Katori Chaat aka Tokri Chaat.

There’s a lot to chat over this chaat with an array of ingredients going in to make this one basket (Tokri). A variety of Indian flavours and textures all packed in a crunchy, fried Tokri of dough. Just one bite and you will know what I’m talking about.   Katori chaat or Tokri chaat is…

Deco spoons

Making swooshes and swirls just got a whole lot easier with the my new deco spoons. The deco spoons functions similarly to an oversized fountain pen, dispensing liquid like the pen does ink. 1. The deco spoons works best with slightly viscous liquids. Chocolate sauce, fruit and vegetable coulis, caramel sauce, reduced sauces and gravies….

Paneer Tikka

Paneer Tikka A stack of charcoal grilled cottage cheese marinated in yogurt and an array of freshly roasted and milled Indian spices served with coriander-mint chutney. Beetroot fluid gel, pickled onion bulb and creamed yogurt in orange, white and green to represent national flag of The Republic of India.  

Palak Dal Shorba (Spinach & Lentil Soup)

Indian style spiced spinach and lentil soup flavoured with fried garlic, ginger and Indian spices with masala toasted croute. Garnish: Crackling spinach, fried onion, coriander and marigold petals.  

Banana & Walnut Cake. (Eggless)

A moist and soft piece of cake with caramelised banana topped with honey toasted walnuts. Ripe bananas, walnuts, brown sugar, white sugar, flour, butter and yogurt. Baking soda and baking powder to make the cake rise and a pinch of cinnamon & vanilla extract (optional) to enhance the flavor. Serving options: Goes well with a…

The fudgiest brownies ever.

Pure. Chocolate. Heaven. The fudgiest brownies ever. Perfect crisp crackly top, super fudgy centre, chewy in all the right places, studded with chunks of toasted, broken walnuts. A slight hint of coffee decoction and a tiny pinch of sea salt take these brownies a notch up in intensity. Recipe: Ingredients: Semi sweet dark chocolate 200g…


Japanese Yakitori style chicken meatball skewer grilled over charcoal grill. The skewers are dipped in Tare, a thick sauce made from soy, mirin, sake, honey, brown sugar, garlic, ginger and ground pepper. Tsukune is served with semi cured egg yolk and tare dipping sauce.  

Saffron poached pears.

Sweet Anjou pears are slowly simmered in syrups and spices to bring out their delicate and distinct flavours. What makes them even better is that you can serve them any way you want. The key is to remember that the longer the pears sit in the flavourful syrup after poaching, the better they’ll taste making…