Ricotta and Kale Ravioli by Chef Anuraag Narsingani

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ricotta and kale ravioli

PCOS diet: Best and worst foods for hormonal health

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Mango Kulfi Recipe _ How to make Mango Kulfi at home _ Mango Dessert Recipes _ Homemade Kulfi

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Can you think of summers without bright yellow juicy mangoes?

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Certainly not. This special fruit has a soft corner in everyone’s heart. The best part about it is that you can either have it as a whole or put it into a range of mouth-watering desserts like kulfis, ice cream, pudding or even a cake. This sumptuous mango kulfi recipe can easily prepare at home with a few ingredients that are easily available. Why rely on restaurants or any other place when you can make such a nice, wholesome dessert all by yourself at home?

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National Mango Day: Easiest Mango Kulfi recipe

mango kulfi recipe

Mangalorean Mango Curry _ Mango Saasav _ Tasty Mango Curry Recipe _ The Foodie

Is it even summer if you don't overload on mangoes?

If you are done relishing it in every other form -- milk shakes, lassies, cheesecakes, ice creams and popsicles -- may we present you with something new? In South India, summer feasts are incomplete without the Mango curry. Every state has its own version. In this recipe, we bring you a Mangalorean Mango Curry, which is tangy, sweet and spicy. Best served with white rice, you can also relish this spicy curry on its own. Try it out today.

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Mangalorean Mango Curry: Sweet and spicy mango sasav

mangalorean mango curry recipe

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Okra or Lady finger, is not just a staple veggie in South Indian cuisine, it's a summer delight for a reason. Naturally hydrating and high in fibre, okra aids digestion, which is particularly handy during hot weather when our bodies are looking for lighter, cooling foods. It's chock-full of antioxidants, vitamin C, and folate, which makes it excellent for immunity and skin health. Its thick mucilage content also calms the stomach and aids in blood sugar regulation. In Kerala, okra is plucked fresh during summer and utilised in various traditional dishes that are not only tasty but also assist in cooling the body<br /><br />Also known as Vendakka in Malayalam, is a popular vegetable used in Kerala food. With its versatility and sweet taste, it is used in many traditional Kerala recipes. Try these seven most popular Kerala-style okra dishes, ranging from stir-fries to tangy curries, that are easy, healthy, and delicious. These dishes reflect the fondness of the state for coconut, spices, and homely food. <br /><br /><strong>1. Vendakka Thoran - Okra Stir Fry with Coconut</strong><br />Thoran is one of the most common vegetable dishes in Kerala, and vendakka thoran is a favourite. It involves cutting okra fine and sautéing it with mustard seeds, turmeric, green chilies, shallots, curry leaves, and freshly grated coconut. The coconut adds a soft, slightly sweet flavour that counters the green chilies and spices. It's typically served as a side dish with rice and parippu (dal).<br />      <div type="image" title="Vendakka Thoran Image-Canva" msid="151477804" hostid="183"></div><br /><strong>2. Vendakka Theeyal - Okra in Roasted Coconut Gravy</strong><br />Theeyal is a darker, more intense curry prepared with roasted coconut paste, tamarind, and spices. Coconut is roasted until browned, which gives the curry its strong colour and smoky flavour. Okra is mixed in with this gravy and cooked until tender. Theeyal tastes faintly sweet and sour and is usually served with rice or dosa.<br />      <div type="image" title="Vendakka Theeyal Image-Canva" msid="151477806" hostid="183"></div><br /><strong>3. Vendakka Pachadi - Okra Yogurt Curry</strong><br />A cold side dish achieved by blending fried, shallow-crisp okra with full-fat yogurt and a mustard-mustard-coconut paste. It is seasoned with mustard seeds and curry leaves in coconut oil. Pachadi is also served as a part of Sadya, providing an invigorating respite amid spicier foods.<br />      <div type="image" title="Vendakka Pachadi Image-Canva" msid="151477810" hostid="183"></div><br /><strong>4. Vendakka Mezhukkupuratti - Spicy Stir Fried Okra</strong><br />This dry version is made with no coconut and emphasis on strong flavours. The okra, sliced, is stir-fried along with garlic, onions, and dry red chilies until slightly crunchy. Spices cover the okra, imparting a delicious smoky taste. It is typically served with plain rice and curd or rasam.<br />      <div type="image" title="Vendakka Mezhukkupuratti Image-Canva" msid="151477833" hostid="183"></div><br /><strong>5. Vendakka Pulinkari - Okra in Tamarind Gravy</strong><br />A less popular but highly rewarding dish, pulinkari consists of vegetables cooked in a tamarind gravy. The okra is cooked with grated coconut, turmeric, and jaggery to counteract the sourness of the tamarind. This curry is thinner in consistency and is particularly favoured in the southern regions of Kerala such as Thiruvananthapuram and Kollam.<br />      <div type="image" title="Vendakka Pulinkari Image-Canva" msid="151477838" hostid="183"></div><br /><strong>6. Vendakka Kichadi - Okra in Mustard Coconut Yogurt Sauce</strong><br />Very much associated with pachadi, kichadi also has ground mustard seeds mixed into its coconut-yogurt base, making the dish pungent in effect. Fried okra comes at the end, and the dish is seasoned using mustard seeds and curry leaves. It is part of a Sadya and is served in accordance with tradition with rice.<br />      <div type="image" title="Vendakka Moru Curry Image-Canva" msid="151477844" hostid="183"></div><br /><strong>7. Vendakka Moru Curry - Okra in Buttermilk Gravy</strong><br />Moru curry is a lightly tempered buttermilk curry that is spiced. Here, okra is slow-cooked and mixed into the flavoured buttermilk along with a coconut-mustard paste. The curry is finally tempered using mustard seeds, fenugreek seeds, and curry leaves in coconut oil. It's light, tangy, and suitable for a light lunch.<br /><br /><meta content="cms.next" name="cmsei" />

