Khichra, the Bohri version of haleem, is hearty dish is made by stewing meat, wheat and pulses. It is garnished with ghee, ginger, mint, and fried onions.
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A cool, refreshing, satisfying prawn cocktail recipe, inspired by the item on the menu of Calcutta’s legendary restaurant, Mocambo.
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An easy, vibrant, light curry of pumpkin infused with the classic combination of flavours of green chillies and nigella seeds.
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This easy and nutritious moong dal, bittersweet and gingery, contains the goodness of bitter melon (korola) and bottle gourd (lau).
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This recipe involves fermenting cooked rice overnight. Panta bhaat is probiotic, rich in micro-nutrients, and eaten during summer.
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This delicious bottle-gourd (lau) preparation is packed with the wonderful flavours of fresh ginger, coriander, and garam masala.
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Keema’r doi bora—warm meat koftas topped with chilled yoghurt—is a meaty twist on the beloved Indian snack, the dahi vada.
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This delightful, sweet, tangy masoor dal—containing unripe, green mangoes—is incredibly cooling. Perfect for hot summer afternoons.
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The crispy, delicious korola bhaja—or bitter gourd rings dipped in batter and deep-fried till golden—is packed full of nutrients.
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