Chef Avtar Singh Rana’s Salmon Piccata

A classic Italian-inspired dish featuring pan-seared salmon, a bright lemon-butter sauce, briny capers, fresh parsley, and a touch of white wine. Perfect for an elegant restaurant entrée or a fine-dining cooking class.

25 min, total time

2 servings

Ingredients

For the salmon

2 salmon fillets, 6–8 oz (170–225 g) each

Salt and freshly ground black pepper, to taste

2 tbsp all-purpose flour, for a light coating (optional)

1 tbsp olive oil

1 tbsp butter

For the piccata sauce

2 tbsp butter, chilled and cubed

2 garlic cloves, finely minced

¼ cup dry white wine

½ cup seafood stock or chicken stock

2 tbsp fresh lemon juice

1–2 tbsp capers, drained

1 tsp lemon zest

1 tbsp chopped fresh parsley

Salt and black pepper, to taste

Garnish and accompaniments

Lemon slices

Steamed asparagus or broccolini

Creamy mashed potatoes or angel-hair pasta

Fresh parsley and microgreens, optional

Method

1. Prepare the salmon

Pat the fillets dry. Season both sides with salt and pepper. Lightly dust with flour if you prefer a delicate golden crust, shaking off any excess.

2. Sear the salmon

Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear the salmon for approximately 3–4 minutes per side, depending on thickness. Remove and keep warm. Cook to an internal temperature of 145°F (63°C).

3. Build the piccata sauce

Reduce heat to medium. Add garlic and sauté for 20–30 seconds. Deglaze with white wine, scraping up the browned bits. Reduce by half, then add stock, lemon juice, zest, and capers. Simmer for 2–3 minutes.

4. Finish the sauce

Lower the heat and whisk in the chilled butter gradually until the sauce is glossy and lightly emulsified. Add parsley and adjust seasoning. Avoid boiling after adding the butter.

5. Plate and serve

Place mashed potatoes or pasta on a warm plate. Position the salmon at an angle, spoon the lemon-caper butter sauce around and over it, and garnish with lemon slices, parsley, and seasonal greens.

Chef Avtar’s professional tips

For crisp skin: Dry the skin thoroughly and place it skin-side down in a hot pan first. Press gently for the first 20 seconds.

For balanced flavor: Start with less lemon juice and adjust at the end. The sauce should be bright, buttery, and savory rather than sharply acidic.

For a restaurant finish: Add a small splash of stock if the sauce becomes too thick.

For a lighter version: Replace some butter with olive oil and use extra stock.

For elegant plating: Use a swoosh of potato purée, arrange asparagus neatly, and finish with capers, lemon zest, and microgreens.

Chef Avtar Singh Rana’s Tortellini Carbonara

Italian Classic • Garlic Bread • Olive Tapenade

A luxurious Italian-inspired dish featuring tender cheese-filled tortellini coated in a silky Parmesan and egg sauce, finished with crispy pancetta, cracked black pepper, and fresh herbs.

30 min, Total time, Servings 4

1. Ingredients

Tortellini carbonara

500 g fresh cheese tortellini

150 g pancetta or bacon, diced

3 large egg yolks

1 whole egg

100 g finely grated Parmesan or Pecorino Romano

1 small garlic clove, optional

1 tsp freshly cracked black pepper

100–150 ml reserved pasta water, as needed

Salt, to taste

1 tbsp chopped parsley or chives, optional

Chef’s note: Traditional carbonara uses eggs, hard cheese, cured pork and black pepper. Cream is not necessary; the egg and cheese create the silky sauce.

2. Garlic bread

1 small baguette or 8 slices rustic bread

60 g softened butter

3 garlic cloves, minced

1 tbsp chopped parsley

1 tbsp olive oil

20 g grated Parmesan, optional

3. Olive tapenade

150 g pitted Kalamata or mixed olives

1 tbsp capers, rinsed

1 small garlic clove

1 tbsp lemon juice

2 tbsp extra-virgin olive oil

1 tsp chopped parsley

Black pepper, to taste

2. Method

Step 1 — Cook the tortellini

Bring salted water to a boil. Cook tortellini according to package directions until tender but firm. Reserve a cup of pasta water, then drain.

