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[ad_1] Chef Kishwar Chowdhury wowed judges all through Masterchef Australia 2021, right up to the finale. She is of Bangladeshi heritage, and also boasts of an Indian family connection. Kishwar has been lauded for bringing global attention to Bengali cuisine and famously served Panta Bhaat with Aloo Bharta in the finale of the popular cooking show. Recently, we had a chance to briefly chat with Kishwar at an event at The Taj Mahal Palace Hotel in Mumbai. She had curated an extensive menu for the Invest and Trade Western Australia networking Karyakram dinner, showcasing Western Australian produce with a desi twist. Western Australia Lamb Rezala with Ulta Tawa Paratha, curated by Chef Kishwar.  Photo Credit: Toshita Sahni We feasted on delicacies like avocado pani puri, makhmali chicken pate, goat cheese croquettes, lupin risotto, Western Australia lamb rezala with ulta tawa paratha and others. But the best treats were saved for the end, in the form of Kishwar's signature desser...

[ad_1] If you're a die-hard non-vegetarian, you'll always find reasons to incorporate meat into your meals. Whether it's through a delectable mutton curry, a tantalising tandoori chicken snack, or a succulent and juicy kebab, non-vegetarians simply adore meat in all its diverse forms and textures. Another beloved way to savour meat is in the form of keema. Keema, essentially minced meat cooked with a medley of aromatic spices, can be enjoyed on its own or used as a filling for various snacks or parathas. And what better time than the weekend to pamper yourself with mouthwatering delicacies? We present to you a keema recipe that will undoubtedly captivate your taste buds: keema pattice. In this recipe, minced mutton is skillfully cooked with flavorful masalas and then shallow-fried to perfection. These pattice are crispy on the outside, while the inside remains delightfully juicy, creating an absolute culinary delight. They make for a delightful evening snack or an imp...