Tangy Indo-Chinese appetizer with crispy chicken tossed in a flavorful sauce with green chilies, curry leaves, and yogurt.

Naga's Special Apollo Chicken

Crispy chicken pieces tossed with fried curry leaves, green chilies, and flavorful South Indian kick.

Karivepaku Chicken Fry

Traditional Indian drink with mango and yogurt.

Mango Lassi

Deep-fried milk dumplings soaked in warm rose-scented sugar syrup, served soft and melt-in-your-mouth.

Gulab Jamun

Creamy, mildly spiced tomato-based curry with tender tandoori chicken, finished with butter and cream.

Butter Chicken

Minced paneer and vegetable fried balls simmered in a creamy, mildly spiced tomato-cashew gravy.

Malai Kofta

Crispy triangular pastries filled with spiced onions, served in a portion of five.

Onion Samosa (5 pieces)

Crispy cauliflower florets tossed with South Indian spices, curry leaves, and green chilies for a flavorful crunch.

Gobi 65

Tangy Indo-Chinese appetizer with crispy paneer cubes tossed in a flavorful sauce with green chilies, curry leaves, and yogurt.

Naga's Special Apollo Paneer

Classic Hyderabad-style biryani with marinated chicken and fragrant basmati rice, cooked together in sealed dum for rich flavor.

Chicken Dum Biryani

Tandoor-baked naan topped with fresh garlic and herbs for an aromatic, flavorful bite.

Garlic Naan

Tender boneless chicken layered with aromatic basmati rice and spices, slow-cooked to perfection in traditional dum style.

Boneless Chicken Dum Biryani

In a bowl combine yogurt, ginger paste, garlic paste, salt (1 tsp), black pepper (1/2 tsp), egg, cornstarch (1/2 cup) and all-purpose flour (1/4 cup). Whisk until smooth and slightly thick.

Prepare marinade

Add the cut chicken pieces to the marinade. Toss until each piece is well coated. Cover and refrigerate for at least 30 minutes (up to 2 hours).

Marinate chicken

Heat 1/2 cup vegetable oil in a wide skillet or shallow pan over medium-high heat. When oil is hot (about 350°F/175°C or a small piece sizzles), working in batches so the pan isn’t overcrowded, add marinated chicken pieces in a single layer. Fry until golden brown and cooked through, about 3–4 minutes per side depending on size. Transfer to a paper towel-lined tray to drain. Use remaining oil for the sauce step (reserve about 3 tbsp in pan).

Shallow-fry chicken

In a small bowl, mix tomato ketchup (3 tbs), soy sauce (1.5 tbs), rice vinegar (1 tbs), hot red chili sauce (1 tbs), sugar (1 tsp), water (1/4 cup), cornstarch (1 tsp) and lemon juice (1 tbs). Stir until the cornstarch is mostly dissolved to make a thin slurry. Taste and adjust heat/sweetness: this forms the Apollo-style tangy sauce base.

Prep sauce components

With about 3 tablespoons of the reserved oil in the skillet, increase heat to medium-high. Add sliced garlic and ginger; sauté for 20–30 seconds until fragrant but not browned. Add slit green chilies and curry leaves; sauté another 20 seconds until they crisp and become aromatic. Add sliced onion and bell pepper; stir-fry for 1–2 minutes until they begin to soften but stay crunchy.

Sauté aromatics

Give the sauce slurry a quick stir and pour it into the hot pan with the vegetables. Stir constantly as the sauce comes to a boil and thickens (about 1 minute). Reduce heat to medium and add the fried chicken pieces to the pan. Toss gently but thoroughly to coat each piece in the sauce. Cook together for 1–2 minutes so the chicken absorbs the flavors. Taste and add salt (about 1/2 tsp) and black pepper (1/4 tsp) as needed.

Combine chicken and sauce

Turn off heat and finish with chopped cilantro, sliced spring onions, and toasted sesame seeds if using. Toss briefly and transfer to a serving platter.

