Food Menu - Food First

Indian Spices
Life of India
The history and culture of Indian Spices and Condiments are probably as old as human
civilization itself. There are numerous references about them in Vedas, the Bible and
the Quran. The earliest literary record in India about Spices and Condiment is in
the Rig Veda, around 6000 BC.
Indian Spices have been famous since pre historic times. Indian ships were carrying
Indian Spices and other products to Mesopotamia, Arabia & Egypt, centuries before
Greece and Rome had their birth. This attracts many sea farers to come
to the shores of India.
Spices and Condiments are one of the most important forms of natural foods. Beside the
culinary uses, they have been used in indigenous system of medicine and natural healers
since ancient time. Thus they are a part of our heritage healing.
Soups
From the tureen
(INR)
10000 BC Homo sapiens gang digs a hole or fined one...and fills it with water. Then they build a fire close by
Roasted Tamatar Aur Lasooni Shorba
165.00
and heat stones in it. Then, one by one...and v-e-r-y carefully with bones or sticks...they are transfer the stones to
(Roasted tomato & garlic thin broth mildly flavoured with spices)
the water until it boils. And it will. Stones can be heated to a temperature of 1,300 degrees F. in a well laid
hearth. They used the hearths to heat stones, used a dampened wooden shovel to dump them in the water,
Makai Aur Sukhi Mirchi Shorba
brought the water to a boil, and simmered a 10-pound leg of mutton for 3 hours 40 minutes by adding stones
(Sweet corn and red chilly flakes thick broth)
165.00
every few minutes. ...Then they ate the results: 'excellently cooked and most tasty.'" And Soup drinking
started……
Hara Mutter Aur Saunf Shorba
165.00
(Green peas and fennel soup)
Paya Shorba
195.00
(Mutton shank soup infused with whole mix spices)
Murg Hara Dhania Shorba
195.00
(Chicken and coriander thin broth tempered with cumin)
Adraki Jhinga Aur Gol Mirch Shorba
(Prawn and ginger soup flavoured with black pepper)
Taxes as applicable
215.00
Appetizers
Appetizers
(INR)
The history of appetizers dates to as early as the third century B.C. when the Athenians introduced the first
Papri Chaat
145.00
horsd'oeuvre buffet, complete with garlic, sea urchins, cockles and small pieces of sturgeon placed in front of the
(Crisp fried dough wafers served with boiled potatoes, chick peas, chilies,
yoghurt and tamarind chutney)
diners on small plates. This new culinary invention was met with some skepticism however, with one wellknown Athenian complaining that “such a layout seems to offer variety but is nothing at all to satisfy the belly.”
Not so today. From hot to cold, fancy to simple, appetizers have become delicious delicacies which provide an
opportunity for socialization before formal and casual get-together's while whetting the appetite for more
courses to come.
Dahi Vada
145.00
(Indian chaat, prepared by soaking vadas in thick yoghurt)
Samosa Chaat
145.00
(Stuffed spicy potato pastry broken into pieces & served with green and sweet chutney)
Fruit Chaat
195.00
(Combination of seasonal fruits with chaat masala and red chilly powder)
Chowk Ki Tikki Chaat
145.00
(Mashed potato pattie served with yoghurt & tamarind chutney)
Chicken Tikka Chaat
245.00
(Succulent pieces of chicken tikka tossed with onion, coriander & chaat masala)
Roasted Beet Root and Sun dried Tomato Salad
195.00
(An excellent combination of roasted beet root & sundried tomato served to perfection)
Spicy American Corn Salad
195.00
(Hot and spicy golden corn carnal)
Fish Mustard Salad
295.00
(Fresh water beckti with home made fresh mustard sauce & aromatic herbs)
Prawn Cocktail
395.00
(Blanched scampi in cocktail sauce)
Taxes as applicable
Starter
Starter
(INR)
Non Vegetarian
Tandoor originated in Persia (Iran) and brought to India via Afghanistan by Arabs Evidence also exists that
Tandoor may have been native to India dating back to 3000 BC. Small mud plastered ovens resembling
Tandoori Lobster
Tandoor with a side door have been found in Harappa and Mohenjo-Daro settlements of ancient Indus valley.
(Sea catch lobster in a chef's special marinade, cooked in tandoor)
Tandoor' is derived from Persian (Iranian) word 'Tannur', derived from Babylonian word 'tinuru' based on
Semitic word nar meaning fire. In Turkey, Tannur became Tandoor.
