Gymkhana Night: An Indian Dinner Party at Home

GYMKHANA NIGHT
AN INDIAN DINNER PARTY AT HOME

When Gymkhana—one of London’s most celebrated Indian restaurants—opened its first Las Vegas location, it quickly became one of the city’s most anticipated dining destinations. While a reservation is certainly on my list, I was equally excited to discover that several of the restaurant’s signature simmer sauces are available to order online.

For this dinner party, I built the menu around three of those sauces: Green Tikka, Butter Masala, and Goan Coconut Curry. Each one delivers the depth and complexity of Gymkhana’s distinctive flavors, making it easy to create an elegant Indian-inspired meal at home while adding a few personal touches.

GYMKHANA NIGHT MENU

NAAN
Garlic Yogurt Green Chutney

CHILEAN SEA BASS
Butter Masala
Warm Cream Swirl, Cilantro, Jalapeño

PRAWNS
Goan Coconut Curry
Chile Oil, Cilantro, Edible Flowers

SAFFRON BASMATI RICE
Cashews, Pomegranate, Mint, Cilantro

CURRY-PICKLED RED ONION

ROASTED HARIYALI CORN
Green Tikka Marinade, Deggi Mirch, Chopped Cilantro

The silky Butter Masala was a natural pairing for buttery Chilean sea bass, finished with a swirl of warm cream, fresh cilantro, and sliced jalapeño. Sweet prawns nestled into the fragrant Goan Coconut Curry, then were garnished with chile oil, cilantro, and edible flowers for a vibrant presentation. Roasted corn, coated in the herbaceous Green Tikka marinade, added smoky flavor and bright color to the plate.

To complete the meal, saffron basmati rice was finished with toasted cashews, jewel-like pomegranate arils, fresh mint, and cilantro. Curry-pickled red onions added a tangy counterpoint that balanced the richness of the curries, while warm naan and a cool garlic yogurt chutney tied everything together.

The result was an elegant dinner inspired by one of London’s iconic Indian restaurants, yet relaxed enough to enjoy at home with friends. Three exceptional sauces provided the foundation, while high-quality seafood, summer corn, plenty fresh herbs, and thoughtful garnishes made the evening uniquely my own.

Gymkhana Night Recipes

CURRY-PICKLED RED ONION

1 red onion, thin sliced on mandolin
1 c. water
1 c. distilled white vinegar
2 T. sugar
2 t. fine sea salt
1/8 t. red pepper flakes
1/2 t. turmeric
1 1/2 t. curry powder
1 t. black peppercorns
2 bay leaves

Place onion in a jar (a 24 oz. recycled pickle jar works great). Place remaining ingredients in a small saucepan, boil to dissolve salt and sugar. Pour over onion slices in the jar. Let come to room temperature, then cover and refrigerate at least 2 hours.

NAAN
Garlic Yogurt Green Chutney

Make the chutney by mixing one cup of yogurt with 1/4 cup of Green Tikka, 2 cloves minced garlic and fine sea salt to taste. Refrigerate at least an hour to meld flavors. Stir again before serving. Garnish with chopped cilantro and deggi mirch (Indian chili powder). We picked up the naan at a great local Indian restaurant.

SAFFRON BASMATI RICE
Cashews, Pomegranate, Mint, Cilantro

1 1/2 T. butter
1 c. basmati rice, rinsed
1/2 t. saffron threads, ground with mortar and pestle
1 t. sea salt
roasted cashews, rough chopped
pomegranate arils
mint and cilantro, chopped

Melt butter in a medium sauce pan. Add rice and stir to coat. Add 2 cups of water, saffron, and salt, stir to combine. When water boils, stir again. Cover and turn heat to low. Cook until water is absorbed, about 20 minutes.

To serve, spoon rice into a serving bowl. Garnish with cashews, pomegranate arils, and chopped herbs.

ROASTED HARIYALI CORN
Green Tikka Marinade, Deggi Mirch, Chopped Cilantro

Break fresh shucked corn cobs in half. Rub all over with Green Tikka. Grill until well-charred. Garnish with deggi mirch (Indian chili powder) and chopped cilantro.

CHILEAN SEA BASS
Butter Masala
Warm Cream Swirl, Cilantro, Jalapeño

sea bass fillets
coarse sea salt and fresh ground black pepper
flour
olive oil and butter
chicken stock

Let fish fillets come close to room temperature. Pat dry with paper towels. Season with salt and pepper. Dredge in flour, shake off excess.

Cook fish in a mixture of half olive oil/ half butter in a non-stick skillet over medium to medium-high heat until golden brown on both sides. Then add about 1/2 cup of chicken stock and continue to cook until the sea bass is cooked through and hot in the middle. Adjust heat as necessary. Do not flip the fish again.

butter masala simmer sauce
heavy cream, warmed
jalapeño
cilantro

Meanwhile add a jar of Butter Masala to a small sauce pan. Rinse the jar with about a quarter cup of water and add that to the pot as well. Heat over medium-low heat until hot, stirring occasionally.

To serve, ladle sauce into warm shallow bowls. Place sea bass filet in the middle. Drizzle warm cream around the edge. Garnish with thinly sliced jalapeño and cilantro sprigs.

PRAWNS
Goan Coconut Curry
Chile Oil, Cilantro, Edible Flowers

Cook one pound of peeled, deveined, tail-off prawns or shrimp in a pot of water with Old Bay seasoning. Drain.

Meanwhile add a jar of Goan Coconut Curry simmer sauce to a medium sauce pan. Rinse the jar with about a quarter cup of water and add that to the pot as well. Heat over medium-low heat until hot, stirring occasionally.

Add the prawns to the sauce. Ladle prawns and sauce into a warm serving bowl. Drizzle chili oil around the edges. Garnish with chopped cilantro and edible flowers if available.