Food Menu - Food First
Transcription
Food Menu - Food First
Indian Spices Life of India The history and culture of Indian Spices and Condiments are probably as old as human civilization itself. There are numerous references about them in Vedas, the Bible and the Quran. The earliest literary record in India about Spices and Condiment is in the Rig Veda, around 6000 BC. Indian Spices have been famous since pre historic times. Indian ships were carrying Indian Spices and other products to Mesopotamia, Arabia & Egypt, centuries before Greece and Rome had their birth. This attracts many sea farers to come to the shores of India. Spices and Condiments are one of the most important forms of natural foods. Beside the culinary uses, they have been used in indigenous system of medicine and natural healers since ancient time. Thus they are a part of our heritage healing. Soups From the tureen (INR) 10000 BC Homo sapiens gang digs a hole or fined one...and fills it with water. Then they build a fire close by Roasted Tamatar Aur Lasooni Shorba 165.00 and heat stones in it. Then, one by one...and v-e-r-y carefully with bones or sticks...they are transfer the stones to (Roasted tomato & garlic thin broth mildly flavoured with spices) the water until it boils. And it will. Stones can be heated to a temperature of 1,300 degrees F. in a well laid hearth. They used the hearths to heat stones, used a dampened wooden shovel to dump them in the water, Makai Aur Sukhi Mirchi Shorba brought the water to a boil, and simmered a 10-pound leg of mutton for 3 hours 40 minutes by adding stones (Sweet corn and red chilly flakes thick broth) 165.00 every few minutes. ...Then they ate the results: 'excellently cooked and most tasty.'" And Soup drinking started…… Hara Mutter Aur Saunf Shorba 165.00 (Green peas and fennel soup) Paya Shorba 195.00 (Mutton shank soup infused with whole mix spices) Murg Hara Dhania Shorba 195.00 (Chicken and coriander thin broth tempered with cumin) Adraki Jhinga Aur Gol Mirch Shorba (Prawn and ginger soup flavoured with black pepper) Taxes as applicable 215.00 Appetizers Appetizers (INR) The history of appetizers dates to as early as the third century B.C. when the Athenians introduced the first Papri Chaat 145.00 horsd'oeuvre buffet, complete with garlic, sea urchins, cockles and small pieces of sturgeon placed in front of the (Crisp fried dough wafers served with boiled potatoes, chick peas, chilies, yoghurt and tamarind chutney) diners on small plates. This new culinary invention was met with some skepticism however, with one wellknown Athenian complaining that “such a layout seems to offer variety but is nothing at all to satisfy the belly.” Not so today. From hot to cold, fancy to simple, appetizers have become delicious delicacies which provide an opportunity for socialization before formal and casual get-together's while whetting the appetite for more courses to come. Dahi Vada 145.00 (Indian chaat, prepared by soaking vadas in thick yoghurt) Samosa Chaat 145.00 (Stuffed spicy potato pastry broken into pieces & served with green and sweet chutney) Fruit Chaat 195.00 (Combination of seasonal fruits with chaat masala and red chilly powder) Chowk Ki Tikki Chaat 145.00 (Mashed potato pattie served with yoghurt & tamarind chutney) Chicken Tikka Chaat 245.00 (Succulent pieces of chicken tikka tossed with onion, coriander & chaat masala) Roasted Beet Root and Sun dried Tomato Salad 195.00 (An excellent combination of roasted beet root & sundried tomato served to perfection) Spicy American Corn Salad 195.00 (Hot and spicy golden corn carnal) Fish Mustard Salad 295.00 (Fresh water beckti with home made fresh mustard sauce & aromatic herbs) Prawn Cocktail 395.00 (Blanched scampi in cocktail sauce) Taxes as applicable Starter Starter (INR) Non Vegetarian Tandoor originated in Persia (Iran) and brought to India via Afghanistan by Arabs Evidence also exists that Tandoor may have been native to India dating back to 3000 BC. Small mud plastered ovens resembling Tandoori Lobster Tandoor with a side door have been found in Harappa and Mohenjo-Daro settlements of ancient Indus valley. (Sea catch lobster in a chef's special marinade, cooked in tandoor) Tandoor' is derived from Persian (Iranian) word 'Tannur', derived from Babylonian word 'tinuru' based on Semitic word nar meaning fire. In Turkey, Tannur became Tandoor. 