Sanjeev Kapoor

Creamy and tangy, this chicken cooked with lemon juice, cashewnut paste and cream is so delicious that you would want to cook it often once you have tasted it.

Soya chaap pieces marinated in spices and refreshing herbs and smoked for that wonderful grilled taste. They are then cooked in a flavourful gravy, topped with basmati rice.

Chatakdaar limbachi chutney will bring that chatpata blast of flavour to your meal. Made with lemons, red chilli powder, black salt and jaggery this chutney is sweet, sour and spicy all at the same...

A mutton lover's delight, Saoji Paya Khur is a mouth-watering Maharashtrian mutton recipe prepared with authentic Indian spices. When served alongside rice, this gem of a recipe becomes an absolute...

Snack times made more mazedaar with this crispy, fried snack. A great accompaniment to tea and easy to carry snacks. This can be eaten during vrat too.

Papad making is one of the mandatory activities in many Indian households! So, this time, try out this tangy and easy to make sago pearls papads infused with the flavour of tomatoes!

This mildly fragrant and lightly-spiced yellow tomato soup served with toasted bun slices topped with mustard sauce and mixed cheese is light on the stomach. However be assured that it is sure to...

Sriracha sauce is known for its fieriness. If you can tolerate so much spiciness, this dish is for you. The surprise element here is pineapple which balances the fieriness.

Brown flattened rice gets a sassy makeover with milk and ripe bananas made into a shake. It is nutty and filling with peanuts adding a light crunch.

Typical achaar spices roasted till fragrant, ground coarsely, mixed with sliced lotus root and mustard oil and matured in the sun to make a delicious achaar. This achaar will last for a year.