/sanjeev-kapoor/media/media_files/2025/04/18/FfcgTsNHuK8Zsewm6i3E.jpg)
/sanjeev-kapoor/media/media_files/2025/04/11/QQIOIqvIJReWdbGBXOkP.jpg)
Rasmalai
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
/sanjeev-kapoor/media/media_files/2025/04/11/5lJLrOG8Rm7tHWa25HDg.jpg)
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.
/sanjeev-kapoor/media/media_files/2025/04/10/347w4ppMshpzjCkrm0iM.jpg)
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.
/sanjeev-kapoor/media/media_files/2025/04/10/mKIZA8GR05yzRn5lbiUA.jpg)
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.
/sanjeev-kapoor/media/media_files/2025/04/07/EmCusREjrIQXITGTSu7b.jpg)
Lauki Chana Dal
Simplicity at its best, with a dash of richness … Lauki and chana cooked to sheer tenderness and tempered with ghee and light spices. This is Sanjeev Kapoor exclusive recipe.
/sanjeev-kapoor/media/media_files/2025/04/02/usUiLbJFkDIkLEdq2GqP.jpg)
Seviyan Ka Muzaffar
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.
/sanjeev-kapoor/media/media_files/2025/03/31/8ZB2rV88n1uBc0NBiYdP.jpg)
Zarda Pulao
A saffron infused sweet rice dish made to celebrate special occasions. Sprinkled with nuts and dried fruits, a royal dessert indeed. This is Sanjeev Kapoor exclusive recipe.
/sanjeev-kapoor/media/media_files/2025/03/27/0ZtR2qSR3mhGUSqak6kq.jpg)
/sanjeev-kapoor/media/media_files/2025/03/24/AfH7NgpRRB5b8i5ylSCZ.jpg)
