It’s a famous Tuluva Mangalorean recipe with origins in Kundapur, a town near Udupi, India. It is also known as chicken/mutton ghee roast, a fiery red colour with a tangy & spicy flavour from ghee and roasted spices.

Dry chicken from western India’s coast with Malabari & Goan style combines a fragrant spice blend with onions, ginger, and garlic, finished with thick coconut cream.

Angelfish, marinated in a variety of spices and slathered in semolina before cooking. Served with warm, sweet and tangy cabbage.

A luscious appetizer from Hyderabad, where the lamb meat is marinated in spices and cooked over a Patthar (sizzling pizza stone).