Cinnamon Rolls

This failsafe recipe is ideal for some Weekend baking, Make it fresh & serve straight from the oven! Warm, yeasty & full of Cinnamon these babies are ideal with a hot cup of coffee! Ingredients: Dough 200ml Warm milk7g Dry yeast/10g fresh yeast2 eggs75g Unsalted Butter, melted2g salt100g sugar520g Flour2g Baking powder5g vital wheat gluten powder80g Cream Filling: 110g Butter, melted200g Brown sugar10g Cinnamon powderFrosting:1 packet cream cheese20g Unsalted  Read more

Easy Chicken Pho

After a few days in Ho Chi Minh, I realised the secret behind the Vietnamese’s abundant reserves of energy & glowing skin, it’s probably their staple Pho (pronounces Ph:u) is a Noodle broth which is a super balanced meal in a bowl. Soup, sprouts, veggies, chicken & rice noodles. I made my version slightly spicier. So tuck into this on a winter evening & go to sleep with a happy belly :) Ingredients: 200g Chicken breast w/o skin10ml Sesame Oil1/2tsp grated ginger4 Cloves Garlic,  Read more

Quinoa-Apple Crumble

Ingredients: 4 Apples, peeled & sliced 250g Oats 200g Boiled Quinoa 30g Cold pressed Coconut oil 50g Coconut Sugar 75ml Organic Maple Syrup 3g Cinnamon Powder A pinch of Nutmeg 5ml Lemon Juice Method: Preheat the oven to 175 degrees Toss the Apple slices with Lemon juice & Coconut Sugar. In another bowl, Combine the oats, quinoa, oil & maple. Season with Cinnamon & nutmeg. Layer the fruit in a dish & top with the oat-quinoa crumble. Bake for 30 minutes until the  Read more

Carrot & Seeds Muffins

Ingredients: 175g Whole wheat flour 50g Rice Flour 50g Oats 10g Baking Soda 2g Cinnamon Powder 1g Nutmeg Power Pinch of salt Pinch of Clove powder 10g Chia Seeds 15g Pumpkin Seeds 10g Sunflower seeds 45ml Cold Pressed Coconut Oil 150g Organic Maple Syrup 60g Greek Yoghurt 50g Skim Milk 200g Carrots, Peeled & Shredded 15g Walnut, Chopped. Method: Preheat the oven to 175 degrees & prepare Cupcake moulds with cupcake paper. Sift all the dry ingredie  Read more

Beetroot Hummus

Beetroot adds a sweetness to regular Hummus here, I add some Sesame for nuttiness. This creamy dip is surprisingly low in calories & has a good nutrition profile, it’s amazing with some flatbread & a nice vinegary salad. It even works beautifully as a spread for Avo-toast. Ingredients: 200g Cooked Chickpeas 100g Beetroot 2 Cloves Garlic 60ml Tahini paste 10ml Olive oil 1/2 tsp ground cumin 1/4 tsp paprika 20ml Lemon Juice Salt Fresh Parsley Cracked Black Pepper Toast  Read more

Spiced Apple Pie-Cake

Winter’s finally around the corner, welcome it with this caramelised and spicy Apple cake, it’s a move away from the traditional pie and yet is baked in a tart mould, Caramel & CInnamon waft through the air, prepare it right before you have guests and forget your diffusers for a while! Ingredients:1 Apple Peeled, Cored & Sliced into rings2 sticks of Cinnamon50g Unsalted Butter, softened100g Brown Sugar10ml Old Monk Rum135g Flour2g Baking Powder3g Cinnamon Powder100g Unsalted Butter  Read more

Chocolate & Zucchini Cake

On popular demand! This healthy yet indulgent treat is perfect for weekend breakfasts, a moist crumb, a bitter offset from the cocoa & hidden greens, this one's surprisingly a huge hit even with fussiest of eaters & i can swear you'll never be able to tell there's Zucchini in it!Ingredients:120g Whole wheat flour28g Dutch-processed Cocoa powder ( I use Hershey’s)4g Baking soda2g Baking Powder3g Instant CoffeeA pinch of Salt175g Brown Sugar10g Honey100ml Vegetable oil/ Cold Pressed C  Read more

