Fine Dining Indian: Easy To Cook Restaurant Recipes At Home (Fine dining Indian Cook Books By Bobby geetha) 9798617193284

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ohm maha ganapataye namah Copyright © 2020 owner Bobby Geetha  All rights reserved.

Dedicated to All Indian chefs and  Indian food lovers like to explore .

A self published cook by a professional chef.

The book doesn't have a glossary page All Food Images, recipes by chef Bobby geetha Illustraions and non recipe images - Canva

www.finediningindian.com

Fine Dining Indian

Easy To Cook Restaurant Recipes At Home

And 5 Elements

TABLE OF CONTENTS 04 05 13 29

FOREWORD The concept

THE 5 ELEMENTS pancha bhoota of Indian food

PLANT FOREWARD Indian vegetarian recipes

SEAFOOD Recipes about octopus , fish , recipes

53

POULTRY

71

RED MEATS

84

DESI INSPIRED DESSERTS

96

SUB RECIPES USED IN THE BOOK

chciken , duck recipes

Mutton, Beef recipes , Venison

shahi tukra , kheer , fruit chaat

Onion tomato masala ,Onion chutney ,Makhani sauce, gunpowder

Fine Dining Indian Easy To Cook Restaurant Recipes At Home

The 5 Elements

The concept of this cook book is to bring fine cooking accessible to all house hold and to Indian restaurants . These recipes are developed through my Consultancy projects which i authorise restaurants to use my recipes for their day to day operation. One of the client resturant is rated by Forbes magazine in Top 7 London Indian Restaurant . Idea of Fine Dining Indian is a vision to achieve positive eating and cooking habits. Fine dining is never about eating in a posh restaurant . It is about the choosing the fine ingredients , fine cooking techniques and to produce finest recipe possible .  If we can achieve this in resturants and charge you high price . why not you do this at home literally with a 1/10th of the money you pay at resturants . Bobby Geetha Culinary Director and chef consultant Fine dining Indian Ltd

To get Indian Food consultancy from us Mail to : [email protected]

04 | Fine Dining Indian

Indian food And its relation with five natural elements

Indian culture , civilisation , food , growth and well being is based on the Pancha Bhoota . Food what we eat is what we are made of . So our ancestors very cleverly designed food as per people and their occupation . eg. In puranas (literatures thousand years old ) describes warriors , brahmins , kings , gods all have presented with different kind of food and taste level .

05 | Fine Dining Indian

Pancha bhoota Pancha Bhoota or Pancha Maha-Bhoota, five great elements, also five physical elements, is a group of five basic elements, which, according to Hinduism, is the basis of all cosmic creation.

These elements are: Prithvi/Bhudevi  (Earth), Apas/Varuna/Jal (Water), Agni  (Fire), Vayu (Air), Aakasha/Dyaus (Aether). These elements have different characteristics and these also account for different faculties of human experience. In ayurveda and Indian philosophy, the human body is considered to be made of these five elements.

TASTE & FIVE ELEMENTS

Sweet-Earth & Water Sour-Earth & Fire Salt -Water & Fire

Our taste is linked with pancha bhoota . Indian cuisine is based on this

Pungent -Fire & Air Bitter-Air & Ether

concept

Astringent -Air & Earth

In this book each dishes is marked with a that indicates dominent taste represents each natural element

06  | Fine Dining Indian

"fire from  within keep you growing  fire from outside burns you to ashes"

Fire | Agni A Sanskrit word meaning fire, and connotes the Vedic fire god of Hinduism. In indian culture by cooking food is purifying process through fire . Ash is considered Holy and Lord shiva use this in his body . Goddess Parvathi wife of Lord shiva is considered 'Anna Poorna ' goddess of food and nourishment.

Taste associated as per ayurveda - sour , salty and pungent 07  | Fine Dining Indian 

"Constant drop of water on top of a rock over time can break the rock "

water | varuna Varuna is the god of water . water is one of the five elements our body is build as per indian hindu culture . water is also key elemnt for the food to be grown and cooked .

Taste associated as per ayurveda - sweet and salty

06  | Fine Dining Indian

"Earth is where all growth begins and earth is where all growth finishes "

Earth |  Bhoomi Earth / bhoomi considered as goddes which is ESSENTIAL for any growth to happen . as per ayurveda our bone, hair , flesh ,nerves are composed of earth substance . astringent . Astringent is a taste that puckers the mouth, numbs the tongue, and constricts the throat. This taste is caused by astringents such as tannins. The astringent taste is in unripened bananas, unripe persimmons and acorns dominantly, which prevents them from being eaten.

Taste associated with earth are sweet , sour and astringent

07  | Fine Dining Indian

"Lightness of the air is everyone tries achieve as a piece of mind "

Air | vayu Air / Vayu is a primary Hindu deity, the lord of the winds, air is the main element which keep all of us alive .

Taste associated with air is Pungent and astringent

08  | Fine Dining Indian

"State of Nothingness where human realise all the earthly pleasure are mere gimic "

Aether | Space | Akash Akasha is a term for either space or æther in traditional Indian cosmology, depending on the religion. in other words called as nothingness or as what is explained as black hole - something that cant be defined or sensed in human capability .

Taste associated is bitterness

09  | Fine Dining Indian

Category

12

FOOD

28

INDIAN

BY

52 70

BOBBY GEETHA

83

12  | Fine Dining Indian

13  | Fine Dining Indian

Flour Mix 30g Gram Flour 30g Rice Flour

Pakora chutney 20g Tamarind chutney 20g Mint chutney 1g Kashmiri chilli Powder 1g Salt

To fry 80g Okra (Sliced) 12g water spray 15g Ginger-Garlic paste 2g salt

Spice Mix

To Finish

10g Ajwain seed

2g Chaat Masala

10g Roasted Cumin Powder

1g Lemon Zest

10g Kashmiri Chilli Powder 2g Turmeric Powder 5g Amchur powder (dry Mango)

Method Wash and slice okra  2 mm thickness  and keep 5 to 6 cm length make spice mix as per the ingredients mentioned  make pakora chutney mixing together  mint chutney , tamarind , chilli and salt to Fry okra - mix okra and ginger garlic paste , salt and toss to ensure its covered lightly . Now add the spice mix toss evenly . once the spice is coated . dust with flour mix spray water to ensure the fliour is coated completely around each okra slices. shake off the extra flour, fry on a pre-heat oil at 170c for 7 mins or untill all pieces floats on top . drain and keep on a paper towel . dust with chat masala place in a bowl, grate lemon zest on top , serve with pakora chutney .

14  | Fine Dining Indian

Amchoor bhindi | crispy fried

Snacks Yield: 1

portion

Prep Time: 15 min

15  | Fine Dining Indian

To fry 100 g cashew nut whole oil to fry 5 g kashmiri chilli powder 2 g chat masala 1 g salt

Method Fry cashew in hot oil at 170c for 10 minutes . Ensure its not browned too much. In a bowl add hot cahsew nut toss with chilli powder , chat masala and salt . Allow to cool down , it gets crunchy when reaches room temperature . You can do this in large volume and store in air tight containers

16  | Fine Dining Indian

Chilli fried nuts

Snacks Yield: 1

portion

Prep Time: 15 min

17  | Fine Dining Indian

For Tapioca 30 g tapioca granules dry 200 g water 2 g cumin seed 1 g salt 1 g chat masala oil to fry

Method In boiling water cook tapioca granules with other mentioned ingredients . once it gets thick and transparent in nature spread on a baking paper . Ensure the layer is thin enough to dry . In an oven pre heated to 60c with no fan allow to dry over night . If no oven they dry on a warm place with no humidity or dry under sun.

