Mutton Rezala

Mutton Rezala is an authentic Bengali cuisine delicacy, with an influence of the Mughal era. It is essentially a yogurt-based mutton curry infused with the aromatic Indian spices and a dash of Mughlai flavours. Perfect for a feast, this delicious dish will surely be the star attraction of your evening. Trust me on that! A…

Chicken Dopiaza

This recipe of Chicken Dopiaza is my rendition of this delicious poultry dish. Dopiaza literally means two different types of onions used; so here too I am adding onions made in two different styles. Hope you readers, enjoy making it too! ūüôā Ingredients: Serves 4 2 tbsp oil 8 small onions, halved 2 bay leaves…

Navratan Korma

Navratan Korma is an Indian delicacy made with nine gems (‘Nav’ means nine and ‘ratan’ means gems in Indian) that combine together in Mughlai-style gravy of yogurt, cream and nut paste. These gems can be seen clearly in the picture too; details of which are in the recipe below. This lavish dish is one of…

Koshari

Koshari is the national dish of Egypt. I came to know about this recipe from my dear friend Srishti Sharma, as we were discussing different global cuisines that could be made at home for a family luncheon. This recipe struck just right as it is a yummy, wholesome meal that incoporates basic ingredients such as…

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…

Dum Murg Biryani

Dum Murg Biryani is a quintessential example of royal Awadhi cuisine or present day Lucknowi fare. Seeped in regal flavours of butter and nuts, this beautiful Chicken recipe is a delight to the senses! I am literally at a loss for words, so just check out this royalty right at home and you are surely…

Qabooli Biryani

Qabooli Biryani, is a vegetarian delight from the land of Mughlai cuisine-Andhra Pradesh. It makes good use of routine items such as rice and lentils and creates magic on your palate! This dish is hot, spicy affair layered with cool, mint undertones. Qabooli Biryani is an ancient recipe created during the Mughal regime in India….

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….

Chicken Dhansak

Chicken Dhansak is the signature dish of Parsi cuisine. The secret ingredient that differentiates it from other Chicken recipes is the use of lentils as a base for the gravy. Consequently, you have a delicious recipe that has the goodness of health! Traditionally, this dish is eaten with caremalised rice. However, you may have it…

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…

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 saut√©ed¬†and ‘Mangsho’¬†means¬†mutton in Bengali. Kosha Mangsho is sweet…

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…