Regional Indian Cuisine: Authentic Flavours From My Travels
My kitchen is my map. These dishes—from spicy Kerala Roast Chicken to comforting Malvani curries—are all stories of the places I’ve visited and the people I’ve met.
My Prawns Ghee Roast is a dish that always wins hearts. This recipe, inspired by my travels in the south, was a clear winner at my pop-up in Goa. It's rich, spicy, and utterly delicious.
Konkani Mutton Kokum Masala over Indrayani rice. The masala and kokum are sourced directly from the Mapusa Market in Goa. It's a dish that brings the flavours of the Konkan coast to your plate.
My Malvani Crab Curry is a messy, hands-on, and incredibly rewarding experience. The secret to its spectacular taste is the authentic Malvani masala I use, which makes the sweet crab meat sing.
Tisrya (clams) bubbling away in a rich Malvani masala. I love getting fresh seafood from my local fisherman to make these special Sunday lunches.
My crabby pants are on! This is my Malvani crab curry, best enjoyed with a mound of steamed rice to soak up all that delicious gravy.
Winner winner, Malvani Chicken dinner! This homestyle chicken curry is made with a fragrant Malvani masala, perfect for a comforting weekend meal.
Curry Leaf Chicken Kebabs, a dish inspired by the incredible food scene in Chennai. The bold flavour of curry leaves makes these kebabs stand out.
Every South Indian state has its own version of Sambar, some spicy, some tangy, some sweet. My version is made with a special roasted sambar and coconut powder for a unique flavour.
A beautiful spread from my Travellers Feast pop-up, featuring Pulisherry (a yogurt-based curry), Ram Ladoo, and Idiyappam. These are the flavours I discovered and fell in love with during my travels.
A simple and comforting Kerala-style Prawns Coconut Curry, served with steamed rice. This dish is perfect for a monsoon day, with its creamy texture and gentle spices.
About Flavours From My Travels
I don’t just recreate recipes from my travels; I bring back the specific ingredients that make them sing. Whether it’s the kokum I hand-pick from Goa’s Mapusa Market for my Konkani Mutton or the exact Malvani masala for my crab curries, these aren't restaurant copies—they are the real deal, served straight from my kitchen to yours.
Food is the best way to travel, and my kitchen is where I share those journeys. When I’m on the road, I’m not looking for tourist traps; I’m hunting for the flavours that locals love.
My Travellers Feast collection is a result of those adventures. Take my Kerala Roast Whole Chicken, for example—I wrap it in a banana leaf, and friends say opening it feels like unwrapping a gift. That’s exactly the feeling I want to bring to your table. Or consider my Safari Murg, a Hyderabadi classic that gets its name from being the perfect dish for travellers on the go, cooked slowly in its own juices until it’s melt-in-the-mouth tender.
Everything here is made from scratch. I source my kokum and masala directly from the places I visit, ensuring that if you order a Malvani Crab Curry or a plate of Konkani Mutton, you’re getting the authentic taste of the coast, not a toned-down version. My goal is to make you feel like you’ve just come home from a trip, with stories to tell and a full belly. Whether you want a full festive spread or a cozy home-style meal, let’s bring these regional flavours to your next gathering.
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