Saturday evenings possess this transcendent ability to transport you into the heart of North Indian spice markets - the ...

Friday evenings have this wonderful ability to transport you to different culinary worlds through the magic of aromatic ...

A hunt has been launched for a couple of alleged 'dine and dashers' accused of feasting on curry and butter chicken before failing to pay a £58 bill. The pair enjoyed a meal at Cafe Spice in ...

For naan enthusiasts like Mumbai-based banker Rohan Shetty, states “My childhood memories are soaked in butter naan and dal makhani,” he laughs. “No fancy meal can compete with that feeling.

Then add melted butter, curd, garlic paste, coriander leaves and water in the bowl. Knead the dough well to make a thick, elastic dough and leave it for about 30 minutes.

The Redditor detailed their plight, describing the house as imbued with scents reminiscent of butter chicken, garlic naan, saffron rice, and lamb rogan josh, despite rigorous cleaning efforts.

Restaurants were full. Chocolate barfi, pumpkin shorba, blue cheese naan, chaat and even free payasam being sent to tables by generous chefs were being savoured.

Bring the mixture to a boil, and when it starts bubbling, add the chicken, lower the heat and cook for a further eight to 10 minutes. Sprinkle over the cardamom seeds and dried fenugreek leaves.

“My granddad invented butter chicken, or murgh makhani, out of necessity in the 1930s/40s,” says Monish Gujral. “The kebabs were drying up and becoming inedible.

I let the chicken marinate for about 12 hours, allowing the spices to really sink in and coat the meat. When I checked on my chicken, I noticed the marinade had turned the meat yellow, and it ...