Chef Aqsa Hashmi

Guilt free(no maida no sugar) Spiced Apple cake !!

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🎄🎂💕 🍰 🎄 👏👏 🔪🔪 ♥️ ❤️

Kashmiri chai also known as noon chai(salt tea)☕☕


Kashmiris don't actually call their chai “Kashmiri Chai”. That's the term used by Pakistanis and Indians to describe the Kashmiri Noon Chai (translated to Salt Tea). As the name suggests, Noon chai is a salty drink, but has gained popularity across Pakistan and India as a sweet concoction !!



😍 🔪🔪 👩🏻‍🍳

Navratan pulao !!😋😋

There are many stories behind the history of this dish, some say that during the rule of Emperor Akbar, the chef wanted to celebrate all Akbar’s 9 gems from his court and that’s how he came up with this dish. And that’s how Navratan Pulao was born, maybe???🤔🤔

But who cares apne ko to bs khane se matlab hai na😜😜

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Cake is for life and not just for birthdays !!


Flavour:-Black forest


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🎂🍰 ❤️💞😻💖 ❤️🍪🍰🍥 🔪🔪

KAKORI KEBAB by 😁

It was superb in taste,mouth melting and with the perfect balance of spices !!🤤😋

You can order from swiggy zomato and follow them for more updates !!

Lucknow in the Kakori district, Nawab Syed Mohammad Haider Kazmi, arranged a party for one of his British accomplices during the mango season. The Nawab served the best of Awadhi cuisine for his foreign friends, including the very popular seekh kebabs. His lavish Khatirdari took a major setback when a British official made a mean remark about the course and chewy texture of the Seekh Kebabs. The offended Nawab asked his Rakabdars and khansamas to design a tender version of those kebabs, the very next day. The cooks spent many days and nights in the royal kitchen to create a more refined variant of the kebabs and then after about ten days of rigourous experimentation, they came up with what are now popularly known as the Kakori Kebabs. These kebabs has a very fine, soft and smooth texture. The use of 'Maliabali' mangoes to tenderise the meat and a host of eclectic spices, was the secret behind the softness of these kebabs and their distinct flavour. Thereafter, the Kakori Kebabs rose to fame. Crossing the territories of Kakori, these kebabs became popular in the entire region of Awadh, and gave birth to the art of using raw fruits (like raw mango and papaya) as tenderizers in kebab recipes.

NANKHATI is an emotion !!😁

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Ragi and oats cookies with dates !!

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🍪 🍪 ❤ ❤️ 🔪🔥chef👨‍🍳

Iyengar style Rawa cake !!😁



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The legacy of the Iyengar bakeries is believed to have been started by HS Thirumalachar, who hailed from Hassan. He established the first Iyengar bakery named BB (Bengaluru Brothers) Bakery way back in 1898, along with his brother. Set up in the bustling Chickpet area, HS Thirumalachar is said to have learnt the art of baking from an Englishman who was a regular visitor at his shop that initially sold only sweets. With the successful formula of delicious bread, buns and biscuits, the bakery grew fast and strong and was renamed Bengaluru Brahmins bakery since the 1970s....


☕️ ❤️bake ❤️ 🔪🔪🔥🔥