1195.00 Adraki Crab Seekh Kebab 745.00 (Ginger flavoured crab meat seekh kebab) In Afghanistan, the Tandoor was built in the ground and served as a bread making area for the entire communities.During fourteenth century, a noted poet, Amir Khusrau describes Naan-e-tanuk (light bread), Tandoori Whole Beckti and Naan-e- Tanuri (Cooked in Tandoor) at the imperial court in Delhi. (Fresh water beckti cooked in clay oven served to perfection) Jahangir is credited with making Tandoor portable. The cooks were instructed to transport Tandoor to anywhere he traveled. Tandoor was used to make Naan, Roast whole baby chicks (Chooza) and large pieces of 645.00 Pomfret Paprika Kebab 525.00 (A delicious combination of pomfret, mild spices and paprika powder cooked in clay oven) lamb. Fish Paturi 495.00 (Bone less chunk of beckti marinated with mustard paste & green chilly, wrapped with banana leaf steamed & grilled) Fish Tikka 495.00 (A melodious combination of fish, aromatic spices and yoghurt cooked in clay oven) Jhinga Lahoree 675.00 (Prawn marinated in the style of Lahoree cuisine and cooked in clay oven) Sarson da Jhinga 675.00 (Fresh catch, mustard marinated barbecued prawn) Salmon Tikka 725.00 (Boneless chunk of salmon cooked in chef's special recipe) Surmai Tawa Fry 425.00 (Darne of king fish cooked on the griller) Taxes as applicable Starter (INR) Murg Malai Kebab 375.00 (Chicken marinated in cream, cheese & selected spices char grilled to perfection) Sunehra Murg 375.00 (Boneless chicken kebab our chef's speciality) Murg Elaichi Kebab 375.00 (Green cardamom flavoured boneless chicken kebab) Zafraani Murg Tikka 375.00 (Mystic combination of tender chicken & Iranian saffron cooked in clay oven) Bharwan Tangri 425.00 (Chicken drumsticks stuffed with spicy mutton keema cooked in tandoor) Tandoori Murg 345.00 (Whole leg of chicken traditionally cooked in a clay oven) Adraki Panje 475.00 (Ginger-flavoured mutton chops) Gosht Lasooni Boti 425.00 (Garlic flavour boneless mutton kebab) Gilafi Seekh Kebab 425.00 (Minced mutton with traditional Indian Spices served with a garb of colourful capsicums, greens and onions) Sikendari Raan 895.00 (Whole leg of Spring mutton marinated over night cooked to perfection ) Whole Tandoori Duck 995.00 (Whole duck, roasted to perfection for crispy skin with lots of Indian flavours) Taxes as applicable Starter Vegetarian (INR) Tandoori Broccoli 325.00 (Broccoli are smothered in delectable piquant blend of spices and grilled in clay oven) Gulner Tikka 325.00 (Cottage cheese stuffed with walnut & figs in saffron yoghurt marinade) Jaipuri Tikki 295.00 (Crispy asparagus, cashew nuts paneer tikki coated with papadum) Tandoori Achari Khumb 275.00 (Char grilled button mushrooms in pickled spice marinade) Vilayti Seekh 275.00 (Tandoori grilled broccoli, pineapple, zucchini, bell peppers and onion) Methi Til Ka Seekh 295.00 (Cottage cheese & fenugreek seekh engulfed with sesame seeds) Bharwan Aloo Chironji 275.00 (Tandoori potato stuffed with veg medley and golden corn) Chana Palak Ki Tikki 245.00 (A rare combination of chick peas and spinach, deep fried) Makai Seekh Kebab 275.00 (Mashed corn & potato on skewer) Vegetarian Platter 445.00 (Assortment of vegetarian kebab delicacy) Taxes as applicable Main Course Indian cuisine has been influenced by a 5000 year history of various groups and cultures interacting with the subcontinent, leading to the diversity of flavours and regional cuisines found in modern-day India. Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, grain, dairy products, honey, and poultry and other sorts of meats. Over time, some segments of the population embraced vegetarianism. This was facilitated by the advent of Jainism & Buddhism and an equitable climate permitting a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. A reference to the kind of food one is to eat is also discussed in the Bhagavad Gita (Chapter 17, Verses 8,9 & 10). This was the period in which several North Indian dynasties were predominant, including the Gupta dynasty. Travelers who visited India brought with them new cooking methods and products like tea and spices. Later, India saw the period of Central Asian and Afghan conquerors, which saw the emergence of the Mughlai cuisine that many people now associate with India. This included the addition of several seasonings like saffron and the practice of cooking in a sealed pot called a "dum" Main Course (INR) Non Vegetarian Lobster Hara Dhaniawala 1195.00 (Exotic combination of lobster meat, cilentro & green chilly) Crab Keema Mutter 645.00 (Fresh crab meat, green peas kadhai style) Prawn Malai Curry 625.00 (River fresh prawn cooked in coconut milk served in green coconut shell) Kadhai Prawn 625.00 (Freshly catch prawn in roasted red chilies & coriander, cooked in kadhai) Prawn Moilee 625.00 (Prawns simmered in coconut milk, spiced with turmeric, garlic and curry leaves) Pomfret Gassi 545.00 (Spicy mangalorian pomfret curry) Malwani Pomfret Curry 545.00 (Pomfret cooked in konkani style,from the west coast of india) Fish Kalia 445.00 (A very rich preparation of fish based on ground ginger & shallots pasted along with a tempering of garam masala) Sorsebata Machh 445.00 (Fish cooked in fresh mustard paste tempered with green chilly, our speciality) Goan Fish Curry 495.00 (A light, coconut fish curry from south-west india) Taxes as applicable (INR) Chicken Tikka Methi Butter Masala 375.00 (Spring chicken tikka in oven baked tomato gravy flavoured with fenugreek) Chicken Chettinad 375.00 (Hot and pungent chicken with fresh ground masalas, and topped with a boiled egg) Vegetarian (INR) Malai Kofta 295.00 (Cottage cheese dumpling in cream and cashew nut gravy) Paneer Tikka Butter Masala 295.00 (Roasted cottage cheese in tomato gravy) Murg Tangri Masala 375.00 Palak Paneer (Medium spiced chicken drum sticks in thick gravy) 295.00 (A punjabi delicacy of spinach and cottage cheese) Kesariya Murg 425.00 (Saffron flavoured rich succulent chicken awadhi style) Lasooni Makai Palak 295.00 (Chef's special garlic flavoured spinach & corn) Chicken Chaap 425.00 (Spring chicken cooked in chef's special masalas) Chicken Bharta 375.00 (Mughlai style rich chicken preparation garnished with eggs) Golbari Mutton (Dry mutton preparation, speciality of kolkata) 425.00 (Mutton cooked in spicy south Indian style flavoured with curry leaves) 425.00 (Rajasthani style mutton curry) Gosht Badami Pasanda 295.00 Khumb Hara Pyaaz 295.00 Bhindi Jaipuri 275.00 (Crispy fried okra) (Traditional mutton curry with kashmiri chilies and mace) Laal Maas Dhingri Mutter (Button mushroom tossed in spring onion and afghani spices) 425.00 Dakshini Mutton Bhindi Do Pyaza 275.00 (Delicious preparation made with a double quantity of onions and okra) Gobi Mughlai 295.00 (Cauliflower in rich cashew nut gravy) 445.00 (Mutton in mild curry sauce made with cream, coconut milk and almonds) Taxes as applicable 295.00 (Special combination of fresh mushroom and green peas) 425.00 Mutton Rogan Josh Makai Shimla Mirch Masala (Baby corn and capsicum in kadhai gravy) Taxes as applicable Main Course (INR) Aloo Gobi 275.00 (Famous combination of cauliflower and potato) Sarson Parwal 275.00 (Dry combination of pointed gourd and freshly pasted mustard) Bagara Baigan 275.00 (Hyderabadi style spicy aubergine curry) Pindi Chana 275.00 (Tangy and spicy chick-peas rawalpindi style) Subz Kaju Korma 295.00 (Awadhi style mixed vegetable) Hara Subz 295.00 (All green mix vegetable blended with spinach in our home