Ragi Pancakes

These are a Sunday staple for me! Ragi is an extremely underrated grain. It has a nice & nutty flavour profile along with multiple health benefits. These pancakes help me satisfy my sweet tooth without loading up on processed food. Ingredients:150g Ragi Flour20g Oats1 Full Egg1 Egg white150ml Skim/Almond/Coconut Milk10g Honey5ml Vanilla Essence3g Baking PowderA pinch of Salt10ml Cold Pressed Coconut OilMethod:In a Large Bowl Whisk together the Ragi flour, Oats & Baking Powder.Add The milk  Read more

Poached Fish With Spring onions

This Oriental-inspired dish is not only extremely healthy but also has a very delicate balance of flavours. It makes a light summery dinner without loading up on too much fat or carbs. I would suggest any mild white fish for the recipe though Salmon works well too.Ingredients:250g River Sole Fish cut into Fillets.4 Spring Onions2g Ginger1 Clove Garlic, CrushedA handful of Fresh Coriander SprigsLemon Zest5ml Soy Sauce10ml Sesame Oil50ml Rice wine/ White Wine100ml WaterSalt  Crushed Sichu  Read more

Gado Gado

This one’s a staple for me while holidaying in Bali, it helps me even out all the cheat meals at Potato Head & Da Maria. Fresh & Crunchy Vegetables with Soft Tofu tossed in a distinct peanut marinade. Try this out for your next dinner!Ingredients:2 Potatoes, Boiled, Peeled & Diced2 Eggs Boiled, Peeled & Quartered50g French Beans50g Asparagus50g Bell Peppers50g Beans Sprouts50g Carrots25g Onions25g Cucumber25g Tomato25g Spinach75g Silken Tofu150g Peanuts2 Cloves Garlic, Crushed15g Palm Sugar  Read more

Ice Cream Cake

This is my all-time-favourite cheat! When I crave cake or need sponge for a recipe and I’m short on time, this comes to my rescue. It sounds weird when I tell you to bake ice cream, trust me you’ll end up with a lovely sponge! Once you master this easy-peasy cake, play with any ice cream flavours you’d like, it’s foolproof! Ingredients:300g Vanilla Ice cream225g Flour5g Baking PowderChocolate Chips/Walnuts (Optional)Method:Preheat oven to 165 degreesIn a large bowl, Let your ice  Read more

Mango & Ponzu Salad

A light & zesty salad that combines this season’s best produce with a distinct Japanese Citrus. This salad balances tang with a hit of sweetness from the Mango, bitterness from Red Cabbage & finally,  the added textural element in the form of almonds. I sourced my Ponzu from Food Hall at The Chanakya.Ingredients :250g Mixed Salad Leaves from Krishi Cress10g Red Cabbage Micro Greens 20g Almonds15g Cucumber15g Red Bell Pepper30g Mango15ml Ponzu5ml Cold Pressed Sesame Oil3g Coconut Sugar1  Read more


I can classify this as Gourmet Comfort Food. Gnocchi is an Italian dumpling that’s primarily made out of potatoes (I add some Ricotta to mine) and then it’s generally tossed in a rich cream sauce, I prefer pesto! This goes extremely well with a nice glass of Chianti.Ingredients:2 Large Potatoes40g Ricotta Cheese160g Flour7g Salt1 Egg 60g Pesto 20g Cream5g Pine nuts5g Parmigiano ReggianoCrushed Black PepperMethod:Boil the Potatoes till tender.Once cooled, Peel & mash the potatoes.Ad  Read more

Walnut Cinnamon Streusel Cake

This crumbly & moist cake is perfect for rainy days when you have a nice, frothy cup of cappuccino in your hand. It’s not too sweet or nutty. It really does strike the right balance.Ingredients :For the Streusel:150g Flour40g Brown Sugar3g Cinnamon Powder120g Butter30g Chopped WalnutsFor the Filling:20g Chopped Walnuts20g Brown Sugar2g CinnamonFor the Cake Batter:110g Unsalted Butter100g Castor Sugar2 Eggs5 ml Vanilla Essence70g Yogurt150g Flour5g Baking Powder2g Cinnamon Powder 1g SaltMe  Read more

Black Rice Salad

Originating from China, Black Rice is rich in antioxidants, protein & Fibre. This light & summery salad goes really well with just some grilled chicken on the side and makes for a very wholesome dinner. I usually get my Organic Black Rice from Malik Bros. in Defence Colony Market.Ingredients :1 Cup Black Rice1/2 Red Bell Pepper1/2 Yellow Bell Pepper2 Spring Onions1/2 Carrot1/2 Cucumber3 Orange SegmentsHandful of CilantroFor the Dressing:1 tbsp Cold Pressed Coconut Oil2 tsp Red Wine Vinegar1 t  Read more

