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Ingredients (to serve four)

• 1 leg of baby lamb (about 2.5 kg).
• 2 cups yoghurt.
• 4tbs ginger paste.
• 4tbs garlic paste.
• 4tbs onion paste.
• 2tbs red chilli powder.
• Salt and pepper, to taste.
• 2tsp cumin powder.
• ½ cup cream.
• 1 tsp garam masala powder.
• 4tbs mustard oil.

      For the gravy —— 1. 1kg chopped tomatoes. 2. 2cups yoghurt. 3. 500gm chopped onion. 4. 100gm ginger paste. 5. 200ml oil. 6. 1tbs red chilli powder. 7. ½ tsp turmeric powder. 8. 2tbs coriander powder. 9. 1tsp cumin powder. 10. 4 bay leaves. 11. 1tsp garam masala. 12. Water, as required.

Method —–

For the lamb —   Wash and clean the lamb. Remove the extra fat and keep aside. Take all the ingredients and half the oil and mix well. Marinate the lamb in this for at least 12 hours. Then cook it in a tandoor by basting it occasionally with the remaining oil.

For the gravy —- Heat the oil. Add onion, ginger and cook till brown. Add tomatoes and all the spices and cook till the oil floats on the surface. Check the seasoning and top with garam masala.

For serving —- Take a platter and place the cooked leg of lamb on it. Spread the gravy all around it and serve with luchi.

Ingredients ( to serve four ) —-

1. 1 hilsa fish ( whole, of 1.5kg ). 2. 1tbs chopped ginger. 3. 1tbs chopped coriander leaves. 4. Salt and pepper, to taste. 5. 1 onion, sliced. 6. 3 deseeded green chilli. 7. 1tbs lime juice.

Method —- Clean the fish and put it on a platter. Mix it with ginger, coriander leaves, lime juice, onion, green chilli and seasoning. Place the platter along with the fish in a steamer and steam for 20 minutes. Serve hot with steamed rice, and raw mango chutney and cucumber salad on the side.

Ingredients —

1. 250gm salmon fillet, without skin. 2. 20ml extra virgin olive oil. 3. 10ml lemon juice. 4. 5gm chopped chives. 5. 30gm finely chopped shallots. 6. salt and pepper to taste. 7. Rocket leaves for garnishing.

Method —

Finely mince the Salmon fillet. In a stainless steel missing bowl, put minced Salmon, Olive oil, lemon juice, chives, shallots, salt and pepper. Chill the mixture for 30 minutes. Arrange the rocket leaves on a serving plate and spoon 30gm of Salmon tartar on each rocket leaf. Serve chilled.

Ingredients —- (to serve 10)

• A whole fillet of Salmon, skin on.
• 2 bunches, dill, finely chopped.
• 2 oranges, sliced.

For the cure—-

• 1. 1tbs roughly ground Schezwan pepper.
  2. 1tbs roughly crushed star anise.
  3. 800gm sea salt.
  4. 1200gm sugar.

Method —

Scale and wash the salmon fillet. Mix together all the curing ingredients in a mixing bowl. Make a bed of half the curing mixture in a tray. Arrange the salmon fillet with the skin side down on the bed.

Sprinkle the chopped dill over the fillet and arrange the orange slices over the fillet. Cover the salmon evenly with the remaining curing mixture. Refrigerate the fillet with some weight on top for a minimum of 48 hours. Serve it thinly sliced accompanied with a mustard, dill and honey dressing.

Ingredients (to serve 4)

1. 500 gm goat meat. 2. 75gm ginger garlic paste. 3. 2 to 3 green chillies. 4. 30gm fresh coriander leaves. 5. 20gm fresh mint leaves. 6. ½ tsp turmeric. 7. ½ tsp cumin powder. 8. 1 stick cinnamon. 9. 2 green cardamoms. 10. 2 cloves. 11. ½ tsp shahi jeera. 12. 100ml refined oil. 13. water, as required. 14. salt, to taste. 15. 200gm channa dal.

