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 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.

Chicken Ghee Roast

With a wide variety of Kebabs that we like and cook, Mutton Ghee Roast is somehow very special and close to my heart. Trying out the Chicken version of it came out absolutely delicious too. If you ever need to fix something quick, this recipe is for you.

The spice mix stays good and fresh for 2 months in an airtight container. Usually, when I make Ghee roast, I always end up making extra spice mix which works out great especially when I need to make it impromptu. The best thing about Ghee Roast is that whether you make it with mutton or chicken, the flavors blend up really well and make the dish taste great. Though you can always serve Ghee roast as a side dish or an appetizer. To me, it goes best on the side with Daal Chawal. If you don’t dry it up completely, you can also serve it with Phulka.

Chicken Nihari

Nihari is hot, spicy, and very earthy. usually made with Mutton and even Beef, but tastes equally amazing with Chicken too. Nihari is one amazing and luxury dish served for breakfast. I still remember traveling to Delhi since I was a kid and I would always look forward to having Nihari. My father always preferred Chicken Nihari since we don’t consume Beef, he found it hard to believe small restaurants selling Beef Nihari as Mutton Nihari. Back in those days, almost 25-30 years ago, it was hard since the restaurants in “Purani Dilli” or the “Jama Masjid” area, restaurants weren’t as hip as what they are now and definitely not too comfortable for people to go with families. My father would always send in a servant who would travel with us to get some Mughlai Breakfast. Paaya, Kheema, Bheja and Nihari.

Nihari is always topped with some Barista, julienne ginger, green chilies, coriander leaves, and Lemon. When I was a teenager, my mom started making Nihari at home. She would make it with Mutton as well as Chicken. Even though I had the dish so many times, I never had the urge to try making it myself. Initially, my mom depended on the masala powder that used to be sold in Delhi. But as she kept cooking, she figured out how to make it by herself. The packet had the list of ingredients and my mother with a few experiments, got the knack of how much of each ingredient should be to make the perfect Nihari masala.

I had this dish so many times and honestly, it’s one of my most favorite ones too but I never felt the urge to attempt it. And then after trying different recipes for Chicken curries, I thought of giving Chicken Nihari a try. I asked my mother for the proportion of the spices and the recipe and gave it a try.

My mother always cooked the Nihari using Ghee, but during a trip to Jama Masjid, New Delhi with Mr. Parveez and I went to a restaurant and while talking to the chefs and people working there we found out that the traditional Delhi Nihari was cooked using Mustard Oil. I know that sounds weird but it’s true. Though I made my Nihari using Mustard Oil, I couldn’t just use all Mustard Oil since it’s pretty strong and I prefer mixing it with little Olive Oil. I also used Ghee for tempering.

Nihari is basically a traditional Muslim dish that was introduced by the Mughal kitchen. Nihari has a slightly different version in every region it’s made because with time every region develops and blends its flavors with the original recipe. Nihari comes from the Persian word “Nahar” which means “ early morning”. Nihari is basically a morning dish and is eaten for breakfast. I believe the way the spices blend in and the way it’s cooked, eating it for any other meal would be too heavy. Nihari always comes out more flavorful if it’s slow-cooked. Back in the day, the chefs would cook it overnight. Of course, that ain’t possible but, I still feel that cooking it on low flame slowly, makes it more flavorful. Using a heavy bottom pan is always better too.

The spice mix makes Nihari earthy and aromatic. It’s spicy but not too hot that would make you cry. The barista and thin slices of Ginger with chopped onions and green chilies are what make it more delicious. Therefore, don’t skip it if you want to get complete satisfaction. fried onion and julienned ginger at the end can be skipped but I would recommend you to definitely use it. The mild sweetness of the Barista balances the spice. Nihari has a lot of history and though the dish is simple, it does require a lot of time and a little effort, but in the end, it’s all worth the effort.

Laal Maas

Laal Maas is a dish from my home town, Jodhpur. The dish mainly originated from the Rajput Royal families who’d proudly cook the animals they have hunted or cook for their families at leisure hours and this used to be their specialty.