Step 2 — Crisp the pancetta

Place pancetta in a skillet over medium heat. Cook until golden and crisp. Add optional garlic for the final 30 seconds. Keep a little rendered fat in the pan.

Step 3 — Prepare the carbonara base

Whisk egg yolks, whole egg, grated cheese and black pepper in a bowl until thick. Add a spoonful of warm pasta water gradually to loosen the mixture.

Step 4 — Create the silky sauce

Toss the drained tortellini with pancetta and its fat. Remove the pan from direct heat. Add the egg-cheese mixture and toss continuously, adding pasta water a little at a time until glossy and creamy.

Important: Do not boil the sauce after adding eggs, or they may scramble.

Step 5 — Prepare garlic bread

Mix butter, garlic, parsley and olive oil. Spread over bread and toast at 400°F (205°C) for 6–10 minutes until golden. Add Parmesan if desired.

Step 6 — Make the olive tapenade

Pulse olives, capers, garlic, lemon juice and olive oil into a coarse paste. Fold in parsley and season with black pepper.

3. Fine-dining plating by Chef Avtar Singh Rana

Place the tortellini in a warm, shallow ceramic bowl, arranging a few pieces visibly on top.

Spoon the glossy carbonara sauce around the pasta.

Garnish with crispy pancetta, fine Parmesan shavings, cracked black pepper and micro herbs.

Serve three golden garlic bread slices alongside.

Present the olive tapenade in a small ramekin, with a drizzle of extra-virgin olive oil.

Signature finishing touch: Use a restrained Parmesan crisp and a few microgreens for height, keeping the creamy tortellini as the focal point.

Food-safety note: The sauce contains eggs. Use pasteurized eggs if serving guests who are at higher risk from foodborne illness, and follow your establishment’s food-safety procedures.

Royal Laal Maas with Exotic Rajasthani Condiments

By Chef Avtar Singh Rana | Royal Rajasthani Cuisine

A signature Rajasthani royal preparation featuring tender mutton slow-cooked in a fiery Mathania chilli gravy, enriched with yogurt, whole spices and traditional Rajasthani aromatics.

Prep time

25 minutes

Cooking time

1.5–2 hours

Yield

4 servings

1. Ingredients

For the Laal Maas

Mutton, bone-in — 1 kg

Mustard oil — 100 ml

Thick yogurt — 200 g, whisked

Mathania red chillies — 10–12, adjusted to heat preference

Kashmiri red chilli powder — 1–2 tbsp

Onions — 300 g, finely sliced

Ginger-garlic paste — 3 tbsp

Garlic cloves — 8–10, lightly crushed

Green cardamom — 4 pods

Black cardamom — 2 pods

Cloves — 5

Black peppercorns — 8

Cinnamon — 1 small stick

Bay leaves — 2

Coriander powder — 2 tsp

Turmeric — ½ tsp

Cumin seeds — 1 tsp

Salt — to taste

Hot water or unsalted mutton stock — 600–800 ml

Fresh coriander — for garnish

2. Method

Step 1 — Prepare the chilli paste

Soak dried Mathania chillies in hot water for 15–20 minutes. Blend into a smooth paste with a little soaking water. Remove seeds if you prefer less heat.

Step 2 — Build the base

Heat mustard oil in a heavy-bottomed handi until it just begins to smoke, then allow it to cool slightly. Add cumin, cardamom, cloves, pepper, cinnamon and bay leaves. Add onions and cook until deep golden.

Step 3 — Sear and spice

Add mutton and sear over medium-high heat for 8–10 minutes. Add ginger-garlic paste and crushed garlic; cook until fragrant. Mix in turmeric, coriander powder and chilli paste.

Step 4 — Add yogurt and slow-cook

Lower the heat. Add whisked yogurt gradually, stirring continuously to prevent curdling. Add hot stock, season with salt, cover and simmer gently for 75–100 minutes, until the mutton is tender. Stir periodically and add more stock if needed.

Step 5 — Finish like a royal chef

Uncover and reduce the gravy until glossy and richly coated. Adjust salt and chilli, skim excess oil if desired, and garnish with fresh coriander and a few whole dried red chillies.

3. Exotic Rajasthani condiments

Lehsun ki chutney

Blend 10 garlic cloves, 4 dried red chillies, 1 tsp cumin, salt and 1–2 tbsp water. Sauté briefly in 1 tbsp oil until aromatic.

