CHICKEN TIKKA MASALA (boneless)
Introduction Chicken Tikka Masala is one of the world’s most loved Indian-inspired curries. Tender chicken tikka pieces are marinated in yogurt and spices, pan-fried until golden, then simmered in a…
JACKFRUIT CURRY
Ingredients 1 young raw jackfruit, cleaned and cut into chunks (keep the pieces in diluted coconut milk while preparing the masala) 1 tsp fenugreek seeds, roasted and powdered 1 onion,…
GOLBARIR STYLE KOSHA MANGSHO
Introduction Kosha Mangsho is a quintessential Bengali rich goat meat curry. Mangsho means meat and Kosha (derived from Koshano) means to slow cook with lots of spices and minimal water.…
ANDYACHA ZHANZHANIT RASSA
Introduction Maharashtrian spicy egg curry made with broken raw eggs instead of boiled eggs. Ingredients 4 eggs, raw 1 small onion, chopped ½ cup Kanda Khobra Garam Masala (Vatan Masala)…
KERALA PAROTTA
Introduction A Kerala Parotta is a layered flatbread made of maida flour, originating in Tamil Nadu, especially in the central region. It’s a popular street food (Thattukada/roadside shops) in Southern…
MUGHLAI CHICKEN CHANGEZI
Introduction The origin of this dish dates back to the era of Mongolian ruler Genghis Khan. The chicken is roasted first and then cooked in a rich gravy made of…
MAHARASHTRIAN KOLAMBICHE KALVAN – PRAWN CURRY
Introduction I’ve served it with rice and amaranth greens with coconut. Ingredients 7–10 prawns, washed, cleaned and deveined 3–4 pieces fresh coconut 1 tsp coriander seeds ½ tsp cumin seeds…
GOAN PRAWN CALDINE WITH BOTTLE GOURD
CALDINE Curry CALDINE curry is a popular Goan non-spicy (mild) yellow curry made with fish, prawns and vegetables like cauliflower, lady’s finger and bottle gourd. I have served this Prawn…
LAHORI KALE CHANE KA SALAN SMALL BLACK CHICKPEAS CURRY
Ingredients 500 gms small black Chana, soaked overnight 3 medium onions, sliced finely 7-8 small garlic cloves 3 medium tomatoes 1 tsp green chilli and ginger paste 1 tsp red…
DHABA STYLE EGG LABABDAR
Egg Lababdar is a rich, creamy and unique egg dish cooked in a tomato-cashew purée with a few spices and topped off with grated egg white. I’ve served it with…
GOAN CHICKEN XACUTI
Ingredients 1 kg chicken 1 onion, sliced Few coriander leaves Oil Salt to taste Tamarind paste Marinate the Chicken Grind together 1 inch ginger, 12 small garlic cloves, 2–3 green…
SPICY VEG HYDERABADI
Ingredients for Paste 2 tbsp oil 2 medium onions, sliced 2–3 garlic cloves 1 inch ginger 1–2 green chillies 1 large tomato, chopped 1 cup coriander leaves 15–20 spinach leaves…