Quick Service Restaurant chain specialising in delicious vegetarian and non-vegetarian rolls. This restaurant chain presently has three outlets in Delhi at Laxmi Nagar, Saket, Karol Bagh and restaurant in Satya Niketan in Delhi. Outlets prepare on short notice an array of vegetarian and non-vegetarian rolls which is bound to delight anybody. The Paneer Tikka Roll, Chilli Paneer Roll, Mushroom Roll (Single/ Double), Mix Veg Roll (Single/ Double) and Aloo Roll are popular rolls ordered by vegetarians.

For the non-vegetarians the restaurant chain offers Mutton Tikka Roll, Chicken Kheema Roll, Tandoori Chicken Tikka Roll, Chicken Malai Tikka Roll, kati roll online order, Mutton Seekh Roll etc. The restaurant chain also offers tasty veg and non-veg starter items like Maharashtrian Mutton Curry, kathi roll, Paneer Tikka, Bharwan Aloo, Tandoori Murg, Murg Malai Kabab etc. Most of the rolls are priced at affordable ranges.

A Free Recipe for home makers: Maharashtrian Mutton Curry

Ingredients
1 Kg Mutton/Lamb, cut into medium pieces
1 Onion, chopped
1 Tomato, chopped
1 -2 Bay Leaves
1.5 tbsp Mutton masala or Red Chilly Powder
1 tsp Turmeric powder
Coriander leaves for garnishing
4 tbsp Oil for cooking

For the Masala Paste
2 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Poppy seeds (Khus khus)
1 tbsp Sesame seeds (Til)
½ tsp Peppercorns
4 to 5 Cloves
1 inch Cinnamon Stick
1 Star Anise
4 Cardamoms (1 black & 3 small)
2 Bay Leaves
1 pc Mace
½ cup Dry coconut, cut into slices or grated
1 large Onions, Sliced
1 Pod Garlic
1 inch Ginger
½ cup Coriander leaves
1 -2 Green chillies

Instructions

Wash and drain the mutton. Pressure cook with salt, and turmeric powder for 4 whistles.
Dry roast all the spices, listed under masala. in a pan. Heat 1 tsp oil and roast the onions and coconut. Grind to a fine paste along with ginger, garlic, coriander leaves and green chilly.

How to make Mutton Curry
Heat 4 – 5 tablespoons oil in a vessel. Add 1 -2 Bay leaf and 1 chopped onion and saute. Then add 1 medium tomato chopped and fry till it softens.
Add ground masala paste and fry for 3 minutes till oil oozes out. Add 2 tbsp meat masala or any masala powder and saute for a minute.
Put in the boiled mutton along with the stock. Use water to make the required gravy. Let this gravy come to a boil. Reduce the flame and cook covered for 5 – 6 more minutes.
Check for seasonings. Garnish with coriander leaves.

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