An authentic and traditional dish to prepare for festivals. Coconut curry with a flavor of clarified butter and cumin seeds.

Spiced lentil curry with tomato, sweet potato, spinach, and coconut milk. A hearty, vegan meal in a bowl.

Goan Xacuti Prawns Curry is spicy and tangy prawns curry made with the famous Goan Xacuti Masala.

Traditional Lamb Curry, famous by the name of Lamb Rogan Josh, cooked in a slow cooker for an easy Indian Lamb Dinner! gluten free

A sumptuous Indian treat: Paneer butter masala with the richness of cream and cashews in its curry.

A mild chickpea curry cooked with easy Indian spices and yogurt, served with lite-cooked Basmati rice, for an easy Indian weekday dinner.

Learn how to make this flaky, soft, fluffy roti or bread. STEP BY STEP procedures and pictures.
Goes perfectly with curries!

Quick twist to Rajasthan’s famous Gatte ki Sabji. Gram flour dumplings cooked with potatoes and onions, flavored with Indian spices.

Quick and dirty version of Palak Tofu – the vegan, plant-based alternative to Palak Paneer. Creamy spinach curry with Tofu.

Stuffed tomato curry – with a rich sauce and a delicious potato-based filling, it’s a guaranteed crowd-pleaser!

Besan Kundru: Ivy gourd roundels cooked with gram flour and Indian spices.

Gluten Free Curry – a spicy easy Indian Egg Curry with hard boiled eggs cooked in aromatic spices and coconut. Indian Dinner in 25 mins!

A flavorful “kadhi” (yogurt curry) with potato radish sticks.

Zesty, spicy, vegan, and gluten free Indian curried Cauliflower. Great with Indian style naan bread or steamed rice.

A fresh, vibrant chicken curry that’s on the table in less than 45 minutes.

Sweet and sour red pumpkin “bharta” with jaggery and Indian spices

Succulent pieces of chicken kebabs cooked in a creamy tomato gravy.

Banana blossom with mustard ginger seasoning, served with raita yogurt dip and chapatis.

Gobhi Musallam – a cauliflower delicacy to jazz up any festive menu. If you thought vegan was bland, think again!

Dahi Arbi, an Indian curry with colocasia (taro) in a rich yogurt sauce

a deep, dark, rich lamb curry packed with flavours from the spices, aromatics, yoghurt and kewra essence.

Cottage cheese cooked with mustard leaves and other greens.