🍈 Lychee Ceviche — Yuzu-Coconut Sauce & Crispy Corn

Chef Avtar Singh Rana | Modern Indian–Asian Fusion

Ingredients — 4 portions

Lychee ceviche

• Fresh lychees, peeled & deseeded — 20–24
• Red onion, finely diced — ¼ cup
• Cucumber, small dice — ½ cup
• Red bell pepper, small dice — ¼ cup
• Jalapeño, finely chopped — 1
• Fresh cilantro — 2 tbsp
• Mint — 1 tbsp
• Avocado, small dice — ½
• Lime juice — 2 tbsp
• Yuzu juice — 1½ tbsp
• Salt — to taste
• Black or white pepper — pinch

Yuzu-coconut sauce

• Coconut milk — ½ cup
• Yuzu juice — 2 tbsp
• Lime juice — 1 tbsp
• Rice vinegar — 1 tsp
• Ginger juice — ½ tsp
• Honey or agave — 1 tsp
• Salt — pinch

Crispy corn

• Sweet corn kernels — 1 cup
• Cornstarch — 2 tbsp
• Salt — pinch
• Oil — for frying

Garnish

• Microgreens
• Edible flowers
• Thinly sliced radish
• Toasted sesame seeds
• Chili oil
• Lime/yuzu zest

Method

1. Prepare the lychee: Cut lychees into quarters. Keep them chilled.
2. Make the ceviche: Combine lychee, onion, cucumber, bell pepper, jalapeño, cilantro and mint. Add lime juice, yuzu juice, salt and pepper. Gently toss and marinate 8–10 minutes.
3. Make the sauce: Whisk coconut milk, yuzu, lime, rice vinegar, ginger, honey and salt until smooth. Chill.
4. Crispy corn: Pat corn very dry, toss with cornstarch and salt, then fry until golden and crisp. Drain well.
5. Plate: Pour a shallow pool of yuzu-coconut sauce into a chilled bowl. Place the ceviche in a neat ring or cylinder in the center.
6. Top generously with crispy corn, avocado, microgreens, edible flowers and sesame.
7. Finish with a few drops of chili oil and fresh yuzu/lime zest.

Chef’s signature touch

Add a tiny amount of finely chopped Thai basil and a few drops of toasted sesame oil to the ceviche just before plating. It gives the sweet lychee a deeper savory dimension without overpowering the yuzu-coconut profile.

Flavor profile: sweet lychee • bright yuzu • creamy coconut • fresh herbs • gentle heat • crunchy corn.

🔥 Smoky Paneer Tikka — Chef Avtar Singh Rana Style

A restaurant-style smoky, charred paneer tikka with a creamy marinade, vibrant mint chutney, tomato-raisin relish, beet relish, pearl onions and fresh herbs.

Ingredients — 4 portions

Paneer & vegetables

• Paneer – 600 g, large cubes
• Red bell pepper – 1, diced
• Yellow bell pepper – 1, diced
• Red onion – 1, petals
• Pearl onions – 8–10

Marinade

• Thick Greek yogurt/hung curd – 180 g
• Ginger-garlic paste – 1½ tbsp
• Kashmiri chili powder – 1½ tsp
• Turmeric – ½ tsp
• Roasted cumin powder – 1 tsp
• Garam masala – 1 tsp
• Coriander powder – 1 tsp
• Chaat masala – ½ tsp
• Kasuri methi – 1 tsp, crushed
• Lemon juice – 1½ tbsp
• Mustard oil – 1½ tbsp
• Salt – to taste
• Cornstarch – 1 tbsp

Preparation

1. Prepare the marinade: Whisk yogurt until smooth. Add all spices, ginger-garlic paste, lemon juice, mustard oil and cornstarch.
2. Marinate: Gently coat paneer, peppers and onions. Refrigerate for 1–2 hours. Avoid excessive marination, which can make paneer softer.
3. Skewer: Alternate paneer, peppers and onion petals on skewers.
4. Cook: Grill or cook in a very hot tandoor/grill until the paneer develops deep charred edges while remaining soft inside. Brush lightly with butter or ghee during cooking.
5. Create the smoke: Place a small piece of hot charcoal in a heatproof bowl inside the serving vessel. Drizzle a few drops of ghee over it and immediately cover for 60–90 seconds. Remove charcoal before serving.