Once completely dry you can break and store in an air tight container . Heat oil to 200c fry tapioca poppadum dust with chat masala you can serve with pakora chutney

18  | Fine Dining Indian

Tapioca pappad

Snacks Yield: 1

portion

Prep Time: 24 hrs

19  | Fine Dining Indian

Ingredients

Method

100g plain Flour 

In a mixing bowl add in plain flour,

30g potato flour

potato flour, salt, sugar, baking

60g water 

powder  and turmeric powder slowly

5g salt 

mix in .

3g sugar  4g baking powder 3g Turmeric powder 5g Oil 30g Grated red Leicester cheese 5g Hemp seed

Knead to a semi tight dough apply oil on top rest for an 1 hour Make two equal doughs of 40g size , fill with cheese on both . Flatten the dough with hemp seed cook in the tandoor were temperature at 350 -380c Cook till you get brown spots and lightly fluffed .  Cut the bread and present on a wooden plate

20  | Fine Dining Indian

Hemp seed cheese naan

Bread Yield : 3 portion Prep Time: 15 min

21  | Fine Dining Indian

Ingredients 150 g green banana

Wash banana, cut one slice length wise thin

10 g ginger garlic paste

for garnish . Keep seperate .

20g wheat flour

Cut the rest in to chunks of 10 g each marinate

1g crushed pepper

with ginger garlic paste , salt , chilli powder

2 g red chilli powder

and crushed pepper . Rest for 30 minutes .

1 g salt Oil to fry

Apply same marinade on the thin long sliced banana . Dust with wheat flour coat completely and fry

To finish 10 g mustard oil 1 g onion seed 2 g chopped green chilli 30 g chopped onion 1 g turmeric powder 2 g lemon juice 2 g chat masala

Garnish 20 g creme fraiche

at 170c till it gets crispy . Garnish banana slice keep separate .

To finish : Heat mustard oil in a pan add onion seed. Sauté chopped onion for 2 minutes .

Add turmeric powder , green chilli toss in fried banana finish with lemon juice and chat masla Transfer to bowl and garnish with fried banana , creme fraiche , amaranth cress .

1 g red amaranth cress

22  | Fine Dining Indian

Green banana | Mustard | onion seed

Small plate Yield : 1 portion Prep Time: 15 min

23  | Fine Dining Indian

For Chat Ingredients 200g jerusalem artichoke skin on and washed 10g lemon juice oil to fry 2g chilli powder 2g chat masala 10g sev

20g pomegranate seed fresh 50g thick yoghurt 10g fine chopped onon 3g fine chopped coriander 3g fine chopped green chily 2g micro coriander cress

10g mint chutney 10g tamarind chutney

Method Slice Jerusalem artichoke in a thin slice using Mandolin, keep in water mixed with lemon juice. Heat oil to fry and maintain temperature at 170c . Drain and fry artichoke till its crispy. Drain to paper towel. Toss with chilli powder and salt, Keep aside Beat yoghurt add pinch of sugar if its sour. In a bowl toss Jerusalem artichoke, (keep few pieces separate for garnish) with chopped onion, green chilli, coriander and chaat masala.

24  | Fine Dining Indian

Jerusalem artichoke chaat

Small Plate Yield: 2 portion Prep Time: 30 min

25  | Fine Dining Indian

Shorba

For shorba  

200g sweet peas fresh

In a deep thick bottom pot , heat

50g fresh spinach

oil sauté cumin seed and onions.

20g fresh mint

Add

40g chopped white onion

sweet

ingredients

5g cumin seed 500g plain vegetable stock

allow

100g peeled diced potato

remove

fine

5g lemon juice

shorba

other except

simmer

from

for

fire

.

15

minutes

Add

spinach

3g red amaranth cress

chinois

or

Pass

through

strainer

keep

a

hot

For plating 

For Kasta Roti 100g whole meal flour

In a small mixing bowl mix peeled

2g salt oil to fry 

peas, juice.

tight dough with flour ,

blender.

ready to serve .

10g chaat masala

water

to

speed

50g peeled sweet peas

and

all

blend in a thermomixer or a high

For garnish

slat

for

and

spinach. Pour in vegetable stock

10g oil

For Roti M ake a

peas

allow

to

rest

cover with a lid for 10 minutes.

chaat Crush

masala fried

and roti

lemon mix

it

together . place in a bowl garnish with

red

amaranth

cress.

Serve

shorba on side  

Make dough balls of 30g size. Flatten to thin size. Deep fry to golden

brown

colour

till

its

crisp.

26  | Fine Dining Indian

Sweet peas and mint shorba | crispy kasta roti

Small Plate Yield: 4 portion Prep Time: 30 min

27  | Fine Dining Indian

Kasundi Broccoli

kasundi broccoli

80 g Tender broccoli

Make a Marinade with yoghurt,

blanched

turmeric, mustard, oil and rest of

10 g kasundi mustard

mentioned ingredients . 

2 g turmeric powder

Apply marinade to Broccoli and

5g ginger garlic

keep refrigerated. Ensure Nice

5 g mustard oil

shine in marinade.

30 g greek yoghurt

You can grill when neeed using a

5 g rice flour

small yakitori grill or roast in an

1 g salt

oven at 220c for 4 mins

1 g chat masala

Soft boiled quail egg Soft boiled quail egg

Cook egg in boiling water for 2

1 no. quail egg

mins. Run through cold water and

200 g water

peel the shell off.

Brown Garlic yoghurt

To Finish 

110 g fried garlic

Make a sauce with all mentioned

20 g greek yoghurt

ingredients for garlic yoghurt .

10.5 g crushed pepper

Bring all together as shown in the

powder

picture.

1 g lemon juice 0.5 g salt

28  | Fine Dining Indian

Kasundi tender stem broccoi | quail egg | garlic yoghurt |

Small plates Yield: 1 portion Prep Time: 30 min

29  | Fine Dining Indian

For Salted Enoki

For Salted Enoki Mushroom 

Mushroom 

Take 100ml boiling water remove

50g enoki mushroom

from fire add salt and green chilli.

washed and dry

Add enoki mushroom allow to

20g salt

cool

100 ml water 3g chopped green chilli

 

To Finish  Heat Mustard oil till it starts

To Finish 150g washed and dry Wild Mix Mushroom 50g onion tomato masala 20g Spring onion 20g salted Enoki

smoking, its required to remove pungency from mustard oil  Add mustard seeds allow to crackle, add in wild mix mushrooms  Sauté for 2 minutes add salt , onion tomato masala and spring onions .

Mushroom

Once the mixture is nicely coated 3g Mustard seed

around mushroom add green chilli 10 g mustard oil 3g chopped green chilli 4g chopped coriander 1no. lemon wedge 2g Red Amaranth cress 2g coriander cress

and chopped coriander. Finish with lemon juice, plate in a bowl top with salted enoki mushroom  Garnish with coriander and amaranth cress.

30  | Fine Dining Indian

Wild mushroom masala | Spring onion | salted enoki mushrooms

Sharing / Main Yield: 1 portion Prep Time: 30 min

31  | Fine Dining Indian

Hispi Cabbage 150g cabbage Hispi sliced 100g cavalo Nero cabbage 20g Oil 1g carom seed 5g chopped Garlic 2g Turmeric powder 3g Green chilli chopped 30g chopped Onion 2g chopped Coriander 1g Salt

Method wash and drain sliced Cabbage . Heat oil in a pan add garlic saute till golden color. add chopped onion saute till its soft but not turning color . Now add Sliced cabbage , chopped green chilli and Turmeric, saute for a minute . Now add salt cook till the cabbage is soft and all water from cabbage is absorbed back . Keep it ready for plating. Season taste and serve.

