MALAI TIKKA
Malai Tikka, also known as Chicken Malai Tikka, is a popular dish in Pakistani cuisine. It is a delightful appetizer or main course option that is loved by many for its rich flavors and creamy texture. The word “malai” refers to cream, which is a key ingredient in this dish. To prepare Malai Tikka, boneless chicken pieces are marinated in a mixture of yoghurt, cream, spices, and various aromatic herbs. This marinade helps to tenderize the chicken and infuse it with a burst of flavors. The addition of cream adds a lusciousness to the dish and gives it a creamy texture.
MUTTON DUMPUKHT
Mutton Dum Pukht is a flavorful and aromatic dish renowned for its slow-cooking technique. Traditionally prepared in a sealed pot, known as a handi, this culinary masterpiece combines tender mutton pieces with a myriad of spices and herbs, creating a tantalizing symphony of flavors. The meat is marinated in a mixture of yoghurt and spices, allowing the flavors to infuse and tenderize the meat. The handi is then sealed with dough to trap the steam, ensuring that the meat cooks in its own juices, resulting in a succulent and melt-in-your-mouth texture. The slow cooking process allows the spices to intensify, while the sealed pot method ensures that the flavors are locked in, resulting in a rich and aromatic dish that is a delight to the senses.
PRAWNS
Prawns are a popular seafood delicacy enjoyed by many around the world. These crustaceans are similar in appearance to shrimp, but they tend to be larger in size. Prawns are known for their sweet and delicate flavor, making them a versatile ingredient in various culinary dishes. They can be grilled, sautéed, boiled, or used in stir-fries and curries. Prawns are a good source of high-quality protein and are low in fat, making them a nutritious choice for seafood lovers. They are also rich in essential vitamins and minerals, including selenium, zinc, and vitamin E. Whether served as an appetizer, incorporated into pasta dishes, or featured as the main course, prawns offer a delightful taste and a satisfying texture.
SHAHI QORMA
Shahi Qorma is a regal and flavorsome dish that holds a significant place in Mughlai cuisine. The term “Shahi” translates to “royal,” and this rich and aromatic curry lives up to its name. It is typically made with tender pieces of meat, such as chicken, lamb, or beef, cooked in a creamy and velvety sauce. The key to Shahi Qorma lies in the blend of aromatic spices, including cardamom, cinnamon, cloves, and nutmeg, which infuse the dish with a fragrant and enticing aroma. The sauce is made using a combination of yoghurt, cream, and a variety of nuts, such as almonds, cashews, or pistachios, lending it a luxurious and silky texture. The result is a dish that is both indulgent and full of depth, with the spices and flavors melding together harmoniously.
BEEF BIRYANI
Beef Biryani is a sumptuous and aromatic rice dish that is beloved in many parts of the world. This delectable preparation combines tender pieces of beef with fragrant basmati rice, creating a harmonious blend of flavors and textures. The beef is marinated in a medley of spices, including cumin, coriander, turmeric, and garam masala, allowing the meat to soak up the rich flavors. The rice is parboiled and then layered with marinated beef, caramelized onions, and various aromatic spices. Saffron-infused milk is often drizzled over the layers, giving the Biryani its distinctive color and adding a touch of elegance. The dish is then slow-cooked, allowing the flavors to meld together and the meat to become tender and succulent.
GAJAR KA HALWA
Gajar ka Halwa, also known as carrot halwa, is a popular south asian dessert that is cherished for its rich flavors and comforting sweetness. This traditional sweet treat is made by grating fresh carrots and cooking them in a combination of ghee (clarified butter), milk, sugar, and aromatic spices. As the carrots cook down, they release their natural sweetness, which combines with the richness of the ghee and the creaminess of the milk. The halwa slowly thickens and caramelizes, resulting in a soft and melt-in-your-mouth texture. The addition of cardamom, crushed nuts like almonds and pistachios, and a touch of saffron infuse the dessert with delightful flavors and a hint of fragrance. Gajar ka Halwa is often garnished with more nuts on top, adding a delightful crunch. Served warm or at room temperature, it is a soul-warming treat during the winter months.