🍛 Tonk’s Nawabi Mutton Korma – A Royal Flavor Experience

🏰 Tonk’s Noble Heritage and Cultural Legacy

Tonk, often referred to as the “City of Nawabs” or “Rajasthan’s Lucknow,” boasts a history intertwined with Mughal jagirdars and Afghan influence. In 1806, Afghan commander Nawab Amir Khan liberated Tonk (then called Makriyat) from the Holkar dynasty and made it his capital . Following the Third Anglo-Maratha War in 1817, he formed a treaty with the British, disbanded his army, and secured autonomy and the title of Nawab . Subsequent rulers, especially Nawab Wazir Khan and Nawab Ibrahim Ali Khan, transformed Tonk into a hub of Urdu literature and Mughal-style arts. The Sunehri Kothi became a center for poetry, music, and dance .

Tonk’s cultural identity thrives on its historical architecture, Quranic and Urdu libraries, and grand Nawabi celebrations like Milad un-Nabi and Qawwali festivals . It’s also known for its sweet melons and is a symbol of Hindu-Muslim unity .

🏨 Asian Darbar Hotel – The Authentic Nawabi Korma

Located in Kafile Bazar, the iconic Asian Darbar Hotel is celebrated for its Nawabi Mutton Korma. This dish stands out for its special mutton cuts (nalli, chaap, and gola boti) immersed in rich royal spices. What makes the experience complete is their signature saffron-infused masala chai, served alongside the korma.

🧾 Ingredients

• Bone-in mutton – 1 kg (special cuts: nalli, chaap, gola boti)

• Refined oil – ¼ cup

• Onion (finely chopped) – 3 large

• Garlic-ginger paste – 2 tbsp

• Red chili powder – 1 tbsp (special Tonk chili for deep color)

• Coriander powder – 2 tsp

• Turmeric powder – ½ tsp

• Desiccated coconut (khopra) – ½ cup

• Yogurt (dahi) – 200–250 g

• Whole garam masala – 2 bay leaves, 4 green cardamom, 1″ cinnamon, 4 cloves

• Salt – to taste

• Optional: saffron or powdered garam masala for garnish

👩‍🍳 Preparation Method

1. Heat the oil
   In a deep pan, warm the oil. Add bay leaves, cardamom, cinnamon, and cloves; sauté until fragrant.

2. Sauté the onions
   Add the finely chopped onions. Cook on low flame until they turn golden brown for a deeper, sweeter flavor.

3. Add garlic-ginger paste
   Mix in the paste and lightly sauté. Sprinkle a bit of water to prevent sticking to the pan.

4. Add the mutton
   Add the mutton and coat well with spices. Add salt and cook for 10–15 minutes on low heat.

5. Add spice powders
   Stir in yogurt, turmeric, red chili, and coriander powders. Cook until oil separates.

6. Add coconut
   Mix in desiccated coconut and continue cooking until the gravy becomes thick, creamy, and grainy.

7. Finish
   Add saffron or powdered garam masala, and simmer on low heat for 5–7 minutes before turning off the heat.

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🥣 The Eating Experience

At Asian Darbar, the Nawabi Korma is served with tandoori naan or lachha paratha. The gravy is rich and masaledar (very spicy), with a creamy coconut finish, and the meat inside is tender and juicy. The meal is completed by their signature saffron chai, adding a warm, aromatic finish. This royal dining experience not only satisfies the appetite but feels like a true Nawabi indulgence.

🍽️ Serving Suggestions

• Bread: Tandoori naan or lachha paratha

• Rice: Jeera rice or basmati pulao

• Sides: Mint raita or cucumber raita, homemade achar

• Drink: Asian Darbar’s signature saffron-laced masala chai

🍗 Chicken Bat Ball Stew – A Hidden Non-Veg Gem at Zam Zam Take Away, Karbala Mod, Jaipur

Jaipur, known for its royal history, vibrant streets, and cultural treasures, is also home to some of India’s most underrated street food. Nestled in the bustling area of Karbala Mod, Zam Zam Take Away serves a unique dish that’s creating waves among non-veg lovers – the Chicken Bat Ball Stew.

This stew isn’t your typical curry. It’s a rich, aromatic, and rustic preparation where juicy chicken balls (similar to koftas) and meaty drumsticks ("bats") are simmered in a traditional masala stew. The texture, the spices, and the slow-cooking method make this dish stand out in Jaipur’s crowded food scene.

🧆 What Are Chicken Balls?

