Spinach and asparagus slowly cooked with five lentils and basmati rice (D)

Spinach and Asparagus Khichdi

KEEMA PAV

with vegetables and a choice of meat, served with spicy salna

Kothu Parotta

King Prawn Biryani

Soft, fluffy steamed rice cakes soaked in aromatic sambar

Idly Sambar

Chicken Biryani

Lamb Biryani

Fresh spinach & potatoes cooked with onion, garlic and house spices

Saag Aloo

Kashmir's special dish slowly braised in gravy for much loved spicy, warming curry

Lamb Rogan Josh

Chicken cooked in a clay oven & finished with tikka masala sauce

Murgh Tikka Masala

served with white pea curry and house made chutney

Ragda Patice

Stuffed spiced paneer in flat bread served with pineapple chutney and yoghurt

Paneer Paratha

Aaloo Papri Chaat

Chicken Tikka Kathi Roll

Puffed hallow biscuits filled with chick peas mash and splashed with yogurt and chutneys

Chaat Bombs

Kavuni Arisi Idly

FRUIT SALAD

Pancake, whipped cream, lotus sauce, toasted coconut chips, mixed berries, Canadian maple

COCONUT PANCAKE

Fresh fruits, nutella sauce, chocolate sauce served with Vanilla Ice-cream

BELGIAN STYLE WAFFLE

DOSA CORNER

Stuffed spiced potato in flat bread pineapple chutney and yoghurt

ALOO PARATHA

A deep-fried potato fritters placed inside a bread bun and chutneys

VADA PAV

Layered Spiced vegetables club batter and chutneys, served with chips. Option: Toasted or Regular

BOMBAY SANDWICH

Rinse the rice and all five lentils together under cold water until the runoff is clear (about 4–5 rinses). Drain and soak in enough water for 15–20 minutes while you prep vegetables.

Rinse and soak

Trim asparagus ends and cut into 1–1.5 inch pieces. Wash and roughly chop spinach. Finely chop onion and tomato. Grate ginger and mince garlic. Slit green chili if using.

Heat ghee or oil in a heavy-bottomed pot or medium saucepan over medium heat until shimmering. Add mustard seeds and cumin seeds. When they begin to crackle (10–15 seconds), add asafoetida and immediately add the chopped onion. Sauté until onions are soft and translucent, about 4–5 minutes.

Temper spices

Add grated ginger, minced garlic, and slit green chili. Sauté 30–45 seconds until fragrant. Add chopped tomato and cook until it softens and releases moisture, about 2–3 minutes.

Add aromatics & tomatoes

Stir in turmeric, black pepper, and half the salt. Cook spices with the tomato-onion mixture for 30 seconds to bloom the flavors.

Spice the base

Add chopped spinach and asparagus pieces to the pot. Stir to wilt the spinach and mix with the aromatics for 1–2 minutes.

Add greens and asparagus

Drain the soaked rice and lentils and add them to the pot. Stir gently to combine with the vegetables and spices, coating rice and lentils with the oil and aromatics for 1 minute.

Add rice & lentils

Pour in 3 1/4 cups water and add remaining salt. Increase heat to bring to a gentle boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20–25 minutes until rice and lentils are soft and breaking down. Check once at 12–15 minutes to stir gently and ensure nothing is sticking; add up to 2–4 tablespoons water if the khichdi looks too dry.

Add water and simmer

When rice and lentils are tender and the mixture has a porridge-like consistency, turn off heat. Stir in garam masala, lemon juice, and freshly ground black pepper. Taste and adjust salt or lemon as needed.

Finish and season

Let the khichdi rest, covered, for 5 minutes to allow flavors to meld and the texture to settle.

Rest

Scoop into bowls, garnish with chopped cilantro and an extra drizzle of ghee or a squeeze of lemon if desired. Serve hot with plain yogurt, pickle, or papad on the side.

basmati rice

toor dal (split pigeon peas)

moong dal (split yellow mung)

masoor dal (red lentils)

udid dal (split black gram, kharal)

chana dal (split chickpeas)

fresh spinach, packed, washed and chopped

asparagus, trimmed and cut into 1- to 1.5-inch pieces

onion, finely chopped

tomato, finely chopped

ginger, grated

garlic, minced

green chili, slit (optional)

fresh cilantro, chopped (for garnish)

lemon juice

salt

ghee or neutral oil (vegetable/canola)

cumin seeds

mustard seeds

asafoetida (hing)

turmeric powder

garam masala

black pepper, freshly ground

water

Heat vegetable oil and 1 tablespoon butter in a large wide skillet or heavy-based pan over medium heat until shimmering.

Prepare aromatics

Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown at the edges, about 8–10 minutes. This develops sweetness and depth.

Stir in ginger paste, garlic paste and chopped green chilies. Sauté for 1–2 minutes until the raw smell disappears.

