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Malabar Parantha
The flaky Malabar Parantha is a refined flour-and egg-based version of lachhaa paranthas of the North. It serves as an excellent accompaniment to any spicy vegetarian or non-vegetarian curry.
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Tandoori Pomfret
Tandoori food lovers will vouch for this fantabulous whole pomfret that replaces chicken and casts the same spell!! This is Sanjeev Kapoor exclusive recipe.
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Tandoori Murgh Chaat
A mind-blowing chaat with shredded tandoori chicken and veggie juliennes tossed with the classic seasoning of chaat masala, lemon juice and raw mango. A snack that will make you smack your lips and ask for more.
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Pudina Parantha
Whole wheat flour kneaded with refreshing and cooling mint leaves and rolled out into paranthas is another great option for anytime snack, quick meals and outings especially during hot summer months.
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Methi Parantha
A simple wheat flour-fenugreek leaves based flatbread with spices is an all-time favourite when it comes to tiffin, snacks and picnics. This is Sanjeev Kapoor exclusive recipe.
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Keema Par Eeda
This spiced mutton mince with eggs poached over it is a testimony to the Parsis’ love for meat and poultry. This is Sanjeev Kapoor exclusive recipe.
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Doi Mach
From the land of hilsa, comes Doi Mach. Fish marinated in a simple curd marinade and cooked with whole spices. A simple and light fish preparation served with steamed rice is a meal to remember.
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