Introduction: Saffron rice pilaf is a golden, fragrant side dish found throughout Persian and wider Middle Eastern cuisine, where saffron — one of the world's most prized spices — is used to perfume and colour the rice a deep gold. Traditionally accompanying halal meat mains at celebrations, it is prepared with care to achieve fluffy, […]
Introduction: Rogan josh is a signature dish of Kashmiri cuisine, its name referring to the rich red colour and warmth achieved through slow braising halal lamb with dried Kashmiri chillies and aromatic whole spices. Brought to the region by Persian influence and refined in Kashmiri kitchens, it remains one of the most celebrated dishes of […]
Introduction: Chicken tikka masala developed within South Asian immigrant communities in Britain, building on the Punjabi tradition of tandoor-grilled tikka chicken by simmering it in a creamy, spiced tomato sauce. It has become one of the most widely loved halal curry dishes across the world, found on menus from Karachi to London, and is often […]
Introduction: Biryani is a layered rice dish with roots in Mughal royal kitchens, now considered a centrepiece of celebration across South Asia. Halal chicken is marinated in yoghurt and spices, then layered with part-cooked basmati rice and slow-steamed together in a sealed pot — a technique called 'dum' — so the rice absorbs the meat's […]
Introduction: Breaking the fast with dates is a practice observed by Muslims worldwide during Ramadan, following the tradition of eating dates before the sunset prayer. This dish pairs that tradition with sweet vermicelli (known as sheer khurma in South Asia or sha'riyah in the Arab world), a milky, cardamom-scented dessert served at iftar throughout the […]
Introduction: Roti is the everyday unleavened flatbread of South Asia, made simply from whole wheat flour, water and a pinch of salt, cooked on a flat griddle called a tawa. It accompanies nearly every halal meal across Pakistan, India, Bangladesh and Afghanistan, from simple dals to rich curries, and is typically made fresh at every […]
Introduction: Modak are delicate, steamed rice-flour dumplings filled with a sweet coconut and jaggery mixture, shaped into distinctive pleated pouches. They hold deep religious significance across western India and are commonly offered and eaten during Jain festivals such as Paryushan, as well as during Diwali and Ganesh Chaturthi, made entirely from ingredients within Jain dietary […]
Introduction: Ghevar is an intricate, honeycomb-textured disc of deep-fried batter, soaked in sugar syrup and topped with rich rabri or nuts, traditionally made in Rajasthan for the monsoon festival of Teej. Its batter is made purely from flour, ghee and cold water, with no ingredients that fall outside Jain dietary practice, making it a natural […]
Introduction: A thin, gently spiced lentil soup often served to those recovering from illness or observing lighter eating during Jain fasting periods, moong dal soup is prized for being nourishing without being heavy. Cumin and black pepper provide warmth in place of onion and garlic, and a final squeeze of lime lifts the whole bowl. […]
Introduction: Khichdi, a simple one-pot rice and lentil porridge, is considered one of the most easily digestible dishes in Indian home cooking and is often the first solid food given to children or eaten while recovering from illness. The Jain version relies on cumin, asafoetida and ghee for warmth and depth rather than onion or […]