Spicy chicken tikka cooked in a rich Madras curry sauce.

Chicken Tikka Madras

Grilled chicken pieces cooked in a creamy tomato-based sauce.

Chicken Tikka Masala

Combination of chicken tikka, fish, lamb sekuwa, and shrimp, served with rice.

Combination Platter

Naan bread infused with jalapeno and garlic flavors.

Jalapeno Garlic Naan

Plain Naan

Ground spinach cooked with homemade cheese, ginger root and mild spices.

Ground Spinach with Homemade Cheese

Sauteed cauliflower and potato with onions and cumin seed.

Cauliflower and Potato Saute

Refreshing sorbet made from dragon fruit and lychee.

Dragon Fruit Lychee Sorbet

In a large bowl, combine yogurt, lemon juice, garlic, ginger, ground cumin, ground coriander, turmeric, garam masala, red chili powder, and salt. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken pieces until browned on all sides. This should take about 5-7 minutes. Remove the chicken and set aside.

Cook the Chicken

In the same skillet, add the remaining tablespoon of oil. Add the reserved marinade and cook for 2 minutes. Then add the coconut milk and bring the mixture to a simmer.

Prepare the Madras Curry Sauce

Return the browned chicken to the skillet. Reduce the heat to low and cover. Let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender.

Combine and Simmer

Taste and adjust seasoning with salt if necessary. Garnish with fresh cilantro and serve hot with rice or naan.

Garnish and Serve

Chicken breast, boneless and skinless

Yogurt

Lemon juice

Garlic, minced

Ginger, grated

Ground cumin

Ground coriander

Turmeric powder

Garam masala

Red chili powder

Coconut milk

Oil (vegetable or coconut)

Salt

Fresh cilantro, chopped (for garnish)

In a bowl, combine the yogurt, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Add the chicken pieces and coat well. Cover and let marinate in the fridge for at least 1 hour or overnight for best flavor.

Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken pieces for about 5-7 minutes on each side until fully cooked. Remove from heat and set aside.

Grill the Chicken

In a large pan, heat the oil over medium heat. Add the finely chopped onion and sauté until golden brown. Stir in the remaining minced garlic and grated ginger, and cook for another minute.

Prepare the Sauce

Pour in the tomato puree and cook for about 10 minutes, stirring occasionally. Then, add the cream and mix well. Season with salt to taste.

Add Tomato and Cream

Add the grilled chicken pieces to the sauce and simmer for an additional 5 minutes to allow the flavors to meld together.

Combine Chicken and Sauce

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

Chicken breast, boneless

Cumin powder

Coriander powder

Tomato puree

Cream

Onion, finely chopped

Oil (for cooking)

In a bowl, mix yogurt, lemon juice, garlic, ginger, and spices. Add chicken and lamb, ensuring they are well coated. Let marinate for at least 30 minutes.

Marinate the Chicken and Lamb

Season fish fillets with salt, pepper, and a squeeze of lemon juice. Set aside.

Prepare the Fish

Rinse basmati rice under cold water until the water runs clear. In a pot, combine rice and 4 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes or until water is absorbed and rice is fluffy.

Cook the Rice

Preheat a grill or skillet over medium-high heat. Cook marinated chicken pieces for about 5-7 minutes on each side until fully cooked. Remove and keep warm.

Cook the Chicken Tikka

In the same grill or skillet, cook marinated lamb pieces for about 8-10 minutes until cooked through and slightly charred. Remove and keep warm.

Cook the Lamb Sekuwa

In a non-stick skillet, heat oil over medium heat. Cook the fish fillets for about 3-4 minutes on each side until golden and cooked through. Remove and keep warm.

Cook the Fish

In the same skillet, add a little more oil if needed, and sauté shrimp for about 2-3 minutes or until they turn pink and opaque. Remove and keep warm.

Cook the Shrimp

On a large serving platter, arrange the chicken tikka, fish, lamb sekuwa, and shrimp alongside a generous serving of basmati rice. Garnish with fresh cilantro and lemon wedges if desired.

