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Char grilled brinjals cooked with onions, tomatoes and a simple combination of herbs and spices give it a signature-smoked flavour. Every region has its own version of bharta…this is one that’s special to Punjab and is sure to stir up your taste buds. Served best with pita bread or Indian naan. |
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Pulao is always a welcome addition to any meal. The subtle blend of Aromatic basmati rice, vegetables and spices are bound to send your taste buds into a tizzy. A complete meal in itself, Pulao can go well with Vegetable Jal Farezi or Rajma Rasmisa. |
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A mughlai version of delicately spiced aromatic basmati rice flavored with saffron and spices, layered with curry and fresh vegetables and cooked to perfection on dum (steam). This Indian rice dish is often reserved for very special occasions such as weddings and festive celebrations. |
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This north Indian dish of baby potatoes traces its origin to the verdant Kashmir valley and is made by gently cooking the potatoes in yoghurt and spices on dum (which means to cook on steam). Dum Aloo has a very delectable smoked flavour and is considered as a delicacy. |
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