Laal Maas is still very popular and from the royal homes has reached various Jodhpur restaurants who make this dish in amazing ways, adding their own flavors while keeping the recipe close to the original one. This is my version of what I gathered from the flavors I had tasted at different places. A lot of times, people from other regions feel that Laal Maas is a local cuisine cooked in every household that enjoys nonvegetarian food, like the Muslim community. Sadly, that ain’t true. The fact is that this dish is barely made in any Muslim home and is solely a recipe from the Royal Cuisine of Jodhpur, Rajasthan.

I usually boil the meat chunks before I start cooking the curry. I feel that reduces the cooking time for mutton and also helps the spices soak in more easily, making the mutton juicier and spicier.

This curry is made using Ghee, oodles of ghee. Rajasthani love using Ghee for all their lavishly cooked food and we take a lot of pride in that, but I mixed up little oil with Ghee because these days it’s tough to cook and digest pure ghee, but if you are daring enough you can always choose to cook using only ghee and similarly if you are a health freak like Mr. Parveez, you can cook using only oil and just add a teaspoon of Ghee for the fragrance.

This recipe is pretty easy and can be easily made by beginners and the flavors are super delicious.

Bangalore Muslim Kheema

Kheema curry can be made in so many different styles. Growing up in Rajasthan, I had either tried the Kheema made at home by my Mom, which was a must for picnics and Road trips. My mom would made Kheema with Aaloo and Kheema with matar. There were never Kheema made with multiple vegetables together. I heard my mother also mention that my grandmother enjoyed adding cauliflower to Kheema, which I don’t remember trying it and honestly could’t get myself to making it since Mr. Parveez isn’t a cauliflower fan.

And then came Kheema curry that we would eat in Puraani Dilli, Jama Masjid area for breakfast when we went to Delhi and one of my other favorite was Mumbai Kheema Paav. I will be posting that recipe soon along with the recipe of the Paav. Both of those were my absolute favorite and I would look forward to them. Hot Tandoori Roti in Delhi as an early morning breakfast with Kheema, Nahari or Paaye makes anyoone’s morning special. Mumbai Kheema Paav on the other hand has Tomato base and mostly made of Chicken.

But this recipe is completely different from all of them. This recipe comes from Mr. Parveez’s family and its a recipe that most Bangalore Muslims make for Kheema. The recipe comes from Mr. Parveez’s Mom to us and we proudly call it “Ammi wala Kheema”. So, basically its chopped onions cooked with some whole spices in oil/ghee, with Ginger garlic paste, Goat Kheema, spices and tomato. Along with all these, there are a ton of veggies that make their way to this Kheema, potatoes, Beans, Fenugreek leaves and Dill leaves. This Kheema recipe is great for Breakfast, but tastes great even for Lunch and Dinner.

Murgh Hyderabadi Biryani

Hyderabad has numerous varieties especially when it comes to Biryanis. I have tried making a wide range of different styles of Hyderabadi Biryanis. Each one has its own distinct flavor and ingredients. I always love how beautifully the heritage of Nizams is displayed in Hyderabadi food.

The dishes are not just rich in ingredients but also the recipes show how rich the food culture has been with the Nizams. We always hear stories of how generous the Nizams were when it came to entertaining and welcoming their guests. How lavish their Dastarkhaan or tables were. The curries, Haleem, so many varieties of sweet dishes that are served with oodles of dry fruits and cooked in clarified Butter are evidence of how much effort the Nizams made their Khansamas/chefs put into food.

The Nizams were very influential. The history showcases the rich taste not just in Gems and Jewelry, but also in food. The use of Milk solids, Ghee, Dry fruits of different kinds is pretty common in most dishes. This dish has a paste of poppy seeds, cashews and coconut. Though the spice level isn’t too high, the Biryani uses a paste of green chilies and you can always increase the green chilies if you wish to make it spicier. Using Kewra with food color makes the Biryani smell rich and inviting as well. Besides that the Biryani is pretty easy to make. This dish is great for Beginners too. Enjoy!!!

