| Shatbhi Basu |
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| CHRYSANTHEMUM INFUSION SHOT |
| Put ice in the shaker. Add the infused vodka. Add a splash of sugar syrup. Shake and strain into the shot glasses. |
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| GRILLLED LEMON MARGARITA |
| Muddle grilled lemons. Add all ingredients into shaker with ice. Shake and double strain into salt rimmed glass. |
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| Nikhil & Natasha |
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| SPINACH SALAD WITH SESAME DRESSING |
| Wash and boil the spinach. Drain the water very well. Cut spinach into 2 inch lengths. Grind the sesame seeds. Add sugar, soya sauce, and sake in the grinder and mix well. Add spinach and stir well. |
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| Marut Sikka |
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| GUD HALWA |
| Soak semolina in water for twenty minutes. Boil water in a pan. Add the jaggery powder and let it melt. |
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| MANGO CHUTNEY |
| Blend all the ingredients to make a very fine paste. Refrigerate and serve cold. |
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| Manju Malhi |
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| SALAD NICOISE |
| Cook the potatoes in a pan of salted boiling water for 15-20 minutes until tender. |
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| CHICKEN SAUVIGNON |
| Preheat the oven to 200C. Mix the pepper with the flour and coat the chicken pieces thoroughly. Set aside. |
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| Aditya Bal |
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| DUM MURG KI KACCHI BIRYANI |
| Soak the basmati rice in water for 20 minutes to half an hour.Marinate the chicken with curd, turmeric, salt, chilly powder and ginger-garlic paste. |
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| MOONG DAL KI GOLI |
Soak the dal in water for two hours. Grind the dal into a smooth batter with the ginger-garlic paste, salt to taste, red chilli powder, garam masala powder, and a dash of water.
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