Debu Saha Biryani House Restaurant
Debu Saha Biryani House Restaurant
Debu Saha Biryani House
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Related Categories
Related Categories
Niamat-E-Muglai (Curries) | |||||
6oz. tender loin beef steak in popular Goan style pickle curry, hot and sour combination with selected Goan spices. Garnished with scoop pototoes and butter chilli.(Chef recommends the Saada Chawal as an accompaniment)
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A chicken meal with a difference. Spicy dry fried boneless white breast cubes, stewed in smooth tomato and hot chilli sauce with crushed peppercorns. Garnished with sweet red and green pepper. (Chef recommends the Saada Chawal as an accompaniment)
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A 5 to 6 inch lamb shank browned and stewed in a gravy of yogurt, tomato and a secret blend of spices handed down from the time of the Great Mughals. Garnished with cilantro.(Chef recommends the Pullao rice as an accompaniment)
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A Mughlai delicacy from Lucknow. Boneless 8oz chicken breast stuffed with a combination of cottage cheese, chopped onion and black cumin, stewed in yogurt and cream. Served garnished with chopped almonds and saffron.(Chef recommends the naan as an accompaniment)
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A culinary delight which was served to the Mughal Badshahs. Juicy Tandoori 8oz white meat stuffed with mava, simmered in rice tomato and butter gravy, flavoured with ginger and fenugreek. Garnished with whole green chilli. (Chef recommends the saada naan as an accompaniment)
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A Hyderabadi delicacy of 3 pieces of rack of lamb marinated in freshly ground ginger, mint-lemon juice and barbequed. Finished with light gravy, flambeyed with rum and garnished with Sultana raisins and red and green pepper.(Chef recommends the Tandoori roti as an accompaniment)
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Roti Wa Chawal (Bread And Rice) | |||||
A favourite with Begams of Hyderabad whenever they wanted to forgo meat and yet wanted something delicious. This is a mild and light dish of saffron flavoured fluffy white basmati rice cooked with fresh vegetables and authentic spices, garnished with roasted nuts, mint sauce and fried onions.
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This is a traditional Avadh cusine. Dum Pukht means literally choking off the steam, maturing the prepared dish. This dish comes in your choice of succulent boneless chicken breast or lamb, steam cooked with fluffy white basmati rice, flavoured with aromatic spices. Garnished with fried onions, nuts and hard-boiled egg.
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Leavened bread made from refined flour, baked in the oven, flavored with garlic and coriander.
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Exotic fennel flavoured multi layered whole wheat bread baked in a clay oven.
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White fluffy basmati rice cooked with aromatic spices, garnished with peas and nuts.
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Unleavened puffed bread deep-fried in a kadhai. This is a very popular bread in Central India.
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Plain fluffy white basmati rice.
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A plain leavened bread of Northern India
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Whole wheat bread cooked in a Tandoori Oven.
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Bahar E Subz (Vegetarian Selection) | |||||
This is a popular chick peas dish from West Bengal, the eastern part of India. Chickpeas slowly simmered to perfection with coconut and oriental spices in a delicately spiced gravy. Garnished with fresh coconut. (Chef recommends the Puri as an accompaniment)
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A rich exception of cauliflower cooked with aromatic spices in tomato based gravy. A true delicacy is garnished with masala potato patti's, juliennes of ginger and coriander.(Chef recommends the Jalebi Paratha as an accompaniment)
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A dish fit for Gods! Diced fresh cottage cheese, spinach, fenugreek leaves cooked with oriental spices and served lightly garnished with sauteed mushroom.(Chef Recommends Basanti roti as an accompaniment)
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A colourful combination of mushroom, peas, corn, paneer and sweet bell peppers, cooked with fresh herbs. Garnished with roasted cashew nuts.(Chef recommends the Garlic Naan as an accompaniment)
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A rare slow cooked lentil delicacy, which is made with a combination of five lentils. Garnished with coriander.(Chef recommends the Tandoori Roti as an accompaniment)
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A chef's original vegetarian delight of paneer balls - 'raspberries' and peas, cooked in a mild and rich gravy which penetrates the 'raspberries' to make them juicy like the fruit . This dish is garnished with raisins and fried onions.(Chef recommends the Jalebi Paratha as an accompaniment)
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A Charcoal-smoked aubergine delicacy, cooked with onions and tomatoes. Garnished with ginger, coriander and roasted pumpkin seeds.(Chef recommends the Garlic Naan as an accompaniment)
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Ibteda (Appetizers) | |||||
Samosa served with sev, yogurt, and a unique sauce. Garnished with coriander.
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Soup of pureed lentil, flavour with spices and fresh herbs from South India. Garnished with rice.
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Mildly spiced yogurt mixed with a combination of finely chopped onion tomato,cucumber and coriander. Garnished with tarka of curry leaves and mustard.
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A snack of green vegetable and daal fritters served in a papaddam basket with tropical sauce. Garnished with cucumber and tomato.
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Shirnaayat (Dessert) | |||||
A great favourite with expatriate Indians. It 's a delicacy of khoya and cottage cheese balls stuffed with pistachio and cardamom seeds in flavoured syrup. Garnished with mint and cherry, flambeyed with sherry and rose syrup.
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This creamy and rich ice cream is made predominantly with real saffron and pistachio flavour. Served with phaluda, garnished with cherry and fresh mint.
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Laqmat (Kabaabs) | |||||
An outstanding technique of culinary art which is the chef's original. 3 pieces of rack of lamb marinated in pineapple chutney and then finished in a clay oven. Garnished with fresh dhania and tandoori smoked red pepper sauce.
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1lb of whole fish with a distinct flavour of ginger, garlic and certain mild spices, cooked in the Tandoor Oven. Garnished with coriander and served with honey lemon sauce.
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The king of kabaab, Murg Tandoori, is the best known Indian delicacy and the tastiest way to barbecue an 8oz juicy chicken breast, garnished with lachhah onion and salad.
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The king of kabaab, Murg Tandoori, is the best known Indian delicacy and the tastiest way to barbecue an 8oz juicy chicken breast, garnished with lachhah onion and salad.
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Sea Food Khajana (Fish & Shellfish Curries) | |||||
The traditional assorted seafood delicacy of the Konkan. The 'Perry Perry', like most Goan cooking, is chilli 'hot' but delicious. Garnished with coriander and chilli. (Chef recommends the Saada Chawal as an accompaniment)
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This is the chef's signature dish . Five succulent tiger shrimps tossed in the chef's own specially created masala with a unique flavour, then served on a base of tangy mango chutney. Garnished with cilantro.(Chef recommends the Saada Chawal as an accompaniment)
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All prices and rates subject to change without notice. Prices posted in Canadian Dollars.
Indian Food Delivery at Debu Saha Biryani House, Toronto | Indian Restaurants, Toronto Reservation |
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