Here are professional recipes for the featured dishes from Executive Chef Avtar Singh Rana.

Chef Avtar’s Signature Smoked Whole Salmon

Ingredients

• 1 whole salmon (5–7 lb), cleaned
• 3 tbsp kosher salt
• 2 tbsp brown sugar
• 1 tsp black pepper
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup or honey
• 2 tbsp olive oil
• Fresh dill
• Lemon slices
• Applewood or alder wood chips

Method

1. Mix salt, brown sugar, and black pepper. Rub over the salmon and refrigerate for 6–8 hours.
2. Rinse, pat dry, and leave uncovered for 1 hour to form a pellicle.
3. Brush with Dijon mustard, maple syrup, and olive oil.
4. Smoke at 180°F (82°C) for 3½–4 hours until the internal temperature reaches 145°F (63°C).
5. Garnish with dill, grilled lemon, and microgreens.

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Pan-Seared Salmon Fillet with Garlic Mash & Seasonal Vegetables

Ingredients

Salmon

• 4 salmon fillets (6–8 oz each)
• Salt and pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves
• Fresh thyme

Garlic Mashed Potatoes

• 2 lb Yukon Gold potatoes
• 4 garlic cloves
• ½ cup warm cream
• 4 tbsp butter
• Salt and white pepper

Vegetables

• Broccoli florets
• Baby carrots
• Green beans
• Butter
• Salt and pepper

Method

1. Boil potatoes with garlic until tender. Mash with butter and warm cream.
2. Blanch vegetables and sauté in butter.
3. Season salmon and sear skin-side down for 5–6 minutes.
4. Flip, add butter, garlic, and thyme, and baste for 2–3 minutes.
5. Plate the mash, vegetables, and salmon. Finish with herb butter and fresh dill.

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Whole Grilled Mackerel

Ingredients

• 2 whole mackerel, cleaned
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper
• Fresh parsley

Method

1. Score the fish on both sides.
2. Marinate with olive oil, lemon juice, paprika, garlic, salt, and pepper for 30 minutes.
3. Grill over medium-high heat for 5–6 minutes per side.
4. Finish with parsley, grilled lemon, and roasted vegetables.

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Mackerel with Parmesan Risotto

Ingredients

Mackerel

• 4 mackerel fillets
• Salt and pepper
• Olive oil

Risotto

• 1½ cups Arborio rice
• 1 small onion, finely diced
• 2 cloves garlic
• ½ cup dry white wine (optional)
• 5 cups hot fish or vegetable stock
• ½ cup grated Parmesan
• 2 tbsp butter
• Fresh parsley
• Lemon zest

Method

1. Sauté onion and garlic in butter.
2. Add Arborio rice and toast for 2 minutes.
3. Add wine (optional), then gradually add hot stock while stirring until creamy (18–20 minutes).
4. Stir in Parmesan, butter, parsley, and lemon zest.
5. Pan-sear the mackerel skin-side down until crisp, then cook briefly on the other side.
6. Spoon risotto into a warm bowl and place the mackerel on top. Garnish with microgreens and lemon oil.

Chef Avtar’s Presentation Tips

• Use warm matte-black plates for salmon dishes.
• Pipe the mashed potatoes neatly for a refined presentation.
• Finish with herb oil, edible flowers, and microgreens.
• Serve smoked salmon on a wooden plank with citrus slices for a dramatic media presentation.
• Pair whole grilled mackerel with roasted cherry tomatoes, charred lemon, and fresh herbs for an elegant finish.

Here are professional recipes for the three steaks featured on your poster.