Taste of Kerala: 7 Bhindi Recipes Perfect for a Light Summer Meal

7 kerala-style okra dishes you should try at home

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Bengali cuisine is known for its rich flavours, complex spices and beloved heritage, but occasionally, some gems get forgotten. Dishes like Mangsho Birinchi, a regal mutton preparation that once graced the tables of Bengal's elite families, particularly the illustrious Tagores of Jorasanko Thakur Bari has all but been erased from modern tables. This sumptuous dish represents the sophisticated culinary heritage that flourished behind the ornate walls of aristocratic Bengali households.<br /><br />Unlike contemporary mutton preparations that rely heavily on powdered spices, Mangsho Birinchi embraces a more refined approach. The dish derives its complex flavour profile from whole garam masalas like cardamom, cinnamon, cloves and bay leaves, that infuse the meat with their aromatic essence. Golden-fried potatoes add a textural contrast whilst absorbing the rich gravy, and the foundation of the dish rests upon a luxurious blend of ghee and hung curd that creates a velvety smoothness characteristic of royal fare.<br /><br />What truly sets Mangsho Birinchi apart is its cooking technique. The meat is slow-cooked to tender perfection before being finished 'dum' style, sealed and cooked on low heat, allowing the flavours to intensify and meld harmoniously. This patient process results in meat so tender it practically melts in one's mouth.<br /><br />In today's fast-paced world, where convenience often trumps tradition, recipes like Mangsho Birinchi risk fading into obscurity. Yet, they remain profoundly relevant as living artefacts of cultural memory. Each preparation connects modern Bengalis to their heritage, offering a taste of a bygone era when cooking was both an art and a meditation.  <br /><br />    <div type="image" title="Times Article Images C (12)" agency="iStock" msid="151688116" hostid="183" caption="&amp;lt;p&amp;gt;This Bengali Mutton dish is packed with flavour&amp;lt;/p&amp;gt;"></div><br /><br /><strong>Ingredients</strong><br /><ul><li>500 g Mutton (bone-in pieces)</li><li>2 medium Potatoes, peeled and cut into large chunks</li><li>1 large Onion, finely sliced</li><li>1 tbsp Ginger-Garlic paste</li><li>1 Bay Leaf</li><li>1 Black Cardamom</li><li>2 Green Cardamoms</li><li>1 small stick Cinnamon</li><li>3 Cloves</li><li>1 tsp Cumin Seeds</li><li>2 tbsp Mustard Oil or Ghee</li><li>Salt to taste</li><li>Water as needed</li></ul><br /><strong>Method</strong><br /><ul><li>Heat the mustard oil or ghee in a heavy-bottomed pan on medium heat. Once it begins to smoke slightly (if using mustard oil), reduce the heat. Add the bay leaf, cardamoms, cinnamon, cloves and cumin seeds. Let them sizzle for 30 seconds until fragrant.</li><li>Add the finely sliced onions and cook them patiently, stirring often, until they turn a deep golden brown. This process takes around 10–12 minutes and forms the base flavour of the curry, so do not rush it.</li><li>Stir in the ginger-garlic paste and continue to sauté for 2–3 minutes. The raw aroma should fade completely, and the paste should blend with the onions into a uniform, lightly browned mixture.</li><li>Add the mutton pieces to the pan and raise the heat slightly. Sear the meat for about 8–10 minutes, turning occasionally so that it browns evenly and absorbs the spices from the onion mixture.</li><li>Fry the mixture for another 3–4 minutes to enhance the colour and bring out the flavours.</li><li>Add the potato chunks and gently stir to coat them with the masala. Let them cook with the mutton for 5 minutes so they begin to soak up the spiced oil and start to soften slightly.</li><li>Pour enough water into the pan to just cover the meat and potatoes. Cover with a lid and simmer on low heat for 50–60 minutes, or until the mutton is tender and the gravy has thickened. Serve hot with rice or breads.</li></ul><meta content="cms.next" name="cmsei" />

Mangsho Birinchi A Forgotten Mutton Recipe From Bengali Kitchens And Thakur Barir Ranna

mangsho birinchi a forgotten mutton recipe from bengali kitchens and thakur barir ranna

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Sindhi cuisine is packed with traditional yet modern food options, which are not only enjoyed by natives but celebrities. As the cuisine represents the rich heritage of the Sindhi people, who hail from the region of Pakistan and parts of India, one of the features of the cuisine is the flavours and spices that can be felt with every bite.<br /><br />Also Read:<a href="https://www.timesnownews.com/lifestyle/food/news/sanjeev-kapoor-style-hariyali-omelette-with-tomato-ketchup-for-breakfast-article-151590915 " data-type="tilCustomLink"> Sanjeev Kapoor Style Hariyali Omelette With Tomato Ketchup For Breakfast</a><br /><br />One of the iconic breakfast dishes prepared with minimal ingredients is Seyal Maani, straight from Sanjeev Kapoor’s recipe book. As we know that renowned chef Sanjeev Kapoor never fails to prepare dishes with his own cooking method and flavours, Seyal Maani is one of his easiest and comforting breakfast options. This wholesome delight is prepared with chapatis, tomatoes, onions, and coriander leaves. <br /><br />The dish seyal maani, also referred to as Sindhi phulko, presents a crispy and flaky texture that is enjoyed widely. The traditional treat is savoured as is or with a dollop of butter, depending on the preferences of the people. Seyal Maani is believed to be one of the filling and comforting food options that is great to kickstart the day on a healthy note. If you are looking for a quick recipe, here’s an easy one for you. <br /> <br /><h4>Seeyal mani recipe</h4> <br />  <div type="image" title="Seyal Maani credits- sanjeev kapoor kitchen" msid="152135996" hostid="183"></div><br />Prepared with a blend of simple ingredients, follow these easy steps and enjoy your day.<br /> <br /><h5>Ingredients</h5><ul><li>6 chapatis</li><li>2 medium potatoes</li><li>3 green chillies</li><li>Onions as required</li><li>Coriander leaves, as required</li></ul><br /><h5>Method</h5><ul><li>To prepare this delightful seyal maani easily at home, start by chopping onions, green chillies and coriander leaves in a mixing bowl and keep them aside. Now, heat oil in a non-stick pan and add cumin seeds to it. </li><li>Allow the cumin seeds to splutter, and add the onion to it. Now, cut the chapatis into small pieces and add green chillies to the pan and saute for about 1 minute. Add tomatoes and salt, and saute until the tomatoes soften. </li><li>Next, add ¼ cup of water and cook evenly. Stir in spice powders including turmeric powder, cumin powder, coriander powder and red chilli powder. Mix evenly and toss in ¼ cup water. Cook the mixture again for about 1-2 minutes and top it with coriander leaves, and combine again. Transfer into a serving bowl, squeeze the lemon juice, serve and enjoy!</li></ul><br /><meta content="cms.next" name="cmsei" />

