Shahi for the soul

duo Nazish and her son Osama Jalali

from Delhi. They share some of the choicest dishes that bring the traditional recipes of the Awadh alive in your kitchen

Luleh Kebab Ingredients

Lamb mince 750 gm Onions medium sized 3 Basil leaves 1 tbsp Chopped green coriander 5 gm Chopped spring onions 5 gm Black pepper powder o taste Lemon juice half cup Pomegranate seeds cup Salt to taste

Method In the minced lamb, add onions, basil leaves, green coriander, spring onions , salt, black pepper and massage it with hands. Add lemon juice and grind on a mortar pestle to form a silky paste. Take flat iron sewers and put the kebab mix on the skewer to make kebabs. Cook it on charcoal grill Wrap the kebab in a thin paratha (earlier this kebab was wrapped in Naan e Tanuk) Serve it as a role.

Murgh Zameen Doz Ingredients Whole chicken 800 gm For the first marinade: Lemon juice cup Salt For the second marinade: Black peppercorns 8 Black cardamom 4 Cinnamon 1 stick Black cumin tsp Bay leaf 1 Nutmeg powder tsp Cloves 5 l Mace 1 Hung curd 300 gm Ghee 50 gm Almond paste 25 gm Ginger paste 20 gm Saffron dissolved in milk 2 tsp Other ingredients Roomali roti 4 Mud pot Mud one kg

Method After cleaning chicken, take out the neck and wishbone. Make insertions so that the marinade goes deep inside. Add first marinade of salt and lemon juice and leave it for half hour. Now, mix all the second marinade ingredients, make a paste and rub it on the chicken thoroughly. Leave it for an hour. Take the roomali rotis, make a bed of it and put the chicken on top.Wrap it in such a way that the chicken is covered. Place it into the mud pot and cover it with a wet paste of mud. In earlier times, this mud pot was put into a pit of fire and after covering, it was left for four hours to cook. We place the mud pot in a dying tandoor and cover it for 45 minutes. After that, open the lid of the mud pot. Deseal the chicken, and its ready to eat.

Recipes Courtesy, The Oberoi.