BOMBAY CAFE RECIPES

Steps:

• "With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium-high heat. Add onions; saute until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 10 minutes. Add chili mixture and 1 tablespoon water; saute 2 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and turmeric; saute 1 minute. Add tomatoes and salt; cook until almost all liquid evaporates, stirring constantly, about 5 minutes. Add chicken pieces 1 at a time, turning to coat in tomato mixture. Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40 minutes. Spoon rice onto plates. Top with chicken and sauce. Garnish with cilantro. Serve with Green Apple & Coconut Chutney. Bon Appetit, February 1995 Posted to MM-Recipes Digest V4 #305 by Julie Bertholf on Nov 24, 1997"

Steps:

• Add your cold brew coffee infusion and Bombay Sapphire to a Balloon glass, swirl well to mix
• Fully fill the glass with ice and top with the Fever-Tree Aromatic Tonic Water
• Gently fold with a bar spoon to combine