Sanjeev Kapoor Style Seyal Maani For Quick Sindhi Breakfast At Home

sanjeev kapoor style seyal maani for quick sindhi breakfast at home

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You can simply elevate your boring and regular meals by incorporating South Indian meals into the menu. For someone looking for a refreshing twist to their breakfast routine then move over your regular upma and try out this rava semiya idli for a change.<br /><br />Also Read: <a href="https://www.timesnownews.com/lifestyle/food/recipes/karnatakas-special-ragi-mudde-for-breakfast-to-kickstart-the-day-on-a-great-note-article-114468107" data-type="tilCustomLink">Finger Millet Breakfast: Karnataka's Ragi Mudde For A Nutritious Start To The Day</a> <br /><br />Rava semiya idli is here to win your mornings as this instant south Indian recipe brings together two pantry staples, including semiya and rava, that create soft and fluffy idlis, which are not only hearty but healthy too. Considered great for those who aren’t fans of traditional vermicelli upma, this idli offers a delicious alternative without compromising on the taste.<br /><br />Prepared by mixing roasted rava and golden brown semiya with curd, the batter can come together quickly and doesn’t really require long hours of fermentation. A touch of baking soda can be added to speed up the process, though sour curd alone can do the job. <br /><br />But what makes the dish special? The tempering. An aromatic mix of mustard seeds, chana dal, urad dal, curry leaves, and green chillies can simply elevate the dish with a pop of flavour. Shavige idli, a Karnataka-style dish, is not only simple to make but incredibly versatile too. You can serve it with chutney or sambar and enjoy it for a comforting breakfast.<br /><br /><h4>Shavige idli recipe</h4><br />    <div type="image" title="Shavige idli credits-youtube-hebbars kitchen" msid="152128232" hostid="183"></div><br />Prepared with a blend of simple ingredients, follow these easy steps and enjoy your day.<br /> <br /><h5>Ingredients</h5><ul><li>1 cup rava</li><li>1 cup curd</li><li>½ cup semiya</li><li>½ cup water</li><li>2 tsp coriander leaves</li><li>1 tsp oil</li><li>Salt to taste</li><li>½ tsp baking soda</li></ul><br />For the tempering<br /><ul><li>2 tsp oil</li><li>1 tsp mustard</li><li>½ tsp chana dal</li><li>½ tsp urad dal</li><li>½ tsp turmeric</li><li>Pinch of asafoetida</li><li>1 green chilli</li><li>1 inch of ginger</li><li>A few curry leaves</li></ul><br />Other ingredients<br /><ul><li>1 tsp oil</li><li>15 cashews</li></ul><br /><h5>Method</h5><ul><li>To prepare this delightful vermicelli idli at home, start by dry roasting rava on a low flame until aromatic. Furthermore, roast semiya with a tsp of oil until crisp and slightly golden brown. </li><li>Add curd into the roasted semiya and in the meantime, prepare the tempering by heating oil, urad dal, chana dal, mustard seeds and hing. Also add green chilli, curry leaves and ginger. Additionally, add turmeric and saute until it splutters. </li><li>Pour the tempering into the same bowl and also add coriander leaves and salt to the mixture. Mix everything well and add water as required. Allow the batter to rest for 20 minutes. Just before steaming, add a pinch of baking soda and mix well until frothy. </li><li>Next, pour the batter immediately into the idli plates and do not rest the batter. Now, steam the batter for about 8-10 minutes on medium flame. Finally, serve the idlis hot with coconut chutney and sambar and enjoy!</li></ul><br /><meta content="cms.next" name="cmsei" />

Shavige Idli, A Karnataka-style Breakfast Dish Paired With Sambar To Kickstart The Week

shavige idli, a karnataka-style breakfast dish paired with sambar to kickstart the week

