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A rich dessert made with almond paste, khoya, sugar, and saffron, garnished with pistachios.
Prawns double-marinated in wine/lemon and shrimp paste/cream, skewered and roasted in a tandoor or oven.
Kid or lamb picatta marinated in tulsi and spices, seared with onions and tomatoes, served with roasted peanuts.
A rich Mughlai rice dish featuring lamb chops cooked in a spiced yogurt gravy, layered with saffron rice, and sealed for dum cooking.
A spicy Goan masala paste and sauce for fish, featuring toddy vinegar and whole spices.
Stir-fried mixed vegetables with baby corn, asparagus, and processed cheese.
Chickpea dish soaked in dried amla and boiled with spices for dark color and flavor.
Traditional bean dish from Rajasthan featuring soaked sangri and dried mango koftas in a spiced gravy.
Grilled vegetable salad with hung yogurt marinade.
Tandoor-cooked lamb escalopes marinated in a mixture of yogurt, pineapple, and spices.
Tandoor-cooked boneless chicken cubes marinated in a spiced yogurt and cream mixture.
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