Boman Irani’s Punjabi Adventure

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For the past two weeks, we have been sharing Boman Irani’s favourite recipes to celebrate his third exciting campaign with P Mark Mustard Oil. The current campaign has Boman transforming himself into several quirky characters: a smug chef who doesn’t really know his craft; a bungling translator whose incompetence derails a business meeting; and an out-of-control boxing coach who unwittingly trains his boxer for a crushing defeat!

Today’s recipe is one that Boman discovered a lot later in life – when he travelled to Punjab for shooting a film: it’s the ever-popular Kadhi Chaawal.

The ingredients that you will need are:


  • Sour Curd (Dahi): 40 gram
  • Gram Flour: 300 gram
  • Rice: 150 gram
  • Mustard Oil: 100 millilitres
  • Mustard Seeds (Rai): 1 teaspoon
  • Ginger Paste:1 teaspoon
  • Garlic Paste: 1 teaspoon
  • Onion: 1 finely chopped
  • Asafoetida (Heeng): Just a pinch
  • Fenugreek (Methi) Seeds: Just a pinch
  • Chilli Powder: 3 teaspoon
  • Turmeric (Haldi) Powder: Just a pinch
  • Baking Soda: Half a teaspoon
  • Green Chilli: 1, finely chopped
  • Green Chilli Paste: 1 teaspoon
  • Coriander (Dhania) Leaves: 2 tablespoon, finely chopped
  • Salt: to taste

The ingredients mentioned above are for four servings; you may increase or decrease the ingredients proportionately, according to your needs. Boman Irani, being an ardent foodie, likes his favourite food in large quantities… he says so in this short film:


Wash the rice and keep aside.


Kadhi Chaawal has three main components: Kadhi, Pakoras and Chaawal (Rice).

Let’s start with the rice. In a pan add around 1 litre of water along with a teaspoon of salt. Heat the pan on a Medium flame. When the water comes to a boil, add the washed rice and let it cook for around 15 minutes – then reduce the flame and continue cooking till the rice becomes soft. Turn the flame off and carefully drain the excess water off. Cover the pan and keep aside.

Next, let’s make the Pakoras. In a large bowl, add the gram flour (keep aside around 50 grams that will be used later for the Kadhi). Also add the chopped onions, baking soda, chilli powder, green chilli paste, chopped coriander leaves and salt. Mix while adding a little water at a time to form a thick batter. Use your hands to shape the batter into small palm-sized balls.

In a pan, heat 60 millilitres of the Mustard Oil till it reaches its smoking point. Fry the gram flour balls till they turn golden brown in colour. It is best to do this in batches to prevent any of the Pakoras from getting burnt. Once the Pakoras are fried, some people prefer to place them on paper napkins to drain the excess oil – but there is no need to do so. We are using Mustard Oil which is healthy and least absorbed in food while deep frying. Mustard Oil is also a wonderful taste agent – so don’t drain it. Once you are done frying, put the Pakoras on a dish, cover and keep aside.

Now let’s make the Kadhi – the delightful yogurt gravy that is the very essence of this traditional dish. Take a large bowl and add the sour curd along with the remaining gram flour. Whisk it till it forms a smooth and consistent mixture.

Add the red chilli powder, turmeric powder and salt.

In another pan, heat the remaining Mustard Oil on a Medium flame till it reaches its smoking point. Add the fenugreek seeds, mustard seeds and asafoetida. When the mustard seeds begin to sputter and crackle, add the finely chopped green chilli, the ginger paste and the garlic paste. Mix well. Next, use your left hand to pour in the sour curd mixture while using your right hand to stir. Stir continuously to prevent the mixture from turning lumpy.

Use your left hand to reduce the heat to Low while stirring continuously with your right hand. Keep stirring till the mixture begins to boil. Let the mixture simmer on a low flame for around 10 minutes or till the yogurt gravy turns thick.

Now remove the pan from the flame. Add the Pakoras and mix well.

Boman Irani’s favourite Kadhi Chaawal is now ready. There are two ways of serving this dish; one can either serve the Kadhi-Pakora mix in a separate dish and the rice in another dish. Or one can pour the Kadhi-Pakora mix over the rice and serve it as a single dish. Either way, it’s divinely delicious!


One Man, Many Faces!


As one of India’s most versatile character actors, Boman Irani has been a man of many faces. His most iconic roles have often involved radical transformations in his look – creating memorable onscreen personas brought alive by Boman’s fascinating skills as an actor.

