RECIPE CARD

OUTLET Karamat POR/WT 35

RECIPE TOMATO MAKHANI GRAVY UNIT 5 bulk cooking

QTY UNIT INGREDIENTS RATE/KG YEILD IN % YLD RATE COST

5 KG TOMATOES 20 80 25.000 125.000
0.125 KG GINGER 125 95 131.579 16.447
0.125 KG GARLIC 140 92 152.174 19.022
0.25 kg CASHWENUTS 600 100 600.000 150.000
0.02 kg RED CHILLY POWDER 230 100 230.000 4.600
0.25 KG BUTTER 510 100 510.000 127.500
0.05 KG SALT 20 100 20.000 1.000
0.02 KG Cinnamon Stick 675 100 675.000 13.500
0.01 KG BAY LEAF 499 100 499.000 4.990
0.1 KG PEPPERCORN BLACK 800 100 800.000 80.000
0.1 LTR KHOYA PASTE 1200 100 1200.000 120.000
0.05 LTR KASOORI METHI 1200 100 1200.000 60.000
0.002 kg Green cardamom 1200 100 1200.000 2.400
0.002 kg black cardamom 700 100 700.000 1.400
0.05 kg honey 400 100 400.000 20.000
0.45 kg Fresh cream 180 100 180.000 81.000
0.15 Ghee 800 100 800.000 120.000
0.05 KG Sugar 40 100 40.000 2.000
METHODS
Make a red wine and star anise poaching liqour
Peal the pear than Poach the pear in poaching liqour and keep aside.
Cut the pear in three slice and keep in cool place
Clean arugula leaf and coated with balsamic vinaigrette.
Make caramlized walnut, by caremelising sugar and coating walnut by that
Place arugula leafs in the plate and crumble goat's cheese on top.
Assemble the pears and arugula leaves and drizzle the honey maple on that.

TOTAL QTY 6.804

TOTAL COST 948.85910755

COST/PORTION 27.110260216
 RECIPE CARD
OUTLET Nook/ Splash POR/WT 10 DATE
RECIPE Charred little Gem Caesar Salad UNIT TYPE

QTY UNIT INGREDIENTS RATE/KG YEILD IN % ACT QTY KG

1.5 KG Iceberg Lettuce 100 100 0.002
0.008 KG Egg 4.25 100 0.000
1 LTR Olive oil 85 100 0.001
0.02 KG Salt 16 100 0.000
0.3 KG Bread white jumbo 90 100 0.000
0.3 KG Parmesan Cheese 485 100 0.000
0.1 KG Garlic powder 160 100 0.000
0.02 KG Black pepper 650 100 0.000
0.05 KG Paprika 35 100 0.000

METHODS
Take a clear dry salad mixing bowl. Prepare the dressing in it by adding olive oil, parmesan, egg, salt and black pepper.
Add salad leafs and mix with dressing.
Place salad in serving plates.
Garnish with parmesan cheese and garlic bread crisp which are made in oven by roastind small dices on bread and tossing the
 Al a carte

YLD RATE COST

100.000 150.000
4.250 0.034
85.000 85.000
16.000 0.320
90.000 27.000
485.000 145.500
160.000 16.000
650.000 13.000
35.000 1.750

esan, egg, salt and black pepper.

nd small dices on bread and tossing them into garlic powder and paprika

TOTAL QTY 3.298

TOTAL COST 438.604

COST/PORTION 43.8604
 RECIPE CARD
OUTLET Nook/ Splash/ Wxyz POR/WT DATE
RECIPE Bruschetta three Way UNIT TYPE Al a carte

QTY UNIT INGREDIENTS RATE/KG YEILD IN % ACT QTY KG YLD RATE

1.2 KG French baugette 100 0.001 0.000
0.2 KG Tomato 20 100 0.000 20.000
0.2 KG Mozzarella 130 100 0.000 130.000
0.02 KG Salt 16 100 0.000 16.000
0.02 KG Fresh Basil Leafs 80 100 0.000 80.000
0.1 KG Pesto Sauce 100 0.000 0.000
0.1 KG Tepennade 100 0.000 0.000
0.2 KG Mushroom Pate 100 0.000 0.000
0.2 KG avacado 130 100 0.000 130.000
0.1 LTR Olive Oil 230 100 0.000 230.000
0.05 KG Micro Greens 100 0.000 0.000
0.1 KG Artichoke 375 100 0.000 375.000
0.02 KG Black pepper 650 100 0.000 650.000
0.03 KG Parsley 100 100 0.000 100.000
0.03 KG Parmessan 800 100 0.000 800.000

