Probably the best known of all Indian dishes, butter chicken, also known as murgh makhani, is a staple dish at most Indian restaurants. The dish originated in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his restaurant called Moti Mahal. The restaurant’s cooks combined leftover marinade juices with tomatoes and butter,…
Author: CheF_Zee
Dal
This flavorful and highly nutritious national dish of India is especially popular in southern parts of the country, but it can also be found in Nepal, Sri Lanka, Pakistan, and Bangladesh. Dal is a stew with the main ingredient of black or yellow lentils—the most consumed ingredients in India—but it can also be prepared with peas, chickpeas, or…
Naan
Naan is a unique and popular flatbread with a chewy texture that has its roots in India. The first documented traces of naan are found in the 1300 AD notes of Amir Kushrau, an Indo-Persian poet. Its name comes from the Persian word for bread. Naan was originally made in two versions at the Imperial…
CHICKEN BIRYANI
This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to…
ROTI/PHULKA
Roti is a flat and unleavened bread made with wholemeal flour. It is traditionally cooked on an iron griddle called tava, an important vessel in the Indian cuisine. In Indian cuisine, roti is as essential as rice. YEALD : 20 / SERVINGS : 10 Ingredients : Wheat Flour : 500 ml Water : 230 ml oil…
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