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Lucknowi Biryani has a uniquely delicate flavor and rich fragrance. In preparing this unique dish, the vegetables and the rice are cooked separately and then layered in a pot that is placed over a low flame
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Royal Paneer is a version of Shahi paneer, itis a Mughlai dish where paneer is cooked in a creamy gravy made of onions, yogurt, nut and seeds.
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Kadai paneer is a simple yet amazingly flavorful paneer dish made by cooking paneer and bell peppers with fresh ground spices known as kadai masala. It is called as kadai paneer since it is cooked in a special Indian wok called kadai, which is a basic kitchen essential of Indian Cuisine.
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Paneer lababdar gravy is made from a spiced tomato and cashew paste that is then sautéed with onions, more spices and herbs, has a lovely tang to it and is full of flavor. The addition of sugar and cream give the dish a creamy and faintly sweet taste.
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Pindi Chole is also known as Pindi Chana. The dish comes from the Rawalpindi region in Punjab, Pakistan and hence the name Pindi Chana. A unique recipe that does not have any gravy or sauce and is dry – made with soft, tender white chickpeas, fragrant ginger-garlic, spicy chana masala powder and tangy dry mango powder.
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Banarasi dum aloo is deep fried baby potatoes in rich and creamy Indian tomato gravy.
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Handi Biryani gets its name from the vessel in which it is cooked - Handi. A handi is a deep, wide-mouthed cooking vessel that is used to cook specific dishes in northern Indian, Pakistani and Bengali cuisine. Handi Biryani is also known as 'Royal biryani'.
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