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Ingredients:
Tandoori chicken 1 
Chaat masala 5 gm/ 1 tsp 
Coriander leaves, chopped 5 gm/ 1 tsp 
Cooking oil 5 ml/ 1 tsp 
Garam masala a pinch 
Ginger-garlic paste 5 gm/ 1 tsp 
Ginger juliennes 5 gm/ 1 tsp 
Green chilli, slit 1 
Lemon juice 15 ml/1 tbs 
Onion rings 60 gm/ ¼ cup 
Red chilli powder a pinch 
Salt to taste 
Tomatoes, chopped 25 gm/5 tsp
 
Method:
Shred the tandoori chicken. In a frying pan heat the oil and sauté onion rings. Add ginger-garlic paste and slit green chilli. Add the shredded chicken, salt, chaat masala, red chilli powder, garam masala and chopped coriander. Stir-fry on medium flame. Add lemon juice and chopped tomatoes. Fry for a few more minutes.
Time: Preparation: 20 minutes plus time to roast the chicken, if tandoori chicken is not available. Cooking: 10 minutes
To Serve: Garnish with ginger juliennes and serve hot with any Indian bread and fresh salad.

Ingredients:
Lean lamb, shoulder cuts 1 kg 
Cooking oil 30 ml/2 tbs 
Coriander powder 30 gm/2 tbs 
Garam masala 2.5 gm/ ½ tsp 
Ginger, grated 10 gm/2 tsp 
Lemon juice 30 ml/2 tbs 
Onions, chopped 240 gm/1 cup 
Red chilli powder 2.5 gm/ ½ tsp 
Salt to taste 
Turmeric 2.5 gm/ ½ tsp 
Yogurt 240 gm/ 1 cup
 
Method:
Beat to a creamy smoothness half the yogurt with coriander powder, ginger, chilli powder, lemon juice, oil and salt. Add onions and meat cut into 2 inch cubes. Leave to marinade for an hour. To the other half of the yogurt add turmeric and garam masala and whisk. Add the meat mixture and transfer to a pan. Put pan on stove and heat slowly till mixture begins to simmer. Cover and cook on low heat for 40 minutes till meat is almost done. Remove lid and let all moisture evaporate till only a thick sauce-like coating remains on the meat pieces. Skewer meat pieces and roast in a medium hot tandoor or grill lightly on a tray. Turning regularly till all sides are evenly browned.
Time: Preparation: 1 ½ hour, Cooking: 1 hour.
To Serve: Remove from skewers and serve hot with any Indian bread or rice.

Ingredients:
Leg of lamb 1 ½ kg/1 piece 
Cardamom powder 2.5 gm/ ½ tsp 
Chaat masala 5 gm/1 tsp 
Cooking oil 60 ml/4 tbs 
Garlic paste 10 gm/2 tsp 
Ginger paste 10 gm/2 tsp 
Lemon juice 30 ml/2 tbs 
Mace (javitri) powder 2.5 gm/ ½ tsp 
Malt vinegar 240 ml/1 cup 
Red chilli powder 10 gm/2 tsp 
Rum 120 ml/ ½ cup 
Salt to taste

Method:
Prick leg all over with a fork. Marinade the leg in a mixture of salt, red chilli powder, ginger and garlic pastes, mace and cardamom powders and lemon juice. Set aside for 2 hours.
Pour the vinegar and rum over the lamb. Place leg on a baking tray and pour over 1 litre/4 cups water. Bake in an oven at 350 ºF for 1 ½ hours turning the leg two or three times to ensure it cooks evenly. Once water dries out remove from tray. Baste with oil and grill till well done all over.
Time: Preparation: 2 ½ hours, Cooking: 2 ½ hours
To Serve: Garnish with onion rings and sliced tomato. Sprinkle chaat masala and serve hot.

Ingredients:
Pomfret 4, each 450 gm 
Carom (ajwain) seeds 10 gm/2 tsp 
Cream 45 ml/3 tbs 
Cumin (jeera) powder 10 gm/2 tsp 
Garlic paste 20 gm/4 tsp 
Ginger paste 20 gm/4 tsp 
Gram flour (besan) 20 gm/4 tsp 
Lemon juice 30 ml/2 tbs 
Oil for brushing 
Red chilli powder 10 gm/2 tsp 
Salt to taste 
Turmeric (haldi) powder 5 gm/1 tsp 
White pepper powder 2.5 gm/ ½ tsp 
Yogurt 60 gm/ ¼ cup
 
Method:
Clean fish and make 3-4 deep cuts on each side. Hang yogurt in a muslin cloth for 2 hours to remove whey. Mix yogurt with cream, ginger and garlic pastes, carom seeds, gram flour, white pepper, red chilli and cumin powders, lemon juice, salt and turmeric. Rub mixture on both sides of the fish. Set aside for 2 hours. Skewer fish from mouth to tail and roast in a hot tandoor or grill for 6 minutes or in a preheated oven at 350 ºF for 10 minutes.
Remove from oven. Hang skewers for 5-7 minutes to let excess moisture drip off. Baste with oil and roast again for 5 minutes.
Time: Preparation: 4 ½ hours, Cooking: 15 minutes
To Serve: Serve with mint chutney and onion rings.

Ingredients:
Capsicum, medium sized 250 gm/4 pieces 
Cabbage, shredded 120 gm/ ½ cup 
Cashew nuts, broken 5 gm/1 tsp 
Coriander leaves, chopped 5 gm/1 tsp 
Carrots, grated 80 gm/ 1/3 cup 
Cottage cheese, grated 240 gm/1 cup 
Cumin (jeera) seeds 2.5 gm/ ½ tsp
French beans, thinly sliced 60 gm/ ¼ cup
Garam masala a pinch 
Garlic paste 2.5 gm/ ½ tsp 
Ginger paste 2.5 gm/ ½ tsp 
Green peas 20 gm/4 tsp 
Oil 15 gm/1 tbs 
Raisins 5 gm/1 tsp 
Red chilli powder 2.5 gm/ ½ tsp 
Salt to taste

Method:
Cut the capsicums at the stem end and scoop out the seeds. Heat oil. Add cumin and splutter. Add ginger and garlic pastes and fry for a few minutes. Add all vegetables and stir-fry. Add salt and red chilli powder. Fry till the oil surfaces. Take off fire. Add grated cottage cheese and garam masala. Cool mixture. Add cashewnuts, raisins and coriander. Stuff the capsicums with the mixture and put a skewer through them. Grill for 5 minutes or bake in a tandoor for 8 minutes.

Time: Preparation: 15 – 20 minutes, Cooking: 15 minutes

To Serve: Put on a platter and decorate with lemon wedges, onion rings and tomato rings.