Launch of Noodle House’s Second outlet in Karachi.

Experiencing Tasty Tangles
Noodle house launching in Karachi

Karachi 26th September, 2012: After the opening of the noodle house first flagship restaurant in Lahore last year, this time Karachiites will experience the tasty tangles on the second outlet launch of the noodle house. The Karachi outlet of the Noodle House will open on 28th of September. After launching first in 2002, the brand has gone from strength to strength with restaurants in the Dubai, Abu Dhabi, Muscat, Doha, Kuwait, Bahrain, Riyadh and Limassol. Exclusive rights to open nationwide chain of the noodle house in Pakistan are acquired by Zahdan Retail, a company of Zahdan Group (Pvt) Ltd.
Mr. Murtaza Hashwani, CEO of Zahdan Group, said ‘Debut launch of the noodle house in Lahore last year revived the South East Asian Cuisine culture in Pakistan, great response from consumers has elevated our spirits towards a massive expansion plan in all major cities of Pakistan.’

Usman Sakrani, COO Zahdan Retail said: “The secret behind success of South East Asian cuisine is the fact that it combines taste of numerous cultures and flavors from cities such as Hong Kong, Malaysia, Shanghai, Bangkok and Jakarta. Inspiration of the noodle house comes from street stalls of South East Asian countries which sell the most amazing, a romatic selection of food. Healthy, delicious and vibrantly fresh, this is food that is relished by everyone from tourists to business people. It is also precisely the type of food that is served at the noodle house. Diners feel at ease in the cheery, atmospheric buzz which is a combination of fun, casual & fine dining. In keeping with the unpretentious, streetwise ambience, diners simply tick their choices on an order pad, hand it to their servers and are often surprised at how quick the food reaches their tables”

With long lines, dark wood, natural finishes and clean contours, the look of the noodle house is 100% contemporary. But while textural, natural materials like wood and leather abound in the dining area, the kitchen – which is fully open to view.

The specialty of the noodle house is while the food is served quickly – indeed, diners are often surprised at just how soon their meal arrives – it is also light years away from the standard concept of ‘fast food’. The surroundings are informal yet extremely stylish. The servers, dressed with understated chic, are remarkably friendly, enthusiastic and knowledgeable about the menu. The venue offers a smiling welcome to one and all, from fashion-conscious singles on a night out to large groups of friends and families enjoying a leisurely get-together.

By weaving together all these elements, the noodle house has neatly – perhaps uniquely – bridged the gap between fine dining and affordable fast food.
The launch event is organized by Catwalk Productions and PR by Catalyst PR & Marketing.

 

Mughlai Dahi Aalo Chicken

Recipe Ingredients
1 kg chicken
½ kg potatoes
1 cup yogurt
3 chopped onion
4 deghi red chilies
6 small cardamoms
1 cup gghee
Kewra few drops
10-12 almonds
1 tsp all spice powder
1 tsp Roghan Josh Masala
1 tbsp poppy seeds
1 tbsp ginger garlic paste
2 tbsp whole coriander
Salt as required
Recipe Method
Boil the deghi chilies in water and add white vinegar in it.
Heat the ghee in a pan and golden brown the onion it it.
Add chicken, salt as required and ginger garlic paste in it.
Blend the yogurt and onion together and fry a bit.
Then add red chili chatni and all spice powder and sauté well.
Peel the potatoes, fry a boti and add into the salan.
Sauté again with 3 cups of water.as it tenders add the roghan josh masala.
Add small cardamoms, almonds poppy seeds and leave it on dum

 

Chicken Vegetable Biryani

Recipe Ingredients
Maggie Noodles 1 packet
Oil / clarified butter 2 tbsp
Chicken Mince 1 cup
Onions (chopped) 2
Ginger Garlic Paste 3 tsp
Tomatoes (chopped) 2
Green chilies (chopped) 2-3
Capsicum 1
Cabbage ½ cup
Salt ½ tsp
Black pepper 1 tsp
Turmeric powder ¼ tsp
Cumin seeds 1 tsp
Recipe Method
Take some oil and fry 2 chopped onions on it. Add in 1 cup chicken mince and cook it on a low flame for 5-8 minutes till the chicken tenders. Add in 3 tsp ginger garlic paste in it, then add in ½ tsp salt, 1 tsp black pepper, ¼ turmeric powder and 2 chopped tomatoes in chicken mince and cook it for 10 minutes on a low flame. Add in 2-3 chopped green chilies and Maggie taste maker in it. In a separate pan, take 3-4 cups of water and boil Maggie noodles in it. Once boiled drain the water and put the boiled Maggie noodles in the prepared chicken, also add in cabbage and capsicum, cook it for 5 minutes and serve it hot.

