Minced lamb rolled on a thick skewer with herbs & spices to seal its natural juice

Lamb Seekh Kebab

Soft, steamed dumplings packed with tender chicken and aromatic Indian spices and fresh herbs. 10 pieces come in one order.

Chicken Momo (Dumplings)

Papadum

Fresh baked bread stuffed with cashews and raisins.

Kashmiri Naan

Yellow Dal Fry

Potato & green peas cooked in curry sauce

Aloo Mutter

Spinach & potato cooked with tomato & onion

Aloo Saag

Basmati rice cooked with paneer & exotic spices

Paneer Biryani

Spinach & garbanzo cooked with tomato & onion

Channa Saag

Mixed vegetable cooked with ginger tomato sauce with onions and bell peppers

Vegetable Kadai

Fresh fenugreek leaves and green peas cooked in a rich blend of exotic spices shredded paneer, and cashews with a rich and zesty sauce

Methi Malai Mutter

Spinach & cottage cheese cooked with tomato & onion

Palak Paneer

Chargrilled boneless chicken marinated in yogurt & spices

Chicken Malai Tikka

Lentils cooked with butter & cream in tomato gravy

Dal Makhani

Chargrilled cottage cheese, diced onion & bell pepper marinated with yogurt & spices

Tandoori Paneer

Chargrilled salmon marinated in spiced yogurt, lime & onion

Tandoori Salmon

Chargrilled chicken marinated with yogurt & spices

Tandoori Chicken

Minced chicken rolled on a thick skewer with herbs & spices to seal its natural juice

Chicken Seekh Kebab

Chargrilled boneless chicken marinated with yogurt, herbs & spices

Chicken Tikka

Pastry stuffed with potatoes & green peas

Veg. Samosa (2pcs)

Marinated chicken with seasoned spices with bell peppers & onions

Chili Chicken

Vegetable Fried Rice

Chili Paneer

Fried cauliflower mixed with ginger & garlic sauce

Gobhi Manchurian

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.

Prepare the Skewers

In a large mixing bowl, combine the minced lamb, chopped coriander, chopped mint, chopped onion, minced garlic, grated ginger, lemon juice, and all the spices (garam masala, cumin powder, coriander powder, red chili powder, salt, and black pepper).

Mix the Ingredients

Knead the mixture with your hands for about 5-7 minutes until it becomes sticky and well combined.

Knead the Mixture

Take a portion of the mixture (about 100 grams) and mold it onto a skewer, rolling and pressing it to form a thick sausage shape that adheres to the skewer.

Shape the Kebabs

Repeat the process for the remaining mixture, placing each skewer on a plate once formed.

Repeat

Preheat your grill or oven to medium-high heat (about 200°C or 400°F).

Preheat the Grill or Oven

Lightly oil the grill or baking tray. Place the skewers on the grill or tray and cook for about 10-15 minutes, turning occasionally, until the kebabs are browned and cooked through.

Cook the Kebabs

Ensure the internal temperature of the kebabs reaches at least 70°C (160°F).

Check for Doneness

Remove the kebabs from the skewers and serve hot with naan, yogurt sauce, or mint chutney.

Serve

Minced lamb

Fresh coriander leaves, chopped

Fresh mint leaves, chopped

Garam masala

Cumin powder

Coriander powder

Red chili powder

Salt

Black pepper powder

Onion, finely chopped

Garlic cloves, minced

Ginger, grated

Lemon juice

Skewers (wooden or metal)

Oil (for cooking)

In a large bowl, combine 1.5 cups all-purpose flour and 0.5 tsp salt. Make a well and add 0.5 cup warm water and 1 tbs vegetable oil. Mix with a fork until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 1 tbs more flour; if too stiff, add a teaspoon of water. Cover with a damp cloth and let rest for 20–30 minutes while you prepare the filling.

Make and rest dough

Heat a small nonstick skillet over medium-low heat and add 1 tsp vegetable oil. Add the finely minced 0.5 cup onion and sauté 2–3 minutes until softened and translucent (do not brown). Remove from heat and let cool slightly.

Prepare aromatics

In a bowl, combine 10 oz ground chicken, the sautéed onion, 2 minced garlic cloves, 1 tsp grated ginger, 0.5 tsp minced green chili, 2 tbs chopped cilantro, 2 tbs sliced spring onion, 0.5 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp garam masala, 0.25 tsp turmeric, 1 tsp soy sauce, 0.75 tsp salt, and 0.25 tsp pepper. Mix gently using a fork or spatula until evenly combined but not overworked (about 20–30 strokes). Taste a tiny pinch by cooking a small piece in a skillet and adjust seasoning if needed.

Mix filling

Cover the filling and refrigerate for 10 minutes to firm up slightly; this makes wrapping easier.

Chill filling

Divide the rested dough into 10 equal pieces (about 1.5 in balls). Keep covered with a damp cloth. Working with one ball at a time, roll into a thin round about 3–3.5 inches in diameter, thinner at the edges and slightly thicker in the center. Place about 1 to 1.5 tablespoons of filling in the center of each wrapper.

Fold and pleat: Bring the edges together over the filling and pleat or pinch to seal at the top to form a round momo. Ensure there are no holes. Place each finished momo seam-side down on a tray lined with parchment or a lightly oiled surface, spacing them so they do not touch.

