Mughlai Dawaat

Supperclubs & Popups | Indian | Halal | Vegetarian | BYOB | Supperclub

Rating: 10.0

hosted by Darjeeling Express

Event Photo

The first Darjeeling Express Supperclub of the year starts on a very exciting note-we have Tilda Grand Basmati Rice as our partner for our supperclubs in 2014. The signature Darjeeling Express Biryani will now taste even more special with the legendary Tilda Grand extra long rice. The traditional Calcutta style Dum Biryani is my most treasured recipe, handed down to me by four generations of cooks from my family. It is always the centre piece of every meal and thanks to TILDA I finally have a rice that brings out the grandeur of this Darjeeling Express best seller.We start off our Supperclub with 4 street food starters, mainly from Eastern India. This is followed by three mains which are all distinctive dishes whose ingredients and style of cooking is heavily influenced by Persian and Middle Eastern flavours. The three accompaniments are from Hyderabad whose Muslim cuisine is a confluence of Southern and Northern Indian spices. The two desserts have their origins in Lucknow and Hyderabad.



*Puchkas (pani puri)

*Keema ka Samosa  VEG OPTION Aloo Mattar ka Samosa (samosas stuffed with potatoes and peas with green chutney

*Dahi Puchka Chaat (pani puri shells, stuffed with potatoes, black chickpeas layered with yogurt and tamarind chutney)

*Darjeeling Aloo Chop (spiced potatoes with green chillies coated in chickpea batter and fried) 


*Mutton Dum Biryani (delicately spiced Biryani cooked using the Persian dum method and Tilda Grand Biryani Rice) VEG OPTION Vegetable Pallau (a delicately spiced Pallau using mace and nutmeg and Tilda Grand Biryani Rice)

*Dahi Vada (lentil fritters in spiced yogurt)

*Murgh Tengri Kebab (chicken drumstick kebabs marinated overnight in lemon and spices) VEG OPTION Kala Channa Kofta (koftas made with black chickpeas)

*Mutton Shammi Kebab (minced meat and channa dal patties stuffed with caramelised onions and green raisins) VEG OPTION Paneer Korma

*Lachedar Paratha (griddle fried layered flat bread cooked on a tawa)


*Hyderabadi Mirchi Ka Salaan (usually served with Hyderabadi Biryani we serve this dish with Calcutta style Biryani)

*Baghare Baigan (tangy and spicy aubergine dish)

*Tamatar ka Cutt (slow cooked spicy tomato base served with boiled eggs)


*Shahi Tukra

*Khoobani ka Meetha (stewed hunza apricots)


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A lovely evening of great food and good company

Rating: 10

DianaMorganSocialMediaMarketing attended in January 2014, reviewed on 14 January 2014

I met Asma some time ago at one of Sabrina Ghayour's events and have wanted to come to one of her supper clubs ever since. Keith and I were made very welcome, and seated at a table for 6 where we enjoyed some fun and interesting conversation. The food was both abundant and delicious. There were some very unusual starters of which I especially enjoyed the very crisp lamb Keema ka Samosa and the Dahi Puchka Chaat (pani puri shells, stuffed with potatoes, black chickpeas layered with yogurt and tamarind chutney). Murgh Tengri Kebab (chicken drumstick kebabs marinated overnight in lemon and spices) was delicious. These left us "too full" for the main event, the mutton biriani - although of course we managed to eat a great deal of it!

Darjeeling Express responded on 23 January 2014:

Thank you Diana for writing such a lovely review! I am so glad you came and enjoyed my cooking!

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