For the stuffing……

1. • 3tbs hung curd.
   • 5gm chopped ginger.
   • 10gm chopped coriander leaves.
   • 5 gm chopped fresh mint.

Method ——-

Boil the mutton over low heat with all the ingredients barring channa dal. The water should just cover the meat. This will take some 90 minutes to cook. Boil the dal with a pinch of turmeric. Drain well. Add the dal to the meat and gently simmer again. The dal should now start breaking. Remove the whole spices. Cool, mash and blend the mixture but don’t make it too fine.

Take a golf ball-size mixture and make a cavity in the centre. Add 1 tsp stuffing in it and seal. Shallow fry in a heavy bottom pan till golden brown on both sides. Serve with brown onions, fresh mint and lemon wedges.

Ingredients ( to serve 4 )

Method —-

Thinly slice and flatten the mutton fillets. Marinate with salt, ginger, garlic, black pepper and raw papaya paste. Refrigerate for about two hours. Grill the pieces over a heated and oiled stone ( or a heavy bottom pan). Serve hot.

Ingredients —

1. 200gm silken tofu 2. 15gm Mandarin orange peel 3. 15gm pickled vegetable 4. 50gm corn flour 5. 25ml oil 6. 5gm chopped ginger 7. 10gm chopped spring onion 8. salt to taste 9. 5gm sugar 10. 80ml orange juice 11. 2ml chilli oil.

Method— Slice the tofu horizontally in half, keeping one end intact. Chop the orange peel along with the pickled vegetables and stuff the tofu with it. Heat oil in a wok and fry the tofu, and then keep it aside. For the sauce, sauté the chopped ginger in the same oil. Add the orange juice, let it boil, and add the sugar and salt. Add the chilli oil and thicken with corn flour. Arrange the tofu on a plate, and spread the sauce on top. Garnish with spring onions.

Ingredients—

1. 500 gm boneless lamb fillet. 2. Olive oil, as required. 3. 2 1/2 cup bread crumb ( from French bread with crust ). 4. 1/2 cup melted butter. 5. Salt and pepper, to taste. 6. 10 fresh spinach leaves. 7. Ground nutmeg, a pinch.

Method —

Cut the lamb into six portions. With a steak hammer beat each piece and flatten into a thin escalope. Keep aside. Cook spinach in a large pot of boilling salted water just untill wilted, for about 30 secounds. Drain and cool briefly. Squeeze the spinach dry, chop finely and place in a bowl. Add nutmeg. If you want, you can add half cup mascarpone and half cup cream cheese to it. Season.

Heat the oven to 450 degree F. Brush the baking sheet with olive oil. Sprinkle the escalope with salt and pepper. Mix bread crump and melted butter. Top each escalope with bread crumb mixture and spinach mixture. Transfer the escalope to a baking sheet. Bake untill about 12 minutes. Transfer to plates and serve.

Ingredients :— 1. 2 cups cooked toor dal. 2. 1 cup tender coconut shavings. 3. 4tbs grated coconut. 4. 3tbs ghee. 5. 1 tbs sesame seed paste. 6. 1 tbs peppercorns. 7. 1 tsp turmeric powder. 4 sprigs curry leaves. 5. Rock salt to taste. 6. 2 cups tender coconut water.

Method :— Heat ghee in a kadai and add peppercorns and curry leaves. When they start to splutter, add sesame seed paste and turmeric powder and fry or a minute. Add cooked dal, grated coconut and salt and two cups of tender coconut water. Bring to boil. Add tender coconut shaving and cook for five more minutes. Serve hot with steamed rice.

Ingredients : —

1.      100gm green pea paste. 2. 50gm posto paste. 3. 2gm green chilli paste. 4. A pinch of turmeric powder. 5. Salt to taste. 6. 25gm maida.

Method:— Blanche the green peas in salted water and then make a smooth paste. Wash the posto well and grind to a smooth paste. Mix the green pea and posto pastes, green chilli paste, turmeric powder, salt and maida and make a tight mixture. Make small balls of about 15gm each. Flatten each ball into small patties(like tikkis). Grill on a hot plate till golden in colour. Serve with Kasundi.