13. Sarsoon ka saag (Punjabi Classic) (V)
Mustard leaves with other greens like spinach and radish leaves cooked in oriental spices.
14. Lamb Paaye
Sticky thin tomatoes-onion curry of slow cooked lamb trotters.
15. Lasi Karee (V)
Mustard leaves curry cooked in spice infused yogurt.
16. Baji’s Bakra Karahi
Wok-cooked curry made with goat’s meat cooked in tomatoes, onions, green chilies, and oriental spices.
17. Aloo bakra
Goat Meat slowly braised in potatoes with seasoned gravy.
18. Daal Makhni Tarka (V)
Lentils cooked in desi ghee (purified butter) and poured upon with sizzling oil of tempered spices.
19. Camel Karahi from Karachi
Wok-Cooked curry consisting of camel’s meat cooked in tomatoes, onions, green chilies, and oriental spices.
20. Kashmiri Karaahn (V)
(paneer based dish from the seventeenth century)
Seventeenth century Kashmiri dish made with paneer (cottage cheese), oriental spices and garlic tarka.
21. Mothi daal (V)
Thick Red kidney beans curry made with tomatoes, beans, onions, chillies and spices.
22. Bindi (V)
Dry curry made with okra infused in spices; fried in onions and tomatoes
23. Baji’s veggie crocodiles (V)
Bitter Ground stuffed with seasoned tangy vegetable masala/stuffing; sautéed in caramelized onions.