Succulent, earthy mushrooms cooked in a fragrant ground paste of grated coconut, with a hint of tanginess from the tamarind, and the fresh notes of fennel seeds.
Filled with a spicy, flavourful mix of minced chicken in a flaky, wholewheat flour flatbread, this keema paratha is a joy to cook, share, and eat!
If you love idli, you cannot say no to this terrific combo of delicious, super healthy ragi idlis and the lip-smacking pepper coconut chutney. You have a perfect breakfast when you pair these soft, fluffy idlis with this fantastic, one-of-a-kind, six pepper medley coconut chutney.
Loaded with flavours of cheese and garlic in a pillowy, pull-apart bread, this Pull-Apart Cheesy Garlic Bread is an easy, homebaked garlic bread indulgence!
This baby corn noodles is a super-easy, rustic bowl of food to cheer you up after a busy day of work. Onions, capsicum, and baby corn, cooked in soy sauce form the soul of this noodle dish.
This pan-fried masala sea bass is a great balance of flavours. It’s served on a tomato-chilli paste, and garnished with fried shallots and coriander leaves.
This Moroccan style lamb tagine celebrates all the great ingredients from Morocco – Slow-cooked lamb with dry fruits, aromatic spices, and olive oil.
Bibimbap or bi bim bap means mixed rice. It consists of a variety of sauteed, seasoned veg and meat served on a bed of rice, topped with a fried egg, and accompanied by some hot chilli pepper sauce (gochujang). It’s delicious!
Naadan mulakkita meen curry – This unique style of preparation involves slow cooking with pot tamarind (kudampuli), and keeping it aside for 4-5 hours to infuse the flavours. Sourness of the tamarind, and the mild heat from the chilli powder forms the character of this fish curry.
Legendary sriracha sauce and succulent chicken married together by frying – this Sriracha Fried Chicken is a match made in heaven!