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Palakwali Dal
This thick dal fortified with spinach is just great for those cold days and not to mention the amazing health benefits. 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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Chicken Ghassi
Sunday brunch option sorted. This fiery Mangalorean chicken cooked in coconut-based gravy and served with neer dosas make for a satiated and blissful meal.
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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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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.
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Ilish Macher Sorse Jhol
The heart and soul of every Bengali household, the hilsa fish cooked in a sharp, pungent mustard paste is a perfect accompaniment to steamed rice.
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Nargisi Kofte
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.
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