Curd Rice refers to rice specialty from South India. The different ingredients used to make this rice dish are cooked rice, plain yoghurt, mustard, green and red chillies, grated ginger, asafoetida, salt and oil. Grated carrots and grapes can also be added if desired. Curd Rice is garnished with coriander leaves and generally served with lime or mango pickle.

Consomme aux Oeufs Poches refers to a French clear meat soup that has poached eggs for each person

Consomme Albion refers to a French beef-stock based consomme which is garnished with Foie Gras, Asparagus tips, Truffle. It also refers to a thickened fish-stock based consomme that is garnished with Quenelles of lobster and strips of truffle.

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Consomme Bergere refers to a French thickened oxtail consomme garnished by asparagus tips, wild mushrooms, tarragon leaves, chervil shreds. This consomme is thickened with tapioca.

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Chorizo en Manteca Colora refers to one of the popular variety of sausages produced in the villages of Montejaque and Benaojan in the Serrania de Ronda in Andalucia, Spain. Chorizo en Manteca Colora is a sausage in lard colored with paprika or a paprika-coloured sausage in lard. It is highly recommended for people who loves great tasting sausages from Spain.

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Conejo al Salmorejo refers to a Spanish dish - a rabbit in Salmorejo Sauce. Conejo al Salmorejo is a typical dish from the Canary Islands. It is made by marinating the rabbit first in wine, vinegar, garlic and spices, then fried in olive oil. The sauce is heated and the rabbit is simmered in the sauce until tender. Serve this rabbit dish with roasted potatoes. Conejo al Salmorejo should not be confzsed with Salmorejo (a cold soup) of Andalucia. This rabbit in salmorejo sauce is a typical dish from the Canary Islands. The rabbit is first marinated in wine, vi

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