The Chef's Corner
Create. Discover. Learn. Source.
Inspiration, knowledge and practical resources designed for the people behind the UAE's professional kitchens.
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Professional Dishes
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Cuisine Library
Explore by Region
A world of professional recipes organised by regional culinary tradition - from the GCC and Levant to South Asia, Africa and beyond.
GCC & Arabian Peninsula
8 cuisines
The Gulf's aromatic rice dishes, slow-cooked meats and fragrant spices.
Levant
4 cuisines
Olive oil, lemon, pomegranate and char-grilled mezze from the Eastern Mediterranean.
North Africa
4 cuisines
Tagines, couscous, shakshuka and slow-cooked stews from the Maghreb and the Nile.
Caucasus & Central Asia
4 cuisines
Khachapuri, khorovats, saffron plov and kebabs from the Caucasus and the Silk Road.
Middle East (General)
2 cuisines
Kebabs, saffron rice and slow-cooked traditions from across the Middle East.
South Asia
5 cuisines
Curries, biryanis, dosas and dumplings from the subcontinent.
Southeast Asia
5 cuisines
Coconut, lemongrass, tamarind and noodles from tropical Asia.
East Asia
3 cuisines
Sushi, ramen, char siu, mapo tofu and dim sum from East Asia.
Africa
5 cuisines
Berbere, jollof, injera, pilau and yassa from across the African continent.
Europe
8 cuisines
Pasta, risotto, paella, bacalhau, schnitzel, meatballs and pierogi from across Europe.
Americas & Caribbean
6 cuisines
Tacos, jerk, ropa vieja, griot, arepas and BBQ from the Americas and Caribbean.
Fusion & Special
3 cuisines
Cross-cultural creations, beverages and desserts for every menu.
Recipes
Recipes for the Professional Kitchen
Practical recipes, professional quantities and ingredient applications designed for chefs and F&B teams.
240 recipes
Dark Chocolate & Truffle Ganache
Dark chocolate and truffle ganache with raspberries, cocoa and sea salt.
Truffle & Saffron Lobster Tagliolini
Fresh tagliolini with lobster, saffron cream, black truffle, Parmesan and chives.
Japanese Wagyu with Truffle Miso Jus
Japanese Wagyu beef with truffle miso jus, potato purée, asparagus and sesame.
Emirati-Style Braised Lamb with Date Jus
Emirati-style braised lamb shoulder with date jus, sweet potato purée, pistachio and coriander.
Chapli Kebab
Peshawari spiced beef patties with pomegranate seeds, coriander and green chilli, shallow-fried in ghee.
Golden Saffron & Pistachio Mille-Feuille
Golden saffron and pistachio mille-feuille with rose water pastry cream and edible gold leaf.
Black Truffle & Parmesan Gnocchi
Handmade potato gnocchi in Parmesan cream sauce with fresh black truffle and micro herbs.
Hamachi with Yuzu & White Miso
Sashimi-grade hamachi (yellowtail) dressed in a yuzu-white miso emulsion, served with julienned daikon, cucumber, shiso and micro herbs. A pristine Japanese fine dining starter.
Chicken Machboos
Emirati spiced rice with chicken, dried lime and warm spices. The national dish of the UAE, essential for hotel buffets and Ramadan service.
Beef Nihari
Slow-cooked Pakistani beef shank stew with bone marrow, nihari spices and rich silky gravy.
Saffron & Cardamom Halal Chicken Ballotine
Saffron and cardamom chicken ballotine stuffed with spinach, chicken mousse and pistachio, served with saffron-cardamom sauce.
Saffron Risotto with Golden Crispy Prawns
Golden saffron risotto with crispy pan-seared prawns, lemon butter and micro herbs.
Black Cod Miso-Yaki
Iconic miso-marinated black cod, grilled until caramelised and served with daikon and edamame. A luxury seafood main course that defines contemporary Japanese fine dining.
Thareed Laham
Emirati lamb and vegetable stew poured over crispy regag bread. A traditional dish famously favoured as the Prophet's favourite, essential for Ramadan.
Chicken Karahi
Classic Pakistani chicken karahi cooked with tomatoes, green chilli, ginger and aromatic spices until oil separates.
Lobster Bisque with Saffron & Cognac-Style Flavour
Rich lobster bisque with saffron, cream, tomato and a deep seafood stock reduction.
Truffle Chicken Ravioli with Parmesan Velouté
Handmade ravioli filled with chicken, ricotta, Parmesan and truffle, served in a Parmesan velouté.
Japanese Wagyu Kaisberi Platter
A multi-element Japanese kaiseki platter built around premium halal Wagyu beef — seared Wagyu, miso-glazed vegetables, mushroom broth, sushi rice, pickled vegetables and sesame garnishes. An ultra-luxury tasting experience.
Luqaimat
Crispy golden Emirati dumplings drizzled with date syrup and sesame seeds. A beloved UAE dessert for buffets and celebrations.
Beef Bun Kebab
Pakistani street food style beef patty with chana dal, served in toasted buns with chutneys.
Black Truffle & Mushroom Velouté
Velvety wild mushroom and black truffle velouté with Parmesan, cream and truffle oil.
Signature Truffle Burrata with Heirloom Tomato
Luxury starter of creamy burrata with heirloom tomatoes, fresh black truffle, toasted pine nuts and balsamic glaze.
