Confidential information and property of Havmor Restaurants Ltd.

Any duplication is prohibited

VANILLA WITH HOT CHOCOLATE SAUCE
Formatted: Left: 0.61", Right: 0.63", Top:
0.7", Bottom: 0.7", Width: 8.27", Height:
11.69", Header distance from edge: 0.49",
Footer distance from edge: 0.49"

Confidential information and property of Havmor Restaurants Ltd. Any duplication is prohibited

Most popular combination of ice cream &hot chocolate sauce.
Ingredients:-
Sr.No Ingredients Quantity
1 Vanilla Ice Cream 1scp(90gm)
2 Hot chocolate sauce 30ml (for parlour)
50ml (for restaurant)
Equipments Required
For Stand alone parlour : Disposable bowl, disposable spoon and paper napkin
For Eatery and Restaurant : Glass Champagne Saucer
Method of Preparation
1.Take a champagne saucer (for rest) or Choc
dip disposable bowl (for parlour).
2. Put single scoop of vanilla Ice Cream into the
champagne saucer.






3. Put hot chocolate sauce into the sauce boat for
restaurant. Or pour hot chocolate sauce over ice-
cream while serving outside. (For eatery and
parlour).
* Pour chocolate sauce over Ice Cream when serving outside or at Eatery







CHOCO DIP

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Ingredients:-
Sr.No Ingredients Quantity
1 Vanilla Ice Cream 1 scoop. (90gm)
2 Quick freeze sauce 20ml
3 Whipped cream 3gm
4 Chocolate sauce 5ml
5 Roasted cashew nuts 3gm
6 Button chocolate 2gm
7 Waffle biscuit 1 pc.
Equipments Required
For Stand alone parlour : Disposable bowl, disposable spoon and paper napkin
For Eatery and Restaurant : Glass Champagne Saucer
Note: Dip broader edge of waffle biscuit into chocolate sauce and then in crushed cashew nuts.
Method of Preparation
1. Take a
Champagne
Saucer (for
Eatery and
restaurant) or
Choc dip
disposable bowl
for (parlour)

4. Pour
quick freeze
sauce on the
top of ice
cream.

2. Pour
Chocolate
Sauce along
the sides of
the wall of the
saucer/bowl.


5. Garnish
with puff cream,
roasted cashew
nuts and button
chocolate.

3. Put Single scoop of
Vanilla ice cream into
the bowl.


6. Insert the pointed
edge of waffle biscuit
into the ice cream and
finally pour chocolate
sauce over puffed
cream



COFFEE TOFFEE SUNDAE (With Brownie)

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Ingredients
Sr.No Ingredients Quantity
1 Rich Coffee 1scoop.
2 Brownie 30gm
3 Kellogs Chocos 5gm
4 Whipped cream 2gm
5 Chocolate sauce 20ml
6 Almond Flakes 5gm
7 Choco Stick 1no.
Equipments Required
For Stand alone parlour : Disposable bowl, disposable spoon and paper napkin
For Eatery and Restaurant : Glass Champagne Saucer
Note:
Store brownie in Sundae machine. The temperature at which brownie should be stored should not
be more than 3 to 4 C. If the brownie is very hard put it in the microwave for 30 seconds.
Thickness of the brownie should be 1.5 cm.

Method of Preparation
1. Take a
champagne
saucer (for rest) or
Choc dip
disposable bowl
(for parlour)
5. Put one scoop
of Rich coffee Ice
Cream on the
chocolate sauce.