Chef Avtar Singh Rana’s Signature Steak Collection

1. Rib Eye Steak with Herb Butter, Creamy Mashed Potatoes & Seasonal Vegetables

Ingredients

Steak

• 14 oz rib eye steak
• 2 tbsp olive oil
• Salt and freshly cracked black pepper
• 2 garlic cloves
• 2 sprigs thyme
• 2 tbsp butter

Herb Butter

• 100 g unsalted butter (softened)
• 1 tbsp parsley, chopped
• 1 tsp chives
• 1 tsp rosemary
• 1 garlic clove, minced
• Lemon zest
• Salt and pepper

Mashed Potatoes

• 500 g Yukon Gold potatoes
• 60 g butter
• 100 ml warm heavy cream
• Salt
• White pepper

Vegetables

• Asparagus
• Baby carrots
• Broccolini
• Cherry tomatoes

Method

1. Bring the steak to room temperature and season generously.
2. Heat a cast-iron skillet until smoking hot.
3. Sear 3–4 minutes per side for medium-rare.
4. Add butter, garlic, and thyme, then baste continuously for 2 minutes.
5. Rest the steak for 8 minutes.
6. Grill the vegetables with olive oil, salt, and pepper.
7. Whip the mashed potatoes until silky smooth.
8. Finish with a slice of herb butter on the steak.

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2. 6 oz Filet Mignon with Chimichurri

Ingredients

• 6 oz center-cut beef tenderloin
• Salt
• Black pepper
• Olive oil
• Butter
• Garlic
• Fresh thyme

Chimichurri

• 1 cup parsley
• 2 tbsp oregano
• 4 garlic cloves
• ½ cup olive oil
• 2 tbsp red wine vinegar
• Chili flakes
• Salt
• Black pepper

Method

1. Season the filet with salt and pepper.
2. Sear in a hot skillet for about 3 minutes per side.
3. Add butter, garlic, and thyme and baste.
4. Finish in a 400°F (205°C) oven for 4–6 minutes for medium-rare.
5. Rest for 6–8 minutes.
6. Spoon fresh chimichurri over the steak just before serving.
7. Plate with creamy mashed potatoes and grilled asparagus, carrots, and tomatoes.

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3. 10 oz Sirloin Steak with Béarnaise Sauce

Ingredients

• 10 oz sirloin steak
• Olive oil
• Salt
• Black pepper
• Butter
• Garlic
• Thyme

Béarnaise Sauce

• 3 egg yolks
• 200 g clarified butter
• 2 tbsp white wine vinegar
• 2 tbsp dry white wine
• 1 shallot, minced
• Fresh tarragon
• Chervil (optional)
• White pepper
• Lemon juice

Method

1. Reduce the vinegar, wine, shallot, and tarragon until almost dry. Cool slightly.
2. Whisk the reduction with egg yolks over gentle heat until thick.
3. Slowly whisk in warm clarified butter to form a smooth emulsion.
4. Finish with chopped tarragon, lemon juice, salt, and white pepper.
5. Grill or pan-sear the sirloin to your preferred doneness.
6. Rest for 8–10 minutes.
7. Serve with mashed potatoes, seasonal vegetables, and generously spoon the Béarnaise sauce over the steak.

Steak Temperature Guide as per your preferences 😋

Doneness

Internal Temperature

Appearance

Rare

120–125°F (49–52°C)

Cool red center

Medium Rare

130–135°F (54–57°C)

Warm red center

Medium

140–145°F (60–63°C)

Warm pink center

Medium Well

150–155°F (66–68°C)

Slight pink center

Well Done

160°F+ (71°C+)

Fully cooked throughout

Chef Avtar Singh Rana’s Professional Tips

• Use USDA Prime or Choice beef with good marbling.
• Season generously with coarse salt immediately before cooking.
• Allow steaks to rest after cooking to retain their juices.
• Always finish with butter basting for enhanced flavor and a glossy finish.
• Plate on warm dishes and garnish with microgreens, flaky sea salt, and fresh herbs for an elegant fine-dining presentation.

