The Night Just Got Richer. “Midnight in Mumbai” Is On the Table.

February 12, 2026

Chef Shubhi’s bold, slow-braised short ribs made for after-hours indulgence.

Deadlines. Traffic. Noise. Screens.

Mumbai never really sleeps — it simmers.

And this dish was built for that energy.

“Midnight in Mumbai” isn’t soft comfort food. It’s slow-cooked depth with backbone. Short ribs are seared until deeply caramelized, then left to braise low and slow in red wine, aromatics, and subtle warming spice. No rush. No shortcuts. Just time doing what time does best.

The result? Meat that barely holds its shape. A sauce that’s glossy, dark, and unapologetically rich. Flavour that builds instead of explodes.

There’s structure in every bite — bold wine notes up front, savoury intensity through the middle, and a gentle heat that lingers at the end. It doesn’t overwhelm. It stays with you.

This is the kind of dish you serve when the day has been long and the night deserves something better.

Minimal plating. Deep lights. One good glass of red.

Because when the city winds down, your food should rise up.

“Midnight in Mumbai.”
Slow. Bold. Unforgettable. 🍷

Love on a Plate: The Art of Slow-Braised Lamb
By Chef Shubhi Singh

In the era of fast food and faster lives, there’s something powerful about a dish that asks you to slow down. This slow-braised lamb short ribs recipe is all about intention—bold flavors, rich textures, and cooking that actually means something.

What Makes This Dish Special?
At its core, this recipe celebrates depth. Bone-in lamb short ribs bring serious flavor, while a full-bodied red wine creates a sauce that’s rich, dramatic, and comforting. Fresh rosemary and thyme keep things earthy, garlic and onion build the base, and carrots add subtle sweetness without stealing the spotlight.

The real plot twist? A small piece of 70% dark chocolate melted into the braise. It doesn’t make the dish sweet—it makes it complex. Think smooth, luxurious, and slightly mysterious.

Designed as a Valentine special, this plate is romantic without being over-the-top. It’s cozy, elevated, and confident—proof that classic cooking can still feel modern. Whether you’re cooking for someone special or just romanticising your own life, this is the kind of dish that turns dinner into a moment.

From Pan to Perfection: Mastering the Slow-Braised Moment

Great food isn’t rushed—it’s built, step by step. This method is all about layering flavor and trusting the process, because every move in the pan adds to the final vibe on the plate.

The Technique That Makes the Magic
It starts with the sear. High heat, olive oil, and well-seasoned lamb short ribs create that deep, golden crust—the kind that locks in flavor and sets the tone for everything that follows. This isn’t just browning; it’s the foundation.

Next come the aromatics. Onions, carrots, and garlic soften and melt together, releasing sweetness and warmth. Tomato paste hits the pan next, losing its raw edge and turning rich and concentrated—quietly upgrading the whole dish.

Then comes the glow-up moment: deglazing with red wine. As the liquid hits the pan, it lifts every caramelized bit from the bottom, turning leftovers into liquid gold. A short simmer brings balance, depth, and that slow-cooked energy before everything comes together for the long, gentle cook.

This process is calm, intentional, and rewarding—proof that when you respect the steps, the dish shows up exactly how it’s supposed to. Cozy, bold, and worth every minute.

Where Patience Pays Off: The Finish That Changes Everything

This is the phase where the dish stops being a recipe and starts becoming an experience. Everything comes together, and time does most of the heavy lifting.

Why the Ending Matters
Once the ribs are settled into the slow cooker, it’s hands-off energy. Wine, stock, herbs, and that one bold square of dark chocolate melt into each other, creating a sauce that’s smooth, balanced, and quietly powerful. The chocolate doesn’t announce itself—it just softens the edges and deepens the mood.

Hours later, the payoff is undeniable. The lamb turns fork-tender, pulling away from the bone like it’s supposed to, no effort required. This is slow cooking at its most satisfying—low drama, high reward.

The final move is all about finesse. Reducing the cooking liquid transforms it into a glossy, spoon-coating sauce that hits rich without feeling heavy. Pour it back over the ribs, and suddenly the dish feels complete—polished, intentional, and ready for the spotlight.

This step proves one thing: great food isn’t about doing more, it’s about knowing when to let go and let flavor do its thing.

The Finishing Flex: Chef Shubhi’s Secret Tip

Every standout dish has a final move—the one that takes it from really good to unforgettable. For these slow-braised lamb ribs, it’s all about what they land on.

Serving them over truffle mashed potatoes or a silky saffron risotto instantly elevates the plate. The creamy base balances the richness of the sauce, while subtle luxury notes keep the dish feeling intentional, not heavy. It’s comfort food, but make it polished.

Visually, this pairing is a moment. The soft neutrals of the mash or risotto against that deep, glossy red sauce create contrast that feels almost artistic—minimal effort, maximum impact. Perfect for candlelight, date nights, or anytime you want the plate to speak before the first bite.

Because sometimes, the secret isn’t another ingredient—it’s knowing how to serve it.