1195.00
Adraki Crab Seekh Kebab
745.00
(Ginger flavoured crab meat seekh kebab)
In Afghanistan, the Tandoor was built in the ground and served as a bread making area for the entire
communities.During fourteenth century, a noted poet, Amir Khusrau describes Naan-e-tanuk (light bread),
Tandoori Whole Beckti
and Naan-e- Tanuri (Cooked in Tandoor) at the imperial court in Delhi.
(Fresh water beckti cooked in clay oven served to perfection)
Jahangir is credited with making Tandoor portable. The cooks were instructed to transport Tandoor to
anywhere he traveled. Tandoor was used to make Naan, Roast whole baby chicks (Chooza) and large pieces of
645.00
Pomfret Paprika Kebab
525.00
(A delicious combination of pomfret, mild spices and paprika powder cooked in clay oven)
lamb.
Fish Paturi
495.00
(Bone less chunk of beckti marinated with mustard paste & green chilly, wrapped
with banana leaf steamed & grilled)
Fish Tikka
495.00
(A melodious combination of fish, aromatic spices and yoghurt cooked in clay oven)
Jhinga Lahoree
675.00
(Prawn marinated in the style of Lahoree cuisine and cooked in clay oven)
Sarson da Jhinga
675.00
(Fresh catch, mustard marinated barbecued prawn)
Salmon Tikka
725.00
(Boneless chunk of salmon cooked in chef's special recipe)
Surmai Tawa Fry
425.00
(Darne of king fish cooked on the griller)
Taxes as applicable
Starter
(INR)
Murg Malai Kebab
375.00
(Chicken marinated in cream, cheese & selected spices char grilled to perfection)
Sunehra Murg
375.00
(Boneless chicken kebab our chef's speciality)
Murg Elaichi Kebab
375.00
(Green cardamom flavoured boneless chicken kebab)
Zafraani Murg Tikka
375.00
(Mystic combination of tender chicken & Iranian saffron cooked in clay oven)
Bharwan Tangri
425.00
(Chicken drumsticks stuffed with spicy mutton keema cooked in tandoor)
Tandoori Murg
345.00
(Whole leg of chicken traditionally cooked in a clay oven)
Adraki Panje
475.00
(Ginger-flavoured mutton chops)
Gosht Lasooni Boti
425.00
(Garlic flavour boneless mutton kebab)
Gilafi Seekh Kebab
425.00
(Minced mutton with traditional Indian Spices served with a garb of
colourful capsicums, greens and onions)
Sikendari Raan
895.00
(Whole leg of Spring mutton marinated over night cooked to perfection )
Whole Tandoori Duck
995.00
(Whole duck, roasted to perfection for crispy skin with lots of Indian flavours)
Taxes as applicable
Starter
Vegetarian
(INR)
Tandoori Broccoli
325.00
(Broccoli are smothered in delectable piquant blend of spices and grilled in clay oven)
Gulner Tikka
325.00
(Cottage cheese stuffed with walnut & figs in saffron yoghurt marinade)
Jaipuri Tikki
295.00
(Crispy asparagus, cashew nuts paneer tikki coated with papadum)
Tandoori Achari Khumb
275.00
(Char grilled button mushrooms in pickled spice marinade)
Vilayti Seekh
275.00
(Tandoori grilled broccoli, pineapple, zucchini, bell peppers and onion)
Methi Til Ka Seekh
295.00
(Cottage cheese & fenugreek seekh engulfed with sesame seeds)
Bharwan Aloo Chironji
275.00
(Tandoori potato stuffed with veg medley and golden corn)
Chana Palak Ki Tikki
245.00
(A rare combination of chick peas and spinach, deep fried)
Makai Seekh Kebab
275.00
(Mashed corn & potato on skewer)
Vegetarian Platter
445.00
(Assortment of vegetarian kebab delicacy)
Taxes as applicable
Main Course
Indian cuisine has been influenced by a 5000 year history of various groups and cultures interacting with the
subcontinent, leading to the diversity of flavours and regional cuisines found in modern-day India. Many
recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was
complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit,
vegetables, grain, dairy products, honey, and poultry and other sorts of meats. Over time, some segments of the
population embraced vegetarianism. This was facilitated by the advent of Jainism & Buddhism and an
equitable climate permitting a variety of fruits, vegetables, and grains to be grown throughout the year. A food
classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. A reference
to the kind of food one is to eat is also discussed in the Bhagavad Gita (Chapter 17, Verses 8,9 & 10). This was the
period in which several North Indian dynasties were predominant, including the Gupta dynasty. Travelers who
