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 Pita Pockets

Cuisines in every culture and tradition or every country have wonderful recipes to offer. Trying different cuisines around the world just makes you experience how amazing the world of flavor is. In a way, it makes you experience another culture. This recipe has a very middle eastern and Greek flavor. The reason or the inspiration behind trying these amazing Pita pockets was to serve my kids with more veggies.

Honestly, I feel that in today’s time everyone finds it difficult to have their kids finish veggies on their plate or just simply consume the basic portion recommended. Cooking Vegetable curries is a great option but when you have kids like mine, the curries cannot save your day either. Times like these are when this dish is a savior in every good way. The chicken is cooked with very little oil

Eating your way around the world is a fun thing you can do from home. Trying foods from different countries is also a great way to experience another culture. You can start with this chicken in pita pockets. This recipe is filled with loads of flavor plus its healthy too. Lunch or dinner, it’s always filling and nutritious. Greek flavor and will really fill you up. In fact, these serve as a lunch or dinner but could be an entire meal.

A pita pocket is the best sandwich bread you can use. Pita bread can easily be cut open. I usually prefer cutting it in half creating a pocket. Chicken pita pockets are a perfect example of how delicious veggies and chicken be while being healthy. Don’t get scared looking at the recipe or feel looking at the pics that the end product seems too complicated. This dish is easy, not super easy, and not something I would suggest to a beginner, but it’s still not too time-consuming, and if you follow each step as directed, your finished product would be fabulous. this works.

Chicken ke Sholay

With wide variety of Chicken Kebabs that we try every now and then, some cooked at home and some eaten at restaurants. This Kebab dish is from one of our favorite restaurants, which has quiet a few branches around New Jersey and a few neighboring states. This Kebab was always a family favorite and a dish we regularly ordered.

And then for some reason the restaurant nearest to our house shut down. Now, for people who live or have been to United states know that nothing is “close”, but when we think 5 miles, we mean its close. So, we basically didn’t have any of the restaurant branch anywhere close which definitely makes us sad, but there is always an option to try and make what we like. I feel this is sometimes a test just to prove ourselves our caliber.

So, I got down to trying out making these awesome bites of goodness. It did take a few trials but I think the perks of being in love with your food and being able to play with your spices makes you enjoy cooking food that satisfies your taste buds. The hard part is to just try and get the correct amount of spices to make a dish taste exactly like how we have eaten. The best part is that these experiments make get some wonderful dishes to your dining table which are always a delight and loved.

Chicken Veggies oven special

With all the different kinds of foods that we consume, at times you just feel that your tummy needs a break. You feel you need more veggies, less oil, fewer carbs, in all just a healthy meal. But, the problem that people like me face is that we also need something that tastes scrumptious and good along with all the health benefits.

Specially, if you have children as demanding as mine, you basically fight a battle. When the demand is to make veggies look more appealing and to make their protein go leaner without them noticing. That’s when dishes like this are invented.

This Chicken is marinated with spices making it flavorful. The spices can always be switched or played around with. I added Tandoori powder and Red chili powder to make the flavors a little more spicy, but you can always reduce the quantity or omit the spices altogether. I find this a great recipe for easy lunch and dinner.

Chicken Broccoli and Rice

With all the different kinds of foods that we consume, at times you just feel that your tummy needs a break. You feel you need more veggies, less oil, fewer carbs, in all just a healthy meal. But, the problem that people like me face is that we also need something that tastes scrumptious and good along with all the health benefits.

Specially, if you have children as demanding as mine, you basically fight a battle. When the demand is to make veggies look more appealing and to make their protein go leaner without them noticing. That’s when dishes like this are invented.

Eating Green or eating more greens is always good and if you manage to make recipes that makes your kids consume more greens. This Chicken cooked with Broccoli is one such recipe. I serve it with boiled white Rice, but you can always serve it with Brown Rice, Quinoa or even Barley.

