Away from home this Eid-al-Adah? Let these home caterers cook you some traditional family delicacies -
Away from home this Eid-al-Adah? Let these home caterers cook you some traditional family delicacies
Posted 24 Aug 2018 01:55 PM

Think of Eid and Hyderabadi biryani, korma and sevaiyyan are just some of the delicacies which come to mind. There is something about the charm of generational recipes that marks the festive season. This Eid al-Adha, come meet some home caterers in Delhi who are reviving the traditional flavours of the festival.
Omer Khusro, Iram Caterers
Started by, Mrs Khusro, a homemaker, more as a hobby than a business, Iram Caterers was set up in 2009. The business is now run by her extremely genteel and genial son, Omer Khusro. Speaking to, Khusro shares the finest dish on his menu and his own personal favourites.
Awadhi Galauti Kebab
By Sadia Durrani, Nawabi Zayka


1kg – Fine mutton mince
2 tsp – Javatri elaichi powder
3 tsp – Red chilli powder
2 tbsp – Ginger paste
2 tbsp – Garlic paste
1 tsp – Potli masala
2-3 – Kewra drops
2-3 – Rose water drops
1 – Finger dab sweet itar
Salt to taste
1 tsp – Jeera powder
3 tbsp – Fried onion paste
100g – Fried kaju paste
50g – Chironjee paste
100g – Roasted chana besan
75g – Raw papaya paste
3 tsp – Oil


* Mix all ingredients together and marinate for one and a half hours.

* Take a non-stick pan, put little oil/ghee. Make small tikkis of the marinated keema and shallow fry on both sides till nice and brown

* Serve hot with warqi parathas

Badami Pasanda Murg
By Sadia Durrani, Nawabi Zayka


1kg – Thigh boneless chicken
2 tbsp – Khus khus
2 tbsp – Kaju
1 ½ tbsp – Chironjee
1 ½ tsp – Ginger paste
1 ½ tsp – Garlic paste
6 tbsp – Thick yogurt
3 tsp – Red chilli powder
1 tsp – Garam masala powder
1 tsp – Javatri elaichi pdr
4 – Medium onion finely sliced
Salt to taste
50ml – Oil
15-18 – Slivered almonds
Chandi warq
1 – piece wooden coal


* Heat oil in a non-stick pan/karhai, add the finely sliced onions and sauté till golden brown

* Now add the marinated mutton and cook on high flame for 10-12 minutes.

* Reduce the flame to slow and let the chicken cook till it is tender and all liquid is dried up and you can see a thick gravy.

* Add half the slivered almonds and give it a smoke and cover for 10 minutes.

* Take out in a serving platter, garnish with balance almonds and place the chandi warq.

* Serve with Mughlai parathas

Hari Mirch Keema
By Shibli Anis, Delhi 6


2- Big sliced onions
1 tbsp – Ginger-garlic paste
1 tsp – Turmeric
1 tsp – Red chili powder
Salt to taste
200g – Curd
1 – Black cardamon
6-7 – Cloves
6-7 – Black pepper seeds
1 tsp – Cumin
2-3 – Green cardamom
6-7 – Cut green chillies
Required amount of hand ponded keema


* Fry onions till they turn a light golden brown.

* Add one tablespoon of ginger-garlic paste, hand-pounded keema, one teaspoon turmeric, red chili powder and salt.

* Stir fry the meat till water gets evaporated.

* Now, put curd, cardamon, black cardamom, cloves, black pepper seeds, green chillies.

* Add water to it until the ingredients and meat are immersed in it.

* Stir a little and put it in a pressure cooker, and turn on the heat.

* Remove it after two to three pressure whistles.

Gosht Ishtew
By Sadia Durrani, Nawabi Zayka


1kg – Mutton
100ml – Oil
700g – Sliced onions
25g – Thickly sliced garlic
Salt to taste
25g – Ginger, roughly chopped
10-12 – Whole red chillies sliced
3 – Black Cardamoms
1- Bay leaf
1/2 tbsp – Black pepper cones
6-7 – Cloves
1 tsp – Cumin
100g – Yogurt
1 tbsp – Ghee
Coriander to garnish


* Heat the oil in a heavy bottom flask.

* Add all the ingredients and let it cook on low flame.

* If liquid dries up and the mutton is not tender, add around 50 ml water to it.

* After the mutton is fully cooked and the onions are soft and tender, increase the flame and stir fry it.

* Add one tablespoon of desi ghee and put the chopped coriander leaves in it.

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