This was really helpful with the procedure, and mainly based on that recipe.

1. Rice
2. Water
3. Rice Vinegar
4. Sugar
5. Salt

Avocado (Two different cuts), Crab meat, Spicy Mayo (Japanese Mayo + Siracha sauce), Sesame Seeds, Scallops in Spicy Mayo, and Salmon. The small little tin container top left is some rice vinegar + water, for hand dipping when handling rice.

Not pictured: Shrimp Tempura, they are sun bathing.

Everything gathered together Also added some Tobiko/Flying Fish Roe/Caviar all over.

Not pictured: Green tea, Wasabi, and Sake.

1. Ghee
2. Ginger
3. Butter
4. Garam Masala
5. Chilli Powder
6. Ground Cumin
7. Bay Leaf
8. Yogurt
9. Cream
10. Chicken
11. Tomato puree
12. Cayenne
13. Shallots
14. Onion
15. Garlic
16. Cardamom Seeds
17. Lemon Juice
18. Salt and Pepper
19. Fenugreek
20. Cilantro
21. Turmeric
22. Naan Bread
23. Cashews

So disregarding another episode of tearfulness with cutting Shallots and Onions, there they are, going to be fried up

So after they are nice and soft, then comes the magic powders spices and stuffs. Ground Cumin, Chilli Powder, chopped up fenugreek, Garam Masala, Lemon Juice, Turmeric, Garlic, Grounded Ginger, Cardamom seeds, and Butter (Hmm, it would be a tragedy to forget butter in Butter Chicken now...)

The onions have a good colour with all the spices and everything blended in, smells good too, so adding in some tomato puree now.

Still kinda red, so now to blend in the yogurt and the cream, and make it thick.

Added some salt and pepper after simmering for 10 minutes, and the colour is looking pretty

Now, with that aside, a bit of Ghee and some raw chicken breast I cut earlier to start this part

After they are almost cooked, adding some more Garam Masala as well as Cayenne to really have a good tasting chicken.

Getting some sauce from earlier to toss the chicken in while it finishes cooking, what a good steamy smell.

The chicken is in the big sauce now, and all is well, so adding in some water and cashews to finish it off.

While all that other stuff is cooking and going along well, here is some Ghee and Chillis lightly layed on the Naan, which is then baked for a little bit.

Cut up the Naan when it is done, sprinkle some Cilantro over the main sauce, rice is ready and this is it

Olive oil, then soften up the onions. I had most things diced ahead of time, especially the onion so as to not get overly emotional over cutting onions...

Now time to drop this beef and mash it up real good.

Adding in Cumin, Paprika, Chilli Powder, Salt and Pepper. Forgot to buy crushed red chillis! But that's fine, all this other stuff makes up for it. At this point I could add some beans, but I am not too keen on them and it makes people fart all day long anyway. Anyhow, afterwards this is mixed and then some hot water to simmer.

So here is diced tomatoes, diced white onions, chopped cilantro, and a lime cut in half, going to be squeezing out the lime juice and mixing it. I could have diced the jalapenos, but I like em this way.

Everything is gathered now, Cheeses, Chips, Beef mix, pico de gallo, and of course, the goodness of Avocados in that bag. I think I may need a bigger plate.

From there, layering chips>beef>cheese for about 4 layers. I think I need a bigger plate.

I melted the cheese for a bit, and then finally getting some Avocados on there, certainly shaping up good. I should get a bigger plate.

Finally, adding on the pico de gallo, and this thing is standing tall. I really need a bigger plate.

I think I need an actual camera instead of a crappy phone camera (I knew I should have gotten that Nokia phone), but it will have to do for now.

Oh yeah, the other bowl is the separated egg whites, saved that for some other use.

Not pictured was the cutting of the pod since it made my fingers all messy. Still, the pod and the seeds could be seen.

A little bit at a time, the heated cream was poured into the egg yolk bowl, just so I do not curdle or scramble those eggs (not breakfast anyway). Afterwards sieve dat stuff through for silky texture.

Transferred to Ramekins, now to fill up hot water half way and bake it.

After some baking time, it is chilled a bit, then refrigerated. Many many hours later... more sugar, and standing over them is a rather beautiful blowlamp, ready with flames of doom.

FIRE!

And then afterwards, refrigerated for another hour and ready to serve eat.

Real screenshot of the game in action. All that's left to do is... the menu and game over screen.