Chef Avtar Singh Rana — Signature Peking Duck

A refined restaurant-style Peking Duck inspired by the traditional Beijing technique, with Chef Avtar’s own aromatic glaze and presentation. The key to the signature crackling skin is tightening the skin, glazing, and thorough air-drying before roasting. 

Ingredients — 1 whole duck

• 1 whole duck, 2.2–2.5 kg
• 2 L boiling water
• 2 tbsp maltose
• 2 tbsp honey
• 2 tbsp Shaoxing wine
• 2 tbsp rice vinegar
• 1 tbsp dark soy sauce
• 1 tsp five-spice powder
• 1 tbsp kosher salt
• 1 tbsp sugar
• 4 slices fresh ginger
• 3 spring onions

Chef Avtar’s aromatic glaze

Mix:

• Maltose + honey
• Rice vinegar
• Shaoxing wine
• Dark soy sauce
• Five-spice
• A little ginger juice

Warm gently until smooth and brushable.

Method

1. Prepare the duck
Clean and dry the duck thoroughly. Remove excess fat from the cavity. If using the traditional restaurant technique, gently separate the skin from the meat with air so the skin can render independently. 

2. Tighten the skin
Pour boiling water slowly over every part of the duck skin until it tightens and becomes smooth. Pat completely dry.

3. Season the cavity
Rub the cavity with salt, sugar and five-spice. Add ginger and spring onion.

4. Lacquer the skin
Brush the entire duck with the maltose-honey glaze. Hang the duck or place it uncovered on a rack in the refrigerator.

5. Dry — the critical step
Air-dry uncovered for 12–24 hours, preferably overnight. The skin should feel dry, tight and almost parchment-like. This dehydration is what helps create the characteristic crisp skin. 

6. Roast
Roast on a rack at approximately 350–375°F (175–190°C), allowing the fat to drip into a tray below. Cook until the skin is deep mahogany and the duck reaches a safe internal temperature. Cooking times vary substantially with duck size and oven type. 

7. Rest & carve
Rest 10–15 minutes. First carve the crispy skin, then slice the meat into elegant pieces.

Traditional accompaniments

• Mandarin pancakes
• Hoisin sauce
• Julienned cucumber
• Julienned spring onion
• Thin carrot strips
• Fresh cilantro, optional

Chef Avtar’s signature presentation

“Peking Duck — Beijing Tradition, Chef Avtar Signature”

Arrange the crisp skin in a fan over warm Mandarin pancakes, with the sliced duck meat beside it. Serve hoisin sauce in a small porcelain bowl and finish with cucumber, spring onion and a delicate five-spice aroma.

Chef’s secret: Don’t rush the drying stage. A beautiful glaze cannot compensate for wet skin—the dry, tight skin is the foundation of exceptional Peking Duck. 

Enjoy the traditional recipe 😍🥰😋😘

Exotic Lamb Chops — 5 Signature Recipes

Chef Avtar Singh Rana | Culinary Director

1. Balsamic Fig Glazed Lamb Chops

Ingredients — 4 portions

• 8 French-cut lamb chops
• 1 cup balsamic vinegar
• ¼ cup fig jam
• 2 tbsp brown sugar
• 1 sprig rosemary
• 2 cloves garlic, crushed
• Salt & freshly cracked black pepper
• 1 tbsp olive oil

Method

1. Season lamb with salt, pepper, garlic and rosemary; marinate 30–60 minutes.
2. Reduce balsamic, fig jam and brown sugar over medium heat until glossy and syrupy.
3. Sear lamb in a hot pan or grill, about 3–4 minutes per side for medium-rare, depending on thickness.
4. Brush generously with the fig glaze during the final minute.
5. Rest 5 minutes and serve with roasted figs and rosemary.

