This traditional Hyderabadi-style chicken curry delivers a rich, regal flavor with surprisingly minimal effort. By blending yogurt, nuts, and coconut into a smooth paste and marinating everything together, we skip the tedious frying and browning stages. It’s a true dump-and-go recipe that yields a deeply aromatic, velvety gravy perfect for your next dinner party or family gathering. Yield: 5 to 6 servings Time: 1 hour 15 minutes, plus 30 minutes’ marination (optional) Ingredients For the Nut...

There is a particular kind of hunger that belongs only to early morning in Puran Dhaka. Before the city's narrow lanes fill with rickshaws and the smell of coal smoke, before the day has decided what it wants to be, people have already formed a line outside Motilal's shop. They came for the same reason people lined up at Hajir for biryani — not out of mere appetite, but out of devotion. This sobji, a humble tangle of potato and eggplant slow-cooked into something deeply savory and almost...

There is one thing most chom chom recipes never tell you — the mishti is done in thirty minutes. Everything after that is about the syrup: building its colour, its depth, its body. Once you understand that, the whole recipe changes. You stop watching the clock and start watching the pot. Makes 17 pieces Active time 45 minutes Total time 2 to 3 hours — depending on colour depth INGREDIENTS For the chhena 8 cups whole milk 2 tbsp white vinegar — mixed with 4 tbsp water 3 cups cold...