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30 mins
Shrikhand
Take the humble dahi (curd), hang it till all the whey drains away, mix in sugar and elaichi (cardamom) powder and kesar (saffron), and behold, rich and luxurious Shrikhand is ready. The Historical Dictionary of Indian Food by KT Achaya says that the earliest record of shrikhand was in 500 BCE in Gujarat, though Maharashtrians claim this creamy sweet treat was their creation. Aromatic saffron and a touch of sweetness from sugar, topped with nuts and rose petals, make for a visually delightful dessert that’s even more delicious on the taste buds. Like all good things, be sure to wipe it clean off the plate with puri, roti, or finger, as the day may direct. “Easy peasy, dahi squeezy dessert "
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28 mins
Kerala Matta Rice
Kerala Matta Rice, also known as Rosematta rice or Palakkadan Matta, is a traditional variety of rice grown in the Palakkad region of Kerala, India. It has a distinctive reddish-brown hue that comes from the nutritious outer bran layer, which is retained even after milling. This rice is rich in fibre, vitamins, and minerals, making it a healthier alternative to polished white rice. Its slightly coarse texture and robust, earthy flavour complements everything from hearty curries and stews to the classic Sadhya feast. "Nutritious, coastal red rice"
25 mins
Steamed Goan Patoli
Steamed Goan Patodi is a saccharine cake made from rice flour. It is filled with grated coconut, sweetened with jaggery, and delicately spiced with cardamom. The dough and filling are then steamed in turmeric leaves, which gives this sweet its characteristic fragrance. Patodi holds a special place in Goan servings during festive occasions and family gatherings. It is particularly popular during the auspicious month of Shravan and is prepared for Ganesh Chaturthi celebrations. Patodi is also a part of the festivities of Feast of Assumption, which coincides with Independence Day. "Sweetened rice cakes steamed in turmeric leaves"
30 mins
Goan Mackerel Cutlets
Dive into the flavors of Goa with these delightful Mackerel Cutlets! Infused with traditional spices and fresh ingredients, these cutlets are a savory treat that captures the essence of Goan cuisine. The mackerel, combined with aromatic masala, is cooked to perfection, resulting in a crisp exterior and a tender, flavorful interior. Whether you're serving them as an appetizer or a main course, these cutlets are sure to impress. Pair them with a side of tangy tamarind chutney or a refreshing salad for a complete and satisfying meal. "Taste Goa in Every Bite "
12 mins
Aloo Chaat
Aloo Chaat stands as a testament to the vibrancy and diversity of Indian cuisine. Born on the bustling streets of North India, especially Delhi, it’s now a staple across the country, celebrated for its bold flavours and textures. Fried or boiled potatoes are diced and tossed with a mix of spices, including chaat masala, red chilli powder, and cumin, along with tangy tamarind sauce and a squeeze of fresh lemon juice. This blend imparts a mouth-watering taste and offers a delightful contrast of textures, from the crispy potatoes to the soft, juicy bursts of the pomegranate-seed garnish. Spicy, tangy, sweet, and savoury all at once, this versatile dish can be a snack, appetiser, or even a light meal, reflecting the ingenuity of Indian street food culture where everyday ingredients are transformed into something extraordinary. "Potato street food classic"
22 mins
MoongDal Kachori
Moong Dal ni Kachori is a cherished Gujarati delicacy prevalent in any Gujarati household, though the origins of kachoris hails from Rajasthan. Sometimes, it is called ‘khasta kachori’, khasta meaning crispy, as all good kachoris should be. Savoury pastries filled with a spiced moong dal mixture are synonymous with the perfect balance of crispiness on the outside and a flavourful, soft filling inside. Serve it with a tangy tamarind chutney or spicy mint chutney for breakfast or as a snack, and it will be irresistible each time. "Dal stuffed in a crispy crust"
13 mins
Chenna Payesh
