When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TNLTasteOfTheWorldThroughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Sabyasachi ‘Saby’ Gorai


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Better known as the Chef with a Midas Touch, Chef Sabyasachi ‘Saby’ Gorai is the only recipient of the most coveted National Tourism Award, for “Best Chef of India”, awarded by the President of India. Naturally, then, his travels underscore the taste and flavours of every dish crafted, and every restaurant set up. Whether it’s the Armenian-meets-Bengali food at Lavaash by Saby, or setting up Asia’s ‘byggest’ and longest kitchen at Byg Brewski, Chef Saby is unbound by typical norms of cooking. The wearer of the Silver Hat Award bestowed upon him by the Indian Culinary Forum, this Ring Master at Fabrica by Saby – a boutique restaurant consultancy venture – treats his plate like a canvas and food as art.

A similar stroke from his colourful persona weaves its way into this episode of #TNLTasteOfTheWorld, where Chef Saby takes us straight to the streets of Delhi by cooking Yakhni Pulao. A portion of the classic late-night street food in the capital, and the chef’s favourite as well, a whiff of the aromatics is all you need for your Dilli Darshan.

Yakhni Pulao


  • 1 cup of rice
  • 1 ½ cup water
  • Chicken
  • ½ cup curd / chaach (buttermilk)
  • Ginger garlic paste
  • Onion
  • Cinnamon
  • Star anise
  • Black pepper
  • Cloves
  • Jeera (cumin)
  • Green chillies
  • Lemon
  • Oil


  • Marinate the chicken with ginger-garlic paste, and set it aside for 30 minutes.
  • In a rice cooker, add some oil, cinnamon, star anise, black peppers, cloves, and jeera.
  • Once the pot has warmed up, add some chopped onions and the marinated chicken to it. Let it cook for five minutes.
  • Add full green chillies, lemon, pre-soaked rice, water, and curd/buttermilk into the cooker. Gently mix, but do not stir.
  • Let the rice cook fully before transferring to a plate.

Related: #TNLTasteOfTheWorld With Chef Pooja Dhingra: Brigadeiro – A Sweet Treat from Brazil