Wafu Salad

This Vibrant looking Salad is so high on the taste scale! It’s light, summery & makes for a great starter. I love sopping up the extra dressing that remains beneath with some toast! It’s essentially Japanese & has a very interesting flavour profile.Ingredients :1 Red Cabbage1 Medium Carrot1 Onion5-10 Edamame1 CucumberFor the Dressing:20ml Light Soy Sauce10ml Sesame Oil10ml Rice Wine Vinegar3g Honey3g Sesame SeedsMethod:Finely Shred the Cabbage, Carrot, Cucumber & Onion. Place in a large bow  Read more

chocolate sauce recipe

Are you ready? This is my fail-safe recipe for Chocolate sauce. It’s a huge deal for me to share this here, since it’s one of my signature recipes. This is probably the best Chocolate sauce you’ve ever had. It’s eerily similar to a particular hot chocolate fudge sundae I used to devour as a kid. Today, I like serving it on Vanilla Bean Crème Ice Cream with some fresh figs sliced on top. Put it on anything your heart fancies! Waffles, Toasted Brioche, Ice cream etc.  I always have a  Read more

Chocolate Chip Cookies

Sunday special Chocolate Chip Cookies! I like mine super moist from the Center! You need:Ingredients:• 250g Flour• 200g Unsalted Butter• 100g Caster Sugar • 150g Brown Sugar • 2g Baking Powder• 2g Salt • 2 Eggs • 5ml Vanilla Essence • 75g Dark Chocolate Callets (Callebaut)Method:• Cream the butter with both the sugars with the paddle attachment. • Add the vanilla and both the eggs one after the other.• Sift the flour, salt & baking powder. Add t  Read more

Harissa Fish

This is an extremely flavorful dish that’s low on calories & has a good nutritious profile. Harrissa is a Chilli based spread with vibrant herby undertones and is used majorly in middle eastern cuisine. It’s perfect for a light dinner served with a good helping of greens & some couscous! Ingredients:10 Dried Red Chillies1 medium Red Bell Pepper1 tsp Caraway Seeds1 tsp Cumin Seeds1/2 tsp Coriander powder1/4 tsp PaprikaSalt2 Cloves Garlic, Crushed2 Sundried TomatoesA handful, Fresh Mint Le  Read more

Kaya Toast

This is my favourite type of breakfast when I’m in Malaysia. I had my first bite & I was hooked; I felt like telling Nutella we’re breaking up! If you’re a Coconut addict like me, you would absolutely adore this dish! Try it out & see it becoming your favourite breakfastoption or afternoon snack.Ingredients:For the Kaya Spread -8 Eggs400g +100g Castor Sugar200g Coconut Cream1/2 Vanilla Pod/ 1 Pandan Leaf20g Unsalted ButterFor the Sandwich -Thick slices of White bread/BriocheSal  Read more

Iced Almond Coffee

Caffeine is probably the most common addiction in the world. I just feel everything is okay for you as long as you consume it in moderation. I love iced coffee! It’s the perfect drink for summer afternoons when you want a quick caffeine fix. We can leave the steamy cups of cappuccinos for the winter. Summer is all about light & chilled drinks just like this one!Ingredients:LOTS of Ice100ml Almond Milk1 heaped tsp of Coffee ( I used Amaretto flavoured coffee)5ml Organic Maple Syrup70ml  Read more


A meal-in-a-bowl before the concept even came into existence, Frumenty is essentially a Porridge and has origins in the 13th century. This humble highly nutritious dish is touted to be England’s oldest national dish and used to be served in a classic Celtic Christmas Dinner. It came out of oblivion when Heston Blumenthal decided to serve it at dinner. In spite of it’s long, rich history, it makes a fantastic breakfast dish power packed with nutrition!   Ingredients: 75g C  Read more

Aperol Spritz

I don’t drink. It’s something that anyone who knows me well enough will tell you. I love Wine. I actually understand it without trying to be a pretentious snob but I can’t do bottles of it. If there’s one exception to my I-cant-drink-even-socially vibe it’s Aperol Spritz. It’s the ultimate summer drink. Blood orange Italian Liqueur, Crisp Prosseco & Soda. There’s something nostalgic about this drink that one sip transports you to a street side cafe in any cute Eu  Read more

