Mushroom in Kashmiri Yakhni Gravy

A special recipe from the pristine valleys of Kashmir. This recipe is credited partly to a Kashmiri acquaintance, my obsession of ordering Nadru (lotus steam) in Yakhni gravy at every opportunity and my research of various blogs and write ups on Yakhni gravy and its evolution from Turkish/Greek cuisine to Kashmiri cuisine. A slow cooked dish, without the strong masalas, Indianized over time, yet maintaining its origins, that's Yakhni Gravy for you. My version is sans any onion or garlic.

Protein-packed Peanut Butter Cookies

Jump to Recipe Lately, I've been experimenting a lot with healthy cookie recipes. Though neither of us crave snacks on regular working weekdays, lock down and working from home has affected our food habits. If you haven't tried our Ragi-Cocoa Cookies yet, check it out here Given that we are also working out, protein snacks... Continue Reading →

Swedish Kladdkaka – Sticky Chocolate Cake

Jump to Recipe This dessert has a fun story to it! We were watching MasterChef Australia where Khanh, one of the contestants mentioned about a '30 minute' Swedish Chocolate Cake. His description of it being not only a quick bake, but a crowd-pleaser too, had Rahul sprinting into the kitchen! He challenged himself to bake... Continue Reading →

Bhutanese Dish: Ema Datshi

Jump to Recipe As much as a picture transports you back to a destination, we feel, so does the distinct taste of a dish. Recipes from our travels have been our way of collecting travel memorabilia. We love learning a local recipe on our travels and making our own take on it. Experimenting with flavours... Continue Reading →

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