MOONG DAL HALWA CHEESECAKE by CHEF TAJUDDIN of&nbspMRS. MAGE,&nbspHYATT AHMEDABAD

Ingredients
Milk (142 ml)
Cream Cheese (225 gm)
Eggs (07)
Fresh Cream (220 ml)
Castor Sugar (340 gm)
Vanilla Essence (1 tsp)
Orange Zest (a pinch to taste)
Moong Dal (50 gm)
Ghee (20 gm)
Fresh Strawberries (100 gm)

Method
Soak the moong dal for 1 hour. After it&rsquos softened, grind it to make a paste. In a pan, heat ghee & add the paste to it to sauté. Once saut&eacuteed, keep it aside until it comes back to room temperature. In a separate pan, mix castor sugar in cream cheese. Add the eggs one at a time & keep mixing to maintain a smooth consistency. Continuing the mix, add milk, fresh cream and orange zest. To the well-mixed batter, add the vanilla essence and sliced strawberries. Fold the batter to mix the vanilla essence & to ensure the strawberries don&rsquot crush.

To set, in a cake pan, spread the saut&eacuteed moong dal to create the base of the cheesecake and pour the cream mixture on top. Bake it on a double boiler at 160 degrees Celsius for 45 minutes. To garnish, add sliced fresh strawberries on top.

THYME AND LEMON ROASTED CHICKEN by CHEF SAJEET PILLAI of COLONY CLUBHOUSE AND GRILL, GRAND HYATT KOCHI BOLGATTY

Ingredients
Whole Chicken (1.8kg)
Lemons (3 pcs)
Garlic (halved crossways) (1bulb)
Fresh Thyme (50gms)
Chicken stock (¾ cup)
Butter (100gm)
Olive Oil (30ml)
Salt and pepper to taste

Method
Preheat the oven to 170â¸&degC. Wash the chicken (including cavity) under cold running water. Pat dry with paper towel and place chicken (breast-side up) in a roasting pan. To prepare herb butter with salt & pepper, chop thyme, lemon zest and butter. Stuff this butter under the breast skin of the chicken. Drizzle with oil. Season with salt and pepper. Cut rest of the lemons into quarters and place in the cavity. Arrange lemon, garlic and half the thyme sprigs around the chicken. Add stock to the pan and put the remaining thyme on the chicken. Roast the chicken for 45 minutes until it turns golden, and juices run clear when chicken thigh is pierced with a skewer. Cover loosely with foil and let it stand for 5 minutes. Serve the chicken accompanied by lemon halves.

PUMPKIN LATTE by CHEF KEERTHI M of the&nbspGRAND LOUNGE at GRAND HYATT KOCHI BOLGATTY

Recipe for one serving - adjust according to numbers

Ingredients
2% milk&nbspor almond milk (2 cups)
Pumpkin puree (2 teaspoons)
Pumpkin pie spice (1 teaspoon)
Sugar (or stevia or coconut sugar) &ndash adjust quantity as preferred (1 / 3 cup)
Pure vanilla (1&nbspteaspoon) 
Strong coffee&nbspfreshly brewed (1&nbspcup)

For Serving
Whipped Cream
Pumpkin pie spice or cinnamon and nutmeg powder mixed

Method
Make sure the pumpkin puree, pumpkin pie spice and freshly brewed coffee is ready beforehand. Heat the milk and pour pumpkin puree, pumpkin pie spice, vanilla, sugar in a saucepan over medium heat. Whisk the milk to blend everything and bring it to steaming hot. (It does not have to be boiled).&nbspPour freshly brewed coffee, pumpkin milk in serving cups and fill up three quarters of the cups. Pipe on some whipped cream to garnish. Sprinkle either pumpkin pie spice or cinnamon and nutmeg powder on top.