Chef Avtar Singh Rana’s Royal Garlic Kheer

A rare royal delicacy from the kitchens of India

Serves: 6–8

Ingredients

• 500 g garlic cloves (large cloves)
• 2 liters full-fat milk
• 150 g sugar (adjust to taste)
• 2 tbsp desi ghee
• ¼ tsp green cardamom powder
• A pinch of saffron strands soaked in 2 tbsp warm milk
• 2 tbsp almond slivers
• 2 tbsp pistachio slivers
• 1 tbsp cashews, chopped
• 1 tbsp chironji (optional)
• 1 tsp rose water
• ½ tsp kewra water
• Edible silver leaf (optional, for garnish)
• Dried rose petals for garnish

Preparation of Garlic

1. Peel the garlic cloves and remove the green germ from the center.
2. Blanch the cloves in boiling water for 2 minutes.
3. Transfer immediately to ice water.
4. Repeat the blanching process 3–4 times to remove the sharp garlic aroma.
5. Simmer the cloves in milk for 15–20 minutes until tender.
6. Drain and lightly mash or leave whole, depending on the desired texture.

Method

1. Heat the milk in a heavy-bottomed pan and reduce it to about three-quarters of its original volume, stirring frequently.
2. Heat desi ghee in another pan and lightly sauté the cooked garlic until it turns pale golden.
3. Add the sautéed garlic to the reduced milk.
4. Stir in the sugar and cook over low heat for 10–15 minutes.
5. Add the cardamom powder, saffron milk, almonds, pistachios, cashews, and chironji.
6. Finish with rose water and kewra water.
7. Simmer for another 3–4 minutes and switch off the heat.

Royal Presentation

Serve warm or chilled in a silver or brass bowl.

Garnish with:

• Edible silver leaf (varak)
• Saffron strands
• Pistachio slivers
• Almond flakes
• Dried rose petals

Chef’s Signature Tip

The secret to exceptional Garlic Kheer is repeated blanching and slow cooking. Properly prepared garlic loses its pungency and develops a delicate sweetness, blending beautifully with rich milk, saffron, and nuts to create a luxurious dessert once enjoyed in royal kitchens.

Chef Avtar Singh Rana’s Special Galouti Kebab with ulute Tawa Ka Paratha

Galouti Kebab

Serves: 6–8

Ingredients

• 1 kg finely minced lamb (double minced)
• 100 g lamb fat (finely minced)
• 2 tbsp roasted gram flour (besan)
• 2 tbsp browned onion paste
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp raw papaya paste (natural tenderizer)
• 2 tbsp yogurt (hung curd)
• 2 tbsp desi ghee
• Salt to taste

Royal Spice Blend

• 1 tsp red chili powder
• 1 tsp Kashmiri chili powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp black pepper
• ½ tsp garam masala
• ¼ tsp green cardamom powder
• Pinch of mace (javitri)
• Pinch of nutmeg
• Pinch of clove powder
• ½ tsp kewra water
• ½ tsp rose water
• 1 tsp saffron milk (optional)

Method

1. Mix the minced lamb, lamb fat, ginger, garlic, browned onion paste, hung curd, raw papaya paste, besan, spices, and salt.
2. Knead well for 8–10 minutes until smooth.
3. Cover and refrigerate for at least 6 hours, preferably overnight.
4. Shape into small, flat patties.
5. Heat a cast-iron tawa and grease lightly with desi ghee.
6. Cook the kebabs over low heat for 2–3 minutes per side until lightly caramelized and extremely tender.

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Lute Tawa Ka Paratha

Ingredients

• 2 cups refined flour (maida)
• 2 tbsp semolina (sooji)
• 2 tbsp ghee
• 1 tsp sugar
• 1 tsp salt
• Warm milk and water as needed
• Melted ghee for layering

Method

1. Mix all ingredients and knead into a soft dough.
2. Rest for 45 minutes.
3. Roll into a thin sheet, brush generously with ghee, and fold repeatedly to create layers.
4. Coil into a spiral, rest for 15 minutes, then roll gently into a round paratha.
5. Cook on a hot tawa with ghee until golden brown and crisp on both sides.

