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Raan Alishaan ( leg of lamb slow cooked with Indian spices ) Ingredients: 1 (5 lb.)  Lamb Leg Ingredients for Sauce: 2 ounces of  Almonds (Baadaam)  (blanched) ½ lb.  Onions  (coarsely chopped) 4  Green Chillies (Hari Mirch)  (chopped) 8 cloves of  Garlic (Lehsan)  (peeled) 4 (1") cubes of  Ginger (Adrak)  (peeled and coarsely chopped) ½ tsp.  Whole Cloves (Loung) 16  Cardamom Pods (Choti Ilaichi) 1 (2"-piece) of  Cinnamon Stick (Dal Cheeni) 10  Black Peppercorns (Saabut Kaali Mirch) 2 tbsp.  Cumin Seeds (Sufaid Saabut Zeera)  (grounded) 4 tsp. of  Coriander Seeds (Dhania)  (grounded) ½ tsp.  Cayenne Peppers 3 ½ tsp.  Salt ½ tsp.  Garam Masala Powder 20 fl. oz.  Plain Yogurt 6 tbsp.  Vegetable Oil Ingredients for Garnish: 4 tbsp.  Raisins (Kishmish) ½ ounce  Almonds (Baadaam)  (blanched & slivered) Directions: Make sure that all the fat has been trimmed from the outside of the lamb leg and that most of the (pa

BURGER WITH FRIES  CHOCOLATE CAKE    MASALA LAMB RACK CHICKEN FINGER WITH FRIES    BACON WRAPPED TENDERLOIN AND STUFFED CHICKEN BREAST WITH CARROT WRAPPED ASPARAGUS AND GRILLED RED PIMENTOES  CHOCOLATE DIPPED STRAWBERRIES WITH CREME CARAMEL AND CHOCO PASTRIES  GRILLED STRIPLOIN STEAK WITH GARLIC MASHED POTATO AND BATON VEG BUNDLES  FRESH DICED FRUITS WITH CREME FRAICHE  TREO DESSERT SAMPLER  CHEF SAHA SPECIAL FRUITY SALAD  CHEESE PLATTER INTERNATIONAL....  CRUDITE AND DIP  SHRIMP PLATTER  DIP PLATTER  CRAB CAKES AND GRILLED SHRIMP SKEWER  GARLIC BREAD  CHICKEN WINGS  BRUSCHETTA WITH FETA  SAMPLER PLATES TO CHOOSE FROM  BURGER WITH YAM FRITES  ITALIAN SALAD ALA CHEF SAHA  MARKET SALAD ALA CHEF SAHA CAESAR SALAD

 BIHARI LAMB KEBAB This is one is for all you Purbanchalis - Enjoy this different succulent kebab. Its very simple mix all ingredients together to make the marination. Marinate for atleast 4 hours. Cook in tandoor or in convection setting of microwave. Serve with mint chutney. An awesome dish as chakhna with drinks. you may have enough marination left to cook your left over veggies or paneer or even chicken... Ingredients weight metric BROWN ONION PASTE 500 gm lamb 200 gm HUNG CURD 150 gm BLACK PEPPER 10 gm KHUS KHUS 50 gm GINGER PASTE 20 gm SALT 10 gm SALAD OIL  50 ml kashmiri chilly powder 20 gm garam masala powder 15 gm    

