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For the Masala: Peppercorn - 1 tsp Clove - ½ tsp Coriander seeds - 1 tbsp. Cumin seeds - 1 tsp Green chillies - 5 Garlic cloves - 8 Ginger - 1 inch Coconut - 2 cup Turmeric - ½ tsp Chilli powder - 1 tsp For the Moilee: Coconut oil - ¼ cup Onion - 1, chopped Tomato - 1, chopped Tamarind juice - 1 cup Green chilli - 5, slit Water - 2 cups Pomfret - 1 whole, cut into pieces Salt Grind all masala ingredients to a fine paste. Heat coconut oil, sauté onion till soft and pink. Add

For the Marinade: Yogurt - 1 cup, whisked until smooth Ginger Garlic paste - 3 tbsp. Salt & Pepper Chicken Thighs - 1 lb., boneless and cut into cubes For the Sauce: Oil - 2 tsp Butter - 3 tbsp. Ginger Garlic paste - 2 tbsp. Green Chilli - 2, minced Tomato - 2, pureed Garam Masala - 1 tsp Chilli powder - 1 tsp Kasuri Methi - 1 tbsp. Heavy Cream - 1/2 cup Salt Oil Cilantro In a large bowl, mix together the marinade ingredients. Add the Chicken and toss to coat. Marinate at l

For the Mutton Base Ghee – ¼ cup Onions – 3, sliced Ginger paste – 1 tbsp Garlic paste – 1 tbsp Mutton (with bone) – 1 kg Turmeric powder – ½ tsp Red chilli powder – 1 tbsp Tomatoes – 3, finely chopped Water – ½ to ¾ litre Salt to taste Whole Spices Bay leaves – 2 Mace – 1 Cinnamon – 1–2 inch Star anise – 1 Shah jeera – 1 tsp Green cardamoms – 3–4 Black cardamom – 1–2 Cloves – 5–6 Peppercorns – 10–12 For the Dal Chana dal – ½ cup Toor dal – ½ cup Ginger paste – 1 tsp Garlic p

For the Masala Black peppercorns – 1 tsp Cloves – 1 tsp Coriander seeds – 1 tbsp Cumin seeds – 1 tsp Green chillies – 5 Garlic – 7–8 cloves Ginger – 1 inch Fresh grated coconut – 2 cups Turmeric powder – 1 tsp Red chilli powder – 1 tsp Water – as needed (to grind) For the Curry Coconut oil – 1 cup Onion – 1 large, finely chopped Tomato – 1 large, finely chopped Water – 1 cup (for cooking tomatoes) Other Ingredients Tamarind pulp – 1 tbsp Green chillies – 4–5, slit Water – 2

Chicken - 1 lb Turmeric - 1 tsp Salt Ginger Garlic paste - 2 tbsp. Oil - 2 tbsp. Bay Leaf - 1 Cinnamon - 1 stick Cardamom - 2 Onion - 1, sliced Curry leaves Pepper - 1 tbsp., coarsely ground Cumin - 1 tsp, coarsely powdered Marinate the Chicken with Turmeric, Ginger Garlic paste, and necessary Salt. Heat Oil in a pan. Add Whole Garam masala for tempering. Add the Onion and Curry leaves; sauté until the Onion becomes golden. Season the mixture with crushed Peppercorn and Cumin