Latest news with #Mughlai
Indian Express
11 hours ago
- Entertainment
- Indian Express
Lin Laishram says guests loved the food at her wedding: ‘Randeep and I kept saying, kaun khaayega'; why it plays a significant role
Lin Laishram, who married actor Randeep Hooda in an intimate ceremony in Manipur, reflected on candid moments from her November 2023 wedding and shared how food became a topic of conversation. 'Food was…I didn't actually eat. But we were told that the food was very good. In Manipur, we had our traditional Manipuri cuisine, and also we had biryani, Mughlai style, and all that. And Mumbai's also…we had a wide spread,' recollected Lin. She mentioned that while the couple dismissed the need for such a big spread with different cuisines, their wedding planner emphasised it. 'Our wedding planner arranged so many different cuisines. Randeep and I kept saying, Arey, 5 dishes rakho. Kaun khaayega? (Keep 5 dishes. Who will eat?) We were thinking very small. We don't really go to a lot of parties, so we don't have the understanding of what food people like and expect. We realised how important food was after the marriage because everybody talked about the food, like this was good, that was good. We had multi-cuisine and it was great,' Lin said in a conversation with Hauterrfly. Taking a cue, we reached out to wedding planners to understand how food is an essential part of celebrations like weddings. 'Most weddings I see involve families disagreeing on many things except for one: food. Especially in Indian families, there is never any compromise on the quality and variety of food, as it is the one thing all guests truly look forward to,' said Dilbir Sahni, founder, Indobangkok Weddings. As Indians, we speak many languages from different states, but we are all united over food, Sahni asserted. 'We always state that this aspect is directly proportional to guest satisfaction. Guests may not always remember the décor, music, stage, or even the rituals, but they will always remember a delay in food or a compromise in its quality,' said Sahni. Sahni also recalled how, at one of their recent events, they flew in a maharaj (traditional chef) who prepared fresh haldi doodh live, accompanied by engaging performances. 'Our Maharashtrian guests were spellbound to witness this in Thailand and spoke of the experience long after the celebrations ended,' shared Sahni, who said that it goes beyond being just a meal. 'It is emotion, tradition, and often the centrepiece of celebration,' said Sahni. Pawan Gupta, co-founder, CEO of The Wedding Company, called food 'practically a cultural truth'. 'After all, every guest goes home not just with memories, but with a full stomach and a detailed review of the menu,' shared Gupta. According to Gupta, food plays a crucial role in weddings, acting as a symbol of unity, tradition, and celebration. 'It can honour heritage, faith, and even represent good omens. A well-chosen menu can enhance the overall experience and create lasting memories,' said Gupta.
News18
2 days ago
- Lifestyle
- News18
Craving A Delightful Mughlai Feast This Weekend? Try These Three Decadent Recipes
Last Updated: Treat yourself to these decadent mutton recipes that celebrate the rich flavours of Mughlai cuisine. Sundays are all about taking it slow and recharging before diving into the chaos of the upcoming week. You might have planned a luxurious feast at your favourite restaurant, but there's always the hassle of not getting a reservation and long queues. The best way to unwind, then, is by cooking up a feast at home. If you're dreaming of rich, aromatic gravies, tender meats, and the unmistakable indulgence of royal flavours, a Mughlai feast is exactly what you need this weekend. Known for its luxurious use of spices, nuts, cream, and ghee, Mughlai cuisine brings together the grandeur of Persian-influenced Indian cooking with dishes that feel like a celebration on every plate. Whether you're planning a special dinner or simply want to treat yourself, these three decadent mutton recipes shared by Persian Darbar promise to bring restaurant-style opulence straight to your kitchen. Ingredients For the Marination For the Rice 250 gm basmati rice (half-cooked) For Dum Cooking Wheat flour dough (for sealing the pot) Method Marinate the Mutton: In