Tanvi Srivastava

Sundays are for simple chicken curry with rotis & rice 😍 I have shared many chicken curries on the blog, however, chicken masala is the one that I make most frequently. It's a nostalgic dish , and my kids also love it. It's pretty straightforward to cook using everyday pantry essentials such as onions, tomatoes, and common spices. No marination and no grinding spices(for a change lol). If you are able to use bone in chicken, you will get the best flavor. Sharing full recipe link in my profile. Or comment recipe and I will send you the link #indianfood

With cherry season🍒, it's the perfect time to make my Black Forest cake trifle. Layers of chocolate cake, luscious cherry filling, dreamy chocolate pudding & whipped cream. Recipe link is in profile. #blackforest #summervibes

Lamb Vindaloo. Made with a fiery homemade vindaloo paste, get ready to dive into a flavor fiesta with this delectable lamb vindaloo recipe! Slow-cooked tender chunks of boneless lamb, lovingly coated in a rich tangy, and spicy vindaloo sauce make this dish a carnival of flavors. Turn up the heat as much as you can handle—we love ours fiery hot! Recipe linked in profile and stories. #lambvindaloo #Indianfoodbloggers #spicyfood

Here's my go to recipe for tasty pan fried baingan pakora . Flavored with coriander, cumin seeds, kasoori methi, and chaat masala, the pakora batter is wonderfully fragrant and has a delightful crunch from the spices. Served right off the griddle, these are delightfully crispy 😍 Keep a few things in mind like evenly slice the eggplant, prepare a medium consistency flowing batter that won't run off the slices and cook the pakoras on optimum heat. Sharing full recipe link in profile. Ingredients 1 large eggplant 1 cup besan 2 tablespoon rice flour 1 pinch baking soda ⅔ cup water or as needed ½ teaspoon coriander seeds coarsely crashed ½ teaspoon cumim seeds 1 pinch carrom seeds ¼ teaspoon turmeric powder ½ teaspoon chaat masala ½ teaspoon red chili powder (hot) adjust to taste 1 indian green chilli (hot) adjust to taste ½ teaspoon kasoori methi dried fenugreek seeds oil for pan frying as required, I use mustard oil #pakora #indianfood #indianfoodbloggers

Hara Bhara Kabab. Full of greens, and spicy & aromatic flavors, these kababs are the perfect to munch on. You can pan fry them or air fry them(I have included both methods in the blog post). I prefer the former method. Serve with green chutney, tamarind chutney or yogurt dip for starters. Or make wraps or chaat plate. So many wonderful ways to present them. Comment *kabab* and I will DM you the recipe link. #indianfood

These juicy and spicy lamb burgers are infused with the vibrant flavors of Indian spices in every bite! Nestled in buttery brioche buns with fresh onion and tomato slices, pepper jack cheese and a refreshing garlic mint yogurt sauce-they're perfect for upcoming BBQ week(end)! The direct recipe link is in my bio.

Mishti Doi. Aka sweet yogurt or in Hindi, meetha dahi. I love yogurt in all shapes and forms and this classic bengali dessert is easily one of the finest things . Its velvety texture and unique sweet caramelized flavor coupled with mild tanginess is not too difficult to fall in love it. This is an easy recipe needing 3 main ingredients(you could skip condensed milk if you wish). The ambient conditions play an important role in how quickly the doi sets.These days, I set mine in instant pot and it's become such a fool-proof process. Comment "yogurt" and I will DM you the recipe. #yogurt #mishtidoi #indianfoodbloggers #summertreat