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Chicken Parmesan Meatballs with Sankhya Farms Basil Salad Dressing Ingredients: Ground chicken Bread crumbs Parmesan cheese Egg Onion Garlic powder Italian seasoning Salt Pepper Sankhya Farms Basil Salad Dressing Mozzarella cheese Marinara sauce Olive oil Fresh basil leaves Side Dish: Roasted Garlic Parmesan Asparagus Wine Suggestion: A light-bodied red wine like Chianti Classico would complement the flavors well. Nutrition Info (per serving): Calories: 400 Protein: 25g Fat: 20g Carbs: 30g Fiber: 5g Instructions: Preheat oven to 375°F (190°C). In a bowl, combine ground chicken, bread crumbs, Parmesan cheese, beaten egg, minced onion, garlic powder, Italian seasoning, salt, pepper, and a drizzle of Sankhya Farms Basil Salad Dressing. Mix until well combined. Shape the mixture into meatballs and place them on a baking sheet lined with parchment paper. Bake for 20 minutes. Remove meatballs from the oven and top each with marinara sauce and a slice of mozzarella cheese. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. Meanwhile, prepare the Roasted Garlic Parmesan Asparagus by tossing asparagus spears with olive oil, minced garlic, Parmesan cheese, salt, and pepper. Roast in the oven for 10-15 minutes. Serve the Chicken Parmesan Meatballs garnished with fresh basil leaves alongside the Roasted Garlic Parmesan Asparagus. By infusing the meatballs with Sankhya Farms Basil Salad Dressing, you'll enhance their flavor with the essence of fresh basil. The side dish adds a savory and nutritious element to the meal, while the suggested wine complements the richness of the dish. Enjoy your culinary adventure! Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodScene #DelhiFoodDiaries #DelhiGourmet #DelhiCuisine #DelhiFoodBloggers #DelhiFoodLovers #DelhiHealthyEating #DelhiFoodCulture #DelhiFitnessFood #DelhiNutrition #DelhiWellness #DelhiFoodiesUnite #DelhiFlavors

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Bucatini with Mushroom and Sankhya Farms Basil Salad Dressing: Ingredients: 250g bucatini pasta 200g mushrooms, sliced 3 tbsp Sankhya Farms Basil Salad Dressing 2 cloves garlic, minced 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 1/4 cup pine nuts Salt and pepper to taste Instructions: Cook bucatini according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. In a skillet, heat Sankhya Farms Basil Salad Dressing over medium heat. Add minced garlic and sliced mushrooms, sauté until mushrooms are tender. Toss cooked bucatini with the mushroom mixture, adding reserved pasta water as needed to create a sauce. Stir in grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste. Toast pine nuts in a separate dry skillet until golden brown. Serve the bucatini topped with toasted pine nuts. Enhanced Taste Ingredients (Max 20): 9. 1/4 cup cherry tomatoes, halved 2 tbsp capers 1/4 cup Kalamata olives, sliced 1/4 cup sun-dried tomatoes, chopped 1/4 cup artichoke hearts, chopped 1/4 cup roasted red peppers, sliced 1/4 cup feta cheese, crumbled 1/4 cup fresh basil leaves, torn 1/4 cup arugula leaves 2 tbsp balsamic glaze 2 tbsp chopped green onions 2 tbsp grated lemon zest Wine Suggestion: Pinot Noir Brief Nutrition Info: This dish provides a good balance of carbohydrates from the pasta, protein from the mushrooms, and healthy fats from the Sankhya Farms Basil Salad Dressing. It's rich in vitamins and minerals, especially if incorporating additional vegetables like tomatoes, olives, and artichoke hearts. The Parmesan cheese adds calcium, while pine nuts contribute healthy fats and protein. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodScene #DelhiCuisine #DelhiFoodBloggers #DelhiFoodDiaries #HealthyDelhi #FitnessInDelhi #BeautyInDelhi #DelhiHealthTips #HealthyLivingDelhi #DelhiFoodLove #DelhiWellness #DelhiFitnessJourney #DelhiFoodLovers

Easy Basil Crepes using Sankhya Farms Basil Salad Dressing: Ingredients for Crepes: 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 2 tablespoons melted butter 1/4 teaspoon salt 2 tablespoons Sankhya Farms Basil Salad Dressing Additional Ingredients: Fresh cherry tomatoes, halved Fresh mozzarella cheese, sliced Fresh basil leaves Balsamic glaze Pine nuts, toasted Salt and pepper to taste Side Dish: Mixed green salad with a balsamic vinaigrette dressing Wine Suggestion: Pinot Grigio Recipe: In a blender, combine all crepe ingredients and blend until smooth. Let the batter rest for 30 minutes. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another 1-2 minutes. Repeat with the remaining batter. Once all crepes are cooked, assemble by spreading Sankhya Farms Basil Salad Dressing on each crepe. Top with halved cherry tomatoes, sliced mozzarella, fresh basil leaves, and toasted pine nuts. Drizzle with balsamic glaze and season with salt and pepper. Serve with a side of mixed green salad dressed with balsamic vinaigrette. Nutrition Info: (per serving) Calories: 250 Fat: 12g Carbohydrates: 27g Protein: 9g Fiber: 2g Sodium: 320mg Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodBlogger #DelhiFoodScene #DelhiCuisine #HealthyDelhi #DelhiFitness #DelhiWellness #DelhiHealth #DelhiBeauty #DelhiLifestyle #DelhiNutrition #DelhiGourmet #DelhiFlavors #DelhiGastronomy

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An enchanting blend of rose syrup, fresh watermelon, milk and ice — the lovingly made Mohabbat ka Sharbat is the perfect accompaniment to the exquisite delicacies at the Delhi Daawat special dinner buffet. Every Friday | Viva | 7:30 pm to 10:30 pm INR 2,500* (all inclusive, per person) For spectacular sips and bites, call: +91 73866 11001 or +91 (040) 6725 2626 *T&Cs apply #VivantaHyderabadBegumpet #VivantaHotels #Hyderabad #HyderabadCity #Telangana #Viva #Dinner #Buffet #DelhiCuisine #Delhi #MohabbatkaSharbat #SummerCoolers

Chicken Piccata Casserole with Sankhya Farms Basil Salad Dressing Ingredients: 4 boneless, skinless chicken breasts 1/2 cup Sankhya Farms Basil Salad Dressing 1/2 cup all-purpose flour 1/2 tsp salt 1/2 tsp black pepper 1/4 cup capers, drained 1/2 cup chicken broth 1/4 cup dry white wine 1 lemon, thinly sliced 1/4 cup freshly squeezed lemon juice 1 cup grated Parmesan cheese 1/2 cup mozzarella cheese, shredded 2 tbsp fresh parsley, chopped 2 tbsp butter 3 cloves garlic, minced 1/2 cup heavy cream 1/4 tsp red pepper flakes 8 oz cooked pasta (penne or linguine) 1/2 cup sun-dried tomatoes, julienned Instructions: Preheat oven to 375°F (190°C). Season chicken with salt and pepper, then dredge in flour. In a skillet, heat 1/4 cup Sankhya Farms Basil Salad Dressing over medium-high heat. Cook chicken until golden, about 4-5 minutes per side. Remove and set aside. In the same skillet, add remaining basil salad dressing and butter. Sauté garlic until fragrant. Add wine, chicken broth, lemon juice, and capers. Simmer for 5 minutes. Stir in heavy cream, red pepper flakes, and sun-dried tomatoes. Simmer until thickened. Add cooked pasta to the sauce, mixing well. Place pasta mixture in a casserole dish. Top with chicken, lemon slices, Parmesan, and mozzarella. Bake for 25 minutes, until cheese is bubbly and golden. Garnish with parsley before serving. Side Dish: Garlic Roasted Asparagus Wine Suggestion: Sauvignon Blanc Nutrition Info (per serving): Approx. 550 calories, 30g fat, 40g protein, 30g carbs Enjoy the vibrant flavors of your Chicken Piccata Casserole enhanced by Sankhya Farms Basil Salad Dressing! Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodBloggers #DelhiCuisine #DelhiFoodDiaries #DelhiFoodLovers #DelhiGourmet #DelhiFoodScene #DelhiHealthyEating #DelhiNutrition #DelhiFitness #DelhiWellness #DelhiBeauty #DelhiHealthyLiving #DelhiCookingClass

Marry Me Chicken with Sankhya Farms Basil Salad Dressing Ingredients: 4 boneless, skinless chicken breasts 1/4 cup Sankhya Farms Basil Salad Dressing 1/2 cup sun-dried tomatoes, chopped 1/2 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese 4 cloves garlic, minced 1 tsp red pepper flakes 1 tsp dried oregano 1 tsp dried thyme Salt and pepper to taste 2 tbsp fresh basil, chopped 2 tbsp fresh parsley, chopped 1 tbsp olive oil Instructions: Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken until golden brown, about 4-5 minutes per side. Remove and set aside. In the same skillet, add minced garlic and red pepper flakes. Sauté until fragrant, about 1 minute. Add sun-dried tomatoes, oregano, thyme, chicken broth, and heavy cream. Stir well and bring to a simmer. Stir in Parmesan cheese until melted and the sauce is smooth. Return chicken to the skillet, spoon sauce over the top, and transfer to the oven. Bake for 20-25 minutes, until chicken is cooked through. Drizzle with Sankhya Farms Basil Salad Dressing and garnish with fresh basil and parsley before serving. Side Dish: Garlic Parmesan Roasted Asparagus: Toss asparagus with olive oil, minced garlic, salt, and pepper. Roast at 400°F (200°C) for 15-20 minutes. Sprinkle with Parmesan cheese before serving. Wine Pairing: Chardonnay: A rich, buttery Chardonnay complements the creamy, herb-infused flavors of the chicken. Nutrition Info (approx per serving): Calories: 520 Protein: 38g Carbs: 8g Fat: 35g Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #HealthyEatingDelhi #DelhiFoodies #FitLifeDelhi #NutritionDelhi #HealthyLivingDelhi #BasilLoveDelhi #VitaminCDelhi #Omega3Delhi #GourmetDelhi #WellnessDelhi #FarmToTableDelhi #DelhiCuisine #CookingWithHerbsDelhi #FoodieInDelhi #DelhiDining

Tori Avey's Traditional Falafel with Sankhya Farms Basil Salad Dressing Ingredients: 1 ¾ cups dried chickpeas ½ tsp baking soda 1 cup fresh parsley leaves ¾ cup fresh cilantro leaves 1 small onion, roughly chopped 5 cloves garlic 2 tbsp flour 1 ½ tsp salt 1 tsp ground coriander 1 tsp ground cumin ½ tsp ground black pepper ¼ tsp cayenne pepper ¼ tsp ground cardamom 1 tsp baking powder 2 tbsp Sankhya Farms Basil Salad Dressing (for mixture) ½ cup sunflower oil (for frying) 2 tbsp sesame seeds 2 tbsp lemon juice 1 egg Pita bread (for serving) Instructions: Soak chickpeas in water with baking soda overnight. Drain and rinse. Combine chickpeas, parsley, cilantro, onion, garlic, flour, salt, coriander, cumin, black pepper, cayenne pepper, and cardamom in a food processor. Pulse until coarsely ground. Add baking powder, 2 tbsp Sankhya Farms Basil Salad Dressing, sesame seeds, lemon juice, and egg. Pulse until the mixture is well combined but not pasty. Form mixture into balls or patties. Heat sunflower oil in a pan. Fry falafel until golden brown. Serve in pita bread with fresh veggies and a drizzle of Sankhya Farms Basil Salad Dressing. Side Dish: Greek Salad Combine chopped tomatoes, cucumbers, red onions, Kalamata olives, and feta cheese. Dress with Sankhya Farms Basil Salad Dressing. Wine Pairing: Pinot Grigio – its light and crisp profile enhances the fresh and herbal notes of the basil dressing. Nutrition Info: High in fiber and plant-based protein, moderate healthy fats from the dressing, vitamins A, C, K, and antioxidants from fresh herbs and vegetables. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFood #DelhiFoodBloggers #DelhiFoodie #DelhiCuisine #DelhiDining #DelhiGourmet #DelhiRestaurants #DelhiFlavors #DelhiTaste #DelhiGastronomy #DelhiFoodScene #DelhiFoodLove #DelhiFoodCulture