If one thinks back on the sneering Professor Virus in 3 Idiots, the happy-go-lucky Sardar, Lucky Singh in Lage Raho Munna Bhai, or the villainous Vardaan in Don 2, one can hardly believe that it’s the same person!

Boman Irani now essays a whole new set of delightful characters in a series of ads for the latest campaign for P Mark Mustard Oil. In one ad, he is a disastrously incompetent translator who creates a major flare-up at a business meeting between an Indian company and a prospective overseas partner. In another ad, he is an overconfident but bungling chef who makes a complete mess while demonstrating how to make a simple Roomaali Roti. In the third ad, he takes on the role of an overexcited boxing coach whose over-the-top set of instructions eventually leads to his boxer losing the match.

This series of comedy-based ads is built on the basic premise that only a specialist can do the work of a specialist – thus reinforcing the brand’s positioning strategy of being “The Mustard Specialist since 1933”.

But enough said! The real joy lies in viewing these absolutely delightful ads and in enjoying Boman’s antics, quirks and boo-boos. In case you’ve missed them on TV, you can watch them here:

The brand’s relationship with its brand ambassador is in perfect synergy. One oil, many applications – and one man, many faces!

Another One of Boman’s Favourites

thumbnail (2)P Mark Mustard Oil has just launched a new three-ad campaign featuring Boman Irani, its long-term brand ambassador. These films are very close to Boman’s heart because they have been created by his own production house: Irani Movie tone.

In the new campaign, Boman plays a series of delightful characters: a hyper boxing coach; an overconfident but bungling chef; and a disastrously incompetent translator. As a tribute to his amazing acting skills, we are sharing another one of Boman Irani’s favourite dishes: Dhansak – a famous Parsi dish… with a twist. In this recipe, we will use chicken instead of the traditionally used mutton and we will make it in Mustard Oil.

So let’s get started. It is a complicated recipe… just like all traditional recipes that have evolved slowly across generations. Here are the ingredients that you will need:


  • Chicken: 1 medium-sized chicken cut into standard pieces
  • Potatoes: 100 gram, cubed
  • Carrots: 100 gram, cut into small pieces
  • Eggplant (Baingan): 100 gram, cut into small pieces
  • Channa Dal: 100 gram
  • Onion: 1 large, chopped
  • Mustard Oil: 3 tablespoon
  • Mustard Seeds (Rai): 1 teaspoon
  • Ghee: 2 tablespoon
  • Ginger-Garlic Paste: 1 teaspoon
  • Garlic: 4 pods, crushed
  • Cinnamon (Dalchini): 1 one-inch stick
  • Cardamoms (Elaichi): 5
  • Green Chilli: 1, slit
  • Red Chilli: 2, large
  • Bay Leaves: 3
  • Curry Leaves: 5
  • Mango Powder (Amchoor): 1 teaspoon
  • Tamarind (Imli) Pulp: 2 tablespoon
  • Vinegar: 1 tablespoon
  • Coriander (Dhania) Powder: 2 tablespoon
  • Turmeric (Haldi) Powder: Just a pinch
  • Cumin (Jeera) Powder: Just a pinch
  • Pepper Powder: Just a pinch
  • Peppercorns: Half a teaspoon
  • Garam Masala: 1 teaspoon
  • Fenugreek (Methi) Leaves: For garnishing
  • Salt: to taste

The ingredients mentioned above are for five servings; you may increase or decrease the ingredients proportionately, according to your needs. As many of you already know, Boman has a large family… and a large appetite. He likes large wholesome servings – so when Dhansak is made in his home, the ingredients are gathered in larger quantities.


Wash the chicken pieces and coat them in salt and the ginger-garlic paste. Keep aside for at least 20 minutes.

Dry roast the crushed garlic pods, cinnamon, cardamoms, peppercorns, green chilli, red chillies and bay leaves in a frying pan.


Heat the Mustard Oil in a frying pan on Medium heat. When the oil reaches its smoking point, add the onion and fry till they turn light brown. Next, add the dry roasted spices and fry for a minute or so.

Now add the coriander powder, cumin powder, turmeric powder and garam masala.

Add the chicken pieces and stir well to ensure that the mixture of spices evenly coats the chicken pieces.

Add around 200 millilitres of water, cover the pan and cook for around 10 minutes.

