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Fish pollichathu (black pomfret )

Today's special
Keema mutter rice
Beef fry
Fish pollichathu (black pomfret )
Chicken roast
Chicken curry
Kappa -fish curry
Chicken biriyani
Duck roast ....

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Nathili fry നത്തോലി ഫ്രൈ

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Malai kabab

Reserve in advance

Greens Thursday special
Veg stew
Erachi puttu
Beef ularthiyathu
Kappa fish curry
Kada fry
Duck roast

Whether you need a hi-tech solution for a team of 100, or a multi-shift multi-ethnic solution for a team of a thousand or more, Greens will design the answer for you to meet your productivity, Health and Safety, and budget requirements.
recognized expert in bulk catering solutions, Greens restaurant specialises in providing basic nutritional and auxiliary services to large industrial and mining and remote Camp site based organisations. Cost-effective and dependable, Greens thoroughly understands the unique health and wellness requirements of employees within this sector: to manage the nutritional needs of the hardest workers in society, engaged in demanding physical occupations.

Our catering places a strong emphasis on good nutrition to ensure Health and Safety, and Greens has engineered its meal plans to ensure the best nutritional value for every meal.

By partnering with Greens our clients can be assured of the workforce’s health, well being and optimal functioning.

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The origin of biryani is from Hyderabad State Nizam State. In South India, it is traditionally associated with the Bengali cuisine of Bengal, Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow; in South India, it is traditionally associated with the Hyderabadi cuisine.[1]

The word "biryani" is derived from Persian language. One theory is that it originates from "birinj", the Persian word for rice.[1] Another theory is that it derives from "biryan" or "beriyan" (to fry or roast).[2][3]

There is a theory about the Mughals having brought biryani to India, but another theory claims that the dish was known in South Asia before Babur came to India.[4] The 16th century Mughal text Ain-i-Akbari makes no distinction between biryanis and pulao. It states that the word "biryani" is of older usage in India.[5] A similar theory - that biryani came to India with Timur's invasion - also appears to be incorrect, because there is no record of biryani having existed in his native land during that period.[4] There are references to a dish of "fried" rice, flavoured with various aromatic spices and condiments in ancient texts of India, which were enjoyed by the ruling classes. There was a traditional culinary preparation native to Bengal where semi-cooked fish was steamed with rice, letting the rice absorb its aroma, in a covered earthen pot, in a manner in which biryani is prepared. Hence this 'dum' style of cooking is not new to the Indian sub-continent.[citation needed]

According to Pratibha Karan, the biryani is of South Indian origin, derived from pulao varieties brought to India by the Muslim traders and rulers. She speculates that the pulao was an army dish in medieval India: the armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary.[1][4] Lizzie Collingham states that the modern biryani was created in the Mughal kitchen, as a confluence of the Persian pilao and the spicy rice dishes of India.[6] According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Calicut in South India.[7]

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King fish malabarii

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Beef kerala fry
Koondal roast
Chicken chukka
Mutton Liver pepper fry.............

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