Bangalore Muslim Kheema

Kheema curry can be prepared in countless ways, each region and family giving it a personality of its own. Growing up in Rajasthan, the kheema I knew was always my mother’s — simple, comforting, and almost always reserved for picnics and long road trips. She would typically make Kheema with aaloo (potatoes) or Kheema with matar (peas). What I never saw in her kitchen was a version loaded with multiple vegetables together.

I do remember her mentioning that my grandmother liked adding cauliflower to kheema, though I don’t recall ever tasting it myself. And to be honest, I’ve never attempted it either — mostly because Mr. Parveez isn’t a fan of cauliflower. Some culinary traditions quietly skip a generation, especially when family preferences step in.

Then there were the unforgettable versions from our travels. In Old Delhi, near the Jama Masjid area, we would wake up early just to enjoy a hearty breakfast of kheema served with hot tandoori roti. Sometimes it would be accompanied by nahari or paaye — rich, slow-cooked dishes that could turn any ordinary morning into something special. Another favorite that captured my heart was Mumbai’s Kheema Paav, with its slightly tangy tomato base, often made with chicken, and served with buttery toasted buns. Those breakfasts are memories I still cherish, and recipes for both the kheema and the paav will be coming soon.

But the recipe I’m sharing here is completely different from all of those. This one comes from Mr. Parveez’s family — a style of kheema commonly prepared in many Bangalore Muslim homes. Passed down from his mother, we fondly call it “Ammi wala Kheema,” because it carries her unmistakable touch and warmth.

The preparation begins with finely chopped onions slowly sautéed in oil or ghee along with fragrant whole spices. Ginger-garlic paste follows, then the goat kheema, ground spices, and tomatoes. What truly sets this version apart, however, is the generous addition of vegetables — potatoes, beans, fresh fenugreek leaves, and dill leaves — all simmered together until the flavors meld beautifully. The herbs add a depth and freshness that makes this dish both hearty and uniquely aromatic.

Although it’s traditionally enjoyed as a breakfast dish, this kheema is wonderfully versatile. It tastes just as delicious for lunch or dinner, served with roti, bread, or even rice. Comforting, wholesome, and deeply rooted in family tradition, this “Ammi wala Kheema” is more than just a recipe — it’s a piece of home on a plate. 🍲✨

Kolkata Chicken Roll

Chicken rolls have always been a favorite in our home. Those of you who follow my blog know how much I love wraps of all kinds — whether it’s a classic chicken roll, a burrito, or tacos. I think this love goes back to my mom. During one of her trips to Mumbai, she tasted Mutton Tikka Boti Rolls at a Parsi eatery and later recreated them at home. They were an instant hit with the entire family, and from that point on, rolls became a regular comfort food for us.

So when I came across pictures of the famous Kolkata Chicken Roll, I knew I had to try making it. The flavors sounded irresistible — bold, layered, and packed with personality. From everything I’ve read, it’s one of Kolkata’s most iconic street foods, loved for its rich taste and satisfying simplicity. Although I’ve never visited Kolkata, there’s something about its food culture that deeply attracts me. Some places just connect with you through their cuisine, even from afar.

Recipes like this are wonderfully fuss-free and incredibly practical. For those of us living far from our home country, food becomes a powerful way to stay connected to our roots. At the same time, dishes like these are perfect for kids — easy to eat, nutritious, and ideal for busy days or meals on the go.

I grew up loving my mom’s Tikka Boti Rolls. She initially made them with mutton, but later switched to chicken as well, and I adored both versions. I’ve always appreciated recipes that travel well — perfect for road trips, long drives, or those moments when hunger strikes and stopping isn’t an option. Not every journey allows for leisurely restaurant breaks, and sometimes you’re just stuck in traffic after a game or a long day. That’s when homemade rolls like these truly shine — convenient, filling, and deeply satisfying.

For this version, I marinated boneless chicken with salt, ginger-garlic paste, lemon juice, and yogurt. The spice blend includes dried fenugreek leaves, tandoori masala, red chili powder, cumin powder, and fennel powder, creating a beautifully aromatic base. The chicken can be marinated overnight for deeper flavor, but even a quick 30–45 minute marinade works well when time is short.

This recipe may not be an exact replica of the rolls you’d find on the streets of Kolkata, but after many trials and countless variations, this is the version I keep coming back to. One element I borrowed from my mom’s technique is spreading a thin layer of beaten egg onto the roti and cooking it before adding the filling. I’m not entirely sure how this differs from traditional Kolkata egg rolls, but I do know that it adds richness, texture, and a wonderful depth of flavor.

Ultimately, this recipe is a blend of influences — my mother’s cooking, flavors I’ve loved over the years, and my own experiments in the kitchen. The result is a chicken roll that feels both familiar and new, comforting yet exciting.

I hope you try it, enjoy it, and share it with your loved ones — just as my family and I do. 🌯✨

Murgh Darbari Tangdi Kebab

As the name suggests, this recipe traces its inspiration to the grand culinary traditions of the Mughal era — a time when food was not merely sustenance, but an art form. It is often believed that dishes like these may have been favorites in the royal courts of Emperor Akbar, where elaborate kitchens produced some of the most refined cuisines the Indian subcontinent had ever seen.

