Small plates

Manga Bloody Mary

Extra sides

Naan Butter

Pilau Saffron rice

Potato and paneer cooked in rich, silky tomato sauce seasoned with fenugreek

Malai koita

Tandoori marinade chicken tikka

Chargrilled florets

Lamb chops chops in a ginger garlic and Tandoori yoghurt

Chargrilled lamb

Indian cheese Pudhina cubes

Gulaabo IA Pilsner

Dilli slow-cooked makhani finished with cream and butter

Black lentils

All breads freshly cooked in a clay oven tandoor

Plain naan

Gulaabo LA Pilsner

Breads

Black ginger and garlic slow dal makhani

butter cooked chicken in creamy tomato sauce

Charred chicken

spiced minced lamb and coriander flavoured with cumin

Potato and pea patties

succulent pieces marinated in pickle and yoghurt

Tandoori chicken

Chargrilled lamb chops

Gulaabo Pilsner

Strawberry Daiquiri

Bloody Mary

Aloo tikki, beetroot tikki, palak chaat

Mince the garlic. In a bowl combine olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, cumin, honey, salt, and black pepper. Whisk until blended.

Prepare marinade

Trim excess fat from the chicken thighs and pat dry. Place chicken in a resealable bag or shallow dish and pour the marinade over. Massage to coat thoroughly. Refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Marinate chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a small drizzle (about 1 tsp) of olive oil if pan is dry. Remove chicken from marinade, letting excess drip off. Cook the thighs 4–5 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and exterior is nicely browned. Transfer to a cutting board and let rest 5 minutes before slicing into bite-size pieces.

Cook chicken

Thinly slice the cucumber and the red onion into half-moons. Place them in a small heatproof bowl or jar.

Slice vegetables

In a small saucepan combine rice vinegar, water, sugar, salt, and red pepper flakes. Warm over low heat just until sugar and salt dissolve, about 1–2 minutes. Do not boil.

Make pickling liquid

Pour the warm pickling liquid over the sliced vegetables. Let sit at room temperature for 15–20 minutes, or refrigerate for up to 2 hours for a crisper texture. Drain before serving.

Pickle

Finely chop parsley and mint. In a small bowl combine Greek yogurt, chopped herbs, lemon zest, extra-virgin olive oil, and flaky sea salt. Stir until smooth and taste; adjust salt or lemon as needed.

Make herb yogurt

If using sesame seeds, toast them in a dry skillet over medium heat 1–2 minutes until fragrant, stirring constantly. Set aside.

Prepare garnish

Warm the mini pitas or baguette slices briefly in a 180°C (350°F) oven for 5 minutes or in a dry skillet until lightly toasted.

Assemble small plates: spread about 1 tablespoon of the herb yogurt on each pita or slice. Top with 2–3 pieces of sliced chicken, a spoonful of drained pickled vegetables, a sprinkle of toasted sesame seeds, and a small parsley sprig. Serve with lemon wedges for squeezing over the chicken.

Leftovers: store chicken and pickles separately in airtight containers in the refrigerator up to 3 days. Yogurt will keep 2–3 days.

boneless skinless chicken thighs

olive oil

soy sauce

lemon juice

garlic

smoked paprika

ground cumin

honey

salt

black pepper

cucumber

red onion

rice vinegar

water

sugar

red pepper flakes

plain Greek yogurt

fresh parsley

fresh mint

lemon zest

extra-virgin olive oil

flaky sea salt

toasted sesame seeds

mini pita or sliced baguette

fresh lemon wedges

fresh parsley sprigs

Rub the lime wedge around the outer rim of a highball glass (or pint glass). Mix the coarse salt (or celery salt) with the shichimi togarashi on a small plate and gently dip the rim into the mixture to coat. Set glass aside.

Rim the glass

In a cocktail shaker or mixing glass, add ice to chill the vessel briefly. Discard the initial ice and add fresh ice for mixing (or use a shaker with fresh ice).

Add 2 oz vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, 0.5 tsp Worcestershire sauce, 0.25 tsp soy sauce, 0.5 tsp freshly grated horseradish, 1 tsp freshly ground black pepper, 0.25 tsp celery salt, and 3 dashes of tabasco into the shaker.

Add the manga accent: 1 oz mango purée and 0.25 tsp mirin (or honey). The mango adds a subtle sweetness and tropical-fruity umami that complements the savory Bloody Mary base.

Secure the shaker and roll or shake gently for 10–12 seconds to combine and chill. (For a Bloody Mary, a gentle roll between two tins or a quick short shake is preferred to avoid diluting too much while ensuring the mango purée incorporates evenly.)

