Nankhatai

Ingredients

1 1/2 cup – Maida (flour)
1/2 cup – Caster sugar
1/2 cup – Ghee, at room temperature
1/4 tsp – Vanilla essence
1/2 tsp – Powdered cardamom
Slivers of pistachio and almonds, for topping

Recipe

1. Using your hands, rub in the cardamom powder with the sugar until it’s fragrant.
2. Now, add the ghee and mix until light and creamy. Add vanilla essence and mix well.
3. Sift the maida and add to the mixture.
4. Using your hands, knead the mixture into a slightly crumbly dough.
5. Shape the dough into tiny balls.
6. Flatten the biscuit slightly, and add a chironji or almond sliver to the centre. I couldn’t find any chironji in Bengaluru, and so went without.
7. Bake at 170 degrees Celsius for 15-18 minutes.

Bhindi Ghosht

Ingredients

Lamb or Mutton - ½ Kg
Okra (Bhindi) - ½ Kg

Onions - 2 medium (sliced)
Tomato - 1 (chopped)
Cardamom - 2
Ginger -  1 inch (finely chopped)
Garlic - 3 cloves (finely chopped)
Tomato Puree - 1 can
Coriander Powder - 1 and ½ teaspoon
Shaan Karahi Masala - 1 teaspoon
Chilli Powder - ½ teaspoon
Salt (to taste)
Oil - 4 table spoon
Water - ½ cup
Jalapenos -3 (slice vertically on one side)
Fenugreek((Methi) Leaves dried - 1 table spoon

Bhindi Ghosht

Recipe

1. Add oil to a wok (Karahi), when it is hot add onions.
2. Fry till the edges starts to turn golden brown.
3. Add carom (Ajwain) seeds, fry for another 15 seconds.
4. Add ginger garlic, and fry till it leaves oil.
5. Add tomatoes puree, saute till it leaves oil.
6. Add coriander powder, shan karahi masala, chilli powder and salt.
7. Add chicken and cook for 5 minutes.
8. Add water, cover and cook till it is tender.
9. Add jalapenos and dried Methi leaved in the end.
10. Cook for another 5 minutes.

Lagan Seekh - One Pot Minced Meat Delight

Ingredients

250 g - mincemeat
1 tsp - Butter or 1 tsp - oil
1 - Onion
1 tbsp - Garlic paste
1 tbsp - finely chopped Green chillies
1 tbsp - finely chopped Coriander leaves
1 tbsp - finely chopped Mint leaves
1 - Egg
salt to taste
pepper powder

Lagan Seekh

Recipe

1. Put garlic paste, coriander leaves, mint leaves, salt on top of the mincemeat and mix it well.
2. Marinate for an hour.
3. Cut onion and deep fry it in oil.
4. As soon as it turns golden, remove it from oil and keep it aside.
5. It is known as birasta.
6. Beat egg with pepper powder and salt.
7. Take flat pan and grease it with butter/ oil and spread about half quantity of a beaten egg on the pan.
8. Mix half birasta and marinated mincemeat dough. Press lightly to spread throughout the pan.
9. Spread the remaining part of the beaten egg on the dough.
10. Cover the pan with foil and bake in the oven or on the gas for 25 mins.
11. Garnish with birasta, capsicum, tomato and carrot.

Coffee Walnut Cake

Ingredients

For the sponges

• 340g unsalted butter, plus extra for greasing
• 340g caster sugar
• 250g plain flour
• 90g walnuts
• 3 tsp baking powder
• 6 large eggs
• 3 tsp instant coffee dissolved in 1.5 tbsp boiling water

For the frosting / topping

• 750g icing sugar
• 250g unsalted butter
• 4 tsp instant coffee dissolved in 2 tbsp boiling water
• 2 tbsp milk
• approx 9 walnut halves for decorating

Equipment needed

• 3 - round sandwich tins (20cm)
• Baking parchment
• Stand mixer or electric hand whisk
• Food processor
• Offset palette knife
• Silicone spatula
• Sieve
• Kitchen scales
• 2 x wire cooling racks
• Display plate or cake board