Paneer Manchurian with Sankhya Farms Basil Salad Dressing Ingredients: 250g paneer, cubed 1 cup bell peppers, diced 1 cup onions, diced 2 tbsp Sankhya Farms Basil Salad Dressing 2 tbsp soy sauce 1 tbsp tomato ketchup 1 tbsp chili sauce 2 cloves garlic, minced 1-inch ginger, minced 2 tbsp cornstarch 1 cup water 2 tbsp olive oil 1 tsp sugar Salt to taste 1 tsp black pepper 1 green chili, finely chopped 2 tbsp spring onions, chopped (for garnish) Instructions: Toss paneer cubes in cornstarch, salt, and pepper. Heat olive oil in a pan and fry paneer until golden brown. Set aside. In the same pan, add minced garlic, ginger, and green chili. Sauté until fragrant. Add onions and bell peppers, stir-fry until slightly tender. Mix soy sauce, tomato ketchup, chili sauce, and Sankhya Farms Basil Salad Dressing. Pour into the pan. Add water and sugar, stir well. Bring to a simmer. Return paneer to the pan and coat evenly with the sauce. Cook for 2-3 minutes. Garnish with spring onions and serve hot. Side Dish: Vegetable Fried Rice - Sauté mixed vegetables (carrots, peas, corn) with cooked rice, soy sauce, and a hint of Sankhya Farms Basil Salad Dressing for added flavor. Wine Suggestion: Sauvignon Blanc - Its crisp acidity complements the basil and balances the spiciness. Nutrition Info (per serving): Calories: 250 Protein: 12g Carbohydrates: 15g Fat: 15g Fiber: 2g Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodBloggers #DelhiFoodScene #DelhiCuisine #DelhiFoodCulture #DelhiHealthyEating #DelhiFoodLove #DelhiFoodDiaries #DelhiGourmet #DelhiFoodLovers #DelhiFitnessFood #DelhiNutrition #DelhiWellness #DelhiFoodAdventure

Sankhya Farms Basil Salad Dressing Cabbage Pakoda Ingredients: 2 cups shredded cabbage 1 cup chickpea flour (besan) 2 tablespoons rice flour 1 teaspoon ginger-garlic paste 1 green chili, finely chopped 1/2 teaspoon turmeric powder 1/2 teaspoon cumin seeds 1/2 teaspoon garam masala Salt to taste 2 tablespoons Sankhya Farms Basil Salad Dressing Water, as needed Oil for frying Instructions: In a large mixing bowl, combine shredded cabbage, chickpea flour, rice flour, ginger-garlic paste, green chili, turmeric powder, cumin seeds, garam masala, salt, and Sankhya Farms Basil Salad Dressing. Gradually add water to make a thick batter, ensuring cabbage is well coated. Heat oil in a deep pan for frying. Drop spoonfuls of the cabbage batter into the hot oil and fry until golden brown and crispy. Remove pakodas from oil and drain excess oil on paper towels. Serve hot with your favorite chutney or dip. Enhanced Taste: To enhance the flavor, you can add grated carrots, finely chopped onions, chopped coriander leaves, and a dash of lemon juice to the batter. Side Dish: A refreshing side dish like mint yogurt dip would complement the flavors of the pakodas perfectly. Wine Suggestion: Pair this dish with a crisp and aromatic Sauvignon Blanc to balance the spices and enhance the herbal notes of the basil dressing. Nutrition Info (approx. per serving): Calories: 150 Fat: 7g Carbohydrates: 18g Protein: 5g Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodBloggers #DelhiFoodScene #DelhiCuisine #DelhiFoodCulture #DelhiHealthyEating #DelhiFoodLove #DelhiFoodDiaries #DelhiGourmet #DelhiFoodLovers #DelhiFitnessFood #DelhiNutrition #DelhiWellness #DelhiFoodAdventure

Basil-Infused Aloo Bonda Ingredients: 4 medium-sized potatoes, boiled and mashed 1 cup chickpea flour (besan) 1 small onion, finely chopped 2 green chilies, finely chopped 2 tablespoons Sankhya Farms Basil Salad Dressing 1 teaspoon ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon cumin seeds 1 teaspoon coriander powder Salt to taste Oil for frying Instructions: In a mixing bowl, combine mashed potatoes, chopped onion, green chilies, ginger-garlic paste, Sankhya Farms Basil Salad Dressing, turmeric powder, cumin seeds, coriander powder, and salt. Mix well. Divide the mixture into small balls and flatten them slightly to form patties. Heat oil in a pan for deep frying. Dip each potato patty in chickpea flour batter (made by mixing chickpea flour with water and a pinch of salt) and carefully place it into the hot oil. Fry until golden brown and crispy on all sides. Remove and drain excess oil on paper towels. Serve hot with chutney or sauce of your choice. Enhancements: Serve with mint-coriander chutney: Blend mint leaves, coriander leaves, green chilies, ginger, garlic, salt, and a splash of lemon juice. Garnish with chopped cilantro and a sprinkle of chaat masala for added flavor. Pair with a refreshing Riesling wine to complement the aromatic flavors. Brief Nutrition Info: This dish provides a good source of carbohydrates from potatoes and chickpea flour, along with essential nutrients from basil-infused oil, onions, and spices. It's moderately high in calories due to frying but offers a satisfying snack or appetizer option. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodGuide #DelhiFoodDiaries #DelhiFoodLovers #DelhiFoodBloggers #DelhiFoodScene #DelhiGourmet #DelhiCuisine #DelhiFoodCulture #DelhiFlavors #DelhiStreetFood #DelhiFoodTales #DelhiFoodFestival #DelhiFoodExplorer

Pav Bhaji with Sankhya Farms Basil Salad Dressing Ingredients: 2 tbsp Sankhya Farms Basil Salad Dressing 2 medium potatoes, boiled and mashed 1 cup cauliflower, finely chopped 1/2 cup green peas 1/2 cup carrots, finely chopped 1/2 cup green bell pepper, finely chopped 2 tbsp butter 1 large onion, finely chopped 2 tomatoes, finely chopped 1 tsp ginger-garlic paste 1 tsp turmeric powder 1 tsp red chili powder 2 tsp pav bhaji masala 1/2 tsp cumin seeds Salt to taste Fresh cilantro, chopped (for garnish) Lemon wedges (for garnish) 4 pav buns Instructions: Heat butter in a large pan. Add cumin seeds and let them splutter. Add onions and sauté until golden brown. Add ginger-garlic paste and sauté until raw smell disappears. Add tomatoes and cook until they soften. Stir in turmeric, red chili powder, and pav bhaji masala. Add mashed potatoes, cauliflower, green peas, carrots, and green bell pepper. Mix well. Add Sankhya Farms Basil Salad Dressing, salt, and 1 cup water. Mash and mix everything thoroughly. Simmer on low heat for 10-15 minutes, stirring occasionally. Garnish with fresh cilantro and lemon wedges. Serve hot with toasted pav buns. Side Dish: Cucumber Raita 1 cup yogurt 1/2 cup cucumber, grated 1 tsp cumin powder Salt to taste Fresh mint leaves, chopped (for garnish) Wine Suggestion: Sauvignon Blanc - Its crisp acidity and herbaceous notes complement the spicy, tangy flavors of pav bhaji. Nutrition Info (Per Serving): Calories: ~350 Protein: 8g Carbohydrates: 50g Fat: 12g Fiber: 8g Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodScene #DelhiFoodLove #DelhiCuisine #DelhiFoodBlogger #DelhiFoodDiaries #DelhiFoodLovers #DelhiGourmet #DelhiHealthyEating #DelhiFitnessFood #DelhiNutrition #DelhiFoodCulture #DelhiFoodExplorers #delhidiningdebut

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Sankhya Farms Basil Salad Dressing Samosas Ingredients: 2 cups all-purpose flour 2 tbsp Sankhya Farms Basil Salad Dressing 1/2 tsp salt 1/2 cup water 1 cup boiled and mashed potatoes 1/2 cup peas 1/4 cup finely chopped onions 2 cloves garlic, minced 1 tsp cumin seeds 1 tsp coriander powder 1/2 tsp turmeric powder 1/2 tsp garam masala Salt to taste 2 tbsp chopped cilantro 1 green chili, finely chopped 1 tsp lemon juice Oil for frying Tamarind chutney for serving Directions: In a bowl, mix flour, Sankhya Farms Basil Salad Dressing, and salt. Add water gradually to form a smooth dough. Cover and let it rest for 30 minutes. In a pan, heat some Sankhya Farms Basil Salad Dressing. Add cumin seeds, onions, garlic, and sauté until golden brown. Add peas, mashed potatoes, coriander powder, turmeric powder, garam masala, salt, cilantro, green chili, and lemon juice. Mix well and cook for 5 minutes. Let the mixture cool. Divide the dough into small balls. Roll each ball into a circle and cut it in half. Take one half, fold it into a cone, and stuff it with the potato mixture. Seal the edges using water. Heat oil in a pan and fry the samosas until golden brown. Serve hot with tamarind chutney. Wine Suggestion: A crisp Pinot Grigio would complement the basil flavor and spices of the samosas. Nutrition Info: Each samosa contains approximately 150 calories, 8g fat, 18g carbohydrates, and 3g protein. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiCuisine #DelhiFoodCulture #DelhiGourmet #DelhiFoodLove #DelhiFoodBloggers #DelhiFoodScene #DelhiFoodExplorers #DelhiFoodDiaries #DelhiFoodAdventures #DelhiFoodFestival #DelhiFoodiesUnite #DelhiFoodLovers #DelhiFoodJourney

Sankhya Farms Basil Salad Dressing Dahi Vada Ingredients: 1 cup urad dal (black gram) 1 cup moong dal (split green gram) 2 cups yogurt (curd) Sankhya Farms Basil Salad Dressing 1 tsp cumin seeds 1 tsp black mustard seeds 1 inch ginger, grated 2-3 green chilies, finely chopped Salt to taste 1 tsp chaat masala 1 tsp red chili powder Fresh coriander leaves, chopped Tamarind chutney Sev (crunchy chickpea noodles) Pomegranate seeds Grated coconut Chopped mint leaves Chopped cilantro Thinly sliced onions Lemon wedges Side Dish: Mint and coriander chutney Instructions: Soak urad dal and moong dal separately for 4-6 hours. Grind to a smooth paste, then whip the batter till light. Add salt, cumin seeds, grated ginger, and chopped green chilies to the batter. Mix well. Heat oil in a pan. Shape the batter into small balls and fry till golden brown. Soak in warm water for 15-20 minutes. Squeeze out excess water gently and arrange the vadas in a serving dish. Whisk yogurt with salt and a pinch of chaat masala. Pour over the vadas. Drizzle Sankhya Farms Basil Salad Dressing over the dahi vadas. Sprinkle red chili powder, chaat masala, chopped coriander leaves, and sev on top. Garnish with pomegranate seeds, grated coconut, chopped mint, cilantro, and thinly sliced onions. Serve with tamarind chutney and mint-coriander chutney on the side, along with lemon wedges. Wine Suggestion: A light and fruity Pinot Grigio would complement the refreshing flavors of the dahi vada and the basil-infused dressing. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFood #DelhiFoodBloggers #DelhiFoodie #DelhiCuisine #DelhiDining #DelhiGourmet #DelhiRestaurants #DelhiFlavors #DelhiTaste #DelhiGastronomy #DelhiFoodScene #DelhiFoodLove #DelhiFoodCulture

Veg Cutlet with Sankhya Farms Basil Salad Dressing Ingredients: 2 large potatoes, boiled and mashed 1 cup mixed vegetables (peas, carrots, beans), finely chopped and boiled 1 onion, finely chopped 1 green chili, finely chopped 1 tsp ginger-garlic paste 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp garam masala 1/4 tsp red chili powder Salt to taste 2 tbsp breadcrumbs 3 tbsp Sankhya Farms Basil Salad Dressing 2 tbsp fresh coriander leaves, chopped 1 tbsp lemon juice Oil for shallow frying Side Dish: Tomato-Cucumber Salad 1 cup cherry tomatoes, halved 1 cucumber, diced 1/4 red onion, finely sliced 1/4 cup feta cheese, crumbled 2 tbsp Sankhya Farms Basil Salad Dressing Salt and pepper to taste Instructions: In a pan, heat 1 tbsp Sankhya Farms Basil Salad Dressing. Add onion and green chili, sauté until translucent. Add ginger-garlic paste, turmeric, cumin, coriander, garam masala, and red chili powder. Cook for 2 minutes. Add boiled mixed vegetables and mashed potatoes. Mix well. Add salt, fresh coriander, lemon juice, and breadcrumbs. Mix thoroughly and let it cool. Shape the mixture into cutlets. Heat oil in a pan for shallow frying. Fry the cutlets until golden brown on both sides. For the salad, mix all ingredients in a bowl and toss with Sankhya Farms Basil Salad Dressing. Wine Pairing: A crisp Pinot Grigio pairs well with the aromatic and herby notes of the basil salad dressing and the fresh flavors in the cutlet and salad. Nutrition Info (per serving): Calories: 190 Protein: 5g Carbs: 25g Fat: 9g Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodScene #DelhiCuisine #DelhiFoodBloggers #DelhiFoodDiaries #DelhiFoodLove #DelhiFoodJunkie #DelhiGourmet #DelhiFoodLovers #DelhiHealthyEating #DelhiFitnessFood #DelhiNutrition #DelhiFoodCulture #DelhiFoodAdventures

