Dhokla is the ubiquitous Gujrati snacky cake found all over India and beyond. Baked properly, it is very tasty and you can fine-tune the savouriness or the sweetness of it to your choice.
Panchatantra Dal is supposed to be made with five different types of lentils, but you can experiment with fewer varieties as well. In Punjab or Delhi, red beans are blended with lentils, and that makes the dal even more amazing.
Aloo Posto is that iconic Bengali vegetarian dish that’s as embedded in the Bengali culture as Durga puja is. Aloo Posto has a few variations depending on what other vegetables are added.
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.
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.
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.
