RECIPE

Shahad Aur Mewe Ke Ladoo (Honey & Dry Fruit Ladoo) - By Chef Reetu Uday Kugaji

This no-cook, kid-friendly recipe is not only easy and quick to prepare but also serves as a great immunity booster—perfect for the festive season!

Chicken Satay - By Chef R. Vijayan

The marinade infuses the chicken with a blend of spices, resulting in a delicious combination of flavours.

Indo Chinese Chicken Soup - By Chef Rohit Anand

A flavorful fusion of spices and textures, Chef Rohit Anand’s Indo Chinese Chicken Soup brings comfort and creativity to every bowl.

Ragi Kebab with Spiral Wheat Noodles - By Chef Rajendra Singh Bisht

Adding ragi to your diet not only supports overall health but also offers a delicious way to enhance your meals with a wholesome grain.

Donut Crosso Filled with Creamy Rabdi - By Chef Md Ali

The unique shape, reminiscent of a croissant, features flaky layers that are deep-fried to golden perfection, creating a delightful contrast to the creamy filling.

Khatta Meat - By Chef Dhum Singh

The dish gets its signature tangy flavor from the addition of dry mango powder.

Sweet Corn Walnut Brownies - By Chef Kumaresan Gokulanathan

A delightful fusion of sweetness and crunch, Chef Kumaresan Gokulanathan’s Sweet Corn Walnut Brownies redefine classic desserts with an innovative twist.

Rose Petal Jam Gulab Jamun - By Chef Rajat Ranjeet

This delightful dessert is made from deep-fried milk solids, soaked in a fragrant sugar syrup, and can be elevated with the addition of rose petal jam for a unique twist.

Rajwadi Dhokli - By Chef Lallan Kumar

This dish is rich in flavor, quite filling, and perfect as a comforting meal.

Halwa Mania (Gajar ka Halwa, Beetroot ka Halwa, Lauki ka Halwa) - By Bharath Bhushan C

The creation of this winter delicacy is believed to be a tribute to William III, the Prince of Orange, and over time, it has become a beloved dessert across India.

Pepper Chicken with Clitoria Ternatea Rice - By Chef Sathish Kumar Somasundaram

A bold fusion of spice and serenity, Chef Sathish Kumar Somasundaram’s Pepper Chicken with Clitoria Ternatea Rice redefines modern Indian culinary elegance.

Paan - By Chef Sumant Sharma

Inspired by the lively scenes around paan stalls, this creation reinterprets the beloved paan by infusing its flavors into white chocolate, offering a new, elevated experience.

Grilled Prawns with Confit Tomatoes and Crispy Okra - By Abhijeet Anil Thakre

A vibrant seafood creation, Chef Abhijeet Anil Thakre’s grilled prawns with confit tomatoes and crispy okra offers a perfect harmony of coastal flavors and modern elegance.

Dry Fruits Peda - By Falguni Somaiya

A rich and wholesome blend of tradition and taste, Falguni Somaiya’s Dry Fruits Peda offers a luxurious treat perfect for modern hospitality menus.

Malai Kofta - By Neelam Garg

A rich and flavorful vegetarian delight, Neelam Garg’s Malai Kofta blends traditional Indian spices with creamy elegance perfect for gourmet hospitality menus.

Bhutte Ka Halwa - By Chef Reetu Uday Kugaji

Sweetened with sugar and adorned with slivered nuts and raisins, it's delicately flavored with green cardamom powder and laced with silver leaf. 

Buransh Lassi - By Chef Rajendra Singh Bisht

Consumed as a juice or shake, it helps in healing inflammation, liver ailments, and reducing arthritis pain, bronchitis, and gout.

Avare Kalu Akki Roti - By Chef Bharath Bhushan C

This dish is crispy, filling, and nutritious, making it a favorite among families. 

Makai Badam Halwa (Corn and Almond Pudding) - Chef Sumant Sharma

The culinary experience is heightened with elegant touches like winter pink guava cream, Texan black corn Cremieux, and a centered candied almond praline. 

Lebanese Basket with Mocha Cappuccino - By Chef Pankaj Gupta

This curated dish combines the crispness of a Lebanese-style potato basket with a rich, aromatic cappuccino.

Jodhpuri Palak Paratha - By Chef Lallan Kumar

Chef Lallan Kumar’s Jodhpuri Palak Paratha blends nutritious spinach with rich Rajasthani flavors for an unforgettable culinary delight.

Malabar Sizzling Prawns - By Vishal Raghunath Yadav

A fiery fusion of coastal spices and succulent prawns, Chef Vishal Raghunath Yadav’s Malabar Sizzling Prawns bring the essence of South India to the modern plate.

Cheese Paniyaram - By Chef R. Vijayan

This dish is easy to prepare and can be served as a snack or as a part of a larger meal.

Pan Seared Fish on Sautéed Baby Corn and Mushroom with Orange Glaze - By Chef Rajat Ranjeet

A vibrant fusion of flavors, Chef Rajat Ranjeet’s pan-seared fish with sautéed baby corn, mushroom, and zesty orange glaze redefines gourmet elegance.

Nutritive Mocktails - By Kaustav Dutta

Malnutrition is a significant challenge to the overall development of the country, making National Nutrition Week an essential observance.

Schezwan Chicken Gravy Momos - By Chef Rohit Anand

This dish marries the softness of steamed chicken momos with the crispy texture achieved by frying and then envelops them in a rich, spicy Schezwan gravy.

