About us



My name is Anjana Chaturvedi, and I've been living in Dubai for as long as 30 years. I am initially from Mathura, a little city in Uttar Pradesh, India – and the kinds of Uttar Pradesh reflect unmistakably in my cooking. My blog highlights Sattvic cooking – cooking without onions or garlics. Sattvic, as indicated by Ayurveda – is cooking for a solid and adjusted body and in this manner maintains a strategic distance from all fixings that produce unreasonable warmth in the body. I began this blog at some point in 2011 when my girl began looking into cooking and ask me unremittingly on inquiries in regards to cooking, I chose to put every one of them on the web so it might fill in as a simple reference for her eternity – and with time this blog began helping numerous different youths like her, overall the world. I bend over backward to make plans as simple as to follow as could reasonably be expected, and constantly offer a few alternatives on substitution and workarounds for explicit fixings in my plans. However, I do comprehend that specific Indian fixings are difficult to find in numerous urban areas over the world, and certain methods might be somewhat precarious to ace at the primary endeavor. You're very free to drop me a message me on facebook, or simply pose the inquiries in the remarks area. I love answering to perusers – it gives me the inspiration to continue composing, and an opportunity to know you.

Read More About Our Recipes

Our Menu


  • Chocolate Cake -

    served with Creamy popins

  • Classic delight -

    soft better delighted coke

  • Holiday special -

    Splitting mix

  • Mix fruit club -

    served with soup

  • Milk shake -

    served with Ice cubes



  • Fruit salad -

    Served with mix fruits

  • Honeymoon -

    served with Icecream corner slide

  • Choconuts -

    served with melting candies

  • Mixed fruit with almond -

    served with Almond pieces

  • cocoa salad -

    served with nuts and cream


Why Visit Us?

We select fresh and natural products

Healthy food

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Fresh fruits

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Drink diet

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Tasty snacks

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why choose us

delicious dishes

great place to enjoy

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High quality restaurant

Our Recipes


Achari Aloo -Potato is the most popular and versatile vegetable among all the vegetables available in the world. There are numerous delicious recipes in each country ,state and favorite of each and every family. Potato goes very well with almost all the vegetable. In India we add potato in most of our curries and stir fries , we add potatoes in most of the vegetables i.e Cauliflower,cabbage,peas,carrot,brinjal, spinach, Fenugreek, Karela, okra, parval, beans and with so many vegetables.Achari aloo is a easy and delicious recipe . it can be served as snack/ starter or as a side dish with main course. there are so many versions of making Achari aloo but this recipe is very simple and easy to cook and taste very good. You can use Ready made Pickle masala to make this or dry roast fennel, fenugreek and mustard seeds and then grind to make a fine powder.Both way is taste good. Do use kashmiri chili powder for a bright red colour.Wash and lightly prick the potatoes. Heat water in a big pan and add 1/2 tsp salt in it. When water start boiling add potatoes in it and cook till just done. Now peel the potatoes and keep aside Heat oil in a heavy bottom pan and add asafoetida and grated raw mango and saute for approx 1/2 minute. Now add boiled potatoes and all the spices. Saute for a minute and then sprinkle 1.5 tbsp of water. Cook on low flame for approx 2-3 minutes. Keep stirring in between till potatoes get well coated with the spices. Serve hot or cold.

Soy Seekh Kababs

Take all the ingredients listed in -spice mix and grind to make a fine powder. Soak the bengal gram in water for 15 minutes and soak soy nuggets in hot water for 15 minutes. Squeeze water from soy nuggets and boil them in enough water for 5 minutes.drain the water from soy nuggets and squeeze well (this is done to remove the smell from soy nuggets). In a pressure cooker add bengal gram and soy nuggets in separate containers along with 1.5 cup of water. Pressure cook for a whistle on medium flame, then drain the water and squeeze the nuggets well. Heat 1 tbsp of butter and 1 tsp of oil in a heavy bottom pan and add the boiled bengal gram and soy nuggets. Stir fry on high heat for 2-3 minutes to evaporate the moisture. Let this mixture cool down completely. Grind bengal gram, soy nuggets and green chilies to make a coarse paste. Take out the mixture in a bowl and add bread crumbs, corn flour,spice mix, chili powder, salt, mango powder and fresh coriander. Mix the mixture well, here you can add some more crumbs if needed. Evenly apply the mixture on satay sticks and keep aside. Heat some oil in a broad and heavy pan to shallow fry. Add few seekh kababs in the pan and cook on medium heat . Gently turn the sides of the satay stick 2-3 times to get a nice golden colour from all the sides. Drain the kababs on a paper napkin. Sprinkle some chat masala and lemon juice on the kababs. Serve hot with ketchup or yogurt and mint chutney.


