Feasts Recipe

Prepare chutneys and yogurt

Whisk the plain yogurt until smooth and refrigerate. If not using store-bought, ensure tamarind and mint chutneys are ready and at room temperature. Taste and adjust salt and sugar to balance tamarind chutney; blitz fresh mint-coriander chutney with a little water for a smooth consistency.

Fry papads

Heat neutral oil in a deep frying pan to medium-high (around 180°C if using a thermometer). Fry papads one or two at a time until puffed and golden (10–20 seconds each). Drain on paper towel. Keep warm in low oven (80°C) if preparing ahead.

Assemble chaat elements

In a large bowl, combine boiled chickpeas and cubed potatoes. Add chopped onions, tomatoes, chopped green chilies and chopped coriander. Season with salt and 1 tbs chaat masala, mix gently. Keep sev and chutneys to the side for assembly.

Plate the chaat

For each serving or a communal platter: place a bed of the chickpea-potato mix, spoon over tamarind and mint chutneys to taste, drizzle whisked yogurt, sprinkle sev, remaining chaat masala (about 2 tbs across the platter), garnish with lemon wedges and extra coriander. Serve immediately with crisp papads.

Make seekh kebab mix

In a large bowl combine minced meat, grated onion, garlic paste, ginger paste, garam masala, ground coriander, ground cumin, chopped coriander, chopped green chilies and salt. Mix thoroughly with clean hands until slightly tacky (about 4–5 minutes). Cover and chill for 20–30 minutes to set the flavors.

Shape and cook seekh kebabs

Divide the mixture into 8 equal portions. Thread each portion on a metal skewer, shaping into long cylinders about 2–3 cm thick. Brush lightly with oil. Grill over medium-high heat (or under broiler) turning every 3–4 minutes until charred in spots and cooked through (total 12–15 minutes). Alternatively pan-fry on a griddle with 1–2 tbs oil, turning frequently. Rest 5 minutes before serving.

Marinate matka chicken

In a bowl combine chicken pieces, yogurt, 1 tbs garlic paste, 1 tbs ginger paste, turmeric, red chili powder, and a pinch of salt. Mix well and let marinate 30 minutes to 2 hours. Meanwhile heat oil in a heavy-bottomed pot or clay matka (if using).

Cook matka chicken

Heat the 100 ml oil until shimmering. Add the sliced onions and fry until deep golden brown (this will form the base). Remove half the fried onions for garnish and keep the rest in the pot. Add the marinated chicken to the pot and sear on high for 4–6 minutes. Reduce heat, add tomato puree, water, and garam masala. Cover and simmer gently for 35–45 minutes until chicken is tender and sauce is reduced. If using a clay matka and you want the traditional sealed finish, transfer into the matka, seal with a light wheat dough and bake in a 180°C oven for 25–30 minutes; then break the seal carefully before serving. Stir in chopped coriander and adjust salt. Keep warm.

Serve kebabs and matka

Plate seekh kebabs with lemon wedges and chopped coriander. Serve matka chicken in a communal pot garnished with reserved fried onions and coriander. Provide naan or roomali breads alongside.

Prepare ingredients

Chop tomatoes roughly, slit the green chilies and measure the spices. Have the chicken pieces ready at hand.

Cook karahi chicken

Heat 80 ml oil in a wide, heavy-bottomed karahi or skillet over medium-high heat. Add ginger and garlic paste and fry for 30 seconds until aromatic. Add the chicken pieces and sear until lightly browned, 6–8 minutes, stirring to avoid sticking. Add the chopped tomatoes and salt, reduce heat to medium and cook uncovered, stirring occasionally, until tomatoes break down and oil separates from the masala (20–25 minutes). Add slit green chilies and continue to cook until chicken is fully tender and the curry is thick.

Finish karahi

Crush kasuri methi between your palms and sprinkle over the karahi with garam masala; stir quickly. Finish with chopped fresh coriander and a squeeze of lemon if desired. Keep hot for service and transfer to a shallow serving dish to show the vibrant tomato-chili surface typical of a karahi.

Prep rice and chicken for biryani

Rinse the 800 g basmati rice under cold water until water runs clear. Soak for 30 minutes, then drain. Bloom saffron in warm milk and set aside. Fry thinly sliced onions until deep golden to make birista (you can fry in ghee or oil) and reserve on paper towels.

