#kacchi biryani

[riyaghosh19]

সহজ উপায়ে কাচ্চি বিরিয়ানি রান্না করতে চান? জেনে নিন রেসিপি?

আমরা সবাই জানি যে দুই বাংলার বাঙালিী খাদ্যরসিক। মানে যাকে বলে মাছে ভাতে বাঙালি। তবে মাছ ভাত মিষ্টি বাদেও বাঙালি আরও অনেক কিছু খেতে পছন্দ করে, যেমন বিরিয়ানি। শেষ কয়েক বছর যাবত বাঙ্গালিদের মধ্যে বহুল ভাবে প্রচ��িত হয়েছে বিরিয়ানি খাওয়ার চল। প্রতিবেশী রাষ্ট্র বাংলাদেশের ঢাকায় এক ধরনের বিরিয়ানি অনেক জনপ্রিয়, তা হল কাচ্চি বিরিয়ানি। তবে বাড়িতে বসে অতি সহজেই তৈরি করা যায় এই কাচ্চি বিরিয়ানি রেসিপি। জেনে নিন কিভাবে সহজ উপায়ে তৈরি করা যায় পুরান ঢাকার বিখ্যাত কাচ্চি বিরিয়ানি এই লিঙ্কে ক্লিক করে Best kacchi biryani recipe

[mhhasib]

The recipe book "Mastering the Authentic Flavors of Kacchi Biryani: A Step-by-Step Recipe Guide"

Certainly! A recipe for Bangladeshi Kacchi Biryani is provided below:

Ingredients:

To use as a marinade:

1 cup plain yogurt - 500 grams of plain rice - 500 grams of mutton or chicken

1 teaspoon red chili powder - 1 teaspoon each of garlic and ginger paste

1 teaspoon of powdered turmeric

A pinch of salt

Two large onions, thinly sliced; four to five green chilies, slit; for the Biryani

A couple handfuls of mint and coriander leaves

1/4 cup ghee or cooking oil 1/4 cup of hot milk

A small amount of milk-soaked saffron strands.

Instructions:

Thoroughly wash the rice and let it soak in water for 30 minutes. Drain, then set apart.

Combine the yogurt, salt, red chili powder, turmeric powder, and garlic paste in a big basin.3. Heat oil or ghee in a heavy-bottomed pot. Add the sliced onions and fry until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.

In a heavy-bottomed pot, heat the oil or ghee. Add the thinly sliced onions and cook them in the oil until golden brown. To use as garnish, take half of the fried onions out of the recipe.

Fill the saucepan with the meat that has been marinated and the marinade. Cook the mixture until the oil separates from the meat and the temperature reaches medium-high.

Include the coriander, mint, and green chilies in the meat mixture. Stir thoroughly.

Evenly cover the meat mixture in the pot with the soaked and drained rice.

Saffron-infused heated milk should be poured over the rice. This will enhance the color and flavor of the biryani.

Place a tight-fitting lid on the saucepan and lower the heat. Cook the rice for 20 to 25 minutes, or until it is soft and cooked through.

After it is finished, turn off the heat and wait 10 minutes before opening the lid.

Serve hot with raita or salad and garnish with the reserved fried onions.

Enjoy your mouthwatering Kacchi Biryani!

[bestbiriyani]

Best biriyani in hyderabad

Best Biryani in Hyderabad Discover the Rich History and Legacy of Hyderabadi Biryani

Introduction:

Best Biryani in Hyderabad Welcome visitors with a brief introduction about the city of Hyderabad, emphasizing its rich history and reputation as the birthplace of Hyderabadi Biryani.

Highlight what makes Hyderabad’s biryani unique—its long-standing tradition, rich flavors, and diverse styles of preparation.

“Embark on a flavorful journey to discover the best biryani spots in Hyderabad.”

Biryani Types:

Hyderabadi Biryani:

Description of the traditional Hyderabadi Biryani, made with basmati rice, marinated meat (typically chicken, mutton, or beef), and cooked with saffron and a variety of spices.

Explain the difference between the “Kacchi” (raw meat cooked with rice) and “Pakki” (cooked meat layered with rice) styles.

