India, Jan. 4 -- While planning the new menu at Radisson Blu MBD, Noida, Master Chef Mohammed Khursheed decided that he would be traversing beyond the realm of the usual. "So if patrons ask for something like butter chicken, which is available everywhere, we coax them to try other dishes," he says.

The other thing that was kept in mind was to have dishes that represented the Walled City of the capital. They had dabbled with Hyderabadi as well as Rampuri cuisine during the curation of the menu but decided to stick with recipes from Delhi-6.

Care is taken to get the basics right. So Khursheed makes sure to source the spices from Old Delhi, dry roast them and then grind them in a mill. "The spices are mixed keeping in mind the clientele. W...