Delhi Cuisine | Away in the Kitchen

Stuffed Paratha: Indian Flatbreads Stuffed with Vegetables or Lentils

Layers of flaky dough filled with seasonal veggies, dal or paneer are sumptuous in every bite.

Rajma Chawal: Red Kidney Beans served with Rice

A homelike Punjabi style preparation of red kidney beans along with a few morsels of history and memories!

Gajar ka Halwa: Carrots with Milk made into a sweet concoction

For me, winter is synonymous with gajar ka halwa, an Indian confection made of grated carrots cooked in slowly simmering milk.

Kathal ki Biryani: Jackfruit Biryani

This recipe is a keeper. It brings together the Awadhi and Hyderbadi styles of making biryani, and is neither too spicy nor too bland.

Shahi Paneer: Paneer cooked in Cashew Nuts and Tomato Gravy

Shahi Paneer bearing the insignia of Mughal cuisine, associates royalty with the use of nuts, saffron, yogurt, milk and cream in it.

Chole: Chickpeas cooked in Punjabi style

Chole from west Punjab or the present-day Pakistan, which found its home in Delhi after India's partition in 1947, makes a hearty meal.