Menu for the day

Please click on the menus mentioned below to read the detailed recipes.


Recipe – Virgin Mojito / Non-alcoholic Mojito


Prep Time: 10 Minutes

Serves: 1


  • Sprite cold drink or any simple syrup: ½ of a glass
  • Soda water: ½ of a glass
  • Mint leaves: fresh 10 leaves, removed from the stems
  • Lemon: ¼ of a medium sized lemon, cut into thin circles or 3-4 pieces.
  • Sugar: 1 teaspoon
  • Ice Cubes: 2-3


  • In a glass, add mint leaves, sugar, lemon cut pieces.
  • Using a muddler, rolling pin or wooden spatula, muddle the mint leaves.
  • Do not shred or crush or mince the leaves. The leaves should remain whole, crumpled and maybe with a few tears. The purpose of muddling is to release the fragrant and tasty oils in the leaves.
  • Pour soda water and Sprite/syrup and fill the glass.
  • Crush the ice cubes roughly and add in the glass.
  • Serve.

Recipe – One Pot Vegetable Dum Biriyani

Prep Time: 30 Minutes

Cooking Time: 30 Minutes

Serves: 2


  • Basmati Rice: ¾ Cup
  • Water: as required
  • Green Cardamoms: 2
  • Black Cardamom: 1
  • Cloves: 2
  • Cinnamon stick: 1 inch piece
  • Bay Leaf: 1
  • Black Peppercorns: 4-5
  • Salt: 1 1/2 teaspoon to taste
  • Mixed Vegetables: Chopped into small pieces, 1 cup (Carrots, Green Beans, Cauliflower, potato, green peas)
  • Onion: chopped lengthwise, 1 medium
  • Tomato: chopped, 1 medium
  • Green Chilies: chopped lengthwise, 2
  • Dried Red chili: 1
  • Ginger Garlic Paste: 1 Teaspoon
  • Cumin Seeds: 1/2 teaspoon
  • Red Chili Powder: 1/2 teaspoon
  • Turmeric Powder: 1/8 teaspoon
  • Biriyani masala or Garam Masala Powder: 1/2 teaspoon
  • Curd: beaten, ½ Cup
  • Oil / ghee: 2 Tablespoons
  • Salt: ¼ Tablespoon or to taste
  • Cashew: 8-10
  • Saffron Strands: 8-10, soaked in 1 tablespoon Warm Milk
  • Fresh Coriander Leaves: Chopped, 2 tablespoons
  • Fresh Mint Leaves: Chopped, 1 tablespoon


  • Wash Rice for 2-3 times and soak in water for 10 minutes. Drain the water and keep aside.
  • Wash the chopped vegetables. Drain the water and keep aside.
  • Soak 8­10 saffron strands in 1­ tablespoon warm milk and keep aside.
  • Heat 1 tablespoon oil in heavy bottom pan.
  • Fry onion till golden brown. Drain the extra oil and take out the fried onions.
  • Fry cashew and keep it aside for assembling at last.
  • Add ½ tablespoon oil.
  • Add cumin seeds, Green Cardamoms, Black Cardamom, Cloves, Cinnamon stick, Bay Leaf, Black Peppercorns. Saute 2 minutes.
  • Add ginger garlic paste. Saute 2 minutes.
  • Add Tomato and green chili and saute for another 2 minutes.
  • Add the vegetables, salt and turmeric powder. Stir for 2 minutes.
  • Add Red Chili and garam Masala Powder. Stir and cook for another 1-2 minutes.
  • Add curd and whisk well.
  • Add the soaked rice. Do not mix rice with all ingredients. Spread the rice on top of the gravy like a separate layer.
  • Spread the saffron soaked milk on rice.
  • Spread the fried onion and cashews on top.
  • Spread coriander and mint leaves.
  • Add 2 cup of water.
  • Cover the pot with airtight lid or aluminum foil and cook in very low flame for 25-30 minutes.
  • Server hot.