Doi Mach
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.
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.
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.
Flavourful and fiery, here is a traditional gravy-based chicken dish from Chettinaad. Tastes best with steamed rice. This is Sanjeev Kapoor exclusive recipe.
This coastal, rice and prawn preparation is Maharashtra’s answer to prawn pulao. Spicy and yet balanced with soothing coconut milk. Excellent for a Sunday afternoon meal.
Daffodil is called Nargis in Persian and this dish gets its name from there since when the stuffed kofta is cut the bright yellow of the yolk of the egg surrounded by white resembles the centre of the flower.
Mutton cooked in a fiery and flavourful gravy that has a smoky touch that makes this curry amazingly drool worthy. Try it out once and you will definitely want to have it again and again.
A beautifully vibrant rice dish with vegetables, cooked under dum which brings out the depth of flavours, textures, aromas and taste. A truly classic rice dish.