Serve immediately as an appetizer or with steamed rice/noodles. Estimated serving temperature: hot. Leftovers: refrigerate up to 2 days and reheat gently to avoid drying the chicken.

boneless chicken thighs or breast, cut into 1" pieces

plain yogurt

cornstarch

all-purpose flour

ginger paste

garlic paste

salt

black pepper

vegetable oil (for shallow-frying and cooking)

green chilies, slit lengthwise (mild-hot; adjust to taste)

fresh curry leaves

garlic, thinly sliced

ginger, julienned

white or yellow onion, medium, sliced into half-moons

bell pepper (red or green), sliced into strips

tomato ketchup

soy sauce

rice vinegar or white vinegar

hot red chili sauce (adjust)

sugar

water

cornstarch (slurry)

fresh lemon juice

salt (to taste)

black pepper (to taste)

fresh cilantro, chopped

spring onions, thinly sliced (green parts)

toasted sesame seeds (optional)

Pat the chicken pieces dry with paper towels. Make 2–3 shallow slits on each piece to help marinade penetrate.

Prepare chicken

In a large bowl combine ginger-garlic paste, red chili powder, turmeric, garam masala, black pepper, salt, yogurt, cornstarch (or rice flour), lemon juice, and finely chopped curry leaves. Stir into a smooth paste.

Mix marinade

Add the chicken pieces to the marinade and rub thoroughly so the spice mix gets into the slits and coats each piece. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Heat 3–4 tablespoons of the vegetable oil in a wide heavy-bottomed pan over medium heat. When oil is hot, add marinated chicken pieces (work in batches so they don’t crowd). Fry, turning occasionally, until golden brown and cooked through (internal temperature 75°C / 165°F), about 10–12 minutes per batch for medium pieces. Transfer to a tray lined with paper towels to drain excess oil.

Shallow fry chicken

If you prefer extra crispiness, increase heat to medium-high and shallow-fry the drained pieces briefly for 1–2 minutes per side until very crisp, watching carefully to avoid burning. Drain again.

Crisp finish (optional)

Wipe the pan lightly, then add the remaining oil (about 1/4 cup) and heat over medium. Add mustard seeds; once they sputter, add cumin seeds (if using), urad or chana dal and sauté until dal turns golden (30–45 seconds). Add sliced garlic and slit green chilies; sauté 30–60 seconds until fragrant (don’t burn garlic). Add the additional whole curry leaves and immediately reduce heat to medium-low — fry the leaves and chilies until the leaves are crisp and aromatic, about 1–2 minutes.

Temper and toss

Return the fried chicken pieces to the pan. Toss gently but thoroughly to coat the pieces with the tempered oil, crisp curry leaves, chilies and garlic. Cook together for 1–2 minutes so flavors marry. Taste and adjust salt or squeeze a little extra lemon juice if desired.

Transfer to a serving platter. Garnish with spring onions or thinly sliced red onion and a few fresh curry leaves. Serve hot as an appetizer or with rice/roti.

Garnish and serve

chicken (bone-in pieces or boneless thigh pieces)

fresh curry leaves (karivepaku), finely chopped

ginger-garlic paste

red chili powder

turmeric powder

garam masala

black pepper powder

plain yogurt (preferably thick)

cornstarch or rice flour (for light crisp)

lemon juice

vegetable oil (for shallow frying)

mustard seeds

cumin seeds (optional)

urad dal (split black gram) or chana dal (optional, for crunch)

green chilies, slit lengthwise

additional curry leaves (whole)

garlic cloves, thinly sliced (optional)

spring onions or thinly sliced red onion (for garnish)

If using fresh mangoes, peel and dice 1 large ripe mango (about 1 to 1 1/4 cups pulp). Blend the mango pieces until smooth to make mango pulp. If using canned or frozen mango pulp, measure 1 cup and thaw if frozen.

Mango pulp

Ensure yogurt and milk are cold for a refreshing drink. If you prefer a thicker lassi, use chilled full-fat yogurt and reduce milk to 2 tablespoons.

Chill other components

Add the mango pulp (1 cup), plain whole-milk yogurt (1 cup), and milk (1/2 cup) to a blender.

Add the sugar (2 tbs). If you prefer a natural sweetener, add honey (1 tsp) instead or in addition. Add a pinch of salt to enhance flavor and 1/4 tsp ground cardamom for fragrance.

Add 4 ice cubes if you want a chilled, slightly frothy lassi. For a thicker, chilled lassi skip the ice and use colder yogurt or add frozen mango pieces.

