Hamachi Ceviche

Ingredients

• 300 g fresh hamachi

• 10 g hondashi

• 5 g Habanero chilli

• 30 ml tiger's milk (Peruvian sauce)

• 5 g salt

Garnish

• 450 g red onion, sliced

• 305 g Habanero, sliced

• 135 g corn chulpe

• 15 g baby gems lettuce

• 30 g barnyard millet

 

Method

Cut the hamachi into small dices.

Mix the above ingredients in the order mentioned above.

Taste the hamachi and keep aside.

Garnish with puffed barnyard millets and the ingredients mentioned.

Cacao 64 Pebbles

Ingredients

• 500 g fresh cream

• 50 ml milk

• 50 ml honey

• 1 vanilla pod

• 1 g Maldon sea salt

• 320 g dark chocolate

• 150 g milk chocolate

For the raspberry sorbet

• 450 g raspberry puree

• 305 g water

• 135 g castor sugar

• 15 g dextrose

• 40 g glucose

• 15 g Lampone Mec3 raspberry paste

• 35 g Gelmix

For the chocolate soil

• 150 g ragi atta

• 150 g fox millet

• 150 g castor sugar

• 150 g unsalted butter

• 5 g cocoa powder

For the chocolate spray

• 150 g dark chocolate

• 150 g cocoa butter 

 

Method

Heat the cream, milk, honey and vanilla pod and bring it to a boil.

Pour the mixture over the dark and milk chocolate and add sea salt and emulsify.

Pour in the moulds and set in the freezer.

For the raspberry sorbet

Heat the raspberry puree, water, raspberry paste and bring it to a boil.

Mix castor sugar, dextrose and Gelmix together.

Add the dry ingredients to the raspberry puree mixture.

Churn in an ice-cream machine.

For the chocolate soil

Mix the castor sugar, unsalted butter & cocoa butter.

Add the ragi atta & fox millet to the mix.

Bake in the oven at 160° C.

For the chocolate spray

Melt the cocoa butter and dark chocolate and mix together.

Using a spray machine, spray the Cacao 64 Pebbles.

Murg Zafrani Chaap

Ingredients

• 450 g chicken breast

• 1/2 cup yogurt

• 50 g browned cashwenut

• 50 g brown onions

• 3 g saffron

• 5 g cardamoms

• 30 g turmeric

• 10 g yellow chilli

• 10 ml kewdagulab water

• 10 g green chilli

• 10 g fresh coriander

• 30 ml cream

• 15 g little millet

 

Method

Mix yogurt and the above ingredients into a smooth paste. Add broiled little millet to the marinade.

Marinate the chicken breast with the above mix.

Leave the marinade for 3 hours.

Skewer the chicken and cook in the tandoor until the chicken is properly cooked.

Baste the chicken with butter and garnish with coriander.

Serve with green chutney.

Green Chutney

Ingredients

• 450 g coriander 

• 305 g mint

• 135 g garlic 

• 15 g onions

• 40 g chilli 

 

Method

Mix all the ingredients, blend the chutney until smooth.