grown organic herbs & spices) Aloo Jhuri Jhuri Bhaja 275.00 (Deep fried straw potato in bengali style) Aloo Posto 295.00 (Famous bengali combination of poppy seed paste and potato) Bharwan Aloo Dum 295.00 (Potato stuffed with cottage cheese, mawa, dry fruits in rich smooth gravy) Dal Makhani 275.00 (Black urad dal is cooked on low flame, for hours, on charcoal, which gives it a rich, creamy texture) Dal Panch Rangi 225.00 (Marvelous combination of five varity of lentils) Butter Dal Tadka 225.00 (Mixed yellow lentil freshly tempered with cumin, onion, garlic & tomato) Taxes as applicable Rice Selection Rice Selection (INR) The very word 'Basmati' has originated from Vasumati which means earth recognized by its unique fragrance. Murg Hyderabadi Biryani 395.00 The full exposition of the word is from Hindi. Bas originating from Prakrit Vas which has a Sanskrit root- Vasay (Chicken & fragrant long-grained basmati rice, cooked on steaming over charcoal) connoting aroma; and Mati meaning ingrained from the origin. According to Ayurveda, Basmati, the king of all varieties of rice, is saatvic or pure, is nourishing for the body tissues and is easy to digest. Gosht Dum Biryani 495.00 (Mutton and basmati rice cooked together in hyderabadi style, serve to perfection) Throughout history it has been on royal menus of various cultures as the main dish. From the pilav of Turkey, to polou of Persia, pilafs of the Steppes and paellas of the Mediterranean, to the pulao of India it has been served to Prawn Biryani 645.00 great Sultans, Maharajahs, Nawabs and Emperors. Spices, nuts, dried fruits, vegetables and herbs with (Tiger prawns tossed in biryani rice with brown onion and a dash of rose water) Basmati rice transform rice dishes into extraordinary meals. Subz Handi Biryani 295.00 (Best quality basmati and vegetable cooked in flavourful dum) Kesariya Pulao 295.00 (Fine basmati delicately flavoured with saffron mixed with dry fruits) Navratan Pulao 295.00 (Perfect blend of long grain basmati,dry fruits, vegetable and aromatic spices) Jeera Rice 225.00 (Fine basmati tempered with roasted cumin) Steamed Rice 195.00 (Long grain steamed basmati) Taxes as applicable Indian bread The word roti is derived from the Sanskrit word रोिटका (roṭikā), meaning "bread. Roti is generally a South Ask for Your Bread (INR) Bakhar Khani 105.00 (Phyllo puff-pastry made in indian way) Asian bread made from stone ground whole meal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Laccha Paratha Caribbean, particularly in Guyana, Suriname, and Trinidad and Tobago. Its defining characteristic is that it is (Flaky whole wheatbread cooked in tandoor) unleavened. Indian naan bread, by contrast, is yeast-leavened bread. Masala Kulcha Roti and its thinner variant, known as chapati, is an integral part of Indian / Pakistani cuisine. It is (Whole wheat bread stuffed with cottage cheese, potato and fresh herbs) particularly popular in India and Pakistan. 75.00 105.00 Plain Naan 75.00 (Leavened bread) Garlic/Butter Naan 95.00 (Garlic topped leavened bread) Tandoori Roti 65.00 (The healthy staple from our home ground full grain flour) Roomali Roti 95.00 (Soft and paper thin whole wheat bread) Keema Naan 195.00 (Naan stuffed with spiced mutton mince) Onion Cheese Naan 95.00 (Onion and cheese stuffed leavened bread) Tandoori Aloo Paratha 105.00 (Whole wheat bread with potato mince and fresh herbs) Kashmiri Naan 125.00 (Dry fruit topped leavened bread) Missi Roti 75.00 (Specialty whole wheat & gram flour bread from northern india) Assorted Bread Basket 305.00 (Different variety of bread in a basket, perfect for a family dinner) Taxes as applicable Accompaniment Accompaniment (INR) Food historians say the Romans ate mixed greens and dressing, and the Babylonians were known to have Raita of Your Choice 175.00 dressed greens with oil and vinegar two thousand years ago. The United States popularized salads in the late (Yoghurt seasoned with indian spices