Kant kitchen
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Kant kitchen
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Patna Division, India
Crisp fried chicken tossed with green chilli, onion and capsicum.
Cauliflower florets in a tangy Indo-Chinese Manchurian sauce.
Button mushrooms tossed with crushed black pepper and onion.
Home-style chicken curry with onion, tomato and garam masala.
Fish simmered in a tangy coconut and tamarind curry.
Yellow lentils tempered with cumin, garlic and ghee.
Mixed vegetables tossed with kadai masala and peppers.
Boiled eggs in a thick onion-tomato masala.
Slow-cooked mutton in an aromatic Kashmiri-style gravy.
Long-grain rice layered with spiced chicken and fried onion.
Fragrant rice cooked with seasonal vegetables and herbs.
Slow-cooked mutton biryani with saffron and whole spices.
Basmati rice tempered with cumin and ghee.
Soft
Warm milk dumplings soaked in cardamom sugar syrup.
Slow-cooked carrot halwa with ghee, milk and nuts.