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5 mins
Arvi Kofta
These Arvi Koftas are the perfect marriage of crunchy exteriors and melt-in-the-mouth interiors. Made by mashing tender boiled taro roots with besan, rice flour, herbs, and spices, each kofta is double-coated and fried to golden crispness. Taro, with its fascinating history across cultures—from Hawaiian poi to Filipino laing—finds yet another delightful expression in this Indian classic. Whether served as an appetizer, a tea-time snack, or paired with chutneys for festive occasions, these koftas showcase how a simple root can be elevated into a dish that is both comforting and celebratory.
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5 mins
Rabdi Malpua
Rabdi Malpua is a dessert where simplicity transforms into luxury. Golden malpuas, crisp at the edges yet soft at the center, are prepared from a delicately spiced batter and fried in pure ghee. These are then paired with rabdi, a luscious reduction of milk flavored with saffron, cardamom, and sugar, enriched further with nuts. What makes the dish extraordinary is the interplay of temperatures—warm malpuas soaking up chilled, creamy rabdi. Rooted in tradition and often served at festive gatherings, Rabdi Malpua is more than just a sweet—it’s a celebration on a plate.
mins
Kippur chi Roti
Kippur Chi Roti, also known as Chirote, is a festive Bene Israel delicacy that brings together tradition and indulgence. Layers of maida and ghee are rolled, cut, and deep-fried to create delicate, flaky discs that soak up a fragrant cardamom sugar syrup. Each bite offers a crisp exterior that melts into syrupy sweetness, making it a special treat prepared during Yom Kippur. Beyond its irresistible texture and taste, Kippur Chi Roti embodies the culinary bridge between the Jewish and Marathi-Konkani worlds — a dessert that carries stories of migration, memory, and celebration.
mins
Bhokachi Wade & East Indian Chicken Curry
Bhokachi Wades are golden, deep-fried breads born from the coastal kitchens of Bombay’s native Catholics. Made with a batter of urad dal and rice, the secret to their signature flavor lies in fermentation with toddy—palm sap that lends a subtle tang and airy texture. Once shaped and fried to perfection, these crisp-edged, fluffy-centered wades are best served hot with East Indian Chicken Khudi Curry. Traditionally prepared for weddings and feasts, they carry centuries of culinary adaptation and celebration in each bite, echoing a time when toddy was the soul of every festive kitchen.
mins
Popatjee
Popatjee, a Parsi festive delicacy, brings together semolina, toddy, and gentle notes of nutmeg in a batter that’s fried to golden perfection. Each piece, crisp on the outside and tender within, is dipped in aromatic sugar syrup for a rich, melt-in-the-mouth sweetness. Traditionally prepared during Muktad, this sweet bread carries echoes of Dutch poffertjes and Persian kitchens—culinary influences absorbed through centuries of trade on India’s western coast. Once made in brass pans, today it’s recreated in appe moulds, keeping alive a timeless ritual of indulgence, warmth, and community celebration.
mins
Dosa & Coconut Chutney
The dosa’s story is one of quiet transformation—from a 1st-century South Indian offering to a beloved street and café favorite across Bombay. Made from a fermented mix of rice, urad dal, and fenugreek seeds, its crisp texture and subtle tang come alive on a hot griddle. When paired with coconut chutney or sambar, each bite carries echoes of temple kitchens, Udupi cafés, and Bombay’s cosmopolitan appetite. Simple to make yet infinitely satisfying, the dosa is proof that culinary heritage can travel, adapt, and still remain unmistakably its own.
mins
Chanwaran Dhodho & Sai Bhaji
Rooted in the culinary heritage of Sindhi kitchens, Dhodho is a rustic flatbread prepared from rice flour and aromatic additions like onion, coriander, and green chillies. Flattened gently and roasted on a griddle with oil or ghee, it achieves a crisp, golden crust and a soft, flavorful center. Traditionally enjoyed with sai bhaji or curd, Dhodho reflects a cuisine shaped by resilience and simplicity. Each bite carries the essence of home-cooked warmth, community, and time-honored tradition that continues to thrive across generations.
