Slow-cooked lamb

Saffron Pulao Rice

Tamatri Dal

Shammi – e – Turki

Baby carrots sugar snap peas mixed spices

Josper Smoked Vegetables

Mangalorian Prawn Stew

Malwani Lamb Chops

Lamb cubes creamy coconut chestnuts & cauliflower

Lamb Gobi Korma

Shiitake Butter Chicken, Crispy assorted vegetables barberry muraba, Smoked chicken tikka shiitake mushrooms aromatic tomato sauce

Sabzy Potli

RICE PUDDING

RHUBARD AND CARROT HALWA

MAWA CAKE

PASTRANI JOSPER SEABASS

TANDOORI CHICKEN

RESHMI CHICKEN KABAB

ACHARI TIGER PRAWNS

KOLKOTA CHILLI CHICKEN

ONION AND SAPHIRE BHAJI

MINT CHUTNEY

TAMARIND CHUTNEY

MANGO CHUTNEY

TOMATO CHUTNEY

PAPPAD'S BASKET

Bread Basket

Pat the lamb pieces dry with paper towels. Season evenly with 2 tsp salt and 1 tsp freshly ground black pepper. If using, lightly dust the pieces with 2 tbs flour and shake off excess — this helps create a lightly thickened braising liquid.

Prep the lamb

Heat 2 tbs oil in a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat until shimmering. Working in batches (do not overcrowd), sear the lamb pieces 3–4 minutes per side until a deep brown crust forms. Transfer browned pieces to a plate and set aside. Add more oil between batches if needed.

Brown the lamb

Lower heat to medium. Pour 120 ml dry white wine (or 120 ml extra stock) into the pot to deglaze, scraping up the browned bits from the bottom with a wooden spoon. Let the wine reduce by half (about 2–3 minutes).

Deglaze

Return all browned lamb to the pot. Stir in 1 tbs tomato paste to coat the meat briefly. Pour in 750 ml low-sodium stock so the liquid comes about two-thirds up the meat (add a little more stock or water if needed). Tuck in 2 bay leaves and 3 thyme sprigs.

Build the braise

Bring the liquid to a gentle simmer on the stovetop, then cover the pot and transfer to a preheated oven at 150°C (300°F). Cook for 2.5–3 hours, or until the lamb is very tender and easily pulls apart with a fork. Alternatively, simmer gently on the stovetop over low heat for the same time.

Slow-cook

When lamb is fork-tender, carefully remove meat to a warm platter and tent with foil. Skim excess fat from the surface of the braising liquid. Place the pot over medium heat and reduce the liquid until saucy (5–10 minutes). Adjust seasoning with salt and pepper to taste. Stir in 1 tbs lemon juice or sherry vinegar to brighten the sauce.

Finish the braising liquid

Return the lamb to the pot or spoon the sauce over the meat. Sprinkle with chopped parsley, reserved fennel fronds, and a grind of cracked black pepper before serving.

Return and serve

While browning the lamb (or in a separate pan if your pot is full), heat 1 tbs olive oil + 1 tbs butter over medium heat. Add 3 cups thinly sliced yellow onions and 2 cups thinly sliced fennel. Cook, stirring occasionally, until soft and deeply golden brown, about 20–25 minutes. If the pan starts to stick, add a splash of water or a tablespoon of stock to deglaze.

Brown the onions and fennel

When the onions and fennel are nearly caramelized, add 4 smashed chopped garlic cloves, 1 tbs grated fresh ginger (if using), 1 tsp dry ground ginger, and 1 tsp brown sugar. Cook 1–2 minutes more until fragrant. Taste and adjust salt to bring out sweetness.

Add garlic and ginger

If you cooked the aromatics in a separate pan, scrape them into the Dutch oven after deglazing with wine (before returning the lamb). Stir well so the caramelized onion and fennel are distributed through the braising liquid and around the meat. If you browned aromatics in the same pot earlier, they will already be incorporated.

