Black lentils simmered through the night with butter, tomato, and aged cream the pride of Punjab.

Daal Makhni

Slow-cooked goat pan-seared with whole spices and the dark caramel of slow-fried onion echoing the feast tables of Hyderabad's Nizams.

Mutton Fry

Frenched wingettes in vivid chilli, coriander, and Szechuan paste roasted until masala clings like lacquer. Elegant as a raga, bold as a dhol beat.

Masala Chicken Lollipops

Chicken surrendered overnight to ginger, Kashmiri chilli, and curry leaf, then fried with abandon the explosion is the joy of that very first bite.

Chicken Explosion 65

House-pressed cottage cheese marinated in yoghurt and spices from the fiery kitchens of Chennai, flash-fried to coral-red magnificence.

Paneer 65

Each crown cloaked in chickpea batter fragrant with white pepper and red chilli fried until burnished, an act of devotion to the humble vegetable.

Phool Gobi Fritters

Cauliflower through Calcutta's Hakka alchemy battered, fried to a lacquered crisp, then tossed in chilli, garlic, and dark soy.

Gobi Manchuria

Handcrafted pastry pyramids in the tradition of Mughal Street bazaars spiced potato, sweet corn, onion & peas, fried to a shattering golden crust.

Onion Samosa (4 pcs)

Cloud-soft pillows of steamed rice and urad dal, born of overnight fermentation the morning offering of Tamil kitchens.

Plain Idli

Batter kissed by flame, adorned with sweet onion and green chilli simplicity elevated to ceremony.

Onion Dosa

Whisper-thin fermented rice crepe, golden and lace edged, served with coconut, stone-ground tomato chutney & red ginger-jaggery chutney.

Plain Dosa

A gilded crepe cradling saffron-kissed potato and caramelised onion, tempered with mustard seed and curry leaf. With sambar a lentil broth of seven sacred spices.

Masala Dosa

Hot and Sour Chicken Soup

Hot and Sour Vegetable Soup

Shredded chicken, bamboo shoot, and mushroom in a boldly spiced Hakka broth of soy and Szechuan pepper, crowned with delicate fried noodles.

Manchow Soup Chicken

Garden roots woven into the same ancient Hakka recipe ginger and dark vinegar carrying the spirit of the Silk Road.

Manchow Soup Vegetarian

Rinse the black urad dal and rajma (if using) under cold water until water runs clear. Soak them together in at least 3 cups of water for 6–8 hours or overnight.

Soak

Drain the soaked lentils and transfer to a large heavy-bottomed pot or pressure cooker. Add 3 cups fresh water and 1 tsp salt plus the whole spices (2 bay leaves, 4 cardamom, 1-inch cinnamon, 3 cloves). If using a pressure cooker, cook for 20–25 minutes on medium heat (about 6–7 whistles) until very soft and falling apart. If using a pot, bring to a boil, then reduce to a simmer and cook slowly for 1.5–2 hours, stirring occasionally and adding water as needed so lentils remain submerged. The final texture should be thick but spoonable; mash some lentils against the pot to help thicken.

Cook the lentils

For authentic flavor, simmer the cooked dal on the lowest heat for another 1–2 hours, stirring occasionally and adding small splashes of water if it becomes too thick. This develops depth; if short on time, proceed after it’s very soft and slightly thickened.

Simmer overnight (traditional)

In a wide sauté pan or skillet, heat 1 tbsp oil and 3 tbsp butter over medium heat. Add the chopped onion and sauté until translucent and beginning to brown at the edges, about 8–10 minutes. Add the ginger and garlic pastes and sauté 1–2 minutes until raw aroma cooks off.

Add the whole spices used earlier (if you prefer remove from the lentils before) or lightly toast a pinch of cumin seeds until fragrant to boost aroma—this is optional if whole spices were already used in the lentils.

Add the chopped or pureed tomatoes and tomato paste to the onion mixture. Cook on medium heat, stirring occasionally, until the oil begins to separate from the tomato-onion mixture and it reduces and darkens slightly, about 10–12 minutes.

Stir in ground cumin (1 tsp), ground coriander (2 tsp), red chili powder (½ tsp), turmeric (¼ tsp), and 1 tsp salt (adjust). Cook another 2–3 minutes to bloom the spices. If the masala looks too dry, add 2–3 tbsp water to loosen it.

Optionally, use an immersion blender to make the masala very smooth for a silky Daal Makhni, or leave it slightly textured for more rustic character.

Ladle the cooked lentils into the pan with the tomato-spice mixture. Stir well to combine. Add up to 1 cup of hot water from the lentil pot or as needed to reach a creamy, spoonable consistency. Bring to a gentle simmer on low heat.

