Rum, Mint Leaves, House-Made Mint Syrup, Jaljeera Dust

Barsaat Jeera Mojito

mildy spiced lobster or Salmon delight from Kerala

Seafood Moilee

Chettinad-style tender spring chicken packed with heat

Kozhi Chettinad

Shaan-e-Papad

Plain Yogurt

Raita

Rustic whole wheat flatbread with a buttery touch

Butter Roti

Spiced mix of fresh onions, tomatoes, cucumber and chillies

Mumbai Salad

Plain Roti

Traditional, fluffy naan fresh from the tandoor

Plain Naan

Tandoor-baked naan topped with garlic and fiery chilies

Chilli Garlic Naan

Slow-cooked moong dal with clarified butter and aromatic spices

Moong Dal Makhani

Winter squash, carrots, raw banana in coconut milk

Korma Gone South

Imli Shrimp

Nawabi Mixed Grill

Gun Powder Lamb Chops

Stir fried paneer cubes with spices and crushed peanuts

16th Century Paneer

Tossed with aromatic spices and herbs for a flavorful, crunchy delight

Chestnut Pepper Fry

Smoked chicken in luxurious, spiced tomato-cream sauce

Chicken Tikka Masala

Tropical cocktail with pineapple and coconut.

Pina Colada

Mojito

Chocolate Cake

Grilled Salmon

Classic Italian dessert with coffee and mascarpone.

Tiramisu

In a sturdy glass, add fresh mint leaves and lime juice. Muddle gently to release the mint oils.

Muddle the Mint

Pour in the white rum and house-made mint syrup over the muddled mint and lime juice.

Add Rum and Syrup

Fill the glass with ice cubes to the top.

Add Ice

Top off the drink with club soda to give it a refreshing fizz.

Mix with Club Soda

Sprinkle jaljeera dust on top, garnish with a sprig of mint, and serve immediately with a straw.

Garnish and Serve

White Rum

Fresh Mint Leaves

House-Made Mint Syrup

Jaljeera Dust

Club Soda

Lime Juice

Ice Cubes

Lobster Moilee - A Delightful Coconut Curry

Clean and cut the lobster or salmon fillets into bite-sized pieces.

Prepare the seafood

In a large pan, heat the cooking oil over medium heat. Add mustard seeds and let them splutter.

Heat the oil

Add the chopped onions, minced garlic, and ginger to the pan. Sauté until the onions are translucent.

Sauté the aromatics

Stir in the turmeric powder, coriander powder, and green chilies. Cook for 1-2 minutes until fragrant.

Add spices

Pour in the coconut milk and bring the mixture to a gentle simmer.

Add coconut milk

Add the lobster or salmon pieces and curry leaves to the pan. Cover and cook for about 10-15 minutes, or until the seafood is cooked through.

Cook seafood

Add salt to taste and lemon juice. Stir gently and serve hot with rice or bread.

Season and serve

Lobster or Salmon fillets

Coconut milk

Onion, finely chopped

Garlic, minced

Ginger, minced

Green chilies, slit

Turmeric powder

Coriander powder

Curry leaves

Mustard seeds

Salt

Lemon juice

Cooking oil

Clean and cut the spring chicken into pieces. Marinate with salt and Chettinad masala powder for at least 30 minutes.

Prepare the Chicken

Heat oil in a heavy-bottomed pan. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and cook for 2-3 minutes.

Cook the Base

Add chopped tomatoes and curry leaves to the pan. Cook until the tomatoes are soft and the oil separates from the mixture.

Add Tomatoes and Spices

Add the marinated chicken pieces to the pan. Stir well to coat the chicken with the spices. Cook on medium heat until the chicken is thoroughly cooked, around 20-25 minutes.

Cook the Chicken

Stir in the grated coconut and cook for an additional 5 minutes, allowing the flavors to meld together.

Add Coconut

Garnish with fresh curry leaves and serve hot with rice or Indian bread.

Serve

Spring chicken

Onion

Tomatoes

Ginger-garlic paste

Green chilies

Coconut, grated

Chettinad masala powder

In a pan, heat oil over medium heat. Fry each papad until it is golden brown and crispy. Remove and set aside on paper towels to drain excess oil.

Fry the Papad

In the same oil, add cumin seeds and let them splutter. Add chopped onions and sauté until translucent.

Prepare the Tadka

Stir in chili powder, turmeric powder, and salt. Add chopped tomatoes and green chilies. Cook until the tomatoes are soft.

Add Spices and Vegetables

Crumble the fried papad into pieces and mix it with the prepared mixture. Garnish with fresh coriander.

Combine and Garnish

Papad

Cumin seeds

Chili powder

Fresh coriander

Tomato, finely chopped

In a saucepan, heat the whole milk over medium heat until it reaches about 180°F (82°C). Stir occasionally to prevent scorching.

