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Foodistan Recipes

'Foodistan' - 73 Recipe Result(s)

  • Murg Palak Ke Korma Kebab

    Soft tikkis made of chicken mince, assorted masalas and spinach. Served with a sour-spicy yogurt chutney and sweet dates chutney.

  • Nihari Gosht with Varqi Paratha

    Slow cooked baby lamb shank in awadhi spices served with layered tawa parantha.

  • Putta Tikka

    Peshawari style mutton liver marinated in spices, wrapped in mutton fat and cooked on charcoal grill.

  • Samandari Khazana

    Prawns and fish are marinated in a host of spices, cream and flours, cooked perfect on charcoal.

  • Burosh Sapik

    A 700 year old traditional recipe from Hunza Valley in Pakistan, layers of paneer and chapati, served with mulberry chutney

  • Chicken Chaska From Gawal Mandi

    Chicken cooked in a luscious paste.

  • Chinioti Mutton Machhli

    Special occasion mutton curried with yoghurt, tomatoes and saffron

  • Dhoowan Gosht

    Cubes of lamb leg cooked in tomato, red chilli, turmeric and yoghurt.

  • Maaun Ke Machchey

    Infused with flavours, fish is wrapped in a banana leaf and served with freshly made potato pickle.

  • Multani Chaamp

    Lamb chops mixed in with a range of flavours, placed on skewers and grilled on charcoal.

  • Poached Lahori Fish with Sun Blushed Red Chillies and Imli Pesto

    Surmai fillets pickled in a poaching liquid, served with filled red chillies dried in the oven, garnished with an imli pesto.

  • Stuffed Egg

    Eggs stuffed with a mixture of masalas, curd, nuts, cheese and tamarind paste, dipped in batter and fried crisp.

  • Aatukkari Kuzhambu with Steamed Rice

    South Indian lamb curry with coconut milk, tamarind and curry leaf tempering.

  • Aam Shrikhand with Mango Salad

    Whip up some sweet, sweet comfort! A soothing mix of yogurt, cream, mangoes, milk, saffron and cardamom.

  • Anda Kaleji

    Liver and egg cooked with a range of masalas, can be served with sulemani parantha or khameeri naan.

  • Aubergine Masala with Sweet Potato Mash

    A gourmet dish by a master chef combines the unique flavors of aubergine and sweet potatoes.

  • Begare Baingan

    Brinjal chunks tossed leisurely in a host of spices, pepped up with the tang of tamarind. Garnish generously with coriander and lemon to add to the freshness.

  • Bhatata Ani Jhinga Rassa With Phodni Cha Maka

    Prawns cooked in assorted masalas, potatoes, kokam, served with corn-red bell pepper-tomato accompaniment.

  • Beggar's Purse

    Veggies, spices, baby prawns, khoya and nuts sauteed, placed in filo pastry squares and deep fried. Served with a light salad.

  • Braised Cumin Chicken

    Aromatic chicken, marinated and cooked in a hot tomato sauce, served on a bed of greens with a coriander mash.

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