CHOTAS

Zucchini 69 E
Zucchini and almond fritters, cucumber pachadi, spring mix

Wild mushroom appam L E G N V

Rice vadagam crisp, Madagascar peppercorn crema

Raj kachori chat L E V

Spiced potatoes, date chutney, pomegranate pearls, puffed heritage Grains

Baked Feta Romali E

Mountain honey, Roasted sesame seeds

Dahi vada E G N
Chilled spiced yoghurt, lentil fritters, tamarind and mint chutney

Uthappam taco L E G N V
Maddur vada curry, gluten free pancake, chutney Mary

Chicken 65 sheikh L G N
Mooli chutney and parsnip crisp

Methi thepla Tostadas

1. Paneer khurchan N E
2. Methi malai chicken E N

CRISP
Asparagus varuval l E N V
Crispy asparagus, lentil crusted

Manchurian candidate L E N V
A legendary dish, gobi * cauliflower batter fried, sweet and sour sauce

Asian nachos l E N G V
Appalam, avocado, tamarind salsa, crispy shallots

Rissois mushroom E G N
Truffle and cheese souffle, light choux pastry crisp

Crispy corn niblets

Batter fried , chilly & sesame seeds

NOT YOUR KFC L N

Chicken 65, sauce red chilly
Prawns Rissois N
prawns and cheese souffle, light choux pastry parcel

Wok of life L N
Chicken stir-fried L N Shrimp chilly fried LN Paneer chilly E N V
Burmese style, red pepper paprika chutney, fiery cilantro chutney

SOUP
Crazy hot Asians L E G N V
Hot and sour meets Rasam tangy, peppery, black mushroom, tofu molded with Indian tamarind, curry leaf

Double or nothing G N
Velvet double chicken, double sweet corn, double comfort laksa soup, spring onion and egg ribbons

Ladakhi Thukpa L N V
Curried soupy noodles, exotic veggies, north east spice

S H A R E D PLATES
Chutney sampler
Sweet onion, tamarind, mint and roasted chilly garlic Great with poppadom

Gun powder idly L E G N V

Gun powder rub, roasted chilly garlic and sweet onion chutney

Mushroom samosa Rangoon E N

Air fried, Trio of chutney, raw papaya coleslaw

Idly or vada sambar L E G N V

steamed rice patties or lentil dumplings, spiced lentil soup and chutneys

Duet of mushroom konjee L EG N V

Shitake I oyster mushrooms I button mushrooms I Chilli garlic I scallions I peppercorn

Tofu Rangoon
Tofu chunks, chilly oil, rice wine

Chicken 65 sheikh L G N
Mooli chutney and parsnip crisp

Mutton kizhi parotta L G N

Banana leaf wrapped, black pepper fennel masala

Cafreal steak and fries L N

Brioche bun, cilantro crusted slow cooked chicken thigh meat, poutine green fries
C O O L SUPER FOOD
Quinoa avocado salad L E G N V
Watermelon, pesto, kalamata olive, bell pepper, lemon vinegar dressing

Beetroot prunes L E G N V
Spring mix, microgreens, honey lemon dressing

Suralachi vadi E G N V
Pimentos, feta, micro greens, strawberry compote

Glow bowl salad K E G N V

Beetroot, blue berry, peppers, chick peas, avocado, mix green and orange dressing

Caramelized fig pomelo salad E G N V

Edamame & goat cheese, fig, iceberg, asparagus and walnut candy

Recommended protein toppings

Sous vide Chicken tikka breast Paneer tikka
Smoked mushroom Seared ouzo prawns

Indigo Munchies (an appetite that’s in a hurry 12 noon to 8pm!)

LA N G O S_ I N S P I R E D _ B H A T U R A
Similarities of the breads that go by different names in 2 different countries, which are geographically far away from

Fermented pizza dough crispy fried and topped with your choice of curries
1. Mumbai Kapoori style steeped brain and liver N
2. Delhi pindi chole N
3. Murgh rara N

T I K K A_ L A K I
Means Meat on skewers an amalgamation of indo Greek
there is no better way to understand history through food and its accoutrements
Tikka laki is marinated chicken, lamb and prawns grilled on skewer, can eat it in a warm fermented pita kulcha, hung curd raita and fresh s
Chicken tikka N Chicken basil hariyali N Lamb chapli kebab N Prawns’ saga N

B A O / P A O/ Q U E S S O
*Select one
Chilly paneer Bao N Butter chicken bao N Chicken chettiand bao N Dabeli pao L N V Bombay vada pao L N V Tulsi chi

INDIGO FERMENTED NAANZACLUB

Paprika melitzanosalata

Baingan bharta burrata blast, kale E N

Megha Rita E N
inspired version of margarita, bocconcini, Tulsi leaves, slow cooked tomato confit

Butter chicken N bocconcini, kale,

OG smoked mushrrom E N Tulsi, arugula
Mini lamb kebab keftedes
Mint, kale, feta

THEDOSAIEXPERIENCE
Savory rice and lentil crepe or pan cake, served with tomato and fresh coconut chutneys and sambar, a flavorful lentil dipping soup made w
Tip for first timers > Dip each morsel of your dosai or uthappam in the sambar, then add a little bit of chutneys …and feel free to use your
Masala L E G
The classic dosai filled with creamy spiced, potatoes, onions and cashew nuts
Egg dosa G N
Cage free eggs spread inside the dosa, onion, chilies, spices
Lamb keema N
Plain dosai stuffed with minced lamb and diced potatoes Ask for multi millet, finger millet, sorghum dosa

UTTAPPAM
Uthappam is Slightly thicker than dosai, with a variety of savory toppings described below Each uthappam is also served with fresh coconu
Sunny side or over easy uthappam G N
Tomato, onion, Chile, two cage free eggs

South Indian moons L E G N V

Chefs’ selection of five different mini uthappam

Paneer and butternut squash E G N

Spices, shredded unaged farmers cheese, cilantro

Roasted Mushroom E G N
Trio of mushroom scented with Madagascar pepper sauce

APPAM
This gluten free bread just melts away in your mouth
A round and soft rice pancake with crispy outer sides and spongy fluffy center and appam made with fermented rice batter and coconut m
and it’s accompanied with a variety of curries described below
Mulki Cashew curry L E G V I Lamb kormas L E N
Chennai Chicken L E N I Cage free egg masala L N

BAROTTA
72 hours fermented soft refined flour beaten to thin sheet and folded to form layered bread cooked on a skillet with pure clarified butter
and it’s accompanied with a variety of regional Indian curries described below
Mutton pepper fry L
Chicken Nilgiris khorma LE N Rara Murgh L E N
Vegetable cashew khorma L E N V Salna coin barotta L E N V
KOTHU_ROTI
Kothu Roti has become a favorite across the country and it also has huge fans in Singapore, Malaysia and Maldives
This Street food can sample piping hot, bursting with flavors and a meal by itself with bread, eggs and your choice of variety of meat throw
Chicken kothu roti L N I Mutton kothu roti L N I Egg kothu L N

SANDHAGAI*
Gluten free noodles combo
PAD KOVAI rice noodles and this one of the important dishes that is prepared when newlyweds are invited for lunch or dinner in kongu ho
Mutton balls, salna, chutney, lemon scented sevai I Chicken 65, stew, coconut scented sevai I Coimbatore kalan
Chintamani green chicken, tomato scented sevai L E N

