Crisp fried dough wafers served with boiled chickpeas, potatoes, chili, yogurt, tamarind chutney topped with chaat masala and sev

Chaat Papri

Salmon Tikka

Monsoon Grill

Traditional Indian rice pudding made with milk, sugar, and cardamom.

Kheer

Delicious mango mousse topped with whipped cream.

Mango Mousse

Shrimp cooked in a rich and spicy curry sauce.

Shrimp Curry

Fragrant basmati rice cooked with mixed vegetables and spices.

Vegetable Biryani

Marinated paneer grilled with peppers and onions.

Paneer Tikka

Tamarind Chutney

Mint Chutney

Mixed Pickles

Red Onion Chile

Rice

Raita (Whipped Yogurt)

Mango Chutney

Special Bag Tea

House Coffee

Masala Tea

Lime Soda

Soda

Mineral Water

Orange Juice

Mango Juice

A cool drink of churned mango yogurt sweet or salted

Mango Lassi

In a large bowl combine 1.25 cups all-purpose flour, 0.25 cup fine semolina, 0.5 tsp salt and 0.25 tsp ajwain or cumin seeds. Rub in 2 tablespoons cold grated butter (or ghee) with your fingertips until mixture resembles coarse crumbs.

Make dough

Add about 1/4 cup cold water little by little and bring the mixture together to form a stiff, smooth dough. Knead for 2–3 minutes. Cover with a damp cloth and rest for 20 minutes to relax the gluten.

Divide dough into two portions. On a lightly floured surface roll each portion as thin as possible (1–2 mm). Use a small round cutter (about 1.5–2 inches / 4–5 cm) or a sharp knife to cut into rounds or small squares. Prick each piece lightly with a fork to prevent puffing.

Heat 2 cups oil in a deep pan over medium heat. To test readiness drop one small scrap of dough — it should rise slowly to the surface and become crisp without browning too fast.

Fry papris in batches: slip in pieces and fry on medium heat, turning occasionally, until they turn light golden and crisp (about 30–60 seconds per side depending on thickness). Remove with a slotted spoon and drain on paper towels. Cool completely — they will crisp further as they cool. Store in an airtight container if not using immediately.

Prepare potatoes: dice 2 medium boiled peeled potatoes into small cubes. Place in a bowl and mash lightly or keep cubed based on preference.

Prepare chickpeas: if using canned, drain and rinse 1 cup cooked chickpeas. If using freshly boiled, drain and keep warm. Slightly crush a few chickpeas with the back of a spoon for texture variation.

Chop 1 green chili finely (remove seeds for milder heat). Finely chop 0.25 cup cilantro, and optional 0.25 cup each onion and tomato. Deseed and separate 0.25 cup pomegranate arils if using.

Whisk 1 cup plain yogurt until smooth; adjust thickness with 1–2 tablespoons water if too thick. Season yogurt with 0.25 tsp salt and 1 tablespoon lemon juice; taste and adjust.

If making quick tamarind chutney at home: mix 0.5 cup tamarind pulp with 2–3 tablespoons jaggery or brown sugar, a pinch of salt and 0.25 tsp roasted cumin powder; simmer briefly to blend and cool. Alternatively use store-bought.

Mix 0.25 cup green chutney (mint-coriander) with a little water to slightly loosen if thick. Combine 1 tsp chaat masala, 0.5 tsp roasted cumin powder, 0.25 tsp red chili powder and 0.25 tsp black salt (optional) in a small bowl to use as a sprinkle.

On a large platter or individual plates, arrange a single layer of papris (3–5 per serving depending on size).

Spoon small amounts of the potato and chickpea mixture over each papri: a teaspoon of mashed/diced potato, a teaspoon of chickpeas. Do not overload — the idea is bite-sized crisp + topping.

Drizzle a little whipped seasoned yogurt over each papri (about 1–2 tsp), then add small dots of green chutney and tamarind chutney (about 1 tsp each) for contrasting flavors.

