RECIPE COST CALCULATOR

LOCATION BHARAT INDIAN KITCHEN(101-201)

ITEM CODE 600-BHT-359
ITEM NAME CHICKEN TIKKA SAUCE SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 14 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-LBN-001 LABANEH TURKEY 2.750KG*4PCS/CTN KG 11 11000 0 0
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.15 150 0 0
100-SPI-013 GREEN WHOLE CARDAMOM 5KG/SACK GRM 0.05 50 0 0
100-POD-012 MY FLAVOR CORIANDER POWDER 10 KG /SACK GRM 0.05 50 0 0
100-POD-013 MY FLAVOR CUMIN POWDER 10 KG /SACK GRM 0.06 60 0 0
600-BHT-473 GARAM MASALA SUB RECIPE (10 KG ) GRM 0.04 40 0 0
100-POD-014 MY FLAVOR RED CHILLI POWDER KG GRM 0.08 80 0 0
100-SPI-015 KASOORI METHI 50GRM*72PACK/CTN GRM 0.04 40 0 0
100-OIL-003 WALEED OIL 17LTR/TIN ML 0.8 800 0 0
100-MLK-005 MILAC CREAM GOLD 1LTR*12LTR/CTN L 0.001 1 0 0
100-COL-014 FOOD COLOR ORANGE 1KG (24PCS/CTN) GRM 0.06 60 0 0
600-BHT-402 LEMON JUICE SUB RECIPE ML 0.45 450 0 0
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.3 300 0 0

TOTAL WEIGHT 14 KG 13081 0 0

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-071
ITEM NAME CHICKEN TIKKA PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 5.53
PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-359 TIKKA SAUCE SUB RECIPE GRM 0.05 50 12.93 0.6465
100-CHK-002 CHICKEN BREAST 6 OZ GRM 0.2 200 17.046 3.4092
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.02 20 8.175 0.1635
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.01 10 12.32 0.1232
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.01 10 3.76 0.0376
100-VEG-036 CHILI PEPPER GRM 0.01 10 2.65 0.0265
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 1.56 0.00312
600-BHT-458 GREEN SAUCE SUB RECIPE GRM 0.04 40 11.4 0.456
100-FRF-002 FRENCH FRIES(9*9) 2.5KG*4SACK/CTN GRM 0.05 50 8.2 0.41

1 PORTION WEIGHT 6 PCS RAW = 200 GRM

1 PORTION WEIGHT AFTER COCK = 160 GRM 0.472 472 0 0

REMARKS 5.53
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-453
ITEM NAME SAFFRON TIKKA SAUCE SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 178.88
PORTION 13.9 KG
SALE PPRICE

INGREDIENTS
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-LBN-002 LABANEH TURKEY 2.750KG*4PCS/CTN KG 11 11000 13.42 147.62
100-SPI-015 KASOORI METHI 50GRM*72PACK/CTN GRM 0.04 40 46.02 1.8408
100-POD-014 MY FLAVOR RED CHILLI POWDER KG GRM 0.08 80 10 0.8
100-SPI-018 GREEN WHOLE CARDAMOM 5KG/SACK GRM 0.04 40 19.6 0.784
100-POD-013 MY FLAVOR CUMIN POWDER 10 KG /SACK GRM 0.05 50 15.07 0.7535
100-POD-012 MY FLAVOR CORIANDER POWDER 10 KG /SACK GRM 0.05 50 8.5 0.425
600-BHT-473 @SUB RECIPE GARAM MASALA - 10.25 Kg GRM 0.04 40 13.6 0.544
100-SLT-001 UJAJ SALT 700GRM*24PCS/CTN GRM 0.14 140 0.75 0.15
600-BHT-402 LEMON JUICE SUB RECIPE ML 0.4 400 8.02 3.208
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.3 300 8.175 2.4525
100-OIL-003 WALEED OIL 17LTR/TIN ML 0.8 800 8.05 6.44
100-MLK-005 MILAC CREAM GOLD 1LTR*12LTR/CTN L 1 1000 13.5 13.5
100-POD-015 MY FLAVOR TURMERIC POWDER 10KG/SACK GRM 0.03 30 8.5 0.255
100-COL-012 SAFFRON YELLOW COLOUR POWDER 100GRM*80/CTN GRM 0.05 50 2.11 0.1055

TOTAL WEIGHT : 13.9 KG 14020 0 0

REMARKS 178.88
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-072
ITEM NAME SAFFRON CHICKEN TIKKA PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 5.41
PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-453 SAFFRON TIKKA SAUCE SUB RECIPE GRM 0.05 50 12.86 0.643
100-CHK-002 CHICKEN BREAST 6 OZ GRM 0.2 200 17.046 3.4092
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.02 20 8.175 0.1635
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.01 10 12.32 0.1232
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.01 10 3.76 0.0376
100-VEG-036 CHILI PEPPER GRM 0.01 10 2.65 0.0265
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 1.56 0.00312
600-BHT-458 GREEN SAUCE SUB RECIPE GRM 0.03 30 11.4 0.342
100-FRF-002 FRENCH FRIES(9*9) 2.5KG*4SACK/CTN GRM 0.05 50 8.2 0.41

1 PORTION WEIGHT 6 PCS RAW = 200 GRM

1 PORTION WEIGHT AFTER COCK = 160 GRM 0.462 462 0 0

REMARKS 5.41
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-454
ITEM NAME MALAI TIKKA SAUCE SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 151.95
PORTION / KG 11.750 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-MLK-002 MILK FULL FAT ALMARAI 1LTR*12LTR/CTN ML 0.7 700 4.09 2.863
100-DRY-005 CASHEW KERNAL WHOLE 10KG*2TIN/CTN GRM 0.5 500 28 14
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.06 60 0.75 0.064285714285714
600-BHT-473 @SUB RECIPE GARAM MASALA - 10.25 Kg GRM 0.025 25 13.6 0.34
100-SPI-018 GREEN CARDAMOM POWDER GRM 0.04 40 19.6 0.784
600-BHT-402 LEMON JUICE SUB RECIPE ML 0.4 400 8.02 3.208
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.3 300 8.175 2.4525
100-OIL-003 WALEED OIL 17LTR/TIN ML 0.5 500 8.05 4.025
100-LBN-002 LABANEH TURKEY 2.750KG*4PCS/CTN KG 8.25 8250 13.42 110.715
100-MLK-005 MILAC CREAM GOLD 1LTR*12LTR/CTN L 1 1000 13.5 13.5

TOTAL WEIGHT : 11.750 KG 11775 0 0

REMARKS 151.95
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-073
ITEM NAME MALAI CHICKEN TIKKA PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 5.53
PORTION 1
SALE PPRICE

INGREDIENTS
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-454 MALAI TIKKA SAUCE SUB RECIPE GRM 0.05 50 12.93 0.6465
100-CHK-002 CHICKEN BREAST 6 OZ GRM 0.2 200 17.046 3.4092
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.02 20 8.175 0.1635
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.01 10 12.32 0.1232
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.01 10 3.76 0.0376
100-VEG-036 CHILI PEPPER GRM 0.01 10 2.65 0.0265
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 1.56 0.00312
600-BHT-458 GREEN SAUCE SUB RECIPE GRM 0.04 40 11.4 0.456
100-FRF-002 FRENCH FRIES(9*9) 2.5KG*4SACK/CTN GRM 0.05 50 8.2 0.41

1 PORTION WEIGHT 6 PCS RAW = 200 GRM

1 PORTION WEIGHT AFTER COCK = 160 GRM 0.472 472 0 0

REMARKS 5.53
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-455
ITEM NAME HARYALI TIKKA SAUCE SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 46.14
PORTION 4.6 KG
SALE PPRICE
CALORIES
INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-LBN-002 LABANEH TURKEY 2.750KG*4PCS/CTN KG 2.75 2750 13.42 36.91
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.04 40 0.75 0.04
100-POD-012 MY FLAVOR CORIANDER POWDER 10 KG /SACK GRM 0.015 15 8.50 0.13
100-POD-013 MY FLAVOR CUMIN POWDER 10 KG /SACK GRM 0.015 15 15.07 0.23
600-BHT-473 @SUB RECIPE GARAM MASALA - 10.25 Kg GRM 0.01 10 13.60 0.14
100-POD-010 MY FLAVOR RED CHILLI POWDER KG GRM 0.015 15 10.00 0.15
100-SPI-015 KASOORI METHI 50GRM*72PACK/CTN PKT 0.01 10 46.02 0.46
600-BHT-402 LEMON JUICE SUB RECIPE ML 0.25 250 8.02 2.01
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.1 100 8.18 0.82
100-OIL-003 WALEED OIL 17LTR/TIN ML 0.3 300 7.88 2.36
100-COL-015 GREEN COLOUR POWDER 100GRM*80PCS/CTN GRM 0.02 20 1.92 0.38
0 0 - -
200-WTR-005 SWEET WATER/LTIER ML 0.4 400 0.04 0.02
100-VEG-008 CORIANDER LEAVES GRM 0.15 150 0.52 0.16
100-VEG-009 MINT LEAVES ( NANA) GRM 0.15 150 0.52 0.16
100-VEG-006 CARLIC GRM 0.015 15 9.33 0.14
100-VEG-007 GINGER GRM 0.015 15 14.00 0.21
100-VEG-022 CHILLI GREEN MEDIUM GRM 0.04 40 7.77 0.31
100-VGZ-012 SPINACH BELGIUM 2.5KG*4SACK/CTN GRM 0.4 400 3.83 1.53

AFTAR MIX TOTAL = 4.6 KG 4695

REMARKS 46.14
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-075
ITEM NAME HARYALI CHICKEN TIKKA PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 5.38
PORTION 1
SALE PPRICE

