Serves 2

4 pc (1 whole fryer), Tandoori Chicken (already cooked)
200 ml Tomato Puree
50   ml Yogurt
7 g EIC Garam Masala
To taste Salt
15 g Paprika
50 ml Cream (35%) (10%) cream can be substituted)
15 g Butter
Crushed red chilies, optional

(Leftover Tandoori chicken can be used)

Method:
-In a pan, heat the tomato puree and add the salt and paprika.
-Once the puree starts to bubble, add the yogurt and chicken pieces
-All to simmer till the sauce starts to thicken
-Add the cream and the butter and allow to cook for another two to three minutes
-Serve hot on a bed of rice or with fresh nan bread.

4 pcs Pork Chops
200 ml Yogurt
20 g Ginger paste
20 g Garlic paste
To taste Salt
10 g Fenugreek
7 g Paprika
EIC Garam Masala
Red Chili powder, Optional
10 ml Lemon Juice
150 ml Papaya, ground
15g Cumin, ground
15g Coriander, ground

(Garlic and ginger paste can be made by chopping it and grinding it in the blender with a little water)

Method:
-Mix all the ingredients in a bowl and marinade the chops in the mixture for a period of one to two hours. (Overnight if possible)
-Skewer and cook in the clay oven for 15-20 minutes or barbeque at about 148 C (300 F) for 25 minutes. Garnish with ‘chaat masala’ seasoning spice (optional).
-Serve hot with Basmati rice and Mango chutney.

100 g  Sugar
3 Egg Yolks
250 ml Heavy Cream
25 g Chai Masala

Method:
-    Preheat Oven to 350 degrees F.
-    Mix 50 g sugar, 25g chai masala and cream. Heat on low-medium heat until it comes to a boil.
-    In a mixing bowl, whip 50 g sugars with egg yolks until it becomes a thick, white consistency.
-    Slowly add heated cream mixture to egg yolks while stirring.
-    Pour into ramekins until 2/3 full.
-    Place ramekins in a Bain Marie and in oven for about 10 minutes or until a golden brown color is reached.
-    Remove from oven and allow cooling. Once cool, sprinkle with sugar and then blowtorch until sugar is melted.

1 lbs Fresh Mussels
15 – 20 g Cumin
20 g Ginger paste
20 g Garlic paste
To taste Salt
1 pc Sliced Onion
1 pc Diced Tomato
EIC Garam Masala
Red Chili powder, Optional
10 ml White wine
10 ml Vega oil

(Garlic and ginger paste can be made by chopping it and grinding it in the blender with a little water)

Method:
-Wash mussels thoroughly and discard open mussels.
-Heat oil to smoking point and add cumin and follow immediately with sliced onions and garlic paste. Cook for thirty seconds and add tomatoes.
-Add mussels and white wine, seal with lid and cook until mussels open.
-garnish with garam massala and serve hot.

1-1½ Kg (cut into 8pcs), 1 Whole chicken (fryer or roaster)
1 medium paste Onion paste*
1pc Clove
3pc Peppercorn seeds

Base
2 Tbsp Black Vinegar
2-3 pcs Cloves
6-7 pcs Dried chilies
1 pc Cinnamon sticks
4-5 pcs Fresh Garlic cloves
2 pcs Green Chilies/Jalapeno
½ tsp Cumin seeds
½ tsp Coriander seeds
½ tsp Sugar
to taste Salt

*Note: For onion paste, slice the onions and fry them in oil till they are golden brown, strain the oil and puree the onions.

Method:
-Mix the vindaloo paste into the cut pieces of chicken and marinate for 2-3hrs. (Keep refrigerated)
-Heat oil in a pan and add the clove and peppercorn seeds. After 2-3 minutes, add the onion paste and then the marinated chicken.
-Cook on low heat for 3-5 minutes.
-Add ½ cup of water, cover the pan, and cook for 8-10 minutes or till the chicken is done. Serve hot.

Serves 2

1 lbs Fresh Paneer
200 ml Yogurt
20 g Ginger paste
20 g Garlic paste
To taste Salt
10 g Fenugreek
7 g Paprika
EIC Garam Masala
Red Chili powder, Optional
10 ml Lemon Juice

(Garlic and ginger paste can be made by chopping it and grinding it in the blender with a little water)

Method:
-Mix all the ingredients in a bowl and marinade the paneer in the mixture for a period of one to two hours. (Overnight if possible)
-Skewer and cook in the clay oven for 15-20 minutes or barbeque at about 148 C (300 F) for 25 minutes. Garnish with ‘chaat masala’ seasoning spice (optional).
-Serve hot with Basmati rice and Mango chutney.

Method:
-    Heat oil and add diced ginger and garlic. Let color and become aromatic.
-    Add diced tomatoes, onion and bay leafs.
-    Sautés briefly.
-    Add Mushroom and continue to cook over high heat.
-    Add garam masala and salt.
-    Cook until mushroom are al dente
-    Finish with cream and dried mint.

Method:
-    Combine all dry ingredients in large mixing bowl and stir till uniform
-    Add yogurt and mix till a thick paste is formed
-    Evenly cover lamb chops with marinate
-    Let marinate for no more than two hours.
-    Roast at 350 to desired doneness.
-    Garnish with fresh cilantro.

1 Onion small, diced
1 Tomato small, diced
2-3 sprigs Fresh Coriander
½ tsp Cumin seeds
½ tsp Turmeric
to taste Red chili powder
to taste Salt
½ tsp Ground cumin
1 Tbsp Oil
a pinch Garam Masala
400 grams Okra (Blanched)

Method:
-Heat oil in a pan and add cumin seeds. Once they begin to crackle, add the onions and sauté for 3-5 minutes.
-Add the okra and again sauté for another 3-5 minutes.
-Add the tomato and the rest of the ingredients, except coriander and garam masala, and cook for 4-5 minutes.
-Finally add the garam masala and top with the coriander.

1lb Cubed boneless beef
1 large onion Onion paste*
½ cup Tomato puree
1 tsp East India Company Garam Masala
1 Tbsp  Garlic-Ginger Paste
½ tsp Turmeric
½ tsp Kashmiri red chili powder
2 pc Whole Cardamom
2 pc Whole Cloves
1pc Whole Cinnamon
a pinch Whole Cumin
3-4 pc Whole Black Peppercorn
1 Tbsp Oil
To Taste Salt

*Note: For onion paste, slice the onions and fry them in oil till they are golden brown, strain the oil and puree the onions.

Method
- Heat Oil in a pan and add the whole spices (Cardamom, cloves, cinnamon, cumin, black peppercorns).
- Once the spices start to pop and crackle, add the beef cubes and sauté for two to three minutes.
- Add ginger-garlic paste and onion paste, stir for a few minutes.
- Finally, add the turmeric, garam masala, and red chili powder along with the tomato puree. Cover and allow to cook for 10-15 minutes, stirring periodically.
- Serve hot with basmati rice or nan bread.