Hors D'oeuvre meaning in Urdu

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

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.

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

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

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.

Topping: a flavorful addition on top of a dish.

Saute: a dish of sauteed food.

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

Eat: eat a meal; take a meal.

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.

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

Dejeuner: a midday meal.

Cook: prepare a hot meal.

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