Chef Avtar’s Garnishes

Mint chutney:
Mint + cilantro + green chili + roasted cumin + lemon + a little yogurt + salt.

Tomato-raisin relish:
Finely diced tomato, golden raisins, ginger, green chili, lemon and a touch of chaat masala.

Beet relish:
Roasted beetroot + lemon + black salt + toasted cumin + a touch of honey.

Plating

Create a three-point presentation:

• Paneer tikka as the centerpiece
• Mint chutney in a smooth swoosh
• Tomato-raisin and beet relishes as contrasting accents
• Finish with pearl onions, microgreens, edible flowers and a light drizzle of mint oil

Signature finish: A few drops of smoked chili oil around the plate give the dish a modern fine-dining character without overpowering the paneer.

🥑 Crispy Okra & Guacamole

Paired with Pickled Onion & Wasabi Sesame Seeds

Signature Creation by Chef Avtar Singh Rana

Serves: 4
Prep: 20 minutes | Cook: 10–12 minutes

Ingredients

Crispy Okra

• 500 g fresh okra, washed and thoroughly dried
• ½ cup rice flour
• ¼ cup cornstarch
• 1 tsp roasted cumin powder
• ½ tsp Kashmiri chili powder
• ½ tsp black pepper
• ½ tsp chaat masala
• ½ tsp salt
• 1 tbsp sesame seeds
• Oil for frying or spraying

Guacamole

• 2 ripe avocados
• 1 tbsp lime juice
• 2 tbsp finely diced red onion
• 1 tbsp chopped cilantro
• 1 small green chili, minced
• ¼ cup diced tomato
• Salt to taste
• Pinch of roasted cumin powder

Quick Pickled Onion

• 1 small red onion, thinly sliced
• ¼ cup vinegar
• ¼ cup warm water
• 1 tsp sugar
• ½ tsp salt

Wasabi Sesame Finish

• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• ½–1 tsp wasabi powder or wasabi paste, to taste
• Pinch of salt

Method

1. Pickle the onion: Mix vinegar, warm water, sugar and salt; pour over the sliced onion and rest for 20–30 minutes.

2. Prepare the guacamole: Mash avocado lightly, keeping some texture, then fold in lime juice, onion, cilantro, chili, tomato, cumin and salt.

3. Crisp the okra: Cut okra lengthwise into thin strips. Combine rice flour, cornstarch and spices; coat the okra thoroughly and lightly spray with oil. Air-fry at 400°F (200°C) for 8–12 minutes, shaking halfway, until golden and crisp. Alternatively, deep-fry at 350°F (175°C) until crisp.

4. Make the sesame topping: Toast both sesame seeds briefly, cool, then combine with wasabi and a pinch of salt.

5. Plate: Spoon a generous quenelle of guacamole onto a dark plate, arrange the crispy okra vertically for height, then crown with pickled onion and microgreens. Finish with the wasabi sesame blend, lime zest and a few drops of cilantro oil.

Chef Avtar’s Signature Balance

Crispy okra + creamy avocado + sharp pickled onion + aromatic wasabi sesame creates a contrast of texture, acidity, freshness and heat.

CRISP • CREAMY • TANGY • UNFORGETTABLE
Traditional Indian soul, reimagined with modern technique.

Bombay Bhel — Chef Avtar Singh Rana

Air-Fried Fox Nuts & Mixed Seed Bhel

Serves: 4
Preparation: 15 minutes
Cooking: 8–10 minutes

Ingredients

For the crispy base

• 3 cups fox nuts (makhana)
• 1 tbsp olive oil or avocado oil
• ½ tsp Kashmiri red chili powder
• ½ tsp roasted cumin powder
• ¼ tsp black salt
• ¼ tsp chaat masala

Mixed seed blend

• 1 tbsp pumpkin seeds
• 1 tbsp sunflower seeds
• 1 tsp sesame seeds
• 1 tsp flax or chia seeds
• 1 tbsp roasted peanuts, roughly crushed

