This mixed spices is known as Biryani Masala. In a large bowl beat hung curd, mix all ingredients (except salt and chicken) to make a smooth paste. Add chicken and salt and keep aside for 4-5 hrs or at least 1 hr. Wash and clean the rice and soak for 30 mins. Make a pouch of...
Inspired by the Awadhi style, the Kolkata Biryani is a heart winner! It’s captivating aroma and the finely flavoured rice with potato cooked in rich spices is served hot with juicy mutton or chicken, which makes it a must-have when you’re in the city. If you’re not an experimental ...
it is no wonder why this dish has been embraced by the city. Its origins can be traced back to Nawab Wajid Ali Shah who brought it to Kolkata, where chefs have since perfected its recipe. Unusually for an Indian dish, Rezala is not overly spicy but rather ...
Idli, Masala Vada, Medu Vada, Masala Dosa and Uttapam served with sambar and a variety of fresh coconut chutneys comprise the array of “tiffin”. The different coconut chutneys make for an interesting taste variations and I learnt that theThengaichutney is the white coconut chutney with only ...
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