MAM
Celebrate Eid with Divine Delights: ‘Desi Delicacies’ on Audible!
Mumbai: Looking to indulge in new and tantalising flavours this Eid? Yearning for dishes that will truly awaken your taste buds? Look no further! ‘Desi Delicacies’ on Audible is an anthology of food writing that explores the rich history and culture of Muslim South Asian kitchens. Written by Claire Chambers, this collection features essays, stories, and recipes from renowned writers, historians, and chefs. Discover the transformative power of South Asian kitchens in the audiobook with these three appetising dishes for you to embark on a culinary adventure this Eid. Follow these recipes and savour the burst of flavours with your family and friends!
Tehsildari Korma
Ingredients:
500 gm mutton
Two onions (fried, then ground to a paste)
Two tbsp ginger garlic paste
One-fourth cup yoghourt
One-fourth cup of cream
Two tbsp khoya, grated (you may use ricotta if khoya is unavailable)
One-fourth cup of condensed milk
Half ltr of milk reduced to one-fourth by boiling
Pinch of nutmeg powder
Pinch of maize powder
Two tbsp red chilli powder or to taste
One-half tsp of salt or to taste
Four tbsp oil
Method:
Heat oil in a pan and add the onion paste. Fry for five to six minutes till it turns golden brown.
Add the ginger garlic paste and fry for another three to four minutes.
Now add the mutton pieces and saute for eight to ten minutes on medium flame.
Beat the yoghurt with a spoon and add to the pan. Stir immediately.
Then one by one add the red chilli powder, salt, cream, khoya, and condensed milk. Mix well and cook for five to six minutes.
Add half a cup of water. Cover and cook on a low flame for 20 to 30 minutes till the mutton is completely cooked.
Once the mutton gets cooked, sprinkle the nutmeg powder and maize powder over it.
Switch off the flame and serve.
Vegetarian Bun Kebab
Ingredients:
Half kg potatoes (peeled and boiled)
One medium white onion
One small red onion
One green chilli, chopped
Salt to taste
Two tsp garam masala
Two tbsp lemon juice
Half tsp ground coriander
Two eggs
Three tbsp mayonnaise
Lettuce leaves and tomatoes, for garnish
100 gm of yoghourt
One tsp fresh or dried mint leaves
One-fourth tsp garlic paste
Method:
In a bowl, mash the peeled and boiled potatoes together with the chopped red onions, white onion, green chilli, salt, lemon juice, ground coriander and half the garam masala.
Now make burger patties-sized cakes or kebabs out of the mixture.
Beat the eggs and dip these potato cakes in it. Heat oil in a pan and shallow fry these cakes. Flip in the middle so you heat on each side until golden brown. Take them out and place them on a plate.
For the yoghurt dip, in a bowl, add the yoghurt, salt, mint, the other half of the garam masala, and the garlic paste. Mix well.
Spread some mayonnaise on one side of the potato kebab and on top, layer the sliced tomato and sliced lettuce. Cover it with the burger buns, and serve with 1 tbsp of yoghurt mixture at the side of the plate for dipping.
Sweet Rice Zarda with Orange Peels
Ingredients:
Two cups of uncooked white rice
One-fourth tsp orange food colouring
Two tsp grated or julienned orange zest
Four to six whole cardamoms
One tbsp vegetable oil
One and a half cups white sugar
One-half tbsp double cream
One tbsp raisins
One tbsp chopped walnuts
One tbsp slivered almonds
Method:
Cover the rice with water in a bowl and leave to soak for about an hour before draining off the water.
Bring a large saucepan of five cups of water to a boil. Then add the food colouring and half the cardamom pods. Stir in the rice, reduce the heat, and cover and simmer until this is tender (about 20 minutes).
Fry the remaining cardamom pods in oil in another large pan over low heat for two minutes. Then, stir in the cooked and drained rice along with the sugar.
Cover the pan and cook for five minutes.
Remove from the heat and stir in the cream, raisins, walnuts, almonds, and orange zest. Serve immediately.
This Eid, unleash your cooking superpowers with these recipes…but wait, there is more! Explore ‘Desi Delicacies’ on Audible for other such fantastic dishes intertwined with stories from renowned personalities across Muslim South Asian nations. Happy feasting!
Brands
Big Bowl appoints Lyxel & Flamingo as social and media partner
QSR brand eyes next growth phase after crossing Rs 100 crore ARR milestone
MUMBAI: Big Bowl, one of India’s largest bowl-format quick service restaurant brands from Lenexis Foodworks, has appointed Lyxel & Flamingo (L&F) as its social and media partner as it prepares for its next phase of growth.
The partnership comes after the brand crossed the Rs 100 crore annual recurring revenue milestone in 2025 and aims to help accelerate its journey towards Rs 150 crore ARR in its fifth year since launch.
Big Bowl currently operates more than 250 kitchens across 50 cities and has emerged as a major player in India’s organised bowl-format food segment. Built around hearty portions and delivery-first convenience, the brand offers a wide mix of Indian, Chinese and fusion bowls designed for quick, affordable and portable consumption.
As urban consumers increasingly gravitate towards easy-to-carry and value-driven meal formats, the company sees the bowl category as a scalable format aligned with modern eating habits.
With the appointment of Lyxel & Flamingo, Big Bowl plans to consolidate its social media and digital media operations under a single partner. The move is intended to sharpen its digital reach, strengthen youth-focused storytelling and improve performance marketing outcomes.
Lyxel & Flamingo, one of India’s largest independent digital-first agencies, manages more than 350 brands and oversees advertising spends exceeding $100 million across its network.
Under the mandate, the agency will handle Big Bowl’s social media strategy, content development, digital performance marketing, media planning and buying, as well as campaign amplification across platforms.
Commenting on the partnership, Lenexis Foodworks founder and director Aayush Madhusudan Agrawal said, “Big Bowl has scaled rapidly to cross Rs 100 crore ARR and established itself as one of the largest bowl-format brands in the country. As a delivery-first, digitally native brand, our next phase of growth will be driven by sharper performance systems and stronger brand storytelling. Consolidating social and media with Lyxel & Flamingo allows us to integrate data, creativity and media precision as we scale towards our next revenue milestone.”
Lenexis Foodworks marketing head Vikas Iyer, added that the delivery-led category requires content, media and performance marketing to work closely together.
“With Lyxel & Flamingo, we aim to build a sharper social voice, stronger acquisition systems and measurable impact, ensuring the brand scales not just in presence but also in precision,” he said.
Lyxel & Flamingo chief executive officer Dev Batra, said the agency will combine data-driven marketing with creative storytelling to support Big Bowl’s growth. “Big Bowl brings the flavour, and L&F brings the fire. Our strategy combines data-led performance with engaging storytelling to help build a strong digital brand presence while delivering measurable business results,” he said.
With this partnership, Big Bowl is looking to strengthen its position as a digitally driven QSR brand, blending brand-building with performance marketing as it scales within India’s rapidly growing organised food delivery market.
