March 15, 1996 · 30 Years

Anniversary Dinner

Rija’s Prep Guide

Setup Checklist

Bowl with water, rose petals + floating candles
String lights with 30 wedding photosOldest → current, clipped along the lights
Apron + chef hat ready
“30” balloon inflated
Red napkins (restaurant-style fold)
Red tablecloth on table
Shot glasses, straws, sauce bottles set

Grocery List

Produce

Mint
Cilantro
Parsley
Basil
Green onions
Bell peppers
Limes
Tomatoes
Red onions
Strawberries
Pomegranate seeds

Dairy

Mascarpone
Heavy whipping cream

Dry / Pantry

Sprite
Rigatoni
Pine nuts
Pistachios
Cashews
Edible rose petals
Tomato paste
Cookie crumbs
Lady fingers
Cocoa powder
Pita

Frozen

Strawberry ice cream
Strawberry sauce (or make fresh)

Store-bought Ready

Samosas
Hummus base

Condiments / Spices

Sriracha
Soy sauce
Sesame oil
Chaat masala
Tamarind chutney
Green chutney
Rooh Afza
Sugar
Vanilla extract
Cardamom powder

III

Day-Before Prep

Brew chai, cool → make Chai TiramisuNeeds overnight refrigeration
Make pani for puri shotsRefrigerate overnight
Boil + mash potatoes for aloo chaat filling
Open/drain chickpeas for aloo chaat + pani puri
Marinate chicken for Dragon ChickenAt least 2 hours, overnight preferred
Cut cookie crumbs for Strawberry World
Cut paper “30” stencil for tiramisu cocoa dusting

Day-Of Timeline

Set up decor + table first
Pull chicken marinade to room temp30 min before cooking
Chill mojito ingredients
Plate hummus trays (per person, in kitchen)
Assemble aloo chaat per person (kitchen)
Heat samosas in oven375°F, 12–15 min
Fill pani puris, arrange center plate
Serve appetizers
Cook dragon chicken + pasta simultaneously
Cook + mold rice (cupped)
Plate and serve entrée
Bring out tiramisu whole → cut tablesideDust cocoa through “30” paper stencil
Plate Strawberry World fully in kitchen, bring out
Ebrahim makes + serves Rooh Afza Latte
Brew and serve closing chai

Recipes

Rooh Afza Mojito

rimmed shot glass

Ingredients

·Rooh Afza (2 tbsp per glass)
·Sprite
·Fresh mint leaves
·½ lime, cut into wedges
·Sugar (for rim)

Method

1.Wet rim of shot glass with lime, dip in sugar
2.Muddle mint + lime wedge in glass
3.Add 2 tbsp Rooh Afza
4.Top with Sprite, stir gently
5.Add straw and serve

Plating: Shot glass with sugar rim, mint sprig, straw

Pani Puri Shots

center plate · 4 puris · 2 each

Ingredients

·4 puri shells
·Boiled chickpeas + diced potato
·Red onion, cilantro, chaat masala
·Pani: ½ cup water + 1 tbsp green chutney + 1 tbsp tamarind + pinch each chaat masala / salt / cumin / chili

Method

1.Mix chickpeas + potato + red onion + cilantro + chaat masala for filling
2.Combine all pani ingredients, chill
3.Crack small hole in puri top, fill with chaat mixture
4.Arrange on center plate
5.Pour pani tableside

Plating: Center plate, fill just before serving. Pour pani at table.

Hummus Tray

per person · store-bought elevated

Ingredients

·Hummus (store-bought base)
·Olive oil
·Sumac
·Toasted pine nuts
·Red chili flakes
·Chopped parsley
·Minced garlic
·Pita

Method

1.Spoon hummus onto plate, create swirl with back of spoon
2.Drizzle olive oil generously
3.Sprinkle sumac, pine nuts, chili flakes
4.Top with parsley + garlic
5.Center pita alongside

Plating: Individual plates, per person, plated in kitchen

Aloo Tikki Chaat

per person · kitchen-plated

Ingredients

·2 medium potatoes, boiled + mashed
·Chaat masala, salt, cumin (to taste)
·Chickpeas (drained)
·Plain yogurt
·Tamarind chutney + green chutney
·Red onion + tomato, diced
·Pomegranate seeds
·Cilantro

Method

1.Mix mashed potato with chaat masala, salt, cumin → form 2 patties per person
2.Pan-fry in oil, 3 min each side until golden
3.Place tikki on plate
4.Spoon chickpeas around
5.Drizzle yogurt, tamarind chutney, green chutney
6.Top: red onion, tomato, pomegranate, cilantro