INGREDIENTS
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
400-BHT-826 HARIYALI TIKKA SAUCE SUB RECIPE GRM 0.05 50 10.03 0.5015
100-CHK-002 CHICKEN BREAST 6 OZ GRM 0.2 200 17.046 3.4092
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.02 20 8.175 0.1635
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.01 10 12.32 0.1232
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.01 10 3.76 0.0376
100-VEG-036 CHILI PEPPER GRM 0.01 10 2.65 0.0265
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 1.56 0.00312
600-BHT-458 GREEN SAUCE SUB RECIPE GRM 0.04 40 11.4 0.456
100-FRF-002 FRENCH FRIES(9*9) 2.5KG*4SACK/CTN GRM 0.05 50 8.2 0.41

1 PORTION WEIGHT 6 PCS RAW = 200 GRM

1 PORTION WEIGHT AFTER COCK = 160 GRM 0.472 472 0 0

REMARKS 5.38
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-080
ITEM NAME ROYAL STAND TANDOORI PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 1
SALE PPRICE

INGREDIENTS
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-CHK-002 CHICKEN BREAST 6 OZ(2KG/5PKT/CTN) GRM 0.27 270
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.03 30
600-BHT-453 SAFFRON TIKKA SAUCE SUB RECIPE (13.9 KG) GRM 0.015 15
600-BHT-359 CHICKEN TIKKA SAUCE SUB RECEIPE GRM 0.015 15
600-BHT-455 HARYALI TIKKA SAUCE SUB RECIPE GRM 0.015 15
600-BHT-454 MALAI TIKKA SAUCE SUB RECIPE GRM 0.015 15
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.01 10
100-VEG-019 PEPPER SWEET YELLOW CAPSICUM GRM 0.01 10
100-VEG-020 PEPPER SWEET GREEN CAPSICUM GRM 0.02 20
100-VEG-021 PEPPER SWEET RED CAPSICUM GRM 0.01 10
100-FRF-002 FRENCH FRY 9*9 GRM 0.08 80

AFTER COCK 1 PORTION WEIGHT TOTAL = 350 GRM

1 PORTION WEIGHT AFTER COCK 8 PCS = 200 GRM 0.49 490 0 0
2 PCS WEIGHT RAW = 66 GRM
REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATO
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-080
ITEM NAME ROYAL STAND TANDOORI PORTION
UNIT COST SAR 0.00
PORTION 1
SALE PPRICE

INGREDIENTS
UMO
ITEM CODE. DESCRIPTION (UNIT OF
MEASURE)
100-CHK-002 CHICKEN BREAST 6 OZ(2KG/5PKT/CTN) GRM
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM
600-BHT-453 SAFFRON TIKKA SAUCE SUB RECIPE (13.9 KG) GRM
600-BHT-359 CHICKEN TIKKA SAUCE SUB RECEIPE GRM
600-BHT-455 HARYALI TIKKA SAUCE SUB RECIPE GRM
600-BHT-454 MALAI TIKKA SAUCE SUB RECIPE GRM
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM
100-VEG-019 PEPPER SWEET YELLOW CAPSICUM GRM
100-VEG-020 PEPPER SWEET GREEN CAPSICUM GRM
100-VEG-021 PEPPER SWEET RED CAPSICUM GRM
100-FRF-002 FRENCH FRY 9*9 GRM

AFTER COCK 1 PORTION WEIGHT TOTAL = 400 GRM

1 PORTION WEIGHT AFTER COCK = 260 GRM
4 PCS WEIGHT RAW = 70 GRM
REMARKS
Prepared By CHEF SHAMSHAD
CALCULATOR

INSERT THE PHOTO OF DISH

QTY BY UNIT Wastage

QTY BY KG/1000 COST PER POR
GRM PRICE %

0.34 340
0.03 30
0.02 20
0.02 20
0.02 20
0.02 20
0.01 10
0.01 10
0.02 20
0.01 10
0.08 80

0.58 580 0 0

0.00
Approved By
 RECIPE COST CALCULATO
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-082
ITEM NAME MIXED INDIAN TANDOORI PORTION
UNIT COST SAR 9.35
PORTION 1
SALE PPRICE

INGREDIENTS
UMO
ITEM CODE. DESCRIPTION (UNIT OF
MEASURE)
100-CHK-002 CHICKEN BREAST 6 OZ(2KG/5PKT/CTN) GRM
100-SEA-003 FISH FILLET ZERO GLAZ HAMOUR BIG (6KG/CTN) GRM
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM
600-BHT-453 SAFFRON TIKKA SAUCE SUB RECIPE (13.9 KG) GRM
600-BHT-359 CHICKEN TIKKA SAUCE SUB RECEIPE GRM
600-BHT-372 CHARMINAR KABAB SUB RECEIPE GRM
600-BHT-373 MUTTON KABAB SUB RECEIPE GRM
100-VEG-016 CABBAGE WHAITE GRM
100-VEG-017 CABBAGE RED GRM
100-VEG-036 CHILI PEPPER GRM
100-VEG-014 ONION RED GRM
100-VEG-002 TOMATO GRM
100-VEG-008 CORIANDER LEAVES GRM
600-BHT-458 GREEN SAUCE SUB RECIPE GRM
100-FRF-002 FRENCH FRY 9*9 GRM

1 PORTION WEIGHT RAW = 600 GRM

1 PORTION WEIGHT AFTER COCK = 430 GRM

REMARKS
Prepared By CHEF SHAMSHAD
CALCULATOR

INSERT THE PHOTO OF DISH

QTY BY UNIT Wastage

QTY BY KG/1000 COST PER POR
GRM PRICE %

0.136 136 15.65 2.1284

0.034 34 44 1.496
0.045 45 8.175 0.367875
0.017 17 12.86 0.21862
0.034 34 12.93 0.43962
0.1 100 13.07 1.307
0.1 100 19.64 1.964
0.02 20 0.85 0.017
0.01 10 3.76 0.0376
0.01 10 2.65 0.0265
0.03 30 5.94 0.1782
0.03 30 1.81 0.0543
0.002 2 1.56 0.00312
0.04 40 11.4 0.456
0.08 80 8.2 0.656

0.688 688 0 0

9.35
Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-090
ITEM NAME TANDOORI PRAWNS
INSERT THE PHOTO OF DISH
UNIT COST SAR 10.06
PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-SEA-009 SHRIMPS TAIL ON FROZEN 16/20 (2KG/5PKT/CTN) GRM 0.18 180 44 7.92
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.03 30 8.175 0.24525
600-BHT-359 TIKKA SAUCE SUB RECIPE GRM 0.05 50 12.93 0.6465
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.01 10 12.32 0.1232
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.01 10 3.76 0.0376
100-VEG-036 CHILI PEPPER GRM 0.01 10 2.65 0.0265
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 1.56 0.00312
600-BHT-365 GARLIC SAUCE SUB RECIPE GRM 0.04 40 9.98 0.3992
100-FRF-002 FRENCH FRIES(9*9) 2.5KG*4SACK/CTN GRM 0.05 50 8.2 0.41

1 PORTION WEIGHT 8 PCS RAW = 180 GRM

1 PORTION WEIGHT AFTER COCK = 160 GRM 462 0 0

REMARKS 10.06
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT
ITEM NAME FISH TIKKA PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 11.16
PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-SEA-002 FISH FILLET ZERO GLAZ HAMOUR BIG GRM 0.2 200 44 8.8
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.03 30 8.175 0.24525
600-BHT-402 Sub Recipe LEMON JUICE FRESH 1LTR ML 0.02 20 8.02 0.1604
600-BHT-359 TIKKA SAUCE SUB RECIPE GRM 0.05 50 12.93 0.6465
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.01 10 12.32 0.1232
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.01 10 3.76 0.0376
100-VEG-036 CHILI PEPPER GRM 0.01 10 2.65 0.0265
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 1.56 0.00312
600-BHT-458 GREEN SAUCE SUB RECIPE GRM 0.04 40 11.4 0.456
100-FRF-002 FRENCH FRIES(9*9) 2.5KG*4SACK/CTN GRM 0.05 50 8.2 0.41

1 PORTION WEIGHT 6 PCS RAW = 200 GRM

1 PORTION WEIGHT AFTER COCK = 160 GRM 502 0 0

REMARKS 11.16
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT
ITEM NAME TANDOORI SALMON PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 9.17
PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-SEA-010 SALMON FISH SKINOFF 2KG\PACK GRM 0.2 200 34.07 6.814
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.03 30 8.175 0.24525
600-BHT-402 Sub Recipe LEMON JUICE FRESH 1LTR ML 0.02 20 8.02 0.1604
600-BHT-454 MALAI TIKKA SAUCE SUB RECIPE GRM 0.05 50 12.93 0.6465
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.01 10 12.32 0.1232
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.01 10 3.76 0.0376
100-VEG-036 CHILI PEPPER GRM 0.01 10 2.65 0.0265
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 1.56 0.00312
600-BHT-458 GREEN SAUCE SUB RECIPE GRM 0.04 40 11.4 0.456
100-FRF-002 FRENCH FRIES(9*9) 2.5KG*4SACK/CTN GRM 0.05 50 8.2 0.41

