The authentic Kashmiri Stuffed Dum Aloo gravy is hot, super hot. Kashmiri Stuffed Dum Aloo becomes milder coming down to the plains and further down south.
The word cutlet has its origin in the French word côtelette. Cutlets, in different forms and tastes, are present in all major cuisines–French, Indian, Italian, British or Russian. Here’s a quick recipe.
The original pungent, strong and sour mustard sauce ‘Kasundi’ came from eastern India. Use it with barbequed fish or medium-rare steaks for a change.
This preparation goes in the name of Prawn Malai Curry in India. This coastal area recipe uses both prawns and coconut and tastes heavenly.
Compared to other chicken dishes, making the Royal chicken curry is a tad more complicated process. But the taste of the dish makes it all very worthwhile.
With an ensemble cast of authentic Indian spices and the tender mutton, Mutton Sahajiya is prepared using minimum oil. It also avoids any ingredient that inhibits digestion. Yet, it tastes divine.
Banana-blossom Kofta is a purely vegan and traditional dish from the coastal parts of India. The ingredients are super simple, but the final preparation tastes delightful.
Dum Aloo is an authentic Indian yellow curry with thick aromatic, yellow gravy. The gravy tastes rich with all the fullness of potato and added herbes. It goes very well with rolled breads and rice.
This delicious chicken dish has its genesis in ancient Greece. Then it evolved and mutated