Combine with braise

After reducing the braising liquid and returning the lamb, taste and adjust seasoning. Sprinkle 2 tbs chopped fresh parsley and 1 tbs chopped fennel fronds over the lamb. Finish with an extra crack of pepper and serve hot with the sauce spooned over. Leftovers keep well refrigerated up to 3 days; reheat gently.

bone-in lamb shoulder or leg, trimmed and cut into 2–3 inch pieces

salt

black pepper, freshly ground

all-purpose flour (for dusting, optional)

olive oil or neutral cooking oil

dry white wine or extra stock

low-sodium chicken or lamb stock

tomato paste

bay leaves

fresh thyme sprigs

yellow onions, thinly sliced

fennel bulb, trimmed and thinly sliced (reserve fronds for garnish)

garlic cloves, smashed and roughly chopped

fresh ginger, peeled and grated (optional for freshness)

dry ground ginger

brown sugar or a little honey (helps caramelize onions)

butter (optional, for richer browning)

lemon juice or sherry vinegar

fresh parsley, chopped

reserved fennel fronds, chopped

cracked black pepper (to taste)

Rinse the basmati rice under cold water until the runoff is clear to remove surface starch. Drain and soak the rice in 2 cups of water for 20–30 minutes while you prepare the other ingredients.

Rinse and soak rice

Place saffron threads in a small bowl and pour the hot milk over them. Let steep for at least 10 minutes (longer for deeper color and aroma). Reserve both threads and milk.

Bloom saffron

After soaking, drain the rice in a fine sieve and set aside for a few minutes to remove excess water.

Heat a heavy-bottomed pot or Dutch oven over medium heat. Add ghee (or oil). When hot, add cumin seeds and let them sizzle for 10–15 seconds. Add cardamom pods, cloves, bay leaf, cinnamon stick, and peppercorns and cook, stirring, for 30–45 seconds until fragrant—do not let them burn.

Temper whole spices

Add the thinly sliced onion and sauté on medium heat until translucent and beginning to brown at the edges, about 6–8 minutes. Stir frequently to prevent sticking and ensure even browning.

Stir in the drained rice and gently fry with the spiced onion for 1–2 minutes, coating each grain in ghee and toasting lightly. This step enhances flavor and helps keep the rice separate.

Pour in the warm water for cooking (3 cups) and add salt. Stir once to distribute evenly. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low to maintain a gentle simmer. Cover the pot with a tight-fitting lid and cook undisturbed for 12–15 minutes, or until all water is absorbed and rice grains are tender but still separate.

While the rice cooks, gently toast the chopped nuts in a small dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes, stirring frequently. Remove and set aside. If using raisins, briefly heat them in a tablespoon of water in the skillet until plump, about 1 minute; drain.

When the rice has finished cooking, remove the pot from heat. Drizzle the saffron-milk (including threads) evenly over the rice. Sprinkle the toasted nuts, plumped raisins, and chopped cilantro on top.

Cover the pot again and let the rice rest (steam) for 8–10 minutes off the heat. This allows flavors to meld and the saffron to color the rice uniformly.

After resting, gently fluff the rice with a fork to combine saffron streaks and distribute nuts and raisins without breaking the grains. Taste and adjust salt if needed.

Transfer to a warmed serving dish and serve hot as a fragrant side or base for curried mains.

long-grain basmati rice

water (for soaking)

saffron threads

hot milk

warm water (for cooking)

ghee (clarified butter) or neutral oil

cumin seeds

green cardamom pods

whole cloves

bay leaf

green cinnamon (or cinnamon stick)

black peppercorns

onion, thinly sliced

mixed toasted nuts (cashews, almonds), chopped

raisins or dried sultanas

fresh cilantro leaves, chopped

Rinse 1 cup dal under cold water until the rinse runs clear. Drain.

Rinse and Cook Dal

Combine rinsed dal, 3 cups water, 1 tsp turmeric and 1 tsp salt in a medium saucepan or pressure cooker. If using a pressure cooker, cook 3–4 whistles on medium heat until soft; let pressure release naturally and mash lightly. If using a saucepan, bring to a boil, then reduce to a simmer and cook 20–25 minutes until very soft, skimming foam as needed. Mash gently with a spoon or potato masher to a slightly smooth but still textured consistency.

Heat 2 tbs oil or ghee in a wide skillet over medium heat.

When oil is shimmering, add 1 tsp mustard seeds. When they begin to pop (a few seconds), add 1 tsp cumin seeds, a pinch of asafoetida and 8 curry leaves (if using). Fry for 10–15 seconds until fragrant.

Add 1 cup finely chopped onion. Sauté over medium heat 6–8 minutes until onions are softened and begin to brown at the edges.

Stir in 1 tsp minced ginger and 2 minced garlic cloves. Cook 30–45 seconds until fragrant but not burned.

Add 2 cups chopped ripe tomatoes (or canned crushed tomatoes) and 1 tbs tomato paste if using. Stir to combine and simmer 6–8 minutes until tomatoes break down and the mixture thickens slightly.

Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp red chili powder (adjust to taste), 1 tsp garam masala and 1 tsp sugar. Cook another 2–3 minutes to let spices bloom. Taste and adjust salt if necessary.

If you prefer a smoother masala, use a hand blender to blitz briefly in the pan (optional).

Add the cooked, mashed dal to the tomato-onion masala. Stir to combine.

If the dal is too thick, add up to 1 cup hot water, a little at a time, until you reach a soup-like but substantial consistency. Simmer the combined dal and masala for 5–7 minutes to marry the flavors, stirring occasionally.

Taste and adjust seasoning: add more salt, 1 tbs lemon juice to brighten, or a pinch more sugar if tomatoes taste too sharp.

Finish with 1 tsp ghee or butter (optional) stirred in for gloss and richness, then fold in 2 tbs chopped fresh cilantro.

Serve hot, garnished with extra cilantro and a wedge of lemon. Pairs well with steamed rice, roti or naan.

split pigeon peas (toor dal) or red lentils (masoor dal)

water (for pressure cooking/boiling dal)

turmeric

vegetable oil or ghee

mustard seeds

asafoetida (hing)

curry leaves (optional)

yellow or white onion, finely chopped

fresh ginger, minced

garlic cloves, minced

fresh ripe tomatoes, chopped (or canned crushed tomatoes)

tomato paste (optional, for body)

ground coriander

red chili powder or cayenne

ground cumin

garam masala

sugar (to balance tomato acidity)

lemon juice

fresh cilantro (coriander), chopped

ghee or butter (optional, for richness)

water (to adjust consistency)

Rinse 1 cup chana dal under cold water until water runs clear. Soak dal for 30 minutes. Drain, then place in a saucepan with 2 cups water. Bring to a boil, reduce heat and simmer uncovered for 20–25 minutes until dal is soft but not mushy. Drain excess water and set aside to cool slightly.

Soak and Cook Dal

In a small dry skillet over medium heat, toast 1.5 tsp coriander seeds and 1 tsp cumin seeds for 1–2 minutes until fragrant. Lightly crush or grind to a coarse powder using a mortar & pestle or spice grinder. Set aside.

Toast and Grind Spices

In a skillet heat 1 tbs oil over medium heat. Add finely chopped 1 onion and sauté 4–5 minutes until translucent. Add 3 minced garlic cloves and 1 tbs grated ginger; cook 1 minute. Add 250 g minced meat and 1 tsp salt, breaking it up and cooking until just browned (about 4–6 minutes). Stir in the toasted crushed coriander-cumin, 1 tsp garam masala, 0.5 tsp red chili powder, 0.25 tsp turmeric and 0.5 tsp black pepper. Cook 1–2 minutes to bloom the spices. Remove from heat and let cool slightly.

Prepare Meat Mixture

In a food processor combine the cooked dal, the sautéed meat-spice mixture, 1 cup chopped cilantro, 2 chopped green chilies, and 1 egg. Pulse in short bursts until you achieve a coarse, slightly paste-like mixture — not totally smooth; some texture should remain. If the mixture feels too loose to form patties, add up to 1/2 cup breadcrumbs to bind. Adjust salt to taste.

Combine and Grind

Transfer the mixture to a bowl, cover and refrigerate for 30–45 minutes; chilling firms the mixture and makes shaping easier. Wet your hands and form the mixture into small round patties (about 8–10 patties, each ~50 g). Flatten slightly to classic shami shape.

Chill and Shape

Heat a heavy skillet over medium heat and add 3–4 tbs oil for shallow frying. When hot, add the patties in batches without crowding. Fry 3–4 minutes per side until golden brown and crisp. Drain on paper towels. Keep warm.

Pan Fry Patties

Pit and quarter 3 ripe plums. If skins are firm, rinse and pat dry.

Prepare Plums

In a small skillet melt 1 tbs butter over medium-high heat. Add 2 tsp lightly crushed coriander seeds and 0.5 tsp mustard seeds; cook 30 seconds until fragrant and the mustard seeds begin to pop. Add the quartered plums and sear 2 minutes, stirring, until they begin to soften and caramelize.

Sear and Simmer

Add 2 tbs brown sugar, 2 tbs vinegar, 0.25 cup water, 0.25 tsp red chili flakes and 0.5 tsp salt. Reduce heat to medium-low and simmer 6–8 minutes, stirring occasionally, until plums break down and the mixture thickens to a spoonable chutney. Taste and adjust sugar or vinegar to balance sweet-tart. Remove from heat and let cool slightly; the chutney will thicken as it cools.