Assemble the Platter

Chicken breast, cubed

Fish fillets (e.g., tilapia or cod)

Lamb, cubed

Shrimp, peeled and deveined

Basmati rice

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

Activate Yeast

In a large mixing bowl, combine all-purpose flour, salt, yogurt, and olive oil. Add the yeast mixture once it's frothy.

Combine Ingredients

Mix the ingredients until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth.

Knead Dough

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

Let Dough Rise

Finely chop 2 jalapenos (seeds removed for less heat if desired) and 4 cloves of garlic.

Prepare Jalapenos and Garlic

Once the dough has risen, punch it down and knead in the chopped jalapenos and garlic until evenly distributed.

Incorporate Flavors

Divide the dough into 6 equal portions. Roll each portion into a ball and then flatten it into an oval shape using a rolling pin.

Shape Naan

Heat a skillet or tandoor over high heat. Cook each naan for about 2-3 minutes on each side until it puffs up and has golden brown spots.

Cook Naan

Brush the cooked naan with melted butter or ghee if desired. Serve warm.

Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Plain yogurt

Olive oil

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

In a large mixing bowl, whisk together the all-purpose flour and salt.

Mix Dry Ingredients

Once the yeast is activated, add it to the flour mixture along with yogurt and olive oil. Mix until a dough starts to form.

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

Place the kneaded 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.

Once risen, punch down the dough and divide it into equal portions. Roll each portion into a ball and then flatten it into an oval shape.

Preheat a skillet or tandoor over medium-high heat. Cook each naan for about 2-3 minutes on each side until golden brown and puffed.

Brush with melted butter or ghee if desired and serve warm.

all-purpose flour

warm water

active dry yeast

sugar

salt

plain yogurt

olive oil

In a saucepan, bring the milk to a boil over medium heat. Once boiling, add the lemon juice and stir gently until the milk curdles. Remove from heat and let it sit for 10 minutes. Strain the curds through a cheesecloth and rinse under cold water. Squeeze out excess water and set aside.

Make the Homemade Cheese

In a large skillet, heat the oil over medium heat. Add the cumin seeds and chopped onion. Sauté until the onion is translucent.

Prepare the Spinach

Add the fresh spinach leaves to the skillet and cook until they wilt down, about 5 minutes. Stir in the grated ginger, turmeric powder, and salt.

Cook the Spinach

Add the homemade cheese to the wilted spinach mixture. Stir well and cook for an additional 2-3 minutes, allowing the flavors to meld together. Adjust seasoning if necessary.

Combine Cheese and Spinach

Serve hot as a side dish or over rice as a main course.

Fresh spinach leaves

Milk

Ginger root, grated

Cumin seeds

Chop the cauliflower into small florets, dice the potatoes, and slice the onion.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat.

Heat the Oil

Once the oil is hot, add the cumin seeds and sauté for about 30 seconds until they are fragrant.

Add Cumin Seeds

Add the sliced onion to the skillet and cook until they are translucent, about 3-4 minutes.

Sauté Onions

Add the diced potatoes to the skillet, season with salt and pepper, and cook for 10 minutes, stirring occasionally.

Cook Potatoes

Add the chopped cauliflower to the skillet, stir well, cover, and cook for another 10-15 minutes until the vegetables are tender.

Add Cauliflower

Stir in the chopped cilantro, adjust seasoning if needed, and serve warm.

Finish and Serve

Cauliflower, chopped

Potatoes, diced

Onion, sliced

Black pepper

Fresh cilantro, chopped

In a blender, combine the diced dragon fruit, lychee, granulated sugar, lime juice, and water. Blend until smooth and well combined.

Blend the Ingredients

Pour the blended mixture through a fine-mesh sieve into a bowl to remove any pulp or fibers. Use a spatula to press the mixture through for maximum yield.

Strain the Mixture

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze for at least 4 hours, or until firm.