Murgh Cholay
Pakistani chicken and chickpea curry simmered in a spiced onion-tomato gravy.
French Halal Duck Breast with Cherry Jus
French halal duck breast with cherry jus, honey-balsamic glaze, potato purée and thyme.
Truffle & Parmesan Risotto with Burrata
Creamy Arborio risotto with fresh black truffle, Parmesan and burrata, finished tableside.
Aloo Gosht
Pakistani mutton and potato curry simmered in a spiced onion-tomato-yoghurt gravy.
French-Style Halal Beef Tenderloin with Truffle Jus
French-style halal beef tenderloin with truffle beef jus, silky potato purée and green beans.
Heritage Tomato & Burrata Salad
A celebration of seasonal tomatoes — heirloom, cherry, and datterino — with creamy fresh burrata, basil oil, and aged balsamic. Effortless luxury.
Saag Gosht
Punjabi mutton curry with slow-cooked mustard greens and spinach, finished with ghee.
Golden Mango & Passion Fruit Entremet
Golden mango and passion fruit entremet with white chocolate mousse and edible gold leaf.
Chicken Parmigiana
Breaded chicken breast topped with tomato sauce and melted mozzarella, finished with Parmesan and basil.
Chicken Pulao
Fragrant Pakistani chicken pulao cooked in spiced chicken stock with whole spices and basmati rice.
Wagyu Beef Tartare with Truffle
Hand-chopped halal Wagyu beef tartare with shallots, capers, cornichons, Dijon, truffle oil and quail egg yolk.
Dum Pukht Lamb
Lucknowi-style slow-cooked lamb sealed in a pot with yoghurt, spices and ghee until tender.
Lobster Thermidor with Saffron & Truffle
Classic French lobster thermidor elevated with saffron, fresh truffle and a creamy mustard-Parmesan gratin.
Arabic Coffee & Date Opera Cake
Middle Eastern-inspired opera cake with almond sponge, Arabic coffee cream, date caramel and chocolate ganache, finished with gold leaf.
Pan-Seared Scallops with Truffle Cauliflower Purée
Golden seared scallops on truffle cauliflower purée with pea shoots and lemon butter.
Dubai Gold — Saffron & Pistachio Chicken
Luxurious saffron and pistachio chicken supreme on fragrant basmati rice, finished with pomegranate and micro herbs.
Ratatouille
Provencal vegetable stew of eggplant, zucchini, tomato, peppers, onion and garlic with olive oil and herbs.
Royal Lamb Shank with Saffron Jus
Slow-braised lamb shanks with saffron jus, silky potato purée, pomegranate molasses and pistachio.
Dhaka Style Beef Tehari
Dhaka-style beef and rice pilaf with potatoes, spices and mustard oil.
Seekh Kebab
Pakistani seekh kebab of minced beef and lamb with spices, grilled on skewers and brushed with ghee.
Dahi Bhallay
Pakistani lentil fritters soaked in sweetened yoghurt, topped with chutneys, spices and boondi.
Kheer
Creamy Pakistani rice pudding with cardamom, saffron, nuts and rose water.
Avocado Hummus
Creamy hummus enriched with ripe avocado, tahini, and olive oil. A modern twist on a classic mezze dip, perfect for buffets and healthy cafés.
Middle Eastern 7-Spice Braised Lamb Shoulder
A slow-braised lamb shoulder with Middle Eastern 7-spice, pomegranate molasses, dates and apricots, served over a silky tahini-yoghurt base, finished with sumac, pistachios and fresh herbs.
Turkish Lamb Loin with Smoked Eggplant
Turkish lamb loin with smoked eggplant purée, tahini, yoghurt, pomegranate molasses and pistachios.
Moroccan Lamb Tenderloin with Apricot & Pistachio
Moroccan-spiced lamb tenderloin with apricot-pistachio glaze, carrot purée and fresh herbs.
Omani Lobster with Saffron & Lime Butter
Omani lobster with saffron-lime butter, silky potato purée, fresh coriander and chives.
Arabic Mixed Grill Platter
A lavish presentation of lamb chops, shish tawook, kafta, and kofta — marinated in Middle Eastern spices and charcoal-grilled to perfection.
Chicken Fatteh
Lebanese layered dish of chickpeas, chicken and crisp pita with a garlic-yoghurt-tahini sauce, finished with toasted pine nuts.
Koshari
Egyptian street food classic combining rice, lentils, macaroni and chickpeas, topped with crispy fried onions, tomato sauce and garlic-vinegar dressing.
Kabsa with Chicken
Saudi Arabian spiced rice with chicken, dried lime, tomato and warm spices, finished with toasted almonds and raisins. The national dish of Saudi Arabia.
Masgouf
Iraqi grilled fish marinated with tamarind, turmeric and garlic, traditionally cooked over an open wood fire. The national dish of Iraq.
Mansaf
Jordanian lamb served over rice on a bed of shrak bread, bathed in jameed (fermented dried yoghurt) sauce. The national dish of Jordan.
Chicken Shawarma
Syrian-style chicken shawarma marinated in yoghurt, lemon and warm spices, cooked on a vertical rotisserie and served in pita with garlic sauce and pickles.
Chelo Kebab
Persian minced meat kebabs grilled on skewers, served with saffron basmati rice, grilled tomatoes and sumac. The national dish of Iran.
