Starters Vegetarian


Dahi Key Kebab



1. Hang yoghurt in a muslin cloth for 2 days in a chiller to drain out all whey water.
2. Place a bowl and mix hung yoghurt with all the remaining ingredients except oil. Check seasoning and adjust if required.
3. Now divide the above yoghurt mixture into small balls (40 gram appx) each and make gallets. Chill these gallets to make them firm before frying.
4. Heat oli to 140 C and deep fry until golden brown.
5. Serve immediately with a mild chutney.

Hearty Beetroot Kebabs

2 medium beetroots, boiled, peeled and grated
3-4 tablespoons orange juice

Orange segments as required

Sour cream as required

1 tablespoon ghee + for shallow-frying

1 teaspoon cumin seeds

½ teaspoon crushed dried pomegranate seeds
1-2 green chillies, finely chopped
1 teaspoon coriander powder
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
½ teaspoon cumin powder
A pinch garam masala powder
1 medium avocado
Salt to taste
Juice of ½ lemon
Salted heart cookies as required
Few drops of tabasco sauce
Fresh pomegranate pearls as required
Fresh parsley sprig for garnishing
Red radish slices for garnishing


1. Heat 1 tablespoon ghee in a non-stick pan. Add cumin seeds, dried pomegranate seeds, green chillies and sauté for 30 seconds. Add beetroot, mix and cook for 2-3 minutes.
2. Add coriander powder, turmeric powder, chilli powder, cumin powder, garam masala powder and mix. Add some water, mix and cook till it dries.

3. Deseed and scoop out avocado flesh in a bowl.

4. Add salt to beetroot mixture, mix and cook for a minute. Transfer in another bowl and cool.

5. Mash the avocado flesh, add lemon juice and mix well.

6. Add 1 tablespoon avocado mixture to beetroot mixture and mix well

7. Heat some ghee in a non-stick tawa.
8. Line the worktop with a butter paper, place a heart shape mould on it and fill in ¼ of the mould with beetroot-avocado mixture to make heart shaped tikkis and demould.
9. Place heart shaped tikkis on tawa and shallow-fry till golden and slightly crisp from both sides. Transfer on the worktop.
10. Put spoonfuls of sour cream on a serving platter and place the heart biscuits on top of them. Place heart tikkis on top of biscuits.
11. Add tobasco to orange juice and mix well. Fill the mixture in a plastic tube and insert it inverted in a tikki.
12. Put pomegranate pearls and orange segments on the sides. Garnish with a parsley sprig and radish slices.
13. Serve immediately.

Molecular Red Forest


Lollo rosso lettuce as required
2-3 cherry tomatoes
2-3 strawberries 
Watermelon granita as required
Roasted cumin powder for sprinkling
Micro greens for garnishing
Edible gold powder for dusting
Sea salt for sprinkling
Tomato honey vinaigrette 
1 teaspoon dried tomato powder 
1 tablespoon honey
1 lemon 
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
Molecular spheres
200 grams strawberry puree
2 grams calcium
12 grams calcic powder dissolved in 1 liter water, kept for 12-14 hours


1. To prepare tomato-honey vinaigrette, halve lemon, wrap ½ slice in a muslin cloth and squeeze out lemon juice in a bowl. Add honey, olive oil and dried tomato powder and whisk. Add sea salt and whisk well.
2. To prepare molecular spheres, add calcium to strawberry puree and whisk well. 
3. Put alginate bath mixture in a glass baking dish. Put small scoops of strawberry puree in dissolved calcic powder, lightly swirl to make sphere shapes and keep in for 1 minute. Put them in chilled water and set aside. These are molecular spheres.
4. Line a serving platter with few lollo rosso leaves. Slice cherry tomatoes and strawberries.
5. Scrape out some granita and place in the center of lined platter. Pour some dressing on the sides of granita and squeeze remaining ½ lemon juice on top and sprinkle some cumin powder on top.
6. Place the sliced cherry tomatoes and sliced strawberries on top. Drain and place the molecular spheres on top. Garnish with some micro greens and dust some edible gold powder on molecular spheres. Sprinkle some sea alt on top.
7. Serve immediately. 

Oats & Vegetable Upma