Main Course

A lovely vegetarian lasagna dish by TV personality and Senior Executive Chef at Novotel, Chef Ranveer Brar.

This simple and delicious recipe can be made yummier by doubling up the quantity of cooking oil and using no water at all. Cover and cook the masala mixture to accentuate the flavours of the capsicum / bell peppers. The recipe calls for only 1 green and red bell pepper (half of each), but the quantity can be increased to a total of 2 and you can add yellow peppers too. 

This stew is very filling and easy to make. The flavour of peanuts blends beautifully with the sourness of the tamarind. After the initial prep and the first 10 mins of cooking, this stew can be left to simmer on its own. The secret to this recipe's success is its slow cooking - sometimes I let it cook for more than an hour. 

This is a recipe by my dear friend Susanta Mitra, a continental cuisine expert and currently a chef at ITC Sheraton, Vashi. If you're in the mood to whip up something gourmet in the comfort of your home, you'll find this an interesting dish. This recipe yields 6 pieces.

The recipe of this quintessential North Indian black gram curry has been shared by Mrs. InderGrewal from Mumbai. I’ve known her for 8 years and it’s always been a pleasure to watch her cook in perfect rhythm, with absolute care and love, in her methodically organized kitchen. She is also a strong believer of sticking to a healthy diet. 

Malai Kofta is a creamy, mildly spiced Indian delicacy – fried potato and cottage cheese dumplings covered in a thick spice-based gravy through which individual flavours reveal themselves very subtly. Prepared on special occasions, like Diwali and Holi, Malai Kofta is best enjoyed with hot naan. Chef Danish Ashraf, Executive Sous Chef at the Renaissance Convention Centre Hotel, Mumbai -- who specializes in Modern European Cuisine -- shared this recipe along with tips to create that perfect gravy. 

A delicious kadhi (yoghurt broth) made with ripe mangoes. Sweet and tangy, it can be enjoyed as a soup too. Tastes even better with gram flour fritters.

This recipe is by Mitra Iyengar, a Bengali who moved to Hyderabad after getting married and has, over the years, picked up a distinct Hyderabadi style of cooking. Mitra is an English teacher, a lovely cook, has a great sense of humour and is blessed with a big foodie family! 

This recipe is from the kitchen of Mrs. Inder Grewal. It was a pleasure to watch her cook the rajma at her own leisurely pace (watch the video!). I suggest a similar disposition while cooking this. Don't try to hurry it - the final result is well worth the wait. 

This recipe is by Chef Suriya Phusirimongkhonchai who heads Spices, a South-East Asian restaurant at the JW Mariott, Mumbai. This dish packs in all the typical Thai flavours and was served by him at the Thai Street Food festival, where we interviewed him about the lesser known aspects of Thai cuisine. Watch the video here.

Chef Suriya, who actually specialises in Thai desserts, has shared two other recipes - the quintessential Thai Yellow Curry and the delicate crunchy Tako, a dessert made with water chestnut, coconut milk and rice flour. 

Image courtesy: JW Mariott, Mumbai