Biryani Variations:

Mutton Biryani

Chicken Biryani

Vegetarian Biryani

Fish or Prawn Biryani

Innovative Fusion Biryani etc………

[ebelal56-blog]

Dhaka's HIDDEN Culinary Gems You Never Knew Existed!

If you're searching for a culinary adventure that’s bursting with flavor, culture, and just a hint of chaos, let me take you on a journey to Dhaka, Bangladesh. This vibrant city is a hidden gem in the street food scene, just waiting for you to explore. Seriously, if you’re a food vlogger looking to spice things up, pack your bags and head to Dhaka, where every corner offers a new taste sensation that will blow your mind. Let’s dive right into the unique flavors that define Dhaka’s street food. Have you ever had Fuchka? It’s like the love child of pani puri and a flavor explosion. Picture this: a crispy shell that cradles a tangy tamarind water and a spicy mix that dances on your tongue, sending your taste buds into a frenzy. Then there’s Chotpoti, a dish that’s a little sweet, a little spicy, and a whole lot of delicious. It’s a medley of peas, potatoes, boiled eggs, all drenched in a tangy tamarind sauce that will have you coming back for more. And let’s not overlook Haleem, a slow-cooked wonder that’s rich, hearty, and perfect for sharing with friends. And when it comes to Kacchi Biryani, you’re in for a treat—aromatic rice layered with tender goat meat that melts in your mouth. Pair that with a glass of Borhani, a spicy yogurt drink that cleanses your palate, and you’ve got a meal that’s nothing short of spectacular. Now, here’s the kicker: Dhaka’s street food is incredibly affordable. You can sample a variety of dishes without breaking the bank. Imagine grabbing a plate of mouthwatering Jhalmuri or an Egg Roll for just a couple of bucks. This means you can eat your way through the city, trying everything from Shingara—those crispy pastries filled with spiced potatoes—to Muri Ghonto, a delicious rice and fish head dish that’s a local favorite. And oh, the sweets! From Jalebi to Chomchom, you’ll find yourself in dessert heaven, and trust me, you won’t want to miss out. But it’s not just about the food; it’s about the experience. Street food in Dhaka is a cultural journey. Picture this: vibrant markets, the hustle and bustle of local life, and the warm smiles of vendors welcoming you to their stalls. It’s an immersive experience that goes beyond just eating. You’ll find yourself surrounded by the sounds and sights of the city, making every bite feel like a part of something bigger. And let’s be honest, capturing that energy on video is a goldmine for any vlogger. Here’s a little insider tip: if you want to attract a Bangladeshi audience, showcasing Dhaka’s food scene is a surefire way to do it. Locals love to see their cuisine and culture appreciated on an international platform. They’ll tune in to watch you experience the very foods they grew up with, and trust me, your viewership will skyrocket. So where should you start? Old Dhaka, or Puran Dhaka, is a food lover’s paradise. This is where you’ll find must-try dishes like Haji Biryani and Bakarkhani. Then there’s Gulshan and Banani, where modern spots serve up innovative takes on traditional dishes. Dhanmondi and Chawkbazar are perfect for those seeking seasonal specialties, especially during Ramadan bazaars. For vloggers, collaborating with local guides can help you uncover hidden gems that are off the beaten path. Emphasize hygiene and food safety in your videos; it’ll appeal to a broader audience. And don’t forget to sprinkle in some cultural tidbits alongside your food reviews to create a more immersive experience for your viewers. So, are you ready to embark on this culinary journey through Dhaka? The flavors, the culture, the experience—it’s all waiting for you. Grab your camera, hit the streets, and let the food of Dhaka tell its story. Trust me, you won’t regret it!

[sravseo]

Best biryani at kphb,Hyderabad

The Crown Jewel of Hyderabadi Cuisine: Chicken Dum Biryani

Chicken Dum Biryani. The very name conjures images of fragrant rice, succulent chicken, and a symphony of spices. This iconic Hyderabadi dish is more than just a meal; it's an experience, a culinary masterpiece that tantalizes the taste buds and leaves you craving more. But what makes it so special?

