Oriental Mix Grill

Oriental mix grills are a popular dish found in many restaurants across the Middle East and Asia. They typically feature a combination of grilled meats, such as chicken, lamb, and beef, as well as vegetables and bread.
The Above shown picture is an example of a oriental mix grill which we are normally using in our restaurant.
Basically,Oriental Mix grill Comes with:
•Kofta
•Lamb kebabs
•shish tawook
•lamb chops
served with Arabic bread and garlic sauce.

Choice of sauce:

•Thyme jus

•Mushroom sauce
•Peppercorn jus

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Seafood Mix Grill

Seafood is the culinary term for food that comes from any form of sea life, prominently including fish and shellfish. Shellfish include various species of mollusks, such as bivalve mollusks like clams, oysters, and mussels. Seafood can be prepared in numerous ways, including grilling, baking, frying, and steaming. Seafood Mix Grill Comes with: • Jumbo prawns •Lobster •seabass And •squid •Served with French fries Choice of Sauce on the side: Creamy lemon butter sauce : Unsalted butter, lemon juice, heavy cream, garlic, salt, and pepper. Lemon & Garlic Butter Sauce : Unsalted butter, lemon juice, garlic, salt, and pepper.

Alcoholic Beverages

Alcohol: Alcohol, in the context of beverages, usually refers to ethanol, a psychoactive substance produced by the fermentation of sugars by yeast. Ethanol: The type of alcohol found in alcoholic beverages. Fermentation: Fermentation is a metabolic process in which organisms convert carbohydrates, such as starch or sugar, into alcohol or an acid. It occurs in the absence of oxygen. Alcoholic fermentation: This is the most well-known type of fermentation, used in the production of alcoholic beverages like wine, beer, and spirits. Yeast converts sugars into ethanol and carbon dioxide. Points To Remember: 1.Yeasts are the primary microorganisms responsible for alcoholic fermentation. 2.Alcoholic fermentation occurs in the absence of oxygen. Distillation: Laboratory model of a still. 1: The heat source to boil the mixture 2: round-bottom flask containing the mixture to be boiled 3: the head of the still 4: mixture boiling-point thermometer 5: the condenser of the still 6: the...

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