When it comes to playing the impeccable host to ring in the New Year, it’s crucial to serve delicious appetisers that go with the spirits of your choice. Chef Rajesh Dubey, who heads Speciality Restaurants’ brands such as Sigree, Haka, and the very popular Mainland China, has come up with a tantalising menu to go perfectly with the laid-back Goan milieu of Calcutta’s new lounge bar, Shack. We bring you a few of his recipes to spice up your party.

CHICKEN WINGS CAFREAL

Ingredients 500gm chicken wings 80gm onions 40gm tomatoes 10gm sugar 60ml coconut milk 65ml malt vinegar Salt to taste juice of half a lemon

For the paste: 125gm fresh coriander 50gm green chillies 25gm ginger 25gm cumin seeds 5gm cinnamon sticks Grind to form a fine paste.

method Marinate the chicken wings with salt and lime juice. Heat oil in a kadai, add chopped onions and sauté until golden brown. Then add tomatoes and the paste and sauté for 5-7 minutes. Add the chicken wings and a little coconut milk, malt vinegar and sugar. Sauté until the chicken wings are properly cooked. Adjust the seasoning. Serve hot.

PAN FRIED BABY CORN XACUTTI

Ingredients 1.5l water 800gm fresh baby corn 60gm corn flour Salt to taste

For the paste: 6 red chillies 30gm poppy seeds 3gm ajwain 4gm mustard seeds 4gm fenugreek seeds 10gm coriander seeds 3gm black peppercorn 3gm green cardamom 1gm nutmeg powder 1gm mace powder Grind to form a fine paste.

Method Boil the water with some salt and add sliced baby corn to cook. Drain and keep aside. Heat oil in a kadai, add the paste and sauté for 4-5 minutes. Coat the boiled baby corn with corn flour and deep fry until crisp. Now add the crispy fried baby corn to the sautéed paste and toss well. Adjust seasoning and serve hot. Both recipes serve four.