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!
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The appointment comes at a time when Visa is doubling down on its expansion strategy across India and the wider region, deepening partnerships and accelerating adoption in an increasingly competitive digital payments ecosystem.
Sethi brings with him a broad, cross-market perspective shaped by decades of experience across corporate banking, retail financial services, mobile money and large-scale government technology initiatives. He began his career at Citigroup, where he spent 14 years working across India, Africa, South America and the United States, focusing on transaction banking services within the corporate bank.
His appointment signals a blend of institutional experience and market familiarity qualities that could prove critical as Visa navigates a landscape where fintech innovation, regulatory evolution and consumer adoption are all accelerating at once.
As digital payments in India continue to scale rapidly, the leadership change underscores a simple reality, in a market where every tap, scan and swipe counts, who leads the charge can matter just as much as the technology itself.
