Mr. ANIRUDH REDDY(FPP)  is a dedicated and diligent,  young  aspirant who is exceptionally good at his culinary arts.  Indian Institute of  Hotel Management and Culinary arts has selected him as the ‘Chef of the Day’.


  • 2 loaves Pita bread
  • 25 ml Extra virgin olive oil
  • 5 gms Kosher salt
  • 12 gms  sumac, divided,  
  • 1 no Heart of Romaine lettuce, chopped
  • 1 no  English cucumber, cut in half, sliced
  • 5 no Roma tomatoes, chopped
  • 5 nos Green onions, chopped
  • 5 no Radishes, stems removed, thinly sliced
  • 400 gms  Fresh parsley leaves, chopped stems removed
  • 250 gms   Mint leaves , Chopped


  • 1 no Juice of lemon  
  • 75 ml Extra virgin olive oil 
  • 15 ml Pomegranate molasses, optional
  • To taste Salt and pepper
  • 5 gms Sumac
  • 4 gms Ground cinnamon
  • 3 gms All spice powder 


  1. Pound the meat on a smooth stone with a wooden mallet.
  2. Add fat and pound further.
  3. Add powdered cardamom, ginger powder, julienned ginger, pinch of saffron and salt and mix well and make a smooth paste.
  4. Make round balls around 1 inch in diameter and keep aside in a refrigerator.
  5. Beat the curd well and add a 10 ml of oil and mix well.
  6. Heat mustard oil in a large pan and add hing.
  7. Add whole garam masala and let them crackle.
  8. Add the ginger garlic paste and sauté for a min.
  9. Add the sliced onions and sauté till the onions are translucent. Cook on a slow flame to get this gentle colour. Take half of the onions and make a fine paste and add it back to the gravy.
  10. Add beaten curd, and gently cook the mixture.
  11. Add water and rest of the powders and bring to boil and simmer slowly.
  12. Place the meat balls gently into the gravy and without stirring, cook the meat balls. After the gravy thickens, reduce the flame and simmer further.
  13. Hear ghee and mustard oil mix in a flat pan.
  14. Add fennel seeds, remaining cardamom.
  15. Once they burn, sprinkle on top of the sauce.
  16. Serve the Gushtaba with rice and naan.