Jadoh recipe is a comforting Khasi dish from Meghalaya, known for its earthy flavours and simple cooking style. Made with rice and pork fat, it carries a deep aroma that comes from slow frying and gentle simmering rather than heavy spices. In many Khasi homes, this dish is cooked during gatherings and local celebrations, especially when fresh pork is available. The use of Lakadong turmeric gives it a warm colour and subtle sharpness, making it stand out without overwhelming the natural taste of meat and rice. Often compared to Meghalaya pork rice, this preparation focuses on texture as much as flavour. The slight oiliness from pork fat coats each grain, giving a satisfying mouthfeel that feels both hearty and rooted in tradition.

Shehenshahi Pulao is more than just a meal; it’s a fragrant piece of history on a plate. It is a rich and special dish from Parsi cuisine, combining flavours from both Persian and Gujarati cooking styles. This dish combines fragrant basmati rice with mutton keema, layered and slow-cooked to create a comforting yet indulgent meal. The addition of saffron, fried onions, nuts, and herbs gives it a festive touch, making it a popular choice for special gatherings and family dinners. What truly sets this pulao apart is the patience of the "dum" method. By sealing the pot and letting the ingredients breathe together in their own steam, the rice is infused with the luxurious scent of saffron, the sweetness of golden fried onions, and the rich crunch of dry fruits. This slow-cooking process transforms a simple rice dish into something truly memorable, with an aroma that fills the home and feels like a warm welcome. Often enjoyed as a one-pot meal, this traditional preparation pairs beautifully with cooling raita and crispy papad. Whether you are planning a weekend dinner or hosting guests, this authentic Parsi rice dish is sure to impress with its rich taste, vibrant presentation, and satisfying flavours.

Chicken nihari, a lighter alternative to the traditional nalli nihari made from mutton (or even beef in select international regions), is an aromatic and spicy chicken stew. In this chicken nihari recipe, slow-cooked tender chicken and spice-infused gravy come together into a curry that pairs beautifully with naan, tandoori roti, or even sheermal (a slightly sweet and flavoured flatbread). The chicken nihari recipe has started gaining popularity for two primary reasons: one, the chicken is a lighter (and healthier) alternative to red meat. Two, the recipe tends to be more convenient and simpler to follow than the traditional nalli nihari recipe. It’s why most people want to know how to make chicken nihari. Much like the traditional nihari, the chicken nihari also benefits from an extended resting time. Simply put, the chicken nihari tastes better as a leftover, as nihari thickens when it sits for longer. It’s why nihari, traditionally, was cooked overnight. However, with this chicken nihari recipe, you can serve the stew right after preparing or after a resting period (at least two hours). It purposely uses a thick, flour-based curry made with high-quality shudh chakki atta from Aashirvaad. This curry reheats easily on high heat. However, for a gluten-free version, use almond flour instead of wheat flour. Now that you’re familiar with chicken nihari and why it makes for an excellent curry, it’s time to get cooking!