METHODS
1. Cut the bread in 120 gm(6 slices of baugette) and toasted in a salamender.
2. Peel tomatoes, seedless and cut in dice. Add seasoning, chopped basil and olive oil.
3. Peel avacado, seedless and cut in dice. Add Seasoning, lemon juice, chopped parsley and olive oil.
4. Cut the artichoke in wedges. Add seasoning, paprika, chopped parsley and olive oil.
5. Take two slices of toasted bread than apply spread pesto, put dice tomatoes on it and top finish with wedges of mozzarella.
6. Take another two slice of toasted bread than apply spread tapennade, put dice avacado on it and topfinish with parmesan c
7. Take last two slices of toasted bread than apply spread mushroom pate, put marinated artichoke wedges.
8. Place all finished bread slice in plate to serve.

TOTAL QTY
TOTAL COST

COST/PORTION
 Al a carte

COST
0.000
4.000
26.000
0.320
1.600
0.000
0.000
0.000
26.000
23.000
0.000
37.500
13.000
3.000
24.000

h wedges of mozzarella.
pfinish with parmesan cheese.
edges.

2.57
158.42

#DIV/0!
 RECIPE CARD
OUTLET Nook POR/WT DATE
RECIPE Mezze Salection UNIT TYPE Al a carte

QTY UNIT INGREDIENTS RATE/KG YEILD IN % ACT QTY KG YLD RATE

KG Baba ghanoush 100 0.000 0.000
KG Hummus 100 0.000 0.000
KG Tzatziki 100 0.000 0.000
KG Tahina Paste 100 0.000 0.000
KG Pita Bread 100 0.000 0.000
KG Paprika Powder 100 0.000 0.000
KG Pomegranate seeds 100 0.000 0.000
KG Mint 100 0.000 0.000
LTR Extra virgin olive oil 230 100 0.000 230.000

METHODS
1. Take a Small serving bowl than fill it by baba ghanoush and garnish with pomegranate seeds and extra virgin olive oil.
2. Take a Small serving bowl than fill it by hummus and garnish with peprika powder and extra virgin olive oil.
3. Take a Small serving bowl than fill it by tzatziki and garnish with fresh mint and extra virgin olive oil.
4.Cut the bell pepper, celery, cucumber and carrots in batton shape and place in a serving bowl two of each.
5. Take a pita bread just warm it in griller and just place in service plate.

TOTAL QTY
TOTAL COST

COST/PORTION
 Al a carte

COST
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000
0.000

and extra virgin olive oil.

virgin olive oil.
ive oil.
two of each.

0
0

#DIV/0!
 RECIPE CARD
OUTLET Nook POR/WT 10 DATE
RECIPE Dabeli Focaccia UNIT TYPE Al a carte

QTY UNIT INGREDIENTS RATE/KG YEILD IN % ACT QTY KG YLD RATE

1.2 KG Boiled Potato 13 100 0.001 13.000
0.5 KG Chopped Onion 21 100 0.001 21.000
0.2 KG Chopped Tomato 20 100 0.000 20.000
0.1 KG Chpped Green Chilli 28 100 0.000 28.000
0.1 KG Chopped Coriander 55 100 0.000 55.000
0.1 KG Garlic chopped 110 100 0.000 110.000
0.2 KG Mint Chutney 35 100 0.000 35.000
1.5 KG Focaccia Bread 115 100 0.002 115.000
0.2 KG Dal Mooth ( Sav) 79 100 0.000 79.000
0.05 KG Salt 16 100 0.000 16.000
0.1 KG Chat Masala 160 100 0.000 160.000
0.1 KG Cumin 135 100 0.000 135.000
0.1 KG Coriander powder 125 100 0.000 125.000
0.1 ltr Vegetable oil 83.33 100 0.000 83.333
1.5 KG potato wedges 120 100 0.002 120.000
METHODS
Peel the boiled potato and mashed it. Take a Mixing Bowl.
Mix boiled potato ( Mashed Potato), with sauteed onion, tomato,green chilli, green coriander, cumin amd coriander powder.
Cut focaccia bread 1/2 into widthwise.
Toast the both sides.
Apply mint mayonnaise on bread and roasted garlic.
On base bread place potato mixture and cover with second peace of bread.
Afterward place in the griller and cut into two pices and coat sev on the sides.
Serve with the 150 gms of deep fried potato wedges.