Fresh ingredients

• ½ cup finely diced tomato
• ¼ cup finely diced red onion
• ¼ cup cucumber
• ¼ cup pomegranate arils
• 2 tbsp fresh coriander
• 1 green chili, finely chopped
• 1 tbsp fine sev, optional

Chutneys

• 2 tbsp tamarind-date chutney
• 2 tbsp mint-coriander chutney
• 1 tsp lemon juice

Method

1. Air-fry the makhana: Toss fox nuts with oil, then air-fry at 350°F (175°C) for 7–9 minutes, shaking once or twice, until crisp. Cool completely.
2. Toast the seeds: Dry-toast pumpkin seeds, sunflower seeds and sesame seeds for 2–3 minutes; cool and combine with the crushed peanuts.
3. Season: Toss the cooled makhana with cumin powder, chili powder, black salt and chaat masala.
4. Build the bhel: Add tomato, onion, cucumber, green chili, coriander, pomegranate and the mixed seed blend.
5. Finish: Add tamarind-date chutney, mint-coriander chutney and lemon juice; toss immediately before serving so the makhana stays crisp.
6. Plate: Serve in a papad basket or elegant bowl, finish with pomegranate, microgreens, a light sprinkle of sev and a few drops of both chutneys.

Chef Avtar’s Signature Touch

Keep the makhana completely dry and crisp until the last moment, and balance the dish with four elements: crunch, sweetness, tang and fresh herbaceous heat.

Crisp • Healthy • Vibrant • Innovative
Traditional Indian soul, reimagined with modern technique.

🥑 Jackfruit & Avocado Puchka

A modern Indian street-food creation by Chef Avtar Singh Rana
Crispy • Tropical • Tangy • Spiced

Ingredients — 12 Puchkas

Puchka

• 12 crisp puri/puchka shells
• 1 cup young jackfruit, cooked and finely shredded
• 1 ripe avocado, diced
• ¼ cup red onion, finely chopped
• 2 tbsp cilantro, chopped
• 1 green chili, finely chopped
• ½ tsp roasted cumin powder
• ½ tsp chaat masala
• ¼ tsp Kashmiri chili powder
• Salt, to taste
• 1 tbsp fresh lime juice

Tamarind Chutney

• ¼ cup tamarind pulp
• 2 tbsp jaggery
• ½ tsp roasted cumin powder
• ¼ tsp black salt
• Pinch of chili powder
• ¼ cup water

Mint-Coriander Pani

• 1 cup fresh mint
• ½ cup cilantro
• 1 green chili
• 1-inch ginger
• 1 tbsp lime juice
• ½ tsp roasted cumin
• ¼ tsp black salt
• Salt to taste
• 2 cups chilled water

Method

1. Prepare the jackfruit: Cook young jackfruit until tender. Shred and sauté briefly with a little oil, cumin, chili powder and salt. Cool.
2. Make the filling: Combine jackfruit, avocado, onion, cilantro and green chili. Add chaat masala, roasted cumin, lime juice and salt. Mix gently so the avocado retains some texture.
3. Tamarind chutney: Simmer tamarind pulp, jaggery, cumin, black salt and chili with water for 5–7 minutes. Cool and strain.
4. Pani: Blend mint, cilantro, ginger, chili, lime juice and spices with a little water. Mix with the remaining chilled water and adjust seasoning.
5. Assemble: Make a small opening in each crisp puchka. Fill generously with the jackfruit-avocado mixture.
6. Drizzle with tamarind chutney, pour in chilled mint-coriander pani, and finish with microgreens, pomegranate pearls or fine sev.

👨‍🍳 Chef Avtar’s Signature Touch

For a fine-dining presentation, serve the puchkas on a banana-leaf-lined black plate, with three chutneys—tamarind, mint-coriander and roasted chili-avocado crema—and finish with microgreens and edible flowers.

Flavor profile: Crisp shell → smoky-spiced jackfruit → creamy avocado → sweet-sour tamarind → refreshing mint pani.