32  | Fine Dining Indian

Hispi and cavalo nero cabbage subzi

Sharing / Main Yield: 1 portion Prep Time: 30 min

33  | Fine Dining Indian

For Chillla

For Filling

50g

60 g boiled potato

gram flour

50g Water

2g chopped green chilli

1g Salt

1g mustard seeds

5g chopped onion

0.5g turmeric

1g Chilli powder

salt as required

0.5g

20g chopped onion

Carom seed

1 g chopped Green chilli

20g refined oil

1g chopped coriander leaf

1g leaves curry leaves

3g oil

30g water

Mix all the ingredients, except oil,

Heat oil in a thick-bottomed

to a thick pouring consistency,

pan and let the mustard

adding the water a little at a

seeds splutter. Then, add

time.

sliced onions, curry leaves, green chillies and saute

Leave to rest for 15-20

them till the onions turn pink.

minutes.Heat oil in a frying pan, then pour it off into a

Then, add a pinch of salt

container.Keeping the heat high

and turmeric powder and mix

pour some batter in the centre of

them well. Now, take the

the pan, spreading it out a little.

potatoes and add them to the sautéed onions and mix

Lower the heat and let it cook till

them together.

the edges brown a little and can be lifted easily.

Pour some water into the

Dribble a little oil around it,

mixture and allow the

turning the pan so the oil goes

potatoes to simmer 4

under the cheela.

minutes and crush lightly.

Flip it over to cook slightly on the

When the mixture is in semi-

other side. Fill inside with the

thick state, turn off the gas

potato filling fold like a taco with

knob and let it rest for a few

a skewer to hold the shape.

seconds.

Serve on plate with Onion chutney and griled onion flakes .

34  | Fine Dining Indian

Chickpea flour chilla | Potato masala | Shallots chutney

Small Plate Yield: 1 portion Prep Time: 40 min

35  | Fine Dining Indian

Paneer Kofta 80g grated paneer 30g grated boiled potato

Mix vegetable 20g grated Carrot 20g grated beans

30g cooked Mix vegetable 5g chopped ginger

20g grated white cabbage

5g cumin powder

20g fine chopped onion

2g chopped green chilli

20g ghee

1g chopped coriander leaf

2g salt

2g chat masala 1g Baking powder 1g salt

Method Heat ghee in a pan. Sauté

30g plain Flour 70g water

onions once its sweat nicely . Add in all vegetables, cook till

40g Panko bread crumbs 10g shredded spinach

its lightly soft yet have a crunch .

50g Makhani sauce

Method Mix in all ingredients mentioned for kofta in

Remove and allow to cool down

a bowl .

For Plating

Knead to form a uniform dough.

Heat 50g Makhani sauce.

Make in to a cylinder shape roll and make it near perfect .

Spoon in a mini bowl plate. Place fried kofta and fried

Mix flour and water to form a batter , dip paneer in batter and roll in panko crumbs . 

spinach on top.

Repeat this twice and fry at 170c until

You may drizzle with mint

golden color . Now fry the spinach till crispy,

chutney and cream.

drain and keep in kitchen towel for garnish.

36  | Fine Dining Indian

Paneer Kofta Bon Bon | Makhani | Crispy spinach

Small Plate Yield: 1 portion Prep Time: 40 min

37  | Fine Dining Indian

38  | Fine Dining Indian

39  | Fine Dining Indian

Soft shell crab

Soft shell crab

Soft shell crab large size 1 No.

If its frozen crab defrost and dry off

Ginger garlic paste 10g

any water . Make a paste of all

Turmeric powder 2g

ingredients except flour . Apply over

Kashmiri Chilli powder 7g

the crab . Make a mix of both flour,

Lemon juice 5g salt 1g

dust crab two times. Fry at 170c till the crab floats on Top.

Plain flour 50gg Rice flour 20g Oil to Fry

Potato Chaat Crushed Boiled potato 50g Mint chutney 10g Tamarind chutney 10g Chopped Onion 5g chopped coriander 1g

Potato Chaat Mix crushed potato with all mentioned ingredients . Check seasoning, keep for plating .

Curry mayonnaise   Mix in mayonnaise with curry powder , salt and lemon juice . you can keep in squueze bottle if made in larger

Chat masala 2g

quantity .

Curry mayonnaise

Place Potato mix on a plate. Cut

Curry powder 2g

fried crab in to half. Place on potato

Mayonnaise 30g

mix as shown in picture . Serve with

salt 1g

curry mayonnaise .

Lemon juice 3g

40  | Fine Dining Indian

Crispy fried soft-shell crab | Aloo chat | Curry mayonnaise

Small Plate Yield: 1 portion Prep Time: 30 min

41  | Fine Dining Indian

Masala Prawns

Masala Prawns 

6 pc Prawns 16/20 size

De vein prawn, remove the dirt wash and drain. 

20 g Ginger Garlic paste 7 g Kashmiri Degi Mirch powder 2 g Salt

Mix with all Mentioned Ingredients. Mix with oil for marinade. Keep it refrigerated for 30 mins. Pan fry prawns till both sides get crisp and cooked

just before plating.  

20 g Rice Powder 10 g Oil for Marinade 30 g Oil to pan fry

Black Radish Pickle Heat mustard oil, add mustard seeds allow to

Black Radish Pickle

crackle. 

30 g Black radish

Sauté in chopped garlic for a minute, add

Julienne

water, vinegar. Adjust seasoning with salt, sugar

20 g Vinegar white

and chilli.

40 g water 10 g sugar 5 g salt 20 g Mustard oil 10 g chopped garlic 5 g chopped green chilli

Remove from fire once the temperature reaches Lukewarm, mix in with radish .    

Yellow Tomato chutney     Heat mustard oil, add asafoetida powder, cook for 30 seconds over medium heat .

Yellow Tomato Chutney

Add mustard seeds, allow to crackle , saute

80 g Yellow cherry

yellow cherry tomato ,green chilli and salt 

tomato Halves

Cook for 5 minutes over slow heat till tomato

20 g Mustard Oil

gets smashed.

2 g Asafoetida Powder

Plating.  

5 g Mustard seed 1 g Curry leaf 2 g Chopped Green

garlic to light brown color. Add curry leaf ,

·

Pan fry prawn, keep in a kitchen paper. In a bowl place two dessert spoon full tomato

chilli

chutney. Arrange prawns on top of the chutney.

4 g Salt

Place a pickled radish above the prawn and serve .

42  | Fine Dining Indian

Masala Prawns | yellow Tomato chutney | black radish pickle

Small Plate Yield: 1 portion Prep Time: 40 min

05  | Fine Dining Indian in Home 43  | Fine Dining Indian

For Kichdi

For Kichdi

Basmati Rice 30g Boil rice and moong dal

Moong dal 20g Turmeric Powder

2

Chilli powder 2 Onion chopped 20g Diced carrots 30g

together along with turmeric to a semi mash texture .

Heat Ghee in a pan add Hing , mustard allow to crack, mix in

curry leaf 0.5g

all vegetables together. Saute

green chilly chopped 1g

for a minute .

Asafoetida (Hing ) 0.5g

Now add in the cooked rice and

mustards seeds 1g

lentil mix. Smash it with a whisk.

Ghee 20g salt 2g Green Peas 30g

Check seasoning, keep it hot for plating.

For Seatrout Marinate Sea-trout with all

Seatrout 80g

mentioned ingredients.Cook

Turmeric powder 2g

over a grill or In a tandoor for 4

Dijon Mustard paste 10g

mins or just enough cooked but

Gingergarlic paste 5g

not over .

chopped green chilli 2g Mustard Oil 5g Malt Vinegar 2g

Quail egg cook in boiling water for 2 mins, peel and keep it warm.

Roasted Gramflour 5g Salt 1g

Place Kichdi in a Bowl, place seatrout . Cut quail egg into

Quail egg 1 no.

halves place next to sea trout . garnish with Fine herbs.

44  | Fine Dining Indian

Tandoori sea trout kitchdi | Soft boiled quail egg

Small Plate Yield: 1 portion Prep Time: 40 min

45  | Fine Dining Indian

For Octopus 

For Octopus

200g Octopus cooked soft

You may slow cook octopus

tender Tentacle 

with whole spices for 2 hours

5g Panchphoran 

or till tender. Allow to cool

10g Mixed pickle paste 

down. Marinate with mixed

3g chilli powder 

pickle paste, chilli and salt.

