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SITHKOP002 || MenusMenusDining stylesThis is a menu for:☐a la carte☐buffet☐cyclical☐degustation☒ethnic☐set☐table d’hote☐seasonalThe organisation’s cuisine style is: IndianPotential dishesList at least three entrees, three mains and three deserts for this menu. Explain your rationale forselecting each menu item – what are its merits? How would each menu item match the needs of yourcustomer group?Name of dishRationale/meritsHow does the dish meetcustomer needs?Entrée 1SamosaCrispy with potato fillingFlavorful indian snack servedwith chutneyEntrée 2Pakoramix vegetable frittersServed hot with chutney.Popular as snack.Entrée 3Vada pavSoft potato cutlet enclosed inbun. Mix vegetable cutlet.A quick indian snack servedwith green chilli. Popular amongteenagers.Main 1Chicken CurryAromatic gravy withgoodness of spices andproteinServed with naan popular insouth Asian people.Main 2BiryaniAromatic Rice with chicken.Vitamin enriched..Popular worldwide for itsflavour.Main 3Mutton CurryGravy with mutton. ProteinsourceA flavourful curry famousamong tourist.Desert 1Rice PuddingVitamin B and goodness ofcarbs.A cold dessert with simpleflavours. Popular among middleaged men.