A hollow, crispy-fried puffed ball (5 pcs) that is filled with potato, chickpeas and spices served along with spicy water.

Golgappe

Lamb biryani is made with long grain basmati rice, spices, tendered lamb, and herbs. Served alongside Raita.

Lamb Biryani

Fish biryani is made with long grain basmati rice, spices, Basa fish and herbs. Served alongside Raita.

Fish Biryani

Chicken biryani is made with long grain basmati rice, spices, flavoured chicken, and herbs. Served alongside Raita.

Chicken Biryani

Vegetable biryani is made with long grain basmati rice, spices, mixed vegetable, including cottage cheese (paneer) and herbs. Served alongside Raita.

Vegetable Biryani

Chicken Seekh Kebab

Chicken Leg piece

Paneer Tikka Kebab

Tandoori Soya Chaap Kebab

Malai Kofta

Veg Korma

Bhindi Do Pyaaza

Aloo Gobi

Mix Parantha

Gobi Parantha

Paneer Parantha

Aloo Prantha

Chicken Kulcha

Paneer Kulcha

Amritsari Kulcha

Crispy fried potatoes tossed in honey-sweet chilli sauce.

Honey Chilli Potato

Crispy hollow puris filled with chutneys, mashed potatoes and chickpeas.

Dahi Puri

Filled with chickpeas and potatoes alongside spicy, tangy water.

Golgappe / Pani Puri

Crispy on the outside, tender and juicy on the inside

Amritsari Fish

In a bowl combine semolina, all-purpose flour, baking soda and salt. Mix well. Add 1 tsp oil and gradually add warm water, kneading until a smooth, stiff but pliable dough forms (about 4–5 minutes). Cover with a damp cloth and rest 20 minutes.

Make dough

After resting, knead briefly. Divide dough into 10 equal portions (for 5 gulgappes you will make extra; you can store or freeze leftovers). Roll each portion into a thin sheet on a lightly floured surface, about 1–1.5 mm thick. Using a small round cutter (approx. 1.5–2 inch / 4–5 cm diameter), stamp out circles. Keep circles covered with a damp towel to prevent drying.

Roll and cut

Heat oil in a deep pan to medium-high (about 180°C / 350°F). Test with a scrap circle: it should puff quickly. Working in small batches, gently slide rounds into hot oil; press lightly with a slotted spoon so they puff into hollow balls. Fry until golden and crisp on both sides, turning once (about 20–30 seconds each batch). Remove to paper towels to drain. Allow to cool completely so they remain crisp.

Fry puris

Prepare potatoes: mash the boiled potatoes coarsely in a bowl so there are some small chunks for texture.

Combine filling ingredients: add drained chickpeas (lightly crushed with a fork), finely chopped onion, green chili, chopped cilantro, chaat masala, roasted cumin, red chili powder, salt and lemon juice to the mashed potatoes. Mix gently to combine. Taste and adjust salt, lemon or chaat masala. Keep filling at room temperature.

Blend herbs and spices: in a blender, combine mint, cilantro, green chilies, tamarind paste, black salt, roasted cumin powder and sugar. Add 1/2 cup of the cold water and blend to a smooth paste.

Adjust and dilute: transfer paste to a bowl or pitcher. Stir in remaining cold water (1.5 cups), taste and adjust seasoning—add more salt/sugar/tamarind to balance heat and tang. Chill the pani for at least 15 minutes for flavors to meld. Keep refrigerated until serving.

Prepare puris for filling: gently tap a small hole (thumb-size) in the top of each puri by using your thumb or a small spoon to create an opening without breaking the puri.

Fill and serve: spoon about 1 tablespoon of the potato-chickpea filling into each puri. Place filled puris on a serving plate. Optionally sprinkle a little sev or crushed papdi on top. Serve immediately with chilled spicy water in a small bowl—diners spoon or pour some pani into each puri and eat right away so the puris remain crisp.

