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…

Hyderabadi Chicken 65

Chicken 65 is one dish which always has a special place at the table, the moment it shows up at the table it takes the privilege to disappear in no time. From upscale bars to highway dhabas, Chicken 65 has travelled far and wide as a bar snack, or an indulgent meal accompaniment. As per order analysis…

Saas ni Machhi

The simplicity of complex flavours in this Parsi fish curry ‘Saas ni Macchi’ feels like a symphony on the palate. According to the Qissa-i-Sanjan (account of the early years of Parsi settlers on the Indian subcontinent), the Parsis fled to India from Iran, in mid seventh century, due to reasons of religious freedom. They were allowed to settle in…

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…

Mangalorean Kori Sukka

Indian west coast has been influenced for centuries by trade, invasion and asylum seekers. This coastline, which spreads from Mumbai to Calicut, boasts of a vast range of dishes, from  multiple culinary styles, which is an amalgamation of local taste and foreign influences. Dishes in south India used variety of local grown spices from time…

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…

Murgh Biryani

I have written down step by step recipe with each picture. This is my recipe. It might not match with yours or any “traditional” way of cooking biryani. I normally do not follow measurements while cooking, only “andaaz”. But for Biryani I suggest 1 : 2, that is one portion rice to two portion meat….

Santra Kulfi

SANTRA KULFI or ORANGE KUFI.. Kulfi is often described as “traditional Indian ice cream”. Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier. Unlike ice cream, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. Thus, it is sometimes considered…

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…