34 recipes
A commercial faluda recipe for 40 controlled portions, covering advance preparation, cold holding, fast counter assembly, scaling and wastage control.
A commercial restaurant style dal recipe yielding about 40 side portions, with separate tempering, scaling rules, hot holding and portion control.
A commercial Bangladeshi dal puri recipe yielding 80 pieces, with measured filling, leak-free shaping, controlled frying, holding and cost guidance.
A commercial cold coffee recipe for 40 servings, using a make-ahead coffee base, measured ice and controlled blending for consistent froth and yield.
A 10-litre commercial borhani batch for kacchi, weddings and bottled service, with controlled spice balance, cold holding and 50 consistent portions.
A commercial bhuna khichuri recipe for about 40 plates, with a 2:1 rice-to-dal ratio, controlled moisture, service holding and yield guidance.
A commercial bhapa pitha recipe for 60 pieces, covering rice flour hydration, gur-coconut filling, continuous steaming and hot service control.
A commercial beguni recipe yielding about 160 crisp pieces, with practical controls for slicing, batter consistency, frying, holding and iftar service.
A 2 kg rice batch of golden, mildly sweet Basanti Polao for about 40 controlled portions, with practical cooking, holding and reheating guidance.
A 5 kg commercial alu bhaji batch for about 40 breakfast plates, with precise cutting, fast morning-rush cooking, hot holding and yield control.