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Delhi has seen its fair share of pop-ups and regional showcases, but few leave a mark quite like <em>The Mountain Table</em> did. "The Mountain Table' curated by Gormei at Pullman New Delhi Aerocity saw Chef Katherine Lim and Chef Ishita Rai Dewan bring together the warmth, depth, and quiet intrigue of Eastern Himalayan cuisine—transporting diners from the plains of Delhi to the misty hills of Sikkim, Kalimpong, Nepal, and beyond. Together, they craft a delicious narrative of the mountains—one plate at a time.<br /><br />The menu, deeply rooted in mountain kitchens, was a masterclass in understated complexity. The <strong>Mountain Spiced Mutton</strong> arrived first—tender, marinated morsels tossed with a bold rub of chili, Sichuan pepper, black cardamom, and cumin. This was followed by the <strong>Roasted Pork Belly</strong>, where crispy skin gave way to meltingly soft meat, beautifully paired with a smoky tomato dalle chutney that cut through the richness.<br /><br />        <div type="image" title="Flavours from  from the kitchens of Eastern Himalayas" msid="152182496" hostid="183"></div><br /><br /> A standout was the <strong>Kinema Pork</strong>, a dish from Kalimpong that paired fermented soybeans with pork in a way that challenged the palate and rewarded the adventurous. The <strong>Yunnan Beer Stewed Duck</strong> was comfort in a bowl—slow-cooked, aromatic, and gently bitter with a hint of hops.<br /><br /> On the rice and noodle front, the <strong>Mountain Keema Noodles</strong> (offered in both veg and non-veg options) hit the spot with its umami-packed soybean mince and the familiar tangle of wok-tossed strands. <strong>Nepalese Corn Rice</strong>, subtly sweet from Himalayan corn, offered a wholesome, grounding counterpart to the bolder mains. The <strong>Tingmo</strong>, fluffy Tibetan steamed buns, were soft as clouds and ideal for scooping up gravies and sauces.<br /><br /> Desserts offered gentle closure: the <strong>Kalimpong Fambi Halwa</strong> was chewy, glossy, and nostalgic in texture; the <strong>Chinese Mooncake</strong> with red bean filling came served with vanilla ice cream and a delicate osmanthus drizzle, both floral and fragrant; and the <strong>Mango Sago Pudding</strong>, with its bright notes of mango, lychee, and ice cream, was summer in a bowl.<br /><br /> This was not just a meal—it was a memory. With every plate, Chefs Katherine and Ishita reminded Delhi that mountain food is not just comforting—it’s culture-rich, deeply personal, and worthy of celebration.<meta content="cms.next" name="cmsei" />

Mountain Flavours Come To The Capital: A Culinary Sojourn With Chefs Katherine Lim and Ishita Rai Dewan

mountain flavours come to the capital: a culinary sojourn with chefs katherine lim and ishita rai dewan

In Mumbai, Nalli Nihari is one of the standout dishes that can elevate every occasion and regular mornings by just being in the menu. The dish derives its name from the Arabic word "nahaar," meaning "morning," which speaks to its cherished role as a substantial breakfast fare consumed after the early morning prayers. This culinary treasure found its place amongst the nobility, becoming a beloved staple in Mughal court kitchens and the palatial homes of Muslim Nawabs in Lucknow and Delhi.<br /><br />The dish's preparation is a testament to patience and culinary artistry, requiring a lengthy 6-8 hour slow-cooking process that transforms tough shanks and marrow bones into a tender, flavoursome delicacy. Originally served during the crisp mornings of northern India, particularly in Delhi and Lucknow, nalli nihari provided warmth and sustenance to begin the day.<br /><br />Whether you prefer a traditional setting or a more upscale dining experience, each of these restaurants provides a unique take on this beloved dish. This slow-cooked stew, rich in spices and tender meat, is a must-try. Here are eight establishments in Mumbai where you can try some finger-licking good Nalli Nihari. <br /><br /><h4>Usmaniya Restaurant Biryani &amp; Nalli Nihari Center, Mahim<br /></h4>Located in the bustling Mahim Khau Galli, Usmaniya Restaurant is famed for its succulent Nalli Nihari. The dish is slow-cooked to perfection, resulting in tender meat that pairs excellently with their freshly made parathas. The restaurant's commitment to authentic flavours makes it a favourite among locals and visitors alike.