Sanjeev Kapoor

Malvani cuisine is known for its distinct flavours, use of coconut, red chillies and kokum or tamarind that give your palate complete satisfaction. Known for their fish preparations, they have a...

Mutton cooked in a unique spice paste and simmered in a delectable coconut and poppy seed gravy in the Malabar style. Serve with Malabar porotta, appam or puttu. Slurp and bite into meat.

Living up to its origin, this Kolhapuri mutton sukha is a fiery dry preparation, tastes best with bhakri or can be wrapped as a stuffing in parathas, rolls.

Even when not in God’s Own Country, you can breakfast like they do … Black chickpeas cooked in a spicy, coconut gravy and served with puttu or appam.

Sunday brunch option sorted. This fiery Mangalorean chicken cooked in coconut-based gravy and served with neer dosas make for a satiated and blissful meal.

Flavourful and fiery, here is a traditional gravy-based chicken dish from Chettinaad. Tastes best with steamed rice. This is Sanjeev Kapoor exclusive recipe.

The three musketeers! Methi, matar and makai in a rich and creamy yogurt and khoya-based gravy. Ideal for those who love corn in every way. This is Sanjeev Kapoor exclusive recipe.

These easy and delicious egg snacks and starters will surely surprise you with their creativity, so do try these fun ways to enjoy main course egg in this web stories.

Lauki becomes endearing with this simple preparation as a lightly spiced raita. Quick and nourishing. Absolutely refreshing and cooling, best to have during the hot summer months.

Simplicity at its best, with a dash of richness … Lauki and chana cooked to sheer tenderness and tempered with ghee and light spices. This is Sanjeev Kapoor exclusive recipe.