I like to mix and match veggies and I feel Broccoli, onions go really well with Chicken. Add little Olive oil to a pan, followed by chopped Garlic. Once the garlic changes color, add the boneless pieces of Chicken followed by chopped onions. Further season with Red chili flakes, Black pepper powder, Garlic powder, Onion powder, salt, cumin powder and paprika. Once the Chicken is cooked, add the chopped Broccoli and stir fry for 5-7 minutes and its ready to serve. Serve with cucumbers and Avocado on the side and boiled Rice. You can always choose to serve it with any other grain of your choice.

My purpose for introducing these meals on my website is to just make more people aware of the fact that eating healthy does not mean eating tasteless. You can always incorporate more vegetables in your diet with excellent flavors. I hope you enjoy this quick meal which is not only nutritious but also filling and delcious.

Murgh Darbari Tangdi Kebab

As the name suggests, this recipe is from the era of Mughals and I believe must have been a favorite of Mughal Emperor, Shehenshah Akbar. Going through history, its amazing to read of how different ingredients were introduced at different times. Like spices or khada Masala, like cinnamon, bay leaves or cardamoms and cloves were never a part of the Indian cuisine and were brought in by the Mughals when they migrated to India. I believe there has been no other clan unlike the Mughals who not only brought in so much with them but also adapted the cultures of India and settled with the people and built families.

Where the spices were brought in by the Mughals, India already had food enhancing flavors like Turmeric, red chilies, coriander etc. Mixed together, the food that came out was super amazing like this kebab or a lot of Biryanis that I share on this website.

The super amazing cuisines that we taste at so many restaurants today have been fusion dishes of the old era which apparently weren’t recorded under the term “fusion”. The acceptance of a culture, embracing the traditions, values and flavors and giving the best of what we have does not only result in super new flavors but also becomes a part of our cuisines for the coming generations . For me reading history about a dish is as fascinating as trying to cook a dish.

This recipe of chicken kebabs comes from the era of Mughals. I know, most all kebabs do. Kebabs are a gift to the food world by the Middle East. The variety, the flavors and the fact that they are grilled in different ways can leave your taste buds joyful and crave for more.

I believe for a fact that when the Mongolians and the Persians rulers came to India, it wasn’t an invasion. I know during that era it does look like an invasion because all the wars were for power and land and the greed to appear mightier and stronger than other rulers always seemed to drive warriors crazy where they seemed to be baffled by the prosperity of the neighboring kingdoms and invasion seemed to be the only way to satisfy your hunger for more.  But, leaving all that aside, the Mughals brought in a lot of architectural science, spices and methods of cooking. They came to settle and make India more diverse and that’s what I fail to see in Indian news today.

I am proud to be an Indian, a country where friendship and mutual respect comes much before religion. Where Eid is celebrated with as much love as Diwali. Where Hindus are always at your house on Eid to taste awesome Biryani and your mom makes sure she cooks vegetarian food separately for your 2 vegetarian friends. Where stories of Jodha Akbar is less of Akbar, the Emperor who invaded India and more of the love between a Mughal Emperor and a Rajput Queen. India a country, that proves its a place accepting all religions and stands tall with its cultural heritage. With all that, food plays a very important role. The spices like cinnamon, cloves, cardamom and saffron changed the complete look of flavors and when mixed with Indian chilies, the result was food from Paradise.

This recipe goes back to the era of Akbar and Jodha. The story suggests that Emperor Akbar had a great taste in food and his Kitchens had the most exclusive dishes made, vegetarian and Non vegetarian. Queen Jodha also seemed to have a great interest in cooking the best dishes and made sure that the chefs prepare dishes according to his taste. This recipe comes in as one of his favorites.

Now, with the history books I read, I do get an idea of the ingredients but they aren’t a 100% of what were used in the original recipe. Therefore, these recipes are mine but they should be close to what the original food must have tasted. Each recipe that I share can have common ingredients, but they are completely different for each other. The only way you can find out is by trying. Hope you enjoy these Kebabs as much as I did.