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Hindustan Times
a day ago
- Business
- Hindustan Times
These iconic food outlets in India have been serving legacy dishes for almost 80 years
Some dishes are time capsules, preserving the tastes and traditions of a bygone era. India has reinvented its palate countless times since Independence, but a few restaurants and cafés have continued to serve their pre-1947 recipes. Signature dal makhani from Kesar Da Dhaba (left) and iconic butter chicken from Moti Mahal (right) Here's a look at some joints across cities and cuisines that have outlasted food fads. At Kesar Da Dhaba, which opened in 1916 in Lahore and relocated to Amritsar after the Partition, every bite is replete with legacy. "Some of the most iconic dishes on our menu since the early 1900s include Dal Makhani (slow-cooked for over 12 hours), Rajma, Palak Paneer, Parantha Thali, and Phirni," says owner Ramesh Sharma. Cooked with pure desi ghee, hand-pounded spices, and century-old slow-cooking secrets, these recipes have been passed down through generations. "Changing our recipes to follow viral trends would mean compromising our very. Our legacy lies in consistency and emotional connection -something no trend can replace." In Old Delhi, Karim's Hotel has been serving the same flavours for over 75 years: Nihari, Mutton Korma, and Badam Pasanda, untouched by modern influences. "We still use 70-80-year-old processes, like cooking food over charcoal for hours, and the same quality of raw spices. Timeless taste never goes out of style," says fifth-generation owner Arshad Kamaal. Also in the Capital is Moti Mahal, founded in Peshawar in 1920 and re-established in Delhi in 1947. A cornerstone of Delhi's culinary history, it is credited with popularising Butter Chicken and Dal Makhani. "We retained the original recipes invented by my grandfather, Kundan Lal Gujral. But we also added other dishes over time, keeping in mind customer expectations," explains chairman Monish Gujral. Down South, Rayar's Mess in Chennai, formerly Rayar's Café, keeps things simple. Established over eight decades ago by Srinivasa Rao, it still serves Pongal and Rava Dosa on banana leaves in a cosy space. 'We've kept the menu basic and traditional, and people travel and wait in line for hours just to eat here,' owner Kumar Padmanaban shares. Other legacy culinary landmarks to visit Old Famous Jalebi Wala - Since 1884, Delhi Madras Coffee House -Since 1935, Delhi Bengali Sweet House -Since 1937, Delhi Leopold Cafe - Since 1871, Mumbai Kyani's - Since 1904, Mumbai Britannia and Company - Since 1923, Mumbai Café Mondegar - Since 1932, Mumbai Tundey Kebabi - Since 1905, Lucknow Shaikh Brothers - Since 1885, Guwahati Glenary's - Since 1885, Darjeeling Indian Coffee House -Since 1876, Kolkata Flurys - Since 1927, Kolkata Vidyarthi Bhawan-Since 1943, Bengaluru (Written by: Richa Singh)
NDTV
25-07-2025
- Health
- NDTV
7 Healthy Indian Lunch Options For Weight Loss You Can Easily Order Online
When it comes to weight loss, Indian food is usually the last thing that comes to mind. For many of us, losing weight means eating salads and other bland foods. Which, honestly, can get boring after a while. After some time, we find ourselves craving desi Indian food that's packed with flavour. And no, Indian food isn't always full of ghee, butter and oil. There are plenty of nutritious Indian dishes that can make for an excellent addition to your weight loss diet. The best part? You can easily get them delivered to your home through an online food delivery app. So, no need to spend long hours in the kitchen. Simply order them and fuel your weight loss journey with a satisfying and healthy lunch. Also Read: 5 Simple Ginger Drinks That Help With Weight Loss And Promote Overall Health Too Here Are 7 Healthy Indian Dishes You Can Order Online: 1. Moong Dal Khichdi Need a meal that's easy on the stomach? Moong dal khichdi is a soothing, nutrient-dense option that's perfect for a wholesome lunch. Made with moong dal and rice, it's an excellent source of protein and fibre. Plus, it's highly adaptable - you can tailor it to your taste with your favourite veggies or spices! 