The magic lies in the "dum" – a slow cooking method where the ingredients are layered in a heavy-bottomed pot, sealed tightly, and cooked over a low flame. This process allows the flavors to meld together beautifully, creating a rich and aromatic dish. The chicken, marinated in a blend of yogurt, ginger-garlic paste, and an array of spices, becomes incredibly tender and infused with flavor. The long-grain basmati rice, cooked to perfection, absorbs the essence of the spices and chicken, resulting in a symphony of tastes and textures.

Unlike other biryanis, the Hyderabadi version emphasizes the "kacchi" style, where the raw chicken is marinated and then cooked along with the rice. This technique ensures that the chicken remains juicy and flavorful. Saffron-infused milk is often drizzled over the rice, adding a touch of color and a subtle sweetness. Garnished with fried onions, mint, and coriander leaves, the biryani is a feast for the eyes as well as the palate.

Serving Chicken Dum Biryani is an art in itself. The sealed pot is opened at the table, releasing a cloud of fragrant steam that fills the air. The layers of rice and chicken are gently mixed, revealing the hidden treasures within. Served with raita (yogurt dip) and salna (a spicy gravy), Chicken Dum Biryani is a complete meal in itself.

Whether you're a seasoned biryani lover or a curious foodie, experiencing authentic Hyderabadi Chicken Dum Biryani is a must. It's a culinary journey that will leave you with a newfound appreciation for the art of slow cooking and the magic of spices. So, the next time you're looking for a truly unforgettable meal, remember the crown jewel of Hyderabadi cuisine – Chicken Dum Biryani.

[outsidetaiwan]

巴格哈 Bagerhat 和巴里薩爾 Barishal 的過夜輪船

位在孟加拉西南部紅樹林沼澤地的巴里薩爾 Barishal 一直以來就是重要的河港，這片沼澤淤泥組成的肥沃土地也是孟加拉的糧倉，附近河道有不少水上市場。

巴里薩爾 Barishal 附近的巴格哈 Bagerhat 則是有清真寺之城的稱號，是列在世界遺產UNESCO的名單上。其中最著名的就是Shait Gumbad Mosque，又被人稱為六十圓頂清真寺 (但整個建築物其實有77個圓頂)。

十五世紀初期的時候，Khan Jahan在這個荒涼的沼澤叢林有系統的蓋清真寺、池塘、橋樑、道路，他讓這片荒蕪的地方適合居住的首要目標，就是為了在這裡傳播伊斯蘭教。最後他定居在巴格哈，所以這裡也算是孟加拉的伊斯蘭教發源地。

據說當年有360座清真寺，但現在剩下的只有幾座，其中也包括他的陵墓。

我們在路邊又看到沒見過的水果，像放大版的松果，其實是一種生長在沼澤地帶的棕櫚水椰，又稱亞答子，一瓣一瓣撥開可以吃裡面的半透明果肉。

我們還又看了六十圓頂清真寺馬路對面的Singair Mosque，是目前孟加拉最大的單一圓頂清真寺，還有Khan Jahan的陵墓以及附近的九圓頂清真寺。

Khan Jahan陵墓前面一樣有個大池塘，據說這裡是他死之前就指定的地方，我沒有很在意不能進到最裡面那層，反而比較喜歡看門口廣場上的小吃。這攤上有個小火爐吸引了我，原來這是要讓那些零食熱熱的，這樣才會好吃。