The star of the dish is the chicken balls – soft, juicy, and bursting with flavor. These are made from minced chicken breast, seasoned with:

• Garam masala

• Kabab masala

• Yellow chili powder

• Salt to taste

To make the chicken balls extra soft and moist, mutton fat (fait) is added to the mixture – a traditional secret that elevates the texture to melt-in-the-mouth perfection. Crushed green chilies and a generous amount of ginger-garlic paste are mixed in to add spice and aroma.

Once the mixture is combined well, it’s shaped into uniform balls and set aside, ready to be added to the stew.

🍲 The Stew – Where Magic Happens

Now let’s talk about the stew – a flavorful gravy that holds everything together. The base starts with refined oil heated in a deep pan. Into this goes ginger-garlic paste, which is fried until golden and aromatic.

Next comes the yogurt. Yes, you read that right. Yogurt is added and cooked until the oil separates, giving the stew a rich, creamy texture and a hint of tanginess. To this, salt and a pinch of cumin seeds are added, infusing the yogurt with a toasty, earthy flavor.

Then, fried onions go in, followed by turmeric powder, coriander powder, and yellow chili powder. A splash of water is added to ensure the masalas cook evenly. This mixture is slow-cooked for about 20 minutes until a thick, beautifully spiced gravy forms.

At this point, the prepared chicken balls are gently added into the stew. Just like cooking fish, they are not stirred too much to avoid breaking them. The balls absorb the stew’s flavors while staying whole and tender.

🍗 The “Bat” – Chicken Leg Surprise

What sets this stew apart is the addition of chicken legs, which are referred to as “bats” locally. Once the balls are nearly done, these legs are dropped into the pot. They’re simmered slowly for another 15 minutes until the meat is tender and infused with all the spices.

Before finishing, the chef adds a final touch: whole coriander seeds and dried red chilies. These give the stew an earthy, slightly smoky tone that balances the richness of the yogurt and masala.

 🤤 Flavor Explosion – My Experience

When I tried this stew with freshly baked tandoori roti, I was genuinely surprised. The chicken balls were incredibly soft – they dissolved in the mouth like butter. The stew was thick, spicy, and comforting, with just the right amount of tang from the yogurt and depth from the roasted spices.

The “bat” or chicken leg was perfectly cooked – not overdone, but fall-off-the-bone tender. Together with the stew, it created a complete, satisfying non-veg meal.

This isn’t a dish you’ll find in fancy restaurants. This is authentic, soulful, street-style food at its best – and that’s what makes it worth the visit.

📍 Location & How to Try

If you’re in Jaipur, you can’t miss this.

📍 Zam Zam Take Away
🗺️ Location: Karbala Mod, Jaipur
🎥 Watch the full recipe video: Click here

The place may look simple from the outside, but what’s cooking inside is nothing short of royal. You’ll often find a small crowd waiting for their turn to try this one-of-a-kind dish.

Final Thoughts

The Chicken Bat Ball Stew at Zam Zam Take Away is not just a meal – it's an experience. From the thoughtful use of mutton fat in chicken balls to the earthy whole spices in the stew, every bite tells a story of tradition and flavor.

If you’re a foodie visiting Jaipur, this should be on your must-try list. And if you're a local and haven’t tried it yet – what are you waiting for?

🍗 Pakistani Charsi Chicken with Rajasthani Tadka: A Rustic Culinary Delight

🏕️ From the Roots of Nomadic Traditions...

The name "Charsi Chicken" instantly evokes an image of a rustic, aromatic, and deeply flavorful dish that uses the simplest of ingredients yet delivers an unforgettable experience. This dish has its origins in the northwestern regions of Pakistan, where it was first created by a nomadic community known as the Bhatyare.

The Bhatyare are a group of wandering tribes with no permanent home, often moving from one region to another. Living in temporary camps, they had limited cooking supplies but abundant culinary creativity. It was in these humble settings that Charsi Chicken was born — a recipe made with love, instinct, and necessity.

Interestingly, the term “Charsi” is not meant to be taken literally. In local slang, it humorously refers to the addictive taste of the dish — so good that it feels like a "high" of flavor! Traditionally cooked over wood fire in an iron pot, this chicken dish is known for its minimal use of spices and yet, an explosion of flavor.

👨‍🍳 Big Flavor, Minimal Spices

One of the most unique aspects of Charsi Chicken is how it transforms just a few ingredients into something extraordinary. When paired with a Rajasthani-style tempering (tadka) — adding a hint of ghee or desi spices — the dish becomes a delightful fusion of Pakistani and Indian flavors.

