Lucknowi Mutton Korma

Lucknowi Mutton Korma: A Dish That Feels Like Royalty

There’s something about Lucknowi food that feels like poetry—graceful, layered, and deeply comforting. The first time I made Lucknowi Mutton Korma, I wasn’t just cooking a dish—I was stepping into a legacy. A legacy of Nawabi kitchens, slow-cooked flavors, and the kind of elegance that doesn’t shout, but lingers.

This korma isn’t fiery or bold—it’s gentle, aromatic, and rich in a way that feels regal. The mutton is simmered until tender, wrapped in a velvety gravy made from browned onions, yogurt, and a delicate blend of spices. I add a touch of cashew-almond paste for depth, and finish it with saffron and kewra water—because some dishes deserve that final flourish.

What I love most is how this dish invites patience. It asks you to slow down, to let the flavors build quietly. And when you finally lift the lid, the aroma alone tells you it was worth the wait.

In our home, this isn’t just a recipe—it’s a celebration. Of heritage, of craft, and of the joy that comes from cooking with intention.

The Royal Flavors of Lucknow

Lucknow is renowned for its delicious and lip-smacking food. The biryanis and curries perfected in the kitchens of the Nawabs are what elevate India’s non-vegetarian cuisine to something truly regal. These dishes aren’t just meals—they’re legacies, passed down through generations of khansamas (royal chefs) who mastered the art of slow cooking, delicate spicing, and luxurious presentation.

While the Nizams of Hyderabad and the Mughals of Delhi also left behind rich culinary traditions, Lucknow’s Awadhi cuisine stands apart for its subtlety and refinement. The Nawabs of Awadh developed a style that was less fiery than Mughlai food, yet deeply aromatic and layered. Think of melt-in-the-mouth Galouti Kebabs, saffron-laced Lucknowi Biryani, and creamy Mutton Korma—each dish a testament to patience, precision, and poetry on a plate.

The influence of Persian techniques, Mughal grandeur, and local ingenuity combined to create a cuisine that’s both opulent and soulful. From the use of kewra water and rose essence to the slow dum cooking method, every detail was crafted to please not just the palate, but the senses.

Lucknowi Mutton Korma: A Royal Affair

  • Origin: Rooted in the kitchens of Awadh, this korma was traditionally served during royal feasts and special occasions. It’s known for its subtle spice profile and luxurious texture.
  • Key Ingredients:
    • Mutton (bone-in)
    • Yogurt for the velvety base
    • Browned onions for depth
    • Cashew-milk powder-almond paste for richness
    • Fragrant spices: cardamom, cloves, cinnamon, mace
    • Kewra water and saffron for that signature aroma
  • Flavor Profile: Mild yet complex, with a gentle heat from Kashmiri red chilies and a nutty, creamy undertone. The spices are aromatic, not overpowering, allowing the mutton to shine.

Mutton Kofta Curry

A Dish My Father Loved

Mutton Koftas—minced meatballs simmered in a rich, spicy gravy—were one of the special dishes my mother made when I was growing up. I remember the aroma filling our home, the warmth of the kitchen, and my father savoring every bite with quiet joy.

For me, it was a dish I liked, but never craved. It wasn’t something I’d ask for on my birthday or during celebrations. But for my father, it was comfort food. If you asked him to name a favorite, I’m certain Kofta Curry would be near the top of his list.

Even though it wasn’t my personal favorite, it became special because of him. It’s funny how food does that—how a recipe becomes a memory, a connection, a tribute.

Koftas: A Journey Through Empires and Kitchens

Koftas—minced meatballs seasoned with spices—have traveled far and wide, leaving their mark on countless cuisines. Though their exact origin is hard to pin down, the word kofta comes from the Persian kufta, meaning “to pound” or “to grind”—a nod to the preparation of the meat2.

