2 tablespoons butter 1 tablespoon garlic, minced ½ medium onion, chopped 1 lb. asparagus, chopped 150 g green peas ½ tablespoon garam masala ½ tablespoon chaat masala ½ tablespoon salt (adjust to taste) ½ cup cream Water (To cook asparagus)
1. In a medium-sized pot, melt butter over medium heat. Add minced garlic and sauté until fragrant. 2. Add chopped onions and cook until translucent. 3. Stir in garam masala and add the chopped asparagus and green peas. 4. Pour in enough water to cover the vegetables. Bring to a boil, then reduce the heat and simmer until the asparagus and peas are tender but still bright green (avoid overcooking to maintain vibrant color). 5. Stir in cream and chaat masala. 6. Use an immersion blender or transfer to a blender to purée the soup until smooth. 7. Reheat gently if needed, check seasoning, and adjust salt or spices as desired. 8. Ladle the hot shorba into bowls. 9. Garnish with boiled quail eggs, croutons, asparagus tips, and microgreens for an elegant presentation.
Chai couldn't getter better when one of the most popular desserts is in it. Loaded with the goodness of milk and chocolate along with whipped cream and exotic spices, the masala chai infused with tiramisu is a real treat for your tastebuds.
Saffron Risotto Balls are made of rice and cheese and are bursting with the flavour of fresh herbs and saffron. It is one of many unique creations of Chef Lucky Dhillon. A must try for family and friends.
Chef Dhillon describes his food as "unpretentiously soulful" and enjoys working with fresh, classic and rustic Fraser Valley ingredients. Proud of his Indian cooking heritage, he understands that Indian spices can do the trick and add to the flavour of so many dishes apart from the good old curry!
In 2014, he moved to Canada, where he worked with the Fairmont Hotel and completed his Red Seal Chef certification requirements. He opened his first catering company, GJs’ Kitchen, in Surrey, BC and quickly learned that the Canadian food scene is quite different from that in other countries.