4 g salt

Pan fry with panchphoran spices finish with lemon juice if needed. Keep it hot till

For Squid Doi Mach sauce 

plating

Oil – 3-4 tbsp 

For Doi maach sauce.

3g onion seed  100g Onion ground to a paste  10g Ginger-garlic paste  20g gram flour  100g Yogurt  3g Turmeric powder  4g Red chilli powder

In a deep thick bottom pot, heat oil, sauté onion seed, onion paste and ginger garlic paste. After 1 minute in slow heat sauté gram flour and all powdered spices. Add yoghurt and water,

5g Coriander powder 

simmer in slow heat until

2g Cumin powder 

thick. Finish with squid ink

10g squid Ink 

and pass through a fine

100g Water 

chinois. Check seasoning

3g Salt to taste 

before plating.

1no. Green chilli, cut in rounds  1 sprig Curry leaves

For Samphire Pakora. Make a Frying batter with all

For Samphire Pakora 50g samphire 50g Gram flour 50g Rice Flour

mentioned ingredients except oil and samphire. Heat oil at 170c fry using batter until crisp. Plate as shown in the picture.

3g turmeric powder 4g Chilli powder 1g ajwain seed oil to Fry

46  | Fine Dining Indian

Pickle spiced octopus | Black doi mach sauce | Samphire pakora

Small Plate Yield: 1 portion Prep Time: 40 min

47  | Fine Dining Indian

For Tuna

For Tuna Cure Tuna with muscovado sugar, sea

120g Tuna

salt and star anise, leave in refrigerator

10g Muscavado sugar

for 1 hour. Wash and pat dry using

10g sea salt 5g star anise

kitchen paper towel. Make a thick marinate with ginger garlic paste,

5g ginger garlic paste

lemon juice, powdered spices and salt.

2g lemon juice

Apply to the fish and coat with sesame

3g redchilli powder

seeds. Pan fry just before service or

1g Turmeric powder

plating. cook each sides for 30 seconds

2g coriander powder

considering it’s a rectangular piece.

3g black and white

Keep the cooking as medium rare. Rest

sesame seed

and slice into half, lengthwise as you get two portions of 60 g size.

For Garnish  For Garnish

Cut spring onion shoot into 7cm length, peel dry skin off. Apply oil and pan fry

2 no. spring onion shoot

till its soft. Vacuum pack cucumber in

6g caviar

full power with green cucumber juice,

100g peeled cucumber sliced

lemon juice, salt, sugar and mustard oil.

in 5cm thickness.

If you don’t have access to vacuum

20g cucumber juice made

pack machine just soak in the marinade

with skin and flesh.

and use. After 1 hour in vacuum pack

5g mustard oil

cut cucumber in wedges, keep it thick.

5g lemon juice

Fry in a dry pan or using blow torch give

2g sugar

a light burnt colour.

2g sea salt 2g micro coriander cress

 For plating   Follow the presentation as shown in the image; serve with caviar dust with a pinch of chilly.

48  | Fine Dining Indian

Masala fried sesame Tuna | Chilli caviar | Cucumber and spring onion

Small Plate Yield: 1 portion Prep Time: 40 min

49  | Fine Dining Indian

For Prawn

For prawn

3 no. prawns (16/20)

clean devein, butterfly the prawn

10g Ginger paste

keeping the tail on and wash the

20g Onion paste

prawns.

7g Kashmiri chilli powder

Drain and pat dry.

5g Lemon juice

Make a paste of ginger, onion, kashmiri

1g Fresh lemon zest

chilli, lemon juice, lemon zest, egg, salt

20g beten egg

and plain flour.

2g salt

Marinate the prawn with the paste.

10g plain flour

Rest it for 30 mins.

30g panko bread crumb

Crumb the prawns two times, ensure its covered nicely. Deep fry the prawns at 170 degree when ready to plate and serve along with the moilee sauce. .

For Sauce 20g coconut oil

For Sauce

1g Asafoetida

Heat coconut oil. Add asafoetida,

2g fenugreek seed

fenugreek seed and mustard seed.

2g mustard seed

Allow to crack. Then add chopped

5g chopped garlic

garlic, onions and curry leaf. Saute for

20g chopped onions

3 mins over medium heat. Now add

1g curry leaf

turmeric powder. Mix it and keep on a

2g turmeric powder

slow flame. Dilute coconut milk with hot

30g coconut milk powder

water. Now add the coconut milk to the

50g hot water

pan. Allow to simmer slowly. Till it

2g chopped green chilli

reaches semi thick consistency add

20g chopped tomato

salt. Keep aside for plating.  If you want to reuse chill and keep refrigerated.

50  | Fine Dining Indian

Crispy Fried Masala Prawns | Coconut Moilee sauce

Sharing Portion Yield: 1 portion Prep Time: 40 min

51  | Fine Dining Indian

52  | Fine Dining Indian

53  | Fine Dining Indian

Method Get Onion, Tomato, Green chilli, chopped coriander, mix and keep . Separate egg yolk and white. Beat egg white, mix with onion

Ingredients 100g Dosa batter 1 Blue Hens Egg 10g chopped onion 10g Chopped onion 1g green chilli chopped 1g chopped coriander 1g salt 10g Ghee 2 g Gunpowder

tomato mix . Check salt in batter . Spoon batter into a nonstick pan, cook covered for 2 mins . Spoon egg white mix on top. Cover and cook for 2 mins on low fire. Turn and cook upside down for another 1 min. Turn back the side up where the onion tomato is placed . Now place the egg yolk in centre , drizzle ghee and Gun powder Cover to cook yolk for 2 or 3 mins . If you want it runny yolk give less time in the pan. The base will get crispy like a pizza when u leave on low fire for longer period to get crsip.

54  | Fine Dining Indian

Mini egg masala Uttapam

Small Plates Yield: 1 portion Prep Time: 15 min

55  | Fine Dining Indian

2nd Marinade 100g Mayonnaise 20g Grain Mustard 20g Dijon Mustard 20g Mustard Oil 5g Malt Vinegar 2g Salt 1g Crushed Black pepper 1g edible Yellow Colour 1g Yellow Chilli Powder 10g Rice flour

Plating 20G Mint chutney 2g Toasted Almonds 2g pickled red onion

Method Mix all ingredients mentioned in the 2nd marinade. Check seasoning .

1st Marinade 150g chicken breast 20g Ginger garlic paste 3g green chilli paste 1g turmeric powder 2g salt

Squeeze chicken from the first marination, ensure no water . Now mix in chicken with the second marinade . Cook on a open roabata grill or charcoal fired Tandoor oven. Cook till core temperature reaches

Method

75c . Rest for 1 minute.

Cut chicken breast into 50g size pieces ,

Plate as shown, garnish with Pickled

wash and drain .

onion , toasted almonds.

Marinate the pieces with Ginger garlic paste , turmeric powder and salt. Keep refrigerated for 2 hrs.

56  | Fine Dining Indian

Kolkata mustard chicken tikka

Small Plate Yield: 1 portion Prep Time: 40 min

57  | Fine Dining Indian

Ingredients 1 no.

Very thin Round naan – 12 cm

diameter 2 no. Duck egg 15g Chopped onion 15g chopped Tomato 2g fine chopped green chilli 2g fine chopped coriander  1g Turmeric powder  1g coriander cress  30g oil  salt  to taste  30g Mint chutney

Method Heat oil in a saute pan. Add chopped onion, sweat for 2 minutes, Now add chopped green chilli, Turmeric and tomato saute for a minute. Now add beaten duck egg. Slowly scramble using a spatula. Keep the duck egg fully cooked but not dry, mix with chopped coriander leaf. Heat naan on a pan and keep it on a clean chopping board. Spoon egg bhurji on naan, roll it tight as you do for any wraps. You can cut in middle and can be served for two small plates as shown in the picture. Serve with mint chutney and garnish with micro cress.