1 PORTION WEIGHT 6 PCS RAW = 200 GRM

1 PORTION WEIGHT AFTER COCK = 160 GRM 502 0 0

REMARKS 9.17
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-456
ITEM NAME FISH KHALTA SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 41.91
PORTION 4.25 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE KG 2 2000 8.175 16.35
600-BHT-402 Sub Recipe LEMON JUICE FRESH 1LTR ML 0.5 500 8.02 4.01
100-SAU-019 TOMATO PASTE MELINA 4.5KG*6CAN/CTN GRM 0.3 300 8.81 2.643
100-OIL-003 WALEED OIL 17LTR/TIN LTR 1 1000 8.03 8.03
100-SPI-044 KADAI MASALA ( CRUSHED SPICES ) GRM 0.15 150 15.85 2.3775
100-SLT-001 UJAJ SALT 700GRM*24PCS/CTN GRM 0.08 80 0.75 0.0857142857142857
100-POD-020 MY FLAVOR CORIANDER POWDER 10 KG /SACK GRM 0.04 40 8.4 0.336
100-POD-022 MY FLAVOR RED CHILLI POWDER KG GRM 0.04 40 10 0.4
100-SLT-002 CITRIC ACID 25KG/SACK GRM 0.04 40 6.06 0.2424
100-POD-043 SWEET PAPRIKA 16OZ(6PCS/CTN) GRM 0.15 150 22.5 7.43392070484582

TOTAL WEIGHT AFTAR MIX = 4.25 KG 4300 0 0

REMARKS 41.91
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-094
ITEM NAME AROOSAH FISH PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 30.71
PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-SEA-001 AROOSHA FISH (FRESH) KG 1.1 1100 25 27.5
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE KG 0.1 100 8.175 0.8175
600-BHT-402 Sub Recipe LEMON JUICE FRESH 1LTR ML 0.05 50 8.02 0.401
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.003 3 0.72 0.003085714285714
100-OIL-003 WALEED OIL 17LTR/TIN ML 0.005 5 8.05 0.04025
600-BHT-456 FISH KHALTA SUB RECIPE GRM 0.2 200 9.74 1.948
100-BRD-022 TORTILLA PLAIN 8 INCH (12PCS/10PKT/CTN) PCS 0.002 2 0.5 0.001
600-BHT-406 PARSLI SUB RECIPE FOR GARNISH TANDOOR (380 GRM) GRM 0.03 30 0 0

1 PORTION WEIGHT AFTER COOCK = 800 GRM 1.49 1490 0 0

1 PORTION WEIGHT RAW = 1100 GRM
REMARKS 30.71
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-093
ITEM NAME ANDHAQ FISH PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 18.95
PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-SEA-003 ANDHAQ FISH (FRESH) KG 0.6 600 28 16.8
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE KG 0.05 50 8.175 0.40875
600-BHT-402 Sub Recipe LEMON JUICE FRESH 1LTR ML 0.03 30 8.02 0.2406
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.002 2 0.72 0.00144
100-OIL-003 WALEED OIL 17LTR/TIN ML 0.005 5 8.05 0.04025
600-BHT-456 FISH KHALTA SUB RECIPE GRM 0.15 150 9.74 1.461
100-BRD-022 TORTILLA PLAIN 8 INCH (12PCS/10PKT/CTN) PCS 0.002 2 0.5 0.001
600-BHT-406 PARSLI GARNISH SUB RECIPE GRM 0.03 30 0 0

1 PORTION WEIGHT AFTER COOCK = 500 GRM 0.869 869 0 0

1 PORTION WEIGHT RAW = 600 GRM
REMARKS 18.95
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-457
ITEM NAME KANAT FISH KHALTA SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 6.10
PORTION 500 GRM
SALE PPRICE

INGREDIENTS
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-359 TIKKA SAUCE SUB RECIPE GRM 0.2 200 12.93 2.586
600-BHT-453 SAFFRON TIKKA SAUCE SUB RECIPE GRM 0.2 200 12.86 2.572
100-SPI-015 KASOORI METHI 50GRM*72PACK/CTN GRM 0.001 1 2.31 0.0462
100-POD-014 MY FLAVOR RED CHILLI POWDER KG GRM 0.001 1 8.81 0.00881
100-POD-013 MY FLAVOR CUMIN POWDER 10 KG /SACK GRM 0.001 1 15.59 0.01559
100-POD-012 MY FLAVOR CORIANDER POWDER 10 KG /SACK GRM 0.001 1 8.4 0.0084
600-BHT-473 GARAM MASALA SUB RECIPE (10 KG ) GRM 0.001 1 13.6 0.0136
600-BHT-402 LEMON JUICE SUB RECIPE ML 0.015 15 8.02 0.1203
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.03 30 8.175 0.24525
100-OIL-003 WALEED OIL 17LTR/TIN ML 0.05 50 8.05 0.4025
400-BHT-866 CRUSHED KADAI SPICE SUB RECIPE 1 KG GRM 0.005 5 15.85 0.07925

TOTAL WEIGHT AFTER MIX : 500 GRM 0.505 505 0 0

REMARKS 6.10
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-092
ITEM NAME KANAT FISH PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 15.07
PORTION 1
SALE PPRICE

INGREDIENTS
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-SEA-002 FISH KANAD (2 PCS SLICE) GRM 0.3 300 42 12.6
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.05 50 8.175 0.40875
600-BHT-402 Sub Recipe LEMON JUICE FRESH 1LTR ML 0.02 20 8.02 0.1604
600-BHT-457 KANAT FISH KHALTA SUB RECIPE GRM 0.06 60 6.1 0.61
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.01 10 12.32 0.1232
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.005 5 3.76 0.0188
100-VEG-036 CHILI PEPPER GRM 0.01 10 2.65 0.0265
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 1.56 0.00312
600-BHT-458 GREEN SAUCE SUB RECIPE GRM 0.04 40 11.4 0.456
100-FRF-002 FRENCH FRIES(9*9) 2.5KG*4SACK/CTN GRM 0.05 50 8.2 0.41

TOTAL WEIGHT RAW = 300 GRM 627 0 0

AFTER COCK WEIGHT = 250 GRM
REMARKS 15.07
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-365
ITEM NAME GARLIC SAUCE SUB RECIPE
UNIT COST SAR 47.94 INSERT THE PHOTO OF DISH

PORTION 4.8 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-SAU-009 MAYONAISE 3.78LTR*4GLN/CTN KG 3.78 3780 8.17 30.8826
100-VEG-006 CARLIC FRESH GRM 0.1 100 9.33 0.933
100-POD-010 MY FLAVOR BLACK PEPPER POWDER 10 KG/SACK GRM 0.01 10 21 0.21
100-OIL-003 WALEED OIL 17LTR/TIN ML 0.3 300 8.05 2.415
100-MLK-005 MILAC CREAM GOLD 1LTR*12LTR/CTN LTR 1 1000 13.5 13.5

TOTAL WEIGHT : 4.8 5190 0 0

REMARKS 47.94
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-458
ITEM NAME GREEN SAUCE SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 79.31
PORTION 7 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-LBN-002 LABANEH TURKEY 2.750KG*4PCS/CTN (2 pcs) KG 5.4 5400 13.42 72.468
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.05 50 0.75 0.053571428571429
100-COL-015 GREEN COLOUR POWDER 100GRM*80PCS/CTN GRM 0.05 50 1.92 0.96
100-POD-013 MY FLAVOR CUMIN POWDER 10 KG /SACK GRM 0.04 40 15.07 0.6028
100-POD-010 MY FLAVOR RED CHILLI POWDER KG GRM 0.03 30 10 0.3
600-BHT-402 LEMON JUICE SUB RECIPE ML 0.3 300 8.02 2.406

200-WTR-005 SWEET WATER/LTIER ML 0.4 400 0.04 0.016

100-VEG-008 CORIANDER LEAVES GRM 0.15 150 0.52 0.156
100-VEG-009 MINT LEAVES ( NANA) GRM 0.15 150 0.52 0.156
100-VEG-006 CARLIC GRM 0.015 15 9.33 0.13999995
100-VEG-007 GINGER GRM 0.015 15 14.00 0.21
100-VEG-022 CHILLI GREEN MEDIUM GRM 0.04 40 7.77 0.3108
100-VGZ-012 SPINACH BELGIUM 2.5KG*4SACK/CTN GRM 0.4 400 3.83 1.5304

AFTAR MIX TOTAL WEIGHT= 7 KG 7040 0 0

REMARKS 79.31
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-459
ITEM NAME COCONUT SHRIMPS BATTER SUB RECIPE
UNIT COST SAR 0.00 INSERT THE PHOTO OF DISH

PORTION 2 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-CON-002 CORN FLOUR 25KG/SACK MEFSCO GRM 0.7 700
100-FLR-002 FLOUR DOLCE 45KG/SACK GRM 0.4 400
100-EGG-001 EGG BIG XL 12TRAY/CTN PCS 0.002 2
100-POD-039 WHITE PEPPER POWDER MY FLAVOR 10KG /SACK GRM 0.004 4
100-POD-010 MY FLAVOR BLACK PEPPER POWDER 10 KG/SACK GRM 0.002 2
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.025 25
600-BHT-402 LEMON JUICE SUB RECIPE ML 0.09 90
100-SAU-015 SOYA SAUCE 472GRM*12PCS/CTN ML 0.03 30
200-WTR-005 SWEET WATER/LTIER ML 0.7 700

TOTAL WEIGHT AFTER MIX = 2 KG 1953 0 0

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-095
ITEM NAME COCONUT FRIED SHRIMP
UNIT COST SAR 8.42 INSERT THE PHOTO OF DISH

PORTION 4.6 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-SEA-009 SHRIMPS TAIL ON FROZEN 16/20 (2KG/5PKT/CTN) GRM 0.18 180 44 7.92
600-BHT-459 COCONUT SHRIMPS BATTER SUB RECIPE GRM 0.05 50 2.09 0.1045
100-BRD-001 BREAD CRUMBS 12KG/CTN GRM 0.05 50 0 0
600-BHT-368 TARTAR SAUCE SUB RECEIPE (COCONUT SAUCE) GRM 0.04 40 9.96 0.3984