While early Arab cookbooks featured lamb koftas glazed with saffron and egg yolk, it was the Mughal Empire that brought this dish to the Indian subcontinent, transforming it into a rich, spiced curry. In India and Pakistan, koftas evolved into a variety of gravies—bland, spicy, creamy—each tailored to regional tastes and ingredients.

Today, koftas are beloved across the Middle East, Balkans, Central Asia, and North Africa. From Turkish köfte to Greek keftedes, Moroccan lamb koftas to Indian nargisi kofta, each version tells a story of cultural exchange and culinary creativity.

Whether grilled, baked, or simmered in gravy, koftas remain a dish of comfort and celebration. And in your kitchen, Haala, they carry the added weight of memory—your father’s joy, your mother’s touch, and your own evolving relationship with the dish.

🍖 Bangalore Kofte: A Recipe Rooted in Love and Reinvention

After we got married, Mr. Parveez introduced me to Bangalore Kofte—a dish made with minced mutton, seasoned with spices, gently steamed, and then fried to perfection. These koftas are often served on their own, or paired with a warm parantha or roti. In our family, they’re a cherished part of Eid-ul-Adha celebrations, loved by everyone at the table.

Learning to make them was more than just mastering a recipe—it was a moment of connection, a passing down of flavor and tradition. But as my culinary journey unfolded, and I began exploring new dishes and revisiting familiar ones, I found myself drawn to reinterpret the flavors I grew up with.

So I returned to the kofta, this time through the lens of Kofta Curry—infusing it with the spices, textures, and stories I’ve gathered along the way. It’s a dish that reflects not just where I come from, but how far I’ve come.

And now, I’m sharing it with you. Because every recipe carries a memory, and every bite is a step in the journey.

Preparing the Mutton Koftas

Start with minced mutton and grind it further to achieve a finer texture. This helps the meatballs hold together better and gives them a smoother finish.

To this, add a flavorful paste made by blending fried onions, ginger-garlic, fresh coriander leaves, and a slice of bread. A spoonful of roasted chickpea flour goes in as well—both the bread and the flour help absorb excess moisture, making the mixture easier to shape.

Mix in your spices and ensure everything is well combined. Cover the mixture and refrigerate for about 20 minutes. This resting time allows the flavors to meld and makes shaping the koftas much easier.

The koftas shouldn’t be too spicy, or else the spicy koftas served with the spicy gravy become hard to handle. This dish might look difficult, and you might find the steps a little tedious to follow if you are a beginner, but if you follow the steps correctly, you can make this dish easily.

Cook’s Note

When preparing koftas, balance is key. If the meatballs are too spicy and the gravy is equally bold, the dish can become overwhelming. A gentle hand with the spices allows the flavors to complement each other rather than compete.

This recipe may look a bit intricate at first glance, especially if you’re new to cooking. The steps might seem tedious—but trust the process. If you follow each stage with care, you’ll find that it’s absolutely achievable. The result is a dish that’s rich, comforting, and deeply satisfying.

Good food isn’t about shortcuts—it’s about patience, intention, and love. And this dish is worth every bit of it.

Chicken Kaju Pepper

The Art of Chicken Curry

Chicken curries thrive on variety. As a staple on so many tables, chicken invites innovation—it’s a canvas that welcomes bold spices, gentle herbs, and unexpected twists. Every dish benefits from a fresh perspective, but chicken especially calls for creativity to keep our taste buds curious and delighted.

Because it’s such a frequent favorite—for both cooking and serving—I’m often asked to create new flavor profiles. And I absolutely love the challenge. Experimenting in the kitchen is one of my greatest joys. But I believe experimentation should be done with care—just enough that if something veers off track, it can still be salvaged and turned into something delicious.

That’s the beauty of cooking: it’s forgiving, flexible, and full of surprises. And with chicken curry, the possibilities are endless.

