Happy Tuesday! Some says Tuesday is the unloved stepchild of the weekly calendar! But we would like to make it the most lovable by offering you recipes to cook at home while the team enjoying their day off on Tuesdays. What do you think?
Bhuna Khichuri recipe ❤️
Ingredients Spices: ¼ tsp shahi jeera, 2 bruised cardamoms, 3 cloves, 2 small cinnamon sticks, 2 bay leaves, ½ tbsp garlic paste, 1 tbsp ginger paste, ½ tsp ground coriander, ½ tsp red chili powder, 1 tsp turmeric powder, ½ tsp roasted cumin powder. Other: Salt to taste. Main Ingredients: 3 cups kalijeera rice (or other fragrant rice), washed and soaked 30 mins ½ cup yellow moong dal, soaked 30 mins 1 cup red lentils (masoor dal), soaked 30 mins 6½ cups warm water 8-10 green chilies (optional) Oil & Garnishes: 3 tbsp cooking oil ½ cup thinly sliced onions 1 tbsp mixed pickle A few drops of kewra water Garnish: Roasted cumin, garam masala, 1 tbsp ghee, 2 tbsp fried onions, fresh coriander Instructions:
In a deep pan, heat the cooking oil. Add sliced onions and ¼ tsp salt. Cook until light brown. Add Whole Spices: Stir in the shahi jeera, cardamoms, cloves, cinnamon sticks, and bay leaves. Sauté for 1 minute until fragrant. Add Ground Spices: Add a splash of water, then stir in the garlic paste and ginger paste. Cook for 30-40 seconds. Add the ground coriander, red chili powder, and turmeric powder. Sauté until the spices separate from the oil. Add the soaked rice and soaked yellow moong dal to the pan. Mix well with the spices for 3-4 minutes. Pour in the 6½ cups of warm water. Add the mixed pickle, salt, roasted cumin powder, soaked red lentils, kewra water, and green chilies. Bring everything to a boil, then reduce the heat to low, cover the pan with a lid, and cook for 15 minutes. Open the lid and mix everything well. Sprinkle the top with a pinch of roasted cumin, garam masala, ghee, fried onions, and fresh coriander. Cover the pan again and let it rest on the lowest possible heat for a final 10 minutes before serving. ... See MoreSee Less
Mondays always ensure weekends have a good mix of rest and activity to feel refreshed. While you are getting ready for the next big challenges, order your food online or pop in for the early bird offer from 5pm till 7pm to save you time and money! #indianrestaurantdevon#earlybird#seatondevon... See MoreSee Less
Sundays in winter are the perfect time to embrace rich, warming, and fiery comfort foods to finish the weekend. Both Our signature Nagesshori chicken (a spicy, flavorful curry) and Barishal Coco ( a creamy coconut-based dish) are excellent with basmati rice and fluffy naan, but Nagesshori leans more towards spicy curries with naan/rice, while Barishal Coco's coconut base suits both for soaking up creamy sauce; try Nagesshori for heat and Barishal Coco for rich creaminess, both pairing wonderfully with naan and fluffy basmati rice to complement their distinct flavors. Book online or call to 0129622233 #indianrestaurantdevon#seatondevon#devonfoodanddrinks... See MoreSee Less
Saturday nights are for celebration of food and drinks after a demanding week! You can cook at home or come out and celebrate with us! The heating is on 🔥 🍛🍸🍷 #indianrestaurantdevon... See MoreSee Less
Whether it's curry or biriani, a Friday night out/takeout is a classic, no-cooking required treat! 🌟 👩🍳 🍽 Book online or 📞 0129722333 ... See MoreSee Less
We know exactly how much you've been craving a curry after all those roast dinners and pies! The wait is almost over—we are reopening on Wednesday the 14th January after a lovely break! Get ready for those bold flavors you've been missing. See you tomorrow at 5pm! 🙌✨❤️
Our menu reflects the diversity of regional cuisines of Bangladesh, from Teknaf to Tetulia, Sylhet to Khulna, as well as the wide variety of north-frontier cuisine, with fish or meat marinated overnight and cooked in the tandoor before serving. Our dishes are inspired by daily family meal time, wedding receptions, and cultural diversity. Ragini’s culinary philosophy is deeply rooted in traditional Bangladesh and filled with experience.
Happy Tuesday!
Some says Tuesday is the unloved stepchild of the weekly calendar! But we would like to make it the most lovable by offering you recipes to cook at home while the team enjoying their day off on Tuesdays.
What do you think?