OFFICE_COMBO
Kovai kaalan N E
Mushroom Pongal, kaalan bhel sukkha

Mumbai kanda poha E

Malvani chicken stew, roasted cashew,

Goli lamb kabab with Rigatoni

Spiced meat ball, wine glazed black better kadai sauce

Bangalore Bisibela E
Mutton pepper fry, onion pachadi, kuchi vadagam

MUG Murgh RARA E

Sous vide chicken drummets, green lentil stew, Khakhra wheat crisps

Dal Dhokli _ spice up the dal E N

One pot lentil meal dish of wheat flour dumplings in lentil stew

Shawarma biryani (choose any one)

1. Sous-vide chicken on the skewers
2. Paneer tikka on the skewers N E Hyderabadi flavor, bhoondi raita.

D A B B A W A L A _ B O X (whole some tiffin thali for lunch)

Served with bread, rice, salad, dal muradabadi chaat and dessert
Paneer khurchan I chole masala I chicken tikka masala I prawn malai curry

DESSERT
Milk burek".
Filo pastry |Sweet and sour cream
Panjim Orange pie
Orange |cinnamon |vanilla ice cream | chocolate drizzle
Aunty Li’s Serradura
Condensed Milk |whipped cream |toasted biscuit crumble |orange caramel
Name of Article (Decription) Article Code UoM Rate/Unit *Add new items at the bottom
Powder Kashmiri Chilli 1G 98
Powder Red Chilli 2G 525
Powder Degi Mirchi 3G 195.5
Powder Paprika 4G 623.26
Powder Coriander 5G 139.24
Powder Jeera 6G 361.15
Powder Chaat masala 7G 179.6
Powder Dry mango 8G 113.17
Powder Ginger 9G 31.22
Powder Garlic 10 G 22.32
Powder Turmeric 11 G 461
Powder Saunf 12 G 200
Powder Hing 13 G 36
Powder Black pepper 14 G 715
Powder White pepper 15 G 280 S
Powder Milk 16 G 40
Powder Lotus 17 G 330
Powder Aromatic 18 G 69
Powder Hing 19 G 69
20 G 98
21 G 525
22 G 195.5
23 G 623.26
24 G 139.24
25 G 361.15
26 G 179.6
27 G 113.17
28 G 31.22
29 G 22.32
30 G 461
31 G 200
32 G 36
33 G 715
 34 G 280
35 G 40
36 G 330
Spice Cloves 37 G 69
Spice Nutmeg 38 G 69
Spice Cinnamon 39 G 8
Spice Kalppasi 40 G 320
Spice Javitri 41 G 130
Spice Star anise 42 G 680
Spice marati mokku 43 G 270
Spice Black cardamom 44 G 960
Spice Green cardamom 45 G 750
Spice Black peppercorn 46 G 26.75
Spice white peppercorn 47 G 8
Spice 48 G 1480
Spice 49 G 235.62
Spice 50 G 463.25
Spice 51 G 198
Spice 52 G 160
Spice 53 G 95
Spice 54 G 160
Spice 55 G 165
Spice 56 G 80
Spice 57 G 71
Spice Corriander seeds 58 G 78
Spice Jeera Seeds 59 G 81
Spice fennel seeds 60 G 1197
Spice Mustard seeds 61 G 18
Spice methi seeds 62 G 84
Spice Saunf seeds 63 G 170
Spice Mustard seeds 64 G 152
Spice kasuri methi 65 G 78
Spice Black seasame seeds 66 G 78
Spice White seasame seeds 67 G 78
Spice 68 G 78
Spice 69 G 250
Spice 70 G 288
Spice 71 G 91.63
Spice 72 G 135.9
Spice 73 G 7
Spice 74 G 7
Spice 75 G 7
Spice 76 G 9.75
Spice 77 G 115
Spice 78 G 86
Spice 79 G 34.3
Spice 80 G 840.9
Spice 81 G 1100
Spice 82 G 1050
Spice 83 G 320
Dairy Fresh cream 84 G 444
Dairy Milk full cream 85 G 365
Dairy Yoghurt 86 G 351
Dairy Sourcream 87 G 351
Dairy Whip cream 88 G 502
Dairy Butter salted 89 G 123.81
Dairy Ghee 90 G 85
Dairy 91 G 450
Dairy 92 G 478
Dairy 93 G 345
Dairy 94 G 150
Dairy 95 G 432
Dairy 96 G 1162.5
Dairy 97 G 177.15
Dairy 98 G 335
Dairy 99 G 287
Dairy 100 G 190.48
Dairy 101 G 47.08
Cheese Process 102 G 775
Cheese Parmesan 103 G 0.18
Cheese Mozarelle Shredded 104 G 0.97
Cheese Burratta 105 G 1.07
Cheese Bocconcini 106 G 72
Cheese Panner 107 G 98
Cheese Tofu 108 G 525
Cheese Ricotta 109 G 195.5
Cheese Gorgonzola 110 G 623.26
Cheese Cream 111 G 139.24
Cheese Mascorpone 112 G 361.15
Cheese Feta 113 G 179.6
Cheese 114 G 113.17
Cheese 115 G 31.22
Cheese 116 G 22.32
Cheese 117 G 461
Lentil Toor dal 118 G 200
Lentil Green Moong dal 119 G 36
Lentil Yellow moong 120 G 715
Lentil Urad Dal 121 G 280
Lentil Fried bengal gran dal 122 G 40
Lentil Bengal gram dal 123 G 330
Lentil Masoor dal 124 G 69
Lentil Red kidney beans 125 G 69
Lentil Black Beans 126 G 580
Lentil white chickpea 127 G 775
Lentil Black chickpea 128 G 580
Lentil 129 G 150
Lentil 130 G 150
Lentil 131 G 86.49
Lentil 132 G 140
Lentil 133 G 140
Lentil 134 G 140
Rice Masmati xxxl 135 G 1.3
Rice Idli 136 G 105.58
Rice Ponni 137 G 71
Rice Sona masuri 138 G 750.65
Rice Red 139 G 103.92
Rice Black wild 140 G 124
Rice Basmati Brown 141 G 80
Rice Red parboiled 142 G 189.1
Rice 143 G 393.43
Rice 144 G 393.43
Rice 145 G 685
Rice 146 G 378.37
Rice 147 G 1550
Rice 148 G 270
Flour Wheat 149 G 814.28
Flour Maida AP 150 G 185
Flour Besan 151 G 465
Flour Rice 152 G 665
Flour Bajra 153 G 1650
Flour Sorghum 154 G 64
Flour Makkai 155 G 185
Flour Millet 156 G 510.02
Flour Bao 157 G 417
Flour potato starch 158 G 687.71
Flour Wheat starch 159 G 546.87
Flour Corn starch 160 G 687.71
Flour 161 G 940
Flour 162 G 236.48
Flour 163 G 390
Flour 164 G 155
Flour 165 G 285
Flour 166 G 200
Flour 167 G 60
