Plat Du Jour
20th October at 8 pm

Presented by Bhicoo Manekshaw

Soup
Gopal’s Leek and Courgette Soup

Salads
Avocado
Iceberg Lettuce with Apples

First Course
Pasta with Basil and Almond Sauce
Spinach and Cheese Flan

Main Course
Fried Fish with Hollandaise and Asparagus Sauce
Lamb Casserole with red wine and olives
Polynesian Chicken with Peaches

Vegetable Stroganoff with Pilaf
Baked Vegetables in Thousand Island dressing
Broccoli Mousse

Accompaniments
Mashed Potatoes with Corn
Minted Green Peas

Desserts
Gateau Indira
Chocolate Mousse Cake
Caramelised Ice cream

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

Bhicoo Manekshaw is the first Indian to complete the Advance Certificate Course of the Cordon Bleu School of Cookery, London. She has been Catering Consultant to the West End Hotel, Bangalore, at Raj Bhavan, Bangalore; the India International Centre; Chef Air and Air India where she was responsible for the catering of all VIP flights including those during the NAM and CHOGM conferences.

Bhicoo’s first cookbook, Traditional Recipes of India was published in 1974 and her second, Parsi Food and Customs, in 1996. The latter was a best seller and was renamed The Essential Parsi Cookbook in its second edition. Her third book, Feast of Love, a menu-based cookbook on Continental cuisine was launched in March 2007. She is currently in charge of cuisine at the popular Basil & Thyme Restaurant