Mutton Bhindi Ka Salan

This iconic preparation originated in the kitchen of the Chettiar community, a wealthy community of traders and financiers who were traditionally vegetarians. They used fresh spices lavishly – the warmth of black peppercorns, the fragrance of curry leaves, and the earthiness of fennel seeds. They also prefer using sun-dried vegetables and meat to help maintain nutritional value. The rich flavour of Chicken Chettinad is a mastery of spice blending, blending tradition with innovation. Enjoy the hot flavours with a hint of coconut and tender chicken as you recreate the heart of South India in your home. Pair it with rice, dosa, or appam – or roti or naan for a North-South meeting point.

The origin of Chicken 65 is shrouded in mystery. Some say it was invented in 1965 at the famous Buhari Hotel in Chennai, while others claim the ‘65’ represents the number of spices used. Regardless of its origin, this crispy snack has captured hearts and taste buds around the world. Chicken is marinated in a blend of fiery red chillies and other bold spices, then coated in a light batter before frying to golden perfection. It’s crispy on the outside, tender and juicy on the inside, and packed with a punch of flavours that are distinctly Indian. Whether you're enjoying it with a cold beer, as a snack, or as part of a larger meal, Chicken 65 is a culinary experience not to be missed.

The spicy chicken cafreal was introduced into Goan cuisine by African soldiers from Mozambique who served under the Portuguese. Marinating succulent chicken in a special cafreal paste, with a fragrant blend of coriander, mint, green chillies, and a hint of lime, creates a bold flavour that promises a burst of herby freshness and a spicy kick. As you savour each flavourful morsel, let the aroma of the herbs and spices transport you to the vibrant markets, taverns, and coastal kitchens where this dish originated. Whether grilled or pan-fried to perfection, this dish will transform your dining experience into a festive affair. Traditionally, it is served with Goan poi, which was also introduced to the land by the Portuguese.

Pomfret Moilee will take you on a coastal culinary journey, bringing the flavours of the sea to your plate in a coconut-infused curry. Legend has it that Pomfret Moilee emerged from the sun-kissed shores of Kerala, where a local lady, Moily, added coconut milk to an extremely spicy fish preparation to make it palatable for Portuguese visitors. Now, capture the essence of the ocean in your kitchen with tender pomfret fish bathed in a light coconut stew delicately flavoured with curry leaves, mustard seeds, and a hint of turmeric. Create and relish this dish that transports you to the seaside, where the scent of the ocean mingles with the aroma of spices."Kerala-style pomfret stew"