and condiments) 19th century and other regions of the world adopted them throughout the second half of the 20th century. From Europe and the Americas to China, Japan, and Australia, premade salads are sold in supermarkets, at Masala Papad restaurants to appeal to the health-conscious customers and now we start eating salad as a must to stay (Fried papad topped with spicy onion tomato green chilly - a very appetizing starter) 75.00 healthy!!!! Kachumber Salad 145.00 (A delicious combination of brunoyaz tomato, cucumber, onion, capsicum with a dash of lime juice) Assorted Green Salad 145.00 (A combination of leaf lettuce and vegetables) Taxes as applicable Indian Sweet Indian Sweet (INR) True origins of mithai are unknown. Some varieties, like Habshi and Sohan halwa, originate from Persia. Its Raj Bhog 175.00 roots have been traced as far as the early 1500s when the Moghul Emperor Humayun was exiled to Persia. (Stuffed cottage cheese dumpling in sugar syrup, bengali delicacy) When he re-conquered India, the makers of Sohan halwa were called by him to India. The halwa makers were not allowed to share their halwa with the common public and it remained for exclusive consumption of the Kesria Gulab Jamun 175.00 Emperors for around 300 years. Later, in 1835, the makers of this halwa were allowed to open a shop in Ghanta (Pistachio & saffron stuffed fried cottage cheese dumpling) Ghar Delhi Gajar Halwa 175.00 (Lightly sweetened home made indian carrot pudding with nuts) Sandesh (Suger Free) 175.00 (Sweet snack originated and still very popular in bengal region) Kheer Sagar 175.00 (Home made tiny cottage cheese dumpling in creamy milk) Shahi Tukda 175.00 (Famous hyderabadi dessert of fried bread slices soaked in hot milk with spices and garnished with khowa) Alphonso Mango Kulfi 175.00 (Frozen indian dairy dessert combined with best mango pulp in this world-our speciality) Taxes as applicable Dessert In ancient times, people enjoyed the food that was available. Ancient civilizations enjoyed the occasional treat of fruit or nuts rolled into honey. This, in essence, is considered the first candy. In general however, it wasn't until sugar was manufactured during the middle ages that people began to enjoy more sweets. Even then, sugar was so expensive that it was a treat reserved only for the wealthy on special occasions. However, starting in about Dessert (INR) Blue Berry Pastry 195.00 (Blue berry & fresh cream layered exotic dessert) Alphonso Mango Pastry 195.00 (A rare combination of best mango in this world & sweetened puff pastry) 3000BC there is a discernable and traceable history of many of the foods that delight the sweet tooth. Black Forest Pastry 195.00 (Layers of chocolate cake, with whipped cream and cherries between each layer) Death By Chocolate 195.00 (Dark chocolate dessert for die hard fan of chocolate) Orange Mousse 195.00 (Lovely danish dessert of orange and cream, fresh and light) Vanilla Choco Chips Mousse 195.00 (Smooth combination of fresh vanilla powder and chocolate chips mousse) Tiramisu 195.00 (Sponge dipped in coffee, layered with a whipped mixture of egg yolks & mascarpone cheese, flavored with liquor and cocoa) Créme Caramel 165.00 (Timeless caramel flavoured home made plain custard) Sizzling Chocolate Walnut Brownie 245.00 (A rich, sinful and truly indulgent dessert, served with rum marinated fruits, drizzled with chocolate sauce) Food First Sundaé 295.00 (Scoop of ice cream topped with sauce, chopped nuts, sprinkles, whipped cream & maraschino cherries) Scoop of Ice Cream 145.00 (Natural Vanilla / Chocolate Hazelnut/ Date Jaggery / Tender Coconut / Honey Dew Melon/ Paan) (Home made our specialty) Taxes as applicable Healthy Spices and Condiments Spices / Condiments Remedies for Diseases / Conditions Aniseed (An ideal remedy for Flatulence) Asthma, Cataract, Gas Formation, Insomnia, Flatulence, Head Lice. Asafoetida (A sexual stimulant) Amnesia, Asthma, Bronchitis, Excessive and