The idea of this menu is that it’s laid down on the table and guests can enjoy it over a period of time, so the breakfast and lunch could both be covered.
This is our favourite way of consuming avocados. My family fights over it every time I make it.
Made with flattened (and dried) rice, poha is a famous street food in India. There are different variations of poha in different regions. This one is from Bhopal.
A thick and creamy muesli, served at hotel buffets and restaurants, which almost tastes like having dessert.
Here is a compilation of recipes for suhoor that are nourishing and filling. These will keep the hunger pangs at bay, making you feel energised all day long.
Excellent choice for breakfast or brunch. It fills you up nicely and tastes super scrumptious, way less tangier than the classic Shakshuka.
Making mung beans sprouts at home isn’t as hard as you think.
It’s all about mushrooms: How to clean, store, cook and serve?
No better way to use up overripe bananas than making this Blueberry-Banana loaf.
This is a very versatile sabzi which is often there in my fridge. It could be put to use in a number of ways.