Breathe in the aroma of this princely mutton biryani, cooked the royal Awadhi style! Perfect for your dinner table feasting!
The beautiful aroma of khada masalas, the vibrancy of saffron and the tenderness of the chicken makes this recipe a winner at the dining table. Serve this saffron chicken with hot rotis or rice.
Chicken cooked in a 'velvety' sauce. Your curiosity should make you try this one.
Vikas Khanna teaches you how to make a mouth watering shahi tukda stuffed with apricots and topped with rabdi.
The earliest visitors to India called it the land of milk and honey. Marut Sikka whips up a rich, saffron infused shahi tudka from Awadh.
Aditya Bal learns how to make authentic Mughlai shami kebab in the land of Taj Mahal- Agra!
A hearty mutton biryani that will amaze your guests! Layers of mutton and saffron-milk infused rice cooked 'dum' style.
Chef Sultan of Dum Pukht at Maurya Sheraton, New Delhi, teaches how to make the lip smacking and ever so delicious, succulent galouti kebabs.
Aditya cooks a dish that would have had the Great Mughal Kings licking their fingers - a Raan Mussallam. Mutton and chicken marinated in a variety of spices, cooked on slow fire and topped with a gravy made with fried onions, dry fruits and spices.
Succulent lamb meat cooked in a handi on a low flame with a rich marination of khade masalas.