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Walnut halves coated in melted jaggery and cooled until hard. Serve as a snack or dessert topping.
Spicy Indian-style fish cakes served with a fragrant, tangy tomato sauce flavored with cinnamon, tamarind, and ginger.
Thin coconut milk pancakes filled with a sweet mixture of grated coconut, jaggery, and spices, served with vanilla ice cream.
Butterflied sea bass stuffed with a zesty prawn mixture, oven-roasted, and served with a traditional sweet and sour tomato patia.
A sweet dough loaf studded with date and ginger, rippled with aromatic spices, braided, and glazed with ginger syrup.
A quick Indian vegetable pickle made with cauliflower, carrots, and turnips in a sweet and spicy vinegar-based glaze.
A flavorful South Indian seafood curry featuring whole crab, coconut, tamarind, and aromatic spices in a rich tomato base.
A Parsee dish featuring chicken, soft apricots, and jaggery for a sweet and sour balance, topped with crisp potato straws.
Authentic lamb-filled pastries served with homemade green coriander chutney, sweet tamarind chutney, and a cooling yogurt dressing.
Double-marinated venison steaks served with spicy meatballs, oven-roasted root vegetables, and a tangy yogurt-based pickling sauce with Indian spices.