Recipe

1. Preheat the oven to 180oC / 160oC Fan / Gas Mark 4 (I have a fan oven so all my recipes are tested at the fan temperatures). To make the sponges, grease and line three 20cm sandwich tins with baking parchment. If you only have one or two tins, you can still do the cake, but you’ll have to do the baking in batches
2. Weigh out the walnut halves and dry fry in a frying pan over a medium heat for 5 minutes, or until the oils start to release the walnut aroma. Set aside to cool while you prepare the rest of the sponge mixture
3. Beat together the sugar and butter with an electric hand whisk, or a stand mixer if you have one, until they are light coloured, smooth and creamy. Beat in each egg thoroughly, one by one (rather than dropping them all in together). If the mixture starts to split, just add a tablespoon of flour and continue beating – this will bring the mixture back
4. Dissolve the coffee in the boiling water and fold this into the wet mix
5. Weigh and measure the flour and the baking powder and put into a food processor. Add the cooled walnuts. Blitz thoroughly until all the nuts are incorporated and form a light, fine powder
6. (If you don’t have a food processor, you can try crushing the walnuts as small as possible by putting them in a sandwich bag and whacking them with a rolling pin but it will be difficult to get them fine enough to work in the cake)
7. Fold the dry ingredients into the wet mixture using a silicone spatula, making sure to mix any flour that ends up at the bottom of the bowl. Be gentle when you’re folding in the flour – you don’t want to knock out any air you’ve incorporated into the mix through all that whisking!
8. Divide the mixture evenly between the three tins. Smooth out the surface of the sponge mixtures with an offset palette knife and bake for about 23-28 minutes (keep an eye on it from 20 minutes), or until a cocktail stick comes out clean when poked into the centre of the sponge
9. Remove from the oven and when the tins have cooled enough to handle, take the sponges out of the tins and set to cool on wire racks
10. While the sponges are cooling, prepare the coffee butter cream icing. Weigh the butter into a bowl and beat with an electric hand whisk until soft. Gradually add the icing sugar and continue to mix. Make up the coffee and beat into the mixture. Add 2 tbsp milk if you need to loosen the butter cream a little more
11. Once the sponges have cooled, if they have raised middles, slice the tops flat with a bread knife (I usually spread a bit of the icing on the off cuts to taste a secret preview of the final cake)
12. Put the bottom sponge on your display plate or cake board. Neatly spread about 1/3 of the butter-cream icing onto the bottom layer of sponge using an offset palette knife. Try to spread evenly, and right up to the edges of the sponge, so you can see a neat line of icing once the top layer of sponge goes on
13. Add the next sponge and repeat. Turn the top layer of sponge upside down and lie on top of the spread icing; pressing down gently, and scraping off any excess icing that squidges out of the middle
14. Using the offset palette knife, neatly spread the remaining icing on the top of the cake and garnish with the remaining walnut halves.

Kathi roll

Kathi roll

Kathi roll

Ingredients

Lamb - 500 grams (boneless, cut into cubes)
Lime juice) - 2 table spoon
Chilli flakes - 1 teaspoon
Garam masala - 1/2 teaspoon
Ground cumin - 1/2 teaspoon
Ground black pepper - 1/4 teaspoon
Salt - 1/2 teaspoon (or to taste)
Oil - 2 table spoon

Wrap
Parathas chapatti or other flatbread - 6
Eggs - 6 large 
Coriander - 2 table spoon (chopped)
Vegetable oil - 2 table spoon

Salad
Red onions - 2 (Halved and very thinely sliced)
Green chillies - 2 (finely chopped)
White vinegar or lime juice - 3-4 table spoon
Salt - 1/2 teaspoon (or to taste)
Coriander - 2 table spoon (chopped)

Recipe 

1. Rinse the meat in cold water. Add the rest of the ingredients and mix. Set aside in the fridge for at least an hour or overnight to marinate.
2. For the salad. Mix the onions in a bowl with chillies, vinegar/lime juice, coriander and salt. Set it aside.
3. Lightly beat the eggs in a bowl with chopped coriander. 
4. Heat a frying pan over medium heat, then add a flat bread. Cook for 30 sec. Drizzle 1 tsp oil around the edge and let it run under the pan. 
5. Pour one sixth of the egg mixture on top of the bread and spread it around. Using a spatula, quickly flip the bread over so the egg is underneath (most of the egg will fall off the bread into the pan). Cook for 1-2 minutes, pressing down gently with a spatula, until the egg sets. Flip the bread over and brown the other side for 30 seconds. 
6. Repeat with the remaining bread and eggs. Wrap in foil and keep warm in the oven
7. Heat a griddle pan, grill or barbecue to very hot. Drain the beef of its marinade, pat dry with kitchen paper and thread onto skewers. Drizzle the kebabs with the 2 tbsp vegetable oil and cook for 3 – 4 minutes or so. until lightly charred in places but still pink in the middle. Remove the meat from the skewers to a warm plate.
8. To serve, put the warm wraps egg-side up on plates and arrange the meat down the middle of each.
9. Drain the onion and chillies of the vinegar or lime juice, then toss with the chopped coriander. Scatter the salad over the meat, then roll up the wrap and serve.