<br /><em>Address: Near Darga Sarff, Cross Road, Mahim, Mumbai<br />Timings: 10:00 AM – 11:00 PM<br />Cost for two: ₹300<br /></em><br />      <div type="image" title="Times Article Images C (5)" msid="151760506" hostid="183" caption="&amp;lt;p&amp;gt;Delhi Nalli Nihari Zaika, Ghatkopar East&amp;lt;/p&amp;gt;"></div><br /><br /><h4>Delhi Nalli Nihari Zaika, Ghatkopar East<br /></h4>Specialising in North Indian and Mughlai cuisine, Delhi Nalli Nihari Zaika offers a rich and flavourful Nalli Nihari that has garnered positive reviews. While it operates as a delivery-only outlet, the quality of the food ensures a satisfying dining experience at home.<br /><em>Address: Gautam Nagar, P L Lokhande Marg, Ghatkopar East, Mumbai<br />Timings: Delivery hours may vary; please check with the outlet.<br />Cost for two: ₹400<br /></em><br />      <div type="image" title="Times Article Images C (6)" msid="151760513" hostid="183" caption="&amp;lt;p&amp;gt;Chinese &amp;amp;amp; Grill, Mandvi&amp;lt;/p&amp;gt;"></div><br /><br /><h4>Chinese N Grill, Mandvi<br /></h4>Despite its name, Chinese N Grill is renowned for its Mughlai offerings, particularly the Shahi Nalli Nihari. Cooked in traditional copper vessels, the dish boasts deep flavours and tender meat, making it a must-try during Bakra Eid.<br /><em>Address: Barkat Manzil, I.M. Merchant Road, Near Minara Masjid, Mandvi, Mumbai<br />Timings: 1:00 PM – 1:00 AM<br />Cost for two: ₹1,100<br /></em><br />      <div type="image" title="Times Article Images C (7)" msid="151760517" hostid="183" caption="&amp;lt;p&amp;gt;Noor Mohammadi &amp;lt;/p&amp;gt;&amp;lt;br&amp;gt;"></div><br /><br /><h4>Noor Mohammadi Hotel, Mohammad Ali Road<br /></h4>A staple in Mumbai's culinary scene, Noor Mohammadi Hotel is celebrated for its traditional Nalli Nihari. The dish is available in both mutton and beef variants, offering rich flavours that have stood the test of time.<br /><em>Address: 179 Wazir Building, Bhuleshwar Road, Opposite Johar Chowk, Near Girgaum, Kalbadevi, Mumbai<br />Timings: 7:00 AM onwards<br />Cost for two: ₹400</em><br /><br />      <div type="image" title="Times Article Images C (8)" msid="151760522" hostid="183" caption="&amp;lt;p&amp;gt;Surti 12 Handi, Bohri Mohalla&amp;lt;/p&amp;gt;"></div><br /><br /><h4>Surti 12 Handi, Bohri Mohalla<br /></h4>Established in 1938, Surti 12 Handi is known for its traditional cooking methods, using twelve different pots to prepare a variety of dishes. Their Nalli Nihari is particularly noteworthy, offering a depth of flavour that reflects their rich culinary heritage.<br /><em>Address: Bohri Mohalla, Mumbai<br />Timings: 5 pm to 11 pm<br />Cost for two: ₹500</em><br /><br />      <div type="image" title="Times Article Images C (9)" msid="151760542" hostid="183" caption="&amp;lt;p&amp;gt;Shalimar&amp;lt;/p&amp;gt;"></div><br /><br /><h4>Shalimar Restaurant, Bhendi Bazaar<br /></h4>Shalimar Restaurant offers a delightful Nalli Nihari that is both hearty and flavourful. The dish is a favourite among patrons seeking traditional Mughlai cuisine in a comfortable setting.<br /><em>Address: Shalimar Restaurant, Bhendi Bazaar, Mandvi, Mumbai, Maharashtra 400003<br />Timings: 10 am to 3 am<br />Cost for two: ₹600<br /><br />      <div type="image" title="Times Article Images C (10)" msid="151760578" hostid="183" caption="&amp;lt;p&amp;gt;&amp;lt;u&amp;gt;&amp;lt;/u&amp;gt;Khyber, Fort&amp;lt;/p&amp;gt;"></div></em><br /><br /><h4>Khyber, Fort<br /></h4>Khyber is an upscale restaurant known for its regal ambiance and exquisite Mughlai dishes. While it offers a range of delicacies, their Nalli Nihari stands out for its rich taste and tender meat, making it a luxurious choice for celebrating Bakra Eid.<br /><em>Address: 145, MG Road, Kala Ghoda, Fort, Mumbai<br />Timings: 12:30 PM – 4:00 PM &amp; 7:30 PM – 11:30 PM<br />Cost for two: ₹3,000</em><br /><meta content="cms.next" name="cmsei" />