---

2. Creamy Dijon & Tarragon Lamb Chops

Ingredients

• 8 lamb chops
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp fresh tarragon, chopped
• 1 shallot, finely minced
• 1 garlic clove, minced
• 1 tbsp butter
• Salt & black pepper

Method

1. Season and grill/sear lamb chops until beautifully caramelized.
2. Remove lamb and rest.
3. In the same pan, sauté shallot and garlic in butter.
4. Add cream and Dijon; simmer until lightly thickened.
5. Stir in fresh tarragon and adjust seasoning.
6. Spoon the sauce around the lamb rather than completely covering the crust.

---

3. Pomegranate Molasses & Mint Lamb Chops

Ingredients

• 8 lamb chops
• ½ cup pomegranate molasses
• ¼ cup honey
• 2 tbsp lemon juice
• ¼ cup fresh mint, chopped
• ½ tsp ground cumin
• 1 garlic clove, minced
• Salt & pepper
• Pomegranate seeds for garnish

Method

1. Combine pomegranate molasses, honey, lemon, garlic and cumin.
2. Marinate lamb for 30–60 minutes.
3. Grill or sear until medium-rare to medium.
4. Brush with the glaze during the final cooking stage.
5. Rest and finish with fresh mint and pomegranate seeds.

---

4. Green Olive & Caper Tapenade Lamb

Ingredients

• 8 lamb chops
• 1 cup pitted green olives
• ¼ cup capers
• 2 anchovy fillets
• ¼ cup extra-virgin olive oil
• 1 garlic clove
• 1 tbsp lemon juice
• Fresh parsley
• Black pepper

Method

1. Finely chop or pulse olives, capers, anchovies and garlic.
2. Mix with olive oil, lemon juice and parsley.
3. Season lamb and grill until nicely charred.
4. Rest the chops for 5 minutes.
5. Spoon the tapenade over the lamb just before serving.

---

5. Red Wine & Dark Chocolate Reduction

Ingredients

• 8 lamb chops
• 1 cup dry red wine
• 1 shallot, minced
• 1 cup beef or lamb stock
• 1 oz 70% dark chocolate
• 1 tbsp butter
• 1 sprig thyme
• Salt & black pepper

Method

1. Sear seasoned lamb chops and set aside to rest.
2. In the same pan, sauté shallot and deglaze with red wine.
3. Reduce by roughly half, then add stock and thyme.
4. Reduce until the sauce coats the back of a spoon.
5. Remove from heat and whisk in dark chocolate and cold butter.
6. Strain for an elegant finish and serve alongside the lamb.

👨‍🍳 Chef’s Signature Plating

Arrange 2 lamb chops per plate, keeping the crust visible; pair with truffle or herb mash, grilled seasonal vegetables, roasted baby carrots, microgreens and the selected sauce, then finish with fresh herbs, pomegranate seeds or roasted figs depending on the flavor profile.

Chef Avtar Singh Rana — “Every chop tells a story; every sauce creates the perfect ending.”

Pasta Flambé in Parmigiano Reggiano Wheel

By Chef Avtar Singh Rana – Culinary Director

Serves: 4
Style: Live-action Italian restaurant station

Ingredients

Pasta

• 400 g fettuccine or linguine
• 1 Parmigiano Reggiano wheel, cut/opened for service
• 60 g butter
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, finely minced
• ½ cup heavy cream
• ½ cup pasta water
• 80 g freshly grated Parmigiano Reggiano
• 1 tbsp chopped fresh parsley
• 1 tbsp fresh basil, chopped
• ½ tsp freshly cracked black pepper
• Salt, to taste
• Pinch of chili flakes

