Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili to be served with salad/bread as an option
Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).
Chef Jolly’s signature recipe which was crafted after his culinary travels and cooking with Nawab Mehboob Alam Khan of Hyderabad
One of my favourite baked yogurts; good for breakfast or even a quick dessert.
He is a proud recipient of the prestigious Global Marriott Hotels & Resorts ‘Chef of the Year Award for Culinary Excellence’.
He Has Been Using Spices Regularly Since The Time He Started Cooking And Ever Since He Had His First 'homemade Indian Chai' Which Had Ginger, Cardamom And Cinnamon.