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Achari Okra
Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home.
Achari Okra
Makke ke Gatte By Chef Nita Mehta
Add the gattas, garam masala and mint and bring to a boil, cover and simmer for 10 minutes. Adjust the seasoning, garnish with grated paneer and coriander. Serve hot.
Makke ke Gatte By Chef Nita Mehta
Yellow Lentil Dal by Chef Floyd Cardoz
If you are adding eggs, whisk them in a glass measuring cup. After the lentils are cooked, slowly pour the eggs into the simmering lentils while slowly stirring with a wooden spoon.
Yellow Lentil Dal by Chef Floyd Cardoz
Paneer Kofta and Shiitake Mushroom Curry
Chef Anand was one of the first writers to create and write Indian recipes catering for the health-conscious
Paneer Kofta and Shiitake Mushroom Curry
Shaam Savera
Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn.