THE GYMKHANA X BURLEIGH SIGNATURE COLLECTION

All Star Sauce Gift Box

The Classics Perfected Gift Box

THE GYMKHANA X BURLEIGH CLASSIC COLLECTION

Be The Star Gift Box

The Ultimate Gift Box

Butter Masala Gift Box

Marinades & Chutneys Bundle

The Viral Naan Roll Bundle

The Classics, Perfected Bundle

The Essential Sauce Bundle

Peanut & Sesame Chutney

Full Feast Bundle

Rogan Josh Cooking Sauce

Tandoori Onion Chutney

Korma Cooking Sauce

All Star Sauce Bundle

Roasted Garlic & Chilli Marinade

Vindaloo Cooking Sauce

Madras Cooking Sauce

Goan Curry Cooking Sauce

Tikka Masala Cooking Sauce

Butter Masala Cooking Sauce

Green Tikka Marinade

Combine honey and hot water in a small saucepan or heatproof container and stir until honey is fully dissolved.

Add sliced fresh ginger and lemon zest to the honey solution.

Bring mixture to a gentle simmer for 3–4 minutes to infuse ginger, then remove from heat and let steep for 30 minutes for a stronger ginger flavor.

Strain syrup through a fine sieve to remove ginger and zest. Cool to room temperature, then refrigerate. Syrup will keep refrigerated for up to 2 weeks.

Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Chill glass

If using egg white, perform a dry shake first: add gin, cold-brewed Darjeeling tea, lemon juice, honey-ginger syrup, aperitivo, and egg white to a cocktail shaker with no ice.

Dry shake vigorously for 15–20 seconds to emulsify the egg white and create a silky foam.

Add plenty of ice to the shaker and shake again for 12–15 seconds until well-chilled and slightly diluted.

Double strain the cocktail into the chilled coupe or Nick & Nora glass to remove ice shards and produce a clean presentation.

If not using egg white, combine gin, tea, lemon juice, syrup, and aperitivo with ice in the shaker and shake 12–15 seconds, then strain into the chilled glass.

Garnish with a thin lemon wheel or dehydrated lemon slice laid on the foam, top with a small sprig of micro mint or thyme, and for extra aroma, grate a touch of fresh nutmeg over the foam or add two dashes of orange bitters.

Serve immediately. The cocktail balances floral gin, brisk Darjeeling tea, bright citrus, gentle honey-ginger warmth, and a touch of bitters for complexity — a signature collaboration profile.

Adjust sweetness by varying honey-ginger syrup ±5–10 ml. For non-alcoholic version, replace gin with a non-alcoholic gin alternative and aperitivo with a dash of non-alcoholic bitter aperitif; keep tea and citrus components.

London dry gin (preferably a floral-citrus style)

Cold-brewed Darjeeling tea

Freshly squeezed lemon juice

Honey-ginger syrup (see syrup section if making)

Aperitivo (light bitter orange/apricot liqueur such as Aperol or similar)

Egg white (optional for texture)

Honey

Hot water

Fresh ginger, peeled and thinly sliced

Lemon zest (optional, for brightness)

Thin lemon wheel or dehydrated lemon slice

Fresh micro mint or a sprig of thyme

Freshly grated nutmeg or a few dashes of orange bitters (optional)

Heat olive oil in a medium saucepan over medium heat. Add no fresh aromatics for this version (we're using powders); let the oil warm for 30 seconds.

Sauté aromatics

Combine base ingredients: Add crushed tomatoes, ketchup, apple cider vinegar, and brown sugar to the saucepan. Stir to combine.

Season: Stir in Worcestershire sauce, smoked paprika, onion powder, garlic powder, black pepper, and kosher salt.

Simmer: Bring mixture to a gentle simmer over medium-low heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 20–25 minutes until slightly thickened and glossy.

Finish and cool: Stir in liquid smoke. Taste and adjust salt, sugar or vinegar to balance sweetness, acidity and smoke. Remove from heat and let cool to room temperature. Transfer to sterilized jars. Chill for at least 2 hours to let flavors meld.

Whisk ingredients: In a bowl, combine Dijon mustard, yellow mustard, honey, apple cider vinegar, olive oil, minced garlic, black pepper and kosher salt. Whisk until smooth and glossy.

Adjust consistency: If the sauce is very thick, whisk in 1–2 teaspoons of warm water or more olive oil until desired pourable consistency is reached.

Rest: Transfer to a jar and refrigerate at least 1 hour to let flavors marry. Shake well before using.

Combine dairy and seasonings: In a medium bowl, whisk together mayonnaise, sour cream and buttermilk until smooth.

Add herbs and flavorings: Fold in chopped chives, parsley, dill, garlic powder, onion powder, lemon juice, black pepper and kosher salt. Taste and adjust seasoning—add more lemon for brightness, more buttermilk for thinner consistency.

Chill: Cover and refrigerate for at least 30 minutes (preferably 2 hours) to allow herbs to infuse the dressing. Store in a sealed jar.

Warm oil & toast garlic: In a small saucepan over low heat, warm the neutral oil. Add the finely minced garlic and cook gently for 45–60 seconds until fragrant but not browned.