Kuwaiti Chicken Machboos
Aromatic basmati rice cooked in spiced chicken stock with tender roasted chicken, dried lime and Gulf spices.
Qatari Madrouba
A comforting Qatari porridge of chicken, barley and rice slow-cooked with spices until thick and creamy.
Bahraini Chicken Machboos
Bahrain's signature spiced rice dish with chicken, dried lime and tomatoes, finished with ghee and fresh herbs.
Yemeni Chicken Mandi
Smoky, aromatic Yemeni rice dish with tender spiced chicken, saffron and toasted nuts.
Palestinian Musakhan
Palestine's national dish — sumac-caramelised onions and spiced chicken layered over taboon bread with toasted pine nuts.
Tunisian Shakshuka
Eggs poached in a rich, spicy tomato and pepper sauce with harissa, cumin and caraway.
Algerian Chorba Frik
A hearty Algerian soup with lamb, cracked green wheat (frik), chickpeas and coriander.
Chicken Shish Kebab
Turkish marinated chicken skewers grilled with onion and bell peppers, served with flatbread and yoghurt sauce.
Chicken Tagine
Slow-cooked Moroccan chicken with onion, green olives, preserved lemon and warm spices in a fragrant sauce.
Chicken Majboos
Fragrant Omani basmati rice with spiced chicken, dried lime, and warm spices. A communal dish central to Omani gatherings and hotel buffets.
Lebanese Royal Mixed Grill Platter
A grand Lebanese mixed grill platter — shish tawook, lamb cubes, beef tenderloin and mixed kebabs, served with hummus, baba ghanoush, tahini, fattoush and pickles. A spectacular luxury banquet sharing platter.
Molokhia with Chicken
Egyptian molokhia stew with chicken, garlic and coriander tempering in ghee. A comforting, nutritious dish central to Egyptian cuisine.
Camel Meat Kabsa
A heritage Arabian feast — slow-braised camel meat served over fragrant spiced basmati rice with saffron, ghee, almonds and raisins. A rare and prestigious dish for luxury banquets and heritage menus.
Fesenjan with Duck & Pomegranate
A masterpiece of Persian cuisine — duck braised in a rich, glossy walnut and pomegranate molasses sauce, finished with saffron and fresh pomegranate seeds. A spectacular centrepiece for fine dining.
Saltah with Fenugreek Foam
Yemen's national dish — a rich lamb and vegetable stew crowned with whipped fenugreek foam (hilbeh), served bubbling hot. A heritage comfort dish for luxury hotel menus seeking authentic Arabian flavours.
Tunisian Couscous Royal
A grand platter of couscous with lamb, chicken, merguez sausage, chickpeas and vegetables in a spiced broth.
Lentil Soup
Creamy Turkish red lentil soup with onion, carrot, potato and tomato, finished with butter, cumin and lemon.
Couscous with Roasted Vegetables
Fluffy couscous with roasted carrot, zucchini, eggplant and red pepper, chickpeas, raisins and toasted almonds.
Omani Shuwa
Traditional Omani slow-cooked lamb shoulder marinated in a rich blend of spices. The centrepiece of Omani celebrations, adapted for commercial kitchens.
Ful Medames
Egyptian breakfast staple of slow-cooked fava beans with olive oil, lemon, garlic and cumin, garnished with tomato, onion and parsley.
Zereshk Polo with Saffron Chicken
Jewelled basmati rice studded with tart barberries, saffron chicken and toasted nuts — a Persian celebration dish that dazzles on any banquet table.
Turkish Ottoman Lamb Hünkar Beğendi
An Ottoman palace classic — braised lamb shoulder in a rich tomato-pepper sauce served over silky smoked eggplant purée with Parmesan and butter, finished with pine nuts, pistachios and pomegranate.
Chicken Tagine with Preserved Lemon and Olives
Moroccan chicken tagine with preserved lemon, green olives, ginger and saffron. A fragrant, slow-cooked dish from the Maghreb.
Omani Halwa
Traditional Omani halwa made with sugar, cornstarch, ghee, saffron and nuts. A glossy, elastic dessert served at celebrations and gatherings.
Fattah
Egyptian layered dish of rice, toasted pita bread and meat in a garlic-vinegar sauce with tomato sauce. A celebration dish for Eid and special occasions.
Beef Kefta Tagine with Eggs
Moroccan beef kefta meatballs simmered in a spiced tomato sauce, finished with eggs cracked on top and cooked until set.
Lobster Shuwa with Saffron Rice
Omani spiced lobster roasted gently and served over fragrant saffron rice with black lime, cardamom and fresh herbs. A spectacular luxury main course for fine dining and resort menus.
Fattet el-Maksous with Lamb & Smoked Eggplant
An Egyptian luxury layered dish — slow-braised lamb and smoked eggplant over crispy pita and rice, topped with garlic-yoghurt and tahini sauce, finished with lamb jus, pomegranate molasses and pistachios.
Pastilla with Chicken, Saffron & Almond
Morocco's iconic sweet-savoury pie — crisp warqa pastry layered with spiced chicken, creamy egg, toasted almonds and orange blossom, dusted with icing sugar and cinnamon. A showpiece starter for luxury banquets.
