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  2. Korma - Wikipedia

    en.wikipedia.org/wiki/Korma

    The korma is made using a technique called bagar. in the later stage of cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising. The pan is then covered and shaken to release steam and mix the contents. [8] There is a wide variation between individual korma and other "curry" recipes.

  3. Awadhi cuisine - Wikipedia

    en.wikipedia.org/wiki/Awadhi_cuisine

    Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.

  4. Mrs Balbir Singh - Wikipedia

    en.wikipedia.org/wiki/Mrs_Balbir_Singh

    Balwant Kaur, better known by her married name Mrs Balbir Singh (1912 – 1994), was an Indian chef, cookery teacher and cookbook author. Her formal cooking and homemaking classes began in New Delhi in 1955, and her award-winning Mrs Balbir Singh’s Indian Cookery book, was first published in London in 1961 to much acclaim.

  5. List of Indian dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Indian_dishes

    a Bhopali style chicken cooked in a rich gravy with mint: Chicken Tikka: Chicken with spices served on a skewer: Chicken Tikka masala: Chicken marinated in a Yogurt tomato sauce. It is known to have a creamy texture. Chole bhature: Main course with Chick peas, assorted spices, wheat flour and bhatura yeast. Vegetarian Daal baati churma: a ...

  6. Shami kebab - Wikipedia

    en.wikipedia.org/wiki/Shami_kebab

    Shami kabab or shaami kabab is a South Asian variety of kebab, composed of a shallow fried small patty of minced meat, generally beef, but occasionally lamb or mutton (a chicken version exists as well), with ground chickpeas, egg as binder, and spices. It originates from the Lucknow region of the Indian subcontinent developed during the Mughal ...

  7. Chicken tikka - Wikipedia

    en.wikipedia.org/wiki/Chicken_tikka

    Chicken tikka is a chicken dish popular in India, Bangladesh, Pakistan and the United Kingdom. [1] It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—A flavorful and tender, essentially a boneless version of tandoori chicken. [2]

  8. Butter chicken - Wikipedia

    en.wikipedia.org/wiki/Butter_chicken

    The marinated chicken is cooked in a tandoor (traditional clay oven), but may be grilled, oven-roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato, garlic, and ginger-based sauce that is simmered until smooth and much of the water has evaporated.

  9. Hyderabadi cuisine - Wikipedia

    en.wikipedia.org/wiki/Hyderabadi_cuisine

    Double ka meetha- Bread pudding topped with dry fruits, a derivative of the Mughlai dessert shahi tukre. Sheer korma - Vermicelli pudding and celebratory dessert, specially made on the Ramzan (Eid Ul Fitr) day. Firni (Payasam) - A rice dessert. Gil-e-firdaus - A variant of kheer made of bottle gourd. The name literally translates into "the clay ...