Glaze
100g icing sugar
1 dessertspoon pomegranate syrup
Mix the ingredients and glaze the biscuits. Allow to dry to a matt sheen.
Jellied asparagus and ghee phalluses
(This recipe uses fresh asparagus. Maravan uses dried asparagus, reducing the liquid in the rotary evaporator.)
200g white asparagus
1 dessertspoon sugar
A little salt
4g agar agar
1 leaf gelatine, soaked and squeezed out
1g chlorophyll
4 cardamom pods, finely ground
100g ghee
Put the asparagus in a saucepan with cold water, cover and bring to the boil. Add cardamom and cook until the asparagus is tender. Purée the asparagus and pass through a sieve. Put 4 dessertspoons of the mixture to one side and mix with the chlorophyll. Mix 3g of the agar agar with the rest of the purée, bring to the boil and add the gelatine. Pour into a flat form and chill until the mass is workable. Cut into strips, roll these in baking paper and chill. When these have set, roll into sausages and cut into 10-cm long pieces. Boil up the rest of the asparagus with 1g agar agar. Dip one end of each jellied asparagus into the pan to a depth of 2cm several times until a green bulge is formed. Chill. Cut the green heads with small scissors so that they look like asparagus tips. Serve with a small bowl of warm cardamom, chilli and ghee dip.
Liquorice, honey and ghee ice lollies
100ml water
20g liquorice paste
30g honey
30g ghee
0.5g xanthan gum
40g pistachios, cut into thin slices
Heat the water. Stir in the honey and liquorice paste. Mix in the xanthan and stir the ghee into the warm mixture. Pour circles of the mixture onto a sheet lined with baking paper, and give each one a wooden stick. Sprinkle with the pistachios and freeze. Take from freezer and serve when required.
The Promotional Menu
Cinnamon curry caviar chapattis
Baby snapper marinated in turmeric with molee curry sabayon
Frozen mango curry foam
Milk-fed lamb cutlets in jardaloo essence with dried apricot purée
Beech-smoked tandoori poussin on tomato, butter and pepper jelly
Kulfi with mango air
Cinnamon curry caviar chapattis
(Made without using rotary evaporator)
40ml mineral water
4 fresh curry leaves
1 cinnamon stick
1 pinch sugar
1 pinch salt
120ml coconut water
1g alginate
2g calcium chloride
500ml water
10g coconut oil
Briefly heat the water. Add the spices and leave to infuse for 1 hour. Add salt and sugar. Strain through a fine muslin, squeezing well. The liquid should give 20ml of essence. Mix with the coconut water and season to taste. Blend the alginate with a wand mixer. Leave until all air bubbles have disappeared. Mix the chloride with the water and put to one side. Put the curry mixture into a large syringe and squirt drops into the brine. Leave for a maximum of 1 minute and rinse in water. Drain well and serve quickly so that the balls do not set in the centre. Arrange on the warm chapattis and grate a little coconut oil on top.
Baby snapper marinated in turmeric with molee curry sabayon
Baby snapper marinated in turmeric
4 boneless baby snapper fillets
1 pinch turmeric
salt
60ml liquid coconut milk
juice and zest of 1 lime
Make a few cuts in the fillets and arrange in a form. Blend the other ingredients with a wand mixer and put on top of the fish. Marinate for at least 6 hours in the refrigerator. Take out and pat dry. Starting with the head end, roll up the fillets and fix them with wooden skewers. Bake for 12-15 minutes on a lightly oiled sheet in a fan-assisted oven at 60°C, so that the fillets are still slightly translucent.
Molee curry sabayon
1 small onion, finely diced
1 small chilli, deseeded and very finely chopped
1 clove garlic, finely chopped
10g diced ginger
20g coconut oil
1 fully ripe tomato
5 crushed peppercorns
2 crushed cloves
1 cardamom pod
4 curry leaves
Baby snapper marinade
300ml fish stock
50ml coconut oil
1g xanthan gum
1g guar gum
Sweat the onion with the other spices in the coconut oil until translucent. Quarter the tomatoes and add to the pan. Fry until the spices have fully opened up their aroma. Pour on the marinade, bring to the boil and reduce slightly. Add the fish stock and reduce again in a water bath to 300ml. Strain through a fine sieve and mix with the coconut oil. Blend the xanthan gum and guar gum with a wand mixer. Put into a 0.5l siphon, spray using a nitrogen cartridge and keep warm at 60°C in a water bath. Put the fillets on the plates and arrange with the sabayon from the siphon.
Frozen mango curry foam
200g mango purée
150g cream
20g chickpea flour
10ml ginger juice
1 pinch chilli powder
1 pinch cumin powder
1 pinch Kashmir curry powder
(Maravan fries the spices individually and then grinds them to make his own curry powder.)
Briefly blend all the ingredients, pass through a fine sieve and place into a 0.5l siphon spray using a nitrogen cartridge and chill. If desired, the foam can also be sprayed onto a metal spoon cooled in nitrogen and turned in nitrogen for a maximum of 20 seconds. Serve immediately.
Milk-fed lamb cutlets in jardaloo essence with dried apricot purée
Milk-fed lamb cutlets in jardaloo essence
2 lamb cutlets with bones
200ml lamb stock
2 onions, finely diced
20g ginger, finely diced
2 cloves garlic, finely grated
2 cinnamon sticks
1 small chilli, mashed
A little cumin
1 dessert spoon ghee
Sweat the onions in the ghee and add the spices. Fry gently until the oils are released and give off their aroma. Add the lamb stock and reduce everything by half in a water bath. Finely strain the stock and put with the lamb cutlets in a vacuum pack. Cook in a water bath at 65°C for 15 minutes, remove the cutlets, pat dry and fry briefly.