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Food Festival

The IIC Experience: A Festival of the Arts

1st to 7th November 2012

Thursday 1st November at 8 pm: Gujarat-Farsan and the Sulaimani Bohra Table

With thanks to Dinesh Pandit for Farsan and Mrs Kulsum Saifullah (Bohra)

Starters

Safed Dhokla

Sabudana Vada

Dudhine Theple

Methi Gola Pakora

Khandvi

Soup (non-vegetarian)

Chicken Soup

 

Non-vegetarian

Fried Fish with Bombay masala

Dabba Gosht

Green Chicken

Vegetarian

Mulami Kadhi (kadhi with radish)

Khatthi Mitthi Dal

Mix Bharethu Sak (mixed vegetables)

Batata nu Sak (special Gujarati potatoes)

Kobichna Muthia (steamed dumplings with cabbage)

Bharvan Bhindi

Raivala Kakadi Raita

Masoor Pulao (Bohra)

Jeera Rice

Assortment of Rotis

Assortment of Papad

Dessert

Kesar Shrikhand

Dudina Halwa

Meva Lapsi (dalia with nuts)   

China Grass Dessert with saffron and raisins                 

Rs. 650/- +SC 10%+VAT 12.5% +ST as applicable

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Friday, 2nd November At 8 pm: The Cuisine of Egypt

With thanks to Mrs M. El Bakly and the Embassy of Egypt

Starters

Taamia (falefal)

Stuffed Vine Leaves

Potato Croquets

Salads

Tabboula

Humus

Baba Ghanoush

Fried Fattoush with Yoghurt

 

Non Vegetarian

Sayadeya (fried fillet of sole fish with bulghur and red sauce)

Macaroni with minced metand bechamel sauce

Meatballs in Red Sauce

Chicken Shewarma

 

Vegetarian

Black Koshiari (rice mixed with black lentils and layered with fried onions, pasta, chikpeas and red sauce)

Yellow Koshiari ( with yellow lentils)

Browned Rice with nuts

Moussaka

Okra with tomatoes

Torly (mixed vegetables)

Cauliflower au gratin

 

Pita Bread

 

Desserts

Basbousa (semolina dessert)

Om Ali (classic Egyptian dessert)

Kataif ( fried pancakes stuffed with nuts, raisins and coconut and dipped in syrup)

Fresh Fruits

 

Coffee

 

Rs. 650/- +SC 10%+VAT 12.5% +ST as applicable

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 Saturday, 3rd November at 8 pm: Flavours of the Bosphorous

Starters

Potato and Walnut Kibbeh

Izmir Meatballs

Skewered lamb with coriander

Salads

Turkish Salad

Tomato and Feta Cheese

Celery and Carrot with Yoghurt Sauce

Aubergine Puree with Olive Oil and Lemon

Bulghur and Tomato Salad with nut and pomegranate Paste

Beetroot Dip

Garlic and Cucumber Yoghurt

Potato Salad

Hummus

Non-Vegetarian

Marinated Fish

Lamb Stew with Aubergine Cream Sauce

Circassian Chicken

Vegetarian

Stuffed Vine leaves in Olive Oil

Cheese Cigars

Spinach Pie with raisins and pine-nuts

Capsicum Stuffed with Herbed rice

Mashed Potatoes with olive oil and parsley

Imam Bayildi

Spiced Turnips with Spinach and Tomato

Baked Courgettes

Feta Bread/ Courgette and Carrot Bread

Saffron Pilaff

Desserts

Baklawa

Semolina and Nuts Halwa

Rose Scented Fruit Salad

Kahwa                                                   

 

Rs. 650/- +SC 10%+VAT 12.5% +ST as applicable

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Sunday, 4th November At1:00 pm : Oriya Bhoji

With thanks to Subhash Chanda Sethi

 

Non-Vegetarian

Fish Besaria (Mustard Fish Curry)

Chicken Khosa (Dry Chicken)

Mutton Khosa (Bhuna Mutton)

Vegetarian

Chenna Tarkari

Clora Chips (besan ki subji)

Shagoo Wari Nodiya

Parimal Aloo Khosa

Bhindi Masala

Bejbesuria (mixed vegetables)

Dahi Baigan

Yellow Dal

Oriya (Rice, Ginger, Lemon)

Plain Rice

Rice Kheer

Malpua                                                                       

 