Omani Royal Shuwa Lamb
Oman's national celebration dish — lamb shoulder marinated in a complex spice paste with black lime, slow-roasted until meltingly tender, served over saffron rice with dates, nuts and dried fruits. A heritage luxury centrepiece.
Basteeya de Mer
A Moroccan coastal luxury — crisp warqa pastry filled with saffron-spiced prawns, white fish and squid, finished with toasted almonds, lemon and herbs. A refined seafood starter for fine dining.
Moroccan Royal Lamb Tagine with Prunes & Apricots
A majestic Moroccan tagine of slow-braised lamb shoulder with prunes, apricots, dates, toasted almonds and honey, finished with preserved lemon and fresh herbs. A sweet-savoury masterpiece for luxury banquets.
Pistachio-Crusted Halal Beef Fillet
Pistachio-crusted halal beef fillet with Dijon, potato purée, green beans and beef jus.
Signature Truffle & Gold Experience Platter
Horeca 360 Signature Truffle Experience — a five-component chef's tasting platter featuring truffle burrata, truffle risotto, truffle beef, truffle potato and truffle mushroom tartlet, finished with edible gold.
Spinach, Cheese & Corn Momos
Vegetarian steamed dumplings filled with spinach, sweet corn, mozzarella, and cream cheese. A fusion twist on traditional momos for café and buffet menus.
Chicken Souvlaki
Greek marinated grilled chicken skewers served with warm pita, tzatziki, tomato, cucumber, onion and feta.
Seafood Paella
Classic Spanish paella with prawns, mussels, calamari and saffron rice, finished with peas, parsley and lemon.
Smoked BBQ Chicken Burger
Seasoned chicken patty with BBQ sauce, cheddar, lettuce, tomato, pickles and mayonnaise in a toasted bun.
Georgian Chicken Chkmeruli
Georgian garlic chicken in a milky, garlicky reduction sauce with fresh herbs.
Azerbaijani Plov with Saffron & Dried Fruit
Festive Azerbaijani saffron rice layered with lamb, dried apricots, raisins and chestnuts.
German Schnitzel
Crisp golden breaded cutlets — chicken or veal — served with lemon and parsley.
Polish Pierogi with Potato & Cheese
Polish dumplings filled with creamy potato, cheese and caramelised onion, served with sour cream.
Acacia Honey Glazed Halal Lamb Rack
Acacia honey and Dijon glazed halal lamb rack with pistachio crust, carrot purée and lamb jus.
Truffle Parmesan Fries
Crispy golden fries tossed in Parmesan, truffle paste, and truffle oil — the ultimate premium side dish for restaurants and hotels.
Spanakopita
Greek spinach and feta pie layered in crispy filo pastry with ricotta, onion, dill and egg.
Spanish Tortilla Española
Classic Spanish potato and onion omelette — golden, thick and creamy in the centre.
Mac and Cheese
Classic macaroni in a creamy cheddar, mozzarella and Parmesan cheese sauce, baked with a breadcrumb topping.
Georgian Khachapuri
Georgian cheese-filled bread boats topped with butter and a runny egg, a beloved national dish.
Truffle-Crusted Halal Beef Tenderloin
Premium halal beef tenderloin seared with truffle butter, served with silky truffle potato purée and reduced beef jus.
Green Coffee Citrus Cooler
A refreshing iced beverage combining green coffee infusion with fresh orange and lemon juice, honey syrup, and sparkling water. Perfect for summer menus and wellness cafés.
Five-Star Breakfast Board
The definitive luxury hotel breakfast spread — smoked salmon, avocado, poached eggs, charcuterie, premium cheeses, and house-made preserves on a dramatic board.
Green Coffee Passionfruit Fizz
A tropical mocktail blending green coffee concentrate with passionfruit puree, lime, and vanilla syrup, topped with sparkling water. A vibrant, refreshing summer drink.
Truffle Scrambled Eggs on Sourdough
Soft, creamy scrambled eggs infused with truffle paste and truffle oil, served on toasted sourdough with shaved Parmesan and chives. A luxury breakfast classic.
Green Coffee & Coconut Cooler
A hydrating blend of green coffee concentrate, coconut water, lime, and vanilla syrup. A wellness-focused beverage for specialty cafés and summer menus.
Avocado & Poached Egg Sourdough
Smashed avocado on toasted sourdough topped with a perfectly poached egg, feta, cherry tomatoes, and chilli flakes. The quintessential brunch dish.
Artisan Tea Peach Iced Tea
Freshly brewed artisan black tea blended with peach puree, lemon juice, and honey syrup. A refreshing café staple with premium tea quality.
Artisan Tea Lychee & Rose Cooler
Delicate artisan white tea blended with lychee puree, rose syrup, and a splash of sparkling water. An elegant, floral mocktail for hotel bars and brunch.
Artisan Tea Passionfruit Spritz
Artisan green tea blended with passionfruit puree, lime, and elderflower syrup, topped with sparkling water. A vibrant, refreshing spritz for summer menus.
Avocado Chicken Salad
Grilled chicken, fresh avocado, mixed leaves, cherry tomatoes, and sweet corn tossed in a lime-honey dressing. A healthy, protein-rich salad for café and buffet menus.
Açaí & Berry Power Bowl
Thick açaí blend topped with granola, fresh berries, banana, coconut, and seeds. A nutrient-dense breakfast bowl for wellness cafés and hotel buffets.
