I have been cooking biryanis the traditional dum-pukht way since 2006. While the art of sealed cooking is timeless and traceable across the world, the very particular style and tradition surrounding dum cuisine in India can be traced to the royal
Nawab Wajid Ali Shah
Over a century and half ago, in 1856, the Nawab of Awadh, was forced by the British to abdicate his throne. Pinning his hopes on the British sense of justice and fair play, he arrived in Calcutta to place his case before the
Turducken, also known as three-bird roast, is a celebrated epicurean delight of North America. It consists of a deboned chicken stuffed with a deboned duck, which in turn is stuffed with a deboned turkey, roasted for hours, into a crisp blend of
Nihari (Urdu: نهاری) is a stew consisting of slow-cooked meat mainly mutton along with bone marrow.
The word Nihar originated from the Arabic word "Nahar" which means "day" as it was typically served after sunrise Fajr prayers.