Exploring the history behind such recipes is just as fascinating to me as cooking them. Many of the whole spices we now consider inseparable from Indian cuisine — cinnamon, bay leaves, cardamom, cloves — became widely popular during the Mughal period. These were blended with indigenous ingredients already present in India, such as turmeric, chilies, and coriander, giving birth to deeply layered flavors that still define much of North Indian cooking today. The result was not just new dishes, but entirely new culinary traditions — kebabs, kormas, rich gravies, and the many forms of biryani we enjoy today.

What makes this period especially remarkable is the cultural exchange it fostered. The Mughal courts brought together Persian, Central Asian, and Indian influences, creating food that was luxurious yet rooted in local tastes. Many of the dishes we now call “classic” were, in essence, early forms of fusion cuisine — long before the term existed. Acceptance, adaptation, and creativity combined to produce flavors that have endured for centuries.

Kebabs themselves are often considered a gift from the Middle East to the wider world. Over time, they evolved in countless regional styles across India, each with its own spice balance, cooking method, and personality. Whether grilled over open flames, cooked on skewers, or pan-seared, kebabs remain one of the most beloved expressions of this culinary heritage.

The Mughal era also left a profound mark beyond food — in architecture, art, language, and cultural traditions. For me, it represents a time when diverse influences came together to create something enduring and beautiful. In India, food has always been a powerful bridge between cultures, religions, and communities. Festivals are shared, kitchens are opened to neighbors, and meals become celebrations of togetherness. It’s a reminder that cuisine is not just about ingredients, but about people, memories, and shared experiences.

Historical accounts suggest that Emperor Akbar had an exceptional appreciation for fine food, and the royal kitchens prepared an extraordinary range of vegetarian and non-vegetarian dishes tailored to his tastes. Queen Jodha is also said to have taken a keen interest in culinary matters, ensuring that meals reflected both royal grandeur and personal preference. While exact recipes from that era are rarely documented in detail, they offer enough clues to inspire modern recreations.

This kebab recipe is my interpretation of what such royal flavors might have been like — rich with aromatic spices, balanced yet indulgent, and deeply satisfying. While it may not be identical to the original dish served centuries ago, it aims to capture the spirit of Mughal cuisine: elegant, bold, and unforgettable.

Each recipe I share may use familiar ingredients, yet the proportions, techniques, and combinations make every dish unique. The only true way to understand it is to cook it, taste it, and experience the flavors for yourself.

I hope you enjoy these kebabs as much as I did — a small, delicious journey back in time. 🍢✨

Pyaaz Ke Samose

I’m from Rajasthan, and I grew up eating samosas as a regular part of life. The classic potato samosa — aaloo ke samose — was everywhere, and every shop seemed to have its own signature flavor. Some were absolutely delicious, others not so much, but one thing I always loved was the crisp, flaky outer crust. In fact, for a long time, that was my favorite part. The only filling I truly adored back then was the kheema samosa my mom used to make at home.

I never enjoyed bland fillings, so whenever the spice level was low, I would lose interest quickly. Over time, as I tasted more varieties, I realized that it was the spicy, punchy samosas that won my heart every single time.

After I got married, I discovered a completely new favorite. During one Ramadan in Bangalore, we tried the famous Ramadan special onion samosas — Pyaaz ke Samose — and instantly fell in love with them. Crisp, aromatic, slightly sweet from the onions, and perfectly spiced, they were unlike any samosa I had eaten before.

There’s a common misconception that Ramadan food for Muslims is mostly non-vegetarian, but that couldn’t be further from the truth. Our iftar tables are filled with a beautiful mix of vegetarian and non-vegetarian dishes, each with its own tradition and story. These onion samosas are a perfect example — simple ingredients transformed into something truly special.

They are most commonly made during Ramadan, though a few Muslim shops prepare them year-round. Still, there’s something about foods made in that month — perhaps the anticipation, the hunger, the togetherness — that makes them taste extra special. It’s a flavor that’s hard to recreate outside that atmosphere.

Since we don’t get these samosas where we live now, I decided to try making them at home. After several rounds of trial and error, I finally arrived at a version that tastes just the way we remember — crispy on the outside, flavorful on the inside, and utterly addictive.

If you enjoy onion samosas and want to recreate that Ramadan magic in your own kitchen, I highly recommend giving these a try. I hope you love them as much as we do. 🥟✨

Lobster Curry

My love for Lobster Curry began in 2012, during our first visit to Kerala. We stayed on a houseboat in Alleppey, surrounded by the serene backwaters and blessed with the most perfect weather. It was around Christmas time — truly the best season to visit Kerala. During our stay, our hosts served an array of traditional Kerala dishes, especially seafood prepared in rich, aromatic coconut gravies. That’s where I tasted Lobster Curry for the very first time which I loved — and it was pure magic.

