In a bowl combine tempura flour, salt, crushed black pepper, and chilled water to make a batter, and keep it aside, season flour by mixing tempura flour, salt, and crushed black pepper. Coat the Bombay ducks with the seasoned flour, dip in the batter, and deep fry till done. In a bowl, mix mayonnaise, wasabi powder, and condensed milk to make some boondi as a garnish for the Bombay duck tempura, splatter the batter slowly into the pan containing hot oil and fry the boondi till golden brown. In the same batter, add lemon juice to dilute it and use it as a dip with the Bombay duck tempura. Plate the Bombay duck tempura with wasabi mayo and garnish with coriander leaf, fried boondi with lemon wedge.