TOTAL WEIGHT AFTER MIX : 4.6 KG 320 0 0

REMARKS 8.42
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-368
ITEM NAME TARTAR SAUCE SUB RECIPE
UNIT COST SAR 40.43 INSERT THE PHOTO OF DISH

PORTION 4.6 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-SAU-009 MAYONAISE 3.78LTR*4GLN/CTN KG 3.45 3450 6.61 22.8045
100-VEG-003 CARROTS AUSTRALIA (CHOP) GRM 0.1 100 4.05 0.405
100-CAN-002 FRESHLY CAPERS 246GRM*12PCS/CTN (CHOP) GRM 0.1 100 9.16 3.72357723577236
100-MLK-005 MILAC CREAM GOLD 1LTR*12LTR/CTN LTR 1 1000 13.5 13.5

TOTAL WEIGHT AFTER MIX : 4.6 KG 4650 0 0

REMARKS 40.43
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-460
ITEM NAME GOLDEN SHRIMPS BATTER SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 2 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-CON-002 CORN FLOUR 25KG/SACK MEFSCO GRM 0.7 700
100-FLR-002 FLOUR DOLCE 45KG/SACK GRM 0.4 400
100-EGG-001 EGG BIG XL 12TRAY/CTN PCS 0.002 2
100-POD-039 WHITE PEPPER POWDER MY FLAVOR 10KG /SACK GRM 0.004 4
100-POD-010 MY FLAVOR BLACK PEPPER POWDER 10 KG/SACK GRM 0.002 2
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.025 25
600-BHT-402 LEMON JUICE SUB RECIPE ML 0.09 90
100-SAU-015 SOYA SAUCE 472GRM*12PCS/CTN ML 0.03 30
200-WTR-005 SWEET WATER/LTIER ML 0.6 600
100-YOG-001 FRESH YOGHURT 2KG GRM 0.3 300

TOTAL WEIGHT AFTAR MIX=2 KG 0 2153

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-096
ITEM NAME GOLDEN CRISPY SHRIMP
UNIT COST SAR 8.29 INSERT THE PHOTO OF DISH

PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-SEA-011 SHRIMPS TAIL ON FROZEN 16/20 (2KG/5PKT/CTN) GRM 0.18 180 44 7.92
600-BHT-460 GOLDEN SHRIMPS BATTER SUB RECIPE GRM 0.05 50 2.99 0.1495
100-BRD-001 BREAD CRUMBS 12KG/CTN GRM 0.05 50 0 0
600-BHT-370 COCKTAIL SAUCE SUB RECEIPE (GOLDEN SHRIMP) GRM 0.04 40 5.62 0.2248

1 PORTION WEIGHT RAW = 280 GRM 320 0 0

1 PORTION WEIGHT AFTER COCK = 200 GRM
REMARKS 8.29
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-370
ITEM NAME COCKTAIL SAUCE SUB RECEIPE (GOLDEN SHRIMP)
UNIT COST SAR 12.09 INSERT THE PHOTO OF DISH

PORTION 2.150 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-SAU-009 MAYONAISE 3.78LTR*4GLN/CTN KG 1 1000 6.61 6.61
100-SAU-017 TOMATO KETCHUP 5KG*4GLN/CTN KG 1 1000 4.08 4.08
100-PKL-002 CUCUMBER PICKELS 5KG/PAIL GRM 0.06 60 5.6 0.336
100-VEG-021 PEPPER SWEET RED CAPSICUM GRM 0.06 60 7.77 0.4662
100-VEG-010 PARSLEY LEAVES GRM 0.015 15 0.52 0.0156
100-SWT-004 Natural Honey Bee Peep 312GM*12PCS/CTN GRM 0.025 25 7.08 0.567307692307692
100-POD-014 MY FLAVOR RED CHILLI POWDER KG GRM 0.002 2 7.76 0.01552

TOTAL KG 2162 0 0

REMARKS 12.09
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-371
ITEM NAME SHAHEEN+KULFE KHALTA SUB RECIPE
UNIT COST SAR 17.34 INSERT THE PHOTO OF DISH

PORTION 850 GRM

SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-OIL-003 WALEED OIL 17LTR/TIN ML 0.08 80 8.05 0.644 ###
100-SPI-011 CUMIN SEEDS 10KG/SACK GRM 0.002 2 13.24 0.02648
100-VEG-014 ONION RED GRM 0.05 50 5.94 0.297
600-BHT-403 GINGER GARLIC PEST SUB RECIPE GRM 0.05 50 8.18 0.40875
100-POD-014 MY FLAVOR RED CHILLI POWDER KG GRM 0.004 4 7.76 0.03104
100-SPI-013 GREEN WHOLE CARDAMOM 5KG/SACK GRM 0.002 2 19.60 0.0392
100-POD-013 MY FLAVOR CUMIN POWDER 10 KG /SACK GRM 0.003 3 29.50 0.0885
100-POD-012 MY FLAVOR CORIANDER POWDER 10 KG /SACK GRM 0.004 4 8.50 0.034
600-BHT-473 SUB RECIPE GARAM MASALA - 10.25 GRM 0.002 2 13.60 0.0272
100-SLT-001 UJAJ SALT 700GRM*24PCS/CTN GRM 0.01 10 0.75 0.0107142857142857
100-POD-015 MY FLAVOR TURMERIC POWDER 10KG/SACK GRM 0.002 2 8.50 0.017
100-COL-012 SAFFRON YELLOW COLOUR POWDER 100GRM*80/CTN GRM 0.001 1 2.11 0.0211
100-CHK-002 CHICKEN BREAST 6 OZ(2KG/5PKT/CTN) KG 1 1000 15.70 15.7

TOTAL WEIGHT AFTER COCK = 850 GRM 1210 0 0

REMARKS 17.34
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-078
ITEM NAME TANDOORI SHAHEEN
UNIT COST SAR 6.48 INSERT THE PHOTO OF DISH

PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-371 SAHEEN+KULFE KHALTA SUB RECIPE GRM 0.15 150 17.34 3.06 ###
100-CHK-003 BRAZIL CHICKEN 1100 GRM (ONLY USE BREAST PCS) GRM 0.12 120 12.5 1.36363636363636
600-BHT-359 TIKKA SAUCE SUB RECIPE GRM 0.05 50 12.93 0.6465
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.02 20 12.08 0.2416
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.005 5 3.76 0.0188
100-VEG-036 CHILI PEPPER GRM 0.01 10 2.65 0.0265
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 1.56 0.00312
600-BHT-458 GREEN SAUCE SUB RECIPE GRM 0.04 40 11.4 0.456
100-FRF-002 FRENCH FRIES(9*9) 2.5KG*4SACK/CTN GRM 0.05 50 8.2 0.41

1 PORTION WEIGHT RAW = 320 GRM 0.527 527 0 0

AFTER COCK = 250 GRM
REMARKS 6.48
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-077
ITEM NAME TANDOORI KULFE PORTION
UNIT COST SAR 7.82 INSERT THE PHOTO OF DISH

PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-371 SAHEEN+KULFE KHALTA SUB RECIPE GRM 0.15 150 17.34 3.06 ###
100-CHK-006 CHICKEN DRUMSTICK SADIA 12packt 900*/CTN GRM 0.2 200 12.2 2.71111111111111
600-BHT-453 SAFFRON TIKKA SAUCE SUB RECIPE GRM 0.05 50 12.8 0.64
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.02 20 12.08 0.2416
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.005 5 3.76 0.0188
100-VEG-036 CHILI PEPPER GRM 0.01 10 2.65 0.0265
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 1.56 0.00312
600-BHT-458 GREEN SAUCE SUB RECIPE GRM 0.04 40 11.4 0.456
100-FRF-002 FRENCH FRIES(9*9) 2.5KG*4SACK/CTN GRM 0.05 50 8.2 0.41

1 PORTION WEIGHT= 400 GRM 0.607 607 0 0

AFTER COCK WEIGHT =250 GRM
REMARKS 7.82
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-372
ITEM NAME CHARMINAR KEBAB SUB RECIPE
UNIT COST SAR 76.77 INSERT THE PHOTO OF DISH

PORTION 5.6 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-CHK-003 BONELESS FULL CHICKEN (REMOVE SKIN) KG 5 5000 13 65 ###
100-BEF-004 SHEEP FAT KG GRM 0.3 300 22 6.6
100-VEG-006 CARLIC GRM 0.05 50 9.33 0.4665
100-VEG-007 GINGER GRM 0.04 40 14 0.56
100-VEG-008 CORIANDER LEAVES GRM 0.08 80 0.52 0.0832
100-VEG-009 MINT LEAVES ( NANA) GRM 0.08 80 0.52 0.0832
100-VEG-022 CHILLI GREEN MEDIUM GRM 0.02 20 7.77 0.1554
600-BHT-475 FRIED ONION SUB RECIPE (1 KG ) GRM 0.18 180 6.77 3.0465
100-POD-015 MY FLAVOR TURMERIC POWDER 10KG/SACK GRM 0.005 5 8.5 0.0425
100-SPI-013 GREEN WHOLE CARDAMOM 5KG/SACK GRM 0.005 5 19.6 0.098
100-POD-014 MY FLAVOR CUMIN POWDER 10 KG /SACK GRM 0.008 8 7.46 0.05968
100-POD-012 MY FLAVOR CORIANDER POWDER 10 KG /SACK GRM 0.01 10 8.5 0.085
600-BHT-473 SUB RECIPE GARAM MASALA - GRM 0.008 8 13.6 0.1088
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.05 50 0.75 0.053571428571429
100-COL-012 SAFFRON YELLOW COLOUR POWDER 100GRM*80/CTN GRM 0.005 5 2.11 0.1055
100-SPI-012 FENNEL SEEDS POWDER GRM 0.015 15 14.5 0.2175

