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.

Kolhapuri Chicken Dry

🔥 Spice with Grace: Tips for a Balanced Kolhapuri Dish

  • Use Byadgi chilies: They bring vibrant color and mild heat—perfect for layering flavor without overwhelming.
  • Toast your spices: Dry roasting coriander, cumin, and fennel seeds before grinding enhances aroma and complexity.
  • Incorporate coconut: Grated or desiccated coconut adds body and mellows the spice, especially in gravies.
  • Ginger-garlic paste: A must for depth—sauté it well to avoid rawness.
  • Finish with fresh coriander and a squeeze of lime: It brightens the dish and balances the richness.

🌶️ The Heart of Heat: Crafting Kolhapuri Chicken

Kolhapuri cuisine doesn’t whisper—it roars. And this chicken dish is no exception. With the crimson hue of Byadagi chilies and the fiery punch of Lavangi mirchi, it’s a celebration of bold flavors and vibrant color. But the magic lies in the masala—freshly roasted, ground, and layered with care.

Pro Tip: Dry roasting your spices isn’t just a step—it’s a ritual. The moment they hit the pan, your kitchen transforms. That smoky, nutty aroma? It’s the soul of Kolhapur calling.

Masala Prep Essentials:

  • Coriander seeds
  • Cumin seeds
  • Fennel seeds
  • Black peppercorns
  • Cloves, cinnamon, cardamom
  • Byadagi & Lavangi chilies
  • Optional: poppy seeds, sesame seeds, star anise for added complexity

Grind them fresh, and you’ll never look back.

🛠️ Spice Prep Tip: Fresh vs. Fast

Freshly ground masala is the heartbeat of Kolhapuri chicken—but life doesn’t always allow for slow cooking rituals. If you’re short on time, make your spice blend ahead and store it in an airtight container. It’ll stay fragrant for up to 7 days.

Important: Skip the coconut powder during prep. Add it fresh when cooking to preserve flavor and prevent spoilage. It’s the final flourish that keeps your dish vibrant, aromatic, and safe to savor.

🍗 Kolhapuri Chicken: Where Depth Meets Fire

This isn’t just chicken—it’s a journey through spice. Marinated to the bone, then simmered with onions, chilies, curry leaves, and a freshly ground masala that sings of Kolhapur’s bold culinary heritage. Roasting the spices in olive oil lends a gentle touch, but finishing in ghee brings that unmistakable earthy richness.

Serving Suggestion: Pair it with classic Daal Chawal for a comforting meal that’s anything but ordinary. The creamy lentils mellow the heat, while the chicken adds a punch of flavor that lingers beautifully.

Andhra Chicken Dry

My younger son happens to love food and travel shows on TV. He would watch all the shows that showcase Indian restaurants and famous Indian dishes. The good thing that I find in him watching these shows is when he always remembers famous dishes from different regions of India and of course, being an Indian parent living far away from my country, the pride of raising a kid who loves his roots and flavors is just beautiful.

So one of the shows that he was watching showed this old eatery that makes amazing Andhra Chicken and they showed the way they do the preparation and cook it. The good thing about shows like this is that they display a pretty detailed description of the dishes they make. Of course, there is always that secret ingredient and they would never give you a detail of how much of each ingredient to be added to the dish, but honestly trying out a dish with basic knowledge and then figuring out the measurements for each ingredient based on your taste and flavor is actually the real joy of cooking.

Cooking even a simple dish gives me immense pleasure and when it’s something like this where we are partly aware of the flavors since we have tasted the dish in restaurants but not too sure if the ingredients are being mixed in the right quantity. These experiments just make me happy, since they test my sense of flavor.

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.

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!!!

Tellichery Biryani

This recipe also happens to be from Kerala and is the second Biryani from this state that I tried out. Kerala is a state of distinct flavor. I know every state has their own flavors that are distinct and are easily distinguishable from the use of their local grown spices with methods of cooking different cuisines and also availability of local vegetation. Not forgetting their natural climate. Isn’t it amazing how every place has different things popular during different seasons and few things that are good to eat during all seasons. Hats off to generations before us who tried, tested and made so many different varieties of food that we just need to follow. And though, it all seems walk in the park, we still do not follow those age old recipes because we find them too time consuming in our busy lives today.

Thalassery town of Northern Kerala has a unique blend Arabian, Persian, Indian and European styles of cooking as a result as its long history as Maritime Trading Post. Tellichery is an anglicized name for Thalassery. The original name of Thalassery has been restored post Independence. Although both refer to the same place, the Tellichery Biryani is different from the Thalassery Biryani. This one is a little simpler version.