Açaí & Mango Tropical Bowl
Tropical açaí bowl blended with mango puree and pineapple juice, topped with fresh mango, granola, coconut, and passionfruit. A vibrant summer breakfast.
Açaí & Peanut Butter Protein Bowl
A protein-rich açaí bowl blended with peanut butter, almond milk, and berries. Topped with banana, cacao nibs, and extra peanut butter. A post-workout wellness essential.
Açaí & Avocado Green Bowl
A vibrant green bowl blending açaí, avocado, spinach, and banana with apple and lime juice. Topped with granola, berries, and seeds. A nutrient-dense wellness bowl.
Artisan Tea & Avocado Brunch Toast
Avocado toast with poached egg and feta, finished with a unique artisan green tea-infused dressing. Demonstrates artisan tea as a culinary ingredient, not just a beverage.
Signature Truffle, Saffron & Wagyu Tasting Menu
A multi-course ultra-luxury tasting menu built around truffle, saffron and halal Wagyu beef — truffle burrata, saffron scallop, truffle risotto, seared Wagyu and miso mushroom. The pinnacle of fine dining.
Chettinad Chicken
Fiery South Indian chicken curry with freshly ground Chettinad masala, coconut and curry leaves.
Dark Chocolate Fondant with Berry Coulis
A luxurious dark chocolate fondant with a molten centre, served with a fresh berry coulis, crème anglaise, and a dusting of edible gold.
Green Curry Chicken
Aromatic Thai green curry with chicken, coconut milk, bamboo shoots and Thai basil, balanced with fish sauce, palm sugar and lime.
Beef Bulgogi
Thinly sliced beef sirloin marinated in a sweet-savoury soy-pear marinade, grilled and finished with sesame and spring onion.
Chicken Pho
Aromatic Vietnamese chicken noodle soup with charred ginger and onion, fragrant spices, rice noodles and fresh herbs.
Masala Dosa with Potato Filling
Crispy fermented rice and lentil crepe filled with spiced potato masala, served with sambar and chutney.
Nasi Goreng
Indonesian fried rice with chicken, prawns and egg, sweet soy sauce, vegetables and fried shallots.
Chicken Adobo
Filipino chicken braised in soy sauce, vinegar, garlic and bay leaves until tender, then finished with a glossy reduced sauce. The unofficial national dish of the Philippines.
Chicken Momos
Nepalese steamed dumplings filled with spiced minced chicken, cabbage and aromatics. Served with a fiery tomato-chilli achar.
Nasi Lemak with Chicken Rendang
Malaysian coconut rice with chicken rendang, peanuts, cucumber and boiled egg. The national dish of Malaysia.
Uzbek Plov
The quintessential Uzbek rice pilaf with lamb, carrots, chickpeas and whole garlic bulbs.
Dim Sum Chicken & Prawn Siu Mai
Delicate steamed dumplings filled with chicken, prawns, water chestnuts and spring onion.
Kabuli Palaw with Braised Lamb
Afghanistan's crown jewel — fragrant basmati rice layered with braised lamb, glazed carrots, raisins and toasted nuts, finished with saffron and ghee. A showpiece dish for banquets and luxury catering.
Mutton Nihari
Slow-cooked Delhi-style mutton stew with nihari spices, rich gravy and ginger garnish.
Mango Sticky Rice
Classic Thai dessert of glutinous rice in sweet coconut sauce, served with fresh mango and sesame seeds.
Beef Banh Mi
Vietnamese baguette filled with lemongrass-grilled beef, pickled carrot and daikon, cucumber, coriander and chilli.
Indonesian Beef Rendang
Slow-cooked beef in coconut milk with a complex spice paste until dark, thick and intensely flavoured.
Pancit Bihon
Filipino rice noodle stir-fry with chicken, prawns, cabbage, carrots and soy sauce. A celebration noodle dish essential for Filipino catering.
Beef Rendang Tok
A dry, intensely flavoured Malaysian beef rendang slow-cooked in coconut milk and spices until dark and caramelised. A complex, aromatic luxury dish that defines Malaysian fine dining.
Lamb Kazan Kebab
A grand Central Asian feast of slow-braised lamb shoulder with baby potatoes, aromatic cumin and coriander, finished with fresh herbs. A celebration dish perfect for hotel buffets and large catering.
Mantu with Lamb & Yoghurt
Delicate Afghan steamed dumplings filled with spiced minced lamb, crowned with a garlic-yoghurt sauce and tomato-lentil topping. A refined starter for fine dining and luxury hotel menus.
Lucknowi Galouti Kebab
Melt-in-the-mouth Awadhi lamb kebabs marinated with raw papaya, aromatic spices and ghee, traditionally served on the streets of Lucknow.
Thai Royal Massaman Lamb
A luxurious Thai-Malaysian Massaman lamb curry with coconut milk, toasted spices, tamarind and palm sugar, finished with peanuts and crispy shallots. A complex, aromatic luxury main course.
Ayam Taliwang
A fiery Indonesian grilled chicken from Lombok, marinated in a chilli-shallot paste with palm sugar and lime, basted repeatedly over charcoal. A bold, smoky luxury grill for adventurous hotel menus.
