spice

Ground clove

Laung

2.1 g1 teaspoon

6 g1 tablespoon

Standard ground clove: 1 tsp ≈2.1 g.

Nothing truly replaces clove’s sharp, medicinal pungency; allspice is the closest.

• 
  Ground allspice

  Use 1.5–2 times the weight; it has a similar warm pungency but is milder and rounder, so the dish loses clove’s sharp medicinal heat.

• 
  Ground cinnamon (cassia)

  Use the same weight; it gives warmth but is sweeter and lacks clove’s strength, so use only if the amount is small.

Achras

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Aloo Chop

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Awadhi Gosht Biryani

Lamb Biryani from Lucknow

Bataer Masaledar

Stuffed Quails in Spicy Sauce

Bharwan Baigan

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Bhutta Methi Palak

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Black Stone Flower Lamb Chops with Burnt Onion Raita

Chaamp Baadami

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Chicken Xacuti

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Dhingri Dulma

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Dum ki Machhali

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Fish Qorma Pulao

Fish Korma Pulao

Handiwala Murg

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Kairi ki Mhithi Chutney

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Kathhal Dopyaza

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Khatta Meetha Do Pyaza

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Lasooni Tali Machli

Pan-roasted Barramundi

Lehm e Murgan

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Magaj Masala

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Malai Kofta

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Methi Makhani Palak

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Moong Dal Khilwan

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Murg Biryani

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Murghi Na Farcha

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Paneer di Bhurji

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Raan Patialashai

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Raj Kachori

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Shabdeg

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Taar Qorma

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Tawe Ka Tikka

Stir-Fried Lamb with Garlic Green Chilli & Garam Masala

Tawe de Tikke

Boneless Pan-fried Lamb

Thali Peeth

Mixed-flour Bread