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Sri Lankan Rice
This is just out of the world. Ok, out of India. Because this Sri Lankan rice when made in earthen cookware, is a fabulous rice preparation with the subtle flavours of curry leaves, pandan leaves and lemongrass.
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Bihari Mutton Curry
Mutton pieces mixed with a medley of aromatics and marinated then cooked in mustard oil with whole gram masala. This is the way the Biharis cook and relish mutton. Serve it with steamed rice for best results.
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Jain Hariyali Makai Curry
This pure saatvik curry of sweetcorn kernels, packs in a great taste even without onion or garlic. Try it out and you are sure to love it. This is Sanjeev Kapoor exclusive recipe.
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Malai Seekh Masala
Soft, succulent chicken mince seekh grilled and simmered in a rich cashewnut gravy with cream to add that extra creaminess. It is best had with butter naan, roomali roti or tandoori roti.
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Chicken Makhani
The creamy marinade does something magical to make the chicken soft, succulent that’s first baked and then simmered in a satiny and thick makhani gravy. This dish has become popular the world over.
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Prawn Coconut Masala
Straight from Goa is this prawn curry which will appease any prawn lover. Prawns are slow cooked in spicy, pungent, coconut-onion rich thick gravy is definitely drool-worthy.
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Cream Chicken
Fit for the royalty, marinated chicken pieces in a luscious smooth, flavourful and rich gravy is truly a treat to savour. Buttery lacchaa paratha goes best with it.
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