Paul Cunningham at Paris Cookbook Fair 2011. Danish chef Paul Cunningham presented his book “Paul´s Food” at Paris Cookbook Fair with a show at the International Show Kitchen. Currently his culinary travel book is only published in Danish. British publisher Grub Street announced at Paris Cookbook Fair to release the “Paul´s Food” in the UK in the next months. Paul Cunningham will cook at the...

Cardamom flavored milk pudding Kesari Phirni Ingredients: Milk (full cream)-1 ltr/ 5cups Rice flour (chawal ka atta)- 100 gm/ ½ cup Sugar- 1 cup/ 200gm Salt a pinch Green cardamom – chhoti elaichi powder- 3 gm/ 2/3 tsp Rose water(gulab jal)- 4-5 drops Pistachios (pista)- 50 gm/ ¼ cup Saffron (kesar) dissolved in 10 ml milk)-1 gm/1/4 tsp Rose petals -10 Silver warak-2 Method: In a heavy pan , heat half milk...

Ingredients: Zafrani Biryani Basmati rice- 500 gm/ 2 ½ cups Chicken- 1kg Yoghurt (dahi)- 500 gm / 2 ¾ cups Saffron (keasr)- ½ gm Milk – 100ml/ ½ cup Cream – 50ml/ ¼ cup Mint (pudina)- leaves- 10 gm/2 tsp Green coriander (hara dhaniya)- 10 gm/2 tsp Water- 4 ltr/ 20 cups Bayleaves- 2 Green cardimon(chhoti elaichi)- 10 Cloves(laung)10 Salt to taste Butter (makhan)- unsalted- 150 gm/ ¾ cup Black cardamom(bari...

Ingredients: Mutton (Lanb) Lababdar Mutton(Lamb meat) – 300 grams Ginger garlic paste- 4 Tbsp Big Cardamon(Badi Elaichi)- 2 Nos Small Cardamom( Chhoti Elaichi)- 3Nos Laung (Clove)- 3 Nos Javitri- 2 Nos Dal Chini(Cinnamon)- 1 one inch stick Curry leaf(Tez patta)-1No Oil- 60ml Water – 600ml Onion  chopped- 150 gm Tomato puree-100ml Capsicum(Shimla mirch)- 40 gm Degi mirch- 2 gm Salt to taste White pepper- 4 gm Kasturi...

Ingredients: Achari Chicken Tikka Boneless chicken -350 gms Curd- 25 gms Lemon juice-30 ml. Degi  mirch- 5gm Salt- 2gm Garam masala- 3 gm Chat masala- 2 gm Meat masala- 2 gm Zeera powder- 3gm Ginger paste- 2 gm Garlic paste- 2 gm Kasturi  methi- 2 gm Black salt- 2 gm Melted butter – for basting Pickle paste- 15 gm Malt Vinegar – 1 tbsp Method: Wash the boneless chicken pieces thoroughly  and pat dry. First...

Butter Chicken - Moti Mahal Delux By Monish Gujral MD – MotiMahal Delux Tandoori Trail® Restaurants monishgujral@motimahal.in The recipe for Butter chicken is actually a dual recipe – one of the tandoori chicken and the other for the makhani gravy or the butter gravy – the mother of all north Indian –mughlai sauces.This was invented in motimahal by the founder Kundan lal Gujral .As goes the old saying...

The word Indian cuisines kept on evolving and taking a better shape until finally residing into the books of Moti Mahal’s Cookbook on the butter chicken trail which was also awarded the Gourmand World Cookbook Award for the Best Easy Recipe Book. Shri Kundan Lal Gujral, the founder of Moti Mahal chain of restaurants, not only created the Tandoori chicken; he gave the Indian culinary an unmatched and unblemished...