While the chicken is cooking, take a separate pan and heat the Ghee in it. Fry the mustard seeds and curry leaves till the mustard seeds begin to splutter. Remove from the flame and keep aside.

Add the Potatoes, Carrots, Eggplant, Channa Dal and Tamarind Pulp to the pan containing the chicken and spices. Cover the pan and cook for another 10 minutes, or till the chicken is done and the vegetables become soft.

Remove the cover and add the Ghee with the fried mustard seeds and curry leaves. Also add the vinegar and mango powder. Mix well.

Turn off the flame and transfer the contents to a serving dish. Garnish with the fenugreek leaves.

Boman Irani’s favourite Chicken Dhansak is now ready. Serve it hot. This is a dish that is traditionally eaten with steaming hot rice or Roti. Boman likes to eat it with rice… lots of rice. He’s a large-hearted man with a large appetite!

The Oil That Celebrates Happy Moments


The festive season is close at hand – and it’s time to pull out all those celebratory recipes that enhance the festive fervour and create happy moments for friends and family.

For Indians, celebrations are all about food – weddings, anniversaries, parties… everything is about eating together! And across centuries of celebrations, Mustard Oil has become an integral part of these good times. From humble home-cooked food to feasts prepared in royal kitchens, Mustard Oil has been an integral part of India’s flavours and culinary heritage.

In Kashmir, no wedding feast is complete without traditional Wazwan dishes… recipes that can be made only in Mustard Oil. These are complex recipes rooted in antiquity with distinctive methods of preparation and cooking. Take away the Mustard Oil, and the recipes lose their flavour – and their authenticity.

It’s much the same story in Bengal. The joyous Durga Puja celebrations would be hopelessly incomplete and inadequate without Mustard Oil. Those mouth-watering fish curries, chicken gravies and the iconic Bengali Kosha Maangsho cannot be made without Mustard Oil!

Finally, let’s take our celebrations to Punjab. Where would signature dishes like Sarson Da Saag, Amritsari Fish Fry and Bhuna Gosht be without Mustard Oil? And would the high-spirited Punjabis be such a happy bunch of people without these traditional dishes that are deeply ingrained in their gastronomic DNA?

Having been around for thousands of years, Mustard Oil has become an inseparable part of India’s culinary traditions, its festive menus and its upbeat celebrations. So have a great festive season this year – filled with family time, catching up with friends, boisterous parties, memorable feasts, and – of course – Mustard Oil!

Boman’s Choice


The past month has been a hectic time for P Mark Mustard Oil and its brand ambassador, Boman Irani. The brand was working on an all-new series of television ads with Boman in three different avatars. The campaign will be launched later this month.

To celebrate the new advertising campaign, we have picked one of Boman Irani’s favourite dishes: Prawn Curry in a Mustard Gravy.

Here are the ingredients that you will need:


  • Prawns: 300 gram
  • Curd (Dahi): 40 gram
  • Mustard Oil: 2 tablespoon
  • Mustard Seeds (Rai): 1 tablespoon
  • Green Chillies: 3
  • Turmeric (Haldi) Powder: Just a pinch
  • Kashmiri Red Chilli Powder: 1 teaspoon
  • Poppy Seeds: Half a teaspoon
  • Salt: to taste

The ingredients mentioned above are for four servings; you may increase or decrease the ingredients proportionately, according to your needs. Boman has a large family… and a large appetite. He likes substantial portions – so in his household, the ingredients are gathered in larger quantities.


Clean and devein the prawns. Make a mixture of salt, turmeric and Kashmiri red chilli powder. Coat the prawns in this mixture and keep aside for at least 30 minutes to marinate.

Soak the mustard seeds and poppy seeds in water for around 15 minutes. Then drain the water, add one green chilli and grind the seeds and the chilli into a paste.

Slit and deseed the remaining two green chillies.

Beat the curd.


Heat the Mustard Oil in a frying pan on Medium heat. When the oil reaches its smoking point, add the slit green chillies and sauté for a minute or so. Reduce the flame to Low and add the mustard-poppy-chilli paste.

Cook for around five minutes, stirring at intervals.

Add the prawns along with the beaten curd. Add salt to taste and cook for around 10 minutes. If you find the mustard gravy is too thick, add a little water to get the consistency that you prefer.

Turn off the flame and transfer the contents to a serving dish.

Boman Irani’s favourite Prawn Curry in a Mustard Gravy is now ready. Serve it hot. Most people (Boman included) love having this dish with steaming hot rice.