🍳 Step-by-Step Recipe

Ingredients:

• 1 kg bone-in chicken

• 4 large onions (thinly sliced)

• 5-6 whole tomatoes

• 3 green chilies (finely chopped)

• 2 tbsp garlic juice

• 1 tsp crushed black pepper

• 4-5 whole red chilies

• Salt to taste

• 1 cup cooking oil

• 1 glass water

• Ghee or Rajasthani spices for tempering

• 2 tbsp fresh cream (optional)

Cooking Method:

1. Heat oil in a heavy-bottomed pan (lagan).

2. Add the sliced onions and fry until golden brown. This will serve as your crispy barista topping.

3. Remove the fried onions and set aside.

4. In the same oil, add the chicken and sauté for about 10 minutes until it starts to brown.

5. Add the whole tomatoes and cover the pan. Cook for 5 minutes until the tomatoes are soft.

6. Once softened, peel off the tomato skins and mash them into the chicken.

7. Add green chilies, salt, black pepper, garlic juice, and whole red chilies.

8. Let it cook until the oil starts to separate and flavors blend.

9. Now add the crushed fried onions and a spoon of ghee or Rajasthani-style spices.

10. Stir in fresh cream at the end for extra richness (optional).

🍽️ Flavor That Stays With You

Once the dish is ready, you’ll be greeted with an aroma that’s impossible to ignore. Serve it hot with tandoori roti, butter naan, or even plain chapati, and you’ll understand why it’s considered a culinary addiction. The gravy is light yet flavorful, and the chicken becomes incredibly tender, absorbing every bit of the masala.

❤️ What Makes This Dish Special?

• Rich taste using minimal spices

• Authentic, home-style preparation

• A beautiful fusion of Pakistani roots and Rajasthani flavor

• A recipe born out of simplicity and necessity

🏡 Why You Must Try It

If you're a fan of chicken and looking to try something simple yet deeply flavorful, then Pakistani Charsi Chicken with Rajasthani Tadka is the dish for you. It’s a perfect example of how traditional recipes can be both easy to make and impressive in taste.

Once you make this at home, you’ll realize that spice isn't just about heat — it's about balance, technique, and soul. This dish has all of it.

WATCH FULL VIDEO

A Hidden Flavor in the Streets of Amritsar – Ram Laddu on a Clay Stove

By: Foodie Shouaib | Location: Amritsar, Punjab | Date: Night of January 9th

Amritsar is not just known for its Golden Temple or its rich history, but also for its vibrant and diverse street food. Each alley of this city has a hidden story — full of passion, flavors, and soul. During my recent trip to Amritsar, I stumbled upon an experience that left a lasting impression — a man selling Ram Laddus, carrying a 30 kg load on his head, through the narrow lanes of the city.

An Ordinary Night, An Extraordinary Discovery

It was the night of January 9th. I had just finished dinner at my hotel and was walking outside in the cool night breeze. The streets of Amritsar were as lively as ever. That’s when I noticed a small food cart, where an elderly man was warming something over a traditional clay stove (mitti ki sigdi).

Out of curiosity, I stopped and asked him what he was cooking. To my surprise, he was selling Ram Laddus, a traditional North Indian delicacy, which he had brought from his home — all while carrying a 30 kg setup on his head. I was instantly intrigued and decided to give it a try.

Home-Cooked Taste in a Street Corner

The best part about this cart was the authenticity and simplicity. The food wasn’t fancy, but it was fresh, homemade, and served with love. The vendor told me he prepares the Ram Laddus at home and brings them to the streets, where he warms them on a clay stove before serving them hot to customers. His dedication and hard work were clearly visible.

Ram Laddu – Served in a Unique Way

When I placed my order, he began by putting freshly grated radish salad into a paper bowl — something I’d never seen before with Ram Laddus. Then came two Ram Laddus, one of which had a flavorful gravy. On top of that, he added his special masala mix and chutney. Just watching the process was a treat in itself.

And when I took the first bite — I was blown away. The flavor was simply amazing! Every bite was bursting with spice, warmth, and homemade goodness. The freshness, the warmth from the stove, and the blend of spices made this a truly special street food moment.

Special Masala That Leaves an Impression

The real magic of these Ram Laddus lies in the special masala he uses — a secret homemade blend that gives a unique identity to his dish. Neither too spicy, nor too bland — just perfectly balanced. It elevated the entire experience.

A Small Cart, A Big Flavor

This wasn’t a restaurant or a brand. Just a simple food cart, a clay stove, and a man with big dedication. But the taste I found here was far superior to many big-name eateries. His simplicity, his story, and the love in his food completely won me over.