7 Mumbai Spots For Your Nalli Nihari Cravings

7 mumbai spots for your nalli nihari cravings

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Kochi incorporates many aspects of colonialism blended with modern spirit and has a vibrant food culture based on tradition, spices, and freshness. A day's worth of food excursion is a gem to cherish, especially if you are on a stopover or a curious local. From breakfast joints serving crispy dosas to restaurants serving the catch of the day, here's a neat guide on what and where to eat in Kochi from sunrise to sunset.<br /><br /><strong>For Breakfast</strong><br /><br /><strong>1. Pai Brothers Fast Food<br />      <div type="image" title="Egg Dosa Image-Canva" msid="151528929" hostid="183"></div></strong>Located near MG Road, Pai Brothers is legendary for its variety of dosas - over 50 types, to be exact. This no-frills, fast-moving joint is beloved by locals and tourists alike. Whether you go for the traditional ghee roast or experiment with a paneer-masala dosa, each one is served crisp, hot, and generously portioned. Don’t miss their chutneys and sambhar, which are just as good.<br /><strong>Address:</strong> MG Road, Near Shanoy Theatre, Ernakulam, Kochi<br /><strong>Timings:</strong> 7:00 AM – 11:30 AM<br /><strong>Must Try</strong> - Quail Egg Dosa, Thattil Kutti Dosa <br /><br /><strong>2. Aavi<br />      <div type="image" title="Appam Image-Canva" msid="151528932" hostid="183"></div></strong>Tucked away in Panampilly Nagar, Aavi is a modern take on a traditional Kerala breakfast house. The minimalist interiors are perfect for a relaxed start, but the food remains the highlight. Expect soft appams, kadala curry, puttu, and idiappam paired with coconut milk-based gravies. Their filter coffee also deserves a special mention.<br /><strong>Address:</strong> Door No. 40/9514, Near Krishna Temple, Panampilly Nagar, Kochi<br /><strong>Timings:</strong> 7:30 AM – 11:00 AM<br /><strong>Must Try</strong> - Puttu, Appams, Soft String Hoppers<br /><br /><strong>3. Dhe Puttu<br />      <div type="image" title="Puttu Image-Canva" msid="151528998" hostid="183"></div></strong>Co-owned by actor Dileep, Dhe Puttu is a stylish yet rooted restaurant that elevates Kerala’s  puttu which is basically a steamed rice cake to gourmet levels. With options like beef puttu, seafood puttu, and even chocolate puttu, it's both a visual and flavourful delight. This is a must-visit for breakfast lovers looking to try something inventive yet traditionally grounded.<br /><strong>Address: </strong>NH Bypass, Edappally, Kochi<br /><strong>Timings:</strong> 7:00 AM – 11:30 AM<br /><strong>Must Try </strong>- Beef Puttu, Chocolate Puttu<br /><br /><strong>For Lunch</strong><br /><br /><strong>1. Karthiyayini<br />      <div type="image" title="Oonu Image-Canva" msid="151528999" hostid="183"></div></strong>If you’re craving home-style meals with an authentic Kerala touch, head to Karthiyayini in Fort Kochi. This modest eatery is known for its hearty fish curry meals, red rice, vegetable thoran, and freshly fried fish. It’s not fancy, but it’s soulful, comforting, and exactly what a traditional Kerala lunch should taste like.<br /><strong>Address: </strong>Near Veli Ground, Kalvathy Road, Fort Kochi, Kochi<br /><strong>Timings:</strong> 12:00 PM – 3:00 PM<br /><strong>Must Try</strong> - Oonu, Kanthari Squid<br /><br /><strong>2. Machali<br />      <div type="image" title="Pothichoru Image-Canva" msid="151529003" hostid="183"></div></strong>Located near Panampilly Nagar, Machali is known for its coastal cuisine that brings together flavours from across South India. Their seafood thali is a crowd favourite, packed with crab curry, prawns roast, squid fry, and tangy fish curry. The ambiance is elegant, making it a great spot for a slightly upscale lunch.<br /><strong>Address: </strong>Mahatma Gandhi Road, Opposite Axis Bank, Panampilly Nagar, Kochi<br /><strong>Timings:</strong> 12:00 PM – 3:30 PM<br /><strong>Must Try</strong> - Pothichoru<br /><br /><strong>3. Hotel Seagull<br />      <div type="image" title="Mango Prawn Curry Image-Canva" msid="151529006" hostid="183"></div></strong>A well-known name in Kochi’s dining scene, Hotel Seagull offers both a great view of the backwaters and a rich menu of seafood dishes. Their karimeen pollichathu (pearl spot fish grilled in banana leaf) and prawn curry are hot picks. The laid-back vibe and waterfront seating make it a leisurely lunch destination.<br /><strong>Address:</strong> Calvathy Road, Fort Kochi, Kochi<br /><strong>Timings</strong>: 11:30 AM – 4:00 PM<br /><strong>Must Try</strong> - Karimeen Pollichathu, Mango Prawn Curry<br /><br /><strong>For Dinner</strong><br /><br /> <strong>1. Kayees Rahmatullah Café<br />      <div type="image" title="Beef Biryani Image-Canva" msid="151529021" hostid="183"></div></strong>This heritage restaurant in Mattancherry is a local legend. Known primarily for its mutton biryani, Kayees serves a recipe that has stood the test of time. Cooked with small-grain rice and delicate spices, their biryani has a unique taste that’s both subtle and rich. Get there early, as the biryani often sells out by nightfall.<br /><strong>Address:</strong> New Road, Mattancherry, Kochi<br /><strong>Timings:</strong> 6:30 PM – 9:30 PM (or till biryani sells out)<br /><strong>Must Try</strong> - Mutton and Beef Biryani<br /><br /><strong>2. Kettuvallam<br />      <div type="image" title="Beef Fry Image-Canva" msid="151529023" hostid="183"></div></strong>Named after the traditional Kerala houseboats, Kettuvallam restaurant near Marine Drive serves authentic Kerala cuisine in a traditional setting. Their fish molly, avial, and tapioca with beef fry are popular options. The ambiance is perfect for visitors wanting to experience cultural dining with generous servings and good service.<br /><strong>Address:</strong> Mullassery Canal Road, Near TDM Hall, Marine Drive, Kochi<br /><strong>Timings:</strong> 7:00 PM – 10:30 PM<br /><strong>Must Try </strong>- Karimeen Pollichathu, Beef Fry<br /><br /><strong>3. Cheenavala<br />      <div type="image" title="Kanthari Grilled Fish Image-Canva" msid="151529025" hostid="183"></div></strong><br />End your day at Cheenavala, a seafood-centric restaurant that lives up to its name, referring to Chinese fishing nets found in Fort Kochi. Their seafood platter, filled with grilled prawns, calamari, and lobster, is ideal for sharing. The contemporary interiors contrast with the traditional food, making it a favourite among younger crowds.<br /><strong>Address: </strong>RKV Building, Vennala-Edappally Road, Near EMC, Kochi<br /><strong>Timings:</strong> 6:30 PM – 11:00 PM<br /><strong>Must Try</strong> - Squid Fry, Kanthari Grilled Fish<br /><meta content="cms.next" name="cmsei" />