2 Place cut brownie
into 4 pieces on the
champagne saucer
and spread chocos
around the side of the
brownie.

6. Puff cream on the
Ice Cream.
7. Pour chocolate
sauce on the puff
cream.
4. Pour Chocolate sauce
on to the brownie.

8. Garnish with almond
flakes and insert 1
Choc stick into the
ice cream.


HOT FUDGE NUT SUNDAE

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Ingredients:-
Sr.No Ingredients Quantity Sr.No Ingredients Quantity
1 Chocolate sponge 35gm 7 Whipped Cream 2gm
2 Vanilla ICE CREAM. 1scoop. 8 Roasted cashew nuts 5gm
3 Chocolate ICE CREAM 1scoop. 9 Button chocolate 2gm
4 Hot Fudge sauce 30ml 10 Cherry 1pc.
5 Quick freeze sauce 20ml 11 Choco stick 1pc.
6 Chocolate sauce 20ml (1/2 on both sides)
Equipments Required
For parlour : Banana split bowl (disposable), disposable spoon.
For Eatery and Restaurant : Glass Banana Split bowl and desert spoon
Note:Thickness of the chocolate sponge slice should be 1.5 cm.
Method of Preparation
1. Take a
banana split bowl
4 Pour hot-fudge
sauce along the
side of Ice Cream
scoop and quick
freeze sauce on
the vanilla and
Chocolate sauce
on chocolate Ice Cream.
2.Place chocolate
sponge slice and soak
the sponge in hot fudge
sauce.


5. Place a puff
cream in between
the vanilla and
chocolate Ice
Cream &pour
chocolate sauce
on to the cream.
3. . Put one scoop of
vanilla and one scoop
of chocolate ice-cream
each.

8. Put a cherry
on the top of puff
cream.
9. Garnish with
cashew nuts
and button
chocolate onto the cream

TALL BEAUTY
Ingredients:-

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Sr.No Ingredients Quantity Sr.No Ingredients Quantity
1 Kaju-draksh Ice Cream. 1scoop. 6 Whipped Cream 3gm
2 Strawberry Ice Cream. 1scoop. 7 Strawberry sauce 10ml
3 Cut tinned fruits 80gm 8 Strawberry stick 1no.
4 Strawberry jelly 50gm 9 Umbrella 1pc.
5 Pineapple jelly 50gm 10 Cherry 1pc.
Equipments Required
For Stand alone Parlour : Tall beauty glass (disposable), Ice Cream. spoon (disposable).
For Eatery and Restaurant : Tall beauty Glass and long desert spoon
Method of Preparation
1. Take tall beauty


5. Place strawberry Ice Cream.
scoop on top of the second
layer of jelly & fruit

6. Garnish with whipped cream
and cherry.
2. Put 25 gm pineapple jelly &
25 gm strawberry jelly at the
base of the glass. And add cut
tinned fruits (40 gm) onto the
pineapple jelly and strawberry
jelly
3 . Place the kaju-draksh Ice
Cream. scoop on it.
7. Garnish strawberry
sauce onto whipped
cream.
4.Put 25 gm pineapple
jelly & 25 gm strawberry jelly
and 40 gm cut tinned fruits
layer on top of kaju draksh Ice
Cream


8. Insert strawberry stick (2 half
stick) in the glass as per shown
in the picture and umbrella on
opposite sides.
* KIDDIES TALL BEAUTY (Tall beauty in kiddies Tall Beauty glass)
Note: - All the preparation of kiddies tall beauty is same as Tall Beauty. Only the quantity is half.
Equipments Required
For Stand alone Parlour : Kiddies tall beauty glass (disposable), Ice Cream spoon (disposable).
For Eatery and Restaurant : Kiddies tall beauty Glass and long desert spoon
TRIPLE SUNDAE
Ingredients

Confidential information and property of Havmor Restaurants Ltd. Any duplication is prohibited

Sr.no Item name Quantity Sr.no Item name Quantity
1 Strawberry Ice
Cream.
1scoop. 7 Orange sauce 20ml
2 Chocolate Ice Cream 1scoop. 8 Whipped Cream 3gm
3 Vanilla Ice Cream 1scoop. 9 Roasted cashew nuts 10gm
4 Cut tinned fruits 80gm 10 Cherry 1pc.
5 Strawberry sauce 20ml 11 Umbrella 1no.
6 Chocolate sauce 20ml 12 Pineapple pick wick 1no.
Equipments Required
For Parlour : Banana split boat (disposable), Ice Cream spoon (disposable).
For Eatery and Restaurant : Glass Banana split Boat and desert spoo
Method of Preparation
1.Take banana
split bowl (for
rest.), or
disposable
banana split bowl
(for parlour).