Fat Groundnut Oil 168 ML 320
Fat Coconut oil 169 ML 5
Fat Gingely oil 170 ML 20
Fat Seasame oil 171 ML 120
Fat Till oil 172 ML 50
Fat Olive Oil 173 ML 30
Fat Sunflower oil 174 ML 80
Fat Rice bran oil 175 ML 150
Fat 176 ML 50
Fat 177 ML 130
Fat 178 ML 200
Fat 179 ML 80
Fat 180 ML 80
Jaggery 181 G 160
Cashewnut whole 182 G 80
Cashewnut Broken 183 G 120
Salt 184 G 75
Salt Black 185 G 150
Salt Pink 186 G 50
Salt Kosher 187 G 80
Bedki Chilli Dry 188 G 50
Kashmiri Chilli Dry 189 G 25
Kasuri methi Dry 190 G 30
Tamarind 191 G 28
Sugar White 192 G 120
Sugar Icing 193 G 120
Sugar Brown 194 G 6.5
Moru Milagaai Dry 195 G 55
Rice Vadaagam 196 G 50
namkin moong yellow 197 G 98
Rava fine 198 G 525
Baking soda 199 G 195.5
Baking Powder 200 G 623.26
Poha 201 G 139.24
Fresh Peanuts 202 G 361.15
Roasted salted peanuts 203 G 179.6
Almonds 204 G 113.17
Pistachhio 205 G 31.22
Rose water 206 G 22.32
Dry Yeast instant 207 G 461
Castor Sugar 208 G 200
Honey 209 G 36
Dry items 210 G 715
Dry items 211 G 280
Dry items 212 G 40
Dry items 213 G 330
Dry items 214 G 623.26
Dry items 215 G 139.24
Dry items 216 G 361.15
Dry items 217 G 179.6
Dry items 218 G 113.17
Dry items 219 G 31.22
Dry items 220 G 22.32
Dry items 221 G 461
Dry items 222 G 200
Dry items 223 G 36
Dry items 224 G 623.26
Dry items 225 G 139.24
Dry items 226 G 361.15
Dry items 227 G 179.6
Dry items 228 G 113.17
Dry items 229 G 31.22
Dry items 230 G 22.32
Dry items 231 G 461
Dry items 232 G 200
Dry items 233 G 36
Dry items 234 G 715
Dry items 235 G 280
Dry items 236 G 40
Dry items 237 G 330
Dry items 238 G 45
Dry items 239 G 46
Dry items 240 G 47
Dry items 241 G 48
Dry items 242 G 49
Dry items 243 G 50
Dry items 244 G 51
Dry items 245 G 600
Dry items 246 G 30
Dry items 247 G 36
Dry items 248 G 70
Dry items 249 G 40
BTLE Fish sauce 250 G 46
BTLE Soy sauce Dark 251 G 285.75
BTLE Rice wine 252 G 110
BTLE Oyster sauce 253 G 38
BTLE Truffle oil 254 G 145
BTLE Soy sauce light 255 G 145
BTLE White vinegar 256 G 98
BTLE Balsamic vinegar 257 G 525
BTLE Red wine vinegar 258 G 195.5
BTLE Black Olives 259 G 623.26
BTLE Green olives 260 G 139.24
BTLE Capers 261 G 361.15
BTLE Mayonnaise 262 G 179.6
BTLE Tomato ketchup 263 G 113.17
BTLE 264 G 31.22
BTLE 265 G 22.32
BTLE 266 G 461
BTLE 267 G 200
BTLE 268 G 36
Can Coconut milk 269 G 715
Can coconut cream 270 G 280
CAN Wter chestnut 271 G 40
CAN 272 G 330
CAN 273 G 69
CAN 274 G 69
CAN 275 G 113.17
CAN 276 G 31.22
CAN 277 G 22.32
CAN 278 G 461
White Vinegar 279 G 200
Veg Onion 280 G 36
Veg Shallots 281 G 715
Veg Madras onion 282 G 280
Veg Spring onion 283 G 40
Veg white onion 284 G 330
Veg Tomato 285 G 69
Veg Heirloom Tomato 286 G 69
Veg cherry tomato 287 G 9
Veg Potato 288 G 9
Veg baby potato 289 G 9
Veg Green Chilli 290 G 9
Veg Ginger 291 G 490
Veg Garlic 292 G 1400
Veg Red capsicum 293 G 1300
Veg yellow capsicum 294 G 320
Veg Thai chilli 295 G 50
Veg Galangal 296 G 650
Veg Lemon grass 297 G 90
Veg Broccoli 298 G 90
Veg Carrots 299 G 1032
Veg Baby carrots 300 G 4
Veg Zucchini Green 301 G 2450
Veg Zuchhini Yellow 302 G 550
Veg Corn Baby 303 G 175
Veg Shitake Mushroom 304 G 160
Veg White button mushroom 305 G 300
Veg Lemon Fresh 306 G 3
Veg Lemon Kaffir 307 G 72
Veg Kaffir lemon leaves 308 G 540
Veg Bokchoy 309 G 236
Veg oyster mushroom 310 G 300
Veg Black fungus mushroom 311 G 112
Veg Carrot 312 G 6.5
Veg Green Lotus stem 313 G 660
Veg white radish 314 G 4.73
Veg Red Radish 315 G 24
Veg White cabbage 316 G 3.5
Veg French Beans 317 G 18
Veg Snap peas 318 G 7
Veg Green peas 319 G 98
Veg Bean sprouts 320 G 525
Veg Cauliflower 321 G 195.5
Veg Corn on the cob 322 G 623.26
Veg Swwt corn fresh 323 G 139.24
Veg Celery 324 G 361.15
Veg Sezhvuan Pepper red 325 G 179.6
Veg Coconut fresh 326 G 113.17
Veg Cucumber Green 327 G 31.22
Veg 328 G 22.32
Veg 329 G 461
Veg Mint leaves 330 G 200
Veg corriander leaves 331 G 36
Veg Methi leaves 332 G 715
Veg Parsley 333 G 280
Veg Arugula 334 G 40
Veg micro greens 335 G 330
Veg Parsley 336 G 69
Veg Dill leaves 337 G 69
Veg Curry Leaves 338 G 98
Veg Basil 339 G 525
Veg Edible Flowers 340 G 195.5
Veg 341 G 623.26
Veg 342 G 139.24
Veg 343 G 361.15
Veg 344 G 179.6
Veg 345 G 113.17
Veg 346 G 31.22
Veg 347 G 22.32
Veg 348 G 461
Veg 349 G 200
Veg 350 G 36
Veg 351 G 715
Veg 352 G 280
Veg 353 G 40
Veg 354 G 330
Veg 355 G 69
Veg 356 G 69
Veg 357 G 98
Veg 358 G 525
Veg 359 G 195.5
Veg 360 G 623.26
Fruit Pomegranate 361 G 139.24
Fruit Grapes 362 G 361.15
Fruit Strawberries 363 G 179.6
Fruit Mango 364 G 113.17
Fruit Pineapple 365 G 31.22
Fruit Blue berries 366 G 22.32
Fruit Figs 367 G 461
Fruit Orange 368 G 200
Frozen Filo Pastry SF00 G 36
Frrozen Puff pastry SF0 G 715
SF Green chutney SF1 G 280
