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Green Peppercorn and cumin rubbed hickory smoke chicken with beetroot spaghetti: 
Chef Mrinmoy, 5 All Day, Colaba
Ingredients:
❉ Smoked chicken breast
2 nos
❉ Green peppercorn
crushed 10 gms
❉ Cumin toasted and
crushed 5 gms
❉ Garlic 5 gms
❉ Olive oil 1 tbsp
❉ Salt and black pepper
freshly ground to taste
❉ Beetroot flavoured
spaghetti 50 gms
(alternately regular
spaghetti)
❉ Red wine 30 ml
❉ Balsamic vinegar 10 ml
Procedure:
❉ Burn about 50 gms of
hickory wooden chips
which has been soaked
in water. As they begin
to smoke put it in a steel
vessel with the chicken
breast not touching
each other which has to
be coverd with a cling
wrap for 10 mins.
Marinade chicken
breast with oil, salt,
pepper, cumin, garlic
and green peppercorn
for at least 30 minutes.
Sear the chicken
breast both sides
for a minute each
and put in the
oven for bout
10-15 mins.
Keep the pan
aside for the
sauce. Toss the
spaghetti in olive oil
and garlic with
seasoning. Add the
red wine and
balsamic vinegar in
the pan used to sear
the chicken and
reduce. Place the
tossed spaghetti on a
plate, place the chicken
breast on top. Pour the
sauce over.

Tea smoked quail: Chef
Mahesh More, OPA, Juhu
Ingredients:
❉ 3 Quail
❉ 1 tsp rice wine
❉ 1 tsp salt + salt to taste
❉ 5-6 spoon veg oil
❉ 3 tsp tea leaves such as
black, jasmine, litchi,
lapsang, souchang
❉ 5 pieces dry tangerine
peel
❉ 1/2 tsp castor sugar
❉ 5 tsp sesame oil
❉ 1 garlic chives
❉ 2 tsp light soya
Procedure:
To prepare the quail, rinse
and dry the birds.
Cut off the necks
and wing tips,
then split each quail in half
along the breast bone. In
large shallow bowl, stir
together the wine, 1 tsp
salt and a tsp vegetable oil.
Add the quail and turn in
the mixture rubbing the
birdswith your fingers to
coat evenly. Leave for 20
minutes, turning twice. To
bring water to a boil in the
base of a steamer. Set
the quail on the metal
steamer rack, cover
tightly, reduce the heat
so the water continues to
simmer and steam for
five mins. Remove the
quail on the rack and
place the rack over a plate
or bowl to drain. Line a
large, heavy sauce pan or
wok with a double
thickness of alluminium
foil. Place the tea leaves,
tangerine peel and sugar
on the foil in the bottom of
the pan and set over a
medium heat. Place the
quail on the rack in the
pan. Cover the pan and
smoke - cook until golden
brown about 12 mins.
Remove the quail from the
rack and brush them with
2 tsp of sesame oil.
Sprinkle lightly with salt. In
a wok, warm the remaining
2-3 tsp veg oil over high
heat. When hot add the
chives and stir fry until
they begin to wilt. Spread
the chives on a platter and
arrange the quail on top.