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.
Minced meat kebabs rich in masalas made nawabi style are a treat for your taste buds. Usually served with 'ulte tawa ka parantha'.
Chicken cooked elaborately in different masalas. A true Nawabi feast.
Paneer balls fried and layered with rice. The rice are tinged with saffron infused milk to give the biryani a beautiful color and aroma.
Mushrooms wrapped in spinach leaves and then encased in a paneer-potato mixture to make delicious soft koftas. Dipped in a rich tomato gravy.
Enjoy the flavors of an authentic badaam pasanda with this recipe straight from the kitchen of the all-time popular Karims, Jama Masjid in Old Delhi.
Succulent deep fried meat kebabs with aromatic flavors and masalas. Served with a chilli garlic chutney.
Tender minced meat kebabs with cream, kewra and nuts. Deep fried and served with chutneys.
Hard boiled eggs coated with a flavorsome minced meat mixture and deep fried. Cut into half and dipped into a zesty gravy. Served hot.
Subbalakshmi Khan, a professional dancer cooks up a mughlai chicken korma with generous amounts of spices, ghee and Indian flavors.
Dum Ke Laoz With Adrak Chutney
Layers of mutton mince and egg baked golden and served with chutney.
Rattan Manjusha and Ultey Tawe Ka Parantha
Paneer koftas, stuffed with nuts, honey and seasoning are dipped in a creamy tomato gravy and served with parantha cooked on an upturned tawa.
Nihaari Gosht with Varqi Paratha
Slow cooked baby lamb shank in awadhi spices served with layered tawa parantha.
Classic phirni with three different fruit flavorings: Mango, raspberries and blueberries.
Kofte made with minced and spiced chicken. Cooked with basamati rice to make a fragrant biryani. You can serve this biryani with saffron scented garlic raita. A pure Awadhi dish best suited for a lavish dinner party.
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