Chef Avi creations

10/05/2026

Recipe-👇🏻👇🏻
Black Quinoa with Garden Vegetable

Ingredients

* Baby carrots (orange, yellow, purple)
* Cherry tomatoes
* Green peas/broad beans
* Black quinoa
* Microgreens
* Edible flowers
* Herb cream
* Balsamic glaze

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Short Method

Vegetables

Blanch and glaze baby carrots with butter, salt, and honey until tender.
Blanch cherry tomatoes, peel, and season with olive oil and salt.
Blanch peas/broad beans and chill in ice water.

Black Quinoa Soil

Cook black quinoa until fluffy, cool slightly, then lightly toast with olive oil.

Herb Cream

Blend blanched spinach, parsley, cream, salt, and lemon juice until smooth.

Plating

Spread quinoa like soil on plate.
Arrange vegetables vertically for height.
Add herb cream and balsamic dots.
Finish with microgreens and edible flowers.

09/05/2026

08/05/2026

RECIPE-👇🏻

Lobster Potato Mille-Feuille with Herb Emulsion & Edible Flowers

Potato Mille-Feuille

Ingredients

* 4 large potatoes
* 80 g butter, melted
* 2 garlic cloves, grated
* Salt & white pepper
* Fresh thyme

Method

1. Slice potatoes very thin using a mandoline.
2. Mix melted butter, garlic, thyme, salt, and pepper.
3. Toss potato slices gently in the butter mixture.
4. Layer tightly in a parchment-lined tray.
5. Cover with parchment + another tray for pressing.
6. Bake at 160°C for 45 min to 1 hours until soft.
7. Chill overnight with weight on top.
8. Cut into cylinders and pan-sear the top until golden.

Butter Poached Lobster / Prawn

Ingredients

* Lobster tail or jumbo prawns
* 100 g butter
* Garlic
* Lemon zest
* Salt

Method

1. Warm butter gently with garlic and lemon zest.
2. Add lobster/prawns and cook slowly for 4–6 minutes.
3. Remove and cut into medallions.
4. Lightly torch or sear for shine and color.

Shellfish Foam

Ingredients

* 200 ml shellfish stock
* 100 ml cream
* 30 g butter
* Lecithin or cream charger (optional)
* Salt

Method

1. Reduce stock slightly.
2. Add cream and butter.
3. Blend until smooth.
4. Use hand blender to create foam or charge in siphon.

Green Herb Emulsion

Ingredients

* Fresh parsley
* Basil
* Chives
* Spinach
* Olive oil
* Lemon juice
* Salt

Method

1. Blanch herbs and spinach for 15 seconds.
2. Transfer to ice water.
3. Blend with olive oil and lemon juice until vibrant green.
4. Strain for a smooth finish.

Garlic Aioli

Ingredients

* 1 egg yolk
* 1 garlic clove
* 150 ml oil
* Lemon juice
* Salt

Method

1. Blend yolk and garlic.
2. Slowly drizzle oil while blending.
3. Finish with lemon juice and salt.

Plating

1. Spread herb emulsion on the plate.
2. Place potato cylinders.
3. Top with lobster medallions.
4. Add shellfish foam carefully.
5. Pipe aioli dots around the plate.
6. Garnish with microgreens, edible flowers, and cracked pepper.
7. Finish with olive oil drops for shine.

08/05/2026

Black outside. Luxury inside. 🖤
A modern take on the classic éclair — bold, elegant and impossible to ignore.

Would you try this Charcoal Éclair? 🔥

07/05/2026

RECIPE—👇🏻👇🏻👇🏻

Leaf-Wrapped Jumbo Prawn with Seared Fish

Ingredients

Jumbo Prawn Wrap

* 1 jumbo prawn with tail
* 2 spinachleaves
* Salt to taste
* Olive oil

Fish

* 1 piece sea bass
* Salt & white pepper
* 1 tbsp olive oil
* 1 tsp butter

Base Salsa

* 2 tbsp tomato concasse
* 1 tbsp diced cucumber
* 1 tsp chopped shallot
* Fresh basil chopped
* Olive oil
* Lemon juice
* Salt & pepper

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Method

1. Prepare the Leaves

* Blanch spinach
* Transfer immediately into ice water.
* Pat dry properly.

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2. Wrap the Jumbo Prawn

* Season prawn lightly with salt.
* Wrap tightly using blanched leaves while keeping tail visible.
* Brush little olive oil on top for shine.
*m

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3. Prepare the Fish

* Season fish with salt & white pepper.
* Heat olive oil in pan.
* Sear fish until golden on both sides.
* Add butter and baste continuously for glossy finish.

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4. Prepare the Salsa

* Mix tomato concasse, cucumber, shallot, basil, olive oil, lemon juice, salt, and pepper together.

07/05/2026

Red cabbage making tacos look extra fancy 💜👨‍🍳

06/05/2026

When a chef works so much… even dreams turn into kitchen service 🔪😂
Plot twist: Bro slapped himself awake 💀🤣

06/05/2026

chicken roll with green Sponge , Beetroot jelly and Savory Mango Quenelle 🌸🥭

Ingredients (2–3 portions)

For the Roll Filling

* 150g chicken mince
* 1 tbsp cream cheese
* 1 tsp garlic
* 1 tsp chopped herbs
* Salt & pepper
* Blanched spinach leaves or nori sheet

For Green Sponge Base

* 2 eggs
* 20g flour
* Handful spinach
* 1 tbsp oil
* Salt

For Red Beet Gel Layer

* 100ml beetroot juice
* 1g agar agar
* Pinch salt

Savory Mango Quenelle

* 1 ripe mango
* 1 tsp olive oil
* Few drops lemon juice
* Pinch salt
* Pinch chili flakes
* Tiny piece ginger

Garnish

* Edible flowers
* Microgreens
* Crispy tuile
* Herb oil
*black edible soil
* Cream cheese dots
* Black caviar / basil seeds

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Method 👨‍🍳

1. Roll Preparation

* Mix chicken mince, cream cheese, garlic, herbs, salt & pepper.
* Spread on spinach leaves or nori.
* Roll tightly with cling film.
* Steam 12–15 mins and chill.

2. Green Sponge

* Blend spinach + eggs smooth.
* Add flour, salt & oil.
* Bake thin layer at 170°C for 8 mins.
* Cut rectangle base.

3. Beetroot Gel

* Heat beet juice with agar agar.
* Pour thin layer on tray.
* Cool and cut neatly for top garnish.

4. Savory Mango Quenelle

* Blend mango, olive oil, ginger, lemon juice, salt & chili flakes until silky smooth.
* Chill mixture.
* Shape quenelle using two hot spoons.

5. Final Plating

* Place sponge base.
* Add terrine roll.
* Cover with beet gel sheet.
* Swipe mango purée on side.
* Place savory mango quenelle over black crumb.
* Finish with flowers, herb oil & tuile.

“Where savory meets elegance 🥭🌸
A modern plated creation balancing herbs, textures & a silky savory mango quenelle.
Crafted by Chef Avi 👨‍🍳”

05/05/2026

“If lettuce decides to fly… it’s getting punished 🥬😂”

“Jab lettuce hawa me ude… punishment to banta hai 🥬😂”

04/05/2026

POV: Chef problems = solution bhi ready 😎😂
Jeera bhul gaye? Upar se daal do 💀🔥

04/05/2026

Sweet meets savory—prosciutto, plum & berry elegance on a plate 🍑✨