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Vegetable Pulao is a fragrant rice dish made with basmati rice, carrots, peas, cauliflower, onions, and a gentle blend of cumin, cloves, and bay leaves. The vegetables add sweetness and crunch, while the spices provide warmth and aroma. The taste is light, mildly spiced, and perfectly balanced, making it an ideal wholesome main or a flavorful side. [🌶️🌶️☆☆☆] 2/5 Mild

Our Chicken Biryani is a cherished family recipe inspired by the royal traditions of Kolkata and Lucknow. Fragrant basmati rice is layered with succulent chicken marinated in yogurt, ginger, garlic, and aromatic spices like cardamom, cinnamon, and saffron. Slow cooking allows the flavors to blend beautifully, creating a dish that is rich yet delicate. The taste is mildly spiced, aromatic, and deeply satisfying, making it a celebratory meal perfect for sharing with family and friends. [🌶️🌶️🌶️☆☆] 3/5 Medium

A simple yet flavorful classic, Jeera Rice is cooked with a tempering of cumin seeds in ghee, which infuses the grains with a warm, nutty aroma. Light, fluffy, and mildly spiced, it is the perfect companion to rich curries, dals, or grilled dishes, balancing the meal with its subtle flavor. [🌶️☆☆☆☆] 1/5 Mild

Peas Pulao is a light and comforting dish where fresh green peas are cooked with rice and gentle spices, releasing a subtle sweetness that blends beautifully with the mild flavors. Soft, fluffy, and aromatic, it pairs perfectly with curries or can be enjoyed on its own as a wholesome meal. [🌶️☆☆☆☆] 1/5 Mild

Chicken Kosha is a beloved Bengali classic, known for its deep, rich flavors and slow-cooked style. Marinated chicken is simmered with onions, tomatoes, ginger, garlic, and a bold blend of spices until the gravy turns thick, dark, and intensely flavorful. Unlike lighter curries, Kosha is hearty, robust, and slightly spicy, often enjoyed with luchi, paratha, or steamed rice. Its slow-cooked essence makes it a true comfort dish of Bengal’s kitchens. [🌶️🌶️🌶️☆☆] 3/5 Medium

Lucknowi Chicken Masala reflects the delicate flavors of Awadhi cooking, where chicken is gently simmered in a rich, aromatic gravy. Slow-cooked with onions, yogurt, and a medley of warm spices, the dish is fragrant, creamy, and balanced rather than fiery. It carries the refinement of Lucknow’s royal kitchens, making it both comforting and regal. [🌶️🌶️☆☆☆] 2/5 Mild

Chicken Changezi is a dish with roots in Delhi’s Mughlai kitchens, said to be named after Genghis Khan for its bold yet balanced flavors. Unlike fiery curries, it blends richness with subtle heat—chicken is first marinated in yogurt and spices, then slow-cooked in a creamy onion-tomato base with cashew paste and a touch of milk or cream. The result is a mildly spiced, nutty, and indulgent gravy that reflects the fusion of royal Mughlai tastes with local Delhi street flavors. [🌶️🌶️☆☆☆] 2/5 Mild

Spicy Chicken Leg Roast is a rustic dish where chicken legs are marinated in a robust mix of spices and slow-roasted until smoky, tender, and full of flavor. The charred edges seal in the spices and aroma, making it a hearty favorite. Served on its own or with rice and breads, it brings the warmth of homestyle cooking with a touch of street-style flair. [🌶️🌶️🌶️🌶️☆] 4/5 Spicy

Mutton Rezala is a regal Mughlai dish that traveled from the courts of Awadh to the kitchens of Kolkata. Slow-cooked mutton is simmered in a silky white gravy made with yogurt, cashew, and poppy seed paste, delicately flavored with cardamom, cloves, and a touch of kewra water. The result is tender meat in a mild, aromatic sauce that is rich yet restrained, best paired with biryani or paratha. [🌶️🌶️☆☆☆] 2/5 Mild

Mutton Kosha is a slow-cooked Bengali classic, where tender pieces of mutton are simmered with onions, garlic, ginger, and a bold mix of spices until the gravy becomes thick, dark, and intensely flavorful. Rich and hearty yet balanced with oil, it is a robust dish best enjoyed with paratha, luchi, or steamed rice. [🌶️🌶️🌶️☆☆] 3/5 Medium

Mutton Bhuna Jodhpuri is a Rajasthani delicacy, where mutton is slow-cooked and “bhuna” (sautéed) with onions, garlic, yogurt, and a strong mix of local spices until the gravy clings richly to the meat. Dry in texture yet packed with flavor, it carries the earthy warmth of Rajasthan’s cuisine—hearty, aromatic, and deeply satisfying. Best enjoyed with roti or rice, it is a dish that celebrates slow cooking and bold flavors. [🌶️🌶️🌶️☆☆] 3/5 Medium

Kerala Mutton Curry is a South Indian classic, celebrated for its bold flavors and use of coconut. Tender mutton is slow-cooked with onions, tomatoes, curry leaves, and a fragrant blend of roasted spices, then finished with coconut milk or grated coconut for a rich, layered taste. The result is a hearty curry that is aromatic, slightly tangy, and deeply comforting—best enjoyed with steamed rice, appam, or parotta. [🌶️🌶️🌶️☆☆] 3/5 Medium