Kochi On a Platter: A Foodie’s Day From Sunrise to Sunset

a foodie's day out in kochi: where to eat from am to pm

best-kerala-restaurants-in-delhi-for-authentic-malayali-flavours-image-canva

Delhi's food scene is a potpourri of varied regional flavours, and Kerala cuisine is closest to one's heart with its special blend of spices, coconut-based curries, and relishing seafood. For those who desire the home-style Malayali flavors or wish to have a culinary experience, the capital has a number of eateries offering genuine Kerala cuisine. From crowded canteens to small restaurants, these eight places are beloved by the Malayali population as well as foodies. Get an insider guide to this carefully crafted list of the eight top Kerala restaurants in Delhi, including a must-try dish, addresses, and hours, to quench your hunger for authentic South Indian cuisine.<br /><br /><strong>1. Sobins Greens<br />    <div type="image" title="Kappa Beef Image-Canva" msid="151660598" hostid="183"></div></strong>Sobins Greens is renowned for its authentic Kerala cuisine, offering a menu that delights with traditional flavours. The Kappa Beef is a standout, combining tender tapioca with spicy beef fry. Their Fish Curry Meals and Chicken Fry are also popular choices among patrons seeking a taste of Kerala in the heart of Delhi. The restaurant's commitment to quality and authenticity makes it a must-visit for lovers of South Indian food.<br /><strong>Must-try:</strong> Kappa Beef, Fish Curry Meals, Chicken Fry<br /><strong>Address: </strong>70A, Press Enclave Marg, Gandhi Park, Hauz Rani, Malviya Nagar, New Delhi, Delhi 110017<br /><strong>Timings: </strong>8:00 AM – 10:00 PM (All days)<br /><br /><strong>2. Malayali Mess<br />    <div type="image" title="Chicken Roast Image-Canva" msid="151660600" hostid="183"></div></strong>Tucked away in the vibrant neighbourhood of CR Park, Malayali Mess offers a homely dining experience with its authentic Kerala dishes. The Chicken Roast is a flavourful delight, perfectly complemented by their hearty Sambar and Kerala Rice Meals. This modest eatery is a favourite among locals seeking comfort food reminiscent of home-cooked meals.<br /><strong>Must-try:</strong> Chicken Roast, Sambar, Kerala Rice Meals<br /><strong>Address:</strong> Near Market No. 2, Chittaranjan Park, New Delhi<br /><strong>Timings: </strong>12:00 PM – 3:30 PM, 7:00 PM – 10:00 PM (Closed Mondays)<br /><br /><strong>3. Hotel Malabar Restaurant <br />    <div type="image" title="Beef Fry Image-Canva" msid="151660604" hostid="183"></div></strong>Hotel Malabar Restaurant is a haven for those craving traditional Kerala flavours. Their Beef Fry and Roast are particularly noteworthy, offering rich, spicy profiles that pair excellently with soft Appams. The restaurant's commitment to authentic preparation methods ensures a genuine taste of Kerala in every bite.<br /><strong>Must-try: </strong>Beef Fry, Roast, Appam<br /><strong>Address: </strong>37 A, Sarai Julena, New Delhi<br /><strong>Timings:</strong> 11:00 AM – 10:00 PM (All days)<br /><br /><strong>4. Taste of Kerala <br />    <div type="image" title="Puttu-Kadala Image-Canva" msid="151660612" hostid="183"></div></strong>A small gem hidden near AIIMS, Taste of Kerala packs a punch with its simple yet authentic menu. The Puttu (steamed rice cakes) with Kadala (black chickpea) curry is a classic comfort dish. Their Beef Curry and Parotta combo is also well-known among regulars. It’s a great option for affordable, satisfying Kerala meals near South Delhi.<br /><strong>Must-try: </strong>Puttu-Kadala, Parotta-Beef Combo, Rasam<br /><strong>Address:</strong> 17/6, Near AIIMS Metro Station, Yusuf Sarai Market, New Delhi<br /><strong>Timings: </strong>11:30 AM – 10:00 PM (All days)<br /><br /><strong>5. Kumarakom Restaurant <br />    <div type="image" title="Malabar Biryani Image-Canva" msid="151660632" hostid="183"></div></strong>Kumarakom is a long-standing name among Kerala restaurants in Delhi. With a full-fledged menu ranging from seafood to vegetarian options, it caters well to families and larger groups. Their Malabar Biryani is rich and flavorful, while the Kerala meals are served with multiple side dishes, making it a wholesome choice for lunch or dinner.<br /><strong>Must-try:</strong> Malabar Biryani, Nadan Chicken Curry, Kerala Sadya (on request)<br /><strong>Address: </strong>39/4, Old Rajinder Nagar, Near Karol Bagh Metro Station, New Delhi and Sector 7, Dwarka, New Delhi<br /><strong>Timings:</strong> 11:00 AM – 10:30 PM (All days)<br /><br /><strong>6. Kerala House Canteen <br />    <div type="image" title="Avial Image-Canva" msid="151660623" hostid="183"></div></strong>Operated by the Kerala government, the Kerala House Canteen offers an array of traditional dishes at affordable prices. Their Fish Curry Meals are a staple, while the Avial and Payasam provide a delightful culinary experience. The canteen's straightforward ambiance is offset by the authenticity and flavour of its offerings.<br /><strong>Must-try:</strong> Fish Curry Meals, Avial, Payasam<br /><strong>Address:</strong> 3, Jantar Mantar Road, New Delhi<br /><strong>Timings: </strong>7:00 AM – 9:30 PM (All days)<br /><br /><strong>7. Appus Hotel <br />    <div type="image" title="Appam Image-Canva" msid="151660652" hostid="183"></div></strong>Located in the ever-bustling Amar Colony market, Appus Hotel serves South Indian comfort food with a strong Kerala influence. The Appam with Vegetable Stew is light yet flavourful, while the Egg Roast is a spicy delight. It's a casual eatery ideal for breakfast, lunch, or dinner—and known for consistency and quick service.<br /><strong>Must-try:</strong> Appam, Paratha, Fish Curry, Biryani<br /><strong>Address: </strong>38-A, Amar Colony, Lajpat Nagar 4, New Delhi<br /><strong>Timings:</strong> 9:00 AM – 10:00 PM (All days)<br /><br /><strong>8. Mariyan Restaurant<br />    <div type="image" title="Beef Ularthiyathu Image-Canva" msid="151660659" hostid="183"></div></strong>Mariyan Restaurant in Mayur Vihar offers authentic Kerala dishes with homely flavours. Their Kerala Fish Curry is rich and tangy, while the Beef Ularthiyathu (dry-fried beef) is a must-try for meat lovers. The flaky Malabar Parotta perfectly complements their spicy curries<br /><strong>Address: </strong>Shop No. 1 &amp; 2, Pocket 3, Mayur Vihar Phase 1, New Delhi<br /><strong>Timings:</strong> 11:00 AM – 11:00 PM (All days)<br /><strong>Must-try: </strong>Kerala Fish Curry, Beef Ularthiyathu, Malabar Parotta<br /><meta content="cms.next" name="cmsei" />

8 Best Kerala Restaurants In Delhi For Authentic Malayali Flavours

8 best kerala restaurants in delhi for authentic malayali flavours

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Indulge in a culinary masterpiece with our Truffle Wild Mushroom Cannelloni, a dish that epitomizes elegance and flavor. Delicate tubes of freshly made pasta are generously stuffed with a luxurious medley of wild mushrooms, sautéed to perfection and infused with the earthy aroma of truffles. Each bite reveals a harmonious blend of rich, umami flavors, perfectly complemented by a velvety béchamel sauce that envelops the cannelloni. Topped with a sprinkling of Parmesan cheese and fresh herbs, this dish is a symphony of taste and texture, sure to enchant even the most discerning palate.

