Magyar Vacsora (A Hungarian Rhapsody)
19th October at 8 pm

Presented by Lakhan Singh

Soup
Goulash Soup
(vegetarian and non-vegetarian)

Non-Vegetarian
Paprika Chicken
Fried Fish Fillet in paprika and white flour cover

Pork Chop filled with cheese
Vegetarian
Mushroon Stew
Lecsó (pepper and tomato stew)
Layered cauliflower casserole with cheese
Fried Aubergine in breadcrumbs

Accompaniments
Gnocchi
Rizi-bizi (Rice with Peas)
Mashed Potates with Fried Onion

Salads

Cucumber salad
Tomato salad
Mixed salad

Desserts

Cottage Cheese Dumplings
Zserbó (cake made with layers of jam and ground nuts, coated with chocolate)
Linzer shortcrust pastry with jam

Rs. 400/- + 10% Service Charge + 12.5 % VAT

Hungarian cooking has retained its identity perhaps better than any other cuisine in Eastern Europe. However, few are aware of the long gastronomic history of Hungary, which can be traced back to the ancient nomadic Magyar tribes before they settled in the Carpathian basin in the 9th century. The oldest cooking utensil, the bogrács, or cauldron, originates from this time. The Carpathian basin was rich in a great variety of fish and game, and well-suited to raising cattle and growing crops, a land of milk and honey - two often-used ingredients in old recipes. The abundance of fresh fruits and vegetables, the variety of meat, fish and fowl, and the generous use of herbs and spices characterized early Hungarian cooking. Sauces became a very important part of dining and every meat course was served with a complementary sauce. Cooking techniques were simple limited mainly to slow cooking in the bogrács or roasting on the spit. We know from contemporary chroniclers that almonds, fresh and dried fruits, fruits cooked in honey jam-like preserves were popular desserts. We also know that wine was abundantly consumed essentially to balance the heavy diet. Beatrice, the Italian wife of king, Matthias, imported the garlic and the onion - indispensable ingredients of modern Hungarian cooking.

Mr. Lakhan Singh, has worked with the Hungarian Embassy for the last four decades.