Absolutely, Chef Avtar. Here is a professional cooking-class recipe for the complete platter: Dum Ka Gosht • Romali Roti • Mango Lassi • Gulab Jamun with Phirni.

Chef Avtar Singh Rana — Royal Indian Platter

1. Dum Ka Gosht — 4 portions

Ingredients

• Lamb/mutton shoulder or leg — 800 g, 3–4 cm pieces
• Thick yogurt — 200 g
• Ginger-garlic paste — 40 g
• Kashmiri chili powder — 2 tsp
• Turmeric — ½ tsp
• Coriander powder — 2 tsp
• Cumin powder — 1 tsp
• Garam masala — 1½ tsp
• Fried onions — 100 g, crushed
• Green cardamom — 4
• Black cardamom — 1
• Cinnamon — 1 small stick
• Cloves — 4
• Bay leaf — 1
• Saffron — generous pinch
• Warm milk — 3 tbsp
• Ghee — 3 tbsp
• Oil — 2 tbsp
• Salt — to taste
• Rose water — 1 tsp
• Kewra water — ½ tsp
• Lamb stock/water — 250–350 ml

Method

1. Marinate lamb with yogurt, ginger-garlic, chili, turmeric, coriander, cumin, salt and half the fried onions for 4–6 hours.
2. Heat ghee and oil in a heavy-bottomed pot. Temper cardamom, cinnamon, cloves and bay leaf.
3. Add marinated lamb and sear on medium-high heat for 8–10 minutes.
4. Add remaining fried onions and stock. Bring to a simmer.
5. Cover tightly with foil and lid. Cook on very low heat for 60–90 minutes, until the meat is extremely tender.
6. Add saffron milk, garam masala, rose water and kewra during the final 5 minutes.
7. Rest covered for 10 minutes before serving.

Chef Avtar plating:
Serve the gosht in a small copper handi with a controlled pool of glossy gravy. Finish with saffron, fried onion, micro coriander and a tiny drizzle of ghee.

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2. Romali Roti

Ingredients

• All-purpose flour — 250 g
• Whole wheat flour — 50 g
• Salt — ½ tsp
• Oil — 1 tbsp
• Warm water — as required
• Melted ghee — for brushing
• Extra flour/cornstarch — for stretching

Method

1. Combine flours and salt. Add oil and gradually knead with warm water into a soft, elastic dough.
2. Knead for 8–10 minutes.
3. Rest covered for 30–45 minutes.
4. Divide into small balls.
5. Roll two balls into thin discs, brush one with ghee and dust with flour. Place together and roll very thin.
6. Stretch gently until almost translucent.
7. Cook rapidly on an inverted hot wok/tawa, about 20–30 seconds per side.
8. Separate the two layers and fold into the classic rumali shape.

Class tip: The dough must be soft and well-rested. That’s the key to achieving the dramatic paper-thin texture.

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3. Mango Lassi

Ingredients — 4 glasses

• Ripe mango pulp — 400 g
• Thick yogurt — 400 g
• Cold milk — 150 ml
• Sugar — 40–60 g, depending on mango
• Cardamom powder — ¼ tsp
• Saffron — pinch
• Rose water — ½ tsp
• Ice — optional

Method

Blend everything until completely smooth and creamy.

Luxury finish:
Pour into chilled glasses and garnish with saffron, chopped pistachio and a tiny mango-brunoise garnish.

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4. Gulab Jamun with Saffron Phirni

Gulab Jamun

Ingredients

• Khoya/mawa — 200 g
• Milk powder — 50 g
• All-purpose flour — 25 g
• Baking powder — ¼ tsp
• Ghee — 1 tsp
• Milk — as needed
• Oil/ghee — for frying

Syrup

• Sugar — 400 g
• Water — 400 ml
• Green cardamom — 4
• Saffron — pinch
• Rose water — 1 tsp
• Lemon juice — few drops

Method

1. Mix khoya, milk powder, flour, baking powder and ghee gently.
2. Add just enough milk to make a soft, smooth dough.
3. Rest 10 minutes.
4. Roll into small, completely smooth balls without cracks.
5. Fry slowly at approximately 145–155°C / 293–311°F until deep golden brown.
6. Transfer directly into warm syrup.
7. Allow to soak for at least 2 hours.

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Saffron Phirni

Ingredients

• Basmati rice — 60 g
• Full-fat milk — 1 liter
• Sugar — 100–120 g
• Saffron — generous pinch
• Cardamom — ½ tsp
• Pistachio — 30 g
• Rose water — ½ tsp

Method

1. Soak rice for 30 minutes and grind into a slightly coarse paste.
2. Bring milk to a simmer.
3. Add rice paste slowly while whisking continuously.
4. Cook on low heat until thick and creamy, approximately 20–25 minutes.
5. Add sugar, saffron and cardamom.
6. Finish with rose water.
7. Chill completely.

⭐ Signature plating

Use a wide black or bronze plate:

Center: saffron phirni in a shallow bowl
On top: one warm gulab jamun, split slightly to expose the center
Finish: pistachio, saffron threads, rose petals and edible flowers
Side: a small quenelle of mango gel or mango relish

Arrange the Dum Ka Gosht + Romali Roti + Mango Lassi + Gulab Jamun/Phirni as a four-course tasting experience rather than one crowded plate.

Masterclass title:

“Royal Hyderabad & Awadhi Journey — Tradition Reimagined by Chef Avtar Singh Rana”