@saranshgoila

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Saransh Goila

Chef on duty to reimagine Indian food. Outside I act, travel and padel. 📧 ksahni@culcom.in

embercookware.com

Saransh Goila is a verified account on Instagram with 1.7M followers and 5,257 posts.

Posts: 5,257
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Followers: 1.7M
Followers
Following: 2,470
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Engagement rate: 4.14%
Avg. likes per post: 70.4K
Avg. comments per post: 432
Avg. engagement per post: 70.9K
Posts analyzed: 12
Avg. video views: 806.4K

Account overview

Account type: Professional · Public · Verified
Category: Chef
IGTV videos: 163
Highlight reels: 19

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Post details (12)

Likes: 106K
Comments: 1,899
Posted: Jun 17, 2025, 12:21 PM
Caption: She said YES! 💍 Engaged in the Cotswolds or as I now call it, the Knot-swolds! 😂♥️

Likes: 387.7K
Comments: 1,572
Views: 3.8M
Posted: Apr 18, 2025, 1:48 PM
Caption: My US visa was first rejected in June, 2011. Why? Because I was unmarried or jobless, I guess. My dream was to travel to LA with the last batch of my savings to try my luck at the food network to pursue my dream of being a chef in the food content industry! I wanted to merge my passion for cooking and acting, together. I was shattered when this last attempt to live my dream was rejected (after having already faced multiple rejections in Mumbai in 2010). After a month out of nowhere I got a call from 'FoodFood' tv channel to come for a life changing audition, later I was told it was through an email I had dropped back in the year 2010 when I was struggling to be in Mumbai. After my audition I was shortlisted to be on Mahachallenge. Life took a turn on that show, I went on to win it and I also met my idol Chef Sanjeev Kapoor. Then 9 months later - March, 2012 - I was invited to the US to represent Indian cuisine and a young interviewer at the Visa consulate asked "Why was your Visa rejected, I can't understand, also with a polite smile he told me that I didn't have to carry amy newspaper clippings to prove a point. Please teach me more about Indian food" he said. I wish I could explain to him that life had happened to me. If I had gone earlier to the US, who knows I might have struggled all my life. My rejection made me who I am today. This is Arbhi tuk canape that I made for a demo in New York to showcase how beautiful Indian cuisine is. I would not change a single thing about this journey because if you dare to dream, life will happen to you. . . Sindhi Arbi Tuk Canape Boil 250g Arbi for 10 minutes Strain & set aside Fry them for 10 mins in low medium hot oil Look at that Cool them down & smash them Fry in super hot oil Till GBC Tuk Masala 1tbsp Chili powder 1 tbsp Coriander powder 1/4tsp Haldi powder 1/2tbsp Jeera powder 1.5 tbsp Aamchur powder Salt to taste Toss tuk and masala together Slice 1 onion 1 inch Ginger, julienne Lemon juice to taste Kala namak to taste Mix well Grate 1 Cucumber Squeeze out the excess water 200g Thick yogurt Add the cucumber 2 Garlic cloves, grated Coriander and Mint Salt, mix well. Assemble!

Likes: 3,291
Comments: 30
Views: 83.5K
Posted: Jun 5, 2026, 12:45 PM
Caption: Three Delishaaas ways of eating Mango this summer apart from enjoying the fruit as it is! My favourite of course is kulfi sundae which is a little indulgent ;) That Mango Jelly and Kimchi though are the most unique ways to enjoy Mangoes in summer. Which is your favourite? Mango 3 ways . Mango Jelly . 200g Mango, diced 3g Agar Agar powder 3 tbsp Sugar Blend everything Cook it till thickened A pinch of chili powder Set in a greased tray Cut as desired Skewers with some processed cheese Delishaaas 🤤😍 . Mango Kulfi Sundae . 3 Mangoes 1/2 cup Rabdi 3 slices of Bread 1/4 cup Sugar 1/2 tsp Cardamom powder A pinch of Kesar 1 cup Whole milk Pour into shallow plates & freeze overnight Cut the frozen kulfi Blend a little Set in freezer for 30 mins Scoop Crushed peda Diced mangoes Pistachios Kesar Delishaaas 🤤😍 . Instant Mango Kimchi . Peel 2 Langra mangoes Cut as shown 1/2 cup Cooked rice 3 Garlic cloves, peeled 1/2 Pear, diced 4 tbsp Gochugaru 3 tbsp Gochujang Blend well 1 Raw mango, sliced 1 Carrot, sliced 1 Onion, sliced 1 Cucumber, sliced Add the langra mango Coriander Gochujang paste Mix well & keep in an air tight container in the fridge Delishaaas 🤤😍

