At New York City’s new and most in-demand restaurant, Ambassadors Clubhouse, executive chef Karan Mittal brings a refined and deeply rooted approach to Punjabi cuisine, showcasing a wide range of its regional offerings. The restaurant, which is a sister concept to London’s Michelin-starred establishment of the same name as well as two-starred Gymkhana, is the only restaurant in Manhattan cooking with a traditional charcoal tandoor, which adds a distinct smoky depth to dishes like the Royal Atta Chicken (a dish that takes three days to make), Masala Lamb Chops, and Aloo Mattar Satpura (a crispy seven-layer samosa).
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0:00 Intro
0:40 Portioning and Marinating the Lamb Rack
3:19 Making the Mise en Place for the Seven-Layered Samosa
6:09 Prepping and Parcooking the Royal Atta Chicken
7:18 Making the Beetroot Raj Kachori Chaat
8:45 Finishing the Royal Atta Chicken
10:04 Pre-Service Tasting and Staff Meeting
11:16 Service Up / Firing the Satpura (Samosa)
12:35 Firing the Seafood Tower
13:56 Firing the Lamb Rack
14:56 Closing / Royal Atta Chicken Plate-Up (edited)
Credits:
Senior Producer/Director: Tom Daly
Camera: Murilo Ferreira, Caleb Weiss
Production Sound Mixer: Bill Vella
Editor: Lucy Morales
Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer: Connor Reid
Post-Production Supervisor: Lucy Morales Carlisle
Director of Production: Michelle Fox
Senior Director of Photography: Murilo Ferreira
Supervising Producer, Social Video: Jordan Shalhoub
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