Sprinkle the prepared spice mix (chaat masala + roasted cumin + red chili + black salt) lightly over the top. Add a pinch of chopped green chili if you like heat.

Finish with a generous sprinkle of 0.75 cup sev, chopped cilantro, optional chopped onion and tomato, and pomegranate arils for brightness. Serve immediately so papris stay crisp.

Leftover papris: keep separate from wet toppings and store in an airtight container at room temperature. Assemble just before serving.

all-purpose flour (maida)

semolina (fine sooji/rava)

unsalted butter (cold, grated) or ghee

salt

carom seeds (ajwain) or cumin seeds (optional)

water (for dough)

oil (for deep frying)

potatoes (medium, boiled, peeled)

white chickpeas (kabuli chana), soaked and boiled or canned

plain yogurt (whisked)

green chili

fresh cilantro (coriander leaves)

pomegranate arils (optional)

tamarind chutney (store-bought or homemade)

green chutney (mint-coriander)

chaat masala

roasted cumin powder

red chili powder

black salt (kala namak) (optional)

lemon juice

sev (thin gram flour noodles)

finely chopped onion (optional)

finely chopped tomato (optional)

In a mixing bowl, combine the plain yogurt, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, turmeric powder, red chili powder, salt, and black pepper. Mix well until all the ingredients are blended into a smooth paste.

Make the Marinade

Cut the salmon fillets into bite-sized cubes. Add the salmon pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 1-2 hours for better flavor.

Marinate the Salmon

Preheat the grill to medium-high heat (about 200-250°C or 400-450°F). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Preheat the Grill

Thread the marinated salmon pieces onto the skewers, leaving a little space between each piece to ensure even cooking.

Skewer the Salmon

Brush the grill grates with olive oil to prevent sticking. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the salmon is cooked through and has nice grill marks.

Grill the Salmon

Remove the skewers from the grill and let them rest for a couple of minutes. Serve the salmon tikka with lime wedges and garnish with fresh cilantro.

Serve

salmon fillets

plain yogurt

ginger paste

garlic paste

ground cumin

ground coriander

turmeric powder

black pepper

olive oil

skewers

lime wedges

fresh cilantro (for garnish)

In a large bowl, combine Greek yogurt, garam masala, turmeric powder, cumin powder, chili powder, grated ginger, minced garlic, lemon juice, and salt. Mix well until smooth.

Mix the Marinade

Add the chicken thighs to the marinade. Ensure the chicken is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for best flavor.

Marinate the Chicken

Preheat your grill to medium-high heat (about 400°F / 200°C).

In a bowl, toss bell peppers, red onion, and zucchini with olive oil and a pinch of salt.

Prepare Vegetables

Thread marinated chicken and the prepared vegetables onto skewers, alternating between chicken and vegetables for a colorful presentation.

Skewer the Ingredients

Place the skewers on the preheated grill. Grill for about 15-20 minutes, turning occasionally, until chicken is cooked through (internal temperature should reach 165°F / 75°C) and vegetables are tender.

Grill the Skewers

Remove the skewers from the grill. Sprinkle with fresh cilantro before serving. Serve with lemon wedges and naan bread.

Garnish and Serve

Greek yogurt

Garam masala

Turmeric powder

Cumin powder

Chili powder

Ginger, grated

Garlic, minced

Lemon juice

Salt

Chicken thighs, boneless and skinless

Bell peppers, assorted colors, cut into chunks

Red onion, cut into chunks

Zucchini, sliced

Olive oil

Fresh cilantro, chopped

Lemon wedges

Naan bread

Thoroughly rinse 1 cup of basmati rice under cold water until the water runs clear. This helps remove excess starch.

Rinse the Rice

Soak the rinsed rice in water for at least 30 minutes. This helps the rice cook evenly.

Soak the Rice

In a large saucepan, bring 4 cups of whole milk to a boil over medium heat. Add the soaked and drained rice to the boiling milk.

