weekend celebration

Where to this weekend!

It’s time for the weekend, to unwind and let your hair down. This weekend relish cocktail by the finest female mixologist in India and eastern delights by a celebrated chef.

Yes, you heard it right enjoy your weekends with recipes by Mixologist Sonali Mullick and Chef Ajay Thakur.

  • Honey on fire
  • Pumpkin spiced Martini
  • Yemeni Mandi 

Originated From Yemen Favoured By Arabian Peninsula, Earthy & Smoked Rice With Young Lamb Cooked Over A Pit With Distinct Yemeni Mandi Spice Blend.

Recipes by Chef Ajay Thakur, Bayroute


Mutton curry cut 1kg
Basmati rice 500gm
Saffron 1gm
Fried Onion 100gm
Salt to Taste
Onion Slice 2 cups
Tomato Slice 1.5cups
Cinnamon sticks 2nos
Bay Leaf 3nos
Peppercorn 1 tsp
Cardamom 1 tsp
Clove .5 tsp
Lebanese 7 spices .5tsp
Ghee .5 cup
Green chili slice .5 gms
Cumin Powder .5 tsp
Coriander Powder .5 tsp
Ginger garlic paste 3tsp
Pistachio 20gms
Mint 10gms

Total Yield

6 Portions


  1. Soak the rice in water for 45 minutes.
  2. In a Aluminium Handi, add in the ghee and the whole masalas and sear till all the masalas stop crackling. Add in the onion slice and cook on a slow flame till the onions are brown in colour.
  3. Add ginger garlic paste to the onion & cook for another 6 minutes,then put green chilli slice ,andall the dry masala powders. Cook for another 2 minutes. Add in the mutton and cook till all the mutton has an even coat of the masala. Add in the saffron and just a little bit of salt.
  4. Pour water in the mixture to cover the mutton in water. Cook the mixture for 2 hours on a slow flame Season the water with salt.
  5. Cooked the mutton until the tender.
  6. Add in the rice to the mixture and cook for another 20 minutes with a closed lid/ Dum to cook the rice.
  7. Once the rice is cooked, then smoked the rice in charcoal and butter around the 5 minutes then Serve the mixture on a platter garnish with Mint, pine nuts,
    Pistachio and pomegranate Serve hot!!!

Whisky Laced with ripe pumpkin and handpicked Mediterranean spices with a layer of egg foam and served with roasted wasabi pumpkin seeds.


60 ml Whisky
100 ml Pumpkin Puree
1 Egg White
15 ml Lime Juice
1 Bar Spoon Anise Syrup
Half of 1/4th Pumpkin Spice Powder
100 gm Ice


Take all ingredients in a shaker with ice. Shake and fine strain in glass

Glass and Garnish:

Coupe Glass;
Roasted Pumpkin Seeds in a small Katori dip bowl and clipped to a glass.


The Scrumptious Fruity & Nutty flavours of natural honey combined with Tennessee Honey & Fire and served with real Honey Comb.


45 ml JD Fire
1.5 Shot Espresso
2 Pinch Cinnamon Powder
20 ml Honey
2 Bar Spoon Sugar Syrup
1 Honey Comb cut with a small cutter for garnish
1 mg Coco Powder & Cinnamon Powder for Garnish
100 gm Ice


  1. Take all ingredients over ice and shake hard. For Rim – lace alternate strides of Honey and dust A mix of Cocoa & Cinnamon Powder.
  2. Pour shaken drink & serve with Honey Comb Lolly in stick.

Glass and Garnish:

Coupe Glass;
Cinnamon Dust & Honey Comb Lolly

Leave a Reply