Blend on high for 30–60 seconds until smooth and frothy. Taste and adjust sweetness or milk: add up to 1–2 tablespoons more milk if too thick, or another 1 tsp sugar/honey if not sweet enough.

Pour the mango lassi into two tall glasses (about 10–12 oz each).

Garnish each glass with a sprinkle of chopped pistachios or almonds (about 1 tsp total) and 1 mint leaf per glass.

ripe mango pulp

plain whole-milk yogurt

milk

granulated sugar

honey (optional)

ground cardamom

ice cubes

chopped pistachios or almonds

mint leaves

In a bowl, sift or whisk together 1 cup milk powder, 2 tablespoons all-purpose flour, 1 teaspoon baking soda and 1 teaspoon fine semolina (if using). Ensure there are no lumps.

Mix dry ingredients

Add 2 tablespoons melted butter (or ghee) and 1 tablespoon yogurt (optional). Mix lightly until the mixture resembles coarse crumbs.

Add fats and wet ingredients

Add milk tablespoon by tablespoon (about 3 tablespoons) and gently knead to form a soft, slightly sticky but smooth dough. Do not overwork. The dough should hold together; if too dry add up to 1 more tablespoon of milk, if too wet add a small pinch of milk powder.

Form a soft dough

Cover the dough with a damp cloth and let it rest for 10 minutes. This helps hydrate the milk powder and relaxes the dough for smooth balls.

Rest dough

Divide the dough into 12–14 equal portions (for about 12 gulab jamun). Roll each portion gently between palms to form smooth, crack-free balls. Avoid pressing too hard or making cracks; cracks will cause them to break apart while frying. Keep balls covered to prevent drying.

Shape dumplings

Pour about 3 cups oil into a deep, heavy-bottomed pan. Heat on medium-low — oil should be warm (around 300–320°F / 150–160°C) for even, slow frying. To test, drop a small piece of dough: it should slowly rise with steady bubbles, not brown quickly.

Heat oil

Fry the balls in batches on medium-low heat, stirring gently and continuously to ensure even color and expansion. They will first sink, then slowly rise and expand. Maintain low-to-medium heat so the balls cook through without browning too fast. Fry until deep golden brown (about 6–8 minutes per batch). Remove with a slotted spoon and drain briefly on paper towel. Note: they will slightly harden when hot but soften after soaking in syrup.

Fry dumplings

While the dough rests or before frying, combine 1 cup sugar and 1 cup water in a saucepan. Add 4 crushed green cardamom pods and saffron strands (if using). Bring to a boil over medium heat, stirring until sugar dissolves.

Prepare syrup

Reduce heat and simmer gently for 5–7 minutes until slightly sticky but still liquid (one-thread consistency is ideal but not necessary). Add 1 teaspoon lemon juice to prevent crystallization. Turn off heat and stir in 1 teaspoon rose water. Keep the syrup warm — it should be hot or warm when gulab jamuns are added so they absorb syrup quickly.

Simmer and finish syrup

When the fried dumplings have drained briefly, immediately transfer them into the warm sugar syrup. Ensure syrup covers them; if needed, warm the syrup slightly. Let the gulab jamuns soak for at least 1 hour at room temperature for best soft, melt-in-mouth texture. For warm serving, soak 20–30 minutes and serve slightly warm.

Soak fried dumplings

Before serving, garnish gulab jamuns with 2 tablespoons chopped pistachios, 1 tablespoon slivered almonds and a few edible rose petals if desired. Serve warm or at room temperature in small bowls with some syrup spooned over. Store any leftovers in the syrup in an airtight container in the refrigerator for up to 3–4 days; bring to room temperature or warm gently before serving.

milk powder (full-fat)

all-purpose flour (maida)

baking soda

unsalted butter (melted) or ghee

whole milk (or milk + a little water)

plain yogurt (optional, for softer texture)

fine semolina (sooji/semolina) - optional (for structure)

vegetable oil (for deep frying)

green cardamom pods (crushed)

rose water

saffron strands (optional)

lemon juice (to prevent crystallization)

chopped pistachios

slivered almonds

rose petals (edible, optional)

Trim excess fat from the chicken thighs and cut into 1.5–2 inch pieces. In a bowl combine plain yogurt, ginger paste, garlic paste, ground coriander, ground cumin, garam masala, paprika, kosher salt, lemon juice, and 1 tablespoon vegetable oil. Mix until smooth, then add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4–8 hours or overnight for best flavor.