Add the chopped/grated tomato and tomato paste. Cook until the tomatoes break down and the oil starts to separate from the masala, about 6–8 minutes.

Cook tomatoes and spices

Mix in ground coriander, ground cumin, turmeric, red chili powder and half the salt. Cook the spices with the tomato-onion mixture for 1–2 minutes, stirring so they don’t burn.

Turn heat to medium-high and add the lamb mince. Break it up with a spoon or spatula, spreading it in an even layer. Cook, stirring occasionally, until the mince loses its raw color and begins to brown in places, about 6–8 minutes.

Brown the lamb

Season with remaining salt. If you see excess fat, spoon off a little, leaving enough for flavor. Add 120 ml water, stir to combine, and scrape any browned bits off the pan bottom.

Reduce heat to low, cover partially, and simmer for 10–12 minutes to let flavors meld. Stir occasionally and add a splash more water if it looks too dry; the final texture should be moist but not soupy.

Simmer to develop flavor

Stir in frozen peas (if using) and cook 3–4 minutes until heated through. Finish by mixing in garam masala, chopped cilantro and lemon juice. Adjust salt and chili to taste.

Slice each pav bun horizontally almost through so they open like a book. Heat a large skillet or tawa over medium heat.

Prepare pav for toasting

Melt the 50 g butter in the skillet. If using garlic, mix the chopped garlic into the butter and cook for 20–30 seconds until fragrant (do not let it brown).

Place the cut pav buns, cut-side down, on the buttered skillet. Toast until golden brown and slightly crisp, 1–2 minutes. Press gently with a spatula for even contact. Flip and toast the outer side briefly 30–45 seconds. Toast in batches if needed.

Spoon a generous portion (about 100–120 g) of hot keema onto the bottom half of each toasted pav. Optionally add a smear of green chutney on the top half before closing.

Assemble keema pav

Serve immediately with sliced onion, lemon wedges and cilantro sprigs. Offer extra keema on the side for spooning, and extra butter for those who want richer buns.

Serve 2–3 pav per person depending on appetite. Keema can be made ahead and reheated with a splash of water; add fresh cilantro and lemon just before serving.

For a softer, richer result, finish the keema with an extra knob of butter just before plating. For milder flavor, reduce or omit green chilies and chili powder.

lamb mince (ground lamb)

vegetable oil or ghee

unsalted butter

ginger paste

garlic paste

green chilies, finely chopped

tomato, finely chopped or grated

tomato paste (optional, for color)

ground coriander

ground cumin

red chili powder (adjust)

frozen peas (optional)

fresh cilantro (coriander), chopped

pav buns or soft dinner rolls

unsalted butter (for toasting buns)

garlic (optional), finely chopped

green chutney or coriander-mint chutney (optional)

finely sliced onion

lemon wedges

fresh cilantro sprigs

Separate each parotta into layers or small bite-size strips by gently pulling apart with your fingers. If using frozen, thaw and warm in a pan with 1 tbs oil until pliable. Cut each parotta into 1–1.5 inch pieces and set aside.

Prepare parotta

If parotta are very oily or flaky, heat a skillet over medium and lightly toast strips in 1–2 tbs oil until slightly crisp on edges; remove and keep warm.

Heat 2 tbs oil in a large heavy flat-bottomed skillet or griddle over medium-high heat. Add minced garlic, minced ginger and slit green chilies; sauté 30 seconds until fragrant.

Add sliced onions and the white part of spring onions. Sauté 3–4 minutes until translucent and starting to brown at edges.

Add carrots, green beans and bell pepper. Stir-fry 3–4 minutes until vegetables are tender-crisp.

Add shredded cabbage and continue to toss for 2 minutes so cabbage softens but retains bite. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper at this stage.

If using raw meat: cook separately first (pan-fry or simmer) until fully done, then shred/dice and add here. If using pre-cooked chicken/mutton or paneer, add the chosen protein to the skillet now and toss to combine for 2 minutes.

Sprinkle red chili powder, turmeric, garam masala and kothu masala (if using) over the vegetable-protein mix. Stir well so spices coat evenly and cook 1–2 minutes to bloom the spices.

Add tomato (chopped or puree), soy sauce and vinegar. Stir and cook until the tomato breaks down and the mixture is slightly saucy, about 2–3 minutes.

Increase heat to high. Add the parotta pieces to the skillet. Using spatulas or a heavy spoon, toss and chop the parotta into smaller bits by repeatedly cutting through and turning — the classic kothu motion. Work quickly so the mixture heats through but does not become gummy.

Add the remaining 1 tbs oil and butter, sprinkle the remaining salt (adjust to taste) and remaining black pepper. Toss together for 2–3 minutes so the parotta absorbs flavors and edges crisp slightly.

Finish with lime juice and most of the chopped green parts of spring onion and coriander leaves. Toss once more and taste; adjust seasoning.