Ker Sangri

Soak dried ker and sangri, boil until tender, then sauté with mustard oil, cumin, asafoetida, dried red chillies, coriander and amchur.

Rajasthani mirchi achar

Toss slit chillies with fennel, mustard seeds, fenugreek, turmeric, salt, amchur and mustard oil. Rest refrigerated for a quick pickle; allow longer for deeper flavor.

Bajra roti

Knead 250 g bajra flour with warm water and salt. Pat into flatbreads, cook on a hot griddle, and finish with ghee.

4. Royal plating by Chef Avtar Singh Rana

Serve Laal Maas in a small hammered brass handi or dark ceramic bowl.

Place two hot bajra rotis or missi rotis alongside.

Arrange small condiment bowls of garlic chutney, ker sangri, chilli pickle and sliced onion with lemon.

Garnish the curry with a few whole red chillies and fresh coriander.

For a luxury presentation, use a carved wooden board, indigo textile and warm brass accents.

Chef’s tip: Authentic Laal Maas should have a deep red colour, bold chilli character, tender bone-in mutton and a glossy gravy. The goal is layered heat and aroma—not simply adding more chilli powder.

Food safety: Cook mutton until tender and safely cooked throughout; for whole cuts, use a food thermometer and follow the applicable safe minimum temperature guidance. Refrigerate leftovers promptly.

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”

🥩 Chef Avtar Singh Rana’s Tomahawk Steak — 4 Sauce Experience

Tomahawk Steak

Serves: 2–3
Steak: 1 large tomahawk, about 32–40 oz

Ingredients

• 1 tomahawk steak
• 2 tbsp kosher salt
• 1 tbsp freshly cracked black pepper
• 1 tbsp olive oil
• 4 cloves garlic, crushed
• 3–4 sprigs rosemary
• 3–4 sprigs thyme
• 2 tbsp butter

Method

1. Remove steak from refrigeration 45–60 minutes before cooking. Pat completely dry.
2. Season generously with salt and black pepper.
3. Sear on a very hot grill or cast-iron pan, about 2–3 minutes per side, including the fat edge.
4. Add butter, garlic, rosemary and thyme. Baste continuously.
5. Transfer to a 375°F / 190°C oven until the center reaches:
   • 125°F / 52°C for medium-rare
   • 135°F / 57°C for medium
6. Rest 10–15 minutes before slicing.
7. Slice against the grain and finish with flaky sea salt.

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🌿 Chimichurri

• ½ cup fresh parsley, finely chopped
• ¼ cup cilantro, chopped
• 2 tbsp oregano
• 2 garlic cloves, minced
• 1 tbsp red-wine vinegar
• 1 tbsp lemon juice
• ½ cup extra-virgin olive oil
• ½ tsp chili flakes
• Salt & black pepper

Mix everything and rest 20–30 minutes before serving.

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🧈 Béarnaise Sauce

• 3 egg yolks
• 1 tbsp white-wine vinegar
• 1 tbsp minced shallot
• 1 tbsp chopped tarragon
• ½ cup clarified butter
• Salt
• White pepper
• Lemon juice

Reduce vinegar, shallot and half the tarragon until nearly dry. Whisk with egg yolks over gentle heat, then slowly emulsify with warm clarified butter. Finish with remaining tarragon, lemon and seasoning.

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🍷 Demi-Glace

• 2 cups beef stock
• ½ cup red wine
• 1 shallot, minced
• 1 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 sprig thyme
• 1 tbsp cold butter

Sauté shallot, add tomato paste and wine. Reduce by about half. Add beef stock and thyme and reduce until glossy and concentrated. Strain and whisk in cold butter.

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🍄 Hunter Sauce

• 1 cup sliced mushrooms
• 1 small shallot, minced
• 1 tbsp butter
• ½ cup demi-glace
• ¼ cup red wine
• 2 tbsp heavy cream
• 1 tsp Dijon mustard
• Thyme
• Black pepper

Sauté mushrooms and shallot in butter. Add wine and reduce. Add demi-glace, cream and Dijon. Simmer until rich and glossy.