Likes: 107.8K
Comments: 326
Views: 1.2M
Posted: Jun 3, 2026, 2:58 PM
Caption: Watch till the end to see if we get a Nepali approval on Nihari Momo in Episode 5 of Remix or not? We asked Vrishank who was born in Kathmandu, his favourite Indian and Nepali dish and then combined the two to make something unique. Will you dare to try or make this? . . *Recipe Remix Ep 5* - *Nihari Momo* For the Nihari Masala: . 5 g Green cardamom 3 g Mace 1 g Allspice 4 to 5 Long pepper (Pipali) 2 g Stone flower 3 g Black cumin seeds 2 Dried galangal 2 g Vetiver roots 1 inch Cinnamon stick 20 g Black pepper 2 Star anise ½ Nutmeg 5 g Dried rose petals 3 Bay leaves 10 g Coriander seeds 10 g Fennel seeds Blend into a fine powder 1 tbsp Dry ginger powder 1 tbsp Red chili powder 1 tbsp Turmeric powder Mix well . For the Nihari Base: . 1/2 kg Lamb, on the bone 2 Onions, paste 2 tbsp Ginger paste 2 tbsp Garlic paste 1 tbsp Nihari masala Salt to taste Marinate for 1 hour . 2 tbsp Ghee Add the lamb 2 tsp Red chili powder 1/2 tsp Haldi powder 1 tbsp Nihari masala powder Sauté well Cook till the fat separates 1 1/2 ltr Hot water Cover & cook for an hour Once done Remove the meat Look at that 🥹😍 . Strain the Nihari & freeze as shown . For the Filling: . Cooked lamb, chopped 1 Onion, chopped A handful Fresh coriander, chopped 2 Green chilies, chopped 1/2 inch Ginger, chopped 1 tbsp Garlic, chopped Nihari masala Lemon juice Salt to taste 1 tbsp Nihari gravy Mix everything together . For the Momo Dough: . 180g Flour Salt to taste 90ml Luke warm water Mix & knead into a smooth dough Rest for 1 hour . Cut & roll the dough as shown Stuff the momo as shown Steam until cooked through Look at that 🥹😍 . Delishaaas🔥

Likes: 2,416
Comments: 31
Views: 61K
Posted: Jun 2, 2026, 12:59 PM
Caption: Rasam gets "yeh thanda kyun hai?" 🍅🇮🇳 Gazpacho gets a Michelin star! Cold Tomato Rasam Bowl - rice noodles, curry leaf oil, chilled rasam. Hot Takes on Cold Food because wh to not? Episode 1. Comment karo 👇 Cold Rasam: genius ya gundagardi? . Cold Tomato Rasam Bowl . Thai Rice Noodles Hot water Soak for 5 mins Drain & rinse under cold running water Set aside . For the Rasam Masala: . 2 tbsp Cumin seeds 2 tbsp Coriander seeds 2 tbsp Black peppercorns 1 tbsp Urad dal 1 tbsp Chana dal 10 Bedgi dry chillies 1 Sprig Curry leaves Dry roast till fragrant Cool completely Blend into a fine powder Look at that😍 . For the Rasam: . 5 Tomatoes, crushed by hand 1/2 cup Tamarind water 1 Sprig Curry leaves 1 cup Water 1 tbsp Rasam masala Bring to a boil Simmer for 15 mins Salt to taste 1 tsp Sugar Mix well . For the Tadka: . 1 tbsp Oil 1 tsp Mustard seeds Let them crackle 1 tsp Asafoetida Mix well Pour into the rasam Strain & chill completely . For the Assembly: . Rice noodles Sautéed bell peppers Sautéed oyster mushrooms Sautéed carrots Sliced cucumber Arrange as shown Pour the chilled rasam Curry leaf oil Fried curry leaves Fresh coriander . Delishaaas 🤤🔥