Notes: for the classic experience, serve 5 puris per person as a snack. Leftover puris lose crispness if soaked—store unfried dough or cooled puris in an airtight container and re-fry or crisp in oven before serving.

semolina (fine sooji/rava)

all-purpose flour (maida)

baking soda

salt

warm water

oil (for dough)

oil (for deep frying)

potatoes (medium, peeled and boiled)

canned chickpeas (garbanzo beans), drained

onion (very finely chopped)

green chili (finely chopped)

fresh cilantro (chopped)

chaat masala

ground roasted cumin (bhuna jeera) or jeera powder

red chili powder

lemon juice

fresh mint leaves

fresh cilantro (stems trimmed)

green chilies

tamarind paste

black salt (kala namak) or regular salt

roasted cumin powder

sugar

cold water

sev or crushed papdi (optional)

extra lemon wedges

In a large bowl combine yogurt, ginger paste, garlic paste, slit green chilies, ground coriander, ground cumin, red chili powder, turmeric, 1.5 tsp salt, and lemon juice. Add the lamb pieces and mix thoroughly to coat. Cover and refrigerate for at least 2 hours, preferably overnight for best tenderness and flavor.

Marinate the lamb

Heat 3 tbs ghee or oil in a heavy-bottomed deep pot over medium-high heat. Add marinated lamb in batches, searing until pieces are browned on all sides (about 6–8 minutes per batch). Remove and set aside. This step builds flavor but does not fully cook the lamb.

Brown the lamb

In the same pot, add remaining 3 tbs ghee or oil. Add sliced onions and sauté on medium heat until golden brown and caramelized, about 12–15 minutes. Remove one-third of the onions to a bowl for layering and garnish. Add chopped tomatoes to the pot and cook 4–5 minutes until softened.

Prepare the base

Add biryani masala and mix for 1 minute. Return the browned lamb pieces to the pot along with any accumulated juices. Add 1 cup of water (or just enough to partially submerge meat), bring to a simmer, cover, and cook on low for 30–35 minutes until lamb is tender but not falling apart. Adjust salt to taste. Stir in half of the chopped cilantro and half of the mint during the last 5 minutes of simmering.

Spice and combine

Rinse basmati rice under cold water until the rinse runs clear to remove excess starch. Soak the rice in 6 cups water for 30 minutes. Drain before parboiling.

Soak and rinse rice

Bring a large pot of water to a rolling boil, add 1 tsp salt and the whole spices (bay leaves, cardamom, cloves, cinnamon, peppercorns). Add the drained rice and cook uncovered until the rice is about 70% cooked (grains still have a slight white core), about 6–8 minutes depending on rice age. Drain rice in a fine colander and set aside.

Parboil rice

Crush saffron threads between your fingers and steep in 3 tbs warm milk for 5 minutes to release color and aroma.

Prepare saffron infusion

Remove the lid from the pot with the simmered lamb. Spread half of the parboiled rice evenly over the meat in an even layer. Sprinkle half of the reserved fried onions, half of the remaining cilantro and mint, and 1/2 tbs of the saffron-infused milk evenly over the rice. Add the remaining rice to form a final layer and repeat with the remaining fried onions, herbs, saffron milk, and drizzle rose/water and remaining lemon juice if using. Optionally scatter the reserved caramelized onions on top.

Layer the biryani

Cover the pot with a tight-fitting lid. Seal the lid with dough (optional) or wrap with a kitchen towel and place the lid on to trap steam. Cook on very low heat for 25–30 minutes to allow flavors to meld and rice to finish cooking through (this is the 'dum' process). Alternatively, place the pot on a heavy tawa/griddle and heat the tawa over medium for 2 minutes then reduce to low before placing the pot on it — this prevents direct high heat scorching. After 25–30 minutes, turn off heat and let rest, covered, for 10 minutes before opening.

Seal and cook on dum

Gently fluff the rice with a wide spatula or fork, taking care not to break grains. Serve hot with raita on the side and garnish with additional fried onions and chopped cilantro if desired.

Fluff and serve

Combine 1 cup thick plain yogurt, grated cucumber, chopped cilantro, roasted cumin powder, 1/2 tsp salt, and black pepper in a bowl. Mix until smooth. Chill until serving. Taste and adjust salt or cumin as needed.

bone-in lamb shoulder or leg, cut into 1.5–2 inch pieces

plain whole-milk yogurt

ginger paste

garlic paste

green chilies, slit (adjust to heat preference)

ground coriander

ground cumin

red chili powder (or Kashmiri chili for color)

turmeric

basmati rice

water for soaking

whole spices for rice (bay leaves, green cardamom, cloves, cinnamon, black peppercorns)

ghee or neutral oil

onions, thinly sliced

tomatoes, chopped

fresh cilantro, chopped

fresh mint leaves, chopped

biryani masala (or garam masala)

saffron threads

warm milk

fried onions (store-bought or homemade)

rose water or kewra water (optional)

plain yogurt (thick)

cucumber, grated and squeezed of excess water

fresh cilantro, finely chopped

black pepper

Pat fish fillets dry and cut into large chunks (about 4-6 cm). In a bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, lemon juice and 1 tsp oil. Add fish pieces, toss gently to coat, cover and refrigerate for 30 minutes (up to 2 hours).

