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 tedious recipe, but the outcome is so delicious that every minute spent on cooking this is well worth it. A mouth watering and aromatic mutton biryani.
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.
Rice cooked on a low flame with layers of vegetables, a variety of masalas and chicken. A beautiful rice recipe that will win many hearts at the dinner table.