This dish draws its soul from the time-honored flavours of Old Delhi near Jama Masjid, where keema is cooked slowly with spice, patience, and instinct, bold, robust, and deeply satisfying.
 
Layered with caramelized onions, assertive masalas, and controlled heat, this heirloom recipe unfolds into a rich, textured keema, carrying you into the narrow streets of Old Delhi, where iron tawa's hiss and aromas speak of generations.
 
Best Served With: Sheermal, Rumali Roti or Pav