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.
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.
Fresh fenugreek leaves cooked with plenty of garlic, roasted peanuts and white sesame seeds is a dish that you will remember long after consuming it. Best served with paranthas.
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.
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.
Another gem of a recipe from Kerala!! This stew has mutton pieces cooked in coconut milk and freshly ground spice mix, is light and flavourful. It serves as a wonderful accompaniment to appams.
Bet you haven’t had this yet!! Patra made into a katori and stuffed with a spicy potato and sprouts filling. Truly a chaat for the rainy season!!
This trio of sweet and savoury dishes on a platter is among the finest and most popular offerings from Rajasthan. Served with generous amounts of ghee is metaphorically a way of showing love to the guests.