Karanji
The hallmark of traditional Maharashtrian festive cooking. This deep-fried, sweet pastry has a delectable stuffing and is a favourite across all age-groups.
The hallmark of traditional Maharashtrian festive cooking. This deep-fried, sweet pastry has a delectable stuffing and is a favourite across all age-groups.
This is an authentic Maharashtrian preparation of mutton with dragon stalk yam or shevala. The base of the curry has a paste of fresh coriander leaves, coconut and a few spices.
All good things in life are sweet or savoury and deep-fried … Like this sandwich bhakarwadi which is delightfully crunchy and light. Goes great with cups of hot tea or coffee.
Fresh fenugreek leaves cooked with plenty of garlic, roasted peanuts and white sesame seeds is a dish that you will remember long after consuming it. Best served with paranthas.
Daffodil is called Nargis in Persian and this dish gets its name from there since when the stuffed kofta is cut the bright yellow of the yolk of the egg surrounded by white resembles the centre of the flower.
Marinated in two marinades, with ittar and saffron and lots of spices and nuts and cooked in ghee makes a superb feast any day. A royal dish indeed!
Deliciously sweet and fragrant ripe jackfruit mixture made into wontons and deep fried till golden and crisp. Dessert with a twist! This is Sanjeev Kapoor exclusive recipe.