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Handvo
Handvo, a savoury cake made from fermented rice flour, lentils and veggies is a favourite Gujarati snack. It is not only wholesome it is very tasty and healthy too.
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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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Keema Par Eeda
This spiced mutton mince with eggs poached over it is a testimony to the Parsis’ love for meat and poultry. This is Sanjeev Kapoor exclusive recipe.
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Malbari Mutton
Mutton cooked in a unique spice paste and simmered in a delectable coconut and poppy seed gravy in the Malabar style. Serve with Malabar porotta, appam or puttu. Slurp and bite into meat.
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Kadla Curry
Even when not in God’s Own Country, you can breakfast like they do … Black chickpeas cooked in a spicy, coconut gravy and served with puttu or appam.
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Chicken Chettinaad
Flavourful and fiery, here is a traditional gravy-based chicken dish from Chettinaad. Tastes best with steamed rice. This is Sanjeev Kapoor exclusive recipe.
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Methi Matar Makai
The three musketeers! Methi, matar and makai in a rich and creamy yogurt and khoya-based gravy. Ideal for those who love corn in every way. This is Sanjeev Kapoor exclusive recipe.
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