Saag Aloo with Sankhya Farms Basil Salad Dressing Ingredients: 500g spinach, chopped 200g mustard greens, chopped 2 large potatoes, cubed 1 large onion, finely chopped 3 tomatoes, chopped 2 green chilies, chopped 1-inch ginger, minced 4 garlic cloves, minced 1 tsp cumin seeds 1 tsp turmeric powder 1 tsp coriander powder 1 tsp garam masala 1/2 tsp red chili powder 1 tsp salt (adjust to taste) 3 tbsp Sankhya Farms Basil Salad Dressing 2 tbsp sunflower oil 1/2 cup water Fresh cilantro, chopped for garnish 1 lemon, wedged Instructions: Heat sunflower oil in a large pan. Add cumin seeds and let them sizzle. Add onions, ginger, and garlic. Sauté until golden brown. Add tomatoes and green chilies. Cook until tomatoes soften. Stir in turmeric, coriander powder, and red chili powder. Cook for 2 minutes. Add potatoes, mix well, and cook for 5 minutes. Add spinach and mustard greens. Cook until wilted. Pour in Sankhya Farms Basil Salad Dressing and 1/2 cup water. Mix well. Cover and cook on low heat until potatoes are tender, about 15-20 minutes. Stir in garam masala and adjust salt. Garnish with cilantro and lemon wedges. Side Dish: Raita: Mix 1 cup yogurt with grated cucumber, chopped mint, and a pinch of salt. Wine Pairing: Sauvignon Blanc – Its crisp acidity and herbaceous notes complement the vibrant flavors of saag aloo. Nutrition Info (Per Serving): Calories: 250 Protein: 5g Carbs: 30g Fat: 12g Fiber: 6g This recipe highlights the unique flavor of Sankhya Farms Basil Salad Dressing, enhancing the traditional saag aloo with a fresh basil twist. Enjoy! Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodie #DelhiCuisine #DelhiFoodScene #DelhiFlavors #DelhiFoodCulture #DelhiGourmet #DelhiDining #DelhiFoodBlog #DelhiFoodLove #DelhiFoodDiaries #DelhiFoodJourney #DelhiFoodExplorers #DelhiFoodLovers #DelhiFoodFestival

Basil-Infused Masoor Dal: Ingredients: 1 cup whole masoor dal (red lentils) 2 tbsp Sankhya Farms Basil Salad Dressing 1 onion, finely chopped 2 tomatoes, diced 2 cloves garlic, minced 1-inch piece of ginger, grated 1 green chili, chopped 1 tsp cumin seeds 1 tsp turmeric powder 1 tsp coriander powder Salt to taste 2 cups water Fresh cilantro for garnish Enhancements (optional, choose up to 20 ingredients): 1 tsp garam masala 1/2 tsp red chili powder 1/2 tsp mustard seeds 1/2 tsp fenugreek seeds 1/2 cup coconut milk 1/4 cup chopped spinach 1/4 cup chopped carrots 1/4 cup chopped bell peppers 1/4 cup diced potatoes 1/4 cup diced eggplant 1/4 cup diced zucchini 1/4 cup peas 1/4 cup diced mushrooms 1/4 cup cashew cream 1 tbsp lemon juice 1 tbsp honey 1 tbsp nutritional yeast 1 tbsp sesame seeds 1 tsp smoked paprika 1 tsp grated coconut Instructions: Wash the masoor dal thoroughly and soak it for 30 minutes. Heat oil in a pressure cooker or pot. Add cumin seeds, onions, garlic, ginger, and green chili. Sauté until onions are translucent. Add diced tomatoes, turmeric, coriander powder, and optional spices (if using). Cook until tomatoes are soft. Drain the soaked dal and add it to the pot. Stir well to coat the dal with the spices. Add water, salt, and Sankhya Farms Basil Salad Dressing. Mix everything, cover, and pressure cook for 8-10 minutes or simmer for 20-25 minutes until dal is cooked and tender. If using enhancements like vegetables or coconut milk, add them now and simmer until they are cooked. Adjust seasoning, add lemon juice and honey if desired. Garnish with fresh cilantro and serve hot. Side Dish: Grilled Eggplant Slices with Herbed Yogurt Sauce Wine Pairing: Crisp Sauvignon Blanc Nutrition Info (per serving, without enhancements): Calories: 220 Protein: 13g Fat: 5g Carbohydrates: 30g Fiber: 8g Sodium: 480mg Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodies #DelhiFitness #HealthyDelhi #DelhiWellness #DelhiFoodLovers #FitDelhi #DelhiHealth #DelhiBeauty #DelhiCuisine #DelhiLifestyle #DelhiNutrition #DelhiFoodBlogger #DelhiGourmet #DelhiYoga

Indulge in the exquisite taste of Authentic Indian Cuisine! Pre Order Now Online www.delhicuisine.co.uk Or Call us after 5pm For collection call 029 2062 1859 For delivery call 029 2062 0817 #DelhiCuisine #indiantakeaway #cardiff #cardiffeats #birchgrove #whitchurch #rhiwbina #cardifffood #indiancuisine #awardwinning #cardiffeats #cardifffoodie #southwales #cardifffoodblog #cardifffoodlife

Soft, warm and laden with sweet syrup, these golden orbs are crafted to melt in your mouth — the sweetest finale to your Delhi Heights special dinner buffet. Every Friday | Viva | 7:30 pm to 10:30 pm INR 2,500* (all inclusive, per person) For spectacular sips and bites, call: +91 73866 11001 or +91 (040) 6725 2626 *T&Cs apply #VivantaHyderabadBegumpet #VivantaHotels #Hyderabad #HyderabadCity #Telangana #Viva #Dinner #Buffet #DelhiCuisine #Delhi

Ingredients for Soy Sauce Crab: 2 lbs fresh crab, cleaned and cracked 4 tbsp Sankhya Farms Basil Salad Dressing 1/2 cup soy sauce 4 cloves garlic, minced 1 inch ginger, grated 2 tbsp honey 2 tbsp rice vinegar 1 tbsp sesame oil 1/4 cup chopped scallions 1/4 cup chopped cilantro 1 tsp red pepper flakes Salt and pepper to taste 1 tbsp cornstarch Side Dish: Stir-Fried Asparagus: 1 lb asparagus, trimmed 2 tbsp Sankhya Farms Basil Salad Dressing 2 cloves garlic, minced Salt and pepper to taste Crushed red pepper flakes Instructions: Heat Sankhya Farms Basil Salad Dressing in a large pan over medium heat. Add minced garlic and grated ginger, sauté until fragrant. Add crab pieces to the pan and cook for about 5 minutes until they start to turn red. In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, red pepper flakes, salt, and pepper. Pour this mixture over the crab in the pan. Cover and simmer for 10-15 minutes until the crab is fully cooked and the sauce has thickened slightly. If desired, mix cornstarch with a little water and add to thicken the sauce further. Sprinkle chopped scallions and cilantro over the crab before serving. For the side dish: Heat Sankhya Farms Basil Salad Dressing in a separate pan, add minced garlic and sauté until golden. Add trimmed asparagus to the pan and stir-fry for about 5 minutes until tender-crisp. Season with salt, pepper, and crushed red pepper flakes if desired. Wine suggestion: A light-bodied Pinot Grigio would complement the flavors of the dish nicely. Nutrition info (per serving): Calories: 350 Protein: 30g Carbohydrates: 20g Fat: 15g Fiber: 5g Sodium: 1300mg Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodie #DelhiCuisine #DelhiFlavors #HealthyDelhi #EatWellDelhi #FitInDelhi #DelhiNutrition #HealthyLivingDelhi #BeautyInDelhi #DelhiWellness #DelhiFitness #CulinaryDelhi #DelhiGourmet #DelhiDining

Sankhya Farms Basil Salad Dressing Kimchi Stew Ingredients: 2 cups kimchi (chopped) 1 onion (sliced) 2 cloves garlic (minced) 2 tbsp Sankhya Farms Basil Salad Dressing 1 tbsp gochujang (Korean chili paste) 1 tbsp soy sauce 1 tsp sugar 4 cups vegetable broth 1 block tofu (cubed) 2 green onions (chopped) 1 cup spinach 1 carrot (sliced) 1 zucchini (sliced) 1/2 cup mushrooms (sliced) 1 tbsp sesame oil Salt and pepper to taste Cooked rice for serving Instructions: Heat Sankhya Farms Basil Salad Dressing in a large pot over medium heat. Add garlic and onion, sauté until fragrant. Stir in kimchi, gochujang, soy sauce, and sugar. Cook for 5 minutes. Pour in vegetable broth and bring to a simmer. Add tofu, green onions, spinach, carrot, zucchini, and mushrooms. Simmer for 10-15 minutes. Stir in sesame oil and season with salt and pepper. Serve hot over cooked rice. Side Dish: Serve with a side of steamed white or brown rice. Wine Suggestion: A light and fruity red wine like a Beaujolais or a chilled rosé would complement the flavors of the Kimchi Stew and the basil-infused dressing. Nutrition Info: This stew is a good source of probiotics from the kimchi, protein from the tofu, and vitamins from the vegetables. The basil-infused dressing adds a unique and flavorful twist to the stew, making it a satisfying and nutritious meal option. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodies #DelhiCuisine #DelhiFoodScene #DelhiHealthyLiving #DelhiWellness #DelhiFitnessJourney #DelhiBeautySecrets #DelhiNutrition #DelhiFoodCulture #DelhiFoodAdventures #DelhiGourmet #DelhiFoodBloggers #DelhiHealthAndBeauty #DelhiCookingClass

Ingredients for Jjajangmyeon: 250g Jjajangmyeon noodles 200g pork or beef, minced 1 onion, finely chopped 1 small carrot, diced 1/2 cup black bean paste 2 tbsp Sankhya Farms Basil Salad Dressing 1 tbsp vegetable oil 2 cloves garlic, minced 1 cup chicken or vegetable broth 1 tbsp cornstarch mixed with 2 tbsp water Salt and pepper to taste 2 green onions, chopped (for garnish) Side Dish: Spicy Korean Cucumber Salad Instructions: Cook Jjajangmyeon noodles according to package instructions. Drain and set aside. Heat vegetable oil in a pan over medium heat. Add minced pork or beef and cook until browned. Add onions, garlic, and carrots. Sauté until vegetables are tender. Stir in black bean paste and Sankhya Farms Basil Salad Dressing. Cook for 2 minutes. Pour in chicken or vegetable broth and bring to a simmer. Stir in the cornstarch mixture to thicken the sauce. Season with salt and pepper. Add the cooked noodles to the sauce, tossing to coat evenly. Cook for another 2 minutes. Remove from heat and garnish with chopped green onions. Side Dish: Spicy Korean Cucumber Salad: Slice cucumbers thinly and sprinkle with salt. Let sit for 10 minutes, then rinse and drain. In a bowl, combine sliced cucumbers with Sankhya Farms Basil Salad Dressing, red chili flakes, sesame seeds, and a splash of vinegar. Toss well and refrigerate for at least 30 minutes before serving. Wine Suggestion: A dry Riesling would complement the bold flavors of the Jjajangmyeon and the refreshing spice of the cucumber salad. Nutrition Info (approximate per serving): Calories: 450 Protein: 18g Carbohydrates: 50g Fat: 18g Fiber: 6g Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodies #DelhiCuisine #DelhiFlavors #DelhiFoodBloggers #DelhiFoodDiaries #DelhiFoodScene #DelhiFoodAdventures #DelhiFoodJourney #DelhiHealthyEats #DelhiGourmet #DelhiFoodCulture #DelhiFoodFest #DelhiTasteSensation #DelhiFoodDiscoveries

The one-stop destination that caters to all your cravings leafing each taste bud satisfied! Join us at Eatree🌳 #DelhiFoodCourt #DelhiEats #DelhiFoodie #FoodCourtDelhi #DelhiCuisine #FoodieDelhi #DelhiDining #eastdelhi #DelhiFoodCulture #EatDelhi

Dig your roots into a dining experience, like no other! Join us at Eatree🌳 #DelhiFoodCourt #DelhiEats #DelhiFoodie #FoodCourtDelhi #DelhiCuisine #FoodieDelhi #DelhiDining #eastdelhi #DelhiFoodCulture #EatDelhi

