Being an Indian, this cuisine is very close to my heart and reminds me of home. But what better when you can carry your country fame to another place ! All of these are signature dishes, and does not taste similar to one another. Indian dishes have never failed to savor our taste buds as they are vastly diverse, here are the  top picks from India which is a must try for every individual. Well, it's a tradition in India - daughters learn from their mother and the chain goes on.  I personally love these dishes and have learnt all from my mother, and my mother from hers. Come on! you can do this much for your parents/kids, and trust me they'll love it and would ask you to make it for one more time ❤


 A famous punjabi food also known as 'Chicken Makhani' is one of the most popular and mouth watering dish that's been loved by many across the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try! You will love how easy it is to make in the comfort of your own home especially with Rice. 



  • 300 gms Chicken breast boneless

  • 1 tbsp - Ginger garlic paste

  • 1 tbsp - Red chilli powder

  • 1 tbsp. - Salt (according to taste) 

  • 2-3 tbsp. - curd

  • Oil to pan fry


  • 500 gms - roughly slit tomatoes

  • 100 gms - roughly cut onions

  • 1 tbsp - garlic paste

  • 50 gms - cashew

  • 1 tbsp. - kasoori methi

  • 1/2 tbsp. - garam masala 

  • 4 tbsp. - sugar

  • 2 tbsp. - kashmiri chilli powder

  • 5 tbsp. - butter

  • 3 tbsp. - cream

  • 2 tbsp. malt vinegar / 1.5 tbsp. White Vinegar ( optional )

  • Salt to taste


  • Marinate the chicken with curd, ginger paste, garlic paste, red chili powder, and salt and keep it aside for 12 hours for the chicken to soften.

  • In a pan heat some oil, then fry the marinated chicken pieces in it, once done place it into a bowl.

  • In the same pan - add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts.

  •  Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes.

  • Let it cool for for 10 mins and then churn the mixture into a fine puree.

  •  Strain it back into the same pan make sure there is minimal wastage.

  •  Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.

  • Garnish it with cream (on low flame, or else the cream won't mattify) and kasoori meethi.

  • Butter Chicken is ready to be served!


  • 500 gms - Mutton

  • 2-3 tbsp. - curd

  • 4 - Black cardamom

  • 4 - Cinnamon sticks (small) 

  • 6 - Green cardamom

  • 2 - Mace 

  • 1/4 tbsp. - Cumin seeds

  • Saffron pinch

  • 1 and 1/2 tbsp. - Kashmir Red chilly powder

  • 1/2 tbsp. - Ginger powder

  • 1/4 tbsp. - Fennel seed powder 

  • Salt to taste

  • Hing pinch

  • 3-4 tbsp. - Ghee 

  • 1/2 tbsp. - Turmeric (optional)


  • Marinade the mutton with curd for 12 hours

  • Take a bowl add Hing, Kashmir chilly powder, ginger powder, fennel seed powder, water, mix it well. And keep it aside.     (LIQUID MIXTURE)*

  • Take blender, and add cinnamon sticks, green cardamom, mace, cumin seeds, make a coarse powder. Keep it aside too.            (DRY MIXTURE)**

  • Heat ghee in a pan (better taste, do not use oil, cook the whole recipe in ghee) add black cardamom, add meat pieces, cook it in a slow flame till meat is light golden brown in color. 

  • Add the liquid mixture* and salt, mix this well, put the lid on and let it cook for 45 minutes till the meat is tender.

  • After,  add the dry mixture**, mix it well and let it cook for 30 minutes.

  • The tastiest and easiest Mutton Roganjosh is ready to eat! 

This Authentic Mutton Rogan Josh is a Kashmiri mughlai style Lamb Curry made with spices like fennel seeds and dry ginger. Spicy, loaded with yummy flavours this is a perfect  made curry to mop with some yummy loaf of bread.   I love to cook this dish for my family, and so would you, hop on the making!


 It is a traditional authentic Bengali recipe where daab is tender coconut and chingri signify prawn. This recipe has come down lane from the talented bengali grandma's kitchen. Hats off to those ladies!  Though this dish is scrumptious in taste, the preparation is a bit time consuming,  As when the dish is finally over and the appreciation comes from your family after tasting it once, you must pat your back with pride and wouldn’t think about your effort. 