58  | Fine Dining Indian

Duck egg bhurji Naan roll

Small Plate Yield: 1 portion Prep Time: 15 min

59  | Fine Dining Indian

Ingredients 2 pc brioche cut into rectangle 7 x  2 x 2 x cm

For Omelette mix 2 whole hens egg 20g fine chopped onion 20g chopped Tomato 1g chopped green chilli 1g chopped coriander 1g Turmeric powder 15g water 1g salt 20g butter 15g Onion chutney

Method Ensure the brioche is trimmed properly .

Mix egg with onion , tomato, coriander, turmeric , green chill and water . Heat pan and lightly sear brioche on dry pan . Keep it on side .

Add butter in pan, once it melted dip seared brioche in egg mix and cook in the pan.

Spoon left over egg mix on top ad turn the sides to cook properly .

Once covered and cooked evenly serve with onion chutney .

60  | Fine Dining Indian

Indian railway brioche bread omelette | Onion chutney

Small Plate Yield: 1 portion Prep Time: 15 min

61  | Fine Dining Indian

Salad 100 g Chicken Tikka 50 g sweet corn niblet 50g Avocado Diced 30 g mint chutney 30 g tamarind chutney 3 g cumin powder 2 g chat masala 20 g chopped onion 20 g chopped tomato 2 g chopped green chilli 30 g frisse lettuce 2 g micro herbs 10 g yoghurt

Method In a mixing bowl add in sweet corn , avocado ,tamarind, mint chutney with all spice powder, toss well. Break frisée lettuce in small and mix with the sweet corn chat. Slice the chicken tikka into thin slices . In a serving bowl spoon the corn chat mix , place the sliced chicken tikka and drizzle yoghurt on top.

.

Finish with micro herbs

62  | Fine Dining Indian

Chicken Tikka |Avocado | Sweet Corn Chaat | Frisée

Small Plate Yield: 1 portion Prep Time: 15 min

63  | Fine Dining Indian

Ingredients 80g pulled Confit duck leg 20g Ghee 20g onion tomato masla 20g coconut milk powder 30g hot water 3g garam masala 2g turmeric powder 5g coriander powder 3g chilli powder 1g chopped coriander 2g lemon juice 20g coconut chutney 1 no. chilla cut into 3 circles of 4 to 5cm each

Method Heat pan with ghee, add duck leg meat . Once it heats upp mix in onion tomato masla , coconut milk , spice powders and hot water . Allow to cook slowly. Check seasoning, finish with coriander and lemon juice . Lightly heat the chilla circles. Layer with pulled duck leg mix. Ensure its still hot. Place coconut chutney on top and serve.

64  | Fine Dining Indian

Pulled masala duck leg | Chilla dosa | Coconut chutney

Small Plate Yield: 1 portion Prep Time: 15 min

65 | Fine Dining Indian

Ingredients

Chicken wings

12 no. Chicken wings cleaned and

Marinate chicken wings with

trimmed 15g ginger garlic paste

mentioned ingredients. Keep it overnight.

10g Kashmiri chilli powder 2g turmeric powder 3g chopped curry leaf

For coating

3g fennel crushed 5g lemon juice

Make a thick batter with all ingredients except seviya.

For coating  30g tempura flour 10g rice flour  10g gram flour  30g water 5g lemon juice 2g turmeric powder

Dip marinated chicken lollipop , not to dip the bones. Coat with crushed seviyan on top of batter Drop slowly into hot oil at 180c. Drain and keep it in a paper towel.

5g red chilli powder  3g salt

For yoghurt chutney

50g crushed seviya

Fot yoghurt chutney  50g thick yoghurt 10g garlic puree 2g pepper powder 

Mix all mentioned ingredients check consistency and seasoning.

For plating

3g lemon juice  4g salt 

Place yoghurt chutney and arrange

2g chaat masala 

fried chicken on top.

2g fine chopped mint

Plating 

Arrange grilled onion flakes as in picture.

30g grilled button onion flakes

66  | Fine Dining Indian

Seviyan masala chicken lollipop | Seviya | Onions | Yoghurt chutney

Small Plate Yield: 1 portion Prep Time: 1 hr 15 min

67 | Fine Dining Indian

Ingredients 150 g chicken Tikka 200g Makhani sauce 3g dry kasoori methi powder 3g chilli powder 30g Butter unslated 20g ghee 30g fresh cream 2g salt 3g sugar / Honey 1g Grated Meyer lemon zest

Method Heat Makhani sauce and chicken together. If needed add 30g plain water . Allow to simmer slowly until chicken is soft . Add in all powdered spices , salt and sugar, check the seasoning . It should have a light sweet hint and nice flavour of fenugreek leaf. Now finish with butter , ghee and cream . Ensure the sauce is a creamy thick consistency garnish with cream and grated lemon zest . 68  | Fine Dining Indian

Meyer Lemon Butter Chicken

Sharing portion Yield: 1 portion Prep Time: 15 min

69  | Fine Dining Indian

70 | Fine Dining Indian

05  | Fine Dining Indian in Home 71  | Fine Dining Indian

for Vada mixture

Vada Mixture

20g oil

Heat oil in a pan , add asafoetida ,

3g mustard seed

mustard ,curry leaf and ginger garlic .

1g hing / asafoetida

Sauté for a minute. Add sausage, let it

1g curry leaves 2g ginger crushed 4g clove garlic crushed 3g green chilli finely chopped 5g coriander finely chopped 3g turmeric / haldi

lightly brown. Now add green chilli, turmeric, potato. Check seasoning, add salt and lemon juice . Finish with coriander . Allow to cool down the mixture and make a patty with 40g size balls.

100g potato boiled & crushed 50g wild boar sausage steamed & diced 5g salt 3g lemon juice

Batter for frying Make a thick batter with all mentioned ingredients . Consistency must be like when you dip your finger and lift, it should

for besan batter 150g  besan / gram flour 20g rice flour 3g turmeric / haldi

give nice thick coating on your finger.  Dip the patty in batter and fry at a 170c temperature oil . Lightly sprinkle batter in oil so that you get

4g kashmiri red chilli powder 

tiny crisps

2g hing / asafoetida

Once the patty start coming on top and

3g salt

golden color lift and keep on a paper

2g baking soda

towel along with the scattered crisps .

50g water

Fry green chilli and keep on side

oil for deep frying

For finishing 

For finishing Cut the brioche and toast to keep it soft.

4 mini brioche pav rolls

Apply green & tamarind chutney in each

4 green chilli

side, place the fried patty on top. Sprinkle

30g  green chutney 30g tamarind chutney 30g  dry garlic chutney

with tiny crisps and dry garlic chutney. Serve as shown in picture with fried green chilli .

72  | Fine Dining Indian

Wild boar sausage vada pav | Fried chilli

Sharing portion Yield: 1 portion Prep Time: 1 hr 15 min

73  | Fine Dining Indian

Shami kebab 400g lamb sweet bread 1 litre Milk

For shami kebab Blanch lamb sweet bread in milk, chill down in ice, drain and peel the skin . On thick bottom pan add little oil,

100g Tin chickpea

cumin seed, onion. Cook till golden

20g oil

brown colour, then add ginger garlic

10g cumin powder 100g sliced onion 5g turmeric 20g coriander powder 10g chilli powder 10g garam masala powder 5g Coriander leaves

paste, turmeric, green chillies, mint. Mix well then add blanched lamb sweet bread. Saute for 5 minutes on low fire. Add drained tin chickpeas, check seasoning. Now add red chilli powder, garam masala powder, coriander leaves, mix well. Now grind the mixture to coarse mix. Transfer to a plate and add salt.

