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	<title>Starter &#8211; Ambrosia</title>
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	<link>https://ambrosiaindianrestaurant.com.au</link>
	<description>Welcome to Ambrosia Indian Restaurant !</description>
	<lastBuildDate>Tue, 15 Nov 2022 06:30:07 +0000</lastBuildDate>
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	<title>Starter &#8211; Ambrosia</title>
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		<title>Chicken Caesar Pasta Salad</title>
		<link>https://ambrosiaindianrestaurant.com.au/product/chicken-caesar-pasta-salad/</link>
		
		<dc:creator><![CDATA[Ambrosia India Restaurant]]></dc:creator>
		<pubDate>Tue, 18 Jun 2013 11:36:34 +0000</pubDate>
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					<description><![CDATA[<p>This is a favorite of ours in the summer. Also great made with shrimp in place of chicken. This Caesar Pasta Salad is modeled after my Caesar Coleslaw and it is a delicious and satisfying pasta salad. During the summer months.</p>
<p>The post <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au/product/chicken-caesar-pasta-salad/">Chicken Caesar Pasta Salad</a> appeared first on <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au">Ambrosia</a>.</p>
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										<content:encoded><![CDATA[<p>Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water. Stir pasta, chicken, green bell pepper, eggs, Parmesan cheese, and red onion together in a bowl. Pour salad dressing over the top and toss to coat. Cover the bowl with plastic wrap and refrigerate until chilled and flavors blend, at least 2 hours.</p>
<p>The post <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au/product/chicken-caesar-pasta-salad/">Chicken Caesar Pasta Salad</a> appeared first on <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au">Ambrosia</a>.</p>
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		<title>Hot Cross Buns</title>
		<link>https://ambrosiaindianrestaurant.com.au/product/hot-cross-buns/</link>
		
		<dc:creator><![CDATA[Ambrosia India Restaurant]]></dc:creator>
		<pubDate>Mon, 17 Jun 2013 11:29:44 +0000</pubDate>
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					<description><![CDATA[<p>A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday in the British Isles, Australia, Canada, India, Ireland.</p>
<p>The post <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au/product/hot-cross-buns/">Hot Cross Buns</a> appeared first on <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au">Ambrosia</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p>A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday in the British Isles, Australia, Canada, India, Ireland, New Zealand, Pakistan, South Africa and some parts of America. The buns mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial.<sup id="cite_ref-TurnerTaylor1999_1-0" class="reference"></sup> They are now available all year round in some places. Hot cross buns may go on sale in the United Kingdom, Australia and New Zealand.</p>
<p>The post <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au/product/hot-cross-buns/">Hot Cross Buns</a> appeared first on <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au">Ambrosia</a>.</p>
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		<title>Sticky Toffee Pudding</title>
		<link>https://ambrosiaindianrestaurant.com.au/product/sticky-toffee-pudding/</link>
		
		<dc:creator><![CDATA[Ambrosia India Restaurant]]></dc:creator>
		<pubDate>Sun, 16 Jun 2013 11:27:38 +0000</pubDate>
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					<description><![CDATA[<p>Sticky toffee pudding is a British dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.</p>
<p>The post <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au/product/sticky-toffee-pudding/">Sticky Toffee Pudding</a> appeared first on <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au">Ambrosia</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p>Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.</p>
<p>The post <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au/product/sticky-toffee-pudding/">Sticky Toffee Pudding</a> appeared first on <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au">Ambrosia</a>.</p>
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		<title>Jumbo Shrimp Cocktail</title>
		<link>https://ambrosiaindianrestaurant.com.au/product/jumbo-shrimp-cocktail/</link>
		
		<dc:creator><![CDATA[Ambrosia India Restaurant]]></dc:creator>
		<pubDate>Fri, 07 Jun 2013 11:34:14 +0000</pubDate>
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					<description><![CDATA[<p>This classic steakhouse appetizer of enormous poached shrimp with a tangy tomato-based sauce emerged in the late 19th and early 20th century, though oysters were the original shellfish of choice. During Prohibition in the 1920s, the dish was actually served in cocktail glasses, which weren’t otherwise being used.</p>
<p>The post <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au/product/jumbo-shrimp-cocktail/">Jumbo Shrimp Cocktail</a> appeared first on <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au">Ambrosia</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p>The best shrimp cocktail makers know these secrets: Keep the shrimp firm and full of flavor by adding a splash of lemon juice to the water when it&#8217;s boiling and drain but never rinse the shrimp after boiling.</p>
<p>The post <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au/product/jumbo-shrimp-cocktail/">Jumbo Shrimp Cocktail</a> appeared first on <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au">Ambrosia</a>.</p>
]]></content:encoded>
					
		
		
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		<title>Chicken Mulligatawny Soup</title>
		<link>https://ambrosiaindianrestaurant.com.au/product/chicken-mulligatawny-soup/</link>
		
		<dc:creator><![CDATA[Ambrosia India Restaurant]]></dc:creator>
		<pubDate>Sun, 07 Apr 2013 11:35:18 +0000</pubDate>
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					<description><![CDATA[<p>Chicken mulligatawny curry soup, with chicken thighs, carrot, onion, celery, apple, stock, curry, rice, and cream.The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor.</p>
<p>The post <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au/product/chicken-mulligatawny-soup/">Chicken Mulligatawny Soup</a> appeared first on <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au">Ambrosia</a>.</p>
]]></description>
										<content:encoded><![CDATA[<p>It’s basically a curry soup, most often made with chicken, vegetables, apples, and rice. Not only is it absolutely delicious, it’s the perfect example of how one culture acquires food from another, and adapts it to their own taste.</p>
<p>The post <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au/product/chicken-mulligatawny-soup/">Chicken Mulligatawny Soup</a> appeared first on <a rel="nofollow" href="https://ambrosiaindianrestaurant.com.au">Ambrosia</a>.</p>
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