Apna Kitchen Restaurant

Apna: In Indian language ( Hindi) means Own.
Saffron: Comes from saffron stigma of crocus sativus plant. It provides aroma & flavor to food, it’s expensive than
gold.
Garam Masala: Combination of different spices usually 5 or more spices, (cinnamon, cardamom, nutmeg, bay leaf
cumin, coriander).
HalaI: Meat that has been slaughtered in the manner prescribed by the sharia (muslim dietary law)
Lychee: Chinese fruit having a thin brittle shell enclosing a sweet jelly like pulp and a single seed.
Plantain: Raw Bananas
Chat: In hindi is a plate of savory snacks, it derives from “chatna”(to taste), little spicy and sweet
Kadai: It’s a utensil to cook special indian delicacies.
It’s spinach & mustard leaves curry based dish eaten with missi roti (chickpea flour bread)
Jalfrezi: Is the method of cooking means “hot fry”or “stir fry’.’
Paneer: Indian home made cheese made with whole milk & no salt
Makhani: Food enriched with butter & has tomato sauce as base.
Chettinad: Land of chettiyars, community that lived in tamil nadu, chettinad dishes are known for their complex use
of spices and secretly guarded recipes.
Vindaloo: Portuguese dish means cooked with vinegar & garlic typically do not have potatoes (aloo) it also means
very very hot (hot chillis). In the U. S. A., vindaloo dishes have potatoes.
Naan: Indian bread cooked in clay oven with refined flour.
Gosht: Means any kind of red meat generally lamb or goat
North Indian food: age‐old culinary secrets come alive in delightful preparations, each adding their own distinctive
Taste truly revolutionary concepts in indian cuisine. Exotic preparation, marinated to perfection and grilled
succulence, await you at Apna Kitchen. Take your pick from variety of kebabs, biriyanis, dais chutneys and watch as
our master chefs work their magic at the tandoor.
South Indian Food: South indian refers to the cuisines of the southern states of india. Andhra pradesh, karnatka,
kerala and tamil nadu. Similarites include the presence of rice as a staple food, the use of lentils mild spices, dried
red chillies, fresh green chillies, coconut and native fruits and vegetables.
Mughlai Food: Back in the 14th century, the moghuls invaded the indian subcontinent; known as the land of millets
honey, and other rich treasures. In return they left behind a trail of destruction as well as the kebab. Though the
kebab was at first only barbequed meat sprinkled with salt, soon it caught the fancy of indian chefs who spent many
years perfecting it to a sublime art.
Indo Chinese Food: Is the adaptation of “chinese seasoning” and “cooking techniques”
Veqan: Food without the use of animal products like milk or milk based condiments.
Curry Leaves: The leaves of the plant mirraga “koenigii” with a flavor reminiscent of curry powder these leaves are
almost a staple ingredient in south indian cooking
Ghee: Clarified butter
Tamarind: Also know as indian date the fruit of a large tree native to india with a sweet & sour taste
15% Gratuity added for parties of 6 or more.