Lal Lal Chicken Tikka Masala

This Chicken Tikka Masala is so red it could start a revolution. We made it with fresh tomato puree which in itself could be called a revolutionary act. When you could buy it off the shelf why bother making your own? Because you want that red.

Vegetable Pulao

This pulao is chock full of healthy vegetables and filled with flavours from the tomatoes and the garam masala. A guilt-free pleasure!

 

Baingan ka Bharta

On friday our lovely patrons had Baingan ka Bharta for dinner with phulkas.

Matar Paneer Lababdar

The Matar Paneer Lababdar demands total surrender of your tastebuds to its succulent flavours,  creamy texture and complex aromas. It deserves no less. Our dinner patrons enjoyed it with fluffy phulkas and yummy dal with steamed rice.

Bhindi Aloo Stir Fry

A simple dry sabzi for a simple Saturday evening dinner. Very mildly spiced and the stir fry gives the veggies a serious crunch.

Peas, Cabbage & Carrot Sabzi

For dinner today we made frugal but satisfyingly filling Peas, Cabbage and Carrot sabzi.

 

Egg Masala

We place boiled egg halves in caramelized onions flavoured with green chillies and garam masala. Our dinner patrons had it with rotis and a bowl of dal.

Pepper Yoghurt Chicken

This is a variation on our trusty Pepper Crush Chicken where we add a few dollops of creamy yoghurt to take the edge off the hot pepper spiciness.

 

Bengali Labra Torkari (Mixed Vegetables Dry)

The Labra is a very simple dish and perhaps that is its greatest decoy. For this dish which is made with a melange of vegetables, in this case Cauliflowers, Peas, Potatoes and Brinjal, with barely any spices – just Bengali five spice (panch phoron), turmeric and a few green chillies – no ginger, no garlic, no onions and no water. Yes, the veggies are slow-cooked dry with just their own moisture content and become a dish that has no individual flavours you can pick out but is a medley of all of them combined into one completely new and amazing fireworks show.

 

Murgh Makhani (Butter Chicken)

No onions,just grilled chicken in a tomato and cashew sauce. This dish is a staple of Delhi and Punjab and ideally tucked in with parathas and jeera rice.