Paneer Tikka

Bhara Bhara Chicken Leg

Beetroot Kebabs

Amritsari Macchi Pakora

Chicken cooked with onion, tomato, green pepper and spices.

Kadhai Chicken

Tender piece of chicken cooked with rich tomato cream sauce.

Butter Chicken 1965

Tandoori Paneer

Deep fried fritters with indian spices tossed with onions and coriander.

Pakora

Rumali roti is wrapped and stuffed with vegetables, chutney, spices.

Franky Rolls

Deep-fried Pastry with savory-filled veggies, spicy potato, onion, chicken peas.

Punjabi Samosa

Served bhel with spicy chutney inside deep-fried breaded hollow shell.

Bhel Puri Shots

Dumplings your way: Mustang, Tandoori, Steamed, Fried, Afghani.

Delhi Wale Momo

Paneer Tikka Corn (MMC Special)

Noodles

Vada Pav (2 pcs)

Noodle Tikki Burger

Ghat Ghat Ka Panni

Chatori Chaat

Honey Chilli Potato

Honey Chilli Cauliflower

Spicy Paneer Bites

Beetroot Kebab

A refreshing mix of red wine, orange juice, and lime juice, combined with fresh fruit for a vibrant, fruity punch.

Sangria

Classic Mojito

Pat the paneer dry with paper towels. Cut the 400 g paneer into roughly 2–3 cm (about 3/4–1 inch) cubes. Peel the small red onion and cut into 2–3 cm pieces so layers stay together. Core and seed the bell peppers and cut into roughly 2–3 cm squares. If using large tomatoes, cut into similar-sized pieces; if using cherry tomatoes, leave whole or halve if very large.

Cube and chop

Juice the lemon and keep wedges for serving. Reserve 1–2 teaspoons lemon juice for the marinade.

In a medium bowl, whisk together 1 cup thick yogurt until smooth. Add 1.5 tbs ginger-garlic paste and whisk to combine.

Add 2 tbs gram flour (besan) and 1 tsp cornstarch; these help bind the marinade and create a crisp exterior. Mix thoroughly to remove lumps.

Add spices: 1 tsp red chili powder (or Kashmiri chili powder), 1/2 tsp turmeric, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp salt, and 1/4 tsp freshly ground black pepper. Crumble in 1 tsp kasuri methi if using. Stir until homogenous.

Add 2 tbs vegetable oil and 1–2 tsp lemon juice (from the lemon). Taste and adjust salt or chili as needed. Oil will help the pieces brown; besan helps the marinade adhere.

Gently fold the paneer cubes and prepared vegetables into the marinade, ensuring each piece is well coated. Work gently to avoid breaking the paneer.

Cover the bowl and refrigerate for at least 30 minutes. For best flavor, marinate 2–4 hours. If short on time, 20–30 minutes still improves taste.

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread marinated paneer and vegetables alternately onto skewers (paneer–bell pepper–onion–paneer–tomato, etc.), leaving a little space between pieces for even heat.

Prepare skewers

Preheat oven to 220°C (430°F) and line a baking sheet with foil or use a wire rack over a tray. Place skewers on the rack or tray. Bake 10 minutes, then turn and brush with a little melted butter or oil. Bake an additional 6–8 minutes until edges begin to char lightly. For extra char, switch to broil/grill for 1–2 minutes while watching closely.

Oven method (recommended for ease)

Preheat a grill to medium-high. Oil the grates lightly. Place skewers on the grill and cook 3–4 minutes per side, turning until nicely charred but paneer remains tender. Baste with oil or butter once or twice while grilling.

Grill method

Heat a heavy cast-iron or nonstick grill pan over medium-high heat and brush with oil. Place marinated cubes/vegetable pieces on the pan (if not using skewers you can cook individually). Cook 2–3 minutes per side until browned; rotate to get char marks on all sides, basting with oil/butter as desired.

Stovetop / Grill pan method

Internal doneness: paneer should be warmed through and slightly browned at edges — avoid overcooking or it will become rubbery.

Transfer cooked paneer tikka to a serving platter. Sprinkle 1/2 tsp chaat masala over the top and scatter 2 tbs chopped cilantro.