The Mustard Cooking Experience

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In the old days, when the kitchens (Rasoi) were outhouses set apart from the rest of the household, it was the delicious aroma of Mustard Oil that signalled to the family that the preparations for lunch or dinner had begun. This aroma is quite a mouth-watering experience. It hones the appetite and gets the taste-buds tingling in anticipation of the meal that lies ahead.

Chef Abbas Bhat, a specialist in traditional Kashmiri Wazwan cooking, recalls how the aroma of Mustard Oil wafting from the kitchen during the preparation of Wazwan dishes would signal to the entire Mohalla (locality) that a feast was being prepared in a particular home. Just the aroma was often more than enough to raise spirits and kick off the festivities.

Even today, the experience of cooking in Mustard Oil is different – and unique. The oil must first be heated on a Medium flame. After some time, the oil reaches its smoking point and wisps of white smoke rise from the pan. The rich aroma of Mustard Oil fills the kitchen. The golden yellow oil takes on a silken texture that is a delight to behold – unlike any other cooking oil.

No matter how much oil you have in the cooking pan, food cooked in Mustard Oil will never be oily or greasy. That’s because among all other cooking oils, Mustard Oil has the lowest rate of absorption in the food being cooked. This too is a vital part of the mustard cooking experience.

And lastly, there’s the assurance of health. Mustard Oil is good for your heart; good for your blood pressure; it controls cholesterol and balances your triglyceride levels; it protects you from bacterial and microbial infections; and it improves the functioning of your digestive system – in particular, your gastrointestinal tract. No other cooking oil gives you such a wide array of health benefits.

So enjoy the “Mustard Experience” – the aroma, the flavour, the colour, the texture, the joy of cooking and of course, the amazing health benefits.

An Indo-Spanish Adventure


In an earlier post, we narrated the story of how potatoes and eggs ended up in the Bengal Biryani – because of the impoverished state of the erstwhile Nawab of Oudh’s estate. The famous Spanish Omelette (Tortilla de Patatas) has similar origins. It is believed that in the early Nineteenth Century, there was widespread poverty in some regions of Spain. The dish was invented as a solution for combining eggs with potatoes and other vegetables to create an affordable – yet filling – everyday meal.

There’s another legend that says a military general named Tomas de Zumalacarregui invented the Spanish Omelette as a quick and wholesome way of feeding hungry soldiers during the Siege of Bilbao at the time of the Spanish Civil War.

The popularity of the Spanish Omelette spread to other European countries, including Britain. That’s how the dish landed up in India – as part of our country’s Colonial cuisine. But the Indian chefs in the kitchens of the East India Company transformed the dish into something quite different – mainly because they used good old-fashioned cold-pressed Mustard Oil to make it. And that’s what today’s recipe is all about: the Indo-Spanish version of the Anglo-Spanish Omelette!

The ingredients that you will require for this dish are:


  • Eggs: 4
  • Potatoes: 500 gram
  • Tomatoes: 300 gram
  • Onions: 100 gram
  • Mustard Oil: 4 tablespoon
  • Capsicum: 2
  • Milk: 100 millilitres
  • Worcestershire Sauce: 1 teaspoon
  • Red Pepper Powder: Just a pinch
  • Black Pepper Powder: Just a pinch
  • Salt: 1 teaspoon

The ingredients mentioned above are for four servings; you may increase or decrease the ingredients proportionately, according to your needs.


In a bowl, break the eggs and whisk till the yolk-and-whites mixture thickens.

Wash, peel and dice the potatoes.

Remove the stem and centre of the capsicum, remove the seeds and chop coarsely.

Coarsely chop the tomatoes.

Coarsely chop the onions.

Parboil the potatoes, onions and capsicum (not the tomatoes).


To the bowl containing the whisked eggs, add the milk, Worcestershire Sauce, black pepper, red pepper and salt.

Heat the Mustard Oil in a frying pan on Medium heat. Add the chopped potatoes, onions, capsicum and tomatoes. Sauté for around 5 minutes.

Now pour the egg mixture over the sautéed vegetables and reduce the heat to Low. Allow the egg mixture to set. Then turn the heat up once again to Medium and cook till the eggs are done (they will take on a light golden brown texture when they are done).

Gently remove the omelette from the frying pan and place it on a serving platter.

Your Indo-Spanish Omelette is now ready to be served. It can be eaten for breakfast… or you could even make a quick meal of it if you’re eating on-the-run.