Egg Curry

Egg Curry is yet another dish from the diverse list of egg recipes. This egg curry originates from the Indian state of Punjab, signifying that it would be spicy and tangy on the palate. Extremely easy to make with basic pantry ingredients, this dish is your go-to recipe for a hearty meal on a weeknight….

Egg Lava

Egg Lava is a unique street food that I discovered in the bylanes of Bihar. It is a popular Bihari snack that goes by the local nomenclature of ‘Fried Poach’. Egg Lava is my personal rendition of this drool-worthy appetiser! This dish combines the hot chilli flavours with the gooey egg yolk and voila! you…

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! 🙂 Ingredients: Serves 4 2 tbsp oil 8 small onions, halved 2 bay leaves…

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…

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….

Fattoush

Fattoush is a famous Levantine salad dish which is also very easy to make. It is wholesome and nutritious meal that scores high with the weight-watchers too! An exotic quick fix to your boring salad routine, Fattoush is like a breath of fresh air, quite literally a garden on your plate! The key differentiating factor…

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…