add salt, oregano, chilli flakes as per taste. Mix up well then add grated cheese on top, shimmer the flame, then cover and wait till the cheese melts. 4 Finally add chopped parsley and serve hot.😊 4 Finally add chopped parsley and serve hot.😊 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lee's Chicken, Broccoli, Rice, Cheese Casserole Tarragon Deviled Eggs Chicken & crab Alfredo lasagna roll ups Strawberry Rhubarb pie Buffalo chicken wontons Lee's Chicken, Broccoli, Rice, Cheese Casserole Tarragon Deviled Eggs Chicken & crab Alfredo lasagna roll ups Strawberry Rhubarb pie Buffalo chicken wontons Bread chocolate cake Mango panda Chicken tikka Mango rabri Mango Coconut Ladoo Keto Paneer Salad Fulka with red mung dal Moong dal puranpoli Mango mastani #Nan_Khatai Bread chocolate cake Mango panda Chicken tikka Mango rabri Mango Coconut Ladoo Keto Paneer Salad Fulka with red mung dal Moong dal puranpoli Mango mastani #Nan_Khatai
Japanese Steakhouse Hot Mustard Sauce Recipe by Leelumae
Copycat Recipe ☆ Japanese Steak Sauce Copycat Recipe ☆ Japanese Steak Sauce I learned how to make this sauce when I worked for that restaurant. The restaurant has since then ceased operation. ＾＾； I didn't know the exact proportion of the original sauce. I tasted the sauce frequently when I ate their staff meal. I tried to recreate the taste from what I remembered. I think this recipe is very close to the original, so I'm proud of it. If you store this in the freezer for a long time, the taste might change. As I mentioned at Step 5-7, use up as soon as possible. This sauce is good not only for beef, but also grilled pork and chicken, hamburger steak, sautéed salmon, mackerel, marlin, boiled squid and shrimp, fresh and boiled vegetables, etc. If you pour the sauce over the beef on a dish, it will be sharp taste. If you cook the beef on a ceramic plate or iron griddle, pour the sauce for finishing like the photo. The heat from the plate or griddle boils the onion, and the sauce will be milder taste because of the sweetness from the onion. Recipe by piyopiyonist3 cookpad.japan
Pork Tenderloin With Mustard Cream Sauce Recipe by 蛟龍Stormwyrm
Pork Tenderloin with Mustard Cream Sauce Cooking Instructions 30 minutes 1 Season the pork all over with salt and pepper. 2 In a skillet, heat oil on medium high heat, and sear the pork on all sides, about 5 minutes per side. 3 Reduce heat to medium low, cover, and cook the pork until an instant read thermometer reads 70°C, about 10 to 15 minutes, turning occasionally. Remove from heat and set aside to rest. 4 Using the same skillet, on medium heat, add cream and mustard, deglazing the pan to scrape the bits left over. Add salt, pepper, and tarragon and mix well. Pour sauce over pork and serve. 1 Season the pork all over with salt and pepper. 1 Season the pork all over with salt and pepper. 2 In a skillet, heat oil on medium high heat, and sear the pork on all sides, about 5 minutes per side. 2 In a skillet, heat oil on medium high heat, and sear the pork on all sides, about 5 minutes per side. 3 Reduce heat to medium low, cover, and cook the pork until an instant read thermometer reads 70°C, about 10 to 15 minutes, turning occasionally. Remove from heat and set aside to rest. 3 Reduce heat to medium low, cover, and cook the pork until an instant read thermometer reads 70°C, about 10 to 15 minutes, turning occasionally. Remove from heat and set aside to rest. 4 Using the same skillet, on medium heat, add cream and mustard, deglazing the pan to scrape the bits left over. Add salt, pepper, and tarragon and mix well. Pour sauce over pork and serve. 4 Using the same skillet, on medium heat, add cream and mustard, deglazing the pan to scrape the bits left over. Add salt, pepper, and tarragon and mix well. Pour sauce over pork and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tiramisu, and Cocoa Sponge with plenty of Coffee Syrup Oriental egg-drop sweet corn soup Shrimp con Corn Noodle Raisin Bread Clam with Celery and Spring Onion Tiramisu, and Cocoa Sponge with plenty of Coffee Syrup Oriental egg-drop sweet corn soup Shrimp con Corn Noodle Raisin Bread Clam with Celery and Spring Onion Bread pizza Instunt Mango Pickle Fluffiest Pancake Caramel on top pancakes Papaya,banana a healthy milkshake Walnut chatuny AlooTart Stuffed bhindi Kashmiri Dahi Baingan Moong Dal Masala Bread pizza Instunt Mango Pickle Fluffiest Pancake Caramel on top pancakes Papaya,banana a healthy milkshake Walnut chatuny AlooTart Stuffed bhindi Kashmiri Dahi Baingan Moong Dal Masala