Adding to the Yummy ethnic recipes

Contributions from Jaya:

'Once there is an interesting array we can group the food according to season, festivals and availability and feasibility ........'

MEAT STEWS WITH SEASONAL VEGETABLES
SEKUWA
LEAN PORK WITH THUKPA
PORK CURRY ( FAMILY RECIPES )
CHICKEN CURRY ( GHAR KO STYLE , VERY COMFORTING!)
WACHIBA
SAUSAGES
SAUSAGES WITH BLANCHED VEGETALES

VEGETABLES WITH SESAME SEASONING
DHULO AACHAR ( TIL, BHATMAAS, PUMPKIN SEEDS)
BOTTLED ACHAR ( LAPSI, KAKRA, WILD BERRIES,ISKUS,PORK,MUTTON )
FRESH ORANGES AND PEMELOES SANDHEKO
SEASONAL VEGETABLES ( BLANCHED AND SAUTED)
EDIBLE ORCHIDS ( NAKIMA )


BEEF ( FAMILY RECIPES )
SHYAPHALE
DRY BEEF POWDERED PICKLE AND DEEP FRIED BEEF NUGGETS

MUSHROOMS WITH FING
KARCH MARCHI
KARCH MARCHI WITH FING
MUSHROOMS COOKED IN MANY DIFFERENT WAYS !

KHOLA KO MAACHA DURING MONSOONS! FRIED LIGHTLY IN BUTTER ( BIG HIT HUNCHA HAI! )

GYAKHO

SWEETS :
ANARASA ( cooked like mal pua 100 tiimes yummier ! )
A CERTAIN TYPE OF KHEER called 'DHAKANI'

If you have noticed there are certain specialties in every village, home, family…. It would be a great idea to document the method of preparation and give credits to the families who share them .

A FEW THOUGHTS:
IF QUALITY IS WHAT YOU ARE LOOKING AT MAKE SURE THE MENUS ARE FIXED A FEW VEGETARIAN AND A FEW NON VEG OPTIONS NO POINT IN HAVING 80 THINGS ON THE MENU AND JUGGLING 30 DIFERENT ORDERS

PERHAPS EACH DAY COULD FOCUS ON DIFFERENT ITEMS WHICH MEANS YOU WILL HAVE 7 MENUS !

THIS WAY YOU CAN GAUGE WHATS A 'HIT' ND WHAT'S 'NOT' ACCORDINGLY YOU CAN TWEAK THE MENU

MOST OF OUR ACHARS LIKE KAKRA, ISKUS MIXED VEGETABLES, MUSHROOMS , DHULO AACHAR HAVE LIMITED SHELF LIFE SO YOU NEED TO FACTOR THAT IN , ARE YOU GOING TO SERVE THEM 'FREE' LIKE SAUCES?

YA, ONE HIT IS VEG THALI AND NON VEG THALI one hardly has that option in restaurants in gtk, its profitable and for the customers its total VFM :)