Culinary Department, AIHM,Haldwani

Punjabi cuisine comes from the reason of Punjab situated partially in India and Pakistan. Exotic and appetizing tandoori items and mouth watering dishes having a rich spicy and buttery flavour savoured with rice and tandoori breads like roti and naan. The main cooking medium used are mustard oil, ghee and butter, staples are wheat and rice accompanied with lentils, chickpeas, eggplants, chicken and cottage cheese.
Today we prepared the
Tikka
Makhani
Dal
Rice
Roti
ka Halwa
This menu has been prepared by Abhishek Arya, Amit Karki, Bharat Bhushan Sharma, Bhupesh Chandra Pokharia, Kapil Joshi and Kunal Girdhar under the guidance of chef Krishna Kumar.
cuisine .

Greek Cuisine is incredibly rich and diverse celebration of ingrdients while each Greek meal is apealing and scrumptious. Olives, extra virgin olive oil, egg plant, rice and poultry is extensively used. One of the oldest cuisine on earth Greek Cuisine has evolved wonderfully through ages.
From the land of Olympus we were delighted to reconstruct the cuisine and felt excited to prepare the dishes. Today we prepared
# Avgolemono Soup
# Babaganoush
# Hummus
# Tzatziki
# Muhammara
# Chicken Souvlaki
# Halvas tour fournou
Dishes were prepared by Rajat sajwan, Rajendra Prasad Joshi, Rahul Bankoti, Rajesh Tiwari, Shobraj Ginwal, Rohit Sharma under the supervision of Chef Apurva Joshi.
cuisine

“Kashmiri cuisine is rich in ingredients, spices, aromas and flavours”

The kashmiri cuisine is based on vegetables, meat, rice , makes use of lots of yoghurts, cardamom, cloves, and fennel powder to flavour their fragrant dishes.

“Rogan josh, is one of the most famous dish which is a certainly a treat for the taste buds.

Dish prepared by Chef Santosh Chaniyal, Assistant Professor, Amrapali Institute of Hotel Management

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