Paneer Darbari
Awadhi-style paneer in a saffron-cashew gravy with cardamom and mace.
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Paneer Darbari traces to Awadhi court kitchens: saffron threads bloomed in warm milk; cashew soaked and blended to a silk paste; cream tempered with cardamom and mace; a slow-built onion base. Spice architecture is warming rather than sharp: built for a special occasion, not a Tuesday shortcut. Same layered weight in a retort pouch, four minutes from heat to plate.
Pan: 4 min. Microwave: 90 sec.
What is Paneer Darbari?
A paneer dish from the Awadhi court kitchens, built on a cashew and saffron gravy rather than a tomato one. Saffron threads are bloomed in warm milk, cashew is soaked and blended to a silk paste, and the cream is tempered with cardamom and mace over a slow-built onion base. The spice architecture is warming rather than sharp, which is why it reads as an occasion dish.
How is Paneer Darbari different from Paneer Makhani?
Different foundations. Makhani is a tomato gravy: tomato roasted until it concentrates, blended with cashew, finished with butter, cream and kasuri methi, so it lands sweet, rich and slightly bitter. Darbari is a cashew and saffron gravy with no tomato dominance, finished with cardamom and mace, so it lands aromatic and mellow. Kravvia makes both.
Is Paneer Darbari available in a Jain version?
Not as a pouch. Darbari is built on a slow-cooked onion base, and removing it changes the dish rather than adapting it. The Jain pantry line runs to Jain Paneer Makhani, Jain Dal Makhani, Jain Amritsari Chana and Jain Malai Methi Matar. For events, Kravvia has cooked strict Jain spec since 2012 and will build a Jain paneer course to the brief.
How do you serve Paneer Darbari?
It wants bread more than rice: hot naan or a plain paratha to carry the gravy. Veg pulao works where the table needs a rice. Four minutes in a pan or ninety seconds in a microwave from the pouch, which holds twelve months at room temperature with no preservatives and no cold chain.
12 months from manufacture, room temperature. Vacuum-sealed in a retort pouch: no preservatives, no added gluten. Once opened, finish in one sitting. Each pouch serves 1–2 people.