Mishti (sweet) is an integral member of Bengali cuisine, and Chenna Payesh is one of its many shining stars. Fresh chenna (cottage cheese) is simmered in milk, flavoured with saffron, and sweetened with jaggery. A simple garnish with a sprinkling of chopped nuts like pistachios and almonds makes Chenna Payesh a treat for the palate and a feast for the eyes. This dessert is traditionally served chilled, making it a refreshing end to any meal. It is often in demand on festivals and special occasions, its creamy, aromatic sweetness spreading joy and celebration. “Delicious cottage cheese pudding"
6 mins
Tomato Chutney
Tomato Chutney is a vibrant and versatile condiment that holds a special place in Indian cuisine. It boasts a rich umami flavor from ripe, juicy tomatoes simmered to perfection with onions. Fresh mint and coriander leaves elevate its depth, while methi seeds add an earthy and pungent kick. This chutney pairs beautifully with everything from dosas and idlis to rice and roti, transforming even the simplest meals into gourmet experiences. Or, change things up and use it as a tangy and delicious sauce for sandwiches and snacks. Packed with nutrients and rich in vitamins and antioxidants from the tomatoes, this chutney is a flavorful and healthful addition to any dish. “Tangy tomato temptation"
16 mins
Masala Chai
Piping hot, fragrant, soothing yet invigorating, Masala Chai helps you unwind even as it perks you up. Hailing from the vibrant streets of India, this soul-warming beverage captivates the senses with its rich aroma. This beloved tea, crafted by brewing strong black tea leaves with an exquisite mix of spices, is more than just a beverage. Masala Chai is a ritual that brings people together, whether enjoyed in bustling city markets, serene rural homes, or chic urban cafes. And is now an icon of Indian culture across the world. "Brew up a storm of flavour"
20 mins
Raw Banana Bhaja
Whether you call it bhaja, bhajji, or fritters, the crispy, golden slices of Raw Banana Bhaja will taste wonderful every time. Celebrate the humble raw banana in the most delightful way. Banana slices are seasoned with a blend of turmeric, red chilli, black pepper, salt, and mustard oil. Baked to golden perfect, the rounds can be served as a side dish with steamed rice and dal, adding a layer of texture and flavour that elevates the meal. Salty, slightly sweet and spicy, it will be love at first bite. "Spicy, baked, raw banana"
18 mins
Prawns Caldinho
Never again do you have to feel guilty about loving seafood and not eating enough vegetables. Prawn Caldinho is characterised by a mild, aromatic, coconut milk-based curry or broth, which translates from the word ‘Caldinho’. Light and comforting, green chillies add a gentle heat that perfectly complements the delicate flavours of fresh prawns and the nourishment of colourful vegetables. Serve with steamed rice or warm, crusty bread and enjoy this cultural amalgamation of the coastal bounty of Goa and Portugal. “Mild Portuguese-style prawns in coconut broth"
5 mins
Goan Kismoor
Kismoor is a side dish from the coastal kitchens of Goa made with dried prawns, onion, and freshly grated coconut. The salted and sun-drying of prawns called sungta is often a family affair in Goan homes in the summer. Since fresh fish is not readily available in the monsoon when fishing is not possible, kismoor fills the void by ensuring a steady supply of protein. You can use roasted sungta to keep the dish crispy and pair it with gravy and rice to add a dash of seafood goodness to your meal. “Salted and dried prawn salad"
13 mins
Kerala Egg Curry
The Kerala Egg Curry, or mutta curry, is a variant of the many versions of this staple across the nation. Some claim the Britishers in India started eating curry alongside boiled eggs, leading to this unique dish, but there is no substantiated proof for this. This spicy curry has poached eggs simmered in a creamy coconut milk and tomato gravy infused with aromatic spices and fresh curry leaves. Often enjoyed as a breakfast dish, served with appam or puttu (steamed rice cakes), Kerala Egg Curry is a cherished member of the traditional Kerala breakfast spread. “Poached eggs in a coconut milk stew"
15 mins
Rawa Fried Fish