Serve immediately with lemon wedges, sliced onion or salad, and green chutney or yogurt dip on the side.

Reheating note: gently reheat in a 180°C (350°F) oven for 5–7 minutes to avoid toughening the paneer.

paneer (Indian cottage cheese)

small red onion

bell pepper (capsicum), preferably 1 red + 1 green or 2 mixed

cherry tomatoes or roma tomatoes

lemon

plain yogurt (thick, Greek-style or hung)

ginger-garlic paste

gram flour (besan)

cornstarch (or arrowroot)

red chili powder (or Kashmiri chili powder for color)

turmeric powder

garam masala

ground cumin

ground coriander

kasuri methi (dried fenugreek leaves), optional

vegetable oil (or melted butter/ghee)

salt

black pepper, freshly ground

chaat masala

fresh cilantro (coriander) leaves, chopped

lemon wedges

butter (optional, melted, for basting)

Pat chicken legs dry with paper towels. Using a small, sharp knife, carefully make a pocket between the skin and meat on each thigh; work gently to keep the skin intact. Also cut a small incision at the thickest part of the thigh if needed to access the cavity for stuffing. Season both the outside and inside cavity lightly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tbs garlic paste, and 1 tbs lemon juice distributed across the six legs.

prepare chicken

Set the seasoned chicken legs aside on a tray while you prepare the keema stuffing. Brush outside lightly with 1 tbs olive oil to prevent sticking.

reserve

Heat 2 tbs vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add ginger paste, minced garlic and chopped green chilies; cook 1 minute until fragrant.

sweat aromatics

Add ground cumin, ground coriander, turmeric, red chili powder and 1 tsp salt; toast spices for 30 seconds. Increase heat to medium-high and add the ground chicken. Break up the meat with a spatula and cook until it loses its raw color and any liquid mostly evaporates, about 6–8 minutes.

cook spices & keema

Stir in the green peas and chopped spinach. Cook until the spinach wilts and excess water releases; keep cooking until moisture reduces but mixture remains moist (about 4–5 minutes). If the mix is too wet, sprinkle the bread crumbs and stir to absorb moisture.

add veg & reduce moisture

Remove pan from heat. Stir in the beaten egg (this helps bind), chopped cilantro, garam masala and remaining 1/2 tsp salt. Taste and adjust seasoning. Let the keema cool for 10 minutes — it should be warm but not hot when stuffing.

bind & finish

Divide the keema into six equal portions (about 100 g each). Using damp hands, form each portion into a compact log or ball sized to fit into each chicken pocket.

form stuffing

Gently slip one keema portion under the skin and into the pocket of each chicken leg, distributing stuffing evenly. If the pocket is small, push stuffing into the incision. Tuck any excess skin over the opening and use a few toothpicks to secure the skin where needed. Wipe away any loose filling on the outside.

stuff the legs

Preheat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. Place stuffed legs skin-side down and sear until the skin is golden brown, about 3–4 minutes. Flip and quickly sear the other side for 1–2 minutes. This step locks flavor and improves color but can be skipped if oven-roasting directly.

sear (optional)

Preheat oven to 200°C (400°F). If seared in an ovenproof skillet, use the same pan; otherwise transfer legs to a roasting tray lined with foil or a rack. Mix melted butter, honey and smoked paprika; brush some over each leg. Roast for 25–30 minutes, basting with the butter mixture every 8–10 minutes, until internal temperature at the thickest part of the thigh (next to the stuffing) reaches 74°C (165°F) and skin is nicely browned. If using a thermometer, avoid touching the bone.

baste & roast

Remove toothpicks (if used) and let the legs rest for 8–10 minutes to allow juices to redistribute. Squeeze fresh lemon over each leg, sprinkle remaining 1/2 tsp black pepper if desired, and serve hot. Accompany with yogurt raita or a simple salad.

rest & serve

skin-on, bone-in chicken legs (thigh + drumstick)

black pepper

garlic paste

lemon juice

olive oil

ground chicken (keema)

onion, finely chopped

green peas (fresh or frozen)

baby spinach, finely chopped

ginger paste

garlic, minced

green chilies, finely chopped

turmeric

red chili powder (adjust)

fresh cilantro, chopped

bread crumbs (or rusk crumbs) for binding

egg, beaten

vegetable oil (for cooking the keema)

butter, melted

honey

smoked paprika (optional)

fresh lemon wedges

Place whole peeled beetroots in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat to a simmer and cook until just tender when pierced with a knife (20–30 minutes depending on size). Drain and let cool until manageable. Alternatively roast beetroots: wrap in foil and roast at 200°C/400°F for 45–60 minutes until tender.

