Moussaka

December 3, 2016

Moussaka #

A good moussaka is a joy to behold — cinnamon-spiced lamb mingling with aubergines and topped with a delicious creamy béchamel-style sauce.

Moussaka is an eggplant- or potato-based dish, often including ground meat, with regional variations found across countries of the former Ottoman Empire.

• In Turkey, it’s sautéed and served warm or at room temperature.
• In Arabic countries, it’s often eaten cold.
• In the Balkans, it’s layered and served hot, with a top layer of creamy custard or béchamel.

Ingredients #

Base #

• 2 aubergines / brinjals (cut into 1cm/½in slices)
• 1 tbsp sea salt
• 750g lamb mince
• 1 onion (finely chopped)
• 2 garlic cloves (crushed)
• 1 tsp dried oregano
• 1½ tsp dried mint
• 2 bay leaves
• 1 cinnamon stick
• 1 tbsp plain flour
• 400g canned chopped tomatoes
• 2 tbsp tomato purée
• 7 tbsp olive oil
• 500g potatoes (peeled and sliced into 1cm/½in slices)
• Sea salt and freshly ground black pepper to taste

White Sauce #

• 125g ricotta
• 25g finely grated parmesan
• 125g Greek yogurt
• 3 eggs
• Freshly grated nutmeg (to taste)
• Salt and black pepper (to taste)

Recipe #

1. Place aubergine slices in a colander, sprinkle with salt and set aside for 10 minutes.
2. Heat 3 tbsp oil in a frying pan.
3. Add onions, garlic, oregano, mint, bay leaves, and cinnamon. Cook for 5 minutes.
4. Add lamb mince. Cook for 10 minutes, breaking up the meat with a wooden spoon.
5. Stir in flour, season with salt and black pepper.
6. Add tomatoes and purée, bring to simmer and cook for 30 minutes. Set aside.
7. Rinse aubergines under cold water, pat dry with a tea towel.
8. Heat 3 tbsp oil and fry aubergines 2–3 minutes each side. Drain on kitchen paper.
9. Boil potatoes for 5 minutes. Drain and cool.
10. Preheat oven to 180°C (160°C fan).
11. In a baking dish, layer one-third meat sauce, followed by potatoes and aubergines.
12. Repeat layers two more times, ending with aubergines on top.
13. For the white sauce, beat together ricotta, half the parmesan, yogurt, eggs, and nutmeg.
14. Season with salt and pepper.
15. Pour over layered dish and spread evenly.
16. Sprinkle with remaining parmesan.
17. Bake for 45 minutes until golden and bubbling.

Serve hot. Best enjoyed with crusty bread and a fresh green salad.

Galawati Kebab

October 10, 2016

Galawati Kebab #

Melt-in-your-mouth kebabs from the Awadhi table! Try this aromatic and flavoursome Galawati Kebab recipe (also called Galouti Kebab), originally created for Nawab Wajid Ali Shah of Lucknow, who had lost all his teeth but not his passion for meat.

Traditionally made using finely minced meat, unripe papaya and a mix of exotic spices, Galawati Kebabs are famous for their soft texture and luxurious aroma.

Ingredients #

For the meat mixture: #

• ½ kg finely minced meat (lamb, mutton, veal or beef)
• 3–4 tbsp raw papaya paste
• 1 medium onion (finely chopped)
• 1 tbsp ginger garlic paste
• 2 tbsp Kashmiri red chilli powder
• 2 tbsp roasted chickpea flour (besan)
• 2–3 strands of saffron (soaked in 2 tbsp warm milk)
• 1 tbsp rose water
• 1 tbsp kewra water
• 1 tbsp milk powder
• Salt to taste
• Desi ghee – for frying

For the Galawat Spice Mix: #

• ½ tsp cumin seeds (jeera)
• 1 inch cinnamon stick
• 4 cloves (laung)
• 4 green cardamoms (choti elaichi)
• 2–3 black cardamoms (badi elaichi)
• 4 black peppercorns (kali mirch)
• ¼ tsp mace (javitri)
• Pinch of nutmeg (jaifal)
• 1 tsp poppy seeds (khas khas)
• ½ tsp mustard seeds (rai)
• 2 bay leaves

For Dum (smoking): #

• 1 piece of coal
• 3 cloves
• 2 green cardamoms

Recipe #

1. Marinate the Meat:
   Clean and deseed papaya, make a paste. Mix papaya paste into minced meat and marinate for 2 hours.