Cook the Rice

Stir in 3 tablespoons of sugar and the crushed cardamom pods. Reduce the heat to low and let it simmer, stirring occasionally.

Add Sugar and Cardamom

Cook the mixture for about 30-40 minutes or until the rice becomes soft and the kheer thickens to your desired consistency.

Simmer the Kheer

In a small pan, lightly toast the chopped almonds, cashews, and raisins until golden brown. This enhances their flavor.

Prepare the Garnish

Once the kheer is done, remove it from the heat. Let it cool slightly before serving. Top with the toasted nuts and raisins.

Serve the Kheer

Basmati rice

Whole milk

Sugar

Cardamom pods

Chopped almonds

Chopped cashews

Raisins

Peel and chop the ripe mangoes, then blend them in a food processor until smooth. Measure out 2 cups of mango puree.

Prepare Mangoes

In a small bowl, sprinkle the gelatin powder over 2 tablespoons of water. Let it sit for about 5 minutes to bloom. After blooming, heat it in the microwave for about 10 seconds or until fully dissolved.

Dissolve Gelatin

In a mixing bowl, combine the mango puree, granulated sugar, and dissolved gelatin. Mix well until the sugar is fully dissolved.

Combine Ingredients

In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the mango mixture until fully combined.

Whip Cream

Spoon the mango mousse mixture into individual serving cups or bowls. Refrigerate for at least 2 hours or until set.

Chill Mousse

In a clean mixing bowl, whip 1 cup of heavy cream until soft peaks form.

Gradually add the powdered sugar and vanilla extract to the whipped cream while continuing to whip until stiff peaks form.

Add Sugar and Vanilla

Once the mango mousse is set, remove from the refrigerator and top each serving with a dollop of the whipped cream mixture.

Top Mousse

ripe mangoes

granulated sugar

gelatin powder

water

heavy cream

vanilla extract

powdered sugar

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Sauté the Aromatics

Sprinkle the curry powder over the sautéed onions and garlic. Stir well to combine, allowing the spices to toast for about 1 minute, enhancing their flavors.

Add the Spices

Add the tomato paste to the skillet, stirring well to mix it with the spices and aromatics. Cook for an additional 2 minutes, allowing the mixture to deepen in flavor.

Incorporate Tomato Paste

Slowly pour the coconut milk into the skillet, stirring continuously to combine. Bring the mixture to a gentle simmer.

Pour in Coconut Milk

Once the sauce is simmering, add the shrimp to the skillet. Stir to ensure the shrimp are well-coated with the curry sauce.

Add the Shrimp

Allow the shrimp to cook in the curry sauce for about 5-7 minutes, or until they turn pink and opaque. Season with salt and black pepper to taste.

Cook the Shrimp

Once cooked, remove from heat and garnish with fresh chopped cilantro. Serve the shrimp curry hot with rice or naan.

Shrimp, peeled and deveined

Coconut milk

Onion, finely chopped

Curry powder

Tomato paste

Vegetable oil

Black pepper

Fresh cilantro, chopped (for garnish)

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for about 30 minutes, then drain.

Peel and dice all the vegetables (carrot, potato, bell pepper, and green beans) into small, even pieces.

Prepare the Vegetables

In a large pot, heat the cooking oil over medium heat. Add the sliced onion and sauté until golden brown. Add the minced garlic and ginger, cooking for an additional 1-2 minutes.

Stir in the cumin seeds, coriander powder, turmeric powder, garam masala, salt, and black pepper. Cook for another minute until fragrant.

Add Spices

Add the diced carrots, potatoes, green peas, bell pepper, and green beans to the pot. Stir well to coat the vegetables with the spices. Cook for about 5-7 minutes, stirring occasionally.

Cook the Vegetables

Add the soaked and drained basmati rice to the pot, followed by 3 cups of water. Stir to combine everything together.

Add Rice and Water

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.