North Indian Cuisine

Dhaba-style Handi Paneer served in a traditional handi with naan and raita

Dhaba Style Handi Paneer Recipe – Easy 30 Minutes Recipe

Paneer, All Recipe, Curry, North Indian Cuisine

Dhaba-style Handi Paneer is a favorite dish that brings the taste of roadside eateries right into your kitchen. This hearty curry is known for its creamy texture and the rustic feel that comes from cooking in a handi, which is a wide, shallow pot. The magic of this dish comes from its balanced spices and […]

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Traditional Paneer Do Pyaza with golden brown paneer cubes in a rich, flavorful gravy, garnished with fresh coriander leaves, served with roti on a rustic wooden table.

Paneer Do Pyaza Recipe – Easy Dhaba Style

Paneer, All Recipe, North Indian Cuisine, Vegetarian

Paneer Do Pyaza is a popular North Indian dish made with paneer (Indian cottage cheese) and a generous amount of onions cooked in a flavorful gravy. The name “Do Pyaza” means “double onions,” indicating the use of onions in two different stages of cooking. This dish is perfect for a comforting meal and pairs wonderfully

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Golden brown Galouti Kebabs garnished with fresh coriander leaves, served with mint chutney and lemon wedges on a rustic wooden table.

Galouti Kebab Recipe – Melt-in-the-Mouth Awadhi Delight

All Recipe, Appetizer, Kebab, Mughlai Cuisine, Mutton, Non-Veg, North Indian Cuisine

Galouti Kebab is a legendary dish from the royal kitchens of Lucknow, known for its incredibly soft texture and rich flavors. These kebabs were created for Nawab Asaf-ud-Daula, who desired a kebab that would melt in his mouth due to his dental issues. The chefs used a blend of over 150 exotic spices to create

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Rich and creamy Chicken Kali Mirch garnished with fresh coriander leaves and crushed Kasuri Methi, served with Lachha Paratha on a rustic wooden table.

Chicken Kali Mirch Gravy – Step by Step Recipe For Black Pepper Chicken Gravy

Chicken, All Recipe, Curry, Non-Veg, North Indian Cuisine, South-Indian Cuisine

Chicken Kali Mirch, also known as Black Pepper Chicken Gravy, is a popular chicken curry in North India and Pakistan. This dish features juicy and succulent chicken pieces cooked in a rich and creamy gravy loaded with black pepper. The black pepper gives the curry a nice heat, a spicy kick, and a distinct flavor.

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Spicy and flavorful Malvani Chicken Curry garnished with fresh coriander leaves, served in a rustic bowl with lemon slices and Malvani masala on a wooden table.

Malvani Chicken Curry – Maharashtrian Chicken Gravy Recipe

Chicken, All Recipe, Curry, Maharashtrian Cuisine, Non-Veg, North Indian Cuisine

Malvani Chicken Curry is a traditional dish from the coastal region of Malvan in Maharashtra. This dish is known for its rich and spicy gravy made with a blend of aromatic spices and coconut. The chicken is cooked to perfection in this flavorful gravy, making it a favorite for special occasions and family meals. The

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Tangy and flavorful Anardana Chicken garnished with fresh coriander leaves, served in a rustic bowl with lemon slices and dried pomegranate seeds on a wooden table.

Anardana Chicken – Flavorful Himachali Chicken Recipe

Chicken, All Recipe, Non-Veg, North Indian Cuisine

Anardana Chicken is a flavorful Indian dish that combines the tanginess of dried pomegranate seeds with a blend of aromatic spices. The chicken is marinated in a mixture of yogurt, spices, and ground anardana, then cooked to perfection with onions and green chilies. This dish is perfect for a main course and is sure to

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Fragrant Yakhni Pulao with tender meat pieces, garnished with fresh coriander and mint leaves, served with raita and salad on a rustic wooden table.

Mutton Yakhni Pulao – Flavorful Indian Rice and Meat Recipe

Rice, All Recipe, Mutton, Non-Veg, North Indian Cuisine

Yakhni Pulao is a classic Indian dish that combines fragrant basmati rice with tender pieces of meat cooked in a flavorful broth. This dish is known for its rich aroma and delicious taste, making it a favorite for special occasions and family gatherings. The secret to a perfect Yakhni Pulao lies in the yakhni, or broth, which is infused with a blend of spices and herbs. The meat is cooked until tender, and the broth is then used to cook

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