Painful menstruation. Basil (A remedy for Fever) Asthma, Bad Breath, Bronchitis, Cold Constipation, Cough, Dysentery, Earache, Fever, Gout, Headache, Heart Disease, High Blood Cholesterol, Influenza, Insect Bite, Mouth Infection, Piles, Pyorrhea, Ring Worm, Sore Eyes, Sore Throat and Stress. Cardamom (The Queen of Spices) Bad Breath, Burning Cystitis, Depression, Gonorrhea, Hiccups, Hoarseness, Indigestion, Nephritis, Scanty Urination, Sexual Impotence, Sore Throat. Chilies (A Decongestant and Digestive spice) Asthma, Blood Clot, Bronchitis, Depression, Dyspepsia, Lumbago, Neuralgia, Sinusitis, Sore Throat. Cinnamon (A preventive against nervous tension) Acne, Asthma, Bad Breath, Cold, Diabetes, Diarrhea, Excessive Menstruation, Flatulence, Headache, Indigestion, Nausea, Paralysis, Sore Throat, Vomiting. Clove (A spice for youthful Digestion) Arthritis, Asthma, Blood Clot, Bronchitis, Cholera, Colic, Earache, Food Poisoning, Headache, Indigestion, Migraine, Muscular Cramp, Neuralgia, Sexual Debility, Toothache, Tuberculosis. Coriander (Valuable in Spasmodic Disorders) Acidity, Acne, Colitis, Conjunctivitis, Dry Skin, Dysentery, Excessive Menstruation, Fever, Hepatitis, High Blood Cholesterol, Indigestion, Small Pox. Cumin Seeds (A Remedy for Digestive Disorders) Amnesia, Biliousness, Boils, Cold, Colic, Diarrhea, Dyspepsia, Flatulence, Insomnia, Morning Sickness, Piles, Scorpion Sting. Curry Leaves (An Herbal Tonic) Burns and Bruises, Diabetes, Diarrhea, Dysentery, Insect Bite, Morning Sickness, Nausea, Premature Graying of Hair, Vomiting. Fennel (An Aid to Digestion) Digestive, Appetizing, Stimulant, Antispasmodic, Digestive Disorder, Colic, Respiratory Disorder, Menstrual Disorder, Eye Disorder. Fenugreek (For Clean & Healthy Body) Increases Libido, Asthma, Bronchitis, Improve Digestion, Cure Skin Problems, Female Breast Enlargement, reduce Menstrual pain, Lower Blood Pressure, Blood Sugar & Cholesterol Levels, easy child birth. Garlic (An all round wonder drug) Allergic, Coughing, Diabetes, High Blood Pressure, High Cholesterol, Tooth Ache. Ginger (A great Food Medicine) Allergies, Arthritis, Cold, Flu and Fever, High Cholesterol, Nausea and Vomiting. Mint (An Excellent Appetizer) Acne, Headaches and Migraines, Head Lice, Irritable Bowel Syndrome, Menstrual Cramps, Pain relief, Sinusitis and Cold, Stress and Anxiety. Mustard Seeds (A Remedy for Muscular pain) Anti-Oxidant, Relieves Muscle Pain, Rich Source of Mineral, Laxative, Stimulant to Gastric Mucosa and increases Intestinal Secretion. Nutmeg (An Excellent Tonic) Anti-fungal, Anti-depressant, Aphrodisiac, Digestive, and Carminative Functions, Anti Oxidant. Onion (Dynamite of Natural Foods) Protects against Cataracts, Cardiovascular Disease, and Cancer, Lowering Blood Pressure and Cholesterol Levels, Antiseptic, Antifungal, Anticoagulant, and has Analgesic Properties. Pepper (King of Spices) Stimulates Digestion, Improves Blood Circulation, Warms the body, Arthritis, Colic, Diarrhea, Flatulence, Headache, Indigestion, Nausea and Vertigo. Poppy Seeds (A cooling Medicine) Digestion, Heart Attack, Breast Cancer, Insomnia, Burning Sensation, Joints Pain, Dry Itching. Saffron (A stimulant Food) Acne, Apoplexy, Arthritis, Asthma, Colic, Cough Dyspepsia, Insect Bites and Stings, Liver Disorders, Mental Disorders, Neurasthenia, Painful Menstruation, Phthisis, Sore Throat , Improving Weak Eyesight and Highly Valued as a Complexion Builder. Tamarind (An antiseptic Food) Burns, Cold, Dysentery, Fever, Flatulence, Indigestion, Inflammation of Joints and Ankles, Scurvy, Sore Throat, Swellings, Vomiting. Turmeric (A Marvelous medicinal Spice) Anemia, Arthritis, Asthma, Boils Cold, Cough, Diarrhea, Flatulence, Influenza, Measles, Rhinitis, Ringworm, Scabies, Sore Eyes, Sprains, Throat Infection. DLH Park, S. V. Road, Goregaon (W), Mumbai - 400 062. Tel. : +91 22 2876 2222 Fax : +91 22 2876 2223 Email : [email protected] Website : www.foodfirstrestaurants.com