

Grilled Chicken Breast, Phulka and Lauki Sabzi
A kidney-friendly North Indian meal featuring tender grilled chicken, soft whole wheat flatbreads, and a subtly spiced bottle gourd curry, prepared with minimal sodium and no dairy or tomatoes.
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Creamy, aromatic Chicken Rezala with soft, melt-in-mouth Sheermal – a truly soul-satisfying royal treat!

A royal Bengali delicacy with Mughlai roots. This fragrant white curry features tender chicken in a creamy, tangy yogurt and cashew gravy, delicately scented with rose and kewra water. It's mildly spiced and utterly delicious.
Serving size: 1 cup

A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.


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Creamy, aromatic Chicken Rezala with soft, melt-in-mouth Sheermal – a truly soul-satisfying royal treat!
This north_indian dish is perfect for dinner. With 880.8299999999999 calories and 56.55g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Pastes
Marinate the Chicken
Sauté Aromatics and Cook Gravy Base
Cook the Chicken
Finish the Rezala
Serving size: 1 piece
Bloom Saffron & Activate Yeast (10 minutes)
Prepare the Dough (15 minutes)
Proof the Dough (60-90 minutes)
Shape the Sheermals (10 minutes)
Cook the Sheermals (15 minutes)
Glaze and Serve (2 minutes)