• Sohna - Gurgaon Rd, Block S, Uppal Southend, Sector 49, Gurugram, Haryana 122018
  • 090092 00124

about us

Come and appreciate the flavors of India! Situated on the 500 square of Main Street in Pune, Maharashtra, Food Recipe Corner Fine Indian Cuisine takes into account admirers of food, customary specialists and curious guests the same. Food Recipe Corner, is a generally comfortable, low lit bistro, where a mess of cooking happens!The menu is brimming with customary Indian top picks, extending from AAA hamburger and sheep to delicate chicken and crisply got seafood. Food Recipe Corner has been known as the best Indian café in the South Pune, and moves you to locate a superior Indian food experience!

Come and appreciate the most scrumptious and legitimate Indian food the Pune brings to the table. With a menu comprising of an enormous assortment of vegan and non-veggie lover dishes, Food Recipe Corner makes certain to fulfill everybody's taste buds. So come feast in and make the most of our bistro style setting, or get take-out on the off chance that you are having organization over or in a surge. We anticipate getting you the best Indian experience.The entirety of our fixings are sourced from nearby Pune providers who furnish us with the freshest fixings to make our astounding Indian dishes.

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opening hours

  • Monday-Friday: 11:00 AM - 3:00 PM
  • Saturday-Sunday: 11:00 AM - 4:00 PM
  • Monday-Friday: 7:00 PM - 10:00 PM
  • Saturday-Sunday: 7:00 PM - 11:00 PM


Spicy One-Skillet Lasagna

Preheat the oven to 375 degrees F. In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat. Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.

Cast-Iron Skillet Provencal Pork Chops and Potatoes

Drain the potatoes. Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until very hot, about 2 minutes. Add the potatoes and cook, stirring occasionally, until they start to become tender and are just beginning to brown around the edges, about 5 minutes. Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of the pan, leaving a space to brown the pork chops. Add the pork chops to the pan and cook until browned, 2 to 3 minutes per side. As the pork chops cook, give the potatoes an occasional stir so they continue to brown evenly. Place the pork chops on top of the potatoes, shingling them to leave as much room in the pan as possible. Reduce the heat to low and add the remaining tablespoon of oil to the bare area of the pan. Add the olives, capers, garlic and thyme and cook, stirring continuously, until fragrant and golden, 1 to 2 minutes. Increase the heat to medium, add the tomatoes and wine and cook until reduced by half, 2 to 3 minutes, then stir in the chicken broth. Put the pork chops in the sauce and carefully nestle the potatoes around them. Cook 3 to 5 minutes more until the pork chops register 145 degrees F in the center on an instant-read thermometer.

Italian Sausage Pasta Skillet

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Mix together the ricotta and lemon zest in a small bowl and season with salt and pepper; set aside. Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Tear the sausage into 1- to 2-inch chunks and place in the skillet. Cook for 60 to 90 seconds, then flip and cook for an additional minute. Add the oregano, crushed red pepper, garlic and onion and cook, stirring occasionally, until the sausage is cooked through, about 4 minutes. Stir in the broccolini and jarred peppers. Using a ladle, remove 2/3 cup cooking water from the pasta pot and add to the skillet. Cook until the sauce is thickened and the broccolini is softened, about 3 minutes. Drain the pasta once cooked. Remove the skillet from the heat and stir in the pasta, lemon juice, yellow tomatoes and Parmesan. Dollop on the ricotta mixture; tear the basil leaves into large pieces and sprinkle them over the skillet. Serve the bread alongside the pasta, whole or torn into large chunks.

Caprese Chicken Penne Alfredo

Position an oven rack in the center of the oven and preheat to 350 degrees F. Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.) Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat. Alternating 1 slice of tomato and 1 slice of mozzarella, shingle around the outer edge of the skillet creating a ring that covers the pasta. Repeat with the remaining tomato and mozzarella forming smaller concentric rings until the pasta is completely covered. Drizzle with the olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve.


  • chef

    Edgar M. Kerr

    executive chef

  • chef

    Silvia D. Perry

    chef manager,

  • chef


    master chef.

Julian Recipes

  • Sohna - Gurgaon Rd, Block S, Uppal Southend, Sector 49, Gurugram, Haryana 122018

  • 090092 00124
  • [email protected]

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