As the name suggests,Murgh DoPyaza is the togetherness of chicken with onion and the combination wrecks havoc. The large blocks of onion with pieces of chicken is a popular restaurant dish. The best thing about it is that, with each bite of chicken, you will feel the presence of onion. Continue Reading
Chicken Tandoori is a very popular dish in Indian subcontinent. Chicken, marinated with yogurt and some spices, is generally roasted in a traditional cylindrical clay oven, called tandoor and thus inherited the name. It can be obviously prepared on barbeque grills. But I chose the electric oven for this recipe Continue Reading
The word ‘Fish fry’ means either shallow frying or deep frying the pieces of a fish coated with salt and some spices. But in Kolkatan lingo, fish fry is a special snack rather a starter made from Bhetki fish (Asian Seabass) fillet coated with breadcrumbs. One can just stop by Continue Reading
“Mutton Chanb” is one of the most lucrative Mughlai foods, I have ever came across with. Perhaps I mentioned earlier that Kolkatans are crazy about Mughlai cuisine and one can find a number of traditional mughlai restaurants over the city. Whenever I get into any of these restaurants, the order Continue Reading
Biryani ranks at the top of my favourite food list. Whenever there is a special occasion in my house, the very first dish comes to my mind is Biryani. It is a very well known Mughlai dish, cooked with meat and rice in dum, adored all over the sub-continent. However, Continue Reading
‘Shami Kebab’ is a small patty composed of minced or ground meat mixed with Bengal gram lentils and spices. It is a very popular snack in India and features regularly in Pakistani and Afghan cuisine. In India it is generally prepared with mutton. However one can use any kind of Continue Reading
Pasanda is a Mughlai dish of meat in rich gravy. Raw meat, coated with yogurt and few spice seasonings, cooks itself in ‘dum’ i.e. in a closed vessel on low heat. The meat could be any of mutton, beef or chicken. And whenever almond nuts are used in the preparation; Continue Reading
Prawn cutlet is the new addition to my cutlet or crockett family. Never have I thought that cutlets can be made of prawns. I wondered, prawns, how big they are, could not make cutlet. Then I learn the trick that one should spread the flesh like its two wings to Continue Reading
“Shahi Chicken Korma” is another delicious recipe from my earlier collections. Though I jot down the recipe long time back, I made it for the first time and as the name reveals the outcome was really “Shahi” or royal in taste. What sets this recipe apart from the other chicken Continue Reading
Last Friday I was bit confused about what to make for dinner. I was looking for a dish that goes well with roti. I was running out of vegetables and found one chicken breast fillet left in my freezer. Generally Chinese and Thai dishes are best cooked with boneless chicken Continue Reading