Cook beetroots

Once cool enough to handle, cut beetroots into 1–1.25 inch (2.5–3 cm) cubes. Cut red onion into wedges (each wedge about the same width as beet cubes). Deseed and cut red pepper into 1–1.25 inch squares. Slice zucchini into 1/2-inch thick rounds (halve larger rounds). Aim for similarly sized pieces so everything cooks evenly.

In a medium bowl whisk together extra-virgin olive oil, lemon juice, apple cider vinegar, minced garlic, smoked paprika, ground cumin, ground coriander, brown sugar (or honey), salt, and black pepper until emulsified.

Taste and adjust seasoning: more lemon for brightness, more sugar for balance, or extra salt as needed.

Place the cut beet cubes and other vegetables in a large bowl or resealable plastic bag. Pour about two-thirds of the marinade over the vegetables and toss gently to coat. Reserve the remaining marinade for basting during cooking and finishing.

Thread vegetables onto skewers, alternating beets, onion, pepper, and zucchini for color and even cooking. Leave about 1 cm of space between pieces so heat can circulate. Use 3–5 pieces per skewer depending on length.

Let skewers rest with marinade for 15–30 minutes at room temperature (or up to 2 hours in the refrigerator). If refrigerated, bring to room temperature for 20 minutes before cooking.

Preheat grill to medium-high (about 200–230°C / 400–450°F). If using oven, preheat broiler or set oven to 220°C/425°F and use a rimmed baking sheet lined with foil.

If using a grill: oil the grates lightly. Place skewers on the grill and cook 10–15 minutes, turning every 3–4 minutes. Brush reserved marinade on skewers each time you turn to build flavor and prevent drying. Cook until vegetables are charred at edges and beets are heated through.

If broiling/roasting: arrange skewers on the prepared baking sheet and roast under the broiler or in the hot oven for 12–18 minutes, turning once halfway and brushing with reserved marinade, until edges char slightly and vegetables are tender.

Transfer cooked kebabs to a serving platter. Sprinkle with chopped fresh parsley and crumbled feta if using. Squeeze lemon wedges over the kebabs and serve immediately with extra lemon on the side.

Optional: drizzle any leftover marinade that has not come into contact with raw beets (or warm a small amount of reserved marinade briefly) over the kebabs for extra gloss and flavor.

medium red beetroots (raw, peeled)

red onion

red bell pepper

zucchini

extra-virgin olive oil

lemon juice (fresh)

apple cider vinegar

garlic (minced)

smoked paprika

brown sugar or honey

black pepper (freshly ground)

fresh parsley (chopped)

feta cheese (crumbled) - optional

skewers (wooden, soaked 30 min) or metal

Pat the fish fillets dry with paper towels and cut into 1 to 1.5-inch wide strips or bite-sized pieces. Remove any bones and ensure pieces are uniform for even cooking.

Prepare fish

In a bowl, combine lemon juice, 1 tsp salt and 1 tsp turmeric. Toss the fish pieces gently so they are evenly coated. Cover and refrigerate for 15–20 minutes (do not over-marinate or fish will become mealy).

Marinate

In a mixing bowl, sift or whisk together 1 cup gram flour, 2 tbsp rice/corn flour, 1 tsp carom seeds, 1 tsp red chili powder, 1 tsp amchur (or chaat masala), 1 tsp garam masala, 1 tsp baking soda (if using), 1 tsp ginger-garlic paste and 1 tsp salt. Gradually add about 3 tbsp of cold water while whisking to form a thick, smooth batter that coats the back of a spoon. Adjust with small amounts of water if too thick—final consistency should be slightly thicker than pancake batter so it clings to fish.