🥒 Traditional Snake Gourd Masala

Authentic Indian Recipe — Curated by Chef Avtar Singh Rana

Ingredients

• Snake gourd – 500 g, peeled, deseeded & diced
• Onion – 1 medium, finely chopped
• Tomato – 2 medium, chopped
• Ginger – 1 tsp, minced
• Garlic – 1 tsp, minced
• Green chili – 1, chopped
• Cumin seeds – 1 tsp
• Mustard seeds – ½ tsp
• Turmeric – ½ tsp
• Kashmiri red chili powder – 1 tsp
• Coriander powder – 1½ tsp
• Cumin powder – ½ tsp
• Garam masala – ½ tsp
• Amchur – ½ tsp
• Salt – to taste
• Fresh cilantro – 2 tbsp
• Oil – 1½ tbsp

Method

1. Heat oil in a heavy pan. Add mustard seeds and cumin seeds; let them crackle.
2. Add onion, green chili, ginger and garlic. Sauté until lightly golden.
3. Add tomatoes, turmeric, chili powder, coriander powder and salt. Cook until the masala becomes rich and aromatic.
4. Add diced snake gourd and mix thoroughly.
5. Cover and cook over medium-low heat for 12–15 minutes, stirring occasionally. Snake gourd releases enough moisture, so avoid adding much water.
6. Once tender but not mushy, add cumin powder, amchur and garam masala.
7. Finish with fresh cilantro.

Chef’s touch: Keep the snake gourd slightly firm for a beautiful texture and brighter flavor. Serve with roti, millet bread or steamed rice.

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🥒 Traditional Bottle Gourd Korma

Healthy • Elegant • Authentic

Ingredients

• Bottle gourd (lauki) – 500 g, peeled & cubed
• Onion – 1 medium, finely sliced
• Ginger-garlic paste – 1 tsp
• Green chili – 1
• Yogurt – ½ cup, whisked
• Cashews – 10–12, soaked
• Cumin seeds – 1 tsp
• Bay leaf – 1
• Turmeric – ¼ tsp
• Coriander powder – 1 tsp
• Kashmiri red chili powder – ½ tsp
• Garam masala – ½ tsp
• Saffron – a small pinch, soaked in 1 tbsp warm water
• Fresh cilantro – 2 tbsp
• Oil or ghee – 1½ tbsp
• Salt – to taste

Method

1. Heat oil or ghee. Add bay leaf and cumin seeds.
2. Add onion and sauté until translucent and lightly golden.
3. Add ginger-garlic paste and green chili; cook for 1 minute.
4. Add turmeric, coriander powder and chili powder.
5. Add bottle gourd and sauté for 3–4 minutes.
6. Add a little water, cover and simmer for 10–12 minutes, until tender.
7. Blend soaked cashews with a little water into a smooth paste.
8. Lower the heat. Add the cashew paste and whisked yogurt gradually, stirring continuously to create a smooth korma.
9. Simmer gently for 3–4 minutes. Do not boil aggressively after adding yogurt.
10. Finish with saffron, garam masala and fresh cilantro.

Chef Avtar Singh Rana’s Presentation

Serve the Snake Gourd Masala rustic and vibrant, and the Bottle Gourd Korma in a refined bowl. Garnish with cilantro, julienne ginger, toasted cashews and a few saffron strands.

TheseA celebration of two humble gourds—traditional Indian cooking transformed into elegant, healthy cuisine.

#chefs #chefsnectar #chefavtarsinghrana #chefsember

Chef Avtar Singh Rana–style six-variety Bitter Gourd (Karela) menu, with pickles and fresh salad.

🥒 Six Varieties of Bitter Gourd

1. Bitter Gourd Masala

Ingredients:

• Bitter gourd – 500 g, sliced
• Onion – 2, sliced
• Tomato – 2, chopped
• Ginger-garlic paste – 1 tbsp
• Turmeric – ½ tsp
• Kashmiri chili – 1 tsp
• Coriander powder – 1½ tsp
• Cumin – 1 tsp
• Amchur – 1 tsp
• Garam masala – ½ tsp
• Salt and oil

Method:

1. Rub sliced bitter gourd with salt and rest 20–30 minutes. Rinse and squeeze well.
2. Shallow-fry until lightly golden. Remove.
3. Temper cumin in oil; sauté onion, then ginger-garlic.
4. Add tomatoes and spices; cook until the masala releases oil.
5. Add bitter gourd and cook 8–10 minutes. Finish with amchur and garam masala.