 

Hara Masala Broast

Recipe Ingredients
Chicken pieces 4
Egg 1
Green chili paste 2 tbsp
Fresh coriander ½ bunch
Mint leaves ½ bunch
Black pepper ½ tsp
Salt to taste
Lemon juice 4 tbsp
Chaat Masala 1 tsp
Roasted cumin 2 tsp
Mustard paste 1 tsp
Oil (for frying) as required
Ingredients for coating
Eggs 2
Fresh bread crumbs 1 cup
Recipe Method
Blend together 2 tbsp green chili paste, ½ bunch fresh coriander and ½ bunch mint leaves.
Marinate chicken pieces with 1 egg, ½ tsp black pepper, 4 tbsp lemon juice, salt to taste, 1 tsp chaat Masala, 2 tsp roasted cumin, 1 tsp mustard paste, all spice powder and blended green mixture. Leave it for 2 hours.
Cook the chicken in steamer till tender. Now take out from steamer, dip in beaten eggs, and roll in fresh bread crumbs, now deep fry in hot oil till its color turn to light golden.

 

PineApple Lemonade Drink

Recipe Ingredients
Lemon Tang as required
Cold water 2 cup
Chilled pine apple juice 2 cup
White drink 1 bottle
Ice cubes as required
Recipe Method
Dissolve lemon tang in 2 cups of chilled water. Add in 2 cup pine apple juice and mix until the tang properly dissolves. Refrigerate it to cool. In the end, add in 1 bottle white drink and ice cubes to serve

 

Rani Kabab

Recipe Ingredients
Beef mince 250 gm
Chicken mince 250 gm
Mitchells chickpeas 125 gm
Coriander leaves ¼ bunch
Mint leaves ¼ bunch
Mitchells ginger garlic 1 tbsp
Egg 2
Onion 1
Fried onion 1
All spice 1 tsp
Green chilies 3 – 4
Almond (boiled chopped) 25 gm
Pistachio (boiled chopped) 25 gm
Salt to taste
Oil ¼ cup
Dry red chilies 4 – 5
Recipe Method
In a pan heat 2 tbsp oil, add ginger garlic paste, 250 gm chicken mince and 250 gm beef mince. Also add 4 – 5 dry chilies and fry well till mince is tender.
Now add 1 tsp all spice and salt to taste, fry well for 1 – 2 minutes.
Now turn the flame off. Put the mince mixture in chopper, also add 125 gm boiled chickpeas, 1 chopped onion, ¼ bunch of coriander leaves, ¼ bunch of mint leaves and 3 – 4 green chilies.
Chopperize well and remove mixture in a bowl.
Add in 25 gm boiled chopped almond and 25 gm boiled chopped pistachios.
Also add 1 fried onion and mix well.
Make into round patties, dip each in beaten egg and shallow fry till golden beown.

 

Hyderabadi Chicken- Dry

Recipe Ingredients
Chicken ½ kg
Yogurt 125 gm
Water ½ cup
Plum 50 gm
Chili powder 1 tsp
Crushed red pepper 1 tsp
Turmeric 1 tsp
Crushed cumin seeds 1 tsp
Coriander leaves ¼ bunch
Kewra water 1 tbsp
Salt to taste
Mitchells ginger garlic 2 tbsp
Oil 4 tbsp
Recipe Method
Heat 4 tbsp oil in a wok, add 2 tbsp ginger garlic paste and ½ kg chicken.
Fry well till its color turn to golden brown.
Now lower the flame, add 125 gm yogurt, 1 tsp chili powder, 1 tsp crushed red pepper, 1 tsp turmeric, 1 tsp crushed cumin and salt to taste. Fry for 1 – 2 minutes.
Now add ½ cup water and 50 gm dried plums, cover and cook for 8 – 10 minutes.
Now remove lid and fry well till water dries.
Add ¼ bunch coriander leaves and 1 tbsp kewra. Fry well till dries.
Now dish it out and serve with boiled rice or zeera pulao.

