Yakhini Pulao

Yakhini Pulao is a pulao from the Awadhi Cuisine, the pulao is made with meat but I have opted for the vegetarian version and it is delicious. For our regular BM this year we had A to Z series where I picked the theme Pick One State and Make Three Dishes. We are ending the…

Subz E Noor Chashm

Subz e Noor Chashm is a rich creamy curry made with mixed vegetables, nuts and yoghurt. The curry is rich and cooked in Awadhi style.   I, for no reason, have never been a fan of mixed vegetables, but this Nawabi Curry truly stole my heart. I loved the name, doesn’t it sound so royal,…

Sindhi Moong Dal

Sindhi Moong  Dal is a basic simple dal made with yellow split lentils. The lentils are cooked till creamy and tempered with cumin seeds.   Sindhi Moong Dal is one of the simplest to cook lentil. This is one dal that is made very frequently in our house. We have three-four versions of this dal,…

Shajahanvi Biryani

Shajahanvi Biryani is a royal, exotic biryani from the Mughal kitchen. The Biryani has been named after the Mughal Emperor Shah Jahan. It was the book Tiffin by Sonal Ved where I read about this Biryani and  I immediately jotted it down on my North Indian Thali Menu. Normally if I make a Biryani, I…