Bored of eating your favourite Punjabi and Moghlai dish in the same preparation? City chefs Avinash, Deccan Rendezvous, Anand Rangari, Red Carpet Academy and Santosh Jori, The Westin Pune share ways to slightly twist your favourite Indian food and give it an International touch .
 
They promise the taste only gets better.

  Tandoori Lobster 

Ingredients

4 Lobster
15 gm Ginger Paste
15 gm Garlic Paste
60 ml Malt Vinegar
15 gm Salt 
150 gm Yogurt
2 gm White Pepper powder
15 gm Garam Masala 
1 Egg 
60 gm Paneer 
45 gm Gram Flour 
45 ml Mustard Oil 
5 gm Red Chilli Paste

Method:

Shell and devein the lobsters. Wash and dry the shells and dip them in hot oil. Drain. Keep aside. Marinate lobsters in ginger and garlic pastes, carom seeds, vinegar and salt for one hour. Whisk yoghurt in a large bowl. Add the remaining ingredients. Coat the lobsters with this mixture.

Keep aside for three hours. Skewer the lobsters two cm apart. Keep a tray underneath to collect the excess drippings. Roast in a medium hot tandoor/oven for five minutes. Baste with butter and roast again for two minutes. Place the lobster in the shell, garnish with lettuce, tomato slices and onion rings. Serve hot.

-   By Executive Chef Santosh Jori

  Dal tadka mediterranean style 

Ingredients

250 gm Tur Dal
2 gm Turmeric Powder
2 gm Paprika Powder
100 gm Red Capsicum
15 gm Olive Oil
15 gm Garlic, chopped
2 gm Thyme
2 gm Salt
15 gm Butter 
5 gm Coriander Leaves, chopped
5 gm Green Chillies, chopped
10 gm Onions, chopped
750ml Water

Method:  Wash the tur dal thoroughly. Take a medium-sized handi, pour the water in it and add the dal to it. Boil the dal on a medium hot flame. Add salt, paprika powder and turmeric powder to it and boil till the dal is well-cooked. Apply olive oil on the red capsicum and over roast them or grill on a open flame. Remove the skin and puree the capsicum.

Add the puree to the dal and give it a boil and remove. Take the butter in a frying pan on a medium flame. Add the onions, garlic and saute till golden brown. Then add the thyme and the green chillies. Saute till all the flavours are released into the butter. Add the mixture to the dal. Add the freshly chopped coriander to the dal. Serve hot with chappati or Italian bread like Ciabatta or Foccacia.

-   Chef Avinash Kumbhar, from Hotel Deccan Rendezvous

  Awadhi mutton Quesiadiallas 

Ingredients

4 Tortiila Roti (4”)
25 gm Grated Paneer
15 gm Grated Khoya
10 gm Spring Onion
10 gm Jalepeno
90 gm Mutton Kheema Masala, cooked
5 gm Fresh Coriander
20 gm Red Capsicums, jullienes
20 gm Kidney Beans, boiled
2 gm Chilli Flakes
50 gm Salsa
100 gm Salad Greens, for garnish
10 gm Oil

Method: Put two tortillas flat on the work table. Arrange equal quantity of mutton kheema on the tortillas. Then add equal amount of spring onions, jalapenos, grated paneer, grated khoya, red capsicum, kidney beans, fresh coriander and chilli flake. Cover the mixture with the remaining tortillas.
 
On a medium hot grill, apply little oil and place the stuffed tortillas on it. Grill till light golden brown and crisp. Flip over the tortillas delicately till crispy and golden brown on the other side. Cut the tortillas into the halves and arrange on the platter with salad greens. Serve with tomato salsa.

-  By Chef Anand Rangari, Redcarpet Hotel and Culinary Academy