Vegetarian. Homemade farmer's cheese cooked in creamy tomato sauce with a hint of fenugreek. Served with rice.

Paneer Tikka Masala

Lassi Mango

Chicken Pizza (Tandori Flavor)

Pan-crust style. Paneer, red onions, tomatoes, bell peppers, and ginger with cheese.

Paneer Pizza (Tandori Flavor)

Grilled chicken tossed with romaine heart leaves and grated Parmesan cheese.

Tandoori Chicken Caesar Salad

Indian-style tossed tomatoes, cucumbers, and onions with yogurt dressing.

Cucumber Salad

A creamy concoction, flavored with fresh ginger and cumin.

Tomato Soup

A lentil based soup with a touch of cilantro.

Dal Soup

A cross between garlic bread and pizza, cheesy bread is a quick, easy, and delicious party snack.

Garlic Cheesy Bread Sticks

Garlic bread, topped with mozzarella cheese.

Cheese Bread

Vegetarian. Assorted vegetables mildly seasoned with garbanzo bean batter.

Vegetable Pakora

Chicken tikka, bazari chicken, and lamb boti kebab grilled in clay oven.

Tandoori Platter

Fresh fish seasoned with garlic and carom seeds, coated with garbanzo bean batter.

Fish Pakora

Vegetarian. 2 pieces. Potato and peas stuffed in a savory pastry.

Piece Vegetable Samosa

Boneless chicken strips coated with spices and batter fried.

Chicken Pakora

Eggplant dip. Tandoor fire roasted eggplant and red pepper with fresh herbs (naan recommended).

Baba Ghonoush

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Mussels Masala

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Ajwaini Calamari

Vegetarian. Aloo bonda, veg pakora, and vegetable samosa served with chutney.

Mixed Vegetarian Platter

Mashed potato balls seasoned with garbanzo bean batter.

Aloo Bonda

Boneless chicken breast marinated overnight in fresh ginger and creamy garlic sauce roasted to perfection.

Bazari Chicken

Spring chicken marinated in yogurt and mild spices roasted in the clay oven. Spicy.

Tandoori Chicken

Fettuccine, spaghetti, or lasagna. With chicken, veggies or meat sauce.

Pasta

Bacon, red onions, and beef with lots of cheese on pan-crust pizza.

BDC Pizza

Cut paneer into 1-inch cubes. If using very fresh/store-bought paneer that is soft, press lightly between paper towels to remove excess moisture so cubes hold shape while grilling.

Prepare Paneer

In a bowl, whisk together yogurt, ginger-garlic paste, garam masala, ground cumin, red chili powder, turmeric, salt, and lemon juice until smooth. Taste and adjust salt or chili.

Make Marinade

Add paneer cubes to the marinade and gently fold to coat all pieces. Cover and refrigerate for at least 30 minutes, up to 2 hours (longer will intensify flavor).

Marinate Paneer

Preheat oven broiler or grill to high. Thread marinated paneer onto skewers or place on a baking sheet lined with foil. Brush lightly with oil. Broil/grill for 6–8 minutes, turning once, until edges are lightly charred. Alternatively, pan-fry cubes in 1 tbsp oil over medium-high heat 4–5 minutes, turning to get golden color. Set aside.

Cook/Grill Paneer

Heat oil and butter in a heavy skillet over medium heat. Add cumin seeds and let them sputter for 20–30 seconds. Add finely chopped onion and sauté, stirring, until translucent and beginning to brown, about 6–8 minutes.

Cook Aromatics

Stir in 1 tbsp ginger-garlic paste and cook 1–2 minutes until raw aroma disappears.

Add Ginger-Garlic

Add chopped or pureed tomatoes and tomato paste. Cook, stirring occasionally, until oil starts to separate from the tomato mixture and it reduces slightly, about 10–12 minutes. Stir in ground coriander, ground cumin, red chili powder, salt, and sugar. Cook 2–3 minutes to bloom the spices.

Add Tomatoes and Spices

For a silky sauce, let the tomato mixture cool slightly and blend in a blender or use an immersion blender until smooth. Return to the pan and reheat gently.