METHOD. GRILL CHICKEN BREAST WITH OLIVE OIL AND SALT. GRILL ALL VEGETABLES WITH OLIVE OIL AND SALT TAKE A SAUTEE PAN. ADD OLIVE OIL ROASTED GARLIC, CARAMELIZED ONIONS, SUN DRIED TOMATOES AND SAUTEE. ADD TOMATO SAUCE. COOK PASTE AL DANTE. STRAIN PUT IN A BOWL ADD OLIVE OIL AND HERBS GRATE SOME PARMESAN CHEESE AND SPRINKLE SOME HERBS. TOSS TRANSFER TO A PASTA PLATE. MAKE A WELL IN THE CENTER OF PASTA ADD THE SAUCE. TOP WITH GRILLED VEGETABLES CUT INTO JULIENNES. TOP WITH THE CHICKEN BREAST. TOAST SOME HERB FOCCACIA BREAD. BRUSH WITH HERB OIL. SERVE HOT. ! PENNE RIGATE   GRM 75 CHICKEN BREAST GRM 100 RED PEPPER GRM 60 SALT GRM 5 PEPPER GRM 3 ZUCCHINI GRM 40 ITALIAN HERB SEASONING GRM 2 TOMATO SAUCE GRM 100 EGGPLANT GRM 30 BASIL GRM 2 PARMESAN CHEESE GRM 5 MOZZARELLA CHEESE GRM 15 PARSLEY GRM 5 ROASTED GAR

PYAAZ KA KHEER ( ONION KHEER) THIS DESSERT WILL BLOW YOUR GUESTS.... INGREDIENTS FOR PYAAZ KA KHEER ( ONION KHEER) ONION KG 5 SUGAR KG 1.5 MILK LTR 6 VINEGAR ML 10 MILKMAID BTL 1 SAFFRON GRM 0.5 GREEN CARDMOM POWDER GRM 10 METHOD :- PEEL AND CHOP ONIONS. BOIL ONION IN WATER 7 TIMES AND STRAIN. ( the first 2 times with vinegar. let water boil add onions and once it starts boiling again give it like 7 to 8 minutes each time.) AFTER 7TH STRAIN SQUEEZE ALL WATER OUT. and feel with hand to ensure no visibly large or solid pieces of onion are there, in case its there please discard the pieces) PUT MILK ON STOVE AT MEDIUM FLAME IN A NON STICK OR HEAVY BOTTOMED PAN ADD ONIONS WHEN THE MILK STARTS TO SIMMER,CONSTANTLY STIRRING TO ENSURE ONION DOES NOT GET STUCK AT BOTTOM OF THE PAN. WHEN THE MILK REDUCES BY HALF ADD MILKMAID AND SUGAR. COOK FOR ANOTHER 15 MINUTES. ADD SAFFRON AND ELAICHI ( GREEN CARDMOM)POWDER. ENJOY ONION KA KHEER. GARNISH WITH

I BET YOU CAN MAKE THIS AT HOME. JUST MAKE THE CHILLY PASTE AHEAD OF TIME......ENJOY ! PLA TOD NAMPRIK POW ( FISH TOSSED IN ROASTED CHILLY PASTE) PLA TOD NAMPRIK POW  ( FISH PAN SEARED AND TOSSED IN ROASTED CHILLY PASTE IN THAILAND STYLE) YOU MAY MAKE THIS DISH WITH PRAWNS/ CHICKEN OR PANEER OR TOFU AS WELL JUST SUBSTITUTE THE FISH WITH ANY OF THE ABOVE. INGREDIENTS UOM QTY BASA FISH GRM 180 GARLIC  GRM 10 ROASTED CHILLI PASTE GRM 15 OYSTER SAUCE ML 10 FISH SAUCE ML 5 SWEET BASIL GRM 15 OIL ML 10 TAKE BASA FILLET. CUT INTO SLICES. MARINATE WITH SALT, OIL AND LEMON JUICE. DUST WITH A LITTLE FLOUR . HEAT YOUR PAN TILL EXTREMELY HOT ADD OIL. ADD THE MARINATED FISH. DO NOT BE IN A RUSH TO MOVE IT AROUND. TAKE A WOODEN SPATULA AND FLIP THEM AFTER ABOUT 45 SECONDS. COOK ON THE OTHER SIDE. ADD ALL THE INGREDIENTS AND SAUTEE. SERVE HOT. MY SECRET REC

