Chef Aanal Kotak

Crispy, crunchy homemade chakri that makes every chai break extra special! ☕✨ CRISPY HOMEMADE CHAKRI RECIPE Traditional Indian Savory Spiral Snack • Crispy & Crunchy ⏱️ PREP TIME: 20 minutes 🔥 COOK TIME: 15–20 minutes 🍽️ SERVINGS: 4–6 Servings Ingredients • Roasted Chana Dal (Dalia) ½ Cup • Rice Flour 1 Cup • Sesame Seeds (Til) 1 Tsp • Ajwain (Carom Seeds) 1 Tsp • Cumin Seeds (Jeera) ½ Tsp • Asafoetida (Hing) ¼ Tsp • Turmeric Powder (Haldi) ½ Tsp • Red Chilli Powder ½ Tsp • Salt To taste • Butter (Softened) 2 Tbsp • Water As needed (for kneading) • Oil For greasing & deep frying Step-by-Step Instructions ✔ Step 1: Grind the Chana Dal Take a mixer grinder and add roasted chana dal. Grind until it becomes a fine powder. Transfer the ground chana dal into a clean mixing bowl. ✔ Step 2: Prepare the Dough Add rice flour, sesame seeds, ajwain, cumin seeds, asafoetida, salt, turmeric powder, and red chili powder into the bowl. Mix well. Add softened butter and rub until the mixture resembles coarse breadcrumbs. Gradually add water and knead into a smooth, pliable dough. Grease the dough lightly with oil to prevent drying. ✔ Step 3: Shape the Chakri Take a Chakri maker mould fitted with a star disc and grease the inner sides with oil. Fill the mould with dough and close tightly. Press and turn the handle in circular spiral shapes onto butter paper, flat trays, or directly into medium-hot oil. ✔ Step 4: Fry the Chakri Heat oil in a deep kadai / frying pan over medium heat. Gently slide the shaped chakris into hot oil. Fry on medium heat until golden brown and evenly crispy from both sides. Remove and drain excess oil on paper towels. ✔ Step 5: Serve & Store Allow the chakris to cool completely to room temperature for maximum crispiness. Serve fresh with hot chai, or store in an airtight container for up to 3–4 weeks. 💡 Chef's Secret for Ultra-Crispy Chakri: Oil ka temperature hamesha medium rakhein. Agar oil zyada hot hoga toh chakri bahar se jaldi dark ho jayegi aur andar se kacchi rahegi. Medium heat par fry karne se chakri ekdum crunchy aur perfect banti hai!

“Even a seed needs room to become a forest.” Allow yourself to step into a zone where you feel safe enough to explore, learn, make mistakes, and become a better version of yourself. Growth begins when you give yourself the freedom to move beyond what feels familiar and embrace the possibilities waiting for you.

A little mountain-grown, a little earthy, and entirely its own. Berinag Tea comes from the Kumaon hills of Uttarakhand, where the Himalayan landscape shapes the character of this lesser-known tea. Known for its delicate liquor and gentle, woody notes, it offers a more understated experience than stronger, more robust brews. Its appeal lies in its subtlety - a cup that lets the tea's natural character take centre stage. Rooted in the tea-growing heritage of the Kumaon region, Berinag Tea reflects the connection between local landscapes and the flavours they nurture. Through Bharat GI, this distinctive regional tea receives recognition, bringing a taste of Uttarakhand's hills to tea lovers beyond its home. #BharatGI #BerinagTea #Uttarakhand #Geographicallndication #VocalForLocal

Renowned Celebrity Chef Aanal Kotak introduced a menu upgrade and let me tell you - everything was so delicious! I especially loved their apps and we saw so many local people dining here, that’s how you know it’s good 😉 This spot has strong flavours, so many textures and a romantic ambiance without paying a hefty price tag! 📍The Secret Kitchen. 16 Famous Ave, Vaughan 💰~$18-25 per dish! ✨Hi, I’m Tampura 🍤 Join me me for more food recommendations, and things to do around the Greater Toronto Area 😊 🏷Toronto restaurants, Toronto food, Toronto eats, Toronto foodie #indianrestaurant #indiancuisine #aanalkotak #torontorestaurant #torontothingstodo

The precision, the process, the fire, and the hands behind every creation. A few frames from the archives of The Secret Kitchen. [The Secret Kitchen, kitchen BTS, behind the scenes, chef-led dining, culinary techniques, kitchen archives, food preparation, fine dining, Chef Aanal Kotak, Chicago dining]

Sweet, creamy Doodh Poha meets hot, crispy Galka Bhajiya, a traditional combination that makes Sharad Purnima even more special! 🌕💛 A beautiful balance of festive sweetness and savoury crunch, brought to you by Chef Aanal Kotak. 👩‍🍳✨ 🌕 SHARAD PURNIMA SPECIAL COMBINATION 🌕 DOODH POHA WITH GALKA BHAJIYA RECIPE BY CHEF AANAL KOTAK ⏱️ PREP TIME 20 Minutes 🔥 COOK TIME 30 Minutes ⏳ TOTAL TIME 50 Minutes Ingredients Doodh Poha Ingredients • Milk (Full Cream) 500 ml • Milk Powder 1 Tbsp • Sugar 1/3 Cup • Saffron Milk (Kesar Milk) 1 Tbsp • Poha (Flattened Rice) 1 Cup • Milk (Additional) 1/2 Cup • Almond Flakes (Badam) 1 Tbsp • Pistachio Flakes (Pista) 1 Tbsp • Cardamom Powder (Elaichi) 1 Tsp Galka Bhajiya Ingredients • Ridge Gourds (Galka) 2 pieces (sliced into rounds) • Chickpea Flour (Besan) 1 Cup • Rice Flour 1/4 Cup • Carom Seeds (Ajwain) 1/2 Tsp • Kasuri Methi 1 Tsp • Fresh Coriander Leaves 1/4 Cup (finely chopped) • Asafoetida (Hing) 1/2 Tsp • Salt To taste • Turmeric Powder (Haldi) 1/4 Tsp • Water 1 Cup (for batter) • Baking Soda 1/4 Tsp • Oil For deep frying Method & Preparation ✔ Part 1: Doodh Poha – In a heavy-bottom kadhai or pan, boil 500ml milk on a slow to medium flame. – Add milk powder, sugar, and prepared saffron milk; stir continuously until the sugar completely dissolves and milk becomes slightly creamy. – Rinse and strain the poha gently under cold water, then add it to the simmering milk along with almond flakes, pistachio flakes, and cardamom powder. – Mix gently, simmer for 1–2 minutes, then turn off the heat and keep aside to infuse all flavors. ✔ Part 2: Galka Bhajiya – Peel ridge gourds (galka) lightly and slice them evenly into round pieces. – In a mixing bowl, combine chickpea flour (besan), rice flour, ajwain, kasuri methi, chopped fresh coriander leaves, hing, salt, and turmeric powder. – Gradually pour in water and whisk briskly to create a smooth, lump-free batter of coating consistency. Add baking soda and mix well. – Heat oil in a kadai over medium flame. Dip galka slices into the batter, ensuring each

Small in size, naturally sweet, and straight from the heart of the harvest. Sangli Raisins bring together the natural sweetness of grapes and the expertise of a region known for its grape cultivation. Carefully dried to preserve their flavour and texture, these little bites add a fruity sweetness to everyday snacking, desserts and festive recipes. Grown and processed in Sangli, Maharashtra, these raisins reflect the region's strong agricultural identity. Recognized under Bharat GI, Sangli Raisins are proof that even the simplest produce can carry the story of a place. #BharatGI #SangliRaisins #Maharashtra #GeographicalIndication #VocalForLocal

A dining experience shaped by Chef Aanal Kotak’s vision, where distinctive flavours, thoughtful techniques and dramatic presentations come together at the table. Discover the story behind the menu and make your next dinner reservation at The Secret Kitchen. [Chef-led restaurant, Chef Aanal Kotak, premium dining, signature Indian cuisine, creative culinary techniques, distinctive flavours, fine dining experience, contemporary Indian restaurant, curated menu, luxury dining, restaurant reservations, dining in Schaumburg]

Buttery, melt-in-your-mouth goodness with a nutty pistachio twist! 💚✨ These Pista Nankhatai are delicately flavoured with cardamom and packed with rich, homemade goodness, perfect with your evening chai. ☕💛 PISTA NANKHATAI RECIPE CHEF AANAL KOTAK  PREP TIME 15 MINUTES COOK TIME 15-20 MINUTES TOTAL TIME 30-35 MINUTES INGREDIENTS: - 120g Ghee (Clarified Butter) - 120g Powdered Sugar (Sieved) - ¼ Tsp Cardamom Powder - ¼ Tsp Salt - 50g Pistachio Powder - ¼ Cup Rava (Semolina) - 180g All-Purpose Flour - 3g Baking Powder - Pistachios For Topping METHOD: - Prepare Dough: Whisk ghee and powdered sugar until light and creamy. - Add Dry Ingredients: Mix in pistachio powder, cardamom powder, salt, and rava. - Form Dough: Gradually add flour and baking powder to form a soft dough. - Shape Cookies: Make small balls and flatten slightly. Top with pistachio powder. - Bake: Preheat oven to 350°F (180°C). Bake for 15-20 minutes or until golden. - Cool: Allow to cool completely before serving. TIPS: - Adjust baking time based on cookie size. - Store in an airtight container for freshness. Enjoy your delicious Pista Nankhatai

