Heartily spiced lamb cooked with vegetables in a special home made gravy on the traditional hot plate called TAVA.
Mushrooms cooked with thick gravy of Indian herbs and spices.
Cube cut pieces of garden fresh vegetables (coloured capsicum, cucumber, tomato, carrot) mixed with lemon and olive oil.
Morsels of chicken marinated in a paste of spinach and Indian herbs, grilled in the clay oven.
Mushrooms stir-fried with onion, capsicum, herbs and spices in a hot chilly sauce.
Tender boneless chicken cooked with coloured capsicum in tomato-onion sauce.
Tear drop shaped white bread seasoned with chopped garlic and cooked in the clay oven.
Chef Taj Mahal Parbhakar Binjola: cooked meal for Putin, fought off the tiger. He loves Sakhalin
