Ingredients: Rack pieces (neck or rib), kid/lamb, Coconut oil to brush and, racks, FOR THE FIRST MARINATION, Chilli powder (10 g), Salt to rub ( about 30 g), Ginger paste strained (40, Garlic paste strained (20, Toddy vinegar (120 ml), FOR THE STUDDING, Cloves, Flakes (24 g) garlic, Sticks cinnamon (4 cm), Black peppercorns, FOR THE BRAISING, Oil to baste the legs, Ginger, Curry leaves, Green cardamom, Salt to taste, FOR THE SECOND MARINATION, Yoghurt beaten, Processed cheese grated, Cream (60 ml), Green peppercorns, Pachchamanga/kairi (raw, Green chillies slit,, chopped, Mint leaves chopped, Coriander leaves chopped, FOR THE MASALA, Fresh black pepper powder, Amchur (mango) powder (2 g), Kasoori methi (fenugreek), (1 g), Kebab cheeni (allspice), g), A generous pinch of black, ...

Ingredients: Salmon or sole fish or, Coriander leaves chopped, THE MARINADE, Red wine vinegar (90 ml), Yoghurt cheese (hung, Mustard oil (30 ml), Garlic paste (30 g), Ginger paste (15 g), Fennel seeds, Ajwain (2 g), Star anise, Kashmiri deghi mirch (4 g), Honey (5 ml), Salt to taste, THE GRAVY, Mustard oil (45 ml), Fenugreek seeds (1 g), Mustard seeds (1 g), Onions chopped fine, Garlic paste (15 g), Ginger paste (10 g), Yoghurt, Turmeric powder (5 g), Yellow chilli powder (2 g), Salt to taste, Fish stock, Lemon juice (15 ml), Cream (20 ml), Black pepper powder (2 g), Kasoori methi, ...

Ingredients: Paneer (cut into cubes of, 1" each), Grated Paneer or Cheese, Garlic Cloves (8 to 10), Onion, 1 inch piece Ginger, Bay Leaf, 1 inch stick Cinnamon, Cloves, Cardamom, Red Chilli Powder, Turmeric Powder, Salt - to taste, Garam Masala, Malai or Cream, Butter, Coriander (chopped), Tomato Puree, Sugar, Kasoori Methi, Ghee to deep fry paneer, ...

Ingredients: Rack kid/lamb, Olive oil to brush and baste, racks, FOR THE FIRST MARINATION, Chilli powder (10 g), Salt or to taste for, Ginger paste (35 g), Garlic paste (17 g), Red wine vinegar (120 ml), FOR THE STUDDING, Cloves, Flakes (24 g) garlic, Sticks cinnamon (5 cm), Black peppercorns, FOR THE BRAISING, Oil for basting the legs, Tulsi (fresh basil) leaves, (15 g), Ginger, Green cardamom, Black cardamom, Bay leaves, Rose petals, Salt to taste, FOR THE SECOND MARINATION, Curd beaten (60 g), Processed cheese grated, Cream (60 ml), Tulsi (fresh basil), leaves, chopped (7, g), MIX FOR THE MASALA, Coarse black pepper powder, Amchur powder (2 g), Kasoori methi powder (1 g), Kebab cheeni (allspice), g), A pinch of rose petal powder, A generous pinch black salt, FOR THE JACKFRUIT, Kathael (jackfruit), Oil, MIX FOR THE MARINATION, Lemon juice (10 ml), Oil (10 ml), Chilli powder (7 g), Turmeric powder (5 g), Salt to taste, Oil for deep frying, greasing the roasting tray, FOR THE GRAVY, Ghee (90 g), Onions grated (100 g), Garlic paste (17 g), Ginger paste (12 g), Coriander powder (10 g), Chilli powder (5 g), Turmeric powder (5 g), Curd, Fresh tomato puree, Fried onion paste, Salt to taste, Clear vegetable stock (960, Pandan (fragrant screwpine), leaves (or 25 basil, leaves), Green cardamom powder (4 g), Mace (1 g), A few strands saffron, water and crushed, to a paste, FOR THE GARNISH, Coriander leaves chopped, ...

Ingredients: Coriander leaves chopped, Baby potatoes with skin, water, Mongodi (urad dal vadi), Oil for deep frying mongodi, Desi ghee or clarified, Tomato (100 g.), Cumin seeds (10 g.), Ginger paste, Garlic paste, Coriander powder (15 g.), Chilli powder (5 g.), Turmeric powder (15 g.), Fresh tomato puree (240 g.), Coarse black pepper powder, Green cardamom powder 1/4, powder (2 g.), Nutmeg powder (1 g.), A generous pinch of kasoori, FOR THE GARNISH, Sprigs coriander leaves, Tomato (80 g.), ...

Ingredients: FOR THE CHHOLEY, Kabuli chana (chick peas), g.), A pinch of soda bicarb, Desi ghee (50 g.), Ginger paste, Garlic paste, Salt to taste, Amchur powder (2 g.), Coarse black pepper powder, Cumin powder (1 g.), Cinnamon powder (1 g.), Black cardamom powder (1, Nutmeg powder (1 g.), A pinch of black salt, A pinch of kasoori methi, Lemon juice (15 ml.), Processed cheese (30 g.), TIE IN A MUSLIN CLOTH FOR, (BOUQUET GARNI)***, Black cardamom, Green cardamom, Cm cinnamon, Bay leaves, Fennel seeds (5 g.), Cm dried ginger, FOR THE MUSHROOMS, Dhingri (white oyster, mushrooms), dried, Khumb (button mushrooms),, chopped coarsely, Desi ghee or oil (45 g.), Cumin seeds (5 g.), Spring onions, Ginger paste, Garlic paste, Fresh tomato puree, Kashmiri deghi mirch (5 g.), Salt to taste, Coarse black pepper powder, Processed cheese grated (30, FOR THE FILLING, Toasted almond flakes (30, Walnuts halves chopped, Sultanas, Green chillies slit, Coriander leaves chopped, ...