If you want to give your taste buds a treat this season with some mouth watering dishes, then try out some of these recipes by renowned chef Norbert De Costa of Hotel Sarina. Be it India or Pakistan, be it Singapore or Nepal, he has been there and created magic with his recipes. In this Food special, Costa gave us a little insight about what he does to create these delicacies. Working closely with him are Farid Miah who has also worked at Saudi Arabia, and Mohammed Shamsuddin who has the experience of working at India. Naira Nizam finds out how they create together the scrumptious food of Sarina.

Surf n'Turf

Ingredients:
Lobster 1/2
Chicken breast (stuffed with 1 piece
Canned mushrooms
Tomato caulis (sauce) 2 teaspoon
Herb lemon butter 2 teaspoon
Grilled tomato 1 piece
Whole grilled button mushrooms 2 pieces
Olive oil 2 ½ Tablespoon
Salt and pepper to taste
Lemon Crown (for garnishing) 1
Carrot flower 1

Procedure:
1. Marinate the lobster for 30 minutes.
2. Season the stuffed chicken breast with salt and pepper.
3. Then grill the chicken breast for 15 minutes with olive oil.
4. Prepare chicken with tomato caulis on top and lobster with lemon herb butter.
5. Garnish with lemon crown and carrot flower.
6. Serve

Beef Tenderloin “Isola di Montecristo”

Ingredients:
Beef fillet 250 gms
Olive oil 2 ½ Tablespoon
Tomato 1 whole
Button mushrooms 2 pieces
Herb butter 20 gms
Red wine 6 centilitre
Potatoes 50 gms

Vegetables on the side:
Carrots, beans, mushrooms,
baby corn 100gms

Procedure:
1. Marinate beef with salt and pepper for 30 mins.
2. Grill according to your own choice depending whether you like rare, medium or well done.
3.While grilling brush with red wine and olive oil from time to time.
4.Boil vegetables and serve on the side.

Crepes

Ingredients:
Flour 100 gms
Sugar 30 gms
Milk 250 gms
Egg 1
Apple 1
Orange 1
Grapes 5 gms
Raisins 5 gms

Process:
1. Mix dough together,
2. Fry in a non-stick frying pan.
3. Fill the cakes with mixed fruits and fold to close.
4. Cook in orange juice.
5. Can serve with ice-cream on top.

Tandoori Murgh

Ingredients:
Chicken 2(600gms each)
Salt 5 gms
Chilli powder to taste
Lemon juice 4 teaspoon
Butter for basting
Yogurt 6 teaspoon
Cream 7teaspoon
Ginger paste 2 ½ teaspoon
Garlic paste 2 ½ teaspoon
Cummins powder 1 teaspoon
Garam masala ½ teaspoon
Saffron 1 teaspoon

Procedure:
1. Remove skin of chicken and make deep incision-3 on breast, 3 on each thigh, 2 on each drumstick.
2. Make a paste of salt, red chillies, butter and lemon juice and rub all over the chicken evenly.
3. Keep aside for 3-6 hours.
4. Whisk yogurt in a large bowl.
5. Add ginger, garlic, herbs and spices.
6. Dip chicken properly in the yogurt mix and grill over charcoal for about 15 minutes.

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