TOTAL QTY
TOTAL COST

COST/PORTION
 Al a carte

COST
15.600
10.500
4.000
2.800
5.500
11.000
7.000
172.500
15.800
0.800
16.000
13.500
12.500
8.333
180.000

amd coriander powder.

6.05
475.833

47.5833333333333
 RECIPE CARD
OUTLET Nook POR/WT 10 DATE
RECIPE Signature Aloft Club Chicken Sandwich UNIT TYPE

QTY UNIT INGREDIENTS RATE/KG YEILD IN % ACT QTY KG

1.8 KG White bread jumbo 85 100 0.002
0.1 KG Iceberg Lettuce 100 100 0.000
0.1 KG Slice Tomato 20 100 0.000
0.9 KG Chicken breast 210 100 0.001
0.1 KG Bacon streak 500 100 0.000
0.1 KG Cheddar Cheese Slice 485 100 0.000
0.45 KG Egg 4.25 100 0.000
0.2 KG Mayonnaise 130 100 0.000
0.1 KG French fries 115 100 0.000
0.1 ltr Vegetable oil 83.33 100 0.000

METHODS
Take three slice of jambo bread and toasted in salamender.
Apply mayonnaise on toasted bread.
On first slice of bread , we place first lettuce, tomato slice and bacon.
On second slice of bread, place roasted chicken sliced, cheddar cheese and single fried egg.
Place one by one bread and cover with third bread.
Cut all the egdes of bread and cut out in 4 numbers of traingles.
Serve with french fries.
 Al a carte

YLD RATE COST

85.000 153.000
100.000 10.000
20.000 2.000
210.000 189.000
500.000 50.000
485.000 48.500
4.250 1.913
130.000 26.000
115.000 11.500
83.333 8.333

ried egg.

TOTAL QTY 3.95

TOTAL COST 500.246

COST/PORTION 50.0245833333333
 RECIPE CARD
OUTLET Nook POR/WT DATE
RECIPE Fresh Fruit Platter UNIT TYPE Al a carte

QTY UNIT INGREDIENTS RATE/KG YEILD IN % ACT QTY KG YLD RATE

0.4 KG Watermelon 40 100 0.000 40.000
0.4 KG Pineapple 50 100 0.000 50.000
0.4 KG Papaya 30 100 0.000 30.000
0.4 KG Apple 149 100 0.000 149.000
0.4 KG Kiwi 330 100 0.000 330.000
0.4 KG Honey dew 380 100 0.000 380.000
0.07 KG Lemon 50 100 0.000 50.000

METHODS
Peel watermelon, pineapple, papaya and kiwi fruit.
Cut all fruits in slice and place on a plate in a persentable manner.
Garnish with Mint

TOTAL QTY
TOTAL COST

COST/PORTION
Al a carte

COST
16.000
20.000
12.000
59.600
132.000
152.000
3.500

2.47
395.1

#DIV/0!
 RECIPE CARD
OUTLET Nook POR/WT 10 DATE
RECIPE Tomato Mozzarella Salad UNIT TYPE Al a carte

QTY UNIT INGREDIENTS RATE/KG YEILD IN % ACT QTY KG YLD RATE

0.7 KG Blanch Tomato 20 100 0.001 20.000
0.5 KG Fresh Mozzarella 130 100 0.001 130.000
0.1 KG Basil Leafs 60 100 0.000 60.000
0.1 KG Pasto Sauce 100 0.000 0.000
0.3 KG Mesclun 100 0.000 0.000
0.02 KG Salt 16 100 0.000 16.000
0.07 KG Extra virgin Olive Oil 100 0.000 0.000
0.02 KG Black pepper 650 100 0.000 650.000

METHODS
Cut three slice of tomato and Mozzarella
Clean mesclun leafs and basil leaf.
Take a mixing bowl and coated mesclun in olive oil and season with salt and black pepper.
Place all ingredient on the plate and arrange in well manner.
Garnish with fresh basil and drizzile extra virgin olive oil.

