A vegetarian dish made with potatoes and cauliflower, seasoned with turmeric and spices.

Aloo Gobi

A flavorful chickpea curry cooked with tomatoes, onions, and spices.

Chana Masala

A classic Indian dish made with fresh spinach and paneer cheese, seasoned with spices.

Palak Paneer

Deep-fried milk dumplings soaked in sugar syrup, a popular Indian dessert.

Gulab Jamun

Grilled paneer marinated in spices, served with mint chutney.

Paneer Tikka

Soft and fluffy Indian bread, perfect for dipping in curries.

Naan

A fragrant rice dish cooked with spices, vegetables, and your choice of protein.

Biryani

Crispy pastry filled with spiced potatoes and peas, served with chutney.

Samosas

Fried vegetable fritters made with chickpea flour and spices.

Vegetable Pakora

Taj Mahal

Flying Horse Royal Lager

Heineken

Sycamore IPA

Freshly lemon, orange, pineapple juice, grenadine, ginger ale or club soda, pineapple and orange slices for garnish

Cinderella

Kingfisher

Jamun Shots

Budlight

Vodka, Peach schnapps, grapefruit or orange juice, cranberry juice

Sex and The Uptown

Gin, lemon juice, simple syrup or maple syrup, 1 egg white garnish with lemon twist soda water

Gin Fizz

ounces tequila, orange juice, grenadine, Orange slice, Maraschino cherry, for garnish

Tequila Sunrise

Vodka, fresh lime juice, ginger beer, lime wheel or wedge, fresh mint (if desired)

Classic Moscow Mule

Fresh pomegranate seeds, sugar, whiskey or bourbon, water, orange slices for garnish

Pomegranate Old Fashioned (Smoked)

Lemon Drop Shot

Blue curaçao syrup, lemonade, non alcoholic vodka (optional) garnish of your choice

Blue Lagoon

In a large bowl, combine the cubed potatoes and cauliflower florets. Set aside.

Prepare the Vegetables

Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add the chopped onion and sauté until translucent.

Cook the Aromatics

Stir in the minced garlic, grated ginger, turmeric powder, coriander powder, and salt. Cook for about 1-2 minutes until fragrant.

Add Spices

Add the prepared potatoes and cauliflower to the pan. Stir well to coat the vegetables with the spice mixture.

Combine Vegetables

Cover the pan and let the vegetables cook on low heat for about 20-25 minutes, stirring occasionally until they are tender.

Cook the Dish

Once the vegetables are cooked, sprinkle the garam masala over the top. Stir gently to combine and cook for another 2-3 minutes.

Finish with Garam Masala

Remove from heat, garnish with fresh cilantro, and serve hot with rice or flatbread.

Garnish and Serve

Potatoes, peeled and cubed

Cauliflower florets

Onion, finely chopped

Garlic, minced

Ginger, grated

Turmeric powder

Cumin seeds

Coriander powder

Garam masala

Salt

Vegetable oil

Fresh cilantro, chopped (for garnish)

In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Prepare the Base

Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for another 2-3 minutes.

Add Onions and Spices

Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

Incorporate Tomatoes

Drain and rinse the canned chickpeas, then add them to the pan. Stir well to coat the chickpeas with the spices.

Add Chickpeas

Add about 1 cup of water and salt to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.

Simmer the Curry

Stir in the garam masala and lemon juice. Cook for an additional 5 minutes.

Remove from heat, garnish with fresh cilantro, and serve hot with rice or naan.

canned chickpeas

onion

tomato

ginger-garlic paste

cumin seeds

coriander powder

cumin powder

garam masala

turmeric powder

red chili powder

salt

fresh cilantro

lemon juice

Wash the fresh spinach thoroughly, then blanch it in boiling water for 2-3 minutes. Drain and cool in ice water. Blend into a smooth puree.

Prepare the Spinach

Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add finely chopped onions and cook until golden brown.

Cook the Base

Add chopped tomatoes, ginger-garlic paste, turmeric powder, green chili, and salt. Cook until the tomatoes soften.

Add Tomatoes and Spices

Add the spinach puree to the pan and mix well. Cook for 5 minutes. Cut paneer into cubes and gently fold into the spinach mixture.

Combine Spinach and Paneer

Sprinkle garam masala over the dish and stir. Add water to adjust the consistency, if needed. Cook for another 2-3 minutes.

Serve

Fresh Spinach

Paneer Cheese

Onion

Tomato

Ginger-Garlic Paste

Green Chili

Cumin Seeds

Turmeric Powder

Garam Masala

Cooking Oil

Water

In a saucepan, combine 1 cup of sugar and 1 cup of water. Add crushed cardamom pods. Bring to a boil and let it simmer for 5-7 minutes until it slightly thickens. Remove from heat and stir in the rose water. Set aside.

