This Cluster Beans Masala Bhat is a comforting Maharashtrian rice dish where tender cluster beans are tossed with freshly made coconut Goda masala. The mellow, earthy spices perfectly balance the beans’ natural bitterness, creating a wholesome and aromatic lunch that’s ready in under 40 minutes.
This fresh fig ice cream is my seasonal favorite — made with just a handful of ingredients, including sautéed figs, cream, and sweetened milk. Naturally sweet, creamy, and easy to make without an ice cream maker, it’s the kind of dessert that tastes like a kulfi-meets-gelato moment in every scoop.
This small-batch Indian-style cheesecake is made with ricotta and mascarpone, set over a wholesome millet cookie base, and flavored with cardamom. A perfect blend of comfort, tradition, and creamy indulgence — no eggs, just soul.
This banana leaf–lined clay pot paal parotta is a comforting South Indian twist where flaky parottas are soaked in creamy mushroom salna, steamed with ghee-roasted cashews and curry leaves, and served hot for a mess-style finish that feels nostalgic and indulgent.
This rich, aromatic mushroom salna is my favorite veg gravy that tastes just like non-veg salna! Made with freshly ground coconut masala and warm spices, it’s the perfect side for parotta or idiyappam.
A bold and creamy fusion pasta made with peri peri-spiced salmon, tomato purée, cream, and spinach. Packed with flavor and ready in under 30 minutes — perfect for a quick, satisfying weeknight dinner.
A wholesome, cheesy quesadilla made with ragi, jowar, and wheat flatbread instead of tortillas. This millet-based version is a home-style comfort food you can make in minutes!
Ceylon Parotta is a flaky, stuffed flatbread folded into a square or triangle and pan-fried until golden. Made with egg-enriched dough for softness and filled with spiced masala, it’s a beloved Tamil Muslim specialty often served with salna or raita.
This traditional Amla Rasam, also known as Usirikaya Chaaru, is made with halved gooseberries, garlic, and freshly crushed spices. It starts with tempering to enhance flavor and is perfect for summer or anytime your body needs a gentle, immunity-boosting dish.
Creamy real orange ice cream made with fresh juice, condensed milk, and cream — poured into halved orange shells and frozen flat. No scoops, no molds, just nostalgic summer in every bite.
Soft, fermented appams made with ancient kavuni arisi (black rice) and paired with sweet coconut milk. A soulful Tamil breakfast rich in flavor, color, and tradition.
A vegetarian twist on a Tamil Muslim classic — this Soya Keema Biryani uses seeraga samba rice and protein-rich soya granules to recreate the nostalgic warmth of traditional mutton keema biryani, with bold spices and comforting flavors in every spoon.
