If you are a keen cook and want to learn how to cook authentic Indian food you have landed on the right page. Welcome to a whole new experience of cooking Indian regional food from scratch.

This blog contains recipes with clear and brief instructions on how to prepare a variety of vegan, vegetarian, meat and fish based dishes.

My focus is on helping you to prepare delicious and authentic dishes. Let’s get cooking!

Vangyacha Bharit

Smoky Aubergine, Yoghurt and Red Onion Salad

Paneer and Peppers


Egg curry

Egg Curry with fennel, nigella and fenugreek

Puri, Dahi Aloo&Kala Chana2

Puris with Dahi Ke Aloo and Kala Chana

usal ready

Tempered sprouted bean/lentils

Red Radish salad

Red Radish Salad with Black Salt


Instant Daal - Maharashtrian Pithle

Keema Cutlet 3

Keema "Cutlets"

Tempered sprouted bean/lentils

My mum always had something sprouting in the corner of the kitchen: mung beans, moth beans, black eyed beans or whole brown lentils. Tempered sprouted beans was a regular thing in my dad’s and my tiffins. Very wholesome and tasty. Serves: 4             Sprouting time: 2-3 days… read more

usal ready

Masoor Ki Daal (type 1)

Perhaps it is because two thirds of the country is under rain-fed farming conditions that Indian cuisine uses a wide range of pulses and beans.  Many pulses are hardy and drought resistant and cultivated by small farmers across the country.  Daal, the generic term for a dish made with pulses,… read more

Tomato Pohe

Pohe or pounded rice is a popular breakfast or snack dish in Maharashtra and Gujarat. The rice is par boiled while still in the husk and pounded afterwards to flatten it.  This then becomes a kind of instant rice that can be cooked very quickly.  In fact it can even be… read more

Tomato Pohe

Instant Daal – Maharashtrian Pithle

Strictly speaking, this should be called a type of Kadhi because it is made of chickpea flour, but it is actually a different beast and closer to daal which is why I have called it Instant Daal here.  Pithle is a Maharashtrian invention and like almost any common dish in India, it is… read more



When I was little girl, the auntijees in our neighbourhood would always invite me to their homes to eat specially prepared “kala chana” or black chickpeas with puris and semolina halva for the festival of Kanjak. This is a festival on the eighth day of the Navratri season around September/October where… read more

kala chana


This is a dish that celebrates the potato, that ubiquitous vegetable in Indian cuisine that was brought over by the Portugese with all its solanaceae cousins – tomatoes, aubergines, chillies hundreds of years ago. You’d never think they were not native to India! In fact the marathi word for potato is batata… read more

aloo lachha 3