Blend for Smoothness (optional)

Lower heat to medium-low. Stir in kasuri methi (crush between palms before adding) and heavy cream. Simmer gently 3–4 minutes until sauce is creamy and well combined. Taste and adjust seasoning.

Finish Sauce

Add the grilled/pan-fried paneer cubes to the sauce and simmer 3–5 minutes so paneer soaks up flavors and reheats. If sauce is too thick, add 1–2 tbsp water to reach desired consistency.

Combine Paneer and Sauce

Sprinkle chopped cilantro over the curry and drizzle a little extra cream if desired. Serve hot.

Garnish

Rinse basmati rice under cold water until water runs clear. Combine rinsed rice, 1.5 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Cook Rice

Spoon rice onto plates, ladle paneer tikka masala beside or over the rice. Serve with lemon wedges if desired.

Serve

paneer (homemade or store-bought), cubed

plain yogurt (thick/full-fat)

ginger-garlic paste

garam masala

ground cumin

kashmiri red chili powder (or sweet paprika)

turmeric powder

salt

lemon juice

vegetable oil (for brushing/grilling)

vegetable oil or ghee

butter

cumin seeds

onion, finely chopped

tomatoes, finely chopped or pureed

tomato paste

ground coriander

sugar or honey

kasuri methi (dried fenugreek leaves)

heavy cream (or cashew cream for vegan option)

fresh cilantro, chopped (for garnish)

basmati rice, rinsed

water (for cooking rice)

salt (for rice)

lemon wedges (optional)

Peel 1 large ripe mango (about 10–12 oz fruit). Cut the flesh away from the pit and roughly chop. Place the pieces in a blender and puree until smooth to make about 1 cup of mango puree. If using canned mango pulp, measure 1 cup and proceed.

Prepare mango (if using fresh)

If using saffron, place the strands in 1 tablespoon warm milk for 5–10 minutes to release color and aroma. Set aside.

Bloom saffron (optional)

In a blender add 1 cup plain whole-milk yogurt, 1 cup mango puree, and 2 tablespoons honey or sugar. Add 1 teaspoon cardamom powder if using. Pour in 4–6 ice cubes and 1/2 cup cold milk to start (reserve remaining milk to adjust).

Blend on high for 30–45 seconds until smooth and frothy. Check consistency: the lassi should be thick but drinkable. If too thick, add remaining milk a little at a time (up to the remaining 1/2 cup) and blend briefly until you reach desired thickness.

Taste and adjust sweetness: add up to 1 more tablespoon honey/sugar if needed and blend for 5–10 seconds to combine.

If you bloomed saffron, stir the saffron-infused milk into the blended lassi (or drizzle a little on top when serving) and pulse once to mix.

Pour the mango lassi into two tall glasses (about 12–14 oz each) or three smaller glasses. The recipe yields 2 generous servings.

Top each glass with a sprinkle of finely chopped pistachios or sliced almonds. Add the saffron strands and a mint leaf on top if desired.

ripe mango puree (from fresh mangoes or canned pulp)

plain whole-milk yogurt

milk (cold, to adjust consistency)

honey or sugar

cardamom powder (optional)

ice cubes

finely chopped pistachios or sliced almonds

a few saffron strands (optional)

mint leaves (optional)

In a small bowl, combine warm water (about 38–43°C / 100–110°F) with sugar and instant yeast. Stir and let sit 5–7 minutes until frothy. In a large mixing bowl, whisk together flour and salt. Make a well, add the yeast mixture and olive oil. Mix until a rough dough forms.

Activate yeast and make dough

Knead dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 6–8 minutes.

Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and proof in a warm place for 1–1.25 hours or until doubled in size.

When ready, punch down dough and divide into two equal balls (for two 10–11 inch pizzas) or keep whole for one large. Rest the dough balls 15 minutes covered to relax the gluten.

Preheat oven to 250°C (480°F) with pizza stone or baking sheet inside for at least 30 minutes. If using a home oven that doesn’t reach that temperature, preheat to highest temperature (230–250°C). Dust a peel or baking sheet with semolina or cornmeal.

