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Culinary Classics by Tushar

My journey through bylanes of Classic and Contemporary cuisine

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Posted by Culinary Classics by Tushar on November 7, 2017

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Biryani Galore…

Purani Dilli wali Murgh Korma (Old Delhi Style Chicken Korma). Cooked with curd, fried onion paste and minimum amount of whole spices. Mildly aromatic with kewra water and fresh corriander leaves its a hearty and delectable dish.

Laal Maas…The iconic Rajaathani meat dish. Cooked the authentic way with Mathania Chillis a friend got me from Jaipur. Lip smackingly delicious. Another one in the bucket list ticked.

Gongura Mamsam, the iconic Andhra spicy mutton curry with the distinctive taste of gongura or sorrel leaves. Complete departure from traditional mutton curry with its tangy, hot and spicy flavors its a great combination with simple steamed rice and ghee.

Classic mid-rastern affair. Hummus, Baba Ghanous and Pita; homemade.

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