Treasure of authentic ancient Indian recipes
Dal Bati recipe is a quintessential Rajasthani dish, this three-in-one treat (baked baati with spicy panchmel dal and sweet crumbly chūurma) is revered as much for its simplicity as for its delicious taste. While this culinary gem is famed for its wonderful taste, the fascinating story behind its origin is virtually unknown.
Kashmiri Dum Aloo (also spelled as Dam Aloo) or Alu Dum is a potato based dish, it is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. Dum Aloo is a popular recipe cooked throughout India. In Bengal, it is a specialty …
A Handi is a deep, wide-mouthed cooking vessel used in north Indian cooking, it is because there are many specific Indian dishes cooked in this vessel, and their names reflect its use, such as Mutton (Lamb) Handi Ghost.
Misal from Maharashtra, West India known for its high spice content and is particularly known as Misal Pav. The origin of Misal goes back to Pune. There are different version of Misal Pav such as Kolhapuri Misal, Puneri Misal, Khandeshi Misal and Nagpuri Misal; the first part indicating the origin on the missal.
Murgh Bhuna Masala The roots of the Chicken Bhuna Masala follow back to the Bengal region of upper east India and western Bangladesh. This specific strategy for cooking flavors was initially utilized in the planning of dinners for affluent Indian rulers and blue-bloods. Over the long run, the procedure at that point turned out to …