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Punjabi Nimboo Wala Chicken
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.
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Kathal Palak Masala
An extraordinary raw jackfruit curry enriched with the goodness of spinach and fresh cream. Cooked in a robust masala it is exceptionally flavourful and best served with paranthe.
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Vegan Tofu Tikka Masala
This sabzi brings together two different preparations, an amazing tikka and a delectable and healthy version of makhni gravy. Together, they will make your meal just yummy and memorable.
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Jain Corn Tamatar Nu Shaak
This dish showcases that you can indeed cook a delicious dish without using onion and garlic. It is bursting with flavour, it is creamy and the taste is supreme. Serve it with paranthe and enjoy.
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Green Moong Makhani
Makhani masala can be used to make dishes with various ingredients, both vegetables and meats. This masala adds its special flavour and texture to whatever it is cooked with. Here we have used whole green gram with kidney beans to make a delicious dish.
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Paneer Matar Makhana
Cottage cheese, green peas and lotus seeds cooked in a rich velvety gravy. You can enjoy this with hot paranthas, chapatis or rotis. This is a Sanjeev Kapoor exclusive recipe.
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Methi Aloo Bhujiya
Bhujiya is a crisp, deep-fried savoury that look like sev and is very addictive. Legend has it that it originated in Bikaner but now it is made all over India. With the addition of different masalas or vegetables, the flavour may vary but the taste remains irresistible This is a Sanjeev Kapoor exclusive recipe.
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