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

Bhindi Do Pyaaza

Aloo Gobi

Malai Kofta

Veg Korma

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

Combine semolina, all-purpose flour, salt and baking soda in a bowl. Mix thoroughly so baking soda is evenly distributed.

Add 1 tsp oil and 2–3 tbsp warm water gradually and knead into a stiff but pliable dough. Dough should not be sticky; add a few drops more water only if needed. Knead 3–4 minutes until smooth.

Cover dough with a damp cloth and rest for 15–20 minutes to relax gluten (this helps puris become crisp).

After resting, divide dough into 5 equal portions. Roll each portion into a smooth ball. Using a rolling pin, roll each ball very thin (about 1–1.5 mm) into a 6–7 cm diameter circle. Keep rolled discs covered with a cloth to prevent drying while you work.

Heat oil in a deep, heavy-bottomed pan over medium-high heat until shimmering and around 180°C (350°F). To test, drop a small piece of dough; it should sizzle and puff immediately.

Fry 1–2 discs at a time: slide the rolled disc into hot oil, pressing gently with a slotted spoon so it puffs. Fry until golden-brown on both sides, 20–40 seconds per side. Quickly remove and drain on paper towels. Repeat for all discs. Allow to cool briefly — they will crisp further as they cool.

Using a small spoon or your thumb, make a small hole in each puri’s top and remove any excess crumb inside to create a hollow pocket suitable for stuffing. Keep puris in an airtight container if not using immediately to maintain crispness.

If not already done, boil and peel the potato. Mash it lightly with a fork — keep some texture (do not make a puree).

In a bowl combine mashed potato, chickpeas (lightly crushed with the back of a spoon), chopped onion, green chili, chopped cilantro, chaat masala, roasted cumin powder, red chili powder and salt. Mix well to combine.

Adjust seasoning and stir in 1 tsp lemon juice. Taste and correct salt or spices as needed. Keep filling at room temperature.

In a blender or food processor add mint leaves, cilantro, green chili, ginger, tamarind paste, black salt, chaat masala, roasted cumin powder and regular salt. Add 1–2 tablespoons of the cold water and blend into a smooth paste.

Transfer the paste to a bowl or jug and whisk in the remaining cold water until fully combined. Add 1 tbsp lemon juice. Taste and adjust salt, spice or tamarind to achieve a sharp, spicy, slightly tangy flavor. Chill for at least 10 minutes before serving.

Strain the pani through a fine sieve if you prefer a clear liquid; otherwise serve as a lightly textured herbed water.

Place 5 puris on a serving plate. Gently make a larger opening on top of each puri if needed.

Spoon about 1–1.5 teaspoons of the potato–chickpea filling into each puri. If using, add a few drops of tamarind chutney on top of the filling for a sweet note and sprinkle a pinch of sev or crushed papdi.

Serve immediately with a small bowl or shot-glass of chilled spicy pani alongside. To eat, dip or pour spicy pani into a stuffed puri and pop whole into the mouth. Repeat until 5 puris are finished.

If making ahead: keep puris airtight and pani chilled separately. Assemble just before serving to maintain crispness.

semolina (fine sooji/rava)

all-purpose flour (maida)

salt

baking soda

warm water

oil (for dough)

oil (for deep frying)

potato (medium, boiled and mashed)

canned chickpeas or cooked chickpeas

finely chopped onion

finely chopped green chili

chopped fresh cilantro

chaat masala

roasted cumin powder

red chili powder

lemon juice

fresh mint leaves

fresh cilantro (stems trimmed)

green chilies

ginger (small piece)

tamarind paste

black salt (kala namak)

cold water

tamarind chutney (optional)

sev (crispy gram flour noodles) or crushed papdi (optional)

In a large bowl combine yogurt, ginger paste, garlic paste, turmeric, red chili powder, coriander powder, cumin powder, garam masala, and 1 tsp salt. Add the lamb pieces and turn to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the lamb

Heat 2 tbs oil or ghee in a heavy-bottomed pot over medium-high heat. Add thinly sliced onions and cook, stirring frequently, until deep golden brown and caramelized (about 12–18 minutes). Remove half the onions and reserve for layering and garnish (this yields the fried onions/birista).

Brown the onions

To the same pot with the remaining onions, add bay leaves, 3 green cardamom pods, 3 cloves, half the peppercorns, and the cinnamon stick. Saute 1 minute until aromatic. Add the marinated lamb and cook over medium-high heat for 6–8 minutes, stirring occasionally, until the exterior is seared. Add 1/2 cup water, reduce heat to low, cover and simmer gently until lamb is tender (about 45–60 minutes depending on cut). If lamb is very tough, simmer up to 75 minutes. Stir in chopped cilantro, mint, slit green chilies and 1/2 tsp salt near the end of cooking and adjust seasoning. The goal is a thick, fairly dry curry — not watery — so drain any excess liquid before assembly; reserve about 1/4–1/3 cup sauce with the meat.

Cook the lamb

Use the whole spices twice: some are sautéed with the onions before adding lamb (as above). When parboiling rice, add the remaining whole spices to the water (bay leaf, remaining cardamom pods, cloves, peppercorns, cinnamon, star anise) to infuse the grains with fragrance.