2. Vegetable Pulao What's a healthier alternative to a dull salad? Vegetable pulao, perhaps? This delectable dish is a vibrant mix of veggies and fragrant spices that'll delight your taste buds. With a medley of vegetables, it's an excellent way to boost your nutrient intake. In a rush? Can't cook? 3. Egg Curry Rich in protein and lusciously creamy, egg curry is a lunchtime favourite. Boiled eggs in a savoury tomato-based sauce make for a fulfilling meal that'll keep you satiated and focused. Pair it with some brown rice or whole wheat roti for a hearty meal. 4. Chana Masala This popular North Indian dish is a blend of chickpeas cooked in a rich, tangy tomato-based sauce, abundant in protein and fibre. Not only is it a pleasure to eat, but it's also a healthy option. You'll love it. 5. Palak Paneer Indulge in the creamy richness of spinach and paneer, blended with aromatic spices. This dish is rich in vitamins and calcium and is an excellent option for a healthy and satisfying lunch meal. Serve with whole wheat roti or brown rice for a balanced meal. 6. Rajma Masala Spicy and appetising, rajma masala is a popular Punjabi dish made with kidney beans in a rich tomato-based sauce. High in protein and fibre, this dish is a great option for a wholesome lunch meal. Also Read: Need Weight Loss-Friendly Comfort Food? This High-Protein Lobia Khichdi Is The Answer 7. Mixed Vegetable Sabzi A nutritious mix of seasonal vegetables cooked with fragrant spices, mixed vegetable sabzi is an excellent way to meet your daily vitamin and mineral needs. This dish is low in calories and high in fibre, making it a perfect option for a healthy lunch. Which of these Indian dishes will you order online? Tell us in the comments below!
NDTV
30-06-2025
- Health
- NDTV
Hate Eating Greens? These 6 Indian Dishes Sneak Them In Effortlessly
There is no denying that most of us do not feel thrilled at the sight of leafy greens on our plates. Yes, they are packed with fibre, vitamins, and all kinds of good-for-you nutrients—but making them a regular part of your diet? Not the easiest task. Fortunately, Indian cuisine has its own smart, flavour-packed ways to sneak in greens without turning every meal into a health lecture. Whether you are feeling lazy or motivated, there is an option for both moods. Sure, a food delivery app can always come to the rescue. But if you are in the mood to cook, here are six desi dishes that will help you eat more greens without even thinking about it. Here Are 6 Delicious Indian Recipes That Sneak In Greens Without You Even Realising 1. Palak Paneer (Spinach and Cottage Cheese Curry) Is there anyone who truly dislikes palak paneer? Highly doubtful. Soft cubes of paneer in a rich spinach gravy—what is not to like? The creamy texture and mild spices mellow out the earthy spinach flavour, making it a crowd-pleaser. Even the pickiest eaters will not complain about this North Indian classic. Here is the recipe. And if the spinach in your refrigerator has wilted beyond redemption, there is no need to resist those cravings. Just order a portion online and enjoy a plateful of comfort at home. 2. Hara Bhara Kebab (Green Veggie Cutlets) These green beauties are loaded with spinach, green peas, potatoes, and a gentle mix of spices. They are shaped into tikkis and then shallow-fried or air-fried until crisp. Perfect for snack-time, chai-time, or even a fuss-free lunch, hara bhara kebabs make greens feel like a treat. Pair them with mint chutney and no one will realise they are loaded with veggies. Find the recipe here. 3. Methi Thepla (Fenugreek Flatbread) Gujarat has given us many culinary gems, but methi thepla remains unbeatable. These spiced, thin flatbreads made with fresh fenugreek leaves are perfect for breakfast, tiffin boxes, or even a lazy dinner. Roll one up with a bit of pickle or curd on the side and you have got yourself a snack that feels indulgent but is secretly healthy. Here is the full recipe. 