Contrary to many recipes which emphasize modernizing the Indian cuisine or describe shortcuts in meal preparation, I prefer sumptuous delicacies of Indian royalty preprared in traditional, culinary dum-pukht style
The Persian School of cooking has had greatest impact on Indian cooking. The Maharajas invariably were connoisseurs of good food. Fine kitchens were maintained and best cooks were sought, sometimes there was a cook for each recipe! Among the royalty, it was a status symbol as to whose table provided the most unusual and luxurious fare. The cooks kept their recipes jealously guarded secrets and the precious formulas often from father to son.
In my recipes from royal kitchens of India, I have chosen a few of the most sought after delicacies that include: Korma Shahjehani, Roghan Josh, Chui Mui Ke Kofte (Kofta Catch Me Not), Murg Mussallam Sailana, Machchi ka Soola, Mewe ki Biryani, Khichdi Shirazi, Alu la-Javab, Hare Chane ke Kebab, Lahasun ki Kheer, Gajar Halwa Ala Kism, and many more.
Hope you enjoy them as much as I did putting them together. Bon Appetite.


Roghan Josh is served in every restaurant in India. Originally this is a Kashmiri recipe. After much research I could collect this authentic recipe which offers a unique flavour.

Preparation time: 30 minutes • Cooking time: 1| hours • To serve: 4-6 persons.

I kg. Mutton pieces from hind leg

175 gms Ghee

A piece of Asafoetida the size of a pepper corn diluted in water seeds

18 gms. Ginger scraped and ground

115 gms curd

12 gms. Salt

9 gms. Red chillies powdered

12 gms. Coriander powdered

A pinch of Saffron and ground diluted in warm water

4 Black cardamoms powdered

10 Cardamoms powdered

20 CIoves powdered

5 2″ Cinnamon sticks powdered

20 Pepper corns powdered.


  • Wash the meat, clean it with a piece of cloth.
  • Heat the ghee, add asafoetida and meat. Cover and cook till meat juices dry up. Add curd and ginger and stir. Bhunao thrice.
  • Add salt, red chillies and coriander seeds, and bhunao till well browned. Add just sufficient water that it almost dries up when meat is tender. When meat is tender and very little water remains, add all the remaining ingredients. Put on dum till water dries up completely and only ghee remains.