Mirch Salan

Mirch Salan is a delectable delicacy from the Mughlai cuisine. It is quintessentially Hyderabadi to be precise and is served as an accompaniment to Biryani or rice. This recipe is prepared from the Bhavnagri mirch or Indian jalapeños and is full of flavours and spices. Mirch Salan is both sour and spicy on the palate. Thus,…

Lemon Chicken

Lemon Chicken is a Chinese recipe with global variations. In the basic version, boneless chicken is deep-fried and coated with a lemon sauce. Here, I have tried to recreate this type. Lemon Chicken is sweet but more of sour on the palate and is a light diversion too! So go ahead and experience this tangy…

Tamarind Rice

Tamarind Rice is a classic South Indian recipe and varies across Deccan plateau. However, the core ingredient is tamarind, which gives the necessary kick on the palate and transforms the plain boiled rice to a lip-smacking dish! Here, I have tried to recreate the basic version. The key in this recipe is to balance all…

Dhingri Dolma

Dhingri Dolma is a hybrid of Persian and Awadhi cuisines. ‘Dhingri’ stands for ‘mushrooms’ in some regional Indian languages and ‘Dolma‘ refers to ‘stuffed vegetable dishes’ in the Middle East, which is furnished by the grated paneer. This dish is light and aromatic on the palate; the key ingredient is the fragrant caraway seeds akin…

Nargisi Kofta

Nargisi Kofta is a Hyderabadi royalty on a platter! Inspired by the flower-Nargis, Narcissus tazetta-this dish is a sight for sore eyes! Nargisi Kofta is served with the kebab placed over the sauce, both of which are made separately. Here, the kebab is a flavour bomb which is complemented by the tangy sauce. So what better way…

Kolhapuri Chicken

Kolhapuri Chicken, is a popular regional Indian recipe from Kolhapur, Maharashtra. This cuisine is famous for generously using a concoction of Indian spices and coconut in its recipes. This beautiful mixture forms the core ingredient and lends a pungent and aromatic spicy flavour to the Kolhapuri cuisine. Kolhapuri Chicken is a delicious fare of this…

Kung Pao Chicken

Kung Pao Chicken, one word- tantalising! Here, I have tried to recreate the authentic version using the main ingredient, the pungent Sichuan peppers and man, they are hot! That just takes the dish to a whole new level of spicy! This recipe is a popular Chinese dish in the Indian markets and makes for a…

Chicken Korma

Chicken Korma is quintessentially Mughlai. Owing its origins to South Asia, this dish oozes royalty. Korma is derived from the Urdu word kormah which means ‘to braise’, which is in turn derived from the Turkish word kavurma which means ‘cooked meat’. Chicken Korma essentially involves the chicken to stew or braise in yogurt, cream and nut paste….

Kosha Mangsho

Kosha Mangsho is a Bengali cuisine recipe. The key differentiating ingredient used here are potatoes, that sets it apart from other mutton gravies in the Indian cuisine. Also, it has more gravy than juice, a consequence of slow cooking, retaining the moisture of the mutton- ‘Kosha’ means sautéed and ‘Mangsho’ means mutton in Bengali. Kosha Mangsho is sweet…

Paneer Butter Masala

Paneer Butter Masala is a classic Punjabi cuisine recipe. Consisting of paneer/Indian cheese, butter and cream and minimal in spices, it has a rich and mild texture on the palate. It has a slightly thick consistency giving a creamy aftertaste. Hence it is often reserved for special occasions or is one of the most ordered…

Schezwan Chicken

Schezwan Chicken is a Chinese cuisine recipe. It is a highly popular item on the menu cards in Indian restaurants. Essentially, involving the use of Schezwan Sauce, this chicken recipe is a spicy affair; definitely not for the faint-hearted! The link for a home-made recipe of the Schezwan Sauce is mentioned here. So try this extremely piquant chicken…

Dal Makhani

Dal Makhani, is a classic Punjabi cuisine recipe. It is now a popular item on the Indian menu globally. Being slightly mild on the palate, it is a widely accepted accompaniment. Dal Makhani, is essentially an amalgamation of black gram and cream and takes more than 10 hours to prepare. Hence it often reserved for…