Classics

Classics

Poee

Goan whole wheat bun.

Haleem

This wheat-meat porridge is perfect for dinner on a cold winter night.

Akki Roti

This flatbread makes a great breakfast, served with coconut chutney and dollops of unsalted butter.

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Malabar Porotta

The silken strands of this flatbread pair well with kebabs, fried egg, and above all, beef fry.

Baghare Baingan

Small eggplants cooked in a complex blend of spices.

Kothimbir Vadi

Each square is a delightful bundle of textures. Crisp on the outside, squishy on the inside.

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Sabudana Vada

A deep-fried snack that is Maharashtra’s gift to the world.

Junglee Maas

Chef Akshraj Jodha recreates a dish that sustained his Rajasthani royal ancestors on their hunting expeditions.

Pukki Biryani

A true Hyderabadi mutton biryani is not just a riot of flavours – it is also a frenzy of aromas. Doreen Hassan teaches you how to make it at home.

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Beef Roulade

Chef Gracian de Souza recreates a classic Goan recipe and briefly explains the history behind it.

Talleli Kolambi

Saee Koranne-Khandekar busts the myth around prawn koliwada. It’s not a Koli recipe – it’s a Punjabi creation.

Phirnee

The creamy yumminess of this phirnee cannot be matched even at your favourite restaurant.

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