Kachche Gosht Ki Biryani is from Hyderabad. Hyderabadi cuisine is influenced by Mughlai cuisine. This biryani is made with marinated, uncooked meat, layered with parboiled rice and spices and slow-cooked in in a sealed pot to infuse maximum flavours.
Nothing as comforting and delicious as a light Neer Dosa and Prawn Sukke, one of Mangalore’s most popular meal. Bet, this will become one of your favourite combos now onwards.
Molaga podi is a popular spicy and dry chutney from the south India which is often served with idli or dosa. Here we have used it along with some other spices to marinate chicken legs. The result is something which you will want to make again and again.
Extremely easy recipe where eggs are broken directly over aromatic green gravy and cooked to perfection. Serve it with roti or even rice. This is Sanjeev Kapoor exclusive recipe.
Prawns cooked with fresh fenugreek leaves and flavourful malvani masala results in a dish that is simply irresistible. Serve it with hot chapattis and be assured you will be completely satiated.
Craving for something nice? Then make Prawn Coconut Roast, a simple recipe made with prawns. They are coated in a spicy sliced coconut mixture resulting in a dish that will make you want more!
Have a taste blast with Zurbian Rice, which brings on a flavour explosion! This tasty fusion of aromatic basmati rice and tender chicken, combined with a blend of spices, creates a perfect balance.
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