Nihari

September 10, 2016

Nihari #

Nihari (Urdu: نهاری‎) is a rich, slow-cooked meat stew made from lamb or beef shanks and often enhanced with bone marrow. Traditionally eaten after Fajr prayers, its name comes from the Arabic word “Nahar” (نهار) meaning “day.”

The dish simmers overnight in large vessels known as shab deg—resulting in intensely deep flavours and melt-in-the-mouth meat. Though chicken versions exist, beef shanks or lamb leg bring out the best texture and taste.

Maqluba (Upside-Down Rice Casserole)

July 18, 2025

Maqluba (مَقْلُوبَة literally “upside-down” in Arabic) is a stunning, layered rice dish with chicken, vegetables, and fragrant spices.

Maqluba is distinct from Kabsa and Mandi — while Kabsa is spiced rice often cooked with tomato and dried lime, and Mandi is traditionally cooked in a tandoor-style oven for a smoky flavour, Maqluba is layered and flipped upside down for a beautiful, structured presentation.

Ingredients #

Main Ingredients #

• 2 cups Basmati rice
• 2 large potatoes (optional – peel and slice into ½-inch rounds)
• 1 tablespoon maqluba ground spice (cloves, nutmeg, cinnamon, pepper)
• 1½ teaspoons salt
• 1 tomato (sliced – helps prevent sticking)
• 1 tablespoon ghee

For the Broth #

• 4–5 chicken legs with thighs
• 2 chicken stock cubes in 4 cups water OR 4 cups reserved chicken broth
• 3 tablespoons oil
• 1 medium onion, halved
• 3 cloves garlic
• 3 tablespoons maqluba spices
• 2 tablespoons 7-spice blend
• 1 stick cinnamon
• 4 cardamom pods
• 2 teaspoons salt
• ½ teaspoon black pepper

Instructions #

1. Prepare the Rice #

• Wash rice several times to remove starch.
• Soak in cold water for 30 minutes.
• After soaking, drain and mix rice with:
  • 7-spice blend
  • Maqluba spices
  • Salt
• Set aside.

2. Cook the Chicken #

• Heat oil in a large pot.
• Add onion halves and sauté.
• Add chicken pieces.
• Add maqluba spices, whole garlic, black pepper, cinnamon stick, coriander (if using), and cardamom.
• Add enough water to cover the chicken.
• Simmer for 20–30 minutes until fully cooked.
• Remove chicken and strain the broth.
• Optionally: crisp up the chicken in the oven or air fryer.

Assembly #

1. Cut parchment paper to fit the bottom of your pot.
2. Lay tomato slices over the paper.
3. Layer in this order:
   • Chicken
   • Potato slices (if using)
   • Rice
4. Pour hot broth over the rice (not warm or cold).
5. Add:
   • Fried pine nuts and almonds
   • A spoonful of ghee
6. Cover with a lid and boil on medium-high.
7. Once boiling, reduce heat and cook until rice is fluffy (15–25 minutes).

To Flip Maqluba #

• Let it rest for at least 10 minutes before flipping.
• Place a large plate over the pot.
• Flip confidently and serve!

Notes #

• Parchment paper prevents sticking and makes flipping easier.
• Taste your broth before adding to rice — if salty, replace 2 cups with plain water.
• Presentation matters — the layered effect is part of the magic of Maqluba!

Enjoy your perfectly layered, fragrant Maqluba!

Tangri Kebab

September 7, 2016

Tangri Kebab #

A succulent North Indian-style stuffed chicken leg kebab, marinated in a rich, tangy Afghani-style base and filled with a savoury egg and mince stuffing before being grilled to perfection.

Marinade #

Same as Afghani Chicken (Barbecue)

• 1 tbsp Ginger garlic paste
• 1 tsp Black pepper
• 3 tbsp White vinegar
• Salt (to taste)
• (Optional: Food colour)

Stuffing (for 4 pieces) #

• 1 Egg
• 100 g Chicken keema
• Black pepper (to taste)
• Salt (to taste)
• Khoya (small amount, crumbled)
• Green chilli (finely chopped)

Method #

1. Lightly fry all stuffing ingredients together like a bhujia, until the egg is cooked and mixture is dry.
2. Make a slit in the chicken leg (tangri) and fill it with stuffing.
3. Apply marinade over the stuffed chicken legs. Let rest for at least 1–2 hours (overnight recommended).
4. Barbecue the stuffed tangri kebabs until cooked through and lightly charred on the outside.

Serve hot with mint chutney, lemon wedges, and salad for a regal starter or main.

