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Sanjeev Kapoor

Home Style Aloo Matar
BySanjeev Kapoor

Everyone’s favourite, aloo matar simplified for every day meals. Making lunch faster and delicious. Best enjoyed with paranthas. This is Sanjeev Kapoor exclusive recipe.

Handvo
BySanjeev Kapoor

Handvo, a savoury cake made from fermented rice flour, lentils and veggies is a favourite Gujarati snack. It is not only wholesome it is very tasty and healthy too.

Kolhapuri Sukka Mutton
BySanjeev Kapoor

Experience the bold, spicy flavours of Maharashtra with this Kolhapuri Sukka Mutton recipe – a mutton delicacy cooked with fiery spices and rich coconut masala. Perfect for meat lovers!

Lobster Biryani
BySanjeev Kapoor

Tender lobster meat marinated in spices and cooked in biryani gravy. Flavourful Basmati rice layered over it to make a fantabulous biryani is a treat for sea-food and biryani lovers.

Malabar Parantha
BySanjeev Kapoor

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.

Tandoori Pomfret
BySanjeev Kapoor

Tandoori food lovers will vouch for this fantabulous whole pomfret that replaces chicken and casts the same spell!! This is Sanjeev Kapoor exclusive recipe.

Tandoori Murgh Chaat
BySanjeev Kapoor

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...

Pudina Parantha
BySanjeev Kapoor

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.

Methi Parantha
BySanjeev Kapoor

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.

Keema Par Eeda
BySanjeev Kapoor

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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