Tandoori chicken, shami kebabas, vindaloo, paella, lobster risotto- non-veg lovers will love our extensive recipes for hearty meaty dishes from India and abroad.
This legendary dish is easy to make. The secret lies in the marinade- chicken rubbed with a paste made from crushed coriander and mint. Chicken legs may also be used. This recipe can be cooked in the frying pan or under the grill. I like the tikkas by themselves but you can also stuff them in a naan and top with mint chutney.
Recipe by: HEERU
Doi maach is a very authentic Bengali preparation served typically at lunch with pulao or white rice on a festive occasion. My aunt almost always made it when any of her special out-of-town friends came to visit her. I myself have always been succesful in impressing my friends with this dish with practically not much hassle at all. Although it is usually made with a good quality Rohu fish, it can be easily supplemented by any fish that is fleshy in nature, like cat fish (aar maach) or bhetki.
Recipe by: piku
Delicious and flavourful Madras curry powder, coconut milk, ilaychi and laung- you won't forget this chicken dish any time soon! Serve with the best basmati in your pantry. And if it's too mild, feel free to use dried red chilli flakes to taste.
Recipe by: Kristi Martinez
A real authentic taste of North Indian spices- dhania, jeera, garam masala, ilaichi and kali mirchi- make this a special treat with rice or naan or paratha or chapati. Great any time of the day!
Recipe by: RANDHIRKALHA
This traditional Mughlai kebab gets its name from the succulence of the meat after prolonged marinating. Use bbq or tandoor. Traditionally, chicken, beef or lamb is used, but prawns or scallops work well too.
Recipe by: NITISHA