Fish Molee (Kerala)

Fish Molee /Moli or Meen Molee is a famous fish curry from Kerala (South India). The word molee literally means “stew”. Fish Molee is a preparation where fish is stewed in coconut milk and very low spiced flavor in masala is prepared, so that flavor of the fish dominates the taste of the curry.

Fish Molee (Kerala)

Fish Molee (Kerala)

Ingredients

Basa Fish (or any white fish) - 600 gm (cubed)

Coconut Milk - 200 ml

White Onions - 2 medium (finely sliced)

Ginger -  1 and ½ inch (finely shredded)

Garlic - 4 cloves (cut in half, length-ways)

Black Cardamom - 2 (lightly crushed)

Cloves - 4

Cinnamon Stick - 2 (3 cm pieces)

Bay-leaf - 1

Turmeric Powder - 1 and ½ teaspoon (or 2 teaspoons)

Plain Flour - 1 teaspoon

Green Chily - 2 (split in half, length-ways)

Salt (to taste) - 2 teaspoon

Oil (mustard) - 5 tablespoons (90 ml approx.)

Water - 1 cup

Lemon - ½

Recipe

Add oil to a wok (Karahi), when it is hot add onions.
Fry till the edges start to turn golden brown (approx 10 minutes).
Add cardamom, cloves, cinnamon and bay leaf, fry for another 1 minute.
Add ginger garlic, green chilly and turmeric and fry for another 1 minute.
Add flour and salt and stir in for another 1 minute.
Add fish, pour water just to cover and simmer for 3 minutes (until fish is part cooked).
Add coconut milk, bring to simmer and cook for further 2-3 minutes (until fish is cooked through).
Sharpen with lime juice.

PS: Serve with boiled Basmati rice.

Karahi Chicken (Karahi Murgh)

Karahi Chicken

Ingredients

Chicken or Mutton - 1 Kg
Onions - 3 medium (cut in cubes)
carom (Ajwain) Seeds - 1/4 table spoon
Ginger -  1 inch (finely chopped)
Garlic - 3 cloves (finely chopped)
Tomato Puree - 1 can
Coriander Powder - 1 and ½ teaspoon
Shaan Karahi Masala - 1 teaspoon
Chilli Powder - ½ teaspoon
Salt (to taste)
Oil - 4 table spoon
Water - ½ cup
Jalapenos -3 (slice vertically on one side)
Fenugreek((Methi) Leaves dried - 1 table spoon

Recipe

1. Add oil to a wok (Karahi), when it is hot add onions.
2. Fry till the edges starts to turn golden brown.
3. Add carom (Ajwain) seeds, fry for another 15 seconds.
4. Add ginger garlic, and fry till it leaves oil.
5. Add tomatoes puree, saute till it leaves oil.
6. Add coriander powder, shan karahi masala, chilli powder and salt.
7. Add chicken and cook for 5 minutes.
8. Add water, cover and cook till it is tender.
9. Add jalapenos and dried Methi leaved in the end.
10. Cook for another 5 minutes.

Kunafa

Kunafa (also spelled knafeh, Kunafeh, kunafeh, knafeh, or kunafah) is a Mediterranean cheese pastry soaked in sweet sugar-based syrup, typical of the regions belonging to the former Ottoman Empire. Kunafa  is especially popular during the month of Ramadan.

Naboulsi or akawi cheese is layered between the crispy thin Kataifi pastry dough. The flavoured sugar syrup and crunchy nuts are added for perfect finish. You may substitute kataifi  with thin vermicelli, and naboulsi or akawi Cheese with ricotta and fresh mozzarella.