Rinse basmati rice until water runs clear. Soak in cold water for 20–30 minutes. Bring 6 cups water to a rolling boil in a large pot with 1.5 tsp salt and the remaining whole spices. Add drained rice and cook uncovered, stirring gently, until grains are about 70–80% cooked (when a grain's core shows a tiny white dot when bitten), about 6–8 minutes depending on rice age. Drain rice in a fine sieve and discard the spice solids.

Soak and parboil the rice

Warm the milk and steep saffron threads in it for 5–10 minutes to release color. Mix melted ghee with the saffron milk and lemon juice.

Prepare saffron and aromatics

Use a heavy ovenproof pot or the pot used for the lamb. Spread half the parboiled rice in an even layer over the lamb. Sprinkle half the reserved fried onions, half the chopped cilantro and mint. Drizzle half the saffron-ghee-milk mixture over the rice. Spoon the remaining rice on top to form a second layer. Finish with remaining fried onions, herbs and remaining saffron-ghee-milk. Dot 1–2 tbs melted ghee on top.

Layer the biryani (dum assembly)

Seal the pot: cover with a tight-fitting lid; for extra seal, cover the lid edge with a strip of dough or a kitchen towel and then place lid. Cook on very low heat (use a heat diffuser if you have one) for 25–30 minutes so flavors marry and rice finishes cooking through. Alternatively, preheat oven to 160°C (325°F) and bake the sealed pot for 25–30 minutes.

Steam (dum) cook

Turn off heat and let the biryani rest sealed for 10 minutes. Remove lid, gently fluff rice from the edges inward to mix meat and rice layers without breaking grains. Spoon biryani onto a large serving platter, ensuring pieces of lamb and fried onions are evenly distributed.

Rest and finish

While biryani rests, make the raita by whisking yogurt until smooth. Fold in grated cucumber, roasted cumin powder, salt and chopped cilantro. Chill briefly and serve alongside hot biryani.

bone-in lamb shoulder or leg, cut into 1–1.5 inch cubes

plain yogurt (full fat)

ginger paste

garlic paste

turmeric powder

red chili powder (adjust)

coriander powder

cumin powder

garam masala

vegetable oil or ghee

onions, thinly sliced

green chilies, slit lengthwise (optional)

fresh cilantro, chopped

fresh mint leaves, chopped

vegetable oil or ghee (additional)

bay leaves

green cardamom pods

cloves

black peppercorns

cinnamon stick

star anise (optional)

basmati rice, rinsed until water runs clear

water (for parboiling rice)

salt (for rice water)

saffron threads

warm milk

fried onions (birista) or reserve 1/2 cup from onions

ghee, melted (for layering)

plain yogurt

cucumber, grated or finely diced

Pat the basa fillets dry and cut into 3–4cm wide pieces. In a bowl combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice and 1 tsp salt. Add fish pieces, coat gently, cover and refrigerate for 20–30 minutes.

Prep and marinate

Heat 3 tbs oil in a non-stick skillet over medium-high heat. Shake off excess marinade and shallow-fry fish pieces 2–3 minutes per side until lightly golden but not fully cooked through. Remove and place on paper towel. Reserve pan and any fond for later flavor.

Light fry

Rinse the basmati rice under cold water until water runs clear to remove surface starch. Soak rice in 400 ml of the water for 20–30 minutes while you prepare the other components.

Rinse and soak

Bring remaining 400 ml water to a boil in a large pot with 1 tsp salt, cardamom pods, cloves, cinnamon stick and bay leaf. Drain soaked rice and add to boiling water. Cook uncovered on high for 5–6 minutes until grains are about 70% cooked (al dente). Drain rice in a colander and remove whole spices. Set aside.

Par-cook rice

In a heavy-bottomed wide pot (dutch oven or deep skillet), heat 3 tbs oil or ghee over medium heat. Add thinly sliced onions and cook, stirring often, until deep golden brown and caramelized, about 12–15 minutes. Remove half of the fried onions and set aside for layering (these are the birista).

Caramelize onions

To the remaining onions in the pot add ginger-garlic paste and slit green chilies; sauté 1–2 minutes until raw aroma dissipates. Add chopped tomato and cook until tomatoes soften and oil separates, about 4–6 minutes. Stir in coriander powder, cumin powder, red chili powder and 1 tsp salt; cook 1–2 minutes to toast the spices. Mix in half of the chopped cilantro and half of the chopped mint. Spoon any reserved oil/fond from frying the fish into the base for extra flavor if available.

Build the base

If the base is too thick, add 2–3 tablespoons of warm water to loosen so it forms a moist layer that will steam the fish and rice.

Layer a thin sauce

Spread the biryani base evenly across the bottom of the pot. Arrange the lightly fried fish pieces over the base in a single layer, distributing evenly.