Hangover Stew Ingredients: 2 tablespoons Sankhya Farms Basil Salad Dressing 1 onion, diced 2 cloves garlic, minced 1 cup diced tomatoes 1 cup diced potatoes 1 cup chopped carrots 1 cup sliced mushrooms 1 cup cooked white beans 4 cups vegetable broth 1 teaspoon smoked paprika 1 teaspoon dried thyme Salt and pepper to taste 1/4 cup chopped fresh parsley 1 tablespoon lemon juice 1/4 cup coconut cream (optional, for creaminess) Instructions: Heat Sankhya Farms Basil Salad Dressing in a large pot over medium heat. Add diced onions and minced garlic, sauté until onions are translucent. Stir in diced tomatoes, potatoes, carrots, mushrooms, and cooked white beans. Pour in vegetable broth and add smoked paprika, dried thyme, salt, and pepper. Simmer for 20-25 minutes until vegetables are tender. Stir in chopped fresh parsley, lemon juice, and coconut cream (if using). Simmer for another 5 minutes. Adjust seasoning if needed and serve hot. Enhancements: Top with crispy fried bacon bits or pancetta for added richness. Garnish with a swirl of coconut cream for extra creaminess. Sprinkle with grated Parmesan cheese for a savory touch. Side Dish: Garlic Herb Focaccia: Bake or buy a fresh focaccia bread, brush with melted butter mixed with minced garlic and chopped fresh herbs like rosemary and thyme. Wine Suggestion: A medium-bodied red wine such as Merlot or a crisp, dry white wine like Pinot Grigio would complement the flavors of the stew and the herbal notes in the dressing. Nutrition Info (per serving): Calories: Approximately 300-350 Protein: 10-12 grams Carbohydrates: 35-40 grams Fat: 12-15 grams Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodBloggers #DelhiFitness #DelhiHealth #DelhiCuisine #DelhiFoodLove #DelhiWellness #DelhiNutrition #DelhiHealthyLiving #DelhiFoodDiaries #DelhiGourmet #DelhiCooking #DelhiFoodCulture #DelhiFoodInfluencer

Spice up your weekend with a Delhi Cuisine feast! Order via link in bio. Or Call us after 5pm. Call 029 2062 1859 / 029 2062 0817 #DelhiCuisine #indiantakeaway #cardiff #cardiffeats #birchgrove #whitchurch #rhiwbina #cardifffood #indiancuisine #awardwinning #cardiffeats #cardifffoodie #southwales #cardifffoodblog #cardifffoodlife

Ingredients for the sandwich: Sourdough bread slices Ripe avocados, sliced Sliced cheese (mozzarella or provolone) Sun-dried tomatoes Fresh basil leaves Red pepper flakes Sankhya Farms Basil Salad Dressing Salt and pepper to taste Instructions: Toast the sourdough bread slices until golden brown. Spread a generous amount of Sankhya Farms Basil Salad Dressing on each slice. Layer sliced avocado, cheese, sun-dried tomatoes, and basil leaves on one slice of bread. Sprinkle red pepper flakes, salt, and pepper on top. Place the other slice of bread on top to form a sandwich. Optionally, you can grill the sandwich in a panini press for a crispy texture and melted cheese. Side dish suggestion: A refreshing cucumber and tomato salad with a balsamic vinaigrette. Wine suggestion: A light and fruity Pinot Grigio would complement the flavors of the sandwich and salad. Nutrition info (approximate values per serving): Calories: 450 Total fat: 25g Saturated fat: 8g Cholesterol: 30mg Sodium: 600mg Total carbohydrates: 42g Dietary fiber: 8g Sugars: 6g Protein: 16g Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodie #DelhiCuisine #DelhiFoodScene #HealthyDelhi #DelhiWellness #FitnessInDelhi #BeautyFromDelhi #DelhiFoodCulture #FoodieLifeDelhi #DelhiFoodDiaries #DelhiGourmet #DelhiNutrition #DelhiFoodPhotography #DelhiHealthyLiving

Ingredients for Mexican Pasta and Blackbean Salad: 200g pasta (penne or rotini works well) 1 can (400g) black beans, drained and rinsed 1 red bell pepper, diced 1 cup cherry tomatoes, halved 1/2 cup corn kernels 1/4 cup red onion, finely chopped 1/4 cup fresh cilantro, chopped 1 avocado, diced 3 tbsp Sankhya Farms Basil Salad Dressing 1 tsp cumin powder 1/2 tsp chili powder Salt and pepper to taste Optional: crumbled queso fresco or cotija cheese for garnish For the side dish, consider grilling some chicken marinated in a mix of Sankhya Farms Basil Salad Dressing, lime juice, and a touch of honey. Instructions: Cook the pasta according to package instructions until al dente. Drain and let it cool. In a large bowl, combine the cooked pasta, black beans, bell pepper, cherry tomatoes, corn, red onion, and cilantro. In a small bowl, whisk together the Sankhya Farms Basil Salad Dressing, cumin powder, chili powder, salt, and pepper. Pour the dressing over the pasta salad and toss until everything is evenly coated. Gently fold in the diced avocado. Serve the salad chilled, garnished with crumbled queso fresco or cotija cheese if desired. Wine suggestion: A light and fruity Rosé or a crisp Sauvignon Blanc would complement the flavors of this salad perfectly. Nutrition info (per serving): Calories: 380 Total Fat: 12g Saturated Fat: 2g Sodium: 350mg Total Carbohydrates: 55g Dietary Fiber: 10g Sugars: 5g Protein: 12g Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodies #DelhiFitness #HealthyDelhi #DelhiSalads #DelhiNutrition #DelhiWellness #DelhiHealth #DelhiBeauty #DelhiLifestyle #DelhiCuisine #DelhiHealthyLiving #DelhiFoodCulture #DelhiGourmet #DelhiFoodBloggers

Prawn Mappas with Sankhya Farms Basil Salad Dressing Ingredients: 500g prawns, cleaned and deveined 3 tbsp Sankhya Farms Basil Salad Dressing 1 onion, finely sliced 1 tomato, chopped 1/2 cup coconut milk 1 tsp ginger-garlic paste 1 tsp turmeric powder 1 tsp coriander powder 1/2 tsp red chili powder 1/2 tsp fenugreek seeds 2 green chilies, slit 1 sprig curry leaves Salt to taste 1/2 cup water 1/2 tsp garam masala Fresh cilantro leaves for garnish 1 tsp lemon juice Instructions: Heat Sankhya Farms Basil Salad Dressing in a pan, add fenugreek seeds, and let them splutter. Add onions, ginger-garlic paste, green chilies, and curry leaves. Saute until onions are translucent. Add tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until tomatoes are mushy. Add prawns and cook for 2-3 minutes until they turn pink. Pour in coconut milk and water. Simmer for 5-7 minutes until the gravy thickens. Add garam masala, lemon juice, and garnish with cilantro leaves. Side Dish: Serve the Prawn Mappas with steamed rice or appam (rice pancake). Wine Suggestion: A light and fruity Riesling would complement the flavors of this dish perfectly. Nutrition Info (per serving): Calories: 320 Protein: 30g Carbohydrates: 12g Fat: 18g Fiber: 3g Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodScene #DelhiCuisine #DelhiDining #DelhiHealthyLiving #DelhiFitness #DelhiWellness #DelhiBeauty #DelhiNutrition #DelhiHealthyChoices #DelhiFoodBloggers #DelhiFitnessJourney #DelhiHealthyLifestyle #DelhiGourmet

Under the canopy of flavour where each taste bud is left satisfied! Join us at Eatree🌳 #DelhiFoodCourt #DelhiEats #DelhiFoodie #FoodCourtDelhi #DelhiCuisine #FoodieDelhi #DelhiDining #eastdelhi #DelhiFoodCulture #EatDelhi

Order your perfect takeaway treat this weekend from Delhi Cuisine and indulge in some of our beautifully crafted dishes that will please your tastebuds. Open until 11pm tonight offering collections and deliveries across Cardiff. Take advantage of our exclusive discounts when you order direct. 25% OFF collection and 15% OFF delivery. Use promo code. Hurry, offer ends soon! Pre Order Now Online www.delhicuisine.co.uk Link in bio. Or Call us after 5pm For collection call 029 2062 1859 For delivery call 029 2062 0817 #DelhiCuisine #indiantakeaway #cardiff #cardiffeats #birchgrove #whitchurch #rhiwbina #cardifffood #indiancuisine #awardwinning #cardiffeats #cardifffoodie #southwales #cardifffoodblog #cardifffoodlife

Ingredients for Paneer Fried Rice: 2 cups cooked basmati rice (cooled) 200g paneer, cubed 1 onion, finely chopped 1 bell pepper, diced 1 carrot, grated 3-4 cloves of garlic, minced 2-3 tablespoons Sankhya Farms Basil Salad Dressing 1 tablespoon soy sauce 1 teaspoon vinegar Salt and pepper to taste Chopped green onions for garnish Additional Ingredients for Enhanced Taste: 1 tablespoon toasted sesame seeds 1 teaspoon grated ginger 1 teaspoon red chili flakes 1 tablespoon chopped cilantro 1 tablespoon crushed peanuts 1 tablespoon honey 1 tablespoon lemon juice 1 tablespoon sesame oil 1 teaspoon garam masala Side Dish: Grilled vegetables with a sprinkle of sea salt and a squeeze of lemon. Wine Suggestion: A Pinot Grigio would complement the fresh basil notes in the dressing and the aromatic spices in the dish. Nutrition Info (approximate per serving): Calories: 350-400 kcal Protein: 12-15g Carbohydrates: 40-45g Fat: 15-20g Instructions: Heat Sankhya Farms Basil Salad Dressing in a pan, add garlic, ginger, and onions. Sauté until onions are translucent. Add bell pepper and carrot, cook until slightly tender. Push the veggies to the side, add paneer cubes to the pan, and lightly brown them. Mix everything together, then add cooked rice, soy sauce, vinegar, red chili flakes, honey, lemon juice, and garam masala. Stir well. Add salt, pepper, toasted sesame seeds, chopped cilantro, and crushed peanuts. Mix thoroughly. Drizzle sesame oil for extra flavor and toss again. Garnish with chopped green onions. Serve hot with grilled vegetables on the side. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodie #DelhiCuisine #HealthyDelhi #FitnessInDelhi #BeautyOfDelhi #DelhiDining #NutritionInDelhi #HealthyLivingDelhi #DelhiFoodBlog #ExploreDelhiFood #DelhiWellness #DelhiGourmet #DelhiHealthyEats #DelhiFoodCulture

Chili Cheese Noodles using Sankhya Farms Basil Salad Dressing Ingredients for Chili Cheese Noodles: 200g noodles of your choice 2 tbsp Sankhya Farms Basil Salad Dressing 1 onion, finely chopped 2 cloves of garlic, minced 1 red bell pepper, sliced 1 green chili, finely chopped 1 cup grated cheddar cheese 1 tsp chili powder Salt and pepper to taste Fresh basil leaves for garnish Enhanced Taste Ingredients: 1 tbsp soy sauce 1 tsp honey 1 tbsp sesame oil 1 tsp grated ginger 1/2 cup chopped scallions 1/4 cup chopped cilantro 1/4 cup chopped peanuts 1 lime, juiced 1 tbsp Sriracha sauce 1/2 cup cooked and shredded chicken (optional) Side Dish: Asian-style cucumber salad with sesame seeds Instructions: Cook the noodles according to package instructions, drain, and set aside. In a pan, heat the Sankhya Farms Basil Salad Dressing. Add onions and garlic, sauté until translucent. Add red bell pepper and green chili, cook until slightly tender. Add cooked noodles to the pan, toss well with the vegetables. Mix in soy sauce, honey, sesame oil, grated ginger, scallions, cilantro, peanuts, lime juice, Sriracha sauce, and shredded chicken (if using). Sprinkle chili powder, salt, and pepper. Mix thoroughly. Add grated cheddar cheese, stir until melted and coats the noodles evenly. Garnish with fresh basil leaves. For the side dish: Slice cucumbers thinly, toss with sesame seeds and a dressing made of soy sauce, sesame oil, and a touch of honey. Wine Suggestion: A Riesling with its slightly sweet and aromatic profile would complement the Asian flavors in the noodles and salad. Nutrition Info (approx. per serving): Calories: 450 kcal Carbohydrates: 40g Protein: 20g Fat: 25g Saturated Fat: 8g Fiber: 5g Sodium: 700mg Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodBloggers #DelhiFoodLovers #DelhiCuisine #DelhiFoodScene #DelhiFoodCulture #DelhiFoodDiaries #DelhiGourmet #DelhiFoodJunkie #DelhiFoodFestival #DelhiFoodieAdventures #DelhiFoodExperience #DelhiFoodLove #DelhiFoodAffair

