SENSATIONAL FLAVOURS

Mohalla, which means ‘my neighbourhood’ or ‘my community' pays homage to authentic cooking styles across India. The first international branch at The Esplanade, KSA, offers guests an eclectic experience through its décor and ambience

5 pcs papdi 30g tamarind chutney 20g mint chutney 20g sev 50g pomegranate

250g avocado 30g onion 30g tomato 50g lemon 10g cumin powder 10g chaat masala 10g mint 30g coriander 5g salt

1 Apply tamarind and mint chutney on the papdi. 2 Finely chop all the ingredients, mash the avocado and mix.

Top up the papdi with the avocado mixture. 3 Drizzle both the chutneys over the papdi. 4 Top it up with pomegranate and sev before serving.

10ml ghee 5g green and brown cardamom 10g garlic ginger paste 5g peppercorn cloves 2g chilli flakes 200g onion 200g yogurt 10g turmeric powder 40g coriander powder 5g salt 1 chicken leg (whole)

1 Heat ghee in a heavy bottom pan and add the whole spices. 2 Add sliced onions and cook till golden brown. 3 Add ginger-garlic paste and stir. Follow with chilli flakes, turmeric powder and coriander powder and cook until the oil separates. 4 Add a little water to soften onions and mash with the help of a spoon, to break it down. 5 Reduce the flame, add the whisked yogurt and cook until the oil separates. Add the whole chicken leg, stir and cook until done.