Banquet menu
Gold Banquet Menu, Veg and Non-Veg
A full banquet spread: soups, a live pizza bar, starters, a salad bar, North Indian mains, Asian dishes, pasta and South Indian stations, and desserts.
Gold Menu: Vegetarian
Quenchers
Fauxtails
Orange Blossom
Virgin Mojito
Blue Lagoon
Pink Lady
Fizzy drinks
Coke
Sprite
Fanta
Limca
Mineral water
Bottled mineral water
Coffee
Cappuccino
Café Latte
Café Mocha
Green Tea
Bisque
Tomato Bisque Creamy tomato soup made with roasted garlic, blended to silky perfection
Sweet Corn A soup made primarily from sweet corn kernels, with mixed vegetables, garlic, ginger and sauces for a savoury, slightly sweet flavour
Italian Pizza Bar
Original Margherita Tomatoes, mozzarella, basil and extra virgin olive oil
Pizza Exotica Toppings like sun-dried tomatoes and exotic vegetables
Just Capsicum Topped with capsicums and cheese
Greek Pizza Cheese and roasted red peppers, olive and basil
First Course: Vegetarian
Grilled Cottage Cheese Chunks of cottage cheese grilled until lightly browned and crisp outside, soft and creamy inside
Grilled Pineapple Medallions Pineapple slices marinated in spices and grilled in a clay oven, sweet and tangy with a smoky finish
Creamy Afghani Soya Chunks Soya chaap marinated in a creamy, rich gravy inspired by Afghani flavours
Dahi Ke Sholey Rolled bread with a hung curd stuffing, deep fried until crisp
Chilli Paneer Deluxe Deep-fried paneer cubes tossed in a sweet, spicy, savoury sauce with onions, bell peppers and chilli
Vegetable Manchurian Crispy fried mixed vegetable balls in a sweet, spicy, tangy manchurian sauce
Chilli Mushroom Batter-fried mushrooms tossed in a sweet, spicy, slightly tangy sauce
French Fries Crispy golden fried potato fingers
Salad Bar
Garden Fresh Greens Sliced tomato, cucumber, radish and carrot
Macaroni Salad Macaroni, olives and mayonnaise
Aloo Chane Ki Chaat Diced potatoes and chickpeas seasoned with spices and herbs
Corn Salad Corn with bell pepper in a vinaigrette dressing
Russian Salad Diced carrots, potatoes and beans in sweetened cream and English mayo
Kimchi Salad Cabbage and carrots in a sweet and chilli vinegar dressing
Lachha Onion Salad Fresh onion rings
Volgan Salad Cucumber dressed in chantilly cream, garnished with nuts
Lemon Wedges and Green Chillies Along with achar, papad and chutney
Yogurt Station
Mix Veg Raita
Pineapple Raita
Main Course: Vegetarian
Classics of regional Indian veg cuisine
Kadai Paneer Cottage cheese cooked in a kadai with capsicum
Velvet Dal Makhani Whole black lentils, spices and butter slow-simmered, finished with white butter and cream
Amritsari Channa Classic Channa cooked in a traditional Punjabi gravy
Palak Corn A rich, saucy curry of fresh spinach and sweet corn
Mixed Vegetable A selection of vegetables cooked in onion gravy
Asian Signature by Aroha
Stir and Fried Hakka Noodles Hakka-style stir-fried noodles with vegetables and a hint of light soya sauce
Spiced Indo Chinese Balls Fried vegetable balls in a spicy, tangy and sweet sauce
Basmati Selection
Jeera Rice
Nawabi Veg Biryani
Breads
Tandoori Roti
Butter Naan
Missi Roti
Garlic Naan
Stuffed Kulcha
Mirchi Parantha
Pudina Parantha
Lachha Parantha
Pasta Station
Choice of pasta
Fusilli
Spaghetti
Penne
Choice of sauce
Alfredo
Arabiata
Accompaniments
Fresh basil, button mushrooms, pink and green peppers, freshly ground black pepper, leeks, zucchini, assorted bell peppers, baby corn, green and black olives, fresh single cream, parmesan, extra virgin olive oil, dried oregano, brown garlic and broccoli.
Bread
Assorted continental breads basket with butter chiplets
Main Course from South India
Dosa
Idli
Vada
Served with sambhar and chutney.