Make the batter

Let the batter rest 5–10 minutes to hydrate the flours and bloom spices. If the batter thickens too much, whisk in 1–2 tsp cold water to loosen.

Rest batter (optional)

If using, lightly dust the marinated fish pieces with 2 tbsp rice or semolina to give an extra crisp edge. Shake off excess.

Dust fish

Pour 2 cups vegetable oil into a deep, heavy-bottomed pan or wok. Heat over medium-high until oil reaches about 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil—it should sizzle and rise slowly to the surface.

Heat oil

Dip each fish piece into the batter, letting excess drip back into the bowl, then gently lower into the hot oil. Fry in small batches (4–6 pieces depending on pan size) to avoid crowding. Fry 3–4 minutes per batch, turning once, until batter is golden brown and fish is cooked through. Thicker pieces may take 4–5 minutes. Maintain oil temperature around 325–350°F (160–175°C); reduce heat if the coating browns too fast.

Fry in batches

Using a slotted spoon, transfer fried pakoras to a plate lined with paper towels to drain excess oil. Keep cooked pieces warm in a low oven (about 200°F / 95°C) if frying multiple batches.

Drain

Arrange hot Amritsari Macchi Pakoras on a serving platter. Sprinkle sliced red onion and chopped cilantro over the top. Serve with lemon wedges and green chutney or tamarind chutney on the side.

Assemble

For authentic touch, offer a little chaat masala to sprinkle and allow guests to squeeze lemon over the pakoras just before eating. Serve immediately for best crispness.

Serving suggestion

firm white fish fillets (e.g., cod, pollock, or tilapia)

salt (for marinating)

rice flour or cornflour (for extra crisp)

carom seeds (ajwain)

red chili powder

amchur (dry mango powder) or chaat masala

baking soda (optional, for lighter batter)

salt (for batter)

water (cold), adjust for consistency

rice or semolina (rava) for dusting (optional)

vegetable oil (for deep frying)

thinly sliced red onion

chopped cilantro (coriander leaves)

green chutney (mint-coriander) or tamarind chutney

Heat a small dry skillet over medium heat. Add coriander seeds, cumin seeds, dried red chilies and cracked black pepper. Toast for 2–3 minutes until fragrant, shaking the pan to avoid burning. Remove from heat and let cool slightly, then grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.

Toast and grind spices

Measure out turmeric, red chili powder, garam masala, kasuri methi and salt and keep ready to add during cooking.

In a large bowl combine yogurt, ginger-garlic paste, turmeric, red chili powder, 0.5 tsp salt and lemon juice. Mix until smooth.

Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours. If short on time, marinate 15–20 minutes.

Heat a heavy-bottomed pan or kadhai over medium-high heat. Add oil (and ghee if using). When hot, add the thinly sliced onions and a pinch of salt. Sauté, stirring often, until they turn golden brown and softened, about 8–10 minutes. Remove half the onions (reserve for garnish) and set aside.

Add the marinated chicken to the pan in a single layer. Increase heat to medium-high and sear for 3–4 minutes without stirring to develop color, then stir and cook another 3–4 minutes until chicken is lightly browned.

Stir in the toasted and ground kadhai masala along with turmeric, red chili powder, garam masala and remaining salt. Mix well so the chicken is coated with the spices and cook for 1 minute to bloom the spices.

Add the tomato puree or chopped tomatoes, reduce heat to medium, and simmer. Cook uncovered for 6–8 minutes until the tomatoes break down and oil starts to separate from the masala. If the mixture becomes too thick or sticks, add up to 1/4 cup water.

Once the sauce is simmering and fragrant, add the cubed green bell pepper and slit green chili. Cook, stirring occasionally, for 4–5 minutes so the peppers remain slightly crisp but tender.

Check seasoning and adjust salt or chili as needed. Sprinkle crushed kasuri methi over the curry and gently mix.

Add the reserved fried onions back to the pan along with butter (if using) and most of the chopped cilantro. Stir for 30 seconds to combine and remove from heat.

Garnish with julienned ginger, remaining cilantro and lemon wedges. Serve hot from the kadhai with naan, roti or steamed basmati rice.