A little pepper wisdom from today’s kitchen adventure 🌶️ This dish was a flavorful experiment—and a successful one at that. Black pepper can be bold, but even a pinch too much can tip the balance. So I reached for white pepper instead: subtle, smooth, and just the right kind of heat. The result? A dish that’s warm, complex, and absolutely delicious.

Why Cashews?

Creamy, nutty, and quietly powerful. Cashews are my secret to richness without heaviness—a subtle sweetness that dances beautifully with the warmth of pepper. While coconut milk and cream have their place, cashews bring something deeper, smoother, and more balanced to the table.

Chicken Kulthi Curry [Kutt ka Salan]

Chicken and Lentils: A Surprising Love Story

Some dishes sound absolutely strange at first—but then you taste them, and they completely win you over. This is one of those dishes.

When my husband, Mr. Parveez, first told me about a curry made with chicken and lentils, I was skeptical. I assumed it was one of those nostalgic favorites—something he loved simply because he grew up eating it. To me, the idea of cooking chicken with lentils felt like a waste of perfectly good chicken.

But curiosity (and love) got the better of me. I gave it a try.

And to my surprise, the flavors were beautifully balanced. The lentils added a gentle earthiness, the chicken brought richness, and together they created a dish that was hearty, comforting, and absolutely delicious.

Sometimes, the most unexpected combinations turn out to be the most memorable.

From Stable to Table: The Story Behind a Humble Chicken Curry

Let’s get to the root of this dish’s story.

The lentils used here are horse gram—a hardy, protein-rich legume known for its earthy flavor and nutritional value. I make everything from scratch, and trust me, it’s not difficult to do. But back home in Bangalore, the tradition is even more rustic.

Yes, you read that right: the horse gram is soaked and boiled at the stables. The lentils themselves are fed to the horses, while the nutrient-rich water—the liquid left behind after boiling—is brought home. That humble broth, often with a few lentils still floating in it, becomes the base for a chicken curry that’s surprisingly rich, flavorful, and deeply satisfying.

It’s a dish born from resourcefulness, shaped by tradition, and elevated by taste. And once you try it, you’ll understand why something that sounds so unusual can taste so extraordinary.

Horse Gram & Chicken: A Dish I Never Expected to Love

I had never tried this dish back in Bangalore—and to be honest, I never really looked forward to it either. It just didn’t sound tempting. Cooking chicken with lentils? It felt like a mismatch, a waste of good chicken.

But one fine day, while grocery shopping, we stumbled upon horse gram daal. Mr. Parveez lit up instantly—nostalgia in full bloom. That meant we’d be starting from scratch, with no idea how to get the daal to the right cooking stage.

Thankfully, one of my sister-in-laws came to the rescue. She suggested soaking the daal overnight and then boiling it with turmeric powder, cumin powder, salt, and red chili powder until soft. She advised using just the water with about 25% of the daal, discarding the rest.

But I couldn’t bring myself to throw away the lentils. So I kept them—and ground them into a paste.

That small decision changed everything. The paste added body, depth, and a beautiful earthiness to the curry. What started as a hesitant experiment turned into a dish I now cherish. It’s a reminder that sometimes, the best flavors come from trusting your instincts.

Maa’s Tikka Boti

As the name suggests, this recipe comes from my Mother.

🥘 Maa’s Tikka Boti: A Taste of Home and Bombay’s Irani Cafés

At my mom’s place, it’s simply called Tikka Boti. But for me, it’s Maa’s Tikka Boti—a dish that carries the warmth of her kitchen and the flavors of a memory she brought back from Bombay. Years ago, she visited an Iranian café tucked into the bustling streets of Mumbai. That experience stayed with her, and somehow, it found its way into our family’s food.

This recipe is a tribute to that moment. It’s bold, smoky, and deeply satisfying—perfect for non-vegetarians who love their meat tender and their spices unapologetic. And while kheema paav from those cafés holds a special place in my heart, it’s this tikka boti that feels like home.