Kunafa

Ingredients

Vermicelli (or Kataifi) - 200 gms
Butter - 50 gms (unsalted)
Ricotta - 200 gms
Mozzarella - 100 gms (shredded)
Sugar - 1 and 1/2 cup
Water - 1 cup
Lemon - 2 table spoon
Cinnamon - 1 stick

For garnish (add or remove based on choice):
Almonds - 5 (blanched)
Dates - 5 (dried and chopped)
Golden Raisins - 10
Cashew - 5
Walnuts - 5
Green Pistachio - 5



Recipe

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 8 inch sandwich tin (use a piece of baking paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated), line the bottom of the tins with a circle of baking paper.
3. Break vermicelli into small pieces and roast in butter. You may add 2 tablespoon of water, so that vermicelli is soft, make sure that it is not mushy.
4. Spread half of vermicelli in the baking dish, press down lightly.
5. Spread ricotta cheese evenly.
6. Spread mozzarella evenly.
7. Cover with remaining vermicelli.
8. Bake for about 30 to 40 minutes until lightly golden-brown.
9. In the meanwhile prepare the sugar syrup, in a heavy bottomed saucepan add water over medium heat.
10. After two minutes add sugar and lemon juice.
11. Add cinnamon stick (or 5 strands of saffron depending on your personal preference).
12. Stir to combine and bring to a boil. Let simmer to a syrupy consistency.
13. Remove from heat and let it cool, remove cinnamon stick. Make sure that the syrup does not get hardened.
14. When vermicelli is baked, take it out of oven and immediately pour cold sugar syrup evenly over the hot vermicelli. 
15. Let cool completely to room temperature.
16. Loosen the edges and invert onto the serving plate.
17. For garnishing lightly roast all the dried fruits and nut, chop them into small pieces.
18. Sprinkle the garnish all over. Slice in squares and serve.

Variations

• You may boil half cup of milk with 3 table spoon of semolina and 3 table spoon sugar, make it thick and then let it cool. Mix cheese with it until it gets a smoother texture.
• Another option is to make a filling of mawa or Khoya instead of cheese, add chenna (coagulated milk) and 3 table spoon sugar to it.
• May replace cheese with cream (malai).
• Remember the syrup shouldn't be hot, it should be of room temperature. Neither should it get crystallised.
• You may garnish with small pieces of mango or banana instead of dry fruits.

Meatball Biryani ( Kofta Biryani )

Ingredients

Basmati Rice - 500 gms


For the Kofta:

Lamb or chicken mince - 1 kg
Onions - 3 (Large chopped very fine)
Garlic paste - 2 table spoon
Ginger paste - 1 table spoon
Garam masala - 2 table spoon
Tomato ketchup - 3 table spoon
Coriander leaves - 1/2 cup (chopped fine)
Salt to taste

For the Kofta curry:

Tomatoes - 4 (large, diced)
Coriander powder - 2 teaspoon
Cumin powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala - 1 table spoon
Chilli powder - 1 teaspoon
Vegetable/canola/sunflower cooking oil - 5 table spoon
Garlic paste - 2 table spoon
Ginger paste - 1 table spoon
Salt to taste

For garnish:

Onion - 1 (large sliced finely)
Saffron strands - 1 table spoon
Milk - 3 table spoon (warm)
Coriander leaves - 3-4 table spoon (chopped)


Recipe

1. Wash the rice and soak in warm water for 20 minutes.
2. Cook the rice till almost done. Drain remaining water (if any) and keep aside.
3. Put the minced lamb/chicken, 2 of the chopped onions, 2 table spoon garlic paste, 1 table spoon ginger paste, 2 table spoon garam masala, tomato ketchup and coriander leaves and salt in a large bowl and mix well.
4. Form the mixture into equal sized balls and keep on a plate.
5. Heat the oil in a pan and fry the sliced onion in it till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
6. In the same oil, add 1 onion (finely chopped). Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. 
7. Add all the spices - coriander, cumin, red chilli powder, garam masala, turmeric - and fry for 2-3 minutes.
8. Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
9. Add 1 cup of warm water to the masala and season with salt to taste. 
10. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
11. Stir gently so as not to break the meatballs.
12. Cook uncovered till the meatballs are done. There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so dry it as required.
13. Soak the saffron strands in 2-3 table spoon of warm milk.
14. Take a large, deep baking dish/ oven proof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and Koftas as follows: rice - Koftas - rice.
15. Spread the saffron infused milk over the top of the last layer of rice.
16. Garnish with the crispy fried onions, chopped coriander leaves. Cover the dish and seal tightly.
17. Bake in a hot oven for 30 minutes.
18. Serve hot with a raita and green salad of your choice.

