Baba ghanoush, Lebanese origin
Ingredients
 250 gm aubergine 
 5 gm curd
 20 gm tahina paste 
 1 gm citric salt
 1 gm salt 
 1 gm garlic crushed 
 15 gm olive oil
 5 gm spring onion  
 2 gm sumac
For pomegranate salsa
 100 gm pomegranate seeds
 10 gm red wine vinegar
 10 gm chopped onion
 4 gm pomegranate molasses
 10 gm olive oil
 1 gm salt
 1 gm black pepper

Method 
Grill the aubergine over an open flame on high for five minutes, turning occasionally to ensure all the sides are charred and tender. Take off the flame, let it cool, then peel off the charred skin and discard the stem. Transfer to a bowl, add tahina and stir using a fork, for about two minutes. Add curd, salt, citric salt, garlic, and 5 gm of olive oil and continue to stir vigorously for another five minutes until all the ingredients are combined and a thick paste is formed. For the salsa, mix the ingredients in a bowl. Mix gently and keep aside. While plating, transfer the baba ghanoush to a serving bowl. Add pomegranate salsa in the centre. Garnish with spring onion, sumac and olive oil.  

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The Conservatory’s Lamb Chops

Who’s sharing: Suren Joshi
Fitness freak Suren Joshi, who is founder of The Conservatory, loves theses grilled lamb chops as they are extremely healthy and as a bonus, they taste great! “The ones that we serve are grass fed lambs, so they’re all the more beneficial and have a higher value in nutrients. It is a meal I personally love to have daily. They’re good for a party because it’s easy to eat, are packed with flavour, and are extremely juicy, so it ends up being a crowd favourite,” 
says Joshi.

Lamb Chops, Central Asian or British origin
Ingredients
 180 gm New Zealand lamb chop
 5 gm rosemary 
 10 gm garlic 
 10 ml extra virgin olive oil 
 70 gm baby carrots
For jus
 10 kg chicken bones
 350 ml red wine
 350 ml port wine
 150 ml balsamic vinegar 
 80 gm mixed herbs (rosemary, thyme, basil, oregano, parsley)
 1 kg mirepoix (garlic, carrot, celery, leek, onion)
 Salt and pepper to taste

Method 
Season lamb chops with salt, pepper, olive oil, rosemary and garlic. Grill on high heat for two minutes on each side. In a pan, heat butter and add the baby carrots with brown sugar, cook until the carrots are nicely done and caramelised. Season with salt and pepper. For the jus, roast chicken bones in the oven for 45 minutes at 180C. Add oil to a pan and cook the mirepoix until lightly golden. Add the herbs and cook on low heat until done. Next, add all the wine and vinegar and let it reduce for 30 minutes. Adjust seasoning. 

Cafe Mommyjoon’s Zereshk Polow Morgh

Who’s sharing: Seema Sadequian 
For mom-son duo Seema Saequian and Hossein Mehrazar, the polaw is a party hit because it is a complete meal by itself. “The jewel like tart berries makes it a favourite for flavouring and seasoning. Berries are also known to lower blood pressure,” says Sadequian. 

Zereshk Polow Murgh, Persian origin
Ingredients
 4 tbsp oil
 2 pieces chicken leg
 2 inch stalk celery
 1 carrot
 1 bay leaf 
 1 onion 
 Rose water, saffron as per taste
For sauce 
 4 tbsp oil
 2 onions, grated 
 2 tbsp tomato paste
 ½ tsp red chilli powder
 Salt and pepper

Method 
Heat oil and fry the chicken leg pieces. In a vessel, place stalks of chopped celery, onion and carrot slices and bay leaf. Place the fried chicken on top, add hot water and allow it to boil. Remove the froth and then simmer with the lid on till the chicken is tender. For the sauce, heat oil and saute grated onions until the colour changes. Add tomato paste, red chilli powder, salt and pepper and saute well till oil is released.  Now add this to the chicken and simmer for 10 minutes. Soak the barberries or zereshk for 20 minutes in water and drain well. Heat oil in a pan, add zereshk and fry lightly on low flame. Add rose water, brewed saffron and sugar as per taste. Turn off  the flame after three minutes. To make saffron rice, combine brewed saffron with one cup of rice, mix well and add zereshk to it.

Mahesh Lunch Home’s Crispy Fried Chilli Garlic Prawns

Who’s sharing: Suraj Shetty
For Suraj Shetty, partner, Mahesh Lunch Home, seafood makes for a great party starter. His favourite, crispy fried prawn has the right crunchiness and spice, which gives the perfect taste, and is soft and juicy inside. 

Crispy Fried Chilli Garlic Prawns, Sichuan origin 
Ingredients
 8 medium-size prawns
For batter 
 50 gm maida
 50gm cornflour 
 10 gm ginger and garlic, chopped 
 Fresh celery, chopped 
 Chopped red chillies as per taste
 ½ tsp turmeric and red chilli powder 
 Salt to taste
 1 egg 
 Some lime juice 
For garnish
 3 to 4 dried red chilli 
 8 to 10 cloves garlic
 Lime juice
 ½ tsp red chilli powder 
 ½ tsp aromatic powder
 Chopped coriander leaves
 White and black pepper powder

Method 
Mix the batter ingredients in a bowl, add water to make a thick paste. Coat the prawns evenly and deep fry them in a wok. Keep aside. 
Heat butter in a wok, add red chillies, chopped garlic, red chilli powder white and black pepper powder, salt, aromatic powder, lime juice and chopped coriander leaves. Stir on high heat. Once done, place the fried prawns on the serving dish and add the garnish from the wok on top of the prawns. Serve it with Sichuan sauce.