Delicacies
Gulab Jamun
Shahi Tukda
Moong Dal Halwa or Gajar Ka Halwa (seasonal)
Ice cream
Vanilla
Strawberry
Butter Scotch
Chocolate
Gold Menu: Non-vegetarian
Quenchers
Fauxtails
Orange Blossom
Virgin Mojito
Blue Lagoon
Pink Lady
Fizzy drinks
Coke
Sprite
Fanta
Limca
Mineral water
Bottled mineral water
Coffee
Cappuccino
Café Latte
Café Mocha
Green Tea
Bisque
Tomato Bisque Creamy tomato soup made with roasted garlic, blended to silky perfection
Sweet Corn A soup made primarily from sweet corn kernels, with mixed vegetables, garlic, ginger and sauces for a savoury, slightly sweet flavour
Italian Pizza Bar
Original Margherita Tomatoes, mozzarella, basil and extra virgin olive oil
Pizza Exotica Toppings like sun-dried tomatoes and exotic vegetables
Just Capsicum Topped with capsicums and cheese
Greek Pizza Cheese and roasted red peppers, olive and basil
First Course: Non-Vegetarian
Murg Tikka NV Boneless chicken morsels marinated with yogurt and traditional Indian spices
Creamy Murg Malai Tikka NV Chicken morsels marinated in yogurt, cheese, coriander and chilli, served with mint chutney
Tender Mutton Seekh Kebab NV Minced mutton combined with onions and a blend of spices
Fish Orly NV Soft seasoned fish in a crispy, fluffy coating, served with tartar sauce
Lemon Fish NV Sliced fish tossed with onions, garlic and bell peppers in lemon sauce
Amritsari Macchi NV Fish marinated in a blend of spices and deep fried until golden, served with mint sauce
First Course: Vegetarian
Grilled Cottage Cheese Chunks of cottage cheese grilled until lightly browned and crisp outside, soft and creamy inside
Grilled Pineapple Medallions Pineapple slices marinated in spices and grilled in a clay oven, sweet and tangy with a smoky finish
Creamy Afghani Soya Chunks Soya chaap marinated in a creamy, rich gravy inspired by Afghani flavours
Dahi Ke Sholey Rolled bread with a hung curd stuffing, deep fried until crisp
Chilli Paneer Deluxe Deep-fried paneer cubes tossed in a sweet, spicy, savoury sauce with onions, bell peppers and chilli
Vegetable Manchurian Crispy fried mixed vegetable balls in a sweet, spicy, tangy manchurian sauce
Salad Bar
Garden Fresh Greens Sliced tomato, cucumber, radish and carrot
Macaroni Salad Macaroni, olives and mayonnaise
Aloo Chane Ki Chaat Diced potatoes and chickpeas seasoned with spices and herbs
Corn Salad Corn with bell pepper in a vinaigrette dressing
Russian Salad Diced carrots, potatoes and beans in sweetened cream and English mayo
Kimchi Salad Cabbage and carrots in a sweet and chilli vinegar dressing
Lachha Onion Salad Fresh onion rings
Volgan Salad Cucumber dressed in chantilly cream, garnished with nuts
Lemon Wedges and Green Chillies Along with achar, papad and chutney
Yogurt Station
Mix Veg Raita
Pineapple Raita
Main Course: Non-Vegetarian
Classics of regional Indian non-veg cuisine
Murg Makhani NV Chicken grilled in a clay oven, finished in a tomato-flavoured butter gravy
Kashmiri Red Flame Mutton NV A Kashmiri mutton preparation cooked with exotic spices
Main Course: Vegetarian
Classics of regional Indian veg cuisine
Kadai Paneer Cottage cheese cooked in a kadai with capsicum
Velvet Dal Makhani Whole black lentils, spices and butter slow-simmered, finished with white butter and cream
Amritsari Channa Classic Channa cooked in a traditional Punjabi gravy
Palak Corn A rich, saucy curry of fresh spinach and sweet corn
Mixed Vegetable A selection of vegetables cooked in onion gravy
Asian Signature by Aroha
Stir and Fried Hakka Noodles Hakka-style stir-fried noodles with vegetables and a hint of light soya sauce
Spiced Indo Chinese Balls Fried vegetable balls in a spicy, tangy and sweet sauce
Basmati Selection
Jeera Rice
Nawabi Chicken Biryani NV
Breads
Tandoori Roti
Butter Naan
Missi Roti
Garlic Naan
Stuffed Kulcha
Mirchi Parantha
Pudina Parantha
Lachha Parantha
Pasta Station
Choice of pasta
Fusilli
Spaghetti
Penne
Choice of sauce
Alfredo
Arabiata
Accompaniments
Fresh basil, button mushrooms, pink and green peppers, freshly ground black pepper, leeks, zucchini, assorted bell peppers, baby corn, green and black olives, fresh single cream, parmesan, extra virgin olive oil, dried oregano, brown garlic and broccoli.
Bread
Assorted continental breads basket with butter chiplets
Main Course from South India
Dosa
Idli
Vada
Served with sambhar and chutney.
Delicacies
Gulab Jamun
Shahi Tukda
Moong Dal Halwa or Gajar Ka Halwa (seasonal)
Ice cream
Vanilla
Strawberry
Butter Scotch
Chocolate
Planning an event?
Tell us your date and guest count, and the team will share per-plate rates for this menu.