Signature Savory Breads
I believe baking is about more than just sweets. From pull-apart garlic loaves to braided pizza, these are my favorite ways to play with dough and bring flavor to your table.
This is my star-shaped garlic pull-apart bread, and I'm so proud of it. Each piece is brushed with buttery garlic and herbs, making it incredibly fun to share at parties or family dinners.
Who says pizza has to be round? This is my braided chicken pizza, stuffed with seasoned chicken and herbs. It's a real showstopper on the table and tastes just as amazing as it looks.
I call my pesto babka an 'Italian chutney' bread. It's a savory twist on the classic, with layers of fresh basil pesto swirled through the soft, braided dough.
A taste of nostalgia! This is my Dilkush, also known as Dilpasand. It's a soft, fluffy bread with a sweet, delicate coconut filling, just like the ones from old-school Indian bakeries.
The final result of a lot of love and patience: a freshly baked homemade pizza. This one is loaded with chicken, colorful peppers, onions, and olives on my signature from-scratch crust.
Look at these golden, soft dinner rolls, fresh from my oven in Cochin. I love shaping them into these little knots, and they are perfect for soaking up gravy or enjoying with a bit of butter.
About Featured
When I make these breads, I focus on the structure and the crumb. Whether it is the intense garlic hit in my pull-apart loaves or the way my pesto babka holds moisture, I want every bite to feel fresh, never mass-produced or stale.
Bread making is where I get to experiment. I love the science of yeast and the art of shaping. My garlic pull-apart bread starts with a soft, enriched dough that I knot by hand to ensure every piece has a buttery, herb-loaded exterior. It is designed to be pulled, shared, and enjoyed immediately, which is why I bake it fresh in my Kochi kitchen.
For something more substantial, my braided chicken pizza and savory pesto babka offer a different texture. The braiding is not just for looks; it keeps the filling contained and creates layers that stay soft. I call my pesto babka an "Italian chutney" bread because of the vibrant, herbaceous kick from the fresh basil pesto I make from scratch.
If you are looking for nostalgic flavors, my Dilkush (or Dilpasand) is a tribute to the old-school Indian bakeries I grew up with. It is filled with a coconut and tutti-frutti mix that balances perfectly with the bread. Since I avoid preservatives and margarine, these loaves are best enjoyed within a day or two of delivery. If you need something specific, like a smaller batch for a quiet dinner or a larger spread for a party, reach out and let me know. I am always experimenting with new fillings and shapes.
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