GARBA – Day 1
Chaat station
- Pani Poori
- Papdi chat
Indo Chinese station
- Chili Paneer
- Sautéed pot stickers veggies w/ a Ponzu sauce
- Veg Fried rice
Tandoori station
- Chicken Tikka
- Quesadillas (Spicy and non-spicy) (veg – nonveg-chicken)
- Sour cream salsa both spicy & mild
Cart station
- Chole Poori
- Dabeli or Pav bhaji
Dessert station
- Lava Cake
- Jalebi w/Ice-cream or Falooda in glasses
Reception / Dinner – Day 2
- Display of cheese crackers,, fruits on the round table
Butlered hors d’oeuvres (choice of two)
- Veg samosa
- Mixed Pakoras
- Spring rolls
- Baked brie & raspberry in a puff pastry
- Fresh canopies in a pastry shell w/ veggie filling}
Tandoori Station
Malai chicken & chicken tikka kabob
- served on tava w/ grilled onions & peppers
Indo-Chinese Station
- Gobi Manchurian
- Sautéed cauliflower tempura w/ ginger, peppers, & Manchurian sauce
Dinner
1st course plated (preset)
- Indian Garden salad w/dressing (balsamic vinaigrette and creamy parm)
2nd course buffet
- Malai kofta
- Butter chicken
- Tawa vegetables (Sweet potato, carrot, peas, pearl onion, baby corn, okra)
- Saag paneer
- Dal Makhani
- Portabella ravioli w/spicy tomato spice
- Rice pulao
- Raita, Papad, pickle,
- Assorted breads (Naans, Kulcha, Roti)
Desserts
- Venetian display
- Flan
- Tiramisu
- Fruit tart with custard
- Carrot Halwa
- Assortment of Indian sweets
- Chocolate mousse in choc. Shells
- Cheese cake squares w/ fruit
- Masala chai
