All Recipes
Fresh spiced pasta, creamy ricotta, and a rich, runny egg yolk - finished with brown butter perfumed with sage. Go ahead, feel fancy!
This mushroom focaccia turned out outrageously good (as most things with mushrooms do), and is deceptively straightforward. Smoky, Umami and wonderfully aromatic, this dish will help bring some warmth to these cold winter days. We topped ours with a bit of Hakka-ish Chilli Crisp for that extra bit of Zing. Try it, trust us - you wont be disappointed.
Most South Indian or Maharastrian homes (koshambir) in India make their own version of Kosambari, which is essentially a salad. Some use cucumber as a base and others use carrots, but what stays the same are the punchy, earthy undertones that come from a tadka of mustard seeds, moong dal & curry leaves.
Need a new take on brunch? Our Smoki chickpea with a soft poached egg is an easy, healthy, and almost unreasonably delicious way to kickstart your weekend. P.S. also makes for an 15 minute weeknight dinner, served with your carb of choice!
A staple in southern India, thayir sadam or yogurt rice is a no-fuss, quick, delicious meal for the days when you just don't feel like putting in all that effort. Read on for our recipe and to learn about spices doing dance solos!
Akuri is a delightful Parsi scrambled eggs recipe that was popularized by Parsi/Irani cafes in Bombay (now Mumbai to many people).
Fluffy, buttery basmati rice, tempered with perfumed, spicy flavours. Try our spicy take on this South Indian classic. It's not traditional - but it's an absolute banger.