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Come and explore with me Indian regional cuisine.

Try my dishes at home. Some will be familiar, some less so.

From north (think tandoors, rotis, Kashmiri-style cooking and dum cooking) to south (spicy, hot [think Madras kari] and lots of rice!). East (Bengali fish, aromatic spices e.g. mustard oil, curry leaves, cardamoms) to West (more fish but think of balchao masala and kutchi biryani). Central (best of all worlds! from meat, to pulses, Hyderabadi biryani and dum cooking).

Vegan and vegetarian meals are featured along the way, as many Indians eat this way.

Any questions?

Ask me! I want to hear from you. About your culinary home-cooking trip around India.

Anha data sukhi bhava (may the provider of this food be happy and content!).

6 responses »

  1. Ajoyji Namashkar i made all six spices .and will try dishes.Just like to know how much of powder spices to be used if making 1kg’s
    and would like more of powder masala recipies if any..
    Thanks your site is wonderful.

  2. prema michael

    Tried palak paneer with store bought paneer. Added ground cashews to the dish and a dash of lime. It was relished.

  3. It’s wonderful to discover your beautiful blog Chef Ajoy! I have so many questions as food is a steep learning curve. The hub had a ‘drop dead good’ Hyderabadi biryani in Hyd last month. Do you think it was because of boxed masalas, or would you be able to point me to a good recipe? It was a gosht biryani. Thank you.

    • Hello Deeba,
      Thanks for comments.
      You may try the recipe that I did in my blog published on the 13th of June this year. This is a classic Biryani from
      Hyderabad and is called Kache gosht ki Biryani!!
      Happy cooking!!

  4. Hopped over with the link provided by Suchi on her fb page. So glad I did. WIll be back to browse , explore and experiment.


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