For the flambé

• 60 ml brandy or cognac

Method

1. Prepare the pasta: Cook pasta in well-salted boiling water until al dente. Reserve about 1 cup of pasta water.
2. Build the sauce: Heat butter and olive oil in a sauté pan. Add garlic and chili flakes; sauté gently without browning.
3. Add heavy cream and approximately ½ cup pasta water. Bring to a gentle simmer.
4. Add the cooked pasta and toss until glossy. Adjust the consistency with additional pasta water.
5. Parmigiano Reggiano wheel: Scrape the inside of the cheese wheel generously with a cheese knife to release the flavorful cheese.
6. Transfer the hot pasta into the wheel and toss vigorously so the melted Parmigiano coats every strand.
7. Live flambé: Return the pasta to the sauté pan. Add the brandy/cognac and ignite only with proper fire-safe restaurant equipment and trained staff. Allow the alcohol flame to burn out naturally.
8. Return pasta to the cheese wheel and toss again with freshly grated Parmigiano, black pepper, parsley and basil.
9. Plate tableside: Twirl the pasta into a tall nest and finish with Parmigiano shavings, herbs, cracked pepper and a drizzle of extra-virgin olive oil.

Chef’s Signature Touch

For a more luxurious presentation, add sautéed shrimp, wild mushrooms or black truffle immediately before the pasta enters the Parmigiano wheel.

Menu description:
“Parmigiano Reggiano Wheel Pasta Flambé — Handmade pasta tossed tableside in a giant Parmigiano Reggiano wheel, finished with aromatic herbs, cracked pepper and a dramatic live flambé.”

Chef Avtar Singh Rana’s Jumbo Burger

Ingredients — 1 Jumbo Burger

Burger

• 1 large brioche burger bun
• 250 g ground beef, 80/20
• 2 slices cheddar cheese
• 1 slice smoked cheese or American cheese
• 2 tbsp caramelized onions
• 2 tbsp shredded lettuce
• 2 tomato slices
• 2–3 pickle slices
• 1 tbsp butter
• Salt and freshly cracked black pepper

Signature Burger Sauce

• 2 tbsp mayonnaise
• 1 tbsp ketchup
• 1 tsp yellow mustard
• 1 tsp pickle relish
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• Pinch of black pepper

Crispy Toppings

• Onion rings
• Curly fries
• 2–3 mini sliders, optional, for the presentation
• Crispy potato or vegetable croquettes, optional

Method

1. Prepare the sauce: Mix mayonnaise, ketchup, mustard, relish, paprika, garlic powder and pepper. Chill for 15 minutes.
2. Form the patty: Season 250 g beef with salt and pepper. Shape into a thick patty slightly wider than the bun.
3. Sear: Heat a cast-iron pan or griddle until very hot. Sear the patty for about 3–4 minutes per side, adding cheddar during the final minute. Cook to your preferred safe doneness.
4. Toast the bun: Butter the brioche bun and toast cut-side down until golden.
5. Build:
   Bottom bun → signature sauce → lettuce → tomato → pickle → beef patty → smoked cheese → caramelized onions → additional sauce → top bun.
6. Make it “Jumbo”: Secure the burger with a long skewer and surround it generously with curly fries and onion rings. Mini burgers or crispy croquettes can be stacked vertically for the dramatic media-demonstration presentation.
7. Presentation: Serve on a large wooden board with dipping bowls of burger sauce, cheese sauce and spicy ketchup.

Chef Avtar’s Signature Touch: Add a little smoked paprika, caramelized onion and house burger sauce to give the jumbo burger a smoky, rich, restaurant-style character.

Chef Avtar Singh Rana — Royal Tandoori Experience

1. Tandoori Raan

Ingredients — 1 whole lamb leg

• Lamb leg — 2.5–3 kg
• Thick yogurt — 500 g
• Ginger-garlic paste — 4 tbsp
• Lemon juice — 3 tbsp
• Mustard oil — 4 tbsp
• Kashmiri red chili powder — 2 tbsp
• Coriander powder — 1½ tbsp
• Cumin powder — 1 tbsp
• Garam masala — 1 tbsp
• Turmeric — ½ tsp
• Black pepper — 1 tsp
• Cardamom powder — ½ tsp
• Mace & nutmeg — ¼ tsp each
• Kasuri methi — 1 tbsp
• Salt — to taste
• Ghee — 3 tbsp, for finishing

