Master authentic North Indian recipes including Awadhi royal biryanis, Punjabi dhaba dals, and quick skillet paneer delicacies with restaurant secrets.
The pinnacle of royal Lucknowi culinary art: tender lamb simmered in saffron-infused yakhni broth, layered with 70% par-cooked aged basmati and sealed with dough for gentle steam cooking.
Whole black urad dal and red kidney beans slow-simmered for hours over low heat, enriched with dairy butter, sweet cream, and finished with a charcoal dhungar smoke infusion.
Crumbled fresh malai paneer quickly tossed with caramelized onions, tangy tomatoes, green chillies, and aromatic kasuri methi in a sizzling butter-oil emulsion.