A Roll, A Memory: Maa’s Chicken Creation

It started with a bite in Bombay—my mom, on vacation, tried a chicken roll at an Iranian café. She couldn’t ask for the recipe, but she carried the flavor home in her memory. What followed was years of trial, intuition, and love. Her version became a dish I adored, but it was never made casually. It was reserved for get-togethers, for moments when her effort would be acknowledged, when the kitchen’s heat—literal and emotional—felt worth it.

Growing up in Rajasthan, cooking wasn’t just about ingredients. It was about navigating 45°C summers in kitchens without air conditioning, stretching resources, and still managing to create something unforgettable. That chicken roll wasn’t just food—it was her triumph.

Maa’s Chicken Roll – A Taste of Home, Made Simple

From my mother’s kitchen to yours, this roll is a tribute to flavor, memory, and love. Inspired by an Iranian café in Bombay and perfected over years of intuition, this dish is rich, satisfying, and surprisingly easy to make.

🧄 Ingredients:

  • Boneless chicken (250g), marinated in ginger-garlic paste, red chili powder, turmeric, and salt
  • Onions, thinly sliced
  • Green chilies, chopped
  • Freshly ground spice mix (dry roasted and blended)
  • Ghee or oil for cooking
  • Rotis (store-bought or homemade)
  • Eggs, whisked with a pinch of salt

🔥 Method:

  1. Marinate the chicken for at least 30 minutes.
  2. Cook the chicken with onions, chilies, curry leaves, and your spice mix until semi-dry and aromatic.
  3. Prepare the rotis: If using store-bought, spread whisked egg on one side and fry on both sides until golden.
  4. Assemble the roll: Place the chicken filling inside the egg-fried roti, roll it up, and serve hot.

🍽️ Serving Suggestion:

Perfect for get-togethers or cozy dinners. Pair with mint chutney or a simple salad for a complete meal.

Is this dish different from Kathi Roll?

Exactly—and that’s the beauty of regional food traditions. Even dishes that seem similar on the surface, like rolls or wraps, carry distinct identities shaped by technique, texture, and taste 🌯✨.

Kathi rolls, especially the Kolkata-style ones, often use a flaky, layered paratha that’s pan-fried with egg poured directly onto it while cooking—creating a rich, crisp exterior. The filling is typically spicy chicken or paneer, accompanied by onions and sauces that add tang and heat.

My mother’s version, inspired by an Iranian café, sounds more delicate and home-style—less about street food flash and more about depth and comfort. The egg-brushed roti is a clever adaptation, and it gives the roll a softer, more tender bite compared to the crispiness of a Kath roll.

I appreciate both for what they are. Would I ever consider writing a piece that compares these two styles—my Maa’s roll and the Kathi roll—as a way to explore how food reflects place, memory, and innovation? I’d love to do that someday, maybe.

This isn’t just me sharing the love of this dish, but the memories with my mother and the love she poured into everything she cooked, and the flavor I always feel, no matter how hard I try, is never like hers. I guess that’s how we all are with food cooked by our mothers.

This dish is great for school/office lunches, and an easy road trip lunch/dinner.

Chicken Ghee Roast

Among all the kebabs we cook and enjoy, Mutton Ghee Roast has always held a special place in my heart. Recently, I tried a chicken version of it—and to my surprise, it turned out absolutely delicious. The best part? It’s quick and easy to put together. If you’re ever looking for a dish that’s bursting with flavor but doesn’t take hours in the kitchen, this recipe is a lifesaver.

The spice mix for Ghee Roast is a real lifesaver—it stays fresh for up to two months in an airtight container. I usually make extra whenever I prepare the dish, and it always comes in handy for those impromptu cravings. The beauty of Ghee Roast is its versatility: whether with mutton or chicken, the flavors come together beautifully.

Traditionally, it shines as a side dish or appetizer, but for me, nothing beats enjoying it alongside simple daal chawal. And if you leave it a little saucy instead of drying it out completely, it pairs wonderfully with soft phulkas too.