Truffle Wild Mushroom Cannelloni

truffle wild mushroom cannelloni

Introducing our Christmas special rum cocktail, a tantalizing blend of rich flavors that will warm you from the inside out. Crafted with premium rum infused with the nutty essence of walnuts and the sweet tang of apricot, this cocktail is a true delight for the senses. Served over ice and garnished with a twist of citrus, it’s the perfect balance of bold and comfort. Let each sip transport you to a cozy Christmas wonderland of flavor and cheer. 

How to make Khi Khi Reserva

how to make khi khi reserva

hot-chocolate

Indulge in the ultimate winter warmer with our campfire hot chocolate. Picture yourself cozied up by the crackling flames, as you sip on a steaming mug of rich, velvety cocoa goodness. Infused with the smoky essence of a campfire, this decadent treat will transport you to the great outdoors with every sip. Topped with fluffy marshmallows and a drizzle of creamy chocolate sauce, it’s the perfect blend of comfort and adventure in a single sip. 

Campfire Hot Chocolate

campfire hot chocolate

​Calling all pranksters! If you have a penchant for making jaws hit the floor, you should try out this trick.

This recipe for crispy Floating Noodles is what every culinary mischief-maker should have up their sleeves. Create this food illusion to stun your guests and let them wonder how you pulled it off.

Floating Stir Fried Noodles _ Unique Floating Noodles Recipe _ Yummy Noodles _ The Foodie

floating stir fried noodles _ unique floating noodles recipe _ yummy noodles _ the foodie

Pressure Cooker Chicken Biryani recipe with steps: How to make Pressure Cooker Chicken Biryani: Make Biryani in a pressure cooker: Biryani lovers often get deterred by the long and arduous cooking process that stops them from making biryani at home. If you also love this classic dish, but always prefer to order it out, here's an easy biryani recipe for you. It's flavourful, rich and easy to make. With this recipe, every day will be a good day to make biryani. We hope you try it out.

Pressure Cooker Chicken Biryani _ How To Make Biryani In Pressure Cooker _ Eid Special _ The Foodie

pressure cooker chicken biryani _ how to make biryani in pressure cooker _ eid special _ the foodie

Hunger pangs can hit you hard at any time in the day.

That’s the reason many people restore to teatime snacks. Some drool-worthy dry snacks seem to be the best option to have with your steaming hot cuppa in the evening. Best part? These snacks can be stored in airtight containers for future use One such delight happens to be nimki. It’s a popular tea-time snack from the state of Bengal. This crunchy food item is packed with the flavours of ajwain, kalonji and pepper. Now, let us take a look at the recipe

How To Make Nimki _ Teatime Snack From Bengal _ Nimki Recipe Bengali _ The Foodie (1)

how to make nimki _ teatime snack from bengal _ nimki recipe bengali _ the foodie (1)

When it comes to fruit-based cocktails, Pina Colada is the ultimate king.

Invented in the 1950s in Puerto Rico, this pineapple and coconut-based drink has not only taken over the world but also inspired many spin-offs. In this recipe, we put a slight twist on this tropical favourite with the addition of bananas. Serve chilled with a big ol ring of pineapple on the rim. Don't forget that big swirl of whipped cream.

How to make Pina Colada _ Summer Drinks _ Recipe Book _ The Foodie

how to make pina colada _ summer drinks _ recipe book _ the foodie

Are you craving something crispy, spicy and over-the-top delicious? If your answer is yes, this recipe is for you.

Tikkas have always been a go-to snacking option for many Indians. The crispy fried or roasted dumplings win the heart of all foodies. Here’s an experimental spin on the regular tikka recipe. Make this tikka using mushrooms. Stuff the mushrooms with a delicious filling of cheese, corn and spices. The marination of more spices, curd and cashew paste will send you drooling at once. Served with melted butter, the taste of these tikkas is incomparable.

Stuffed Mushroom Tikka _ Tandoori Tikka Recipe _ Mushroom Kebabs Recipe

stuffed mushroom tikka _ tandoori tikka recipe _ mushroom kebabs recipe

Vada pav happens to be popular street food in Maharashtra and people enjoy it to the core.

Crispy, deep-fried vadas sandwiches between fresh pav accompanied by a range of chutneys are a delight. However, the one thing about street food items is that they are versatile and people like to experiment with the dishes. One such fusion street food recipe is chicken vada pav. Yes, it’s rare that you may have heard of a non-vegetarian vada pav made with chicken. But there’s no harm in trying it out at home when you also have the recipe in hand. If you are a fan of chicken, don’t forget to try this recipe.

Chicken Vadapav _ How To Make Chicken Vadapav _ Fusion Street Food Recipe _ The Foodie

chicken vadapav _ how to make chicken vadapav _ fusion street food recipe _ the foodie

Eggs are some of the most versatile ingredients that we can rely upon.

Boil it, poach it or fry it, egg will always taste fabulous no matter how it is prepared. And, you can’t get bored of having eggs because of their versatile application in several dishes. If you want a break from the regular hard-boiled egg, here’s a recipe to add fun to it. With the addition of spiced up minced chicken, you can make eggs taste a lot more interesting. This scotch eggs recipe will send you drooling the moment you have the first bite.

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