In a bowl combine yogurt, ginger-garlic paste, tandoori masala, kashmiri chili powder, ground coriander, garam masala, turmeric, lemon juice, salt and 1 tbsp oil. Mix to a smooth marinade. Add the cubed chicken and coat thoroughly. Cover and refrigerate at least 30 minutes, preferably 2 hours or overnight for best flavor.

Marinate chicken

Cook the marinated chicken: Heat a skillet or grill pan over medium-high heat and add 1 tbsp oil. Sear the chicken pieces in batches for 4–6 minutes until cooked through and slightly charred at edges. Alternatively, bake on a hot tray at 220°C (430°F) for 10–12 minutes turning once. Remove and set aside. Reserve any pan juices to stir into sauce if desired.

Chop cooked chicken into bite-sized pieces if not already. Keep warm.

In a small saucepan, melt 1 tsp butter over medium heat. Add minced garlic and cook 20–30 seconds until fragrant. Add tomato puree, tomato ketchup, red chili sauce, dry oregano, salt and black pepper. Simmer gently 5–7 minutes to thicken slightly. If sauce is too acidic, add a pinch of sugar. Stir in a tablespoon of the reserved chicken pan juices for deeper flavor if available. Remove from heat and let cool slightly.

Prepare tandoori-style pizza sauce

Stretch or roll one dough ball into a 10–11 inch round on a lightly floured surface to desired thickness (thin to medium). Transfer to the semolina-dusted peel or baking sheet.

Brush a thin layer of the prepared sauce evenly over the dough, leaving a 1/2 inch rim for crust.

Scatter shredded mozzarella evenly over the sauced base, reserving a small handful for finishing. Sprinkle the cooked tandoori chicken pieces over the cheese layer.

Top with thinly sliced red onion, bell pepper strips, chopped green chilies (if using), and a light sprinkle of chopped coriander. Add grated cheddar in spots for extra tang if desired.

Slide the pizza onto the preheated stone or baking sheet. Bake at 250°C (480°F) for 8–12 minutes, or until crust is golden and cheese is bubbly and slightly browned. If oven temperature is lower, bake 12–16 minutes and move pizza to upper rack for finishing 1–2 minutes if needed. Watch closely to avoid burning.

Remove pizza from oven. Brush crust with melted butter or oil for shine and softness. Sprinkle the remaining fresh coriander and a pinch of chaat masala or extra garam masala (optional) for Bombay street flavor.

Let pizza rest 2 minutes, slice into 6–8 pieces and serve hot. Repeat assembly and bake for second dough ball if making two pizzas.

all-purpose flour (maida)

instant dry yeast

sugar

warm water

olive oil

semolina (rava) or cornmeal (for dusting)

boneless skinless chicken thighs (small cubes)

plain yogurt

tandoori masala

kashmiri red chili powder (for color, mild)

oil (vegetable)

tomato puree (or passata)

tomato ketchup

red chili sauce (or schezwan/ketchup mix)

garlic (minced)

dry oregano

black pepper (freshly ground)

red onion (thinly sliced)

green bell pepper (capsicum) (thin strips)

fresh coriander (cilantro) leaves (chopped)

green chilies (optional, finely chopped)

shredded mozzarella cheese

grated cheddar cheese (optional, for tang)

butter or oil (for brushing crust)

In a large bowl, whisk together 3 cups flour, 1 tsp yeast, 1 tsp sugar and 1 tsp salt. Add 1 cup warm water and 2 tbs olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 7–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes.

Make and Proof Dough

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. Once dough has doubled, punch down and divide into two equal portions for two medium pan-style pizzas (serves 4) or keep whole for one large. On a lightly oiled or cornmeal-dusted baking sheet or round pan, press each dough piece with fingers to a 10–11 inch pan-crust thickness, leaving a slightly thicker rim. Dock lightly with a fork if desired.

Shape Pan Crust

In a bowl combine 3 tbs yogurt, 1 tbs ginger-garlic paste, 1.5 tbs tandoori masala, 1 tsp Kashmiri chili, 0.5 tsp cumin, 0.5 tsp garam masala, 1 tbs lemon juice, 0.75 tsp salt and 1 tbs vegetable oil. Stir to a smooth paste. Add 300 g paneer cubes and gently toss to coat. Let marinate 20–30 minutes (or up to 2 hours refrigerated).