Fill the rimmed glass with fresh ice cubes (about 1 cup). Strain the mixed cocktail into the prepared glass over ice. If you prefer more body, pour unstrained to include a little pulp from the mango purée and horseradish.

Gently stir the drink once with a long spoon to integrate any rim seasoning and to lift flavors.

Garnish with a celery stalk and a lime wedge on the rim. Optionally, place a whole pickled plum (umeboshi) on a cocktail pick and rest across the glass for a distinct Japanese-accented pop of savory-sour flavor. If using pickled plum paste, smear a small amount on the rim before rimming for extra umami.

Serve immediately. Provide extra hot sauce, Worcestershire, or lemon on the side so guests can adjust heat and acidity to taste.

vodka

tomato juice

fresh lemon juice

Worcestershire sauce

soy sauce (use light/low-sodium)

freshly grated horseradish

freshly ground black pepper

celery salt

tabasco (or preferred hot sauce)

mango purée (ripe mango blended until smooth)

mirin (sweet rice wine) or honey

celery stalk

lime wedge

pickled plum (umeboshi) or pickled plum paste (optional, for a Japanese accent)

coarse salt or celery salt (for rim)

ground shichimi togarashi (optional, for rim)

ice cubes

Place the peeled and cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, 12–15 minutes.

Cook potatoes

While potatoes cook, combine butter and milk in a small saucepan and warm gently until butter is melted and mixture is hot but not boiling. Keep warm.

Warm dairy

Drain potatoes thoroughly and return to the hot pot over very low heat for 30–60 seconds to help dry them slightly. Remove from heat. Mash potatoes with a potato masher or use a ricer for smoother texture.

Drain and mash

Stir in the roasted garlic, warm butter-milk mixture, sour cream, 1/2 teaspoon salt (add remaining salt to taste) and black pepper. Mix until creamy but not gluey. Taste and adjust salt and pepper. Garnish with chopped chives and keep warm until serving.

Finish

Place a large sauté pan over medium heat. Add butter and allow it to melt and foam. Add the carrots and toss to coat. Sauté for 6–8 minutes, stirring occasionally, until carrots begin to brown and are just tender.

Add the honey and lemon juice, reduce heat to medium-low, and continue to cook 2–3 minutes, spooning glaze over the carrots until glossy and cooked through. Season with salt and pepper, sprinkle with chopped parsley if using, and transfer to a serving dish.

In a small bowl or jar combine olive oil, red wine vinegar, Dijon mustard, honey (if using), salt, and pepper. Whisk or shake until emulsified.

Make dressing

Assemble salad just before serving: place mixed greens in a large bowl, add halved cherry tomatoes, cucumber slices, and red onion. Drizzle with desired amount of dressing (start with half and add more to taste) and toss gently to combine.

Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with olive oil, salt, and pepper on a rimmed baking sheet, cut sides down in a single layer.

Roast for 18–22 minutes, until the cut sides are deeply browned and outer leaves are crisp. Meanwhile, combine balsamic vinegar and brown sugar (or maple syrup) in a small saucepan over medium heat and simmer until reduced by about half and slightly syrupy, 4–6 minutes. Watch carefully so it doesn’t burn.

When sprouts are done, transfer to a serving bowl and drizzle with the balsamic reduction. Toss briefly to coat and serve hot.

Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks

Roasted garlic cloves (mashed) or roasted garlic paste

Unsalted butter

Whole milk

Sour cream

Salt

Freshly ground black pepper

Chopped chives (for garnish)

Baby carrots (or peeled, sliced carrots)

Honey

Fresh lemon juice

Chopped parsley (optional, for garnish)

Mixed baby greens (spinach, arugula, baby lettuce)

Cherry tomatoes, halved

Cucumber, thinly sliced

Red onion, very thinly sliced

Extra-virgin olive oil

Red wine vinegar

Dijon mustard

Honey or maple syrup (optional)

Brussels sprouts, trimmed and halved

Balsamic vinegar

Brown sugar (or maple syrup)

In a small bowl combine warm water (about 105–115°F / 40–46°C), warm milk, granulated sugar, and instant yeast. Stir briefly and let sit 5–8 minutes until foamy. If it does not foam, the yeast may be inactive — start again with fresh yeast.

Activate yeast

In a large mixing bowl whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.

Combine dry ingredients

Make a well in the center of the dry ingredients. Add the yogurt, vegetable oil, and the foamy yeast mixture. Using a wooden spoon or your hand, mix until a shaggy dough forms.

Form dough

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 4–5 minutes. Dough should be soft and slightly tacky but not sticky; add up to 1–2 tbsp flour if overly sticky.

Knead

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 1–1.5 hours, or until roughly doubled in size.