Method

1. Prepare the lamb: Trim excess surface fat and make deep diagonal cuts throughout the leg so the marinade penetrates.
2. First marinade: Mix lemon juice, ginger-garlic paste, chili powder and salt. Massage thoroughly into the lamb. Refrigerate 6–8 hours.
3. Second marinade: Combine yogurt, mustard oil, remaining spices and kasuri methi. Coat the lamb generously.
4. Marinate another 8–12 hours, preferably overnight.
5. Bring lamb close to room temperature before cooking.
6. Roast in a hot tandoor at approximately 350–400°F / 175–205°C, turning periodically and basting with ghee.
7. Cook until deeply charred outside and tender inside. For food safety, use a thermometer and cook to the appropriate internal temperature for your preferred level of doneness.
8. Rest 15–20 minutes before carving.
9. Finish with warm ghee, chopped cilantro and a light squeeze of lemon.

Chef’s secret: Add 1–2 tbsp papaya paste to the second marinade for additional tenderization, but don’t over-marinate—it can make the meat mushy.

---

2. Saffron Sheermal

Ingredients

• All-purpose flour — 500 g
• Warm milk — 200 ml
• Saffron — ½ tsp, soaked in 2 tbsp warm milk
• Ghee — 60 g
• Sugar — 40 g
• Salt — ½ tsp
• Yeast — 1 tsp
• Warm water — as needed
• Milk/ghee — for brushing

Method

1. Mix flour, yeast, sugar and salt.
2. Add warm milk and saffron milk.
3. Knead with ghee until a soft, elastic dough forms.
4. Cover and proof for 60–90 minutes.
5. Divide and roll into thick discs.
6. Prick lightly with a fork.
7. Bake in a hot tandoor or very hot oven until golden with small charred spots.
8. Brush generously with ghee while hot.

---

3. Akhrot Ki Chutney

• Walnuts — 100 g
• Thick yogurt — 150 g
• Green chili — 1
• Cumin powder — ½ tsp
• Kashmiri chili — pinch
• Salt — to taste
• Lemon juice — 1 tsp
• Fresh mint — small handful

Blend walnuts and remaining ingredients to a coarse, creamy consistency.

Chef’s touch: Keep some walnut texture rather than making it completely smooth.

---

4. Cucumber Pachadi

• Cucumber — 2 medium, finely chopped
• Greek yogurt/thick yogurt — 250 g
• Green chili — 1, minced
• Cilantro — 2 tbsp
• Mint — 1 tbsp
• Roasted cumin — ½ tsp
• Salt — to taste

Mix everything and chill for at least 30 minutes.

For a traditional tempering, heat 1 tsp oil, add mustard seeds and curry leaves, then pour over the pachadi.

---

5. Khumani Ki Chutney

• Dried apricots — 200 g
• Water — 250 ml
• Sugar or honey — 1–2 tbsp
• Ginger — 1 tsp, minced
• Kashmiri chili — ½ tsp
• Roasted cumin — ½ tsp
• Black salt — ¼ tsp
• Lemon juice — 1 tbsp

1. Soak apricots until soft.
2. Simmer with water, ginger and spices for 10–15 minutes.
3. Blend partially, keeping some fruit texture.
4. Finish with lemon juice.
5. Chill before serving.

---

👑 Royal Plating

Place the carved tandoori raan on a large warm platter with freshly baked sheermal alongside. Arrange three small copper/brass bowls of:

Akhrot Ki Chutney | Cucumber Pachadi | Khumani Ki Chutney

Finish the raan with:

• Ghee
• Fresh mint and cilantro
• Saffron strands
• Charred lemon
• A few dried apricots and walnuts

Chef Avtar’s signature presentation

“Slow tandoor cooking, royal spices, smoky char and three contrasting chutneys—nutty, cooling and sweet-tangy.” It’s delicious 😋 😍😘👌

Chef Avtar Singh Rana — Lamb Shank with Vanilla Purée, Garlic Emulsion & Pomegranate

