Preparing the durbar…
The Journal
Five long reads from our kitchen — the techniques behind the menu, and the ingredients that decide everything.
Awadh’s most famous technique was invented to feed famine relief workers, not kings. Here is how sealing a pot with dough changes what happens inside it — and why we still do it.
The Morsaab’s Kitchen8 min read
The same six ingredients produce wildly different dishes. The variable is not the recipe — it is the tomato, the cashew and how long somebody was willing to stand over the pan.
The Morsaab’s Kitchen7 min
Chilli paneer is not a corruption of Chinese food. It is a 150-year-old cuisine with its own logic, its own techniques, and a Hakka community in Tangra to thank for it.
The Morsaab’s Kitchen9 min
Garam masala is not one thing. Here is what the nine spices in a royal kitchen’s box contribute, when they go in, and what happens if you get the order wrong.
The Morsaab’s Kitchen10 min
West Delhi does not get written about much. Here is what is actually worth your evening between Uttam Nagar and Dwarka Mor — including the places that are not us.
The Morsaab’s Kitchen6 min
Hungry after all that reading? Look at the menu