Chicken Pasanda

Chicken Pasanda is a signature dish of the Mughal legacy; ‘pasanda’ means favourite in Urdu, referring to the prime cuts of the meat. High on aromatic spices and dry fruits, it is also an easy and delicious non-vegetarian main course. Try it if you want to divert from the usual chicken routine and want to…

Magur Machher Jhol

Magur Machher Jhol, a Bengali-style Asian Catfish Curry, is my favourite fish recipe yet! It is a beautiful dish which has extremely strong flavours and spices. This recipe combines the aromatic characteristics of mustard seeds with the tanginess of tomatoes and dry mango powder, that essentially forms the tasty curry base. This dish is originally…

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…

Orange Chicken

Orange Chicken is light Chinese chicken recipe. It is more popular in America as it is not so spicy on the palate. Here, the chicken is cooked in orange juice giving it a tangy twist. Try this lip-smacking version of chicken fare for a light and easy-to-make meal! Ingredients: Serves 3-4 500g chicken, small cut…

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 Vindaloo

Chicken Vindaloo is a classic Goan recipe! And a great variant from the regular Chicken curry! The key ingredient apart from Chicken is potatoes, which gives this dish a new perspective. Being low on spices but fiery and tangy on the palate, this recipe is also very light on the stomach. ‘Vindaloo’ is an Indian…

Ghugni

Ghugni is a classic Bihari cuisine recipe! As you travel along the streets of Bihar, you are sure to find this wonder, served with hot Pooris or parched grain! Ghugni can be made with Bengal gram or white peas depending upon the cuisine; Bengal gram for Uttar Pradeshi or Bihari cuisines and white peas for Bengali…

Karahi Chicken

Karahi Chicken, a basic form of chicken curry originating in the erstwhile North-West Frontier Province or present day Pakistan, is also known as Balti Chicken (‘balti’, another word for ‘karahi’). This dish is high on spices and is cooked essentially in a ‘karahi’ or a wok. This recipe is slightly modified from the usual way…

Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani is one of the hot favourites of the non-vegetarian affair of the Indian palate. It has a fan following across generations and demographics and is highly recommended if you want to try out some royal, authentic Indian cuisine! Biryani, was essentially made popular by the Nizam of Hyderabad (in Southern India), combining…

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,…

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…

Laal Maas

Laal Maas is a traditional meat recipe from Rajasthan, India. It was traditionally made of wild game meat and has since then trickled down to just mutton in the contemporary times. Laal Maas is Hindi for ‘red meat’; it derives its red colour from its core ingredients- red chillies, yogurt and garlic. Seeped in such pungent…