  • 500 gms - medium Prawns

  • 1 cup - Tender coconut flesh, pureed ( Shells kept intact) 

  • 1/2 cup - Coconut water

  • 1 - Onion (chopped)

  • 1 tbsp. - Ginger paste

  • 1 tbsp. - Garlic Paste

  • 1/2 tbsp. - Green chilli paste

  • 1 tbsp. - Kashundi (mustard relish)

  • 2 tbsp. - fresh cream

  • 2 tbsp. - Butter

  • 2 tbsp. - Mustard oil

  • Salt as per taste


  • Wash the prawns very nicely, make sure to remove the head, tail and scales. 

  • Sauté the prawns in mustard oil till prawns are light pink.

  • Remove and keep aside. (Do not overcook).

  • In the same pan, heat butter and add onions and cook until they turn light golden.

  • Add the ginger, garlic and chillies paste to it. Cook for 2 minutes.

  • Now transfer the onion, garlic and chilli mixture, sautéed prawns, the pureed tender coconut flesh into the tender coconut shell.

  • Add salt to taste.

  • Add the kashundi and 1/2 cup coconut water.

  • Mix everything well.

  • Seal the mouth of the coconut with a flour dough.

  • The daab chingri can be microwaved for 5 minutes on high or bake in a (preheated to 250 degrees) oven for 10-12 minutes.

  • Enjoy the lavish Bengali style Daab Chingri


  • 2 tbsp. - ghee

  • 2 tbsp. - oil

  • 2 tbsp. - cumin seeds

  • 2 inch - cinnamon

  • 4 - cloves

  • 4 - green cardamom 

  • 2 - black cardamom

  • 2 - bay leaf

  • 4 - green chili

  • 2 tbsp. - ginger garlic paste

  • 4 - medium onion (roughly slit)

  • 20 to 22 - cashew nuts 

  • 6 - medium tomato (roughly slit)

  • Salt to taste

  • 1/2 tbsp. - turmeric


  • 4 tbsp. - butter

  • 2 tbsp. kashmiri red chili powder

  • 2 tbsp. - coriander powder

  • Prepared Puree

  • 500 gms - paneer (cubed)

  • 1/2 cup - cream

  • 2 tbsp. - kasoori methi (crushed)


  • Heat ghee in kadhai and add green chilies, ginger and garlic.

  • Sauté for a minute.

  • Now add onion, cashew nuts and sauté.

  • Fry them till golden light brown.

  • Add tomatoes, salt and turmeric; mix and sauté for a minute.

  • Now add ½ cup water; cover and cook on low flame for 12-15 minutes.

  • Stir it once again and allow it to cool.

  • Now transfer this mixture into blender and blend until fine texture.

  • Now pass this curry from the strainer to get that smooth and silky texture.

  • Now heat butter in a non stick pan and add kashmiri red chilli powder and coriander powder.

  • Sauté for a minute and add prepared curry.

  • Stir gently for a while and add paneer cubes.

  • Add cream (on low flame) and sprinkle kasoori methi powder all over.

  • Mix well and cook for another 2 minutes on low flame.

  • Before serving garnish with cream and sprinkle cardamom powder.

  • You are ready to have the Dhaba Style Paneer Makhani

This Dhaba Style  Shahi Paneer is a delicious and rich creamy gravy made with cottage cheese. The creaminess comes from onions, nuts and curd. This is one of the popular and rich cottage cheese recipes from the Mughlai cuisine. Shahi means royal and as the name suggest this is a royal paneer dish. This is one of the main dishes in the Vegetarian household and also made during festivals.

  Don't make yourself drool over the written recipe, make it, have it and enjoy it! 



  • 250 gms - White chickpeas (Kabuli chana) 

  • 6 to 7 - Garlic cloves 

  • 1inch - Cinnamon stick

  • 1 to 2 - Black cardamom (Badi Elaichi) 

  • 1 to 2 - Green cardamom (choti/hari Elaichi)

  • 3 to 4 - Cloves (Laung)

  • 6 - Black peppercorns (Kali mirch) 

  • 2 - Bay leaf (Tej patta)

  • 1 tbsp. - Carom seeds (Ajwain) 

  • Black tea concoction (Boil 2 tbsp black tea powder in 250 ml water)

  •  Salt to taste

  • Water as required

  • 3 tbsp. - oil

  • 2 - Onion (paste) 

  • 1 tbsp. - Ginger garlic paste 

  • 3 to 4 - Tomato (puree) 

  • Salt to taste

  • 2 - Green chillies (chopped) 

  • 1 - Ginger (chopped) 

  • 1 tbsp. - Coriander powder 

  • 1 tbsp. - Red chilli powder 

  • 1 tbsp. - Jeera powder 

  • 2 tbsp. - Anardana powder  

  • Water as required 

  • 1 tbsp. - Garam masala 

  • 1 tbsp. - Kasuri methi

  • 2 tbsp. - Fresh coriander


  • Wash the chickpeas and soak it in fresh water for overnight. 

