Sahar Of Sudbury- Menu Prices (CA)

Fresh full chicken marinated in yogurt and grilled in tandoor. A masala of spices and herbs complete this specialty. The chicken is served with a loaf of bread.

Karachi style, on the bone, a traditional dish of lamb trotters slow-cooked overnight with signature Karachi cuisine spices.

Karachi style may have traces of bones) a wholesome medley of shredded lamb, lentils, wheat, and pearl barley slow-cooked for six-8 hours according to our traditional recipe.

Fried potato chips.

Lightly seasoned Fried potato chips with spices.

Ripe tomatoes, fresh cucumbers, chopped olives, coriander and, depending on the market, further salads are combined. Lime juice and olive oil form the sauce base, not to mention salt and black pepper.

Two deep-Fried dumplings with cilantro, potatoes, and peas as the basis of the filling and supplemented with ajwan (royal cumin) and secret spices of Sahar.

Minced chicken grilled on skewers, seasoned with our signature spices.

Chicken pieces are marinated in yogurt, garlic, and typical spices. Grilled in tandoor and slightly spicy tasted.

Lime juice, white pepper, yogurt, ginger, and some garlic are processed into a marinade. Tender pieces of chicken are put in and slowly grilled in the tandoor. The chicken is served on a bed of sautéed colorful vegetables.

Wholemeal, gluten. Whole wheat flour bread baked in tandoor.

Dairy, gluten. Warm yeast bread made from white flour baked in tandoor.

Dairy, gluten, sesame seeds, clarified butter (optional). Warm yeast bread from white flour baked with sesame seeds in tandoor.

Warm yeast bread made from white flour baked in tandoor with chopped garlic. To round off with rich Canadian butter.

Gluten. Choice of roti or naan.

Choice of roti or naan.

Gluten. Choice of roti or naan.

Production: in the realm of moguls biriyani was prepared only on special occasions since its preparation is complex and time-consuming. The rice is cooked and steamed in various ways. The nuts, saffron, red chilli, almonds, cardamom, and other Indian spices added later. The lamb is pre-cooked individually and added later. Everything is blended, put into a bowl and sealed with a special dough that serves as a lid. There are hardly any flavours to escape when the biryani is baked in the oven an...

Production: in the realm of moguls biryani was prepared only on special occasions since its preparation is complex and time-consuming. The rice is cooked and steamed in various ways. The nuts, saffron, red chilli, almonds, cardamom and other Indian spices added later. The chicken meat is pre-cooked individually and added later. Everything is blended, put into a bowl and sealed with a special dough that serves as a lid. There are hardly any flavors to escape when the biryani is baked in the ov...

Rice. The name biryani comes from Persian and means "Fried", "Roasted". Spiced rice is mixed with Fried, fresh market vegetables. Also typically included are onions, chili, saffron, mint, cumin, and nuts. Served with raita.

Saffron fragrant rice.

Gluten, fish. Spicy fillets of fish deep-Fried to crispy perfection.

Dairy, nuts, clarified butter. The tandoor pre-cooked chicken, the ginger, garlic and some chili, degggi mirch (special mixture) and tomato puree. Served in a creamy and slightly spicy butter coconut sauce.

Poultry cooked in a wok-like karahi. Seasoned with tomatoes, chili, ginger, and other Indian spices. Slightly racy in taste.

In wok-like karahi stirred chicken meat. Seasoned with tomatoes, onions, chili, ginger. Finished with spinach, fenugreek, and a little milk. Fairly mild in taste.

Lamb meat marinated 24 hours in yogurt. With onions, tomatoes, red chili and rich spice selection, we rounded off ginger. Served with coriander. Spicy in the seasoning.

Lamb pieces in a spicy cashew sauce mogul art. Nuts, raisins, and cream complete this specialty. Mild aroma.

Tender lamb is boiled with chili, onion and fennel seeds, fenugreek, ginger, garlic, and tomatoes. Then rounded with sweet and sour mango pies. Rather racy in taste.

Fresh seasonal vegetables crunchy cooked on curry sauce. Seasoned with Indian spices like kalonji (black sesame) and fenugreek, a touch of coriander and turmeric.

Lentils are served in a creamy and slightly spicy butter sauce, which is added to mashed tomatoes - spices include garam masala, fenugreek, and cumin.

Panir is Indian cream cheese in crumbly to a firm consistency, which is not salted. Together with freshly chopped spinach, a little onion, tomato pieces, and various Indian spices, it creates a wonderful symbiosis.

Potato pieces stirred in the pan. Some onion, black pepper, little ajwain (king's cumin) and a hint of chili.

Panir is an Indian cream cheese in crumbly to firm consistency. The panir is served with cashews in a light creamy mogul art sauce, an excellent vegetarian main course.

Chickpeas in a thick curry sauce flavored with Karachi cuisine's own special blend of spices.

Dairy may have traces of nuts. Indulgent rice pudding flavored with cardamom and saffron.

Clarified butter, may have traces of nuts. Traditional halwa made with semolina, butter, and sugar syrup.

Dairy may have traces of nuts. Golden milk solids mixed with dough and dipped in fragrant sugar syrup.

Dairy may have traces of nuts. Soft, sweet cheese balls in chilled, creamy milk.

Dairy, nuts. Layered with kulfi (traditional south Asian ice cream), vermicelli noodles and basil seeds. Topped with nuts and rose syrup.