Barbecue Chutneys

Spring Green Chutney

Ingredients

Spring Green leaves - 10 (finely chopped)
Mustard Oil - 1 table spoon
Salt - 1 teaspoon

Recipe

1. Mix all the ingredients.

Roasted tomato and garlic Chutney

Ingredients

Tomatoes - 5
Garlic - 5 cloves
Green Chilli - 2 (finely chopped)
Coriander leaves - 5 (finely chopped)
Mustard Oil - 1 table spoon
Salt - 1 teaspoon

Recipe

1. Drop the tomatoes and garlic in between the coal while barbecue is lit, leave for 10 minutes.
2. Using a tong take the tomatoes and garlic out.
3. In a bowl crush tomatoes.
4. Squeeze the garlic from the peel in the bowl.
5. Add green chilli, coriander leaves, mustard oil and salt, mix well.

Seekh Kebab Barbecue

Ingredients

Lamb mince - 1 kg

Onion - 1 (finely sliced)

Green Chilli - 3 (finely sliced)

Coriander leaf - 7 (roughly chopped)

Ginger - 1 table spoon (peeled and finely grated)
Garlic cloves - 5 (peeled and finely grated)

Coriander Seeds - 1 table spoon
Cumin Seeds - 1 table spoon
Black Pepper - 1 table spoon

Mustard Oil - 1 table spoon
Salt - 1 and 1/2 table spoon (or to taste)

Lemon - 1

Recipe

1. 2 hours before barbecue, lightly toast coriander, cumin and black pepper in a pan, crush the 3 ingredients in a mortar and pestle.
2. Add onion, green chilli, coriander leaf, ginger, garlic, crushed spices (coriander, cumin and black pepper), salt and mustard oil to the lamb mince, mix well.
3. Now leave the marinade for 2 hours.
4. Get the barbecue ready.
5. Make round balls of mince, insert in skewer and flatten it around the skewer in the shape of seekh kebab, barbecue.
6. Remove from skewer once done, and squeeze 3-5 drops of lemon on each kebab (absorbs lemon more easily when it has just come off barbecue).

Note: 1 kg lamb will make approximately 18-20 seekh kebabs.

Chicken Tikka Barbecue

Ingredients

Chicken - 1 kg (boneless or leg pieces)
Lemon - 2

Ginger - 1 table spoon (peeled and finely grated)
Garlic cloves - 5 (peeled and finely grated)

Coriander Seeds - 1 table spoon
Cumin Seeds - 1 table spoon
Black Pepper - 1 table spoon

Yoghurt/Cream - 2 table spoon
Paprika / food colour - 1 table spoon (optional)
Olive Oil - 1 table spoon
Salt - 1 table spoon (or to taste)

Recipe

1. Make 2 deep cuts in each of the chicken piece.
2. Squeeze 1 lemon on Chicken, mix well and leave overnight to marinade.
3. 2 hours before barbecue, lightly toast coriander, cumin and black pepper in a pan, crush the 3 ingredients in a mortar and pestle.
4. Add ginger, garlic, crushed spices (coriander, cumin and black pepper), salt and olive oil to the chicken marinade, mix well.
5. Add yoghurt or cream.
6. Add Paprika or colour (optional).
7. Now leave the marinade for 2 hours.
8. Get the barbecue ready.
9. Slice in 3 to 4 pieces on skewer, and barbecue on coal (brush with oil if chicken looks dry during barbecue).
10. Remove from skewer once done, and squeeze 3-5 drops of lemon on each chicken piece, chicken absorbs lemon more easily when it has just come off barbecue.

Chicken Curry - Haque Style

Haque Murgh is chicken cooked in subtle spices, it is very different from the hot and spicy Indian curries, goes pretty well when served with roasted lamb or chicken, to add a gravy dish to the table.

Ingredients

Chicken - 1 kg cut into standard 12 pieces

White onion - 1 (grated)
Ginger - 1 tablespoon (peeled and finely grated)
Garlic cloves - 4

Garam masala - ½ teaspoon
Corriander Podwer - 2 table spoons

Water
Salt - 1 teaspoon (or to taste)
Oil (cooking) - 4 or 5 large spoons

Recipe

1. Heat the cooking oil into a large, preferably non-stick, lidded pan on medium heat. 
2. Add the onion and fry for 6-8 minutes, until it caramelises. 
3. Add the garlic and ginger and continue to fry, stirring, for 1 minute.
4. Add the coriander powder, stir for 30 seconds.
5. Add salt.
6. Add Chicken and fry for about 10-15 minutes.
7. Add garam masala, stir fry for another 30 seconds.
8. Add water to cover chicken pieces.
9. Cover, reduce the heat to low, and simmer gently for 15-20 minutes, the sauce should turn thick.