晚上是回到巴里薩爾，住在碼頭對面的小旅館，因為隔天結束清早出發的水上市場���程後，要搭晚上的夜間郵輪回達卡。

隔天水上市場行程結束後，下午兩點多再回到巴里薩爾吃中飯，這次點了孟加拉有名的羊肉飯Kacchi Biryani，和手抓飯不一樣的地方在於米飯是和生肉一起去煮的。

傍晚我們準備要搭渡輪回達卡，從巴里薩爾到達卡有至少四到五小時的車程，所以還不如在船上睡一晚，還可以體驗一下孟加拉的郵輪。

因為司機必須要開車回達卡，我讓導遊跟司機回去好好睡覺，可以不用陪我們上船，畢竟就只不過是搭船睡一晚這件小事，不會有什麼難度。

但是導遊還是很細心的，吃完飯先帶我們去旅館對面的碼頭，認船和上船認我們的艙房，叮囑注意事項後再塞小費給船上的小哥，讓他對我們多照顧。

我們在旅館休息到傍晚，還去附近市場晃晃，看看還有什麼沒吃過的新東西，然後看到真正的“雞蛋”糕，餅皮比較紮實還帶點微甜，再配上裡面的蛋還蠻好吃的。

天黑以後我們再自己走到對面碼頭上船，沒想到白天普普通通的船，晚上竟然超級閃亮亮。

我們搭的船是Surovi 7號，可以容納大約1200人，一樓有最便宜的大通舖，二三樓則是單人或雙人有含衛浴或沒有衛浴的房間。

船上只有一個簡單的小販部，所以開船前會有一些小販上船來賣零食。這裡吃的東西種類不多，賣的大概就是那幾樣，也沒有中南美巴士那樣一直流動滿滿的各式小販，或是非洲巴士那樣一群蜂擁而上舉著水果零食的小販。

不是什麼特別豪華的船，但是也中規中矩，我們房間有浴室有冷氣，我一覺睡到天亮，因為導遊說他會七點上船來我們房間敲門，所以也不用擔心要下船的事。

早上在達卡的Sadar Ghat碼頭下船時，還正好看到日出。碼頭裡停滿了發往各地的郵輪，河運在孟加拉可是很興盛的啊！

[rikushka]

Foodpanda ad stop tormenting me with biryani :((((( I WANT BIRYANI... I want kacchi

[chennaitop10]

Midnight Biryani: A Culinary Delight Under the Moonlight

Introduction

In the heart of the night, when the world drifts into a serene slumber, there emerges a culinary tradition that brings warmth and flavor to the quiet hours: Midnight Biryani. This dish, steeped in history and brimming with rich flavors, is more than just a meal—it's an experience. Originating from the royal kitchens of India, Midnight Biryani has become a beloved tradition, especially in bustling cities where life never seems to sleep.Discover the top 10 midnight biryani spots in Chennai, where the city’s best flavors come alive after dark. Satisfy your late-night cravings with these renowned biryani havens.

History and Origins

The roots of Biryani can be traced back to the Mughal era, with influences from Persian, Turkish, and Indian cuisines. The word 'Biryani' itself is derived from the Persian word 'birian', meaning 'fried before cooking'. Traditionally, Biryani was prepared as a luxurious dish for royalty, combining aromatic spices, succulent meats, and long-grain Basmati rice. The concept of Midnight Biryani, however, is a more recent phenomenon, emerging as a popular late-night delicacy in cities like Hyderabad, Mumbai, and Bangalore.

The Magic of Midnight Biryani

Ingredients:

Rice: High-quality Basmati rice is a must for its distinct aroma and long grains.

Meat: Chicken, mutton, or beef are commonly used, although vegetarian versions with paneer or vegetables are also popular.

Spices: A blend of spices including cumin, coriander, cardamom, cloves, cinnamon, bay leaves, and star anise.

Aromatics: Ginger, garlic, onions, and fresh herbs like cilantro and mint.

Yogurt and Saffron: For marinating the meat and imparting a rich flavor.

Ghee or Oil: For sautéing the spices and onions.

Preparation:

Marinating the Meat: The meat is marinated with yogurt, ginger-garlic paste, and a mix of spices. This step ensures the meat is tender and infused with flavors.

Cooking the Rice: The rice is parboiled with whole spices until it’s partially cooked, then drained and set aside.

Layering: In a heavy-bottomed pot, the marinated meat is layered with partially cooked rice, fried onions, fresh herbs, and saffron-infused milk.

Dum Cooking: The pot is sealed with dough to trap steam and cooked on a low flame, allowing the flavors to meld together in a process known as 'dum'.

