North Indian Dum Phukt Feast by Chef Divya (7-Course feast)

7 COURSE MEAL

Nothing compares to having authentic food. Chef Divya's delectable menu is packed with rich North Indian flavours that will wow you! Indulge in history, tradition, and a whole lotta flavour with classic recipes using the North Indian cooking technique Dum Phukt for different types of biryanis.

MAIN (Choose One)
Vegetarian Biryani 
An authentic & hearty North Indian 'dum style' biryani with mixed vegetables and paneer(Indian cottage cheese), layered with flavourful spiced Basmati rice and slow-cooked in an earthen vessel. This classic rich dish in its many varieties unites people from all over India and is a must-try Indian speciality.

OR

Mutton Biryani
A flavourful dish with fragrant layers of vibrant-coloured rice and juicy lamb chunks. The tender pieces of lamb are marinated, layered with savoury gravy and long-grain Basmati rice, and slow-cooked in an earthen vessel 'dum style'. This classic rich dish in its many varieties unites people from all over India and is a must-try Indian speciality. 

OR

Charcoal Smoked Chicken Biryani
An aromatic 'dum style' rice dish with tender pieces of chicken, coated in the Chef's special marinade, perfectly layered with spice-infused Basmati rice and slow-cooked over hot coal in an earthen vessel. The charcoal adds a unique smoky touch to the recipe's rich North Indian flavours. 

OR

Fish Biryani
A simple but flavourful Hyderabadi 'dum style' biryani made with succulent pieces of fish layered with Basmati rice, spices & herbs slow-cooked in an earthen vessel. This unique seafood biryani is a rare find, as most only use chicken or mutton.

OR

Prawn Biryani
A delicious seafood rice dish with perfectly cooked prawns layered with homemade spice-infused Basmati rice, slow-cooked over hot coal in an earthen vessel. This biryani is a rare find, perfect for any family gathering.

APPETISER 
Vegetarian Kebab  
A delicious Indian snack and appetiser made of mixed vegetables, mashed green lentils, and flavourful seasoning. It is best eaten with green mint chutney and mango chutney (2 kebab per pax). 

Vegetarian Samosa  
Perfectly flaky samosa-pastry crust with a savoury filling of mashed potatoes, peas, and cilantro with flavourful spices. These crispy samosas are a must-try North Indian recipe. It is best eaten with green mint chutney and mango chutney (2 samosa per pax).

Potato Chilli Curry
A mouth-watering sweet & spicy North Indian recipe with cubed potatoes and green chillies in a well-balanced and flavourful gravy, best eaten with rice or paratha.

Malabar Paratha 
Crisp and flaky layered flatbread made of all-purpose flour and garnished with butter and coriander. It is best eaten with potato chilli curry.

Cucumber Yoghurt (Raita) 
A versatile condiment made of freshly diced cucumbers, garlic, fresh mint leaves, low-fat yoghurt, and salt & pepper. It can be served as a dip for the paratha or a side dish for the rice.

Green Mint Chutney 
A creamy and refreshing green dip made of fresh mint leaves, lemon, and green chillies; a great accompaniment to the vegetarian kebab and vegetarian samosa.

Mango Chutney 
A sweet & tangy delicious dip made of fresh ripe mangoes lightly mashed with ginger, garlic, and flavourful spices. This condiment is the perfect accompaniment to the vegetarian kebab and vegetarian samosa.

DESSERT 
Rose and Cardamom Rice Pudding (Kheer)
A sweet & creamy pudding using Basmati rice, milk, and coconut milk, flavoured with fragrant cardamom, cinnamon and rose water. This simple aromatic dessert is the perfect end to a flavoursome, rich feast.  

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* Order at least 2 days in advance

* All Pictures shown are for illustration purpose only. Actual product may vary.

TIPS:
Order your feast from one preferred Chef.
Delivery fees are based on per pick up location.

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Divya Bakshi

Once you taste Divya Bakshi's food, there's no turning back. A trained biologist and teacher professionally, this chef's cooking journey began at a young age. As she began to share her food as an entrepreneur and cooking instructor, good reviews boosted her confidence and allowed her to venture into various cuisines. Her specialisations are vegetarian, vegan and gluten-free cooking.  

Plant-based cooking is becoming popular in Singapore, and Divya believes that there are many undiscovered flavours within it. Her cooking style is fuss-free, zero-wastage and experimentative. She loves merging cuisines and creating fusion recipes; all her spices and pastes are made to maintain the authenticity and flavour of her dishes. Divya is also a dessert connoisseur and especially enjoys creating keto-friendly desserts. Being in the culinary industry for eight years now, she says that her passion makes each order feel like a great accomplishment. 

 With Esseplore, let Chef Divya introduce to you to different cuisines and healthy fusion recipes filled with love and unforgettable flavours.