The most interesting aspect of Bohri cuisine -- which is uniquely different from other Muslim styles of cooking for, its special Gujarati and other accents -- is the way it is eaten. A Bohri meal is ...

Ask any foodie around, Thecha, the iconic Maharashtrian condiment, has become a cult favourite beyond the state. It is fiery, has an earthy flavour, and is so simple to make that it just requires ...

Add spices and tomatoes: Mix in red chili powder and turmeric. Add chopped tomatoes, salt, and sugar. Cook on medium heat for 15–20 minutes until the tomatoes soften and oil rises to the top. Sprinkle ...

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If you’ve ever attended a traditional Hyderabadi wedding, chances are you’ve tasted mutton marag before the biryani arrives. It’s that creamy, mildly spiced soup served in small bowls that ...

A mainstay at the Eid al-Fitr table of Maryam Jillani’s grandmother, Kulsoom, was mutton pulao, an aromatic rice dish prepared in a gently spiced bone broth. It’s both comforting and celebratory — and ...

Mutton do pyaza is a hearty onion-forward curry made with slow-cooked mutton, warm spices and a fresh garnish of coriander leaves. The dish is known for its bold flavour and rustic comfort. Heat ghee ...

It is a simple yet fiery and classic preparation, where chicken pieces are slow-cooked with onions, tomatoes, green chilies, and a generous blend of masalas like cumin, coriander, turmeric, garam ...