First layer - base & fish

Gently spread half of the par-cooked basmati rice over the fish in an even layer. Sprinkle half of the reserved birista (fried onions), half of the remaining chopped cilantro and mint over the rice. Drizzle 1 tbs ghee over this layer. Repeat with remaining rice, remaining fried onions, cilantro and mint. If using saffron, steep saffron threads in 2 tbs warm milk and drizzle over the top rice layer.

Second layer - rice

Cover the pot with a tight-fitting lid (seal edge with dough if desired) and reduce heat to the lowest setting. Cook on a very low flame for 18–22 minutes to allow flavors to marry and fish to finish cooking through gently. Alternatively, place the sealed pot on a heat diffuser and steam for the same time. After cooking turn off heat and let rest, sealed, for 10 minutes.

Seal and steam (dum)

Carefully uncover, fluff the top rice gently with a fork to mix layers slightly while keeping fish pieces intact. Drizzle remaining 1 tbs ghee over the top and garnish with reserved fresh cilantro and mint. Serve hot with raita.

Finish

In a bowl whisk the plain yogurt until smooth. Fold in grated cucumber, chopped cilantro, roasted cumin powder, 1/2 tsp salt and black pepper. Chill until serving.

Make raita

Basa fillets (or firm white fish)

Yogurt (plain, full-fat)

Ginger-garlic paste

Turmeric powder

Red chili powder (or to taste)

Garam masala

Lemon juice

Salt

Oil (for shallow frying)

Basmati rice (long-grain)

Water (for soaking and par-cooking)

Whole green cardamom pods

Cloves

Cinnamon stick

Bay leaf

Vegetable oil or ghee

Onion, thinly sliced

Green chilies, slit

Tomato, chopped

Coriander powder

Cumin powder

Fresh cilantro, chopped

Fresh mint leaves, chopped

Saffron threads (optional)

Warm milk (for saffron)

Fried onions (birista) or extra thinly sliced fried onions

Ghee

Fresh cilantro, chopped (for garnish)

Fresh mint leaves (for garnish)

Plain yogurt

Cucumber, grated or finely chopped

Roasted cumin powder

Black pepper

In a large bowl combine 1 cup yogurt, 2 tbs ginger-garlic paste, 1 tsp red chili powder, 1 tsp turmeric, 1 tsp garam masala, 1.5 tsp salt, 2 tbs lime juice and 2 tbs oil. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Marinate chicken

Rinse 500 g basmati rice under cold water until the water runs almost clear to remove surface starch. Soak the rice in cold water for 30 minutes, then drain.

Rinse and soak rice

Bring 1.6 L water to a rolling boil in a large pot. Add 1.5 tbs salt, 6 cardamom pods, 6 cloves, 1 cinnamon stick, 8 peppercorns and 2 bay leaves. Stir once and bring back to a boil.

Boil water for par-cooking rice

Add the drained rice to the boiling, spiced water. Cook uncovered, stirring gently, until the rice is about 70–80% cooked (grains still have a slight bite) — usually 6–8 minutes depending on rice. Drain the rice in a fine sieve and set aside to remove excess moisture.

Heat 4 tbs ghee or oil in a heavy-bottomed pot over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until deep golden-brown and caramelized, about 18–22 minutes. Remove half of the fried onions and set aside for layering and garnish.

Fry onions

To the remaining onions in the pot add 1 tbs ginger-garlic paste and sauté 1–2 minutes until raw smell fades. Add 2 slit green chilies, 1 cup chopped tomato, 1 tsp red chili powder, 1 tsp coriander powder and 1/2 tsp salt. Cook until tomatoes break down and oil begins to separate, about 6–8 minutes.

Cook base with spices

Add the marinated chicken (and any accumulated marinade) to the pot. Increase heat to medium-high and sear the chicken 4–5 minutes on each side until lightly browned. Reduce heat to medium-low, cover and simmer for 12–15 minutes until the chicken is mostly cooked through (it will finish cooking during dum). If there is excess liquid, simmer uncovered briefly to reduce, leaving a moist but not soupy base.

Add marinated chicken

Warm 3 tbs milk and add 1 tsp saffron threads. Let steep for 5–10 minutes to release color and aroma.

Prepare saffron

Remove pot from heat. Evenly spread half of the drained par-cooked rice over the chicken. Sprinkle half of the chopped cilantro and mint, and some of the reserved fried onions. Drizzle half of the saffron-infused milk and 1/2 tbs oil or ghee over the rice. Layer the remaining rice on top and repeat with the remaining herbs, fried onions, saffron milk and 1/2 tbs oil or ghee. Sprinkle 1 tbs lemon juice over the top layer.

Layer rice and chicken

Cover the pot with a tight-fitting lid. For an extra-sealed dum, place a sheet of aluminum foil over the pot before the lid or press dough around the rim. Cook on very low heat for 25–30 minutes to allow steam to finish cooking the rice and chicken and for flavors to meld. Alternatively, heat a griddle/tava over medium, place the pot on the griddle and cook on the lowest setting for 25–30 minutes.

Seal and cook (dum)

Turn off the heat and let the biryani rest, sealed, for 10 minutes. Remove lid, gently fluff the rice with a fork to mix layers without breaking grains. Garnish with reserved fried onions and remaining cilantro/mint.