visited India brought with them new cooking methods and products like tea and spices. Later, India saw the
period of Central Asian and Afghan conquerors, which saw the emergence of the Mughlai cuisine that many
people now associate with India. This included the addition of several seasonings like saffron and the practice of
cooking in a sealed pot called a "dum"
Main Course
(INR)
Non Vegetarian
Lobster Hara Dhaniawala
1195.00
(Exotic combination of lobster meat, cilentro & green chilly)
Crab Keema Mutter
645.00
(Fresh crab meat, green peas kadhai style)
Prawn Malai Curry
625.00
(River fresh prawn cooked in coconut milk served in green coconut shell)
Kadhai Prawn
625.00
(Freshly catch prawn in roasted red chilies & coriander, cooked in kadhai)
Prawn Moilee
625.00
(Prawns simmered in coconut milk, spiced with turmeric, garlic and curry leaves)
Pomfret Gassi
545.00
(Spicy mangalorian pomfret curry)
Malwani Pomfret Curry
545.00
(Pomfret cooked in konkani style,from the west coast of india)
Fish Kalia
445.00
(A very rich preparation of fish based on ground ginger & shallots pasted
along with a tempering of garam masala)
Sorsebata Machh
445.00
(Fish cooked in fresh mustard paste tempered with green chilly, our speciality)
Goan Fish Curry
495.00
(A light, coconut fish curry from south-west india)
Taxes as applicable
(INR)
Chicken Tikka Methi Butter Masala
375.00
(Spring chicken tikka in oven baked tomato gravy flavoured with fenugreek)
Chicken Chettinad
375.00
(Hot and pungent chicken with fresh ground masalas, and topped with a boiled egg)
Vegetarian
(INR)
Malai Kofta
295.00
(Cottage cheese dumpling in cream and cashew nut gravy)
Paneer Tikka Butter Masala
295.00
(Roasted cottage cheese in tomato gravy)
Murg Tangri Masala
375.00
Palak Paneer
(Medium spiced chicken drum sticks in thick gravy)
295.00
(A punjabi delicacy of spinach and cottage cheese)
Kesariya Murg
425.00
(Saffron flavoured rich succulent chicken awadhi style)
Lasooni Makai Palak
295.00
(Chef's special garlic flavoured spinach & corn)
Chicken Chaap
425.00
(Spring chicken cooked in chef's special masalas)
Chicken Bharta
375.00
(Mughlai style rich chicken preparation garnished with eggs)
Golbari Mutton
(Dry mutton preparation, speciality of kolkata)
425.00
(Mutton cooked in spicy south Indian style flavoured with curry leaves)
425.00
(Rajasthani style mutton curry)
Gosht Badami Pasanda
295.00
Khumb Hara Pyaaz
295.00
Bhindi Jaipuri
275.00
(Crispy fried okra)
(Traditional mutton curry with kashmiri chilies and mace)
Laal Maas
Dhingri Mutter
(Button mushroom tossed in spring onion and afghani spices)
425.00
Dakshini Mutton
Bhindi Do Pyaza
275.00
(Delicious preparation made with a double quantity of onions and okra)
Gobi Mughlai
295.00
(Cauliflower in rich cashew nut gravy)
445.00
(Mutton in mild curry sauce made with cream, coconut milk and almonds)
Taxes as applicable
295.00
(Special combination of fresh mushroom and green peas)
425.00
Mutton Rogan Josh
Makai Shimla Mirch Masala
(Baby corn and capsicum in kadhai gravy)
Taxes as applicable
Main Course
(INR)
Aloo Gobi
275.00
(Famous combination of cauliflower and potato)
Sarson Parwal
275.00
(Dry combination of pointed gourd and freshly pasted mustard)
Bagara Baigan
275.00
(Hyderabadi style spicy aubergine curry)
Pindi Chana
275.00
(Tangy and spicy chick-peas rawalpindi style)
Subz Kaju Korma
295.00
(Awadhi style mixed vegetable)
Hara Subz
295.00
(All green mix vegetable blended with spinach in our home grown organic herbs & spices)
Aloo Jhuri Jhuri Bhaja
275.00
(Deep fried straw potato in bengali style)
Aloo Posto
295.00
(Famous bengali combination of poppy seed paste and potato)
Bharwan Aloo Dum
295.00
(Potato stuffed with cottage cheese, mawa, dry fruits in rich smooth gravy)
Dal Makhani
275.00
(Black urad dal is cooked on low flame, for hours, on charcoal, which
gives it a rich, creamy texture)
Dal Panch Rangi
225.00
(Marvelous combination of five varity of lentils)
Butter Dal Tadka
225.00
(Mixed yellow lentil freshly tempered with cumin, onion, garlic & tomato)
Taxes as applicable
Rice Selection
Rice Selection
(INR)
The very word 'Basmati' has originated from Vasumati which means earth recognized by its unique fragrance.
