BEEF MALAI PASANDA
A comforting and rich main built around beef rump marinated overnight in cashew cream, warm spices and mozzarella, then finished with caramelised onion, a hit of chilli oil and a drizzle of whisky-infused Mānuka Honey to create a rare taste discovery.
Beef rump
Caramelised onion
Cashew cream
Chilli oil
Mozzarella
Warm spices
Whisky-infused Mānuka Honey
Slow marination is key for the beef malai pasanda, an overnight soak in creamy spiced base, then a quick finish on high heat, caramelised onion for umami, and the honey added before serving for maximum impact. That final drizzle of whisky-infused Mānuka Honey brought everything together. The honey has just the right amount of sweetness to lift the richness, balance the spice and tie in with the smokiness of the meat. It’s the missing link for this delicious meat based taste sensation.