  • Set a cooker on a medium heat add the soaked chickpeas, garlic cloves, whole spices, strained black concoction to darken the chickpeas, salt to taste and add water.

  • Mix well and pressure cook for 3-4 whistles on medium heat.

  • Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir. And check whether the chickpea is completely cooked or not.

  • Set a deep pan on medium heat, add oil, onion paste and cook until golden brown, add a splash of water if the onions stick to the pan. 

  • Add ginger garlic paste and sauté for 1-2 minutes.

  • Add tomato puree and salt to taste, cook until the oil is released.

  • Add ginger, green chilies and powdered spices, cook for 2-3 minutes, add 100 ml water, mix and cook for a minute.

  • Add the cooked chole along with its water and mix well and bring it to a boil.

  • Add garam masala, kasuri methi and freshly chopped coriander leaves, mix and cook further for 2-3 minutes.

  • Your flavourful Amritsari chole is ready to be served

Amritsari Pindi Chole is a classic punjabi delicacy curry recipe made with soaked chickpeas and blend of spices. The recipe is unique and flavourful as it made with freshly grounded spices and ginger julienne. Nutritious and tasty, this is it!  You are a boring day, make this and get yourself all spiced up. Easy to cook and tastes amazing as a side dish to Rice. This is also a super famous street food on many parts of the country, and they make it the best!

Not like them, but have written the best and easiest possible way to make the

Punjabi Style Pindi Chole. 



  • 500 gms - baby potato (peeled)

  • Mustard oil

  • 1 cup - curd

  • 1 tbsp. - fennel powder

  • 1 tbsp. dried ginger powder

  • 1 tbsp. - Kashmiri red chilli powder

  • 1 tbsp. - mustard oil

  • 1 - black cardamom

  • 2 cloves

  • 1/2 tbsp. -  caraway seeds (shahi jeera)

  • Pinch of Asafoetida

  • Salt to taste


  • Prick the potatoes from all sides using a fork.

  • Deep- fry the potatoes in mustard oil only till its 70% cooked.

  • For the curry, heat mustard oil in a pan.

  • Add yogurt in a bowl, mix in fennel powder and dried ginger powder.

  • Mix well and set aside till in use.

  • In another bowl, add water and mix in Kashmiri red chili powder and set aside till in use.

  • Add black cardamom, cloves and caraway seeds, sauté till fragrant.

  • Add hing and mix well.

  • Add the water and Kashmiri red chilli powder to the pan, stir in and cook for 2-3 minutes.

  • Add in turmeric powder and mix well, cook for 2-3 minutes.

  • Add in the yogurt mixture on a low flame while stirring continuously.

  • Add the potatoes to the hot mustard oil again.

  • Add salt to the curry, drain the potatoes from the oil and add directly to the curry.

  • Mix everything well and cook for 4-5 minutes.

  • Garnish with the remaining oil and serve hot with choice of accompaniment

Dum Aloo is considered to be India's one of the most favorite items, be it any gathering or puja. It will always be yummy no matter the way you cook. A rich and creamy potato based curry hails from the popular punjabi cuisine. the recipe is prepared with tomato and onion based sauce with deep fried baby potatoes. This creamy gravy is ideal when served with roti’s or naan but also tastes great with jeera rice or pulao. Hop on the making!



  • 1/2  cup - basmati rice

  • 250 gms - sugar

  • 30 gms - sliced almonds (optional)

  • 30 gms - sliced unsalted pistachios (optional)

  • 1/2 tbsp. - saffron

  • 2 litre - full cream milk

  • 2 tbsp. - powdered green cardamom

  • 30 gms - chopped cashews (optional)

  • 30 gms - grapes (optional)

  • Rose water (optional)


  • Rinse the rice and soak it for 15-20 minutes.

  • Boil the milk, and put one tablespoon of boiled milk in a bowl.

  • Once warm, add a few saffron strands to the tablespoon of milk.

  • While the milk is boiling, drain all the water from the rice and add it to the milk.

  • Cook the rice on low flame till it is half cooked, then mix sugar as required, and continue cooking.

  • Simmer till the rice is almost cooked.

  • Add half a teaspoon of cardamom powder (chopped cashews, and sliced pistachios if you want) and the saffron dissolved milk to the rice.

  • Mix and continue to cook.

