Crispy cauliflower florets tossed in a tomato and garlic sauce

Lassuni Gobi

Pick your favourite boneless chicken tikka, classic tikka, mild malai or mint cilantro haryali

Chicken or Malai or Haryali Tikka

Contains dairy. A choice of plain, sesame, onion, ginger, garlic, rosemary, basil, and mushroom & truffle oil, jalapeño & cheese naan, Nutella with additional price

Naan

Contains dairy. Vegetable & cheese dumplings in a nutty tomato sauce

Malai Kofta

Contains dairy. Spinach cooked with onions and flavored with fenugreek

Saag Curry

Contains dairy. Creamy & nutty, cashew nut based gravy with a touch of saffron

Korma Curry

Contains dairy. A nutty tomato cream sauce flavored with fenugreek leaves

Tikka Masala Curry

Basmati rice cooked in layers with your choice of protein, herbs and spices

Biryani

Potatoes topped with yogurt, tamarind and mint sauce

Aloo Chaat

Cut the cauliflower into bite-sized florets and rinse them under cold water. Pat dry with a clean kitchen towel.

Prepare the Cauliflower

In a large bowl, mix cornstarch, all-purpose flour, turmeric powder, red chili powder, and salt. Add water gradually to make a smooth batter.

Make the Batter

Dip each cauliflower floret into the batter, ensuring they are well-coated.

Coat the Cauliflower

Heat oil in a deep frying pan over medium heat. Once hot, carefully add the coated cauliflower florets in batches. Fry until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.

Fry the Cauliflower

In a separate pan, heat 2 tablespoons of oil. Add chopped onions and sauté until translucent. Then add minced garlic, ginger, and green chilies. Sauté until fragrant.

Prepare the Sauce

Pour in the tomato puree and stir well. Add garam masala, simmer for 5-10 minutes, and season with salt to taste.

Combine with Tomato Puree

Add the fried cauliflower to the tomato garlic sauce, and gently toss to coat evenly. Garnish with chopped cilantro.

Toss the Cauliflower

Serve

Cauliflower

Garlic cloves, minced

Tomato puree

Ginger, grated

Onion, finely chopped

Green chilies, slit

Cilantro, chopped

Salt

Oil (for frying)

Cornstarch

All-purpose flour

Turmeric powder

Red chili powder

Garam masala

In a bowl, combine yogurt, ginger-garlic paste, garam masala, red chili powder, turmeric powder, lemon juice, salt, and oil. Add the boneless chicken and marinate for at least 1 hour in the refrigerator.

Chicken Tikka Preparation

In a separate bowl, mix cream, ginger-garlic paste, garam masala, red chili powder, lemon juice, salt, coriander powder, and oil. Marinate the chicken for at least 1 hour in the refrigerator.

Malai Tikka Preparation

In a blender, blend mint leaves, cilantro leaves, yogurt, ginger-garlic paste, green chili, lemon juice, and salt until smooth. Marinate the chicken in this mixture for at least 1 hour in the refrigerator.

Haryali Tikka Preparation

Preheat the grill or oven to 200°C (400°F). Thread the marinated chicken onto skewers. Grill for 15-20 minutes, turning occasionally, until the chicken is cooked through and has a charred appearance. Serve hot.

Grilling the Tikka

Boneless chicken thighs

Yogurt

Ginger-garlic paste

Lemon juice

Cream

Coriander powder

Fresh mint leaves

Cilantro leaves

Green chili

In a small bowl, combine warm water, sugar, and active dry yeast. Let sit for 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Add the yeast mixture, yogurt, and melted butter. Mix until a dough forms.

Mix Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Let Dough Rise

Punch down the risen dough and divide it into equal portions. Roll each portion into a ball and then flatten it into a disc.

Shape Naan

Preheat a skillet or tandoor over high heat. Cook each naan for about 1-2 minutes on each side until puffed and golden brown.

Cook Naan

For flavored naan, add toppings such as sesame seeds, diced onions, minced garlic, ginger, fresh herbs, or cheese on top of the naan before cooking. For sweet naan, spread Nutella after cooking.

Flavor Variations

Brush the cooked naan with melted butter and serve warm.

Active dry yeast

Sugar

Warm water

Butter (melted)

2. Form small balls (about the size of a golf ball) from the mixture and roll them in all-purpose flour to coat.

Prepare the Kofta

3. Heat oil in a deep frying pan over medium heat. Once hot, carefully drop the kofta balls into the oil and fry until golden brown. Remove and drain on paper towels.

Fry the Kofta

5. In a pan, add the tomato puree and cook for 5-7 minutes until it thickens. Add garam masala, cashew paste, and cream. Cook for another 2-3 minutes.

