Author archive for Krishna Sahai

Zeera Aalu/Cummin Potatoes Ingredients Potatoes- 500 gms Oil- 1.5 Tablespoons Zeera-1 ½ Teaspoon Haldi Powder- ½ Teaspoon Red Chilli...

Dahi Chicken Arhar Dal Haldi Namak Baigan Zeera Aalu/Cummin Potatoes Rice/roti Ice cream with mangoes and chikki   Method...

  Ingredients: Brinjal/Baigan-2 Large round, sliced into rounds horizontally Salt –to taste Turmeric/Haldi Powder -2 Tablespoons Chilli Powder -1...

  Ingredients: Chicken – 1 kg,cut into pieces Yoghurt- 2 1/2  cups Red chilli powder- 2 Teaspoons Haldi powder-...

Tomato Rasam contributed by Sobha Krishnan Ingredients  Tomatoes – 2, medium sized, chopped Rasam Powder- 11/2 Teaspoons Turmeric Ppowder...

The Indianized version of continental food can trace its origins to the settling of the Europeans in India. Over...

Kangra Valley The Kangra Valley in Himachal Pradesh, has its very own cuisine. The classic meal, called a ‘dham’,...

Contributed by Kamla Thadani Kamla Thadani is an exceptional cook and her meals are famous among her large social...

Contributed by Chef Deepak Deepak is the Head Chef of the Lagoon Club at Gurgaon. He is passionate about Indian Cuisine,...

Contributed by Anand Caterers Email: [email protected] In the business for the last 25 years, Anand Caterers, the proprietary concern...