Forest Gazpacho

Essentially a cold soup originating from Spain, It’s ideal for hot temperatures. It’s originally made from humble veggies like cucumber, tomatoes, bread and oil. I obviously give it my twist and pack it with more nutritious and low calories ingredients. Give it a try, I sometimes add ice cubes to it & drink it up on the go!   Ingredients: 1 small pack Plain Epigamia Yoghurt 30g Olive oil 1 Clove Garlic, Crushed 10ml Lemon Juice 50ml White wine. 1 slice Multigra  Read more

Baked Potato

This is probably one of the most carb-heavy sections on my website. Why? Because I simply love carbs. Comfort food for me is simple, fuss-free & Delish! This baked potato is probably one of the simplest dishes I make & relish. Ingredients:6 Large Potatoes (300g Approx)30g Amul Butter2 Cloves Garlic, crushedA handful of Fresh Parsley15g Sour CreamFresh Chives, choppedPiri Piri SaltCrushed Black PepperTin Foil  Method:Scrub the potatoes well since you’ll be  Read more

Melon & Mascarpone Salad

Delhi Summer is pure cruel. The hot winds, harsh sun & dry heat get to the best of us. I prefer making light salads for this season as these are high on fibre, taste & serve chilled. This one has a good balance of flavour as the sweetness of the melons complements the bitterness from the leaves and is cut by the creaminess of the mascarpone.   Ingredients:   1 Musk Melon 350gm Mixed Leaves ( I source mine from Krishi Cress)  200gm Mascarpone 20gm Melon Seeds  Read more

Ricotta & Salted Caramel Dessert

A lot of people crib about the high level of sugar in desserts in India, my husband being one of them. It is true that most desi mithais are loaded with sugar and our palette does like that kick of it. This particular dessert isn’t really a cheesecake or an entremet. It’s a fluffy Ricotta crème on a digestive biscuit base, topped with a glistening toffee sauce, salted nuts & seeds. It’s something I came up with after trying a particular dessert in a small café in a re  Read more

Almond Milk Soup

This is a lifesaver for people who suffer from Lactose intolerance. It’s also a fantastic source of protein & good fat. Once you get the hang of making your own almond milk, there’s no turning back! This is just one recipe that uses almond milk and it has the ability to replace regular milk in almost anything. Start with this soup & then let your imagination run wild!     Ingredients:   •         200g Almonds •         500ml Water •     Read more

Pâté Sucrée

A good Sweet Shortcrust pastry recipe is probably one of the staples any baker should have in their arsenal. Look no further, this one’s no fuss and mostly foolproof. The art is in the lining of the tart shell. This is my go-to recipe whenever I bake sweet tarts like Chocolate Ganache, Lemon crème, Berries & a Grand Marnier infused crème. Pro tip: It’s a good idea to brush the insides of the tart with some white chocolate before filling them out to retain their cr  Read more

Flattened Fried Chicken

If you’ve been perusing through my posts, you already know that I am a big fan of Fried Chicken. While holidaying in Austria, I had Chicken Schnitzel twice a day and didn’t feel any guilt whatsoever. Once back home, I had to make do with these beaten Panko Chicken cutlets but even these are yum and go amazingly well with the Potato salad I learnt from there. Ingredients:250g Boneless, Skinless Chicken Breast4 Cloves Garlic, crushedSmall bunch of Parsley leaves50g Panko Breadcrumbs25g Pa  Read more

Nutty Quinoa Salad

Quinoa isn’t just a food trend, it’s a revolution. Every few years an ingredient gets its due credit & becomes a household staple, it’s time for Quinoa to shine. A super grain, packed with protein & nutrients, I gladly replace my brown rice with it but my favourite method of having it is in salads. This ultra-creamy walnut dressing adds a lot of character to the dish.Ingredients:40g Quinoa (Red/White)20g Carrot20g Cucumber20g Red Onion20g Red Cabbage50g Assorted Bell PepperHandful  Read more


A lovely French cake-cookie hybrid that nuns created few centuries ago, Financiers are quite undervalued. They owe their name to their rectangular shape that makes them resemble small bars of Gold. These crisp-on-the-outside yet soft & gooey on the inside petit fours may remind you of a Madeleine but these have a nutty undertone, thanks to the addition of beurre noissette. I give mine a tiny twist. Like everything is made better by dipping them in chocolate, Financiers are no exception!Ing  Read more