Chicken Nihari

Nihari is a traditional Muslim dish that traces its roots back to the Mughal kitchens. Over time, every region has developed its own version, adding local twists and flavors to the original recipe. The word Nihari comes from the Persian word “Nahar,” meaning “early morning.” True to its name, Nihari was traditionally eaten for breakfast.

It’s a rich, hearty dish — and honestly, it makes sense that it was served in the morning. With its deep spices and slow-cooked meat, it can feel a bit too heavy for any other meal. Nihari reaches its best flavor when cooked slowly on low heat. In the old days, chefs would let it simmer overnight. While that’s not quite practical now, I still believe that patience makes all the difference. Cooking it gently in a heavy-bottomed pan brings out that signature depth and aroma that make Nihari so special.

Nihari is always finished with barista (fried onions), julienned ginger, green chilies, fresh coriander, and a squeeze of lemon. When I was a teenager, my mom began making Nihari at home—sometimes with mutton, sometimes with chicken. I’d eaten it countless times, yet never once felt the urge to cook it myself.

In the beginning, my mom relied on store-bought masala packets from Delhi. But with time, she started experimenting. The packets listed the ingredients, and through a few rounds of trial and error, she figured out the perfect balance for each spice. Before long, she was making her own Nihari masala—richer, more fragrant, and far more authentic than anything that came out of a packet.

I’ve had Nihari more times than I can count, and it’s easily one of my all-time favorite dishes. Yet somehow, I never felt the urge to make it myself. It was only after experimenting with different chicken curries that I finally decided to give Chicken Nihari a try. I called my mother, asked her for the spice proportions and her recipe, and finally took the plunge.

My mother always cooked Nihari in ghee. But during a trip to Jama Masjid, New Delhi, with Mr. Parveez, we learned something interesting. While chatting with the chefs and staff at one of the local restaurants, we discovered that traditional Delhi-style Nihari is actually cooked in mustard oil. It may sound unusual, but that’s the authentic method.

When I tried making it myself, I couldn’t bring myself to use only mustard oil—it’s quite strong. So I balanced it by mixing in a little olive oil, and still used ghee for tempering. The result was a version that stayed true to tradition but suited my taste perfectly.

Nihari is a traditional Muslim dish that originated in the Mughal kitchens. Over time, every region has developed its own version, blending local flavors with the original recipe. The word Nihari comes from the Persian word “Nahar,” which means “early morning.” True to its name, Nihari was traditionally eaten for breakfast.

It’s a rich and hearty dish—perfect for mornings, but a little too heavy for later in the day. The magic of Nihari lies in its slow cooking. The longer it simmers, the deeper and more complex the flavors become. In the old days, chefs would cook it overnight to achieve that perfect balance. While that’s not so practical today, I still believe that taking it slow, keeping the flame low, and using a heavy-bottomed pan makes all the difference.

The spice mix is what gives Nihari its earthy aroma and rich depth. It’s spicy, but not the kind of heat that brings tears to your eyes—it’s balanced, layered, and deeply comforting. What truly elevates the dish, though, are the toppings: the barista, thin slices of ginger, chopped onions, and green chilies. Don’t skip them if you want the full experience.

You can skip the fried onions and julienned ginger at the end, but I’d strongly recommend adding them. The mild sweetness of the barista beautifully balances the spice, tying everything together. Nihari carries a long history, and while the dish itself is simple, it demands patience and care. It takes time and a bit of effort—but when you taste that first spoonful, you know it’s absolutely worth it.

Laal Maas

Laal Maas is a traditional dish from my hometown, Jodhpur. It traces its roots back to the royal kitchens of the Rajput families, where it was considered a specialty. The dish was often prepared with the meat from animals hunted by the royals themselves—a bold, fiery curry that reflected both their adventurous spirit and love for rich flavors.