Rawa Fried Fish is a beloved dish in coastal Indian cuisine, known for being enjoyable in its simplicity. Fresh fish fillets of your choice are coated in a seasoned mixture of semolina (rawa) and spices, then tawa-fried to golden-brown perfection. The unique crunch of rawa and mild spices make this preparation a great way to introduce spice to kids and is an excellent accompaniment for a homely meal of dal and rice. “Savoury coastal perfection"
8 mins
Patti Samosa
Crisp outside with a warm, succulent filling, Patti Samosa is a beloved item of India’s savoury snack array, especially popular on rainy days. Thought to have originated in Persia around the 11th century AD, it is more likely to have come from Kazakhstan, Uzbekistan, and Turkmenistan in Central Asia. Royal families of yore loved samosas, which were easy to eat at tea parties and transport as snacks for shikaars (hunts). The thin, flaky pastry shell filled with spiced potatoes, peas, or minced meat is an easy-to-make treat. Baked to golden perfection, the distinctive, delicate pastry crisps beautifully, lending a satisfying crunch to every bite. “Crunchy canapes baked to perfection"
20 mins
Chicken Noodle Soup
The quintessential comfort food that has been warming hearts and homes across the globe for generations. Chicken Noodle Soup is a nurturing elixir. Imagine a simmering pot with tender chicken pieces, hearty noodles, and the earthy goodness of orange carrots, all swimming in a rich, savoury broth. It’s delicious to taste and good for the soul, remedying colds and serving as a soothing pick-me-up when feeling under the weather. So, gather around the table, serve up a bowl of this timeless classic, and let the simple yet profound joy of this warm hug that will nourish your body and soul. "Hearty comfort for the soul"
13 mins
Hara Bhara Kebab
The vibrant Hara Bhara Kebab offers all the nourishment of green vegetables in an enticing form. Craft this wholesome blend of peas, french beans, and potatoes for a tasty tea-time snack or the perfect party starter. “Hara Bhara” aptly translates to “green and filled,” describing these kebabs’ appearance and nutritional richness. Swirl the green patties in breadcrumbs for that all-essential crunch factor. Relish the soft, melt-in-the-mouth texture, and serve with tangy mango chutney and curd. "Green goodness in every bite"
5 mins
Mango Shrikhand
A delectable fusion of creamy yoghurt and luscious mangoes produces India’s beloved Mango Shrikhand. Both Gujaratis and Maharashtrians claim the invention of shrikhand. According to legend, shrikhand was invented by herders; to carry yoghurt easily while travelling overnight, they strained out its whey. However, this sweet dish is mentioned in the scripture Supa Shastra, a treatise of food and drink. Other stories say that it was first prepared by Kunti’s son, Bhimsena, who was an expert in cookery. Adding ripe, succulent mangoes to strained yoghurt to achieve a thick, velvety consistency creates an irresistible summer delight – a perfect balance of tangy and sweet flavours. Satisfying the sweet tooth and cooling the body, it’s the ideal treat to beat the heat while celebrating the king of fruits. “Mango magic in luxurious creaminess"
3 mins
Aam Panna
If there was ever a quick concoction to beat the scorching heat of summer months, North India’s Aam Panna is it. Some claim the Mughals first made it as a summer refreshment, while another theory says it predates the Mughals as an Ayurvedic oral rehydration solution created by our ancestors. ‘Panna’ is derived from the Sanskrit word ‘paaniya’, which translates to ‘something one drinks’. Whatever the case may be, this cooling drink has stood the test of time and continues to be the go-to summer drink. One can’t go wrong with this classic favourite rich in vitamins A and C that boost your immune system. “A glass of sweet and sour goodness"
10 mins
Masala Prawns
Masala Prawns is an ace starter for bringing the beach and the sea to your home. It is tasty and filling and pairs easily with all your drinks. The marinade is key, full of rich spices that add a zing to the prawns, which ideally should be fresh. Lightly sautéed onions, tomatoes and green chillis give a semi-gravy consistency to the mix, making it an excellent combination to even dig into with slices of pita or roti. Fresh cilantro and a squeeze of lemon juice add the finishing touches, enhancing this dish’s fresh and zesty notes. “A spicy seafood delight"
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