Bharwan Tandoori Aloo
Chef Shaju Zacharia has a distinguished career as Executive Chef for more than 20 years. He has worked with top hotel chains such as the Taj Group and Jaypee Hotels. He is also Vice President of the Indian Culinary Forum, India’s association of Professional chefs.
Chicken Breasts with Curried Fruit
A sauce of lightly curried fruit adds elegance to chicken breasts, yet it's so quick and easy it will become an everyday favorite.
Chicken Curry with Dried Plums
Serve chicken curry over rice, with a variety of condiments, such as peanuts, coconut and chutney, that diners can add to their own taste.
Curried Dried Plum Dip
Dried plums, curry powder and chutney blended with cream cheese make an Indian-inspired dip. Serve with crisp pappadums instead of crackers to carry out the theme.
Dried Fruit Pulao
Gourmet specialist Karen Anand is food consultant, writer, chef and businesswoman all rolled into one. With several books and three successful food shows under her belt, she has also been awarded the prestigious Food & Spirit Award by the French Government.
Palak Kababs
Chef Shaju Zacharia has a distinguished career as Executive Chef for more than 20 years. He has worked with top hotel chains such as the Taj Group and Jaypee Hotels. He is also Vice President of the Indian Culinary Forum, India’s association of Professional chefs.