Prepare and marinate

Preheat oven to 450°F (230°C) or heat a broiler. Arrange marinated chicken on a foil-lined baking sheet or a grill pan, spacing pieces apart. Roast or broil for 8–12 minutes, turning once, until edges are slightly charred and internal temperature reaches 165°F (74°C). Alternatively, pan-sear in 1 tablespoon oil over medium-high heat in batches for 6–8 minutes until cooked through. Remove chicken and set aside. Reserve any juices for the sauce.

Cook the chicken

In a large heavy skillet or Dutch oven, heat 4 tablespoons butter and 1 tablespoon oil over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 8–10 minutes. Add the minced garlic and minced ginger and cook 1–2 minutes until fragrant.

Sweat the aromatics

Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, and 1 teaspoon Kashmiri or sweet paprika. Cook 30–45 seconds to bloom the spices without burning. Add 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in the 14 oz crushed tomatoes and 1 cup water or stock, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.

Toast spices & add tomato

Reduce heat and simmer gently for 12–15 minutes to concentrate flavors and thicken slightly. If you prefer an ultra-smooth sauce, let the mixture cool slightly then transfer to a blender or use an immersion blender to puree until smooth. Return sauce to the pan if blended separately.

Simmer & blend

Stir in 1 cup heavy cream, 1 teaspoon sugar (if using), 1 teaspoon garam masala, and 1 teaspoon crushed dried fenugreek (kasuri methi). Taste and season with 1 teaspoon kosher salt, adjusting as needed. Simmer gently 3–5 minutes to meld flavors and warm the cream—do not boil vigorously to avoid curdling.

Finish the sauce

Add the cooked tandoori-style chicken pieces and any reserved juices to the sauce. Stir to coat and simmer on low 4–6 minutes so the chicken absorbs sauce flavors and reheats fully.

Add chicken to sauce

Stir in the additional 1 tablespoon butter for a glossy finish. Swirl in 2 tablespoons heavy cream if you want extra richness and a decorative finish. Sprinkle chopped fresh cilantro on top and serve with lemon wedges on the side.

Final butter & garnish

boneless skinless chicken thighs

plain yogurt (whole-milk preferred)

ground coriander

ground cumin

paprika (for color; mild)

kosher salt

vegetable oil

unsalted butter

onion, finely chopped

garlic cloves, minced

ginger, minced

turmeric

kashmiri or sweet paprika (or mild chili powder)

tomato paste

crushed tomatoes (canned)

water or low-sodium chicken stock

heavy cream

sugar (optional, to balance acidity)

fenugreek leaves (dried kasuri methi), crushed

unsalted butter (additional)

heavy cream (for swirl)

lemon wedges (optional)

In a large bowl, combine crumbled paneer, grated mixed vegetables, mashed peas, chopped cashew pieces (if using), ginger-green chili paste, garam masala, chili powder, salt and cornstarch/besan. Mix thoroughly until the mixture holds together when pressed. If too wet, add 1 tsp more cornstarch; if too dry, sprinkle 1–2 tsp water.

Prepare the mixture

Divide the mixture into 12 equal portions and roll into smooth balls (about 1 to 1.25 inches / 2.5–3 cm). Press gently so there are no cracks. Keep them covered to prevent drying.

Shape the koftas

Heat oil in a wide skillet over medium heat until shimmering but not smoking. Shallow-fry the koftas in batches, turning gently, until golden-brown on all sides, about 3–4 minutes per batch. Remove to a paper towel-lined plate. Alternatively, for a lighter version, bake at 200°C / 400°F for 12–15 minutes, turning once, until golden.

Fry the koftas

Drain the soaked cashews and blend to a smooth paste with 2–3 tablespoons of water. Set aside.

Make cashew paste

Heat ghee or oil in a saucepan over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds. Add chopped onion and sauté until translucent and lightly golden, about 6–8 minutes. Add ginger-garlic paste and cook for 30–45 seconds until raw smell disappears.

Add chopped tomatoes, turmeric, kashmiri red chili powder, coriander powder and salt. Cook, stirring occasionally, until tomatoes soften and oil begins to separate at the edges, about 8–10 minutes. If tomatoes are very dry, add 2–3 tablespoons water.