Add chili and flavorings: Stir in red pepper flakes and gochugaru (or sweet chili powder) and cook 15–20 seconds to bloom the spice. Remove from heat.

Finish: Stir in rice vinegar, soy sauce, honey, sesame oil and kosher salt. Taste and adjust heat or salt. Let cool to room temperature; oil will infuse with chili and garlic flavors.

Store: Transfer to a small jar and refrigerate. Shake before using; sauce will keep up to 2 weeks refrigerated.

canned crushed tomatoes

apple cider vinegar

brown sugar (packed)

ketchup

Worcestershire sauce

smoked paprika

onion powder

garlic powder

ground black pepper

kosher salt

olive oil

liquid smoke

Dijon mustard

yellow mustard

honey

garlic (minced)

mayonnaise

buttermilk

sour cream

fresh chives (finely chopped)

fresh parsley (finely chopped)

dill (fresh, finely chopped)

lemon juice

neutral oil (vegetable or canola)

garlic (finely minced)

red pepper flakes

gochugaru or sweet chili powder

rice vinegar

soy sauce

sesame oil

In a large bowl, beat 1 cup softened unsalted butter and 1/2 cup granulated sugar with an electric mixer on medium speed until pale and fluffy, about 2–3 minutes. Scrape in vanilla bean seeds (or 1 tsp vanilla extract) and mix until combined.

Prepare dough

Add 2 cups all-purpose flour and 1/4 tsp fine sea salt to the butter mixture. Mix on low speed until the dough just comes together and no dry streaks remain. Do not overmix; the dough should be soft but not sticky.

Turn the dough onto a lightly floured surface, press into a disk about 1-inch thick, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling firms the butter and makes the cookies hold their shape.

Shape and chill

Preheat the oven to 350°F (175°C). Roll the chilled dough to 1/4-inch thickness and cut with a 2.5-inch cookie cutter (or shape into fingers). Place cookies on a parchment-lined baking sheet about 1 inch apart. Bake for 12–14 minutes, until the edges are very lightly golden and the centers remain pale. Rotate the pan halfway through for even browning.

Bake

Transfer cookies to a wire rack and cool completely. Once cool, layer between sheets of wax or parchment paper if stacking for packaging.

Place 8 oz finely chopped dark chocolate in a heatproof bowl. In a small saucepan, bring 1/2 cup heavy cream just to a simmer (do not boil). Pour the hot cream over the chopped chocolate and let sit undisturbed for 1–2 minutes to soften the chocolate.

Make ganache

Stir until smooth, then stir in 1 tbsp unsalted butter until glossy. If the mixture is still cool, place the bowl over a warm water bath and stir gently to fully emulsify. Cover and refrigerate until firm enough to scoop, about 1–2 hours.

Using a small cookie scoop or teaspoon, scoop portions of the chilled ganache and roll between your palms to form 1-inch spheres. Work quickly or refrigerate the ganache briefly between batches if it becomes too soft.

Form truffles

Place 1/2 cup unsweetened cocoa powder in a shallow bowl. Roll each truffle in the cocoa to coat, tapping off excess. Arrange truffles in paper cups or a single layer in a tin. Optional: sprinkle a tiny pinch of flaky sea salt on top of a few truffles for contrast.

Coat and finish

Whisk together 3 large egg yolks and 3/4 cup granulated sugar in a heatproof bowl until smooth and slightly pale. Add 1/2 cup fresh lemon juice and 1 tbsp lemon zest and whisk to combine.

Cook lemon curd

Place the bowl over a saucepan of gently simmering water (double boiler), making sure the bowl bottom does not touch the water. Whisk constantly until the mixture thickens and reaches about 170–175°F (or coats the back of a spoon), about 8–12 minutes.

Remove from heat. Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest if desired. While still warm, whisk in 6 tbsp cold cubed unsalted butter, one piece at a time, until fully incorporated and smooth.

Spoon the warm lemon curd into small 2–4 oz jars, leaving a little headspace. Allow to cool to room temperature, then refrigerate until fully chilled and set, at least 2 hours. The curd will thicken further as it cools.

Jar and chill

Choose a gift box or tin that fits all components comfortably. Line the bottom with crinkle paper or food-safe tissue to cushion items.

Stack the cooled shortbread cookies in one section of the box, placing a small sheet of wax or parchment paper between stacked layers to prevent sticking. Arrange 8–12 truffles in a small paper candy cup or mini compartment, leaving space so they don't press on the cookies.

Place 2–4 chilled lemon curd jars (depending on jar size and box capacity) upright in the box. If jars are glass, cushion them with additional crinkle paper so they don't rattle or touch each other directly.

Close the box and secure with ribbon or twine. Add a small label or note with ingredients/allergen information (butter, eggs, dairy, gluten, chocolate) and a brief serving suggestion: "Serve truffles at room temperature and spoon lemon curd onto shortbread or toast."