Why This Experience Was So Special

– Homemade street food
– Freshly served and piping hot
– Cooked on a traditional clay stove
– Special Amritsari masala
– Radish salad twist
– Heartwarming story of hard work

If You Ever Visit Amritsar – Don’t Miss This Stall!

The streets of Amritsar are full of hidden food treasures like this. If you’re ever in the city, make sure to look for this Ram Laddu cart. It’s not just street food – it’s a story of hustle, love, and unforgettable flavor.

👉 Watch Full Video

This video showcases a vendor in Amritsar who carries a 30-kilogram load on his head while selling Ram Laddus in the city's narrow lanes.

If you're interested in more content like this or need assistance with translations, subtitles, or blog posts related to such videos, feel free to ask!

🥘 Authentic Mughlai Traditional Mutton Stew Recipe from The Mughal Table, Jaipur

Jaipur, the heart of Rajasthan, is a sea of flavors where every corner offers a unique blend of rich heritage and traditional recipes. Today, we bring you a special and royal Mughlai Traditional Mutton Stew recipe, which we discovered at the famous The Mughal Table restaurant on MI Road, Jaipur. This dish beautifully combines royal Mughlai flavors with authentic, traditional taste.

This stew captures the essence of the Mughal era with its aroma, deep spices, and tender mutton, giving you the feeling of a regal feast. Let’s dive into the step-by-step method to prepare this royal dish at home.

🧂 Ingredients:

• Mutton (bone-in, preferably nalli chaap): 1 kg

• Oil: 3 tablespoons

• Onions (finely chopped): 2 large

• Ginger-garlic paste: 2 tablespoons

Whole Spices:

• Bay leaves: 2

• Green cardamoms: 4-5

• Cinnamon stick: 1-inch piece

• Cloves: 4-5

• Cumin seeds: 1 teaspoon

• Turmeric powder: 1 teaspoon

• Yellow chili powder: 1 teaspoon

• Whole dried red chilies: 3-4

• Whole coriander seeds: 1 tablespoon

• Yogurt: 1 cup

• Water: As needed

• Salt: To taste

• Desi ghee: 2 tablespoons (for tempering)

👩‍🍳 Preparation Method:

1. Heat oil in a heavy copper pot or a thick-bottomed pan. Use good quality oil to retain flavor and aroma.

2. Once the oil is hot, add the whole spices — bay leaves, cardamoms, cinnamon, cloves, and cumin seeds. Sauté them until fragrant.

3. Add the finely chopped onions and cook on medium heat until golden brown and caramelized. This step is key for developing the stew’s deep flavor.

4. Add salt and continue to sauté the onions on low heat for about 15 minutes.

5. Add the mutton pieces and cook for 15 minutes. Using nalli chaap ensures the mutton remains soft and juicy.

6. Add the ginger-garlic paste and sauté for 10 minutes to remove the raw smell.

7. Add some water, cover the pot with a lid, and let the mutton cook on low heat for 30 minutes until tender.

8. Now add the whole coriander seeds, turmeric powder, yellow chili powder, whole red chilies, and chopped garlic. Mix well and cook to blend the flavors.

9. Whisk the yogurt and add it to the stew. Cook on low heat for 10 minutes. The yogurt adds a creamy texture and richness.

10. Finally, add a tempering of hot desi ghee to give the stew a royal aroma and smooth finish.

🍽️ Serving Suggestion & Taste Experience

This Mughlai Traditional Mutton Stew tastes heavenly when served hot with soft tandoori roti, naan, or fragrant jeera rice. The thick, aromatic gravy and tender mutton make it a perfect royal meal.

When I first tasted this stew at The Mughal Table on MI Road, Jaipur, the rich flavors and melt-in-the-mouth texture left me speechless — simply “Outstanding!” If you visit Jaipur, this dish is a must-try to truly experience Mughlai cuisine at its best.

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   My Taste Experience

When I tasted this Mughlai Mutton Stew at The Mughal Table, Jaipur, served hot with tandoori roti, the only thing I could say was — "Absolutely amazing!" The meat was tender, the gravy thick and flavorful, perfectly representing the grandeur of Mughlai cuisine.

If you’re visiting Jaipur, this dish is a must-try. Located on MI Road, The Mughal Table offers an authentic Mughlai experience you won’t forget.

🏁 Final Thoughts

This traditional Mughlai Mutton Stew is not only delicious but also carries the royal essence of old times in every ingredient. Make it at home and enjoy the royal flavors.

If you enjoyed this recipe, don’t forget to explore more traditional and authentic dishes on our website.

