If you are a fan of Biryanis or good food for that matter, Mughali Dum Biryani is a jackpot for you. In India there are regions known for there own preparations of Biryanis. From hyerabadi biryani, mumbai biryani to Ambur Biryani, each is unique in its own way. The thing that differentiates Mughlai Biryani from others is that, this one is mildly spiced compared to hyderabadi biryani but exotic fragrant. Continue reading →
Remember the last time when you visited home, mom made your favorite pudding. As you gulped the love soaked dessert you wondered what is the secret mom beholds that makes the pudding so heavenly. Urdu is such language. It takes you home and with it’s nuances, politeness and mystic secrecy, immerses you in the luscious sugar syrupy romanticism . It is a language of angels I believe, which leaves you mesmerized. Soft as baby toe, graceful as a new bride Urdu is treat to ears. Continue reading →
Isn’t Rogan Josh the first choice of curry in any restaurants you visit? For me it always has been. A delicacy from Kashmir, delight for every food lover this dish is one of the must try Indian dishes.
‘Rogan’ in Persian means oil and ‘josh’ means hot. So you can imagine rogan josh having beautiful red thin gravy covered in the layer of oil. Kashmiris use ‘Ratanjot’ for the red colour but popularly Kashmiri red chili powder gives the required shiny red colour to the dish. Kashmiri red chili in not very hot plus it gives nice colour so can be used generously. Continue reading →
Since I have tried super delicious and delicate mutton dum biryani I am fan of dum style of cooking. This way you can cook without any added oil. Tastes and flavors are so perfectly blended in this style of cooking that it’s just wowww!!!. Meat retains its very tastes and engrosses all the aroma and flavors of spices which are put in. This is just extraordinary. I will say I am totally in love with Dum cooking and what a taste!!! Do try
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Perfecting the art of making Biryani is an achievement in itself. Birynani is slow cooked tenderized meat and rice with flavours of cardamom, saffron, clove, cinnamon, mace, nutmeg, pepper corns and cumin. If ingredients make a dish then it won’t be an exaggeration to say that a well made Biryani is much more than the sum total of its parts. Dum cooking is cherry on top. Dum cooking comes from bawarchikhanas (kitchens) of Nawabs of Awadh. By this style, food is tightly sealed in heavy bottomed pan and cooked over low fire. The process of slow cooking gently persuades all the Continue reading →
When you are cheerful and totally in mood to spend time in kitchen, go for this recipe. I was so so happy how this came out, beautiful combination of spices and flavours. Also, for me a break from regular curry. Because it was Friday and I got fresh vegetables, I was all up to try to make something different than usual. This was just fantastic.
Like anyone else’s, my mom is the best cook I have ever known. She is the master of curries. I humbly admit I have never tasted better mutton curry than what she cooks. So here is that recipe straight from her kitchen. Let me also admit, her recipe is not written down anywhere.
The origins of Galawati Kebabs has an interesting historical story. Nawabs of Lucknow (or earlier known as Awadh) were infamous for their overwhelming and luxurious lifestyle. But for our advantage; their extravagant tastes nourished many arts under their patronage. Surely, they must have had palettes of heaven since their bawarchis or rakabdars (Master cooks) created best of the culinary delights. Galawati kebab is one of the jewels of the Awadhi bawarchikhana(Kitchen). Lakhnavi Galawat melt in mouth kebabs are the best you will come across. Continue reading →
Growing up in Lucknow, the land of kebabs and biryanis, was one delightful and tasteful experience. Here houses overflow with aroma of spices and striking flavors, grand moms and moms still treasure the secret of their recipes as ancestral wealth, kebab parathas are just another snack, ID and Bakrid is most delicious here than any place else, each street has a delicacy of its own and moreover people themselves are delicate like ‘Gaulati Kebabas’ and sweeter than ‘Sheermal’. Paradise of food lovers and Meeca of Mughlai delicacies. Ahh this got me nostalgic. The good old lucknow!! Continue reading →