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Royal Plating

• Arrange 4–5 Galouti Kebabs on the Lute Tawa Ka Paratha.
• Garnish with pickled onions, mint leaves, lemon wedges, and microgreens.
• Serve with mint-coriander chutney, smoked chili chutney, and saffron yogurt.
• Finish with a light brush of warm desi ghee just before serving.

Chef’s Tip:
For an authentic Lucknowi texture, avoid overcooking. Galouti Kebabs should be soft enough to melt in the mouth while retaining their rich, aromatic flavor.

Royal Tandoori Platter – Media Demonstration by Chef Avtar Singh Rana

1. Tandoori Chicken

Ingredients

• 1 whole chicken (cut into 4–8 pieces)
• 1 cup hung yogurt
• 2 tbsp ginger-garlic paste
• 1 tbsp Kashmiri red chili powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste
• 1 tbsp mustard oil

Method

1. Make deep cuts in chicken pieces.
2. Mix all ingredients into a marinade.
3. Marinate for 6–8 hours.
4. Roast in a tandoor or oven at 220°C (425°F) for 25–30 minutes.
5. Brush with butter and serve hot.

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2. Chicken Tikka

Ingredients

• 500g boneless chicken thigh cubes
• ¾ cup hung yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• Salt
• 1 tbsp mustard oil

Method

1. Combine all ingredients and marinate chicken for 4 hours.
2. Thread onto skewers.
3. Grill at high heat until charred and cooked.
4. Finish with lemon juice and butter.

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3. Murgh Malai Kebab

Ingredients

• 500g chicken breast cubes
• ½ cup cream
• ½ cup cheese spread
• 2 tbsp cashew paste
• 1 tsp white pepper
• 1 tbsp ginger-garlic paste
• Salt

Method

1. Mix all ingredients thoroughly.
2. Marinate chicken for 4–6 hours.
3. Skewer and grill until lightly golden.
4. Brush with cream before serving.

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4. Murgh Hariyali Tikka

Ingredients

• 500g chicken cubes
• 1 cup coriander leaves
• ½ cup mint leaves
• 2 green chilies
• ½ cup yogurt
• 1 tbsp ginger-garlic paste
• Salt
• 1 tbsp lemon juice

Method

1. Blend coriander, mint and chilies into a smooth paste.
2. Mix with yogurt and seasonings.
3. Marinate chicken for 4 hours.
4. Grill until smoky and tender.

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Hari Chutney

Ingredients

• 1 cup coriander leaves
• ½ cup mint leaves
• 2 green chilies
• 1 tbsp lemon juice
• Salt

Method
Blend everything until smooth.

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Beetroot Chutney

Ingredients

• 1 boiled beetroot
• 2 cloves garlic
• 1 dried red chili
• 1 tsp cumin
• Salt
• 1 tbsp lemon juice

Method
Blend all ingredients into a smooth chutney.

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Peach Chutney

Ingredients

• 2 ripe peaches (diced)
• 1 tbsp sugar
• 1 tbsp vinegar
• ½ tsp chili flakes
• Pinch of salt

Method
Cook all ingredients on low heat for 10–12 minutes until thick and glossy.

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Sabudana (Sagu Dana) Papad

Ingredients

• 1 cup sabudana
• 4 cups water
• Salt
• ½ tsp cumin

Method

1. Soak sabudana for 4 hours.
2. Cook with water until translucent.
3. Add salt and cumin.
4. Spread thin rounds on plastic sheets.
5. Sun-dry for 1–2 days.
6. Deep fry before serving.

Presentation

Arrange tandoori chicken, chicken tikka, murgh malai kebab and hariyali tikka on a royal brass platter. Serve with hari chutney, beetroot chutney, peach chutney, onion rings, lemon wedges and crispy sabudana papad for an elegant media demonstration platter.