Chiffon Cake

I don’t get the hype with Velvet cake, be it red, blue or any other chemical food colour. What I do understand is the comparison of the texture of the sponge with a fabric. But even here, A velvet cake is easily out-shined by a Chiffon cake. A much lighter, airier & sturdy sponge. A chiffon cake falls more into the ambit of American baking but is lovely nonetheless. Versatile enough to take on any flavour from Lemon to Blueberry, it’s a stunner when stacked with fresh sweet cream &  Read more

Broccoli Soup

I know how nutritious Broccoli is. I also hate it. As a result, I have to keep finding creative ways to make myself ingest it. This simple light broth is flavourful and possible one of the lowest calorie soups I make. The whole point is a liquid consommé style broth with crunchy veggies & no thickeners like cream & cornflour.Ingredients:100g Broccoli cut into small florets20g Celery, finely chopped1 clove Garlic, finely chopped350ml WaterSaltBlack PepperA pinch of Mace40ml Slim Mil  Read more

Amped up Aglio Olio!

My favourite food group hands down is Carbs. There’s just something about a basic wholesome pasta that screams comfort! An Aglio Olio Peperoncino sauce basically translates to garlic, olive oil & Chilli peppers. I make mine with a little more intricate details and I love sopping up the leftover garlicky oil from the pasta with some warm Ciabatta!Ingredients:1/2 Packet Spaghetti or any other pasta of your choice40ml Extra Virgin Olive oil ( The best kind you can get your hands on)8-10 L  Read more

Fig & Pear Torte

This is the perfect winter dessert, There’s something very British about it. It’s ideal to bring out when dinner’s done with & your guests have cracked open a bottle of that lovely Cognac. The fruitiness of the Pear is complemented by the butter in the cake, the sweetness of the figs go amazingly well with the Ginger & Cinnamon. Warm, spicy & Best served with Crème Anglaise.Ingredients:200g Flour10g Baking Powder1g Salt4g Baking Soda100g Yoghurt50ml Milk180g Unsalted Butt  Read more

Dense & Decadent Dark Chocolate Loaf

There are certain days where all you want to do is curl up in bed all day and lay all your clean-eating plans to rest. For those days, this dense & decadent dark chocolate loaf is a savior! Have it straight out of the oven with a scoop of Vanilla bean Ice-cream, The warm Chocolate callets will still be melty & the toasty walnuts set them off perfectly! Ingredients:200g Unsalted Butter225g Brown Sugar120g Dark Chocolate ( Callebaut 54%)2 Eggs, Lightly beaten185g Flour5g Baking Powder2g Bak  Read more


The first time I tried this dip, it was a part of a mezzo style platter at a Greek Taverna in Mykonos. After badgering the server for the recipe as is my habit, I managed to get a rough idea and came up with my own concoction. Juicy red peppers, sun-dried tomatoes & feta make this the ultimate Sandwich spread, I also serve it as a dip with Pita chips & crudités. Ingredients:2 Red peppers2-4 Cherry Tomatoes2 sun-dried Tomatoes2 Piri-Piri Chillies2 Pods Garlic30g Feta10ml Olive o  Read more


Sablé is French for shortbread. It’s one of those wonders that are produced when you take humble ingredients like flour, butter & eggs and make magic. Rolled thin it’s the perfect tart shell, rolled thick it’s what cookie dreams are made of. It’s best made with butter with a high-fat content like Normandy butter or Breton since Butter provides all the structure here. It’s adaptable to most flavours, I like mine with a hint of vanilla and a topping of chopped toasted Almonds, even Le  Read more

Vodka sauce

Big Chill does a lovely Penne in Vodka sauce. Albeit, it’s too creamy and tastes like a tomato sauce pasta. Vodka is supposed to enhance the flavor of Tomatoes in a way water & olive oil can’t. The sauce has a distinct peppery zing and I like putting just a touch of cream instead of making it the main ingredient. Try it with a Pasta of your choice or a nicely riddled juicy chicken breast.Ingredients: 1 Can Tomatoes (Mutti)4 pods of Garlic, crushed1 Red Onion1/2 Green Bell Pepper20ml O  Read more

Brandy Snaps

These wafer-thin cookies have a distinct caramel taste. It’s a little unfair to categorise them as cookies as for me they feel a lot more sophisticated. I enhance them with ginger that showcases the nuttiness of the caramel & Lemon zest that balances it out. You can shape them as Cannolis & fill them with whipped cream, dip them in chocolate or serve as a garnish on Vanilla bean ice cream.Ingredients:75g Flour75g Butter75g Brown Sugar25g Honey 1/4 tsp Fresh ground Ginger1/4 tsp Lem  Read more

