Dhaba Menu Card Design cdr file

Dhaba Menu Card Design cdr file

A Dhaba menu card typically features hearty, rustic, and flavourful North Indian (Punjabi) cuisine.

Here is a breakdown of common items you would find on a traditional Dhaba menu, covering vegetarian and non-vegetarian sections, breads, and drinks.

These dishes often feature a rich onion-tomato-ginger-garlic gravy and are known for being quite generous with butter (makhan) or ghee.

• Dal Makhani: A classic and essential dish made with whole black lentils (Urad Dal) and kidney beans (Rajma), slow-cooked and finished with a rich amount of cream and butter.
• Dal Tadka/Dal Fry: Yellow lentils (like Toor or Moong Dal) cooked and then tempered (“tadka”) with fried cumin seeds, spices, garlic, and dried red chilies.
• Shahi Paneer / Paneer Butter Masala: Cubes of Indian cottage cheese (Paneer) in a rich, creamy, and mildly sweet tomato-based gravy.
• Kadhai Paneer: Paneer cooked with diced capsicum (bell peppers), onions, and tomatoes in a spiced, thick gravy, often prepared in a kadhai (wok).
• Matar Paneer: Paneer and green peas simmered in a rich tomato and onion gravy.
• Aloo Gobhi: A dry or gravy dish of spiced potato (Aloo) and cauliflower (Gobhi).
• Aloo Jeera: Simple, pan-fried potatoes tempered with cumin seeds (Jeera).
• Rajma Chawal (Rajma Masala): Red kidney beans (Rajma) cooked in a thick, spicy gravy, often served with plain steamed rice (Chawal).
• Chole/Chana Masala: Chickpeas (Chole or Chana) cooked in a spicy, tangy curry.
• Sarson Da Saag: A winter delicacy made from mustard greens, served with a dollop of desi ghee.