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Moong Dal Puri
Ground moong dal mixed with some spice powders and whole wheat flour to make delicious and spicy puris. Serve them as a tea time snack or pack in lunch boxes if children or adults.
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Aloo Matra Chaat
A heavier version of ‘ragda pattice’, it has deep-fried potato cubes with spiced and spiked ‘matra’ or ragda, finished with chutneys and chopped onions. Indeed a chaat to remember.
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Keema Potli
Deep-fried minced meat dumplings when served hot with refreshing green chutney is all you need for a delicious treat for yourself. Serve these potlis with cups of hot tea or coffee and enjoy the snack to the hilt.
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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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Nargisi Kofte
Daffodil is called Nargis in Persian and this dish gets its name from there since when the stuffed kofta is cut the bright yellow of the yolk of the egg surrounded by white resembles the centre of the flower.
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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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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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