Mutton Rogan Josh (Traditional Kashmiri Style)

Recipe by Chef Avtar Singh Rana

Ingredients (Serves 4–6)

• 1 kg mutton (bone-in, medium pieces)
• 1 cup mustard oil
• 2 tbsp Kashmiri red chili powder
• 1 tsp turmeric powder
• 2 tsp fennel powder (saunf)
• 1 tsp dry ginger powder (sonth)
• 4 green cardamoms
• 2 black cardamoms
• 4 cloves
• 1-inch cinnamon stick
• 2 bay leaves
• ½ tsp asafoetida (hing)
• Salt to taste
• 3 cups water or mutton stock

Traditional Rogan Paste

• 2 tbsp Kashmiri red chili powder
• ¼ cup warm water

Method

1. Heat mustard oil in a heavy-bottomed pot until it reaches smoking point. Cool slightly.
2. Add bay leaves, cloves, green cardamom, black cardamom, and cinnamon. Sauté for 30 seconds.
3. Add hing and immediately add the mutton pieces. Sear on high heat until lightly browned.
4. Mix Kashmiri chili powder with warm water to form a smooth paste. Add to the mutton and stir continuously.
5. Add turmeric, fennel powder, dry ginger powder, and salt. Cook for 5–7 minutes until the spices coat the meat well.
6. Pour in water or stock. Bring to a boil, then reduce to a gentle simmer.
7. Cover and cook for 60–90 minutes, or until the mutton becomes tender and the gravy develops a rich red color.
8. Adjust seasoning and simmer uncovered for the final 10 minutes until the gravy reaches the desired consistency.

Chef’s Tip

The authentic Kashmiri Rogan Josh traditionally derives its vibrant color from Kashmiri chilies and ratan jot (alkanet root) rather than tomatoes. Avoid excessive garam masala to preserve the delicate balance of Kashmiri flavors.

Serving Suggestion

Serve hot with:

• Steamed Basmati Rice
• Kashmiri Pulao
• Tandoori Roti
• Sheermal

“A royal Kashmiri masterpiece where aromatic spices, tender mutton, and centuries of culinary heritage unite in every bite.”
— Chef Avtar Singh Rana 

Nalli Nihari (Lamb Shank) – Chef Avtar Singh Rana Style

A timeless Mughlai delicacy, Nalli Nihari is slow-cooked overnight until the lamb shank becomes meltingly tender and the marrow enriches the gravy with incredible depth and flavor.

Ingredients (Serves 4–6)

For the Lamb Shank

• 4 lamb shanks (about 2.5–3 lbs)
• 3 tbsp ghee
• 2 large onions, thinly sliced
• 2 tbsp ginger-garlic paste
• 1 cup yogurt, whisked
• Salt to taste

Whole Spices

• 2 bay leaves
• 6 green cardamoms
• 2 black cardamoms
• 8 cloves
• 1 cinnamon stick
• 1 tsp black peppercorns
• 1 tsp cumin seeds

Nihari Spice Mix

• 2 tbsp coriander powder
• 1 tbsp fennel powder
• 1 tsp turmeric powder
• 1 tbsp Kashmiri red chili powder
• ½ tsp nutmeg powder
• ½ tsp mace powder

For Thickening

• 2 tbsp wheat flour
• ½ cup water

Garnish

• Fresh ginger juliennes
• Chopped cilantro
• Green chilies
• Lemon wedges

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Method

1. Heat ghee in a heavy-bottom pot.
2. Add whole spices and sauté until aromatic.
3. Add sliced onions and cook until deep golden brown.
4. Stir in ginger-garlic paste and cook for 2 minutes.
5. Add lamb shanks and sear on all sides.
6. Mix yogurt with all powdered spices and add to the pot.
7. Cook until the oil begins to separate.
8. Add 6–7 cups hot water and bring to a gentle boil.
9. Cover and simmer on very low heat for 4–5 hours, or until the meat is falling off the bone.
10. Mix wheat flour with water to form a smooth slurry and add to the gravy.
11. Simmer another 20–30 minutes until silky and rich.
12. Adjust seasoning.

