Tear a piece of parotta soaked in the chicken salna and put it in your mouth. The slightly watery gravy of salna will slowly trickle into the flaky parotta. When they meet, there is magic!
Succulent pieces of chicken marinated in a yoghurt base and cooked in an onion-tomato paste with select whole spices and butter. This easy butter chicken recipe is a crowd-pleaser.
This pressure cooker mutton biryani is an easy-to-cook version of the famed Malabar mutton biryani. Jeerakasala rice cooked with whole spices, soaking up the flavours of juicy mutton simmered with onions, spices, mint and coriander leaves – it is a union that you cannot refuse!
Mildly spiced Kerala mutton stew is made by simmering morsels of mutton and potato in coconut milk. Here is a simple, pressure-cooker version of this hearty delicacy.
This bread and butter pudding is my cheat to a simple, easy yet delicious, baked dessert. This light version requires less butter, and absolutely no cream!
This Moroccan style lamb tagine celebrates all the great ingredients from Morocco – Slow-cooked lamb with dry fruits, aromatic spices, and olive oil.
Chicken Cafreal is a Goan delicacy without which a festive feast is not complete. With a succulent deep-green colour from the coriander (cilantro) leaves, and intricately balanced aroma from various spices, this unique preparation will win over your taste buds.
Vangi Bath (Eggplant / Aubergine / Baigan Rice), is a popular rice-based delicacy from the Karnataka cuisine, where small pieces of aubergine is cooked with select spices (vangi bath masala), and mixed with rice making it a meal in itself.
This mutton (lamb) recipe, slow-cooked in authentic Kerala style is mildly hot, and spicy, and has many great ingredients that God’s own country has to offer – great spices, coconut milk, and the signature coconut oil.
This recipe is from one of the most aromatic and spiciest cuisines of India – Chettinad! Chettinad cuisine, from the Chettinad region of the South Indian state Tamil Nadu, is known for it’s distinctly aromatic and spicy style. It has a lot of flavours going on, so finding the perfect blend of spices is the key.