a large bowl, mix the mutton with curd, ginger-garlic paste, red chilli powder, turmeric, green chilli paste, garam masala, and whole spices (cardamom, clove, cinnamon). Add salt and mix well. Let it marinate for at least 1 hour to allow the flavours to absorb. Prepare the Rice: Parboil basmati rice until it's 50% cooked. Drain and set aside. Layering and Sealing: In a heavy-bottomed handi (pot), spread the marinated mutton at the bottom. Layer the half-cooked rice evenly on top. Cover the pot with a lid and seal the edges using wheat flour dough to trap the steam. Dum Cooking: Place the sealed handi on a low flame and cook for 3 hours. The slow cooking allows the meat to tenderise and the rice to absorb all the rich flavours of the spices and juices from the mutton. Resting and Serving: After 3 hours, remove from heat and let it rest for 10 minutes before breaking the seal. Gently mix before serving. To Serve: Serve hot, straight from the handi, with a side of raita or salan. Each bite offers aromatic rice, succulent mutton, and the warmth of traditional Mughlai spicesan indulgent, soulful experience. Galouti Kebab Ingredients 500 gm boneless mutton (finely minced) Garam masala (Indian spice blend) Gulab kapta (a fragrant spice blend unique to this recipe) Milk (for marination) Mawa (khoya), rava (semolina), maida (all-purpose flour) – small amounts for binding Ghee and oil (for pan frying) Sheermal or shejmal (small, sweet flatbreads/naans) Method Grind the Meat: Finely grind boneless mutton 3-4 times with garam masala, gulab kapta, and spices until very soft. Marinate and Bind: Mix the minced meat with milk, mawa, rava, and maida for binding. Shape: Form small, round tikkis (patties). Cook: Pan-fry gently on a tawa over very low heat with ghee and oil, cooking slowly to keep kebabs soft. Serve: Place kebabs on small pieces of sweet sheermal or shejmal naan. Mutton Nihari Ingredients 500 gm mutton (bone-in) 2 tbsp ginger-garlic Paste 100 gm yogurt 1 medium onion (sliced) 2 tbsp Nihari masala 1 tsp dry ginger powder 1 tbsp roasted wheat flour (atta) Ghee or oil (for tadka) Salt to taste Method Marinate: Mix mutton with ginger-garlic paste, yoghurt, onions, dry ginger powder, and Nihari masala. Let it rest to absorb the flavours. Cook: Simmer the marinated mutton on low heat until tender, allowing the spices to fully infuse into the meat. Thicken: Add roasted wheat flour (atta) towards the end to give the gravy a rich, velvety texture. top videos View all Finish: Top the Nihari with a final tadka (tempering) of ghee or oil to elevate its aroma and depth. Serve: Serve hot with naan or kulcha. Each spoonful offers tender mutton in a deeply spiced, slow-cooked gravy that's both hearty and indulgent. The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated! tags : food lifestyle recipe recipes Location : Delhi, India, India First Published: June 01, 2025, 16:42 IST News lifestyle » food Craving A Delightful Mughlai Feast This Weekend? Try These Three Decadent Recipes
The Hindu
7 days ago
- Entertainment
- The Hindu
Comorin lands in Mumbai with a tasting tour of the country
For years, the shorthand for dining out in Indian metros meant calling in a Thai curry, picking pasta over paratha, or playing it safe with butter chicken and naan. It was not that we did not love our local food, it is just that certain flavours, usually North Indian or vaguely 'Mughlai,' dominated menus and imaginations alike. But that is changing. Slowly, then suddenly, regional Indian cuisine has slipped into the spotlight. What was once siloed to homes, festivals, or specific communities is now making its way to small plates and chef's tasting menus. This culinary curiosity has opened new doors, especially for a generation of diners. After earning a devoted following in Gurugram for its elevated take on regional Indian comfort food, Comorin has finally made its Mumbai debut at Nilaya Anthology, the new concept store by Asian Paints that spotlights design and home decor in Lower Parel. It marks the arrival of a philosophy that honours India's street-side staples and regional gems, all through a distinctly contemporary lens. Operated by EHV International (part of Old World Hospitality), Comorin has carved a reputation for doing something quite rare: making diners nostalgic