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Kamal Kakdi Ka Achaar
Typical achaar spices roasted till fragrant, ground coarsely, mixed with sliced lotus root and mustard oil and matured in the sun to make a delicious achaar. This achaar will last for a year.
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Bangda Curry With Raw Mango
This is a must make dish for all fish lovers during the beginning of summer when raw mangoes are available in plentiful. The tartness of the raw mangoes and the wonderful flavour of the roasted spices make this fish dish a wonderful experience to savour.
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Nagpuri Gola Bhaat
Nagpuri gola bhaat is a traditional rice dish from the Vidarbha region of Maharashtra. It is rice cooked with spiced besan balls and some simple condiments and makes a great one-dish meal!
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Bhaja Masala
A spice mix that is widely used in Bengali preparations right from panchmishali torkari to street-foods such as puchka, churmur and ghugni. This is Sanjeev Kapoor exclusive recipe.
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Lasaniya Batata
This fiery baby potato preparation is from the Kathiyawad region in Gujarat. The sharpness of garlic and other spices make this dish a great hit. Goes well with rotla, bhakri, thepla. It can also be served with parantha or puri.
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Surti Dal
You can slurp and spoon it too. The Surti dal of Gujarat is sweet, sour and spicy, flavoured with curry leaves and is just too delicious. This is Sanjeev Kapoor exclusive recipe.
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Mangodi
Soaked split skinless green gram (dhuli moong dal) is ground finely, shaped into small droplets and sun dried to make small dumplings that can be cooked with potatoes or any vegetable of your choice to make a delicious sabzi.
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