Reduce heat to very low. Stir in 3 tbsp butter and simmer gently, partially covered, for 20–30 minutes, stirring occasionally so the dal doesn’t stick. Taste and adjust salt and chili. If you prefer a richer finish, simmer longer (up to an hour) for deeper flavor—stir frequently and add water to maintain consistency.

Stir in the heavy cream (½ cup) and 1 tsp crushed kasuri methi. Sprinkle in 1 tsp garam masala and mix. Finish with the final 1 tbsp butter for sheen and richness. Heat through 2–3 minutes without boiling hard so cream doesn’t split.

Garnish with chopped cilantro and serve hot with lemon wedges on the side.

Serve Daal Makhni with steamed basmati rice, jeera rice, naan, or paratha. Offer additional cream or butter on the side for extra richness and lemon wedges to brighten flavors.

whole black urad dal (black gram)

whole rajma (kidney beans) or red kidney beans (optional for texture)

water (for soaking and cooking)

salt

unsalted butter

vegetable oil or ghee

bay leaves

green cardamom pods

cinnamon stick

cloves

onion, finely chopped

ginger paste

garlic paste

tomatoes, finely chopped or pureed

tomato paste (optional, for deeper color)

ground cumin

ground coriander

red chili powder (adjust)

turmeric

garam masala

heavy cream or aged malai (for authenticity)

unsalted butter (extra for finishing)

kasuri methi (dried fenugreek leaves), crushed

fresh cilantro, chopped

lemon wedges (to serve)

Pat mutton pieces dry. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt and lemon juice. Add the mutton and rub the marinade into the meat until evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.

Marinate the mutton

Measure out whole spices so they are ready: cinnamon, cardamom, cloves, bay leaves, peppercorns and star anise.

Heat a wide heavy-bottomed pan or cast-iron skillet over medium heat. Add the vegetable oil and ghee. When shimmering, add cinnamon, cardamom, cloves, bay leaves, peppercorns and star anise. Fry the spices for 30–45 seconds until fragrant but not burnt.

Add the thinly sliced onions to the pan. Reduce heat to medium-low and slow-fry the onions, stirring occasionally, until deeply golden brown and caramelized — about 25–35 minutes. Scrape any brown bits from the bottom as they form. (This deep caramelized onion is key to the Nizam-style flavor.)

Remove about 1/3 of the caramelized onions and set aside for garnish/texture. Continue with the remaining onions in the pan and add the chopped tomato. Cook until the tomato breaks down, 5–7 minutes.

Stir in ground coriander, ground cumin, fennel powder and Kashmiri red chili powder. Cook for 1–2 minutes to bloom the spices.

Increase heat to medium-high. Add the marinated mutton pieces to the pan in a single layer, careful not to crowd (work in two batches if necessary). Sear for 3–4 minutes per side until the exterior is well-browned. Browning adds depth and creates the 'fry' character.

Once all pieces are seared, return any later batches to the pan. Pour in 400 ml water or light stock, scraping up browned bits from the bottom. Bring to a gentle simmer.

Lower heat to low, cover the pan with a tight-fitting lid (or foil then lid) and simmer gently for 1.5 to 2 hours, or until the mutton is tender and the sauce has reduced to a thick, dark glaze. Check every 30 minutes: stir, turn the pieces, and top up with a few tablespoons of water if it’s drying out too quickly. Adjust salt as needed.

When the meat is tender and most liquid has evaporated, remove the lid and increase heat to medium-high. Push pieces to the sides and spoon the reduced sauce so meat gets coated. Continue to cook, stirring and turning the pieces frequently, allowing the surface to sear briefly and darken further for 5–8 minutes. This step gives the characteristic pan-fried, slightly crisp exterior.

Fold in the reserved caramelized onions and gently mix so the dark onion melds with the glaze. Cook 1–2 minutes to warm through.

Turn off the heat. Sprinkle chopped fresh coriander, fried curry leaves and slit green chilies (if using) over the dish. Serve with lime wedges on the side to squeeze over just before eating.

Serve hot as a centerpiece with steamed rice, naan or roti and a cooling raita. Leftovers keep well refrigerated for 2–3 days and can be gently reheated, finishing with a quick pan-sear to revive the crust.

goat (mutton) — bone-in, fairly meaty pieces

plain yogurt (thick/full-fat)

ginger-garlic paste

red chili powder

turmeric powder

garam masala powder

lemon juice

vegetable oil (or neutral oil)

ghee (clarified butter)

cinnamon sticks

green cardamom

black peppercorns

star anise

large onions, thinly sliced

tomato, finely chopped

fennel powder (saunf) or crushed fennel seeds

kashmiri red chili powder (for color, optional)

fresh coriander leaves, chopped

fried curry leaves (optional)

lime wedges

fresh green chilies, slit (optional)

water or light stock

If not already frenched, trim the thin end of each wingette: slide a knife between meat and bone, push meat down to form a ‘lollipop’ and scrape exposed bone clean. Rinse and pat dry with paper towels.

Prepare lollipops

Season the dried wingettes with 1.5 tsp salt and 1/2 tsp freshly ground black pepper, then toss with 2 tbsp vegetable oil to coat evenly. Set aside while you make the marinade (10 minutes).

In a medium bowl whisk together 1/2 cup yogurt, 1 tbsp tomato paste, 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp red chilli powder, 1 tsp Kashmiri chilli powder (if using), 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp ground cumin, 1 tbsp Szechuan chilli paste, 1 tsp soy sauce, 1 tsp light brown sugar and 1/2 tsp sesame oil until smooth and glossy.

Combine marinade

Fold in 1/4 cup finely chopped cilantro. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp sugar if too sharp; add more Szechuan paste for heat.

Place the oiled, seasoned wingettes into a shallow bowl or zip-top bag. Pour the marinade over the wingettes, massaging it into the meat so the masala clings all over the lollipop heads. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor. If short on time, allow a minimum of 30 minutes.

Marinate chicken

Preheat oven to 220°C (425°F). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly oil the rack so coated lollipops won’t stick.

Preheat and prepare pan

Arrange the marinated lollipops on the rack, spacing them about 2 cm (3/4 inch) apart so hot air circulates around each piece. Reserve any extra marinade for a baste if desired (bring to a boil first if you plan to use it as a sauce).

Roast in the preheated oven for 18–22 minutes, turning once halfway through. Roasting time will vary by size; lollipops are done when internal temperature reaches 74°C (165°F) and the exterior is deeply colored with slightly charred edges.

Roast

While the lollipops roast, whisk together 1 tbsp honey and 1 tsp extra Szechuan paste. In the final 3–4 minutes of roasting, brush each lollipop with the honey-Szechuan glaze and return to the oven until glossy and slightly sticky. If you like a lacquered finish, broil 1–2 minutes while watching closely to avoid burning.

Glaze and finish

Remove from oven and let rest 3 minutes. Sprinkle with 1 tsp toasted sesame seeds and 2 tbsp chopped cilantro. Serve hot with lime wedges.

chicken wingettes, frenched (lollipop-style)

fine sea salt

freshly ground black pepper

vegetable oil (for tossing and roasting)

plain yogurt (full fat)

tomato paste

fresh lemon juice

red chilli powder (adjust to heat)

kashmiri red chilli powder (for color, optional)

coriander powder

Szechuan chilli paste (or Szechuan sauce)

fresh cilantro (coriander) leaves, finely chopped

light brown sugar

soy sauce

sesame oil

honey

extra Szechuan paste (for brushing)

lime wedges (to serve)

toasted sesame seeds

extra chopped cilantro

Trim chicken thighs of excess fat and cut into 1 to 1¼-inch bite-sized pieces. Pat dry with paper towels.

In a large bowl combine grated ginger, minced garlic, Kashmiri chilli powder, optional hot chilli powder (if using), ground coriander, ground cumin, turmeric, garam masala, yogurt, cornstarch, egg, lemon juice, salt, and black pepper. Whisk until smooth and uniform.

Add the chicken pieces to the marinade and toss thoroughly so each piece is evenly coated. Cover tightly and refrigerate overnight (minimum 8 hours) — this allows the ginger, spices, and yogurt to tenderize and infuse the chicken.

Pour oil into a deep heavy-bottomed pan or wok to a depth of about 2 inches (roughly 1.5–2 cups depending on your pan). Heat over medium-high until a thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise to the surface immediately.

Heat oil and prepare

While oil heats, remove marinated chicken from refrigerator and let stand 15 minutes at room temperature. Stir to redistribute any settled marinade.

Fry the chicken in batches so pieces are not crowded. Use a slotted spoon to gently lower pieces into hot oil and fry until golden brown and cooked through, about 4–6 minutes per batch depending on piece size. Turn as needed for even browning. Internal temperature should register 165°F (74°C).

Transfer fried chicken to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven if you're doing multiple batches.

Discard all but about 1 tablespoon of the frying oil from the pan, or use a separate large skillet. Add 1 tablespoon unsalted butter to the reserved oil and melt over medium heat. Add mustard seeds and let them pop (10–20 seconds). Add the curry leaves and slit green chilies and fry briefly until the leaves are crisp and aromatic (about 30 seconds to 1 minute).