The food business doesn't just serve meals. It creates livelihoods, generates opportunities and supports millions of families. ❤️🍽️ From chefs and restaurant managers to delivery partners, vendors and housekeeping staff, an entire ecosystem depends on this industry. According to the NRAI India Food Services Report, the sector employed approximately 85.5 lakh people in FY24, with employment projected to cross 1 crore by FY28. Food isn't just a business. It's an ecosystem that feeds people and fuels livelihoods. 💛 Do you agree that the food business deserves more recognition? Share your thoughts in the comments. 👇

Crispy on the outside, rich and flavourful on the inside! 🤤👑 Stuffed with potatoes, coconut, pomegranate, crunchy cashews and raisins, this Rajwadi Bateta Vada brings a royal twist to a beloved Gujarati snack. Chef Aanal Kotak Prep Time: 20 Minutes Cooking Time: 20 Minutes Serves: 4–5 INGREDIENTS For Batter 1 Cup Besan 1 Tsp Ajwain ½ Tsp Hing Salt, To Taste 1 Tsp Turmeric Powder ¼ Cup Coriander, Chopped Water, As Required ½ Tsp Baking Soda 1 Tsp Hot Oil For Stuffing 1 Bowl Boiled Potatoes, Mashed ⅓ Cup Grated Coconut ¼ Cup Pomegranate Pearls 2 Tbsp Cashews, Chopped 2 Tbsp Raisins 1 Tsp Black Pepper Powder 1 Tsp Ginger Paste ½ Tsp Aamchur Powder ½ Tsp Turmeric Powder 1 Tsp Coriander Powder 1 Tsp Cumin Powder ½ Tsp Rajwadi Garam Masala 2 Tbsp Green Chillies, Finely Chopped ¼ Cup Coriander, Finely Chopped Salt, To Taste For Frying Oil, As Required METHOD 1. In a mixing bowl, add besan, ajwain, hing, salt, turmeric powder and chopped coriander. 2. Add water as needed and whisk to make a smooth and slightly thick batter. 3. In a parat or mixing bowl, add mashed boiled potatoes, grated coconut, pomegranate pearls, chopped cashews, raisins, black pepper powder, ginger paste, aamchur powder, turmeric powder, coriander powder, cumin powder, garam masala, finely chopped green chillies, chopped coriander and salt to taste. 4. Mix and mash it nicely to make a stuffing. 5. Once done, take small portions of the stuffing and make balls. Keep aside. 6. Now, add fruit salt to the prepared batter and pour in 1 tsp hot oil to activate it. Whisk it nicely. 7. Carefully coat the stuffing balls with the batter. 8. Fry the coated stuffing balls in medium-hot oil until golden and crisp. 9. Serve the Rajwadi Bateta Vada hot with chutney and chilli. 10. Enjoy this royal Gujarati snack with your tea! ☕🌶️

Behind every plate is a point of view. Chef Aanal Kotak brings together Indian flavours, modern techniques and a deep sense of place, creating dishes that feel familiar, yet entirely their own. From the kitchen to the final plate, this is her take on what Indian food can be. #TheSecretKitchen #ChefAanalKotak #ModernIndian #IndianCuisine #ChefLedDining IndianFlavours ContemporaryIndian ChicagoDining

Have you ever wondered why jaggery finds its way into so many Gujarati dishes, from dal and kadhi to shaak, thepla and muthia? It’s not simply because Gujaratis love sweet flavours. Traditional Gujarati cuisine aims to balance different tastes, and a little jaggery adds madhur rasa (sweet taste) to savoury dishes. That’s why jaggery isn’t just an ingredient in Gujarati food, it’s part of the culinary wisdom and traditions passed down through generations. 💛 So the next time someone asks, "Why do Gujaratis put jaggery in everything?" send them this! 😄

Fragrant basmati rice, golden baby potatoes, tender onions, aromatic spices and a delicious dum-style finish. 🤤✨ This Aloo Dum Pulao is hearty, comforting and packed with flavour, perfect with a bowl of chilled curd. 💛🍚 ALOO DUM PULAO RECIPE SERVINGS: 4-6 PEOPLE PREP TIME: 20 MINUTES COOK TIME: 15 MINUTES (3-4 WHISTLES) TOTAL TIME: 35 MINUTES INGREDIENTS 1 Cup Rice, soaked for 20 minutes 2 Tbsp Oil 1 Tbsp Ghee 1 Tsp Cumin Seeds 2 Bay Leaves 1 Cinnamon Stick 3 Green Cardamoms 1 Black Cardamom 6 Cloves 1 Tbsp Ginger Paste 1 Tbsp Garlic Paste 2 Slit Green Chillies 8-10 Baby Potatoes, Peeled 8-10 Baby Onions, Peeled 1/2 Cup Green Peas 1 Cup Diced Tomatoes Salt, to taste 1 Tsp Coriander Powder 1 Tsp Cumin Powder 1 Tsp Red Chilli Powder 1/2 Tsp Kitchen King Masala 1/2 Tsp Turmeric Powder 1/4 Cup Fresh Coriander Leaves, and mint leaves Finely Chopped Curd, for serving INSTRUCTIONS Heat oil and ghee: In a pressure cooker, heat oil and ghee over medium heat. Add aromatics: Add cumin seeds, bay leaves, cinnamon stick, green cardamom, black cardamom, and cloves. Let it sizzle for a few seconds. Add ginger and garlic paste: Add ginger paste and garlic paste. Sauté for 1 minute. Add green chilies and vegetables: Add slit green chillies, baby potatoes, baby onions, and green peas. Sauté for 2-3 minutes. Add diced tomatoes: Add diced tomatoes and mix well. Add spices: Add salt to taste, coriander powder, cumin powder, red chilli powder, kitchen king masala, and turmeric powder. Mix properly and sauté for a few seconds. Add rice and water: Add soaked rice and water as required (usually 1.5-2 cups water for 1 cup rice). Pressure cook: Close the lid and cook for 2-3 whistles or until the rice is cooked and the pressure drops. Garnish and serve: Open the lid, add fresh coriander leaves and mint leaves, and serve hot with curd.

POV: You just found a secret kitchen you didn’t know you needed to know about 👀🤫🍽️ Good food, hidden vibes & a little secret worth sharing… but not too much. 😬😂 Would you try this place? 👀 📍Vaughn #yyzblogger#foodlover#foodphotography#torontoblogger#foreveradventroussakshi🥰🇨🇦

I’m terrible at keeping secrets, so I just had to share this gorgeous hidden gem with you all! 🤫✨ I am so excited to finally try this resto from the famous @aanalkotak !!❤️❤️❤️ You would honestly never guess from the outside, but the layout inside is incredibly stunning and super aesthetic. 🤩 From the beautiful plating right down to the rich flavors, you can really tell how much attention to detail goes into every single dish. 🍽️👌🏼 We ordered quite the feast! We tried the Mexican Kachori Chaat, Edamame & Truffle Samosa Chaat, Nawabi Lamb Chop Tajdar, Chilli Chicken, Chicken Tikka Biryani, and the Tandoori Roti. Everything was delicious, but my absolute favorites were definitely the Tandoori Chicken Momo and the Kali Mirch Chicken curry! 🥟❤️‍🔥 The flavors were just out of this world. The cocktail featured is Kiwi Passion Margaritas 💙💙 tooooo pretty to drink! If you are looking for a beautiful spot to celebrate a special occasion, I highly recommend checking this out. With Thanksgiving right around the corner this weekend, it is the perfect place to treat your family to an unforgettable meal! 🦃🍂🥂 📍 The Secret Kitchen @thesecretkitchen.official.ca 16 Famous Ave Unit 142, Vaughan, ON L4L 9M3 #TheSecretKitchen #VaughanEats #TorontoFoodie #GTAParents ThanksgivingDinner

In Gujarati culture, sweets aren’t just food, they represent auspiciousness, prosperity, blessings and the sweetness of a new beginning. ❤️ From Kansar at weddings to Sukhdi, Bundi, Penda and Lapsi offered as temple prasad, every sweet carries a story rooted in tradition and community. Because in Gujarat, we don’t just serve sweets, we serve blessings, happiness and culture. ✨ Tell us: Which sweet is served at auspicious occasions in your home, and what’s the story behind it? 👇

Canada diaries, new menu in the works, and plenty happening behind the scenes. From the prep in the kitchen to getting every dish just right, there’s a whole lot of work, love, and good food going into this one. 🇨🇦🫰🏼✨👩‍🍳 #thesecretkitchen #canada🇨🇦 #chef #newmenu #behindthescenes🎬 [Canada Diaries, New Menu, Behind The Scenes, Chef Life, Indian Cuisine]

There’s a different kind of happiness in seeing your baby rise, shine and become bigger than the dream you once imagined. ❤️✨ From manifesting a dream… to watching it take shape in Canada. 🇨🇦 Every new restaurant, every new city, every milestone feels like a reminder that some dreams really do come true when you believe in them, work for them and manifest them with all your heart. And honestly… this is just the beginning. ✨ Something much, much bigger is coming. 🚀 Grateful. Proud. Hungry for what’s next. ❤️ #ChefAanalKotak #AanalKotak #TheSecretKitchen #TheSecretKitchenCanada #TSKCanada [IndianRestaurant, IndianCuisine, RegionalIndianCuisine, IndianFood RestaurantLife, RestaurantEntrepreneur FoodEntrepreneur, WomenInBusiness WomenEntrepreneurs, ChefLife ChefEntrepreneur, Hospitality HospitalityIndustry, FoodAndBeverage FNBIndustry Canada, CanadaFood CanadaRestaurants, DreamBig, Manifestation, DreamsIntoReality, DreamBigWorkHard, NewBeginnings Expansion, GlobalIndianCuisine, MadeInIndia, IndianFoodGlobal, WatchThisSpace]