  • Once the rice grains are cooked and the kheer thickens, scrape milk solids from the sides and add it to the kheer.

  • Your Kheer is ready for the feast! (you can add rose water accordingly)

India is a country with festivals all throughout the year. And Rice kheer is the famous and favorite Indian dessert of all Indians. Made with basmati rice, milk, and saffron, Rice kheer is also one of the most popular kheer variety made in North Indian cuisine. This rice kheer recipe is a family recipe and one that I learnt from mother.

Generally, we make it in a slightly large quantity, but I have scaled down the recipe which can give you 4 to 5 serving of this rice deliciousness. Get to the making now!



  • 1/2 Kg - Chicken/ Mutton/Paneer (make it Paneer makhani first) 

  • 2 Cups - Basmati Rice 

  • 3 - Onion (chopped)

  • 2 - Tomato (Chopped)

  • 2 tbsp. - Garlic Paste

  • 2 tbsp. -Ginger Paste

  • 2 Tbsp. - Cumin Seeds

  • 2 Tbsp. - Coriander Powder

  • 1/2 tbsp. - Black Pepper Powder

  • 1 Tbsp. - Masala Biryani

  • 1/4 Tbsp. - Cardamom Green

  • 1/4 Tbsp. - Nutmeg

  • 1/2 Tbsp. - Turmeric Powder

  • 2 Tbsp. - Red Chili Powder

  • 2 Cloves

  • 2 Tbsp. - Almonds (Crushed)

  • 1 - Cinnamon Stick

  • 1/2 Cup - Yogurt

  • 2 - Green chilies (Chopped)

  • 2 Tbsp. - Ghee

  • 1 - Pinch Saffron Food Color or

  • Coriander Mint Leaves (chopped)

  • Water

  • Oil

  • Salt to taste


  • Take a medium bowl and add yogurt, ginger-garlic paste, chili powder, nutmeg, salt, black pepper powder, coriander powder, almonds and biryani masala in it and mix well to make marinate. 

  • Add the paste into the chicken and keep it aside for an hour.

  • Heat oil in a large bottomed pan, add cumin seeds, cloves, cardamom and cinnamon.

  • Now add onion, mint leaves and green chilies.

  • Cook on low flame until turns to golden brown then add tomato and sauté for couple of minutes. 

  • Now add marinated chicken in that pan and toss well. Pour 2 cups of water or more (if needed) in pan.

  • Mix well and adjust salt and seasoning. Keep cooking. 

  • Add soaked rice and ghee in pan. Covered pan and keep stirring over a medium flame till the rice and chicken both are cooked  properly. 

  • Uncover the pan, sprinkle with saffron, food color and coriander leaves and cook for another minute. Turn off the heat

  • Your Delicious Mughlai Biryani is ready! 


This regal dish, Mughlai biryani is fit for a king and was probably eaten by many too. This recipe combines ingredients typical in the Mughlai style of cooking—it's a perfect one-dish meal for when you have company. Mughlai Biryani is a recipe for food Lovers & is known for its richness & wonderful aroma highlighted in the use of exotic Spices. It tastes simply delicious & spicy with full of irresistible flavors. In this recipe, the rice is flavored with exotic spices, combined with yoghurt and cooked carefully with the marinated chicken.  So easy ! Try it – U’ll love it..:)



  • Pinch of Saffron

  • 2 to 3 - Green Cardamom (crushed)

  • 2 cups - Winter carrots (grated)

  • 3 cups - Milk

  • 1/4 cups -  Ghee

  • 10 to 12 - Cashew nuts (Chopped)

  • 10 to 12 - Almonds

  • 3/4 Cups - Sugar

  • Pinch of Salt


  • Heat ghee in a kadai.

  • Add saffron, cardamom, grated carrot and cook till they are soft.

  • Add milk and cook on slow flame till all the milk is evaporated.

  • In another pan, add ghee, cashew nuts, almonds and sauté till golden brown.

  • Add this mixture into the kadai and mix well.

  • Now add sugar and salt and mix well.

  • Cook for 4mins and switch off the flame.

  • The Mouth watering Gajar ka Halwa is ready to be served hot or cold.

An amazingly delish Indian dessert known to everyone of us that is greatly enjoyed in Winters when lusciuos and juicy Carrots are available aplenty. But then, there is no dearth of Fruits and Vegetables in our Country and they are available throughout the Year freshly grown and produced by our ever diligent Farmers. Absolutely yum and loaded with many Minerals and Vitamins.  Happy Halwa Making Everyone!