Likes: 163.2K
Comments: 483
Views: 2M
Posted: May 30, 2026, 10:55 PM
Caption: Parampara, Pratishtha, Panipuri when in India 😋 [ Kagiso Rabada | Matthew Hayden | Jason Holder | Sai Sudharsan | Shahrukh Khan | Aava De | TATA IPL 2026 ]

Likes: 11.9K
Comments: 182
Views: 204.1K
Posted: May 29, 2026, 1:05 PM
Caption: If you’ve been to Goa and never stood around a gaddo at 6pm waiting for a cutlet pav… did you even go to Goa? 👀 Hidden Gems (but make it Indian street food) Episode 2: Goan Cutlet Pav Fluffy poee. Crispy semolina-crusted cutlet. Spicy green chutney. Cabbage slaw. And enough dripping sauce to destroy your clothes and improve your mood instantly. This isn’t just a sandwich. It’s Goa’s evening ritual. Every village has that ONE legendary cart. The one you stop at after football, after work, after the beach… The one that’s sold out by 8pm. Also introducing a new segment! Instead of travelling to Goa… I called my office team into the kitchen and brought Goa to them 🌴 Now I need to know 📍Which is YOUR favourite cutlet pav spot in Goa? Aur batao… next kahan khaane chalte hain? 👇 Goan Cutlet Pav . For the Cafreal . 1 tbsp Jeera 1 tbsp Coriander seeds 2 tsp Black peppercorns 3 Cloves 3 Green chilies 1 inch Cinnamon stick Dry roast till fragrant . 3 tbsp Oil 2 Onion diced A Handful of Garlic 1 inch Ginger 4 Green chillies Sauté till translucent In a blender, add 1/2 cup Mint 1/2 bunch Fresh coriander 2 tbsp Malt vinegar Juice of 1 lemon Salt for taste 1/2 tsp Sugar Add the spices Sautéed onions Blend everything together Add half to boneless chicken breasts & marinate for 30 mins . Shape poee as shown & bake at 220 C for 15 mins Flatten chicken as shown & coat with fine rava Fry in medium hot oil till GBC 🔥 . To Assemble . Cut the poee Cafreal chutney Fried chicken cutlet Salad Mayo / Cheese / Extra Cafreal chutney Delishaaas 🤤😍

Likes: 6,621
Comments: 274
Views: 114.6K
Posted: May 28, 2026, 11:54 AM
Caption: Comment “TOFFEE” for the full recipe + technique 🍬🕵️‍♂️ Melody itni chocolaty kyun hai?” ❌Wrong question. The real question is…how did one ₹1 toffee become India’s entire personality? This case took:✔️ compound chocolate✔️ Milo/Horlicks✔️ liquid glucose✔️ 119°C caramel precision✔️ emotional damage on first 2 attempts …to crack the PERFECT chef-level Melody. And honestly? Even Watson was speechless after the first bite. I think the PM must try it! What should we crack next?

Likes: 5,719
Comments: 56
Views: 137.7K
Posted: May 26, 2026, 1:42 PM
Caption: Bhutte Ka Kees Tostada for Episode 3 of our Indian Toast series. These toasts represent Indian cuisine in a different light and are just perfect snacks in a restaurant or home! Whuch Indian dish would you put on a toast? . . Bhutte Ka Kees Toast . Bhutte ka kees . Peel 3 Corn & grate them well Roast 1 corn & cut as shown 1 tbsp Ghee 1/2 tsp Jeera 1/2 tsp Mustard seeds 1/2 tsp Saunf A pinch of hing 1 inch Ginger, chopped 1 Green chili, chopped 1 tsp Haldi powder Sauté well Add the grated corn Mix well & cook for about 5 minutes 1/2 ltr Milk Mix well Cover & cook for 12 to 15 mins till it's thick . To make the Corn base . 1 cup Makai atta Salt to taste Add luke warm water little by little to form a semi-soft dough Rest the dough for 15 mins Take a portion of the dough Use a tortilla press as shown Prick as shown Semi cook it on a tawa Cut as desired & fry in hot oil till GBC🔥 & sprinkle some jeeravan on it . Season the kees wtih lemon juice, salt, sugar . To Assemble . Cut lassode ka achar Pipe some kees Fresh coconut Dry garlic coconut chutney Roasted corn Mustard greens Delishaaaas 😮‍💨🤤

