Garlic Naan
Butter-soaked, this fermented bread with predominant flavour of garlic is worth dunking into paneer makhanwala or and any gravy dish. This is Sanjeev Kapoor exclusive recipe.
Butter-soaked, this fermented bread with predominant flavour of garlic is worth dunking into paneer makhanwala or and any gravy dish. This is Sanjeev Kapoor exclusive recipe.
Rasmalai means celebration, rasmalai means joy, rasmalai means happiness. Who wants an occasion to celebrate?! Any day this soft, flattened chenna discs soaked in flavoured milk is welcome
This trio of sweet and savoury dishes on a platter is among the finest and most popular offerings from Rajasthan. Served with generous amounts of ghee is metaphorically a way of showing love to the guests.
The flaky Malabar Parantha is a refined flour-and egg-based version of lachhaa paranthas of the North. It serves as an excellent accompaniment to any spicy vegetarian or non-vegetarian curry.
In this recipe vermicelli is given a unique touch and rich taste and still is as fabulous a recipe as the conventional seviayaan recipes we have known.
A Rampuri delight - unique biryani made with ‘do gosht’ which mean ‘two meats’! It has mutton and chicken mince balls that are cooked with basmati rice in a rich yakhni. An exotic biryani indeed!
When thinking of a lazy and decadent breakfast, this Baked Chocolate Oatmeal is just what you need. It has the goodness of oats and the sassiness of chocolate