Lamb Shank — 2 portions

Ingredients

• 2 lamb shanks, about 550–600 g each
• ½ cup Greek yogurt
• 1 tbsp Kashmiri chili powder
• 1 tsp fennel powder
• 2 tbsp ginger-garlic paste
• 1 cinnamon stick
• 4 green cardamoms
• 3 cloves
• 1 bay leaf
• 1 medium onion, sliced
• ½ cup tomato purée
• 2 tbsp ghee or olive oil
• 2½–3 cups lamb stock or water
• Salt to taste

Vanilla Purée

• 500 g potatoes, peeled and boiled
• 1 vanilla bean, split, or ½ tsp pure vanilla extract
• ¼ cup heavy cream
• 2 tbsp butter
• Salt to taste
• White pepper, a pinch

Garlic Emulsion

• 1 whole garlic bulb
• ½ cup neutral olive oil
• 1 tbsp lemon juice
• Salt to taste
• 1–2 tbsp warm water

Garnish

• Fresh pomegranate seeds
• Microgreens
• Crispy carrot ribbons
• Fresh herbs
• Lamb reduction/jus

---

Method

1. Marinate the lamb
Mix yogurt, Kashmiri chili, fennel powder, ginger-garlic paste and salt. Coat the lamb shanks thoroughly and refrigerate for 2–4 hours, preferably overnight.

2. Sear
Heat ghee in a heavy Dutch oven. Remove excess marinade and sear the shanks on all sides until deeply browned. Remove and reserve.

3. Build the braising sauce
Add cinnamon, cardamom, cloves and bay leaf. Sauté the onion until golden. Add the remaining marinade and tomato purée; cook until the oil begins to separate.

4. Slow-braise
Return the lamb to the pot and add stock. Cover and cook at 160°C / 325°F for approximately 2½–3 hours, turning occasionally, until the meat is exceptionally tender.

Strain and reduce the braising liquid until glossy and concentrated.

Vanilla Purée

Mash the hot potatoes until smooth. Warm the cream with butter and vanilla. Gradually incorporate into the potatoes and blend until silky. Season with salt and white pepper.

Chef’s secret: Keep the vanilla subtle—it should enhance the lamb rather than make the purée taste sweet.

Garlic Emulsion

Roast the garlic bulb at 180°C / 350°F for 35–45 minutes until soft and caramelized. Squeeze out the cloves and blend with lemon juice and salt. Slowly drizzle in olive oil while blending, adding a little warm water until smooth and creamy.

Plating

1. Spoon a generous circle of vanilla purée onto a warm plate.
2. Place the glazed lamb shank in the center.
3. Spoon the reduced lamb jus around and over the shank.
4. Dot or drizzle with garlic emulsion.
5. Scatter pomegranate seeds around the purée.
6. Finish with microgreens and delicate crispy carrot ribbons.

Signature balance: rich slow-braised lamb + fragrant vanilla + roasted garlic + bright pomegranate acidity.😘😋

Nadru Yakhani with Kashmiri Pulao

Chef Avtar Singh Rana – Traditional Kashmiri Recipe

Nadru Yakhani (Lotus Stem in Yogurt Gravy)

Ingredients

• Lotus stem (nadru), peeled and sliced – 500 g
• Thick yogurt (whisked) – 2 cups
• Mustard oil or ghee – 2 tbsp
• Fennel powder – 2 tbsp
• Dry ginger powder (sonth) – 1 tsp
• Green cardamom – 4
• Black cardamom – 2
• Cloves – 4
• Bay leaf – 1
• Cinnamon – 1-inch stick
• Asafoetida (hing) – ¼ tsp
• Salt – to taste
• Water – 3–4 cups
• Fresh dill or coriander – for garnish
• Saffron strands (optional) – a few

Method

1. Wash the sliced lotus stem thoroughly and boil in lightly salted water until just tender. Drain and reserve.
2. Heat mustard oil or ghee in a heavy pan. Add hing, bay leaf, cinnamon, cloves, and both cardamoms.
3. Lower the heat and stir in fennel powder and dry ginger powder.
4. Gradually whisk the yogurt into the pan, stirring continuously so it does not split.
5. Add water and bring to a gentle simmer.
6. Add the cooked lotus stem and cook on low heat for 20–25 minutes until the gravy becomes silky and aromatic.
7. Adjust seasoning, garnish with dill and saffron strands, and serve hot.

