Ingredients
	CHICKEN : 120 GM MUSTARD SAUCE : 20 ML MUSHROOM : 50 GMS GIN : 20 ML GARLIC CHOPPED : 10 GMS BUTTER : 15 GML CHILLY FLAKES : 2 GM BAGUETTE BREAD : 2 SLICE CREAM : 50 ML
Preparation Method
	HEAT BUTTER ADD CHOPPED GARLIC AND CHILY FLAKES.
	SAUTE FOR A WHILE, ADD DICED CHICKEN AND DICED MUSHROOM,
	SAUTE FOR SOME TIME, AND THEN ADD LITTLE WATER AND COOK, FINALLY ADD MUSTARD SAUCE.
	CHECK THE SEASONING FINISH WITH CREAM.
	IN THE END ADD GIN, SERVED WITH GARLIC TOAST.

Ingredients
	PRAWN “40” : 8 NOS TURMERIC POWDER : 1 PINCH CHOPPED ONION : 25 GMS CUMIN SEED : 1 GM TOMATO : 15 GMS SPRING ONION : 50 GMS CHILLY POWDER : 3 GMS PLAIN GRAVY : 50 GMS CORRIANDER POWDER : 3 GM
Preparation Method
	CLEAN PRAWN DEVEINS IT WASH IT THROUGHLY ADD SALT, GINGER GARLIC PASTE LEMON JUICE.
	MARINATE IT AND KEEP ASIDE.
	ADD OIL SAUTE ONION MAKE KADAI MASALA ADD PRAWNS AND
	SAUTE FOR A WHILE ADD LITTLE WATER AND COOK FOR A WHILE.
	ADD CHOPPED SPRING ONION
	FINALLY ADD 30 GMS OF PLAIN GRAVY ADD CUMIN POWDER, CHECK SEASONING.

Ingredients
	CHICKEN LEG PIECE BONELESS : 150 GM GREEN CHILLY PASTE : 3 GM GINGER GARLIC PASTE : 10 GMS REFINED OIL : 10 ML SALT : T.T CHEESE : 15 GM REFINED OIL : 10 ML CORRIANDER LEAVES : FEW SPRIGS HUNG CURD : 50 GM CHILLY CHOPPED : 2 NOS CARDAMOM POWDER : 1 PINCH EGG YOLK : 2 NOS WHITE PEPPER POWDER : 2 PINCH GARAM MASALA : 1 PINCH CUMIN POWDER : 2 GM
Preparation Method
	MARINATE THE CHICKEN PIECES WITH GINGER, GARLIC PASTE, SALT, AND REFINED OIL.
	MAKE A MASALA OF HUNG CURD, CARDAMOM POWDER, WHITE PEPPER POWDER, CUMIN POWDER, GARAM MASALA POWDER, GREEN CHILY PASTE, REFINED OIL THEN ADD CHEESE.
	MIX THE CHICKEN IN THE ABOVE MASALA AND ROAST IT WHEN DONE.
	MAKE A MIXTURE OF CHOPPED CORRIANDER, CHOPPED CHILY AND EGG YOLK AND BASTE IT ON THE CHICKEN AND COOK IT TILL GOLDEN YELLOW IN COLOUR.