Malai chicken kebab is a popular Mughlai recipe typically served as a starter in restaurants or parties. Kebabs have always been an all-time favourite for occasions, and so many different kebab recipes can be made without hassle.
In Goa, Bangde is a local word for mackerel, and its curry is called hooman or uman. If you are in Goa ordering a ‘Bangdyache Hooman’ for yourself, you will get this delicious Bangda Fish Curry or Mackerel Fish Curry.
The aim to achieve a distinct style is shown in the “dumpukht” preparation manner, which is considered the trademark of Awadhi food. The Awadhi chicken dum biryani style is said to have originated from Persia and Central Asia’s culinary traditions. This technique often entails cooking in a heavy-bottomed vessel with its lid shut (with dough) and left to simmer over a low fire for many hours, sometimes overnight.
Kolkata chicken biryani is slightly on the lighter side in terms of spices, yet it is strikingly rich and aromatic, with an addition of one thing that Bengalis and many Indians are crazy about—potatoes! (We’ll see why later in this post).
The Hyderabadi mutton biryani was first cooked by Nizam-Ul-Malik, who was ruling over Hyderabad. He was appointed by the Mughal emperor Aurangzeb. Nizam wanted to surprise and please Aurangzeb with the culinary skills of his royal kitchen.
Mutton Vadai is a mouthwatering recipe made using mutton keema and ground masala. It is a South Indian fried dish that adds a much-needed crunchy flavour to your platter.
The mutton roll recipe uses minimal ingredients like cheese slices and a blend of spices like red chilli, black pepper, and garam masala powder. All such ingredients make the Indian mutton roll aromatic, juicy, flavorful, and rich in spices and herbs.
Everybody loves to eat chicken wings, as they are tender, juicy, and crunchy. Chicken wings also make for the most delicious snack.
Made with chicken and potatoes, the chicken and aloo curry is a fantastic addition to elaborate lunches and dinners.
Non-veg lovers in India enjoy trying authentic chicken curries. All these curries are cooked in a different style, making use of various spices, herbs, and vegetables.
A crunchy, mouth-melting chicken puff is a no-brainer chicken delicacy to satiate your instant hunger pangs.
A generous helping of piping hot and flaky kothu parotta is perfect for a quick, tasty and satisfying meal.