MAIN INGRIDIENTS: 

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• Beef /Meat

• Shiitake Mushrooms

• White Kidney Beans

• Ginger

• Celery

• Onion

• Potato

• Carrot

• Nutmeg

• Cardamom

• Coriander

• Cloves

• Black Pepper

• Garlic

• Olive oil Ghee for sauteing 

• Handmade flat noodle

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For the HANDMADE NOODLES you will need to combine flour, water and salt to form a dough. ​Flatten the dough with a rolling pin or hands, then​ shape the dough into anything your prefer. 

Boil meat together with spices.

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"Butter braise" all vegetables, including shiitake mushrooms, and mix together with the beef/meat broth. Add noodles 20 minutes before soup is done.  Serve with fresh parsley or dill with scallions mix sprinkle.

MAIN INGRIDIENTS: 

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• Barley

• Mushrooms

• Onions

• Celery

• Scallions

• Celantro

• Dill

• Bay leaves

• Carrot

• Nutmeg

• Cardamom

• Cloves

• Black Pepper

• Garlic

• Ghee for sauteing 

• Salt

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"Butter braise"  all vegetables, including mushrooms, before mixing it with steamed or boiled barley. You can serve plain yogurt or sour cream  with fresh herbs on the side.

MUST have for TUKHPA

MUST have for BARLEY

MAIN INGRIDIENTS: 

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• Cinnamon sticks 

• Fresh Ginger

• Cloves

• Nutmeg

• Green cardamom pods

• Black peppercorns

• Fennel seeds 

• Unsalted Butter

• Organic Raw Sugar

• Black Ceylon Tea

• Milk

• Butter

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Boil milk, add all spices together and lower the heat to the minimum.

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Continue to boil and mix for 25 minutes on the lower heat until the color of the tea turns solid "coffee cream" color. Drain all remaining spices and serve, either hot

or cold.

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MAIN INGRIDIENTS: 

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• Thai basil

• Lemongrass

• Bamboo shoots

• Red bell pepper

• Green curry paste

• Makrut lime leaves

• Coconut milk

• Fish sauce

• Organic Raw or Brown sugar 

• Boneless skinless chicken or tofu

• Chicken broth

• Eggplant

• Ghee for sauteing

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Saute: curry paste, basil, lemon grass, coconut milk and bamboo shots together with coconut milk, until it thickens. Add chicken and remaining ingredients together and let it shimmer on the low heat until chicken is fully cooked. Add green leaves and serve with steamed rice.

MUST have for CHAI

MUST have for RED CURRY

MAIN INGRIDIENTS: 

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• Russet potatoes

• Onion

• Carrot

• Green Peas

• Cilantro

• Garlic

• Ginger 

• Olive oil/Ghee

• Lemon juice

• Cayenne Pepper

• Coriander Powder

• Crushed Chilies

• Cumin Seeds

• Curry Powder

• Fennel Seeds

• Garam Masala

• Garlic Flakes

• Salt & Ground Black Pepper

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For the DOUGH  you will need to combine flour,  carom seeds (Ajwain seeds)butter and salt. Use deep fryer

or boiling butter to cook it.

MAIN INGRIDIENTS: 

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• Red curry paste 

• Coconut milk

• Chicken meat or tofu

• Chicken broth

• Fish sauce

• Celery

• Thai basil 

• Red Pepper

• Mild dried chilies

• Spicy dried chilies

• White peppercorns

• Eggplant

• Scallions

• Celantro

• Brown or raw sugar

• Nutmeg

• Garlic

• Shallots

• Lemongrass

• Galangal Root(it is not ginger)

• Makrut (kaffir) lime

• Ghee for sauteing 

• Salt

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Saute: curry paste, basil, lemon grass, coconut milk and bamboo shots, red pepper and eggplant together with coconut milk, until it thickens. Add chicken and remaining ingredients together and let it shimmer on the

low heat until chicken is fully cooked. Add green leaves and serve with steamed rice.

MUST have for SAMOSA

MUST have for GREEN CURRY