This is a lovely curry from the northernmost tip of Sumatra. This goat curry speaks to old heritage trade routes, influenced by Indian and Arab traders, each adding a nuance to this dish that is perfectly intermingled with local flavours. The dish is made particularly during the months of Ramadaan. In the afternoon, huge metal cauldrons called beulangongs are prepared and set over slow fires to simmer until sunset, when the day -long fast is broken. The curry is served with r

Nahari (or Nihari) is a rich stew from the Mughal era, the etymology of the word coming from Arabic, "Nahar", which means "day" or "morning". The different spellings of the word come from different regions, but refer to the same stew. Nahari was developed in the kitchens of Old Delhi, specifically Shajahanabad, where the stew was cooked slowly overnight and served as a hearty soup. It started in the royal kitchens, where it is believed that the Nawabs would finish their morni

Most biryanis use chunks of meat, whether they be goat or chicken. This is a common variation where ground mutton is substituted. The biryani is nuanced with flavour, mild and aromatic, in true Nawabi style, rather than bold. The spices are well-balanced and rounded, and the "korma" of the ground mutton is delicate and aromatic. The shah jeera adds a nuanced flavour profile; it beautifully structures the base flavours. This is a simple dish with a regal backdrop, one that sur