SF Tamarind Chutney SF2 G 40
SF Red pepper couille SF3 G 330
SF Butter Chicken SF4 G 69
SF Tofu Vadai SF5 G 69
SF Balsamic Dressings SF6 G 98
SF Water SF7 G 525
SF Gulab Jamun SF8 G 24
SF9 G 623.26
SF10 G 139.24
SF11 G 361.15
SF12 G 179.6
SF13 G 113.17
SF14 G 31.22
SF15 G 22.32
SF16 G 461
SF17 G 200
Milk maid PASTRY
MarieGold Biscuit PASTRY
Colostrum Milk mix PASTRY
Castor Sugar PASTRY
Whip Cream Gold PASTRY
Cashewnuts Whole PASTRY
Biscoff Biscuits PASTRY
Almond Maasala milk mix PASTRY
Vannila Essence PASTRY
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G 36
Frozen Sweet corn 371 G 715
Frozen 372 G 280
Frozen 373 G 40
Frozen 374 G 330
Frozen 375 G 69
Frozen 376 G 69
Frozen 377 G 98
Frozen 378 G 525
Poultry Eggs 379 G 195.5
Poultry Chicken Thigh 380 G 623.26
Poultry Chicken Leg 381 G 139.24
Poultry Chicken Breast 382 G 361.15
Poultry Chciken Drumstick 383 G 179.6
Poultry Chicken Whole 384 G 113.17
Poultry Chicken Wings 385 G 31.22
Lamb Leg 386 G 22.32
Lamb Rump 387 G 461
Lamb Chops 388 G 200
Lamp Rib 389 G 36
Lamb Rack 390 G 715
Beef Tenderloin 391 G 280
Beef Top tound 392 G 40
Beef Sirloin 393 G 330
Beef rumb 394 G 69
SF Crab Medium 395 G 69
SF Crab Large 396 G 461
SF Alaskan King crab 397 G 461
SF Clams 398 G 461
SF Mussels 399 G 461
SF prawns small 400 G 461
SF Prawns Medium 401 G 461
SF Prawns Tiger 402 G 461
SF Squid 403 G 461
SF King fish 404 G 461
SF Tilapia 405 G 461
SF Snapper 406 G 461
SF Cod fish 407 G 330
SF Bass Fish 408 G 330
CATEGORY Small Plates MENU TYPE Indigo
DISH Zuchhini69 NAME Zuchhini 69
PORTIONS 4 ITEM CODE 1
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Fine Grated salt applied Veg Zuchhini Yellow 302 150 G 550 82.5
Fine Grated salt applied Veg Zucchini Green 301 150 G 2450 367.5
Crumbled Cheese Feta 113 60 G 179.6 10.776
Flour Corn starch 160 60 G 687.71 41.2626
Flour Besan 151 30 G 465 13.95
Salt 184 10 G 75 0.75
Powder Black pepper 14 5G 715 3.575
Chopped Veg Mint leaves 330 20 G 200 4
Chopped Veg Basil 339 20 G 525 10.5
Fine Grated salt applied Veg Onion 280 60 G 36 2.16
Veg Dill leaves 337 10 G 69 0.69
Veg Garlic 292 10 G 1400 14
Fat Olive Oil 173 160 ML 30 4.8
BTLE White vinegar 256 60 G 98 5.88
Veg corriander leaves 331 65 G 36 2.34
Grated salted pachhadi Veg Cucumber Green 327 600 G 31.22 18.732
Hung ,Thick yoghurt Dairy Yoghurt 86 500 G 351 175.5
Method of Preparation: COST 758.9156
Added cost 25% 189.73
Total Cost 948.64
Food cost% 338.80%
EST.SALES PRICE 280.00
NET PROFIT -478.9156
CATEGORY SOUP MENU TYPE Indigo
DISH Rasam bisque NAME Rasa Bisque
PORTIONS 4 ITEM CODE 1
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
To fry all spices Fat Coconut oil 169 250 ML 5 1.25
15 pcs, remove stem Bedki Chilli Dry 188 60 G 50 3
1 1/2 handful Spice Corriander seeds 58 100 G 78 7.8
1/2 handful Spice Jeera Seeds 59 30 G 81 2.43
1/4 handful Spice methi seeds 62 15 G 84 1.26
10 leaves Veg Curry Leaves 338 10 G 98 0.98
Boil with 1ltr water, pinch turmerLentil Toor dal 118 150 G 200 30
for toor dal water Powder Turmeric 11 5G 461 2.305
Tempering Spice Mustard seeds 61 5G 18 0.09
Tempering Veg Curry Leaves 338 5G 98 0.49
fine chop Veg Tomato 285 150 G 69 10.35
soaked in 250 ml water Tamarind 191 25 G 28 0.7
shaved fine Jaggery 181 50 G 160 8
Salt 184 20 G 75 1.5
fine chopped Veg corriander leaves 331 5G 36 0.18
for sprinkle Powder Hing 13 5G 36 0.18
Method of Preparation: COST 70.515
Rasam Powder Added cost 25% 17.63
1. In a heavy bottom kadai add coconut oil, heat it to medium and reduce it to low flame. Total Cost 88.14
2. Add coriander seeds fry till aroma comes, strain it. use the same oil again Food cost% 31.48%
3. Add jeera seeds repeat the same process EST.SALES PRICE 280.00
4. add methi seeds fry and strain it NET PROFIT 209.485
5. add dry bedki chillies stir continues for 2 mnts and strain
6. In the same pan with out adding oil saute curry leaves and hing.
Rasam
1. in a kadai, add coconut oil mustard seed, once it splutter add curry leaves and chopped tomatoes
2. cook for 6 mnts till tomato are soft, add tamarind water, cook 5 mnts
3. add jaggery cook further 3 mnts
4. add toor dal water, (mix hot water with 3 tbsp rasam powder to make paste). add this. cook 4 mnts
5. add hing and coriander leaves switch off
CATEGORY Sauce MENU TYPE Accompaniment
DISH Cilantro dip NAME Cilantro sauce
PORTIONS 4 ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Blanched and iced Veg corriander leaves 331 300 G 36 10.8
Slit,seeds removed Veg Green Chilli 290 5G 9 0.045
Peeled ,crushed Veg Garlic 292 5G 1400 7
Blanched and iced Cashewnut whole 182 10 G 80 0.8
Fat Sunflower oil 174 10 ML 80 0.8
White Vinegar 279 5G 200 1
Powder Aromatic 18 10 G 69 0.69
Salt 184 5G 75 0.375

