An aromatic and pretty seafood and fennel stew is elegant enough to serve to guests. Fennel, in peak season in October, is often paired with seafood. Raw in salads, fennel has a licorice flavor ...

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Our expert culinary travel guide to the best things to eat in Mumbai—plus recipes for making many Indian classics you'll find ...

In a bowl, mix maida, sooji and milk. Add fennel seeds and cardamom powder. Let it rest for 30 minutes. In a deep pan, heat ghee for frying. Pour a ladleful of batter into the hot ghee and fry until ...

130g of prepped taal pulp (Palmyra pulp) 70g of all-purpose flour (maida) 40g of semolina (sooji) 130ml of whole milk (warm) 75g of sugar 15g of freshly grated coconut ¼ tsp of cardamom powder 1 tsp ...