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Croutons fry in olive oil with garlic. Romaine lettuce washes and crisps. Dressing whisks together: egg yolk, garlic, anchovies, mustard, lemon, parmesan, slowly emulsified with olive oil. Toss; pile on plates with shavings of parmesan.
A sweet and smooth British-Indian chasni that pairs best with tandoori chicken tikka. Balanced mango chutney, mint sauce, and tomato ketchup give this curry bright sweetness and tang, while cream and optional red colouring deliver the signature rich appearance.
A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender chicken, and pancetta. The soft-boiled egg adds creaminess to the velvety emulsified dressing.
A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth. The recipe uses lemon, mango chutney and sugar for tang/sweetness, with optional red food colouring for the classic curry-house appearance.
A customizable British curry-house special balti, mixing pre-cooked meats, seafood, and vegetables in a rich, spiced sauce. This is a chef's signature dish, adapt with your favorite ingredients for a personalized feast.
Tandoori Chicken Tikka is restaurant-quality barbecue, sophisticated yet accessible. The chicken undergoes a two-stage marinade: first, a quick acid and spice bath to begin tenderizing; second, a rich yoghurt-based marinade infused with warming spices, fresh herbs, and umami-rich Parmesan. The extended marination (up to 48 hours) allows deep flavor penetration and tenderness. The result is succulent, fragrant, lightly charred chicken with a burnished exterior and a creamy, spiced crust. Serve with lemon and fresh coriander.
A flavorful methi chicken tikka combining fresh fenugreek with aromatic spices and yoghurt marinade. This recipe blends elements from various traditional preparations, resulting in a barbecue favorite with charred edges and tender, juicy meat.