Method of Preparation: COST 21.51

1. add all the ingredients to the blender. blend till smooth Added cost 25% 5.38
Total Cost 26.89
Food cost% 9.60%
EST.SALES PRICE 280.00
NET PROFIT 258.49
CATEGORY Sauce MENU TYPE Accompaniment
DISH Red pepper Dip NAME Red Couille
PORTIONS 4 ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Roasted,skinned Veg Red capsicum 293 100 G 1300 130
Roasted,skinned Veg yellow capsicum 294 50 G 320 16
Slit,seeds removed Veg Green Chilli 290 5G 9 0.045
Crushed Veg Garlic 292 5G 1400 7
Blanched and iced Cashewnut whole 182 10 G 80 0.8
Fat Sunflower oil 174 10 ML 80 0.8
White Vinegar 279 5G 200 1
Powder Aromatic 18 10 G 69 0.69
Salt 5

Method of Preparation: COST 156.335

1. add all the ingredients to the blender. blend till smooth Added cost 25% 39.08
Total Cost 195.42
Food cost% 69.79%
EST.SALES PRICE 280.00
NET PROFIT 123.665
CATEGORY SOUP MENU TYPE STARTER
DISH GODS OWN CURRY NAME GODS OWN CURRY
PORTIONS 4 ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Can Coconut milk 269 60 G 715 42.9
BTLE Fish sauce 250 5G 46 0.23
Sugar White 192 5G 120 0.6
Salt 184 5G 75 0.375
Fried crisp Garnish Rice Vadaagam 196 6G 50 0.3
Fried crisp Garnish Moru Milagaai Dry 195 7G 55 0.385
Powder Aromatic 18 10 G 69 0.69
Slit in to two Veg Thai chilli 295 10 G 50 0.5
Teared in to two Veg Basil 339 10 G 525 5.25
For Tempering Veg Curry Leaves 338 10 G 98 0.98
Teared in to two Veg Kaffir lemon leaves 308 5G 540 2.7
Grated rinds Veg Lemon Kaffir 307 5G 72 0.36
lemon juice Veg Lemon Fresh 306 10 G 3 0.03
Peeled sliced Veg Galangal 296 15 G 650 9.75
Florets Veg Broccoli 298 15 G 90 1.35
Slit in to two Veg Baby carrots 300 15 G 4 0.06
cubes Veg Zucchini Green 301 15 G 2450 36.75
cubes Veg Zuchhini Yellow 302 15 G 550 8.25
Slit in to two Veg Corn Baby 303 15 G 175 2.625
De vined SF Prawns Tiger 402 20 G 461 9.22
Small cubes Poultry Chicken Thigh 380 20 G 623.26 12.4652
Method of Preparation: COST 77.825
1. Cut the lemongrass into chunks, and lightly smash them to release the flavors. Added cost 25% 19.46
Total Cost 97.28
2. Thinly slice the galangal, and Thai red chili. Cut the mushrooms and carrots into equal sized pieces. Food cost% 34.74%
EST.SALES PRICE 280.00
3. In a pot/shallow pan, add oil, lemongrass chunks, galangal Thai red chili. Stir fry for a few min until fragrant. NET PROFIT 202.175

4. Add the water and coconut milk. Shred the kaffir lime leaves and add to the soup.

5. Bring to a boil, then add in the chopped carrots and mushrooms. Simmer for 10 minutes.

6. Add the seasonings (soy sauce, sugar, and salt to taste) and the fried tofu pieces. Simmer for an additional 5 minutes.

7. Turn off the heat, then add the chopped cilantro and lime juice.
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Boiled in cooker Lentil Yellow moong 120 200 G 715 143
Dairy Butter salted 89 50 G 123.81 6.1905
Salt 184 5G 75 0.375
Powder Turmeric 11 5G 461 2.305
Powder Jeera 6 5G 361.15 1.80575
Salt Black 185 5G 150 0.75
Sprinkle Garnish Powder Degi Mirchi 3 5G 195.5 0.9775
Drizzle SF Tamarind Chutney SF2 30 G 40 1.2
Drizzle SF Green chutney SF1 30 G 280 8.4
Fine Chop Veg Onion 280 15 G 36 0.54
Fine Chop Veg Tomato 285 15 G 69 1.035
Fine Chop Veg Green Chilli 290 5G 9 0.045
Fine Chop Veg corriander leaves 331 10 G 36 0.36
Julienne, Garnish Veg Ginger 291 10 G 490 4.9
Sprinkle Garnish namkin moong yellow 197 30 G 98 2.94
Melted butter drizzle Dairy Butter salted 89 15 G 123.81 1.85715
Sprinkle Garnish Powder Chaat masala 7 5G 179.6 0.898
Sprinkle Garnish Powder Black pepper 14 5G 715 3.575

COST 25.75015
Added cost 25% 6.44
Total Cost 32.19
Food cost% 11.50%
EST.SALES PRICE 280.00
NET PROFIT 254.24985
Method of Preparation:
Wash & soak the dal in water for 15 – 20 minutes.
After 20 minutes, transfer dal to a pressure cooker. Add green chilli, ginger, asafoetida, salt, and 3 cups of water. Stir, and close the lid of the pressure cooker.
Cook dal over low heat for 2 – 3 whistles in stovetop pressure cooker or till it is mushy.
Let the steam release naturally from the pressure cooker. Open the lid, add cumin powder, butter, and mash the dal using the ladle.
For preparing tadka, heat butter in a pan. Add dry red chilies, and chilli powder, Infuse butter with chilli for 10 – 20 seconds. Turn off the heat else chilli will burn.
Transfer mashed moong dal to a serving bowl. Pour the butter and chilli over the dal.
Sprinkle a pinch of cumin powder, red chili powder, chaat masala along with sliced ginger, lemon juice, and fresh coriander.
To finish of garnish, add a small cube of butter on top.
essure cooker.

lse chilli will burn.

CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Can Coconut milk 269 60 G 715 42.9
BTLE Fish sauce 250 5G 46 0.23
Sugar White 192 5G 120 0.6
Salt 184 5G 75 0.375
Rice Vadaagam 196 6G 50 0.3
Moru Milagaai Dry 195 7G 55 0.385
Powder Aromatic 18 10 G 69 0.69
Veg Thai chilli 295 10 G 50 0.5
Veg Basil 339 10 G 525 5.25
Veg Curry Leaves 338 10 G 98 0.98
Veg Kaffir lemon leaves 308 5G 540 2.7
Veg Lemon Kaffir 307 5G 72 0.36
Veg Lemon Fresh 306 10 G 3 0.03
Veg Galangal 296 15 G 650 9.75
Veg Broccoli 298 15 G 90 1.35
Veg Baby carrots 300 15 G 4 0.06
Veg Zucchini Green 301 15 G 2450 36.75
Veg Zuchhini Yellow 302 15 G 550 8.25
Veg Corn Baby 303 15 G 175 2.625
SF Prawns Tiger 402 20 G 461 9.22

Method of Preparation: COST 77.825

Added cost 25% 19.46
Total Cost 97.28
Food cost% 34.74%
EST.SALES PRICE 280.00
NET PROFIT 202.175
1. n a bowl, add chicken curry cut, yoghurt, Kashmiri chilli powder, cumin powder, coriander powder, turmeric powder, crushed kasuri methi, ½ tbsp ginger-garlic paste, garam
2. In a deep pot, heat oil and ghee on medium heat. Add the bay leaf, cinnamon, green and black cardamoms, and 4 cloves. Sauté until fragrant.
3. Add the chopped onions, and sauté until soft and golden.
4. Add the green chillies, and the ginger-garlic paste. Sauté well until aromatic.
5. Add the methi leaves. Cook until the leaves are dark and wilted.
6. Next, add the marinated chicken pieces along with any leftover marinade. On high heat, mix the pieces with the onions, and cook for about five minutes.
7. Reduce the heat, and cover the pan. Let the pieces cook until almost done. At this point, the chicken will release water. If you find it dry, add some hot water to the pot and
8. Add the cashew nut paste, and mix. Cover the pot and cook again for about two to three minutes.
9. Once the oil floats on the top, add the cream and mix.
 tbsp ginger-garlic paste, garam masala, 1 tbsp oil, and salt. Mix all the ingredients well and marinate the chicken for about 30 minutes or overnight.

five minutes.
some hot water to the pot and mix well.
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Powder Lotus 17 100 G 330 33
Salt 184 6G 75 0.45
Flour Maida AP 150 500 G 185 92.5
Sugar Icing 193 80 G 120 9.6
Dry Yeast instant 207 11 G 461 5.071
Baking Powder 200 11 G 623.26 6.85586
Dairy Butter salted 89 18 G 123.81 2.22858
Powder Milk 16 80 G 40 3.2
SF Water SF7 0G 525 0

