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Keema Par Eeda
This spiced mutton mince with eggs poached over it is a testimony to the Parsis’ love for meat and poultry. This is Sanjeev Kapoor exclusive recipe.
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Shahi Raan
Marinated in two marinades, with ittar and saffron and lots of spices and nuts and cooked in ghee makes a superb feast any day. A royal dish indeed!
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Awadhi Pasanda Kebab
Indeed a heritage recipe! This creamy, velvety kebab from Awadh will have you coming back for more. Serve with flaky paranthas and enjoy a royal culinary experience.
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Aloo Lachcha Parantha
Usually aloo paranthe are made by stuffing spicy potato mixture in wheat flour dough, rolled out into paranthe and cooked in ghee. But here we have mixed all the ingredients and kneaded into a dough to make the paranthe which just as luscious.
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Punugulu
There is so much you can do with leftover idli/dosa batter. Bite-sized deep fried, flavoured fritters. What goes with it? Coconut chutney of course. Serve it with cups of hot tea of coffee.
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Palakottai Vadai
A great way of using Palakottai (Jackfruit seeds) in this form i.e to turn them into these spicy and tasty deep fried vadas! They can be served as a snack or even as a starter with cocktails.
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Kottayam Style Mutton Roast
Tender meat cooked in spices with curry leaves and sautéed with coconut pieces adding their unique taste is how mutton is enjoyed in the quaint town of Kottayam in Kerala
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