Aromatic tempering

Add the thinly sliced onion to the pan and sauté until translucent and just starting to brown at the edges, about 2–3 minutes. Add the thinly sliced garlic and julienned ginger and cook another 30–45 seconds until fragrant—do not burn.

Lower the heat to medium-low. Sprinkle in the Kashmiri chilli flakes or powder and stir for 10 seconds to bloom the color and flavor. Add soy sauce, rice vinegar, and honey; stir to combine into a glossy toss sauce. Taste and adjust: add a pinch of salt if needed or a little more honey if you prefer sweeter balance.

Raise heat to medium-high. Add the fried chicken pieces to the skillet and toss continuously for 1–2 minutes so each piece is evenly coated and picks up the toasted aromatics and sauce. The goal is to keep the chicken crisp while coating it — do not over-stir to avoid sogginess.

Sprinkle chopped cilantro over the chicken, give a final quick toss, then remove from heat. Transfer to a serving platter and garnish with extra curry leaves and lemon wedges.

Serve immediately so the first bite retains the crisp exterior and explosion of ginger, Kashmiri chilli, and curry leaf flavor.

boneless skinless chicken thighs

fresh ginger (peeled and finely grated)

garlic (minced)

Kashmiri red chilli powder

hot red chilli powder (optional, for heat)

plain yogurt (thick, whole-milk preferred)

cornstarch

black pepper (freshly ground)

neutral oil for deep frying (vegetable, peanut, or canola)

mustard seeds

curry leaves (fresh if possible)

green chilies (slit lengthwise)

onion (small, thinly sliced)

garlic (thinly sliced)

ginger (julienned)

Kashmiri chilli flakes or powder (for tossing)

rice vinegar

fresh cilantro (chopped)

If using fresh homemade paneer, press it between weights wrapped in a clean cloth for 30–60 minutes to remove excess moisture. Cut the pressed paneer into 1-inch cubes and set aside.

Press and cube paneer

In a bowl, whisk together yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, black pepper, lemon juice, salt, and Kashmiri red chili paste (if using). Whisk until smooth and well combined.

Make marinade

Stir the cornstarch and rice flour into the yogurt-spice mixture until evenly distributed. This mixture should be slightly thick so it adheres to the paneer; if too thick, add up to 1 teaspoon of water.

Add binding agents

Gently fold the paneer cubes and slit green chilies into the marinade, taking care not to break the cubes. Cover and refrigerate for at least 30 minutes, up to 3 hours. Do not marinate for too long (over 4–6 hours) or the paneer may become mushy.

Marinate paneer

Just before frying, mix the additional cornstarch and all-purpose flour in a shallow bowl. Add water to the reserved marinade if necessary to make a slightly loose batter (about 2–3 tablespoons) — you want enough to re-coat pieces but not so watery that it slides off. Keep the remainder of the marinade with the marinated paneer.

Prepare coating

Heat oil in a deep skillet or heavy-bottomed pot to 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise slowly without burning immediately.

Heat oil

Lightly toss each marinated paneer cube in the flour-cornstarch mixture to coat (this helps crispness). Shake off excess, then gently slide pieces into the hot oil in small batches; avoid overcrowding. Fry for 45–60 seconds until the exterior sets and is lightly golden. Remove with a slotted spoon and drain on paper towels. This par-fry firms the exterior and prevents breakage.

Dredge and fry (first fry)

Return the par-fried paneer to the hot oil and fry a second time for 30–45 seconds until the cubes turn coral-red (Kashmiri color) and are crisp. Adjust timing for your oil temperature. Remove and drain on paper towels.

Fry to finish (second fry)

In a wide skillet or wok, heat 2 tablespoons oil over medium heat. Add mustard seeds; when they start to pop, add sliced garlic and fry until fragrant and just golden (10–15 seconds). Add curry leaves and red chili flakes or dried red chili; fry another 5–8 seconds until the leaves are crisp but not burnt.

Prepare the tadka

Increase heat slightly, add the fried paneer cubes to the skillet, and toss gently for 20–30 seconds to coat them in the aromatic oil and crisp garlic. If you like, sprinkle an additional 1/4 teaspoon red chili powder and 1/4 teaspoon garam masala at this stage for extra heat and aroma. Remove from heat.

Toss paneer in tadka

Transfer Paneer 65 to a serving platter. Garnish with chopped cilantro and serve immediately with lemon wedges on the side and sliced onions or a cooling raita if desired.