From Murgh Makhani To Pav Bhaji, 18 Indian Gravy Dishes Included In Top 100 Stews In The World
At the second spot is Phanaeng Curry (salty-sweet peanut flavour) from Thailand, followed by Dzhash (tomato-based stew with meat or legumes) from Armenia as the 3rd best stew in the world. Murgh Makhani from India, popularly known as Butter Chicken, secured rank #4 in the list. This dish is made with roasted chicken, plenty of spices, and a rich gravy made with cream, tomatoes, and butter.
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Along with Murgh Makhani, 17 more Indian stews secured a spot in this list. Take a look:
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Time of India
6 days ago
- Time of India
Who made the first Butter Chicken?
Butter chicken, or Murgh Makhani, is one of India's most iconic dishes, known for its rich, creamy tomato-based gravy and tender tandoori chicken. While it's now a global favorite, this legendary dish has a fascinating origin story rooted in post-independence India. Let's explore who really made the first butter chicken. A Delicious Accident at Moti Mahal The first butter chicken was created in the 1950s by Kundan Lal Gujral, founder of the legendary Moti Mahal restaurant in Delhi. Along with his partners Kundan Lal Jaggi and Thakur Dass, Gujral had fled from Peshawar during the Partition of India and settled in Delhi. At Moti Mahal, they popularized tandoori cooking—and butter chicken was born out of necessity. How Butter Chicken Was Invented According to popular accounts, the dish was invented as a creative way to use leftover tandoori chicken. To avoid waste, the chefs mixed the dry, leftover chicken with a rich sauce made from butter (makhan), tomatoes, cream, and aromatic spices. The result was a luscious, mildly spiced curry that was both comforting and indulgent. Tandoori Chicken Gravy What made butter chicken unique was the combination of two culinary techniques: tandoori-style roasted chicken and a Punjabi-style makhani (buttery) sauce. The smoky flavor from the clay oven and the creamy tomato gravy created a dish that quickly became a hit with locals and foreign visitors alike. Global Rise of Butter Chicken From the streets of Delhi, butter chicken's fame spread across India and eventually around the world. It became a staple in Indian restaurants overseas and remains a favorite among people unfamiliar with Indian cuisine due to its mild heat and creamy texture. Today, it's often confused with chicken tikka masala—but butter chicken is the original. Legacy of Kundan Lal Gujral Kundan Lal Gujral's invention didn't just lead to a single dish—it influenced an entire genre of North Indian cuisine. His legacy continues through the Moti Mahal chain, and butter chicken remains a timeless representation of Indian culinary innovation and adaptation.
Indian Express
6 days ago
- Indian Express
Why Bengali kasundi is the most powerful mustard sauce you've never tried
Imagine a slice of soft white bread, layered with sharp Colman's mustard, and topped with either boiled, shredded chicken or mashed eggs. It's the mustard that gives it the edge—the sharpness and vinegary tinge elevating the simplest of sandwiches or dishes to another level. I'm a big fan of mustard—not the shorshe or sarson used in Bengali curries, but the kind made into a sauce, served as an accompaniment to various dishes. And one of my absolute favourites is Bengal's kasundi. The making of Bengali kasundi is nothing short of a rite. I come from a home where it never played a starring role on the dining table. Despite enjoying some of the finest Bengali cuisine, kasundi wasn't something we ate or served much—and so it was never made at home either. Like sandesh and many Bengali sweets, which are tedious to prepare, kasundi is widely available across Bengal, bottled and sold by numerous small and large manufacturers. So why this sudden ode to kasundi? Because of a food guide that's been stirring up debate in culinary circles in recent years. TasteAtlas—a relatively new guide from Croatia that launched in 2018—ranks everything from global dishes and restaurants to ingredients. Naturally, these rankings cause much heartburn, particularly when they seem misinformed or arbitrary. Their latest list, on the world's best mustards, included several German, French, English and even Chinese varieties. But not that most nuanced of mustards—Bengali, and therefore Indian, kasundi, which is sharp enough to clear your sinuses. Mustard—sarson, sometimes rai—is widely used across India, either for tempering or as a paste to flavour dishes. The leaves are cooked into sarson ka saag, or sautéed like spinach in many regions. But only in Bengal is mustard turned into a sauce that could rival the finest mustards in the world. We eat it with spinach, drizzled on top, or as a dip for crumb-fried fish or 'chops.' It's sharp, piquant, and utterly delicious. Making kasundi, however, isn't as simple as blending mustard seeds with water and salt. And neither is its past. I suspect the reason kasundi was never made at home is because we didn't observe certain archaic or regressive customs—especially those rooted in caste or gender roles. Traditionally, kasundi was only to be prepared by Brahmins. I can't imagine my very educated and independent great-grandmother following such a rule. Hence, we stuck to bottled kasundi. Kasundi is traditionally made on Akshaya Tritiya, in the Bengali month of Baishakh, right after the mustard harvest. According to old customs, only Brahmin men were allowed to make kasundi. Even Brahmin women could only wash, dry, and pound the mustard seeds—not make the actual paste. I've never seen this rule followed, even in the most traditional Bengali homes—but it is what the old prescriptions say. What I have witnessed is kasundi being made in a kitchen—and the sheer complexity of the process amazed me. This is a sauce that's been prepared for centuries, without any fancy tools, using bare hands and traditional knowledge. Over a dozen spices—green and black cardamom, cumin, coriander, nutmeg, mace, long pepper, chillies, black pepper, and the uniquely Bengali radhuni (wild celery seeds)—are used to create the spice mix that gives kasundi its signature punch. What sets one kasundi apart from another