TOTAL WEIGHT : 5.6 KG 5856 0 0

REMARKS 76.77
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-076
ITEM NAME CHARMINAR KABAB PORTION
UNIT COST SAR 4.37 INSERT THE PHOTO OF DISH

PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
400-BHT-820 CHARMINAR KEBAB SUB RECIPE GRM 0.2 200 13.7 2.74 ###
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.02 20 12.08 0.2416
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.01 10 3.76 0.0376
100-VEG-036 CHILLI GREEN (SAUDE) GRM 0.01 10 2.65 0.0265
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO FRESH GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 1.56 0.00312
600-BHT-458 GREEN SAUCE SUB RECIPE GRM 0.04 40 11.4 0.456
100-FRF-002 FRENCH FRY 9*9 GRM 0.05 50 8.2 0.41
100-VEG-019 PEPPER SWEET YELLOW CAPSICUM GRM 0.01 10 7.77 0.0777
100-VEG-020 PEPPER SWEET GREEN CAPSICUM GRM 0.01 10 4.54 0.0454
100-VEG-021 PEPPER SWEET RED CAPSICUM GRM 0.01 10 7.77 0.0777

1 PORTION WEIGHT RAW 6 PCS = 200 GRM

1 PORTION WEIGHT AFTER COCK = 160 GRM 0.442 442 0 0

REMARKS 4.37
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-373
ITEM NAME MUTTON KABAB SUB RECIPE
UNIT COST SAR 84.46 INSERT THE PHOTO OF DISH

PORTION 4.3 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-MET-007 AUSTRALIAN CHILLED LAMB LEGS BONE/LESS(REMOVE SKIN) KG 1.5 1500 28 42 ###
100-CHK-003 BONELESS FULL CHICKEN (REMOVE SKIN) KG 2 2000 13 26
100-BEF-004 SHEEP FAT KG GRM 0.5 500 22 11
100-VEG-006 CARLIC GRM 0.05 50 9.33 0.4665
100-VEG-007 GINGER GRM 0.05 50 14 0.7
100-VEG-008 CORIANDER LEAVES GRM 0.06 60 0.52 0.0624
100-VEG-009 MINT LEAVES ( NANA) GRM 0.06 60 0.52 0.0624
100-VEG-022 CHILLI GREEN MEDIUM GRM 0.02 20 7.77 0.1554
600-BHT-475 FRIED ONION SUB RECIPE (1 KG ) GRM 0.15 150 6.77 2.53875
100-SPI-013 GREEN WHOLE CARDAMOM 5KG/SACK GRM 0.005 5 19.6 0.098
100-POD-014 MY FLAVOR CUMIN POWDER 10 KG /SACK GRM 0.01 10 7.46 0.0746
100-POD-012 MY FLAVOR CORIANDER POWDER 10 KG /SACK GRM 0.005 5 8.5 0.0425
100-POD-010 BLACK PEPPER POWDER GRM 0.005 5 21 0.105
100-POD-014 MY FLAVOR RED CHILLI POWDER KG GRM 0.015 15 7.46 0.1119
600-BHT-473 SUB RECIPE GARAM MASALA GRM 0.01 10 13.6 0.136
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.05 50 0.75 0.0535714285714286
100-COL-014 FOOD COLOR ORANGE 1KG (24PCS/CTN) GRM 0.015 15 32 0.48
100-SPI-012 FENNEL SEEDS POWDER GRM 0.01 10 14.5 0.145
100-SPI-015 KASOORI METHI 50GRM*72PACK/CTN(USE POWDER) GRM 0.005 5 2.31 0.231

TOTAL WEIGHT : 4.3 KG 4490 0 0

REMARKS 84.46
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-079
ITEM NAME MUTTON KABAB PORTION
UNIT COST SAR 5.35 INSERT THE PHOTO OF DISH

PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-373 MUTTON KABAB SUB RECIPE GRM 0.2 200 19.64 3.928 ###
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.02 20 12.08 0.2416
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.01 10 3.76 0.0376
100-VEG-036 CHILLI GREEN (SAUDE) GRM 0.01 10 2.65 0.0265
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO FRESH GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 1.56 0.00312
600-BHT-458 GREEN SAUCE SUB RECIPE GRM 0.04 40 11.4 0.456
100-FRF-002 FRENCH FRY 9*9 GRM 0.05 50 8.2 0.41

1 PORTION WEIGHT RAW = 200 GRM

1 PORTION WEIGHT AFTER COCK = 160 GRM 0.412 412 0 0

REMARKS 5.35
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-374
ITEM NAME STUFFED CHEESE SAUCE SUB RECIPE
UNIT COST SAR 24.60 INSERT THE PHOTO OF DISH

PORTION 2.5 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-SAU-020 TOMATO PEELED 2500GRM*6CAN/CTN KG 2.5 2500 7 17.5 ###
100-VEG-020 PEPPER SWEET GREEN CAPSICUM GRM 0.25 250 4.54 1.135
100-VEG-014 ONION RED GRM 0.25 250 5.94 1.485
100-SPI-022 MAGGI CHICKEN STOCKS 24PACK/CTN GRM 0.12 120 0 0
100-POD-039 WHITE PEPPER POWDER MY FLAVOR 10KG /SACK GRM 0.015 15 34.58 0.5187
100-SPI-016 OREGANO DRY LEAVES FRESHLEY 170GRM*6PACK/CTN GRM 0.012 12 19.16 1.35247058823529
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.005 5 0.75 0.005357142857143
100-OIL-004 OLIVE OIL SAT ALBIET 10-LTR/TIN ML 0.2 200 13 2.6

TOTAL WEIGHT AFTER COCK = 2.5 KG

1 PORTION WEIGHT SAUCE = 20 GRM 3.352 3352 0 0

REMARKS 24.60
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULAT
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-081
ITEM NAME STUFFED CHEESE SAUCE SUB RECIPE
UNIT COST SAR 6.41
PORTION 1
SALE PPRICE

INGREDIENTS
UMO
ITEM CODE. DESCRIPTION (UNIT OF
MEASURE)
600-BHT-462 ARABIC KABAB SUB RECIPE (10 KG) GRM
100-CHE-008 MOZZERILLA CHEESE (2.3KG)4PCS/CTN GRM
600-BHT-374 STUFFED CHEESE SAUCE SUB RECIPE GRM
100-VEG-019 PEPPER SWEET YELLOW CAPSICUM GRM
100-VEG-020 PEPPER SWEET GREEN CAPSICUM GRM
100-VEG-021 PEPPER SWEET RED CAPSICUM GRM
100-VEG-014 ONION RED GRM
100-VEG-002 TOMATO FRESH GRM
100-VEG-036 CHILLI GREEN (SAUDE) GRM
BIRYANI RICE FRENCH FRY 9*9 GRM

H
AFTAR COOCK =300 GRM
REMARKS
Prepared By CHEF SHAMSHAD
CALCULATOR

INSERT THE PHOTO OF DISH

Metric

QTY BY UNIT Wastage

QTY BY KG/1000 COST PER POR
GRM PRICE %

0.2 200 21.55 4.31 ###

0.03 30 19.13 0.5739
0.02 20 9.84 0.1968
0.01 10 7.77 0.0777
0.01 10 4.54 0.0454
0.01 10 7.77 0.457058823529412
0.03 30 5.94 0.254571428571429
0.03 30 1.81 0.0543
0.01 10 2.65 0.0265
0.05 50 8.2 0.41

0.4 400 0 0

6.41
Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-461
ITEM NAME SHISH TAWOK SAUCE SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 40.49
PORTION 4.5 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-YOG-002 FRESH YOGHURT 6 KG (WATTER REMOVE AFTER AFTAR weight) KG 6 6000 6 36
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.02 20 0.75 0.0214285714286
100-POD-039 WHITE PEPPER POWDER MY FLAVOR 10KG /SACK GRM 0.01 10 34.58 0.3458
100-OIL-003 WALEED OIL 17LTR/TIN ML 0.5 500 8.05 4.025
100-SPI-013 GREEN WHOLE CARDAMOM 5KG/SACK GRM 0.005 5 19.6 0.098

TOTAL WEIGHT AFTER MIX = 4.5 KG 6535 0 0

REMARKS 40.49
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-083
ITEM NAME SISH TAWQ TANDOORI
INSERT THE PHOTO OF DISH
UNIT COST SAR 4.21
PORTION 1
SALE PPRICE

INGREDIENTS
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-461 SHISH TAWOK SAUCE SUB RECIPE GRM 0.05 50 8.11 0.4055
100-CHK-002 CHICKEN BREAST 6 OZ GRM 0.2 200 15.7 3.14
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-0167 CABBAGE RED GRM 0.01 10 3.07 0.0307
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO FRESH GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 0.52 0.0034666666667
100-VEG-036 CHILLI GREEN (SAUDE) GRM 0.01 10 2.65 0.0265
100-FRF-002 FRENCH FRY 9*9 GRM 0.05 50 7 0.35