Keema Baingan (Mince Meat with Roasted Eggplant)

August 22, 2016

Keema Baingan (Mince Meat with Roasted Eggplant) #

A flavourful dish combining smoky roasted eggplant with spiced lamb mince, perfect with roti or rice.

Ingredients #

• 2 large Eggplants (aubergine / brinjal / baingan)
• 500 g Lamb mince
• 3 large Onions, sliced
• 1 tbsp Ginger Garlic Paste
• 3 Tomatoes, chopped
• 4 Green Chillies, chopped
• 1 bunch Green Coriander, chopped
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• Salt to taste
• Oil
• 1 tsp Cumin seeds (optional)

Recipe #

1. Apply oil on the outside of eggplants and roast them directly on a low gas flame, turning occasionally until the skin is completely blackened.
2. Place roasted eggplants in cold water. Once cool, scoop out the soft insides, discarding the blackened skin, and mash the pulp until smooth.
3. Heat oil in a wok (karahi), add cumin seeds (if using), and let them splutter.
4. Add sliced onions and fry until golden.
5. Add ginger garlic paste and sauté for a minute.
6. Add lamb mince and cook until it begins to brown.
7. Add chopped tomatoes, green chillies, coriander, turmeric, coriander powder, and salt.
8. Simmer on low heat for about 30 minutes, until the mince is cooked and flavours are blended.
9. Stir in the mashed eggplant, mix well, and simmer for another 10 minutes.

Serve hot with naan, roti, or plain rice.

Tandoori Raan

March 27, 2014

Spiced Roast Leg of Lamb (Tandoori Raan) #

A leg of lamb roast is divine — rich with flavour, tender in texture, and steeped in tradition. The first time I had tandoori raan was at Karim’s, during a special dinner to celebrate receiving my first salary. Since then, it’s been close to my heart.

For my first home attempt, I used lamb shoulder. My concern was whether the inside would cook thoroughly — it did, beautifully. The key is to prick the meat generously so the marinade penetrates deeply, delivering flavour in every bite.

Sid's Chicken Curry

December 25, 2007

Most of what I see is forgotten.
Most of what I think never makes it out of my head.
Most of what I say disappears into the air not long after I say it.

“Silence is golden”—but sometimes, a few of those thoughts or words might be worth capturing. Like that half-written recipe or a fleeting idea. Maybe it’ll help someone out there. Maybe it’ll help me when I stumble across it again.

Tehri

November 23, 2013

Tehri was a Sunday lunch in childhood. ‘Tehri’ is yellow rice with potato and peas.
I had a different version with meat once at a friend’s place and have not forgotten the taste yet.
So a while back when my taste buds asked for it, I was on the phone with my friend and asked his mum for the recipe — thanks to her for sharing it.

Ingredients #

• Lamb, cut into pieces – ½ kg

Wiener Schnitzel

June 26, 2016

Wiener Schnitzel #

Wiener Schnitzel is a very thin, breaded and pan-fried cutlet made from veal or chicken. It is one of the best-known specialties of Viennese cuisine and considered a national dish of Austria.

Ingredients #

• Chicken breast (escalopes) – 1 kg
• Eggs – 2
• Double cream – 2 tbsp
• Flour – to coat
• White breadcrumbs (dried) – 50 g
• Vegetable oil – for frying
• Clarified butter or ghee – 25 g
• Lemon – 1 (cut into wedges, to serve)
• Salt and pepper – to taste

Recipe #

1. Place chicken escalopes between two sheets of plastic wrap and flatten with a rolling pin until very thin, being careful not to tear the meat.
2. Season both sides with salt and pepper.
3. In a shallow bowl, beat the eggs with the cream.
4. Place flour on one plate and breadcrumbs on another.
5. Dip each escalope first in the flour, then the egg mixture, and finally in breadcrumbs. Do not press too hard into the breadcrumbs.
6. Place the coated cutlets on a plate and refrigerate for at least 1 hour or overnight.
7. Heat oil in a wide frying pan over medium-high heat until a breadcrumb sizzles and browns quickly.
8. Add clarified butter or ghee. When foaming, add the schnitzels.
9. Fry until golden on the bottom, swirling the pan to cascade the oil over the top.
10. Turn and cook the other side until golden brown.
11. Remove and blot with kitchen paper. Serve immediately with lemon wedges.

Crispy, golden, and indulgent—serve your Wiener Schnitzel with lemon, parsley potatoes or a light salad for a taste of Vienna at home!