I am an avid party-thrower. I love them. Its the sheer energy, you know. And when I throw a party for many, I make it a point to cook everything from scratch.

Recently, I was thinking of a Hyderabad-Themed party, and was looking at some of the recipes. After a good bit of contemplation, I realized that while I could always remove the sofas, and instead, put long mattresses on the floor, place hukkahs for the authentic feel of being a Nizam, and make people dress up in traditional Indian garments with a decided twist towards the Hyderabadi theme, I could not, in truth, do much about the cooking, since I knew little about the way I could make the perfect Biryani.
And hence, if I throw a party fit for the Nizaams, I would have tall glasses of Rose and Almond Milk on the side, put almonds and pistachios on a tray, and serve perfectly made homemade Mutton Shammi Kabab with some  slices of chopped cucumbers and onions, and some of my favorite Hot Mango Chutney from Kitchens of India.
As I would keep the food list short and simple, here is what I will be making. The Hyderabadi Chicken Biryani  would be made with the incredibly flavorful mix from Kitchens of India, and would taste ethereal with some cool cucumber raita, which is traditionally served with the Biryani in Hyderabad. I would also serve, along with some perfectly made Lachha Parathas, a large plate filled with Mirch Ka Salan, from the Kitchens of India’s ready to serve range. For afterwards, I would make one of my favorite desserts, Shahi Tukda, and a large batch of Kulfi, redolent with luscious strings of Faalooda and doused with Khus and Rose Syrup. 
My Gourmet Party would be simple, easy to make, and done under 2 hours from start to finish. All thanks to Kitchens of India products.
Disclaimer: This Post is a Part of Indiblogger’s My Gourmet Party with Kitchens of India Contest.
Written by Poorna Banerjee

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