Sanjeev 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.

From the land of hilsa, comes Doi Mach. Fish marinated in a simple curd marinade and cooked with whole spices. A simple and light fish preparation served with steamed rice is a meal to remember.

Tender chicken pieces marinated in a cheesy, aromatic and creamy marinade and baked till light golden. This is Sanjeev Kapoor exclusive recipe.

This thick dal fortified with spinach is just great for those cold days and not to mention the amazing health benefits. This is Sanjeev Kapoor exclusive recipe.

In this articles, discover how to enjoy refreshing Shikanji beverages all year round with seasonal fruits like pineapple, strawberry, plum & more. Sip your way through every season!

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.