Make Chutney

Plate 2–3 warm shami patties per person. Spoon 1–2 tablespoons of the coriander-plum chutney alongside or on top of each patty. Sprinkle the patties with a squeeze of 1 tbs lemon juice (divided) and garnish with reserved cilantro and mint leaves. Serve with thinly sliced red onion soaked briefly in lemon water to mellow rawness.

Serve and Store: Serve hot as an appetizer or between-course relish. Leftover patties keep in the refrigerator for up to 3 days; reheat in a skillet to retain crust. Chutney keeps for up to 5 days refrigerated in a sealed jar.

chana dal (split chickpeas)

boneless lean meat (beef or lamb), finely minced

onion, medium (finely chopped)

fresh cilantro (coriander) leaves, chopped

green chilies, finely chopped

eggs

ginger, grated

coriander seeds

garam masala powder

red chili powder

turmeric powder

freshly ground black pepper

oil (for shallow frying)

water

bread crumbs (optional, for binding)

ripe plums, pitted and quartered

brown sugar

white wine vinegar (or apple cider vinegar)

coriander seeds (lightly crushed)

red chili flakes

butter

fresh lemon juice

mint leaves (for garnish)

finely sliced red onion (soaked in lemon water)

additional cilantro (for garnish)

Trim carrot tops and peel if desired. If carrots are thicker than 1/2", halve lengthwise. Trim sugar snap peas, removing any string. Peel and quarter the red onion. Slice baby zucchini in half lengthwise. Place all vegetables in a large bowl.

Prep vegetables

Pat vegetables dry with paper towels to remove surface moisture so they will take smoke and sear better. Lightly score thicker carrot pieces so heat penetrates evenly.

Dry and score

In a small bowl combine smoked paprika, ground cumin, ground coriander, garlic powder, crushed red pepper flakes, sea salt and black pepper. Stir to blend evenly.

Make the spice mix

In a separate bowl whisk together olive oil, soy sauce and honey until emulsified. Add the spice mix and whisk again. Zest half the lemon into the dressing and reserve the lemon; squeeze 1/2 lemon into the mixture and stir.

Make dressing

Pour the dressing over the prepared vegetables and toss to coat evenly. Let marinate at room temperature for 10–15 minutes (no longer than 30) to allow flavors to penetrate while you prepare the grill.

Preheat the Josper or high-heat charcoal grill to a medium-high temperature (about 400–450°F / 200–230°C). If using a Josper, ensure the charcoal bed is hot and add the soaked wood chips onto the coals just before cooking to generate smoke. If using a grill, create a direct heat zone and place a foil packet with the drained wood chips directly on hot coals or on a heat diffuser; close the lid to build smoke.

Prepare the Josper or grill

Place carrots and red onion quarters directly over the hot zone first (these need the most time). Keep sugar snap peas and zucchini to one side to add later. Arrange in a single layer so each piece has contact with the grill grates.

Arrange vegetables

Cook carrots and onions 6–8 minutes, turning occasionally, until they develop a deep char and begin to soften. During the first 2–3 minutes, leave the lid closed to capture smoke. Open only to turn and baste gently with any remaining dressing using tongs and a silicone brush.

Smoke and sear carrots & onions

Add zucchini and sugar snap peas to the hot zone. Cook everything another 3–5 minutes, turning once, until zucchini registers about 100–110°F and peas are bright green with blistered spots — they should remain slightly crisp-tender.

Add zucchini & peas

If any pieces need additional char, move them briefly to the hottest spot for 30–60 seconds, watching closely to avoid burning. Total cook time should be 10–13 minutes depending on vegetable size and heat.

Slow-cooked Lamb

Saffron Pulao Rice

Tamatri Dal

Shammi – E – Turki

Josper Smoked Vegetables

Mangalorian Prawn Stew

Malwani Lamb Chops

Lamb Gobi Korma

Sabzy Potli

Rice Pudding

Rhubard And Carrot Halwa

Mawa Cake

Pastrani Josper Seabass

Tandoori Chicken

Reshmi Chicken Kabab

Achari Tiger Prawns

Kolkota Chilli Chicken

Onion And Saphire Bhaji

Mint Chutney

Tamarind Chutney

Mango Chutney

Tomato Chutney

Pappad's Basket

Bread Basket