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Traditional Dum Finish

Cover the pot tightly and allow the Nihari to rest for 30–45 minutes on very low heat. This develops the authentic royal flavor.

Plating by Chef Avtar Singh Rana

• Place the whole lamb shank in a shallow brass or copper serving dish.
• Ladle the rich Nihari gravy around it.
• Garnish generously with ginger juliennes, cilantro, and green chilies.
• Serve with Khameeri Roti, Taftan, Sheermal, or freshly baked Naan.

“Slow-cooked to perfection, steeped in heritage, and served with pride — Nalli Nihari is the true celebration of royal Indian cuisine.” – Chef Avtar Singh Rana

Celebrity Chef Avtar Singh Rana’s Signature Contemporary Biryani Collection

1. Hyderabadi Dum Biryani

Ingredients

• 1 kg chicken, marinated
• 500 g basmati rice (70% cooked)
• 200 g yogurt
• Fried onions
• Mint and coriander leaves
• Saffron milk
• Ghee
• Green chilies
• Biryani masala

Method

1. Marinate chicken with yogurt, spices, ginger-garlic paste, and salt for 4 hours.
2. Layer marinated chicken in a heavy-bottom pot.
3. Add rice, fried onions, herbs, saffron milk, and ghee.
4. Seal and cook on dum for 40–45 minutes.
5. Rest for 10 minutes before serving.

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2. Lucknowi Awadhi Biryani

Ingredients

• 1 kg mutton
• 500 g basmati rice
• Yogurt
• Whole spices
• Rose water
• Kewra water
• Saffron milk
• Fried onions

Method

1. Cook mutton gently with aromatic spices until tender.
2. Prepare fragrant rice separately.
3. Layer mutton and rice alternately.
4. Finish with saffron, rose water, and kewra.
5. Dum cook for 30 minutes.

Chef’s Note: Delicate, aromatic, and elegant with subtle spices.

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3. Kolkata Biryani

Ingredients

• 1 kg mutton
• 500 g basmati rice
• Potatoes
• Boiled eggs
• Yogurt
• Biryani spices
• Saffron milk

Method

1. Cook mutton until tender.
2. Fry potatoes until golden.
3. Layer rice, mutton, potatoes, and eggs.
4. Add saffron milk and ghee.
5. Dum cook for 30 minutes.

Chef’s Note: Famous for its signature potatoes and delicate aroma.

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4. Kacchi Biryani

Ingredients

• 1 kg raw marinated mutton
• 500 g basmati rice (70% cooked)
• Yogurt
• Fried onions
• Mint
• Green chilies
• Saffron milk

Method

1. Marinate raw mutton overnight.
2. Place marinated meat at the bottom of the handi.
3. Cover with rice and garnishes.
4. Seal and cook on low heat for 60–75 minutes.
5. Allow resting before opening.

Chef’s Note: The true test of a biryani master’s skill.

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5. Murgh Tahari

Ingredients

• 1 kg chicken
• 500 g basmati rice
• Tomatoes
• Yogurt
• Green peas
• Turmeric
• Whole spices

Method

1. Cook chicken with spices and tomatoes.
2. Add soaked rice and stock.
3. Cook together until rice is fluffy.
4. Finish with fried onions and fresh herbs.

Chef’s Note: Rustic North Indian comfort food with rich flavors.

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Chef Avtar Singh Rana’s Biryani Secret

✔ Always use aged basmati rice.
✔ Marinate meat for at least 4–6 hours.
✔ Use homemade fried onions.
✔ Balance saffron, kewra, and rose water carefully.
✔ Rest biryani after dum cooking for perfect grain separation.