Chicken Inasal
Filipino grilled chicken marinated in calamansi, vinegar, lemongrass and annatto oil. Char-grilled and continuously basted for a vibrant, flavourful result.
Uzbek Royal Plov with Lamb, Quail & Dried Fruit
A grand Uzbek plov with lamb and quail, fragrant basmati rice, chickpeas, dried fruits and toasted nuts, finished with pomegranate seeds. A spectacular banquet centrepiece from the Silk Road.
Rogan Josh
Aromatic Kashmiri lamb curry slow-cooked in a rich gravy of yoghurt, whole spices and Kashmiri chillies.
Gado-Gado Royal
An elevated Indonesian vegetable salad with grilled tofu and tempeh, drizzled with a luxurious peanut-coconut sauce. A vibrant, healthy luxury starter for fine dining and resort menus.
Lechon-Style Halal Chicken
Filipino-inspired halal whole chicken marinated in lemongrass, calamansi and vinegar-soy, slow-roasted until the skin is glass-crisp. A celebratory luxury main course for banquets and hotel buffets.
Masala Chai
Traditional Indian spiced tea with ginger, cardamom and whole spices.
Crispy Pata-Style Halal Beef Shank
Filipino-inspired halal beef shank braised until meltingly tender, then roasted until the exterior is shatteringly crisp, served with a calamansi-vinegar dipping sauce. A textural masterpiece for luxury menus.
Hyderabadi Haleem
Slow-cooked Hyderabadi delicacy combining halal beef and lamb with wheat, barley and lentils into a rich, hearty dish.
Goan Chicken Cafreal
Goan chicken marinated in a vibrant green masala of coriander, mint, garlic and vinegar, then grilled to perfection.
Kerala Chicken Stew
Gentle Kerala-style chicken stew simmered in coconut milk with potatoes, carrots and aromatic whole spices.
Mysore Masala Dosa
Crispy fermented rice and lentil crepe filled with spiced potato masala and red chutney, served with coconut chutney.
Pav Bhaji
Iconic Mumbai street food of mashed mixed vegetables in a spiced tomato-onion gravy, served with butter-toasted pav buns.
Dabeli
Gujarati street food snack of spiced mashed potato filled in toasted buns with chutneys, peanuts and pomegranate.
Dal Makhani
Creamy Punjabi black lentil curry slow-simmered with butter, cream and tomato masala.
Kolhapuri Mutton
Fiery Maharashtrian mutton curry with freshly ground Kolhapuri masala, coconut and sesame seeds.
Malai Kofta
Soft paneer and potato dumplings stuffed with cashews and raisins, served in a creamy tomato-cashew gravy.
Rasam with Pepper & Cumin
Peppery South Indian soup with tamarind, tomato, toor dal and freshly ground pepper-cumin.
Amritsari Fish
Crispy Punjabi fish fry coated in spiced gram flour batter with ajwain and chaat masala.
Mango Lassi
Refreshing North Indian mango and yoghurt smoothie with cardamom and saffron.
Saffron Pistachio Kulfi
Luxury saffron pistachio kulfi with cardamom, rose water and almond crumble.
Chicken Biryani
A regal layered rice dish - fragrant basmati, tender spiced chicken, and saffron-kissed dum cooking. A staple of five-star hotel buffets and grand catering events.
Chicken Momos
Authentic Himalayan-style steamed dumplings filled with spiced minced chicken, cabbage, and aromatics. Served with a fiery tomato-chilli dipping sauce.
Paneer Tikka
Marinated paneer and bell pepper skewers grilled in tandoor style, finished with lemon and chaat masala.
Royal Mughal Lamb Dum Biryani
The grandest of Mughal biryanis — lamb shoulder marinated in yoghurt and spices, layered with saffron basmati rice, fried onions, nuts and aromatic waters, sealed and slow-cooked on dum for a luxurious banquet centrepiece.
Royal Indian Navratan Korma
A Mughal vegetarian masterpiece — nine vegetables and fruits in a creamy cashew-almond-saffron sauce, finished with rose water and kewra. A royal vegetarian luxury main course for banquets and fine dining.
Ilish Bhapa
Bengali steamed hilsa fish with mustard-poppy paste, green chilli and mustard oil.
Sri Lankan Chicken Curry
Aromatic Sri Lankan chicken curry simmered in coconut milk with roasted curry powder, pandan and curry leaves.
Doro Wat
Ethiopian chicken stew with berbere spice, niter kibbeh (spiced butter), garlic, ginger and hard-boiled eggs. The national dish of Ethiopia.
Bobotie
South African spiced minced beef bake with curry, raisins, chutney and an egg-milk topping. The national dish of South Africa.
Jollof Rice
Nigerian Jollof rice cooked in a rich tomato-pepper sauce with chicken stock and spices. A West African celebration dish.
Kenyan Chicken Pilau
Kenyan spiced rice with chicken, whole spices and stock, finished with fresh coriander.
Senegalese Chicken Yassa
Senegal's beloved chicken yassa — grilled chicken in a tangy lemon-mustard onion sauce over rice.
Mas Huni with Premium Tuna
A luxurious Maldivian breakfast of premium tuna flaked with fresh coconut, lime, chilli and herbs, served with warm roshi flatbread. A light, fragrant start to the day for resort buffets and fine dining brunch.