Have you ever wondered why methi shows up in so many Gujarati dishes, from thepla and muthia to dhokra, dhebra and even kadhi? 🌿💛 It’s not just about flavour. Traditionally, methi has also been valued in Ayurveda for its role in supporting digestion, which may explain why it became such a familiar ingredient in Gujarati kitchens. Taste, tradition and food wisdom, all on one plate. Does your home also add methi to everything? Tell us which dish! 👇

Sweet, tangy, spicy, and packed with comforting Gujarati flavours. 💛✨ With soft toor dal, crunchy peanuts, aromatic spices, tamarind and jaggery, Vara Ni Dal is the kind of homestyle dish that tastes even better with a hot bowl of rice and a drizzle of ghee. VARA NI DAL CHEF AANAL KOTAK Prep Time: 15 Minutes Cooking Time: 20 Minutes Serves: 3–4 ⸻ A comforting and flavorful Gujarati-style dal made with soft cooked toor dal and aromatic tempering of whole spices, peanuts, and tomatoes. This dal has a beautiful balance of warmth, spice, tanginess, and slight sweetness, making it perfect to enjoy with steamed rice for a satisfying homestyle meal. ⸻ INGREDIENTS FOR DAL • 1 Cup Toor Dal (Washed And Soaked For 3–4 Hours) • Water (As Required) • Salt (To Taste) • 1/3 Tsp Turmeric Powder FOR TEMPERING • 2 Tbsp Oil • 1 Tsp Mustard Seeds • 1 Tsp Cumin Seeds • 1/4 Tsp Asafoetida • 1 Tbsp Green Chilli (Finely Chopped) • 12–15 Curry Leaves • 1 Cinnamon Stick • 3 Dry Red Chillies • 2 Bay Leaves • 4–5 Cloves • 1/2 Cup Tomatoes (Finely Chopped) • 1/4 Cup Peanuts • Salt (To Taste) • 1/4 Tsp Turmeric Powder • 1 Tsp Red Chilli Powder • 1 Tsp Cumin Powder • 1 Tsp Coriander Powder • 1 Tbsp Dal Masala • 1/4 Cup Tamarind Pulp • 2 Tbsp Jaggery FOR FINISHING • Fresh Coriander (Chopped) ⸻ METHOD Wash and soak Toor Dal for 3–4 hours and transfer it to a pressure cooker. Add Water, Salt, and Turmeric Powder and cook until the dal becomes soft. Open the cooker and whisk the dal properly to mash it into a smooth consistency. Heat Oil in a kadhai and add Mustard Seeds and allow them to crackle. Add Cumin Seeds. Add Asafoetida followed by Green Chilli and Curry Leaves. Add Cinnamon Stick, Dry Red Chillies, Bay Leaves, and Cloves and sauté briefly until aromatic. Add Tomatoes and Peanuts and mix well. Add Salt, Turmeric Powder, Red Chilli Powder, Cumin Powder, Coriander Powder, Dal Masala, and Tamarind Pulp and mix well. Pour in the cooked Dal and mix properly. Add 2 Tbsp Jaggery and mix well. Add Water if required and allow the dal to simmer for a few minutes. Finish with Fresh Coriander and mix gently. Serve hot. ⸻ SER

A new menu is launching at The Secret Kitchen in Vaughan on September 25. Reservations are now available. The modern Indian restaurant is introducing a new selection of dishes and drinks, including Kunafa Dahi Cheese Kebab, Dhokla Avocado Toast, Burrata Makhani and a Crème Brûlée Whiskey Sour. Located at 16 Famous Ave., Unit 142 in Vaughan, The Secret Kitchen offers a modern take on refined Indian dining.

Two indulgent favourites, one unforgettable fusion. 🤤✨ Creamy Makhni gravy, soft paneer and fragrant basmati rice come together in layers, finished with saffron, herbs and a slow dum for maximum flavour. PANEER MAKHNI BIRYANI CHEF AANAL KOTAK Prep Time: 20 Minutes | Cooking Time: 30 Minutes | Serves: 2–3 A Rich And Indulgent Fusion Biryani Where Creamy Makhni Gravy Meets Fragrant Biryani Rice — Loaded With Soft Paneer, Aromatic Spices And Finished With Saffron, Herbs And Fried Onions For A Perfect Dum Experience. INGREDIENTS FOR MAKHNI GRAVY 3 Tbsp Oil 1 Tsp Jeera 2 Inch Cinnamon Stick 4 Green Cardamom 2 Dry Red Chillies 4–5 Green Chillies (Slit) 2 Inch Ginger (Roughly Chopped) 5–6 Garlic Cloves (Crushed) 7–8 Coriander Stems 1 Cup Onion (Cubed) ½ Cup Tomato (Cubed) ¼ Cup Cashew Nuts 1 Tsp Haldi 1 Tsp Red Chilli Powder Salt To Taste 1 Tsp Coriander Powder 1 Tsp Cumin Powder ½ Tsp Kitchen King Masala ½ Tsp Garam Masala Water As Required 2 Tbsp Ketchup ¼ Cup Fresh Cream FOR BIRYANI BASE 1 Tbsp Ghee 1 Tbsp Butter 1 Cup Paneer (Triangle Cubes) 2 Tbsp Kasuri Methi FOR LAYERING 1 Big Bowl Cooked Biryani Rice ¼ Cup Fried Onions 2 Tbsp Coriander Leaves (Chopped) 2 Tbsp Mint Leaves (Chopped) 1 Tsp Kesar Milk 2 Tbsp Fresh Cream METHOD FOR MAKHNI GRAVY Heat Oil In A Handi. Add Jeera, Cinnamon, Green Cardamom And Dry Red Chillies. Let Them Crackle. Add Green Chillies, Ginger, Garlic And Coriander Stems. Sauté Till Aromatic. Add Onion And Cook Till Slightly Soft. Add Tomato And Cashews. Mix And Cook Briefly. Add Haldi, Red Chilli Powder, Salt, Coriander Powder, Cumin Powder, Kitchen King Masala And Garam Masala. Mix Well. Add Water As Required And Cook For 1 Minute. Add Ketchup And Fresh Cream. Mix And Cook Briefly. Cool Completely And Grind Into A Smooth Gravy. FOR BIRYANI Heat Ghee And Butter In A Handi. Add Paneer And Lightly Sauté. Add Kasuri Methi And Mix Well. Strain The Prepared Gravy Directly Into The Handi And Mix. Add Fresh Cream And Cook For 2–3 Minutes Till Slightly Thick. Layer Cooked Biryani Rice Evenly On Top. Garnish With Fried Onions, Coriander Leaves And Mint Leaves. Drizzle Kesar Milk And Fresh Cream. Cover And Cook On Low Heat (Dum) For 5 Minutes. Ser

Aanal Kotak har role mein apna magic dikhati hain! Chef ho, entrepreneur ho ya creator, har zimmedaari ko poore pride aur full josh ke saath nibhati hain! 💪🔥 Bilkul Swarna ki tarah, unke andar bhi hai woh never-back-down fighter spirit jo challenge kaisa bhi ho, bas ek hi attitude rakhti hai, “LET’S COME ON!” 😤❤️‍🔥 Dekhiye #MaaIntiBangaaram ka World TV Premiere, 26th September, Saturday, raat 8 baje, sirf #SonyMAX par. #DeewanaBanaDe #BahubaliBahu

In a restaurant, the first bite creates an impression, the second builds trust, and the third decides if a guest comes back. Life isn't so different. People may judge us by our first impression, but one conversation can never define who we are. You don't need to change your recipe just to suit someone else's taste. ❤️ Do you believe first impressions really last? Tell me in the comments. 👇

A new chapter, a new beginning for the restaurant community of Saurashtra! ✨ The 𝗡𝗥𝗔𝗜 𝗦𝗮𝘂𝗿𝗮𝘀𝗵𝘁𝗿𝗮 𝗖𝗵𝗮𝗽𝘁𝗲𝗿 𝗣𝗿𝗲-𝗟𝗮𝘂𝗻𝗰𝗵 brought together restaurateurs and industry leaders for an exclusive Meet & Greet focused on connection, collaboration and NRAI’s vision for the industry. 🤝 Thank you to everyone who joined us and made it special! #NRAI #NRAISaurashtra #NRAIGujarat #PreLaunch #RestaurantCommunity

India’s food services industry is much bigger than just restaurants and cafés. 🍽️📈 According to the NRAI India Food Services Report 2024, the industry was valued at ₹5.69 lakh crore in FY24 and is projected to reach ₹7.76 lakh crore by FY28. But the opportunity goes beyond opening a restaurant or café. From technology and cloud kitchens to catering, manufacturing, vendors and other supporting businesses, F&B is a complete ecosystem. Sometimes, the biggest opportunity isn’t in opening a restaurant, it’s in solving a problem for the industry. 🚀

Sometimes she puts her dream on hold because dinner needs to be made. Sometimes she feels bad for spending a Saturday working on something that matters to her. Sometimes, when things finally start going well, she wonders if she should be doing something else for everyone. No one asked her to feel guilty. She just got so used to putting herself last that choosing herself started to feel wrong.