Prepare and marinate fish

Rinse basmati rice under cold water until water runs clear. Soak rice in cold water for 20–30 minutes, then drain.

Rinse and soak rice

Bring 900 ml water to a boil in a large pot. Add cardamom, cloves, bay leaves, cinnamon, 1.5 tsp salt and 1 tbsp oil/ghee. Add drained rice and cook uncovered over a rolling boil until the rice is about 70–75% cooked (grains still have a slight core) — about 6–7 minutes depending on rice. Drain rice in a colander and set aside.

Par-cook the rice

Heat 3 tbsp oil/ghee in a heavy wide pot (or Dutch oven) over medium heat. Add sliced onions and sauté, stirring frequently, until they are golden brown and softened (10–12 minutes). Remove about half of the onions and reserve for layering/final garnish (these become the fried onions).

Cook onions and spices

To the remaining onions in the pot add slit green chilies and 1 tbsp ginger-garlic paste. Sauté 1–2 minutes until raw aroma fades. Add chopped tomato, turmeric, red chili powder, coriander powder and 1 tsp salt. Cook until tomatoes soften and oil begins to separate from masala, about 5–7 minutes.

Build the masala

Stir in chopped coriander and mint, and 1 tbsp lemon juice. Gently add the marinated fish pieces into the masala, spooning some masala over the fish. Cook gently on medium-low for 4–6 minutes — just enough to firm the fish slightly but not fully cook through. Spoon the base into an even layer across the pot.

Add herbs and marinated fish

Crush saffron strands and steep in 3 tbsp warm milk for 5 minutes.

Prepare saffron

Evenly spread half of the par-cooked rice over the fish layer. Sprinkle half of the reserved fried onions, half of the chopped coriander and mint, and drizzle half of the saffron milk and 1 tbsp ghee. Add the remaining rice as a final layer. Top with remaining fried onions, herbs, saffron milk and remaining 1 tbsp ghee.

Layer rice and fish

Cover the pot with a tight-fitting lid. Seal edges with dough or place a heavy lid to trap steam. Cook on very low heat (use a heat diffuser if available) for 20–25 minutes to allow flavors to marry and rice to finish cooking (dum). Alternatively, preheat oven to 180°C (350°F) and bake the sealed pot for 20 minutes.

Turn off heat and let the biryani rest, still covered, for 10 minutes. Gently fluff rice from the edges to the center with a fork, taking care not to break fish pieces. Garnish with remaining fresh coriander and mint before serving.

Rest and finish

Whisk yogurt until smooth. Fold in grated cucumber, roasted cumin powder, salt, chopped coriander and mint. Chill until serving.

Mix raita

basa fillets (or other white fish)

plain yogurt

ginger-garlic paste

garam masala

vegetable oil (for marinade)

water

green cardamom pods

whole cloves

bay leaves

cinnamon stick

vegetable oil or ghee

onion, thinly sliced

green chilies, slit

tomato, chopped

coriander powder

fresh coriander, chopped

fresh mint, chopped

saffron strands

fried onions (birista)

ghee

fresh coriander, chopped (for garnish)

fresh mint leaves (for garnish)

cucumber, grated and excess water squeezed

mint, chopped (optional)

In a large bowl combine yogurt, ginger-garlic paste (2 tbs), red chili powder (1 tsp), turmeric, garam masala, ground coriander, 1.5 tsp salt, lemon juice, chopped cilantro and mint, and 2 tbs oil. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Mix and marinate

Rinse basmati rice under cold water until water runs clear. Soak in plenty of water for 20–30 minutes, then drain.

Bring 2.5 cups water to a boil in a large pot with 1.25 tsp salt, cardamom pods, cloves, bay leaves and peppercorns. Add drained rice and cook until rice is about 70% done (grains still have a slight bite), about 6–8 minutes depending on rice age. Drain rice in a fine colander and remove whole spices if desired.