is the exact mix and measure of these spices. Once dried, the mustard seeds and spices are pounded and sifted, then mixed with water, salt, and vinegar. Before refrigeration, this mixture would be stored in earthen pots and sealed for two and a half days in a cool, dark place. A version called phool or aam kasundi is made with turmeric, chillies and green mango, for an added flavour kick. The closest mustard I've found to kasundi is Colman's. Especially the powdered version, when mixed with water, it comes close in sharpness and tang. But here's the thing: you never cook with kasundi, contrary to what many modern recipes suggest. It's a dipping or flavouring sauce, meant to be eaten as is. It's also one of those rare Indian condiments that has no regional variant outside Bengal. My advice: Eat it the way it's meant to be eaten. Be a purist. Don't slather it on your sandwich; for that, there's Dijon. Instead, have it with fish fry or drizzled over sautéed spinach with steaming hot rice. That's when you'll realise how the simplest ingredients can deliver the most complex tastes. Below is the only kasundi recipe I've ever followed. I made it once, and it's absolutely worth trying. 1 bay leaf 1 tsp black peppercorns ¼ tsp ajwain (carom seeds) ¼ tsp radhuni/celery seeds 1 tsp cumin seeds 1 tsp coriander seeds ½ tsp fenugreek seeds 2 cloves 2 tbsp white vinegar 2 tbsp mustard oil ½ tsp turmeric powder 1 cup yellow mustard seeds ½ cup black mustard seeds 2 dried red chilis 2 green cardamoms 1 tsp salt 1. In a bowl, mix all the dry ingredients, except turmeric and salt. 2. Heat a pan and dry roast the spices over low heat till they are fragrant and start to crackle. 3. Do not let the mixture burn; allow it to cool and then grind to a fine powder. 4. Start adding boiled and then cooled water to this powder slowly, to create the consistency of mustard paste. Now add the turmeric. The consistency should be thick. 5. Stir in the salt and white vinegar. 6. Transfer the mixture to a glass jar, add the mustard oil over the paste. Do not stir into the paste – this is simply to ensure that the top layer of the paste is covered. Keep the closed jar in the fridge for at least a week or 10 days, allowing it to ferment before you dig in. Next week, I'll be writing about Lady Canning. Why? You'll have to read to find out.
India.com
10-06-2025
- India.com
Three Indian Dishes Ranked Among World's Best 50 Breakfasts, Third Might Surprise You!
India's morning flavors are making waves on the global stage, and foodies have reason to celebrate. TasteAtlas, the internationally recognised food and travel guide, has just released its much-awaited list of the '50 Best Breakfasts in the World,' and THREE Indian classics have carved out a place among the global elite. From the fiery streets of Maharashtra to the bustling lanes of Delhi and the homely kitchens of North India, Misal Pav, Paratha, and Chole Bhature have earned well-deserved spots in the top rankings. These dishes aren't just about taste, they represent culture, community, and comfort. Here's a look at why these iconic Indian breakfasts have taken the world by storm. Ranked #18: Misal Pav- Maharashtra's Fiery Masterpiece Spicy, crunchy, colorful, and comforting, Misal Pav is a dish that packs a punch with every bite. Ranked 18th on the list, this Maharashtrian delicacy is a flavorful mix of spicy sprouted bean curry (misal), topped with crunchy farsan, fresh onions, coriander, and a dash of lemon, served with buttered pav (bread rolls). According to TasteAtlas, "It is mandatory for a true misal to be spicy, while the base needs to be crunchy. Visually, it should look like a work of art, typically red, brown, orange, and green." Often consumed as a breakfast, snack, or brunch, Misal Pav is not just a dish, it's a morning ritual in many Maharashtrian households and eateries. Ranked #23: Paratha- The North Indian Breakfast Essential Coming in at #23, Paratha isn't just a meal, it's an emotion. Whether stuffed with spiced potatoes, cauliflower, paneer, or just plain layered with ghee, parathas are versatile, hearty, and deeply satisfying. A staple in North Indian homes, this dish is often served with yogurt, pickles, and a dollop of butter. What makes parathas special is their adaptability, each region has its own version, from the flaky lachha parathas of Punjab to the thick, crispy variants found in UP and Bihar. Paratha's place in the global breakfast scene is well-earned; it's comfort food at its finest. Ranked #32: Chole Bhature- Delhi's Street Food Superstar At #32, Chole Bhature is as indulgent as breakfast can get. A fluffy, deep-fried bhature served with spicy chickpea curry (chole), it's a beloved dish across North India, especially Delhi. Often eaten on weekends or special occasions, it combines rich flavors and satisfying textures that leave you full, and happy, for hours. It's street food at its most iconic, and its inclusion in the global list reflects just how universally delicious it is. More Indian Favorites in the Extended List While TasteAtlas' Instagram post revealed the top 50, their website featured extended rankings up to 100, with even more Indian dishes making the cut. Dishes like Nihari, Shrikhand, and Palak Paneer proudly represent India's culinary depth and variety in the breakfast space. TasteAtlas has previously recognised Indian breads and curries in their world rankings, and this continued appreciation showcases India's growing influence on the global food map. View this post on Instagram A post shared by TasteAtlas (@tasteatlas) Why This Recognition Matters This isn't just a list, it's a celebration of how Indian cuisine is earning its rightful place on global breakfast tables. These dishes showcase the rich tapestry of Indian flavors, spices, textures, traditions, and stories passed down through generations. In a world where food is increasingly connecting cultures, India's breakfast dishes stand out not just for taste but for the joy and nostalgia they serve with every bite. So next time you dig into a plate of Misal Pav, roll up a hot paratha, or enjoy the spicy-satisfying chaos of Chole Bhature, remember, you're not just eating breakfast, you're experiencing a slice of India that the world has come to admire. Hungry yet? You're not alone.