Elevate your celebrations and gatherings at our versatile conference hall, perfect for parties, conferences, and wedding festivities at Gulmohar Sariska Resort. Let's turn your events into unforgettable memories. 🎉💼💍 For all bookings, call on +91-9739015944 or +91-9829553395 Website: www.gulmoharsariskaresort.com 🙏 Padharo Sa 🙏 #CulinaryExperiences #TasteOfSariska #TravelAdventures #SariskaGetaway #JaipurExploration #DelhiEscapade #GreeneryRetreat #FoodieAdventures #RestaurantDiaries #SariskaVibes #JaipurJourney #DelhiDiscoveries #NatureEscape #FoodLoversParadise #GastronomicDelights #SariskaSereneBeauty #JaipurWanderlust #DelhiEats #GreenOasis #TravelDineDiscover #SariskaMagic #JaipurFoodies #DelhiCuisine #LushGreenery #FlavorsOfSariska #GulmoharFamilyRetreat #ComfortInStyle #MemoriesInMaking

Satisfy your spice cravings tonight with a delicious takeaway from the award winning Delhi Cusine! Pre Order Now Online www.delhicuisine.co.uk Or Call us after 5pm For collection call 029 2062 1859 For delivery call 029 2062 0817 #DelhiCuisine #indiantakeaway #cardiff #cardiffeats #birchgrove #whitchurch #rhiwbina #cardifffood #indiancuisine #awardwinning #cardiffeats #cardifffoodie #southwales #cardifffoodblog #cardifffoodlife

Delhi Hub’s fried rice, oh what a feast! In Mississauga, it’s a flavor beast 🍚✨ #friedrice #delhihub #mississaugaeats #tasteofindia #foodieheaven #bestfriedrice #delicious #yum #foodlovers #instafood #foodstagram #musttry #foodphotography #delhicuisine #feastmode #delhihubmississauga

Malai Broccoli using Sankhya Farms Basil Salad Dressing: Ingredients for Malai Broccoli: 500g broccoli florets 1 cup cream 1/2 cup yogurt 2 tbsp Sankhya Farms Basil Salad Dressing 1 onion, finely chopped 3 cloves garlic, minced 1 tsp ginger, grated 1 tsp garam masala 1 tsp turmeric powder 1 tsp cumin powder Salt and pepper to taste Fresh cilantro for garnish Instructions: Steam the broccoli florets until just tender, then set aside. In a pan, heat Sankhya Farms Basil Salad Dressing and sauté onions, garlic, and ginger until golden. Add garam masala, turmeric, and cumin powder, stir for a minute. Pour in the cream and yogurt, stirring continuously until well combined. Add the steamed broccoli florets, season with salt and pepper, and simmer for 5 minutes. Garnish with fresh cilantro before serving. Enhanced Taste with Side Dish (Max 20 Ingredients): For an enhanced taste experience, serve the Malai Broccoli with a side of Quinoa and Chickpea Salad: Cooked quinoa Cooked chickpeas Diced cucumber Cherry tomatoes, halved Finely chopped red onion Fresh parsley, chopped Lemon juice Sankhya Farms Basil Salad Dressing Salt and pepper Mix all the ingredients together and drizzle with Sankhya Farms Basil Salad Dressing before serving. Wine Suggestion: A crisp Sauvignon Blanc would complement the basil-infused flavors of the dish and refresh the palate. Brief Nutrition Info: Sankhya Farms Basil Salad Dressing adds healthy fats and a burst of basil flavor. Broccoli provides vitamins and fiber, while the cream and yogurt add richness. Quinoa and chickpeas in the side dish offer protein and additional nutrients. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodBlog #DelhiFoodDiaries #DelhiGourmet #DelhiCuisine #DelhiHealthyEats #DelhiWellness #DelhiFitnessFood #DelhiHealthNut #DelhiNutrition #DelhiFarmToTable #DelhiFreshIngredients #DelhiFoodCulture #DelhiFlavors

Ragi Cheela with Basil Salad Dressing Ingredients: 1 cup ragi flour 1/2 cup grated zucchini 1/4 cup finely chopped onions 1/4 cup chopped tomatoes 2 tbsp chopped fresh basil leaves 1 green chili, finely chopped 1/2 tsp cumin seeds 1/2 tsp turmeric powder Salt to taste Water as needed Sankhya Farms Basil Salad Dressing for cooking Instructions: In a mixing bowl, combine ragi flour, grated zucchini, onions, tomatoes, basil leaves, green chili, cumin seeds, turmeric powder, and salt. Gradually add water to make a smooth batter of pouring consistency. Heat a non-stick pan and drizzle Sankhya Farms Basil Salad Dressing. Pour a ladleful of the batter onto the pan and spread it into a thin circle. Cook until both sides are golden brown and crisp. Repeat for the remaining batter. Enhancements: Topping: Sprinkle some crumbled feta cheese and a drizzle of Sankhya Farms Basil Salad Dressing for added flavor. Serving Sauce: Prepare a tangy yogurt dip with Greek yogurt, lemon juice, salt, pepper, and a touch of Sankhya Farms Basil Salad Dressing. Garnish: Garnish with fresh basil leaves and a sprinkle of paprika for color and a hint of spice. Wine Suggestion: A crisp Pinot Grigio would complement the basil-infused flavors and the freshness of the vegetables in the cheela. Nutrition Info (Approximate): Calories per serving: 180 kcal Carbohydrates: 25g Protein: 6g Fat: 6g (from Sankhya Farms Basil Salad Dressing and cheese) Pair your Ragi Cheela with the tangy yogurt dip and enjoy the delightful flavors! Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodBlog #DelhiFoodLove #DelhiFoodDiaries #DelhiCuisine #DelhiFoodScene #DelhiFoodCulture #HealthyDelhi #DelhiFitness #DelhiBeauty #DelhiNutrition #DelhiHealth #DelhiWellness #DelhiGourmet

Kidney Beans and Chicken Soup using Sankhya Farms Basil Salad Dressing Ingredients: 1 cup dried kidney beans, soaked overnight 1 cup cooked chicken, diced 1 onion, finely chopped 2 carrots, diced 2 celery stalks, diced 3 cloves garlic, minced 1 bay leaf 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon paprika 6 cups chicken broth Salt and pepper to taste 3 tablespoons Sankhya Farms Basil Salad Dressing 2 tablespoons flaxseed oil 1 teaspoon citric acid 1 teaspoon ascorbic acid ½ cup chopped fresh basil ½ cup grated Parmesan cheese 1 lemon, juiced Crusty bread for serving Instructions: In a large pot, heat the flaxseed oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until softened, about 5 minutes. Add the soaked kidney beans, chicken broth, bay leaf, thyme, oregano, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the beans are tender. Stir in the cooked chicken, Sankhya Farms Basil Salad Dressing, citric acid, and ascorbic acid. Simmer for an additional 15 minutes. Remove the bay leaf and discard. Stir in the fresh basil and Parmesan cheese. Season with lemon juice, salt, and pepper to taste. Serve the soup hot with crusty bread. For a side dish, prepare a simple mixed greens salad tossed with Sankhya Farms Basil Salad Dressing. Wine suggestion: A light and crisp white wine like Sauvignon Blanc would complement the herbaceous flavors of the soup. Nutrition info (per serving): Calories: 380 Protein: 28g Carbohydrates: 30g Fat: 15g Fiber: 9g Sodium: 850mg Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #HealthyDelhi #DelhiFitness #DelhiHealth #DelhiWellness #DelhiCuisine #DelhiFlavors #DelhiNutrition #DelhiGourmet #DelhiFoodCulture #DelhiHealthyLiving #DelhiFoodJourney #DelhiFoodBloggers #DelhiCookingClasses

Burst of tangy tamarind and fresh mint chutney, draped over crispy, exquisitely made gol gappas. It’s the perfect starter to tease your palate at the Delhi Heights special dinner buffet. Every Friday | Viva | 7:30 pm to 10:30 pm INR 2,500* (all inclusive, per person) For spectacular sips and bites, call: +91 73866 11001 or +91 (040) 6725 2626 *T&Cs apply #VivantaHyderabadBegumpet #VivantaHotels #Hyderabad #HyderabadCity #Telangana #Viva #Dinner #Buffet #DelhiCuisine #Delhi #Chaat #Golgappa

Where family bonds are woven into moments of comfort and beauty. Our family rooms at Gulmohar Sariska Resort are designed to blend elegance with coziness, ensuring a stay that's as heartwarming as it is luxurious. 🏡✨ For all bookings, call on +91-9739015944 or +91-9829553395 Website: www.gulmoharsariskaresort.com 🙏 Padharo Sa 🙏 #CulinaryExperiences #TasteOfSariska #TravelAdventures #SariskaGetaway #JaipurExploration #DelhiEscapade #GreeneryRetreat #FoodieAdventures #RestaurantDiaries #SariskaVibes #JaipurJourney #DelhiDiscoveries #NatureEscape #FoodLoversParadise #GastronomicDelights #SariskaSereneBeauty #JaipurWanderlust #DelhiEats #GreenOasis #TravelDineDiscover #SariskaMagic #JaipurFoodies #DelhiCuisine #LushGreenery #FlavorsOfSariska #GulmoharFamilyRetreat #ComfortInStyle #MemoriesInMaking

Chicken Celery Mingle: Ingredients: 500g chicken breast, sliced 2 tbsp Sankhya Farms Basil Salad Dressing 1 cup celery, thinly sliced 1 red bell pepper, diced 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 2 tbsp pine nuts, toasted Salt and pepper to taste Fresh basil leaves for garnish Instructions: Marinate the chicken breast slices in Sankhya Farms Basil Salad Dressing for 30 minutes. Heat a skillet over medium heat and cook the chicken until golden brown and cooked through. In a large bowl, combine the cooked chicken, celery, red bell pepper, cherry tomatoes, red onion, and toasted pine nuts. Season with salt and pepper, toss well to combine. Garnish with fresh basil leaves before serving. Side Dish: Garlic Parmesan Roasted Broccoli Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, minced garlic, grated Parmesan cheese, salt, and pepper. Roast in the oven for 20-25 minutes until tender and slightly crispy. Wine Suggestion: A crisp Sauvignon Blanc would complement the basil flavors and the freshness of the dish. Nutrition Info (approx. per serving): Calories: 320 Protein: 30g Carbohydrates: 12g Fat: 17g Fiber: 4g Sugar: 4g This recipe provides a balanced mix of protein, healthy fats, and vegetables, making it a nutritious and flavorful meal. Enjoy! Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #HealthyDelhi #DelhiFitness #DelhiWellness #DelhiHealth #DelhiBeauty #DelhiCuisine #FoodInDelhi #FitInDelhi #BeautyInDelhi #WellnessInDelhi #FitnessJourneyDelhi #HealthyLivingDelhi #DelhiFoodCulture

Sankhya Farms Basil Salad Dressing Pizza Toast: Ingredients: Sourdough bread slices Sankhya Farms Basil Salad Dressing Cherry tomatoes, sliced Fresh mozzarella cheese, sliced Kalamata olives, sliced Red onion, thinly sliced Fresh basil leaves Crushed red pepper flakes Grated Parmesan cheese Balsamic glaze Instructions: Preheat your oven to 375°F (190°C). Spread Sankhya Farms Basil Salad Dressing evenly on the sourdough bread slices. Top with sliced cherry tomatoes, mozzarella cheese, Kalamata olives, red onion slices, and fresh basil leaves. Sprinkle crushed red pepper flakes and grated Parmesan cheese over the toppings. Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly. Remove from the oven and drizzle with balsamic glaze. Slice and serve hot. Side Dish: A simple mixed greens salad with a light vinaigrette made using Sankhya Farms Basil Salad Dressing. Wine Pairing: A crisp Sauvignon Blanc would complement the basil dressing and fresh toppings wonderfully. Nutrition Info (approx. per serving): Calories: 280 kcal | Carbohydrates: 28g | Protein: 10g | Fat: 14g | Fiber: 3g This Pizza Toast is bursting with fresh flavors from the basil dressing, tomatoes, and olives, making it a delightful snack or light meal. Enjoy! Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiCuisine #DelhiFoodBlog #DelhiFoodDiaries #DelhiFoodLove #DelhiFoodLovers #DelhiFoodie #DelhiGourmet #DelhiHealthyEating #DelhiFitnessFood #DelhiNutrition #DelhiHealthyLiving #DelhiWellness #DelhiFoodCulture

GIVEAWAY! Win A £50 TAKEAWAY! 3 simple steps to be in with a chance of winning: 1️⃣ Like and share this post 2️⃣ Follow our page @delhicuisine.cardiff 3️⃣ Tag your friend (1 tag = 1 entry) One lucky winner will be drawn on Sunday 12th May 2024. T&C applies. #DelhiCuisine #indiantakeaway #takeaway #cardiff #cardiffeats #birchgrove #whitchurch #rhiwbina #cardifffood #indiancuisine #awardwinning #cardiffeats #cardifffoodie #southwales #cardifffoodblog #cardifffoodlife