---

Kashmiri Pulao

Ingredients

• Basmati rice – 2 cups
• Ghee – 3 tbsp
• Cinnamon – 1 stick
• Green cardamom – 4
• Cloves – 4
• Bay leaf – 1
• Saffron – a pinch soaked in 2 tbsp warm milk
• Cashews – 2 tbsp
• Almonds – 2 tbsp
• Raisins – 2 tbsp
• Salt – to taste
• Warm water – 3½ cups

Method

1. Wash and soak the basmati rice for 30 minutes; drain well.
2. Heat ghee in a heavy pan and sauté the whole spices until fragrant.
3. Add the rice and cook gently for 2–3 minutes.
4. Pour in warm water, add salt, cover, and cook until the rice is nearly done.
5. Stir in the saffron milk and dry fruits, then cover for 5–10 minutes on very low heat.
6. Fluff the rice gently with a fork before serving.

---

Chef Avtar Singh Rana’s Secret

• Add a teaspoon of warm ghee to the yogurt before cooking for a richer, smoother gravy.
• Never boil the yogurt on high heat; a gentle simmer keeps the Yakhani velvety.
• Finish the pulao with saffron-infused ghee and toasted dry fruits for an authentic royal Kashmiri aroma.

Exclusive Plating

Serve the Nadru Yakhani in a traditional copper bowl beside a neat dome of Kashmiri pulao. Garnish the pulao with toasted almonds, cashews, raisins, pomegranate arils, and saffron strands, and finish the yakhani with fresh dill, edible flowers, and a light drizzle of ghee for an elegant heritage presentation.

Herbed Glazed Chipotle Baby Chicken with Beet Mash, Garlicky Cheese Potato Mash & Honey-Glazed Carrots

By Chef Avtar Singh Rana

Serves

4

Ingredients

Baby Chicken

• 2 whole baby chickens (450–500 g each), spatchcocked
• 2 tbsp olive oil
• 1 tbsp butter

Marinade

• 2 tbsp chipotle in adobo (or chipotle paste)
• 2 tbsp smoked paprika
• 1 tbsp garlic paste
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp fresh thyme leaves
• ½ tsp black pepper
• 1½ tsp kosher salt
• Juice of 1 lemon

Beet Mash

• 3 medium beets, roasted
• 1 tbsp butter
• 2 tbsp heavy cream
• Salt and black pepper
• Pinch of cumin powder

Garlicky Cheese Potato Mash

• 700 g Yukon Gold potatoes
• 5 roasted garlic cloves
• 3 tbsp butter
• ¼ cup warm cream
• ½ cup grated Parmesan or aged cheddar
• Salt and white pepper

Honey-Glazed Carrots

• 12 baby carrots
• 1 tbsp butter
• 1½ tbsp honey
• Salt and pepper
• Fresh thyme

Herb Glaze

• 2 tbsp butter
• 1 tbsp honey
• 1 tbsp chicken stock
• 1 tsp chopped parsley
• 1 tsp chopped thyme
• ½ tsp rosemary, finely chopped

Method

1. Marinate the Chicken

Mix all marinade ingredients until smooth. Coat the chickens thoroughly and refrigerate for at least 6 hours, preferably overnight.

2. Roast

• Preheat oven to 190°C (375°F).
• Sear the chicken skin-side down for 3–4 minutes in a hot ovenproof pan.
• Turn over and roast for 25–30 minutes, until the internal temperature reaches 74°C (165°F).