Likes: 39K
Comments: 105
Views: 937.7K
Posted: May 24, 2026, 6:35 AM
Caption: First the field, now the kitchen. Titans are cooking everywhere 😎👨‍🍳 [ Aava De | Jason Holder | Matthew Hayden | Saransh Goila | TATA IPL 2026 ]

Likes: 4,556
Comments: 53
Views: 90.8K
Posted: May 23, 2026, 8:23 AM
Caption: Watch till the end to see if my director Devang approves of Episode 4 of our series REMIX where we ask people their fav Indian and International dish or in his dessert and then we mix them to create something new. Devang has shot with me for years now and he loves Thailand and Maua Thai as a sport and post sessions Mango Sticky Rice He also likes mumma ka Kheer. So I made him both at the same time. Mango Sticky Kheer! . . Mango Sticky Kheer . 50g Gobindhobhog rice, soaked 550ml Whole milk Bring it to a boil Add the rice & cook for 15 mins on low flame . For the coconut sauce . 250ml Coconut milk Bring to a boil 45g Castor sugar & cook till thickened Look at that 🤤😍 . 60g Sugar 1/2 tsp Cardamom powder 30g Pista, chopped Mix well Look at that 🤤😍 . Cut mangoes as shown . Kheer Mango slices Coconut sauce Roasted dry fruits (in ghee) Mango flower Salted moong dal Delishaaas 🤤😍

Likes: 6,956
Comments: 176
Views: 268.4K
Posted: May 21, 2026, 1:36 PM
Caption: 5 tools from Japan that are too good for Indian Kitchens? Here is your list! I got 1) Max grater or shredder which is perfect for patta gobhi shredded to perfection 2) Cooking Net that can take heavy grilling and heat no matter what you're roasting from papas to peas or corn, all fine or smaller veggies also work 3) Chef tongs or tweezers, perfect to handle delicate flipping and cooking 4) Chopsticks Scissors just to show off your kitchen tools, apart from that? I have no clue. 5) Yakumi pans are just so stunning and perfect to store masalas, condiments and garnishes.

Likes: 106K
Comments: 1,899
Posted: Jun 17, 2025, 12:21 PM
Caption: She said YES! 💍 Engaged in the Cotswolds or as I now call it, the Knot-swolds! 😂♥️

Likes: 387.7K
Comments: 1,572
Views: 3.8M
Posted: Apr 18, 2025, 1:48 PM
Caption: My US visa was first rejected in June, 2011. Why? Because I was unmarried or jobless, I guess. My dream was to travel to LA with the last batch of my savings to try my luck at the food network to pursue my dream of being a chef in the food content industry! I wanted to merge my passion for cooking and acting, together. I was shattered when this last attempt to live my dream was rejected (after having already faced multiple rejections in Mumbai in 2010). After a month out of nowhere I got a call from 'FoodFood' tv channel to come for a life changing audition, later I was told it was through an email I had dropped back in the year 2010 when I was struggling to be in Mumbai. After my audition I was shortlisted to be on Mahachallenge. Life took a turn on that show, I went on to win it and I also met my idol Chef Sanjeev Kapoor. Then 9 months later - March, 2012 - I was invited to the US to represent Indian cuisine and a young interviewer at the Visa consulate asked "Why was your Visa rejected, I can't understand, also with a polite smile he told me that I didn't have to carry amy newspaper clippings to prove a point. Please teach me more about Indian food" he said. I wish I could explain to him that life had happened to me. If I had gone earlier to the US, who knows I might have struggled all my life. My rejection made me who I am today. This is Arbhi tuk canape that I made for a demo in New York to showcase how beautiful Indian cuisine is. I would not change a single thing about this journey because if you dare to dream, life will happen to you. . . Sindhi Arbi Tuk Canape Boil 250g Arbi for 10 minutes Strain & set aside Fry them for 10 mins in low medium hot oil Look at that Cool them down & smash them Fry in super hot oil Till GBC Tuk Masala 1tbsp Chili powder 1 tbsp Coriander powder 1/4tsp Haldi powder 1/2tbsp Jeera powder 1.5 tbsp Aamchur powder Salt to taste Toss tuk and masala together Slice 1 onion 1 inch Ginger, julienne Lemon juice to taste Kala namak to taste Mix well Grate 1 Cucumber Squeeze out the excess water 200g Thick yogurt Add the cucumber 2 Garlic cloves, grated Coriander and Mint Salt, mix well. Assemble!

