Dessert

Chicken

Mutton

Beef

Vegetable Dishes

Signature Dishes

In a large mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is evenly moistened.

Combine Ingredients

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Make sure it's packed tightly.

Form the Crust

Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes or until golden. Remove and let cool.

Pre-Bake Crust

In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Mix Cream Cheese

Add the sugar and vanilla extract to the cream cheese, mixing until well incorporated.

Add Sugar and Vanilla

Add the eggs one at a time, mixing well after each addition until fully blended.

Incorporate Eggs

Finally, mix in the sour cream until the filling is smooth and without lumps.

Add Sour Cream

Pour the filling over the cooled crust in the springform pan, spreading it evenly.

Pour Filling

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.

Bake Filling

Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.

Cool Filling

In a medium bowl, mix the assorted berries with honey, ensuring they are well coated.

Prepare Berries

Remove the cheesecake from the springform pan and top with the honeyed berries. Garnish with mint leaves before serving.

Serve

Graham cracker crumbs

Unsalted butter

Sugar

Cream cheese

Vanilla extract

Sour cream

Eggs

Mixed berries (strawberries, blueberries, raspberries)

Honey

Mint leaves (for garnish)

In a small bowl, mix together the olive oil, minced garlic, lemon juice, salt, black pepper, and paprika until well combined.

Prepare the Marinade

Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours.

Marinate the Chicken

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

Preheat the Grill or Oven

Remove the chicken from the marinade and discard the marinade. If grilling, place the chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). If baking, place the chicken on a baking sheet and bake for 25-30 minutes.

Cook the Chicken

If desired, place lemon slices and cherry tomatoes around the chicken before grilling or baking for added flavor.

Add Optional Ingredients

Once cooked, remove the chicken from the grill or oven. Let it rest for 5 minutes before slicing. Garnish with fresh parsley and serve immediately.

Garnish and Serve

Chicken breasts

Olive oil

Garlic cloves

Lemon juice

Salt

Black pepper

Paprika

Fresh parsley

Lemon slices

Cherry tomatoes

Rinse the mutton pieces under cold water and pat dry with paper towels. Cut the mutton into manageable pieces if not already done.

Prepare the Mutton

Finely chop the onions and set aside. Puree the tomatoes in a blender until smooth.

Chop Vegetables

In a large pot or heavy-bottomed pan, heat the cooking oil over medium heat. Add the chopped onions and sauté until they turn golden brown.

Sauté Onions

Add the ginger-garlic paste and sauté for another 2 minutes. Then, add salt, black pepper, turmeric powder, cumin powder, red chili powder, and garam masala. Stir well to combine.

Add Spices

Add the mutton pieces to the pot and brown them on all sides, ensuring the spices coat the meat well.

Cook Mutton

Once the mutton is browned, add the pureed tomatoes and mix well. Pour in the water and bring the mixture to a boil.

Add Tomatoes and Water

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the mutton is tender. Stir occasionally and add more water if necessary.

Simmer

About 10 minutes before the mutton is done, add the slit green chilies and stir well.

Add Green Chilies

Once the mutton is fully cooked and tender, remove it from heat. Garnish with fresh coriander leaves and serve hot with rice or naan.

Mutton (bone-in)

Turmeric powder

Cumin powder

Garam masala

Red chili powder

Onions (finely chopped)

Tomatoes (pureed)

Ginger-garlic paste

Green chilies (slit)

Cooking oil

Water

Fresh coriander leaves (for garnish)

Take the beef steak out of the refrigerator and let it sit at room temperature for about 30 minutes to an hour. This will help the steak cook evenly.

Prepare the Beef

In a small bowl, mix together the salt and black pepper. Rub this seasoning mix all over the beef steak evenly.

Season the Steak

Peel and crush the garlic cloves slightly with the flat side of a knife. Rinse the fresh rosemary sprigs.

Prepare Garlic and Rosemary

In a large skillet or frying pan, heat the olive oil over medium-high heat until it shimmers.

Heat the Pan

Once the oil is hot, carefully place the seasoned beef steak in the skillet. Sear for 4-5 minutes on one side without moving it.

Sear the Steak

After 4-5 minutes, flip the steak over. Add the crushed garlic cloves and rosemary sprigs to the pan.

Add Garlic and Rosemary

Cook the steak for an additional 4-5 minutes for medium-rare, or longer to reach your desired doneness. If desired, add butter during the last minute of cooking for extra flavor.

Finish Cooking

Remove the steak from the pan and let it rest for about 5-10 minutes before slicing. This helps the juices redistribute throughout the meat.

Rest the Steak

Slice the steak against the grain and drizzle with lemon juice if desired. Serve immediately.

Beef steak

Fresh rosemary

Butter

Wash and chop the carrots, bell peppers, zucchini, and broccoli into bite-sized pieces. Slice the red onion into thin strips.

Prep the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Sauté the Vegetables

Add the prepared carrots, bell peppers, zucchini, and broccoli to the skillet. Stir well to coat the vegetables with the oil and garlic.

Add the Vegetables

Sprinkle the salt, black pepper, dried oregano, and red pepper flakes over the vegetables. Stir to combine and let cook for about 10-12 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Season the Dish

Remove the skillet from heat. Stir in the chopped fresh parsley and lemon juice. Adjust seasoning if needed. Serve hot as a side dish or over grains as a main.

Carrots

Bell Peppers (mixed colors)

Zucchini

Broccoli florets

Red onion

Garlic (minced)

Dried oregano

Red pepper flakes

Fresh parsley (chopped)

In a bowl, mix olive oil, minced garlic, lemon juice, fresh rosemary, salt, and black pepper. Add the chicken breasts, ensure they are well coated, and let marinate for at least 30 minutes.

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F).

While the chicken is cooking, wash and trim the asparagus. Toss baby potatoes in olive oil, salt, and pepper. Roast them in the oven at 200°C (400°F) for 25-30 minutes until golden brown. Grill or steam the asparagus for 5-7 minutes until tender.

Prepare the Sides (Optional)

Once the chicken is cooked, let it rest for 5 minutes. Serve the chicken alongside the roasted baby potatoes and grilled asparagus for a complete meal.