3. Herb Glaze

Melt butter in a saucepan, add honey, chicken stock, parsley, thyme, and rosemary. Simmer for 2 minutes and brush generously over the chicken during the last 5 minutes of roasting.

4. Beet Mash

Blend roasted beets with butter, cream, cumin, salt, and pepper until silky smooth. Keep warm.

5. Garlicky Cheese Potato Mash

Boil potatoes until tender. Mash with roasted garlic, butter, warm cream, and cheese until smooth. Adjust seasoning.

6. Honey-Glazed Carrots

Blanch carrots for 3 minutes. Sauté in butter, add honey and thyme, and cook until glossy and lightly caramelized. Season with salt and pepper.

Plating

• Swipe a generous layer of beet mash on one side of the plate.
• Add a smooth quenelle or swirl of garlicky cheese potato mash.
• Place the herb-glazed chipotle baby chicken in the center.
• Arrange the honey-glazed carrots alongside.
• Spoon extra herb glaze over the chicken.
• Garnish with microgreens, edible flowers, fresh thyme, and a few drops of herb oil.

Chef’s Tip: For a restaurant-quality finish, rest the chicken for 5–7 minutes before plating, then brush with one final coat of warm herb glaze for a glossy presentation.

Chef Avtar Singh Rana’s Traditional Dal Mangodi

Serves

4–6

Ingredients

For Mangodi (or use 1 cup ready-made mangodi)

• 1 cup yellow moong dal
• ½ tsp cumin seeds
• ¼ tsp asafoetida (hing)
• 1 tsp grated ginger
• 2 green chilies, chopped
• Salt to taste

For Dal

• 1 cup yellow moong dal or split pigeon peas (toor dal)
• 1 cup mangodi
• 3 tbsp ghee
• 1 tsp cumin seeds
• ¼ tsp hing
• 2 dried red chilies
• 1 tsp ginger, finely chopped
• 2 green chilies, slit
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp Kashmiri red chili powder
• ½ cup whisked yogurt (optional, for Rajasthani style)
• Salt to taste
• 4–5 cups water

Garnish

• Fresh coriander leaves
• ½ tsp roasted cumin powder
• 1 tsp ghee

---

Method

Step 1 – Prepare the Mangodi

1. Soak moong dal for 5–6 hours.
2. Grind to a thick, coarse paste with minimal water.
3. Mix in cumin, hing, ginger, green chilies, and salt.
4. Drop small dumplings onto a cloth or tray.
5. Sun-dry for 2–3 days until completely dry.

Step 2 – Cook the Dal

1. Wash the dal and pressure cook with turmeric and water until soft.
2. Lightly roast the mangodi in 1 tbsp ghee until golden.
3. Add the roasted mangodi to the cooked dal and simmer for 15–20 minutes.

Step 3 – Prepare the Tempering

1. Heat the remaining ghee.
2. Add cumin seeds and hing.
3. Add dried red chilies, ginger, and green chilies.
4. Stir in coriander powder and Kashmiri chili powder.
5. If using yogurt, lower the heat and whisk it into the tempering to prevent curdling.
6. Pour the tempering into the simmering dal.

Step 4 – Finish

• Simmer for another 8–10 minutes.
• Adjust salt and consistency.
• Finish with roasted cumin powder, chopped coriander, and a drizzle of ghee.

---

Traditional Accompaniments

• Bajra roti or phulka
• Steamed basmati rice
• Garlic chutney or green chutney
• Papad
• Sliced onions and lemon
• Fresh buttermilk

Chef’s Tip

Slow-cooking the dal after adding the mangodi allows the dumplings to absorb the flavors while remaining tender. Finishing with a spoonful of hot desi ghee just before serving enhances the authentic Rajasthani taste and aroma.

