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.
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.
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.
A meal fit for the kings! Chicken cooked in a fragrant, rich and creamy gravy…. A very different look to traditional chicken kormas. This is Sanjeev Kapoor exclusive recipe.
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.
A very authentic regional recipe, a street food actually, served in a kulhad. The delicious spiced gram flour dumplings are simmered in a thick tomato gravy and served hot.
From among so many delicious veg kofta curries, this one is a unique one. Koftas just so soft and the creamy gravy perfectly balances the tastes. Besides it tastes almost like mutton mince koftas.