Prepare steamer: Line a steamer basket or plate with parchment (poke small holes) or cabbage leaves to prevent sticking and lightly oil. Bring 1–2 inches of water in a pot to a simmer.

Steam momos: Arrange up to 6–8 momos in the steamer in a single layer with space between. Cover and steam over simmering water for 10–12 minutes (for 10 oz chicken total, 10–12 minutes is sufficient). Avoid over-steaming which can make wrappers gummy. Check one momo by cutting — filling should be fully cooked and juices clear.

Finish: Once done, remove momos carefully with tongs and transfer to a serving plate. Optionally brush with a tiny bit of oil or melted butter for shine.

Mix sauce: In a small bowl, whisk together 0.25 cup tomato chutney or ketchup, 1 tsp soy sauce, 0.25 tsp red chili powder (or to taste), 1 tsp lemon juice, 1 tsp chopped cilantro, and 0.125 tsp salt until smooth. Taste and adjust heat, salt, or acidity. Serve alongside the hot momos.

all-purpose flour

salt

water (warm)

vegetable oil

ground chicken (preferably thigh)

yellow onion (finely minced)

garlic (minced)

fresh ginger (grated)

green chili (finely minced)

fresh cilantro (finely chopped)

spring onion/green onion (thinly sliced)

ground cumin

ground coriander

turmeric

soy sauce

white pepper or black pepper

tomato chutney or ketchup

red chili powder (adjust)

lemon juice

fresh cilantro (chopped)

In a large mixing bowl, combine the urid dal flour, rice flour, black sesame seeds, salt, and cumin powder. Mix well to ensure all dry ingredients are evenly distributed.

Mix Dry Ingredients

Gradually add water to the dry mixture, stirring continuously until a smooth dough forms. The dough should be pliable but not sticky.

Add Water

Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.

Knead the Dough

Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax and makes rolling easier.

Rest the Dough

After resting, divide the dough into small balls, about the size of a golf ball.

Divide the Dough

On a lightly floured surface, take one ball and roll it out thinly into a round flatbread, approximately 6-8 inches in diameter. Ensure it is even and thin to achieve crispiness.

Roll the Papadum

In a deep frying pan, heat the oil over medium-high heat. You can test if the oil is ready by dropping a small piece of dough into it; if it sizzles, the oil is hot enough.

Heat the Oil

Carefully slide the rolled-out papadum into the hot oil. Fry for about 30 seconds to 1 minute or until it puffs up and turns golden brown. Flip it halfway through for even cooking.

Fry the Papadum

Once cooked, remove the papadum with a slotted spoon and drain it on paper towels to remove excess oil. Repeat the process with the remaining dough balls.

Drain and Cool

Urid dal flour

Rice flour

Black sesame seeds

Water

Oil (for frying)

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

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture, yogurt, and olive oil. Mix until a dough forms.

Make Dough

Turn the dough onto 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 hour or until doubled in size.

First Rise

In a medium bowl, mix together cashews, raisins, and ground cardamom until well combined.

Prepare Filling

Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball.

Divide and Shape Dough

Flatten each ball into a small disc. Place a tablespoon of the filling mixture in the center and fold the dough over the filling, sealing it tightly. Roll it out gently into an oval shape.

Stuff Naan

Preheat your oven to its highest setting (usually around 500°F or 260°C) and place a baking stone or a baking sheet inside to heat up.

Preheat Oven

Carefully place the rolled naan onto the hot baking stone or sheet. Bake for 3-5 minutes or until puffed and golden brown.

Bake Naan

Remove naan from the oven and brush with melted butter. Serve warm.

Finish

All-purpose flour

Warm water

Active dry yeast

Sugar

Plain yogurt

Olive oil

Cashews

Raisins

Ground cardamom

Butter (for brushing)

Rinse the yellow split lentils under cold running water until the water runs clear to remove any impurities.

Rinse the Lentils

In a pot, combine the rinsed lentils and water. Bring to a boil over medium-high heat.

Boil the Lentils

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes until the lentils are soft and fully cooked.

Simmer the Lentils

Once the lentils are cooked, add turmeric powder, salt, red chili powder, and garam masala. Stir well to combine.

Add Spices

In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.

Add a pinch of asafetida (hing) and chopped onions to the pan. Sauté until the onions are translucent.

Sauté Onions

Add chopped tomatoes to the pan and cook until they become soft and mushy.

Cook Tomatoes

Pour the tempering mixture over the cooked lentils and mix well. Cook for an additional 5 minutes to let the flavors meld.

Combine Tempering with Lentils

Garnish the yellow dal fry with chopped cilantro before serving.

Garnish

Yellow split lentils (Moong dal)

Turmeric powder

Ghee or oil

Cumin seeds

Mustard seeds

Asafetida (Hing)

Chopped onions

Chopped tomatoes

Chopped cilantro (for garnish)

Peel and dice the potatoes into small cubes. Chop the onion and tomato finely. Mince the ginger and garlic.

Prepare the Vegetables

In a large pan, heat the oil over medium heat.

Heat Oil

Add cumin seeds to the hot oil and sauté for a few seconds until they start to crackle.

Sauté Spices

Add the chopped onion and sauté until they turn golden brown.

Cook Onions

Stir in the minced ginger and garlic, and cook for another 1-2 minutes.

Add Ginger & Garlic

Add the chopped tomato and cook until it softens and mixes well with the onion.