4g Mint leaves 3 no. Green chilli 20g Ginger garlic paste 2 no: boiled egg

In another plate take boiled egg cut into small pieces, onions chopped, add pinch of red chilli powder, salt, mix well. Now divide the lamb mixture into four equal portions and egg mixture

Goat curd chutney

into equal portion. Egg mixture need to be used as stuffing. Shape into flat rounds and fry in a pan with

100g goat curd 1 no. lemon juice 50g cooked beetroot 10g Ginger sliced 10g garlic sliced

butter .

Cook until both the sides are golden brown colour.

For Goat curd beetroot chutney Grind all mentioned ingredients in a

3g frsh mint leaf

blender. Pass through a fine sieve.

1no. Green chilli

Check seasoning and serve with lamb

10g chaat masala

sweet bread shami kebab.

74  | Fine Dining Indian

lamb sweet bread shami kebab Beetroot goat curd chutney

Sharing portion Yield: 1 portion Prep Time: 1 hr 15 min

75  |

Fine Dining Indian

For Sheek kebab 200g Venison minced 20g Grated smoked cheddar 20g Ginger garlic paste 20g crispy fried onion 8 g MDH degi mirch powder 10 g coriander powder

For Fig chutney 100g Dry black fig 20g Fresh ginger grated 3g Dry ginger powder 3g red chilli powder

5g cumin powder

10g distilled vinegar

5 g garam masala powder

3g onion seed

2 g chopped mint leaf 20g fine chopped mix peppers 30g Mint chutney

5g mustard oil 200g water

For Sheek kebab Ensure you choose best quality Venison. In a mixing bowl add venison, grated cheese, chopped mint leaf, ginger garlic paste, chopped fried onion and all powdered spices. Hence venison is lean compared to lamb meat, cheese will add moistness and will keep it from getting dry. Keep it refrigerator till you want to use it. Mold venison mix around a thick skewer. Press chopped mix peppers around the minced venison. Cook in a preheated tandoor. Sprinkle chat masala and brush with clarified butter. Serve with Mint chutney and Fig chutney.

For Fig chutney Boil all ingredients except onion seed till the fig is very soft. Blend fig mixture to a smooth paste and pass through a fine sieve. Temper chutney with onion seed and mustard oil. You can transfer to a piping bag and use when plating as shown in the picture.

76  |

Fine Dining Indian

Venison sheek kebab | Peppers | Fig and ginger chutney

Sharing portion Yield: 1 portion Prep Time: 35 min

77  |

Fine Dining Indian

Ingredients

Method

1 no. (90g)lamb barrah chops

In a clean mixing bowl,

french Trimmed

marinate lamb chops with

2g ghee

salt, lemon juice, ginger

1g lemon juice

and garlic pastes for 2

0.5g Chat masala

hours.Mix together the

10g Mint chutney,

remaining ingredients for

For the marinade:

the marinade in a separate bowl and

20ml lemon juice concentrate

marinate lamb chops in

20g garlic paste

the mixture for another 3-

20g ginger paste

4 hours.Cook the lamb

15g cumin powder

chops in a hot convection

20kashmiri chilli powder

oven at 250°C. (You can

50g greek-style or hung

barbecue the lamb chops

yogurt

too.)Remove and brush

300g oil20g garam masala

with ghee.Sprinkle chaat

powder

masala over and serve with chutneys, salad and yogurt, if desired.

78  |

Fine Dining Indian

English lamb barrah chop

Sharing portion Yield: 1 portion Prep Time: 45 min

79  |

Fine Dining Indian

To cook 50 g Beef fat / Ghee 50 g Onion Chunks 50 g Carrot chunks 5 g Slit Green chilli 10 g chilli Powder 7 g Garam Masala 50 g Yoghurt 10 g chicken Stock Powder

Hispi Cabbage 300 g Short Cut beef Rib / Jacobs larder

150 g cabbage Hispi

1st Mariande

sliced

50 g Ginger garlic paste

20 g Oil 5 g chopped Garlic

4 g Turmeric powder

2 g Turmeric powder

10 g kashmiri chilli powder

3 g  Green chilli chopped

30 g Malt Vinegar

30 g chopped Onion

4 g sea salt

2 g chopped Coriander 1 g Salt

3 g salt 1 Kg Hot water

Method

Method

wash and drain sliced

Clean and trim the short rib , keep the bone. Slightly

Cabbage . Heat oil in a pan. Add

poke the meat with tip of knife . Mix the ingredients

garlic, saute till golden

mentioned in first marinade . Rub the marinade on to

color.

the short Rib . Leave over night .To cook heat Beef fat in

Add chopped onion,

a thick bottom sauce pot . Sear the short rib 1 min each

saute till its soft but not

side . Remove and keep in a cooling rack . Add in

turning color . Now add

carrots , onion , green chilli. Saute for a minute . Mix

Sliced cabbage ,

yoghurt with powdered spices , chicken stock powder

chopped green chilli and Turmeric,  saute for

and salt, pour in to the pot . Saute for a while. Put back the seared short rib and cover with hot water . Once the liquid start boiling reduce the heat to a slow simmer .

a minute . Now add salt. Cook till the cabbage is soft and all

Cook for 3 hours or more till the meat is very tender and

water from cabbage is

the bone could be easily pulled out . Ensure the sauce is

absorbed back . Keep it

not dried up while cooking or you may add more hot

ready for plating .

water to cover the meat . Remove meat from the stock ,

Plating

pull out the rib bone . Keep the short rib between two flat trays. Press it down by keeping some heavy thing on

Ensure short rib is hot and soft , place on a

the Top tray . Allow to cool in a blast chiller or leave in a

small plate . Keep a

cold place . Once the meat is set and firm, trim the

spoonful of hot sauted

sides and excess fat. Keep it in a rectangular shape.

cabbge on top of the

Allow the stock to reduce into a thick consistency.

short rib. Pour the left

Pass the sauce through a fine sieve and pour on top of the  trimmed short rib. Heat the rib in pan or oven when needed to serve

over sauce from the pan on top of cabbage and Rib . Garnish with micro herbs and serve.

80  |

Fine Dining Indian

Black angus short rib | Slow braised Raan style | Hispi cabbage

Sharing portion Yield: 1 portion Prep Time : 2hrs 15 min

81  |

Fine Dining Indian

For Rogan Josh 300g Lamb neck 50g fried onion paste 20g gingergarlic paste 30g Fresh Tomato paste 30g yoghurt 5g Turmeric powder 10g chilli powder 12g coriander powder 7g garam masala 30g ghee 3g cinnamon stick 3g cardamom pods 3g star anise seed 4g salt 700g water

Plating Cut lamb neck into pieces of 30g size . Marinate with ginger garlic paste and salt . In a casserole sear the pieces in ghee till it gets golden colour. Mix all other ingredients together in a bowl, pour in to the casserole with meat . Now bring to a boil and allow to simmer till the meat is tender over a slow heat for 4 hours. Now you can remove the pieces from sauce and strain . Allow sauce to reduce further to a thick consistency . Put the pieces back and allow to cook for a minute , check seasoning and keep hot to service . If made in bulk you can chill and keep in fridge to re-use .

Garnish You may use chilli oil and micro herbs or fresh coriander herbs

82  | Fine Dining Indian

4 Hrs Slow cooked lamb neck | Rogan josh

Sharing portion Yield: 1 portion Prep Time: 4 hrs 15 min

83  |

Fine Dining Indian

84  |

Fine Dining Indian

For the tart base

For Apple kheer

525g digestive biscuits

15 no. Apples pink lady

225g butter 600g Bramley apple

For the frangipane filling 225g butter, softened 225g caster sugar

2 litre Milk 300g Sugar 100g Green cardamom powder 1g Edible pink color

6 free-range eggs, beaten

For hibiscus powder and jel

225g ground almonds

250g Dry hibiscus flower

5g almond extract 50g fresh ginger (puree and sauté)

50g Ultratex 20 ml Lemon juice

For Tuile

100 g Sugar 

100g egg white

1 litre Apple juice

300g golden caster sugar

For Plating

150g plain flour

20g sugar coated coloured fennel

5g almond extracts 150g block butter, melted

5g lemon balm

100g flaked almonds

Tuile Place the egg white in a very clean bowl and whisk until stiff, but not dry. Now beat in the sugar spoon by spoon , beating until the mixture forms soft peak . Now carefully fold in the rest of

Hibiscus powder and jell Powder dry hibiscus in a blender to a fine powder, keep 50 g aside for dusting.

the ingredients except the almonds.