1 PORTION WEIGHT RAW 10 PCS = 230 GRM

1 PORTION WEIGHT AFTER COCK = 160 0.402 402 0 0

REMARKS 4.21
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-462
ITEM NAME ARABIC KABAB SUB RECIPE (10 KG)
INSERT THE PHOTO OF DISH
UNIT COST SAR 215.46
PORTION 10 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE) for 1 kg
100-MET-003 VEAL BONELESS (ROLL) 18KG/CTN-BHARAT KG 4.5 1 4500 15 67.5 ###
100-MET-007 AUSTRALIAN CHILLED LAMB LEGS BONE/LESS KG 4.5 1 4500 28 126
100-BEF-004 SHEEP FAT KG GRM 0.5 0.111111111111111 500 22 11
100-VEG-006 CARLIC GRM 0.06 0.0133333333333333 60 9.33 0.5598
100-VEG-024 WHITE ONION GRM 0.12 0.0266666666666667 120 4.69 0.5628
100-VEG-010 PARSLEY LEAVES GRM 0.2 0.0444444444444444 200 0.52 0.346666666666667
100-VEG-009 MINT LEAVES ( NANA) GRM 0.01 0.00222222222222222 10 0.52 0.0173333333333333
100-VEG-036 CHILI PEPPER (SAUDE) GRM 0.02 0.00444444444444444 20 2.65 0.053
100-SAU-011 PEPPER PASTE SWEET GRM 0.1 0.0222222222222222 100 16.25 1.625
100-POD-027 BHARAT MIX AL AMIR POWDER GRM 0.05 0.0111111111111111 50 17.02 0.851
100-POD-010 BLACK PEPPER POWDER GRM 0.01 0.00222222222222222 10 21 0.21
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.06 0.0133333333333333 60 75 6.42857142857143
100-SPI-013 GREEN WHOLE CARDAMOM POWDER GRM 0.008 0.00177777777777778 8 19.6 0.1568
100-POD-013 MY FLAVOR CUMIN POWDER 10 KG /SACK GRM 0.005 0.00111111111111111 5 29.5 0.1475

TOTAL WEIGHT : 10 KG 10143 0 0

REMARKS 215.46
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT- (NEW CODE NEED)
ITEM NAME ARABIC KABAB SUB RECIPE (14.500 KG)
UNIT COST SAR 0.00 INSERT THE PHOTO OF DISH

PORTION 14.500 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE) for 14 kg
100-MET-003 VEAL BONELESS (ROLL) 18KG/CTN-BHARAT KG 0.5 5000 500 ###
100-MET-007 AUSTRALIAN CHILLED LAMB LEGS BONE/LESS KG 0.4 4000 400
100-BEF-004 SHEEP FAT KG GRM 0.12 1200 120
MUTTON CHAT (LAMB CHOP+ MUTTON CHAT MIX) GRM 0.35 3500 350
100-VEG-006 CARLIC GRM 0.02 200 20
100-VEG-024 WHITE ONION GRM 0.03 300 30
100-VEG-010 PARSLEY LEAVES GRM 0.025 250 25
100-VEG-036 CHILI PEPPER (SAUDE) GRM 0.004 40 4
100-SAU-011 PEPPER PASTE SWEET GRM 0.003 30 3
100-POD-027 BHARAT MIX AL AMIR POWDER GRM 0.002 20 2
100-POD-010 BLACK PEPPER POWDER GRM 0.003 30 3
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.011 110 11
100-SPI-013 GREEN WHOLE CARDAMOM POWDER GRM 0.002 20 2
100-POD-013 MY FLAVOR CUMIN POWDER 10 KG /SACK GRM 0.002 20 2
100-POD-003 CINNAMONE POWDER 10 KG/SACK GRM 0.002 20 2
100-OIL-003 WALEED OIL 17LTR/TIN GRM 0.01 100 10

TOTAL WEIGHT : 14.500 KG 1.484 14840 1484 0 0

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-085
ITEM NAME KABAB TANDOORI
UNIT COST SAR 7.12 INSERT THE PHOTO OF DISH

PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
400-BHT-561 ARABIC KABAB SUB RECIPE GRM 0.3 300 21.55 6.465 ###
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.01 10 3.07 0.0307
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO FRESH GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 0.52 0.00104
100-VEG-036 CHILLI GREEN (SAUDE) GRM 0.01 10 2.65 0.0265
100-FRF-002 FRENCH FRY 9*9 GRM 0.05 50 7 0.35

1 PORTION WEIGHT RAW = 300 GRM

1 PORTION WEIGHT AFTER COCK = 250 GRM 452 0 0

REMARKS 7.12
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-463
ITEM NAME ARABIC CHICKEN SEEK SUB RECIPE
UNIT COST SAR 67.30 INSERT THE PHOTO OF DISH

PORTION 5.6 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-CHK-003 BONELESS FULL CHICKEN (REMOVE SKIN) KG 4 4000 13 52 ###
100-BEF-004 SHEEP FAT KG GRM 0.5 500 22 11
100-VEG-008 CORIANDER LEAVES GRM 0.015 15 0.52 0.026
100-VEG-010 PARSLEY LEAVES GRM 0.015 15 0.52 0.026
100-VEG-006 CARLIC FRESH GRM 0.03 30 9.33 0.2799
100-VEG-024 WHITE ONION GRM 0.12 120 4.69 0.5628
100-VEG-033 LEMON YELLOW AFRICAN (USE ONLY SKIN) PCS 0.002 2 4.61 0.00922
100-VEG-020 PEPPER SWEET GREEN CAPSICUM GRM 0.15 150 4.64 0.696
100-VEG-036 CHILI PEPPER (SAUDE) GRM 0.025 25 2.65 0.06625
100-SAU-011 PEPPER PASTE SWEET GRM 0.1 100 16.25 1.625
100-POD-027 BHARAT MIX AL AMIR POWDER GRM 0.03 30 17.02 0.5106
100-POD-010 BLACK PEPPER POWDER GRM 0.01 10 21 0.21
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.04 40 0.75 0.0428571428571429
100-SPI-013 GREEN WHOLE CARDAMOM POWDER GRM 0.005 5 19.6 0.098
100-POD-013 MY FLAVOR CUMIN POWDER 10 KG /SACK GRM 0.005 5 29.5 0.1475

TOTAL WEIGHT : 5.6 KG 5047 0 0

REMARKS 67.30
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-378
ITEM NAME AWSAL TANDOORI SUB RECIPE
UNIT COST SAR 38.54 INSERT THE PHOTO OF DISH

PORTION 1.1 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-MET-004 VEAL TENDERLION AUSAL (FILLET) 18KG/CTN BHARAT KG 1 1000 37.22 37.22 ###
100-POD-009 MY FLAVOR BHARAT MIX AUSAL 10KG/SACK GRM 0.005 5 17.53 0.08765
100-POD-010 MY FLAVOR BLACK PEPPER POWDER 10 KG/SACK GRM 0.001 1 21 0.021
100-SAU-011 PEPPER PASTE SWEET 4KG*4GLN/CTN GRM 0.01 10 16.25 0.1625
100-OIL-003 WALEED OIL 17LTR/TIN ML 0.025 25 8.05 0.20125
100-FRT-010 KIWI FRESH (PEST USE) GRM 0.06 60 14.04 0.8424
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.004 4 0.75 0.004285714285714

TOTAL WEIGHT AFTAR MIX : 1.1 KG 1105 0 0

REMARKS 38.54
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-084
ITEM NAME AWSAL TANDOORI PORTION
UNIT COST SAR 8.36 INSERT THE PHOTO OF DISH

PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-378 AWSAL TANDOORI SUB RECIPE GRM 0.22 220 35.03 7.7066 ###
100-VEG-016 CABBAGE WHAITE GRM 0.02 20 0.85 0.017
100-VEG-017 CABBAGE RED GRM 0.01 10 3.07 0.0307
100-VEG-014 ONION RED GRM 0.03 30 5.94 0.1782
100-VEG-002 TOMATO FRESH GRM 0.03 30 1.81 0.0543
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 0.52 0.00104
100-VEG-036 CHILLI GREEN (SAUDE) GRM 0.01 10 2.65 0.0265
100-FRF-002 FRENCH FRY 9*9 GRM 0.05 50 7 0.35
600-BHT-406 PARSLI SUB RECIPE FOR GARNISH TANDOOR (380 GRM) GRM 0.03 30 0 0

1 PORTION WEIGHT RAW = 300 GRM

1 PORTION WEIGHT AFTER COOK = 250 GRM 402 0 0

REMARKS 8.36
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-464
ITEM NAME ARABIC SISH TAOWK SUB RECIPE
UNIT COST SAR 82.08 INSERT THE PHOTO OF DISH

PORTION 5.8 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-CHK-002 CHICKEN BREAST 6 OZ(2KG/5PKT/CTN) KG 5 5000 15 75 ###
100-YOG-002 FRESH YOGHURT 2KG GRM 0.2 200 6 1.2
100-POD-005 GARLIC POWDER 230GRM*12 AL QATTAN GRM 0.02 20 9.66 0.284117647058824
100-POD-025 SWEET PAPRIKA 16OZ(6PCS/CTN) GRM 0.01 10 22.5 0.495594713656388
100-POD-032 GINGER POWDER KG GRM 0.005 5 15 0.075
100-POD-010 MY FLAVOR BLACK PEPPER POWDER 10 KG/SACK GRM 0.005 5 21 0.105
100-POD-013 MY FLAVOR CUMIN POWDER 10 KG /SACK GRM 0.002 2 29.5 0.059
100-POD-014 MY FLAVOR RED CHILLI POWDER KG GRM 0.001 1 7.46 0.00746
100-POD-003 CINNAMONE POWDER 10 KG/SACK GRM 0.007 7 18.83 0.13181
100-SAU-007 GOODY YELLOW MUSTARD SAUCE 227 GRM*24PCS/CTN GRM 0.025 25 5.21 0.573788546255507
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.025 25 0.75 0.0267857142857143
100-SLT-001 CITRIC ACID 25KG/SACK GRM 0.008 8 5 0.04
100-SAU-019 TOMATO PASTE MELINA 4.5KG*6CAN/CTN GRM 0.1 100 8.81 0.881
100-SAU-011 PEPPER PASTE SWEET 4KG*4GLN/CTN GRM 0.05 50 16.25 0.8125
100-VEG-024 WHITE ONION (JULIAN) GRM 0.04 40 4.74 0.1896
100-VEG-033 LEMON YELLOW AFRICAN (JULIAN) GRM 0.02 20 4.61 0.0922
100-FRT-009 ORANGE (JULIAN) GRM 0.1 100 3.77 0.377
400-BHT-402 LEMON JUICE SUB RECIPE ML 0.02 20 8.02 0.1604
100-OIL-003 WALEED OIL 17LTR/TIN ML 0.2 200 7.82 1.564