First rise

Punch down the risen dough and transfer to a work surface. Divide into 6 equal pieces (about 80–100 g each). Shape each piece into a ball, cover with a towel, and let rest 15–20 minutes to relax the gluten for easier rolling.

Divide and rest

Working with one dough ball at a time, lightly flour the surface and roll each ball into an oval or teardrop about 1/8 to 1/4 inch (3–6 mm) thick. Keep remaining balls covered to prevent drying.

Shape naans

Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot (about 2–4 minutes). Place a rolled naan on the dry skillet. Cook 1–2 minutes until bubbles form and the bottom has golden brown spots. Flip and cook the other side 30–60 seconds. For extra char, after flipping press the naan with a spatula and move it directly over an open flame briefly (if available) or continue in skillet until desired charring/spotting occurs. Repeat with remaining naans.

Cook naans

While the naans are cooking, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts. Stir in minced garlic (if using) and salt. Heat gently for 30–45 seconds to soften the garlic and infuse the butter, then remove from heat. Stir in chopped cilantro or parsley, if using.

Prepare garlic butter

As soon as each naan comes off the skillet, brush generously with the warm garlic butter on both sides or at least the top side so the butter soaks in. Stack naans on a plate and cover loosely with foil to keep warm and let butter melt through.

Brush naans

Serve the buttered naan warm alongside curries, soups, or use to scoop up dips. If desired, sprinkle a tiny pinch of salt or additional chopped herbs over the top before serving.

Serve

All-purpose flour

Warm water

Warm milk

Instant yeast

Granulated sugar

Plain yogurt (full-fat)

Vegetable oil

Baking powder

Baking soda

Garlic (minced, optional)

Fresh cilantro or parsley (finely chopped, optional)

Place the basmati rice in a fine-mesh sieve or bowl. Rinse under cold running water, rubbing the grains together, until the water runs almost clear (2–3 minutes) to remove excess starch. Drain well. Optional: soak the rinsed rice in cold water for 20–30 minutes, then drain thoroughly.

Rinse and soak rice

Place saffron threads in a small bowl and pour 2 tablespoons hot (not boiling) water over them. Let sit for 10–15 minutes to release color and aroma. If using milk, stir the saffron into the milk after it blooms.

Bloom saffron

Heat a medium heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add the butter or oil. When shimmering, add the green cardamom pods, cloves, and bay leaf. Toast for 30–45 seconds until fragrant, stirring so they don't burn.

Warm the pot and toast whole spices

Add the sliced onion and a pinch of salt. Sauté for 4–6 minutes until the onion is soft and translucent and just beginning to brown at the edges. Add the minced garlic and ground cumin; cook for 30 seconds until aromatic.

Cook onion and garlic

Add the drained rice to the pot. Gently stir to coat the grains in the butter and spices and to lightly toast them for 1–2 minutes. This helps keep grains separate.

Add rice

Pour in 2.5 cups water and the optional 1/2 cup milk (or replace with water if not using milk). Stir in the salt and black pepper. Drizzle the saffron and its soaking liquid evenly over the rice. Give a gentle stir to distribute saffron but avoid breaking grains.

Add liquids and saffron

Increase heat to high and bring the liquid to a gentle boil. Once boiling, reduce heat to low so the pot is at a gentle simmer. Cover tightly with the lid.

Bring to simmer

Let the rice cook undisturbed for 12–15 minutes, until the liquid is absorbed and rice is tender. Do not lift the lid while cooking, except to check at the minimum time if necessary.

Cook rice

Turn off the heat and let the rice sit, covered, for 8–10 minutes to steam. This final rest firms the grains and completes cooking without becoming sticky.

Steam off heat

Remove the bay leaf, and carefully fluff the rice with a fork to separate the grains. Taste and adjust salt if needed. Gently fold in chopped cilantro or parsley and sprinkle the toasted almonds or fried onions if using.

Fluff and finish

Transfer the pilau saffron rice to a warmed serving dish. Serve hot as an accompaniment to curries, grilled meats, or vegetables.

Small Plates

Manga Bloody Mary

Extra Sides

Naan Butter

Pilau Saffron Rice

Malai Koita

Tandoori Marinade Chicken Tikka

Chargrilled Florets

Chargrilled Lamb

Indian Cheese Pudhina Cubes

Gulaabo Ia Pilsner

Black Lentils

Plain Naan

Gulaabo La Pilsner

Breads

Black Ginger And Garlic Slow Dal Makhani

Charred Chicken

Potato And Pea Patties

Tandoori Chicken

Chargrilled Lamb Chops

Gulaabo Pilsner

Strawberry Daiquiri

Bloody Mary

Aloo Tikki, Beetroot Tikki, Palak Chaat