Find the recipe inside. A deep-fried rectangular paratha with a stuffing of egg or keema within, Mughlai paratha is served with potato curry, chutney, onion and cucumber salad by the side.

(Images: Author/Ishpreet Thapar/Yatharth Sharma) While it's true that rumali roti is not as visible in most North Indian and Punjabi cuisine restaurants, it remains a staple in Mughlai and Awadhi ...

Boil potatoes and peel them. If using baby potatoes, use whole; if you are using regular potatoes, cut them into half. Heat 1 tbsp oil. Add the potatoes and pan fry until golden brown. Keep it aside.

Delhi’s food scene in the 90s was a microcosm of the city itself: dynamic, diverse and ever-evolving, writes restaurateur Zorawar Kalra. Amid the growth of new restaurants, the 90s also saw the ...

Aloo bhujia is a famous snack in north India which has made its way down south. Once you learn how to make it at home, you will prepare it often for sure. This snack is a tea-time favourite of all.