Prepare the Sugar Syrup

In a mixing bowl, combine milk powder, all-purpose flour, and baking soda. Gradually add water, mixing until you form a soft dough. Let it rest for 10-15 minutes.

Make the Dumpling Dough

Divide the dough into small portions and roll them into smooth balls, ensuring there are no cracks.

Shape the Dumplings

Heat ghee or vegetable oil in a deep frying pan over medium heat. Once hot, carefully drop the balls into the oil. Fry them until they turn golden brown, turning occasionally for even cooking. This should take about 5-7 minutes.

Fry the Dumplings

Once fried, remove the dumplings and drain them on paper towels. While they are still warm, place them in the prepared sugar syrup and let them soak for at least 30 minutes before serving.

Soak in Syrup

Milk powder

All-purpose flour

Baking soda

Ghee or vegetable oil (for frying)

Sugar

Water (for syrup)

Cardamom pods (crushed)

Rose water

In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, oil, and salt to create a smooth marinade.

Prepare the marinade

Cut the paneer into cubes and add them to the marinade. Toss to coat the paneer well. Allow to marinate for at least 30 minutes.

Marinate the paneer

Cut the bell peppers and onion into large chunks. These will be skewered with the paneer.

Prepare the vegetables

Thread the marinated paneer, bell peppers, and onion onto skewers, alternating between them.

Assemble the skewers

Preheat the grill or grill pan over medium-high heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the paneer is golden and slightly charred.

Grill the skewers

Blend mint leaves, coriander leaves, green chili, lemon juice, cumin seeds, and salt in a blender until smooth. Adjust seasoning if needed.

Prepare mint chutney

Serve the grilled paneer tikka hot with the mint chutney on the side.

Paneer

Yogurt

Ginger-garlic paste

Red chili powder

Lemon juice

Bell peppers (red, green, or yellow)

Mint leaves

Coriander leaves

Green chili

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

Activate the Yeast

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

Make the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic. 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.

Knead the Dough

Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball and then flatten into an oval or teardrop shape, about 1/4 inch thick.

Shape the Naan

Preheat a skillet or tandoor over medium-high heat. Cook each naan for about 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown. If using garlic or cilantro, sprinkle on top while cooking.

Cook the Naan

Remove from heat and brush with melted butter or olive oil. Serve warm with curries or dips.

Active dry yeast

Warm water

Olive oil or melted butter

Garlic (optional, minced)

Fresh cilantro (optional, chopped)

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

Prepare the Rice

In a large pot, heat oil or ghee over medium heat. Add the sliced onions and sauté until golden brown. Add the ginger-garlic paste, chopped tomatoes, and cook until the tomatoes soften.

Cook the Protein

Stir in the biryani masala, turmeric powder, and salt. Add the protein (chicken, lamb, or mixed vegetables) and yogurt. Cook for about 10-15 minutes, until the protein is cooked through and well coated with spices.

Add Spices and Yogurt

In the same pot, layer the drained rice over the cooked protein. Sprinkle chopped cilantro and mint leaves on top. Pour in 4 cups of water. Bring to a boil, then reduce the heat to low.

Layer the Rice

Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes. Turn off the heat and let it rest for an additional 10 minutes without lifting the lid.

Cook the Biryani

Gently fluff the biryani with a fork and serve hot with raita or salad.

Basmati rice

Chicken, lamb, or mixed vegetables

Onion, thinly sliced

Tomato, chopped

Biryani masala or garam masala

Cilantro, chopped

Mint leaves, chopped

Oil or ghee

Boil the potatoes until tender. Peel and mash them in a bowl. In a pan, heat oil, add cumin seeds, chopped onions, and ginger. Sauté until onions are translucent. Add peas, mashed potatoes, coriander powder, garam masala, and salt. Mix well and cook for a few minutes. Stir in chopped cilantro and set aside to cool.

Prepare the Filling

In a bowl, mix 2 cups of all-purpose flour with a pinch of salt. Gradually add water and knead to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

Divide the dough into small balls. Roll each ball into a thin oval. Cut the oval in half to create two semicircles. Take one semicircle, form a cone shape, and seal the edges. Fill the cone with the potato-pea filling and seal the top edge. Repeat with remaining dough and filling.

Assemble the Samosas

Heat oil in a deep frying pan over medium heat. Fry the samosas in batches until golden brown and crispy. Remove and drain on paper towels.

Fry the Samosas

Potatoes

Green peas

Ginger

Fresh cilantro

In a mixing bowl, combine chickpea flour, water, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt. Mix until you have a smooth batter.

Prepare the Batter

Add the sliced potato, onion, chopped spinach, and cauliflower florets to the batter. Mix until the vegetables are fully coated.