Simmer apple juice, sugar

Next drop 4 teaspoons of the mixture evenly spaced out

and 200 g hibiscus powder.

on one of the trays, line with baking sheet . Now using a

Bring down to 250 ml.

small palette knife spread the mixture thinly and evenly into

Remove from fire then add

discs about 10cm diameter . Don’t worry about a small hole here and there – it doesn’t matter at all. Sprinkle with the flaked almonds, then bake the biscuits

lemon juice . Allow to reach room temperature.

near the centre of the oven for 4–5 minutes or until they

Now whisk in ultratex till the

have turned a nice golden colour with a fine brown fringe

liquid gets to a fluid jell

at a pre-set temperature of 180c .

consistency

85  |

Fine Dining Indian

Tart base & frangipane filling,

While that’s happening prepare the second tray so that you can exchange them. The cooked tuiles need to be quickly and

Preheat the oven to 180C. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, add biscuit crumbs and mix it.

carefully removed, one disc at a time, from the baking sheet, using a metal spatula. Curve each biscuit immediately over a rolling pin, and leave a few minutes until they are cool and crisp.

Tip it into the tart tin and using the back of

Then remove them to a wire rack and cook

a spoon press over the base and sides of

the rest, continuing as above until all the

the tin to give an even layer. Chill in the

mixture has been used up.

fridge while you make the filling.

As soon as the biscuits are cool, store straight away in an airtight tin to keep them crisp.

Cream together butter and sugar until light and fluffy. (You can do this in a food processor if you have one. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend

Apple kheer Bring milk to a boil in a thick bottom pan and simmer till it reduces to 70% from the initial volume. Grate apples without peeling. Heat a pan, add the grated apples and cook

until well combined.

on medium heat. Add sugar and stew till

Peel the apples, and cut thin slices of

sugar melts and continue to cook till most of

apple. (Do this at the last minute to

the moisture evaporates. Add some of the

prevent the apple going brown.) Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked

reduced milk and cook. As the mixture thickens add the remaining milk and cook till the kheer thickens some more. Add green cardamom powder and pink colour. Continue to cook till the kheer thickens

almonds.

to the desired consistency.

Bake for 20-25 minutes until golden-

Cool and then chill before serving.

brown and set. Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. (An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.) Transfer

the

tart,

with

the

tin

base

Plating Use the best available plate, spoon apple kheer on centre, place apple tart on top & touching the side, break a piece of almond tuile place as shown in picture.

attached, to a serving plate. Serve warm

Sprinkle few bits of sugar coated coloured

with whipped cream, crème fraiche or ice

fennel seeds.

cream.

Top with lemon balm cress, fluid jell on side & dust with hibiscus powder

86  |

Fine Dining Indian

Apple kheer | Hibiscus jel Ginger frangipane tart | Almond chikki

Sharing portion Yield: 1 portion Prep Time : 1 hr 15 min

85  |

Fine Dining Indian

Beetroot Halwa

Berry Glaze

150g grated candy

100g black berry

beetroot 30g sugar

30g sugar 50g water 2g pectin powder

50g Ghee 200g milk

Method

100g water

cook berry with water

2g fine cardamom powder

Method Heat milk and water bring to boil. Mix in grated candy beetroot, simmer slowly .

and sugar, till it gets smashed. If required add 50g more water. Now mix in pectin . while its warm blend to a fine sauce .

30g black berry

Pass through a fine

20g strawberry

sieve , chill it down and

5g crushed pistachio

keep in a squeeze

1no. edible flower

bottle

30g white chocolate

Allow to cook till soft and tender.

Beetroot crisp

Now reduce and

50g sugar

allow to absorb

100g water

milk to the

20g sliced thin Candy

beetroot.

beet root

Once the milk is

Plating

rabdi (as previous recipe )

Method Warm halwa , spoon to a quenelle shape . Spoon chocolate sauce

completely

Method

absorbed add

Make a sugar syrup with

Place halwa as shown in

sugar, allow it to

water and sugar allow to

the picture .

melt and mix in.

cool.

arrange berries and

Ensure the beetroot is

pistachio nuts , place

sliced as thin as 1mm

beetroot crisp and

thickness.

edible flower.

Dip in syrup, dry under

Squeeze drops of berry

sun until crisp or at 65c

glaze on side.

Now add ghee. Notice the mix gets shiny and gives good aroma, finish it with cardamom powder .

and spread into a circle.

dry heat for 8 hours.

88  | Fine Dining Indian

Warm beetroot halwa | White chocolare rabbi | Berries

Sharing portion Yield: 1 portion Prep Time: 1 hr 15 min

89  | Fine Dining Indian

Milk Kulfi - 4 pc

Falooda

plating

200g reduced milk

20g dry glass noodles

1 pc Kulfi

100g Condensed Milk

or dry falooda from

20g Caramel sauce

80g Thick cream

India

20g Berry glaze 20g Falooda

30g Fine grated khoya 20g Honey

Method

2g Cardamom powder

Method

Soak the noodle in hot

Method

water till it is very soft.

Place falooda to a plate or

Drain, rinse and keep in

bowl .

mentioned ingredient to a

cold water.

Demould kulfi and place on

smooth mixture .

If needed you may add

top of falooda.

Pour in to a cone shaped

a splash of rose water

Drizzle berry glaze and

mold .

and saffron water .

caramel sauce on top.

In a mixing bowl add in all

Freeze for a minimum 8

Garnish with flower, if

hours .

needed you can sprinkle some crushed nuts.

caramel sauce 30g Butter 30g muscavado sugar 100g cream 35% fat 2g sea salt

Method Heat butter, add in sugar and melt completely. Add cream, cook slowly to form an emulsion and thick cream sacue. Add salt allow to cool down and keep in a squeeze bottle.

90  | Fine Dining Indian

Milk and Honey Kulfi | Falooda | Salted caramel

Sharing portion Yield: 1 portion Prep Time : 6 hrs 15 min

91  | Fine Dining Indian 

Fruit Bread base

Roasted Pine apple

60g Fruit bread (Indian

White chocolate sacue 30g white chocolate

Tutty fruity cake)

50g Pineapple slice

70g cream fat content 35%

30g sugar syrup

1cm thickness

30g condensed milk.

30g Ghee

0.5g Chilli flakes

1g fine cardamom powder

1g cardamom powder

3g Honey

Method Trim the cake to a

Method Ensure pineapple is

rectangular shape

trimmed well with

with out a crust on any

out any trace of

side .

skin. Remove the

Heat ghee on a flat

core, keep a

pan .

crescent shape .

Sear all four sides and

Marinate with

two ends to a golden

Honey and chilli

colour with light crisp.

flakes .

For Platting

While its hot drizzle

Roast in a

2g Crushed pistachio

well with sugar syrup

preheated oven at

2g sliced strawberry

and dust lightly with

250c for 3 mins .

1no. Edible flower

cardamom powder .

Keep it warm for

Keep it warm for

plating.

Method

plating .

If its for restaurant

Ensure the fruitcake is

If you use for

keep it chilled ,

flashed to heat or warm .

restaurants you can

when needed

Keep pineapple and

keep refrigerated

lightly warm under

before drizzling with

salamadnder or

sugar syrup . You can

micro wave .

heat by using salamander or oven.

