Mushroom in Kashmiri Yakhni Gravy

A special recipe from the pristine valleys of Kashmir. This recipe is credited partly to a Kashmiri acquaintance, my obsession of ordering Nadru (lotus steam) in Yakhni gravy at every opportunity and my research of various blogs and write ups on Yakhni gravy and its evolution from Turkish/Greek cuisine to Kashmiri cuisine. A slow cooked dish, without the strong masalas, Indianized over time, yet maintaining its origins, that's Yakhni Gravy for you. My version is sans any onion or garlic.

Boondi Ladoos

Festivals fill our houses with the fragrant smells of cardamom, toasty dry fruits and warm ghee. The end result of all these ingredients mixed with flour, are mouthfuls of heaven!! The best thing is when you make it once a year and wait a whole year to have a bite of it once again. Making... Continue Reading →

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