Unlike its crimson counterparts, Lucknow’s nihari boasts a yellowish hue, courtesy of the saffron and yellow food colour. This golden variation stands in stark contrast to the deep red gravies ...

Chicken Nihari is basically a stew dish made from succulent chicken pieces dipped into a spicy and fiery gravy made with a pool of aromatic spices, curd and slow cooked to the perfection. Next step is ...

and nihari are among the favourites of many Indians. This also makes us wonder if the Mughal kitchen was ever impacted by any Indian or vegetarian food? The answer is yes. It might sound strange ...

Picture this: a perfectly roasted turkey as the centrepiece, stuffed with rich Indian flavours like spiced rice, nuts, and ...

Sadaf Hussain is not just a chef; he is a food historian and storyteller with a deep appreciation for culinary traditions.

Infused with aromatic spices like cardamom and cinnamon, Nihari offers a rich and flavorful experience, making it the perfect dish to combat the winter chill. Nothing beats the joy of biting into ...