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2. Crispy Bitter Gourd Kurkuri

Ingredients:

• Thinly sliced bitter gourd – 500 g
• Besan – ½ cup
• Rice flour – 2 tbsp
• Kashmiri chili – 1 tsp
• Turmeric – ¼ tsp
• Chaat masala – 1 tsp
• Ajwain – ½ tsp
• Salt
• Lemon juice
• Oil for frying

Method:
Salt the bitter gourd for 20 minutes and squeeze dry. Toss with all ingredients just before frying. Deep-fry in batches until golden and extremely crisp. Finish with chaat masala and lemon.

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3. Bitter Gourd Do Piyaza

Ingredients:

• Bitter gourd – 500 g
• Onion – 3 large, divided
• Tomato – 1
• Ginger-garlic – 1 tbsp
• Cumin – 1 tsp
• Turmeric – ½ tsp
• Chili powder – 1 tsp
• Coriander powder – 1½ tsp
• Fennel powder – ½ tsp
• Amchur – 1 tsp

Method:
Fry bitter gourd until lightly browned. Sauté half the onions until caramelized. Add cumin, ginger-garlic, tomato and spices. Add bitter gourd and remaining large onion petals. Cook until the second batch of onions remains slightly crisp. Finish with amchur.

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4. Bharwan Bitter Gourd

Stuffing:

• Roasted besan – ½ cup
• Coriander powder – 1 tsp
• Fennel powder – 1 tsp
• Turmeric – ¼ tsp
• Chili powder – 1 tsp
• Amchur – 1½ tsp
• Cumin powder – ½ tsp
• Crushed peanuts – 2 tbsp
• Salt
• Oil

Method:

1. Slit bitter gourds lengthwise and remove seeds.
2. Salt and rest 30 minutes; rinse and squeeze dry.
3. Mix stuffing ingredients with a little oil and lemon juice.
4. Fill each bitter gourd generously.
5. Pan-roast slowly, covered, turning frequently until tender and caramelized.

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5. Chatpata Bitter Gourd

Ingredients:

• Bitter gourd – 500 g
• Onion – 1
• Tomato – 1
• Green chili – 2
• Ginger – 1 tsp
• Roasted cumin powder – 1 tsp
• Chaat masala – 1 tsp
• Amchur – 1 tsp
• Fresh coriander
• Lemon juice

Method:
Pan-sear or roast the bitter gourd until tender. Add onion, tomato, green chili and ginger. Toss on high heat with cumin, chaat masala and amchur. Finish with lemon and fresh coriander for a sweet-sour-spicy profile.

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6. Bitter Gourd Crispy Fry

Ingredients:

• Bitter gourd – 500 g, very thinly sliced
• Corn flour – 2 tbsp
• Rice flour – 2 tbsp
• Besan – 2 tbsp
• Chili powder – 1 tsp
• Turmeric – ¼ tsp
• Garam masala – ½ tsp
• Salt
• Curry leaves
• Oil

Method:
Salt the bitter gourd, rest 20 minutes and squeeze thoroughly. Toss with flours and spices. Fry until crisp and golden. Separately fry curry leaves and toss together. Serve immediately.

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🫙 Assorted Bitter Gourd Pickles

Classic Karela Pickle

Sliced bitter gourd + salt + turmeric → sun-dry briefly → combine with mustard oil, mustard seeds, fennel, fenugreek, chili, turmeric, amchur and vinegar/lemon juice. Mature in a clean jar for several days.

Spicy Karela Achaar

Fried bitter gourd combined with mustard, fennel, nigella, chili, mango powder and mustard oil.

Sweet & Sour Karela Pickle

Bitter gourd with jaggery, tamarind, chili, mustard and fennel for a contrasting sweet-tangy finish.

🥗 Fresh Salad

Cucumber • carrot • red onion • cherry tomato • radish • cabbage • lemon • coriander

Dress simply with lemon juice, roasted cumin, black salt and a touch of chaat masala.

👨‍🍳 Chef’s Presentation

Serve all six preparations on a live gourmet counter, with the three pickles in small ceramic bowls and the fresh salad arranged separately with lemon wedges and herb garnishes.