TOTAL QTY
TOTAL COST

COST/PORTION
Al a carte

COST
14.000
65.000
6.000
0.000
0.000
0.320
0.000
13.000

1.81
98.32

9.832
 RECIPE CARD
OUTLET Nook POR/WT 10 DATE
RECIPE Buffalo Mozzarella,pesto and Tomato Sandwich UNIT TYPE

QTY UNIT INGREDIENTS RATE/KG YEILD IN % ACT QTY KG

0.3 KG Mayonnaise 130 100 0.000
0.6 KG Blanch Tomato 20 100 0.001
0.15 KG Pesto 100 0.000
0.6 KG Fresh Mozzarella 485 100 0.001
1.2 KG White Bread jumbo 85 100 0.001
0.25 KG Arugula Leafs 200 100 0.000
0.03 KG Salt 16 100 0.000
0.03 KG Black pepper 650 100 0.000
0.2 KG Butter 450 100 0.000
0.5 KG French fries 115 100 0.001
0.5 Ltr Refind oil 83.3 100 0.001

METHODS
Slice Blanch tomato and fresh mozzarella. Keep aside
Take two slices jumbo white bread and apply pesto and mayonnaisse on both the breads
Place arugula on that and arrange tomato slice and then mozzarella slices (seasoned with salt and black pepper) and then
Apply butter on bothe sides and grill and serve with french fries.
 Al a carte

YLD RATE COST

130.000 39.000
20.000 12.000
0.000 0.000
485.000 291.000
85.000 102.000
200.000 50.000
16.000 0.480
650.000 19.500
450.000 90.000
115.000 57.500
83.333 41.667

t and black pepper) and then cloise the sandwich

TOTAL QTY 4.36

TOTAL COST 703.146666666667

COST/PORTION 70.3146666666667
 RECIPE CARD
OUTLET Nook POR/WT 10 DATE
RECIPE Smoked Chicken and Bell Pepper Sandwich UNIT TYPE

QTY UNIT INGREDIENTS RATE/KG YEILD IN % ACT QTY KG

1.5 KG Chicken tikka 210 100 0.002
0.05 KG Chat masala 160 100 0.000
1.2 KG Brown Bread jumbo 85 100 0.001
0.1 KG Mint chutney 28 100 0.000
0.02 KG Salt 16 100 0.000
0.1 KG Chopped Jalapinoes 75 100 0.000
0.1 KG Iceberg Lettuce 120 100 0.000
0.2 KG Mayonnaise 130 100 0.000
0.1 KG Red onion chopped 17 100 0.000
0.001 KG French fries 115 100 0.000
0.001 ltr vegetable oil 140 100 0.000

METHODS
Chop the chicken tikka.
Mix mayonnaise chicken jalepino, and red onion, mint chutney
Place this mixture on brown bread slice, place iceberg and close the sandwich
Apply butter and grill the sandwich
serve with mint mayonnaise and french fries
 Al a carte

YLD RATE COST

210.000 315.000
160.000 8.000
85.000 102.000
28.000 2.800
16.000 0.320
75.000 7.500
120.000 12.000
130.000 26.000
17.000 1.700
115.000 0.115
140.000 0.140

TOTAL QTY 3.372

TOTAL COST 475.575

COST/PORTION 47.5575
 RECIPE CARD
OUTLET Nook POR/WT 10 DATE
RECIPE Baba ghanoush UNIT TYPE

QTY UNIT INGREDIENTS RATE/KG YEILD IN % ACT QTY KG

1.5 KG tomato 15 100 0.002
0.05 KG Chat masala 160 100 0.000
1.2 KG Brown Bread jumbo 85 100 0.001
0.1 KG Mint chutney 28 100 0.000
0.02 KG Salt 16 100 0.000
0.1 KG Chopped Jalapinoes 78 100 0.000
0.1 KG Iceberg Lettuce 100 100 0.000
0.2 KG Mayonnaise 130 100 0.000
0.1 KG Red onion chopped 20 100 0.000
0.001 KG French fries 115 100 0.000
0.001 ltr vegetable oil 83 100 0.000

METHODS
Chop the chicken tikka.
Mix mayonnaise chicken jalepino, and red onion, mint chutney
Place this mixture on brown bread slice, place iceberg and close the sandwich
Apply butter and grill the sandwich
serve with mint mayonnaise and french fries
 Al a carte

YLD RATE COST

20.000 30.000
160.000 8.000
85.000 102.000
28.000 2.800
16.000 0.320
78.000 7.800
100.000 10.000
130.000 26.000
20.000 2.000
115.000 0.115
83.000 0.083

TOTAL QTY 3.372

TOTAL COST 189.118

COST/PORTION 18.9118