Likes: 3,291
Comments: 30
Views: 83.5K
Posted: Jun 5, 2026, 12:45 PM
Caption: Three Delishaaas ways of eating Mango this summer apart from enjoying the fruit as it is! My favourite of course is kulfi sundae which is a little indulgent ;) That Mango Jelly and Kimchi though are the most unique ways to enjoy Mangoes in summer. Which is your favourite? Mango 3 ways . Mango Jelly . 200g Mango, diced 3g Agar Agar powder 3 tbsp Sugar Blend everything Cook it till thickened A pinch of chili powder Set in a greased tray Cut as desired Skewers with some processed cheese Delishaaas 🤤😍 . Mango Kulfi Sundae . 3 Mangoes 1/2 cup Rabdi 3 slices of Bread 1/4 cup Sugar 1/2 tsp Cardamom powder A pinch of Kesar 1 cup Whole milk Pour into shallow plates & freeze overnight Cut the frozen kulfi Blend a little Set in freezer for 30 mins Scoop Crushed peda Diced mangoes Pistachios Kesar Delishaaas 🤤😍 . Instant Mango Kimchi . Peel 2 Langra mangoes Cut as shown 1/2 cup Cooked rice 3 Garlic cloves, peeled 1/2 Pear, diced 4 tbsp Gochugaru 3 tbsp Gochujang Blend well 1 Raw mango, sliced 1 Carrot, sliced 1 Onion, sliced 1 Cucumber, sliced Add the langra mango Coriander Gochujang paste Mix well & keep in an air tight container in the fridge Delishaaas 🤤😍

Likes: 107.8K
Comments: 326
Views: 1.2M
Posted: Jun 3, 2026, 2:58 PM
Caption: Watch till the end to see if we get a Nepali approval on Nihari Momo in Episode 5 of Remix or not? We asked Vrishank who was born in Kathmandu, his favourite Indian and Nepali dish and then combined the two to make something unique. Will you dare to try or make this? . . *Recipe Remix Ep 5* - *Nihari Momo* For the Nihari Masala: . 5 g Green cardamom 3 g Mace 1 g Allspice 4 to 5 Long pepper (Pipali) 2 g Stone flower 3 g Black cumin seeds 2 Dried galangal 2 g Vetiver roots 1 inch Cinnamon stick 20 g Black pepper 2 Star anise ½ Nutmeg 5 g Dried rose petals 3 Bay leaves 10 g Coriander seeds 10 g Fennel seeds Blend into a fine powder 1 tbsp Dry ginger powder 1 tbsp Red chili powder 1 tbsp Turmeric powder Mix well . For the Nihari Base: . 1/2 kg Lamb, on the bone 2 Onions, paste 2 tbsp Ginger paste 2 tbsp Garlic paste 1 tbsp Nihari masala Salt to taste Marinate for 1 hour . 2 tbsp Ghee Add the lamb 2 tsp Red chili powder 1/2 tsp Haldi powder 1 tbsp Nihari masala powder Sauté well Cook till the fat separates 1 1/2 ltr Hot water Cover & cook for an hour Once done Remove the meat Look at that 🥹😍 . Strain the Nihari & freeze as shown . For the Filling: . Cooked lamb, chopped 1 Onion, chopped A handful Fresh coriander, chopped 2 Green chilies, chopped 1/2 inch Ginger, chopped 1 tbsp Garlic, chopped Nihari masala Lemon juice Salt to taste 1 tbsp Nihari gravy Mix everything together . For the Momo Dough: . 180g Flour Salt to taste 90ml Luke warm water Mix & knead into a smooth dough Rest for 1 hour . Cut & roll the dough as shown Stuff the momo as shown Steam until cooked through Look at that 🥹😍 . Delishaaas🔥

