Recipe: Ingredients: 30 ml olive oil 20 g onion 20 g carrot 10 g celery 5 g garlic 40 ml tomato sauce 150 g minced lamb 40 ml red wine 2 g rosemary 60 ml lamb soup 10 g butter 2 g chopped parsley 2 grams of mashed potatoes, 70 grams of potatoes, 10 grams of butter, 10 milliliters of cream, 5 grams of parmesan cheese, 2 grams of salt Method: Heat oil in a large saucepan over medium high temperature. Add the minced lamb and continue to stir for 5 minutes or until the lamb changes color. Add chopped onion, carrot, celery, garlic and cook, stirring for 4 minutes. Then, add chopped fresh rosemary. Add red wine, cook for another 2 minutes, add tomato puree and mutton soup. boiled. Reduce the heat to a minimum and cook, stirring occasionally for 30 minutes or until the sauce thickens. Finally season with butter, parsley, salt and pepper. At the same time, put the potatoes in salted boiling water and boil for 30 minutes or until soft, then filter and peel the potatoes. Use a potato masher to mash until smooth. Add the cream, butter and Parmesan cheese and stir with a wooden spoon until combined. Season and season with salt to preheat the oven to 200 degrees Celsius, then add the lamb mixture to a casserole bowl or baking dish. Put the mashed potatoes on top and spread it on the lamb mixture with a fork. Brush with butter. Bake in the preheated oven until the mashed potatoes are golden brown. Remove from the oven and serve while hot. Chef Vivek Rana's recipe – The Claridges New Delhi

(Serving – 4) Ingredients: 700 g peeled potato wedges 250 g Wadi amritsari 65 ml ghee 4 g Jeera full fat 3 g turmeric powder 3 g red pepper powder 2 g Kastoori ice powder 200 g onion 100 g cashew paste 10 g garlic paste gms Coriander powder 2gms Jeera powder 5gms Garam masala powder 350 ml fresh tomato sauce 20 gms garlic chopped salt to season 300 ml Frying method: Take one hand and heat the ghee blended with the whole jeera. Add the chopped garlic and onion, and fry until golden brown. Now add the ginger garlic sauce. Add all the powdered spices to the handi and cook for a while. Add fresh tomato puree and cook until oil begins to remain on the side of the pot. Add cashew butter to add flavor and cook. Add the peeled potato pieces and cook for 20 minutes. Now add the fried Amrisari. Finally season with Garam masala powder. Eat it while it's hot and serve it fresh! Recipe by Chef Vivek Rana, Executive Chef of The Claridge Hotel, New Delhi

200 g potatoes 100 g red bell pepper 40 g tomato 40 g bread slice 20 g harissa powder 10 g paprika 10 g garlic clove 20 g hazelnut 5 g IMP lemon juice 40 g olive oil 5 g salt and pepper 15 g pepper seed 35 G cumin seeds (roasted) 5 g red pepper powder 5 g garlic cloves (for aioli) 100 g milk (full fat) 500 ml refined oil 15 ml sherry vinegar/round cutter and cut into cylindrical shape, then Take the core in the center. For pepper magic/sauce. Scorch the peppers with high heat and remove the skins. Bake the pine nuts in the oven for 5-8 minutes. Boil the tomatoes with garlic and a little oil and chili powder until tender. Put all the ingredients except olive oil in the blender. Process the mixture until it is completely mixed, and add olive oil at the end. Add lemon juice and adjust seasoning. For the harissa powder, toast the coriander and cumin seeds together, then stir in a blender. Add chili powder at the end. Aioli Put the garlic cloves and milk into a food processor, process them until they are completely mixed, and then gradually add olive oil. The texture should be similar to mayonnaise. BY – Chef Vivek Rana, Executive Chef of The Claridges

40 ml olive oil 45 g canaroli rice 30 g shrimp 30 g squid ring 20 g sausage skewers 40 g chicken tikka 40 g fish (river bottom) 40 g tomato puree 15 g chopped tomato 15 g cherry tomato 30 g 30 G French diced peas 30 g red and yellow bell peppers 10 g paprika 30 ml saffron water 40 ml seafood broth 60 ml chicken broth salt and pepper 1 tablespoon extra virgin olive oil 1 lemon wedges sliced ​​1 g parsley chopped Garnishing method: Peel and devein the shrimp and heat the paella pan. Once the pan is hot, add olive oil and then add the sausage and chicken tikka. Cook for a few minutes, add the chopped onion and garlic and fry until the sausage and chicken tikka Was sealed and golden. The next step is to add chili powder and saffron, cook for 10 seconds, then add tomatoes, green beans, red sweet peppers, yellow sweet peppers and green beans, and cook for another 30 seconds. When everything is stirred, add rice and stir for 15 seconds, then Add the tomato paste and stir for another 20 seconds. When everything is mixed, add the fish and chicken broth, boil, stirring constantly, cook the rice until it is chewy, and finally add the shrimp, squid rings and fish. Place the pan in the Josper oven for 10 minutes and garnish with chopped parsley and lemon slices. Author: The claridges executive chef Vivek Rana

Recipe: Ingredients: 1 g pork sausage (sausage) 10 g pork fat 10 g butter 10 g green peas batter 40 g flour 60 g whole milk 1 g egg 2 g minced rosemary 2 g minced thyme 1 g black salt 1 g pepper Onion gravy 60 ml lamb soup 30 g onion 2 g garlic 30 g butter 1 g rosemary 1 g black pepper. 1 g salt, 40 ml red wine, 1 g bay leaf, 5 ml cream. Production method: add flour, whole milk, eggs, rosemary and thyme, salt and black pepper in a large bowl, and mix them evenly with a whisk. Avoid To agglomerate, strain with a fine strainer and cover and let stand for 30 minutes. For onion gravy, heat oil and butter in a pan over medium heat and add thinly sliced ​​onions, bay leaves, rosemary and garlic. Slowly cook until the onions are caramelized. Add red wine, lamb stock, salt, and black pepper. Cook for 10 minutes. Finally add a little cream and butter. Preheat the oven to 220 degrees Celsius. Heat a tablespoon of oil in a pan over medium-high heat. Put lard and butter on one side of the baking pan. Put it in the oven to preheat. When the sausage turns brown and the vegetables in the oven are very hot, pull out the grill a bit, put the sausage in the baking tray, pour the batter on the sausage, and bake at 220 degrees Celsius About 12 minutes, or until the batter rises and is golden brown. Remove from the oven, place butter peas and onion gravy on a plate, and eat immediately. Chef Vivek Rana's recipe – The Claridges New Delhi

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