and intrigued at the same time. Brand Chef Dhiraj Dargan draws from the country's diverse culinary map to create a menu that feels both city-specific and universally comforting. And it is not just the food that invites exploration. Varun Sharma, EHV International's head of bars, brings his award-winning cocktail craftsmanship to Mumbai too. The bar programme continues Comorin's tradition of innovation with sous-vide infusions, cocktails on tap, and an array of house-made sodas and beverages. The space Building on the original Gurugram outpost, the Mumbai edition is not a replica but a re-interpretation — rooted in brand identity, yet sensitively tailored for its new home. London-based Russell Sage Studio, in collaboration with creative director Rishiv Khattar of EHV, carries forward the design language with a renewed eye. The palette deepens, quite literally — blushes and deep reds that formed accents in Gurugram now take centrestage here, enveloping the space in warmth and tactility. Materials are the quiet protagonists: Indian wood, richly grained; tactile fabrics; metal finishes with a burnished sheen; tiles that subtly segment the space into zones. From the experimental, almost disjointed bar at the entrance, communal tables extend inward, guiding guests through a mix of seating arrangements until they reach a tucked-away room at the back — part retreat, part reveal. The food There is something delightfully rogue about a menu that gives you bheja fry with khasta roti, then turns around and hands you a chocolate dessert with a Monaco biscuit crumble. Comorin's Mumbai chapter is indulgent, but with restraint. Take the Smoked Kathal Galawat. It is smoky, yes, but not heavy. The jackfruit does not try to impersonate meat — it holds its own, bolstered by the sweetness of mango chilli chutney that arrives like a sharp little side note. Then comes the Kalari Cheese Bun, a gooey nod to Jammu, offset with sweet chilli onions that flirt rather than overwhelm. Andhra Gongura Chicken served with crisp shards of murukku is another standout — punchy, tart, crunchy, and deeply South Indian without needing to over-explain itself. Three Pepper Chicken Tikka with peanuts and green onions leans more toward bar snack, the kind you keep nibbling between conversations. The Tawa Chicken Liver lands bold and iron-rich, but softened cleverly with a messy, spicy tomato toast that is like a chaser in solid form. There is also a deep-seated love for offal here: the Bheja Fry is silkier than expected, wrapped in nostalgia and a crisp roti. Meanwhile, the Green Chilli Prawns with Mizoram black rice feel like a chef's palate-cleanser — subtle heat, textural play, and a slight whisper of smoke. On the heavier side of the spectrum: Champaran Mutton, all slow-cooked drama and sattu-stuffed parantha on the side, and a Murgh Yakhni Pulao that is not too rich. Then there is the Banana Leaf Bhetki in a chilli coconut masala that demands finger-eating reverence. Dessert does not let up. The Cheeni Malai Toast is both cheeky and comforting — old-school bakery meets honeycomb and a well-placed crunch. But it is the Comorin Cassata, with jamun, mulberry, and salted chocolate, that tastes like a memory you cannot quite place. There are subtle nods to Maharashtra too — think a reimagined dahi batata puri, and a comforting pao bhaji with caramelised onion pao. Rohit Khattar, founder-chairman of EHV International, notes that the Mumbai menu features around 10–15 additional dishes tailored to the city. But it does raise the question — was it all necessary? The menu could have been leaner, perhaps with a handful of city-specific staples and a well-curated tasting menu to tie it all together. That said, the flexibility here is guests can request tasting portions of large plates, allowing for a more exploratory, less overwhelming experience. The drinks Comorin's cocktail list walks the tightrope between botanical nerdiness and pure, unfussy pleasure. The Fennel Paloma lingers in memory long after the glass is empty. Fennel-infused tequila meets a grapefruit-dill-fennel oleo shrub, rounded out with fresh grapefruit juice and bubbles. It is refreshing, vegetal, and citrus-bright. The Mango and Fig Highball is familiar yet fresh. Choose your base — gin or vodka — but the real story