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  • Nihari Gosht with Varqi Paratha

    Nihari Gosht with Varqi Paratha

    Slow cooked baby lamb shank in awadhi spices served with layered tawa parantha.
  • Murg Palak Ke Korma Kebab

    Murg Palak Ke Korma Kebab

    Soft tikkis made of chicken mince, assorted masalas and spinach. Served with a sour-spicy yogurt chutney and sweet dates chutney.
  • Samandari Khazana

    Samandari Khazana

    Prawns and fish are marinated in a host of spices, cream and flours, cooked perfect on charcoal.
  • Putta Tikka

    Putta Tikka

    Peshawari style mutton liver marinated in spices, wrapped in mutton fat and cooked on charcoal grill.
  • Maaun Ke Machchey

    Maaun Ke Machchey

    Infused with flavours, fish is wrapped in a banana leaf and served with freshly made potato pickle.
  • Poached Lahori Fish with Sun Blushed Red Chillies and Imli Pesto

    Poached Lahori Fish with Sun Blushed Red Chillies and Imli Pesto

    Surmai fillets pickled in a poaching liquid, served with filled red chillies dried in the oven, garnished with an imli pesto.
  • Chicken Chaska From Gawal Mandi

    Chicken Chaska From Gawal Mandi

    Chicken cooked in a luscious paste.
  • Burosh Sapik

    Burosh Sapik

    A 700 year old traditional recipe from Hunza Valley in Pakistan, layers of paneer and chapati, served with mulberry chutney
  • Multani Chaamp

    Multani Chaamp

    Lamb chops mixed in with a range of flavours, placed on skewers and grilled on charcoal.
  • Chinioti Mutton Machhli

    Chinioti Mutton Machhli

    Special occasion mutton curried with yoghurt, tomatoes and saffron
  • Dhoowan Gosht

    Dhoowan Gosht

    Cubes of lamb leg cooked in tomato, red chilli, turmeric and yoghurt.
  • Stuffed Egg

    Stuffed Egg

    Eggs stuffed with a mixture of masalas, curd, nuts, cheese and tamarind paste, dipped in batter and fried crisp.
  • Begare Baingan

    Begare Baingan

    Brinjal chunks tossed leisurely in a host of spices, pepped up with the tang of tamarind. Garnish generously with coriander and lemon to add to the freshness.
  • Lahori Special Gajrella From Gawal Mandi

    Lahori Special Gajrella From Gawal Mandi

    Carrot shreds and rice cooked in with milk, khoya and green cardamom powder to create a delectable sweet dish. Straight from Pakistan's Gawal Mandi, this gajrella is exquisite.
  • Chicken Khada Masala

    Chicken Khada Masala

    Chicken pieces cooked in a creamy paste of yoghurt, spices and onions. Served with boiled rice.
  • Paneer Arancines with Red Chilli Chutney

    Paneer Arancines with Red Chilli Chutney

    Paneer balls stuffed with carrot flavored rice. Coated with a thick batter and deep fried. Served with a red chilli chutney with a dash of jaggery.
  • Stuffed Baby Eggplant

    Stuffed Baby Eggplant

    Baby eggplant stuffed with nuts and spices, tossed in tamarind pulp, masala and lemon juice.
  • Hariyali Machli With Onion Pulao

    Hariyali Machli With Onion Pulao

    A succulent fillet of fish cooked in an aromatic sauce made of mint, coriander and chilli, served with a smoky brown rice.
  • Mutton Dhansak

    Mutton Dhansak

    Creamy mutton dhansak prepared using rich aromatic masalas and spices. A recipe from the Parsi cuisine.
  • Pyazi Kebabs

    Pyazi Kebabs

    A common Pakistani vegetarian onion kebab with lemongrass and mint cooked in light oil. Served as an appetizer with a walnut, jaggery and tamarind sauce.
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