Beware! The butter thief was on the loose, and our hearts were the very first thing he stole. 🧈🤌 ​A throwback to the sweetest little Krishna we could ever ask for those tiny footprints and mischievous smiles will always remain etched in our hearts. 👣✨ ​Wishing you and your family a very happy and sweet Janmashtami! 🪈🦚

The sacred harmony of milk, curd, honey, mishri, and desi ghee baked into an impossibly soft, fragrant sponge. 🥛🍯✨ Save this post to bring a timeless traditional flavor straight to your dessert table! 🍰🪔💛 CHEF AANAL KOTAK PANCHAMRIT RAISIN CAKE PREP TIME: 15 minutes RESTING TIME: 10 minutes BAKING TIME: 30–35 minutes BAKING TEMPERATURE: 170°C SERVES: 6–8 --- INGREDIENTS For the Cake - 2 Tbsp Ghee - 2 Tbsp Honey - 1/4 Cup Curd - 2 Cup Milk - ½ Cup Powdered Sugar - 1 Cup Maida - 1 Tsp Fruit Salt - 1 Tsp Baking Powder - ⁠1/2 Cup Sooji - ½ Tsp Cardamom Powder For the Raisin & Nut Mix - ¼ Cup Sangli Raisins - 1 Tbsp Cashews, Julienne - 1 Tbsp Pistachios, Julienne - 1 Tbsp Almonds, Julienne - 1 Tsp Maida For Greasing - Ghee, as required - Butter paper For Garnishing - Chilled Rabdi, as required - Sangli raisins - Dry rose petals - ⁠Tulsi - ⁠Dryfruits --- METHOD 1. Prepare the Batter In a mixing bowl, add ghee, honey and curd. Whisk well until smooth. Add 1 cup milk and mix. Now sift in the powdered sugar, maida, fruit salt and baking powder. Mix gently until well combined. 1. Add the Rava Sift in 1 cup rava and add cardamom powder. Mix well to form a smooth batter. 1. Add the Raisins & Nuts In a separate bowl, combine Sangli raisins, cashew, pistachio, almond and 1 tsp maida. Mix well and fold this mixture gently into the cake batter. Allow the batter to rest for 10 minutes. 1. Bake the Cake Grease a cake mould with ghee and line the base with butter paper. Pour in the prepared batter and level the top. Bake in a preheated oven at 180°C for 35–40 minutes, or until a toothpick inserted in the centre comes out clean. 1. Garnish Allow the cake to cool slightly before demoulding. Top generously with rabdi, Sangli raisins and delicate dry rose petals and Tulsi. --- CHEF'S TIP Coating the raisins and dry fruits lightly with maida helps prevent them from sinking to the bottom of the cake while baking. SERVE & ENJOY! Panchamrit Raisin Cake — where the richness of Indian flavours meets the goodness of Sangli raisins.

Success is rented. The expectations never stop. There will always be a new milestone, a new question, and someone asking, "What’s next?" But your worth was never meant to be measured by how much you achieve. You don’t have to keep proving yourself. Choose your happiness, honour your journey, and live for the dreams that are truly yours. 🤍✨ Send this to a woman who needs to hear: You are enough. You are worth it. ❤️

Grown in the fertile orchards of Bihar, Shahi Litchi is a prized delicacy celebrated for its exceptional sweetness, floral aroma, and irresistibly juicy texture. Cultivated with generations of expertise and care, every harvest reflects the region's favourable climate, nutrient-rich soil, and the unwavering dedication of local growers. Its unmatched flavour and premium quality have earned it a distinguished place among India's finest fruits. Recognized with a Geographical Indication (GI) tag, Shahi Litchi of Bihar stands as a symbol of authenticity, agricultural excellence, and the rich horticultural heritage of the region. #BharatGI #ShahiLitchi #Bihar #GeographicalIndication #VocalForLocal

Simple green moong gets a rich Mughlai makeover! Creamy, aromatic, and packed with warming spices, this Mughlai Moong Ki Sabzi is comfort food with a royal touch. MUGHLAI MOONG KI SABZI BY CHEF AANAL KOTAK ⸻ INGREDIENTS 2 Tbsp Oil ½ Tsp Cumin Seeds ¼ Tsp Hing 2 Inch Cinnamon Stick 3 Green Cardamom 1 Bay Leaf 2 Tbsp Green Chilli (Finely Chopped) 1 Tbsp Garlic Paste 1 Tbsp Ginger Paste ½ Cup Onion (Finely Chopped) 1 Small Bowl Green Moong Dal (Soaked) Salt As Per Taste 1 Tsp Kitchen King Masala 1 Tsp Coriander Powder 1 Tsp Cumin Powder 1 Tsp Red Chilli Powder ½ Tsp Turmeric Powder Water As Required For Finishing: 1 Tbsp Ghee ¼ Cup Fresh Cream 1 Tbsp Kasuri Methi (Crushed) ½ Cup Fresh Curd 2–3 Tbsp Fresh Coriander (Finely Chopped) ⸻ METHOD Heat Oil In A Pressure Cooker. Add Cumin Seeds, Hing, Cinnamon, Cardamom And Bay Leaf. Let The Spices Bloom. Add Green Chilli, Garlic Paste And Ginger Paste. Sauté Till Raw Aroma Goes. Add Onion And Cook Till Soft And Lightly Golden. Add Soaked Green Moong Dal, Salt, Kitchen King Masala, Coriander Powder, Cumin Powder, Red Chilli Powder And Turmeric. Mix Well. Add Water As Required, Close Lid And Pressure Cook For 3 Whistles. Open Lid, Add Ghee, Fresh Cream, Kasuri Methi, Curd And Coriander. Mix Gently. Simmer For 1 Minute And Switch Off Flame

What if restrictions were actually the reason Gujarati cuisine became so innovative? 👀✨ From replacing root vegetables to creating new flavours and dishes, Gujarati kitchens turned limitations into creativity. Because sometimes, restrictions don’t stop innovation, they start it. 💛

Sweet, spicy, tangy, garlicky, and loaded with masala peanuts, that’s the magic of an authentic Kutchi Dabeli! 🌶️🥜❤️ KUTCHI DABELI CHEF AANAL KOTAK PREP TIME: 25 MINUTES | COOKING TIME: 15 MINUTES | SERVES: 6 DABELI INGREDIENTS FOR MASALA PEANUTS: 4–5 Tbsp Oil 1 Tsp Red Chilli Powder ¼ Tsp Turmeric Powder Salt To Taste 1 Cup Salted Peanuts 1 Pinch Citric Acid 1 Tsp Sugar FOR GARLIC CHUTNEY: 10–12 Garlic Cloves Salt To Taste 1 Tsp Red Chilli Powder 1 Tsp Cumin Powder ⅓ Tsp Coriander Powder ¼ Tsp Turmeric Powder Water As Required 2 Tbsp Oil ¼ Tsp Asafoetida (Hing) FOR DABELI MASALA FILLING: 4 Tbsp Oil 1 Pinch Asafoetida (Hing) ½ Cup Raw Tomato Puree ¼ Cup Sweet Tamarind Chutney ¼ Cup Dabeli Masala 1 Tsp Red Chilli Powder Salt To Taste 1 Tsp Coriander Powder 1 Tsp Cumin Powder 1½ Cups Boiled Potatoes (Chopped) FOR ASSEMBLING: 6 Ladi Pav Prepared Masala Peanuts Finely Chopped Onions Extra Garlic Chutney as Required Extra Sweet Tamarind Chutney as Required METHOD FOR MASALA PEANUTS: 1. Heat oil in a tadka pan. 2. Add red chilli powder, turmeric powder and salt. Let the oil heat gently. 3. Add salted peanuts, citric acid and sugar. 4. Mix well, toss for 30–40 seconds and keep aside. METHOD FOR GARLIC CHUTNEY: In a mixer jar, add garlic cloves, salt, red chilli powder, cumin powder, coriander powder, garam masala and turmeric powder. Add little water and grind to a fine paste. Heat oil in a tadka pan, add asafoetida. Add prepared paste and sauté for 1–2 minutes till raw aroma disappears. Transfer to a bowl and keep aside. METHOD FOR DABELI MASALA FILLING: Heat oil in a kadhai, add asafoetida. Add prepared garlic chutney and sauté lightly. Add sweet tamarind chutney and dabeli masala. Mix well. Add red chilli powder, salt, coriander powder and cumin powder. Add boiled chopped potatoes and mix until well coated. Lightly mash the mixture using a masher to get a coarse texture. FOR ASSEMBLING KUTCHI DABELI: Take soft ladi pav and make a pocket cut. Apply garlic chutney and sweet tamarind chutney inside. Stuff with prepared dabeli masala filling. Top with masala peanuts and chopped onions. Serve immediately with extra chutneys.

