Three layered dessert, plum compote served on a crumbly besan halwa biscuit with a cardamom pista cream on the side.
Aromatic chicken, marinated and cooked in a hot tomato sauce, served on a bed of greens with a coriander mash.
Veggies, spices, baby prawns, khoya and nuts sauteed, placed in filo pastry squares and deep fried. Served with a light salad.
A tangy bhindi-zucchini mixture served on toasted French bread, drizzled with a freshly made fig chutney.
Crab meat cooked with masalas and rolled in a corn parantha, drizzled with a freshly made chutney.
Paneer balls stuffed with carrot flavored rice. Coated with a thick batter and deep fried. Served with a red chilli chutney with a dash of jaggery.
Carrot shreds and rice cooked in with milk, khoya and green cardamom powder to create a delectable sweet dish. Straight from Pakistan's Gawal Mandi, this gajrella is exquisite.
An uncomplicated recipe of chicken mince cooked with ginger-garlic, onions, tomatoes and spices.
An ordinary recipe made extra ordinary! Potato-spinach mixture served atop makai biscuits with a pungent lasan chutney that adds the oomph factor.
A soothing blend of rice and coconut milk, served with nutty caramel and rose petals.