Heat the Milk

Remove the saucepan from heat and let the milk cool down to about 110°F (43°C). You can use a thermometer to check the temperature.

Cool the Milk

Once the milk has cooled, mix in the plain yogurt. Stir gently until the yogurt is fully dissolved into the milk.

Add Yogurt Culture

Transfer the mixture to a clean container, cover it, and place it in a warm environment for 6 to 12 hours. This can be done using a yogurt maker, an oven with the light on, or an insulated cooler.

Incubate the Yogurt

After the incubation period, check the yogurt for thickness. If it has reached your desired consistency, you can proceed to the next step.

Check for Thickness

Once the yogurt is thick, transfer it to the refrigerator to chill for at least 2 hours before serving. This will help it set further.

Refrigerate

Whole Milk

Plain Yogurt (with live cultures)

In a mixing bowl, whisk the yogurt until smooth and creamy.

Prepare the Yogurt Base

Add the grated cucumber, chopped tomato, onion, and green chili to the yogurt. Mix well.

Add Fresh Ingredients

Stir in the chopped coriander leaves, roasted cumin powder, and salt to taste. Mix until well combined.

Season the Raita

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Chill and Serve

Yogurt

Cucumber, grated

Green chili, finely chopped

Fresh coriander leaves, chopped

Roasted cumin powder

In a large mixing bowl, combine whole wheat flour and salt. Gradually add water, mixing until a soft dough forms. Knead the dough for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.

Prepare the Dough

After resting, divide the dough into equal-sized balls (about the size of a golf ball). Dust a flat surface with flour and roll each ball into a flat disc, about 6-8 inches in diameter.

Shape the Roti

Heat a tawa or skillet over medium-high heat. Cook each rolled roti for about 1-2 minutes on each side until it puffs up and has golden brown spots. Add a little butter on top while cooking if desired.

Cook the Roti

Once cooked, stack the rotis in a container and brush with more melted butter before serving. Enjoy warm with your favorite curry or side dish.

Whole wheat flour

Water

Butter

Finely chop the onion, tomato, cucumber, and green chillies.

Chop the Vegetables

In a large bowl, combine the chopped onion, tomato, cucumber, and green chillies.

Mix the Ingredients

Add chopped cilantro, lemon juice, salt, black pepper, and chaat masala to the bowl.

Add Seasoning

Toss all the ingredients together until well mixed.

Toss Well

Tomato

Cucumber

Green Chillies

Cilantro

Lemon Juice

Black Pepper

Chaat Masala

In a large bowl, combine whole wheat flour and salt. Gradually add water and knead the mixture until a smooth and elastic dough forms. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

After resting, divide the dough into equal portions, about the size of a golf ball. Roll each portion into a smooth ball.

Divide the Dough

On a lightly floured surface, take one dough ball and flatten it with your fingers. Using a rolling pin, roll it out into a thin, round flatbread (about 6-8 inches in diameter).

Roll Out the Roti

Preheat the tandoor or oven. If using a tandoor, carefully slap the rolled-out roti onto the inner wall of the tandoor. If using an oven, place the roti on a baking sheet and bake at high temperature (around 500°F or 260°C) until puffed and golden brown, about 2-3 minutes.

Bake the Roti

Once baked, remove the roti from the tandoor or oven and brush with a little ghee or butter if desired. Serve hot with your favorite curries or dishes.

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

Activate Yeast

In a large mixing bowl, combine flour and salt. Make a well in the center and add the yogurt, ghee, and the frothy yeast mixture. Gradually mix to form a soft dough.

Prepare Dough

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

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

First Rise

Once risen, punch down the dough and divide it into 6 equal portions. Roll each portion into a ball and then flatten it into an oval or round shape.

Shape Naan

Preheat a tandoor or a cast-iron skillet over high heat. Cook each naan for 1-2 minutes on one side until bubbles form, then flip and cook for another minute until it puffs up and is golden brown.

Cook Naan

Remove from the heat and brush with melted butter or ghee. Serve warm.

all-purpose flour

active dry yeast

sugar

salt

yogurt

warm water

ghee or melted butter

In a small bowl, combine 2 teaspoons of active dry yeast, 1 teaspoon of sugar, and 1/4 cup of warm water (not hot). Stir and let it sit for 10 minutes until foamy.

In a large mixing bowl, add 2 cups of all-purpose flour and 1/2 teaspoon of salt. Make a well in the center and pour in the foamy yeast mixture, 1/4 cup of plain yogurt, and 1 tablespoon of oil. Mix until a shaggy dough forms.

Make Dough

Turn the dough onto a floured surface and knead for about 8–10 minutes until the dough is soft and elastic. If it's sticky, add a little more flour as needed.

Knead Dough

Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1–2 hours or until doubled in size.