TOTAL WEIGHT AFTER MIX :5.8 KG 5838 0 0

REMARKS 82.08
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-380
ITEM NAME LAMB CHOP SUB RECIPE
UNIT COST SAR 43.34 INSERT THE PHOTO OF DISH

PORTION 1.09 KG
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-MET-009 AUSTRALIAN CHILLED LAMB RACK (AFTER CUT) KG 1 1000 42 42 ###
100-POD-010 MY FLAVOR BLACK PEPPER POWDER 10 KG/SACK GRM 0.001 1 21 0.021
100-SAU-011 PEPPER PASTE SWEET 4KG*4GLN/CTN GRM 0.01 10 16.25 0.1625
100-OIL-003 WALEED OIL 17LTR/TIN ML 0.025 25 17.82 0.4455
100-FRT-010 KIWI FRESH (PASTE USE) GRM 0.05 50 14.04 0.702
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.004 4 0.75 0.004285714285714

TOTAL WEIGHT AFTER MIX : 1.09 KG 1090 0 0

REMARKS 43.34
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-088
ITEM NAME LAMP CHOP TANDOORI
UNIT COST SAR 0.00 INSERT THE PHOTO OF DISH

PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-380 LAMB CHOP SUB RECIPE GRM 0.26 260 ###
100-VEG-016 CABBAGE WHAITE GRM 0.02 20
100-VEG-017 CABBAGE RED GRM 0.01 10
100-VEG-014 ONION RED GRM 0.03 30
100-VEG-002 TOMATO FRESH GRM 0.03 30
100-VEG-008 CORIANDER LEAVES GRM 0.002 2
100-VEG-036 CHILLI GREEN (SAUDE) GRM 0.01 10
100-FRF-002 FRENCH FRY 9*9 GRM 0.05 50
600-BHT-406 PARSLI SUB RECIPE GARNIS GRM 0.03 30

1 PORTION WEIGHT RAW 4 PCS =260 GRM

1 PORTION WEIGHT AFTER COOK = 200 GRM 0.442 442 0 0

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-086
ITEM NAME MIXED ARABIC GRILLED PORTION ‫مشاوي عربي مشكل‬
UNIT COST SAR 0.00 INSERT THE PHOTO OF DISH

PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-380 LAMB CHOP SUB RECIPE ‫ريش‬ (3 PCS) GRM 0.2 200 - - ###
600-BHT-464 ARABIC SISHTAUQ SUB RECIPE (6 PCS) GRM 0.14 140 - -
600-BHT-463 ARABIC CHICKEN SEEK SUB RECIPE (2 PCS) GRM 0.15 150 - -
600-BHT-462 ARABIC KABAB SUB RECIPE (2 PCS) GRM 0.15 150 - -
600-BHT-084 AWSAL TANDOORI SUB RECIPE (6 PCS) GRM 0.14 140 - -
100-VEG-014 ONION RED GRM 0.03 30 - -
100-VEG-002 TOMATO FRESH GRM 0.03 30 - -
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 - -
100-VEG-036 CHILI PEPPER GRM 0.01 10 - -
600-BHT-465 ANTAKLI BREAD SUB RECIPE PCS 0.003 3 - -

1 PORTION WEIGHT RAW = 780 GRM

1 PORTION WEIGHT AFTER COOK = 550 GRM 0.855 855 0 0

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-465
ITEM NAME ANTAKLI BREAD SUB RECIPE
UNIT COST SAR 0.00 INSERT THE PHOTO OF DISH

PORTION 1
SALE PPRICE

INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-BRD-003 LEBNANY BREAD 1PACK*10PCS (1 PORTION BREAD 3 PCS) PCS 0.3 300 - - ###
100-SAU-011 PEPPER PASTE SWEET 4KG*4GLN/CTN GRM 0.011 11 - -
100-SAU-019 TOMATO PASTE MELINA 4.5KG*6CAN/CTN GRM 0.007 7 - -
100-OIL-004 OLIVE OIL SAT ALBIET 10-LTR/TIN ML 0.003 3 - -
600-BHT-402 LEMON JUICE SUB RECIPE ML 0.001 1 - -
100-SAU-025 POMOGRANATED SAUCE DEBS RUMMAN 400ML ML 0.001 1 - -
100-POD-019 SUMAQ POWDER 1KG*20KG/SACK GRM 0.001 1 - -
100-VEG-010 PARSLEY LEAVES GRM 0.002 2 - -
100-VEG-019 PEPPER SWEET YELLOW CAPSICUM GRM 0.002 2 - -
100-VEG-020 PEPPER SWEET GREEN CAPSICUM GRM 0.002 2 - -
100-VEG-021 PEPPER SWEET RED CAPSICUM GRM 0.002 2 - -

1 PORTION WEIGHT RAW = 330 GRM

1 PORTION WEIGHT AFTER COOK = 250 GRM 0.332 332 0 0

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-468
ITEM NAME TANDOORI POTATO FILLING SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 1.7 KG
SALE PPRICE
CALORIES
INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-VEG-005 POTATO (AFTER BOIL WEIGHT 850 GRM) KG 1 1000 - -
200-WTR-005 SWEET WATER/LTIER LTR 2 2000 - -
0 0 - -
100-CHE-008 MOZZERILLA CHEESE (2.3KG)4PCS/CTN GRM 0.25 250 - -
100-POD-004 COCONUT POWDER 7KG/SACK GRM 0.1 100 - -
100-SGR-001 SAUDI SUGAR 50KG/SACK GRM 0.025 25 - -
100-SPI-013 CARDAMOM POWDER 10KG/SACK GRM 0.005 5 - -
600-BHT-473 SUB RECIPE GARAM MASALA - 10.25 Kg GRM 0.002 2 - -
100-POD-015 MY FLAVOR TURMERIC POWDER 10KG/SACK GRM 0.003 3 - -
100-COL-012 SAFFRON YELLOW COLOUR POWDER 100GRM*80/CTN GRM 0.002 2 - -
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.008 8 - -
600-BHT-472 DRY NUTS POWDER SUB RECIPE GRM 0.2 200 - -

TOTAL WEIGHT AFTER MIX = 1.7 KG 3.595 3595

FOR 1 PORTION MASALA WEIGHT = 210 GRM
REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-016
ITEM NAME TANDOORI POTATO PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 1
SALE PPRICE
CALORIES
INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-VEG-005 POTATO (50% USE-AFTER FRY WEIGHT 150 GRM) GRM 0.5 500 - -
600-BHT-468 TANDOORI POTATO FILLING SUB RECIPE GRM 0.21 210 - -
600-BHT-453 SAFFRON TIKKA SAUCE SUB RECIPE (13.9 KG) GRM 0.06 60 - -
100-VEG-019 PEPPER SWEET YELLOW CAPSICUM GRM 0.02 20 - -
100-VEG-020 PEPPER SWEET GREEN CAPSICUM GRM 0.02 20 - -
100-VEG-021 PEPPER SWEET RED CAPSICUM GRM 0.02 20 - -
600-BHT-458 GREEN SAUCE SUB RECIPE GRM 0.04 40 - -
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 - -

1 PORTION WEIGHT RAW = 360 GRM

1 PORTION WEIGHT AFTER COOK = 300 GRM 0.872 872

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-469
ITEM NAME QIMAH PARATHA KHALTA SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 1.5 KG
SALE PPRICE
CALORIES
INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-MET-001 AUSTRALIAN CHILLED LAMB LEGS BONE KG 1 1000 - -
100-MET-003 VEAL BONELESS (ROLL) 18KG/CTN-BHARAT KG 1 1000 - -
100-OIL-005 WALEED OIL 17LTR/TIN ML 0.1 100 - -
100-SPI-011 CUMIN SEEDS 10KG/SACK GRM 0.006 6 - -
100-VEG-014 ONION RED (CHOP) GRM 0.1 100 - -
100-POD-012 MY FLAVOR CORIANDER POWDER 10 KG /SACK GRM 0.004 4 - -
100-POD-013 MY FLAVOR CUMIN POWDER 10 KG /SACK GRM 0.004 4 - -
100-POD-014 MY FLAVOR RED CHILLI POWDER KG GRM 0.006 6 - -
600-BHT-473 SUB RECIPE GARAM MASALA - 10.25 Kg GRM 0.002 2 - -
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.02 20 - -
600-BHT-403 GINGER GARLIC PASTE SUB RECIPE GRM 0.2 200 - -

TOTAL WEIGHT AFTER COOK : 1.5 KG 2.442 2442

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-168
ITEM NAME QIMAH PARATHA PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 1
SALE PPRICE
CALORIES
INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-471 RUMALI ROTI DOUGH SUB RECIPE (80 GRM) GRM 0.08 80 - -
600-BHT-469 QIMAH PARATHA KHALTA SUB RECIPE GRM 0.05 50 - -
600-BHT-406 PARSLI SUB RECIPE GARNISH GRM 0.03 30 - -
100-BUT-001 BUTTER BLOCK GRM 0.005 5 - -

TOTAL WEIGHT AFTER COOK : 200 GRM 0.165 165

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-169
ITEM NAME MUTTON CHEESE PARATHA PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 1
SALE PPRICE
CALORIES
INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-471 RUMALI ROTI DOUGH SUB RECIPE (80 GRM) GRM 0.08 80 - -
600-BHT-469 QIMAH PARATHA KHALTA SUB RECIPE GRM 0.025 25 - -
100-CHE-008 MOZZERILLA CHEESE (GREATED) GRM 0.025 25 - -
100-BUT-001 BUTTER BLOCK GRM 0.005 5 - -
600-BHT-406 PARSLI FRESH SUB RECIPE GARNISH GRM 0.03 30 - -

