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About our restaurant food

Best Quality And Traditional Restaurant

Welcome to LIME CRUNCH FOOD, the online pool of straightforward home-made recipes. Who can be more frustrated than an eager man who is on diet with mouth watering extravagant food on his table? A Spanish saying says The paunch manages the brain. All things considered, the uplifting news is, mouth watering food can in any case be sound enough for anybody to eat. Most importantly, it tends to be basic enough for anybody to make it. That is the entire thought of this site. More or less, this site contains basic, flavorful and solid dishes that can be made at your home. We have in excess of 1100 home tried recipes including south-Indian dishes, north-Indian dishes, recipes from other Indian states just as worldwide combination food. This tremendous assortment has assortments of veggie lover food, non-veggie lover food, vegetarian recipes, desserts and bites, diet recipes, diabetic amicable recipes and obviously pastries as well.Investigate surface, shading and obviously a definitive tastes with our menu of the period. All the fixings are crisp and painstakingly chose by our gourmet specialists. Appreciate an unprecedented bistro experience.We have distinctive sort of recipes we have for our day by day clients which is refreshed every day time in agreement to seasons and celebrations.As an association, we significantly regard our guests. We feel that paying gratefulness forward is a key bit of our lifestyle. It's definitely not hard to have an enormous impact in the lives of school kids today. In common Lucknow the avenues are dusty and the school structures deficient.

Our Recipes

Indian Chicken Tacos

Preheat the oven to 350 degrees F. Combine the cucumber, 1/4 teaspoon garam masala, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; toss to coat. Stir in the yogurt and set aside. Combine the chutney, chopped jalapeno, cilantro and lime juice in a separate bowl; stir to combine. Season the chicken on both sides with the remaining 1 3/4 teaspoons garam masala and a generous pinch each of salt and pepper. Heat a large skillet over medium-high heat, then add the olive oil. Add the chicken and cook until browned, 4 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 more minutes. Reduce the heat to medium and add 1/4 cup water. Cover and cook until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to a cutting board and let rest 5 minutes. Meanwhile, warm the naan in the oven on a baking sheet. Slice the chicken and divide among the naan. Top with the chutney mixture, red onion, sliced jalapeno and more cilantro. Serve with the cucumber mixture.

Indian Pizza

For the dough: Pour the warm water into a large bowl, add the yeast and sugar and stir to dissolve. Let sit until the yeast appears foamy, about 15 minutes. Add 2 cups flour, the salt and ajwain and stir with a fork until it comes together in a shaggy ball. Knead it a few times in the bowl to incorporate the flour on the sides of the bowl, and then turn it out onto a work surface. Continue to knead the dough for a few minutes, adding the 2 tablespoons flour if it seems wet and sticky. Do not add a lot of extra flour here as the dough should be very soft and pliable. Pour a little olive oil into a clean bowl and smear it around the edges. Rub it over the surface of the dough and then place the dough in the bowl. Cover with a towel and let rise in a warm place for 1 hour. Preheat the oven to 425 degrees F. For the pizza: Put the olive oil into a large skillet and add the onions, garlic and ginger. Saute until golden and soft, and then add the garam masala, turmeric, smoked paprika and salt and pepper.

Paneer: Homemade Indian Cheese

Line a large colander with a large double layer of cheesecloth, and set it in your sink. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient! Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect! Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta! Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side.

Instant Pot Indian Butter Chicken

Toss the chicken with 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Set aside at room temperature. Stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 tablespoons water in a small bowl. Set an Instant Pot to sauté on high. When the pot registers hot, add 2 tablespoons butter and let melt. Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2 to 3 minutes. Add the tomato puree, sugar and 1/2 teaspoon salt, scraping up the bottom of the pot. Turn off the pot. Add the chicken to the pot; stir to coat. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid. Stir the remaining 4 tablespoons butter and the heavy cream into the pot; season with salt and pepper. Divide the chicken and sauce among bowls. Top with cilantro and serve with naan or rice.


Restaurant Manager


James Roy

Restaurant Representative


John Deol

Restaurant co-ordinator


Edward Cren

Restaurant staff


Lisaen Eddy

Client Reviews

  • This was way better than I thought it would be. Next time I might reduce the mayo and vinegar a bit, or increase the amount of broccoli. I might also try pecans rather than sunflower seeds, but it was amazing just as written! Delicious! I use Duke’ s mayo and sub pine nuts for the sunflower seeds and cranberries for the raisins. The only flaw is that I can’t get the broccoli drained enough so the dish ends up quite runny. My next step is to invest in a salad spinner.

    John Smith - Visitor

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Contact information


Nandi Cinema Building, N.L. Road, Bandra (West, Mumbai

  • 022 2642 4766