20 mins
Olan Curry
Olan Curry is a gentle yet flavorful dish from Kerala’s famed Sadya feasts. Tender ash gourd cubes are simmered with red cowpeas, green chilies, and curry leaves in light coconut milk before being finished with rich, thick coconut milk and a drizzle of fresh coconut oil. The result is a delicately spiced, aromatic curry that celebrates restraint and balance in cooking. Traditionally served on banana leaves alongside rice or idiyappam, Olan is a dish that soothes the palate while carrying the legacy of Kerala’s vegetarian culinary traditions. A perfect reminder that comfort lies in simplicity.
30 mins
Tendli Pickle
Bursting with flavors and heritage, this Goan delicacy is a symphony of tanginess and spice. Made from tender ivy gourd (also known as tendli or tindora), this pickle is a beloved accompaniment to meals or a delicious snack on its own. To create this culinary masterpiece, sundried tendli are sliced and marinated in a blend of aromatic spices. The mixture is then gently cooked with tangy vinegar and a hint of jaggery for balance. The result? A zesty, mouthwatering pickle that adds a punch to any dish.
30 mins
Podo Pitha
Podo Pitha is a festive rice cake from Odisha, steamed gently to a golden crust and packed with textures and flavors. Made from a fermented rice and dal batter, it’s enriched with jaggery, roasted coconut, chhena (fresh paneer), and crunchy cashew nuts. Cardamom and a hint of black pepper lend warmth and depth. Traditionally prepared during Raja Parba—a celebration of womanhood and the earth—it’s a delicacy that blends ritual, memory, and taste. Coconut, often called the “tree of life,” shines here both in its rich flavor and symbolic presence, bringing sweetness and heritage to every bite.
15 mins
Raw Mango Rasam
Raw Mango Rasam is a summer favorite rooted in age-old South Indian traditions. The smoky aroma of flame-roasted mangoes meets the bold kick of freshly ground black pepper, cumin, and garlic, creating a tangy, soul-warming broth. Tempered with coconut oil, mustard seeds, Madras onions, and curry leaves, the rasam is as fragrant as it is flavorful. Pepper—once traded as black gold—shines in this preparation, echoing its centuries-old culinary legacy. Perfect as a light soup or served with rice and ghee, this rasam is both a cooling antidote to summer heat and a celebration of India’s spice heritage.
30 mins
Mutton Curry
Rooted in centuries of culinary tradition, this Mutton Curry pays homage to India's diverse meat-eating cultures—from Mughal courts to tribal kitchens. The dish begins with a spice-infused marinade and builds flavor through caramelized onions, whole spices, and slow pressure-cooking. Tomatoes, green chilies, and a generous dose of Nihari masala give it depth and fire. The marrow melting into the gravy delivers an unctuous texture that’s deeply satisfying. Garnish with mint and a splash of kewra for a nod to royal refinement. Pair with soft bread or rice, and prepare for a taste of history.
10-12 mins
Bhakarwadi
A harmonious blend of sweet, spicy, and tangy flavors, Bhakarwadi is a deep-fried, pinwheel-shaped snack with a bold red chilli-infused filling. A specialty of Maharashtra and Gujarat, its crunchy exterior encases a fragrant mix of roasted coconut, sesame seeds, poppy seeds, and an aromatic spice blend. On top of that, red chillies give Bhakarwadi an irresistible punch. Whether enjoyed as an evening snack or a festive treat, these golden spirals are a delightful fusion of textures and flavors that leave you reaching for more.
