Well, this is a very pretty checkmate! Black winds it up in three very forcing moves, starting with...

22 Qh1+ Bxh1

Forced.

23 Rxh1+ Kg2

Forced.

24 Bf3#

I don't think I have ever seen this particular mating pattern before. It should be named "Ivanov's Mate", or something similar.

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We now have the same position we had on move 21, except our queen is gone. Now 23...Nf3+ mates in 3:

24. Bxf3 Bxf3 followed by 25...Rh1#

24. Kf1 Bh3#

23...Qg1+ 24. Kxg1 Bxf3 25. Bh6 Rxh6 and 26...Rh1#

For the flambeed white king, you need to take one white king which has been castled in fianchetto. It is more traditional to have the king's knight at f3, but you can also opt for the more modern approach with the knight at d2.

Next we need to make our standard h file sauce. You will know this sauce from many other recipes. It's exactly the same sauce (with colours reversed) that we use as white in the closed sicilian and the 150 attack against the modern.

First, you need to place your queen on d7 (or d2 if making this as a white sauce), your bishop somewhere on the d2-h3 diagonal and castle queenside. If you've mixed it right, it should look something like this...

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The next step is to drizzle the h pawn gradually into the mix with h5 and h4. Don't put too much in! If you push to h3 the mixture will curdle and you will be blocking your own h file. You want just enough h pawn in the mix so that white has to allow the h file to be opened. Here's one I made earlier...

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Now if white takes the pawn, you play Rxh5 with a great game. Otherwise, we need to season the dish with hxg3. White can choose between a half open h file (after fxg3) or a completely open h file with hxg3. Either way, your rook on h1 is adding a great deal of flavour to the dish.

The next vital step is to infuse the flambeed white king with Bh3. The point of this is to fillet out the nasty Bg2. Nobody wants that on their plate. We can't have our diners spitting our pieces of bone, can we?

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The next bit needs a bit of creativity. Having opened the h file, we need to get our queen onto it. And there are at least three different ways of doing this. If white plays Bxh3 then we add Qxh3 to the mix. Lovely.

If the white bishop stays on g2 then we season with Bxg2 and Qh3+.

And if the bishop runs away we look for another way to stirfry the queen to the h file. You might like to try a Michelle Roux speciality with Qf5-Qh5.

Our dish is nearly complete. But we have lots of choices about how we finish it off. This will depend on what is in season, and how white chooses to defend. We may need to add other ingredients to the attack, such as a centralised knight, a second rook along the h file or a bishop.

But if you aspire to Michelin quality fine dining, you should make sure that your dish is not only cooked to perfection but presented neatly. If you have been following the recipe, this is what it could look like:

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He could recapture with either knight and either pawn. Unfortunately, they are all pretty grisly choices. Whichever way he goes, black has a half or fully open h file and the option of blasting everything open with f5. I suppose the point of hxg3 rather than fxg3 is that the h2 pawn would fall anyway when black doubles or triples heavy pieces on the h file.

A.(Most forcing)
22 ...Qh1+
23.Bxh1 Rxh1+
24.Kg2 Bf3+

Sadly that B, C and D don't work, so my first impression was wrong, only the forcing continuation wins.

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<once>: Thank you very much for the elaborate explanation and analysis. may be White should not have let the h pawn to take g3. The above is the position at the end of move 10. A chessmaster character thinks that Black h pawn should have been taken as below 11.gxh3 Rxh3
12.Bg4 and get a Rook! if Black plays as such.
Makes sense. I am always afraid to loose h pawn if playing with White.

Thanks again for comments