Laal Maas is still incredibly popular today. From the royal kitchens, it has made its way into restaurants across Jodhpur, where chefs continue to prepare it in their own styles—adding subtle twists while keeping the recipe close to its original roots.

This is my version, inspired by the many places where I’ve tasted Laal Maas and the flavors that stayed with me.

Many people from outside Rajasthan assume that Laal Maas is a common local dish, cooked regularly in every non-vegetarian household, especially among the Muslim community. But that’s not the case. In reality, Laal Maas belongs to the royal cuisine of Jodhpur, a legacy of the Rajput kitchens rather than a part of everyday home cooking.

I usually boil the mutton pieces before starting the curry. It not only cuts down the overall cooking time but also helps the meat absorb the spices better. The result is tender, juicy mutton that’s rich in flavor and perfectly spiced in every bite.

This curry is made with ghee—oodles of it! In Rajasthan, we take great pride in cooking our rich, traditional dishes with generous amounts of ghee. It adds a deep, distinct flavor that defines our cuisine.

That said, I like to mix a little oil with the ghee. These days, it’s not always easy to cook—or digest—food made entirely with pure ghee. But if you’re brave enough (and not counting calories), go ahead and cook it the authentic way, using only ghee. And if you’re more health-conscious, like Mr. Parveez, you can use just oil and add a teaspoon of ghee at the end for that signature aroma.

This recipe is relatively easy to make and can be prepared by beginners, with truly delicious flavors.

Chicken ke Sholay

With the wide variety of chicken kebabs we try—some made at home and others enjoyed at restaurants—this particular kebab stands out as something truly special. It’s from one of our favorite restaurants, which has several branches across New Jersey and a few neighboring states. This kebab quickly became a family favorite, a dish we found ourselves ordering almost every time we visited.

And then, for some reason, the restaurant closest to our house shut down. Now, anyone who lives in the United States knows that nothing here is ever truly “close.” But when we say five miles, we mean close enough! So, losing the nearest branch definitely made us sad.

Still, there’s always an upside—you can try to recreate what you love at home. I think moments like these are little tests of our own culinary instincts, a way to prove to ourselves what we’re capable of.

So, I decided to try making these irresistible bites of goodness myself. It took a few attempts to get them right, but when you truly love food and enjoy playing with spices, the process becomes part of the fun. The challenge lies in finding that perfect balance of flavors—the right amount of spice that makes a dish taste just like the one you remember.

The best part, though, is that these kitchen experiments often lead to new favorites at the dining table—dishes that are not only delicious but made with love, which always makes them taste even better.

Tava Tangdi Chicken Kebab

My experiments for Kebabs always have to be innovative, different and always have to be super delicious in taste. My boys love different styles of Kebabs and always look forward to trying different varieties and I believe that’s what pushes me to try different styles.

After making so many different styles of Chicken Kebabs, it does get hard for you to come up with something different with the same set of masalas. I mean its the same spices, yet playing around with them, adding them at different times at different cooking stages makes a huge difference in the flavor of a dish.

These kebabs barely need any marinating time which makes it better for people who are trying to serve something easy and fancy and decide at the last minute or for all those times when we have uninvited relatives/guests who come unannounced, but expect a wonderful menu. For all those times, these kebabs come in very handy.

These kebabs can be made without an oven and the ingredients are also not too fancy. Though I have used Chicken Legs and names them Tangdi Kebab, but you can always use other Chicken pieces or even boneless Chicken and follow the recipe. In case you use this recipe for boneless chicken, try using Boneless thigh/Leg meat and not the Breast. The Chicken Breast meat might be too thick and chewy for this recipe and since the Chicken isn’t marinated for too long and the choice of spices isn’t too fancy either, it might be hard for the juices to get inside the Chicken Breast meat.

This recipe is great for Beginners and Bachelors and pretty easy to impress a crowd by new chefs. Try it today and leave me a feedback as well. Enjoy!!!