Tarana Khan

The rich milk and rice sweet dish, gulathhi, finds no mention in ancient recipe books but here, it plays an important celebratory cuisine in a love story.

Delicious andarsey, once made with rain water, deep-fried in large kadhais brimming with ghee, are inextricably linked with the smell of wet earth, songs of monsoon loves and Indian longings.

Qimami Sewain are the heart and soul of Eid, so much so, that it would indeed be a cardinal sin to not have them on this auspicious day.

There is no other feeling in the world that can match up to the pleasure of breaking your roza with a bite of meaty, sumptuous and delectable Qeema Samosa.

The taste is not too fiery, the spices are never overbearing and there is a sublime smoothness to the curry — that's what a perfect taar roti and qaliya meal feels like in Rampur!

To refuse a Khichdi Dawat in Rampur is to rebuff an extended arm of friendship. What makes this urad daal and rice dish so iconic though?

What do you do when the recipe facing you is using ancient measurements and trusting you to know much more about cooking than you actually do?

Even today, the Pathans believe that Nawab Hamid Ali Khan became a Shiah to clothe his debauchery with the permissiveness of Shiah customs.