Method of Preparation: COST 3.2

Added cost 25% 0.80
Total Cost 4.00
Food cost% 1.43%
EST.SALES PRICE 280.00
NET PROFIT 276.8
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Flour Wheat starch 159 112 G 546.87 61.24944
Flour potato starch 158 62 G 687.71 42.63802
Hot SF Water SF7 195 G 525 102.375
Fat Sunflower oil 174 5 ML 80 0.4
Fine chop Veg White button mushroom 305 800 G 300 240
Fine chop Veg Carrots 299 50 G 1032 51.6
Cheese Cream 111 200 G 139.24 27.848
Salt 184 10 G 75 0.75
Powder White pepper 15 5G 280 1.4
Powder Aromatic 18 10 G 69 0.69
BTLE Truffle oil 254 8G 145 1.16

Method of Preparation: COST 4

Added cost 25% 1.00
Total Cost 5.00
Food cost% 1.79%
EST.SALES PRICE 280.00
NET PROFIT 276
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Boilked rice paste Rice Masmati xxxl 135 100 G 1.3 0.13
Veg Garlic 292 10 G 1400 14
Veg Ginger 291 5G 490 2.45
Veg Onion 280 10 G 36 0.36
Veg Green Chilli 290 5G 9 0.045
Salt 184 5G 75 0.375
Powder Aromatic 18 10 G 69 0.69
Powder White pepper 15 5G 280 1.4
Fat Seasame oil 171 10 ML 120 1.2
BTLE Rice wine 252 10 G 110 1.1
Veg Bokchoy 309 50 G 236 11.8
Veg White button mushroom 305 50 G 300 15
Veg oyster mushroom 310 50 G 300 15
Veg Black fungus mushroom 311 50 G 112 5.6
BTLE Oyster sauce 253 15 G 38 0.57

Method of Preparation: COST 51.67

Added cost 25% 12.92
Total Cost 64.59
Food cost% 23.07%
EST.SALES PRICE 280.00
NET PROFIT 228.33
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Fine chop Veg White cabbage 316 500 G 3.5 1.75
Fine chop Veg Carrots 299 10 G 1032 10.32
Fine chop Veg French Beans 317 100 G 18 1.8
Fine chop Veg corriander leaves 331 20 G 36 0.72
Grated Veg Potato 288 120 G 9 1.08
Grated Cheese Panner 107 300 G 98 29.4
Binding Flour Maida AP 150 200 G 185 37
Binding Flour Corn starch 160 300 G 687.71 206.313
Salt 184 10 G 75 0.75
Powder Aromatic 18 10 G 69 0.69
Powder White pepper 15 5G 280 1.4
Manchurian sauce Veg Garlic 292 10 G 1400 14
Manchurian sauce Veg Ginger 291 10 G 490 4.9
Manchurian sauce Veg Onion 280 10 G 36 0.36
Manchurian sauce Veg Green Chilli 290 10 G 9 0.09
Manchurian sauce BTLE Soy sauce Dark 251 10 G 285.75 2.8575
Manchurian sauce Kashmiri Chilli Dry 189 5G 25 0.125
Manchurian sauce Salt 184 10 G 75 0.75
Manchurian sauce Powder Aromatic 18 10 G 69 0.69
Manchurian sauce Sugar White 192 5G 120 0.6
Manchurian sauce Flour Corn starch 160 10 G 687.71 6877.1
Method of Preparation: COST 233.5255
Added cost 25% 58.38
Total Cost 291.91
Food cost% 104.25%
EST.SALES PRICE 280.00
NET PROFIT 46.4745
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Fine Chop Veg Garlic 292 60 G 1400 84
Fine Chop Veg Ginger 291 5G 490 2.45
Fine Chop Veg Onion 280 5G 36 0.18
Fine Chop Veg Green Chilli 290 5G 9 0.045
Powder Aromatic 18 6G 69 0.414
Powder White pepper 15 7G 280 1.96
Powder Aromatic 18 10 G 69 0.69
Fine Chop Veg Celery 324 10 G 361.15 3.6115
Hot Fat Sunflower oil 174 10 ML 80 0.8

Method of Preparation: COST 4.4115

Added cost 25% 1.10
Total Cost 5.51
Food cost% 1.97%
EST.SALES PRICE 280.00
NET PROFIT 275.5885
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Sugar White 192 100 G 120 12
BTLE White vinegar 256 40 G 98 3.92
Salt 184 5G 75 0.375
Veg white radish 314 40 G 4.73 0.1892
Veg Red Radish 315 40 G 24 0.96
Veg Baby carrots 300 40 G 4 0.16

Method of Preparation: COST 17.6042

Added cost 25% 4.40
Total Cost 22.01
Food cost% 7.86%
EST.SALES PRICE 280.00
NET PROFIT 262.3958
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Veg Garlic 292 60 G 1400 84
Veg Ginger 291 5G 490 2.45
Veg Tomato 285 5G 69 0.345
Veg Green Chilli 290 5G 9 0.045
Powder Aromatic 18 6G 69 0.414
Powder White pepper 15 7G 280 1.96
Powder Aromatic 18 10 G 69 0.69
Roasted salted peanuts 203 10 G 179.6 1.796
Spice White seasame seeds 67 10 G 78 0.78
Kashmiri Chilli Dry 189 10 G 25 0.25
Veg Onion 280 5G 36 0.18
Salt 184 5G 75 0.375
Sugar White 192 10 G 120 1.2

Method of Preparation: COST 94.485

Added cost 25% 23.62
Total Cost 118.11
Food cost% 42.18%
EST.SALES PRICE 280.00
NET PROFIT 185.515
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Veg Garlic 292 10 G 1400 14
Veg Ginger 291 10 G 490 4.9
Veg Celery 324 10 G 361.15 3.6115
Powder Aromatic 18 10 G 69 0.69
Powder White pepper 15 5G 280 1.4
Powder Aromatic 18 5G 69 0.345
BTLE Tomato ketchup 263 50 G 113.17 5.6585
BTLE Mayonnaise 262 60 G 179.6 10.776
Paste Kashmiri Chilli Dry 189 60 G 25 1.5
Veg Onion 280 20 G 36 0.72
Salt 184 5G 75 0.375
Sugar White 192 10 G 120 1.2
Veg Sezhvuan Pepper red 325 10 G 179.6 1.796

Method of Preparation: COST 46.972

Added cost 25% 11.74
Total Cost 58.72
Food cost% 20.97%
EST.SALES PRICE 280.00
NET PROFIT 233.028
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Dry roast Lentil Toor dal 118 60 G 200 12
Dry roast Lentil Bengal gram dal 123 5G 330 1.65
Dry roast Bedki Chilli Dry 188 5G 50 0.25
Dry roast Salt 184 5G 75 0.375
Dry roast Veg Curry Leaves 338 6G 98 0.588
Dry roast Veg Coconut fresh 326 7G 113.17 0.79219
Dry roast Powder Hing 13 10 G 36 0.36
Dry roast Spice Corriander seeds 58 10 G 78 0.78
Dry roast Spice Jeera Seeds 59 10 G 81 0.81
Dry roast Spice methi seeds 62 10 G 84 0.84
Dry roast Spice Black peppercorn 46 5G 26.75 0.13375
Dry roast Lentil Urad Dal 121 5G 280 1.4

Method of Preparation: COST 19.97894

Added cost 25% 4.99
Total Cost 24.97
Food cost% 8.92%
EST.SALES PRICE 280.00
NET PROFIT 260.02106
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Flour Maida AP 150 240 G 185 44.4
Salt 184 3G 75 0.225
Sugar White 192 3G 120 0.36
Dairy Milk full cream 85 236 G 365 86.14
Fat Olive Oil 173 28 ML 30 0.84
Dry Yeast instant 207 10 G 461 4.61
Spice Black seasame seeds 66 10 G 78 0.78
Spice White seasame seeds 67 10 G 78 0.78
Veg corriander leaves 331 5G 36 0.18
Dairy Butter salted 89 20 G 123.81 2.4762

Method of Preparation: COST 140.7912

Added cost 25% 35.20
Total Cost 175.99
Food cost% 62.85%
EST.SALES PRICE 280.00
NET PROFIT 139.2088
1. Take warm milk and add dry yeast and sugar cover it and letit rest for 10min.

