Sanjeev Kapoor

Gajar Kanji is a traditional fermented probiotic drink that is very good for digestion. It is loaded with fiber and all types of good-for-health ingredients, and most importantly it tastes awesome.

Tawa Pulao with fresh green garlic and pav bhaji masala to spice up the vibrant green preparation. Don’t forget to add the dollop of butter.

Potato is replaceable. Burger patty made from seasoned and batter fried purple yam roundels is something you must try. You are sure to want to repeat these burgers.

The tenderness of fresh toovar mixes with spices and becomes a wonderful spread on breads. Fresh toovar is seasonal and available only during the winter months. So make the most of it when you get...

Stir-fried kohlrabi and stalks simmered in a flavoured tomato gravy. Serve hot and with freshly-made rotis.

Absolutely tender, creamy and delicious. The way you get the halwa cooked in pressure cooker in a jiffy is amazing. This is Sanjeev Kapoor exclusive recipe.

Fresh tender green garlic bulbs and stalks mixed with fresh spring onion bulbs with greens make these pakodas very different to anything you have had yet. Fresh coriander leaves lend its special...

Fresh garlic bulbs and stalks chopped finely with boiled fresh toovar dana, coated with crushed roasted pressed rice, shallow fried and served with a simple yogurt and curd chilli dip. Taste is out...

Fresh green garlic adds a great flavour to these pearl millet pancakes. Serving them with sweetened yogurt gives this snack an interesting twist.

From dhokla to undhiyo, discover Gujarat’s culinary contrasts, festive traditions, and modern adaptations that nourish body, spirit, and soul with warmth.