4. 4. Pour orange
sauce on vanilla
Ice Cream.
chocolate sauce
on chocolate Ice
Cream. and
strawberry sauce
on strawberry Ice
Cream. scoop.
2. Place
the cut
tinned fruits
on the base
of serving
bowl


5. Puff cream on
either sides of
the Vanilla Ice
Cream.
3. Place Ice Cream
scoops of strawberry,
vanilla (in centre) and
chocolate on the cut
fruits.

6. Garnish with
roasted
cashew nuts.
7. Place cherry on
top of the middle
Ice Cream. scoop.
8. Insert 1
pineapple pick wick and an umbrella as shown in
the picture

CRUNCHY MUNCHY
Ingredients :-

Confidential information and property of Havmor Restaurants Ltd. Any duplication is prohibited

Sr.no Item name Quantity Sr.no Item name Quantity
1 Waffle basket 1pc. 6 Button chocolate 10gm
2 Honey flakes 15gm 7 Button chikki 10gm
3 Butter scotch Ice Cream. 1scoop. 8 Cadburys Shots 2no.
4 Puff cream 4gm 9 Kit-Kat 1pc.
5 Caramel sauce 25ml 10 Choco stick 1pc.
Equipments Required
For Stand alone Parlour : Cassata plate (disposable), Ice Cream. spoon (disposable).
For Restaurant or Eatery : Quarter Plate
Method of Preparation
1. Take
Quarter plate
for restaurant
or cassata
plate for
parlour.
6. Put puff
cream on
two sides
(opposite
of each
other). put
Cadburys
Shots on
the cream (one each).
2 Put honey flakes
and Pour 25ml of
caramel sauce over
honey flakes.


7. Choco stick and kit Kat on opposite sides.
8. Garnish with button chikki and button
chocolate.
9. Finally garnish with Caremel sauce on the top
and serve.
5. Place a scoop
of butter scotch
Ice Cream.

TRUFFLE CLAIR
Ingredients :-
Sr.No. Item name Quantity

Confidential information and property of Havmor Restaurants Ltd. Any duplication is prohibited

1 Brownie 60gm
2 Vanilla Ice cream 2 scoop
3 Chocolate fudge sauce 80ml
4 Quick freeze sauce 5ml
5 Roasted Cashew nuts 5gm
6 Caramel sauce 15ml
7 Kit Kat 1pc
Equipments Required
For Stand alone Parlour : Milkshake glass (disposable), Ice Cream spoon (disposable)
For Restaurants and Eatery : Beer mug glass, desert spoon
Method of Preparation
1. Take Beer
mug glass
(for rest.), or
disposable
milkshake glass
(for parlour).
And add 30 gm
of brownie in the
glass.
4. Then add 3
gm of
cashew nuts
and then add
30 gm of
brownie then
add 15ml of
caramel
sauce then add 40ml of chocolate fudge
sauce.
2. Pour 40ml of
chocolate fudge
sauce on the
brownie.

5. Add another
vanilla scoop then
pour 5ml quick
freeze sauce
(chocobar masala).

3. Then add 1 scoop
of vanilla on the
chocolate fudge
sauce

6. Add chocolate
fudge sauce
for topping
then add 3
gm cashew
nut and put 1
pc of kit Kat.


COKE FLOAT
Ingredients :-
Sr.No. Item name Quantity

Confidential information and property of Havmor Restaurants Ltd. Any duplication is prohibited

1 Coca Cola 1 bottle (300ml)
2 Vanilla ice cream 1 scoop

For Stand alone Parlour :Disposable tall beauty glass, disposable spoon, and straw
For Restaurants and eatery: Hawaiian glass, Long desert spoon and straw
1. Take Coca Cola bottle (300ML) and pour it in the
glass.



