Sima's Kitchen Secrets

Sima's Kitchen Secrets 🌹Reviving forgotten Awadhi & family recipes
🌹 Top 12 (Season 8) Now all of you can get a taste of this awesomeness ❤️.

For the past several years, on every Sunday and on all special occasions, Sima Ahmed has served up the most delicious Awadhi biryani for family and friends in Kolkata. Her secret is the special mix of flavours and spices that she freshly grinds herself. After many years of badgering her to do this professionally - she's finally given in to pressure. For authentic, home-cooked Awadhi biryani by the

dekchi, call +91 87775 90538. She's also included chaap and halim in her menu...both equally delicious!

*All orders to be placed a minimum of 24 hours in advance*

Thank you ItsGoa for the feature
15/04/2026

Thank you ItsGoa for the feature

29/03/2026

I always appreciate the passion and dedication that goes into building a small business. It's encouraging to see new ventures bringing creativity and craftsmanship to the table.

a budding brand creating thoughtfully designed ceramic pieces.

20/03/2026

Ingredients

- Sevai (vermicelli) – 250 g
- Sugar – 200 g
- Khoya – 100 g
- Ghee – 1 cup
- Almonds (chopped)
- Cashews (chopped)
- Dry coconut (chopped)
- Rose water – few drops
- Rose petals – for garnish
- Silver leaf – for garnish
- Saffron – few strands
- Cardamom powder – ¼ tsp

Method
- Heat ghee and lightly roast the semai. Keep aside.
- In another pan, boil 2 cups water with sugar and saffron to make a slightly sticky syrup.
- Add roasted semai, cardamom powder, and rose water. Cook till syrup is absorbed.
- Add crumbled khoya and mix gently.
- In a separate pan, fry chopped nuts and coconut in a little ghee and add to the semai.
- Garnish with rose petals and silver leaf.
- Serve warm.



[Sevai, Awadhi Cuisine, Indian Food, Chef Sima Ahmed, Lucknow Cuisine, Food Reels, Recipe, Eid Special Menu]

19/03/2026

Ingredients

Maida – 2 cups
Milk – 2 cups (warm)
Sugar – 1 tsp
Salt – ½ tsp
Green cardamom powder – ¼ tsp
Ghee – 1 cup
Saffron water – as required

Method
- In a bowl, add maida, salt, sugar, and cardamom.

- Add warm milk gradually and knead into a soft dough.

- Add ½ cup ghee and knead again until fully absorbed.

- Cover and rest the dough for 1 hour.

- Divide into portions, roll like a paratha.

- Apply saffron water and ghee on one side.

- Cook on a tawa on low-medium flame until done.

17/03/2026

Ingredients

Mutton – 1 kg

Onion (sliced) – 3 large

Mustard oil – ½ cup

Ghee – 4 tbsp

Ginger-garlic paste – 3 tbsp

Coriander powder – 2 tbsp

Cumin powder – 1 tsp

Black pepper powder – ⅓ tsp

Red chilli powder – 2 tsp (or to taste)

Yogurt (well beaten) – ½ cup

Almonds – 10 pcs

Poppy seeds – 1 tbsp

Dry coconut slices – 5

Salt – to taste

Kewra water – 1 tsp

Whole Spices

Black cardamom – 3 pcs

Green cardamom – 5 pcs

Cinnamon stick – 1

Cloves – 4 pcs

Black peppercorns – 10

Method

Heat mustard oil and ghee in a heavy pan. Add the whole spices and let them release their aroma.

Add sliced onions and cook until slightly transparent. Add mutton and salt, and sear well. Remove the mutton and keep aside.

In the same pan add ginger-garlic paste and all powdered spices. Bhuno until the oil begins to separate.

Add the mutton back and bhuno well.

Add powdered almonds, poppy seeds, and dry coconut. Mix well.

Add yogurt and cook on low flame, stirring until the masala turns rich.

Add water as required and cook until the mutton becomes tender.

Add fried onions and cook for a few more minutes on low flame.

Finish with kewra water.

13/03/2026

Ingredients
- Mutton (thin slices, pounded) – 1 kg
- Ginger garlic paste – 3 tbsp
- Curd – 3 tbsp
- Raw papaya paste – 3 tbsp
- Roasted gram flour – 2 tbsp
- Ghee or mustard oil – 2–3 tbsp
- Salt – to taste

Pan-seared Spices (make powder)
- Coriander seeds – 2 tbsp
- Cumin seeds – 1 tsp
- Black pepper – 1 tsp
- Black cardamom – 3 pcs
- Dry red chilli – 5 pcs
- Green cardamom – 5 pcs
- Nutmeg – ¼ piece
- Mace – ½ flower
- Poppy seeds – 2 tbsp
- Dry coconut – 6 slices
- Garlic cloves – 5 pcs
Lightly sear all the spices in a pan and grind into a fine powder.

Method
- Mix mutton with raw papaya paste and ginger garlic paste. Keep aside for 10 minutes.
- Add curd, prepared spice powder, roasted gram flour, salt, and ghee or mustard oil. Mix well.
- Marinate for 2–3 hours or overnight for best results.
- Cook on a hot pan or grill on skewers over coal until tender and lightly charred.
- Serve hot with onion, lemon, and chutney.



[Ramadan Favourites, Chef Sima Ahmed, Indian Kebabs, Eid Menu, Awadhi Cuisine]

06/02/2026

Lucknow ki hawa, bazaar ki raunak…
Aur hum, kuch dino ke mehmaan apne hi sheher mein.

Lucknow's famous market Nakhas, a must visit place in Lucknow.

Farmaish Khane Special request for Desi Murgh Ka Salan by Zeeba Khan. Full recipe video will be live at 9:00 pm[Recipe V...
16/01/2026

Farmaish Khane
Special request for Desi Murgh Ka Salan by Zeeba Khan.

Full recipe video will be live at 9:00 pm

[Recipe Videos, Indian Food, Awadhi Cuisine, Fan Requests, Food Content]

11/01/2026

I carried the culinary wisdom of Faizabad to Kolkata, where it evolved and deepened with time. Now I move to Goa, with years of experience behind me and an openness to learn more ahead.

[Kolkata Food, Goa, Awadhi Cuisine, Recipe Videos, Food Influencer, Culinary Expert, India Food]

Address

Chapel Road, Hastings
Kolkata
700022

Telephone

+918777590538

Website

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