Kothimbir Vadi Bruschetta
Executive Chef Sayed Ibadullah Quadri presents a delightful fusion: Kothimbir Vadi Bruschetta. This appetizer starts with preparing the vadi, a savory
coriander and gram flour cake, by combining besan, finely chopped fresh coriander, a ginger-green chilli paste, turmeric, red chilli powder, salt, and a tablespoon of oil. Water is added gradually to achieve a thick, spreadable batter. This mixture is then steamed in a greased pan for about 15-20 minutes until it solidifies. Once cooled, it's cut into bite-sized rectangular or square pieces. For the bruschetta, a French baguette or sourdough is sliced diagonally, brushed with olive oil, and toasted until golden and crisp. The steamed vadi pieces are then shallow-fried to a golden, slightly crisp exterior. A zesty topping is made by mixing roasted peanut powder with red chilli powder, salt, a hint of garlic powder (optional), and lemon juice. Finally, each toasted baguette slice is topped with a crispy vadi piece and a spoonful of the spicy peanut crumble, garnished with fresh coriander, and served immediately.
Patiala Shahi Mutton Curry
Executive Chef Rajeev Thakur offers a regal Patiala Shahi Mutton Curry, perfect for festive gatherings. The preparation begins by heating mustard oil or ghee in a heavy pan or pressure cooker, followed by tempering whole spices: bay leaves, green and black cardamoms, cloves, and a cinnamon stick. Finely sliced onions are then fried until a deep golden brown. Ginger-garlic paste is sautéed until its raw aroma vanishes, after which tomato puree and powdered spices—turmeric, red chilli powder, coriander powder, and garam masala—are added and cooked until oil separates. Bone-in mutton pieces, approximately 750g, are added and sautéed on high heat for 5-7 minutes. The heat is reduced, and whisked yogurt is incorporated gradually while stirring constantly to prevent curdling. A paste of ground cashews and optional poppy seeds is mixed in. About 1 to 1.5 cups of water are added, and the mutton is cooked until tender, either by pressure cooking for 4-5 whistles or simmering for 45-60 minutes. The curry is finished with cream and garam masala, cooked for an additional 2-3 minutes, and garnished with fresh coriander. This rich curry is best served with butter or garlic naan.
Classic Puran Poli
Sous Chef Vivek Bedwal shares the quintessential Maharashtrian sweet flatbread, Puran Poli, a beloved dish for Gudi Padwa. The filling, or 'puran,' is made by pressure cooking 1 cup of washed and soaked chana dal with 3 cups of water until soft but not mushy. The excess water is drained and can be reserved for 'Katachi Amti.' The cooked dal is then combined with 1 cup of grated jaggery in a pan and cooked over medium heat while stirring. As the jaggery melts, the mixture will loosen, then thicken considerably, eventually pulling away from the pan sides. This is then flavored with 1 tsp cardamom powder, a pinch of nutmeg powder (optional), and ½ tsp dry ginger powder. While still warm, the mixture is sieved or mashed to a smooth consistency and set aside to cool. For the dough, 1 cup of whole wheat flour (atta) and 1 cup of all-purpose flour (maida) are mixed with ¼ tsp turmeric powder and 2 tbsp oil. Water is added gradually to form a soft, elastic dough, softer than regular roti dough. This dough is oiled, covered, and rested for at least 30 minutes. To prepare the poli, small portions of dough are flattened, filled with the cooled puran, and rolled out thinly. These are then roasted on a medium-heated tawa (griddle), brushed generously with ghee on both sides, and cooked until golden-brown spots appear and the poli puffs up slightly. It's best served warm with additional ghee or milk.