2. Empty whole 300ML in the glass. Add 1 scoop of
Vanilla ice cream in the glass.




Ensure that foam doesnt come out while
serving to the guest












ICE CREAM SODA
Ingredients:-

Confidential information and property of Havmor Restaurants Ltd. Any duplication is prohibited

Sr.No. Item name Quantity
1 Kinley Soda 1 bottle (300ml)
2 Vanilla Ice cream 1 scoop
3 Orange/lemon 30 ML each
Black currant

For Stand alone Parlour :Disposable tall beauty glass, disposable spoon, and straw
For Restaurants and eatery: Hawaiian glass, Long desert spoon and straw
Preparation Method:-
1. Take glass and pour
orange/ lemon/ black
current 20 ML syrup

4. Pour half
Soda bottle
in the glass
carefully and
ensure that
foam doesnt
come out of
the glass
2. Ensure that glass
looks as per the
picture

5. Then add
another
scoop of
vanilla ice
cream in the
glass and
decorate it
with syrup.
3. Add scoop of
Vanilla ice cream in
the glass then stir
iwell.

6. Serve it with
spoon and
straw and
the
remaining
half bottle of
soda.



VANILLA SHAKE
Ingredients Required:-
Sr.No. Item name Quantity

Confidential information and property of Havmor Restaurants Ltd. Any duplication is prohibited

1 Milk 200 ml
2
Milk shake mix pouch
1 (12gm)
3 Vanilla ice cream 1 scoop
4
Vanilla syrup
10 ml

For Stand alone Parlour :Disposable Milk Shake glass, disposable straw (9m.m.)
spoon if guest orders shake with Ice Cream.

For Restaurants and eatery: Milk Shake glass, and straw (9m.m.) Ice Cream.
spoon if guest orders shake with Ice Cream.

Method of Preparation:
1. Take milk
2. Add milk shake mix pouch
3. Add one scoop of vanilla ice cream and vanilla syrup
4. Mix all ingredients together in the mixer/blender
5. Now pour it in the shake glass

Service:
Special instructions like with or without ice cream should be taken from the guest properly
and informed to the parlour boy.
If shake is ordered with ice cream then put half (40gms) scoop of vanilla ice cream on top of shake.
Temperature of shake should be served at 4 to 6C.
Milk shake serving quantity is 300ml

Take away Method:-
For take away orders use Hav-Funn disposable glass and cover it with the lid then pack the glass
and give in the 913 size bag with 1 straw.
For take away of 2 or 3 milkshakes, pack it in the 1316 size bag with appropriate paper
napkins and straws.






STRAWBERRY SHAKE
Ingredients Required:-
Sr.No. Item name Quantity
1 Milk 200 ml

Confidential information and property of Havmor Restaurants Ltd. Any duplication is prohibited

2 Milk shake mix pouch 1 (12gm)
3 Fresh Strawberry
Ice cream
1 scoop
4 Strawberry Pulp 20 gm

For Stand alone Parlour :Disposable Milk Shake glass, disposable straw (9m.m.)
spoon if guest orders shake with Ice Cream.

For Restaurants and eatery: Milk Shake glass, and straw (9m.m.) Ice Cream.
spoon if guest orders shake with Ice Cream.

Method of Preparation
1. Take milk
2. Add milk shake mix pouch
3. Add one scoop of fresh strawberry ice cream and strawberry pulp
4. Mix all ingredients together in the mixer/blender
5. Now pour it in the shake glass

Service:
Special instruction likes with or without ice cream should be informed carefully to the parlour boy.
If shake order is with ice cream then put half scoop of fresh strawberry ice cream on top of shake.
Temperature of shake should be served at 4 to 6C.
Milk shake serving quantity is 300ml
Take away Method:-
For take away use Hav-Funn disposable glass and cover it with the lid then pack the glass
and give in the 913 size bag with 1 straw.
For take away of 2 or 3 milkshakes, pack it in the 1316 size bag with appropriate paper napkins
and straws.