Soft poha, fragrant Jeeravan masala, crunchy Ratlami sev, and a burst of lemon—this is Indori Poha done right! 💛🔥 INDORI POHA RECIPE BY CHEF AANAL KOTAK PREP TIME: 10-15 MINUTES COOKING TIME: 15-20 MINUTES SERVES: 3-4 PEOPLE INGREDIENTS FOR JEERAVAN MASALA: 1 Tbsp Whole Coriander Seeds 1 Tbsp Cumin Seeds 1/2-Inch Cinnamon Stick 1 Bay Leaf 7-8 Cloves 1/2 Tsp Black Peppercorns 1 Tbsp Fennel Seeds 1 Tsp Sugar 1/2 Tsp Asafoetida 1 Tsp Black Salt 2 Tsp Dry Mango Powder 1/4 Tsp Dry Ginger Powder 1/2 Nutmeg, Grated 1/2 Tsp Salt 1 Tsp Red Chilli Powder 1/2 Tsp Turmeric Powder (haldi) FOR POHA: 3 Cups Poha (flattened rice) Water as required Salt to Taste 1/2 Tsp Turmeric Powder 2 Tbsp Sugar 1 Lemon Juice 2 Tbsp Oil 1 Tsp Mustard Seeds 1 Tsp Cumin Seeds 1/4 Tsp Asafoetida 2-3 Green Chillies, Chopped METHOD OF PREPARE JEERAVAN MASALA: Dry roast coriander seeds, cumin seeds, cinnamon stick, fennel seeds, black peppercorns, cloves, and bay leaves on low flame until aromatic. Transfer to a plate, add grated nutmeg, and let cool. Grind roasted spices and other powdered spices into a fine powder. Store jeeravan masala in an airtight container. PREPARE POHA: Rinse poha gently and let it rest for 10 minutes. Fluff poha, add salt, sugar, lemon juice, and turmeric powder. Mix gently. Heat oil in a pan, add mustard seeds, cumin seeds, fennel seeds, green chillies, asafoetida, and turmeric powder. Pour tadka over poha and mix gently. Steam poha over boiling water for 10 minutes. SERVE: Serve hot topped with lemon juice, jeeravan masala, Ratlami sev, chopped onions, and pomegranate.

Is eating salad during monsoon always a good idea? 👀🥗 Salad is healthy, but during the monsoon season, raw vegetables may need a little extra attention. With increased humidity, the risk of contamination in raw vegetables can be higher. And according to Ayurveda, digestion can also become comparatively slower during this season. That’s why many Gujarati households naturally shift towards cooked, steamed and warm food during monsoon and reduce their consumption of raw vegetables. Maybe there’s more logic behind your mom making less salad during the rains than you thought. 😄 Does your family also eat less salad during monsoon? 👀 Tell me in the comments!

Great marketing doesn’t hide a weak product—it amplifies a strong one. Panel 6 at Food Delivery Summit 2026 explores how food brands can build marketing strategies rooted in their real strengths, product quality and customer experience. Learn from industry leaders, founders and marketing experts what it takes to turn a strong product into a memorable, scalable brand. 📅 20 August 2026 ⏰ 8:00 AM onwards 📍 The Forum Hotel & Convention, Ahmedabad #FoodDeliverySummit2026 #FoodMarketing #BrandStrategy #RestaurantMarketing #FoodBusiness

All set & Ready to host The Biggest Food Business Summit in India tomorrow - with over 5000 restaurant owners under 1 single roof. It can’t get bigger - The @nrai_india Food Delivery Summit 2026 in Ahmedabad, Tomorrow - 20th August, 2026. @aanalkotak @zkalra @katriaranurag @pranavrungta @gauridevidayal @riyaazamlani @wowmomos

આનલ કોટક Secret Kitchen ના ફાઉન્ડર તરીકે ફૂડ ઇન્ડસ્ટ્રીમાં પોતાની આગવી ઓળખ બનાવી રહ્યા છે. સ્વાદ, ગુણવત્તા અને આધુનિક ફૂડ કોન્સેપ્ટને એકસાથે રજૂ કરવાની તેમની દૃષ્ટિએ Secret Kitchenને નવી ઊંચાઈઓ સુધી પહોંચાડ્યું છે. આનલ બહેનના પોડકાસ્ટમાં તમને ફૂડ ઇન્ડસ્ટ્રિઝની ઘણી બધી ઇનસાઇટ્સ જાણવા મળશે. The Positive Paaji Show ( On YouTube ) P R E S E N T E D By Petpooja

Gujarat’s F&B industry is moving fast, and there’s a lot to be excited about! 🚀 At the Food Delivery Summit 2026 press conference, we spoke about the big questions shaping food, restaurants and delivery, the opportunities ahead, and the roadmap for Gujarat’s growing F&B ecosystem. With @sagar.daryani.90, @pranavrungta and @dilipthakkar16, the conversation gave us some exciting perspectives on where the industry is headed. The Food Delivery Summit is about bringing the entire ecosystem together, from restaurant owners and food businesses to entrepreneurs, delivery partners and industry leaders, to exchange ideas, build connections and create opportunities for the future. And with @thesecretkitchen.official, we’re bringing this conversation to life. 📆 August 20, 2026 | Thursday 🕘 9:00 AM onwards 📍 The Forum – Hotel & Convention Centre, Ahmedabad The future of Gujarat’s F&B industry is being built right here. Come be a part of it! 🍽️🚀

તમારા જેવા હજારો restaurant ownersનો આજે એક જ સવાલ છે. Delivery orders તો આવે છે, પણ હવે businessને આગળ કેવી રીતે વધારવો? આ event માત્ર મોટા restaurant brands માટે નથી. પોતાના restaurantની delivery વધારવા, operations automate કરવા, profit સુધારવા, customerને retain કરવા અને business scale કરવા માંગતા દરેક restaurant owner માટે છે. NRAI Food Delivery Summitની 5મી editionમાં દેશભરમાંથી restaurant founders, operators અને food-tech experts એક જ જગ્યા પર ભેગા થશે. ✅ 5,000+ Attendees ✅ 70+ Industry Speakers ✅ 1,500+ Brands ✅ 30+ Cities ✅ Panel Discussions, Workshops & Networking 📅 20 August 2026 ⏰ સવારે 9 વાગ્યાથી 📍 The Forum – Hotel & Convention, Shela, Ahmedabad માત્ર reels જોઈને business નહીં વધે. જે લોકો business આગળ લઈ ગયા છે, એમને સાંભળવા પણ જવું પડે. 🎟️ Tickets Live Now Ticket booking link bioમાં છે.

No dining room. No fancy setup. Just a kitchen—and a powerful business model. Meet the founders who turned cloud kitchens into scalable F&B businesses and learn how they did it. 📍 20th August | Ahmedabad 🔗 Register now. Link in bio. #NRAIFDS2026 #NRAI #FoodDeliverySummit #CloudKitchen #FNBIndustry

Hing is more than just a flavour enhancer in Gujarati cuisine. 🌿 That little pinch in our dal and shaak has been a part of our kitchens for generations, with a traditional role in supporting digestion too. The more we understand our food, the more we appreciate the wisdom behind Gujarati cuisine. ❤️

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Crispy on the outside, packed with a spiced besan-pyaaz filling inside! 🤤🔥 A simple twist on the classic paratha that makes every bite extra flavourful. Save this recipe for your next breakfast! ❤️ BESAN PYAAZ PARATHA Chef Aanal Kotak Prep Time: 20 Minutes | Cooking Time: 20 Minutes | Serves: 4 ⸻ INGREDIENTS 1 tbsp coriander seeds 1 tsp fennel seeds 2 tbsp oil 1 tsp cumin seeds 1 tbsp green chillies, finely chopped 1 tsp ginger, finely chopped ½ cup onions, finely chopped 1 tsp sugar 1 tsp kasuri methi, crushed 1 tsp aamchur powder ½ tsp ajwain 1 tsp turmeric powder 1 tsp red chilli powder Salt, to taste 1 tsp coriander powder 1 tsp cumin powder 1 tbsp oil ⅓ cup besan (gram flour) Prepared whole wheat paratha dough Ghee, for roasting Green chutney, to serve Raita, to serve ⸻ METHOD In a mortar and pestle, crush the coriander seeds and fennel seeds into a coarse powder. Keep aside. Heat 2 tbsp oil in a pan. Add the cumin seeds and let them crackle. Add the prepared coriander-fennel powder and sauté for a few seconds until aromatic. Add the chopped green chillies and ginger. Sauté briefly. Add the chopped onions and cook for about 1 minute. Add the sugar, crushed kasuri methi, aamchur powder, ajwain, turmeric powder, red chilli powder, salt to taste, coriander powder, and cumin powder. Mix well. Add the remaining 1 tbsp oil, followed by the besan. Roast over medium heat, stirring continuously until the besan turns golden and loses its raw aroma. Transfer the stuffing to a bowl and allow it to cool completely. Divide the dough into equal portions. Stuff each portion generously with the prepared filling, seal the edges, and gently roll each into a paratha. Heat a tawa and cook the parathas on both sides, applying ghee until golden brown and crisp. Serve hot with green chutney and raita.