I had tried Lobsters before at several seafood restaurants, but they were always mildly cooked and flavored with nothing more than garlic and salt. The Lobster Curry in Kerala, however, was beyond my expectations — rich, flavorful, and absolutely unforgettable. The houseboat had three men who managed everything — from cooking to cleaning and maintenance — and they did it all with such warmth and care. Our time there remains one of the best vacations we’ve ever had. The weather, the calm of the backwaters, the walks surrounded by lush greenery, and the incredible hospitality made every moment truly memorable.

After tasting that unforgettable Lobster Curry, I just had to ask for the recipe — and our gracious host gladly shared it with me. Though the recipe was more of a rough guide than exact measurements, it was enough for me to understand the essence and recreate this wonderfully delicious dish back home.

The original recipe was cooked in coconut oil, but I made mine using olive oil since I don’t usually cook with coconut oil. I honestly don’t think it changes the flavor too much — it just makes the dish a little less “coconuty.” Since I still add coconut milk, the curry retains that perfect balance and richness that complements the rest of the ingredients beautifully. I did make a few other changes too, so I can’t really call this an authentic Kerala dish anymore — it’s more of my inspired version of it.

When I order lobsters for home delivery—which is, of course, the preferred option these days—I clean them myself. But if you’re picking fresh ones at a fish market, you can always ask them to crack the claws and cut the lobsters in half for you. I usually parboil the lobsters with a little turmeric powder and salt; it helps get rid of any musky smell.

To make the curry, I start by heating oil and adding black seeds (kalonji) and curry leaves, followed by finely chopped onions. Once the onions turn soft and transparent, I add ginger-garlic paste along with all the spices and some fennel powder. I find fennel powder brings a lovely freshness, especially to seafood dishes. Next, I pour in the coconut milk—or coconut purée—and tomato purée, stirring until everything blends together beautifully. Finally, I add the lobsters and let them simmer gently for about 10–12 minutes, until the curry thickens and the flavors come together perfectly.

The Lobster Curry might look complicated, but honestly, it takes less time to prepare than a regular chicken curry—and it looks absolutely stunning on the dining table. The best part is that this same recipe works wonderfully with crab too; just substitute the lobster for crab, and you’re good to go. I truly hope you enjoy cooking this dish and love it as much as my family and I do!

Khatte Baingan

Biryani is a dish loved by everyone. With countries like India, Pakistan and Bangladesh where Biryanis are so popular and makes it to the menu of all special occasions. Biryani has a huge variety of accompaniments, like Baghare Baingan, Dalcha, Raita, Chutney, Mirch ka Salan and Khatte Baingan.

Deciding on an accompaniment with Biryani also requires a few skills. As much as people think that all Biryanis are more or less the same and a basic raita fulfills the purpose of serving on the side with Biryani, its not really true. If your Biryani is not too spicy, you should make Mirch ka Salan or Baghare Baingan. If its super spicy, making Khatte Baingan or Dalcha mellows it down a little. Raita goes along with any Biryani that’s spicy or simple.

The recipe is simple and made with very little oil. A lot of people fry their eggplants to cook them, but I choose to boil them. Boiling them ensures that they are completely cooked and eggplants have a tendency to absorb too much oil so, this way it doesn’t get too oily. Once eggplants are boiled, add oil to a pan, add Black seeds and curry leaves. Further add a little ginger garlic paste with Turmeric Powder and red chili powder. Add tomato puree, ketchup and green chilies. The ketchup adds color along with a sweet and sour taste making the eggplants taste great.

These Khatte baingan are very easy to make and are loved by everyone, even people who usually aren’t a big fan of eggplants. This goes well with Biryanis that aren’t super spicy. Simple Biryanis like Mughlai Biryani or Thalassery biryani go really well with Khatte Baingan.

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!!!

Hyderabadi Chicken 65

Chicken Kebabs are an all time wanted and favorite for everyone. Chicken Kebabs go so well with Daal Chawal as a side dish and even by themselves. I love making Chicken Kebabs for my get together with friends as well. People always feel that you cannot experiment much with Chicken Kebabs at home, where as experimenting with different Kebab flavors at home is the best thing to do.

The basic thumb rule is follow the fragrance and the flavor. If there are spices that go well together and there are spices that don’t go too well. Spices like Black pepper is something that you need to add little at a time, since if its too much the dish tends to get bitter. If you need to enhance the flavor of Black pepper in your dish, its always better to add less of Black pepper and more of White Pepper to balance the pepper taste. Adding Tandoori masala gives a lot of kick to Red chili powder and makes kebabs more flavorful. You can always use citric acid in place of Vinegar or Lemon juice. Adding Flour with Rice flour and Corn starch Powder will add a lot of crunch to your kebabs if you are frying them.

With the Hyderabadi Chicken 65, I added Red chili powder and other spices with Ginger garlic paste and mixed it well. Further rolled the spiced Chicken pieces in Flour, Rice flour and cornstarch powder and fried them. Later cooked them in a sauce made with Onions, green chilies, various spices and Yogurt. I also add a little cornstarch powder to the gravy to make it a little thicker.

Chicken 65 is made in different ways in different places of India. Though the original recipe was made in Chennai, but different places modified their ways and made it suitable to their taste buds. Honestly, every pace has their unique flavor and we always tend to have our favorites but making them in different ways is always great to add more variety to your dinner table.