A Cordon Bleu Butter Chicken

Biting into the fried, gooey batter of the doughnut shaped gulab jamun, the lighter-than-air pistachio cream enveloping the palate, as the tantalising mix of warm Old Monk rum and sugar syrup burns gently down the thr­oat, Walter Allwyn was well into the middle of Chef Thomas Zacharia’s culinary creation.