Method Heat cream to a 75c temperature . Mix rest of the ingredients together and taste for sugar level . Keep it warm for plating.

chocolate sauce also warm. Place fruitcake on plate. Spoon chocolate sauce on top and arrange rest of the components as shown in picture .

92  | Fine Dining Indian

Fruit bread shahi Tukra | Honey chilli pine apple | White chocolate

Sharing portion Yield: 1 portion Prep Time : 1 hr 15 min

93  | Fine Dining Indian

Ingredients 1no. cantaloupe melon

1 punnet Raspberry

1no. honey dew melon

10g Mint cress 

1no. sweet golden pineapple

1 punnet Mixed edible flowers 

10g chaat masala

50g sweet Tamarind chutney 

1 lemon

100g sweetened yoghurt 

1 punnet Strawberry 

50g sev crisp 

1 punnet Blueberry 

100ml lightly sweetened sugar syrup

Method Peel all melons, ensure no skin and any hard layer surface left on fruit. Use a peeler to finish off. Remove the skin and trim to make a flat shape. Peel pineapple, cut it lengthwise in quarters. Remove the core. Arrange melon evenly with out over stacking in a vacuum pack bag. Spoon in 50ml of sugar syrup and few mint cress. Do same with pineapple in a separate bag. Vaccum pack in high pressure and leave in the fridge for minimum 6 hours. Wash and cut the berries in half. Open the vacuum packed fruits, cut in triangles as it can be placed like in the picture. Spoon sweetened yoghurt on plate. Arrange fruits in alternate colours. Drizzle tamarind chutney, chat masala, lemon juice, zest from lemon and top with sev.

94  | Fine Dining Indian

Compressed sweet Melon chaat | yoghurt | Tamrind and berries

Sharing portion Yield: 10 portion Prep Time : 7hr 15 min

95  | Fine Dining Indian

Sub recipes Used in the Book Onion tomato masala Onion chutney Makhani sauce Coconut chutney Mint Chutney Tamarind Chutney Gun powder Dosa Batter

96  | Fine Dining Indian

Basic Makhani Sauce (20 por)

For Onion Tomato Masala

For Onion Chutney

50g chopped onion

5g Red chilli 

50g chopped

30g peeled

sauce

tomato

shallots 

500 g water

30g plain Veg or

1g salt

seed oil

5g oil

in tin 1 kg tomato passata

10 g bayleaf 10 g cinnamon 10 g cardamom 500 g onion sliced

2g turmeric powder

500 g butter

5g red chilli powder 3g salt

2.5 kg plum tomato

unsalted Cut shallots into

60 g sugar 10 g salt

half. Slightly For Onion Tomato

char on a dry

Masala

heat pan.

Heat oil, sauté

Cover with a lid

onion for 10 minutes

for 5 mins.

on medium fire till

Remove two

light golden brown

flakes for

color.

garnish.

Method Wash the tomatoes and put them in to the brat pan. Add ginger, garlic, bay leaves, green cardamom, cinnamon stick and water and let it boil. Once the tomatoes

Add powdered

is soft add chilli

spice, saute for 30

Blend rest

seconds. Add in

together with

chopped Tomato.

red chilli , oil

Cook till tomato is

and salt to a

soft and mushy,

smooth paste.

check seasoning

Add very little

all the ingredients

and remove.

water to make

are in a smoothe

it a paste.

powder, salt, butter and sugar and cook well till the tomatoes is fully mushy. Take a stick blender and blend well till

texture. Take a sieve strainer and strain well and store .

97  | Fine Dining Indian

Gunpowder Mix

100g mint leaf

Tamarind chutney (2 kg)

900g coriander leaf

50 g red chilli powder

1g Curry leaves

2.5 kg tamarind

2g Asafoetida

20 g salt

10g Dry long red

1.5 kg sugar white

chillies

100 g fennel seeds

100g Urud dal

300 g ginger chopped

10g roasted

3 kg jaggery

Channa dal

100 g cinnamon sticks

5g pepper corn

25 g cummin seeds

2g Salt

Mint chutney (1.2kg )

20g ginger peeled 20 g garlic peeled 20 g chaat masala 15 g juice lemon 1 kg yoghurt 5 g salt 10 g ultratex

10g Vegetable oil

50 g chaat masala

Method

20g red edible color

Method Gather all the

Ensure all leaves are washed and drained.

Method

ingredients and

Add all ingredients other

Add water, tamarind

keep aside.

and jaggery to the pot.

Take a pan and

Add all the remaining

add oil.Once the

ingredients and bring

oil is hot add

to boil.

asafoetida, curry

Achieve semi-thick

leaves, dry red

consistency , this must

chillies, urud dal,

be able to do a line on

channa dal and

a plate with a squeeze

salt. Roast till

bottle.

golden brown and

than yoghurt and blend with spalsh of water. Blend to a fine paste. Transfer to bowl and mix in yoghurt, chat masala, salt and lemon juice. Mix in ultratex using whisk and check consistency by putting a

remove from the

drop onto a plate and

Pass through a chinois

heat. Let the

ensure it doesn’t leave

allow to cool down and

mixture cool down

water on the edge.

keep in squeeze bottle.

and make a

Keep refigerated in squeeze bottle.

powder with not too fine coarse

98  | Fine Dining Indian

Dosa

Nan Dough

20-30 portion, 50g Black gram lentil split

220 Pc of 50g each

200g White rice 5g Fenugreek seed

6 kg Maida

To taste salt

120 g Yoghurt

Method

1.6 ltr Milk 150 g Sugar

Wash and soak together lentil, rice

20 g Plain oil

and fenugreek overnight or for 5

2.5 ltr Water

hours.Drain and wash again, strain

75 g Salt 

without water. Grind it to a very

10g Baking powder

smooth paste by just adding enough water. Best result when using a stone

Method

grinder. Check the consistency by touching

Begin with a clean mixing bowl, mix

the batter with no granny feel. The

flour, yoghurt, milk, sugar, corn oil salt,

batter gets shiny when grind to

baking powder and water for 5

smooth.

minutes in 2 / medium speed in mixer

Take the batter in a deep container

or By hand .

and allow to ferment naturally keeping room temperature. The

Keep aside for an hour, covered with

batter will rise so you have to choose

a moist cloth.

correct container or else batter will

Portion the dough in 50g balls, keep

over flow.

on a sheet tray dusted with flour.

When the batter has risen you can stir

Cover and store in chiller.

and refrigerate if you want use it later.

To cook , take each ball, flatten the

Before cooking take out required

ball and flap between the palms till

amount and add salt ,adjust

the dough triple of the size to 15 cm

consistency by adding water .

rounds. Cook in moderate heat tandoor oven

For Dosa

by sticking the bread on the upper

Make the batter to a pouring

side of the oven.

consistency. heat a non-stick round

Cook till the bread bubbling and start

flat pan spread the batter in round

coming off from the side of the oven.

shape cook by turning sides apply oil on top for getting colour and crispy texture. when you make thin layer the dosa will be crispy, thicker for a soft texture.

99  | Fine Dining Indian

" Cook from the heart , create your own rule and identity " Previous Corporate chef for Indian Singer Asha Bhosle's Chain of restaurant's

Editor / Founder Finediningindian magazine

Trained in Michelin star restaurants Including Noma Voted worlds Best

Best Indian chef Awards in Middle east

Chef Bobby Geetha

Indian Master chef & Restaurant Consultant Follow : Instagram/bobbygeetha Born in Kerala, Management Trainee at Taj. Travelled to UK. Worked at worlds best restaurants, Cooked kerala food in

Published two cook Books

Restaurant Consultant which helped Indian restaurant to get shortlisted in top 7 London restaurant .

international stage at BBC master chef show - First and only south Indian chef

Took to No.1 Position for Ashas

to reach to final 10 Level. Awarded Best

Restaurant In Dubai and

Indian chef in Middle east. Published

middle east in fine dining

Two Cook books on Modern Indian

category .

Cuisine

100  | Fine Dining Indian