Serving: Midnight Biryani is typically served hot, straight from the pot, accompanied by cooling raita (yogurt sauce), tangy pickles, and crispy papadums.

The Experience

Eating Midnight Biryani is more than just satisfying hunger—it's about indulging in a sensory feast. The aroma of spices fills the air as the pot is unsealed, revealing layers of fragrant rice and tender meat. The first bite is an explosion of flavors—earthy spices, sweet caramelized onions, and the subtle heat of chili. Each mouthful is a testament to the meticulous preparation and the harmony of ingredients.

Midnight Biryani Across India

Hyderabad: Known for its Hyderabadi Biryani, which uses the 'kacchi' (raw) method where raw marinated meat is cooked with rice.

Kolkata: Famous for its subtle flavors and the inclusion of boiled eggs and potatoes.

Lucknow: Home to the Awadhi Biryani, which is cooked using the 'pukki' (cooked) method, where meat and rice are cooked separately and then layered.

Modern Variations

While traditional recipes remain cherished, modern variations of Midnight Biryani have emerged, catering to diverse palates. From seafood biryani featuring prawns and fish to vegan versions with tofu and jackfruit, the adaptability of this dish knows no bounds. Fusion biryanis, such as those incorporating Western ingredients like bell peppers and cheese, have also gained popularity in contemporary kitchens.

Midnight Biryani in Popular Culture

Midnight Biryani has not only found its place in the culinary world but also in popular culture. It is often featured in movies, television shows, and literature as a symbol of late-night indulgence and camaraderie. Many food bloggers and influencers have taken to social media to share their Midnight Biryani experiences, showcasing its preparation, presentation, and the joy it brings to gatherings. This dish has become a staple at midnight feasts, post-party snacks, and even in spontaneous celebrations.

The Social Aspect

One of the most appealing aspects of Midnight Biryani is its ability to bring people together. Whether it’s a group of friends gathering after a night out, families celebrating a special occasion, or strangers bonding over a shared love for food, Midnight Biryani serves as a communal dish that fosters connection and camaraderie. The late-night preparation and consumption of this dish often lead to memorable conversations and shared experiences, making it a unique cultural phenomenon.

Health Benefits and Considerations

While Midnight Biryani is undoubtedly a delicious treat, it’s important to consider its health implications. The rich and heavy nature of the dish means it’s best enjoyed in moderation. However, there are ways to make it healthier without compromising on taste:

Lean Meats: Using lean cuts of meat or opting for chicken can reduce the fat content.

Brown Rice: Substituting white Basmati rice with brown rice can add fiber and nutrients.

Vegetables: Adding more vegetables can enhance the nutritional value.

Healthy Oils: Using olive oil or other heart-healthy oils instead of ghee can lower saturated fat levels.

Tips for the Perfect Midnight Biryani

For those inspired to try their hand at making Midnight Biryani, here are some tips to ensure perfection:

Quality Ingredients: Invest in the best quality spices, rice, and meat for an authentic taste.

Proper Marination: Allow the meat to marinate for at least a few hours, or preferably overnight, to enhance the flavors.

Layering Technique: Ensure even layering of meat and rice to achieve a harmonious blend of flavors.

Dum Cooking: Maintain a low flame and seal the pot well to trap the steam, ensuring the rice cooks perfectly and absorbs the flavors.

Resting Time: Allow the Biryani to rest for a few minutes after cooking before serving to let the flavors meld together.

Conclusion

Midnight Biryani is a celebration of culinary artistry, blending history, tradition, and innovation. Whether enjoyed in the quiet comfort of home or at a bustling late-night eatery, it offers a unique and memorable dining experience. As the night deepens and the world slows down, Midnight Biryani stands as a testament to the timeless joy of good food and the enduring allure of flavors that transcend time and place. Its rich history, diverse variations, and the communal joy it brings make it a beloved dish that continues to captivate hearts and palates around the world.Indulge in the best mid night biryani Chennai has to offer, with flavors that captivate your senses. Experience the city's finest late-night culinary delights at these top spots.

