Chef Kunal Kapur

Gosht Beliram

A recipe that is believed to have originated in Lahore, finding its dedicated place in the culinary repertoire of Punjab. Chef Kunal Kapur brings to you the authentic flavours of this meaty delicacy.

Mango Lassi Ice Cream

An easy-to-make, three ingredient ice cream to make sweltering heat tolerable.

Hibiscus Sherbet

Chef Kunal Kapur takes his fusion skills to another level. Tender hibiscus flowers are teamed with basil seeds to arrive at a refreshing summery drink.

Kasundi Sea Bass With Strawberry Chutney

Juicy sea bass fillets are fried to perfection and served along with a flavorful chutney made of strawberries, balsamic vinegar, cumin and other aromatics.

Raw Papaya Kebabs With Aloo Bhukhara Chutney

Chef Kunal Kapur experiments with Indian food like never before. Raw papaya and potatoes are shredded and worked into delicate kebabs. These are teamed with delectable plum chutney laced with star anise and black pepper.

Orange Slushie

An interesting way to beat the heat - blend together orange juice along with ginger, sugar, mint leaves and ice cubes.

Masala Papad Bruschetta

A quick and easy to way to mute those in-between-meals hunger pangs. Toasted bread topped with a flavourful mix of chopped onions, tomatoes, coriander leaves, lemon juice and olive oil.

Chunda Chicken Wings

Chicken wings are basted in oil and roasted. This is followed by marinating them in a mix of sweet mango pickle and other flavourings. Roast again and you are good to go.

Eggplant Chokha Namak Para

Chef Kunal Kapur's desi take on nachos with dip - simply lip smacking!

Avocado Chicken Kebabs With Pineapple Salsa

Get your party started in style with these delectable chicken kebabs with a twist of avocados.