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Hors D'oeuvre meaning in Urdu

Hors D'oeuvre Synonym

Hors D'oeuvre Definitions

1) Hors D'oeuvre, Hors D'oeuvre : بھوک آور پکوان : (noun) a dish served as an appetizer before the main meal.


Useful Words

Savory : چٹ پٹا , Caviar : مچھلی کا اچار , Cocktail : بھوک بڑھانے کا مشروب , Afters : میٹھی ڈیش , Entremets : اضافی ڈش , Dinner : رات کا کھانا , Special : خاص ڈش , Supper : شام کا کھانا , Recipe : کھانا پکانے کی ترکیب , Sugar Bowl : چینی کا پیالا , Casserole : کڑاہی , Pickle Beef : اچار گوشت , Dessert Wine : میٹھی شراب , Refreshment : ہلکہ پھلکہ ناشتہ , Chicken Boti : چکن بوٹی , Adobo : میکسیکو کا ایک کھانا , Appetiser : بھوک آور , Matzah Ball : یہودی حلوہ , Canape : ٹوسٹ , Dish-Shaped : ڈش یا پیالے کی شکل , Hot Pad : چھوٹی چٹائی , Topping : اوپر سے ڈش وغیرہ کو سجانا , Saute : تلا ہوا , Eat : تناول کرنا , Garnish : کھانے کی ڈش وغیرہ سجانا , Saucer : طشتری کی شکل کا برتن , Platter : پرات , Trivet : اسٹینڈ , Moo Goo Gai Pan : مرغی کی ڈیش جو سبزی اور چربی ڈال کر پکائی جاتی ہے , Lunch : دوپہر کا کھانا کھانا , Postprandial : کھانے کے فوراً بعد

Useful Words Definitions

Savory: an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre.

Caviar: salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre.

Cocktail: an appetizer served as a first course at a meal.

Afters: a dish served as the last course of a meal.

Entremets: a dish that is served with, but is subordinate to, a main course.

Dinner: the main meal of the day served in the evening or at midday.

Special: a dish or meal given prominence in e.g. a restaurant.

Supper: a light evening meal; served in early evening if dinner is at midday or served late in the evening at bedtime.

Recipe: steps, ingredients, and techniques required to prepare a specific dish or meal.

Sugar Bowl: a dish in which sugar is served.

Casserole: large deep dish in which food can be cooked and served.

Pickle Beef: Spicy beef dish that is served with roti or naan..

Dessert Wine: still sweet wine often served with dessert or after a meal.

Refreshment: snacks and drinks served as a light meal.

Chicken Boti: chicken dish that is served with roti or naan very famed in Pakistan .

Adobo: a dish of marinated vegetables and meat or fish; served with rice.

Appetiser: food or drink to stimulate the appetite (usually served before a meal or as the first course).

Matzah Ball: a Jewish dumpling made of matzo meal; usually served in soup.

Canape: an appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food.

Dish-Shaped: shaped like a dish or pan.

Hot Pad: a pad for use under a hot dish to protect a table.

Topping: a flavorful addition on top of a dish.

Saute: a dish of sauteed food.

Eat: eat a meal; take a meal.

Garnish: something (such as parsley) added to a dish for flavor or decoration.

Saucer: a small shallow dish for holding a cup at the table.

Platter: a large shallow dish used for serving food.

Trivet: a stand with short feet used under a hot dish on a table.

Moo Goo Gai Pan: a Cantonese dish of chicken and sauteed vegetables.

Lunch: take the midday meal.

Postprandial: following a meal (especially dinner).

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