Rara Mutton is a rich Punjabi delicacy that combines two textures in one dish—tender mutton pieces cooked together with spiced minced mutton. The slow cooking brings depth and a hearty bite, as onions, tomatoes, yogurt, and a bold mix of spices blend into a thick, flavorful gravy. Robust, aromatic, and deeply satisfying, it is best paired with naan, paratha, or steamed rice. [🌶️🌶️🌶️☆☆] 3/5 Medium

Railway Mutton Curry is an Anglo-Indian classic, first served on long-distance train journeys during the British Raj. Designed to suit both Indian and colonial palates, it is less spicy than traditional curries, with tender mutton simmered in an onion-tomato base flavored by whole spices and finished with a touch of coconut milk or yogurt for balance. The result is hearty, mildly spiced, and comforting—a dish born to travel. [🌶️🌶️☆☆☆] 2/5 Mild

Mutton Dhansak is the hallmark of Parsi cuisine, where tender mutton is slow-cooked with a blend of lentils, vegetables, and aromatic spices. Balanced with a hint of sweetness from jaggery and a touch of tang from lemon, it is both wholesome and comforting. Traditionally served on Sundays with caramelized brown rice, Dhansak reflects the Parsi love for hearty, layered flavors. This dish also carries a cultural resonance, as Ratan Tata himself has often mentioned Dhansak as one of his all-time favorite meals—a symbol of Parsi tradition at its finest. [🌶️🌶️☆☆☆] 2/5 Mild

Mutton Beliram is a Punjabi classic named after Maharaja Ranjit Singh’s royal chef, Beliram. Known for its bold yet balanced flavors, the dish features tender mutton cooked in a thick onion-tomato base with ginger, garlic, and warming spices. Unlike heavier gravies, Beliram keeps the focus on the meat itself, letting the masala coat it beautifully without overpowering. Rich, aromatic, and rustic, it is a timeless dish from Punjab’s culinary heritage. [🌶️🌶️🌶️☆☆] 3/5 Medium

Spicy Daal Gosht is a rustic North Indian–Pakistani dish that brings together the richness of mutton with the earthy comfort of lentils. Slow-cooked until tender, the meat and daal blend into a hearty, protein-packed curry infused with onions, tomatoes, garlic, and bold spices. Robust, warming, and deeply satisfying, it is a wholesome dish best paired with rice or naan. [🌶️🌶️🌶️☆☆] 3/5 Medium

Bengali Egg Curry, or Dimer Dalna, is a comforting everyday dish from Bengal’s home kitchens. Hard-boiled eggs are lightly fried until golden, then simmered in a spiced onion-tomato gravy with potatoes—a staple addition in Bengali curries. Mildly spiced yet full of flavor, it is rustic, hearty, and best enjoyed with steamed rice or luchi. [🌶️🌶️☆☆☆] 2/5 Mild

Goan Prawn Curry is a coastal favorite, known for its bold flavors and tangy-sweet balance. Fresh prawns are cooked in a coconut-based gravy infused with tamarind and a blend of roasted spices, giving the dish its signature depth. Fragrant, slightly tangy, and gently spiced, it captures the essence of Goa’s coastal kitchens and is best paired with steamed rice. [🌶️🌶️🌶️☆☆] 3/5 Medium

Prawn Malai Curry, or Chingri Malai Curry, is one of Bengal’s most iconic festive dishes. Juicy prawns are simmered in a rich, silky gravy of coconut milk, onions, and aromatic spices, creating a delicate balance of sweetness and warmth. Elegant yet comforting, it is often served during special occasions and pairs beautifully with steamed rice. [🌶️🌶️☆☆☆] 2/5 Mild

Dim Bhapa, or steamed egg curry, is a traditional Bengali delicacy that showcases the simplicity of home cooking. Hard-boiled eggs are coated in a mustard-yogurt paste, lightly spiced, and then steamed to perfection. The result is a dish that is pungent, earthy, and aromatic, with the sharpness of mustard balanced by the creaminess of yogurt. Best enjoyed with plain steamed rice, it is comfort food with a bold character. [🌶️🌶️🌶️☆☆] 3/5 Medium

Postor Bora is a beloved Bengali fritter made from poppy seed paste, onions, and green chilies, shallow-fried until golden and crisp. Humble yet flavorful, it has long been a staple of Bengali home kitchens, often served with rice and dal. Nutty, crunchy, and lightly spiced, it is comfort food born from simplicity and creativity. [🌶️🌶️☆☆☆] 2/5 Mild

Palak Paneer is a North Indian classic where soft cubes of paneer are simmered in a smooth spinach-based gravy flavored with garlic, ginger, and warm spices. Nutritious and wholesome, it balances the earthy taste of spinach with the creaminess of paneer, making it both comforting and hearty. Best paired with naan, roti, or jeera rice, it is a staple favorite across Indian homes and restaurants. [🌶️🌶️☆☆☆] 2/5 Mild