Tandoori Chicken and Saffron Basmati Rice Cooked with Biryani Masala and Toasted Nuts

Tandoori Murgh Biryani

Seared with Tandoori Masala, Citrus Yuzu Kosho, Caviar, Crispy Garlic, and Truffle Oil

Wagyu

Avocado, Mango Chutney, and Micro Cilantro

Salmon

Pickled Wasabi, Honey, Curry-Infused Cream Cheese, Pickled Onion, and Cured Ikura

Masala Seared Tuna

Truffle Slice, Crispy Lotus Root, Puffed Rice, Plum Chutney, and Truffle Salt

Truffle

Plain Naan

Trio of Chutney

Masala Papad

Cucumber Raita

Truffle Naan

Josper Grilled Vegetables

Filet mignon, mushroom, broccoli, Thai black pepper

Black Pepper Beef

Lobster tail, basmati, Thai chili, Szechuan sauce

Lobster Fried Rice

Lobster, shrimp, seabass, egg noodles, lemongrass

Seafood Noodle Stir-Fry

Seared wagyu, tandoori masala, yuzu kosho, caviar

Wagyu Temari

Charred octopus, purple cauliflower purée, eel sauce

Tawa Charred Octopus

Kali Dal

Lobster Green Curry

Wrapped seabass, truffle celeriac, Kerala sauce

Banana Leaf Seabass

Angara Wagyu

Saffron rice with salmon, tuna, truffle, or wagyu ✓ Prices vary 24–34

All Temari

Basmati Rice

Whole wheat flatbread baked in the tandoor

Tandoori Roti

Daily Sorbet

Trim excess fat from chicken and make 2–3 shallow slashes in each piece to help marinade penetrate. In a large bowl combine yogurt, ginger-garlic paste, lemon juice, tandoori masala, ground cumin, ground coriander, paprika, red chili powder, garam masala, salt, and 2 tbsp oil. Whisk until smooth. Add chicken, rubbing marinade into slashes and all over each piece. Cover and refrigerate at least 4 hours, preferably overnight.

Prepare and marinate chicken

Preheat oven to 220°C (425°F). Line a baking sheet with foil and place a wire rack on top. Arrange marinated chicken on the rack. Brush lightly with oil. Roast 20–30 minutes until the chicken is cooked through (internal temp 75°C / 165°F) and edges are charred slightly; broil 2–3 minutes at the end if you want more char. Alternatively, char on a hot grill for 10–15 minutes, turning until cooked. Let rest 5 minutes, then set aside.

Cook the chicken

Remove bones from thighs if preferred, and roughly shred or chop the cooked chicken into large pieces for layering in the biryani. Reserve any pan juices.

Shred or halve

Rinse basmati rice under cold water until water runs clear to remove surface starch. Soak rice in cold water for 20–30 minutes, then drain well.

Rinse and soak rice

Crush saffron threads lightly between your fingers and add to 3 tbsp warm milk or water. Set aside to bloom (at least 10 minutes).

Bloom saffron

In a medium pot, heat 2 tbsp ghee over medium heat. Add green cardamom pods, cloves, bay leaf and stir 30 seconds until fragrant. Add drained rice and 3.25 cups water and 1 tsp salt. Bring to a gentle boil, reduce heat to low, cover, and simmer 8–10 minutes until rice is about 90% cooked (grains still have a slight bite). Drain any excess water if present and remove whole spices if you prefer. Gently fluff rice with a fork.

Cook aromatic rice

Drizzle bloomed saffron milk over the warm rice and gently fold to distribute color and aroma.

Add saffron

Heat 2 tbsp ghee or oil in a skillet over medium heat. Add the thinly sliced onion and fry, stirring frequently, until deep golden brown and crisp (about 12–15 minutes). Remove half of the fried onions to a bowl to use as garnish/finish (this yields the 0.75 cup). Keep remaining onions in pan for the masala base.

Fry onions

To the skillet with the remaining softened onions, add slit green chilies, chopped cilantro and mint (reserve extras for garnish), 0.5 tsp garam masala, and lemon juice. Stir 1–2 minutes to release aromas. If you reserved chicken pan juices, add 1–2 tbsp now to incorporate flavor. Taste and adjust salt.