Heat 3 tbs ghee or oil in a wide, heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring frequently, until soft and deep golden brown, about 12–15 minutes. Remove one-third of the browned onions and set aside for layering and garnish (these become the fried onions).

To the pot with remaining onions add slit green chilies and 1 tbs ginger-garlic paste. Sauté 1 minute, then add chopped tomato, ground cumin, 0.5 tsp red chili powder and 0.75 tsp salt. Cook until tomatoes break down and oil separates, about 6–8 minutes.

Stir in 1/2 cup yogurt, 1/4 cup chopped cilantro and 1/4 cup chopped mint. Add the marinated chicken (with any marinade) to the pot. Increase heat to medium-high and sear the chicken for 4–5 minutes per side until lightly browned. Reduce heat to medium-low, cover, and simmer for 10 minutes to cook the chicken through but not fall-apart. There should be some gravy but not excess liquid.

Soak saffron threads in 3 tbs warm milk for 5 minutes to infuse color and flavor.

Preheat oven to 150°C (300°F) if you will finish biryani in the oven. If using stovetop dum, you will use low heat on the burner.

On top of the partially cooked chicken layer half of the drained par-cooked rice evenly. Sprinkle half of the saffron-milk, half of the reserved fried onions, 1 tbs melted ghee, 1 tbs chopped cilantro and 1 tbs chopped mint. Repeat with the remaining rice and remaining saffron-milk, fried onions, 1 tbs melted ghee and remaining herbs.

Seal the pot tightly for 'dum' (steam cooking). If the pot has a metal lid, press dough around the rim to seal or place a sheet of foil between pot and lid. Place a heavy skillet over low heat and set the sealed pot on top, or place the pot directly on the lowest burner setting. Cook on very low heat for 25–30 minutes to allow flavors to meld and rice to finish cooking. Alternatively, bake in preheated oven for 25 minutes.

After 25–30 minutes, turn off heat and let the biryani rest sealed for 10 minutes. Gently fluff the rice from the edges, mixing some layers but keeping distinct grains. Transfer to a serving dish and garnish with remaining fried onions, cilantro and mint.

While biryani cooks, make raita: In a small bowl combine 1 cup yogurt with grated cucumber, 0.5 tsp roasted cumin powder, 0.5 tsp salt, 1 tbsp chopped cilantro and 1 tbsp chopped mint. Stir until smooth and chill until serving.

bone-in chicken pieces (thighs and drumsticks)

turmeric powder

vegetable oil

basmati rice, rinsed until water runs clear

black peppercorns

ghee or vegetable oil

green chilies, slit (optional)

yogurt

ghee, melted

fresh cilantro for garnish

fresh mint for garnish

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Soak the rinsed rice in 2 cups of water for 20–30 minutes, then drain thoroughly.

Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp salt and 1 tbsp oil/ghee.

Add the drained rice to the boiling water and cook until the grains are about 70% done (approximately 6–7 minutes; grains should be soft on the outside but still have a slight bite). Drain the rice in a colander and set aside.

Heat 3 tbsp oil or ghee in a heavy-bottomed pan or Dutch oven over medium heat.

Add cumin seeds, cardamom pods, cloves, cinnamon stick and bay leaf. Sauté for 30–45 seconds until fragrant.

Add the sliced onion and cook, stirring occasionally, until golden brown (8–10 minutes). If you want extra browned onions for garnish, remove a few tablespoons of the fried onion and set aside now.

Add grated ginger and minced garlic. Sauté 1 minute until aromatic.

Add chopped tomato and cook until it softens and releases moisture, about 3–4 minutes.

Add diced carrot, potato, cauliflower florets, green beans and peas. Stir to combine.

Sprinkle turmeric, red chili powder, garam masala and 1.5 tsp salt over the vegetables. Mix well so spices coat the vegetables.

Add about 1/4 cup water, cover and cook on medium-low until the vegetables are just tender, about 8–10 minutes. Stir once or twice to prevent sticking. Vegetables should remain slightly firm so they finish cooking during steaming.

While vegetables are almost done, lightly pan-fry paneer cubes in 1 tbsp oil until golden on two sides (about 2 minutes per side). Remove and gently fold into the vegetables.