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Homestyle Indian Chicken Curry with Potatoes

By MasalaBear

Main Course

This homestyle Indian chicken curry features tender bone-in or boneless chicken cooked with aromatic spices, onion-coriander-chili-ginger-garlic paste, and a rich tomato masala. Potatoes add heartiness, making it a perfect weeknight dinner. Serve with rice or naan for a comforting, flavorful meal.

Dubai Chocolate Bar

By MasalaBear

Dessert

The viral chocolate bar that broke TikTok. Crispy toasted kataifi, creamy pistachio filling, and a hint of tahini wrapped in tempered chocolate. Easier than it looks - the hardest part is finding kataifi.

Farah Khan's Bread Chicken Cutlets (with Farrhana Bhatt)

By MasalaBear

Main Course

Viral cutlets made by blending fried bread with chicken and spinach. From Farah Khan's YouTube show with Farrhana Bhatt.

Tried several chicken tikka's and this is the one that's sure to please anyone. I mean ANYONE!

gujarati raita with poha and raw mango. refreshing

This is Kacchi Akhni style - raw meat marinated and cooked together with the rice. It requires patience and a heavy hand with the saffron. Not a weeknight dinner!

The Indian scrambled eggs. Loaded with onions, chillies, and tomatoes. Best eaten with buttered toast at 2 AM.

This halwa takes 4 hours of continuous stirring. My mother only makes it when someone has surgery or gets engaged. Both are equally serious occasions.

These fenugreek flatbreads stay fresh for days. Essential for any train journey, flight, or picnic. Serve with sweet mango pickle.

Thick, creamy, and sweet. Use Alphonso mango pulp if you can find it. A pinch of cardamom makes it elegant. Don't add water!

Tangy, yellow, and crunchy with peanuts. This tastes better after sitting for a few hours, making it perfect for office lunches.

Perfect for rainy days. The key is to slice the onions thin and not add too much water to the batter. They should be scraggly, not round.

The pride of Andhra cuisine! This mutton curry gets its intense sourness from the gongura (sorrel) leaves and its kick from Guntur red chilies. It’s an acquired taste, but once you love it, there’s no going back. Best served with hot steamed rice.

bengali prawn curry in coconut milk. my moms recipe basically

If your dhokla is dry and gets stuck in your throat, you're doing it wrong! This version is juicy, spongy, and drinks up the tempering water. Best breakfast ever.

Mumbai's lifeline. The garlic chutney is what makes or breaks this dish. The batata vada must be crispy outside and soft inside. Do not skip the frying!

You know that Saravana Bhavan taste? Roasted chana dal. That's it. Game changer.

The pride of Bengal. Making the chenna (cheese) correctly is 90% of the work. They should be squeaky, spongy, and not fall apart.

My grandfather made this chai when I had exams, breakups, or just Monday mornings. One sip and world feels fixable.

Simple, no fuss mutton curry that falls off the bone. I learned this from my hostel warden. It's spicy and oily in the best way.

Who needs a tandoor when you have a Tawa? This recipe gives you restaurant-quality soft, chewy Garlic Butter Naan right on your stovetop. The trick is to use a slightly wet dough and steam it over the flame for that perfect char.

A vibrant pink, tangy, and soothing drink from the Konkan coast. Sol Kadhi is traditionally served after a spicy Goan fish curry to aid digestion and cool the palate. The key is using fresh coconut milk and properly steeping the kokum.

I may not cook, but I can certainly make drinks! Aam Panna is the best summer remedy. It's tangy, sweet, and cooling. The roasted cumin and black salt are what give it that distinctive, refreshing kick.

This is the biryani my grandmother made for weddings. Starts 48 hours before serving – no shortcuts, no compromises. The aroma will travel three streets.