All Recipes
Every dish from our kitchen — authentic Indian & Kerala cooking
Medu Vada
Crisp, golden savory lentil doughnuts, fluffy on the inside.
Vada Pav
Mumbai's spicy potato fritter tucked into a soft bun with chutneys.
Chicken 65
Fiery, deep-fried chicken bites tossed with curry leaves and chili.
Kozhikode Halwa
The famous glossy, chewy Malabar wheat halwa.
Pazham Pori
Sweet ripe-banana fritters in a crisp golden batter — a tea-time treat.
Idli
Soft, pillowy steamed rice-and-lentil cakes served with chutney.
Kaalan
A thick, tangy yam-and-yogurt curry seasoned with coconut and pepper.
Rice Kheer
A creamy slow-cooked rice pudding scented with cardamom and nuts.
Jeera Rice
Fluffy basmati rice tempered with cumin and ghee.
Prawn Masala
Prawns tossed in a robust, spicy onion-tomato masala.
Egg Curry
Boiled eggs simmered in a spiced onion-tomato gravy.
Nadan Kozhi Biryani
A homely Kerala chicken biryani rich with spice and fried onions.
Idiyappam
Delicate steamed rice-flour string hoppers, soft and fluffy.
Kerala Duck Roast
Duck braised in a dark, pepper-forward roasted masala.
Kerala Chicken Stew
Chicken and vegetables gently simmered in mild spiced coconut milk.
Kerala Fish Fry
Fish marinated in Kerala spices and shallow-fried till crisp at the edges.
Chicken Biryani
Aromatic layered rice and spiced chicken — the crowd-pleasing classic.
Home-style Chicken Curry
A comforting everyday chicken curry in a spiced onion-tomato base.
Kaju Katli
Diamond-cut cashew fudge — a smooth, melt-in-the-mouth festive sweet.
Rava Upma
A savory semolina breakfast with vegetables and a curry-leaf tempering.
Poha
Flattened rice tossed with onions, peanuts, turmeric and lemon.
Gajar Halwa
Grated carrots slow-cooked in milk and ghee into a warm, rich dessert.
Ada Pradhaman
A luscious Onam payasam of rice ada in jaggery and coconut milk.
Nadan Beef Curry
Beef slow-cooked in a spicy Kerala masala with coconut pieces.
Cucumber Pachadi
A refreshing yogurt-coconut curry with crisp cucumber.
Vegetable Kurma
Mixed vegetables in a fragrant coconut and cashew gravy.
Kadala Curry
A spicy black chickpea curry with roasted coconut — perfect with puttu.
Chemmeen Fry
Prawns coated in a tangy chili masala and pan-fried.
Aloo Paratha
Whole-wheat flatbread stuffed with spiced mashed potatoes.
Veg Pulao
Fragrant basmati rice cooked with mixed vegetables and whole spices.
Rava Fish Fry
Fish fillets coated in semolina and shallow-fried until golden and crisp.
Meen Pollichathu
Spiced fish wrapped and grilled in a banana leaf until fragrant.
Kerala Mutton Stew
Tender mutton in a mild, aromatic coconut-milk stew.
Manga Curry
Raw mango in a spicy coconut gravy — tangy and vibrant.
Beetroot Pachadi
A cooling beetroot and yogurt side with a coconut-mustard base.
Sweet Lassi
A cooling, frothy yogurt drink lightly sweetened and cardamom-kissed.
Bengali Fish Curry
Fish in a light mustard-and-turmeric gravy — a Bengali staple.
Tandoori Roti
Charred, chewy whole-wheat flatbread from the tandoor.
Dhokla
Soft, steamed and spongy savory cake made from fermented gram flour.
Paneer Butter Masala
Paneer in a rich, buttery tomato-cashew gravy with a hint of sweetness.
Vegetable Biryani
Fragrant basmati rice layered with spiced mixed vegetables and fried onions.
Jalebi
Crisp, coiled batter spirals soaked in saffron syrup — sticky, golden and irresistible.
Puttu and Kadala Curry
Steamed cylinders of rice and coconut paired with a hearty black chickpea curry.
Fish Molee
Delicate fish poached in a mild, creamy coconut-milk sauce — a Kerala Christian classic.
Beef Ularthiyathu
Kerala's iconic beef fry slow-roasted with coconut slivers, curry leaves and black pepper.
Kerala Parotta
Flaky, layered griddle flatbread perfect for scooping up spicy curries.
Parippu Curry
A simple, ghee-laced moong dal curry that opens the Kerala sadya.
Unniyappam
Sweet little rice-and-banana fritters, crisp outside and soft within.
Malai Kofta
Soft paneer-and-potato dumplings in a rich, creamy tomato-cashew sauce.
Inji Puli
A sweet, sour and spicy ginger-tamarind relish essential to the Kerala sadya.
Bhindi Masala
Sauteed okra tossed with onions and a dry blend of Indian spices.
Amritsari Fish
Crispy gram-flour battered fish fritters seasoned with ajwain and Punjabi spices.
Matar Paneer
Paneer and green peas in a comforting spiced tomato gravy.
