this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden. Afterwards, it’s stir-fried with classic Sichuan flavors: spicy dried chilies, mouth-numbing Sichuan peppercorns, and garlic.
275₹
Looking for a yummy plate of hot and spicy Chicken Momos? Then we have the best recipe that you can make at home that too without putting in much efforts.
275₹
Stuffed with slow-roasted tandoori chicken and cheese, tempered in mustard oil. Pan-fried momo, tossed with kasoori methi and chat masala. Served with red chilli sauce and chilli garlic mayo dip.Serving:…
475₹
The irresistible Mutton Burra Kebab is a Mughlai recipe made with mutton and is a true delight for meat lovers. Made with lamb chops, they taste best when grilled on…