Rocket & Strawberry Salad

This is my go-to Salad recipe. Bitter Rocket leaves mellow down with baby Spinach tossed in a fruity Strawberry Vinaigrette. Topped with Bocconcini & Toasted Almonds. It’s refreshing & zesty. The dressing can be made in advance and stored for a week in the fridge. Ingredients:1 bunch Rocket Leaves1 Bunch Baby Spinach4 Bocconcini balls, cut into halves10g Almonds, roughly chopped100g Strawberries20ml Balsamic Vinegar5ml Red Wine Vinegar1 Pod Garlic, crushed2g Dijon Mustard5ml Olive OilS  Read more

Potato & Leek soup

This was a staple for me when I was a chef-in-training at Le Cordon Bleu, London. They had a small café attached to the school that served the best hot chocolate, sandwiches and of course outstanding patisserie. They used to serve a soup-of-the-day with a large slice of Rye bread & Butter. It made my day when this was on the menu. A British classic in a French culinary school. I make this when I miss my ultimate soup for the soul!Ingredients:1 Bulb of Garlic, Peeled20ml Olive oil1 Celery S  Read more

Honey Paprika Almonds

A handy snack that’s high on flavour & nutritional value. Usual Almonds get an interesting smokey-sweet twist. These can be made in advance and stored in Zip-lock bags. I always end up keeping a small bag on me for when I’m out of the house for long & hunger pangs come calling. It’s also lovely with a cappuccino or a glass of bubbly.Ingredients:300g Raw Almonds5-7g Cayenne Pepper2g Sea Salt40g Honey 15g Brown SugarMethod:Prepare an oven tray with a Silpat mat & prehe  Read more

Beet Caviar dip

At a lovely Bistro in Moscow, I came across a dish that roughly translated to Beet Caviar. It was basically a dip with Beetroot as the hero. It felt amazing to gobble up with some Russian bread on a cold Moscow day. After Badgering the server a little bit for the recipe, I managed to make a similar one at home, albeit not identical. Serve it at your next party or slather it on some toasted Sourdough for those nights in.Ingredients:2 Large Beetroots, Peeled2 Pods Garlic, Crushed3 Medjoul Dat  Read more

The Trail-Mix of All Trail-mixes!

Due to the explosion of the ‘super-food’ trend, we’re all aware of just exactly how amazing nuts & seeds are for us. The sheer amount of good fats, vitamins, proteins etc in these little nuggets make them essential for us if we’re trying to eat clean. In order to combat unhealthy snack cravings, I came up with this perfectly balanced Sweet, Salty & nutty trail mix. Carry it everywhere with you.Ingredients:AlmondsWalnutsPecansPumpkin SeedsFlax SeedsBlack Sesame SeedsWhite Sesame  Read more

Raspberry Preserve

Raspberries are officially my favourite berry! They are quite hard to get by in Delhi so, whenever I find them I end up making batches of this preserve. This can be watered down to make a coulis or if left chunky it can also work as a compote. It’s just lovely by itself on toast or as cake filling.Ingredients:250g Raspberries200g Caster Sugar2-3g Lemon Zest5ml Grand Marnier (optional)Method:In a large sauce pan, add the raspberries & caster sugar.Slow cook till the raspberry juice  Read more


A really good breakfast option for when you’re on the go, want a change from the usual or crave dessert all the time like me. It’s super easy to make and isn’t full of empty calories like cereal or pancakes. I like topping mine with fresh berries, bananas and toasted pecans. Ingredients:400g Greek Yoghurt200g Condensed milk1/2 pod Vanilla beanToppings like berries, cut fruit, granola, nuts, seeds & preserves optional Method:Spilt the Vanilla bean and scrape out t  Read more


A Tangy raw salsa, this one's easy-peasy and can be swapped for commercial ketchup. Best served chilled with Baked pita crisps.Ingredients:2 tomatoes, finely chopped1 onion, finely chopped1/2 capsicum, finely chopped7-8 slices Jalapeños, rinsed and finely chopped1 pod garlic, crushed1g ground cumin1 green chilly, finely sliced 1/2 lemon, juicedsalt to tastecrushed black pepper Method: Mix everything in a bowl; check salt and spice levels. Chill at least 30 minutes before consuming. Happy d  Read more

