Nalli Nihari,
By Chef Rajesh Wadhwa, Executive Chef, Taj Palace, New Delhi
“Nalli Nihari is a magnificent, indulgent, and truly royal dish that transforms simple ingredients into a culinary masterpiece. This exquisite delicacy is renowned for its deep, rich flavours and luxurious texture, making it a standout in the realm of traditional Indian cuisine. The magic of Nalli Nihari lies in the meticulous process of slow cooking and the use of high-quality meat, which together ensure a luscious, velvety gravy and tender meat that effortlessly falls off the bone. The preparation of Nalli Nihari is an art that requires patience and attention to detail. And it is very easy to prepare at home! The journey begins with selecting the finest cuts of meat, particularly the shank or marrow bones, which are essential for achieving the dish's signature richness and depth. These cuts are slowly simmered over a low flame for several hours, allowing the flavors to meld and intensify, resulting in a gravy that is both deeply flavorful and beautifully aromatic. As the meat cooks, it releases its natural juices and marrow, infusing the gravy with a silky texture and a complex, savory taste. The addition of spices and aromatics, such as ginger, garlic, and a blend of traditional Indian spices, further enhances the dish, creating a symphony of flavors that dance on the palate. Each bite offers a perfect balance of savory, spicy, and aromatic notes, making Nalli Nihari an unforgettable culinary experience. The slow cooking process not only develops the dish's flavour but also ensures the meat becomes incredibly tender, almost melting in the mouth. This tenderisation is crucial for achieving the desired texture, where the meat falls off the bone with the slightest touch, offering a sumptuous and satisfying bite every time.”
Ingredients
| Goat shanks | 1 kg |
| Mutton stock | 1.5-2 lt |
| Mustard oil | 150 ml |
| Cloves | 3 gm |
| Green cardamom | 3 gm |
| Bay leaf | 2 no.s |
| Cinnamon | 5 gm |
| Sliced Onion | 150 gm |
| Ginger paste | 40 gm |
| Garlic paste | 40 gm |
| Red chilli powder | 10 gm |
| Yellow chilli powder | 20 gm |
| Turmeric powder | 20 gm |
| Coriander powder | 50 gm |
| Yogurt | 150 gm |
| Roasted gram flour | 50 gm |
| Garam masala powder | 20 gm |
| Salt | To taste |
| Saffron | A few strands |
| Fresh coriander leaves | To garnish |
| Ginger juliennes | To garnish |
| In a heavy-bottomed pan, heat mustard oil. Add the whole spices and allow them to crackle. |
| Add the sliced onions and cook until golden brown. Add the ginger and garlic pastes. Sauté well. |
| Add the goat shanks, along with red chilli powder, yellow chilli powder, turmeric, coriander powder, beaten yogurt and sauté well. |
| Now add mutton stock and simmer on slow heat till the shanks are tender. |
| In a separate pan, heat ghee, add roasted gram flour and sauté till aromatic and light golden in colour. |
| Add this mixture to the prepared shanks and adjust the consistency of the gravy till nice and creamy. Adjust seasoning. |
| Finish with garam masala, saffron |
| Garnish with fresh coriander leaves and ginger juliennes. Serve hot. |
By Hardeep Singh, Chef De Cuisine, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center
“Originating from the Punjab region of Northern India, Pishori Paneer features cubes of fresh paneer (Indian cottage cheese) simmered in a luscious tomato-based gravy infused with aromatic spices like cumin, coriander, and garam masala. The dish is often garnished with fresh cilantro/kasoori methi and served hot, offering a delightful balance of tangy and mildly spicy flavors that make it a favorite among both vegetarians and enthusiasts of North Indian cuisine.”
Ingredients:
| Ghee | 5 ml |
| Chopped Green Chilli | 5 gm |
| Chopped Ginger | 5 gm |
| Salt | As per taste |
| Kasuri Methi | 3 gm |
| Degi Chilli Powder | 3 gm |
| Makhni Gravy | 20 ml |
| Pickled Onion | 5 gm |
| Paneer | 150 gm or 5 pieces |
| Mawa | 50 gm |
| Mint Chutney | 15 ml |
| Palak Paste | 5 gm |
| In a pan, add ghee. Then add chilli and ginger and cook. Add salt, Kasuri methi, degi chilli powder and cook the masalas. |
| Add the makhni gravy and cook for 5-10 minutes. Put in the pickled onion for some sourness to come into the gravy. Check for seasonings. Once ready, remove the pickled onion from the gravy. |
| To prepare Paneer pinwheel, cut very thin rectangular or square slices of paneer. Make a mixture of grated paneer, grated mawa, salt, chopped chilli, mint chutney and a very small amount of Palak paste. |
| Cook this mixture on a pan until the water evaporates and it becomes a dry mixture, once it cools, spread it on the thinly sliced paneer. Roll the paneer and slice it. It should look like pinwheels. |
Pour the gravy in the brass kadhai. Place 5 pieces of Paneer pinwheel on top. Drizzle cream and ghee. Place one petal of pickled onion on each pinwheel and put coriander sprig.
