With a renewed focus on Northwest Frontier flavours and timeless Mughlai classics, Chef Athar Alis curated menu at Diya ...

half tsp cumin seeds, one-fourth tsp asafoetida, 8-9 curry leaves, one-fourth cup coconut, dry kashmiri red chilli, water.

There are many varieties of pickles made from different things. All of them have a place in the hearts of people due to their ...

3. To prepare the sauce, heat oil in a heavy-bottomed pan. Sauté onions and chillies until golden brown. Stir in red chilli ...

One cup of soya chunks, four potatoes, one onion, one teaspoon ginger, garlic and cumin seeds, two green chillies, coriander leaves, and ¼ teaspoon asafoetida.

First, heat 1 teaspoon oil in a pan. Then, add cumin seeds, garlic, ginger, and onions one by one to the pan and sauté until the onions turn translucent. Next, add tomatoes, cashews, salt, and ½ cup ...

Originating in India during colonial rule and inspired by a traditional dish containing lentils, this combination of rice, ...

Kashmiri naan and tomla tsot to lavasa and roth, this is where you can explore different kinds of Indian flatbreads that leave you amazed. Yakhni is a yoghurt-based lamb curry infused with fennel ...

Add the tomato puree along with the Kashmiri chilli powder, paprika, sugar and salt. Simmer gently for 10 minutes, giving it the occasional stir, until the sauce is rich and deeply flavoured.

Kerala-style egg curry is a creamy preparation that you can make in under 30 minutes. It is delicious and made with staples found in every South Indian household. Check out this recipe to add a twist ...