Soya Keema is a vegetarian dish made with soya granules, mimicking the texture and taste of minced meat. Popular in North Indian cuisine, my Soya Keema recipe is made with a gravy or curried masala base of onions, tomatoes, curd, green peas, spices and herbs. Best served with bread, dinner rolls, ro
Popular in Awadhi & Mughlai cuisines, Sheermal or Shirmal is a soft, mildly sweet, saffron-flavored, enriched leavened bread baked in tandoor or on a griddle. Sheermal recipe originates from the Mughlai cuisine, with strong influences from Persia. The rich dough is made with white flour, milk, carda
Paneer Do Pyaza is a rich, creamy North Indian curry made with paneer and onions cooked in two styles - finely chopped and caramelized for depth, and blanched onion petals for crunch and sweetness. This mildly spiced, flavorful dish features a flavorful tomato-onion gravy with spices, herbs, cream a
Badam Milk (also called Badam Doodh) is a delicious, sweet, creamy drink made with ground almonds, milk, sugar and spiced with green cardamom powder and saffron. This tasty almond drink is delightful all year round.
Dum Aloo Recipe makes for a truly rich, creamy, restaurant-style version where baby potatoes are slow cooked in a curry paste of onions, cashews, yogurt, spices and herbs. Make this unique Mughlai style potato preparation for special occasions and serve with a side of roti, chapati, naan, paratha or