7. Garnish with chopped cilantro and serve hot with naan or rice.

Combine and Serve

Paneer (Indian cottage cheese)

Boiled potatoes

Green peas

Ginger paste

Green chilies (finely chopped)

Cashew nuts (soaked)

Cilantro (chopped for garnish)

Wash the fresh spinach thoroughly, then blanch it in boiling water for 2-3 minutes. Drain and immediately transfer to ice water to stop the cooking process. Once cooled, blend into a smooth puree and set aside.

Prepare the Spinach

In a large pan, heat the cooking oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the chopped onions and sauté until golden brown.

Cook the Onions

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Add Aromatics

Add the turmeric powder, coriander powder, and fenugreek leaves. Cook for another minute before adding the pureed tomato. Simmer for about 5-7 minutes until the mixture thickens.

Incorporate Spices and Tomato

Mix in the spinach puree, and season with salt. Stir well and let it simmer for another 5 minutes, allowing all flavors to meld.

Combine with Spinach

Sprinkle the garam masala over the curry, stir, and cook for an additional 2 minutes.

Finish with Garam Masala

Serve hot, optionally garnished with a drizzle of cream. Enjoy with rice or naan.

Fresh Spinach

Garlic, minced

Tomato, pureed

Fenugreek leaves (dried)

Cumin seeds

Cooking oil (vegetable or ghee)

Cream (optional, for garnish)

Soak the cashew nuts in warm water for about 30 minutes. Drain and blend them with a little water until smooth. Set aside.

Prepare Cashew Paste

In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.

Cook Onions

Add the minced garlic and grated ginger to the pan. Cook for another 2-3 minutes until fragrant.

Add Garlic and Ginger

Stir in the cumin, coriander, turmeric, and garam masala. Cook for 1 minute to release the spices' flavors.

Add Spices

Pour in the tomato puree and cook for about 5 minutes until it thickens slightly.

Add Tomato Puree

Add the cashew paste and coconut milk to the pan, mixing well. Simmer for 10 minutes.

Combine Cashew Paste and Coconut Milk

Stir in the heavy cream and saffron strands. Cook for an additional 5 minutes, allowing the flavors to meld. Season with salt to taste.

Add Cream and Saffron

Garnish with chopped cilantro and serve hot with rice or naan.

Garnish and Serve

Cashew nuts

Coconut milk

Heavy cream

Saffron strands

Vegetable oil

Cumin powder

Fresh cilantro, chopped

In a large bowl, marinate the cubed chicken breast with salt, cumin powder, coriander powder, and red chili powder. Let it sit for at least 30 minutes.

Prepare the Chicken

In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for an additional 2 minutes.

Cook the Base

Stir in the tomato puree, garam masala, and fenugreek leaves. Cook for 10 minutes, stirring occasionally until the mixture thickens.

Add Tomatoes and Spices

Add the marinated chicken to the sauce. Cover and simmer for about 15 minutes, or until the chicken is cooked through.

Cook the Chicken

Stir in the heavy cream, mixing until well combined. Simmer for an additional 5 minutes. Adjust salt to taste.

Finish with Cream

Garnish with fresh cilantro and serve hot with rice or naan.

chicken breast, cubed

onion, finely chopped

garlic, minced

ginger, grated

tomato puree

heavy cream

vegetable oil

fenugreek leaves (dried)

cumin powder

coriander powder

garam masala

red chili powder

salt

fresh cilantro, chopped (for garnish)

Wash the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain. Chop the onions, tomato, cilantro, and mint leaves. Cut the protein into bite-sized pieces.

Prepare the Ingredients

In a large pot, heat the oil or ghee. Add the sliced onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and cook for another minute. Add the protein and cook until lightly browned. Stir in the chopped tomato, yogurt, biryani masala, and salt. Cook until the protein is fully cooked and the mixture is well combined.

Cook the Protein

In a separate pot, bring 4 cups of water to a boil. Add the soaked basmati rice and cook until it is 70% done. Drain the rice and layer it over the cooked protein in the pot. Sprinkle the whole spices, chopped cilantro, and mint on top.

Layer the Biryani

Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking. You can place a heavy pan on top of the lid to create a seal.

Final Cooking

Once done, fluff the biryani gently with a fork. Serve hot with raita or salad.

Basmati rice

Chicken (or your choice of protein)

Onion

Tomato

Biryani masala

Green chilies

Cilantro (coriander leaves)

Mint leaves

Whole spices (bay leaf, cinnamon, cloves, cardamom)

Oil or ghee

Water

Peel and cube the potatoes. Boil them in salted water until tender, about 10-15 minutes. Drain and let cool.

Boil the Potatoes

In a large bowl, combine the boiled potatoes with chaat masala, red chili powder, and salt. Mix well.

Prepare the Base

On a serving plate, layer the potato mixture. Drizzle yogurt, tamarind sauce, and mint sauce over the top.

Assemble the Chaat

Sprinkle cilantro and drizzle lemon juice on top for added flavor. Serve immediately.