This dish originated in a restaurant ‘Moti Mahal’, Delhi.
A creamy dish made with whole Black lentil and Red kidney beans in butter and cream.
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The popular Middle Eastern fast food- Patties made from mix of chickpeas, fresh herbs and spices, served with hummus and Home baked Pitta bread.
The first Continental dish I learnt in school and fell in love with …
Blend of small cuts of Veggies in a creamy white sauce garnished with cheese and served with toasted bread and garlic butter.
A favourite amongst many Indians, made with Khoya stuffed with pistachio and cardamom in sugar syrup.
My take on the Vindaloo…… a traditional dish from Goa using small purple Brinjals (no meats used)
Lady’s Finger stuffed with freshly ground spices and cooked in browned onions, laced with tangy Mango (Amchur) powder.
Biryani made with Chicken, Rice and mildly flavoured with Saffron n spices and cooked in a traditional DUM method (to cook in its own juices).
A war time meal believed to have originated during the time of Bappa Rawal – Founder of the kingdom of Mewar.
A traditional Rajasthani dish made from lentils cooked with ginger and tempered with Asafoetida n spices, served with baked wheat balls.
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Wholesome food for all for all occasions.
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