Murg Hyderabadi Biryani
395.00
The full exposition of the word is from Hindi. Bas originating from Prakrit Vas which has a Sanskrit root- Vasay
(Chicken & fragrant long-grained basmati rice, cooked on steaming over charcoal)
connoting aroma; and Mati meaning ingrained from the origin. According to Ayurveda, Basmati, the king of
all varieties of rice, is saatvic or pure, is nourishing for the body tissues and is easy to digest.
Gosht Dum Biryani
495.00
(Mutton and basmati rice cooked together in hyderabadi style, serve to perfection)
Throughout history it has been on royal menus of various cultures as the main dish. From the pilav of Turkey, to
polou of Persia, pilafs of the Steppes and paellas of the Mediterranean, to the pulao of India it has been served to
Prawn Biryani
645.00
great Sultans, Maharajahs, Nawabs and Emperors. Spices, nuts, dried fruits, vegetables and herbs with
(Tiger prawns tossed in biryani rice with brown onion and a dash of rose water)
Basmati rice transform rice dishes into extraordinary meals.
Subz Handi Biryani
295.00
(Best quality basmati and vegetable cooked in flavourful dum)
Kesariya Pulao
295.00
(Fine basmati delicately flavoured with saffron mixed with dry fruits)
Navratan Pulao
295.00
(Perfect blend of long grain basmati,dry fruits, vegetable and aromatic spices)
Jeera Rice
225.00
(Fine basmati tempered with roasted cumin)
Steamed Rice
195.00
(Long grain steamed basmati)
Taxes as applicable
Indian bread
The word roti is derived from the Sanskrit word रोिटका (roṭikā), meaning "bread. Roti is generally a South
Ask for Your Bread
(INR)
Bakhar Khani
105.00
(Phyllo puff-pastry made in indian way)
Asian bread made from stone ground whole meal flour, traditionally known as atta flour, that originated and is
consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern
Laccha Paratha
Caribbean, particularly in Guyana, Suriname, and Trinidad and Tobago. Its defining characteristic is that it is
(Flaky whole wheatbread cooked in tandoor)
unleavened. Indian naan bread, by contrast, is yeast-leavened bread.
Masala Kulcha
Roti and its thinner variant, known as chapati, is an integral part of Indian / Pakistani cuisine. It is
(Whole wheat bread stuffed with cottage cheese, potato and fresh herbs)
particularly popular in India and Pakistan.
75.00
105.00
Plain Naan
75.00
(Leavened bread)
Garlic/Butter Naan
95.00
(Garlic topped leavened bread)
Tandoori Roti
65.00
(The healthy staple from our home ground full grain flour)
Roomali Roti
95.00
(Soft and paper thin whole wheat bread)
Keema Naan
195.00
(Naan stuffed with spiced mutton mince)
Onion Cheese Naan
95.00
(Onion and cheese stuffed leavened bread)
Tandoori Aloo Paratha
105.00
(Whole wheat bread with potato mince and fresh herbs)
Kashmiri Naan
125.00
(Dry fruit topped leavened bread)
Missi Roti
75.00
(Specialty whole wheat & gram flour bread from northern india)
Assorted Bread Basket
305.00
(Different variety of bread in a basket, perfect for a family dinner)
Taxes as applicable
Accompaniment
Accompaniment
(INR)
Food historians say the Romans ate mixed greens and dressing, and the Babylonians were known to have
Raita of Your Choice
175.00
dressed greens with oil and vinegar two thousand years ago. The United States popularized salads in the late
(Yoghurt seasoned with indian spices and condiments)
19th century and other regions of the world adopted them throughout the second half of the 20th century. From
Europe and the Americas to China, Japan, and Australia, premade salads are sold in supermarkets, at
Masala Papad
restaurants to appeal to the health-conscious customers and now we start eating salad as a must to stay
(Fried papad topped with spicy onion tomato green chilly - a very appetizing starter)
75.00
healthy!!!!