Likes: 2,416
Comments: 31
Views: 61K
Posted: Jun 2, 2026, 12:59 PM
Caption: Rasam gets "yeh thanda kyun hai?" 🍅🇮🇳 Gazpacho gets a Michelin star! Cold Tomato Rasam Bowl - rice noodles, curry leaf oil, chilled rasam. Hot Takes on Cold Food because wh to not? Episode 1. Comment karo 👇 Cold Rasam: genius ya gundagardi? . Cold Tomato Rasam Bowl . Thai Rice Noodles Hot water Soak for 5 mins Drain & rinse under cold running water Set aside . For the Rasam Masala: . 2 tbsp Cumin seeds 2 tbsp Coriander seeds 2 tbsp Black peppercorns 1 tbsp Urad dal 1 tbsp Chana dal 10 Bedgi dry chillies 1 Sprig Curry leaves Dry roast till fragrant Cool completely Blend into a fine powder Look at that😍 . For the Rasam: . 5 Tomatoes, crushed by hand 1/2 cup Tamarind water 1 Sprig Curry leaves 1 cup Water 1 tbsp Rasam masala Bring to a boil Simmer for 15 mins Salt to taste 1 tsp Sugar Mix well . For the Tadka: . 1 tbsp Oil 1 tsp Mustard seeds Let them crackle 1 tsp Asafoetida Mix well Pour into the rasam Strain & chill completely . For the Assembly: . Rice noodles Sautéed bell peppers Sautéed oyster mushrooms Sautéed carrots Sliced cucumber Arrange as shown Pour the chilled rasam Curry leaf oil Fried curry leaves Fresh coriander . Delishaaas 🤤🔥

Likes: 163.2K
Comments: 483
Views: 2M
Posted: May 30, 2026, 10:55 PM
Caption: Parampara, Pratishtha, Panipuri when in India 😋 [ Kagiso Rabada | Matthew Hayden | Jason Holder | Sai Sudharsan | Shahrukh Khan | Aava De | TATA IPL 2026 ]

Likes: 11.9K
Comments: 182
Views: 204.1K
Posted: May 29, 2026, 1:05 PM
Caption: If you’ve been to Goa and never stood around a gaddo at 6pm waiting for a cutlet pav… did you even go to Goa? 👀 Hidden Gems (but make it Indian street food) Episode 2: Goan Cutlet Pav Fluffy poee. Crispy semolina-crusted cutlet. Spicy green chutney. Cabbage slaw. And enough dripping sauce to destroy your clothes and improve your mood instantly. This isn’t just a sandwich. It’s Goa’s evening ritual. Every village has that ONE legendary cart. The one you stop at after football, after work, after the beach… The one that’s sold out by 8pm. Also introducing a new segment! Instead of travelling to Goa… I called my office team into the kitchen and brought Goa to them 🌴 Now I need to know 📍Which is YOUR favourite cutlet pav spot in Goa? Aur batao… next kahan khaane chalte hain? 👇 Goan Cutlet Pav . For the Cafreal . 1 tbsp Jeera 1 tbsp Coriander seeds 2 tsp Black peppercorns 3 Cloves 3 Green chilies 1 inch Cinnamon stick Dry roast till fragrant . 3 tbsp Oil 2 Onion diced A Handful of Garlic 1 inch Ginger 4 Green chillies Sauté till translucent In a blender, add 1/2 cup Mint 1/2 bunch Fresh coriander 2 tbsp Malt vinegar Juice of 1 lemon Salt for taste 1/2 tsp Sugar Add the spices Sautéed onions Blend everything together Add half to boneless chicken breasts & marinate for 30 mins . Shape poee as shown & bake at 220 C for 15 mins Flatten chicken as shown & coat with fine rava Fry in medium hot oil till GBC 🔥 . To Assemble . Cut the poee Cafreal chutney Fried chicken cutlet Salad Mayo / Cheese / Extra Cafreal chutney Delishaaas 🤤😍

