Mirch Salan

Mirch Salan is a delectable delicacy from the Mughlai cuisine. It is quintessentially Hyderabadi to be precise and is served as an accompaniment to Biryani or rice. This recipe is prepared from the Bhavnagri mirch or Indian┬ájalape├▒os and is full of flavours and spices. Mirch Salan is both sour and spicy on the palate. Thus,…

Kalakand

Kalakand is an Indian sweet with its origins in Alwar, Rajasthan. It is one of the most popular sweets made by solidifying milk and paneer. Plus, it is extremely easy to make! Kalakand is light on the sweetness score and just melts in the mouth! So I have tried to recreate this delight today, on…

Tamarind Rice

Tamarind Rice is a classic South Indian recipe and varies across Deccan plateau. However, the core ingredient is tamarind, which gives the necessary kick on the palate and transforms the plain boiled rice to a lip-smacking dish! Here, I have tried to recreate the basic version. The key in this recipe is to balance all…

Dhingri Dolma

Dhingri Dolma is a hybrid of Persian and Awadhi cuisines. ‘Dhingri’ stands for ‘mushrooms’ in some regional Indian languages and ‘Dolma‘ refers to ‘stuffed vegetable dishes’ in the Middle East, which is furnished by the grated paneer. This dish is light and aromatic on the palate; the key ingredient is the fragrant caraway seeds akin…

Banoffee Pie

Banoffee Pie, is a classic British dessert recipe. It is made from layers of whipped cream, bananas, and toffee; condensed milk is boiled to form toffee and the base of the pie is made from digestive biscuits. All the above ingredients are layered and refrigerated; it tastes best when chilled. Hence, Banoffee Pie can safely…

Patatas Bravas with Salsa Bravas and Aioli

Patatas Bravas with Salsa Bravas and Aioli is a yummy Spanish appetiser! Commonly served as a part of Tapas, this is super easy to make and is filled with flavours! It definitely makes for a great party appetiser! Patatas Bravas uses potatoes that are boiled, air-dried and deep-fried and mixed with hot spices, resulting in…

Fettuccine Alfredo

Fettuccine Alfredo is a classic Italian cuisine fare! The key ingredients are Fettuccine pasta, Parmesan cheese and butter, making it one of the simplest pasta recipes of all time. Italian chef Alfredo Di Lelio invented this dish after whom the recipe takes its name. It is very mild yet pungent on the palate and extremely…

Gajar Halwa

Gajar Halwa, a quintessential reminder that the winters have arrived in India! This dish originated in the Indian subcontinent during the Mughal era and is a popular dessert here even today. It essentially combines the sweetness of the seasonal vegetable- red carrots -with milk, sugar, and ghee or clarified butter. However, you can adjust the…

Virgin Mojito

Virgin Mojito, my go-to order from the drinks menu! Traditionally, a Mojito is an alcohol-based Cuban drink. However, when it is prepared sans any alcohol, it is called a Virgin Mojito or a Nojito. Extremely simple in preparation with easily available ingredients, this drink comfortably slides into the essential items at a dinner table! The…

Sooji Halwa

Sooji Halwa is the easiest Indian sweet dish! A halwa is a condensed form of confection served across Eurasia and Africa. It is like a porridge while being prepared but becomes dense after it is cooked and allowed to cool. It has different types and varies according to the main ingredient used. Sooji Halwa is…

Paneer Butter Masala

Paneer Butter Masala is a classic Punjabi cuisine recipe. Consisting of paneer/Indian cheese, butter and cream and minimal in spices, it has a rich and mild texture on the palate. It has a slightly thick consistency giving a creamy aftertaste. Hence it is often reserved for special occasions or is one of the most ordered…

Dal Makhani

Dal Makhani, is a classic Punjabi cuisine recipe. It is now a popular item on the Indian menu globally. Being slightly mild on the palate, it is a widely accepted accompaniment. Dal Makhani, is essentially an amalgamation of black gram and cream and takes more than 10 hours to prepare. Hence it often reserved for…