Eclectic flavours

Pardewaali Murgh Hawah Mahal
Ingredients:

•     Chicken  180 gm
•     Butter  30 gm
•     Garlic  10 gm
•     Green chilli  5 gm
•     Black Pepper  1 tsp
•     Besan flour  5-6 gms
•     Amul cheese 20 gm
•     Egg 1 pc
•     Salt to taste

Method:

• Cook chicken in butter and garlic with green chilli and black pepper. Add salt and besan flour ti it.
• Put in sheekh& cook for 3 min.
• Seperately mix egg, Amul cheese (grated). Put a layer on the chicken and cook in tandoor till egg and cheese are properly done.
• Serve with mint and peanut chutney alongwith spring mix.

Aloo Shakarkhand ki Chaat

Ingredients:

•     Sweet Potato 100 gm
•     Chopped onion 50 gm
•     Chopped tomato 50 gm
•     Chopped chilli 50 gm
•     Chopped coriander 5 gm
•     Tomato ketchup 2 tbsp
•     Mint Sauce 2 tbsp
•     Chaat Masala 2 tsp
•     Salt to taste

Method:

• Boil the sweet potato. Peel and dice it. Coat it with salt, red chilli powder and cornflour.
• Separately in bowl, mix chopped onion, tomato, chilli, coriander. Add salt, chaat masala, tomato sauce and mint sauce.
• Deep fry and dice the sweet potatoes. Now add these to the above chaat mixture. Serve with mint and Peanut chutney along with spring mix

Plank Grilled Bourbon & Honey

Ingredients:

• Salmon-220 gms
• Honey-1 tblsp
• Salt and pepper-To taste
• Olive oil-1 tsp
• Bourbon whiskey (For flambe)-30 ml
• Roasted vegetables-80 gms
• Celery salt-1/2 tsp
• Buttermilk fluid-50 ml
• Vettiver-20 gms

Method:
For Buttermilk fluid:

• Take 60 ml buttermilk add a pinch of xantana and kappa.
• Then add a pinch of salt and Pepper for seasoning.
• Blend Together. Serve along with salmon.

For Salmon:

• Marinate the salmon with honey, salt and pepper. Keep it aside and arrange it on top of thestones with roasted vegetables.
• Sprinkle celery salt on the salmon and cook it in front of the guest with blowtorch and flambé it with bourbon whiskey.
• Serve along with the buttermilk fluid or lemon butter sauce.