Shahi Paneer

Shahi Paneer is a north Indian dish, a preparation of paneer pieces in a thick, creamy gravy prepared in tomato, onion and cashew-nut paste. Because of its richness it is usually served in parties, dinners and other occasions which require special menu.

This is one of the paneer recipes you will find in every dhaba and restaurant, and to me brings back memories of dhaba food from my graduation days.

Shahi Paneer

Ingredients

Paneer (Cottage Cheese) - 250 grams (cut in cubes)
Cashew Nut - 7
Makhane  (Gorgon/Fox Nut) - 15 (optional)
Onion - 1 large (chopped)
Ginger - 1 inch (finely chopped)
Garlic - 2 cloves (finely chopped)
Tomatoes - 3 (chopped)
Green Chilli - 1 (chopped)
Bay Leaf - 1
Black Pepper - 6
Cloves - 3
Cumin Seeds - ½ teaspoon
Chilli powder - ½ teaspoon
Garam Masala - 3/4 teaspoon
Yogurt - 100 grams
Double Cream - 150 grams
Salt (to taste)
Oil - 4 table spoon
Coriander leaves - small bunch (finely chopped)


Recipe

1. Soak the cashew nuts for 15 minutes and then grind them to a smooth paste. Keep aside.
2. Dry fry makhane in a wok for a few minutes, let them cool, and then grind to a smooth powder. Keep aside.
3. Add 3 table spoon oil in a kadai, add bay leaf, cumin seeds, black pepper and cloves. 
4. When oil is hot add onion, saute.
5. Add ginger and garlic, and saute for another 1 minute.
6. Add tomatoes and green chili, cover it and cook for 5 minute.
7. Leave it for 15 minutes to cool, remove bay leaf and grind the rest to smooth puree.
8. Add 1 table spoon oil to kadai, once it is hot add the above pureed paste (of onion and tomato).
9. Add chilli powder and salt, cook until oil seperates.
10. Add makhane and cashew nut paste and cook for 2-3 minutes.
11. Add Paneer, cook for a minute.
12. Add yogurt, cook for 2 minutes on low flame till oil separates. Keep stirring.
13. Cover and keep on low flame and cook for 5-7 minute.
14. Add cream.
15. Sprinkle garam masala.
16. Keep on low flame for 3-4 minutes. Remove from fire.
17. Serve hot garnished with coriander leaves.

Red Lentil Soup (Kirmizi Mercimek Corbasi)

This is one of my favourite vegetarian soup since I had it when I visited 'Sultanahmet Koftecisi' in Istanbul. I still dream about this place. I was in Istanbul for holidays and on the recommendation from friends decided to stay in Sultanahmet, close to Aya Sofia and Blue Mosque. We went to 'Sultanahmet Koftecisi' after reading a recommendation on Lonely Planet, this very well known restaurant and it was very crowded but so worth it. The kofte (or "meatballs") are amazing and the stuff that dreams are made of.

I had obscene amounts of delicious food in Istanbul (one of the factors contributing to it being my new favourite city in the world) and this place still stands out.

'Sultanahmet Koftecisi' do an equally good Corbasi (soup) for a starter.

Red Lentil Soup (Kirmizi Mercimek Corbasi)

Ingredients

Onion - 1 medium
Potato - 1 large
Carrot - 1 
Oil - 2 tablespoon
Tomato - 2
Red lentil (pink masoor daal) - 1 cup (washed and drained)
Hot water (or Chicken stock) - 6 or 7 cups
Salt - 1 teaspoon
Mint - 1 bunch

Butter - 2 table spoon
Paprika - 1/4 teaspoon
Lemon juice - 1 table spoon

Recipe

1. In a medium-sized pot add oil.
2. At medium heat, add chopped onions, sauté them (don't let it get brown).
3. Add chopped tomato, carrots and potatoes and sauté them for about 2-3 minutes.
4. Add the washed and drained red lentils, salt and hot water (or chicken stock), stir well.
5. Cook until the carrots and potatoes are soft. (Approximately 10-15 minutes on medium-low heat).
6. Let it cool.
7. Add lemon juice and chopped mint.
8. With a blender mix the soup thoroughly.
9. If it is too thick, you can add some more water and adjust according to your sense of taste.
10. For the garnish in a small frying pan, add butter and melt over low-medium heat.
11. When it starts spitting, stir in chilli flakes.
12. Then, pour the butter over the soup.
13. Garnish with mint twigs and paprika on top.
14. Serve the red lentil soup while still hot.