A stew dish from Pakistan and India made with chicken cooked in a rich, flavorful sauce using a slow-cooked method, prepared with long pepper (pippali), a black pepper relative.
A stew dish from Pakistan and India made with beef cooked in a rich, flavorful sauce using a slow-cooked method, prepared with long pepper (pippali), a black pepper relative.
The soup base is created by sautéed onions and garlic, with curry-based spices added to the meat and bones; served with fresh diced ginger, fresh long coriander leaves and fresh sliced lemon.
A deep-fried flaky and soft flatbread made from whole wheat and all-purpose flour, served with halwa made from suji (semolina), and a delicious potato curry (aloo ki tarkari / cholay masala) that is perfectly served with poori halwa.
