राज कपूर की आवाज़ माने जाने मुकेश ने बॉलीवुड के लगभग हर बड़े कलाकार के लिए अपनी आवाज़ दी। उनके गाने सही मायने में एवरग्रीन है क्यूंकि उनके गीत आज उस पीढ़ी में भी पॉपुलर है जिसने कभी उन्हें देखा नहीं। इससे बड़ी उपलब्धि क्या ही है किसी कलाकार के लिए।

इक दिन बिक जाएगा माटी के मोल जग में रह जाएंगे प्यारे तेरे बोल

मुरझाए पेड़ की जड़ों पर प्रहार और यह गिर जाएगा", बाजीराव बल्लाल का यही मूल मंत्र था। उनकी तलवार ने मराठों के इतिहास को आकार दिया। वह इतिहास के उन चुनिंदा योद्धाओं में से है जिन्होंने कभी हार का सामना नहीं किया। बाजीराव मस्तानी उन्हीं के जीवन पर आधारित फिल्म है।

बाजीराव की रफ्तार ही बाजीराव की पहचान थी

Apart from being a Nobel Laureate in Literature and a renowned artist, Rabindranath Tagore, along with many Literature lovers of that time in Bengal, is strongly associated with using planchettes and having steady communication with the dead.

Séance Scene: Tagore’s Experiences

While passing through the countryside of Maharashtra, you stumble across this village called Shani Shingnapur. While the people are very hospitable and you love their company, you notice something bizarre about the houses they live in. Not even a single place in that village has a door or any other kind of security system

The Mystery behind no doors in Shani Shingnapur

"True love stories never have endings." India is filled with love stories of all kinds. Be it Heer-Ranjha, the Indian version Romeo-Juliet, or Anarkali-Salim's "Jab Pyar Kia Toh Darna Kya?" Shah Jahan-Mumtaz's royal Taj Mahal love story or Prithviraj-Samyukta's epic saga of love and rivalries. Each of these stories has a unique twist in them. One such love affair between a Mughal princess and a high-ranking British officer comes from the streets of royalty, Hyderabad.

A Forbidden Love Affair From The Streets Of Hyderabad

Built by the ISRO, India takes its first baby steps to space as Aryabhata launches into the vast orbit of Earth. Even though the Satellite was lost, it was a monumental event for India and its many scientists.

Aryabhata in Space

The walking encyclopedia, he was not a guru, but his devotion and love for Sikhism made gurus respect him. In addition to his close ties to the four descendants of Sikhism, it is his work to develop the literature of the Sikhs that speaks for him today.

Bhai Gurdas Ji: The Heritage of Sikhism

No less than a carnival, the Bengali new year has always been a day showcasing and parading the unique culture and heritage of Bangla. What is also unknown is its historic significance!

Mach, Misti and more

Amar Singh Chamkila, legendary Punjabi Akhada singer and internationally-acclaimed icon of music, was assassinated today in 1988.

The Assassination of Chamkila 

Awadh, the seat of Nawabs founded by Nawab Saadat Ali Khan Burhan-al-Mulk is flourishing in present-day Lucknow and its surrounding regions. The phrases Lucknowi Tehzeeb, Awadhi zaika, khansama(cook), rakabdar (master chef), etc are distinctive to the people and the cuisine of the Nawabi Shaan. But, owing to the delectable zaika(taste) of Awadhi dishes, the cuisine has slurped itself into the palates of people beyond India and the neighbouring countries. So, dip your senses in the origins and lick the Murgh Korma. 

Though Awadhi cuisine has basic features of Mughlai cuisine, it differs in its subtlety of texture, spices and flavours. While Mughlai curries and sauces are heavily laden with khoya, cream, milk, dry fruits and a strong aroma of whole spices, Awadhi dishes are mild, easily digestible and softly seasoned with spices and herbs. The Indian Dumpukht technique of slow cooking on steamed simmer is more Awadhi. Originally Haldi and Tomato were not among the ingredients used for Awadhi or Mughlai Korma though some chefs now include them.


Thus the quintessential word for Awadhi, Shahi and Mughlai dishes is Korma. Just like the richly blended cultural diversity of Indians, Korma also has a blend of different regions and assimilated techniques. So, let's explore the braised origins of Korma.
Korma is considered the ruler among Indian curries. The word Korma has its origins spanning different regions and techniques of cooking. The Mughals pronounced it as Qorma which directly implies its roots in the Turkish dish Qavurma. It is a Turkish dish of braised and then fried meat. The word should not be confused with a vegetarian dish Qovurma of Azerbaijan made of dry fruits, sour grape juice and vegetables.

On the other side, Persians have similar sounding dishes like Khoresh, Ghormeh or Khormeh, a standard stew with kidney beans, herbs and other vegetables. It is a vegetarian dish in which the sauce is made of yoghurt and almonds, with a creamy base, mild flavour and light tones of spices and herbs.

Coincidentally, there is also an Afghan dish called Kormeh a meat curry with dried lemons owing to the sour taste. So, the travellers, merchants, and rulers who travelled across these regions, seem to have assimilated the ingredients and sauce texture, introducing it into the Mughlai cuisine with a dash of Indian flavour.
The books like Ain-i-Akbari or Akbarnama chronicled by Abul Fazl, mentions Korma among the 30 dishes listed. The book claims Korma to be the innovative result of blending the Rajput cooking techniques with the Persian Khormeh braised meat by Mir Bakrawal. 

Other cookbooks from Shah Alam’s reign claim that the Kundan Qaliya innovated during Tughlaq’s eccentric migration and the Do Pyaza were assembled into the Indian Korma that we relish today. 

Coming back from our culinary journey to our Awadhi Murgh Korma – the ingredients are intended to create a velvety textured sauce with the meat cooked first at high flame and then simmered till tender in dumpukht technique on low flame. The quintessential quality of this dish is the slightly fried and stewed or braised chicken pieces. The Awadhi touch comes with a few drops of kewra along with the garnish of coriander leaves.




Awadhi Murgh Korma Image source: scroll.in

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Thus enjoy the Awadhi Murgh Korma and indulge in the Nawabi Shaan carried on by the slurp-worthy dish in your kitchen or at any healthy restaurant. It’s worth it!


The Delicious Awadhi Murgh Korma Image Source: www.betterbutter.in

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Culture

Culinary History

The Awadhi tehzeeb is a beautiful cultural blend of the Persian lifestyle with the Indian way of living. This reflects best in the aromatic cuisine relished by the Lucknowi people and has merged into the cuisine of every food lover across the world. Though the Awadhi menu boasts many rich and royal dishes, the Awadhi Murgh Korma has surpassed its popularity. So keep reading to taste the quaint cultural blends cooked in this sumptuous Korma.


Waheeda Bi khan

A Taste of Blended Tehzeeb in Awadhi Murgh Korma

Waheeda Bi khan

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इक दिन बिक जाएगा माटी के मोल जग में रह जाएंगे प्यारे तेरे बोल

बाजीराव की रफ्तार ही बाजीराव की पहचान थी

Séance Scene: Tagore’s Experiences

The Mystery behind no doors in Shani Shingnapur