TOTAL WEIGHT AFTER COOK : 200 GRM 0.165 165

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-470
ITEM NAME NAAN (DOUGH) SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 50 KG
SALE PPRICE
CALORIES
INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-FLR-002 FLOUR DOLCE 45KG/SACK KG 35 35000 - -
100-SGR-001 SAUDI SUGAR 50KG/SACK GRM 0.6 600 - -
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.5 500 - -
100-OIL-003 WALEED OIL 17LTR/TIN L 2 2000 - -
100-EGG-001 EGG BIG XL 12TRAY/CTN (16 PCS) GRM 0.4 400 - -
100-MLK-002 MILK FULL FAT MARAI 1LTR*12LTR/CTN L 5 5000 - -
200-WTR-005 SWEET WATER/LTIER L 10 10000 - -
100-YOG-002 FRESH YOGHURT 2KG KG 1.5 1500 - -
100-DRY-026 SAF INSTANT DRY YEAST 05KG SACK*02/CTN GRM 0.08 80 - -
100-POD-022 PURE BAKING SODA 25KG/SACK GRM 0.08 80 - -

1 PCS NAAN DOUGH WEIGHT = 100 GRM

TOTAL WEIGHT AFTER MIX = 50 KG 55.16 55160

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600 BHT-471
ITEM NAME ROOMALI ROTI (DOUGH) SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 20 KG
SALE PPRICE
CALORIES
INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-FLR-002 FLOUR DOLCE 45KG/SACK GRM 12 12000 - -
100-SGR-001 SAUDI SUGAR 50KG/SACK GRM 0.3 300 - -
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM 0.15 150 - -
100-OIL-003 WALEED OIL 17LTR/TIN GRM 1 1000 - -
100-EGG-001 EGG BIG XL 12TRAY/CTN (16 PCS) GRM 0.32 320 - -
100-MLK-002 MILK FULL FAT MARAI 1LTR*12LTR/CTN LTR 5 5000 - -
200-WTR-005 SWEET WATER/LTIER LTR 1.5 1500 - -

1 PCS ROMALI DOUGH WEIGHT= 80 GRM

TOTAL WEIGHT AFTER MIX = 17 KG 20.27 20270

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-162
ITEM NAME BUTTER NAAN PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 1
SALE PPRICE
CALORIES
INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-470 NAAN DOUGH SUB RECIPE - GRM 0.1 100 - -
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.01 10 - -

0.11 110

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-164
ITEM NAME CHEESE NAAN PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 1
SALE PPRICE
CALORIES
INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-470 NAAN DOUGH SUB RECIPE - GRM 0.1 100 - -
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.01 10 - -
100-CHE-008 MOZZERILLA CHEESE (2.3KG)4PCS/CTN GRM 0.06 60 - -

0.17 170

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-163
ITEM NAME GARLIC NAAN PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 1
SALE PPRICE
CALORIES
INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-470 NAAN DOUGH SUB RECIPE - GRM 0.1 100 - -
100-BUT-001 BUTTER BLOCK 2.5KG(10PCS/CTN) GRM 0.01 10 - -
100-VEG-006 CARLIC (CHOP) GRM 0.01 10 - -
100-VEG-008 CORIANDER LEAVES GRM 0.002 2 - -

0.122 122

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-161
ITEM NAME PLAIN NAAN PORTION
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 1
SALE PPRICE
CALORIES
INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
600-BHT-470 NAAN DOUGH SUB RECIPE - GRM 0.1 100 - -

AFTAR COCK WEIGHT = 60 GRM 0.1 100

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULATOR
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-472
ITEM NAME DRY NUTS POWDER SUB RECIPE
INSERT THE PHOTO OF DISH
UNIT COST SAR 0.00
PORTION 10 KG
SALE PPRICE
CALORIES
INGREDIENTS Metric
UMO
QTY BY UNIT Wastage
ITEM CODE. DESCRIPTION (UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
100-DRY-005 CASHEW KERNAL WHOLE 10KG*2TIN/CTN KG 5 5000 - -
100-DRY-011 PISTACHIO KERNAL 10KG/CTN KG 2.5 2500 - -
100-SPI-002 ALMOND WHOLE /KG KG 2.5 2500 - -

TOTAL WEIGHT AFTAR BLEND : 10 KG 10 10000

REMARKS 0.00
Prepared By CHEF SHAMSHAD Approved By
 RECIPE COST CALCULA
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-403
ITEM NAME GINGER GARLIC PEST SUB RECIPE
UNIT COST SAR 32.70
PORTION 4 KG
SALE PPRICE
CALORIES
INGREDIENTS

ITEM CODE. DESCRIPTION

100-VEG-007 GINGER
100-VEG-006 CARLIC
200-WTR-005 SWEET WATER/LTIER

TOTAL WEIGHT AFTAR BLEND : 4 KG

REMARKS
Prepared By CHEF SHAMSHAD
E COST CALCULATOR
EN(101-201)

UB RECIPE
INSERT THE PHOTO OF DISH

Metric
UMO
QTY BY UNIT Wastage
(UNIT OF QTY BY KG/1000 COST PER POR
GRM PRICE %
MEASURE)
KG 1 1000 14.00 14.00
KG 2 2000 9.33 18.66
KG 1 1000 0.04 0.04

4 4000

32.70
Approved By
 RECIPE COST CALCULAT
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-409
ITEM NAME TAHINIA SAUCE SUB RECIPE (800 GRM)
UNIT COST SAR 0.00
PORTION 800 GRM
SALE PPRICE
CALORIES
INGREDIENTS
UMO
ITEM CODE. DESCRIPTION (UNIT OF
MEASURE)
100-TAH-001 TAHINA 10KG/TIN GRM
100-YOG-002 FRESH YOGHURT 2KG GRM
100-ICE-001 DRY ICE PKT GRM
200-WTR-005 SWEET WATER/LTIER GRM
100-SLT-002 UJAJ SALT 700GRM*24PCS/CTN GRM
100-SLT-001 CITRIC ACID 25KG/SACK GRM
600-BHT-402 LEMON JUICE SUB RECIPE (600 ML) GRM
100-SAU-013 RANA VINEGAR 30LTR/GLN GRM
100-VEG-006 CARLIC GRM
100-VEG-036 CHILI PEPPER GRM

TOTAL WEIGHT AFTAR MIX =800 GRM

REMARKS
Prepared By CHEF SHAMSHAD
CALCULATOR

INSERT THE PHOTO OF DISH

Metric

QTY BY UNIT Wastage

QTY BY KG/1000 COST PER POR
GRM PRICE %

0.2 200 - -
0.3 300 - -
0.2 200 - -
0.1 100 - -
0.01 10 - -
0.003 3 - -
0.015 15 - -
0.01 10 - -
0.005 5 - -
0.002 2 - -

0.845 845

0.00
Approved By
 RECIPE COST CALCULAT
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600-BHT-087
ITEM NAME 1/2 MUQARMASH TANDORI PORTION
UNIT COST SAR 0.00
PORTION 1
SALE PPRICE
CALORIES
INGREDIENTS
UMO
ITEM CODE. DESCRIPTION (UNIT OF
MEASURE)
600-BHT-462 ARABIC KABAB SUB RECIPE (10 KG) GRM
600-BHT-472 DRY NUTS POWDER SUB RECIPE ( 10 KG ) GRM
600-BHT-471 ROOMALI ROTI DOUGH SUB RECIPE (20 KG) GRM
100-VEG-036 CHILI PEPPER GRM
100-VEG-014 ONION RED GRM
100-VEG-002 TOMATO GRM
100-FRF-002 FRENCH FRIES(9*9) 2.5KG*4SACK/CTN GRM
600-BHT-406 PARSLI SUB RECIPE FOR GARNISH (TANDOOR) GRM
600-BHT-409 TAHINIA SAUCE SUB RECIPE (NEED RECIPE) GRM

TOTAL WEIGHT PORTION = 1.1 KG

REMARKS
Prepared By CHEF SHAMSHAD
CALCULATOR

INSERT THE PHOTO OF DISH

Metric

QTY BY UNIT Wastage

QTY BY KG/1000 COST PER POR
GRM PRICE %

0.35 350 - -
0.03 30 - -
0.16 160 - -
0.03 30 - -
0.09 90 - -
0.09 90 - -
0.18 180 - -
0.09 90 - -
0.1 100 - -

1.12 1120

0.00
Approved By
 RECIPE COST CALCULAT
LOCATION BHARAT INDIAN KITCHEN(101-201)
ITEM CODE 600 BHT-
ITEM NAME DYNAMATE SHRIMP
UNIT COST SAR 0.00
PORTION 1 PORTION
SALE PPRICE
CALORIES
INGREDIENTS
UMO
ITEM CODE. DESCRIPTION (UNIT OF
MEASURE)
600-BHT-514 ICE BURG CUBE (CUTTING) GRM
DYNAMATE SAUCE SUB RECIPE GRM
DYNAMATE SHRIMP FRIED SUB RECIPE GRM
100-VEG-034 LONG GREEN ONION (CHOP FOR GARNISH) GRM

TOATAL WEIGHT 1 PORTION = 250 GRM

REMARKS
Prepared By CHEF SHAMSHAD
CALCULATOR

INSERT THE PHOTO OF DISH

Metric
QTY BY UNIT Wastage
QTY BY KG/1000 COST PER POR
GRM PRICE %
0.06 60 - -
0.09 90 - -
0.1 100 - -
0.001 1 - -

0.251 251

0.00
Approved By