Bajra cookies

Another treasure from Chef Rajiv at Pema! I am addicted to digestive biscuits (a year in London does that to you). To cut extra carbs and get more nutrition from this biscuit craving, these cookies use Bajra instead of flour. High protein, high fiber and delish!Total yield (gms)     :          15 No.s  Portion size             :          1 No.  Number of servings :          15 No.sTotal calories           :          1167.2 kCalCalories per por  Read more

broccoli + Mascarpone bruschetta

It’s really sad that when we talk of the classic Italian Antipasti - Bruschetta we end up mispronouncing it. (It’s Broos-sketta, not Broo-sh-etta) and then we make it worse by only visualizing cherry tomatoes tossed in olive oil, basil & garlic on top of bread. I don’t have a problem with that combination. In fact, I love it. But stereotyping it to one variety is sad. I like doing different bruschettas and they’re the perfect canapé especially when the majority of your guests  Read more

Pain Perdu + Brûlée Banana

This is what Sunday binge dreams are made of! A chance recipe I came up with when I wanted to do a slightly special breakfast in Goa, this is foolproof and the little surprise inside goes a loooong way!   Ingredients: Leftover Brioche slices 2 Eggs  15 ml cream 5g Caster Sugar 2 ml Vanilla essence ( Bush will do) 10g Unsalted butter 2 bananas 10g Caster Sugar Nutella 10g Callebaut Dark Chocolate callets Powdered Sugar   Method: In a shallow dish,  Read more

Lemon curd recipe

A foolproof sauce/custard/preserve, this multi-functional crème is super versatile and really high on the taste factor. Tangy Italian lemons with sweet undertones get cut by rich butter with a custard-like consistency because of the eggs. Extremely easy to make, I love using it as a tart filling, macaron center preserves with scones or even in cakes, baked or otherwise!   Ingredients: 120g Lemon juice Zest of 2 lemons 200g castor sugar 3 egg yolks  75g butter softened 10ml Limon  Read more

Lemon cake recipe

A light and lemony sponge, this cake gets its airy texture and fine crumb from the meringue I fold into it. A step away from the classic buttery lemon cake, this sophisticated and delicate sponge is a refreshing change. I do bring hints of a classic lemon cake into this recipe sometimes by layering the cake batter with lemon curd to give an intense and gooey lemon flavor. Either way, it’s divine!   Ingredients:   100g flour 2g baking soda 2g salt 200g +15g sugar 3 eggs,  Read more

creme anglaise

A Crème Anglaise is one of the first things we’re taught in Patisserie at Le Cordon Bleu. One of the building blocks of patisserie, it literally translates to ‘English Cream’. Essentially a custard, this is one of the most versatile sauces I use extremely often when I’m off creating new entremets. I may play with flavours and new techniques and textures but a basic technique I stick to is this one. The flavours you can add to it are endless and it always gives your trifle a gourmet f  Read more


Brioche is the king of the carb world. A classic French dough with the usual ingredients found in bread are enhanced with butter and eggs. Humble butter & eggs elevate this bread onto a whole new level. Brioche is best eaten by itself because of its rich characteristic that one can make a dessert brioche by adding chocolate pellets, nuts or macerated fruit. It’s lovely as a sandwich bread, toasted with lemon curd and blueberries but my favourite is pain perdu made with leftover  Read more

Veggie Panzanella

An Italian take on a greek salad, the concept is the same but the flavors are decidedly Italiano. On the days when I feel like indulging in it or when I serve it in shot glasses at parties, I end up adding chunks of bocconcini to it. This is a classic example of breaking away from the 'salad means lettuce' stereotype.   Ingredients: 15g Onion 50g Tomato 25g Cucumber 15g Green Bell pepper 15g Yellow Bell pepper 15g Red Bell pepper 15g Celery stalk 10 Basil Leaves 10 Capers 1  Read more

Pumpkin & Coconut Soup

Inspired by Indian Accent’s old Amuse Bouche, this pumpkin and coconut soup has a predominant Indian flavor and is filling without loading up on calories. A winter evening hit, I serve this with some fresh chèvre & dill on tostadas.    Ingredients: 1/2 Red Pumpkin, roughly diced 1 onion, finely sliced 1/2 stalk celery, diced 1 pod garlic, crushed  1 bay leaf 1 stick cinnamon 200 ml coconut milk/15g coconut milk powder dissolved in water salt white pepper garam masala oli  Read more

