Savor the flavor from the chef’s table

Charred Portobello, Edamame Methi Malai

Cheese Marinade

• Ginger garlic paste – 10 g

• Corn oil – 10 ml

• Fine salt – 4 g

• Hung yoghurt – 120 g

• Cashew nut paste – 30 g

• Cooking cream – 15 g

• Amul cheese – 15 g

• Cardamom powder – pinch

• White pepper – pinch

• Coriander stem – 3 g

• Ginger – 3 g

• Green chilli (chopped) – 1 g

• Portobello mushroom – 2 no

Method

• Cut ginger, chilli, and coriander stem finely.

• Mix all ingredients to form a smooth paste.

• Wash and pat dry mushrooms; score with a knife.

• Apply marinade and set aside for 4–5 hours.

Edamame Korma

• White onions – 100 g

• Cashew nuts – 15 g

• Green cardamom – 1 no

• Mace – small blade

• Cloves – 2 no

• Bay leaf – 1 no

• Water – 180 ml

• Salt – 6 g

Korma Finishing

• Ghee – 15 g

• Ginger garlic paste – 5 g

• Cooking cream – 20 g

• Salted butter – 20 g

• Mace & cardamom powder – 1 g

• Milk – 10 ml

• White pepper – pinch

• Salt – 1 g

• Parmesan – 5 g

• Edamame – 20 g

• Dry fenugreek (kasuri methi) – 2 g

Method

• Cook onions, cashew, and spices in water till soft.

• Remove whole spices, blend smooth, and strain.

• Heat ghee, cook ginger garlic paste, add korma puree and warm gently.

• Add remaining ingredients, edamame, and fenugreek.

Kadhai Spice

• Black pepper – 5 g

• Cloves – 2 no

• Coriander seeds – 20 g

• Cumin seeds – 6 g

• Fennel seeds – 6 g

• Dry red chilli – 2 no

Method

• Dry roast spices at 170°C for 10 minutes; grind coarsely.

• Dish Assembly

• Cook mushroom over charcoal fire.

• Slice and serve atop Edamame Korma.

• Finish with Kadhai spice, chilli oil, and chopped chives.

Gajar Ka Halwa

Ingredients

• Grated carrot – 1 kg

• Milk – 1 litre

• Sugar – 200 g

• Ghee – 50 g

• Mawa – 150 g

• Cardamom (elaichi) powder – ½ tsp

Method

• Combine grated carrots with milk and cook till done.

• Add sugar, mawa, ghee, and cardamom powder and cook for 10–12 minutes, stirring continuously.

• Serve hot with a garnish of dry fruits.

Chicken Kofta

Ingredients

For the Kofta Mixture

• Chicken thigh – 1 kg

• Brown onion – 60 g

• Garlic (chopped) – 40 g

• Ginger (chopped) – 40 g

• Green chili (chopped) – 12 g

• Coriander leaves (chopped) – 30 g

• Salt – 10 g

• Amul cheese (grated) – 45 g

• Mozzarella cheese (grated) – 40 g

For the Gravy

• Ghee – 100 ml

• Cumin seeds – 5 g

• Onion (chopped) – 250 g

• Ginger garlic paste – 100 g

• Tomato (chopped) – 300 g

• Curry leaves – 15 g

• Madras curry powder – 30 g

• Garam masala powder – 15 g

• Turmeric powder – 10 g

• Salt – 8 g

• Kashmiri chili powder – 10 g

• Kastoori methi powder – 3 g

• Cooking cream – 120 ml

• Fresh coriander (chopped) – 60 g

Method

• In a large bowl, mix chicken thigh, onion, garlic, ginger, green chili, coriander leaves, and salt.

• Add grated Amul and mozzarella cheese. Chop together until minced.

• Shape into small kofta balls (about 40 g each).

• Heat ghee in a pan. Add cumin seeds and let them crackle.

• Add onion and sauté until light golden brown. Add ginger garlic paste and cook 3–4 minutes.

• Add tomato and curry leaves; cook until soft.

• Add Madras curry powder, garam masala, turmeric, chili powder, and salt. Cook for 5–7 minutes.

• Add water and simmer for another 5–7 minutes until thickened.

• Add cooking cream and kastoori methi powder, mix well.

• Add koftas and simmer for 10–15 minutes to absorb flavour.

• Finish with a drizzle of ghee and cream.

Signature Chicken Tikka Croquettes

Ingredients

For the Chicken Tikka

• Boneless chicken breast or thigh – 300 g (cut into small cubes)

• Thick yogurt – 2 tbsp

• Ginger-garlic paste – 1 tsp

• Red chilli powder – ½ tsp

• Turmeric powder – ¼ tsp

• Garam masala – ½ tsp

• Lemon juice – 1 tsp

• Mustard oil or any cooking oil – 1 tbsp

For the Panada (Base Sauce)

• Butter – 120 g

• Refined flour – 160 g

• Milk – 1 litre

• Salt – to taste

For the Filling

• Prepared chicken tikka – 300 g (cut into 3 cm cubes)

• Red chilli powder – ½ tsp

• Fresh coriander – 2 tbsp (finely chopped)

• Green chilli – ½ (finely chopped)

• Garlic – 1 tsp (finely chopped)

• Ginger – 1 tsp (finely chopped)

• Salt – to taste

For the Coating

• Refined flour slurry (mix 3 tbsp flour with water to coating consistency)

• Bread crumbs – as required

• Oil – for deep frying

For Serving

• Green chutney mayo – mix equal parts green chutney and mayonnaise

Method

• Prepare the chicken tikka as directed (mix, marinate, grill, and shred).

• Make the panada by melting butter, stirring in flour, and gradually whisking in milk until thick. Cool completely.

• Mix shredded tikka with spices, herbs, and panada to form the filling.

• Shape into 40 g balls, freeze 30–40 mins.

• Dip in flour slurry, coat with breadcrumbs (repeat for double coating).

• Fry on medium flame until golden. Drain.

• Serve with green chutney mayo, chaat masala, and coriander.

Manjari Chocolate and Masala Chai Mousse

Ingredients

Masala Chai Cream

• Whipping cream 35% fat – 450 ml

• Cardamom pods – 2–3 no. (slightly toasted)

• Saffron – 0.5 g

• Dry ginger powder – 5 g

• Loose black tea leaves – 15 g

Mousse Mixture

• Manjari dark chocolate – 200 g

• Masala chai cream – 450 ml

Crumble Topping

• Castor sugar – 50 g

• Butter (chilled and cut into small cubes) – 50 g

• Refined flour – 50 g

• Cardamom powder – 3 g

Method

Step 1: Masala Chai Cream

• Warm the cream with all ingredients under masala chai cream. Remove before boiling.

• Cover with cling film and cool.

• Chill for 2 hours to infuse flavours.

Step 2: Crumble

• Combine ingredients and mix till coarse.

• Spread on parchment and bake at 160°C for 15–20 minutes, till golden.

• Remove and crush again to resemble crumble.

Step 3: Preparation of the Mousse

• Warm infused cream again, strain, and top up to 450 ml.

• Warm and pour over dark chocolate. After 2 minutes, blend with an emulsion blender.

• Cover and refrigerate overnight.

• Whip to soft peaks, pipe into glasses, and top with cream and crumble.

• Serve chilled.