Sindhi Kadi
By Chef Tushar Malkani, Chef in Charge, The Yellow House, Goa IHCL SeleQtions
“Sindhi Kadi is a unique and special dish prepared on festive occasions. It consists of a thick spicy gravy made from chick pea flour unlike buttermilk usually used for kadi preparation along with seasonal vegetables. It is served hot with rice.”
Ingredients (Serves 4)
| Vegetable oil | 5 tbsp |
| Pinch of asafoetida | |
| Cumin seeds | 1 tsp |
| Fenugreek seeds | ½ tsp |
| Curry leaves | 12 |
| Green chillies slit lengthwise | 2 |
| Grated ginger | 1” |
| Gram flour/ chickpea flour | 2 tbsp |
| Turmeric powder | 1 tsp |
| Kashmiri chilli powder (or mild paprika) | ½ |
| Jaggery or dark brown sugar | 2 tbsp |
| Tamarind paste | 1 ½ tbsp |
| Bhindi/ okra top & tail, slit lengthwise | 100 gm |
| Potatoes boiled and cut to medium chunks | 250 gm |
| Salt | to taste |
| Coriander | for garnish |
| Add a tablespoon of oil to a frying pan over a medium heat. Add the okra and fry for 20 seconds stirring to make sure the oil coats all the pieces. Put a lid on and cook for 2 minutes. Take the lid off and shake the pan lightly and put the lid back on for a minute. |
| Turn the heat off and leave to rest until you’re ready to add them to the Sindhi Kadhi. Heat oil in a heavy bottom saucepan over a medium heat. Add the asafoetida and cumin seeds. Let them fry for a few seconds and add the fenugreek seeds. Fry for 2-3 seconds and add half the green chillies and half the curry leaves. Add the ginger and fry for a minute. |
| Turn the heat to a low setting and add the gram flour and roast for 3 minutes stirring continuously. Add the powdered spices and fry for a few seconds. Take the pan off the heat and add 500 ml water a little at a time. Using a whisk mix well making sure there are no lumps. |
| Put the pan back on the heat and add the jaggery and tamarind paste. Mix well to blend the tamarind with the kadhi. Season to taste. Add another 200mls of water to thin out the kadhi a bit more and simmer for 5 minutes on a low heat. |
| Stir half way through making sure it does stick to the bottom of the pan. Add the okra/ bhindi and boiled potatoes. Simmer for 2 minutes. Garnish with fresh coriander and the remaining curry leaves. Serve warm with rice and something crispy. |
By Rajiv Malhotra, Corporate Chef, Habitat World at India Habitat Centre
“Mutton Pilaf is a classic dish which enhances the menu of any special occasion and festivals. It is wholesome, delicious and truly special.”
Ingredients
| Refined oil | 100 ml |
| Cumin seeds | 10 gm |
| Onion (sliced) | 100 gm |
| Garlic cloves (Chopped) | 10 number |
| Ginger paste | 20 gm |
| Salt | To taste |
| Basmati Rice Long Grain | 250 gm |
| Water | 500 ml |
| Corriander seeds | 10 gm |
| Black Pepper Corn Whole | 10 gm |
| Bay Leaf | 2 numbers |
| Green Cardamom | 3 gm |
| Black cardamom | 3 gm |
| Cinnamon Stick | 2 gm |
| Star Anise | 1 gm |
| Heat the oil in a deep pot. Add the sliced onions and saute well, stirring often so the onions brown evenly. |
| Once the onions and a deep golden brown, add the garlic, ginger, whole cumin seeds and mutton. Saute this well, stirring often and ensuring the mutton gets good contact with the base of the pot which will help it to brown well. |
| Tie the entire whole spices in Muslin cloth. Add this to pot, alongside the salt and water. |
| Allow this to simmer covered on low for about 1hr 15mins. If the mutton isn't cooked through by this point, simmer for a further 15 minutes, continuing to do so until the mutton is cooked but not tender/breaking to the touch. |
| Add in the pre-soaked rice |
| Cook this on high, stirring the sides with once or twice in between to ensure the rice isn't sticking. |
| Once the water has evaporated, cover tightly and allow the rice to steam cook for few minutes. |
| Lift the lid and fluff up the rice using a slotted spoon or fork. This helps prevent the rice from sticking together or clumping. |
| Serve Hot. |
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