 

Fried Chicken for Kids!

Recipe Ingredients
Chicken breast (strips) 2
Cornflakes 2 cup
Flour ¼ cup
Corn flour ¼ cup
Eggs 2
Sesame seeds 2 tbsp
Garlic paste 1 tbsp
Lemon juice 2 tbsp
Crushed red pepper 1 tsp
Black pepper powder ½ tsp
Salt to taste
Coriander leaves ¼ bunch
Pineapple chopped 3 slices
Oil for fry
Recipe Method
Cut chicken into strips.
In a bow mix together salt, crushed red pepper, black pepper powder, garlic paste, sesame seeds and egg. Mix well.
Add in chicken strips and marinate very well.
Now add in chopped pineapple, lemon juice, flour and corn flour, mix well.
Lastly add chopped coriander leaves and mix,
Coarsely crush 2 cup cornflakes, coat marinated chicken with the cornflakes and deep fry till golden brown.
Remove from oil, drain out excess oil and serve with ketchup or chili garlic sauce.

 

Sesame Ginger Chicken

Recipe Ingredients
Chicken boneless 1/2kg
Finely chopped mint leaves 2tbsp
Garlic paste 1tbsp
Ground onions 1
Oil 2tbsp
Soya sauce 1tbsp
Lemon skin 1/2tsp
Lemon juice 2tbsp
Sesame seeds 2tbsp
Finely chopped ginger 1 medium piece
Salt as required
Black pepper powder 1/2tsp
Crushed red pepper 1tbsp
Chili garlic sauce 2tbsp
Tomato ketchup as required
Recipe Method
Cut the chicken into strips and put into a large mixing bowl
Add the marinade ingredients – Garlic paste 1tbsp, Ground onion 1, oil 2tbsp, Soya sauce 1tbsp, Lemon skin 1/2tsp, Lemon juice 2tbsp, Sesame seeds 2tbsp, Finely chopped ginger 1 medium piece, Salt as required, Black pepper powder 1/2tsp, Crushed red pepper 1tbsp, Chili garlic sauce 2tbsp, Tomato ketchup as required.
Set aside to marinate
Cut the aluminum foil into squares and place 2 strips of chicken onto each piece .Place a spoonful of the marinade on top of the chicken and fold
Heat a grill pan and grill the foil from both the sides
Remove the foil and serve the prepared chicken strips with boiled rice

 

Tandoori Club scandwich

Recipe Ingredients

Bread slices Bread slices
1 Tomato (cut into slices)
1 Cucumber (cut into slices)
2 cups Roasted chicken
2 eggs Omelets made with
1/2 cup Mayonnaise
as required Salad leaves
¼ tsp Salt
¾ tsp Black pepper
¾ tsp Mustard powder
2 tbsp Ketchup

Ingredients for Roast Chicken
2 Chicken breast
½ tsp Ginger garlic paste
2 tbsp National Tandoori Masala
2 tbsp Yogurt
2 tbsp Lemon juice
Recipe Method

Chop the 2 cup roasted chicken, mix with 1/4 tsp salt, 3/4 tsp pepper, 3/4 tsp mustard powder, 1/2 cup mayonnaise and 2 tbsp ketchup.

Slightly toast 8 bread slices, apply mayonnaise and put prepared chicken mixture. Cover with second slice of bread.

Now put one salad leaves, cucumber slices, tomato slices and a piece of omelets, cover with last 3rd slice of bread.

Cut into 4 triangular pieces, fix with tooth picks and serve with fires and Coleslaw salad.

Method for Roast Chicken

Marinate 2 chicken breasts with 2 tbsp national Tandori Masala, ½ tsp ginger garlic paste and 2 tbsp lemon juice.

Cook marinated chicken in pan with 2 tbsp oil and 1/2 cup of water till tender.

Take off from flame and shred the chicken.