This menu is for people who like to try out new kinds of foods, people who like to be experimental and adventurous. There are plenty of innovative, fusion recipes here.
I love experimenting with my recipes. Whenever following a recipe, I have an itch to make tweaks. Sometimes I end up creating something different altogether. While not all recipes that I have created are worth mentioning, there are some fabulous ones that have been a success. On this menu, there are some selected ones that work together as a complete daawat meal. Scroll down below to find tips for prepping and serving this menu.
STARTERS
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MAINS
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SIDES
DESSERT
DRINK
Tips for Prepping and Serving
- Spicy Pumpkin Soup: You can prepare this soup up to a day before serving. Store it in the fridge and reheat in a pot on low heat until bubbly. Garnish with cream or coconut milk and pumpkin seeds, and serve in a deep bowl.
- Tomato Soup with Paneer Dumplings: You can prepare this soup up to a day before serving. But store the paneer dumplings separately because they may break if left stored for long and while reheating. Keep it in the fridge until you need it and reheat in a pot on low heat until bubbly. Once the soup is boiling hot, switch off heat, and add the dumplings. Leave for a few minutes before serving. Garnish with spring onion and serve in a deep bowl.
- Mustard Honey Baked Chicken: For best results, marinate the chicken 24 hours before serving. You will need an hour to bake the chicken in the oven. So get your oven warmed up and put the chicken in, an hour before you want to serve it. To serve lay some salad greens and onion rings on a serving dish. Place the chicken pieces onto the dish. Garnish with more onion rings and fresh coriander.
- Matar Tofu: You could prepare it a day before serving. Be gently while reheating it and avoid too much stirring, as it could lead to the tofu breaking up. You may need to add some water for reheating as tofu tends to soak up moisture overtime. Garnish with fresh coriander and serve in a serving bowl.
- Matar Paneer Thai Curry: This curry could also be prepared a day in advance. Reheat on low heat and avoid stirring too much so the paneer pieces don’t break. Garnish with spring onion and serve in a serving bowl.
- Brown Rice Tehri (Turmeric Rice): Make it fresh for serving to keep the texture and taste. However please note that brown rice takes longer to cook. Calculate back from the time of serving and soak the rice at least 2 hours ahead of serving. You will need an hour to cook the brown rice (or 30 minutes in the instant pot). Garnish with fresh dill and serve in a rice dish.
- Tuna Kabab: You can do the preps a day or two ahead of serving. Make the mixture and shape the kababs. Stack in neat layers into an airtight container and store in the fridge. About 15 minutes before serving, get your pan/skillet heated up with oil. Fry the tuna kababs until golden brown on each side. Serve on a flat dish or plate.
- Mild Red Pepper Chutney: You can make and store it in the fridge up to 2 days ahead of serving. Serve in a bowl and garnish with olive oil.
- Siwai Tiramisu: Make it a day ahead of serving to let the flavours work together. I like to use a round transparent glass bowl to prepare and serve siwai tiramisu, so you can appreciate all the layers. Cover with a cling foil or a lid and let it rest in the fridge. Garnish with nuts and rose petals. To serve it, cut through all the layers like a cake and divide into pieces.
- Lemongrass Ginger Tea: You can chop up the ginger and lemongrass, and keep it ready in a saucepan. Start the cooking process about 15 minutes before you want to serve it. Serve it piping hot so the guests can sip while it cools down gradually. Serve it in tranparent mugs and add a piece of lemongrass for decoration. A slice of lemon also looks beautiful inside the mug.