Serve immediately, garnished with remaining green spring onion and cilantro.

Heat 2 tbs oil in a medium saucepan over medium heat. Add chopped onions and sauté until golden brown, about 6–8 minutes.

Add crushed garlic, crushed ginger and chopped green chilies; sauté 1–2 minutes until aromatic.

Stir in tomato puree, curry leaves, red chili powder and coriander powder. Cook 3–5 minutes until raw tomato smell disappears and oil separates slightly.

Add water, bring to a simmer, then reduce heat and cook 8–10 minutes to meld flavors. Add garam masala and salt; simmer 2 more minutes.

If you prefer a smoother salna, blend briefly and return to pan, then simmer 1–2 minutes. Adjust consistency with more water if too thick.

Keep hot and serve alongside kothu parotta for spooning over or dipping.

store-bought parotta (or frozen, thawed)

vegetable oil (for shallow frying/parotta separation)

onion

carrot

green bell pepper

cabbage, thinly sliced

green beans, cut into 1/2-inch pieces

spring onions (white + green separated), thinly sliced

ginger, minced

green chilies, slit (adjust)

chicken, cooked and shredded (or diced pre-cooked)

or mutton/lamb, cooked and shredded

or paneer, cubed and lightly pan-fried

red chili powder

kothu masala or curry powder (optional)

tomato (or tomato puree)

soy sauce

vinegar (white or malt)

lime juice

coriander leaves, chopped

butter

garlic, crushed

ginger, crushed

green chilies, chopped

tomato puree

curry leaves

coriander powder

In a bowl combine yogurt, garlic paste, ginger paste, chopped green chili, lemon juice, turmeric, red chili powder, garam masala, 1 tsp salt and 1 tbsp vegetable oil. Whisk until smooth.

Prepare marinade

Add the cleaned king prawns to the yogurt mixture and toss to coat thoroughly. Cover and refrigerate for 20–30 minutes (up to 1 hour). Do not over-marinate, as prawns can become firm.

Marinate prawns

Rinse the basmati rice under cold water until the runoff is clear to remove excess starch. Soak the rinsed rice in cold water for 20–30 minutes while you prepare other components, then drain.

Rinse and soak rice

Bring 2.5 cups water to a boil in a medium pot. Add 1 tsp salt, bay leaves, cardamom pods (slightly crushed), cloves and cinnamon stick. Add the drained rice and boil uncovered for 5–6 minutes until the grains are about 70% cooked (the core should still be slightly firm). Drain the rice in a colander and set aside.

Cook rice (parboil)

Heat 2 tbsp oil and 1 tbsp ghee (or butter) in a wide heavy-bottomed pan or Dutch oven over medium-high heat. Add the thinly sliced onion and sauté, stirring often, until deep golden brown and caramelized, about 12–15 minutes. Remove half of the fried onions to a bowl for garnish; leave the rest in the pan.

Fry onions

Reduce heat to medium. To the onions remaining in the pan, add the chopped tomato and cook 3–4 minutes until softened. Add the marinated prawns (with marinade) and cook for 2–3 minutes, stirring gently, until prawns are just cooked through and opaque (they should firm up but not be rubbery). Sprinkle half the chopped cilantro and half the mint over the prawns and spread evenly. Taste and adjust salt.

Cook tomato & spices

While prawns are cooking, place saffron threads in warm milk and let steep for 5 minutes to release color and aroma.

Prepare saffron milk

Evenly distribute the par-cooked rice over the prawn layer. Drizzle the saffron-infused milk over the rice and dot with remaining 1 tbsp ghee/butter. Sprinkle reserved fried onions, remaining cilantro and mint over the rice in an even layer.

Layer biryani

Seal the pot with a tight-fitting lid. If the lid is not tight, place a sheet of foil between pot and lid to seal, then cover. Reduce heat to the lowest setting and cook for 12–15 minutes to allow flavors to meld and rice to finish steaming. Alternatively, place the sealed pot on a heat diffuser for even gentler heat.

Dum (steaming)

Turn off heat and let the biryani rest, sealed, for 5 minutes. Gently fluff the rice with a fork to combine layers, taking care not to break the prawns. Serve portions topped with extra fried onions and lemon wedges on the side.

Spinach And Asparagus Khichdi

Keema Pav

Kothu Parotta

King Prawn Biryani

Idly Sambar

Chicken Biryani

Lamb Biryani

Saag Aloo

Lamb Rogan Josh

Murgh Tikka Masala

Ragda Patice

Bbc

Paneer Paratha

Aaloo Papri Chaat

Chicken Tikka Kathi Roll

Chaat Bombs

Kavuni Arisi Idly

Fruit Salad

Coconut Pancake

Belgian Style Waffle

Dosa Corner

Aloo Paratha

Vada Pav

Bombay Sandwich