Kalmi Kebab with Butterfly Flower Rice - By Chef Lallan Kumar

The dish is characterized by its use of saffron or other spices that give it a vibrant color and a subtle, complex flavor.

St Germain Soup (Fresh Green Pea Soup) - By Chef Bharath Bhushan C

A vibrant and velvety French classic, St Germain Soup brings the freshness of green peas to fine dining with Chef Bharath Bhushan C’s expert touch.

Thai-Inspired Pani Puri: A Fusion Delight - By Chef Kumaresan Gokulanathan

Crispy puris are filled with a shrimp and vegetable mix, and served with a tangy coconut-chilli water for a refreshing twist.

Dragon Jaam with Edible Mirror & Jaggery Threads - By Chef Pankaj Gupta

This is an Indo-fusion recipe that combines traditional flavors with a modern twist.

Wild Mushroom Ramen Bowl Served with Buckwheat Soba noodles - By Chef Gourav Dutta

A harmonious blend of wild mushrooms and buckwheat soba noodles, bringing umami-rich flavors to a comforting ramen bowl.

Moroccan-Flavored Mushroom Pastila - By Chef Harkesh Singh

A delicate fusion of Moroccan spices and rich mushroom flavors, Chef Harkesh Singh’s Pastila is a gourmet delight.

Avo Orange Salad - By Chef Pradnyavant Madhale

A refreshing fusion of creamy avocado and zesty orange, Chef Pradnyavant Madhale’s Avo Orange Salad is a vibrant delight for the senses.

Caramel Custard (Creme Caramel) - By Chef Indrajit

Chef Indrajit’s Caramel Custard is a timeless, silky-smooth dessert that perfectly balances rich caramel and creamy indulgence.

Rose Petal Thandai - By Chef Selva Kumar

A fragrant fusion of rose petals and traditional thandai, Chef Selva Kumar’s creation is a refreshing indulgence perfect for any occasion.

Til Aur Khajur Ke Ladoo - By Chef Reetu Uday Kugaji

Prepare these Ladoos that are a powerhouse of nutrition and delectable too.

Dabeli - By Chef Falguni Somaiya

In some parts of Gujarat, it is known as "kutchi blow,".

Activated Charcoal Smokey Idli - By Chef Lallan Kumar

Activated Charcoal Smokey Idli by Chef Lallan Kumar redefines tradition with a smoky twist and a modern, health-conscious touch.

Experience the Zesty Mocktail: Some Like It Hot - By Souvik Sarkar

Some Like It Hot is a bold and zesty mocktail that brings a fiery twist to refreshing, alcohol-free indulgence.

Banarasi Tamatar Chat - By Chef Ashish Spencer

This unique chaat features stuffed tomatoes with a mix of bold flavors and textures that reflect the city's rich culinary heritage.

Jangli Chicken with Kesar Methi Bhatura - By Chef Swaroop Kale

A royal fusion of bold, rustic Jangli Chicken paired with aromatic Kesar Methi Bhatura, crafted to perfection by Chef Swaroop Kale.

Red Banana Caramel Custard - By Chef Kumaresan Gokulanathan

Red Banana Caramel Custard is a unique dessert, with banana flavor infused in a custard sauce made using the double boiling method.

Grilled Lamb Chops - By Chef Manoj Rathore

Savor the rich, smoky flavors of perfectly grilled lamb chops, crafted to perfection by Chef Manoj Rathore.

Dhokla Chicken Tikka Sandwich - By Chef Hardev Singh

One fusion recipe, dhokla stuffed with chicken tikka, is my all-time favorite.

Himachali Chana Madra - By Chef Reetu Uday Kugaji

Madra is a curd & legume based lip-smacking vegetarian dish of Himachal Pradesh.

Ginger Lemon Kombucha Cooler - By Selva Kumar

Embrace the cooling and invigorating qualities of this South Indian-inspired kombucha as a delightful and beneficial drink, especially during the summer season.

Cabinet Pudding - By Chef Indrajit

Indulge in the timeless delight of Cabinet Pudding by Chef Indrajit – a rich, classic dessert with a perfect blend of flavors and nostalgia!

Tender Coconut Shake - By Chef Falguni Somaiya

Tender Coconut Shake by Chef Falguni Somaiya is a refreshing, creamy blend of natural coconut goodness, perfect for a tropical escape in every sip.

Honey Pepper Rose Petals - By Chef Selva Kumar

Honey Pepper Rose Petals by Chef Selva Kumar is a delicate fusion of floral sweetness and a hint of spice, offering a unique culinary experience.

Vegan Ravioli - By Chef Manoj Rathore

Vegan Ravioli by Chef Manoj Rathore offers a delectable plant-based twist on a classic Italian dish, perfect for contemporary, eco-conscious dining.

Makai Cheesy Kaju Tikki - By Chef Rajat Ranjeet

Makai Cheesy Kaju Tikki by Chef Rajat Ranjeet is a delightful fusion of corn, cheese, and cashews, offering a rich, savory experience for every bite.

Sushi - By Chef Madhusudan Singh

Indulge in the exquisite artistry of sushi, crafted by Chef Madhusudan Singh, blending tradition with innovation for a truly unforgettable dining experience.

Bela Pana - By Biswajit Das

It is said to help with digestion and is rich in fiber and vitamin C.  Bela Pana (juice) serves as a remedy for sunstroke and will keep our stomach cool.

Awad Paneer Pasanda with Khasta Roti - By Chef Avinash Soni

Indulge in the exquisite flavors of Awad Paneer Pasanda served with Khasta Roti, curated by Chef Avinash Soni for a culinary delight like no other.

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