Browse All Recipes

bengaluru tiffin stall style. bit sweeter than tamil version cuz jaggery. always make extra, its better next day

You don't need a tandoor for this! Crispy on the outside, soft on the inside, stuffed with spicy potatoes. The inverted tawa trick works wonders.

The fuel that keeps me going during late night coding. Strong, sweet, and gingery. I smash the ginger right before adding it for max flavor.

It's NOT just about heat it's about the vinegar and garlic. This needs to mature for a day before eating for the flavors to meld. Don't rush it.

Forget the 24-hour fermentation! This Semolina (Rava) Dosa is ready in under an hour and still gives you that wonderful, lacy crispness. Pair it with my Bengaluru-style Sambar recipe (check my profile!) for the perfect weekend breakfast.

sunday mornings at home smelled like this. fresh coconut milk only pls, canned is sad. dont boil after adding thick milk or itll curdle on u

My mom's recipe. The trick is to cool the potato mixture completely before stuffing, otherwise the dough tears and it's a mess.

Every time I post this, my DMs explode with 'which banana?!' Nendran only, no compromise. The batter ratio is from my favourite tea shop in Fort Kochi.

homemade kaju katli thats actually soft. secret is the sugar syrup consistency

The heart of Mumbai street food. Spicy potato ball in gram flour batter, fried, stuffed in soft pav with two chutneys. The dry garlic-peanut one makes or breaks it.

It took me 6 months to get this right. Getting that perfect crispy-edged color is all about the fermentation and a pinch of sugar in the batter. This potato filling is spicy and laced with curry leaves.

My aai makes this when anyone is sick, heartbroken, or homesick. Simple dal-rice but somehow fixes everything.

quick mishti doi using condensed milk. way faster than traditional method

After 50 years of making vadas that absorb zero oil, my mother finally told me the secret – rice flour ratio and one surprise ingredient.

A mix of native vegetables in a coconut-yogurt gravy. No turmeric allowed! It should be pale green-white and smell of coconut oil.

My mother made 200 theplas every time I travelled abroad. These stay soft for 30+ days without refrigeration. Gujarati survival food.

protein packed moong dal cheelas. great for office lunch

A vibrant green curry that retains the nutrients of spinach. I don't overcook the greens, so it stays fresh and sweet. No brown sludge here!

This is not your average street chaat – it's a full-on flavor explosion! Perfectly crisp potato tikkis topped with tangy, spicy chhole, two chutneys, and a generous splash of yogurt. My version uses a special spice blend for extra fire!

I measured everything to get that exact tang and spice of Delhi streets. You need fresh mint and lots of black salt.

Forget the sweet orange stuff you get in jars. This is the real deal with a smoky flavor. Kasuri methi at the end and lots of butter - don't be stingy.

simple veg pulao. fried onion garnish is a must

An Andhra classic. The sour sorrel leaves (gongura) melt into the mutton gravy. It's tangy, spicy, and absolutely addictive with rice.

The crown jewel of Gujarati cuisine. It takes hours to clean the veggies, but the result is a flavor explosion. Best eaten on Makar Sankranti.