Paneer Bhurji – scrambled Indian cottage cheese cooked with bell peppers, onions, tomatoes and spices. This paneer bhurji can be served as an accompaniment to Indian flat breads like roti, paratha or bread. It can also be used as a stuffing to make delicious sandwiches and kathi rolls.
Gobi Mutter White Kurma – a delectable and flavour-packed South Indian style cauliflower & peas kurma. The highlight of this kurma is the white base gravy that is procured from grinding a generous amount of fresh coconut, cashews and poppy seeds. The addition of coconut imparts a fresh aroma and distinct flavour that is soothing to the senses and to the palate. This white kurma pairs well with all Indian flat breads like chappathi / paratha , puffed breads like poori, South Indian pancakes like appam or string hoppers like Idiyappam.
Veg Kohlapuri – a healthy, spicy and semidry mixed vegetable Maharashtrian delicacy that is served as an accompaniment for Indian flat breads. The highlight of this dish is the freshly prepared kolhapuri masala powder that imparts this dish with an exquisite taste, fragrance and aromatic flavour. A choice of mixed vegetables are steamed, tossed and simmered along with the freshly prepared Kolhapuri masala. This aromatic and flavourful Veg Kolhapuri can be served with chappathi / paratha / steamed rice.
Stuffed Okra – a flavourful Indian dry curry where the okra is stuffed with a spicy masala. The okra is slit vertically and is stuffed with a peanut flavoured spicy masala powder and is sautéed until golden brown. This delicious stuffed okra can be served as an accompaniment to Indian flat breads like chappathi / parathas.
Kerala Style Kadalai Curry / Black Chickpea Curry in roasted coconut gravy – a popular breakfast delicacy in Kerala usually served as an accompaniment with puttu, idiyappam or appam. The black chickpeas are cooked along with onion, tomato and freshly prepared coconut flavoured garam masala. The highlight of this dish is the freshly prepared kerala style garam masala paste that gives this dish a distinct and unique taste. The addition of coconut milk and coconut oil enhances the aroma, flavour and texture of the dish and gives a finishing kerala touch to this recipe.
Aloo Gobi – a vegetarian classic in the North Indian cuisine. This is a semidry gravy and is prepared by cooking the the potatoes and cauliflower along with onions, tomatoes and few spices. The addition of spices – turmeric powder, coriander powder, kashmiri chilli powder and garam masala brings out the best of aroma and flavour apart from the enchanting yellow colour it imparts to the dish. This delicious semidry gravy pairs well with all the Indian flatbreads, jeera rice or pulav rice.