Kachumber Salad
145.00
(A delicious combination of brunoyaz tomato, cucumber, onion,
capsicum with a dash of lime juice)
Assorted Green Salad
145.00
(A combination of leaf lettuce and vegetables)
Taxes as applicable
Indian Sweet
Indian Sweet
(INR)
True origins of mithai are unknown. Some varieties, like Habshi and Sohan halwa, originate from Persia. Its
Raj Bhog
175.00
roots have been traced as far as the early 1500s when the Moghul Emperor Humayun was exiled to Persia.
(Stuffed cottage cheese dumpling in sugar syrup, bengali delicacy)
When he re-conquered India, the makers of Sohan halwa were called by him to India. The halwa makers were
not allowed to share their halwa with the common public and it remained for exclusive consumption of the
Kesria Gulab Jamun
175.00
Emperors for around 300 years. Later, in 1835, the makers of this halwa were allowed to open a shop in Ghanta
(Pistachio & saffron stuffed fried cottage cheese dumpling)
Ghar Delhi
Gajar Halwa
175.00
(Lightly sweetened home made indian carrot pudding with nuts)
Sandesh (Suger Free)
175.00
(Sweet snack originated and still very popular in bengal region)
Kheer Sagar
175.00
(Home made tiny cottage cheese dumpling in creamy milk)
Shahi Tukda
175.00
(Famous hyderabadi dessert of fried bread slices soaked in
hot milk with spices and garnished with khowa)
Alphonso Mango Kulfi
175.00
(Frozen indian dairy dessert combined with best mango pulp in this world-our speciality)
Taxes as applicable
Dessert
In ancient times, people enjoyed the food that was available. Ancient civilizations enjoyed the occasional treat of
fruit or nuts rolled into honey. This, in essence, is considered the first candy. In general however, it wasn't until
sugar was manufactured during the middle ages that people began to enjoy more sweets. Even then, sugar was
so expensive that it was a treat reserved only for the wealthy on special occasions. However, starting in about
Dessert
(INR)
Blue Berry Pastry
195.00
(Blue berry & fresh cream layered exotic dessert)
Alphonso Mango Pastry
195.00
(A rare combination of best mango in this world & sweetened puff pastry)
3000BC there is a discernable and traceable history of many of the foods that delight the sweet tooth.
Black Forest Pastry
195.00
(Layers of chocolate cake, with whipped cream and cherries between each layer)
Death By Chocolate
195.00
(Dark chocolate dessert for die hard fan of chocolate)
Orange Mousse
195.00
(Lovely danish dessert of orange and cream, fresh and light)
Vanilla Choco Chips Mousse
195.00
(Smooth combination of fresh vanilla powder and chocolate chips mousse)
Tiramisu
195.00
(Sponge dipped in coffee, layered with a whipped mixture of egg yolks &
mascarpone cheese, flavored with liquor and cocoa)
Créme Caramel
165.00
(Timeless caramel flavoured home made plain custard)
Sizzling Chocolate Walnut Brownie
245.00
(A rich, sinful and truly indulgent dessert, served with rum marinated fruits,
drizzled with chocolate sauce)
Food First Sundaé
295.00
(Scoop of ice cream topped with sauce, chopped nuts, sprinkles,
whipped cream & maraschino cherries)
Scoop of Ice Cream
145.00
(Natural Vanilla / Chocolate Hazelnut/ Date Jaggery /
Tender Coconut / Honey Dew Melon/ Paan)
(Home made our specialty)
Taxes as applicable
Healthy Spices and Condiments
Spices / Condiments
Remedies for Diseases / Conditions
Aniseed (An ideal remedy for Flatulence)
Asthma, Cataract, Gas Formation, Insomnia, Flatulence, Head Lice.
Asafoetida (A sexual stimulant)
Amnesia, Asthma, Bronchitis, Excessive and Painful menstruation.
Basil (A remedy for Fever)
Asthma, Bad Breath, Bronchitis, Cold Constipation, Cough, Dysentery,
Earache, Fever, Gout, Headache, Heart Disease, High Blood Cholesterol,
Influenza, Insect Bite, Mouth Infection, Piles, Pyorrhea, Ring Worm,
Sore Eyes, Sore Throat and Stress.
Cardamom (The Queen of Spices)
Bad Breath, Burning Cystitis, Depression, Gonorrhea, Hiccups,
Hoarseness, Indigestion, Nephritis, Scanty Urination, Sexual
Impotence, Sore Throat.
Chilies (A Decongestant and Digestive spice)
Asthma, Blood Clot, Bronchitis, Depression, Dyspepsia, Lumbago,
Neuralgia, Sinusitis, Sore Throat.