Build masala

In a small skillet, heat 1 tbsp ghee or oil over medium heat. Add cashew halves and slivered almonds and toast until lightly golden, about 3–4 minutes. Remove to a bowl. In the same pan, add 1 tbsp ghee and quickly fry raisins until plump, 30–60 seconds (optional). Combine nuts and raisins and set aside.

Toast nuts and raisins

Use a heavy-bottomed Dutch oven or deep ovenproof pot. Spread half of the cooked rice in an even layer on the bottom. Spoon half of the biryani masala/onion mixture over the rice. Arrange the shredded or halved tandoori chicken pieces evenly over this layer. Sprinkle half the fried onions, half the toasted nuts/raisins, and a tablespoon each of chopped cilantro and mint. Add remaining rice to cover the chicken gently. Top with remaining masala if any, remaining fried onions, nuts/raisins, chopped herbs, a light sprinkle of garam masala, and drizzle saffron milk over the top.

Layer biryani

Cover the pot with a tight-fitting lid. For an extra seal, place a sheet of foil under the lid or wrap the lid with a kitchen towel. Cook over the lowest heat possible on the stovetop for 20–25 minutes (place a heat diffuser or tawa under the pot if you have one). Alternatively, bake at 180°C (350°F) for 20 minutes. This gentle steam (dum) allows flavors to marry and rice to finish cooking.

Seal and steam (dum)

Let the biryani rest, covered, for 5–10 minutes after cooking. Gently fluff the rice from the edges, taking care not to break large chicken pieces. Transfer to a serving platter and garnish with remaining fresh cilantro and mint, extra fried onions, and a squeeze of lemon. Serve with raita and a simple salad.

Rest and serve

bone-in chicken thighs (or mix thighs & drumsticks), skin removed

plain yogurt (full fat)

ginger-garlic paste

lemon juice

tandoori masala

ground cumin

ground coriander

paprika (for color)

red chili powder (adjust)

garam masala

salt

vegetable oil

basmati rice

water

saffron threads

hot milk or warm water (for saffron)

whole green cardamom pods

whole cloves

bay leaf

ghee (or unsalted butter)

onion (thinly sliced)

green chilies (slit, optional)

fresh cilantro (chopped)

fresh mint (chopped)

garam masala (for finishing)

lemon (juiced)

cashews (halves)

slivered almonds

raisins (optional)

ghee or oil (for frying nuts & onions)

fried onions (made from the sliced onion above or store-bought birista)

saffron milk (from saffron threads above)

fresh cilantro (chopped, extra)

fresh mint (chopped, extra)

Remove the Wagyu from the refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels. Lightly season both sides with kosher salt and freshly ground black pepper.

Temper and season

Combine the tandoori masala powder, smoked paprika, ground cumin and garlic powder in a small bowl. Gently press about 1 tsp of the dry rub evenly onto both sides of the steak so it forms a thin coating — do not oversmear; you want the beef flavor to remain dominant.

Apply tandoori rub

Heat a heavy cast-iron skillet or carbon steel pan over high heat until smoking hot (about 4–6 minutes). Add 1 tablespoon neutral oil and swirl. Place the steak in the pan and sear without moving: for a 1–1.25 inch thick steak sear 45–60 seconds per side for rare to medium-rare (A5 Wagyu is best rare). Also quickly sear the edges (1–2 rotations) to render fat. Internal temperature target: 115–120°F (46–49°C) for rare. Because Wagyu has high intramuscular fat, keep cook time short to preserve texture.

Sear

Remove steak to a wire rack or plate and rest 5–7 minutes tented loosely with foil. Residual heat will raise the temperature a few degrees.

Rest

While the steak rests, whisk together 1/2 tsp yuzu kosho, 1 tablespoon fresh yuzu juice (or lemon/lime mix), 1 tsp soy sauce, 1/2 tsp rice vinegar, 1/2 tsp neutral oil and 1/2 tsp honey in a small bowl until combined and slightly emulsified. Taste and adjust: if too aggressive, add another 1/4 tsp honey; if not bright enough, add a few drops more citrus.

Spoon 1–2 teaspoons of this sauce per portion to finish the plated steak. Reserve the rest for guests to add if desired.