“A great biryani is not just a recipe—it’s a celebration of heritage, patience, aroma, and craftsmanship.”
— Chef Avtar Singh Rana

Sooley Rajasthani Smokey Kebab

A Royal Delicacy from the Kitchens of Rajasthan

Ingredients (Serves 4–6)

For the Meat

• 1 kg boneless lamb leg or mutton, cut into large cubes
• 2 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tsp garam masala
• 1 tbsp roasted gram flour (besan)
• 200 g thick yogurt
• Salt to taste
• 2 tbsp mustard oil
• Juice of 1 lemon

For Traditional Smoky Flavor

• 1 piece hot charcoal
• 1 tsp ghee

Method

1. Marinate the Meat

1. In a large bowl combine yogurt, ginger-garlic paste, spices, gram flour, mustard oil, lemon juice, and salt.
2. Add the lamb pieces and coat thoroughly.
3. Refrigerate for 6–8 hours or overnight for best flavor.

2. Skewer and Roast

1. Thread the marinated meat onto metal skewers.
2. Roast over a charcoal grill or tandoor at medium-high heat.
3. Turn frequently and baste with melted ghee.
4. Cook for 18–25 minutes until tender and lightly charred.

3. Dhungar (Royal Smoke Infusion)

1. Place the cooked kebabs in a covered vessel.
2. Put a small bowl in the center and place a red-hot charcoal piece inside.
3. Pour ghee over the charcoal and immediately cover.
4. Allow the smoke to infuse for 5–7 minutes.

Traditional Serving

Serve hot with:

• Bajra roti
• Laccha onions
• Mint-coriander chutney
• Roasted green chilies
• Lemon wedges

Chef Avtar Singh Rana’s Note

“Sooley is one of Rajasthan’s oldest royal hunting-style preparations. Slow-cooked over charcoal and infused with aromatic smoke, it delivers a rustic yet regal flavor that captures the essence of Rajput culinary heritage.”

Preparation Time: 8 hours (including marination)
Cooking Time: 25 minutes
Cuisine: Royal Rajasthani Cuisine
Style: Charcoal-Smoked Kebab | Traditional Rajput Delicacy

Royal Rajasthani Gatte Ki Subzi

Ingredients

For the Gatte

• 2 cups gram flour (besan)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp carom seeds (ajwain)
• ½ tsp cumin seeds
• Salt to taste
• 3 tbsp yogurt
• 2 tbsp ghee
• Water as required

For the Curry

• 2 cups yogurt (well whisked)
• 2 tbsp besan
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 pinch asafoetida (hing)
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 3 cups water

Method

Preparing the Gatte

1. Mix besan, spices, salt, yogurt, and ghee.
2. Knead into a firm dough.
3. Shape into long cylindrical rolls.
4. Boil in water for 10–12 minutes.
5. Remove, cool, and slice into ½-inch pieces.

Preparing the Curry

1. Whisk yogurt, besan, and water until smooth.
2. Heat ghee in a heavy-bottom pan.
3. Add cumin and hing.
4. Add turmeric, coriander powder, and red chili powder.
5. Pour in the yogurt mixture and stir continuously.
6. Simmer for 15–20 minutes until the curry thickens.
7. Add the sliced gatte and cook for another 8–10 minutes.
8. Finish with garam masala.

Bajre Ki Roti

• 2 cups pearl millet flour (bajra atta)
• Warm water
• Salt

Mix into a soft dough, shape carefully by hand, cook on a hot griddle, and finish with desi ghee.

Traditional Chaas

• 1 cup yogurt
• 3 cups chilled water
• Roasted cumin powder
• Black salt
• Fresh coriander leaves

Blend until frothy and serve chilled.

Chef Avtar Singh Rana’s Royal Tip

For authentic royal flavor, finish the Gatte Ki Subzi with a spoon of smoked ghee infused with dried red chilies and serve in a brass handi alongside hot bajre ki roti and chilled chaas.

“Taste the Tradition, Feel the Royalty.😘😋