This Biryani does not use the Jeerakshala/Kaima Rice like the Thalassery Biryani and should be cooked with Long grain Basmati Rice. This recipe also displays the influence of Mughals in its flavors but seems to be slightly revised. Going through the ingredients, I do not find any ingredient that would distinguish this dish as a dish from Kerela. The recipe makes me feel that its made by some settlers who still did not adapt to the flavors of Kerela cuisine and were still new to incorporating the spice or certain ingredients to the dish. In all, this dish is great for all Biryani lovers, specially for Beginners. Therefore, if you happen to be someone new at making Biryani, this is for you. An easy, delicious and simple way of making a delicious Biryani.

Goat Paaya

Goat Paaya or Goat Trotters is a widely loved dish in the Muslim community. It’s made in several different ways around the world, but no matter how its made, I have always seen people enjoying it with every bite. Mostly served for breakfast, Paaya is usually served with Bheja and Naan/ Roomali Roti. Paaya will be in the favorite list in any hardcore non vegetarian.

It is a dish that can be made any time of the year but during festival of Eid ul Adha, It is a must for Breakfast on the second day. It takes pretty long to cook, so in times of today when everything is made in a rush, use of pressure cooker is a must. Long before the pressure cooker, Paaya was a dish made with slow cooking and was made over coal fire and usually took around 12-15 hours to cook. A lot of people like my Late Father used to love consuming it as soup. It makes a pretty healthy and flavorful Shorba / curry.

I believe the fashion of cooking Goat Trotters must be from the Muslim rulers who travelled from other countries. A lot of dishes from the Middle east have resemblance to dishes cooked in India/Pakistan/Bangladesh. Not just Non vegetarian but even sweet dishes like Jalebi and Gulab Jamun or for any sweet dish that uses Orange blossom/ Kewra water/ Rose water are also a gift from the Middle east to us, along with Biryani. The fact is that they always traveled with a huge army and therefore made sure that every part of the animal slaughtered should be used. Goat trotters are pretty high in Cholesterol, so they aren’t a great breakfast choice for anyone in today’s date and time since our lifestyle is very sedentary, but back in days for people who did so much of physical labor and most distance were traveled on foot, this dish was not just delicious, but also nutritious and filling.

Like I always say, every dish has a story, so let me share my memories with “Paaya”. As a kid I always saw my Mom make Paaya for breakfast and the whole family, except me relish it. For some reason I am not a big fan of liking the flavor of Bone Marrow in my food. Nevertheless, to make my father happy I would slide a few bites down my throat, until one day he realized that it was tough for me and he let me slide. Paaya is specially cooked for breakfast at all Muslim restaurants that are popular for authentic Muslim food. Most of these restaurants are located in highly populated Muslim areas, like Jama Masjid in Delhi, Frazer town in Bengaluru and Mohammed Ali Road in Mumbai. I am sure there are these areas in almost all cities, I am mentioning these because these are places I have been to and relished all the awesome delicacies. My breakfast has always been bheja fry and Nahari though the family had their love for Paaya. My faher would always order what we liked and those times were a lot of fun. After marriage, I learnt that Mr. Parveez likes Paaya too and since we do not have similar arrangements of eating and enjoying authentic Muslim breakfast therefore, I started making it at home.

Paaya isn’t a difficult dish to make. It’s a heavy stew created from trotters/ feet of goat or lamb. The bones of the Goat leg are rich in gelatin marrow and are barely covered with meat once cleaned, they are just rich in bone marrow which secretes once cooked. Most people/families have their own variation of cooking Paaya, and knowing that India is so culturally varied, every other place has their own cooking style and recipes based on the local ingredients and flavors they are used to. In North India, paaya is served as a breakfast with Tandoori Roti / Roomali Roti. Is believed to be nourishing and is served to patients when sick and is kind of mandatory for new mothers, specially during the early days when her body is going through the recovery process. I usually use a pressure cooker to cook them, but you are more than welcome to cook it in a traditional way. Though time consuming, but its extremely flavorful. I do try the slow cooking method as well when I have more time in hand. Either way, its delicious, so don’t think that you are missing out on flavors if using the pressure cooker.

If you are thinking of making an authentic Muslim breakfast or cooking a non vegetarian breakfast that’s a little different, Paaya is what you need. Serve it with brain fry/ Bheja Fry and people will be praising your breakfast spread for years and looking forward to more. The recipe is in complete detail and if you follow the steps correctly, you will make a perfect dish. Again, spices make a dish flavorful, but cooking with love is what makes it delicious. Enjoy!!!