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Top chefs and expats from India and abroad, sharing their expartise opinions and sharing recipes.

17/10/2020

On the occasion of Devi Durga Celebration cooking some Bengali specialty dishes to enchant the holiday season.
1. Luchi ( Maida Puri )
2. Cholar Dal ( Channa Dal )
3. Aloo Dum ( Dum Aloo )
4. Kosa Mangsho ( Mutton Dry)
5. Murgir Jhol ( Chicken Curry with Potato)
6. Basunti Pulao ( Sweet Pulao Rice)

07/10/2020

Today had a urge to indulge in tandoori snacks. 🙂
1. Chicken residue Sheek Kebab
2. Tangible Kebab
3. Murg Mali Tikka
4. Bharwan Murg Kebab

05/10/2020

Gone by the vegetarian extravaganza today, complete satisfaction of both palate and stomach was experianced.
Dal Makhani & Naan
Panner Sashlik
Dahi ke Sholay
Tandoori Paneer Tikka

01/10/2020

Sudden urge for delicacy lead to cooking Mutton Dum Biryani, Paneer kolapuri and Paneer Lababdar. All cooked with traditional herbs and spices just as it is done by my village cooks of native county side. Hurriedly invited few connoisseurs to join the meal. 🙂 ( All cookings must have a story )

28/09/2020

A vegetarian extravaganza to cherish with a open heart 🙂 It took 4 hours to cook, but 10 minutes to eat them up..... 😅🤣😂
Vegetable Pulao
Mutter Methi Malai
Dal Makhani
Malai Kofta
Khumbu Mirxh Masala

25/07/2016

The Most Expensive Indian Dinner Menu For your Eyes

Open mini samosa of almas caviar,
Shipwrecked-1907-heidsieck champagne
****
White alba truffle pakora,
Yubari melon achar
****
Moroccan blue lobster tail cooked in tandoor topped with gold leaf,
Majdool date chutney
****
Black garlic and fresh green pepper marinated pigeon breast,
Flambed to cook with legacy by angoustra, Green pistachio puree
****
Kerala masala fried 6Oz japanese blue fin tuna steak,
Crispy la bonnette potato tossed in chatpata Punjabi sauce
****
Hand picked cuts of deveronvale perfection lamb baked with black truffle raita
Slow braised and pressed country deer leg (raang) in tandoori masala
Himalayan mountain goat neck curry
Black pepper spiced seared Pork chop cooked with honey & rum
Lamb bone marrow & brain biriyani
****
Warm gulab jamun made with himalayan yak milk
Sargol Iranian saffron and rosepetal jam
****
Choice of
Da Hong Pao Tea
Kopi Luwak Coffee
Assorted amedei porcelana chocolate truffles filled with
Cardamom and dudognon héritage henri IV cognac,
Clove and the macallan 1926 fine and rare whisky,
Fennel and billionaire vodka

09/05/2016

Honey Mustard Dijon Roast Chicken
500 gram tender boneless chicken breast, marinade with 10 grams salt, 50 grams mayonnaise, 10 gram honey dijon mustard sauce, 10 gram green papaya paste, 5 gram white pepper powder, 5 gram lemon zest, 10 gram melted garlic butter. Marinate for 3 hours then slow roast at 140 C apply crust marinade by brush honey and mayonnaise with cyan pepper.
Serve hot with mash potato and gravy.

01/05/2016

Saffron cottage cheese dum aloo :-)
500 gram non sweet medium potato.
Blend 1/2 gram of saffron 50 gram cottage cheese with 50 gram blanched (soft boiled) white onion 20 grams ginger 20 grams cashewnut and 20 grams of hung curd. Sizzle the blend in 50 grams of pure cow ghee then slow cook the blend for 20 minuite with adding spoon of rose water 20 grams of garam masala 5 grams yellow chilly powder 10 grams of sugar few bay leaf and salt to taste and wall. Serve with cilantro garnish and few drops of aweet lemon juice.
Gaurantee you will over eat :-)

04/02/2016

To ensure the notion life is full of colours, I serve an awesome dish to my beloved wife.
Wild pilaf rice with pecan, cherry and sweet riped papaya cooked with saffron and nutmed with coconut water and lemon leaf.
I cooked her a lunch with the world of colours and aroma, now about the tatste ? The plate was empty in no time :-)

08/01/2016

A very special entrée I developed for one my ellite client who want to start a gourmet restaurant in Gurgaon.
Chicken drum stick slow cooked in the saffron, red bell pepper sauce. The aroma and tatste was fabulously enigmatic. We a group of six finished 5 kilos of preparation with flaky Malabari paratha in no time. :-)
It was a grand success for our R&D

21/11/2015

A chef .........

20/10/2015

Chef's are gastronomy artist who makes people happy unconditionally. Salute to Chef's around the world.

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