Mooli Bun Kebab, Lasooni Methi Chutney

NEW YEAR'S EVE FEAST 130

Pindi Chole, Amritsari Kulcha, Mooli Achar

Malai Morel & Wild Mushroom Paneer Mattar

Add Bharwan Mirch Kebab, Achari Nimbu Raita 16 each

Dunghar Paneer Tikka, Kaju Masala

Chilli Cheese Pakode, Tamatar Chutney

VEGETARIAN FESTIVE FEAST

Saunfiyan Apples, Burnt Ghee Ice Cream

Gur Malai Toast

Served with Ma ki Dal, Shakarkand Saag & Bread Basket

Methi Romanesco & Channa Biryani, Boondi Palak Raita

Add Ranjit Shahi Lobster Curry 65

Guinea Fowl Changezi

Matka Keema Beliram Lamb Curry

Add Shahi Patiala Lamb Chop 23 each

Tawa Masala Crab Cheela

Original BBQ Butter Chicken Chop

Achari Duck Chaat, Masala Mathi

Paan Patta & Kala Chana Chaat

Gol Guppas, Chaas Pani

Hari Aam Chutney, BBQ Imli Chutney, Mooli Raita

Selection of Papads

Wine Pairing

FESTIVE FEAST

Mutton Seekh Kebab, Lasooni Salmon Tikka, Original BBQ Butter Chicken Chop Hari Chutney, Punjabi Salad, Lasooni Naan v vegetarian vg vegan vg⚫ vegan option

MIXED GRILL SPECIAL

Grate the peeled mooli coarsely. Place the grated radish in a clean kitchen towel or fine sieve and squeeze out as much moisture as possible into a bowl. Reserve the squeezed liquid (you can discard after use). Removing moisture is important so the patties bind and don't get soggy.

Prepare the radish

In a large mixing bowl combine the squeezed grated radish, mashed potatoes, finely chopped onion, green chilli, grated ginger and chopped coriander. Add besan (gram flour), breadcrumbs, cumin powder, garam masala, turmeric, red chilli powder and salt. Mix thoroughly until evenly combined. The mixture should be moist but hold together; if too wet, add 1-2 tbs more breadcrumbs or 1 tbs besan.

Mix base and binders

Let the mixture rest for 8–10 minutes so the besan and breadcrumbs absorb liquids. After resting, divide the mixture into 8 equal portions for medium-sized sliders (or 4 larger patties). Shape each portion into a smooth round flattened patty about 1–1.5 cm thick. Lightly coat the patties with a few extra breadcrumbs on both sides if they feel sticky.

Rest and shape

Heat a non-stick or cast-iron skillet over medium heat and add 1–2 tbs oil. When the oil is hot (shimmering but not smoking), place 3–4 patties without overcrowding. Cook for 3–4 minutes on the first side until golden-brown, then flip carefully and cook another 3–4 minutes until both sides are evenly crisp and cooked through. Add a little more oil between batches as needed and cook remaining patties. Transfer cooked patties to a plate lined with paper towels to drain any excess oil.

Pan-fry the kebabs

Roughly chop the washed methi leaves, coriander and mint (if using) to help the blender. Peel the garlic cloves and roughly chop the green chilli (remove seeds if you prefer less heat).

Prep the greens and aromatics

In a blender or food processor add methi leaves, coriander, mint, garlic, green chilli, roasted cumin seeds, lemon juice, sugar, salt and yogurt (if using). Add 30 ml water to start. Blend to a smooth but slightly coarse texture—scrape down the sides and add a little more water (1 tbs at a time) if needed to reach a spreadable consistency. Taste and adjust salt, lemon or sugar. The chutney should be bright, garlicky and slightly tangy.

Blend the chutney

Transfer chutney to a bowl. If you prefer an extra garlicky punch, finely mince one more garlic clove and stir into the chutney. Keep refrigerated until assembly; it will keep for 2–3 days.

Finish

Lightly toss the thinly sliced red onions with chaat masala and lemon juice if desired. Cut buns in half. Heat a skillet over medium-low heat and add butter; toast the buns, cut-side down, for 1–2 minutes until golden and slightly crisp. Keep warm.

Prepare garnishes and toast buns

Spread 1–2 tbs of lasooni methi chutney on the bottom half of each toasted bun. Place a lettuce leaf, then a hot mooli patty on top. Add a slice of tomato and some spiced sliced onion. Smear a little more chutney on the top bun (or a dot of yogurt if you like) and close the sandwich.

Assemble the bun kebabs

Serve the mooli bun kebabs immediately with lemon wedges and any remaining chutney on the side. These are best eaten hot while the patties are crisp; refrigerate leftover patties and chutney separately and reheat gently in a skillet.