“सारे जहाँ से अच्छा, हिन्दोस्ताँ हमारा, हम बुलबुलें हैं इसकी, ये गुलिस्ताँ हमारा।” 🇮🇳 A nation is more than its borders. It is the people, the stories, the sacrifices, and the spirit that binds us together. Nation first. Always. Proud to be Indian. Jai Hind. 🇮🇳🫡✨

Soft, fluffy and perfectly seasoned—this Farali Dhokla is here to make fasting days a little more delicious! 💛✨ Made with sama rice and sabudana, finished with a fragrant tadka. Save this recipe for your next farali meal! FARALI DHOKLA BY CHEF AANAL KOTAK INGREDIENTS 1 Cup Sama Rice 1/4 Cup Sabudana (Tapioca Pearls) 1 Tsp Green Chilli Paste 1 Tsp Ginger Paste 1/4 Cup Fresh Coriander Leaves, Finely Chopped 1 Tsp Sendha Salt (Rock Salt) 1/4 Cup Curd (yogurt) Water, as Required 1/2 Tsp Cooking Soda 1 Tbsp Lemon Juice 1 Tsp Hot Oil TADKA INGREDIENTS 1 Tbsp Oil 1 Tsp Mustard Seeds 1 Tsp Cumin Seeds 1 Tsp Sesame Seeds 8-10 Curry Leaves METHOD Grind sama rice and sabudana into fine powder Make batter with curd and spices Add cooking soda and lemon juice for fluffiness Steam for 15-20 minutes Prepare tadka and pour over dhokla

7 days to go! ⏳ NRAI Food Delivery Summit 2026 is almost here India’s Biggest F&B Event. 5000+ Restaurant Owners | 70+ Speakers | 1500+ Brands 📍 20th August | Ahmedabad 🔗 Register now. Link in bio. #NRAIFDS2026 #NRAI #FoodDeliverySummit #F&BIndustry #Ahmedabad

A conversation at GIFT City that went much beyond the upcoming @nrai.ahmedabad Food & Delivery Summit. Met Sanjay Kaul, MD & Group CEO, GIFT City, for an insightful discussion on food, delivery and the future of the F&B ecosystem at GIFT City. With Ahmedabad preparing for a bigger global role and aiming to become the next Commonwealth City by 2030, the way we build our F&B ecosystem today matters. From restaurants and hospitality to food delivery, talent and experiences, there is a huge opportunity to create something that is truly ready for the world. The NRAI Food & Delivery Summit is one step towards bringing the industry together for these conversations. For everyone in F&B, hospitality and food delivery, there is a lot to look forward to. The next chapter is already taking shape. 🚀

Some people don't need the spotlight to make your life better. Like salt, their presence may go unnoticed, but without them, everything feels incomplete. ❤️ If someone came to your mind while watching this, maybe it's time to tell them how much they mean to you. Share this with someone who quietly makes your life better.

Crispy puris, spicy garlic, tangy kokum, and a burst of flavour in every bite! 🤤💥 This Garlic-Kokum Pani Puri puts a bold twist on everyone's favourite street-food classic. GARLIC-KOKUM PANI PURI BY CHEF AANAL KOTAK PANI INGREDIENTS 1 Cup Soaked Kokum Water 1 Cup Fresh Coriander Leaves 1/2 Cup Mint Leaves 1-Inch Ginger 4 Whole Green Chillies 1/2 Cup Garlic Paste 1 Tbsp Roasted Cumin Seeds (crushed) 1 Tsp Aamchur Powder 1 Tsp Chaat Masala Black Salt, to taste 8-10 Ice Cubes Additional Water, as Needed Soaked Kokum, for Garnish Plain Bondi, for Garnish 1 Tbsp Lemon Juice ALOO MASALA 1 Cup Boiled Potatoes (Diced) 1 Cup Boiled Chana (Chickpeas) 1/2 Cup Onion (Finely Chopped) 1 Tbsp Green Chilli (Finely Chopped) 1/4 Cup Fresh Coriander (Finely Chopped) 1 Tbsp Roasted Cumin (Crushed) Black Salt, to Taste 1 Tsp Chaat Masala 1 Tsp Amchur Powder METHOD PREPARE KOKUM WATER: Soak kokum for tangy base MAKE GARLIC PANI: Blend all pani ingredients with ice PREPARE FILLING: Mix aloo masala with spices ASSEMBLE: Fill puris and serve with chilled pani GARNISH: Add kokum and bondi for extra flavor NOTES CHEF’S SECRET: The key is balancing the strong garlic flavor with the tartness of kokum - start with less garlic and adjust to your taste preference! SERVING TIP: Serve immediately after assembly to maintain the crispy texture of puris. Keep the pani extra chilled for the best experience!

Don't let one person have the power to control your mental peace. The moment your happiness depends on someone else's behavior, you give away your peace. Protect your mind, choose your responses wisely, and never let one person dictate your emotional state. Can you relate? Share your thoughts in the comments below.

Creamy, fresh, and made with just a handful of ingredients! 🧀✨ Skip the store-bought jars and make your own Homemade Cheese Spread that's smooth, delicious, and free from unnecessary preservatives. Perfect for sandwiches, toast, burgers, crackers, or as a dip—once you try it, there's no going back! HOMEMADE CHEESE SPREAD CHEF AANAL KOTAK ⸻ 🛒 INGREDIENTS 1 Litre Full Cream Milk 2 Tbsp Vinegar 100 Gm Hung Curd 1 Cheese Cube Salt As Per Taste ⸻ 👩‍🍳 METHOD Boil Milk In A Saucepan On Medium Flame. Add Vinegar And Stir Till Milk Curdles. Strain Using A Muslin Cloth And Wash The Chhena With Water. Squeeze Out All Water And Transfer To A Mixer. Add Hung Curd, Cheese Cube And Salt. Grind Till Smooth And Creamy. Transfer To A Container And Refrigerate For 2–3 Hours. Use As A Spread Or Dip As You Like. ⸻ 💡 QUICK TIPS Use Full Cream Milk For Best Texture. Chill Before Using For Proper Spread. ⸻ 🍽️ SERVING IDEAS Use On Toast, Sandwiches, Burgers Or Crackers.

The most expensive ingredient in a kitchen isn't saffron or truffle. It's consistency. Anyone can cook one great meal. But showing up every single day with the same passion, quality, and care, that's what truly builds trust. Because greatness impresses once. Consistency builds a legacy.

Crispy on the outside, loaded with a bold garlic masala inside, Khambat's iconic Lasaniya Dabda Bhajiya is every garlic lover's dream! 🧄💛 KHAMBAT SPECIAL LASANIYA DABDA BHAJIYA CHEF AANAL KOTAK Prep Time: 20 minutes Cook Time: 20 minutes Serves: 4 INGREDIENTS FOR THE BATTER 1 cup besan ½ cup rice flour Salt to taste ¼ tsp turmeric powder 1 tsp ajwain ⅓ cup finely chopped coriander Water as required 1 tsp Eno FOR THE GARLIC MASALA ⅓ cup nylon sev 12–15 garlic cloves 2-inch piece ginger ¼ cup sesame seeds 1 tbsp coriander seeds 1 tsp aamchur powder 1 tbsp sugar 10–12 black peppercorns 2 tbsp chopped coriander Salt to taste 1 tsp red chilli powder 1 tsp coriander powder 1 tsp cumin powder 2 tbsp oil Water as required OTHER INGREDIENTS Potatoes, as required Oil, for frying Green chutney, for serving Ketchup, for serving Fried green chillies, for serving Onion slices, for serving METHOD In a mixing bowl, add besan, rice flour, salt, turmeric powder, ajwain and finely chopped coriander. Add water as required and whisk well until smooth and lump-free. Keep the batter slightly thick so that it coats the potato slices nicely. In a mixer grinder, add nylon sev, garlic cloves, ginger, sesame seeds, coriander seeds, aamchur powder, sugar, black peppercorns, chopped coriander, salt, red chilli powder, coriander powder, cumin powder and oil. Add water as required and grind to a thick, smooth paste. The masala should be thick enough to stick between the potato slices and should not be runny. Transfer the prepared masala to a bowl. Using a slicer, cut the potatoes into thin slices. Place one potato slice on a flat surface, apply the prepared garlic masala evenly over it and cover with another potato slice to form a sandwich. Add Eno to the prepared batter and whisk well to activate it. Coat the potato sandwiches evenly with the batter. Heat oil in a kadai and deep-fry the coated potato sandwiches on medium heat until crispy and bright yellow in colour. Transfer them onto dolly paper to remove excess oil. Serve the hot Lasaniya Bateka Puri with green chutney, ketchup, fried green chillies and onion slices, and enjoy this rainy season special.

The most expensive ingredient in a kitchen isn't saffron or truffle. It's consistency. ✨ Anyone can cook one great meal. But showing up every single day with the same passion, quality, and care, that's what truly builds trust. Because greatness impresses once. Consistency builds a legacy.

The wait is almost over. ✨ Be among the first to experience the unveiling of Purvi Aanal’s Navratri 2026 Collection, launching tomorrow at our exclusive Ahmedabad Exhibition. Join us and discover the collection before anyone else. • • 📍 AHMEDABAD ✨ Exclusive Launch: Navratri 2026 Collection 🗓️ 4th & 5th August 2026 🕚 11:00 AM – 7:00 PM 📍4, Sumeru Bungalows, Next to Sarthi Hotel, Nr. Vinayak Bank, Vastrapur to Bodakdev Road, Ahmedabad – 380054 📞 98989 56186 • • #PurviAanal #Navratri2026 #AhmedabadExhibition #DesignerCouture #SilverJewellery [Purvi Aanal, Navratri 2026 Collection, Ahmedabad Exhibition, Designer Couture, Silver Jewellery, Navratri Fashion, Chaniya Choli, Festive Wear, Garba Collection, Ethnic Wear, Fashion Exhibition, Ahmedabad Shopping, Luxury Fashion, Occasion Wear]

