If your lineage is dipped into the “desi” region of Asia and you love to tingle your palate with Spicy Indian delicacies, Tarka is the place for you. With a range of seating options that make it ideal for small or large groups, Tarka is always lively. The ambience of the restaurant makes any customer enjoy their tantalizing food even better. You’ll find a selection of affordable mouth-watering dishes. There’s enough curry to keep you coming back for weeks without ordering the same thing twice. If you’re looking for friendly late-night dining on a place to enjoy desi foods with your friends and family Tarka is the place for you.

Beef Punjabi

Ingredients:
Beef 1/2 Kg
Tomato 3 (Chopped)
Oil 1/2 Cup Onion 2 (Chopped)
Salt 1/2 tsp Turmeric
Powder 1/2 tsp Garam Masala Powder
1/2 tsp Coriander Powder
1 tsp Green Chilli
8 Red Chilli Powder
1 tsp Ginger Garlic Paste
1 tbsp Garam Masala: Bay Leaf
2 Black Cardamom
1 Green Cardamom
2 Cloves
4 Black Pepper
6 Cinnamon
1 tsp Cumin

Direction:
Step 1: Take a pot and add 2 tbsp oil and add onion and fry it until it becomes into light pink color. After that add tomato and stir it and cover with lid and cook for 5 minutes on medium flame. After that remove lid and dish out it and leave it until it becomes into room temperature. After that take a grinder jar and grind it and make it's paste.
Step 2: Now take a pot and add 1/2 Cup oil and add cumin, Bay Leaf 2, Black Cardamom 1, Green Cardamom 2, Cloves 4, Black Pepper 6, Cinnamon 1 and stir it and slightly fry it and then add Ginger Garlic Paste and stir it and slightly fry it and add Beef and stir it on medium flame for 5 minutes. After that add salt and add 2 cups water and stir it and cover with lid and cook for 30 minutes on low flame.
Step 3: After that remove the lid and stir it and add Turmeric Powder, Red Chilli Powder, Coriander Powder and stir it and then add tomato paste (from Step 1) and stir it for 5 minutes on medium flame. After that add 1/2 Cup water and add Green Chilli (Cut into center) and stir it and cover with lid and cook for 10 minutes on low flame.
Step 4: After that remove lid and add Garam Masala Powder, some green coriander leaves and stir it and turn off the flame. Your Beef Curry is Ready.

Chicken Butter Masala

Ingredients:
For Chicken Marination:
1 kg chicken 6 tbsp yogurt(100g)
1 tsp kashmiri red chili powder
1 tsp salt
2 tbsp ginger garlic paste

For Chicken gravy:
4 medium size tomatoes
3 medium size onions
1 tbsp Garlic paste
25 cashews nuts
5 tbsp malai or fresh cream
4-5 tbsp green coriander leaves
1 tsp garam masala powder
1 tbsp roasted kasuri methi
1 tsp kashmiri red chili powder
1 tsp salt
1 tsp red chili powder
50 g butter
1-2 mace+4 green cardamom
1 tbsp tomato sauce
6-7 tbsp oil.

Direction:
1. Take the boneless chicken pieces in a bowl, add lemon juice, hung curd, ginger garlic paste, red chili powder, garam masala, salt
2. Mix everything well, and marinate the chicken for about 30 minutes
3. Heat a pan and add some oil
4. Fry the chicken pieces till they are cooked and keep them aside
5. In a pan heat some oil and butter, add onions, ginger, garlic and saute them
6. Once they are golden brown, add tomatoes, cashews and saute them
7. Add kashmiri red chilies, cumin powder, coriander powder, garam masala powder, salt cook them with little water
8. Once they are cooked, cool them and grind them to a fine puree
9. Heat the same pan, add some butter, red chili powder and add the puree onto the pan
10. Bring the gravy to a boil, add the fried chicken pieces and fresh cream and simmer the gravy for about 10 minutes
11. Finally, add kasuri methi and coriander leaves and mix well 12. Serve it hot with naan, roti or pulao.

Mutton Hydrabadi Biryani

(Marination)
Marinate mutton Mutton – 650 gram, mutton pieces must be medium to big.

Ingredients (Required for marination)
3 tsp Lime juice
Yoghurt – 200 gram
4tsp Ginger garlic paste
Mint leaves and coriander leaves – few (a bunch each)
Fried onions of – two medium-sized onions
1 tsp garam masala powder
½ tsp Cumin powder
1 tsp Coriander powder
1 tsp Green chilies crushed
4 Black pepper powder
½ tsp (optional) Turmeric powder
½ tsp Red chili powder
1 tsp Salt
1 & ½ tsp Oil
4 tsp Raw papaya paste
Add all the above ingredients to mutton pieces, and marinate it for the entire night or at least for 3 hours.

