New Year 2024: 2 Recipes You Can Serve At The New Year's Party
Image Credit: Special Lamb River

The countdown to the New Year has begun. We are at the end of 2023, eagerly waiting to welcome 2024. This is an exciting moment of the season when we take a break from our busy schedule and spend some good time with our loved ones.

The New Year brings new hope into our lives and gives us a reason to celebrate. There are numerous ways to enjoy the New Year. Many people go out for partying, picnics, clubbing, and what not. We also invite our friends and family to the house and have a frolic with music, dance, and some good food.

If you have also planned to invite your favourite people home to celebrate the New Year, we have brought to you two delicious recipes shared by Taj Corbett Resort & Spa, Leisure Hotels Group.  

Grilled Lobster With Wine Sauce

Cooking Time: 25 minutes 


  • 400 g lobster  
  • 100 g of broccoli, beans, mushrooms, and baby corn 
  • 50 g zucchini ribbon  
  • 5 ml of double cream  
  • 80 g potato mash  
  • 10 g garlic, chopped  
  • 10 g onion, chopped 
  • 30 ml of red wine  
  • 15 g ricotta cheese  
  • salt and pepper to taste.
  • 5 g butter  
  • 10 ml of olive oil  
  • 2 egg yolks  
  • 10 ml of lemon juice  


  • Clean and devein lobster, Marinate in mustard, lemon juice, and seasoning. 
  • For wine sauce, sauté garlic and onion, then add wine, salt, and lemon rind. Whisk the egg yolks and cook until creamy in texture. 
  • For a zucchini roll, make a mixture of ricotta cheese, chopped vegetables, and seasoning. 
  • Grill the lobster until it is cooked. Serve with wine sauce and a zucchini roll. 

Special Lamb River


For the marinade

  • 500 g of liver, cut into bite-sized pieces 
  • 1 teaspoon of ginger 
  • 1 teaspoon of garlic paste 
  • juice of 1 lemon 
  • ½ teaspoon cumin powder 
  • 1 teaspoon red chilli powder 
  • ½ teaspoon turmeric powder 
  • 2 teaspoons of coriander powder 
  • 2 green chillies, finely chopped or minced 
  • 4 tablespoons of yoghurt  

For the curry 

  • 125 ml of oil 
  • 2 pinches of cumin seeds  
  • 6 whole cloves  
  • 4 cardamoms  
  • ½ teaspoon whole black pepper or coarsely crushed black pepper  
  • 1 whole cinnamon 
  • 1 onion, finely processed 
  • 2 tomatoes, finely processed 
  • Salt to taste 
  • Fresh coriander for garnishing 
  • Green chillies for garnishing 

For peri-peri sauce 

  • 1 tablespoon of mayonnaise 
  • 1 teaspoon of peri-peri powder 
  • 1 teaspoon of lemon juice 
  • 1 tablespoon of cream 
  • 2 cloves garlic, chopped 
  • Salt to taste

For Garnishing  

  • Boiled egg white, grated on top 


  • Marinate the liver with all the ingredients from the 'marination' section and marinate everything for a minimum of one hour. 
  • In a deep pot or wok, heat the oil. Add in the onions and sauté them over medium-to-high heat for 6–8 minutes, until they begin to turn golden. 
  • Add in the blended tomatoes and sauté everything further over a high heat till the mixture becomes very thick, concentrated, and glossy. The oil should begin to separate at the edges. 
  • Towards the end of this, add in all the spices. 
  • Add in the marinated liver. Sauté this mixture in the oil well. This will take a lot of time, as the liver and yoghurt will release some moisture.  
  • Keep sautéing the liver until the mixture looks thick and the oil separates at the edges. 
  • Add 100 ml of water, bring to a boil, then cover and cook on low for 5–10 minutes. 
  • Finish off with a heavy hand of coriander and boiled, grated eggs for garnishing. Serve with peri-peri sauce.