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Goan-Style Lobster
A fragrant seafood dish featuring lobster meat glazed in butter, served with a spiced toasted coconut and tamarind sauce.
Lamb Rump with Spiced Chickpea Stew
Marinated roast lamb served over a fragrant vegetable and chickpea stew with Indian spices, potatoes, turnips, and carrots.
South Indian Spice Fried Chicken with Tomato Chutney
Crispy spiced chicken thighs served with a fresh, hand-pounded tomato and curry leaf chutney.
Tandoori Chicken with Lentil Salad
Perfectly spiced tandoori chicken jointed and marinated, served with a fresh sprouted lentil salad and homemade mint chutney.
Tandoori Grey Mullet with Cep Salad
Scored grey mullet marinated in ginger, garlic, and spices, grilled until tender, and served with sautéed savory cep mushrooms.
Curried Lamb Mince Scrambled with Egg (Kheema Ghotala)
A classic spicy masala lamb mince finished with tomatoes and scrambled eggs, ideal for filling soft breakfast rolls.
Fish Cakes with Tomato Sauce (Machchi Na Cutless)
Spicy Indian-style fish cakes served with a fragrant, tangy tomato sauce flavored with cinnamon, tamarind, and ginger.
Butter Chicken with Butter Rice
A mild, creamy Indian curry served over fragrant spiced butter rice, featuring marinated chicken thighs and a glossy tomato sauce.
Spiced Garlic King Prawns with Chickpea Salad, Peppers and Coriander
Spicy prawns grilled on skewers served with a warm chickpea, pepper, and tomato salad drizzled with spiced garlic butter.
Hyderabadi Biryani of Vegetables in a Pumpkin Shell
Vegetables and spiced rice are layered inside a hollowed pumpkin, baked until steaming, and infused with saffron and rose water.
King Prawns in Coconut Curry Sauce
A traditional Bengali chingri malai curry featuring king prawns in a spicy coconut sauce served with smoky basmati rice.
Old Delhi-Style Butter Chicken
A rich, creamy chicken curry made with marinated poussin, a spiced tomato sauce, and served with homemade naan bread.
Pandhi Curry (Coorg-Style Pork Stir Fry) with Apple and Fennel Raita
Cubed pork marinated overnight, slow-cooked until tender, then stir-fried with aromatics and served with a refreshing apple-fennel raita.
Peanut and Dried Mango-Crusted Partridge with Curry Leaf and Tomato Quinoa
Roasted partridge marinated in spiced yogurt and peanuts served over aromatic quinoa seasoned with curry leaves and tomatoes.