Mughlai
Articles about mughlai in the UK curry industry
Kacchi Biryani: The Raw-Marinated Mutton Biryani of Dhaka
Kacchi biryani is Dhaka's crowning festive dish, where raw marinated mutton and fragrant rice cook together in one sealed pot. Here is how the dum technique, the potato and aloo bukhara, and the great wedding feasts make it unforgettable.
Nihari: The Slow-Simmered Breakfast Stew of Old Delhi and Lahore
Nihari is the overnight-simmered shank-and-marrow stew of Old Delhi and Lahore, built on a fragrant potli spice bag and traditionally eaten at dawn. This is its history, method and place on British menus.
Nalli Nihari: Why the Marrow Bone Makes the Stew
Nalli nihari is the marrow-bone version of the classic slow stew, where gelatinous shank and melting marrow give the gravy its body. This explains the science, the maghaz garnish and the flour-thickened finish.
Haleem: The Lentil, Wheat and Meat Porridge of Hyderabad
Haleem is the slow-cooked, hand-pounded porridge of wheat, lentils and meat that defines Hyderabad's Ramadan, achieving a silky paste through hours of mashing. Here is its method, heritage and how it differs from khichda.
Hyderabadi Dum Biryani: The Kacchi Method Decoded
A close look at the kacchi method behind Hyderabadi dum biryani, where raw marinated meat cooks under par-boiled rice in a sealed handi. From saffron and mint to the dough seal, here is how the dish builds its layered, smoky perfume.
Galouti Kebab: The Melt-in-Mouth Legacy of Lucknow's Nawabs
The story behind Lucknow's legendary galouti kebab, said to have been created for a Nawab who had lost his teeth. From raw papaya and slow-rendered fat to an Awadhi spice blend running into the dozens, here is what makes it dissolve on the tongue.
Awadhi Dum Pukht: Cooking Sealed in a Handi Over Slow Coals
Dum pukht is the Lucknowi art of slow cooking food in a sealed pot so steam, fat and aroma are trapped rather than lost. Here is how the dough seal works, the dishes it perfected, and how to recreate the technique in a home kitchen.
Rezala: The Pale, Fragrant Mughlai Mutton Curry of Old Calcutta
Rezala is a delicate white Mughlai mutton curry born in the kitchens of Nawabi Calcutta, built on yoghurt, cashews and the heady perfume of kewra water. Here's what makes it special and how it sits beside the city's famous biryani.
Seekh Kebab on the Skewer: Getting Char, Bind and Juiciness Right
A great seekh kebab is charred outside, juicy inside, and stays on the skewer. The secrets are fat ratio, controlling moisture from raw onion, a proper kneading for bind, and a fierce sear. Here's how restaurants do it and where home cooks go wrong.
Malai Kofta: The Vegetarian Showstopper of North Indian Banquets
Malai kofta pairs soft paneer-and-potato dumplings with a luxuriously rich gravy, and it remains the dish that proves vegetarian cooking can steal the show. Here is how to bind koftas that hold their shape and master the white or makhani sauce that cradles them.
Saffron in the Indian Kitchen: Blooming Kesar for Biryani and Mithai
Saffron is the most precious spice in any Indian kitchen, but a pinch of threads only repays you if you bloom it properly. Here is how to toast, steep and judge kesar for golden biryani and fragrant mithai.
Sheermal: The Saffron Milk Flatbread of Awadhi Tables
Sheermal is the faintly sweet, saffron-and-milk-enriched flatbread of Lucknow and Hyderabad, baked rather than fried and built to soak up nihari and korma. Here is the dough, the saffron-milk glaze and the regal pairings.