Store refrigerated if the gift may be received within 24–48 hours (because of lemon curd), otherwise keep components chilled and include an instruction to refrigerate. Cookies will keep in an airtight container at room temperature for up to 5 days; truffles and curd keep refrigerated for up to 10 days.

unsalted butter, softened

granulated sugar

vanilla bean seeds (or pure vanilla extract)

all-purpose flour

fine sea salt

semi-sweet or dark chocolate, finely chopped (60–70% cacao)

heavy cream

unsalted butter

unsweetened cocoa powder (for coating)

flaky sea salt (optional, for finishing)

large egg yolks

fresh lemon juice

lemon zest

unsalted butter, cold and cubed

small glass jars with lids (2–4 oz)

wax or parchment paper (for separating cookies)

ribbon or twine

gift box or tin

crinkle paper or food-safe tissue

In a medium bowl combine yogurt, minced garlic, grated ginger, ground coriander, ground cumin, smoked paprika, cayenne, kosher salt, black pepper, lemon zest, lemon juice and 2 tablespoons olive oil. Whisk until smooth. Pat lamb chops dry with paper towel. Coat each chop with the yogurt marinade, pressing it into the meat. Cover and refrigerate for at least 2 hours, ideally overnight (up to 12 hours) for best flavor.

Prepare the marinade and marinate

Remove marinated lamb from fridge 30 minutes before cooking to bring to near room temperature. Preheat a heavy skillet or grill pan over medium-high heat and brush with a little oil to prevent sticking.

Sear the chops 2–3 minutes per side for medium-rare depending on thickness (internal temp 55–57°C / 130–135°F). If chops are thick, finish in a 180°C (350°F) oven for 4–6 minutes. Baste with pan juices. Rest the chops loosely covered with foil for 6–8 minutes before slicing to retain juices.

Cook lamb chops

Place cauliflower florets in a medium saucepan with vegetable stock (or water) and a pinch of salt. Bring to a simmer, cover, and cook until very tender, about 12–15 minutes. Drain, reserving 2–3 tablespoons of cooking liquid.

Cook cauliflower

Meanwhile, melt the unsalted butter in a small skillet over medium heat. Continue cooking until solids turn golden brown and smell nutty (about 3–4 minutes). Remove from heat to avoid burning.

Brown the butter

Transfer the cooked cauliflower to a blender or food processor. Add the browned butter (reserve a teaspoon for finishing), cream, white pepper and salt. Puree until completely smooth, adding a spoonful of reserved cooking liquid if needed to achieve a silky consistency. Taste and adjust seasoning. Keep warm.

Heat a large cast-iron skillet or grill pan until very hot. Toss trimmed broccolini with 2 tablespoons olive oil and 3/4 tsp sea salt. Add broccolini in a single layer and allow to char without moving for 2–3 minutes, then toss and char another 1–2 minutes until bright green with blistered tips. Remove to a tray.

Char broccolini

In a small bowl combine chopped parsley, lemon zest, 1 tablespoon extra-virgin olive oil and the finely minced garlic. Toss the warm broccolini with the gremolata so garlic softens slightly and flavors meld. Taste and adjust salt if needed. Keep warm.

Make gremolata and finish broccolini

In a small saucepan heat 1 tablespoon oil over medium heat. Add finely chopped shallot and sweat gently until translucent but not browned, about 3 minutes. Stir in tomato paste and cook 1 minute. Pour in red wine and scrape any browned bits from the pan. Reduce wine by two-thirds over medium heat.

Make the jus

Add beef or lamb stock and thyme sprigs and simmer until sauce coats the back of a spoon, about 10–12 minutes. Remove thyme. Off the heat whisk in cold butter piece by piece to emulsify and give the sauce a glossy finish. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

After lamb has rested, slice each chop on the bone or remove bone and slice across the grain into 2–3 pieces per chop. Arrange slices to display the pink interior.

Rest & slice chops

Spoon a generous bed of burnt butter cauliflower purée in the center of each plate. Fan 2–3 slices of spiced lamb chops on top or beside the purée. Arrange a small bundle of charred broccolini alongside.

Drizzle 1–2 tablespoons of red wine jus around the meat and purée. Scatter toasted almond flakes and micro herbs over the plate. Serve immediately with lemon wedges on the side for squeezing.

bone-in lamb loin chops

plain yogurt (full fat)

garlic cloves, minced

fresh ginger, grated

ground coriander

ground cumin

 cayenne pepper

black pepper, freshly ground

cauliflower florets, trimmed

double cream or heavy cream

vegetable stock or water

salt

white pepper

broccolini (trimmed)

sea salt

garlic, finely minced

flat-leaf parsley, finely chopped

extra-virgin olive oil (for gremolata)

olive oil or neutral oil

shallot, finely chopped

red wine

beef or lamb stock

tomato paste

fresh thyme sprigs

cold unsalted butter

black pepper

micro herbs or small parsley sprigs

toasted almond flakes

lemon wedges

Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats.

Prep

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl.

Cream butter and sugar

Mix in the vanilla extract until incorporated.

Add vanilla

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly combined.

Combine dry ingredients

With the mixer on low, gradually add the dry ingredients to the butter mixture until a soft, cohesive dough forms. Do not overmix. If dough is crumbly, add 1–2 tsp cold water to bring together.

The Gymkhana X Burleigh Signature Collection