Category Archives: Lunch
Eggplants are a staple ingredient in most vegan dishes. It mimics the texture of meat as it is fleshy and absorbs most of the common seasonings. It can be baked, fried, roasted, stewed, and stuffed – making it a versatile ingredient as well.
Fried veg balls made mainly with potato and tofu, dunked in a rich and creamy gravy, our vegan malai kofta recipe is surely a keeper! You can take a healthier route and opt out of deep-frying the balls, simply air-fry or bake! They’ll still turn out crisp on the outside and
This pulao is a celebration of flavours and textures made with a blend of aromatic spices, basmati rice and caramelised carrots, raisins and nuts. Slow cooked for perfect spice-infusion, the rice is fluffy and has a balance of nutty and sweet aroma.
This lip-smacking appetiser hails from South India and has a lot of myths and stories on its origination. First introduced as Chicken 65 at Buhari hotel, Chennai in the year 1965, this robust dish is filled with hot spices and strong flavours.