Kebab and Qorma festival at Earthen Oven What we now know as Indian food is a result of the continuous melting pot of cultures that India has been This festival is a reflection of the same the kebabs which have originated in parts of middle East and Europe made their way to India along with the Mughal Sultanate Qorma a technique of cooking where the meat is first seared in ghee at high flame so as to retain the flavours within and then is slow cooked for a few hours after adding spices milk water dahi Traditionally made Qorma would usually take 4 6 hours till the preparation was ready to be served The slow cooking intensifies the flavours of the spice and increases the heat of chillies used it s said that a few Khansamas of the Delhi Sultanate started adding dried fruits to balance out the heat of the spices and since then the evolving use of dry fruits in a some recipes hasn t stopped Navratan Qorma being an example of one such widely accepted vegetarian Qorma recipe Here s what we ate had Dahi ke kebab they ve come a long way since the last time we had these about 6 months ago A must try Murgh Sultani Tikka a unique spin on the more popular Murgh Malai Tikka Galouti Kebab Our expectation benchmark is set at the kebabs made by Tunday and Imtiazbhai near jama masjid Delhi This one comes close as far as the spice proportion is concerned but we prefer the pastiness of the one served at Bayleaf Murgh ke Parche can be skipped if you re ordering the Murgh Sultani Tikka Nalli ka Qorma It s been a long time since we ve had a Nalli Qorma so good Sticky Qorma with fall off the bone meat Murgh Taar Qorma Can be avoided go for the Prawn Qorma instead Khumb Qorma Mushroom Qorma this one was the showstopper Go for just this if you re a mushroom fan We paired all of the Qormas with Roomali Roti Spend 8000 for Six

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Foodaholics in Ahmedabad,  ipaidforit, foodaholicsinahmedabad, foodaholics, ahmedabad, livetoeat, foodhunt, foodfind, foodblog, foodwriters, food, foodlove, foodgasm, foodporn, foodstagram, instafood, foodnetwork, foodfeed, foodtalk, foodtalkindia, placestoeatinahmedabad, foodinahmedabad, thingstodoinahmedabad

Kebab and Qorma festival at Earthen Oven

What we now know as Indian food, is a result of the continuous melting pot of cultures that India has been. This festival is a reflection of the same - the kebabs, which have originated in parts of middle East and Europe, made their way to India along with the Mughal Sultanate.
Qorma, a technique of cooking where the meat is first seared in ghee at high flame, so as to retain the flavours within, and then is slow-cooked for a few hours after adding spices, milk/water/dahi. Traditionally-made Qorma would usually take 4-6 hours till the preparation was ready to be served. The slow cooking intensifies the flavours of the spice and increases the heat of chillies used; it's said that a few Khansamas of the Delhi Sultanate started adding dried fruits to balance out the heat of the spices, and since then the evolving use of dry fruits in a some recipes hasn't stopped - Navratan Qorma being an example of one such widely accepted vegetarian Qorma recipe.
Here's what we ate had-

Dahi ke kebab - they've come a long way since the last time we had these about 6 months ago. A must try.
Murgh Sultani Tikka (a unique spin on the more popular Murgh Malai Tikka)
Galouti Kebab - Our expectation benchmark is set at the kebabs made by Tunday and Imtiazbhai (near jama masjid, Delhi). This one comes close as far as the spice proportion is concerned but we prefer the pastiness of the one served at Bayleaf.
Murgh ke Parche - can be skipped if you're ordering the Murgh Sultani Tikka

Nalli ka Qorma - It's been a long time since we’ve had a Nalli Qorma so good! Sticky Qorma with fall-off-the-bone meat.
Murgh Taar Qorma - Can be avoided, go for the Prawn Qorma instead.
Khumb Qorma - Mushroom Qorma; this one was the showstopper! Go for just this if you're a mushroom fan.
We paired all of the Qormas with Roomali Roti.
Spend: 8000+ for Six.

#ipaidforit #foodaholicsinahmedabad #foodaholics #ahmedabad #livetoeat #foodhunt #foodfind #foodblog #foodwriters #food #foodlove #foodgasm #foodporn #foodstagram #instafood #foodnetwork #foodfeed #foodtalk #foodtalkindia #placestoeatinahmedabad #foodinahmedabad #thingstodoinahmedabad

Kebab and Qorma festival at Earthen Oven What we now know as Indian food, is a result of the continuous melting pot of cultures that India has been. This festival is a reflection of the same - the kebabs, which have originated in parts of middle East and Europe, made their way to India along with the Mughal Sultanate. Qorma, a technique of cooking where the meat is first seared in ghee at high flame, so as to retain the flavours within, and then is slow-cooked for a few hours after adding spices, milk/water/dahi. Traditionally-made Qorma would usually take 4-6 hours till the preparation was ready to be served. The slow cooking intensifies the flavours of the spice and increases the heat of chillies used; it's said that a few Khansamas of the Delhi Sultanate started adding dried fruits to balance out the heat of the spices, and since then the evolving use of dry fruits in a some recipes hasn't stopped - Navratan Qorma being an example of one such widely accepted vegetarian Qorma recipe. Here's what we ate had- Dahi ke kebab - they've come a long way since the last time we had these about 6 months ago. A must try. Murgh Sultani Tikka (a unique spin on the more popular Murgh Malai Tikka) Galouti Kebab - Our expectation benchmark is set at the kebabs made by Tunday and Imtiazbhai (near jama masjid, Delhi). This one comes close as far as the spice proportion is concerned but we prefer the pastiness of the one served at Bayleaf. Murgh ke Parche - can be skipped if you're ordering the Murgh Sultani Tikka Nalli ka Qorma - It's been a long time since we’ve had a Nalli Qorma so good! Sticky Qorma with fall-off-the-bone meat. Murgh Taar Qorma - Can be avoided, go for the Prawn Qorma instead. Khumb Qorma - Mushroom Qorma; this one was the showstopper! Go for just this if you're a mushroom fan. We paired all of the Qormas with Roomali Roti. Spend: 8000+ for Six. #ipaidforit #foodaholicsinahmedabad #foodaholics #ahmedabad #livetoeat #foodhunt #foodfind #foodblog #foodwriters #food #foodlove #foodgasm #foodporn #foodstagram #instafood #foodnetwork #foodfeed #foodtalk #foodtalkindia #placestoeatinahmedabad #foodinahmedabad #thingstodoinahmedabad

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