Papdi Chaat
Papdi chaat: crisp flour wafers piled with potato and chickpea, whisked yoghurt, tamarind and green chutney, sev and pomegranate — the quick Delhi street chaat.
Mughal Corridor
Recipes from the Punjab, Delhi, and the great cities of the Gangetic plain. Cream and nut-enriched gravies, long slow-cooked meats, and the perfume of rose water and mace – the culinary legacy of the Mughal court.
Seekh Kebab
Seekh kebab: spiced minced lamb kneaded onto skewers and charcoal-grilled until charred and juicy — the Awadhi-to-Old-Delhi street kebab.
Shami Kebab
Shami kebab: minced lamb cooked with chana dal, ground smooth, bound with egg and fresh herbs, then fried — the firm Mughlai cousin of the galouti.
Chicken Tikka
Chicken tikka: boneless chicken cubes marinated in spiced yoghurt, skewered and charred over fierce heat — the boneless cousin of tandoori chicken.
Paneer Tikka
Paneer tikka: cubes of paneer with pepper and onion marinated in spiced yoghurt and grilled until charred — the vegetarian tandoori skewer.
Shahi Tukda
Shahi tukda: the Mughlai royal sweet of ghee-fried bread soaked in cardamom syrup and thick saffron rabri — the Awadhi cousin of Hyderabadi double ka meetha.
Gajar ka Halwa
Gajar ka halwa: red winter carrots slow-cooked in milk, ghee and khoya with cardamom and nuts — the Punjabi gajrela of weddings and Diwali.
Sheer Khurma
Sheer khurma: fine vermicelli simmered in milk with dates, saffron and roasted nuts — the Persian-rooted Mughlai pudding eaten on Eid morning.
Phirni
Phirni: ground basmati simmered in saffron milk and set chilled in terracotta shikoras — the smooth Mughlai rice pudding of Delhi and Punjab.