Bhuna Khichuri recipe ❤️
Ingredients
Spices: ¼ tsp shahi jeera, 2 bruised cardamoms, 3 cloves, 2 small cinnamon sticks, 2 bay leaves, ½ tbsp garlic paste, 1 tbsp ginger paste, ½ tsp ground coriander, ½ tsp red chili powder, 1 tsp turmeric powder, ½ tsp roasted cumin powder.
Other: Salt to taste.
Main Ingredients:
3 cups kalijeera rice (or other fragrant rice), washed and soaked 30 mins
½ cup yellow moong dal, soaked 30 mins
1 cup red lentils (masoor dal), soaked 30 mins
6½ cups warm water
8-10 green chilies (optional)
Oil & Garnishes:
3 tbsp cooking oil
½ cup thinly sliced onions
1 tbsp mixed pickle
A few drops of kewra water
Garnish: Roasted cumin, garam masala, 1 tbsp ghee, 2 tbsp fried onions, fresh coriander
Instructions:
In a deep pan, heat the cooking oil. Add sliced onions and ¼ tsp salt. Cook until light brown.
Add Whole Spices: Stir in the shahi jeera, cardamoms, cloves, cinnamon sticks, and bay leaves. Sauté for 1 minute until fragrant.
Add Ground Spices: Add a splash of water, then stir in the garlic paste and ginger paste. Cook for 30-40 seconds. Add the ground coriander, red chili powder, and turmeric powder. Sauté until the spices separate from the oil.
Add the soaked rice and soaked yellow moong dal to the pan. Mix well with the spices for 3-4 minutes. Pour in the 6½ cups of warm water. Add the mixed pickle, salt, roasted cumin powder, soaked red lentils, kewra water, and green chilies. Bring everything to a boil, then reduce the heat to low, cover the pan with a lid, and cook for 15 minutes.
Open the lid and mix everything well. Sprinkle the top with a pinch of roasted cumin, garam masala, ghee, fried onions, and fresh coriander. Cover the pan again and let it rest on the lowest possible heat for a final 10 minutes before serving. ... See MoreSee Less
0 CommentsComment on Facebook
Mondays always ensure weekends have a good mix of rest and activity to feel refreshed. While you are getting ready for the next big challenges, order your food online or pop in for the early bird offer from 5pm till 7pm to save you time and money!
#indianrestaurantdevon #earlybird #seatondevon ... See MoreSee Less
2 CommentsComment on Facebook
sob superstar dekhi ek frame-a - seiram!
Sundays in winter are the perfect time to embrace rich, warming, and fiery comfort foods to finish the weekend.
Both Our signature Nagesshori chicken (a spicy, flavorful curry) and Barishal Coco ( a creamy coconut-based dish) are excellent with basmati rice and fluffy naan, but Nagesshori leans more towards spicy curries with naan/rice, while Barishal Coco's coconut base suits both for soaking up creamy sauce; try Nagesshori for heat and Barishal Coco for rich creaminess, both pairing wonderfully with naan and fluffy basmati rice to complement their distinct flavors.
Book online or call to 0129622233
#indianrestaurantdevon #seatondevon #devonfoodanddrinks ... See MoreSee Less
0 CommentsComment on Facebook
Saturday nights are for celebration of food and drinks after a demanding week! You can cook at home or come out and celebrate with us! The heating is on 🔥 🍛🍸🍷 #indianrestaurantdevon ... See MoreSee Less
0 CommentsComment on Facebook
Whether it's curry or biriani, a Friday night out/takeout is a classic, no-cooking required treat! 🌟 👩🍳 🍽
Book online or 📞 0129722333 ... See MoreSee Less
0 CommentsComment on Facebook
Escape the Cold and Double the Joy! ❄️✨
Dont miss 2 for 1 Thursday! ... See MoreSee Less
0 CommentsComment on Facebook
We know exactly how much you've been craving a curry after all those roast dinners and pies!
The wait is almost over—we are reopening on Wednesday the 14th January after a lovely break! Get ready for those bold flavors you've been missing.
See you tomorrow at 5pm! 🙌✨❤️
Yours Rupa and Abu x ... See MoreSee Less
0 CommentsComment on Facebook
Photos from Ragini's post ... See MoreSee Less
0 CommentsComment on Facebook
We're so grateful for your business in 2025!
It's customers like you that keep us going. Thanks for sticking with us! ❤️ #seatondevon #indianrestaurantdevon #devonfoodanddrinks ... See MoreSee Less
0 CommentsComment on Facebook