Tushar Mangl Media

RESTAURANT GENERAL CLEANING:- Dry moping of the floor. Window cleaning of outside. Setup of the area. Removal of shots and stains. Cleaning of service area before and after food pickup. Removal of damage furniture Placing flower arrangements. Emptying ashtray Wiping of table tops Provision and removal of special seats for children, handicapped people etc. Cleaning any spillage or stains. EXTRA CLEANING:- Wiping of planters and window frame. Brasso of all articles. Cleaning of pictures, painting and sculpture Cleaning of side tables or side stationer. Cleaning of groves, jalies etc. Through cleaning of luffet area. Through cleaning of cashier counter and bar counter. Cleaning of the corridor to words the kitchen. Cleaning and checking of any partition area.

BANQUETS GENERAL CLEANING (WHEN THE FUNCTION IS 60 .6 ON):- Removal of spots and stains. Dry mopping of the area. Special attention to the enterance area. Cleaning and spoilage. Repositioning of furniture. Cleaning of counter. Keeping the check on lights, fixtures etc. Cleaning of back area doors, corridor etc. Emptying waste laskets, ashtray etc. continuously. SPEACIAL CLEANING (BEFORE AND AFTER THE SETUP OF THE FURNITURE) Wishing of planters and window frames. Brasso of all articles. Cleaning of groves, jellies etc. Cleaning of picture, painting and sculptures Cleaning of side tables or side stations Through cleaning of luffet area Through cleaning of cashier counter Cleaning of the corridor towards the kitchen Cleaning and checking of any position area.

Crispy Fried Pomfret with Thai Chilly Sauce (A hot and sweet fish-based starter) Serves: Four Time required: 30 minutes 4 (200g each) pomfert fillets 1tsp dark soya sauce ½ cup (250g) cornflour 50 ml oil 2tsp ginger, finely chopped 2tsp garlic, finely chopped 8 fresh red chillies, finely chopped 1tsp oyster sauce 1 tsp light soya sauce Salt to taste ¼ tsp black pepper powder 1tsp vinegar 1 cup (250 ml) chicken or fish stock 20g jaggery 1tsp sugar 1tsp rice wine MARINATE the fillets with dark soya sauce and pat half the cornflour on to them. Deep-fry until crisp and drain. Heat some oil and sauté the ginger, garlic, fresh red chillies and stir-fry for a few minutes. Add the oyster sauce, light soya sauce, salt, pepper and vinegar. Add jaggery and sugar and mix well until it dissolves. Thicken with cornflour and finally stir in the rice wine. Arrange the fillets neatly on a serving platter and top with the sauté. Serve hot with rice or noodles.

(A lovely coffee dessert to top up with) Serves: Four Time required: 25 minutes 6 eggs yolks 225g sugar 25g coffee powder 150 ml double cream 2tbsp brandy 1 sheet decorative almond sponge (optional) 350 ml whipped cream 4 cigarellos for garnishing (optional) For the caramel sauce: 100g sugar 2tbsp water 50g butter BEAT the eggs yolks with sugar until light and fluffy. Brew the coffee with 150 ml of boiling water, cool and add the egg yolk mixture along with the double cream. Cook the mixture in a in double boiler until thick. Remove and cool, stirring continuously. Stir in the brandy and place the pan over ice water, stirring continuously until thick. Slice the almond decorative sponge and line the individual moulds in which the custard is to be set. Fold the whipped cream into the mixture and pour into moulds. Refrigerate for about two hours or until set. De-mould and serve chilled with the caramel sauce. Place a cigarillo on top. To prepare the caramel sauce: Melt...

Methi Matar Malai Time required: 15 minutes ½ cup fresh methi or kasuri methi, chopped 1 cup green peas 2tbsp oil 3 tomatoes, chopped fine 1tsp ginger paste 2tsp mawa 4tsp cashewnut powder 6tsp khus khus (poppy seed) powder 4tsp grated coconut 1tsp black pepper powder 1tsp garam masala powder Salt to taste ½ cup malai (fresh cream) HEAT the oil in a pan and fry the chopped tomato with ginger paste for one minute. Add the green peas and cook till done. Add the mawa, cashewnut powder, khus khus powder, grated coconut, black pepper powder and garam masala powder. Add two tablespoons water and cook for about two minutes. Add the methi and cook till done. Add salt to taste. Lastly add malai and stir well. Serve hot.

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Tom Khaa Kai (A creamy chicken and mushroom starter) Serves : Four Time required: 15 minutes 2tbsp oil 3 flakes garlic, chopped fine 3 small fresh red chillies, slit into two 100g chicken breasts, cubed 150g button mushrooms, washed and sliced 3g lemon grass, cut into small pieces 2tbsp Madras curry powder 2 cups (500 ml) coconut milk Salt to taste 1 ½ tsp sugar ¼ tsp black pepper powder 2tsp lemon juice 1tbsp fresh coriander leaves, chopped HEAT oil and stir-fry the chopped garlic. Add the red chillies, chicken breasts and stir-fry further until the chicken is partly cooked. Add the sliced mushrooms and stir-fry on high heat for about a minute, add the Madras curry powder. Add coconut milk, salt, sugar and pepper powder. Add lemon juice and garnish with chopped coriander leaves.

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Kesar Shrikhand Ingredients 100g hung curd 1tsp saffron water 1g elachi powder 10g sugar powder 2g crushed pistachios Method Mix all the above items (except pista chois) in a bowl and beat lightly. Garnish with pistachios and serve chilled.

Banana Kofta Currry Ingredients (Serve 4) For Kofta: Raw bananas, 6 Ginger (grated), 1tsp Coriander leaves Green chillies, 2 Cornflour, 2tbsp Khoya, 100 gms Cashews (chopped), 1tbsp Raisins (chopped), 1tblsp Garam masala, ¼ tsp Salt to taste For Curry Cloves, 4 Cardamoms, 4 Bay leaves, 2 Onion grated, 100 gm Ginger paste, 1tsp Garlic paste, 1 tsp Tomatoes (grated), 3 Tomato Ketchup, 2 tbsp Cream, ¼ cup Copriander powder, 1 tbsp Cumin powder, 1 tbsp Turmeric powder, ¼ tsp Salt and chilly powder to taste Method: Boil bananas and mix them with ginger, coriander leaves, green chillies, corn flour and salt. Knead these contents to a paste and mix together khoya, cashew nuts, raisins and garam masala. Make balls and keep-dry the balls to a golden colour. Heat 3 tbsp ghee and all the spices. Add ginger, garlic and onions and fry till soft. Add tomatoes, ketchup and spices. When the oil oozes out, put in two cups of water and boil for 10 minutes. Now stir in the cr...

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