is in the cordial: mango's tropical lushness grounded by fig, topped with carbonated water and a light dusting of gunpowder mix that adds an earthy, almost smoky note. The Nashik Spritz leans softer but does not skimp on flavour. A crisp gin base mingles with green apple and Comorin's house-made limoncello, then gets lengthened with Nashik white wine and a hit of ginger. It's India's answer to the Venetian spritz —zesty, lightly spiced, and unmistakably local. The cocktails are companions to a menu that is already pushing the boundaries of comfort and curiosity. A meal (including alcohol) for two costs ₹4,000 plus taxes. Address: Peninsula Corporate Park, Peninsula Point, At Nilaya Anthology, Ganpatrao Kadam Marg, Lower Parel West, Mumbai 400013
Economic Times
26-05-2025
- Economic Times
Planning your next vacation in Delhi? Here's your ready reckoner for your upcoming holidays
HOW TO REACH FROM MUMBAI Live Events WHERE TO STAY WHAT TO EAT WHAT TO DO SUGGESTED ITINERARY The beautiful national capital along the Yamuna river includes satellite cities like Gurugram, Faridabad and Noida. Among the largest metropolitan areas in the world, it also has the biggest metro network in the country. Dotted with Mughal era monuments, heritage sites and historical buildings with stunning architecture, beautiful temples, vibrant markets and finger-licking cuisine make it a popular destination for tourists. The best time to visit India's capital-the National Capital Territory of Delhi is between October to are several ways to reach Delhi from across the country via road, trains and flights, or a combination of these, as the capital city is very well connected. The fastest route from Mumbai is by flight, which takes around two hours, while the train is not overly cheap compared to the flight, but can take anywhere from 15 to 26 hours. The one-way flight for July costs Rs.3,610, while the train fare starts from Rs.2,260 for Class 2A on (Mumbai-Delhi flight, 2 hrs 15 mts)Rs.2,260(Mumbai-Delhi Class 2A, 26 hrs).*One way, per person. Flight cost on Skyscanner. Train cost on is a variety of stay options, ranging from budget-friendly government accommodation, guest houses, bread & breakfasts and hostels to five-star hotels. Also check out the Delhi tourism websites, html and for all categories of accommodation for 6 nights Delhi cuisine is a mix of Mughlai and north Indian culinary influences, and old Delhi is a favoured haunt for non-vegetarian delicacies and street food. Popular dishes include nihari (mutton or beef stew), mutton burra (mutton chops or ribs), butter chicken, kebabs (marinated, grilled or roasted meat) and tikkas (marinated tandoori dish), kathi rolls (vegetarian or non-vegetarian wrap), biryani (meat & rice dish), chole-bhathure (chick pea & fried bread), snacks like chaat, dahi-bhalla, samosas, aloo tikki, and parathas (stuffed flatbread). Desserts include jalebi, kulfi, faluda and rabri, among many others. While roadside stalls offer cheap food costing Rs.50-100 per meal, mid-range restaurants can cost Rs.500-1,000, while expensive restaurants will charge upwards of Rs.1,200 per per person, per dayIndia Gate, Red Fort, Qutub Minar, Humayun's tomb, Purana Quila, Jantar Mantar, Agrasen ki baoli, Safdarjung tomb, Siri Fort, Lodhi tomb, Haus Khas fort, Tughlakabad fort, Rashtrapati Bhawan, Lodhi temple, Jama Masjid, Lotus temple, Ahinsa Sthal, Hazrat Nizamuddin dargah, Gurdwara Bangla Sahib, Moti Masjid, Sri Digambar Jain Lal Mandir, Chhattarpur temple, Jhandewala Place, Janpath, Dilli Haat, Khan market, Lajpat Nagar, Sarojini Nagar, Chandni Chowk, Meena Bazaar, Ghaffar market, Karol Bagh, Chor historical monuments and UNESCO World Heritage sites like Qutub Minar, Humayun's tomb and Red Fort, besides others like India Gate, Jantar Mantar and Purana Quila. Don't miss the sumptuous street food and old Delhi non-vegetarian fare like kebabs,tikkas and on your itinerary should be places of worship like the Akshardham temple, Jama Masjid, Lotus temple, Gurdwara Bangla Sahib, among several time shopping at popular markets like Janpath, Connaught Place, Khan market and Chandni Chowk for traditional handicraft, jewellery, artifacts and cheap or designer clothes. If you have time, you can also take day trips to Neemrana, Jaipur and Agra from back to Mumbai.