Rs. 550/-+SC10%+VAT 12.5%+ST as applicable

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 Sunday, 4th November At 8 pm: The Flavours of the Spice Lands- Indonesia, Malaysia and Vietnam

 

Starters

Stuffed Chicken Wings

Malaysian-style Vegetable Satay

Soup

Vegetarian Pho Noodle Soup

Salads

Green Bean and fresh Coconut Salad with crisp fried shallots, garlic and chilli

Crunchy Vegetables with Noodles

Pomelo and Grilled Shrimp Salad

Lotus Stem Salad

Non-vegetarian

Crispy fried Sea Bass with tomato, chilli and kafir lime leaf sauce

Stir-fried Chicken with garlic, ginger, mushroom and five spice wrapped in lettuce

Malay Lamb Korma

 

Vegetarian

Aubergine curry with tomato, chilli and kafir lime leaf sauce

Stir-fried Mixed Vegetables

Stir-fried Tofu on Crisp Noodles

Vegetable Spring Roll

Malaysian Okra with Tomato

Charcoal Vegetable skewers with cumin, coriander, lime juice and chilli

Nasi Goreng

Steamed Rice

Dessert

Coconut Ice Cream

Sweet Dumplings in Ginger Broth

 

Rs.650/-+SC10%+VAT 12.5%+ST as applicable

 

 

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Monday, 5th November at 8 pm: A Bangladeshi Wedding Feast

With thanks to Rahima Begum, Bangladesh High Commission

Borhani (traditional yoghurt drink)

 

Non Vegetarian

Mutton Kachhi Biryani

Mutton Shami Kabab

Roast Chicken

Rui Machh do Piaza

Prawn Malai Curry

 

Vegetarian

Vegetable Curry with five spices

Parmal Dolma with cheese stuffing

Vegetable Dalna

Aloo Poshto

Variety of Bhartas

Fried Brinjal

Chana Dal with coconut

Steamed Rice

Luchis

Dessert

Phirni

Raj Bhog

Rs. 750/-+ SC 10% + VAT 12.5% +ST as applicable

 

 

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 Tuesday, 6th November at 8 pm: Chef Vijay’s Continental Cuisine

Assortment of Cold Cuts and Salads

 

Lettuce Soup

Non-vegetarian

Stuffed Salmon with Mushrooms

Paprika Lamb

Chicken Laperouse with bacon

Vegetarian

Asparagus with Orange and Cashew Cream Sauce

Mushroom a la Ritz

Brussels Sprouts in a celery Sauce

Confetti Corn

Baked Tomato Neptune

Onion Flan

Spaetzle in Cheese Sauce

Assorted Breads and Rolls

Spinach Roll

Dessert

Fruit Savarin

Coconut Meringue Pie

Orange Ice Cream with Crepes Suzette and Lemon Sauce        

 

Rs. 650/- + SC 10% +VAT 12.5% + ST as applicable

 

 

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 Wednesday, 7th November at 8 pm: Hariharan’s Kerala Repast

 

Starters

Iddli

Uttapam

Served with sambhar and chutney

Non-vegetarian

Meen Varathatu (fried fish)

Irachi Istoo (mutton stew)

Kozhi Peralen (spicy chicken curry)

Vegetarian

Vazhuthananga Thoran ( stir-fried aubergine with coconut)

Pachkari Istoo ( mixed vegetable stew)

Erisseri ( yam and green banana curry with fried coconut)

Urulakizhangu Kari (spicy coconut curry)

Mathanga Olan ( pumpkin curry with coconut milk)

Kadala Kari (whole Bengal gram curry)

Appam

Puttu (steamed rice with coconut)

Rice

Naranga Kari (lime pickle)

Kadumanga Kari (mango pickle)

 

Dessert

Kasuandiparippu Chertha Thenga Halva (cashewnut and coconut halwa)

Tharippola (semolina cake)

Ari Payassam (red rice pudding)                                                                        

Rs. 650/-+ SC 10%+ VAT 12.5% + ST as applicable

 

 

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Members are requested to please make advance reservations for tables with the IIC Centralised Booking Office on 24609 377/378

 

Kindly please make a note, cancellation of bookings with less than 48 hours notice will not be entertained. A bill will be raised in advance for confirmed bookings and will be charged to the Member’s account


Source: India International Centre - 40, Max Mueller Marg, New Delhi - 110003 | 011-24619431
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Last Updated: 02 Jan 2014 YouTube Channel    Twitter    Facebook    Facebook