Heat a nonstick skillet or grill pan over medium-high heat. Add a little oil, then sear marinated paneer cubes 2–3 minutes per side until lightly charred and cooked through. Remove to a plate. Alternatively, bake on a sheet at 425°F (220°C) for 8–10 minutes, turning once.

Cook Paneer

Prepare vegetables: thinly slice 1/2 cup red onion, thinly slice 1/2 cup bell pepper, dice 1 medium tomato (remove seeds to avoid sogginess), and julienne 1 tsp fresh ginger. Toss vegetables lightly so they are ready to top the pizza raw — they will roast in the oven.

In a small saucepan, heat 1 tsp olive oil over medium heat and sauté 1 tsp minced garlic about 30 seconds until fragrant. Add 1/2 cup tomato passata, 1 tsp tomato paste, 0.5 tsp dried oregano, 0.25 tsp salt and 0.25 tsp sugar. Simmer gently 4–5 minutes until slightly thickened. Cool slightly.

Make Quick Pizza Sauce

Spread a thin, even layer (about 3–4 tbs) of the sauce over each prepared pan crust, leaving the rim. Sprinkle a layer of shredded mozzarella (about 3/4 cup per pizza) and a light scattering of cheddar if using. Distribute seared tandoori paneer cubes evenly, then top with sliced onions, bell pepper, diced tomato and julienned ginger. Finish with a light pinch of red chili flakes (about 1/4 tsp per pizza) and sprinkle chopped cilantro on top.

Assemble Pizza

Slide the assembled pizza on the hot stone or baking sheet in the preheated 500°F (260°C) oven. Bake 8–12 minutes until crust is golden and cheese is bubbling and slightly browned. Rotate halfway for even baking if necessary.

Bake

Remove pizza and brush the crust lightly with 1 tsp butter or oil. Let rest 2 minutes, then garnish with remaining cilantro and squeeze lemon wedge over the top to taste. Slice and serve hot.

Finish & Serve

all-purpose flour

cornmeal or semolina (for dusting)

paneer (firm), cubed

kashmiri red chili powder

vegetable oil

red onion

tomato, seeded and diced

bell pepper (red or green), thinly sliced

fresh ginger, julienned

cilantro (coriander), chopped

tomato passata or crushed tomatoes

garlic, minced

dried oregano

sugar (optional, to balance acidity)

mozzarella cheese, shredded

cheddar cheese, shredded (optional, for tang)

red chili flakes

fresh lemon wedges (to serve)

butter or oil for brushing crust

Lightly butterfly or pound the chicken breasts to an even thickness (~3/4 inch). Pat dry. In a bowl combine yogurt, lemon juice (1 tbs), minced garlic (2 tsp), grated ginger (1 tsp), tandoori masala, ground cumin, smoked paprika, ground coriander, kosher salt and black pepper. Whisk until smooth. Rub the mixture evenly over the chicken, cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor).

Prep and marinate

Heat a grill pan or outdoor grill over medium-high heat and brush with 1 tbs neutral oil. Shake off excess marinade and place chicken on the hot grill. Cook 4–6 minutes per side, until the internal temperature reaches 165°F (74°C) and chicken has good char marks. Remove to a cutting board and rest 5 minutes, then slice thinly against the grain into 1/4-inch strips.

Cook

In a medium bowl whisk together mayonnaise, Greek yogurt, chopped anchovies (or anchovy paste), lemon juice (1 tbs), Dijon mustard, minced garlic (1 tsp) and Worcestershire sauce until smooth. While whisking, drizzle in olive oil to emulsify. Season with kosher salt (1/4 tsp) and black pepper (1/2 tsp). Taste and adjust lemon or salt as needed. Chill briefly if time allows.

Tear the romaine heart leaves into large bite-size pieces (or leave whole for a composed salad) and place in a large bowl. Add 3/4 cup grated Parmesan and toasted pita chips or croutons if using.

Add 3–4 tablespoons of the Caesar dressing to the lettuce and toss gently to coat. Reserve a little dressing to finish if desired. Arrange sliced tandoori chicken over the dressed romaine.