This Tandoori Momos recipe transforms simple chicken dumplings into a spiced winter indulgence. Each momo is encased in a soft, pliable wrapper and coated with a vibrant tandoori marinade that delivers a smoky, mildly spiced crust. Step-by-step guidance covers dough handling, filling preparation, folding techniques, and precise roasting for even char and juicy interior.

Goshtaba is regarded as one of the crown jewels of Kashmiri cuisine, typically making a grand appearance as the final dish in a traditional Wazwan feast. Soft mutton meatballs are soaked in a delicately spiced sauce filled with the warmth of fennel, cardamom and aromatic whole spices. Every spoonful brings depth, warmth and a taste of the royal feasts Kashmir is famous for.

The Aashirvaad Paratha Challenge celebrates inventive parathas that push beyond routine fillings, and this recipe comes from the protein-focused phase of the challenge. With an emphasis on strength-building breakfasts, home cooks were encouraged to rethink how protein could be layered into everyday flatbreads without compromising texture. This winning High Protein Mutton Keema Paratha by Gurpreet M Khurana stands out for its technique-first approach. The keema is cooked dry, spiced deliberately, and paired with an enriched dough that uses egg and milk for structure and softness. The result is a paratha that cooks crisp outside, stays juicy inside, and delivers real sustenance with every bite.