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Chicken Pulao
This pulao made with chicken, basmati rice and aromatic spices makes sure that it is as delectable as the chicken biryani. This is Sanjeev Kapoor exclusive recipe.
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Doi Mach
From the land of hilsa, comes Doi Mach. Fish marinated in a simple curd marinade and cooked with whole spices. A simple and light fish preparation served with steamed rice is a meal to remember.
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Malbari Mutton
Mutton cooked in a unique spice paste and simmered in a delectable coconut and poppy seed gravy in the Malabar style. Serve with Malabar porotta, appam or puttu. Slurp and bite into meat.
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Laal Maas
Mutton cooked in a fiery and flavourful gravy that has a smoky touch that makes this curry amazingly drool worthy. Try it out once and you will definitely want to have it again and again.
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Aloo Mutton Curry
Mutton cooked with potatoes in a flavourful yogurt based gravy. Yes, that’s how the Bongs love their mngsho or mutton! Best served with rice or porotha.
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Taar Korma
A Rampuri delight, an ancient recipe with rich heritage and history! The speciality of this korma comes from the way the mutton stock is cooked to add that gelatinous texture yet forms a smooth gravy.
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Do Gosht Biryani
A Rampuri delight - unique biryani made with ‘do gosht’ which mean ‘two meats’! It has mutton and chicken mince balls that are cooked with basmati rice in a rich yakhni. An exotic biryani indeed!
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