Serve

mooli (white radish), peeled and coarsely grated

potatoes, boiled, peeled and mashed

onion, finely chopped

green chilli, finely chopped

fresh coriander leaves, chopped

fresh ginger, grated

besan (gram flour)

breadcrumbs

cumin powder

garam masala

turmeric powder

red chilli powder

salt

oil (for shallow frying)

fresh methi (fenugreek) leaves, tender, washed

fresh coriander leaves, washed

fresh mint leaves (optional)

garlic cloves

green chilli

roasted cumin seeds

lemon juice

plain yogurt (optional, for creaminess)

sugar or jaggery

water (to adjust consistency)

soft burger buns or pav

butter (for toasting buns)

thinly sliced red onion

tomato, thinly sliced

lettuce leaves or baby spinach

chaat masala (optional, for onions)

lemon wedges

Preheat oven to 200°C (390°F). Halve the figs lengthwise but keep them attached at the stem if small (or quarter if large). Using a spoon, fill each fig cavity with about 12 g goat cheese (total ~150 g across figs). Sprinkle each with a pinch of chopped walnuts and chopped rosemary. Season lightly with sea salt and black pepper.

Prep & assemble

Cut prosciutto slices in half lengthwise. Wrap each filled fig with a half slice of prosciutto so it partially covers the cheese and fig. Place wrapped figs on a baking sheet lined with parchment, brush lightly with 1 tbs olive oil. Roast 8–10 minutes until prosciutto is crisp at edges and cheese warmed.

Wrap & roast

Transfer to a platter, drizzle 3 tbs honey over the warm figs and serve immediately (serve warm or room temperature).

Peel and segment the blood oranges and navel orange (remove white pith and cut out segments). Reserve any juices. In a small bowl whisk 3 tbs olive oil, 1.5 tbs champagne vinegar, 1 tbs honey, 1 tsp Dijon mustard, 0.5 tsp salt and 0.5 tsp pepper until emulsified.

Segment citrus & dress

In a large bowl combine mixed baby greens (6 cups), thinly sliced fennel, segmented oranges, pomegranate seeds (0.5 cups) and 0.25 cup thinly sliced red onion. Add dressing and toss gently to coat. Taste and adjust seasoning, then transfer to serving plates.

Assemble salad

Remove beef roast from the refrigerator 1 hour before cooking to come to room temperature. Preheat oven to 230°C (450°F).

Bring roast to room temperature & preheat

Pat roast dry with paper towels. Rub the exterior with 2 tbs olive oil, 2 tsp kosher salt, 1 tsp black pepper. Combine 4 minced garlic, 2 tbs chopped rosemary and 2 tbs chopped thyme; press onto the roast. Roast on a rack in a shallow roasting pan at 230°C for 15 minutes to develop a crust.

Season & sear

Reduce oven to 160°C (320°F). Brush roast lightly with 2 tbs Dijon mustard and continue roasting until internal temperature reaches 55–57°C (130–135°F) for medium‑rare (approximately 60–75 minutes for a 1.6 kg roast—use a probe thermometer to confirm). Remove roast when target temp is reached.

Roast low and slow

Transfer roast to a cutting board, tent loosely with foil, and rest 15–20 minutes before slicing. While the roast rests, prepare the red wine jus using pan juices and the following steps.

Rest

Place the roasting pan over medium heat on the stovetop (or transfer pan juices to a saucepan). Add 2 minced shallots and sauté 1–2 minutes until translucent. Pour in 1.5 cups dry red wine to deglaze, scraping up browned bits from the pan. Bring to a simmer and reduce by about half (6–8 minutes).

Deglaze pan

Add 2 cups beef stock and continue to simmer until sauce coats the back of a spoon (8–12 minutes). Season with 0.5 tsp salt and 0.25 tsp black pepper. Off the heat whisk in 2 tbs cold cubed butter, one piece at a time, to emulsify and deepen flavor. Taste and adjust seasoning. Strain through a fine sieve if you prefer a smooth jus. Keep warm until serving.

Finish jus

Place 1.2 kg potato chunks in a large pot and cover with cold salted water. Bring to a boil and simmer until potatoes are very tender, 15–20 minutes. Drain well.

Boil potatoes

While potatoes cook, gently heat 1 cup whole milk, 0.5 cup heavy cream and 100 g butter in a small saucepan until butter melts and mixture is warm (do not boil). Return drained potatoes to pot, add roasted or minced garlic (4 cloves), pour warmed dairy mixture over potatoes and mash until smooth but still slightly textured. Season with 1.5 tsp salt and 1 tsp black pepper; adjust to taste.

Heat dairy & mash

Fold in chopped chives (2 tbs). Keep warm until plating; reheat gently if necessary before serving.

