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The Harappa - Masters of Traditional and Innovative Indian Cuisine.

Our history & the future of the Harrapa’s impressive menu combines tasty and exotic dishes from Bangladesh, India & Nepal. We offer a unique fusion of eastern cuisine from across the Asian subcontinent.
Our cuisine is prepared with the finest ingredients and brought to life by our specialist chefs. Management of the restaurant have combined a new cooking technique with healthy and nutrition in mind, maintaining the original recipe along with the correct ways to processing & handling of ingredients to ensure your food is always delicious, nutritious & tasty.

Plain Pilau Rice

There are 2 ways of cooking rice basically:
•Absorption method
•Draining method
Below are the ingredients, the two methods follow afterwards.

Ingredients (Serves 4)

• 500gm Basmati Rice
• 4 - 5 whole cloves
• 1 small Cinnamon Stick
• 1 - 2 leaves Bayleaf
• 1 teaspoon / 5gm Cumin Seeds
• 1/2 -1 teaspoon salt or Kala Namak to taste
• 60g Butter / Ghee
• 4 - 5 pods Green Cardamoms
• 1 litre water - approximately
• 1 medium sliced onion

Method 1 - Traditional (rice fried)

• In a pan melt butter or ghee, add cumin, cloves, bayleaf, cinnamon and green cardamom.
• When they crackle add the sliced onion and sauté until the onion is a little coloured.
• Add the washed and drained rice and sauté for two minutes taking care that the rice does not break.
• Now add the water and salt and cook with a tight lid on top for 20 - 25 minutes on low heat, undisturbed.

Method 2 - Easy (rice boiled)

• Sauté all the spices in a pot with a little butter and when they crackle add a lot of hot water.
• When the water comes to the boil add the washed rice and continue on the high heat.
• Check when the rice is almost done and then drain through a colander.
• Once the rice has drained sprinkle fried sliced onion on top and garnish with coriander, etc.

If you want the rice to be yellow colour add 1 tsp of turmeric to the water when cooking.
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ANISEED

Is highly aromatic and has a sweetish scent and flavour. It is a medicinal plant that is used for curing colds, coughs, sleeplessness, piles and stomach ache.

BASIL

Is revered as a sacred herb in India. There are 40 varieties, but the most common is the bush basil.

BAY LEAF

Is mainly used in pilau (rice) and a few curries.

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CARDAMONS

These are dried aromatic pods of plants containing small seeds, which have a pleasant aroma. Regarded as a cardiotonic and expectorant, the seeds can also be chewed as breath freshener.

CINNAMON

Is the dried bark of the cinnamon tree. It is moderately pungent and sweet in taste. It is a tonic as well as an antiseptic. It also helps to lower high blood pressure.



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CORIANDER SEED

Traditionally recommended as a diuretic; a digestive aid by Indian physicians, it is said to enhance male potency.

CUMIN

It is the seed of an annual herb and is a member of the parsley family, it is used whole or in powder form.

FENNEL SEED

This spice is an excellent aid for flatulence, stimulates the liver and improves digestion. It is also helpful for kidney stones.

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FENUGREEK

Its seeds have a pleasantly bitter taste and are copiously used as an ingredient in pickle masalas. Its green leaves are rich in iron, calcium and sulphur, and are extensively used in Indian cooking.

GARAM MASALA

Certain spices blended, powdered and used for ‘piping up’ the curries. Added either after the curries are done or during the cooking process.






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GINGER

Originated in India. A sovereign root to ward off colds and flu, and is effective against pain. Good for the blood circulation and helps relieve any joint aches; also relieves sore throats and head colds, not to mention its aphrodisiac properties.

MACE

It is the aril or inner coating of the nutmeg. It is scarlet in colour and its favour resembles that of the nutmeg. Its flakes are crushed and added to Masala powder.

MUSTARD

Kills germs, removes gastric distension and is also a very good decongestant. Soaking your feet in hot water with a little mustard powder can unblock a head cold and soothe headache.

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NUTMEG

The dried seed of an aromatic tree, mainly found in Kerela. It has a very strong flavour and is added with caution to curry powders.

SAFFRON

An expensive and exotic pistil of a flower (grown in the Kashmir Valley). This spice has a great reputation as a stimulant: it is very rejuvenating and is considered to be an aphrodisiac.

TAMARIND

Is a very good palette-enhancer, and is excellent for digestion.

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TURMERIC

It is the root of a plant, which is boiled and powdered. It adds colour and flavour to the curries. This spice reduces fat, purifies and helps circulate blood, enhances body colour and is an effective antiseptic.

YOGHURT

During the past few decades, the West has woken up to the excellent health qualities of yoghurt, but in India, yoghurt has been used for thousands of years on food and as a meat tenderiser. It helps lower cholesterol, prevents common digestive tract ailments, reduces hypertension and enhances the immune system.

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CLOVES

A powerful antiseptic and is used as a culinary spice. Indians valued cloves highly as a breath freshener as well as a painkiller for toothache, long before clove oil became popular remedy in the Western World.

GARLIC

Valued for its flavour and ability to combine with other ingredients, this is regarded as a very good immune booster, and a powerful antibiotic as well as an aid to digestion.