Badami Pasanday

Mughlai cuisine consists of dishes developed in Medieval India at the centres of the Mughal Empire. It represents a combination of the cooking style and recipes of Central Asia and North India. The Mughlai cooking styles is used in the traditional cuisine of north India (especially Agra and Delhi), Hyderabad, Dhaka and the Karachi. The cuisine is strongly influenced by Central Asian cuisine, the region where the Turco-Mongol Mughal rulers…

Mangsha Besara

Mangsha Besara (Mutton cooked in mustard sauce) is a rustic, ancient dish from my motherland, the state of Odisha (erstwhile Orissa), in the eastern part of India. Jiggs Kalra – the author, columnist, gastronome, food consultant and restaurateur, considered the Czar of Indian Cuisine, once said “Some of the world’s most popular cuisines are made…

Rara Gosht

Rara Gosht (pronounced as Rada Gosht too) is a rich Mughlai dish which is said to have originated in the kitchen of Nawabs of Awadh (todays Lucknow) like innumerable other delectable dishes famous globally. Each Awadhi dish had its own combination of spices and a specific way of cooking, which was never compromised with. But…

Nargisi Kofta

Kofta is a family of meatball or meatloaf dishes found in South Asian, Middle Eastern, Balkan, and Central Asian cuisine. In the simplest form, koftas consist of balls of minced or ground meat mixed with spices and/or onions. Koftas in India are usually served cooked in a spicy curry/gravy. Nargisi Kofta is a popular dish…