Eid Mubarak

Tasneem Shahani started her culinary adventure as a home cook. In February 2015, she joined hands with Abbas Nalwala, a leading Bohra Muslim caterer, from Mumbai to start Tasneem's Kings Kitchen in Jhamsikhel, Lalitpur. Tasneem's Kings Kitchen serves 100 per cent Halal,

authentic Bohra Muslim food cooked traditionally in dum pukht style.

Sheer Kurma


Fine vermicelli — 1 cup

Full-cream milk — 1 litre

Sugar — 1/2 cup

Almonds — 1/2 cup

Raisins — 1/2 cup

Pistachios shelled — 1/2 cup

Cardamom powder — 1 tsp

Ghee — 3 tbsp

Condensed milk — 1/2 litre

Yellow food colouring (optional) — 2 drops


Roast the vermicelli in ghee till ghee leaves the sides. Add milk and sugar. Bring it to a boil. Added food colouring is optional. Garnish it with dry fruits and serve hot.

Mutton biryani


Mutton — 1 kg (chopped into small pieces)

Red onions — 3 (medium size)

Yogurt — 1 cup, well beaten

Green chillies — as per your requirement

Ginger — 100 gram, Garlic- 1 whole big

Tomatoes — 3 big

Mint leaves —  A handful

Basmati rice —  2.5 cups

Oil — 6 tbsp,

Turmeric powder — 1/2 tbsp

Garam masala —1 tbsp

Cinnamon stick — 2

Cloves — 6, Cardamom — 6

Bay leaves — 3 to 4

Black peppercorns — 1 tbsp

Crushed black peppercorn — 1/2 tbsp

Salt to taste


Mix totogether 1.5 tbsp of ginger and garlic paste each, 1/2 cup curd, salt, yellow powder, 1/2 cup of coriander and mint leaves and green chillies. Marinate the mutton in the mixture. Heat oil in a vessel; add cumin seeds, chopped onions and sautè till brown. Add 1/2 tbsp of ginger and garlic paste and fry until golden brown. Add garam masala powder and 1/2

a cup of mint and coriander leaves and fry well.

Add the marinated mutton to the mixture and stir well. Cover and cook on low heat till the mutton is tender. Meanwhile, place water, bay leaves, cardamom, cinnamon sticks and cloves in a vessel and bring it to boil. Add rice, and another 1/2 a cup of mint and coriander leaves and salt to taste. Cook until half done and strain the rice. Add two tbsp of ghee/oil to the rice. Mix two spoons of water and red/yellow colour additive and pour this in the centre of the rice. Cover and keep on low heat for 15 minutes. Wait for 15 minutes and serve hot with Dahi Kachumber or Raita.

Chicken in Jangbari sauce


Chicken — 1 whole

Ginger garlic paste — 1 teaspoon

Cashew paste cream — 3 to 4 cup

Tomato puree — 2 tbsp

Cabbage — For decorative purpose

(as per your need)

Cucumber— For decorative purpose

(as per your need)

Carrots- For decorative purpose

(as per your need)

Chilli powder and salt to taste


Take whole chicken and clean it properly. Marinate it with salt, ginger garlic paste, chilli powder and roast it on the charcoal. For the sauce mix cashew paste cream and tomato puree with lots of spices and pour it on the chicken. Garnish the plate with finely cut cabbage, slices of cucumber, carrots and serve hot.

Jarda(Sweetened Rice)


Basmati rice — 1 cup

Water — 1 cup

Butter — 2 tbsp

Sugar — 3/4 cup

Coconut powder — 1 tbsp

Dry fruits —1/2 cup

Cardamom — 2 pods


Cook rice and add sugar when hot. Add kesar water for the yellow tinge

and food colour for red. Garnish with dry fruits and serve hot.