A perfectly crispy crust, a bold Bihari masala filling, and a sweet-spicy chutney that brings every bite to life. 🥟🔥 BIHARI SAMOSA CHEF AANAL KOTAK Prep Time: 20 Minutes Cooking Time: 30–35 Minutes Serves: 6 to 8 Samosas ⸻ INGREDIENTS FOR BIHARI SAMOSA MASALA 2 Tbsp Cumin Seeds Black Salt (To Taste) 2 Tbsp Aamchur 1/2 Tsp Turmeric Powder FOR STUFFING 5 Tbsp Oil 1/2 Tbsp Cumin Seeds 2 Tbsp Garlic (Chopped) 2 Tbsp Green Chilli (Chopped) 1 1/2 Cup Potato (Boiled & Diced) Black Salt (To Taste) 1/2 Tsp Garam Masala 2 Tbsp Bihari Samosa Masala 1 Handful Coriander (Chopped) 2 Tbsp Mint Leaves (Chopped) FOR DOUGH (UPDATED) 1 1/2 Cup Maida Salt (To Taste) 3/4 Tsp Ajwain 2 1/2 Tbsp Ghee Water (As Needed) 1 Tsp Oil FOR CHUTNEY 1 Cup One-String Sugar Syrup Water (A Little For Consistency) 1 Tsp Roasted Cumin Powder Black Salt (To Taste) 1 Tsp Aamchur 1 Tbsp Ginger Powder 1 Tsp Sugar 1 Tsp Red Chilli Powder ⸻ METHOD Make The Bihari Samosa Masala: Dry roast cumin seeds until aromatic. Transfer to a grinder. Add black salt, aamchur, and turmeric powder. Grind into a fine powder. Prepare The Stuffing: Heat oil in a pan. Add cumin seeds, garlic, and green chilli. Let them crackle. Add boiled diced potatoes. Season with black salt, garam masala, and the prepared Bihari samosa masala. Add coriander and mint leaves. Mix well and cook for 1–2 minutes. Lightly mash the mixture and keep aside. Prepare The Dough: In a parat, combine maida, salt, ajwain, and ghee. Rub well until crumbly. Add water gradually and knead into a firm, tight dough. Add 1 tsp oil and knead again. Rest for 10–15 minutes. Shape The Samosas: Roll oval chapatis. Cut each into two halves. Form cone shapes, fill with stuffing, and seal tightly. Make all samosas in the same way. Fry: Heat oil on medium flame. Fry samosas slowly until golden and crisp. Prepare The Chutney: In a pan, add sugar syrup, water, roasted cumin powder, black salt, aamchur, ginger powder, sugar, and red chilli powder. Heat and mix until combined. Serve: Serve hot samosas with sweet chutney and fried green chillies

Creamy coconut soup, flavourful garlic chutney, crunchy toppings, and perfectly cooked noodles... all in one comforting bowl! 🍜✨ SURTI KHOW SUEY CHEF AANAL KOTAK Prep Time: 25 Minutes | Cooking Time: 30 Minutes | Serves: 4 INGREDIENTS FOR WHITE PASTE: 1/2 Cup Onion (Petal-Cut) 1/3 Cup Cashews (Soaked) 3–4 Green Chillies 12–15 Garlic Cloves 2-Inch Ginger Salt As Per Taste Water As Required FOR KHOW SUEY SOUP: 3 Tbsp Oil Prepared White Paste 2 Cups Coconut Milk Water As Required 1 Tbsp Besan Milk As Required (For Slurry) FOR GARLIC CHUTNEY: 1/3 Cup Roasted Peanuts 12–15 Garlic Cloves Salt As Per Taste 1 Tsp Red Chilli Powder 1 Lemon Juice 2 Tbsp Oil Water As Required FOR ASSEMBLY: Boiled Noodles Fried Papadi (Fried Patti Samosa Sheets) Chopped Spring Onion Fried Onion Fried Garlic Prepared Garlic Chutney Lemon Wedges METHOD: Take a mixer grinder and add the onion, soaked cashews, green chillies, garlic, ginger, salt and enough water. Grind into a slightly chunky white paste. Heat oil in a saucepan and add the prepared white paste. Stir continuously to prevent it from sticking and cook until the raw flavour disappears. Add the coconut milk and mix well. Add water as required to adjust the consistency and cook until the coconut milk is well heated. In a small bowl, mix the besan with a little milk to make a smooth slurry. Strain the slurry directly into the saucepan while stirring continuously to avoid lumps. Cook until the soup thickens slightly. For the garlic chutney, add the roasted peanuts, garlic, salt, red chilli powder, lemon juice, oil and a little water to a mixer grinder. Grind into a smooth chutney. Add 2 tablespoons of the prepared garlic chutney to the soup and mix well. Cook for another minute until the soup turns a light orange shade and is heated through. To assemble, place a portion of boiled noodles in a broad serving bowl. Pour the hot soup around the noodles. Top with fried papadi, chopped spring onion, fried onion, fried garlic and a little garlic chutney. Serve immediately with lemon wedges on the side.

Celebrated for its rich aroma, velvety texture, and naturally sweet flavour, Alphonso Mango has long been regarded as one of the world's most prized mango varieties. Cultivated with generations of expertise and care, every fruit reflects a perfect blend of favourable growing conditions, traditional farming practices, and the dedication of skilled cultivators. Its vibrant golden pulp and distinctive taste have made it a symbol of excellence in Indian horticulture. Recognized with a #Bharat Geographical Indication (GI) tag, Alphonso Mango stands as a testament to authenticity, exceptional quality, and India's rich legacy of fruit cultivation. #AlphonsoMango #BharatGI #KingOfMangoes #GoldenGoodness

No vegetables at home? No problem! ❤️ Transform simple papads into a rich, creamy, and flavour-packed sabzi that's quick, comforting, and absolutely delicious. Pair it with hot rotis or steamed rice for the perfect meal! 😋✨ PAPAD KI SABZI CHEF AANAL KOTAK INGREDIENTS: 4-5 Papads (any variety) 2 Tablespoons Oil 1/2 Teaspoon Mustard Seeds 1/2 Teaspoon Cumin Seeds 1/4 Teaspoon Asafoetida 1 Teaspoon Fennel Seeds 3 Dry Red Chillies 1 Tablespoon Finely Chopped Green Chillies 1 Tablespoon Finely Chopped Fresh Ginger 1 Tablespoon finely chopped garlic 1 Cup Finely Chopped Onions Salt, to Taste 1 Teaspoon Red Chilli Powder 1/2 Teaspoon Turmeric Powder 1 Teaspoon Coriander Powder 1 Teaspoon Cumin Powder 1/2 Teaspoon Garam Masala 1/2 Cup Water 1 Cup Plain Yogurt Fresh Coriander Leaves (For Garnish) 1 Tablespoon Ghee METHOD: 1. Roast papads until crispy and golden 2. Prepare traditional spice tempering 3. Build flavor base with aromatics 4. Create yogurt-based gravy 5. Combine papads with gravy gently 6. Simmer until flavors meld

✨ Fashion, for me, has always been about timeless elegance and effortless confidence. I'm delighted to invite you to our exclusive Sales Exhibition featuring my designer ensembles, alongside the exquisite handcrafted silver jewellery by Motifs by Surabhi Didwania. 💫 Whether you're looking for festive wear, bridal elegance, or statement pieces to cherish for years, I'd love to welcome you. 🤍 📍 Gandhidham 🗓️ 1-2 August 2026 | 🕚 11:00 AM - 7:00 PM 📍 Ground Floor, Shop No. GF-4, Arjun Complex, Plot No. 19, Ward No. 6, Gandhidham 📞 95122 52526 📍 Ahmedabad 🗓️ 4-5 August 2026 | 🕚 11:00 AM - 7:00 PM 📍 4, Sumeru Bungalows, Next to Sarthi Hotel, Nr. Vinayak Bank, Vastrapur to Bodakdev Road, Ahmedabad - 380054 📞 98989 56186 ✨ Looking forward to meeting you and helping you find something truly special.

In a Gujarati kitchen, besan is never just an ingredient. 💛 It becomes soft khaman for breakfast, crispy bhajiya when it rains, comforting kadhi for lunch, and something sweet when turned into mohanthal. One simple ingredient, yet every home has its own way of using it, its own recipe, and a memory attached to it. Maybe that’s the beauty of Gujarati cuisine. We take the simplest ingredients and somehow give them a hundred different identities. ✨ What’s the first Gujarati besan dish that comes to your mind? Tell me in the comments! 👇

Golden, crispy, and packed with the goodness of corn and fresh methi, these Corn Methi Pakoras are the perfect monsoon indulgence! 🌽💚 Serve them hot with chutney and chai for the ultimate comfort snack. ☕✨ CORN METHI PAKORA CHEF AANAL KOTAK Prep Time: 20 Minutes Cooking Time: 20 Minutes Serves: 4–5 ⸻ INGREDIENTS FOR THE PAKORA BATTER * 1 Cup Roughly Chopped Corn Kernels * 1 Cup Finely Chopped Onions * 1 Cup Chopped Fenugreek Leaves (Methi) * 1/2 Cup Chopped Coriander * 2 Tbsp Chopped Green Chillies * 1 Tbsp Garlic Paste * 2 Tbsp Kasuri Methi * 1 Cup Coarsely Ground Wheat Flour * 1/2 Cup Besan * 1 Tbsp Ajwain * Salt As Per Taste * 1/2 Tsp Turmeric Powder * 2 Tsp Red Chilli Powder * 1 Tsp Coriander Powder * 1 Tsp Cumin Powder * Water As Required * 1 Tsp Eno * Juice Of 1 Lemon * 1 Tbsp Hot Oil FOR FRYING & SERVING * Oil For Deep Frying * Green Chutney * Tomato Ketchup * Fried Spicy Green Chillies * Onion Slices ⸻ METHOD In a mixing bowl, add the roughly chopped corn kernels. Add the finely chopped onions, chopped fenugreek leaves, chopped coriander, chopped green chillies, garlic paste, and kasuri methi. Add the coarsely ground wheat flour and besan. Add the ajwain, salt, turmeric powder, red chilli powder, coriander powder, and cumin powder. Mix everything well with your hands until all the ingredients are evenly combined. Gradually add water as required and mix again to form a thick pakora batter. Add the eno over the batter. Squeeze the juice of one lemon over the eno to activate it. Add the hot oil and gently mix everything once again. Heat oil in a kadai over medium heat. Drop small bite-sized portions of the batter into the medium hot oil. Deep fry until the pakoras are golden brown and crispy from all sides. Remove onto absorbent paper. Serve hot with green chutney, tomato ketchup, fried spicy green chillies, and onion slices. Enjoy this delicious monsoon snack.

