Delectable Desires

Delectable Desires

From savoury to sweet, we take you on a journey to exotic flavours.


Chef’s Salad

Serves: 1

Prep time: 15 minutes

Calorie count: 822 calories (per serving)



20 g Parmesan cheese, grated

10 g caramelised walnuts, crushed

6 g pepper, crushed

Salt, to taste

5 tbsp olive oil

4 sprigs coriander leaves, shredded

10 g red pepper, chopped

4 sprigs mint, shredded

10 g basil leaves, roughly torn

40 g Romaine lettuce, roughly torn

1 bunch microgreens

40 g rocket



  1. Place the rocket, microgreens, iceberg lettuce, Romaine lettuce, red pepper, basil, mint, and coriander leaves in a large mixing bowl.
  2. In a small bowl, mix the olive oil, salt, and pepper to make the dressing.
  3. Drizzle the dressing over the salad and toss well to mix.
  4. Serve on a salad plate, garnished with the caramelized walnuts and grated parmesan cheese.

Tip: For added crunch, place the rocket and lettuce in the freezer for 10 minutes before assembling the salad.


Hari Gobi Ke Kebab

Serves: 4

Prep time: 15 minutes

Cooking time: 40 minutes

Calorie count: 250 calories (per serving)



For the kebab:

100 ml ghee for frying

30 g Bengal gram flour, roasted

Salt, to taste

1 tsp cardamom powder

1 tsp roasted cumin powder

2 tsp fennel powder

1 tsp chaat masala

50 g potato, boiled and grated

300 g broccoli, grated

4 g ginger, grated

5 g garlic, finely chopped

5 g cumin seeds

2 tsp ghee

For the tomato relish:

Salt, to taste

5 g red chilli powder

50 ml of honey

1 green chilli, chopped



  1. To make the tomato relish, cook together the tomato, green chilli, honey, red chilli powder, and salt in a heavy saucepan over a medium flame until the mixture acquires the consistency of a jam. Set aside.
  2. Heat two tablespoons of ghee over a medium flame. Add the cumin seeds, garlic, and ginger, and saute for a minute.
  3. Add the broccoli and saute until it is moist and cooked. Set aside.
  4. Mix together the potato, chaat masala, roasted cumin, cardamom, and fennel powders. Add this mixture to the sauteed broccoli. Season the mixture to taste.
  5. Sprinkle enough roasted Bengal gram flour to bind the mixture, and divide it into small roundels.
  6. Place a little tomato jam in the centre of each roundel, cover and shape into a patty (kebab). Repeat with the rest of the mixture.
  7. Heat the 100ml ghee in a pan over a medium flame and fry the kebabs until golden brown.

Tip: Serve these piping hot with mint chutney and onion salad.


Marathi Mukku Tiramisu

Serves: 4

Prep time: 30 minutes (+4 hours soaking time)

Cooking time: 5 minutes

Calorie count: 800 calories (per serving)



12 sponge finger biscuits

10 g cardamom powder

500 g mascarpone

40 ml of water

125 g refined sugar

10 g egg yolks

100 g Marathi mukku (kapok buds)



  1. Crush the Marathi mukku and soak in water for four hours.
  2. Bring the water to a boil after four hours, and let it cool.
  3. Whisk the egg yolks in a large mixing bowl until fluffy.
  4. Cook the sugar with water till 116°C. add this sugar syrup to the egg yolks in the mixing bowl.
  5. Whisk the mascarpone with a fork to soften it, mix with the egg yolk-sugar mixture, and set aside.
  6. Whip the cream and fold into the mixture.
  7. Add 5 g cardamom powder and mix it well.
  8. To assemble the dessert, dip the sponge finger biscuits in the Marathi mukku sauce and place them on a serving plate.
  9. Pipe the tiramisu mixture over the biscuits.
  10. Sprinkle with cardamom powder.

Tip: Decorate the serving plate with edible flowers and cardamom mascarpone.