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Category: Non – Vegetarian

Rogan Josh

A popular Kashmiri delicacy, made in a simplistic style.

Stir Fried Chicken with Sichuan Peppercorns

Hot. Spicy. Nutty. Chicken. Perfect!

Chicken Pickle

An absolutely yummilicious recipe, free on any sort of artificial preservatives. And super easy to make.

This is one of my favourite Sanjeev Kapoor recipes. It always amuses me to see most guests, especially non-Indians, approach this dish with a lot of trepidation, given its fiery colour. But once they’ve tasted it, they always come back for seconds!

Murgh Do Pyaaza

Tender pieces of boneless chicken cooked in an onion and yogurt gravy.

Tay Kebabs

Quick & easy to make bite-size charcoal smoked minced meat hors d’oeuvres

Spicy Potato Toast

A quick, easy, yummy and healthy breakfast or snack option.

Prawns in Gravy

This recipe melds the rustic flavours of mustard, fenugreek and cumin into a tantalising gravy just perfect to dunk fresh prawns in.

Mince Cutlets

These melt in the mouth cutlets could be served as a starter or even a tea-time snack.

Watchya Yumcha

Here’s a chance to learn to make your dumplings and eat them too at Golden Dragon’s Sparkling Yumcha Sunday lunch.

Minced Mutton with Dried Yellow Peas

A one-pot dish that works great as the main course, an accompaniment or even as a snack.

Achari Murgh

chicken 1 kg tomatoes 400gms yoghurt 200gms chilli powder 2tsp turmeric powder 1/2 tsp cooking oil/mustard oil 2-3 tbsp green chillies 4-5 fresh coriander 1/4 bunch cumin seeds 1 tsp fenugreek seeds 1/2 tsp kalonji/onion seeds 1 tsp mustard seeds 1/2 tsp saunf 1/2 tsp ginger julienne cut 1 tbsp ginger garlic paste 2 tsp…

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Chikkan work on chiffon. Not sure if this is an indigenous Bangladeshi chikkan or imported from India or Pakistan. Anyway we’re all part of the same thread pool so doesn’t really matter. Now for the sari story. Saw this really graceful Bangladeshi lady walk into a friend’s party looking like a vision in a powder pink chikkan work sari. Couldn’t take my eyes of it. Once we got talking she mentioned the sari was from Bangladesh so I casually asked her if she could get me one the next time she went home. Oh sure! was her response and we continued chatting about other things and left it at that. A few months later I got a call from an unknown number. It was that lovely lady calling to say she brought me this sari, how special is that! Photo credit @thefernandist

Oreo - twist, lick, dunk? Nah! Just microwave! Yum! 5-MINUTE OREO CAKE 19 Oreo biscuits 1 cup milk 3/4th tsp Plain Eno Blitz the Oreo biscuits with milk well in a blender. Next, mix Eno in the Oreo & milk and immediately pour the batter into a greased (with butter or olive oil) glass bowl. Microwave on simple microwave mode for 5 minutes. Remove from microwave and let it rest for 15 minutes. Serve with ice cream, fresh fruit or sprinkles. Done!

Kebabs & Kurries, the iconic ITC restaurant famous for its royal cuisines is hosting a special Ramzan a-la-carte menu across all its properties with each city adding some local favourites to the mix. So Kebabs & Kurries at ITC Kakatiya has Hyderabadi evergreens like wholesome Marag, an absolutely amazing melt-in-the-mouth Silbatey Ki Shammi, ground on an old-school mortar and pestle, Haleem (but of course!), Sheer Khurma, Shahi Tukra and more. Surprisingly, I liked the vegetarian options more than the usual suspects. Like the comforting Awadhi Hara Moong Dhal with just the right blend of spices a slightly lighter version of K&K’s legendary dal Bukhara, and the Tursh-E-Paneer stuffed with a mix of pomegranate, spring onions, cheese and simmered in tomato gravy with dried apricots. An absolutely new flavour and perfectly executive by Chef @kunalbapna93. The superstar of the extensive menu was the Guchchi Pulao! Made of Himalayan Morel mushrooms (priced at Rs.30,000 per kg for the high-grade variety due to an elusive yield in only certain regions of Kangara Valley, Jammu and Kashmir, Manali and Himachal Pradesh), their unique taste and spongy honeycomb texture perfectly complimented the rice and spice. Also loved the Sheer Khurma, and the metha pan at the end.

Was in the middle of a work meeting when a friend pinged me a pic of this sari she had just bought for herself. Stole a quick glance at my phone and responded with ‘What?! And you didn’t buy one for me? Go back!” 30 minutes later she sends me another pic of the same sari with the caption “Done!” Had a tough time suppressing a smile through the rest of the meeting. Moral of the story: If you want to know who your true friends are, dare them to make a U-turn during peak hour Hyderabad traffic…

POTATOES WITH FRESH MINT A quick stir fry of boiled potatoes and fresh mint leaves that can be served as either a hot side dish or cold salad. 250 gram boiled potatoes cut into big chunks 1 tablespoon fresh tomato puree 1/2 tsp red chilly powder 1/2 tsp dry ginger powder 1/2 tsp cumin seeds 1/2 dry mango powder 1/2 garam masala powder one bunch of fresh mint leaves cooking Oil Salt to taste Heat oil in a pan and add cumin seeds till they crackle, then add the tomato puree and ginger powder and cook well till the oil separates from the tomato puree. Next add chilli powder and garam masala, followed by the potatoes. Cook for 5 minutes, switch off the stove, add in the chopped mint leaves and mix. Done!

Browsing through antiques at the Charminar Sunday Market, a visit to Baadshahi Ashoorkhana, breakfast at Govind ki bandi, Irani chai and Osmania biscuits at Nimrah Café and Bakery, listening to a well researched talk by @thathyderabadiboy on the history and heritage of Charminar, stepping inside Mecca Masjid and lastly bangle shopping at Laad Bazaar. How’s that for a Hyderabadi Sunday fun day! ;)