This is a Mughal dish that has been attributed back to the reign of Babur in the 16th century. This version is slightly different from the Northern "Shahi Tukda" (meaning royal pieces), where the bread is also seasoned with other spices, particularly cardamom, and topped with cream or rabdi (sweetened cream), making it a much richer dessert. Both of these desserts are of Mughul origin and seemed to take on regional variations as they travelled across the sub-continent.  The n

Beets are usually a hit-or-miss vegetable. Folks either love them or will not touch them. I learned to love beets after roasting them in...

The concept is sometimes the genius in a recipe. This is a simple recipe, and its elegance lies in the surprise factor. Chaat masala is a...