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With Punjabi flavour wafting from Murg Amritsar, Achar ka ghosht, Machili malasam and Murg dum biryani on one side, Seema is represented by the likes of Allam kodi kura, Sangati and Vepudu varieties.
It is particularly used to flavour dishes cooked by the dum method, i.e. baked in a sealed pot.
From the much popular dum aloo to rajmah, the ones to look out for are nadir yakkhn or lotus stems in yogurt gravy, tsok vangun which is deep-friend brinjal in tamarind flavoured gravy and haakh, a typical Kashmiri saag made in mustard oil.
Hyderabadi biryani, dum ka chicken, haleem, mirchi ka salan, bagara baigan, qubani ka meetha, double ka meetha… the list never seems to end.
Sample sheek kabab, sink your teeth into tandoori chicken or relish dum ka murgh.
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