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.
Crab meat cooked with masalas and rolled in a corn parantha, drizzled with a freshly made chutney.
Three layered dessert, plum compote served on a crumbly besan halwa biscuit with a cardamom pista cream on the side.
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.
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.
Melt in your mouth kebabs made of mushrooms, potato and coated with rich flavours. Served with a mango pickle sauce.
Kebabs made of vegetables, coated with desiccated coconut and fried in a pan till crisp. Served with pine nut sauce with a hint of mint.