East Indians are Bombay’s native Christian community with their own unique cuisine, the star of which is the elusive East Indian Bottle Masala. Families have secret recipes for this fragrant spice mix, made up of over 30 different spices, roasted, ground and usually stored in old beer bottles. This recipe comes from one such family …
Here’s a list of some of our favourite Bihari recipes and a recipe for a very simple Okra dish, Bhindi Bhujia, crisp and delicious.
There’s nothing quite like a feast planned and cooked at home. Here are 3 exciting menus of cuisines that we can’t get enough of and that at least a few of your guests will never have tried before.
One of the things that we love in Sindhi Cuisine is Tairi - a traditional sweet rice, paired with Sai bhaji (Greens with assorted vegetables)…
Laddus like this Gond Badam ka Laddu hold the flavours of winter in a single mouthful. They are hearty and warm, bringing the mellow heat of ginger and pepper along with the wholesome richness of almonds and coconut together in each delicious bite…
Another recipe from Shobha Anchalia, her signature Gajar Ka Halwa. The best, most delicious rendition of this winter classic.
Our favourite biryani is the Malabar Biryani - ghee and clove infused rice and delicious, tender chicken cooked in a beautiful mix of spices. This recipe will keep you coming back for more…
Spring onions so often get treated as just a garnish or a passing addition to ‘Chinese’ dishes, it’s a little sad. Especially when they can play such a great starring role.
Paneer is the go-to source of deliciousness and protein for most vegetarians and considering how good it tastes just on its own, it’s really hard to go wrong with paneer in any dish.
A Paratha, hot off the tava with ghee glistening over its crisp, mottled surface, is moreish perfection.
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