“Bitter in Taste… Sweet in Health.”
Curated by Chef Avtar Singh Rana

Exclusive preparations curated by Chef Avtar Singh Rana

1. Bhindi Masala — Classic Dhaba Style

Ingredients — 4 portions

• Bhindi/okra – 500 g, washed and completely dried
• Onion – 200 g, sliced
• Tomato – 200 g, chopped
• Ginger-garlic paste – 1 tbsp
• Green chili – 2
• Cumin – 1 tsp
• Turmeric – ½ tsp
• Kashmiri chili – 1 tsp
• Coriander powder – 1½ tsp
• Cumin powder – ½ tsp
• Garam masala – ½ tsp
• Amchur – 1 tsp
• Salt – to taste
• Oil – 3 tbsp
• Fresh coriander

Method

1. Cut dry bhindi into 1½-inch pieces.
2. Sauté bhindi in 1½ tbsp oil until lightly browned and almost cooked. Remove.
3. Heat remaining oil; temper cumin.
4. Add onion and cook until golden.
5. Add ginger-garlic and green chili.
6. Add tomato and dry spices; cook until the masala becomes glossy.
7. Return bhindi and toss gently for 3–4 minutes.
8. Finish with amchur, garam masala and fresh coriander.

Chef’s touch: Keep the bhindi slightly crisp rather than overcooking it.

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2. Bhindi Kurkuri — Crispy Spiced Okra

Ingredients

• Bhindi – 500 g
• Besan – ¾ cup
• Rice flour – ¼ cup
• Cornstarch – 2 tbsp
• Kashmiri chili – 1 tsp
• Turmeric – ¼ tsp
• Coriander powder – 1 tsp
• Cumin powder – ½ tsp
• Chaat masala – 1 tsp
• Amchur – ½ tsp
• Salt
• Lemon juice – 1 tbsp
• Oil for frying

Method

1. Slice completely dry bhindi lengthwise into thin strips.
2. Toss with lemon juice and all dry spices.
3. Add besan, rice flour and cornstarch. Mix until every strip is coated.
4. Rest only 5 minutes—do not add water.
5. Deep-fry at approximately 175–180°C / 350–355°F until golden and crisp.
6. Drain and immediately season with chaat masala.

Presentation: Serve in a tall basket with mint-coriander chutney and tamarind-date chutney.

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3. Bhindi Do Piyaza — Two-Onion Style

Ingredients

• Bhindi – 500 g
• Onion – 300 g, divided into sliced and chunky petals
• Tomato – 150 g
• Ginger – 1 tbsp, julienne
• Garlic – 1 tbsp
• Green chili – 2
• Cumin – 1 tsp
• Turmeric – ½ tsp
• Coriander powder – 1½ tsp
• Kashmiri chili – 1 tsp
• Garam masala – ½ tsp
• Amchur – 1 tsp
• Oil – 3 tbsp
• Salt

Method

1. Sauté bhindi separately until lightly charred; reserve.
2. In the same pan, temper cumin.
3. Add half the onions and cook until golden.
4. Add ginger, garlic and green chili.
5. Add tomato and spices; cook until the oil separates.
6. Add the remaining chunky onion petals and cook only until they retain a little bite.
7. Fold in bhindi.
8. Finish with amchur and garam masala.

Signature finish: A little ginger julienne and fresh coriander just before service.

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4. Bhindi Masala — Smoky Restaurant Version

For a more contemporary Chef Avtar Singh Rana signature, use the same masala base but:

• Char the bhindi on a hot griddle rather than fully frying.
• Add roasted cumin powder.
• Add a touch of smoked paprika or smoked chili.
• Finish with kasuri methi + amchur + lemon zest.
• Plate over a small pool of makhani-style tomato reduction.

Garnish: crispy bhindi threads, coriander microgreens and tomato petals.

This gives the traditional dish a sophisticated restaurant presentation while retaining its Indian character.