🔥 Chef Avtar’s Presentation

Serve the carved tomahawk on a warm wooden steak board, with the four sauces in individual ramekins:

Chimichurri | Béarnaise | Demi-Glace | Hunter Sauce

Finish with roasted garlic, rosemary, thyme, flaky sea salt and freshly cracked pepper.

🥩 Chef Avtar Singh Rana’s Signature Tomahawk Ribeye

Avocado Mash • Peach Relish • Micro Herbs • Edible Flowers

Ingredients — 1 large steak

Tomahawk/Ribeye

• 1 bone-in ribeye, 32–40 oz
• 2 tbsp olive oil
• 1½ tsp kosher salt
• 1 tsp cracked black pepper
• 1 tsp roasted garlic
• ½ tsp smoked paprika
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 tbsp butter

Avocado Mash

• 2 ripe avocados
• 1 tbsp lime juice
• 1 tbsp finely diced red onion
• 1 tbsp cilantro, chopped
• Salt & black pepper
• Pinch of chili flakes

Mash everything together but keep it slightly chunky.

Peach Relish

• 1 ripe peach, small dice
• 2 tbsp red bell pepper, finely diced
• 1 tbsp red onion
• 1 tsp honey
• 1 tsp lime juice
• ½ tsp Dijon mustard
• Pinch of chili
• Cilantro or mint
• Salt

Combine and chill for 15–20 minutes.

Steak Method

1. Bring the steak close to room temperature and pat completely dry.
2. Season generously with salt and cracked pepper.
3. Sear in a very hot cast-iron pan or grill until deeply caramelized on both sides.
4. Add butter, garlic, rosemary and thyme. Baste continuously.
5. For a thick steak, finish in a 400°F / 205°C oven until the desired internal temperature is reached.
   • Medium-rare: 130–135°F / 54–57°C
   • Medium: 140–145°F / 60–63°C
6. Rest for 10–15 minutes before carving.

Exclusive Plating

Create a sweeping base of avocado mash on a large dark plate. Place the sliced ribeye over it, keeping the bone attached or presented alongside.

Add:

• Peach relish
• Micro arugula/pea shoots
• Beet or radish microgreens
• Edible nasturtium/viola flowers
• A few dots of balsamic reduction or demi-glace
• Light finishing salt
• Extra-virgin olive oil

Tableside Presentation

Present the whole tomahawk on a wooden carving board. Chef Avtar Singh Rana carves it tableside, slicing against the grain and arranging the slices elegantly while the avocado mash and peach relish are plated alongside.

Menu description:
“Signature Tomahawk Ribeye — fire-seared bone-in ribeye, silky avocado mash, vibrant peach relish, micro herbs & edible flowers, carved tableside by Chef Avtar Singh Rana.”

🥬 Aval Kosambri Wrap

Pear • Mint • Avocado Chutney • Crispy Lentils
Chef Avtar Singh Rana — Fresh, Light & Flavorful

Ingredients — 4 wraps

For the wrap

• 4 large whole-wheat or multigrain tortillas
• 1 cup aval (poha), rinsed and soaked 5–7 minutes
• ½ cup finely diced ripe pear
• ½ cup finely shredded cabbage
• ¼ cup grated carrot
• ¼ cup finely chopped cucumber
• 2 tbsp roasted peanuts, crushed
• 2 tbsp fresh cilantro
• 1 tbsp mint, chopped
• 1 small green chili, finely chopped
• 1 tbsp lemon juice
• Salt to taste
• ½ tsp roasted cumin powder

Avocado-mint chutney

• 1 ripe avocado
• ½ cup fresh mint
• ¼ cup cilantro
• 1 green chili
• 1 tbsp lemon/lime juice
• 1 small garlic clove
• 2–3 tbsp water
• Salt to taste

Crispy lentils

• ½ cup cooked yellow moong dal or split lentils, well drained
• 1 tsp oil
• ¼ tsp turmeric
• ¼ tsp chili powder
• Salt

Method

1. Prepare the aval: Drain the soaked poha thoroughly and gently squeeze out excess moisture. Combine with pear, cabbage, carrot, cucumber, peanuts, cilantro, mint and green chili.
2. Season with lemon juice, cumin powder and salt; toss gently so the pear remains intact.
3. Make the chutney: Blend avocado, mint, cilantro, chili, garlic, lemon juice, salt and water until smooth and creamy.
4. Crisp the lentils: Toss drained lentils with oil, turmeric, chili powder and salt. Pan-fry over medium-high heat until golden and crunchy, or bake at 400°F / 200°C for about 15–20 minutes, stirring once.
5. Warm each tortilla briefly. Spread generously with avocado-mint chutney, add the aval kosambri mixture, and finish with crispy lentils.
6. Fold tightly into a wrap and slice diagonally.

