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Butter  Chicken

Serves 4

Preperation Time 1 Hour




1  Tandoori  Chicken -cut into 8 pieces

1  onion-grated

1  tsp ginger paste

3/4 cup tomato puree

1/2 tsp chilli powder

2-3 green chillies-finely chopped

100 gms butter

salt to taste

200 gms cream

a few green coriander leaves -finely chopped


1.  Melt butter in frying pan. Add the grated onions & fry until golden brown.

2.  Add the giger & garlic pastes. Fry for a minute & add tomato puree.

3.  Add the chopped green chillies, coriander  leaves ,salt and the chilli powder .Fry for 2-3 minutes.

4.  Turn heat to low & add the cream stirring constantly . Do not let it boil. Cook for a minute & turn off the heat.

5.  Arrange tandoori chicken peices in an ovenproof dish, Pour the sauce on it.

6.  Heat in a preheated oven at 180C/350F for 20 minutes serve hot.




Gosht  Biryani

Serves 4

Preperation Time 40 Minutes




1  kg mutton or lamb

2 cups basmati rice

1 tblspn of whole garam masala

2  cups yogurt

2 cups of sliced onions

5 tblspns of ghee or oil

2 green chillies

2 tblspns of ginger paste

2 tblspns of garlic paste

2 cups of chopped tomatoes

salt to taste

1 tspn of turmeric powder

2 tblspn of coriander powder

1 tblspn of cumin powder

2 tspn of red chilli powder

2 tspns of garam masala powder

a generous pinch of saffron

1/2 cup of warm milk

1 two inch piece of ginger

1/2 cup of fresh coriander leaves

1/2 cup of fresh mint leaves

50 gms of butter

For Garnishing

Fried sliced onions


Clean mutton or lamb and cut into one and half inch sized pieces. Pick, clean and wash rice. Soak rice in water .Chop green chillies . Peel ginger and cut into julienne (thin strips) . Wash coriander and mint leaves and roughly chop them separately.

Soak saffron in warm milk and keep aside. Marinade meat pieces with yogurt, salt turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about four hours in a cool place.

Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm.

Heat ghee or oil in a thick-bottomed pan or  pressure cooker . Add sliced onion and chopped green chillies. Cook till onion is light golden brown. Make sure to stir continously.

Add remaining ginger and garlic pastes and mix well. Add marinated meat and cook on high flame for seven to eight minutes. Now , add coriander powder , cumin powder and red chilli powder. Mix thoroughly.

Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked. Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.

Incase you are cooking meat in the pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till meat pieces are almost cooked. It normally takes two or three shistles to cook the meat.

Ensure that the cooked meat does not have too runny a gravy. If that is the case , cook on high flame to reduce water content.

Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter . Place a layer of remaining meat on top of the rice , followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne , saffron milk , garm masala powder, mint leaves and butter.

Cover it with aluminium foil and cook in a pre - heated oven for fifteen to twenty minutes. 

Serves farnished with fried sliced onions and mixed vegetable raita.



 Lemon Rice

 Serves 3

Preperation Time 25 Minutes




1  1/2  cups of rice

Salt to taste

2 tblspns of oil /ghee

A pinch of asafoetida

2 dried red chillies

1 tblspn of split black gram (urad dal)

1 tblspn of split gram (chana dal)

1/2 tspn of fenugreek seeds (methi seeds)

1/2 cup of peanuts

1/2 tspn of mustard seeds(optional)

10-12 of curry leaves

3 tblspns of lemon juice

1/2 tspn of turneric powder

1 tblspn of grated fresh coconut (optional)


Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.

Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal and methi  seeds. Cook until dals change colour to light brown.

Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for half  a minute. Add cooked rice. salt and lemon juice.

Garnish with grated coconut.

You can use roasted or fried peanuts for this recipe.


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