Yogurt-marinated, flame-charred, the Mughal classic
Bone-in chicken bathed in spiced yogurt and roasted till smoky and blackened at the edges. The dish that put Indian cuisine on the world map.
Follow the steps in order. Read through once before you start - most Indian cooking is about timing, not technique.
Tender tandoori-marinated chicken simmered in a velvety tomato, butter and cashew gravy. The legendary North Indian curry, made the right way.
Cubes of paneer marinated in spiced yogurt, grilled till charred, then folded into a rich onion-tomato masala. The vegetarian icon.
Soft paneer cubes folded into a velvety, perfectly green spinach gravy spiked with garlic and garam masala. Restaurant-style at home.
Soft, flaky whole-wheat parathas stuffed with golden, spiced mashed potatoes and pan-fried with ghee. The breakfast hug from Punjab.