Shurwaat – startup’s
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“hyderabad” chowmahalla ka talawa goshtUnique meat preparation with lamb, onion, flavorings. eaten with khatti or mitthi dal
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“hyderabad” charminaar ke shaami kebabNawab asaf-ud-dulah's love of food led to the invention of the shami kebab. originated from word “shaam” in urdu
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“kodava” kundapur ghee roast- chicken / mutton / paneer / alooOriginated in legendary shetty lunch home, in kundapur around 90 kms from mangalore
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“chettinadu” pudukhottai muttai mass - egg roastBrain child of chef at muthupillai canteen decades ago, now in minaar style
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“turret 65”- chicken/ prawn/ paneer/ aloo/ gobi65 spices blended in one turret. tangy in flavor & boomed with curry leaf
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“ernakulam” konju pollichattu- prawnsSecret kerala spices, banana leaf prawns
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“pandiya nadu” urlai roastUrlai roast recipe is made with baby potatoes and a fragrant dry roasted fresh pandiya nadu masala. perfect side dish
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“hyderabad” subz shikampuri tikkiShikham means filled belly in urdu- our version is vegetable patties filled with hung curd & chilli. hailed from kitchens of nizam.
Minaar star’s
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Murgh makhan masalaKundan lal gujral invented butter chicken, accidental historical dish
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Lazzatdaar dum murghJewel in crown- this nizami recipe hails from 500 years old legacy
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Minaari bhuna goshtBhuna- means slow cooked where lamb is cooked with dollops of ghee, onion & spices.
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Andhra chilli chicken- green chicken with chillies
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“kongunadu” chintamani chickenChintamani pudur is place of origin near coimbatore, made with dried chilli flakes, shallots. fiery dish with rustic roots of kongunadu
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“kasargod” aattinkutti pallicurryLamb curry from chef deepu’s kasargod home- a sunday special
Minaar- the authentic biriyani’s
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Minaar ki rowdy biriyani- mutton/ chicken/ anda- with potato/ chicken 65 -
Hyderabadi mutton dum biriyani -
Paneer ghee roast biriyani -
Nawabi subz tarkari dum biriyani -
Nizami murgh dum biriyani
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Zaffrani ande ki dum biriyani
Benaam bawarchi ke pulao
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“navyath kanadika muslim” bhatkali chicken pulaoNavyath community from bhatkal originated this pulao between 8th & 15th century
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“karnataka” donne pulao- chicken/ muttonReciprocation of millitary hotel biriyani, owes name to the dried banana leaf or leafy bowl (known locally as donne)
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“maadhuri” dynamite egg pulaoReciprocation of kasargod pulao with local spices of bekal
Evergreen southern comfort
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“allepey” fish curryFrom god’s own country, thenga paal meen curry savoured with raw mangoes
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“kochi” cheenawala konj roast- prawnsCheenvala is chinese fishing nets- used to catch prawns in kochi, this is usually made and savoured on ships went to do wild catch of prawns
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“kongunadu” erode pallipalayam chicken fryIn memory of chef jacob sahayakumar aruni, chicken roasted in tamilnadu pallipalayam style masala
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“guntur” gongura mamsamFrom spice city of andhra- guntur, made with slight sour sorrel leaves & guntur chilli. this takes us to home kitchen of shyamala aunty, our warden is hostel at tapasvi
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“malabar” varutharacha kozhi curryTypical malabar recipe with spices and dry roasted coconut- bala’s grandmom makes it top. cant forget the visit in 2011 to try this, slurrp!!
Subzaahar peshkash
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Nizami paneer khatta pyazPunjabi version kadhai style, where curry is amalgmated with pickled sirka onion, packed with kutta masala
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Dum paneer ke garlayStuffed cottage cheese dumplings made in hyderabad, savored with nuts & brown onion paste
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Rasoi nilgiri subz kormaReferred as ble mountains, this is special recipe with vegetables simmered in green curry
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Kammo ke methi aloo mutterKammo was our punjabi aunty making our tiffins for dinner in hostel, her aloo mutter was next level- as i say i am craving for it
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Bunty ke peepaywaale choley paneer2006- special dish from one day trip to amritsar in my chef training day, what i got to know in less than 24 hrs is secret to make these choley cooked in concotion of tea and lot more
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Kapoor waale ghee chana masala2016- originates from kharar, kapoor ji ka dhaba. this is in fond memories of chandigarh f&b conference
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Maama ki khatti/ mithi dalPunjagutta rides with ramesh anna and his connects with local thindi, is where we tried this sour and spicy dal
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Langerwaali dalNostalgic meal at golden temple, amritsar where we had this dal cooked for millions devotees, still as fresh in mind with great soul and spirituality
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Dal e minaar- our version of rich dal makhni cooked 24 hrsKaali dal, namak, aur potli- 3 essentials as said to me by chef husban qureshi. and with lots of love in form of white butter
Chutneys/ pachadi/ raita
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Thakkali inji chutney- tomato & ginger
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Gongura pachadi
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Minaar- burani raita
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Boondi dhungar raita
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Onion chilli pachadi
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Kothmira khobbari chutney
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Chirkoot mirchi saalan
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Khatte aloo ka saalan
Tawa rotiyaan ki daawat
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Veech parothaTamil word 'veesu' which means to spin/wave in the air
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ChapatiSimple wheat bread cooked over griddle- can be served with ghee or plain
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Kasoori tikoni parathaTraingle shaped bread falvored with ajwain seeds
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Ande ka tikoni parathaTraingle shaped bread with egg falvored with ajwain seeds
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Manglorean bunsBanana buns made by mutt cooks to avoid wastage of ripened banana mixed with flour
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Butter dehliwaale kulcheRam das, a cook during maharaja ranjit singh regime, developed a recipe with the fermented water of chickpeas infused with fennel seeds and some secret masala to knead the dough and bake it in the oven
Meetha
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Khubani ka meethaChef’s court & our connection- making khubani compote and topped with cream before signing off for day to go back to hostel. can’t thank you enough to sandy & vivek sir
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Lauki ki kheerSunday parties with family packs biriyani was incomplere in 2003-2006 with this kheer. this was reason for fights between some of our good friends- good old days
Thandi waali drink
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Coke- 500ml
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Sprite-500ml
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Sprite-500ml
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Water bottle
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Pepsi/ coke/ thumbsup/ sprite/ fanta- cans
