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Tradition with a twist

Thursday, June 14, 2018

The iconic restaurant, Gaylord, at Churchgate, has introduced a new menu that includes delectables like Lucknowi Galouti Kebabs, Mutton Burra Spicy Chutney, Baby Blue Cheese Naan with daal bukhara, Truffle Edamame and much more. Corporate chef Zaheer Khan shares some recipes with readers.

Bhutta Kebab


  • Corn kernels boiled 500 grams
  • Panko Breadcrumbs 1/2 cup
  • Cumin seeds 1 teaspoon
  • Fennel seeds (saunf) 1 teaspoon
  • Onions chopped 1 teaspoon
  • Green chillies chopped 6
  • Ginger chopped 2 inch piece
  • Turmeric powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Red chilli powder 2 teaspoons
  • Garam masala powder 1 teaspoon
  • Fresh coriander leaves chopped 1 small bunch
  • Processed cheese 4 tablespoon
  • Gram flour (besan) roasted 2/3 cup
  • Salt to taste
  • Oil 1 tablespoon


1          Heat oil in a pan, add cumin seeds, fennel seeds and chopped onions and sauté lightly.

2          Add green chillies, ginger, turmeric powder, coriander powder, red chilli powder and garam masala powder.

3          Stir to mix well. Remove from heat. Grind the cooked corn niblets with this masala in a mixer.

4          Add coriander leaves and salt to taste. Add roasted gram flour and mix. Add grated processed cheese.

5          Add bread crumbs and mix well to form dough. Make equal-sized cutlets Heat sufficient oil in a kadai and fry the cutlets till golden brown. Serve hot with sweet and sour mango chutney.

Nawabi Dum Ghost


  • Mutton curry cut 1 Kg
  • Onion 5 medium
  • Oil 5 tablespoons
  • Green cardamoms 6
  • Black cardamom 3 to 4
  • Cloves 4-5
  • Cinnamon 1 inch stick
  • Black peppercorns 7-8
  • Ginger and Garlic paste 1 1/2 teaspoons each
  • Coriander powder 1 tablespoon
  • Red chilli powder 1 1/2 teaspoons
  • Salt to taste
  • Turmeric powder ½ teaspoon
  • Yogurt whisked 1/2 cup
  • Khoya (mava) 1/4 cup
  • Garam masala powder 1 teaspoon
  • Fresh cream 1/2 cup

1          Cut the lamb into one-inch cubes. Chop the onions. Heat oil in a pot. Add green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté until lightly browned.

2          Add ginger paste, garlic paste and sauté for one minute stirring continuously to avoid the paste from sticking to the bottom of the pan.

3          Add lamb pieces and sauté on a high heat for three to four minutes stirring continuously. Add coriander powder, red chilli powder and salt. Sauté for another two to three minutes.

4          Add yogurt and one cup of water. Bring the mixture to a boil. Reduce heat, cover and cook till the lamb pieces are tender. Add grated khoya  and garam masala powder.

5          Cook for ten more minutes on medium heat. Add cream and mix. Simmer for ten minutes. Serve hot.

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