Inspired by the cuisine of the North West Frontier Province is this dish. A unique seasoning of cinnamon is added to these mince chicken kofte and then simmered in tomato-onion gravy with a splash of pomegranate juice is what makes this dish ‘laajawaab’
Another gem from the days gone by. Dal Pakhtooni is a simple whole urad dal reparation cooked in a creamy gravy and topped off with cream is called sheer ‘bliss’.
Everyone’s favourite, aloo matar simplified for every day meals. Making lunch faster and delicious. Best enjoyed with paranthas. This is Sanjeev Kapoor exclusive recipe.
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.
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.
When you are short of time try this easy and delicious chicken curry recipe cooked in a pressure cooker and then simmered in coconut milk.
Give a tarty-fiery taste to chicken, and thus we get a yummy preparation that is a perfect accompaniment to naans, rotis and paranthas. This is Sanjeev Kapoor exclusive recipe.
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