Introduction: Shawarma is one of the most iconic halal street foods of the Middle East, traditionally made by stacking marinated meat on a vertical rotisserie and slow-roasting it, with thin slices shaved off to order. This home version recreates the same warm, garlicky, spiced flavour using a stovetop pan, wrapped in flatbread with garlic sauce […]
Introduction: Naan is a leavened flatbread traditionally baked in a tandoor, a clay oven capable of extremely high heat, giving the bread its signature charred blisters and soft, chewy interior. Central to South Asian halal dining, naan accompanies curries, kebabs and dals across Pakistan, India, Bangladesh and Afghanistan. This garlic version, brushed with butter and […]
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: Kofta — spiced minced meat shaped onto skewers or into patties — is found across the Middle East, South Asia and the Balkans, each region adding its own spice blend. This Levantine-style lamb kofta uses cumin, allspice and fresh herbs, grilled and wrapped in flatbread with a cooling yoghurt sauce. Kofta wraps are a […]
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: Thepla are soft, spiced flatbreads studded with fresh fenugreek leaves, famous across Gujarati households as ideal travel food since they keep well for days without refrigeration. Naturally free of onion and garlic, they are a Jain travel and lunchbox staple, often rolled up with a spoonful of mango pickle or a side of yogurt. […]
Introduction: Handvo is a savoury, cake-like bake from Gujarat made from a fermented batter of rice and mixed lentils, studded with vegetables. It is traditionally cooked slowly in a heavy pan so the base turns deep golden and crisp while the inside stays soft, and is a common Jain household breakfast or after-school snack, since […]
Introduction: Methi gota are craggy, deep-fried fritters made from a spiced gram flour and fenugreek leaf batter, traditionally enjoyed with hot tea on rainy afternoons. Like most Gujarati snacks, they contain no onion or garlic by default, relying instead on fresh fenugreek's slightly bitter edge balanced against sugar and yogurt in the batter. Cultural Background: […]
Introduction: Gatte ki sabzi comes from Rajasthan's arid Marwar region, where fresh vegetables were historically scarce and gram flour dumplings simmered in a spiced yogurt gravy became a clever, filling substitute. The dish is naturally suited to Jain cooking, since it never relied on onion or garlic in the first place — its savour comes […]