Ankeit Gulabani

“I’ve been a Bombay kid all my life, raised in the wet markets of Khar and Santacruz,” Ankiet Gulabani of Belly Over Mind told us, ruminating on the type of…

These Gulabi tikkis are a favourite in the Gulabani household owing to their soft centres and pleasant tartness that comes from using a combination of whole dried pomegranate seeds and…

Aani refers to the fish roe of the hilsa, a fish that we consider holy as it is the Sindhi deity Jhulelal’s vehicle. The aani, usually made during the monsoons,…

A quick-to-make pickle, this murabba is a favourite of ours to eat alongside crispy koki or with plain, crispy red chilli parathas. For this recipe, you’ll need Sugar 1 kilo…

This almost pickle-y tasting rice is great for hot days and for times you want to up your curd rice game. Mustard powder and sonth or dry ginger give it…

“My nani makes all her sherbet concentrates at home from scratch, and the few that I’m fond of are pineapple, rose and this jasmine one right here,” says Ankeit Gulabani…

The lightest apple gourd and tomato curry ever, my grandmother used to add a bit of atta or whole wheat flour to thicken the curry slightly and served it with…