Seafood (scallop, fish, prawn, mussel) cooked with red capsicum in onion-tomato sauce.
Morsels of chicken marinated in yoghurt and black pepper, grilled in the clay oven.
Black lentils and red kidney beans cooked on a slow flame with cream, butter and light spices.
Cubes of lamb cooked on a slow heat in its own juices and with traditional spices like cardamom and cloves.
Filtered Indian yoghurt without any flavour.
A combination of fresh vegetables stir-fried in a wok with mild spices and cooked in creamy coconut based sauce with dried fruits and cashew nuts.
Fried prawns cooked in chef's sweet and sour sauce with pineapple.
Chef Taj Mahal Parbhakar Binjola: cooked meal for Putin, fought off the tiger. He loves Sakhalin