Preheat oven to 200°C (400°F). On a baking sheet toss 300 g carrots, 300 g parsnips and 400 g baby potatoes with 3 tbs olive oil, 1 tbs fresh thyme, 1 tsp sea salt and 1 tsp black pepper so everything is evenly coated.

Prep & toss

Spread vegetables in a single layer and roast 30–40 minutes, turning once halfway through, until tender and caramelized at the edges. If using balsamic glaze, drizzle 2 tbs over vegetables for the last 3 minutes of roasting or immediately after removing from oven.

Roast

Bring a pot of salted water to a boil. Add 400 g trimmed green beans and blanch 3–4 minutes until bright green and tender‑crisp. Transfer immediately to an ice bath to stop cooking; drain and pat dry.

Blanch green beans

In a skillet over medium heat, toast 50 g sliced almonds, stirring, until golden (2–3 minutes). Remove almonds and set aside. In the same skillet melt 1 tbs butter, add blanched green beans and sauté 1–2 minutes to warm through. Stir in toasted almonds, 1 tsp lemon zest, 0.5 tsp sea salt and 0.25 tsp black pepper. Keep warm until serving.

Toast almonds & finish

Sprinkle 2.5 tsp gelatin over 3 tbs cold water in a small bowl. Let sit 5–10 minutes to bloom.

Bloom gelatin

In a saucepan combine 2 cups heavy cream, 1 cup whole milk and 0.5 cup granulated sugar. Warm over medium heat, stirring, until sugar dissolves and mixture is just below simmer (do not boil). Remove from heat.

Heat cream mixture

Whisk the bloomed gelatin into the warm cream until fully dissolved. Allow mixture to cool 3–4 minutes, then whisk in 1 tsp vanilla extract and 1 cup champagne (or sparkling wine). Pour panna cotta mixture into 6 small glasses or ramekins. Cool to room temperature, then refrigerate at least 4 hours (preferably overnight) until set.

Dissolve gelatin & add champagne

Combine 2 cups mixed berries, 3 tbs granulated sugar and 1 tbs lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries soften and mixture thickens slightly, 6–8 minutes. Remove from heat and cool to room temperature. Refrigerate if not using immediately.

Make berry compote

When panna cotta is set, spoon 2–3 tbs berry compote over each ramekin. Garnish with a mint leaf and serve chilled.

fresh figs

prosciutto slices (thin)

goat cheese (chevre)

honey

chopped walnuts

fresh rosemary (finely chopped)

olive oil

sea salt

black pepper

mixed baby greens

blood oranges

navel orange

fennel bulb (thinly sliced)

pomegranate seeds

red onion (thinly sliced)

extra virgin olive oil

champagne vinegar

Dijon mustard

beef rib roast (boneless or bone‑in)

kosher salt

garlic (minced)

fresh rosemary (chopped)

fresh thyme (chopped)

dry red wine

beef stock

shallots (minced)

unsalted butter (cold, cubed)

russet potatoes (peeled, cut into chunks)

whole milk

heavy cream

unsalted butter

garlic (roasted or minced)

chives (chopped)

carrots (cut into 2–3 cm pieces)

parsnips (cut)

baby potatoes (halved if large)

fresh thyme

balsamic glaze (optional)

green beans (trimmed)

sliced almonds

butter

lemon zest

granulated sugar (for panna cotta)

champagne or sparkling wine

gelatin powder

cold water (for gelatin bloom)

vanilla extract

mixed berries (fresh or frozen)

granulated sugar (for compote)

mint leaves (for garnish)

Rinse the chickpeas under cold water. In a bowl, combine chickpeas, 500 ml hot water, baking soda and the black tea bag, and let sit for 45–60 minutes (quick-soak). Drain and rinse. Transfer to a pressure cooker, add 1000 ml fresh water and a bay leaf, bring to pressure and cook for 18–20 minutes on medium heat (or 4–5 whistles) until tender but not mushy. If using stovetop pot, simmer 60–75 minutes until tender. Reserve the cooking liquid and discard the tea bag and bay leaf.

Quick-soak and cook chickpeas

Heat 3 tbs oil or ghee in a heavy skillet over medium heat. Add cumin seeds and allow to sizzle for 10–15 seconds, then add asafoetida. Add finely chopped onion and sauté until golden brown, 8–10 minutes. Stir in ginger paste, garlic paste and slit green chilies; cook 1–2 minutes until raw smell disappears. Add chopped tomato and cook until oil separates, about 4–5 minutes.

Prepare pindi masala base

Lower heat and add coriander powder, cumin powder, red chili powder and salt; cook 1 minute. Add the cooked chickpeas with about 150–200 ml of their reserved cooking liquid (adjust for desired consistency). Stir well and simmer uncovered for 12–15 minutes until the gravy thickens and flavors concentrate. Mash a few chickpeas with the back of a spoon to thicken the sauce. Stir in chole masala (or garam masala), amchur (or lemon juice), crushed kasuri methi, and simmer 1–2 minutes. Taste and adjust salt, spice and tanginess. Garnish with chopped cilantro and julienned ginger before serving.