CHOCOLATE SHAKE
Ingredients Required:-
Sr.No. Item name Quantity

Confidential information and property of Havmor Restaurants Ltd. Any duplication is prohibited

1 Milk 200 ml
2 Milk shake mix pouch 1 (12gm)
3 Chocolate ice cream 1 scoop
4 Chocolate Sauce 20 ml

For Stand alone Parlour :Disposable Milk Shake glass, disposable straw (9m.m.)
spoon if guest orders shake with Ice Cream.

For Restaurants and eatery: Milk Shake glass, and straw (9m.m.) Ice Cream.
spoon if guest orders shake with Ice Cream.


Method of Preparation:
1Take milk
2Add milk shake mix pouch
3Add one scoop of chocolate ice cream and chocolate sauce
4Mix all ingredients together in the mixer/blender
5Now pour it in the shake glass.


Service:
Special instruction likes with or without ice cream should be informed carefully to the parlour boy.
If shake order is with ice cream then put half scoop of chocolate ice cream on top of shake.
Temperature of shake should be served at 4 to 6C.
Milk shake serving quantity is 300ml

Take away Method:-
For take away use Hav-Funn disposable glass and cover it with the lid then pack the glass
and give in the 913 size bag with 1 straw.
For take away of 2 or 3 milkshakes, pack it in the 1316 size bag with appropriate paper
napkins and straws.









PINEAPPLE SHAKE

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Ingredients Required:
Sr.No. Item name Quantity
1 Milk 200 ml
2 Milk shake mix pouch 1 (12gm)
3
Fresh Pineapple ice cream
1 scoop
4
Pineapple pulp
20gm


For Stand alone Parlour :Disposable Milk Shake glass, disposable straw (9m.m.)
spoon if guest orders shake with Ice Cream.

For Restaurants and eatery: Milk Shake glass, and straw (9m.m.) Ice Cream.
spoon if guest orders shake with Ice Cream
.
Method of Preparation:
1Take milk
2Add milk shake mix pouch
3Add one scoop of fresh pineapple ice cream and pineapple pulp.
4Mix all ingredients together in the mixer/blender
5Now pour it in the shake glass


Service:
Special instruction likes with or without ice cream should be informed carefully to the parlour boy.
If shake order is with ice cream then put half scoop of fresh pineapple ice cream on top of shake.
Temperature of shake should be served at 4 to 6C.
Milk shake serving quantity is 300ml.

Take away Method:-
For take away use Hav-Funn disposable glass and cover it with the lid then pack the glass
and give in the 913 size bag with 1 straw.
For take away of 2 or 3 milkshakes, pack it in the 1316 size bag with appropriate paper napkins
and straws.







KESAR-PISTA SHAKE

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Ingredients Required:
Sr.No. Item name Quantity
1 Milk 200 ml
2 Milk shake mix pouch 1 (12gm)
3
Kesar-Pista ice cream
1 scoop
4
Kesar Sauce
20 ml

For Stand alone Parlour :Disposable Milk Shake glass, disposable straw (9m.m.)
spoon if guest orders shake with Ice Cream.

For Restaurants and eatery: Milk Shake glass, and straw (9m.m.) Ice Cream.
spoon if guest orders shake with Ice Cream
.
Method of Preparation:
1Take milk
2Add milk shake mix pouch
3Add one scoop of kesar-pista ice cream and kesar sauce.
4Mix all ingredients together in the mixer/blender
5Now pour it in the shake glass

Service:
Special instruction likes with or without ice cream should be informed carefully to the parlour boy.
If shake order is with ice cream then put half scoop of kesar-pista ice cream on top of the
shake.
Temperature of shake should be served at 4 to 6C.
Milk shake serving quantity is 300ml
Take away Method:-
For take away use Hav-Funn disposable glass and cover it with the lid then pack the glass
and give in the 913 size bag with 1 straw.
For take away of 2 or 3 milkshakes, pack it in the 1316 size bag with appropriate paper napkins
and straws.