Spicy Jhalmuri using Sankhya Farms Basil Salad Dressing Ingredients: 2 cups puffed rice 1/2 cup chopped onions 1/2 cup chopped tomatoes 1/4 cup chopped cucumber 1/4 cup chopped bell peppers (any color) 2 tablespoons chopped cilantro 2 tablespoons Sankhya Farms Basil Salad Dressing 1 tablespoon tamarind chutney 1 tablespoon mint chutney 1/2 teaspoon chaat masala 1/2 teaspoon red chili powder 1/2 teaspoon roasted cumin powder Salt to taste Squeeze of lemon juice 2 tablespoons roasted peanuts 1 green chili, chopped (optional) Sev (thin crispy noodles) for garnish Chopped fresh basil leaves for garnish 1 tablespoon vegetable oil Side dish: Spicy Paneer Tikka Instructions: In a large mixing bowl, combine the puffed rice, chopped onions, tomatoes, cucumber, bell peppers, and cilantro. In a small bowl, mix together the Sankhya Farms Basil Salad Dressing, tamarind chutney, mint chutney, chaat masala, red chili powder, cumin powder, salt, and lemon juice to make the dressing. Drizzle the dressing over the puffed rice mixture and toss well to coat evenly. Heat vegetable oil in a pan and lightly fry the green chili (if using) for a few seconds until fragrant. Add this to the puffed rice mixture. Add roasted peanuts to the mixture and toss again gently. Garnish with sev and chopped basil leaves before serving. Side Dish: Spicy Paneer Tikka Marinate paneer cubes in a mixture of yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Skewer and grill until golden brown. Wine Suggestion: A crisp, off-dry Riesling would complement the spicy and tangy flavors of the Jhalmuri and Paneer Tikka. Nutrition Info: This recipe is rich in vitamins and minerals from the fresh vegetables and basil-infused oil, providing a balanced mix of carbohydrates, proteins, and healthy fats. It's a flavorful and satisfying dish suitable for a light meal or snack. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodie #DelhiEats #DelhiCuisine #DelhiFlavors #DelhiFoodScene #DelhiFoodDiaries #DelhiFoodBloggers #DelhiHealthyEating #DelhiFitness #DelhiHealthHub #DelhiNutrition #DelhiBeauty #DelhiWellness #DelhiFoodLovers #DelhiGourmet

Mixed Fried Rice using Sankhya Farms Basil Salad Dressing Ingredients for Mixed Fried Rice: 2 cups cooked jasmine rice 1 cup mixed vegetables (carrots, peas, bell peppers) 1/2 cup diced chicken or tofu (optional) 2 eggs, beaten 3 tablespoons Sankhya Farms Basil Salad Dressing 2 tablespoons soy sauce 1 tablespoon sesame oil 2 cloves garlic, minced 1/2 teaspoon ginger, grated 1/4 cup chopped green onions Salt and pepper to taste 1 tablespoon vegetable oil Instructions: Heat vegetable oil in a large skillet over medium heat. Add garlic and ginger, sauté until fragrant. Add diced chicken or tofu (if using) and cook until browned. Push chicken/tofu to one side of the skillet, add beaten eggs to the other side. Scramble until cooked through, then mix with the chicken/tofu. Add mixed vegetables and cook until tender. Stir in cooked rice, Sankhya Farms Basil Salad Dressing, soy sauce, sesame oil, salt, and pepper. Mix well until everything is evenly coated and heated through. Remove from heat and stir in chopped green onions. Side Dish: Grilled Shrimp Skewers with Lemon Herb Marinade Wine Suggestion: A crisp Sauvignon Blanc would complement the basil-infused flavors well. Nutrition Info (approximate per serving): Calories: 350 Protein: 15g Carbohydrates: 35g Fat: 16g Fiber: 4g Sodium: 650mg Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiCuisine #DelhiFoodBloggers #HealthyDelhi #DelhiFitness #DelhiNutrition #DelhiWellness #DelhiGourmet #DelhiDining #DelhiCooking #DelhiHealthyLiving #DelhiFoodCulture #DelhiTasteBuds #DelhiFoodInnovation

Pasta Belle Roma using Sankhya Farms Basil Salad Dressing: Ingredients: 250g Pasta (of your choice) 3 tbsp Sankhya Farms Basil Salad Dressing 1 cup Cherry Tomatoes, halved 1/2 cup Black Olives, sliced 1/4 cup Red Onion, thinly sliced 1/4 cup Fresh Basil Leaves, chopped 1/4 cup Parmesan Cheese, grated 2 cloves Garlic, minced Salt and Pepper to taste 1 tbsp Olive Oil Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add cherry tomatoes, black olives, and red onion to the skillet. Cook until tomatoes are slightly softened. Add cooked pasta to the skillet and toss to combine with the vegetables. Pour Sankhya Farms Basil Salad Dressing over the pasta and toss until evenly coated. Season with salt and pepper to taste. Remove from heat. Garnish with chopped fresh basil and grated Parmesan cheese before serving. Side Dish: For a side dish, a simple mixed green salad with a balsamic vinaigrette dressing would complement the pasta well. Wine Suggestion: A light and crisp Pinot Grigio would pair beautifully with the flavors of the pasta and salad. Nutrition Info: This dish is rich in carbohydrates from the pasta, healthy fats from the olive oil and flaxseed oil in the dressing, and vitamins and antioxidants from the fresh basil, tomatoes, and olives. The addition of vegetables adds fiber and nutrients, making it a balanced meal. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodLovers #HealthyDelhi #DelhiFitness #DelhiHealthyLiving #DelhiWellness #DelhiNutrition #DelhiBeauty #DelhiHealthTips #DelhiCuisine #DelhiFoodDiaries #DelhiGourmet #DelhiSaladDressing #DelhiBasilOil

Prawn and Lemon Quiche using Sankhya Farms Basil Salad Dressing Ingredients for Prawn and Lemon Quiche: 1 pre-made pie crust 200g cooked prawns, peeled and deveined 1 cup grated Gruyère cheese 3 eggs 1 cup heavy cream 1/4 cup Sankhya Farms Basil Salad Dressing Zest of 1 lemon 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons chopped fresh basil 1/4 cup diced red bell pepper 1/4 cup diced red onion 2 cloves garlic, minced 1 tablespoon olive oil Side Dish: Arugula and Cherry Tomato Salad: 2 cups fresh arugula 1 cup cherry tomatoes, halved 1 tablespoon balsamic vinegar 1 tablespoon olive oil Salt and pepper to taste Wine Suggestion: A crisp Sauvignon Blanc would complement the flavors of the quiche and salad nicely. Nutrition Info (approximate per serving): Calories: 380 kcal Protein: 18g Carbohydrates: 17g Fat: 26g Fiber: 1g Instructions: Preheat your oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Sauté garlic, red bell pepper, and red onion until softened. Add cooked prawns and cook for another 2-3 minutes. Set aside. In a bowl, whisk together eggs, heavy cream, Sankhya Farms Basil Salad Dressing, lemon zest, salt, pepper, and chopped basil. Place the pre-made pie crust in a pie dish. Spread the prawn mixture evenly over the crust. Sprinkle grated Gruyère cheese on top. Pour the egg mixture over the prawns and cheese. Bake in the preheated oven for 30-35 minutes or until the quiche is set and golden brown on top. While the quiche is baking, prepare the side salad by tossing arugula and cherry tomatoes with balsamic vinegar, olive oil, salt, and pepper. Serve slices of the Prawn and Lemon Quiche with the Arugula and Cherry Tomato Salad on the side. Enjoy your meal with a glass of Sauvignon Blanc! Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiCuisine #HealthyDelhi #FitnessInDelhi #HealthyLivingDelhi #DelhiNutrition #WellnessInDelhi #BeautyInDelhi #DelhiWellness #FoodLoveDelhi #EatHealthyDelhi #FoodAndFitnessDelhi #CulinaryDelightsDelhi #GourmetDelhi

Chicken Sausage Sandwich with Sankhya Farms Basil Salad Dressing: Ingredients: 4 chicken sausage links 4 ciabatta rolls 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 onion, thinly sliced 4 slices provolone cheese 2 tablespoons Sankhya Farms Basil Salad Dressing 2 cloves garlic, minced Salt and pepper to taste 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon crushed red pepper flakes 1 cup arugula 2 tablespoons balsamic glaze 1 tablespoon honey 1 teaspoon Dijon mustard 1 tablespoon mayonnaise 1 tablespoon olive oil 1 teaspoon chopped fresh basil Side Dish: Roasted Parmesan Garlic Potatoes Wine Suggestion: Chardonnay Nutrition Info (per serving): Calories: 480 Protein: 26g Fat: 22g Carbohydrates: 44g Instructions: Preheat the grill or a grill pan over medium-high heat. In a small bowl, mix together Sankhya Farms Basil Salad Dressing, garlic, salt, pepper, oregano, thyme, paprika, and red pepper flakes. Brush the mixture onto the chicken sausage links. Grill the chicken sausages, turning occasionally, until cooked through, about 8-10 minutes. While the sausages are grilling, heat olive oil in a skillet over medium heat. Add sliced bell peppers and onions. Cook until softened and slightly caramelized, about 8-10 minutes. Season with salt and pepper. In a small bowl, mix together balsamic glaze, honey, Dijon mustard, and mayonnaise to make a sauce. Slice the ciabatta rolls in half and toast them lightly on the grill. Assemble the sandwiches: spread the sauce on the bottom half of each roll, then layer with provolone cheese, grilled chicken sausage, sautéed peppers and onions, and a handful of arugula. Drizzle with additional Sankhya Farms Basil Salad Dressing and sprinkle with chopped fresh basil. Top with the other half of the roll. Serve hot with Roasted Parmesan Garlic Potatoes on the side. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodies #DelhiCuisine #DelhiFoodScene #DelhiGourmet #DelhiDining #DelhiFoodAdventures #DelhiFoodBloggers #DelhiFoodCulture #DelhiFlavors #DelhiFoodJourney #DelhiGastronomy #DelhiFoodLovers #DelhiFoodFestival #DelhiFoodExperience

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Basil Infused Banana Walnut Pancakes: Ingredients: 1 cup all-purpose flour 1 ripe banana, mashed 1/4 cup chopped walnuts 1/4 cup Sankhya Farms Basil Salad Dressing 1/2 cup milk 1 egg 2 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Butter or oil for cooking Instructions: In a bowl, mix flour, baking powder, baking soda, and salt. In another bowl, whisk together mashed banana, Sankhya Farms Basil Salad Dressing, milk, egg, and sugar. Combine wet and dry ingredients, then fold in chopped walnuts. Heat a pan over medium heat and add butter or oil. Pour 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface, then flip and cook until golden brown. Serve hot with a drizzle of Sankhya Farms Basil Salad Dressing on top. Enhanced Taste Ingredients: Fresh basil leaves (chopped for garnish) Honey or maple syrup (for extra sweetness) Lemon zest (for a citrusy kick) Greek yogurt (for a creamy texture) Vanilla extract (for added flavor) Side Dish: A refreshing side dish like a mixed berry salad with a balsamic basil vinaigrette would complement the flavors well. Wine Suggestion: A light and fruity white wine like a Sauvignon Blanc or a Pinot Grigio would pair nicely with the basil-infused flavors of the pancakes. Nutrition Info (per serving): Calories: 300 Fat: 12g Carbohydrates: 40g Protein: 7g Fiber: 3g Sugar: 12g Sodium: 400mg Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodie #DelhiEats #DelhiFoodLove #DelhiFoodDiaries #DelhiFoodBlogger #DelhiCuisine #DelhiFoodLovers #DelhiFoodVentures #DelhiFoodScene #FoodiesOfDelhi #EatInDelhi #DilliWale #DelhiGram #DelhiDining #DelhiFoodCulture

Step into the heart of old school Dilli with @salt.progressivekitchen, where every dish is a tribute to the bustling streets and rich culinary heritage of Dilli, inspired by diverse Mughlai traditions. 🕌 . . . . . . #saltprogressivekitchen #progressivekitchen #rajahmundry #dilli #delhicuisine #indiancuisine #dillifoodies