Spice and finish chole

The tea in the quick-soak gives the characteristic darker color of Pindi Chole; omit if undesired. If mixture becomes too thick, add a splash of reserved cooking liquid.

Notes

Warm 100 ml of the water until pleasantly warm (about 38–43°C). Mix warm water, sugar and instant yeast in a small bowl and let stand 8–10 minutes until foamy. In a large bowl combine flour and salt. Add yogurt, oil and the activated yeast mixture. Gradually add remaining warm water as needed and knead into a soft, slightly tacky dough (about 8–10 minutes by hand). Cover with a damp cloth and let rise in a warm place until nearly doubled, about 45–60 minutes.

Activate yeast and make dough

While the dough rises, mash the boiled potatoes in a bowl until smooth. Add finely chopped onion, green chili, chopped cilantro, amchur, garam masala, ajwain, and 1 tsp salt. Mix thoroughly and taste for seasoning. If using paneer, fold in up to 50 g grated paneer for a richer filling. Divide the stuffing into 8 equal portions (for 8 small/4 large kulchas).

Prepare potato stuffing

Punch down the risen dough and divide into 8 equal balls. Flatten a dough ball into a 4–5 inch disc, place one portion of potato stuffing in the center, gather edges and seal, then gently flatten and roll into a 6–7 inch round with a rolling pin, dusting lightly with flour to prevent sticking. Take care not to press out the filling.

Shape and fill kulchas

Heat a heavy tava or skillet over medium-high heat until hot. Place the rolled kulcha on the dry skillet; cook for 1–2 minutes until you see bubbles and the underside has golden spots. Flip and spread a little ghee on the cooked side, press gently with a spatula and cook the other side 1–2 minutes. For authentic char, finish directly on a low open flame for 10–20 seconds using tongs (optional), or place briefly under a hot broiler/oven at 220°C for 2–3 minutes. Brush with ghee/butter and keep warm in a cloth-lined basket while you cook remaining kulchas.

Cook kulchas

Serve hot stuffed Amritsari kulchas with a dollop of butter and alongside the Pindi Chole.

Peel and julienne the radish into matchsticks (~300 g). Place in a bowl, sprinkle 1.5 tsp salt, toss well and let sit for 20–30 minutes so some moisture is drawn out. After resting, squeeze gently to remove excess water and transfer the radish to a dry bowl. Discard the released liquid.

Prep and draw moisture

Dry-roast mustard seeds and fennel seeds in a small skillet over low heat until aromatic (1–2 minutes). Cool slightly and coarsely grind with roasted fenugreek seeds to a coarse powder. Combine this powder with turmeric, red chili powder and hing in a small bowl.

Prepare spice mix

Heat mustard oil in the same skillet until it just starts to smoke to remove raw pungency; allow to cool for 2 minutes (mustard oil should be hot but not smoking). Add the spice mix to the warm oil (be careful, it may sputter) and stir for 10–15 seconds. Immediately pour this tempered oil and spice mixture over the squeezed julienned radish. Add lemon juice (or vinegar) and jaggery/sugar if using, and mix thoroughly so all pieces are well coated.

Temper and combine

Transfer the achar to a clean, dry jar or airtight container. Let it sit at room temperature for at least 2 hours for flavors to meld (overnight is better). Refrigerate and use within 7–10 days. Serve a small portion alongside the chikpeas and kulcha for a bright, tangy contrast.

Mooli Bun Kebab, Lasooni Methi Chutney

New Year's Eve Feast 130

Pindi Chole, Amritsari Kulcha, Mooli Achar

Malai Morel & Wild Mushroom Paneer Mattar

Add Bharwan Mirch Kebab, Achari Nimbu Raita 16 Each

Dunghar Paneer Tikka, Kaju Masala

Chilli Cheese Pakode, Tamatar Chutney

Vegetarian Festive Feast

Saunfiyan Apples, Burnt Ghee Ice Cream

Gur Malai Toast

Methi Romanesco & Channa Biryani, Boondi Palak Raita

Add Ranjit Shahi Lobster Curry 65

Guinea Fowl Changezi

Matka Keema Beliram Lamb Curry

Add Shahi Patiala Lamb Chop 23 Each

Tawa Masala Crab Cheela

Original Bbq Butter Chicken Chop

Achari Duck Chaat, Masala Mathi

Paan Patta & Kala Chana Chaat

Gol Guppas, Chaas Pani

Selection Of Papads

Wine Pairing

Festive Feast

Mixed Grill Special