2 recipes converted from their YouTube cooking videos.

A rich, aromatic Indian chicken curry cooked low and slow in ghee, yogurt, and a fragrant spice paste, finished with a traditional dum (sealed) technique that infuses smoky flavor. This restaurant‑style Dum Ka Murga from Jaipur is perfect for festive meals and pairs beautifully with naan or basmati rice.

A rustic Rajasthani‑style mutton curry cooked in a heavy iron pot with aromatic mustard oil, fenugreek‑infused spices and yogurt, finished by soaking traditional wheat bati in the rich gravy. The dish is known as “Dhani Mutton sang Bheegee Bati” and offers a hearty, smoky flavor that reflects village cooking traditions of Rajasthan.