Brinjal/ baigan is among the vegetable which can be made in so many different ways. It is eaten in all parts of India ,every state have there own recipes of making brinjal. Most of the people love brinjal but there are few who dislikes it specially kids avoid eating brinjal. I love making bharwa baigan but it takes some time to stuff the brinjals and then cooking them in a pan and as my kids don’t like them much so I tried this easy baigan recipe using pressure cooker and it turn out delicious. Now I often makes this masala baigan ,it goes very well with daal rice and paratha and rotis.Wash and make 2 slits in the brinjals half way,keep them intact at the end Mix all the spices in 1/4 cup water and keep aside. Heat oil in the pressure cooker and add the tempering ingredients. When cumin and mustard start to crackle then add the tomato puree, curry leaves and the spice mixture. Saute it for a minute and then add the brinjals and saute for 2 minutes on medium heat. Now add 2 tbsp water, fresh coriander and mix. Pressure cook for 1 whistle on medium heat.(it make take 2 whistles to cook as the cooking time depends on the quality and size of the brinjals ) Wait for 5 minutes or till the pressure cooker cool down completely.


Slice the cabbage into 2 and then finely Shred the cabbage ( approx 5 cups) Peel and chop potatoes into medium size pieces and chop tomato into fine pieces. Heat oil in a heavy bottom pan,add the tempering ingredients on low flame. When seeds start crackling and become golden in colour ,add the shredded cabbage and fry on high heat for 1 minute, then fry on medium heat for about 5 minutes. Keep stirring the cabbage,till the sides of cabbage become golden brown.(like the above pic) and don’t skip this ,as the main taste comes from the roasted cabbage.Now add the chopped tomato and salt and cover and cook on low flame till tomato become soft and mushy. Add chopped potatoes,coriander powder and chili powder (reduce the amount of chili ,if you are not using kashmiri chill powder) fry for a minute and add 1.5 glasses of water.(water level should be approx.1.5 inch above the vegetable) Cook covered till done(approx 10 minutes) and if all the water is absorbed till now,then add some warm water(approx.1 cup) at this stage to have some gravy. Then add sugar and garam masala and cook for 1 minute. Serve hot. Serving suggestions-best with rice,khichdi ,roti or as a side dish

Our chefs

Jenny beck

Pantry chef

elvis rich

western chef

steve mark

Master chef

jewel cher

gravy specialist

Customer Says

  • I love the simplicity of the recipe. Too many ingredients tend to make me shy away but this recipe hit the mark. I personally loved the tenderness of the chicken breast (typically I don’t eat white meat) due to it drying out and becoming tough. I went step by step and perfection came through. Tyler did a great job easing me through and that was appreciated.

    David Elton Daily customer

  • My carbonara came out amazing! I used bacon and chopped it up (my store didn’t have pancetta sadly). For extra flavor I chopped up some white onions and let that simmer with the garlic cloves. I also added tons of black pepper at the end as well as paprika and topped it off with grated Parmesan! It came out so good!

    Marvin gaye Special customer

  • Tasty and my eggs didn’t curl like the first time I tried to make carbonara. I added peas to give it more texture. The recipe is really good on its own, but I like peas and wanted to taste them in the pasta. Good move. I added more salt and pepper bit Nj ice that recipe called for less so that you don’t over salt or over pepper beforehand

    Jawel Slash Recent visitor

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Contact Info

  • address : Vatika City Market, Golf Course Ext Road, Sohna Rd, Sector 49, Gurugram, Haryana 122018
  • email : [email protected]
  • call us : 0124 410 9810