Time of India
26-05-2025
- Time of India
Planning your next vacation in Delhi? Here's your ready reckoner for your upcoming holidays
The beautiful national capital along the Yamuna river includes satellite cities like Gurugram, Faridabad and Noida. Among the largest metropolitan areas in the world, it also has the biggest metro network in the country. Dotted with Mughal era monuments, heritage sites and historical buildings with stunning architecture, beautiful temples, vibrant markets and finger-licking cuisine make it a popular destination for tourists. The best time to visit India's capital-the National Capital Territory of Delhi is between October to March. HOW TO REACH FROM MUMBAI There are several ways to reach Delhi from across the country via road, trains and flights, or a combination of these, as the capital city is very well connected. The fastest route from Mumbai is by flight, which takes around two hours, while the train is not overly cheap compared to the flight, but can take anywhere from 15 to 26 hours. The one-way flight for July costs Rs.3,610, while the train fare starts from Rs.2,260 for Class 2A on Ixigo. Cost by air Rs.3,610 (Mumbai-Delhi flight, 2 hrs 15 mts) Cost by train Rs.2,260 (Mumbai-Delhi Class 2A, 26 hrs). *One way, per person. Flight cost on Skyscanner. Train cost on Ixigo. Live Events WHERE TO STAY There is a variety of stay options, ranging from budget-friendly government accommodation, guest houses, bread & breakfasts and hostels to five-star hotels. Also check out the Delhi tourism websites, html and for all categories of accommodation choices. COST: Rs.24,000 for 6 nights WHAT TO EAT Delhi cuisine is a mix of Mughlai and north Indian culinary influences, and old Delhi is a favoured haunt for non-vegetarian delicacies and street food. Popular dishes include nihari (mutton or beef stew), mutton burra (mutton chops or ribs), butter chicken, kebabs (marinated, grilled or roasted meat) and tikkas (marinated tandoori dish), kathi rolls (vegetarian or non-vegetarian wrap), biryani (meat & rice dish), chole-bhathure (chick pea & fried bread), snacks like chaat, dahi-bhalla, samosas, aloo tikki, and parathas (stuffed flatbread). Desserts include jalebi, kulfi, faluda and rabri, among many others. While roadside stalls offer cheap food costing Rs.50-100 per meal, mid-range restaurants can cost Rs.500-1,000, while expensive restaurants will charge upwards of Rs.1,200 per person. COST: Rs.1,500-2,000 per person, per day WHAT TO DO HISTORICAL MONUMENTS India Gate, Red Fort, Qutub Minar, Humayun's tomb, Purana Quila, Jantar Mantar, Agrasen ki baoli, Safdarjung tomb, Siri Fort, Lodhi tomb, Haus Khas fort, Tughlakabad fort, Rashtrapati Bhawan, Lodhi Gardens. PLACES OF WORSHIP Akshardham temple, Jama Masjid, Lotus temple, Ahinsa Sthal, Hazrat Nizamuddin dargah, Gurdwara Bangla Sahib, Moti Masjid, Sri Digambar Jain Lal Mandir, Chhattarpur temple, Jhandewala temple. MARKETS Connaught Place, Janpath, Dilli Haat, Khan market, Lajpat Nagar, Sarojini Nagar, Chandni Chowk, Meena Bazaar, Ghaffar market, Karol Bagh, Chor Bazaar. SUGGESTED ITINERARY New Delhi DAY 1-2 Visit historical monuments and UNESCO World Heritage sites like Qutub Minar, Humayun's tomb and Red Fort, besides others like India Gate, Jantar Mantar and Purana Quila. Don't miss the sumptuous street food and old Delhi non-vegetarian fare like kebabs,tikkas and burras. DAY 3-4 Next on your itinerary should be places of worship like the Akshardham temple, Jama Masjid, Lotus temple, Gurdwara Bangla Sahib, among several others. DAY 5-6 Spend time shopping at popular markets like Janpath, Connaught Place, Khan market and Chandni Chowk for traditional handicraft, jewellery, artifacts and cheap or designer clothes. If you have time, you can also take day trips to Neemrana, Jaipur and Agra from Delhi. DAY 7 Fly back to Mumbai.