4. Saagwala Chicken (Chicken in Mustard and Spinach Gravy) What happens when leafy greens meet protein? You get saagwala chicken. Tender chicken pieces are cooked in a thick, spiced gravy made with spinach and mustard leaves—packed with flavour, and surprisingly hearty. Pair it with garlic naan for the full effect. Full recipe here. Not in the mood to cook? Fair enough. Order it online and enjoy a rich, leafy treat without breaking a sweat. 5. Palak Corn (Spinach and Sweetcorn Curry) Palak corn may not get as much attention as palak paneer, but it has carved out its own loyal following. This dish brings together the sweetness of corn and the richness of spinach in a light, creamy gravy. It is colourful, comforting, and a great alternative for those who like corn more than leafy greens. Pair it with rotis or rice and you have got a balanced, weekday-friendly meal. Try this easy recipe. 6. Green Moong Dal Chilla (Savory Lentil Pancakes) Think of it as the cooler cousin of the besan chilla. Made with blended green moong dal and your choice of greens, this savoury pancake is protein-rich and naturally gluten-free. It is also perfect for rushed mornings when you want something filling yet light. Serve it with chutney and feel like you have got your life together before 10 a.m. Green vegetables do not always need to be boring or boiled. These recipes prove that you can enjoy your greens and your flavour too - no compromise required. Add them to your weekly rotation and keep your meals colourful, comforting, and just a little bit clever.
NDTV
18-06-2025
- General
- NDTV
Bored of Shahi Paneer? Try This Chatpata Dahi Paneer Recipe at Home
Paneer is a versatile ingredient that can be used to prepare a wide range of dishes. As a great source of protein, it's a favourite in many Indian households. From snacks to curries, paneer-based recipes never fail to impress with their delicious taste. While dishes like Palak Paneer, Matar Paneer, and Shahi Paneer are already quite popular, if you're looking for something new, you must try this quick and easy Dahi Paneer recipe. It's spicy, tangy, and incredibly flavourful-ready in just a few minutes! How Is It Different from Other Paneer Curries? Typically, paneer curries are made with an onion-tomato base, where paneer is cooked in a rich gravy. However, this recipe skips the tomatoes entirely. Instead, paneer cubes are marinated and cooked in a flavourful curd-based sauce, with spices and a touch of cashew paste for richness. You can prepare this dish in just 15-20 minutes, making it perfect for weeknight dinners or even a small gathering. Serve it hot with Laccha Paratha or Tandoori Roti. Ingredients 250 grams paneer 1 cup curd (whisked) 1 tsp roasted gram flour 8-10 cashews (made into a paste) 1 tsp red chilli powder 1/2 tsp turmeric 1 tsp chilli garlic paste 1/2 tsp ginger garlic paste 2 onions, finely chopped 1 tbsp roasted kasuri methi 1 tbsp coriander powder 1 tsp garam masala Salt to taste 2 tbsp oil Whole spices: 1 bay leaf 2 green cardamoms 5-6 black peppercorns 2 whole green chillies 1/2 tsp cumin seeds Also Read: Zero-Oil Curry: This Healthy Matar Paneer Recipe Should Be Next On Your Dinner Table How to Make Chatpata Dahi Paneer Step 1: Wash and cut the paneer into cubes. In a bowl, mix gram flour, oil, kasuri methi, and chilli garlic paste. Add the paneer cubes and coat them well. Step 2: Heat a little oil in a pan and shallow fry the marinated paneer until lightly golden. Remove and keep aside. Step 3: In the same pan, heat some more oil. Add bay leaf, cardamom, cumin seeds, green chillies, and black pepper. Sauté lightly. Add chopped onions and cook for 2 minutes. Add ginger garlic paste and sauté well. Step 4: Add red chilli powder, turmeric, salt, and coriander powder. Cook for 2 minutes. Stir in the cashew paste. Add a little water if needed. Then, add the whisked curd, mix well, cover, and cook for another 2 minutes. Add the fried paneer cubes to the curry. Mix gently. Add water as required, along with chopped green chillies, kasuri methi, and fresh coriander. Cover and cook for 2 more minutes. Finally, sprinkle garam masala and turn off the heat.