Direction
Basmati Rice Preparation
Wash and soak ½ kg Basmati rice in water for an hour. Then boil 4 litres of water to it add Cinnamon – 3 sticks Cardamom – 4 Caraway seeds/shahzeera – 1teaspoon Bay leaves – 3 Cloves – 6 Salt – 4 teaspoon Oil – 3 teaspoon Lemon juice – 1 teaspoon. Now add the soaked Basmati rice and mix well. Let the rice gets cooked till it is done up to only 70%. Drain the water from the cooked rice and keep it separately.

Layering Process
To the marinated mutton add a layer of cooked rice and garnish it with few fried onions, coriander and mint leaves, soaked saffron milk, fried cashews. Then place another layer of rice on this and again add coriander and mint leaves fried onions, saffron milk, clarified butter, fried cashew nuts

Sealing Method
Place Aluminium foil on the vessel so that it gets sealed well and the steam does not come out.

Dum Method
Mostly dum is done using charcoal but as this is homemade we have to place the biryani vessel on an old pan ,first place an old pan on stove let it heat for 5 minutes then place the vessel and let the flame be high for 10 minutes then lower the flame and let the vessel stay on pan for 30 minutes.

 

Afghani Kebab

Ingredients:
500 gm chicken boneless thighs
2 tbsp hung curd ( greek yogurt)
1 tsp full kasoori mathi ( roasted)
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chilli paste
1 tbsp cashew nut paste
1 n ½ tbsp cream
½ lemon juice
¼ tsp cooking soda
½ tsp chaat masala
¼ tsp homemade garam masal
Salt to taste
½ tsp black pepper powder
Charcoal
Direction:
In a bowl, add 1 tsp warm milk, 6 – 8 strands saffron and mix it well. Soak for 30 minutes. Keep aside. In a mixing bowl, add 330 grams paneer, 30 grams onions, 80 grams bell pepper, 130 grams hung yoghurt, roasted gram flour, 1 tsp ginger garlic paste, 1 teaspoon green chili, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon chaat masala, ½ teaspoon red chili, soaked saffron milk and mix all the ingredients well. Marinate the paneer for 30 – 40 minutes. Soak skewers in water for 30 minutes. Skewer the veggies and paneer. Shallow fry till it turns golden brown in color from all sides. Last but not least serve it while its hot.

Zafrani Panneer Tikka

Ingredients:
Warm milk – 1 tsp
Saffron – S – 8 strands
Gram flour -30 grams
Paneer – 330 grams
Onions -30 grams
Belt pepper – 80 grams
Hung yogurt -130 grams
Ginger garlic paste – 1 tsp
Green chili – 1 tsp
Garam masala – 1 tsp
Turmeric – 1 tsp
Salt – 1 tsp
Chaat masala – 1 tsp
Red chili – 1/2 tsp
Direction:
In a bowl, add 1 tsp warm milk, 6 – 8 strands saffron and mix it well. Soak for 30 minutes and keep it aside. In a mixing bowl, add 330 grams paneer, 30 grams onions, 80 grams bell pepper, 130 grams hung yogurt, roasted gram flour, 1 tsp ginger garlic paste, 1 teaspoon green chili, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon chaat masala, 1/2 teaspoon red chili, soaked saffron milk and mix all the ingredients well. Marinate the paneer for 30 -40 minutes. Soak skewers in water for 30 minutes. Skewer the veggies and paneer. Shallow fry till it turns golden brown in color from all sides. Your Zafrani Paneer Tikka is ready.

Badshahi Faluda

Ingredients:
(Serves 2)
2-3 tbsp rose syrup
1 tsp sabja
1 cup noodles
2 cup milk
2 scoops ice-cream
Strawberry jelly
Direction:
– Boil the milk and keep stirring to avoid the milk sticking to the bottom.
– Once the milk comes to a boil, add the sugar.
– Let the milk boil for about 3-4 minutes.
– Get the milk off the flame. Let it cool down completely and then refrigerate it for a couple of hours.
– Once the milk is chilled, add the rose syrup to it and give it a stir.
– In a glass, add the sabja followed by the vermicelli. Then add the strawberry jelly and the milk.
– Add the scoop of vanilla ice-cream to the faluda and garnish it with almond and pistachio flakes.
– The delicious faluda is ready to be served.

K Tanzeel Zaman, Staff writer of ICE Today Magazine. He is an avid traveler, aiming to fill up his passport and express his perspective of the world through his write-ups.