[travelwithlakshmi]

Biryani

Biryani is a traditional and famous dish from India, originating from the Middle East and brought to India by Muslim traders and armies. This dish has become an integral part of Indian cuisine, beloved and adapted in various styles across the country.

Biryani is prepared using long-grain basmati rice, cooked with meat (such as chicken, goat, beef, or fish), vegetables, and a complex mix of spices. The main spices include saffron, cinnamon, cloves, star anise, cardamom, and bay leaves. These spices not only create a unique flavor but also provide an appealing color to the dish.

The process of making Biryani begins with marinating the meat with yogurt and spices, then briefly frying it to absorb the flavors. Basmati rice is cooked separately, often with a bit of spices for aroma. The rice and meat are then layered in a large pot, alternating with layers of crispy fried onions, vegetables, and additional herbs like cilantro and mint. Finally, the dish is sealed and cooked using the "dum" method, which involves slow cooking over low heat to allow all the ingredients to blend together.

Biryani has many variations depending on the region. For example, Hyderabadi Biryani is famous for its "kacchi" (raw) cooking method, while Kolkata Biryani often includes potatoes and boiled eggs. Biryani is typically served with raita (yogurt mixed with cucumber), onion salad, and some pickles.

This dish is not only a feast of flavors but also carries deep cultural and historical significance. Biryani often appears at festivals, weddings, and important meals, showcasing hospitality and the culinary essence of India. With its sophisticated combination of rice, meat, and spices, Biryani truly deserves to be one of the iconic dishes of Indian cuisine.

[megabolla]

Bangladeshi Kacchi Beef Biryani (shahed 007)

[cavenewstimes]

Bangladesh Food - KING of KACCHI BIRYANI for 30 Years!! Insane Cooking Skills in Dhaka!

Once upon a time, in the bustling streets of Dhaka, there existed a food legend that had earned its rightful place in the hearts and stomachs of locals for a staggering 30 years. Ladies and gentlemen, brace yourselves for a tale of epic proportions – the enchanting story of the KING of KACCHI BIRYANI! Prepare to be whisked away on a mouthwatering adventure as we delve into the surreal world of…

[biryanibykilo]

The pakki style of biryani where the meat and rice are cooked separately and then put together in the last stage. The process involves the meat to be marinated for a shorter time, and then cooked before being layered with the rice and cooked sealed handi. In Pakki , the ingredients are cooked before the final cooking. Cooked in the royal Awadhi style, the textures, taste and essence of Lucknowi biryani are softer and the spices are milder.

[lucyfoodhub]

HOW TO MAKE TASTY AND HEALTHY DUM KI BIRYANI॥ biryani.॥ chicken biryani ॥biryani near me॥ mutton biryani॥ Hyderabadi biryani ॥veg biryani,

   "Dum ki Biryani" is a type of biryani, a popular Indian rice dish, which is cooked using the "dum" (meaning "to steam") method. In this cooking method, the rice, meat, and spices are layered in a large pot and slow-cooked over a low flame, allowing the flavors to meld together.  In this composition I teach all of you "HOW TO MAKE TASTY AND HEALTHY DUM KI BIRYANI". The result is a flavorful, aromatic, and tender dish that is enjoyed by many people in India and around the world.

In the dum ki biryani, the rice, meat (typically chicken or lamb), and spices are layered in a heavy-bottomed pot or handi. The pot is then covered tightly and slow-cooked over a low flame or hot coal. This method of cooking allows the flavors to infuse and the meat to become tender. The dish is usually served with raita (a yogurt-based side dish), boiled eggs, and/or a hard-boiled egg.

The spices used in dum ki biryani vary depending on regional and personal preferences, but some common spices include cardamom, cinnamon, clove, bay leaves, coriander, cumin, and saffron. Some variations also include dried fruits such as raisins or dried apricots, and nuts such as almonds or cashews.

In addition to the traditional method, there are many variations of dum ki biryani, such as Hyderabadi Biryani, Kacchi Biryani, and Lucknowi Biryani. Each variation has its own unique flavor and ingredients, making it a versatile and flavorful dish that is enjoyed by many people.

