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Malabar Parantha
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.
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Methi Parantha
A simple wheat flour-fenugreek leaves based flatbread with spices is an all-time favourite when it comes to tiffin, snacks and picnics. This is Sanjeev Kapoor exclusive recipe.
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Taar Korma
A Rampuri delight, an ancient recipe with rich heritage and history! The speciality of this korma comes from the way the mutton stock is cooked to add that gelatinous texture yet forms a smooth gravy.
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Do Gosht Biryani
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!
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Bhoplyache Gharge
Hot puffed sweet pumpkin pooris or bhoplyache gharge is a popular Maharashtrian snack which is not only easy to make but also a crowd pleaser. Stays fresh for a long time, but will finish in one sitting because it's that delicious.
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Chocolate Bomb
Not too difficult to make, these crumbly pastry balls stuffed with a mixture of chocolate, cream and peanut butter are a delight especially when you bite into them and the stuffing gushes out.
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Lauki Ke Pakode
The humble lauki (bottle gourd), cut into thin roundels, coated with a mildly spiced gram flour batter and deep-fried till golden and crisp. Tastes best when served hot with green chutney.
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