Search Results for Foodistan
Soft tikkis made of chicken mince, assorted masalas and spinach. Served with a sour-spicy yogurt chutney and sweet dates chutney.
Slow cooked baby lamb shank in awadhi spices served with layered tawa parantha.
Prawns and fish are marinated in a host of spices, cream and flours, cooked perfect on charcoal.
Peshawari style mutton liver marinated in spices, wrapped in mutton fat and cooked on charcoal grill.
Infused with flavours, fish is wrapped in a banana leaf and served with freshly made potato pickle.
Surmai fillets pickled in a poaching liquid, served with filled red chillies dried in the oven, garnished with an imli pesto.
Chicken cooked in a luscious paste.
A 700 year old traditional recipe from Hunza Valley in Pakistan, layers of paneer and chapati, served with mulberry chutney
Cubes of lamb leg cooked in tomato, red chilli, turmeric and yoghurt.
Lamb chops mixed in with a range of flavours, placed on skewers and grilled on charcoal.
Special occasion mutton curried with yoghurt, tomatoes and saffron
Eggs stuffed with a mixture of masalas, curd, nuts, cheese and tamarind paste, dipped in batter and fried crisp.
Classic phirni with three different fruit flavorings: Mango, raspberries and blueberries.
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.
Supremes of chicken stuffed with pepper, onion, and mint, and charcoal grilled. Served on top of potato cakes with sundried tomatoes and a hint of mint. This dish is an elegant option for a dinner par ...
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 pieces cooked in a creamy paste of yoghurt, spices and onions. Served with boiled rice.