Paneer Pasanda is the sort of dish that makes everyone at the table pause after the first bite and say, “wow!". Slices of paneer are stuffed with grated paneer, coriander, nuts, and sultanas. They’re served with a silky, creamy gravy.
Prepare this flavourful homemade Balti Sauce for a delicious curry night. I like to make a batch in advance, store it and prepare a balti curry whenever I crave it. This sauce is naturally vegan and gluten free.
Italian arancini meets Indian kesar kheer. My version of these sweet arancini is filled with creamy Indian rice pudding that's laced with saffron. Dip them in a golden white chocolate sauce to make the perfect east-meets-west fusion dessert!
Make these glorious Churma na Ladwa with sugar for Ganesh Chaturthi and other festivities. Perfect Gujarati churma ladoo are rich with ghee, have a slightly coarse mouth feel and are delicately spiced.
You're not going to be able to stop at one!
These are my Mum's Bajri na Vada made the authentic Gujarati way. They're the perfect combination of spicy, sweet and tangy - or as I like to call it - the Gujarati golden ratio! The perfect snack for Sheetla Satam or served with tea, chutney or yogurt.
Khaman is a Gujarati steamed savoury snack made with a gram flour batter. It's finished with a sweet & punchy tempering of mustard seeds and plenty of green chillies. Fair warning, self control goes out of the window!
Mathura peda are melt-in-the-mouth Indian sweets made from slow cooked mawa and sugar. No surprises here, they hail from the holy city of Mathura!
While they’re most famously prepared during Janmashtami celebrations, one bite is all it takes to have you craving them all year.
My version of veg paneer makhanwala is made without onion and garlic. Instead, the creamy sauce is made with a carefully chosen aromatic blend of whole spices, nuts, saffron and cream.
So lavish, it should probably come with a crown!
Dahi Sev Puri is a chaat-lover’s dream. Crispy puffed puris are loaded with spiced potatoes, sweet yogurt, chutneys, and plenty of crunchy sev. You’ll spot it on street corners all over India. And in my daydreams whenever I’m craving something tangy, zingy, and ridiculously tasty!
Learn how to make perfectly crispy, puffed-up puris for pani puri with my tried-and-tested recipe and easy tips. Basically, the right amount of crunch without being so hard they hurt the roof of your mouth!
All that’s left is to load them up with the pani puri stuffing and water, and you’re all set for a crunchy, spicy explosion of flavour!
Here at JCO, we love our exciting appetisers, especially the kind that wake up your taste buds! This Tandoori Mogo is exactly that. Mogo is tossed in a hot tandoori marinade, then baked until charred on the edges. It’s full of character and seriously addictive.
If you enjoy savoury, homemade snacks with Indian flavours, these multigrain crackers are a must-try. Made with chapati atta and a mix of flours you likely already have in your cupboard. They’re adaptable, nutty, crisp, and perfect with chai or chutney.
These Kesar Mawa na Penda are made purely with mawa for a wonderful melt in the mouth feel. The perfect sweet treats for special occasions and Indian festivals. Btw, treating yourself counts as a special occasion too!
Coconut Ladoos are an Indian sweet made with fresh or dried coconut. My recipe makes the softest, creamiest ladoo and are full of real coconut flavour.
Unlike the shortcut versions, I cook desiccated coconut in milk and avoid that dry, chalky texture. Just three ingredients and a perfect melt in the mouth finish. I'm passionate about this one!
Fansi nu Shaak is an easy Gujarati stir-fry made with green beans. I keep the recipe quick 'n' easy by using basic spice powders only. Serve as part of an everyday Gujarati thali.
When I think of dal, I think of comfort - simple and homely. Dal Maharani, though, is something else! Rich, elegant, and made to impress. It's royally prepared with a mix of three different lentils and rich spices and finished with ghee and cream.
Paneer Tikka Biryani – Paneer and Biryani are two words that can make anyone’s mouth water. Put them together and you have a divine combination of the most flavourful rice with creamy paneer tikka masala.
Tandoori Paneer Tikka is the recipe that gets me excited for BBQ season! Chunks of paneer & crunchy vegetables are smothered in my homemade tandoori sauce marinade then grilled to smoky perfection. I serve it restaurant style with Indian mint yogurt sauce.
