Mutton Biryani with Step by Step Pictures

Mutton Biryani - Weekend Special

Seeraga Samba Mutton Biryani is yet another version of Mutton Biryani using the fragrant short grain Rice popular in Tamil Nadu. In this version, a variety of whole spices and herbs are used to make this one pot meal. I have another version of Mutton Biryani using Seeraga Samba Rice made in different ways, using […]

Continue Reading

Shahi Tukra | How to make Shahi Tukda

Shahi Tukra

Shahi Tukra is an Indian sweet made with bread, thick milk and dry fruits, from the famous Awadhi cuisine, similar to another popular sweet called the Double Ka Meetha from Old Hyderabad State popularised during the Nizam rule. Shahi Tukra or Shahi Tukda is a variation of Double ka Meetha. It is prepared during the […]

Continue Reading

Rajasthani Rabdi Malpua Recipe

Rajasthani Rabdi Malpua

Rajasthani Rabdi Malpua is a sinful dessert that is quite laborious but worth all the efforts it needs to get done. While both Malpua and Rabdi can be served on its own, in this classic combination, Malpua is served with a serving of Rabdi on top garnished with nuts. When I did the Rajasthani Thali, […]

Continue Reading

Xaxaba Diphaphata ~ Flatbread from Botswana

Xaxaba Diphaphata

Xaxaba Diphaphata is a flatbread or stove-top Muffins from Xaxaba, Botswana. These quick bread are easy to make, with just handful of ingredients for a filling breakfast. As expected with the alphabet, it was quite tough finding a flatbread starting with X. From the beginning I had this Diphaphata from Xaxaba, Botswana bookmarked. Priya had […]

Continue Reading

Torta Al Testo ~ An Umbrian flatbread

Torta Al Testo

Torta Al Testo is a traditional Umbrian flatbread that is stuffed with sauteed greens, cured meats, and cheeses. This is a popular street food flatbread across Umbria and is used as a wrap for sandwiches with fillings ranging from bitter greens to cured meats and cheese. This flatbread is sometimes referred as torta sul Testo […]

Continue Reading

Sheermal ~ Awadhi Flatbread


Sheermal is a mildly sweet flatbread. It is made out of maida, leavened with yeast, baked in a tandoor or oven. Sheermal was traditionally made like roti, though current chefs make it more like a naan as well. When you are making as a naan, the warm water is replaced with warm milk sweetened with […]

Continue Reading

Janta Roti ~ Flatbread from Odisha

Janta Roti Flatbread from Odisha

Janta Roti is a soft roti from Odisha, where the flour is cooked in milk and then cooked as Rotis. These are very soft and have a melt in the mouth texture. When I was checking for a flatbread starting with J, I somehow across this recipe. Initially, I hadn’t read through the recipe and […]

Continue Reading

Harcha ~ Moroccan Semolina Pan Fried Flatbread


Harcha or Harsha is a Moroccan pan-fried bread made from fine semolina. It has a texture of cornbread, made rich with butter and milk. Even though it does look like an English muffin, it has a cornbread in texture and taste. As always every family has different recipes for this bread. However, this one is […]

Continue Reading

Gur aur Til ki Roti | Jaggery and Sesame Flatbread

Gur Aur Til ki Roti

Gur aur Til Ki Roti is a sweet flatbread very similar to Puran Poli that’s made across many Indian States. This flatbread is made during Sankranthi with the harvest fresh Til and new jaggery. I had this planned for festival dishes during Sankranthi, then changed it when I realised I had to an A to […]

Continue Reading

Gulab Ki Kheer | How to make Gulab Ki Kheer

Gulab Ki Kheer is a delicate and delicious Kheer made with rice and dried rose petals. This thick creamy kheer, with a hint of the rose petals, makes this a wonderful dish to serve as dessert. For the final day of Festival Dish, I choose to make this delicious Kheer. I got a big packet […]

Continue Reading