From the Degchi kitchen

zarda recipesweet rice

Zarda: Sweet Yellow Rice With Whole Grains, Not Mush

Good zarda has separate, sweet, glossy grains. Bad zarda is a sticky block. The fix is par-boiling to three-quarters, a light syrup and almost no stirring.

Usama Alam · 14 November 2026 · 5 min read

falafel recipechickpea fritters

Falafel Falling Apart in the Oil? Start With Raw Chickpeas

The one rule behind crisp falafel is raw, soaked chickpeas, never tinned. Everything else is texture, chilling and oil heat. Here is the method with metric and US amounts.

Usama Alam · 14 November 2026 · 5 min read

basbousa recipesemolina cake

Basbousa Too Dry, Dense or Soggy? What to Change

Basbousa is a ten-minute batter, so almost every failure comes from rest time and syrup. Here is what the batter should look like and how to fix a tray that went wrong.

Usama Alam · 14 November 2026 · 5 min read

kunafa recipeArabic dessert

Kunafa at Home: Crisp Top, Gooey Cheese, No Soggy Base

Kunafa is three things done in the right order: buttered strands pressed hard, cheese dried well, and cool syrup poured on a hot pastry. Here is the order and the numbers.

Usama Alam · 14 November 2026 · 5 min read

kebab nightwhat to serve with kebabs

Kebab Night at Home: Sides, Breads and a Cooking Order

The kebabs are only half of it. A cold side, a sharp side and fresh bread, timed backwards from the grill, are what make it feel like a proper kebab dinner.

Usama Alam · 14 November 2026 · 4 min read

chicken karahikarahi recipe

Karahi: How to Tell the Oil Has Separated and It Is Done

Every karahi recipe says cook until the oil separates. Here is what that looks like at each stage, and what to do when the gravy stays watery.

Usama Alam · 14 November 2026 · 5 min read

achar goshtachar gosht recipe

Achar Gosht: The Pickle Spices and How to Use Them

Achar gosht tastes like a jar of pickle turned into a mutton curry. The flavour comes from four whole seeds, vinegar and a very short sizzle in hot oil.

Usama Alam · 14 November 2026 · 5 min read

kofta currykoftas falling apart

Kofta Curry: Why the Koftas Break and How to Stop It

Koftas fall apart when the mixture is loose, the gravy is boiling, or someone stirs too soon. Here is the order that keeps them whole and soft.

Usama Alam · 14 November 2026 · 4 min read

paneer tikkapaneer tikka recipe

Paneer Tikka That Stays Soft, Not Rubbery

Paneer tikka goes squeaky when it is overcooked and sad when the marinade slides off. A thick coat, short heat and the right order fix both.

Usama Alam · 14 November 2026 · 4 min read

raw papaya tenderiserbeef boti kabab

Raw Papaya Tenderiser for Beef Boti: How Much, How Long

Raw papaya is the reason bazaar boti melts, and the reason home boti sometimes turns to paste. The amount and the clock are what matter.

Usama Alam · 14 November 2026 · 5 min read