

Kakori Kebab with Saffron Sheermal
Melt-in-mouth Kakori Kebabs with soft Sheermal. An aromatic, soul-satisfying treat you'll adore!
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Protein-packed, melt-in-mouth Vegan Shami Kebabs with soft Taftan & tangy coriander chutney. So good!

Melt-in-your-mouth patties made from finely minced mutton and chana dal, infused with aromatic whole spices. These authentic Mughlai kebabs are shallow-fried to a perfect golden brown, offering a silky-smooth texture and a rich, savory flavor.
Serving size: 1 serving

A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.

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: 1 serving


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Protein-packed, melt-in-mouth Vegan Shami Kebabs with soft Taftan & tangy coriander chutney. So good!
This awadhi dish is perfect for dinner. With 1063.16 calories and 53.73g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Kebab Mixture
Grind the Mixture
Shape the Kebabs
Shallow Fry the Kebabs
Serve
Serving size: 1 serving
Activate Yeast & Prepare Saffron Milk
Prepare the Dough
Knead and First Proof
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.
Shape and Second Proof
Prepare for Baking
Bake the Taftan
Finish and Serve