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5. Bharwan Bhindi — Stuffed Okra

Stuffing

• Roasted besan – 3 tbsp
• Coriander powder – 1½ tsp
• Fennel powder – 1 tsp
• Kashmiri chili – 1 tsp
• Turmeric – ¼ tsp
• Amchur – 1 tsp
• Roasted cumin powder – ½ tsp
• Crushed peanuts – 2 tbsp
• Sesame seeds – 1 tbsp
• Salt
• Oil – 1 tbsp

Method

1. Wash and thoroughly dry the bhindi.
2. Trim the ends and make a lengthwise slit without cutting through.
3. Mix all stuffing ingredients.
4. Carefully fill each bhindi.
5. Heat oil in a wide pan.
6. Place stuffed bhindi in one layer.
7. Cover and cook on low heat for 8–10 minutes.
8. Remove the lid and gently turn until beautifully roasted and slightly charred.
9. Finish with amchur and fresh coriander.

Chef’s Signature Stuffing

For a richer banquet version, add grated coconut + crushed cashews + roasted sesame to the stuffing.

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🌿 Chutney Trio

Mint-Coriander Chutney

Blend:

• Fresh coriander – 1 cup
• Mint – ½ cup
• Green chili – 2
• Ginger – 1 small piece
• Lemon juice – 2 tbsp
• Roasted cumin – ½ tsp
• Salt
• A little cold water

Tamarind-Date Chutney

Cook together:

• Tamarind pulp – ½ cup
• Dates – 1 cup
• Jaggery – ½ cup
• Cumin powder – 1 tsp
• Ginger powder – ½ tsp
• Kashmiri chili – ½ tsp
• Salt

Blend smooth and strain.

Yogurt Chutney

Mix:

• Thick yogurt – 1 cup
• Mint – 2 tbsp
• Roasted cumin – ½ tsp
• Chaat masala – ½ tsp
• Lemon juice
• Salt

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🥗 Fresh Salad for the Bhindi Counter

Kachumber: cucumber + tomato + red onion + cilantro + lemon + roasted cumin.

Chef’s garnish: Add carrot ribbons, radish roses, cherry tomatoes, microgreens and lemon wedges for an elegant buffet presentation.

👨‍🍳 Chef Avtar Singh Rana — Signature Service

Serve the five bhindi preparations together on a live counter, with the chutney trio, fresh kachumber, lemon wedges and crisp papad. The contrast of masala, crisp, smoky, sweet-onion and stuffed bhindi makes it an excellent vegetarian showcase.

Crisp-Fried Lamb Ribs — Chef Avtar Singh Rana Style

Ingredients — 4 portions

Lamb

• 1.2 kg lamb ribs, preferably from the breast/rack section
• 1 liter water
• 1 tsp salt
• 3–4 green cardamom
• 1 black cardamom
• 1 cinnamon stick
• 3 cloves
• 1 bay leaf
• 1 tsp fennel seeds

For the Kashmiri finish

• 4 tbsp ghee
• 1 tsp Kashmiri red chili powder
• ½ tsp turmeric
• ½ tsp fennel powder
• ¼ tsp dry ginger powder (sonth)
• ½ tsp cumin powder
• Salt, to taste
• 1–2 tbsp lamb cooking stock

Method

1. Prepare the ribs: Cut lamb ribs into individual pieces and trim excess fat while retaining enough fat for flavor.
2. Poach: Place ribs in a heavy pot with water, salt, cardamom, cinnamon, cloves, bay leaf and fennel seeds. Simmer gently for 45–60 minutes, until tender but still holding their shape.
3. Reduce: Remove the ribs and reserve the strained stock. Pat the ribs very dry. This is important for achieving a crisp exterior.
4. Make the Kashmiri spice finish: Warm ghee in a wide pan. Add Kashmiri chili, turmeric, fennel powder, dry ginger and cumin. Keep the heat moderate so the spices do not burn.
5. Crisp the ribs: Add the ribs and fry gently in the seasoned ghee, turning frequently, until deep golden, crisp and beautifully caramelized.
6. Add a spoonful of reserved stock if needed and cook briefly until the spices cling to the ribs. The finished Tabak Maaz should be crisp outside, succulent inside and aromatic rather than heavily sauced.