Likes: 6,621
Comments: 274
Views: 114.6K
Posted: May 28, 2026, 11:54 AM
Caption: Comment “TOFFEE” for the full recipe + technique 🍬🕵️‍♂️ Melody itni chocolaty kyun hai?” ❌Wrong question. The real question is…how did one ₹1 toffee become India’s entire personality? This case took:✔️ compound chocolate✔️ Milo/Horlicks✔️ liquid glucose✔️ 119°C caramel precision✔️ emotional damage on first 2 attempts …to crack the PERFECT chef-level Melody. And honestly? Even Watson was speechless after the first bite. I think the PM must try it! What should we crack next?

Likes: 5,719
Comments: 56
Views: 137.7K
Posted: May 26, 2026, 1:42 PM
Caption: Bhutte Ka Kees Tostada for Episode 3 of our Indian Toast series. These toasts represent Indian cuisine in a different light and are just perfect snacks in a restaurant or home! Whuch Indian dish would you put on a toast? . . Bhutte Ka Kees Toast . Bhutte ka kees . Peel 3 Corn & grate them well Roast 1 corn & cut as shown 1 tbsp Ghee 1/2 tsp Jeera 1/2 tsp Mustard seeds 1/2 tsp Saunf A pinch of hing 1 inch Ginger, chopped 1 Green chili, chopped 1 tsp Haldi powder Sauté well Add the grated corn Mix well & cook for about 5 minutes 1/2 ltr Milk Mix well Cover & cook for 12 to 15 mins till it's thick . To make the Corn base . 1 cup Makai atta Salt to taste Add luke warm water little by little to form a semi-soft dough Rest the dough for 15 mins Take a portion of the dough Use a tortilla press as shown Prick as shown Semi cook it on a tawa Cut as desired & fry in hot oil till GBC🔥 & sprinkle some jeeravan on it . Season the kees wtih lemon juice, salt, sugar . To Assemble . Cut lassode ka achar Pipe some kees Fresh coconut Dry garlic coconut chutney Roasted corn Mustard greens Delishaaaas 😮‍💨🤤

Likes: 39K
Comments: 105
Views: 937.7K
Posted: May 24, 2026, 6:35 AM
Caption: First the field, now the kitchen. Titans are cooking everywhere 😎👨‍🍳 [ Aava De | Jason Holder | Matthew Hayden | Saransh Goila | TATA IPL 2026 ]

Likes: 4,556
Comments: 53
Views: 90.8K
Posted: May 23, 2026, 8:23 AM
Caption: Watch till the end to see if my director Devang approves of Episode 4 of our series REMIX where we ask people their fav Indian and International dish or in his dessert and then we mix them to create something new. Devang has shot with me for years now and he loves Thailand and Maua Thai as a sport and post sessions Mango Sticky Rice He also likes mumma ka Kheer. So I made him both at the same time. Mango Sticky Kheer! . . Mango Sticky Kheer . 50g Gobindhobhog rice, soaked 550ml Whole milk Bring it to a boil Add the rice & cook for 15 mins on low flame . For the coconut sauce . 250ml Coconut milk Bring to a boil 45g Castor sugar & cook till thickened Look at that 🤤😍 . 60g Sugar 1/2 tsp Cardamom powder 30g Pista, chopped Mix well Look at that 🤤😍 . Cut mangoes as shown . Kheer Mango slices Coconut sauce Roasted dry fruits (in ghee) Mango flower Salted moong dal Delishaaas 🤤😍

Likes: 6,956
Comments: 176
Views: 268.4K
Posted: May 21, 2026, 1:36 PM
Caption: 5 tools from Japan that are too good for Indian Kitchens? Here is your list! I got 1) Max grater or shredder which is perfect for patta gobhi shredded to perfection 2) Cooking Net that can take heavy grilling and heat no matter what you're roasting from papas to peas or corn, all fine or smaller veggies also work 3) Chef tongs or tweezers, perfect to handle delicate flipping and cooking 4) Chopsticks Scissors just to show off your kitchen tools, apart from that? I have no clue. 5) Yakumi pans are just so stunning and perfect to store masalas, condiments and garnishes.

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