Arnavi Caterers

01/09/2021

Good food=Good mood is where the good food is

04/02/2021

And here goes today's menu and customers appreciation # Jeera Rice # Dal Tadka # Batatyachi sukhi Bhaji Tikka Masala Cutlet with Mint Chutney # Basundi # Fulka # Arnavi Caterers

26/12/2020

And one more down 's menu Rice Fry # Mutter Paneer Bhaji # Veg Cutlet with Pudina Chutney # Puri # Dahi Koshimbir

24/09/2020

Yes the Celebrations and grandeur will be back and we are ready to serve you marvelously prepared flavorsome food once again, as we promise to serve you the Best.

Completely following all WHO hygiene protocols.

For more details and bookings call on
9773372075/7738119761/9967914794

28/01/2020

Crisp, orange and coiled, JALEBI and its unique shape has mesmerised us all at some point in life. Not many sweetmeats around the world have had a fortune of being such a phenomenon. The way it is doled out in the hot oil, using a muslin cloth, fried and carefully transferred in the sugar syrup - it wouldn't be wrong to say that the process of making jalebis is no less drool-worthy than the final product on your plate.

But, did you know your favourite sugary sweetmeat that you see across all halwai ki dukan in your neighbourhood is not Indian but a West Asian or a Persian import?! Yes, you heard us! Jalebi did not originate in India, but is a version of west Asian "Zolabiya" or "Zalabiya." In Iran, Zalabiya was a festive treat, which was enjoyed by everybody, especially during the iftaar gatherings of Ramzaan. In 13th century, noted writer Muhammad bin Hasan al-Baghdadi, collected all the dishes of the time and featured them in his cookbook, 'Kitab al-Tabeekh', where Zalabiya was mentioned for the very first time.

With the onslaught of Turkish and Persian traders and artisans on the Indian shores in the medieval times, Zalabiya was introduced to Indian cooking and became an integral part of Indian cuisine. The sweetmeat began to be known as Jalebi, a local pronunciation of Zaalabia. By 15th century, Jalebi became a mainstay in festive occasions, weddings and even temple food. Priyamkarnrpakatha, a famous Jain scripture penned by Jain author Jinasura, composed around 1450 CE, mentions how jalebi was relished in gatherings of rich merchants.

In 16th century, jalebi too found is coveted mention in 'Bhojana Kutuhala'- one of the subcontinents first books of recipes and food science written by Raghunath. The recipe that was mentioned in the book is still practised to prepare jalebi now. Gunyagunabodhini, another Sanskrit work dating before 1600 CE, lists the ingredients and recipe of the dish, which are somewhat identical to the ones used to prepare jalebis today.

27/01/2020

22/01/2020

Arnavi Caterers “ONE STOP SOLUTION” for all F&B Needs. For more information and queries call @ +91 9773372075 / 7738119761.