📺 Watch the Full Recipe Video

Amritsar’s Famous Dates: A Wintertime Delight

Every city has something unique to offer—some through flavors, others through culture. Amritsar, known for the Golden Temple and its rich Punjabi heritage, becomes especially talked about during the winter season because of one delicious reason: its famous winter dates.

A Sweet Treat for Just Three Months

These special dates from Amritsar are available only for a short window—between November and January. Not only are they incredibly tasty, but they’re also considered highly beneficial for health.

Long Queues Tell the Story

The popularity of these dates is such that people stand in long queues just to buy them. Whether it’s locals or tourists, everyone wants to get a taste of this rare winter delicacy.

What Makes Them Special?

These dates are juicy, soft, and plump. Their taste is quite different from regular dates—more natural and fresh. Their limited availability and freshness add to their uniqueness.

A Treasure of Health

Dates are rich in iron, potassium, fiber, and antioxidants. They help keep the body warm and strong during winter. From children to the elderly, everyone can benefit from this nutritious food.

Our Experience: A Memory of Taste

We were in Amritsar on January 9th, right in the heart of winter. That’s when our local friends told us about these special dates. Intrigued, we went to the place where they were being sold. The atmosphere was lively—full of warmth, crowds, and the sweet aroma of fresh dates.

When we took our first bite, we were amazed by the flavor. It had a hint of desi ghee (clarified butter), giving it a rich, traditional taste. The texture was slightly crunchy, which made it even more enjoyable.

If you ever visit Amritsar during winter, don’t miss the chance to try these special dates. They’re more than just a sweet—they’re a seasonal experience that reflects the warmth and richness of Amritsar’s culture.

Have you ever tried these dates from Amritsar? Share your experience in the comments below!

Author: Foodie Shouaib
Location: Manohar Sweets, Churasti Attari, Amritsar
Phone: 9501406242

🍗 Aslam Butter Chicken & Jama Masjid Lanes – A Blend of Flavor and Heritage

Location: Jama Masjid, Old Delhi
Specialty: Butter Chicken, Malai Tikka, Tandoori Chicken
Visit Date: December 24
Author: Foodie Shouaib

🕌 Jama Masjid – A Historical Treasure Surrounded by Flavors

Delhi is a city known for its rich history, vibrant culture, and mouthwatering food. And when it comes to Old Delhi, Jama Masjid stands tall as one of the most iconic landmarks.

Built in 1656 by Mughal Emperor Shah Jahan, Jama Masjid is one of the largest mosques in India. With its majestic architecture and spiritual aura, it attracts thousands of visitors every day.

But Jama Masjid is not just a place of worship – the lanes surrounding it are a paradise for food lovers. From kebabs to biryanis to desserts, these narrow alleys are packed with rich and authentic Mughlai flavors.

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🙋‍♂️ My Personal Experience – A Flavorful Night on December 24

On the cold evening of December 24, we were exploring the narrow streets around Jama Masjid in search of something delicious. That’s when we found ourselves at the famous Aslam Butter Chicken Corner – and what followed was a truly unforgettable experience.

We had our dinner there, and the moment we took the first bite of their Butter Chicken, it felt like pure magic. The flavor was so creamy, buttery, and perfectly spiced – every bite melted in the mouth.

If you’re visiting India or planning a trip to Delhi, Aslam Butter Chicken near Jama Masjid is a must-visit spot. You’ll thank me later!

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🍽 Why Aslam Butter Chicken is So Special

Aslam Butter Chicken isn’t just any regular eatery – it’s a food legend in Delhi.

Here’s what makes it stand out:

• The chicken is first tandoor-roasted to perfection.

• Then it’s loaded with molten butter, aromatic spices, and thick cream.

• The result is a creamy, spicy, and smoky flavor that’s hard to forget.

No matter the crowd or the waiting time – it’s all worth it once you taste that first bite.

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📌 How to Reach Aslam Butter Chicken

• Location: Opposite Jama Masjid, Old Delhi

• Nearest Metro Station: Chawri Bazar (Yellow Line)

• Best Time to Visit: After 5 PM until late night

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🎥 Watch the Food Vlog

👉 Aslam Butter Chicken World Famous | People Line Up to Taste It | #foodie

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📝 Final Thoughts – A Must for Every Food Lover

If you’re visiting Delhi, make sure to spend an evening around Jama Masjid. The ambiance, the history, and the food – all come together to create a memory you won’t forget.

And yes, don’t miss out on Aslam Butter Chicken – it’s one of those flavors that stay with you long after the meal is over.

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✍️ Written by: Foodie Shouaib
📸 Instagram:FOODIE_SHOUAIB_
📺 YouTube:FOODIE SHOUAIB