How about a culinary tour of Madhya Pradesh, Hyderabad, and Gujarat to try some Mughalai cuisine and regional cuisine? Sounds interesting na?
Speaking of the central state of India, its capital, namely, Bhopal has a rich legacy of some amazing and unique dishes. Unfortunately, they are not served in restaurants as the recipes were closely guarded by the royals.
Hyderabad, and the name brings to mind a piping hot handi of Hyderabadi Biryani, Haleem and Khoobani ka Meetha and so many more mouth-watering delicacies. Also called the Deccani cuisine, it is said to have been influenced by South Asian, Mughalai, Turkish and Arabic cuisines along with the neighbouring state of Maharashtra and now Telanagana.
Gujarat, is synonymous with dhokla, khaman, late night egg bhurji stalls, locho and some lesser-known preparations such as tomato pakora.
Now that we are on a culinary tour, why not take a look at some lesser-known mouth-watering preparations.
Mutton Korma
Mutton Korma, just the name makes the mouth water, right? From among so many varieties of korma, the one from Bhopal is a fabulous preparation. Bhopal is a non-veg lovers’ paradise. In this recipe, the spices are infused using a small potli first, followed by sauteing them with vegetables and adding the meat. It is then slow cooked in handi and garnished with coriander and served with steamed rice.
Tandoori Lamb Chops
This one's from the treasure trove of Moghlai cuisine. Tandoori Lamb Chops prepared with a basic yogurt, papaya and salt-based marination. A special paste also goes in the dish. This is eventually a dry preparation that is great as an appetiser.
Hyderabadi Keema
A popular preparation with mince mutton, the Hyderabadi Keema is essentially simply sauteing the meat in spices and then served with wedges of boiled egg. Now, isn’t that a mouth-watering preparation? Keema is best had with pav, rotis, naan or rolled into paranthas to have another variant of this recipe.
Bharvan Mirch
Yes, there is a delicacy from Hyderabad too that uses the less-fiery long green chillies. But, this Bharvan Mirch is a speciality from Gujarat. For the uninitiated, Bharvan means ‘stuffed’. Here, the long chillies are stuffed with a delicious filling of peanut and coconut along with other spices. Here is what I have to tell you about the frying. You will be pleased to know that the chillies can be shallow fried too. Takes the guilt away from piling on calories right?
So, how did you find the culinary tour? Tempting, right? Try out the recipes using the links given below.
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