Recipe of the Fortnight

Mahi Qualiyan

This signature is a specialty of the region and is prepared with a sweet water fish called Murrel, giving this dish a delicate sweetness, so unique and a luscious texture to the dumplings. 

 

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Gosht Qorma

A classic quintessential stew from the Mughal period, lamb is slow cooked in a smooth gravy, elegantly balanced with a plethora of spices. Over time this Qorma has been refined further by the Master Chef sin ITC Hotels’ kitchens.

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Kohlapuri Mutton

Kolhapur is a city situated in the southwest part of the state of Maharashtra, India.
The city also lends its name to many common products such as Kolhapuri Lavangi Mirchi, Kolhapuri Gul and Kolhapuri Masala(spices). Most preparations in Kolhapuri cuisine include usage of "Kolhapuri Masala (spices)". The most famous part of the Kolhapuri cuisine are red meat preparations called “Kolhapuri mutton”

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Pandhra Rassa

“Pandhra Rassa " the white curry is very popular in Maharashtra. A thin soup like dish of water used to boil the "Chicken" along with spices such as cinnamon, coriander, ginger & garlic etc. Apart from taste it has certain medicinal use as well. This "Rassa" is recommended for cough and throat related ailments.

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Bharleli Vangi

“Bharleli Vangi” which hails from the coastal region of Maharashtra in Western India. Small brinjals stuffed with a sweet and spicy, peanut flavoured mixture drawing out all the authentic flavours of Maharashtrian cooking. The brinjals have to be cooked over a slow flame with utmost care in order to preserve the natural flavours of this dish.

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Zardaloo Salli Marghi

Zardaloo Salli Marghi is a part of Parsi community cuisine repertoire. The Parsi cuisine is an amalgamation of many techniques of cooking found in India and over the world. It is just as rich, spicy and varied as all other Indian regional cooking genres. It is the product of two ancient cultures - Persian and Indian.

 

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Gosht Bohri Biryani

Gosht Bohri Biryani is part of Bohri community cuisine. An integral part of Mumbai’s business community today, the Bohris originally hail from Gujarat. With a distinct culture reflected in their lifestyles, the Bohris also possess a special cuisine which is unlike other Mughlai food.

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Baida Paratha

A specialty introduced to India by the Dawoodi Bohris who came to India during the 11th century. The baidak paratha is an egg-based paratha - baida means egg. The original baida paratha is devoid of filling but recent versions do have a filling of eggs or meat mince. It is breakfast specialty but is also seen in community kitchens and has become a very popular street food in Mumbai.

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Kaddu ka Dalcha

Bengal gram lentils paired with bottle gourd in a stew which is tempered with mustard and cumin. Sweetness of the lentils and bottle gourd set off by the tanginess of tamarind.

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Southern Railway Lamb Curry

This is a famous lamb curry which owed its popularity to its keeping ability. The tamarind in the curry improved its travelling qualities. This recipe has been culled from the canteens of Southern Railways.

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