Mango Katli is a delicious Indian sweet made with almond flour and mango pulp. It's my unique take on the traditional kaju katli recipe.
Kachumber is a crisp, finely chopped Indian salad with onion, tomato, cucumber and coriander. It's finished with zingy lemon juice and is served alongside Indian meals.
This farali thepla recipe is a favourite in our house, especially during vrat or when we just want something light yet satisfying. The grated dudhi keeps the thepla soft, while the roasted peanut powder and ripe banana add subtle richness. It’s a beautiful balance of texture and flavour.
My take on Kala Chana Chaat is a vibrant, dry snack made by tossing black chickpeas with boiled potatoes, crunchy veggies, and a mix of bold, tangy spices.
Garvanu might not be a dessert you hear about every day, but once you’ve had a spoon, you’ll wonder where it’s been all your life! It’s a creamy, milk-based Gujarati dessert made with semolina, milk, sugar, and warm spices. This family recipe honours the method passed down through generations.
So today we’ve got one of those indulgent recipes. I clearly remember the days we had Butterscotch Tart for school dinner - the word would spread all the way down the lunch queue. Never had school kids been so excited to eat school dinners!
Our Oats, Jowar and Methi Thepla are wholesome flatbreads made using oat and sorghum flour, fresh fenugreek and basic Indian spices. These are ideal for any time of the day and pair well with keri no chundo.
Make my sweet, tangy and spiced pineapple chutney with aromatic South Indian flavours. It's so versatile, whether paired with Indian curries or alongside grills.
My soft, airy and chewy focaccia is studded with savoury sundried tomatoes, salty olives and fragrant rosemary.
Cookies and Cream Ice Cream has always been my weakness - especially the Häagen-Dazs one I loved growing up. It was so creamy, with heaps of cookie bits in every spoonful. I knew I had to make my own version that hits all the same notes. And guess what? Mine’s just as creamy and cookie-loaded, but totally egg-free.
Bengali Cholar dal is an aromatic dal made with split yellow bengal gram, fresh coconut and raisins. It has a unique sweet and savoury flavour.
My tried-and-proven eggless dulce de leche ice cream is made with only 3 ingredients. It's intensely creamy with no ice crystals and has a soft scoop consistency. I keep the recipe quick and easy by using ready-made caramel.
This particular recipe is a Dhanecha family special! Rasawala muthiya are made by simmering dumplings in a yogurt gravy. Our version is quick because you do not have to form the muthiya first.
Gujarati bhaat na muthiya that I make with leftover rice. A delicious steamed snack that's irresistible with a piping hot cup of chai!
Moong Dal Dhokla are a Gujarati specialty made with mag ni dal. I love adding garlic to make lasaniya dhokla—a delicious, fermented snack with an extra burst of flavour.
This dry style Hariyali Aloo is a finger-licking and tangy appetizer. Baby potatoes are tossed in a herby green masala and finished with crushed spices.
Gujarati vaghareli khichdi is a simple yet flavourful twist on the classic khichdi, made with a fragrant tempering (tadka) of whole spices. Perfect for when you need an easy, one-pot meal, this dish brings together warm spices, rice, and lentils.
Sandwich dhokla are a colourful twist on Gujarati dhokla and are served as a farsan in a Gujarati thali. Tangy and vibrant green chutney is layered between two spongy white dhokla.
Beat the heat with these 3 ingredient cashew, date and Greek yogurt popsicles on hot summer days. Easy to make with only 5 minutes prep time!
This restaurant style Saag Aloo, or potato spinach curry, is made to an authentic recipe and is commonly found on British Indian Restaurant menus as a classic vegetable side dish.
This Mango Chickpea Salad is refreshing, crunchy and perfect for summer. It's dressed with a zingy Indian salad dressing making it flavour-packed and vibrant.
Dudhi Chana Dal nu Shaak is an everyday Gujarati shaak made with bottle gourd, split bengal gram and tamarind.
Gujarati Khatta Dhokla are fermented and steamed savoury cakes made with lentils, rice and sour yogurt.
Gujarati cuisine is full of bold flavours, balance, and heritage - and nothing represents it better than Gujarati shaak. Whether it's a quick weekday meal or part of a festive thali, shaak is always at the centre of the plate.