Chef Avtar Singh Rana Signature Recipes

New Zealand Rack of Lamb • Tuna Tartare • Smoked Rack of Lamb • Risotto • Wine Pairing Vegetables

---

1. New Zealand Rack of Lamb — Herb Crust Fine Dining Style

Ingredients

• 2 racks New Zealand lamb (8 bones each)
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 4 garlic cloves, crushed
• 2 tbsp rosemary, chopped
• 2 tbsp thyme leaves
• ½ cup panko breadcrumbs
• ¼ cup parsley, chopped
• Salt & cracked black pepper

Method

1. Clean and French-trim the lamb racks.
2. Season with salt and pepper, then sear all sides in olive oil until golden.
3. Brush with Dijon mustard.
4. Mix panko, garlic, herbs, and olive oil to create herb crust.
5. Coat the lamb and roast at 375°F (190°C) for 15–20 minutes.
6. Rest for 8 minutes before slicing.

Chef Avtar Presentation:
Serve 2–3 chops upright with roasted vegetables, lamb jus, herb oil, and microgreens.

---

2. Smoked Rack of Lamb — Signature Smokehouse Style

Ingredients

• 1 rack lamb
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp cumin powder
• 1 tsp coriander powder
• 4 garlic cloves
• Fresh rosemary
• Salt and pepper
• Applewood chips

Method

1. Marinate lamb with spices, garlic, herbs, and olive oil for 6 hours.
2. Smoke at 225°F (107°C) with applewood for 45–60 minutes.
3. Finish on a hot grill for a beautiful crust.
4. Cook until internal temperature reaches:
   • Medium rare: 130–135°F
   • Medium: 140–145°F
5. Rest before slicing.

Serving:
Pair with mint jus, roasted baby potatoes, and grilled seasonal vegetables.

---

3. Tuna Tartare — Modern European Presentation

Ingredients

• 1 lb sushi-grade tuna, small dice
• 1 avocado, diced
• 2 tbsp shallots, finely chopped
• 1 tbsp chives
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp wasabi mayo
• Sea salt & black pepper

Method

1. Dice tuna into equal cubes.
2. Mix soy sauce, sesame oil, lime, and wasabi mayo.
3. Fold dressing gently into tuna.
4. Layer avocado and tuna using a ring mold.
5. Garnish with microgreens, sesame seeds, and edible flowers.

Chef Avtar Touch:
Serve with crispy wonton, cucumber ribbons, and citrus gel.

---

4. Classic Parmesan Risotto

Ingredients

• 2 cups Arborio rice
• 1 small onion, finely diced
• 3 garlic cloves
• 1 cup white wine
• 6 cups vegetable or chicken stock
• ½ cup Parmesan cheese
• 3 tbsp butter
• Fresh herbs
• Salt and pepper

Method

1. Sauté onion and garlic in butter.
2. Add Arborio rice and toast for 2 minutes.
3. Deglaze with white wine.
4. Slowly add warm stock, stirring continuously for 18–20 minutes.
5. Finish with Parmesan, butter, and herbs.

Chef Avtar Presentation:
Plate creamy risotto in a shallow bowl, finish with truffle oil, Parmesan crisp, and microgreens.

---

5. Wine-Paired Seasonal Vegetables

Ingredients

• Baby carrots
• Asparagus
• Zucchini
• Cherry tomatoes
• Bell peppers
• Olive oil
• Garlic
• Thyme
• Sea salt

Method

1. Toss vegetables with olive oil, garlic, herbs, and seasoning.
2. Roast at 425°F (220°C) for 15 minutes.
3. Finish with lemon zest and fresh herbs.

---

Wine Pairing Suggestions

🍷 Rack of Lamb: Cabernet Sauvignon, Syrah, Malbec
🥂 Tuna Tartare: Sauvignon Blanc, Champagne, Pinot Grigio
🍷 Smoked Lamb: Shiraz, Rioja Reserva
🍷 Risotto: Chardonnay, Pinot Noir

Chef Avtar Singh Rana Signature Philosophy:
“Premium ingredients, timeless techniques, and artistic presentation — every plate tells a story.”