Chef Avtar’s plating

Swipe avocado chutney across a dark plate, place the sliced wrap upright, and finish with crispy lentils, mint leaves, microgreens, pomegranate pearls and thin pear slices. A few drops of lemon and chili oil add color and acidity.

Signature touch: Add a little chaat masala + toasted sesame to the kosambri for an extra Indian-fusion character.#delicious #chefavtarsinghrana

Avtar’s Cilantro Shrimp

Coconut • Cilantro • Turmeric • Curry Leaf • Copra Pav
Chef Avtar Singh Rana

Ingredients — 4 portions

Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder
• ½ tsp black pepper
• 1 tsp ginger-garlic paste
• 1 tbsp lime juice
• Salt
• 1 tbsp oil

Cilantro-Coconut Sauce

• 1 cup fresh cilantro
• ½ cup coconut milk
• ¼ cup grated fresh coconut
• 1 green chili
• 1-inch ginger
• 2 garlic cloves
• 1 tbsp lime juice
• ½ tsp turmeric
• Salt
• 8–10 curry leaves
• 1 tsp coconut oil

To Finish

• 1–2 tbsp toasted coconut
• Fresh cilantro
• Crispy curry leaves
• Lime wedges
• Microgreens or edible flowers
• 4 copra pav or toasted brioche-style pav

Method

1. Marinate the shrimp: Combine shrimp with turmeric, chili powder, pepper, ginger-garlic, lime juice, salt and oil. Rest for 15–20 minutes.
2. Make the cilantro-coconut sauce: Blend cilantro, coconut milk, grated coconut, green chili, ginger, garlic, lime juice, turmeric and salt until smooth.
3. Temper the curry leaves: Heat coconut oil in a pan. Add curry leaves and let them crackle for a few seconds.
4. Cook the shrimp: Add shrimp to a very hot pan or grill. Sear approximately 1½–2 minutes per side, until just cooked and lightly charred.
5. Build the sauce: Lower the heat and add the cilantro-coconut mixture. Simmer gently for 1–2 minutes—don’t overcook or the cilantro will lose its fresh character.
6. Finish: Fold the shrimp through the sauce and adjust with lime juice and salt. Finish with toasted coconut and crispy curry leaves.
7. Copra pav: Toast the pav with butter or coconut oil until golden and crisp. Brush lightly with coconut-cilantro butter.

Plating

Spread a bright green cilantro-coconut sauce across a black plate. Arrange 5–6 grilled shrimp in a curve, place the toasted copra pav alongside, and garnish with curry leaves, toasted coconut, cilantro, microgreens and a lime wedge.

Chef’s signature touch: Add a small spoon of charred coconut-curry-leaf oil around the shrimp for a smoky, aromatic finish.

🦪 Baked Oyster — Palak Paneer Rockefeller & Toasted Brioche

By Chef Avtar Singh Rana

A modern Indian-French interpretation of Oysters Rockefeller, combining creamy palak paneer, aromatic spices, Parmesan, and crisp toasted brioche.

Ingredients — 4 portions

Oysters

• 12 fresh oysters, shucked on the half shell
• ½ tsp black pepper
• ½ tsp lemon zest
• 1 tsp lemon juice
• Pinch of salt

Palak Paneer Rockefeller

• 2 cups fresh spinach
• 75 g paneer, finely crumbled
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small shallot, minced
• ½ tsp cumin
• ¼ tsp garam masala
• ¼ tsp Kashmiri chili powder
• 2 tbsp heavy cream
• 30 g Parmesan, finely grated
• 1 tbsp breadcrumbs
• Salt to taste

To finish

• 4 slices brioche
• 1 tbsp melted butter
• Lemon wedges
• Microgreens or baby herbs
• Edible flowers, optional
• Crushed black pepper

