Bhukkad In Town

For years, I judged soya chaap without really giving it a fair chance.

Maybe because I didn’t grow up eating it. Maybe because I kept comparing it to something it was never trying to be.

The funny thing is, we do this with a lot of things in life. We decide what something is before we truly understand it.

This Soya Chaap Korma was my reminder to stay curious.

What’s one food you’ve completely changed your opinion about?

Comment **CHAAP** and I’ll send you the detailed recipe card in your DMs.

People see the vada pav. They don’t always see the chaos behind it. 😅

From delivering orders ourselves when delivery partners disappear, to fighting with food delivery apps, learning Instagram trends, and convincing our parents that selling vada pav is actually a career... running a food business means wearing a lot more hats than just “founder.”

If you’ve ever visited Ashtavinayak, thank you for being part of this journey. ❤️

What’s the weirdest thing you’ve had to do for work?

One of my favourite kitchen hacks? Never underestimate leftovers.
This Makhani Egg Keema Toast started with leftover makhani gravy from the fridge and ended up becoming a breakfast I’d happily pay for at a café. Soft scrambled eggs, rich buttery makhani, sourdough toast, and a reminder that sometimes the best meals come from giving things a second chance.
Save this easy breakfast recipe for the next time you have leftover curry lying around.

If your weekend plans are looking suspiciously similar to mine (read: absolutely nothing), here’s an Achari Picante 🍸

Yes, I put aam ka achar in a cocktail.
No, I wasn’t okay when I thought of it.
And yes, it somehow works ridiculously well.

Spicy, tangy, citrusy, and probably the most Indian cocktail

Would you try an achar cocktail or am I officially out of control?

When you think of Gujarat, chicken curry probably isn’t the first dish that comes to mind. And that’s exactly why this recipe caught my attention.

Inspired by the Bohra community’s rich food culture, this glossy golden chicken curry is built with browned onions, yogurt, almonds, fennel, and layers of slow-cooked flavour. Not a traditional recipe, but a tribute to a culinary story that made me look at Gujarat a little differently.

Comment **BOHRA** and I’ll send the complete recipe card straight to your DMs.

Curated menus, small plates restaurants and chef-led dining experiences are honestly one of the most exciting shifts in Indian food culture right now.

I love that restaurants are trying to tell stories through food, ingredients, regions and memories. But when every new dining experience comes with a story, a reservation-only format and premium pricing, I also wonder: how do we know what is genuinely thought through and what is just beautifully packaged?

As diners, are we paying for a deeper food experience or sometimes just the language around it?

Not a criticism. Just a question I’ve been sitting with.

What makes a curated menu worth it for you: the food, the story, the chef’s credibility, or the overall experience?

INDIA BETWEEN BUNS • EPISODE 2

Butter Chicken, but between buns.

This Butter Chicken Katsu Burger brings together crispy chicken, smoky flavours, rich makhani sauce, pickled onions, cheese and a soft toasted bun. The goal wasn’t to make a burger with butter chicken sauce. The goal was to make a burger that reminds you why butter chicken became famous in the first place.

Comment **BURGER** and I’ll send you a detailed recipe card in your DMs.

Chandigarh’s nightlife has no shortage of bars.

What it did lack was a space built around conversations.

Recently visited .chd, Chandigarh’s first cocktail room, where the focus isn’t on loud music or crowded dance floors, but on slowing down, connecting, and enjoying a thoughtfully curated cocktail experience.

Inspired by the life of Donatella, the space revolves around 9 signature cocktails, intimate interiors, and the kind of atmosphere that makes you stay for one more conversation.

If you’re looking for a new date night spot in Chandigarh, a cocktail bar for meaningful catch-ups, or simply one of the most interesting new openings in Tricity, this deserves a place on your list.

📍 Donatella, Chandigarh

Chicken Keema Pav 🍞🍗

A comforting plate of spicy chicken keema made with minced chicken thigh, whole spices, fresh herbs, butter, and served with buttery toasted pav. Simple, hearty, and one of my favourite Indian street food-inspired meals to make at home.

Comment KEEMA and I’ll send you the detailed recipe guide in your DMs.