Plating: Individual plates, tower of toppings, colorful garnish

Samosas

store-bought · center plate

Ingredients

·Samosas (store-bought)
·Fresh mint leaves
·Tamarind chutney (ramekin)
·Green chutney (ramekin)

Method

1.Preheat oven to 375°F
2.Arrange samosas on baking sheet
3.Bake 12–15 min until crispy
4.Plate on center plate with mint leaves
5.Serve chutney ramekins alongside

Dragon Chicken

entrée · curvy plating · cupped rice

Ingredients

·Chicken breast, cut into strips
·Marinade: 2 tbsp soy sauce + 1 tbsp sriracha + 1 tsp sesame oil
·Bell peppers, sliced
·Dried red chili
·Green onions + sesame seeds (garnish)
·Sauce: sriracha + soy sauce + pinch sugar

Method

1.Marinate chicken 2h+ (overnight preferred)
2.Fry strips until crispy
3.Toss in sauce (sriracha + soy + pinch sugar)
4.Add bell peppers + dried chili, stir-fry 1–2 min
5.Garnish with green onions + sesame seeds
6.Rice: pack into ramekin, invert onto plate

Plating: Cupped rice mold, dragon chicken alongside, Michelin-style plating. Sauce in ramekin.

Gigi Hadid Pasta

entrée · rigatoni

Ingredients

·Rigatoni
·3–4 tbsp tomato paste
·¼ cup heavy whipping cream
·Garlic (3 cloves, minced)
·Onion, finely diced
·Butter + olive oil
·Red chili flakes
·Fresh basil + parmesan (finish)

Method

1.Boil rigatoni in salted water until al dente, reserve ¼ cup pasta water
2.Sauté garlic + onion in butter + oil over medium heat
3.Add tomato paste, cook 2 min stirring constantly
4.Add chili flakes
5.Pour in heavy cream, stir to combine
6.Add drained pasta + splash of pasta water, toss
7.Finish with fresh basil + parmesan

Plating: Twisted into a nest or plated with height. Basil leaf on top.

Chai Tiramisu

night before · dessert

Ingredients

·Lady fingers
·Strong chai (with cardamom), cooled
·250g mascarpone
·¾ cup heavy whipping cream
·3 tbsp sugar
·1 tsp vanilla extract
·Cocoa powder (dusting)
·Edible rose petals + crushed pistachio (garnish)

Method

1.Brew strong chai with 2–3 cardamom pods, cool completely
2.Whip mascarpone + cream + sugar + vanilla to stiff peaks
3.Briefly dip lady fingers in chai (1–2 sec only, don't soak)
4.Layer: chai-dipped fingers → mascarpone cream
5.Repeat layer
6.Refrigerate overnight
7.Before serving: place “30” paper stencil, dust cocoa, remove stencil
8.Garnish: rose petals + crushed pistachio

Plating: Bring whole to table. Cut tableside. Serve after \u201c30\u201d reveal.

Strawberry World

dessert · fully pre-plated

Ingredients

·Strawberry ice cream
·Strawberry sauce
·Heavy cream (whipped, piped)
·Cookie crumbs
·Fresh strawberries, sliced

Method

1.Scoop strawberry ice cream onto plate
2.Drizzle strawberry sauce
3.Pipe whipped cream
4.Sprinkle cookie crumbs
5.Arrange fresh sliced strawberries

Plating: Fully assembled in kitchen. Bring out plated.

Rooh Afza Latte

Ebrahim serves

Ingredients

·Full-fat milk (1 cup per person)
·Rooh Afza (2–3 tbsp per cup)

Method

1.Warm full-fat milk gently (don't boil)
2.Stir in Rooh Afza
3.Pour into cups and serve warm

Plating: Serve in glass mugs. Optional: light foam on top.

Closing Chai

poured at table

Ingredients

·2 cups full-fat milk
·2 cardamom pods
·2 tsp loose black tea (or 2 bags)
·Sugar to taste

Method

1.Heat milk in pot over medium
2.Add cardamom pods, let simmer 2 min
3.Add tea, simmer 5–7 min until rich golden
4.Strain into cups
5.Sweeten to taste

Plating: Pour at table. Serve with small biscuits if available.

Serving Choreography

Appetizers

· Puri shots + samosas → center plate (4 each)
· Hummus tray → individually plated per person
· Aloo chaat → individually plated per person

Entrée

· Dragon chicken + pasta together
· Michelin-style plating, per person

Dessert

· Tiramisu → bring whole, cut tableside after “30” reveal
· Strawberry world → pre-plated, bring out
· Rooh Afza Latte → Ebrahim handles

Closing

· Chai poured at table

March 15, 1996 — March 15, 2026 · 30 Years