Read more

[topfoodtips]

Kacchi Mutton Biryani is a delicious rice dish where tender goat or lamb meat pieces are marinated with lots of fried onions, whole spices, fresh herbs and yoghurt. This marinated meat sits on the bottom of the pot topped with half-cooked rice which is drizzled with saffron-infused water and more fried onions and fresh mint leaves. Sealed and slow-cooked in an oven or on stove-top to a delicious aromatic finger-licking biryani that you may serve with some kachumber, salad, and if you are like us, more pappadoms!

[afrida67]

Unexpectedly, it turned out just perfect on my third attempt ❤️. It tasted like restaurant style kacchi biriyani and the color of the biriyani came out just accurate 

[quitesins]

Spices from the South

Masterlist

Bakugou x fem!reader.

Tags: SFW, drabble, kinda headcanons, ooc, implied South Asian reader with no physical attributed stated! Established relationship, this is clearly for a very specific niche[me :3] -oh god wait this is not describing reader as spicy or anything- I’m legitimately talking about food here.

I like to think Katsuki would absolutely LOVE south Asian food. He’s always liked his spices so dishes from desh always have been a fave.

Normally he’s the one to cook at home, taking pride in his skills but if you decide to cook, he’s eyebrows up, eager to see what you make.

Even if your tastes are milder, he still drools over it. Something about the domesticity of it all, how he can imagine you over and over again, flittering away through his kitchen, like it’s your own- really, it will be soon.

This is a given, who doesn’t like samosas, but he will nom his way through as many as you hand him. However do not point out how the spikes of his hair look awfully familiar because he will nom YOU, a weird trait he developed that he insists is to tease but you know- the soft bites to your cheeks are just his unspoken affections.

Katsuki- he’ll deny it- has a slight sweet tooth. Mishti is a bit much for him at times, but he’ll never drop the chance to have Shemai. He’s actually such a sucker for the stuff. Even when he does the dad thing of “I shouldn’t. I shouldn’t.” You will never not catch him with a bowl of it by the end of the night.

He’s never been one to drink much tea, but tell me once you put him on, he’s been put on. Can no longer drink tea without spices swimming around in his pot. He’s picked up the habit of offering Masala Saa, the way you make it, when his parents come over. His mother laughs and ruffles his hair, his father sips with a knowing smile- you’re everywhere, even when you’re not.

Katsuki has always been a fast learner, so watching you, he’s already picked up a bunch of recipes. Much to your chagrin, he will out cook you- without even trying!! Gifted bastard…

To be specific he absolutely loves a Kacchi Biryani, it’s just such a … him dish lol. Especially when he ups the heat. Mind the awful joke kacchan biryani though, you might be his girlfriend love of his life but he will deadpan and stop talking to you until you’ve come off the giggles.

Ever so organised, Katsuki is one to have all his spices and herbs labelled and stored away neatly. When you ask if you can add your own labels, in your mother tongue, he thinks it should tick him off but it doesn’t. Instead, when you’re away, he thumbs the labels, a little messier than his printed handwriting, somehow smitten over the tiny pieces of you left behind.

He’ll even make the effort to try learn the names, knowing you have a cute habit of forgetting the English words- that has you trying to describe the spices through wild hand gestures and silly sounds. When you both do finally communicate and figure out the mystery spice, a little part of him doesn’t wish to give you the English, so he can watch you animatedly describe what an elaichi is, all over again.

He’s too far gone, he thinks, that anything you do has him smiling like dumbass. That stupid little interactions like these have his heart weird and warm. He’ll shake his head, maybe it’s the heartburn, but he god damn knows it isn’t. It’s you, and he fucking loves it.

Extra: Me thinks Kats’ is a fuckin grandma who straight up chews Naga Moriss like it’s nothin’- to your absolute disbelief. He’ll even pop a few in his mouth before work, just to get his sweat going… Katsuki!!! You’re the worst!!!

Haiii guyssssssss, yeah man Idk I was just cooking and delulu brain was like damn, Kats’ would fuckin love this. Idrc what the actual English spellings are for the words I used, I’m just writing the way I speak so if google doesn’t show them- sorry!