Deep fried crispy, pastry parcels stuffed with potato and chickpea and Indian spices served with chutney.

VEG MIX PAKORA

Tender pieces of marinated cottage cheese served on a bed of crisp romaine lettuce, Caesar dressing, shredded parmesan.

CAESAR SALAD VEG

Black lentils cooked in a tomato puree with ginger, garlic, simmered overnight and tempered with cream and butter. GF

DAL MAKHANI

Chicken cooked in an authentic rich tomato-based gravy. GF

BUTTER CHICKEN

In a bowl, combine the mashed potatoes, mashed chickpeas, chopped onions, green chili, cilantro, cumin powder, coriander powder, garam masala, and salt. Mix well until all ingredients are fully incorporated. Set aside.

Mix the filling ingredients

In a mixing bowl, combine all-purpose flour and salt. Gradually add water while kneading to form a soft and pliable dough. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the dough

Divide the dough into small balls. Roll each ball into a thin circle. Place a spoonful of the filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, sealing the edges well.

Shape the pakoras

In a deep frying pan, heat the oil over medium heat until hot. Carefully drop the filled pakoras into the oil, a few at a time, and fry until golden brown and crispy. Remove and drain on paper towels.

Heat the oil

Serve the hot pakoras with your choice of chutney for dipping.

Enjoy your pakoras

Potatoes, boiled and mashed

Chickpeas, cooked and mashed

Onion, finely chopped

Green chili, finely chopped

Cilantro, chopped

Cumin powder

Coriander powder

Garam masala

Salt

All-purpose flour

Water

Oil (for frying)

Chutney (mint or tamarind)

In a bowl, combine olive oil, lemon juice, garlic powder, salt, and black pepper. Add the cottage cheese and gently toss to coat. Let it marinate for at least 15 minutes.

Marinate the Cottage Cheese

Wash and chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.

Prepare the Salad Base

In a small bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, minced garlic, grated Parmesan cheese, salt, and black pepper until smooth.

Make the Dressing

Add the marinated cottage cheese on top of the romaine lettuce. Drizzle the Caesar dressing over the salad and toss gently to combine.

Combine Ingredients

Sprinkle additional shredded Parmesan cheese over the top and serve immediately.

Serve

Romaine Lettuce

Cottage Cheese

Shredded Parmesan Cheese

Olive Oil

Lemon Juice

Garlic Powder

Black Pepper

Mayonnaise

Dijon Mustard

Worcestershire Sauce

Garlic, minced

Parmesan Cheese, grated

Rinse the black lentils under cold water and soak them in water overnight.

Soak the Lentils

In a large pot, drain the soaked lentils and add 4 cups of water. Bring to a boil, then reduce heat and simmer for about 1 hour until the lentils are soft.

Cook the Lentils

In a separate pan, melt 1 tablespoon of butter over medium heat. Add cumin seeds, ginger, and garlic. Sauté until fragrant. Then add the pureed tomatoes and cook for about 10 minutes.

Prepare the Tomato Puree

Add the cooked lentils to the tomato mixture. Stir in garam masala and salt to taste. Let it simmer on low heat for at least 30 minutes, stirring occasionally.

Combine and Simmer

Stir in the remaining tablespoon of butter and the heavy cream. Cook for an additional 10 minutes, allowing the flavors to meld together.

Finish with Cream and Butter

Serve hot, garnished with fresh cilantro.

Garnish and Serve

Black lentils (urad dal)

Tomatoes (pureed)

Ginger (grated)

Garlic (minced)

Butter

Heavy cream

Cumin seeds

Cilantro (for garnish)

In a bowl, mix the yogurt, garlic, ginger, garam masala, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Add the chicken thighs, ensuring they are well coated. Cover and marinate for at least 1 hour or overnight for best results.

Marinate the Chicken

In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté until golden brown. Add the marinated chicken (reserve the marinade) and cook until the chicken is browned on all sides.

Cook the Chicken

Stir in the reserved marinade and tomato puree. Bring to a simmer, cover, and cook for about 20 minutes or until the chicken is cooked through.

Make the Gravy

Stir in the heavy cream and simmer for an additional 5 minutes. Adjust salt to taste.

Veg Mix Pakora

Caesar Salad Veg

Dal Makhani

Butter Chicken