Sanjeev Kapoor

Inspired by the cuisine of the North West Frontier Province is this dish. A unique seasoning of cinnamon is added to these mince chicken kofte and then simmered in tomato-onion gravy with a splash of...

Another gem from the days gone by. Dal Pakhtooni is a simple whole urad dal reparation cooked in a creamy gravy and topped off with cream is called sheer ‘bliss’.

Healthy eating is about balancing greens, poultry and minimal seasonings. This lettuce and egg salad is one of those… definitely a must try!

Luchis are to East India, what puris are to the West, North and Central India… Just that maida replaces wheat here. This is Sanjeev Kapoor exclusive recipe.

If you’re someone who believes everything tastes better with cheese, then this web stories is what you need, as it’s packed with drool-worthy italian snacks and starters.

Nothing but green…. the green of the palak (spinach) makes the parathas visually appealing even with the bare minimum flavouring from the green chillies.

Mint leaves or pudina are known for their cooling effect on human body. And when they are combined with basmati rice the result is a refreshing and interesting fare especially when cooked with some...

Unlike the usual salad veggies, here cauliflower, carrots, peas and potatoes get an unusual salad dressing of a flavourful yogurt-based mixture.

Raw mango adds a refreshing twist to marinated mutton pieces simmered in a flavourful gravy. Serve hot with hot paranthe. This is Sanjeev Kapoor exclusive recipe.

A popular Gujarati recipe, methi and ripe bananas cooked in delightful flavours is a wonderful way of combining two popular ingredients as a main course dish.