Warm neutral oil (about 1/2 cup) in a small saucepan to 275–300°F (135–150°C) — oil should shimmer but not aggressively bubble. Add the thinly sliced garlic in a single layer and fry, stirring gently so slices separate, until golden brown and crisp, about 1–2 minutes. Remove with a slotted spoon to a paper towel-lined tray, immediately sprinkle with a pinch of salt, and let cool. Watch carefully to avoid burning; garlic will darken quickly.

Slice the rested Wagyu against the grain into 1/4-inch-thick slices (or serve whole if preferred). Arrange on warm plates.

Drizzle a thin ribbon (about 1/2 tsp) of the yuzu kosho citrus sauce across the slices, or place a small pool beside the steak for dipping.

Place a small quenelle or teaspoon of caviar on top of one or two slices (about 1 tsp per portion). Scatter 4–6 pieces of crispy garlic across the steak for crunch.

Finish with a very light drizzle (about 1/2 tsp) of white truffle oil over the beef and microgreens if using. Sprinkle a few flakes of Maldon finishing salt very sparingly — a little goes a long way.

Serve immediately so the caviar stays cool and the steak remains warm.

A5 Wagyu beef steak (or high-grade Wagyu), 6–8 oz

Kosher salt

Black pepper, freshly ground

Neutral high-heat oil (grapeseed or canola)

Tandoori masala powder

Smoked paprika

Ground cumin

Garlic powder

Yuzu kosho (green or red)

Fresh yuzu juice (or substitute 50/50 lemon + lime)

Soy sauce (low-sodium)

Rice vinegar

Neutral oil (grapeseed)

Honey

High-quality salmon or sturgeon caviar

Microgreens (optional)

Flaky finishing salt (Maldon)

Garlic cloves, thinly sliced

Neutral oil for frying

Pinch of salt

White truffle oil

Pat salmon fillets dry with paper towels. Rub both sides with 2 tbs olive oil, sprinkle evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, and zest the lemon over the fillets. Let sit at room temperature for 10 minutes.

Prepare and season

Heat a large nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press gently for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and fish is cooked about three-quarters of the way up the side. Flip and cook for an additional 1–2 minutes for medium (internal temperature ~125–130°F / 52–54°C) or longer to desired doneness. Remove from pan and set on a warm tray. Squeeze a little lemon juice over each fillet.

Cook

While the salmon rests, prepare the avocado salad. Halve and pit the avocados, dice into 1/2-inch pieces, and place in a bowl. Add 1/4 cup finely diced red onion and 1/2 cup halved cherry tomatoes. Sprinkle 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Gently toss to combine, taking care not to mash the avocado. Taste and adjust seasoning.

Make the quick mango chutney while the salmon cooks or ahead of time. In a small bowl combine 1 cup diced ripe mango, 1/4 cup finely diced red bell pepper, 1/4 cup finely minced red onion, 2 tbs rice vinegar, 1 tbs honey, 1 tsp grated fresh ginger, and 1/2 minced jalapeño if using. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir well and let sit 5–10 minutes for flavors to meld. If you prefer a looser chutney, add 1–2 tbs warm water or another teaspoon of rice vinegar.

Plate warm salmon fillets on individual plates. Spoon 2–3 tablespoons of mango chutney on top of or beside each fillet. Place a generous scoop (about 1/2 cup) of avocado salad alongside the salmon. Drizzle the avocado salad very lightly with 1 tsp extra-virgin olive oil if desired.

Finish with a small handful of micro cilantro on top of the chutney and salmon for a fresh, herbaceous note. Serve with lemon wedges on the side for additional acidity.

salmon fillets (skin-on, 6–7 oz each)

olive oil

kosher salt

freshly ground black pepper

lemon (zested and juiced)

ripe avocados

red onion (finely diced)

cherry tomatoes (halved)

lime juice (fresh)

cilantro (fresh, chopped)

black pepper

ripe mango (peeled, diced)

red bell pepper (finely diced)

red onion (finely minced)

rice vinegar

honey

fresh ginger (grated)

jalapeño (seeded and minced, optional)

micro cilantro

extra-virgin olive oil

lemon wedges

Pat the tuna loin dry with paper towels. In a small bowl combine 2 tbs neutral oil, 1 tsp garam masala, 1 tsp ground coriander, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub the spice-oil mixture evenly over all sides of the tuna. Let rest at room temperature for 10 minutes while you prepare other components.