Method

1. Prepare the spinach: Blanch spinach for 20–30 seconds, shock in ice water, squeeze completely dry, then finely chop or blend.
2. Build the palak paneer: Heat butter and olive oil. Sweat shallot and garlic until fragrant. Add cumin, chili powder and garam masala.
3. Add spinach and cook for 2–3 minutes. Fold in crumbled paneer and cream. Season with salt, pepper and a touch of lemon.
4. Remove from heat and mix in half of the Parmesan and breadcrumbs. The mixture should be creamy but thick enough to sit on the oysters.
5. Prepare oysters: Place oysters securely on a bed of coarse salt or crushed ice in a baking tray. Add a small spoonful of the palak-paneer mixture over each oyster.
6. Sprinkle remaining Parmesan over the top.
7. Bake/broil: Bake at 450°F / 230°C for about 5–7 minutes, then broil briefly until the topping is bubbling and lightly golden. Do not overcook the oysters.
8. Toast brioche: Brush brioche with melted butter and toast until golden and crisp. Cut into elegant triangles or small fingers.
9. Plate: Arrange three oysters per portion with toasted brioche, grilled lemon, microgreens and a few drops of lemon-infused butter or herb oil.

Chef’s finishing touch

Add a tiny pinch of chaat masala or smoked Kashmiri chili to the finished oysters for a subtle Indian accent without overpowering the natural sweetness of the oyster.

Flavor profile: briny oyster • creamy spinach • delicate paneer • warm garam masala • Parmesan crust • buttery brioche • bright lemon.

🥩 Dum Ki Ribs

Slow-Braised Beef Short Rib • Rose Water • Cashew & Chironji
Chef Avtar Singh Rana — Modern Indian Fine Dining

Ingredients — 4 portions

Beef short ribs

• Beef short ribs, bone-in — 1.5–1.8 kg
• Yogurt — ½ cup
• Ginger-garlic paste — 2 tbsp
• Kashmiri chili powder — 1½ tsp
• Coriander powder — 1 tsp
• Cumin powder — 1 tsp
• Garam masala — 1 tsp
• Turmeric — ½ tsp
• Salt — to taste
• Lemon juice — 1 tbsp

Dum gravy

• Ghee — 3 tbsp
• Onion, sliced — 2 large
• Ginger — 1 tbsp, minced
• Garlic — 1 tbsp, minced
• Green cardamom — 4
• Black cardamom — 1
• Cinnamon — 1 stick
• Cloves — 4
• Bay leaf — 1
• Cashews — ½ cup
• Chironji — 3 tbsp
• Beef stock — 3–4 cups
• Saffron — small pinch
• Rose water — 1–2 tsp
• Cream — ¼ cup, optional

Method

1. Marinate: Mix yogurt, ginger-garlic, spices, lemon juice and salt. Coat the ribs and refrigerate 6–12 hours.
2. Sear: Remove excess marinade. Heat ghee in a heavy Dutch oven and sear the ribs on all sides until deeply browned. Remove.
3. Build the masala: In the same pan, sauté onion until golden. Add ginger, garlic, cardamom, cinnamon, cloves and bay leaf. Cook until aromatic.
4. Add cashews and chironji and toast gently for 2–3 minutes.
5. Return the ribs to the pan and add enough beef stock to come about halfway up the meat.
6. Cover tightly with foil and a lid. Cook at 325°F / 165°C for approximately 3–3½ hours, until the meat is extremely tender and nearly falling from the bone.
7. Remove the ribs. Strain the braising liquid and reduce until glossy and concentrated. Blend some of the cooked cashews/chironji into the sauce if you want a richer texture.
8. Add saffron and rose water at the very end. Rose water is delicate—too much will make the dish taste perfumed rather than savory.
9. Return the ribs to the reduced sauce and glaze gently for several minutes.

Fine-dining plating

Place the rib over cashew-chironji purée or silky potato/cauliflower purée. Spoon the reduced rose-spiced jus around it.

Finish with:

• Toasted cashews
• Chironji
• Crisp fried onions
• Microgreens
• Rose petals
• Charred baby vegetables
• A few drops of saffron oil

Chef’s signature balance: Keep the beef deeply savory and smoky, while rose water provides only a subtle aromatic finish. The cashew gives richness and chironji adds a distinctive Indian nutty character.