18 - 20 mins
Puran Poli
A festival favorite across western India, Puranpoli is a sweet, spiced flatbread that embodies warmth and tradition. Stuffed with a rich filling of mashed chana dal, jaggery, and aromatic cardamom, this delicacy graces Holi feasts and even Jewish Purim celebrations among the Bene Israel community. The golden, flaky bread is cooked to perfection with a drizzle of ghee, making each bite melt in your mouth. Dating back centuries, Puranpoli is a testament to India's culinary heritage, appearing in ancient texts like the Manasollasa. Serve it warm with ghee or milk for a nostalgic taste of festivity.
25 mins
Zarda
Zarda is a dessert that embodies luxury and tradition. Its golden hues are infused from the richness of saffron and ghee. A beloved dish of Mughal and Awadhi cuisines, this sweet rice pulao is slow-cooked to perfection, allowing cardamom, rose water, and nuts to create a symphony of flavours. Each grain glistens with sugar and khoya, offering a melt-in-the-mouth experience that’s deeply comforting. Prepared for grand feasts and festivals, Zarda isn’t just a dessert—it’s a story of culinary heritage, where every bite brings the warmth of history and the aroma of celebration.
30 mins
Shrikhand
Take the humble dahi (curd), hang it till all the whey drains away, mix in sugar and elaichi (cardamom) powder and kesar (saffron), and behold, rich and luxurious Shrikhand is ready. The Historical Dictionary of Indian Food by KT Achaya says that the earliest record of shrikhand was in 500 BCE in Gujarat, though Maharashtrians claim this creamy sweet treat was their creation. Aromatic saffron and a touch of sweetness from sugar, topped with nuts and rose petals, make for a visually delightful dessert that’s even more delicious on the taste buds. Like all good things, be sure to wipe it clean off the plate with puri, roti, or finger, as the day may direct.
28 mins
Kerala Matta Rice
Kerala Matta Rice, also known as Rosematta rice or Palakkadan Matta, is a traditional variety of rice grown in the Palakkad region of Kerala, India. It has a distinctive reddish-brown hue that comes from the nutritious outer bran layer, which is retained even after milling. This rice is rich in fibre, vitamins, and minerals, making it a healthier alternative to polished white rice. Its slightly coarse texture and robust, earthy flavour complements everything from hearty curries and stews to the classic Sadhya feast.
25 mins
Steamed Goan Patoli
Steamed Goan Patodi is a saccharine cake made from rice flour. It is filled with grated coconut, sweetened with jaggery, and delicately spiced with cardamom. The dough and filling are then steamed in turmeric leaves, which gives this sweet its characteristic fragrance. Patodi holds a special place in Goan servings during festive occasions and family gatherings. It is particularly popular during the auspicious month of Shravan and is prepared for Ganesh Chaturthi celebrations. Patodi is also a part of the festivities of Feast of Assumption, which coincides with Independence Day.
30 mins
Goan Mackerel Cutlets
Dive into the flavors of Goa with these delightful Mackerel Cutlets! Infused with traditional spices and fresh ingredients, these cutlets are a savory treat that captures the essence of Goan cuisine. The mackerel, combined with aromatic masala, is cooked to perfection, resulting in a crisp exterior and a tender, flavorful interior. Whether you're serving them as an appetizer or a main course, these cutlets are sure to impress. Pair them with a side of tangy tamarind chutney or a refreshing salad for a complete and satisfying meal.
12 mins
Aloo Chaat
Aloo Chaat stands as a testament to the vibrancy and diversity of Indian cuisine. Born on the bustling streets of North India, especially Delhi, it’s now a staple across the country, celebrated for its bold flavours and textures. Fried or boiled potatoes are diced and tossed with a mix of spices, including chaat masala, red chilli powder, and cumin, along with tangy tamarind sauce and a squeeze of fresh lemon juice. This blend imparts a mouth-watering taste and offers a delightful contrast of textures, from the crispy potatoes to the soft, juicy bursts of the pomegranate-seed garnish. Spicy, tangy, sweet, and savoury all at once, this versatile dish can be a snack, appetiser, or even a light meal, reflecting the ingenuity of Indian street food culture where everyday ingredients are transformed into something extraordinary.
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