Basil-infused Corn Hotdogs using Sankhya Farms Basil Salad Dressing: Ingredients: 4 corn hotdog sausages 4 hotdog buns 4 tbsp Sankhya Farms Basil Salad Dressing 1 red onion, thinly sliced 1 cup cherry tomatoes, halved 1/2 cup feta cheese, crumbled 1/4 cup fresh basil leaves, chopped 1/4 cup balsamic glaze Salt and pepper to taste 1 tbsp olive oil 1 tsp garlic powder 1 tsp paprika 1 tsp honey 1 tsp mustard 1 tbsp mayonnaise 1 tbsp grated Parmesan cheese 1 tbsp chopped parsley 1 tbsp chopped chives 1 tbsp chopped dill 1 lemon, juiced For the side dish, you can prepare a simple Basil Pesto Pasta: 250g pasta of your choice 1/2 cup fresh basil leaves 1/4 cup pine nuts 1/4 cup grated Parmesan cheese 2 garlic cloves 1/4 cup olive oil Salt and pepper to taste Wine suggestion: A crisp Sauvignon Blanc would complement the basil flavors well. Nutrition Info (per serving, without side dish): Calories: 320 kcal Carbohydrates: 25g Protein: 10g Fat: 20g Saturated Fat: 5g Cholesterol: 30mg Sodium: 800mg Fiber: 3g Sugar: 5g Method: Preheat your grill or stovetop grill pan. In a bowl, mix Sankhya Farms Basil Salad Dressing with olive oil, garlic powder, paprika, honey, mustard, salt, and pepper. Brush the corn hotdog sausages with this mixture and grill until cooked through, about 8-10 minutes. Toast the hotdog buns on the grill. Assemble the hotdogs by placing a sausage in each bun. Top with sliced red onion, cherry tomatoes, feta cheese, chopped basil, balsamic glaze, and any remaining dressing mixture. For the side dish, cook pasta according to package instructions. In a blender, combine basil leaves, pine nuts, Parmesan cheese, garlic, olive oil, salt, and pepper until smooth. Toss the cooked pasta with the pesto sauce. Serve the Basil-infused Corn Hotdogs with Basil Pesto Pasta on the side. Enjoy with a glass of Sauvignon Blanc! Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodies #DelhiFoodLove #DelhiFoodBlog #DelhiFoodDiaries #DelhiFoodCulture #DelhiCuisine #DelhiGourmet #DelhiHealthyEats #DelhiFoodLovers #DelhiFoodScene #DelhiFoodFestival #DelhiDining #DelhiGastronomy #DelhiFoodExplorers

Fried Fish with Sweet Chilli Sauce using Sankhya Farms Basil Salad Dressing Ingredients for Fried Fish: 4 fish fillets (e.g., tilapia or cod) 1 cup all-purpose flour 2 eggs, beaten 1 cup panko breadcrumbs 2 tbsp Sankhya Farms Basil Salad Dressing Salt and pepper to taste Vegetable oil for frying Ingredients for Sweet Chilli Sauce: 1/2 cup sweet chilli sauce 1 tbsp lime juice 1 tbsp Sankhya Farms Basil Salad Dressing For the Coleslaw Side Dish: 2 cups shredded cabbage 1 carrot, shredded 1/4 cup mayonnaise 1 tbsp Sankhya Farms Basil Salad Dressing 1 tsp honey Salt and pepper to taste Preparation: Season the fish fillets with salt and pepper. Drizzle with Sankhya Farms Basil Salad Dressing. Dredge in flour, dip in beaten eggs, and coat with panko breadcrumbs. Heat oil in a pan over medium-high heat and fry the fish until golden brown and cooked through, about 3-4 minutes per side. Mix the sweet chilli sauce with lime juice and Sankhya Farms Basil Salad Dressing for the dipping sauce. Combine cabbage, carrot, mayonnaise, Sankhya Farms Basil Salad Dressing, honey, salt, and pepper for the coleslaw. Wine Pairing: A crisp Sauvignon Blanc complements the basil and enhances the spicy, tangy notes of the sauce. Nutrition Info: This meal provides a good balance of protein from the fish, healthy fats from the dressing, and vitamins from the vegetables. The meal is moderate in calories, with the majority coming from the fish and the oil used for frying. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodie #HealthyDelhi #DelhiFitness #DelhiBeauty #DelhiWellness #DelhiGourmet #DelhiNutrition #FitInDelhi #FoodieInDelhi #DelhiHealthyLiving #DelhiDining #DelhiCuisine #BeautyInDelhi #DelhiFoodCulture

Broccoli Bell Pepper Omelette using Sankhya Farms Basil Salad Dressing Ingredients for Omelette: 3 large eggs 1/4 cup chopped broccoli 1/4 cup diced bell peppers (red and green for color) 2 tbsp Sankhya Farms Basil Salad Dressing Salt and pepper to taste 1/4 cup shredded cheese (cheddar or mozzarella) Additional Ingredients: 1 tbsp chopped fresh basil 1/4 cup diced tomatoes 2 tbsp chopped green onions 1/4 cup cooked and diced chicken or ham 1/4 cup sliced mushrooms 1/4 cup crumbled feta cheese 1/4 cup diced avocado 1 tbsp pine nuts 1/4 cup spinach leaves 1/4 cup diced red onions Side Dish: Mixed greens salad with a lemon vinaigrette dressing. Wine Suggestion: A crisp Sauvignon Blanc would complement the fresh flavors of the omelette and salad. Nutrition Info (approximate per serving): Calories: 350 Protein: 20g Carbohydrates: 10g Fat: 25g Fiber: 3g Instructions: In a bowl, beat eggs and mix in Sankhya Farms Basil Salad Dressing, salt, and pepper. Heat a non-stick pan over medium heat and add broccoli, bell peppers, and any other desired vegetables from the additional ingredients list. Cook until slightly softened. Pour the egg mixture over the vegetables in the pan. Cook until the edges start to set. Sprinkle shredded cheese over the omelette and cook until the cheese melts and the eggs are fully set. Fold the omelette in half and transfer to a plate. Garnish with fresh basil and serve hot with a side of mixed greens salad dressed with lemon vinaigrette. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFitness #DelhiBeauty #DelhiNutrition #DelhiHealth #DelhiWellness #DelhiCuisine #DelhiGourmet #DelhiLifestyle #DelhiHealthyLiving #DelhiFoodCulture #DelhiSalads #DelhiFlavors #DelhiFresh

Kale and Apple Salad using Sankhya Farms Basil Salad Dressing Ingredients for the salad: 4 cups kale, stems removed and thinly sliced 1 large apple, thinly sliced 1/2 cup dried cranberries 1/4 cup toasted walnuts, chopped 1/4 cup crumbled feta cheese Sankhya Farms Basil Salad Dressing Salt and pepper to taste For the side dish: Grilled lemon herb chicken skewers Wine suggestion: A crisp Pinot Grigio would complement the flavors of the basil dressing and the freshness of the salad. Nutrition info (per serving): Calories: 300 Protein: 8g Carbohydrates: 30g Fat: 18g Fiber: 5g Instructions: In a large bowl, massage the kale with a drizzle of Sankhya Farms Basil Salad Dressing until the leaves soften. Add sliced apples, dried cranberries, toasted walnuts, and crumbled feta cheese to the bowl. Drizzle more basil dressing over the salad and toss to coat evenly. Season with salt and pepper to taste. For the side dish, marinate chicken skewers in a mixture of lemon juice, herbs, salt, and pepper. Grill until cooked through and slightly charred. Serve the Kale and Apple Salad alongside the grilled lemon herb chicken skewers. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodies #DelhiFoodDiaries #DelhiFitness #DelhiHealth #DelhiBeauty #DelhiWellness #DelhiNutrition #DelhiSalads #DelhiHealthyLiving #DelhiFoodBloggers #DelhiLifestyle #DelhiDining #DelhiFoodScene #DelhiCuisine

Savour the richness of North India’s finest delicacies with the Delhi Heights dinner buffet. Chef recommends: butter chicken. This classic favourite is marinated overnight and slow-cooked in a clay pot in a creamy tomato gravy with a hint of kasoori methi. Every bite — a regal delight. Pair it with a serving of rasmalai for a heavenly end to your delicious feast. Every Friday | Viva | 7:30 pm to 10:30 pm INR 2,500* (all inclusive, per person) For spectacular sips and bites, call: +91 73866 11001 or +91 (040) 6725 2626 *T&Cs apply #VivantaHyderabadBegumpet #VivantaHotels #Hyderabad #HyderabadCity #Telangana #Viva #Dinner #Buffet #DelhiCuisine #Delhi

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Cornitos Grilled Paneer Tacos with Salsa Dip using Sankhya Farms Basil Salad Dressing Grilled Paneer Tacos: Ingredients: 200g paneer, cut into cubes 2 tbsp Sankhya Farms Basil Salad Dressing 1 tsp smoked paprika 1 tsp cumin powder Salt and pepper to taste 6 small corn tortillas 1 cup shredded lettuce 1 cup diced tomatoes 1/2 cup diced red onions 1/4 cup chopped cilantro 1/4 cup crumbled feta cheese 1/4 cup chopped jalapenos (optional) Instructions: Marinate paneer cubes in basil salad dressing, smoked paprika, cumin powder, salt, and pepper for 30 minutes. Grill marinated paneer until lightly charred. Warm corn tortillas on the grill. Assemble tacos with grilled paneer, shredded lettuce, diced tomatoes, red onions, cilantro, feta cheese, and jalapenos. Drizzle with more basil salad dressing before serving. Salsa Dip: Ingredients: 1 cup diced tomatoes 1/2 cup diced red onions 1/4 cup chopped cilantro 1/4 cup chopped jalapenos 2 tbsp lime juice Salt and pepper to taste 1 tbsp Sankhya Farms Basil Salad Dressing Instructions: Combine all ingredients in a bowl and mix well. Let it sit for 15-20 minutes for flavors to meld. Side Dish: Avocado-Corn Salad Ingredients: 1 ripe avocado, diced 1 cup corn kernels (grilled or boiled) 1/4 cup diced red bell pepper 2 tbsp chopped fresh basil 1 tbsp lime juice Salt and pepper to taste 1 tbsp Sankhya Farms Basil Salad Dressing Instructions: Combine all ingredients in a bowl and toss gently. Adjust seasoning as needed. Wine Suggestion: A crisp Sauvignon Blanc would complement the fresh flavors of the tacos and salad. Nutrition Info (approximate per serving): Calories: 400 Protein: 15g Carbohydrates: 30g Fat: 25g Fiber: 5g Sodium: 700mg (varies based on added salt) Enjoy your flavorful meal! Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #HealthyDelhi #DelhiFitness #DelhiFoodie #DelhiHealthyLiving #DelhiWellness #DelhiBeauty #DelhiCuisine #DelhiFoodScene #DelhiNutrition #DelhiHealthTips #DelhiFoodCulture #DelhiWellnessJourney #DelhiFoodDiaries #DelhiFitFam

Lucknow Seekh Hot Dogs using Sankhya Farms Basil Salad Dressing: Ingredients for Hot Dogs: 4 chicken or lamb Seekh kebabs 4 hot dog buns 1 red onion, thinly sliced 1 cucumber, thinly sliced 1/4 cup chopped fresh mint 1/4 cup chopped fresh cilantro 1/4 cup Sankhya Farms Basil Salad Dressing 1 tablespoon lemon juice 1 teaspoon ground cumin 1 teaspoon paprika Salt and pepper to taste Instructions: Preheat your grill or grill pan over medium-high heat. Grill the Seekh kebabs until cooked through, about 8-10 minutes, turning occasionally. In a bowl, mix Sankhya Farms Basil Salad Dressing, lemon juice, ground cumin, paprika, salt, and pepper to make a dressing. Toast the hot dog buns on the grill until lightly browned. Place a grilled Seekh kebab in each bun. Top with sliced red onion, cucumber, chopped mint, and cilantro. Drizzle the dressing mixture over the hot dogs. Serve with a side of grilled vegetables, such as zucchini and bell peppers. Wine Suggestion: A crisp and refreshing white wine like a Sauvignon Blanc or a Pinot Grigio would complement the flavors of the hot dogs and salad dressing. Brief Nutrition Info: This recipe is rich in protein from the Seekh kebabs, vitamins and antioxidants from the fresh herbs and vegetables, and healthy fats from the salad dressing. It's a flavorful and balanced meal option. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiFoodScene #DelhiFoodCulture #DelhiGourmet #DelhiHealthyEating #DelhiFoodBloggers #DelhiFoodAdventure #DelhiFoodJourney #DelhiFoodInfluencers #DelhiDining #DelhiCuisine #DelhiFoodLovers #DelhiFoodExploration #DelhiFoodFusion