ALISHAN MURGH TIKKA ALA CHEF SAHA  MIX ALL INGREDIENTS TOGETHER TO MAKE THE MARINATION. COOK IN TANDOOR TILL DONE  OR MICROWAVE OVEN IN CONVECTION SETTING FOR 20 MINUTES. MAKES 5 SERVINGS 1 Chicken leg boneless  (Diced) GRM 1000 2 Almond GRM 60 3 ½ lb.  Onions (coarsely chopped) GRM 230 4 4  Green Chillies (Hari Mirch) (chopped) GRM 12 5 8 cloves of  Garlic (Lehsan) (peeled) GRM 9 6 4 (1") cubes of  Ginger (Adrak) (peeled and coarsely chopped) GRM 33 7 ½ tsp.  Whole Cloves (Loung) GRM 4 8 16  Cardamom Pods (Choti Ilaichi) GRM 1 9 1 (2"-piece) of  Cinnamon Stick (Dal Cheeni) GRM 1 10 10  Black Peppercorns (Saabut Kaali Mirch) GRM 1 11 2 tbsp. CUMMIN SEEDS (Sufaid Saabut Zeera) (grounded) GRM 18 12 4 tsp. of CORIANDER SEEDS (Dhania) (grounded) GRM 8 13 ½

This one goes out for the lobster lovers..... Samundari Ratan by chef Sourav saha (Lobster marinated in white coconut-flavoured masala. ) Ingredients: 2 lobster weighing 1 kg each. 1 tsp ginger-garlic paste 1 tsp green chilli paste Salt to taste Juice from 1 lemon 100 gm hung yogurt 100 ml coconut milk 50 gm almond paste 100 gm sliced white onions 1/2 tsp cardamom powder 1/2 tsp saffron water Procedure: Combine the ginger-garlic and green chilli paste with the salt and lemon juice. Cut the lobster into large chunks and add into the marinade. Allow to marinate for 15 minutes. Then add the yogurt, coconut milk, almond paste, white onions, cardamom and saffron water. Add the marinated lobsters into the yogurt mixture. Place the marinated lobsters in a shallow lagan, seal the lid using a little flour dough and cook on slow flame. Alternatively cook in a moderate oven at 145 degree Celsius for 15 minutes or till cooked. You may substitute lobster with king prawns or

CHINGRI MALAI CURRY - AGAIN A SPECIALITY. TOOK ME SOME YEARS TO REALLY GET IT NAILED. HERE YOU GO Chingri malai curry ala chef sourav saha ( A delicacy from the bay of Bengal ! prawns slow cooked in coconut gravy with raisins and whole garam masala ) Ingredients: 500 gms Prawns the bigger the better (shelled and de veined) 2 tbsp garlic paste 1/2 tsp salt 4 green chilies paste 4 green chili slit  in half 400 gms onion paste Green cardamom – 5 nos Bay leaf – 1 nos Cinnamon stick – 3 – 1 inch pieces Cloves 4 nos Ghee 3 tbspn Coconut milk 125 ml Coconut cream – 30 ml Turmeric - .2 gms Raisins – 50 gms Garam Masala Powder – 1 tspn Coriander powder – ¼ tspn Procedure: Take a kadhai put enough water to cover the prawns, add a tea spoon salt and a quarter pinch turmeric.Give it a boil and then remove from flame.Let it rest. Make a smooth paste with garlic, green chili and onion . Heat ghee add whole garam masala, when it starts to crackle add

IKAN PEPE SOTO PASTE. Onion – 100 GM  Ginger –20 gm Garlic –100 GM Dry red chilly-5 gm Turmeric-2 gm FISH BASA FILLET GRM 200 SOTO PASTE GRM 100  TOMATO  GRM 25 BASIL GRM 15 BANANA LEAF 1 NO. 1  BLEND EVERYTHING TOGETHER FOR THE SOTO PASTE. TAKE A BANANA LEAF CUT INTO 8 LRG SQUARES MARINATE THE FISH IN SOTO PASTE AND FINELY CHOPPED TOMATO AND BASIL TIE IT AND GRILL IT. SERVE HOT

Hi friends. Quiet a busy day today. So for today its just a few pics from our buffet.....