2. Than add Normal milk with furmanted milk batter.

3. Take flour and add salt in it and add the milk batter into the flour and mix it well and combine the dough.

4. Knead it for 4min with hand or machine for 2min. Keep aside for 15min and cover it.

5. Apply olive oil on it and knead the dough for 4 to 5min.

6. After it becomes double size again knead it and separate the dough and make equal size balls. Keep aside for 10min.

7. Further more, roll out the the dough with rolling pin and give rest for 10 to 15min.

8. Meanwhile, preheat the nonstick frying pan and fry the rolled out dough. And apply butter while frying and sprinkle sesame seeds and corriender leaves for garnish. And se
ender leaves for garnish. And serve.
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
For puri Dough Rava fine 198 100 G 525 52.5
For puri Dough Flour Maida AP 150 100 G 185 18.5
For puri Dough Powder Turmeric 11 5G 461 2.305
For puri Dough Salt 184 5G 75 0.375
For Stuffing Flour Besan 151 50 G 465 23.25
For Stuffing Powder Turmeric 11 5G 461 2.305
For Stuffing Powder Red Chilli 2 5G 525 2.625
For Stuffing Powder Coriander 5 5G 139.24 0.6962
For Stuffing Baking soda 199 2G 195.5 0.391
For Stuffing Salt 184 5G 75 0.375
For Stuffing Salt Black 185 5G 150 0.75
For Stuffing Powder Chaat masala 7 5G 179.6 0.898

Method of Preparation: COST 104.9702

Added cost 25% 26.24
Total Cost 131.21
Food cost% 46.86%
EST.SALES PRICE 280.00
NET PROFIT 175.0298
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Flour Besan 151 100 G 465 46.5
Powder Turmeric 11 5G 461 2.305
Salt 184 5G 75 0.375
Paste Veg Ginger 291 15 G 490 7.35
Paste Veg Green Chilli 290 15 G 9 0.135
Powder Hing 13 2G 36 0.072
Dairy Yoghurt 86 200 G 351 70.2
SF Water SF7 200 G 525 105

Method of Preparation: COST 231.937

Added cost 25% 57.98
Total Cost 289.92
Food cost% 103.54%
EST.SALES PRICE 280.00
NET PROFIT 48.063
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Cheese Cream 111 250 G 139.24 34.81
Sugar Icing 193 125 G 120 15
Poultry Eggs 379 3G 195.5 0.5865
Paste Dairy Fresh cream 84 250 G 444 111
Paste Dairy Butter salted 89 125 G 123.81 15.47625
MarieGold Biscuit PASTRY 30 0 0 0
Vannila Essence PASTRY 2 0 0 0
SF Gulab Jamun SF8 24 G 24 0.576

Method of Preparation: COST 177.44875

Added cost 25% 44.36
Crush your biscuits using a food processor, or just add them into a food bag and hit them with a rolling pin. Total Cost 221.81
Meltthis
Add yourinto
butter
yourand mix thistin,
prepared with the crushed
smooth it out andbiscuits.
then firmly press this down until you have a smooth, even layer. Food cost%
Leave this aside. 79.22%
Making the cheesecake batter: EST.SALES PRICE 280.00
In a large bowl, mix together the sugar,eggs, cream cheese and vanilla together. NET PROFIT 102.55125
Pour half of the cream
Assembling the cheesecake: into this, whisk until smooth, then whisk in the remaining cream.
Add
Bakinga few
thespoonfuls
cheesecake: of the cheesecake batter on top of the biscuit base. Smooth this out and then place the gulab jamuns on top of this layer.
Place thisplace
Carefully tin into
thisa into
largeyour
baking/roasting
oven and bake trayfor
that has deep
around 40-50sides and then
minutes. It is pour
done some
whenboiling water
the sides lookinto
set,this
butuntil the water
the centre reaches
is still slightlyabout half way up the cheesecake tin.
wobbly.
Once it is done, turn your oven off, open the oven door slightly and leave the cheesecake in there for 1 hour.
After this hour, take it out of the oven, cover and leave in the fridge overnight."
way up the cheesecake tin.
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Colostrum Milk mix PASTRY 500 0 0 0
Dairy Milk full cream 85 500 G 365 182.5
Castor Sugar 208 200 G 200 40
Paste Powder Jeera 6 12 G 361.15 4.3338
Paste Spice Green cardamom 45 2G 750 1.5
Powder Turmeric 11 2G 461 0.922
Salt 184 2G 75 0.15

Method of Preparation: COST 229.4058

Added cost 25% 57.35
Take the mixi Jar add Jeera, haldi, cardmmon, salt and grind it till it becames a powder. Total Cost 286.76
In the bowl add colostrum milk and whole milk and disolve powder sugar into it. Food cost% 102.41%
add the grinded spices in the milk ans stir it weel strain it. EST.SALES PRICE 280.00
pour the batter into the bowl and double boil into the pressure cooker for 15 mins. NET PROFIT 50.5942
After it ready keep it in the refrigerate for 3 hours.
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Frozen Filo Pastry SF00 375 G 36 13.5
Poultry Eggs 379 160 G 195.5 31.28
Castor Sugar 208 190 G 200 38
Paste Dairy Yoghurt 86 170 G 351 59.67
Paste Fruit Orange 368 4G 200 0.8
Baking Powder 200 20 G 623.26 12.4652
Dairy Butter salted 89 180 G 123.81 22.2858
SF Water SF7 400 G 525 210
Sugar White 600
Spice Cinnamon 2
Spice Cloves 2
Spice Star anise 2

COST 388.001
Added cost 25% 97.00
Total Cost 485.00
Food cost% 173.21%
EST.SALES PRICE 280.00
Method of Preparation: NET PROFIT -108.001

Firstly, make sure phyllo sheets are completely dry and crispy.
crinkle the phyllo up and place it on baking trays and pop them in the oven
crumble them by hand and then repeat until all your portokalopita phyllo is dry.
 In pot of water, sugar, orange, cloves, star anies and a cinnamon stick to a boil. Simmer for 5-10 minutes, until the sugar is completely dissolved and the syrup has thickened.
Meanwhile, prepare the orange cake mix. In a large mixing dish, combine the oil, sugar, and eggs and whisk until combined.
Take the orange zest, orange juice and vanilla extract. Combine all of the ingredients in a medium-size mixing bowl with a whisk. Add the baking powder in small batches befor
Using your hands, crumble the phyllo into tiny pieces. Add them carefully while whisking so that they don’t clump together.
In baking tray oil the bottom and sides, then add the mixture. Bake for 40-50 minutes at 160C until golden brown and cooked throughout. Test for doneness by piercing a hole
To finish the orange cake, pour slowly over the hot cake the cold syrup. Allow each spoonful of syrup to be absorbed before adding another.
Allow for the syrup to be absorbed before chilling.
This orange cake is best served cold, not hot so it won’t break apart when cutting it and serving it.
d and the syrup has thickened.

g powder in small batches before adding to avoid clumping together.