Gymkhana 91’s  Kuber Kulcha

Who’s sharing: Aditya Hegde
This easy-to-cook and delicious kulcha has been a bestseller at Lowe Parel resto-bar Gymkhana 91 for six years, says its proprietor Aditya Hegde, who is a popular caterer for high-end parties and events. “It’s a perfect bite-sized starter loaded with cheese. What’s not to like?”

Kuber Kulcha, Indian origin 
Ingredients
 100 gm refined flour
 1 tsp salt
 1 tsp sugar
 1 tbsp oil
 100 gm cheese    
 30 gm garlic
 10 gm green chilli
 Chaat masala 
 Butter 
 Red chilli powder

Method 
Mix refined flour, salt, sugar, and oil in a bowl and let it rest for at least 90 mins while you cover it with a damp soft cloth. After two hours, the mix would have expanded. Take a handful of the mix and roll it out into circles of four inch diameter. Stuff the kulcha with cheese, garlic, chillies, bring together the edges and gently roll it again without letting the filling burst through. You can use a tawa or tandoor to cook these. Once they are ready, garnish with butter, chaat masala and red chilli powder. 

Grandmama’s Cafe’s Hummus

Who’s sharing: Abhayraj Kohli
Grandmama’s café’s favourite, hummus is also its founder Abhayraj Kohli’s preffered party favourite. “It is easy to make—looks great on the anti pasty counter, lasts well throughout the part—need not be served, and can be paired with every bread. You can also  add any customised topping to suit every party,” he adds.

Hummus, Middle Eastern origin
Ingredients
 400 gm chickpeas
 1 tsp crushed garlic flakes 
 100 gm tahina
 100 ml olive oil 
 1 whole lime juice
 Salt to taste 
For chilly and garlic confit
 50 gm red Bhavnagri chillies 
 50 gm green Bhavnagri chillies 
 50 gm green jalapeno chillies
 15 gm fresh red chillies 
 15 gm fresh green chillies 
 30 gm fresh garlic cloves 
 5 gm fresh oregano
 5 gm fresh basil
 300 ml pomace olive oil  

Method 
Pressure cook chickpeas that has been soaked overnight in double the amount of water till tender. Strain and keep aside till cool; retain the boiling liquid. Put the boiled chickpeas with half the quantity of liquid along with all the ingredients in a blender. Grind to a smooth paste and serve with any desired topping. This is the base hummus recipe. For the confit, mildly heat the olive oil in a saucepan, remove it from the flame and keep aside. In a separate frying pan, heat six tablespoons of refined oil till it begins to smoke. Add garlic and chillies, pan toss for 30 secs. Remove from flame and immerse in warm oil, kept aside. Cover the pan with a lid and let the chillies and herbs infuse for two hours. Remove the lid and store in the refrigerator. Serve with or atop hummus. 

Ideal Corner’s Margi Na Farcha

Ideal Corner’s Parvez Patel’s loves Chicken Farcha. Pic/Ashish Raje

Who’s sharing: Parvez Patel
While sharing the recipe, Fort’s loved Parsi eatery Ideal Corner’s proprietor Parvez Patel tells us that we are sure to fall in love with the star dish he is recommending. We agree on first bite. “It is the Parsi’s answer to KFC. It’s my favourite because it is easy to make and perfectly spiced, making it just right for any house party.” 

Margi or Chicken Farcha, Parsi origin

Margi or Chicken Farcha, Parsi origin
Ingredients
 1 kg tender chicken legs or drumsticks
 6 cloves garlic
 ¾ inch fresh ginger
 4 tbsp chopped coriander
 6 to 8 green chillies
 1 tsp cumin seeds
 2 tbsp mixed dry masala (chilli powder, turmeric, coriander etc)
 ½ cup semolina
 2 eggs

Method 
Grind the masala to a paste. Marinate the legs in it overnight. Lightly coat with semolina, dip in beaten egg batter and fry till crispy. Serve with French fries or potato chips and half-boiled eggs.

TwentySeven Bakehouse’s Dark Chocolate Salted Caramel Tarts

Who’s sharing: Aditi Duggar
One of TwentySeven Bakehouse’s Aditi Duggar’s favourite is the dark chocoate salted caramel tart, which makes for a great addition to any party. “Bake with patience, doing away with frills in favour of quality, flavour, and technique. Our secret: less is more—unless, of course, we’re talking about butter!

Dark Chocolate caramel tarts, English Origin 
Ingredients
For tarts
 250 gm flour 
 95 gm icing sugar
 165 gm butter 
 30 gm milk 
Mix the butter, add the sugar and flour, and use the milk to bind the dough. Chill for 30 mins. Line mini tart shells, rest the dough and bake at 160C for six to eight mins. 
For dark chocolate ganache
 250 gm 70 per cent dark chocolate 
 65 gm cream 
 65 gm milk 
Heat the milk and cream and pour over the chocolate, whisk until smooth.
For salted caramel
 100 gm sugar
 45 gm butter 
 60 gm cream
In a saucepan, add the sugar and melt without stirring. Once it reaches an amber colour, add the warm cream, butter and whisk until an emulsified mixture 
has formed. 

Method  
For assembling, demould the tarts, add caramel at the base and then the ganache. Let it set and garnish with whipped cream and grated chocolate.