KAJU-ANJIR SHAKE

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Ingredients Required:-
Sr.No. Item name Quantity
1 Milk 200 ml
2 Milk shake mix pouch 1 (12gm)
3
Kaju-Anjir ice cream
1 scoop
4 Kaju-anjir paste 30gm
5 Kaju Powder 10gm

For Stand alone Parlour :Disposable Milk Shake glass, disposable straw (9m.m.)
spoon if guest orders shake with Ice Cream.

For Restaurants and eatery: Milk Shake glass, and straw (9m.m.) Ice Cream.
spoon if guest orders shake with Ice Cream

Method of Preparation:
1Take milk
2Add milk shake mix pouch
3Add one scoop of kaju-anjir ice cream and kaju powder and anjir paste.
4Mix all ingredients together in the mixer/blender
5Now pour it in the shake glass

Service:
Special instruction likes with or without ice cream should be informed carefully to the parlour boy.
If shake order is with ice cream then put half scoop of kaju-anjir ice cream on top of the
shake.
Temperature of shake should be served at 4 to 6C.
Milk shake serving quantity is 300ml

Take away Method:-
For take away use Hav-Funn disposable glass and cover it with the lid then pack the glass
and give in the 913 size bag with 1 straw.
For take away of 2 or 3 milkshakes, pack it in the 1316 size bag with appropriate paper napkins
and straws.






COLD COFFEE

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Ingredients Required:
Sr.No. Item name Quantity
1 Milk 200 ml
2 Cold coffee mix powder 1 pouch
3 Rich Coffee ice cream 1 scoop
4
Chocolate Sauce
5ml

For Stand alone Parlour :Disposable Milk Shake glass, disposable straw (9m.m.)
spoon if guest orders shake with Ice Cream.

For Restaurants and eatery: Milk Shake glass, and straw (9m.m.) Ice Cream.
spoon if guest orders shake with Ice Cream

Method of Preparation:
1. Take 200 ml milk
2. One Cold coffee pouch
3. Add one scoop of rich coffee ice cream.
4. Mix all ingredients together in the mixer/blender
5. Pour chocolate sauce along the sides of the wall of the shake glass
6. Now pour the cold coffee into the glass.






Service:
Special instruction like with or without ice cream should be informed carefully to the parlour boy.
If shake order is with ice cream then put half scoop of Rich Coffee ice cream on top of the shake.
Temperature of shake should be served at 4 C to 6C.
Cold coffee serving quantity is 250ml
Take away Method:-
For take away use Hav-Funn disposable glass and cover it with the lid then pack the glass
and give in the 913 size bag with 1 straw.
For take away of 2 or 3 cold coffees, pack it in the 1316 size bag with appropriate paper napkins
and straws.





Confidential information and property of Havmor Restaurants Ltd. Any duplication is prohibited

Packing materials
Banana Boat P.V.C. Plain Lid for cup
Choc Deep Sundae Bowl Plastic Carry Bag : 13*16*80
Coffee Toffee Sundae Bowl Plastic Carry Bag : 16*20*80
Disposable Gloves Plastic Carry Bag : 9*13*80
Garbage Bag Paper cup Hav Funn
Ice Cream Scoop (Party Order) Plastic Dish (Cassata)
Shake Glass Plastic Soda Spoon
Shake Glass Lid Plastic Hand Gloves
Paper napkin Table (Small) Sundae Umbrella
Parlour Spoon (Pink) Coke Straw
Party Cup (150 m.l. Jamnagar) Tall Beauty Glass 400ml

Raw materials needed at the outlet
Button Chocolate Chocobar Masala
Fruit Cocktail Pineapple Crush
Rich Cream Strawberry Crush
Cream Charger Chocolate Fudge Sauce
Choc Stick Black Currant Sauce
Strawberry Stick Blue Berry Sauce
Roasted Almond Chips Caramel Sauce
Roasted Cashew pieces Kesar Sauce
Butter Scotch Chikki Lemon Sauce
Vanilla Syrup Orange Sauce
Chocolate Sauce Mango Sauce
Brownie Chocolate Sponge
Pineapple Sauce Kaju Powder
Strawberry Sauce Anjir Paste
Cadburys Shots