Marinate biryani chicken

In a large bowl combine the chicken (1000 g) with 480 ml yogurt, 1 tbs ginger paste, 1 tbs garlic paste, biryani masala, some salt and half the fried onions. Marinate at least 30–45 minutes (longer for deeper flavor).

Par-cook rice

Bring a large pot of water to a rolling boil with the whole spices (bay leaves, cinnamon, cardamom, cloves) and salt. Add drained rice and cook until grains are 70–80% done (about 6–8 minutes). Drain and spread on a tray to stop cooking.

Cook biryani layers

Heat ghee in a heavy-bottomed pot. Add a little of the fried onions, then add marinated chicken and cook until chicken is almost done and oil separates from the masala (15–20 minutes). Reduce heat to lowest. Layer half the par-cooked rice over the chicken, sprinkle half the mint and coriander, some fried onions and a little saffron-milk. Repeat with remaining rice and herbs, finish with remaining saffron-milk and a drizzle of ghee. Seal the pot with foil and place the lid tightly (or seal with dough) and cook on very low heat for 25–30 minutes (dum). Let rest 10 minutes before opening gently and fluffing with a fork.

Pilau (vegetable)

In a separate pot, melt butter, add cumin seeds until fragrant, then add mixed vegetables and sauté 2–3 minutes. Add rinsed pilau rice (400 g) and stir to coat. Add vegetable stock (800 ml) and a pinch of salt. Bring to a boil, reduce to low, cover and simmer 12–14 minutes until rice is tender and liquid absorbed. Fluff with fork and keep warm.

Serve biryani and pilau

Transfer biryani to a large serving tray to showcase the layered grains and chicken; garnish with remaining fried onions, mint and coriander. Serve pilau alongside for guests who prefer a milder, vegetable rice option.

Cook mixed vegetable sabzi

Heat 3 tbs oil in a pan. Add chopped onion and sauté until translucent. Add tomatoes and cook until softened. Add turmeric, ground cumin, garam masala and salt; stir for 30 seconds. Add the mixed vegetables and 60–100 ml water, cover and cook until vegetables are tender but still hold shape (10–12 minutes). Finish with a drizzle of oil and fresh coriander.

Make bread dough

In a large bowl combine 800 g all-purpose flour, baking powder, salt and sugar. Make a well and add yogurt and warm water gradually. Knead into a soft, elastic dough for 8–10 minutes, adding water or flour in small amounts to adjust. Cover with a damp cloth and rest 30–45 minutes.

Shape and cook breads

Divide dough into 12–16 equal balls depending on desired size. For roomali rotis or thin naans: roll each ball very thinly on a lightly floured surface. Heat a large tawa (griddle) over high heat. Cook each bread for 30–60 seconds per side: press on hot tawa until it puffs and gets brown spots, flip and cook briefly. Brush cooked breads with oil or melted ghee. Keep wrapped in a cloth to stay soft while cooking the rest.

Prepare raita and serve

Stir the prepared raita to loosen it; season to taste. Serve sabzi hot with breads and fresh raita on the side.

Prepare Aam Panna base

If using raw mango, boil, peel and scoop pulp; here we use mango pulp. In a blender combine mango pulp, jaggery or sugar, mint leaves, roasted cumin powder, black salt and lime juice. Blend until smooth. Taste and adjust sweetness or acidity. Chill the base.

Mix Aam Panna Cocktail (serves 8)

In a large pitcher combine the chilled aam panna base, vodka (optional) and soda water. Add ice and stir gently to combine. Taste and adjust sweetness or dilution with more soda. Garnish with mint sprigs and serve in tall glasses with ice.

Spiced Punjabi Punch

In a separate pitcher combine 300 ml whisky, simple syrup 100 ml, lemon juice 80 ml, masala syrup (if available) 30 ml, and orange slices. Add ice and stir. Serve in tumblers with large pours and an orange slice garnish. Keep additional bottles of whisky and other spirits on hand for larger pours as desired.

Service notes

Place chilled cocktails in large dispensers or pitchers for self-serve. Keep ice available. Offer water and non-alcoholic options alongside the alcoholic pours.