🥣 Serve With

Muj Chetin — Radish Chutney

• Grated radish
• Green chili
• Coriander
• Cumin
• Salt
• Lemon juice

Walnut Chutney

• Toasted walnuts
• Green chili
• Coriander
• Cumin
• Salt
• A touch of lemon

Kashmiri Cucumber Taiga

• Cucumber
• Yogurt
• Fresh coriander
• Green chili
• Roasted cumin
• Salt

Lotus Stem Pickle

• Sliced lotus stem (nadru)
• Kashmiri chili
• Mustard
• Fennel
• Turmeric
• Vinegar/lemon
• Mustard oil

Chef Avtar’s Plating

Arrange 4–5 crisp ribs upright on a traditional copper or Kashmiri-style platter. Garnish with fresh coriander, microgreens and edible flowers. Place Muj Chetin, walnut chutney, cucumber taiga and lotus-stem pickle in small traditional bowls around the lamb.

Menu description:

TABAK MAAZ — Crisp-fried Kashmiri lamb ribs, slow-cooked until tender and finished in aromatic ghee and Kashmiri spices, served with Muj Chetin, walnut chutney, cucumber taiga and lotus-stem pickle.

Bronzino with Exotic Spaghetti Carbonara & Herb Citrus Sauce

Signature Creation by Chef Avtar Singh Rana

Yield: 4 portions
Style: Fine dining / modern Italian

Ingredients

Bronzino

• 4 Bronzino fillets, skin-on
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp cracked black pepper
• 1 tsp lemon zest
• 1 tsp chopped thyme
• 1 garlic clove, finely minced

Exotic Spaghetti Carbonara

• 12 oz spaghetti
• 4 oz pancetta or bacon, small dice
• 2 egg yolks + 2 whole eggs
• ¾ cup finely grated Parmigiano-Reggiano
• ½ cup Pecorino Romano
• ½ tsp freshly cracked black pepper
• 1 tbsp chopped parsley
• 1 tbsp lemon zest
• ½ cup reserved pasta water

Herb Citrus Sauce

• ½ cup fresh orange juice
• ¼ cup fresh lemon juice
• 1 tsp orange zest
• 1 tsp lemon zest
• 1 small shallot, minced
• ½ cup cold unsalted butter, cubed
• 1 tbsp chopped chives
• 1 tbsp parsley
• 1 tsp fresh thyme
• Salt and white pepper

Garnish

• Microgreens
• Blanched asparagus
• Cherry tomatoes
• Fresh herbs
• Parmesan shavings
• Extra virgin olive oil
• Edible flowers, optional

Method

1. Prepare the Bronzino

1. Pat the fillets completely dry.
2. Season with salt, pepper, lemon zest, thyme and garlic.
3. Heat olive oil in a skillet over medium-high heat.
4. Place the fish skin-side down and press gently for the first 20–30 seconds.
5. Cook until the skin is deeply golden and crisp.
6. Turn briefly and finish cooking. Keep the center moist and flaky.

2. Make the Carbonara

1. Cook spaghetti in well-salted water until al dente.
2. Crisp the pancetta in a pan and reserve the rendered fat.
3. Whisk eggs, yolks, Parmigiano, Pecorino and black pepper together.
4. Add hot pasta to the pancetta pan.
5. Remove from direct heat.
6. Add the egg-cheese mixture while tossing continuously.
7. Loosen with small amounts of pasta water until silky and glossy—not heavy.
8. Finish with lemon zest and parsley.

3. Herb Citrus Sauce

1. Reduce orange juice, lemon juice, shallot and citrus zest by about half.
2. Lower the heat.
3. Gradually whisk in cold butter cubes to create a smooth beurre blanc-style emulsion.
4. Strain if you want an ultra-smooth restaurant finish.
5. Add chives, parsley and thyme.
6. Season with salt and white pepper.

Plating

Create a tight nest of carbonara slightly off-center on a large white plate.

Lay the crispy-skinned Bronzino diagonally over the pasta, skin facing upward.

Arrange asparagus and colorful cherry tomatoes around the pasta. Spoon the herb citrus sauce around—not over—the crispy fish skin so the skin stays crunchy.

Finish with:

• Microgreens
• Parmesan shavings
• Citrus zest
• Small drops of herb oil
• Edible flowers
• A few drops of premium EVOO

Chef’s finishing touch: Keep the plate elegant and spacious. The contrast of golden crispy fish + creamy carbonara + bright citrus-herb sauce should be the visual centerpiece.