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Indian Cuisine

According to Wikipedia, “Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism, cultural choices and traditions. The cuisine is also influenced by centuries of Islamic rule, particularly the Mughal rule.”

PHULKOPIR ROAST

Cauliflower is cooked with a special white paste.
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PALAK CHOLE

Spinach paste is cooked with chickpeas.
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AMLOKI ACHAR

It is a special achar recipe made with zero oil.
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CHICKEN KALI MIRCH

Special chicken recipe where chicken is cooked with black pepper & other special spices.
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METHI STUFFED PARATHA

Dry and fresh fenugreek leaves are used to make the paratha.
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BEGUN BASANTI

Soft eggplants is cooked with special masala gravy
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MUTTON TIKIA GRAVY

This is a muglai recipe, where mutton keema is used for this recipe.
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DHONEPATA BHETKI

Bhetki fish (sea bass fillet) is cooked with green paste.
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CHINGRI MACHER DHOKAR DALNA

This is a traditional Bengali recipe. In this recipe, prawn paste is blended with lentil paste.
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GHEE BHAT

It a Bengali style veg fried rice or pulao
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NAVARATAN KORMA

Navaratan Korma is a niramish recipe, made in creamy and white gravy.
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MUTTON KORMA

Mutton is cooked with lots of onions and special ingredients.
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PANEER AAMSOTTO BHAPA

It is a brand new Niramish Recipe.
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CHOLE CHICKEN

In this recipe chicken is cooked with chickpeas and special masala.
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MUTTON KEEMA DO PYAZA

Mutton Keema is cooked with various forms of onions and spices.
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