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
Mutton curry over Sunday lunch is the dearest thing on earth for the Bengali. It features right on top of their list of coveted foods for years. However, outside India, mutton is not the easiest meat to get and one has no choice but to replace it by lamb while Continue Reading
Biryani is sheer delight to non-vegetarians, known for its brilliant taste and amazing flavour, across the sub-continent. It has its rich tradition, originated somewhere in middle-east, traveled miles, loved by millions and reached far end of the globe. They say that preparing Biryani is a meticulous job, which needs an eye of an expert, precision Continue Reading
Sunday lunch is always a luxury to food lovers. Nothing beats the combination of Pulao, the delicate rice dish, with the spicy curried meat for that. In fact, the combination gets really unique when you put a slightly different preparation of meat with Pulao. Today, I am giving the recipe Continue Reading