Soak rice for 30 minutes, drain, and cook until ¾ done. Cool to separate grains. Marinate chicken with curd, coriander powder, salt, and garam masala for 30 minutes. Heat butter and oil in a pan, add ...

Stir in coriander powder, garam masala, and sear chicken on high heat for 3-4 minutes. Add curd, cashew paste, and water, cook until the chicken is tender. Pour in cream, cook for 5 minutes, garnish ...

Marinate the chicken keema with a mix of jeera powder, coriander powder, black pepper powder, salt, turmeric powder, red chilli flakes, ginger, garlic paste, green chilli paste, and lemon juice.

Kebabs from Delhi and Tikkas from Mumbai dominate the street food scenes of the two Indian cities. While one is cooked slowly ...

The former home of St. Regis Tavern, the Old East Village mainstay that served up suds for decades before closing during the ...

Delhi NCR offers a vibrant culinary landscape with a variety of cuisines to explore beyond Mughlai. For Italian food lovers ... served in its signature wooden huts with cozy squatting seating.

Try out Mughlai cuisine characterized by sumptuous curries and flavorful kebabs. By bringing together various spices, yogurt, and cream, dishes like Butter Chicken, Mutton Korma and Biryani become ...

This spot is ideal for you if you are a barbeque/kebab lover. They have a live grill so you ... Their Chicken Cheese Popcorn and Grilled Chicken Tikka are one of the most loved dishes. If you are ...