Cinnamon (A preventive against nervous tension)
Acne, Asthma, Bad Breath, Cold, Diabetes, Diarrhea, Excessive Menstruation,
Flatulence, Headache, Indigestion, Nausea, Paralysis, Sore Throat, Vomiting.
Clove (A spice for youthful Digestion)
Arthritis, Asthma, Blood Clot, Bronchitis, Cholera, Colic, Earache, Food
Poisoning, Headache, Indigestion, Migraine, Muscular Cramp, Neuralgia,
Sexual Debility, Toothache, Tuberculosis.
Coriander (Valuable in Spasmodic Disorders)
Acidity, Acne, Colitis, Conjunctivitis, Dry Skin, Dysentery, Excessive
Menstruation, Fever, Hepatitis, High Blood Cholesterol, Indigestion, Small Pox.
Cumin Seeds (A Remedy for Digestive Disorders)
Amnesia, Biliousness, Boils, Cold, Colic, Diarrhea, Dyspepsia, Flatulence,
Insomnia, Morning Sickness, Piles, Scorpion Sting.
Curry Leaves (An Herbal Tonic)
Burns and Bruises, Diabetes, Diarrhea, Dysentery, Insect Bite, Morning
Sickness, Nausea, Premature Graying of Hair, Vomiting.
Fennel (An Aid to Digestion)
Digestive, Appetizing, Stimulant, Antispasmodic, Digestive Disorder, Colic,
Respiratory Disorder, Menstrual Disorder, Eye Disorder.
Fenugreek (For Clean & Healthy Body)
Increases Libido, Asthma, Bronchitis, Improve Digestion, Cure Skin Problems,
Female Breast Enlargement, reduce Menstrual pain, Lower Blood Pressure,
Blood Sugar & Cholesterol Levels, easy child birth.
Garlic (An all round wonder drug)
Allergic, Coughing, Diabetes, High Blood Pressure, High Cholesterol, Tooth Ache.
Ginger (A great Food Medicine)
Allergies, Arthritis, Cold, Flu and Fever, High Cholesterol,
Nausea and Vomiting.
Mint (An Excellent Appetizer)
Acne, Headaches and Migraines, Head Lice, Irritable Bowel Syndrome,
Menstrual Cramps, Pain relief, Sinusitis and Cold, Stress and Anxiety.
Mustard Seeds (A Remedy for Muscular pain)
Anti-Oxidant, Relieves Muscle Pain, Rich Source of Mineral, Laxative,
Stimulant to Gastric Mucosa and increases Intestinal Secretion.
Nutmeg (An Excellent Tonic)
Anti-fungal, Anti-depressant, Aphrodisiac, Digestive, and Carminative
Functions, Anti Oxidant.
Onion (Dynamite of Natural Foods)
Protects against Cataracts, Cardiovascular Disease, and Cancer, Lowering Blood
Pressure and Cholesterol Levels, Antiseptic, Antifungal, Anticoagulant,
and has Analgesic Properties.
Pepper (King of Spices)
Stimulates Digestion, Improves Blood Circulation, Warms the body, Arthritis,
Colic, Diarrhea, Flatulence, Headache, Indigestion, Nausea and Vertigo.
Poppy Seeds (A cooling Medicine)
Digestion, Heart Attack, Breast Cancer, Insomnia, Burning Sensation,
Joints Pain, Dry Itching.
Saffron (A stimulant Food)
Acne, Apoplexy, Arthritis, Asthma, Colic, Cough Dyspepsia, Insect Bites and
Stings, Liver Disorders, Mental Disorders, Neurasthenia, Painful Menstruation,
Phthisis, Sore Throat , Improving Weak Eyesight and Highly Valued as a
Complexion Builder.
Tamarind (An antiseptic Food)
Burns, Cold, Dysentery, Fever, Flatulence, Indigestion, Inflammation of
Joints and Ankles, Scurvy, Sore Throat, Swellings, Vomiting.
Turmeric (A Marvelous medicinal Spice)
Anemia, Arthritis, Asthma, Boils Cold, Cough, Diarrhea, Flatulence, Influenza,
Measles, Rhinitis, Ringworm, Scabies, Sore Eyes, Sprains, Throat Infection.
DLH Park, S. V. Road, Goregaon (W), Mumbai - 400 062.
Tel. : +91 22 2876 2222 Fax : +91 22 2876 2223
Email : info@foodfirstrestaurants.com
Website : www.foodfirstrestaurants.com