

Mughlai Fish Curry with Steamed Basmati Rice
Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.
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Melt-in-mouth Kakori Kebabs with flaky Warqi Paratha. A perfectly spiced, soul-satisfying indulgence!

Experience the legendary melt-in-your-mouth texture of these Awadhi kebabs. Finely minced mutton is blended with aromatic spices and a secret tenderizer, then grilled to perfection. A true taste of royal Lucknowi cuisine.
Serving size: 3 kebabs

Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Serving size: 2 parathas

A vibrant, fresh green chutney made with cilantro, mint, and a hint of spice. This classic Indian condiment is the perfect zesty accompaniment to samosas, chaat, and sandwiches.
Serving size: 2 tbsp


Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.


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Melt-in-mouth chicken pasanda with flaky warqi paratha – a rich and soul-satisfying dinner.


Creamy Mughlai chicken with aromatic zafrani pulao – a truly melt-in-mouth, energy-giving feast!
Melt-in-mouth Kakori Kebabs with flaky Warqi Paratha. A perfectly spiced, soul-satisfying indulgence!
This mughlai dish is perfect for lunch. With 1227.16 calories and 41.74g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Mince Paste
Combine Spices and Aromatics
Infuse with Smoke (Dhungar Method)
Marinate the Mixture
Shape the Kebabs
Grill to Perfection
Serve Hot
Prepare the Dough
Create the Layering Paste (Satha)
Layer and Coil the Dough
Roll and Cook the Parathas
Serve
Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.
Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.
Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.
Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.