Mexican tomato soup

Tomato soup is a staple in most Indian households, The Brits taught us soup & breadsticks for supper and this tradition feels like home on most winter nights. A regular tomato soup generally gets its character & shine from dollops of Amul Butter. To avoid the calories and change things  a bit, I’ve made a lighter and fresher tomato soup with Mexican undertones.   Ingredients : 100g Ripe tomatoes, chopped 600g Homemade chicken stock 3g Paprika 3g Cumin 20g American Corn 50g Gree  Read more

Indonesian Spinach salad

I end up making this salad when I’m trying to eat clean. Eating clean is a huge challenge for me as consistency is the key. I also get sick of repetitive textures very soon, so, salads with large leaves that require endless chewing can’t hold my imagination for too long. Finer than a fattoush in texture, this one's bursting with flavour and will make you feel like Popeye at least for a little while. Ingredients: 250g Spinach, julienned 50g Onions, finely chopped 40g Tomat  Read more

Cocoa Orange Dessert

At the end of my ten days at Pema wellness resort, Chef Rajiv served up this dessert. After 10 days of clean eating, one bite of this sent me to dessert heaven. I badgered him for the recipe and he finally obliged me with a little demo. This is 150 calories for a 100 grams - the lightest dessert imaginable. Ingredients: 100g Greek Yoghurt 5g Cocoa powder, Dark & Dutch-processed 10g Palm sugar 1g Chopped skinless Almonds 1g Raisins, chopped 2 mint leaves, julienned 1g  Read more

Broccoli & orange salad

I hate Broccoli. I’m one of those 90’s American sitcom kids who had to be tricked into eating their greens, specially Broccoli. Unfortunately, nobody tricks me anymore and I do respect the vegetable for its nutritional content. This salad is the only way I manage to ingest broccoli without it giving me the heebie-jeebies!   Ingredients: 100gms Broccoli 100gms Orange slices, skins & seeds removed 20g Onion, finely chopped 30g Green Bell pepper, finely chopped 40g Green Beans,  Read more

Snicker Doodles

After a living for a year in London I became a very tea and biscuits kind of a girl but my first love was and always will remain chunky, gooey, American style cookies. A Snickerdoodle is one such hybrid which hits both notes, a minute here or there in the oven can change their entire texture! A scrummy buttery shortbread tasting cookie coated in cinnamon sugar. Snicker Doodles.Ingredients275g Flour10g baking powder2g salt180g caster sugar2 Eggs220g butter 5g Vanilla essenceFor the  Read more

Mushroom dip

Fettuccine tossed in a Mushroom Alfredo sauce served with some buttery garlic bread was a standard order growing up. Over time, these flavours became what you can identify as comfort food. A regular Mushroom Alfredo sauce is extremely fattening and basically empty calories. I came up with this healthier alternative that satisfies that woody, creamy craving and is less than 120 calories per portion. Spread it on tostadas, use it as a sandwich filling, toss some quinoa pasta with it, serve  Read more

ham sandwich for a quick bite on a road trip

A French concept that the world adopted, the humble ham sandwich is a staple in most western countries. I like mine with a little kick! Ingredients: Mini Ciabatta ( L’opera) Good quality chicken Ham ( Lionfresh’s Champagne chicken ham or Prasuma’s Chicken paprika Lyoner) Greek yoghurt ( Epigamia) shredded iceberg lettuce  3 pods garlic crushed 1g garlic powder 1/2 green bell pepper chopped  1/4 onion finely chopped 2g Sriracha 1g mustard 4-5 green olives washed and sl  Read more

cucumber sandwich

Cucumber sandwiches used to be a school tiffin staple. Simple bread, a slathering of Amul cheese spread, thinly sliced cucumbers with a dash of pepper or chaat masala - these are flavors we've grown up with. This is my take on the perfect cucumber sandwich, it’s just that like us, it’s grown up a little. Ingredients: Sourdough bread ( Artful Baker) Crisp cucumbers ( local Vendors call them English cucumbers) Philadelphia low-fat cream cheese 10g fresh dill, finely chopped 15g fre  Read more

Super Coconut Water

Delhi's summers are cruel. Dry, hot winds permeate even the strongest of Air Conditioning. It’s imperative to hydrate at this time and sometimes water just doesn’t cut it. Coconut water is really good for you at a time like this as coconut water helps replenish essential minerals in the body. I like this drink a lot and it beats any aerated drink or cold pressed juice available in the market.    Ingredients: 200 ml Fresh Coconut water 10g Coconut flesh 2g Mint leaves, finely chop  Read more