for doneness by piercing a hole with a knife; if the knife comes out clean, the orange pie is cooked.
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Dairy Butter salted 89 500 G 123.81 61.905
Castor Sugar 208 500 G 200 100
Poultry Eggs 379 500 G 195.5 97.75
Paste Baking Powder 200 12 G 623.26 7.47912
Paste Flour Maida AP 150 500 G 185 92.5
Vannila Essence PASTRY 2 0 0 0
Dairy Milk full cream 85 500 G 365 182.5
Milk maid PASTRY 100 0 0 0
Dairy Fresh cream 500
Almond Maasala milk mix 40

COST 542.13412
Added cost 25% 135.53
Total Cost 677.67
Food cost% 242.02%
EST.SALES PRICE 280.00
NET PROFIT -262.13412
Method of Preparation:
For the sponge :- 1) Soften the butter add sugar gradually and beat till it smooth.
2) Add eggs one by one and beat till it become fluffy.
3) Add all the dry ingredients in the batter fold it nicely.
4) Pop the baking dish into the oven for 35-40 minutes, or until the top has browned. Insert a toothpick into the center. If it comes out clean, it's done.
5)Pour the fresh cream,condense milk and whole milk into a sauce pan. Add milk masala and boil it
6)Be sure to poke all the way through to the bottom of the cake so that the liquid can evenly penetrate the cake.
7)Slowly pour the masala Milk tres leches mixture over the entirety of the cake.
8)Cover the baking dish and refrigerate for 3 hours.
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Paste Dairy Fresh cream 84 1000 G 444 444
MarieGold Biscuit PASTRY 120 0 0 0
Milk maid PASTRY 400 0 0 0

COST 444
Added cost 25% 111.00
Total Cost 555.00
Food cost% 198.21%
EST.SALES PRICE 280.00
Method of Preparation: NET PROFIT -164
Crush your biscuits using a food processor, or just add them into a food bag and hit them with a rolling pin.
In the bowl of your stand mixer fitted with a whisk attachment/ or use a hand blender, add in the chilled heavy cream, beat on medium-high speed until it forms soft peaks.
Now add in the condensed milk and beat until it forms stiff peak. Do not overbeat or else you will end up with butter
Assembling the pudding-whipped cream mixture in a serving glass use a piping bag, for a neater finish
Then top with the crushed Marie biscuit powder, continue layering with the cream and Marie biscuit powder, ending with the cream layer.
Sprinkle some of the crushed Marie biscuit powder on top, and refrigerate it so that it sets well.
eed until it forms soft peaks.
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Dairy Yoghurt 86 250 G 351 87.75
Honey 209 125 G 36 4.5

Method of Preparation: COST 92.25

Added cost 25% 23.06
Total Cost 115.31
Food cost% 41.18%
EST.SALES PRICE 280.00
NET PROFIT 187.75
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
SF Water SF7 500 G 525 262.5
Dairy Butter salted 89 225 G 123.81 27.85725
Flour Maida AP 150 300 G 185 55.5
Paste Poultry Eggs 379 486 G 195.5 95.013
Paste Salt 184 2G 75 0.15
Dairy Milk full cream 85 1000 G 365 365
Castor Sugar 208 100 G 200 20
Fruit Mango 50 G 113.17 5.6585

Method of Preparation: COST 831.67875

Added cost 25% 207.92
Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat. Total Cost 1039.60
Add flour, reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes tog Food cost% 371.29%
Transfer mixture to a large mixing bowl, let cool 5 minutes. EST.SALES PRICE 280.00
Add vanilla and egg to flour mixture then blend immediately with an electric mixer. NET PROFIT -551.67875
Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).
Transfer to a 16-inch piping bag fitted with a rounded star tip
Carefully pipe mixture into preheated oil (or air fry it), into about 6-inch lengths, cut end with clean scissors.
Let fry until golden brown.
Then transfer to cinnamon sugar mixture and roll to coat.
Repeat process with remaining dough.
Let cool for a few minutes then serve warm.
CATEGORY SOUP MENU TYPE STARTER
DISH Madhur Vada Curry NAME Mahur Vada Curry
PORTIONS 4 ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
Lentil Bengal gram dal 123 60 G 330 19.8
Veg Coconut fresh 326 5G 113.17 0.56585
Veg Curry Leaves 338 5G 98 0.49
Salt 184 5G 75 0.375
Fried crisp Garnish Powder Red Chilli 2 6G 525 3.15
Fried crisp Garnish Powder Coriander 5 7G 139.24 0.97468
Powder Aromatic 18 10 G 69 0.69
Slit in to two Veg Thai chilli 295 10 G 50 0.5
Teared in to two Veg Basil 339 10 G 525 5.25
For Tempering Veg Curry Leaves 338 10 G 98 0.98
Teared in to two Veg Kaffir lemon leaves 308 5G 540 2.7
Grated rinds Veg Lemon Kaffir 307 5G 72 0.36
lemon juice Veg Lemon Fresh 306 10 G 3 0.03
Peeled sliced Veg Galangal 296 15 G 650 9.75
Florets Veg Broccoli 298 15 G 90 1.35
Slit in to two Veg Baby carrots 300 15 G 4 0.06
cubes Veg Zucchini Green 301 15 G 2450 36.75
cubes Veg Zuchhini Yellow 302 15 G 550 8.25
Slit in to two Veg Corn Baby 303 15 G 175 2.625
De vined SF Prawns Tiger 402 20 G 461 9.22
Small cubes Poultry Chicken Thigh 380 20 G 623.26 12.4652
Method of Preparation: COST 77.825
Added cost 25% 19.46
Total Cost 97.28
Food cost% 34.74%
EST.SALES PRICE 280.00
NET PROFIT 202.175
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
SF Water SF7 1000 G 525 525
Rice Idli 136 500 G 105.58 52.79
Lentil Urad Dal 121 250 G 280 70
Spice methi seeds 62 10 G 84 0.84
Salt 184 10 G 75 0.75

Method of Preparation: COST 649.38

Added cost 25% 162.35
Total Cost 811.73
Food cost% 289.90%
EST.SALES PRICE 280.00
NET PROFIT -369.38
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
SF Water SF7 1000 G 525 525
Rice Idli 136 300 G 105.58 31.674
Lentil Urad Dal 121 100 G 280 28
Spice methi seeds 62 10 G 84 0.84
Salt 184 10 G 75 0.75
Lentil Bengal gram dal 123 10 G 330 3.3

Method of Preparation: COST 589.564

Added cost 25% 147.39
Total Cost 736.95
Food cost% 263.20%
EST.SALES PRICE 280.00
NET PROFIT -309.564
CATEGORY MENU TYPE
DISH NAME
PORTIONS ITEM CODE
PREPRATION ITEM NAME SAP CODE QUANTITY U.O.M PURCHASE COST RECIPE COST
SF Water SF7 1000 G 525 525
Rice Sona masuri 138 300 G 750.65 225.195
Lentil Urad Dal 121 50 G 280 14
Soaked in Water Spice methi seeds 62 10 G 84 0.84
Rock Salt 184 10 G 75 0.75
Soaked in Water Poha 201 100 G 139.24 13.924
Veg Coconut fresh 326 50 G 113.17 5658.5
Method of Preparation: COST 6438.209
Soak rice for 1 Hr Added cost 25% 1609.55
Grind Fine with less water Total Cost 8047.76
Food cost% 2874.20%
EST.SALES PRICE 280.00
NET PROFIT -6158.209