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AN INDIAN EVENING – THURSDAY EVENING
DESSERTS ON FRONT OF ISLAND - HOT BUFFET ON BACK OF ISLAND - COLD BUFFET IN FRONT
1. COLD BUFFET
- 8x build your own salads in square bowls (Lettuce, Tomatoes, cucumber, green Pepper, Onions, carrots, feta cheese.)
- 8 x mixed Salad in Silver bowls - of chefs choice but must include Kachumbari salad (julienne tomato, onion and peppers.
- Sambals for Hot buffet - in dessert bowls - make sure you have back up of Tomato onion and Chutney.
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Plain yogurt,
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Riata (Yoghurt and Cucumber ),
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Mrs. Balls Chutney ,
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Tomato, Onion, Little oil and chilli.
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Coconut
Ekipa Condiments as usual:
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HOT BUFFET – ALL IN ½ DISHES – EXCEPT Seafood, Bean, vegetable Curries.
Beef masala - use topside ( not fillet ) dark brown sauce, finished with yoghurt in Bqt kitchen. Add Cubed carrots
Lamb Curry – Lamb Stewing meat on bone if not too much bone. Use sauce for Briyani. Add Potatoes. Add Yoghurt in bqt kitchen.
Lamb Bryani – must be on Bone, yellow rice and lentils. Add sauce at end.
Chicken curry – Cubed breast or drumstick (cut into 2 and trimmed). Add Potatoes. Same Briyani sauce. Add yoghurt in Bqt kitchen.
Chicken Biryani – Chicken must be on Bone, (pref drumstick - cut 2 and trimmed) yellow rice and lentils. Add sauce at end.
Vegetable Curry – Mix of 4 vege available – in Masala sauce
Dhal curry – Use brown and red lentils - boil first then finish in sauce.
Seafood Curry – Mussels, fish, calamari cubes, add Crabsticks last – 2 cm cubes. Don’t overcook. Add Potatoes. Finish with COCONUT MILK.
Potato Curry – 1 Cm cubed potatoes - ½ normal ½ sweet if available- or normal if not –Masala sauce plenty youghurt lighter colour than others.
Rice – Basmati yellow rice and lentils / Basmati plain white.
Garnishes for Finished Dishes – Coriander, Basil (only cut last minute and not too fine),Drizzle Yoghurt, Ginger Julienne, Basil on seafood, desiccated coconut, tomato cocktail half’s, Tomato onion salsa, Tomato julienne, Julienne peppers.
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LIVE STATION Carving
Whole Tandoori Chicken Red marinade roasted and finished on Rotisserie.
2 x kebabs – Tandoori marinated minced beef and cubed chicken.
Potato / vege / cubes wedges for rotisserie garnish.
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SOUP STATION – Mulligatawny Soup
Bread display - 6 baskets, Roti rounds, Chapatti triangles, sesame sticks, seeded rolls,poppadum’s, samosa, croutons, butter portions.
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DESSERTS - 8 desserts including FRUIT PLATTER. ( In lge round bowl ) NO MINI WEDGES OR SQUARES OR MINI TARTLETS.
-(glasses on board)
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X hot baked rice pudding, and pouring cream.
DÉCOR - Green, Yellow, White material on buffet – bags dry chilli, bags spices, bags basmati rice.
STOCK HOLDING FOR INDIAN – Stock ordered TEUS. Del WED.
Based on 40pax
Fruit / Vege
Salad vege - Asst
Fresh Coriander - 3 pun
Lettuce – 2 ea
Mixed peppers (red yellow green) - 1kg each
Onion - 5 kg
Fresh chili - 500gr
Fresh basil - 1 punnets
Tomatoes - % kg
Cucumber - 5 ea
Carrots – 3 kg
Potatoes - 10 kg
Baby marrow 2kg
Aubergine 1 kg
Butternut 2 kg
Sweet potato – 2kg
Garlic - 500gr.
Ginger - 500gr
Dry goods
Coconut desiccated – 200gr
Mrs balls chutney - 3kg bucket
Yellow lentils – 500gr
Green or brown lentils - 500gr
Coconut milk – 1 tin 300gr
Basmati Rice - 4 pkt
Rice Pudding – 1kg
Tomato Paste – 1 x A10
Vegetable oil - 2 Ltr
Spices to be confirmed
Masala
Bay leaf
Cardamom seeds
Cinnamon sticks
Garam Masala
Fridges
Feta cheese – 500gr
Yoghurt 3 ltr
Fresh Meat / Chicken / Fish.
Calamari steak - 500gr
Mussels - 2 pkt
Hake - 1kg
Crabstick – 500gr
Beef Cubes (Masala) – 2 kg
Chicken drumsticks - 3kg (2kg for curry / 1kg bryani )
Chicken breasts - 2 kg skewers
Beef Mince – 1kg skewers
2 whole chickens - tandoori
Lamb Knuckle (or cubes bone in – 3kg (2kg for curry / 1kg biryani)
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