This special biryani from north Kerala is known far and wide for its distinctive taste that comes from the use of a ...

The restaurant's cooks combined leftover marinade juices with tomatoes and butter, and then stewed the tandoor-cooked chicken ...

From Kashmir to Kerala, biryani isn’t just a dish — it’s a culinary chameleon shaped by geography, culture, climate, and conquest. Each region adds its own twist, from Lucknow’s dum delicacy to ...

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Garam Masala consists of cardamom, cloves, cinnamon, and black peppers, making it a powerful spice blend. When used excessively, it can provide a strong, occasionally bitter flavour that ...

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Garam masala is often described as warm and aromatic, but it isn't hot. As we've covered, it blends a combination of aromatic spices with notes that are fruity, smoky, piney, sweet, and even grassy.

Add garam masala powder and fresh cream, and drizzle with lemon juice. Cook for another 2–3 minutes. Garnish with freshly chopped coriander leaves and serve hot with naan, paratha, or steamed rice.

Adding the spices including garam masala at the beginning allows the spices to cook properly. "One other thing I was taught. Cook the sauce the day before and let it cool down.

Adding the spices including garam masala at the beginning allows the spices to cook properly. "One other thing I was taught. Cook the sauce the day before and let it cool down.