Rogan Josh
An aromatic Kashmiri lamb curry rich with fennel, ginger and Kashmiri chili.
Aloo Gobi
A dry stir-fry of potatoes and cauliflower with turmeric, cumin and ginger.
Chicken Tikka Masala
Char-grilled chicken tikka simmered in a creamy, lightly spiced tomato sauce.
Palak Paneer
Soft paneer cubes folded into a velvety spiced spinach gravy.
Thalassery Beef Biryani
The famed Malabar beef biryani layered with jeerakasala rice and fried onions.
Palada Payasam
A creamy festive pudding of rice ada simmered in sweetened milk.
Ela Ada
Steamed rice parcels filled with sweet coconut and jaggery, wrapped in banana leaf.
Chana Masala
White chickpeas in a bold, tangy masala brightened with amchur and garam masala.
Pulissery
A mildly sweet-sour yogurt and coconut curry gently spiced with turmeric.
Olan
A subtle, soothing curry of ash gourd and cowpeas in thin coconut milk.
Kerala Prawn Curry
Juicy prawns simmered in a tangy coconut and kokum gravy with curry leaves.
Appam with Stew
Lacy, soft-centered rice hoppers served with a gently spiced coconut-milk vegetable or chicken stew.
Masala Chai
Aromatic black tea simmered with milk, ginger and warming spices.
Rasmalai
Soft cheese discs steeped in chilled, cardamom-scented saffron milk.
Butter Naan
Soft, pillowy leavened flatbread brushed with butter, straight from the tandoor.
Rajma Chawal
Slow-simmered red kidney beans in a rich onion-tomato gravy served over steamed rice.
Chole Bhature
Fluffy deep-fried bhature paired with a tangy, spiced chickpea curry — a beloved Punjabi brunch.
Erissery
A comforting mash of pumpkin and beans finished with roasted coconut.
Dal Makhani
Black lentils and kidney beans slow-cooked with butter and cream until luxuriously smooth.
Vegetable Ishtu
A gentle Kerala stew of vegetables in fragrant coconut milk and whole spices.
Chemmeen Ularthu
Prawns dry-roasted with shallots, pepper and curry leaves until glossy.
Nadan Mutton Curry
Tender mutton in a robust roasted-spice and coconut gravy.
Kappa and Meen Curry
Comforting mashed tapioca served alongside a fiery Kerala fish curry.
Cabbage Thoran
Finely shredded cabbage stir-fried with grated coconut, mustard and curry leaves.
Kerala Chicken Roast
Chicken cooked down in a dark, spicy roasted-masala gravy until sticky and intense.
Samosa
Crisp pastry pockets stuffed with spiced potatoes and peas.
Kadai Paneer
Paneer and peppers tossed in a freshly-ground coriander-chili kadai masala.
Chicken Korma
Chicken braised in a mild, fragrant gravy of yogurt, cashews and warm spices.
Gulab Jamun
Golden milk-solid dumplings soaked in fragrant rose-cardamom syrup.
Kerala Sambar
A tangy lentil and vegetable stew tempered with coconut oil and curry leaves.
Kerala Rasam
A peppery, tamarind-based soup that soothes and warms in equal measure.
Kozhi Varutharacha Curry
Chicken simmered in a deeply roasted coconut and spice paste.
Kerala Egg Roast
Boiled eggs coated in a rich, caramelized onion and tomato masala.
Tandoori Chicken
Yogurt-and-spice marinated chicken roasted to a smoky, charred finish.
Baingan Bharta
Smoky mashed roasted eggplant cooked with onions, tomatoes and green chilies.
Pav Bhaji
A buttery mashed vegetable curry served with toasted soft rolls — Mumbai's favorite street food.
Keema Matar
Spiced minced meat cooked with green peas and aromatics.
Smoky Paneer Tikka
Cubes of cottage cheese and peppers marinated in spiced yogurt, char-grilled to smoky perfection — a vegetarian party favorite.
Kerala Avial
A medley of seasonal vegetables in a coconut-yogurt gravy tempered with coconut oil and curry leaves — the pride of every Kerala sadya.
Classic Butter Chicken
Tandoori-charred chicken simmered in a velvety tomato, butter and cream gravy finished with kasuri methi — India's most beloved curry.
Crispy Masala Dosa
Golden, paper-thin fermented rice crepes wrapped around a spiced potato filling, served with coconut chutney and sambar.
Malabar Chicken Biryani
Fragrant short-grain jeerakasala rice layered with spiced chicken, fried onions, cashews and raisins — a Malabar wedding classic.
Kerala Nadan Meen Curry
A fiery, tangy fish curry simmered in a clay pot with kudampuli (Malabar tamarind), coconut and fresh curry leaves — the soul of a Kerala kitchen.
Black-Eyed Beans & Long Beans Thoran
A hearty, protein-rich thoran of black-eyed peas and long beans tossed with roasted coconut masala — comforting Kerala home cooking at its best.
Kerala Beetroot Thoran
Finely chopped beetroot stir-fried with fresh grated coconut, green chilies and curry leaves — a jewel-toned, lightly spiced sadya favorite from Chef Tom's own kitchen.