Octopus Mchuzi
Tender octopus simmered in a rich, aromatic coconut sauce with East African spices, lime and coriander. A Zanzibari coastal speciality that brings the Indian Ocean to luxury hotel menus.
Zigni with Lamb
A deeply spiced Eritrean lamb stew slow-cooked with berbere, caramelised onions and tomatoes. Rich, complex and comforting — a heritage dish for discerning hotel menus.
Shorshe Ilish
Bengali hilsa fish in mustard gravy with yoghurt, turmeric and green chilli.
Sri Lankan Ceylon Tea Crème Brûlée
Luxury crème brûlée infused with Ceylon black tea, cardamom and vanilla, with a caramelized sugar top.
Kitfo
Ethiopia's finest — premium beef tenderloin minced and warmed in spiced niter kibbeh butter with mitmita seasoning, served with ayib cheese and seasoned collard greens. A luxury dish for the adventurous fine dining menu.
Maldivian Fish Curry
A fragrant, tropical fish curry simmered in coconut milk with curry leaves, ginger and spices. A signature dish of the Maldives perfect for resort dining and coastal hotel menus.
Prawn Pilau
Fragrant basmati rice cooked with prawns, coconut milk, cardamom and cloves — a Zanzibari coastal luxury dish with Swahili-Arab spice heritage.
Chingri Malai Curry
Bengali prawn curry with coconut milk, mustard oil, green chilli and fresh coriander.
Sri Lankan Wattalappam
Traditional Sri Lankan steamed coconut custard with kithul jaggery, cardamom and cashews.
Tibs with Rosemary & Berbere
Sizzling cubes of beef tenderloin seared with berbere spice, rosemary and lemon — a bold, aromatic Ethiopian luxury dish best served blazing hot with injera.
Maldivian Royal Seafood Curry
A luxurious Maldivian seafood curry combining tuna, prawns, lobster and scallops in a fragrant coconut milk sauce with spices, tamarind and lime. A spectacular coastal luxury dish for resort and fine dining menus.
Chicken Rezala
Mughlai-style chicken rezala with cashew-poppy paste, cream and rose water.
Sri Lankan Coconut Sambol & Seeni Sambol Platter
Premium Sri Lankan accompaniment platter of coconut sambol and sweet seeni sambol.
Ethiopian Imperial Doro Wat
Ethiopia's most celebrated dish — chicken slow-braised in a deeply caramelised onion, berbere spice and niter kibbeh sauce, served with hard-boiled eggs and injera. A heritage luxury dish for fine dining.
Mutton Rezala
Luxury Mughlai-style mutton rezala with cashew-poppy paste, yoghurt, cream and rose water.
Sri Lankan Polos Curry
Sri Lankan young green jackfruit curry with roasted curry powder, goraka and coconut milk.
Chittagong Mezban Beef
Traditional Chittagong mezban beef curry with a thick, spicy gravy and mustard oil.
Sri Lankan Chicken String Hopper Biryani
Layered Sri Lankan biryani of string hoppers, chicken curry and fragrant basmati rice with saffron and ghee.
Beef Kala Bhuna
Chittagong-style slow-cooked beef fried in its own masala until dark brown and intensely caramelized.
Sri Lankan Fish Cutlets
Crispy Sri Lankan fish and potato cutlets with curry leaves and green chilli.
Morog Polao
Fragrant Bangladeshi chicken polao with whole chicken, basmati rice, ghee and milk.
Sri Lankan Lamprais
Traditional Sri Lankan Dutch Burgher banana leaf parcel of rice, curries, frikkadels and accompaniments.
Beef Tehari
Bangladeshi beef tehari with basmati rice, potatoes, mustard oil and aromatic spices.
Sri Lankan Prawn Curry
Sri Lankan prawn curry with coconut milk, curry leaves and lime.
Dhaka-Style Chicken Biryani
Dhaka-style chicken biryani with basmati rice, potatoes, saffron and aromatic spices, cooked on dum.
Sri Lankan Jaffna Crab Curry
Spicy Northern Sri Lankan crab curry with Jaffna curry powder, coconut milk and tamarind.
Kacchi Biryani
Luxury Bangladeshi kacchi biryani with raw mutton, basmati rice, potatoes, saffron and aromatic spices, cooked on dum.
Sri Lankan Black Beef Curry
Dark, intensely flavored Sri Lankan beef curry with goraka, roasted curry powder and coconut milk.
Firni with Saffron & Pistachio
Luxury Mughlai firni with saffron, cardamom, rose water, pistachios and almonds, served chilled in individual bowls.
Sri Lankan Cashew Curry
Creamy Sri Lankan cashew curry with coconut milk, curry leaves and pandan.
Bangladesh-Style Chicken Bhuna
Bangladeshi chicken bhuna with deeply caramelised onion, tomato and a thick, glossy masala.
Sri Lankan Wambatu Moju
Sweet and sour Sri Lankan eggplant pickle with mustard, vinegar and turmeric.
Mutton Curry with Aloo
Bangladeshi mutton and potato curry with onion, tomato, yoghurt and aromatic spices.
Sri Lankan Pol Sambol
Classic Sri Lankan coconut sambol with red onion, dried chilli and lime.
Beef Shatkora Curry
Sylheti beef curry with shatkora citrus, mustard oil and aromatic spices.
Sri Lankan Dhal Curry
Creamy Sri Lankan red lentil curry with coconut milk, tempered mustard seeds and curry leaves.
Chomchom
Bengali chomchom with chhena, semolina, sugar syrup, cream and pistachios.
Sri Lankan String Hoppers with Chicken Curry
Steamed rice flour string hoppers served with coconut chicken curry and sambal.
Mishti Doi
Traditional Bengali sweet yoghurt made with reduced milk and jaggery, fermented overnight.
Sri Lankan Egg Hoppers
Crispy bowl-shaped fermented rice flour and coconut milk hoppers with a soft egg centre.
Shahi Tukda — Bangladeshi Style
Bangladeshi-style shahi tukda with saffron rabri, pistachios, almonds and rose water.
Sri Lankan Fish Ambul Thiyal
Traditional Sri Lankan dry fish curry with goraka, black pepper and curry leaves.
Dhaka-Style Chicken Roast
Dhaka-style chicken roast in a rich yoghurt-cashew gravy with saffron, cream and rose water.
Sri Lankan Devilled Chicken
Sweet, spicy and tangy Sri Lankan devilled chicken with capsicum, onion and a sticky chilli-tomato sauce.
Bhapa Pitha
Traditional Bangladeshi steamed rice flour cake with grated coconut and jaggery.
Chicken Kottu Roti
Sri Lankan kottu roti chopped and tossed with chicken, egg, vegetables and spices on a hot griddle. The iconic street food of Sri Lanka.
Chicken Bhuna
Bangladeshi chicken bhuna with caramelised onions, yoghurt, tomato and spices, cooked until the sauce reduces and coats the chicken.
Beef Kacchi Biryani
Bangladeshi raw beef biryani layered with marinated meat, potato, saffron milk and ghee, then slow-cooked (dum) until tender. The signature celebration dish of Bangladesh.
Bangladeshi Royal Kacchi Biryani
Bangladesh's signature celebration biryani — raw mutton marinated in yoghurt and spices, layered with potatoes, parboiled basmati rice, fried onions, nuts and saffron milk, sealed and slow-cooked on dum. A grand banquet centrepiece.
Chicken Tacos
Soft corn tortillas filled with spiced grilled chicken, fresh pico de gallo, avocado, cheese and sour cream.
Quinoa and Avocado Salad
Nutritious salad of cooked quinoa, avocado, cherry tomatoes, cucumber, corn and black beans with a lime-honey dressing.
Chicken Coxinha
Brazilian teardrop-shaped fried snack filled with shredded chicken and cream cheese, coated in egg and breadcrumbs.
Trinidadian Chicken Roti
Trinidad's beloved chicken and potato curry wrapped in soft roti skins with chickpeas and coconut milk.
Colombian Arepas with Shredded Beef
Grilled Colombian cornmeal arepas filled with shredded beef, avocado and cheese.
Halal Beef Tenderloin with Chimichurri
Grass-fed halal beef tenderloin grilled over charcoal, rested and sliced, served with fresh herbaceous chimichurri and roasted baby potatoes. A luxury grill classic for fine dining and hotel banquets.
Guacamole
Fresh mashed avocado dip with tomato, red onion, lime juice, coriander and jalapeno.
Anticuchos de Corazón
Peruvian grilled beef heart skewers marinated in smoky aji panca, garlic and cumin, charred over charcoal. A bold, distinctive canapé or starter for luxury grill menus.
Moqueca de Camarão
A vibrant Brazilian prawn stew from Bahia — prawns simmered in coconut milk with peppers, tomato, lime and palm oil. A tropical luxury seafood main course bursting with colour and flavour.
Mole Negro with Halal Chicken
Mexico's most complex sauce — a dark, glossy mole negro of toasted chillies, seeds, nuts, chocolate and spices, served over poached chicken. A masterpiece of Mexican luxury cuisine.
Ají de Gallina
Peru's beloved creamy chicken stew in a luxurious yellow chilli, walnut and Parmesan sauce, served over potatoes with boiled egg and olives. A comforting yet sophisticated luxury main course.
Mexican Mole Negro with Halal Duck
Mexico's most complex sauce — a dark, glossy mole negro of toasted chillies, seeds, nuts, chocolate and spices, served over roasted halal duck. A spectacular luxury main course for fine dining.
Ingredient Guide
Know Your Ingredients
Understand the ingredients behind great menus - from sourcing and applications to storage, handling and pairing.
Fresh Truffle
The pinnacle of fine dining ingredients - shave over pasta, risotto, and eggs.
Explore Product 🫒Truffle Oil
Finishing oil for pasta, pizza, and gourmet fries. Use sparingly.
Explore Product ☕Specialty Coffee
Single-origin beans for hotel breakfast and café service.
Explore Product 🌿Olive Oil
Extra virgin for dressings; refined for high-heat cooking.
Explore Product 🥭Fruit Purees
Consistent flavour for desserts, cocktails, and smoothies.
Explore Product 🍵Artisan Tea
Premium leaf teas for hotel service and afternoon tea.
Explore Product 🍯Beverage Syrups
Flavour solutions for coffee, cocktails, and mocktails.
Explore Product 🫐Frozen Fruits
IQF fruits for smoothies, baking, and dessert applications.
Explore ProductChef Pairings
Pair It Right
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Chef Stories
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