Serve Up meaning in Urdu
Serve Up Synonyms
Serve Up Definitions
1) Serve Up, Dish, Dish Out, Dish Up, Serve : پیش کرنا : (verb) provide (usually but not necessarily food).
Useful Words
Saute : تلا ہوا , Platter : پرات , Casserole : کڑاہی , Dish-Shaped : ڈش یا پیالے کی شکل , Hot Pad : چھوٹی چٹائی , Sugar Bowl : چینی کا پیالا , Afters : میٹھی ڈیش , Topping : اوپر سے ڈش وغیرہ کو سجانا , Entremets : اضافی ڈش , Special : خاص ڈش , Saucer : طشتری کی شکل کا برتن , Trivet : اسٹینڈ , Hors D'oeuvre : بھوک آور پکوان , Garnish : کھانے کی ڈش وغیرہ سجانا , Moo Goo Gai Pan : مرغی کی ڈیش جو سبزی اور چربی ڈال کر پکائی جاتی ہے , Pickle Beef : اچار گوشت , Boat : یخنی کا برتن , Doily : ایک چھوٹے کپڑے کی چٹائی نما جو ڈش وغیرہ کے نیچے رکھی جائے , Mousse : بالائی گوشت مچھلی کی ایک ڈش , Adobo : میکسیکو کا ایک کھانا , Savory : چٹ پٹا , Paella : مرغی اور مچھلی کا پلاو , Dowdy : سیب کی میٹھی ڈش , Roulade : گوشت کا پارچہ جس میں قیمہ بھر کر پکایا جائے , Chicken Boti : چکن بوٹی , Recipe : کھانا پکانے کی ترکیب , Biriani : بریانی , Grits : ابلی ہوئی مکئی , Jambalaya : پلاو کی طرح کی ایک ڈش , Curry : شوربا , Beet : چقندر
Useful Words Definitions
Saute: a dish of sauteed food.
Platter: a large shallow dish used for serving food.
Casserole: large deep dish in which food can be cooked and served.
Dish-Shaped: shaped like a dish or pan.
Hot Pad: a pad for use under a hot dish to protect a table.
Sugar Bowl: a dish in which sugar is served.
Afters: a dish served as the last course of a meal.
Topping: a flavorful addition on top of a dish.
Entremets: a dish that is served with, but is subordinate to, a main course.
Special: a dish or meal given prominence in e.g. a restaurant.
Saucer: a small shallow dish for holding a cup at the table.
Trivet: a stand with short feet used under a hot dish on a table.
Hors D'oeuvre: a dish served as an appetizer before the main meal.
Garnish: something (such as parsley) added to a dish for flavor or decoration.
Moo Goo Gai Pan: a Cantonese dish of chicken and sauteed vegetables.
Pickle Beef: Spicy beef dish that is served with roti or naan.
Boat: a dish (often boat-shaped) for serving gravy or sauce.
Doily: a small round piece of linen placed under a dish or bowl.
Mousse: a light creamy dish made from fish or meat and set with gelatin.
Adobo: a dish of marinated vegetables and meat or fish; served with rice.
Savory: an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre.
Paella: saffron-flavored dish made of rice with shellfish and chicken.
Dowdy: deep-dish apple dessert covered with a rich crust.
Roulade: a dish consisting of a slice of meat that is rolled around a filling and cooked.
Chicken Boti: chicken dish that is served with roti or naan very famed in Pakistan .
Recipe: steps, ingredients, and techniques required to prepare a specific dish or meal.
Biriani: an Indian dish made with highly seasoned rice and meat or fish or vegetables.
Grits: coarsely ground hulled corn boiled as a breakfast dish in the southern United States.
Jambalaya: spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery.
Curry: (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice.
Beet: a root vegetable with a deep purple-red color and a sweet, earthy flavor. It is often used in salads, soups, and as a side dish when cooked.