Time of India
10-06-2025
- General
- Time of India
5 desi ways to reuse curdled milk in the kitchen
Curdling of milk is a common problem during the summer season. This is due to the extreme hot and humid weather, which ends up affecting the natural texture and quality of the milk. While, in most households, curdled milk is often discarded, assuming it is unfit to consume, do you know there are some simple ways to reuse this curdled milk in some very useful ways? So, follow us through these simple ideas, and try out… Why does milk frequently curdle in summers? There's no denying that the extreme hot and humid weather often leads to curdling of milk, which is mostly discarded due to its texture and different taste. Curdling of milk happens frequently in summers because of increased bacterial activity due to the warm temperature. This happens because milk is naturally loaded with Lactobacillus bacteria, which are mostly dormant when milk is stored in cold temperatures. However, when the temperature fluctuates frequently, the rising humidity and weather make ground for the bacteria to thrive and multiply much faster. They convert the lactose (milk sugar) into lactic acid through a process called fermentation. This increased acidity causes the casein proteins in the milk to coagulate and clump together, leading to the curdling up of milk and also turning it sour in taste. Well, here are some simple ways to effectively use this curdled milk in day-to-day cooking. Homemade paneer This is the most popular way to reuse curdled milk. Simply strain the curdled milk through a cheesecloth or a fine-mesh sieve. The solid curds left behind are fresh paneer. Once pressed, this homemade paneer can be cut into cubes and can be used in many Indian curries like Palak Paneer, Matar Paneer, or Paneer Butter Masala. Chhena Similar to paneer, chhena is the fresh, unpressed curd obtained from curdled milk. Unlike paneer, chhena retains more moisture and has a crumbly texture. It's the primary ingredient for many Bengali sweets like rasgulla and sandesh. To make chhena, simply drain the curdled milk, but don't press it firmly. The soft, moist chhena can then be kneaded with a little sugar and cardamom to create quick, delightful desserts or even used as a filling for sweet parathas. Kadhi While traditional kadhi often uses fresh yogurt or buttermilk, curdled milk can be a fantastic substitute due to its inherent sourness and slight thickness. To make kadhi, blend the curdled milk with a little gram flour (besan) to prevent lumps. Temper mustard seeds, curry leaves, and green chilies in oil, then add the curdled milk mixture. Simmer until it thickens, creating a tangy and comforting soup. Buttermilk (Chaas) Believe it or not, slightly curdled milk can be transformed into a refreshing buttermilk-like drink. While it won't be as smooth as traditional churned buttermilk, the separated solids can be strained out, and the remaining liquid can be seasoned. Add roasted cumin powder, a pinch of black salt, and finely chopped coriander leaves to the strained liquid. Roti/Paratha The whey, which is the greenish liquid left after making paneer or chhena from curdled milk, is a treasure trove of nutrients and can do wonders for your dough. Instead of using plain water, knead your wheat flour for rotis or parathas with this whey. The lactic acid in the whey helps break down the gluten, resulting in incredibly soft, pliable, and flavorful rotis and parathas. This not only adds a subtle tanginess to your rotis and parathas but also boosts their nutritional value, making every bite more wholesome. Can't eat your food without snapping a picture first? Join our Food Photography Contest and stand a chance to win exciting prizes! Click HERE for details. Join our WhatsApp Food Community to discover delicious recipes, enjoy fascinating food stories, and stay updated with the latest food news! Click here One step to a healthier you—join Times Health+ Yoga and feel the change