Prepare and marinate tuna

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 1 tbs neutral oil and swirl to coat. Sear the tuna 30–45 seconds per side for rare (adjust to 60–90 seconds per side for medium-rare), turning to get even crust on all sides. Remove the tuna to a cutting board and rest 3–4 minutes. Slice thinly across the grain into 1/8–1/4 inch slices.

Sear the tuna

Whisk together 2 tsp prepared wasabi paste, 2 tbs rice vinegar, 1 tbs mirin, 1 tsp sugar and a pinch of salt until sugar dissolves. Taste and adjust: it should be tangy with a bright wasabi heat. Transfer to a small bowl and refrigerate until serving. (Can be made up to a day ahead.)

In a small bowl, beat 4 oz softened cream cheese with 2 tsp honey, 1 tsp mild curry powder, 1 tsp lemon juice and 1/4 tsp salt until smooth. Chill briefly if needed to firm slightly. Transfer to a squeeze bag or small spoon for plating.

Place 1/2 cup thinly sliced red onion in a small container. Warm 3 tbs rice vinegar, 1 tbs water, 1 tsp sugar and 1/4 tsp salt just until sugar dissolves (about 15–20 seconds in microwave) then pour over the onions. Let sit at least 10 minutes (or refrigerate up to 2 days). Drain lightly before using.

Gently mix 2 oz rinsed, drained salmon roe with 1 tsp light soy sauce and 1/2 tsp mirin in a small bowl. Cover and refrigerate for 15–30 minutes to lightly cure and flavor. Keep chilled until assembly.

On a serving plate arrange tuna slices in a single layer or slightly overlapping fan. Dot small quenelles or thin lines of the honey curry cream cheese across the tuna using a spoon or squeeze bag.

Place small spoonfuls of pickled wasabi beside or atop select slices for bright heat. Scatter a few pickled onion ribbons across the tuna.

Spoon small clusters (teaspoon-sized) of the cured ikura strategically over the tuna to add briny pops.

Finish with microgreens, a light sprinkle of toasted sesame seeds, and serve lemon wedges alongside for optional brightness. Serve immediately so the tuna remains rare in the center.

sushi-grade tuna loin

neutral oil (canola or grapeseed)

prepared wasabi paste

mirin

granulated sugar

cream cheese (softened)

mild curry powder

red onion (thinly sliced)

salmon roe (ikura), rinsed and drained

light soy sauce

microgreens or baby cilantro

toasted sesame seeds (white or black)

Preheat oven to 160°C (325°F). Butter or lightly oil a shallow 20x20 cm (or equivalent) baking dish or use individual small ramekins for portioning.

Preheat and prepare

In a small saucepan, heat milk and heavy cream over medium heat until just steaming (do not boil). Remove from heat and let sit 2 minutes. In a medium bowl, whisk the egg yolks and whole egg gently with miso, salt, and white pepper. Slowly temper the warm milk-cream into the egg mixture in a steady stream, whisking constantly to avoid scrambling.

Make custard base

Stir in 1 teaspoon of black truffle oil into the custard mixture. Taste and adjust seasoning carefully — truffle oil is strong; the miso adds savory depth.

Add truffle oil

Strain the custard through a fine mesh sieve into the prepared dish/ramekins to remove any coagulated bits. Place the dish(es) into a roasting pan and add enough hot water to reach halfway up the outside of the baking vessel (bain-marie). Bake for 25–35 minutes for a shallow pan (or 18–22 minutes for small ramekins) until the custard is set at the edges but still slightly wobbly in the center.

Bake custard

Remove from water bath and cool 10 minutes, then chill in refrigerator 30 minutes to firm up (optional but makes slicing cleaner). Cut into 8 equal rectangular slices to place on toasted bread or flatbread bases.

Cool and portion

Toast baguette slices or warm the crisp flatbread until lightly golden and crisp. Place each truffle custard slice on a base right before plating to keep crispness.

Toast bases

Place thin lotus slices into a bowl of cold water with 1 tablespoon lemon juice for 5 minutes to prevent browning and remove surface starch. Drain and pat very dry with paper towel.