Heat oil. Chef Irfaan says, “For instance, halwa-puri and nihari make for a Lahori’s favourite naashta (breakfast or brunch), while the biryani-korma combo together with zarda or kulfi or gaajar ka halwa are a common man’s standard wedding reception menu.” Desserts include sheer khurma, kulfi, falooda, kheer, rasmalai, phirni, shahi tukray and rabri.”The dishes are specific as well to the occasion or the time of the day they are being served.Rakesh adds, “Lahori food is chinese led aquarium light about same day cooking and same day consumption. Meat is an integral part of the Lahori cuisine,” adds Chef Irfaan. These dishes are cooked with either mutton or chicken, embellished with spices, and cooked in a pan on low fire.”Talking about the best breads that are served with Lahori dishes, Chef Rakesh says, “Breads like sheermal, lachchha paranthas, naan, taftan, khameeri roti are some of the popular breads that go well with Lahori cuisine. Marinate for 1-2 hrs.Serve hot with mint chutney and lachchha onion. But wouldn’t you rather stick to the first two, which tickle the sub-continental taste buds like nothing else Talking about the specialities of Lahori cuisine, Chef Irfan at Zune, Hilton says, “Handi meat and gosht kadhai are among the staple diet of the Lahoris. “One can have a regular cauliflower subzi cooked with chicken or bitter gourd or lady’s finger stuffed with minced, fried, curried and steamed meat. The rich taste of these spices give a certain flavour and aroma to the dishes.”Needless to say, Lahori food is a carnivore’s delight; all vegetables are cooked with meat.Nuts, such as pistachios and pine nuts, are majorly present as stuffing in several Lahori dishes. Delhiites can savour a host of dishes from the streets of Lahore at the ongoing Lahori Food Festival at Zune, Hilton, Janakpuri. Fry fish at moderate heat.Mix well, keep aside for 1 hour.. Most of the dishes make use of whole spices like cloves, saffron and big cardamom. The city of Lahore tops the list when it comes to the proverbial Punjabi hospitality. It offers a wide range of gastronomic options. These kinds of pulao (spiced rice) combined with pieces of slowly roasted lamb often contain dried fruit, nuts, and whole aromatic spices,” says Chef Rakesh Kumar, Zune, Hilton, Janakpuri. Pakistani desserts also include a long list of halvah such as Multani, Karachi, sohan halvah, and hubshee halvah. Gajraila made from grated carrots, boiled in milk, green cardamom, and topped with dried fruits is also popular. Gosht is the key word here; yet another speciality is the dal gosht, meat cooked with pulses.Take a kadai
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