Spinach Nachos recipe using Sankhya Farms Basil Salad Dressing: Ingredients: Spinach nacho chips Sankhya Farms Basil Salad Dressing Baby spinach leaves Cherry tomatoes Red onion Black beans Corn kernels Avocado Shredded cheese blend Fresh cilantro Lime wedges Salt and pepper Optional: jalapeno slices for added heat Method: Preheat oven to 350°F (175°C). Spread spinach nacho chips on a baking sheet. Drizzle Sankhya Farms Basil Salad Dressing over the chips. Layer with baby spinach leaves, halved cherry tomatoes, sliced red onion, black beans, and corn kernels. Add diced avocado on top. Sprinkle with shredded cheese blend. Bake in the oven until cheese is melted and bubbly. Garnish with fresh cilantro and squeeze lime wedges over the nachos. Season with salt and pepper to taste. Optionally, add jalapeno slices for extra spice. Side Dish: Serve with a side of tangy salsa or creamy guacamole. Wine Suggestion: A light and refreshing Pinot Grigio would complement the basil-infused dressing and fresh vegetable toppings. Nutrition Info (approx. per serving): Calories: 280 Total Fat: 12g Saturated Fat: 3g Cholesterol: 10mg Sodium: 380mg Total Carbohydrates: 35g Dietary Fiber: 8g Sugars: 4g Protein: 10g Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodie #DelhiEats #DelhiFoodScene #DelhiFoodBloggers #DelhiFoodDiaries #DelhiFoodLovers #DelhiCuisine #DelhiFoodCulture #DelhiGourmet #DelhiHealthyEating #DelhiFitFam #DelhiWellness #DelhiFoodTrends #DelhiFoodInnovation #DelhiFoodiesUnite

Sweet Potato Boats using Sankhya Farms Basil Salad Dressing Ingredients for Sweet Potato Boats: 4 medium-sized sweet potatoes 3 tablespoons Sankhya Farms Basil Salad Dressing 1 cup cherry tomatoes, halved 1 cup baby spinach, chopped 1/2 cup cooked quinoa 1/4 cup crumbled feta cheese 1/4 cup chopped walnuts 1 tablespoon honey 1 teaspoon Dijon mustard Salt and pepper to taste Fresh basil leaves for garnish Ingredients for Side Dish: Arugula and beetroot salad with a lemon vinaigrette dressing Instructions: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pat them dry. Cut each sweet potato in half lengthwise to create boat shapes. Place the sweet potato halves on a baking sheet lined with parchment paper. In a small bowl, whisk together Sankhya Farms Basil Salad Dressing, honey, Dijon mustard, salt, and pepper. Brush each sweet potato boat generously with the dressing mixture, ensuring they are well coated inside and out. Bake the sweet potatoes in the preheated oven for about 25-30 minutes or until they are tender. While the sweet potatoes are baking, prepare the filling. In a skillet, lightly toast the chopped walnuts until fragrant. Add cherry tomatoes to the skillet and sauté for 2-3 minutes until slightly softened. Stir in the baby spinach and cooked quinoa. Cook for another 2-3 minutes until the spinach wilts. Remove the sweet potato boats from the oven and fill each boat with the spinach-quinoa mixture. Top each boat with crumbled feta cheese and garnish with fresh basil leaves. Serve the sweet potato boats hot with a side of arugula and beetroot salad dressed with lemon vinaigrette. Wine Suggestion: A crisp and fruity Pinot Grigio would complement the flavors of the sweet potato boats and the basil dressing. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodie #DelhiCuisine #DelhiHealthyLiving #DelhiNutrition #DelhiWellness #DelhiFitnessJourney #DelhiBeautySecrets #DelhiFoodCulture #DelhiFoodAdventure #DelhiHealthyHabits #DelhiFoodGasm #DelhiGourmet #DelhiFlavors #DelhiGastronomy

Red Amaranth & Beetroot Fillo using Sankhya Farms Basil Salad Dressing: Ingredients: Red amaranth leaves (chopped) Beetroot (grated) Fillo pastry sheets Sankhya Farms Basil Salad Dressing Garlic (minced) Red onion (chopped) Pine nuts Feta cheese (crumbled) Lemon zest Salt and pepper Fresh parsley (chopped) Fresh thyme leaves Balsamic glaze (optional) Cherry tomatoes (for garnish) Mixed salad greens (side dish) Instructions: Preheat oven to 375°F (190°C). Grease a baking dish. Heat a drizzle of Sankhya Farms Basil Salad Dressing in a pan. Sauté garlic and red onion until softened. Add chopped red amaranth leaves and grated beetroot. Cook until tender. Season with salt, pepper, and fresh thyme. Lay a fillo pastry sheet in the baking dish. Brush with Sankhya Farms Basil Salad Dressing. Repeat with more sheets, layering and brushing each with dressing. Spread the cooked red amaranth and beetroot mixture evenly over the fillo layers. Sprinkle crumbled feta cheese and pine nuts on top. Add another layer of fillo pastry sheets, brushing each with dressing. Bake in the preheated oven until golden brown and crispy, about 25-30 minutes. Garnish with lemon zest, chopped parsley, cherry tomatoes, and a drizzle of balsamic glaze if desired. Wine suggestion: A crisp Sauvignon Blanc complements the herbaceous notes of the basil dressing and the earthy flavors of the dish. Nutrition info (per serving): Calories: 350 Carbohydrates: 30g Protein: 9g Fat: 22g Fiber: 5g Sodium: 390mg Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodies #DelhiEats #DelhiHealth #DelhiFitness #DelhiNutrition #DelhiCuisine #DelhiGourmet #DelhiWellness #DelhiLifestyle #DelhiBeauty #DelhiHealthyLiving #DelhiFoodCulture #DelhiDining #DelhiCooking #DelhiFoodBloggers

Lima Edamame Barley Pesto Salad using Sankhya Farms Basil Salad Dressing Ingredients for Salad: 1 cup cooked barley 1 cup cooked edamame beans 1/2 cup cooked lima beans 1/4 cup chopped red bell pepper 1/4 cup chopped red onion 1/4 cup chopped fresh parsley 1/4 cup chopped cherry tomatoes 2 tablespoons chopped fresh basil 1/4 cup crumbled feta cheese 2 tablespoons toasted pine nuts 3 tablespoons Sankhya Farms Basil Salad Dressing Salt and pepper to taste Instructions: In a large bowl, combine the cooked barley, edamame beans, lima beans, red bell pepper, red onion, parsley, cherry tomatoes, basil, feta cheese, and toasted pine nuts. Drizzle the Sankhya Farms Basil Salad Dressing over the salad and toss gently to coat all ingredients evenly. Season with salt and pepper to taste. Side Dish: Grilled Lemon-Garlic Asparagus Spears Ingredients for Asparagus: 1 bunch of fresh asparagus spears 2 tablespoons olive oil 2 cloves garlic, minced Juice of 1 lemon Salt and pepper to taste Instructions: Preheat the grill to medium-high heat. Trim the tough ends of the asparagus spears. In a small bowl, mix olive oil, minced garlic, lemon juice, salt, and pepper. Brush the asparagus spears with the olive oil mixture. Grill the asparagus for 2-3 minutes per side until tender and slightly charred. Wine Suggestion: Pair this vibrant salad and grilled asparagus with a chilled Pinot Grigio. Its crispness and light fruity notes will complement the basil dressing and fresh ingredients beautifully. Brief Nutrition Info: This salad is packed with protein, fiber, vitamins, and minerals from the grains, legumes, and vegetables. The basil dressing adds flavor without overwhelming the dish with excess calories. The grilled asparagus provides additional nutrients like folate, vitamin K, and antioxidants, making this meal a wholesome and satisfying choice. Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodie #DelhiHealth #DelhiNutrition #DelhiFitness #DelhiWellness #DelhiSalads #DelhiHealthyLiving #DelhiFoodCulture #DelhiCuisine #DelhiGourmet #DelhiFoodTrends #DelhiFarmToTable #DelhiFoodBloggers #DelhiLifestyle

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Phar Phar Chicken Wings with Chilli Garlic Sauce Ingredients for Chicken Wings: 1 kg chicken wings 3 tbsp Sankhya Farms Basil Salad Dressing 2 tbsp soy sauce 1 tbsp honey 2 tsp chili powder 1 tsp garlic powder Salt and pepper to taste Ingredients for Chilli Garlic Sauce: 4 cloves garlic, minced 2 tbsp Sankhya Farms Basil Salad Dressing 2 tbsp soy sauce 1 tbsp chili paste 1 tbsp brown sugar 1 tbsp vinegar Salt to taste Instructions: Preheat the oven to 200°C (400°F). In a bowl, mix Sankhya Farms Basil Salad Dressing, soy sauce, honey, chili powder, garlic powder, salt, and pepper. Marinate the chicken wings in this mixture for 30 minutes. Place the marinated chicken wings on a baking tray and bake for 25-30 minutes or until golden and crispy. For the Chilli Garlic Sauce: Heat Sankhya Farms Basil Salad Dressing in a pan, add minced garlic, and sauté until golden. Add soy sauce, chili paste, brown sugar, vinegar, and salt. Cook until the sauce thickens slightly. Toss the baked chicken wings in the Chilli Garlic Sauce before serving. Side Dish Suggestion: Serve the Phar Phar Chicken Wings with a refreshing Asian slaw made with shredded cabbage, carrots, bell peppers, and cilantro, dressed with a mix of Sankhya Farms Basil Salad Dressing, lime juice, and a dash of sesame oil. Wine Pairing: A light and crisp Pinot Grigio would complement the herbal notes of the basil dressing and the spicy kick of the chilli garlic sauce. Nutrition Info (approx. per serving): Calories: 400 kcal | Protein: 25g | Carbohydrates: 10g | Fat: 30g | Fiber: 1g Enjoy your flavorful meal! Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiFoodie #DelhiEats #DelhiFoodGuide #DelhiFoodBloggers #DelhiFoodLovers #DelhiCuisine #DelhiFoodDiaries #DelhiGourmet #DelhiFoodScene #DelhiFoodFestival #DelhiGastronomy #DelhiFoodCulture #DelhiFoodAdventure #DelhiFoodExplorers #DelhiFoodExperience

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Southwestern Pasta Salad using Sankhya Farms Basil Salad Dressing: Ingredients: 250g pasta (such as penne or rotini) 1 cup black beans, cooked 1 cup corn kernels, cooked 1 red bell pepper, diced 1/2 red onion, finely chopped 1/4 cup cilantro, chopped 1 avocado, diced 1/2 cup cherry tomatoes, halved 1/4 cup crumbled cotija or feta cheese 2 tbsp lime juice 1/4 cup Sankhya Farms Basil Salad Dressing Salt and pepper to taste Optional: sliced jalapeños for added spice Instructions: Cook the pasta according to package instructions. Drain and rinse with cold water. In a large mixing bowl, combine the cooked pasta, black beans, corn, red bell pepper, red onion, cilantro, avocado, cherry tomatoes, and crumbled cotija or feta cheese. In a separate small bowl, whisk together the lime juice and Sankhya Farms Basil Salad Dressing. Season with salt and pepper to taste. Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly. Add sliced jalapeños if desired for extra heat. Chill the salad for at least 30 minutes before serving to allow the flavors to meld. Side Dish: Serve the Southwestern Pasta Salad alongside grilled chicken or shrimp skewers marinated in a simple lime and cilantro mixture for a complete meal. Wine Suggestion: Pair this flavorful salad with a light and refreshing white wine such as a Pinot Grigio or a Sauvignon Blanc. Nutrition Info (per serving): Calories: 350 Carbohydrates: 45g Protein: 9g Fat: 15g Fiber: 8g Sugar: 4g Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodies #DelhiCuisine #DelhiFoodAdventures #DelhiFoodCulture #DelhiFoodFest #DelhiFoodLovers #DelhiHealthyEating #DelhiWellness #DelhiFoodBlogger #DelhiFoodInfluencer #DelhiFitnessFood #DelhiNutrition #DelhiGourmet #DelhiFoodArt

Grilled Watermelon with Sankhya Farms Basil Salad Dressing: Ingredients: 1 small watermelon, sliced into wedges Sankhya Farms Basil Salad Dressing Crumbled goat cheese Fresh mint leaves, chopped Red onion, thinly sliced Balsamic reduction Pine nuts, toasted Baby spinach Salt and pepper Honey Instructions: Preheat your grill to medium-high heat. Brush watermelon wedges with Sankhya Farms Basil Salad Dressing and season with salt and pepper. Grill the watermelon for 2-3 minutes per side until grill marks form. Arrange the grilled watermelon on a serving platter. Drizzle with balsamic reduction and honey. Sprinkle crumbled goat cheese, chopped mint leaves, red onion slices, and toasted pine nuts. Serve over a bed of fresh baby spinach. Wine Suggestion: A light-bodied rosé or a sparkling Prosecco would complement the flavors of the grilled watermelon and basil salad dressing. Nutrition Info (per serving): Calories: 180 Fat: 8g Carbohydrates: 24g Protein: 5g Fiber: 3g Sodium: 180mg Find us on Amazon at https://www.amazon.in/dp/B0BQN5Z7Y6 #DelhiEats #DelhiFoodies #DelhiDining #DelhiFlavors #DelhiFoodCulture #DelhiFoodLovers #DelhiCuisine #DelhiGourmet #DelhiFoodTrends #DelhiHealthyEating #DelhiNutrition #DelhiWellness #DelhiFitnessFood #DelhiBeautyEats #DelhiFoodJourney