STANDARDS

Dal

Well-cooked dal, adadequately seasoned, flavoured with tempering ingredients.

Aloo bhajee

Well cooked but not mashed potatoes, light yellow in colour, adequately spiced, with a good flavour of tempering ingredients

Fried rice

Well-cooked and well-separated grains of rice, garnished with golden fried onion slices, served hot.

Cucumber koshimbir

Neatly chopped vegetables, seasoned with salt and limejuice, flavoured with cumin tempering.

Sooji halwa

Light brown in colour. Soft and moist in texture, adequately sweetened and garnished with dry fruits.

Corn palak

Well cooked corn in a bright green and thick spinach gravy. Well seasoned and served hot.

Consommé

Amber coloured well clarified and full bodied, meaty soup. Free of fat globules.

Garnishes neatly cut and cooked ‘al dente’. Served piping hot.

Cream of tomato soup

Reddish orange in colour, smooth and creamy consistency with a predominant flavor and taste of tomatoes. Served piping hot, adequately seasoned and garnished with crutons and/or pareley and/or swirl of cream.

Cabbage chowder

Neately cut bruniose of vegetables cooked al dente in stock. Thickened with a well-made white sauce, adequately seasoned and should have a enough cheese, a tinge of paprika.

Veloute dame Blanche

Blonde in colour, smooth and creamy, glossy apperence.

Lyonnaise potatoes

Roundels of potatoes cooked ‘al dente’. Sautéed with roundles of onions, well-seasoned.

Buttered beans

Neatly cut lozenges of French beans, cooked al dente, bright green in colour, glossy appearance.