Instructions:

Cherry Tomato Method:

1. Rinse the finely chopped fresh fenugreek leaves very well in water, then drain it and keep aside.

2. Now in a mixing bowl, add the whole wheat flour, gram flour, pearl millet flour, sorghum flour and all the spices and herbs. Now add the chopped methi leaves and mix it well. Then slowely add the curd. Mix again and knead into a dough.

3. Divide the dough into 9 balls and with the rolling pin, begin to roll the thepla.

4. Now on a pre-heated griddle (tawa), cook the thepla from both sides and baste with oil. Cook both sides well and keep aside.

Filling:

1. Take a pan and heat the oil. Then add cumin, garlic, onion, ginger, corainder, basil, paneer and tomato in this order.

2. Line the theplas with Philadelphia cream cheese and sprinkle cheddar cheese. Post lining the paneer filling and roll up.

3. Cut the edges as a cigar and densely sprinkle the Alphanzo mango dust and cheddar cheese dust.

4. Dry roast curry leaves, pine nuts, garlicm, and green chilly and make a paste adding olive oil. Season it to make this curry pesto relish for the cigars.

5. Mix the mango powder with mascarpone cream to amek the second relsih. Then add a dash of mango mascarpone cream, toppling with half a cherry tomato and another dash of curry pesto. The thepla cigars can be at a 6 o'clock position topped with some micro greens.

Instructions:

1. Marinate the lamb shank with salt, red chilly powder, whole spices, ginger garlic paste, oil, malt vinegar, dry rose petals and keep it for 1 hr.

2. Add water and cook the above marinated lamb shanks on dum for 2 hours on low flame.

3. Take out the lamb shank pieces. Add curd in the gravy and reduce it further for 10 mins then strain the sauce and add it on top of lamb shank. Keep it at rest in refrigerator for 6 hours.

4. Skewer it and cook in tandoor while basting with ghee.

5. Serve hot with mint chutney.