Mutton Ghee Roast

With the wide variety of Kebabs that we make, we love kebabs made from meat the most. I love the way meat Kebabs are always so juicy and tender and absorb all the flavors so naturally. The texture of meat and the spices blend in so well together. I am sure if you look into details of cooking that when it comes to Kebabs, meat Kebabs definitely make to the top of the list. I have heard a lot of people liking Beef too, but since I have never cooked or consumed beef, I don’t really have an idea. But I do think that since Beef has a lot of fat, cooking with its own fat must be adding more flavor to it.

Coming back to Ghee Roast. I came across some cuisine where they mentioned the dish and showed how the meat is boiled till it’s cooked. after roasting the whole masalas, they are ground to a powder, and then the meat is cooked in ghee with spice powder, onions, curry leaves, and green chilies. This dish is pretty easy to make and makes it to my top ten list of easy and flavorful kebabs.

The best thing about these kebabs is that they can be partly premade a few days in advance as well. You can boil the mutton a few days in advance and refrigerate or freeze it, depending on how many days you want to use it. Similarly, you can always dry roast the whole masala and grind them and store them in a dry and airtight container. These kebabs are juicy, moist, flavorful, and go really well as a side dish or by itself. If you are a fan of meat kebabs, you will love the scrumptious chunks of flavorful meat. Enjoy!!!

Kolhapuri Chicken Biryani

Biryani is an absolute classic that needs no introduction. India offers so much on its culinary platter but the one dish Non vegetarian Indians unanimously love indulging in is the mouth-watering biryani. With local and hyperlocal variations having evolved into distinctive styles of biryanis, one is spoilt for options when it comes to experiencing this melting pot of flavors. The delicious complex blend of spices are the reason behind the love this dish gets from people of all generations.So if you are a die-hard fan of this delicious dish, take things up a notch and tease your taste buds a little more with the story of what makes biryani so extraordinary.

Though it may appear to be a dish indigenous to  India, in reality the dish originated quite far away. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that its a gift to the Indian cuisine from the Mughals. Along with extraordinary skills of architecture and artillery, they also came along with the beautiful flavors of orange blossom, screw pine water and Rose water mixed with saffron and the skill of using the beautiful spices India offered with other spices from the middle east and create so many non vegetarian dishes that would make Indian/Pakistani cuisines thank them till the end of the world.

One legend has it that the Turk-Mongol conqueror, Temur, brought the precursor to the biryani with him when he arrived at the frontiers of India in 1398. Believed to be the war campaign diet of Temur’s army, an earthen pot full of rice, spices and whatever meats were available would be buried in a hot pit, before being eventually dug up and served to the warriors.

The Nizams of Hyderabad and Nawabs of Lucknow were most famous for their appreciation of the subtle nuances of biryani. Their chefs are renowned the world over for their signature dishes. These rulers popularized their versions of the biryani, which by the way, just in Hyderabad is around 20-25 varieties along with mouth watering accompaniments like mirchi ka salan, Dahi ki chutney/ Raita, khatte baingan, Dalcha and baghare baingan. All different regions in India offer different accompaniments with the Biryani that they serve.

The perfect biryani calls for meticulously measured ingredients and a practiced technique. Other than the technique, spices also play a critical role in dishing out a good biryani – some recipes call for a very limited use of spices while others use more than 15 different spices. Meat or chicken is often the main ingredient, though in some coastal varieties, fish, prawns, and crabs are also used. Use of rose water, screw pine water / kewra water in biryani is also common, a practice prevalent since the medieval era. The pot, sealed around the edges with dough, or covered with a cloth with the lid or something heavy is placed on the lid that doesn’t allow the steam to escape and for the meat to tenderize in its own juices while flavoring the rice.

This recipe of Biryani as the name indicates is from the princely state in Southern Maharashtra, Kolhapur, also popular for its footwear. Though the original recipe also has Raisins, but I have not added them as I do not enjoy sweet with spicy in my Biryani. You can always add it if you prefer. This recipe is super spicy, since most Maharashtrian foods are spicy so this one is a little more for the daring ones. But for sure a recipe that’s a must try for any Biryani lover.