A little royal escape with my favourite people 👑 #udaipurdiaries

From the surprising history of the samosa to the one thing every aspiring restaurateur needs to know Chef Aanal Kotak kept it real👩‍🍳✨ In this episode of Absolute Faves, she talks about the story behind naming her restaurant, why she still loves cooking at home, and, of course, takes us to one of her favourite spots to eat @fooindia Watch till the end for some delicious food and even better stories🍽️ Venue credits: @fooindia . . . LBB, Chef, Interview

Gujarati Dal & Kadhi aren't sweet by accident, they're backed by centuries of wisdom. 🌿✨ The perfect balance of sweet, spicy, and tangy isn't just delicious; it's rooted in Ayurveda and designed to suit Gujarat's climate. Would you have guessed that? 👇

The conversations that build the next generation of food brands start here. Meet founders, operators, and industry leaders behind India's biggest F&B brands at the NRAI Food Delivery Summit 2026. Learn from the people driving innovation, growth, profitability, and the future of the restaurant industry. 📍 Ahmedabad | 📅 20 August 2026 🎟️ Tickets from just ₹499 Register now — link in bio. #FDS2026 #NRAIFoodDeliverySummit #RestaurantBusiness #FoodIndustry #hospitalityindustry

Soft dhokla, gooey cheese, and aromatic garlic butter, this is the fusion recipe you didn't know you needed! 🧀🧄❤️ CHEESE GARLIC DHOKLA CHEF AANAL KOTAK Prep Time: 20 Minutes + 20 Minutes Resting Cooking Time: 25–30 Minutes Serves: 4–5 ⸻ INGREDIENTS FOR THE DHOKLA BATTER * 1 Bowl Semolina (Suji) * 3 Tbsp Oil * 1/3 Cup Curd * Salt As Per Taste * Water As Required * 1 Tbsp Sugar * 1 Tsp Fruit Salt * Juice Of 1 Lemon FOR THE GARLIC BUTTER TOPPING * 1/4 Cup Melted Butter * 1 Tbsp Chilli Flakes * 2 Tbsp Finely Chopped Garlic * 2 Tbsp Finely Chopped Coriander FOR TOPPING * Grated Cheese As Required * Tomato Ketchup Or Green Chutney, To Serve ⸻ METHOD In a mixing bowl, add the semolina and oil. Mix well until the oil is evenly coated with the semolina. Add the curd and salt. Mix everything well. Gradually add water as required and whisk until you get a smooth, lump-free batter. Cover the batter and let it rest for 15–20 minutes. Meanwhile, prepare the garlic butter topping. In another mixing bowl, add the melted butter, chilli flakes, finely chopped garlic, and finely chopped coriander. Mix everything well and keep it aside. After the resting time, stir the batter once and check the consistency. If required, add a little water to adjust it to a smooth pouring consistency. Add the sugar and mix well. Add the eno over the batter. Squeeze the juice of one lemon over the eno to activate it and gently mix until the batter becomes light and airy. Grease two steaming trays with oil. Immediately pour the batter into the greased trays and spread it evenly using a spatula. Steam the dhokla for approximately 20–25 minutes. The cooking time may vary depending on the steamer and the temperature. To check whether the dhokla is cooked, insert a toothpick after about 15 minutes. If it comes out clean, steam for another 2 minutes. If it comes out with wet batter, continue steaming until fully cooked. Once the dhokla is perfectly steamed, grate a generous amount of cheese evenly over the top. Steam again for 2–3 minutes or until the cheese has completely melted. Spread the prepared garlic butter evenly over the melted cheese so that the

It started in Mumbai. Built momentum in Pune, Bengaluru, and Delhi. Now, the journey reaches Gujarat for its landmark 5th Edition. 🚀 Be part of India's Biggest Food Delivery Event and connect with the leaders shaping the future of the restaurant industry. 📍 Ahmedabad 📅 20th August 2026 🎟️ Register now and secure your spot : Link in bio #NRAIFoodDeliverySummit #NRAI #Ahmedabad #FoodDelivery

Aanal Kotak's ( @aanalkotak ) journey shows that success is rarely built on one bold decision alone. It grows through resilience, continuous learning and the courage to challenge convention. Her story reminds us that entrepreneurship often begins where expectations end. [Aanal Kotak, The Secret Kitchen, Women Entrepreneurs, Indian Culinary Entrepreneurship, The Logical Indian]

Serve the Irani Chai hot with Maska Bun. Dip, sip, and enjoy! ☕🧈✨ IRANI CHAI WITH MASKA BUN CHEF AANAL KOTAK Prep Time: 10 Minutes | Cooking Time: 10 Minutes | Serves: 2 INGREDIENTS FOR MASKA 300 Gm Butter 100 Gm Condensed Milk 1/2 Tsp Vanilla Extract 2 Nos Maska Bun Butter (For Roasting) FOR IRANI CHAI 10–15 Nos Rose Petals Sugar As Required 3 Nos Elaichi (Cardamom) ½ Cup Water 3–4 Tbsp Tea Leaves 2 Inch Ginger (Grated) 450–500 Ml Milk METHOD In A Mixing Bowl Add Butter, Condensed Milk And Vanilla Extract And Whisk Till Fluffy, Smooth And Well Combined. Lightly Roast The Maska Buns In Butter On A Pan. Cut From The Middle, Apply The Maska Generously, Close And Cut Into Desired Pieces. For Irani Chai, In A Saucepan Add Rose Petals, Sugar, Cardamom And Water. Simmer On Medium Flame Till Rose Petals Turn Light In Colour. Add Tea Leaves And Grated Ginger, Then Add Milk And Cook Till Kadak Chai Colour Comes. Give 2–3 Boils On Medium To High Flame Without Letting It Spill. Strain The Chai.

A celebrity chef’s restaurant, an aesthetic ambience, and so many delicious dishes all in Ahmedabad! ✨ I recently took my family for lunch at The Secret Kitchen by Celebrity Chef Aanal Kotak, and it was such a wholesome experience. From the viral pasta on wheel to refreshing drinks, delicious food, a special kids platter, and Chef Aanal’s signature dessert, there was something for everyone! Must try: Soups & Starters • Broccoli Almond Soup • Theta Paneer Tikka • Amritsari Paneer Mains • Burmese Khow Suey • TSK Pasta On Wheel • Thunk Jhol Momo Rice Bowl • Desi Subs Malabar • Bambaiya Tawa Pulav • Chaste Garlic Kulcha For the little ones • Kids Platter Drinks • The Black Moontini • Raspberry Punch with Candy Floss Dessert • Chef Aanal’s Signature Dessert And the best part? They also have a banquet space where you can host your birthdays, anniversaries, family gatherings, and special celebrations! 📍 The Secret Kitchen, Ahmedabad Save this for your next family lunch or celebration! #foodtalesbyareha #ahmedabad #viral #instagram #fyp

Ever wondered why Indian food begins with that sizzling tadka? 🌿 It’s not just about adding flavour or aroma. Rooted in traditional Ayurvedic wisdom, the process of tempering spices in ghee or oil was designed to bring out their flavours and aromatic compounds, making every tadka a thoughtful part of Indian cooking. Sometimes, our oldest kitchen traditions have the most fascinating science behind them. ✨

CHEF AANAL KOTAK - SEV USAL Spicy usal, fiery tari and loads of sev, the ultimate Gujarati street-food experience at home! 🤤🔥 Prep Time: 15 Minutes Cooking Time: 30 Minutes Serves: 3–4 INGREDIENTS FOR BOILING WHITE PEAS: 1 Bowl White Chickpeas (Soaked 2 Hours In Warm Water) Water, As Required Salt, To Taste ¼ Tsp Turmeric Powder FOR USAL MASALA BASE: 2–3 Tbsp Oil ¼ Tsp Hing 1 Tbsp Green Chilli Paste 1 Tbsp Ginger Paste 1 Tbsp Garlic Paste 1 Cup Onions (Finely Chopped) ½ Cup Tomato Purée Salt, To Taste 1 Tsp Red Chilli Powder ½ Tsp Turmeric Powder 3 Tbsp Sev Usal Masala FOR FINAL USAL: Boiled White Chickpeas 4 Glass Water 1 Tsp Red Chilli Powder ½ Tsp Turmeric Powder Salt, To Taste FOR BESAN SLURRY: 2–3 Tbsp Besan Water, As Required FOR TARI: 4 Tbsp Oil ½ Tsp Hing 1 Tbsp Garlic Paste Reserved Masala Paste Water, As Required 1 Tbsp Sev Usal Masala 1 Tsp Red Chilli Powder Salt, To Taste 1 Tsp Coriander Powder 1 Tsp Cumin Powder FOR SERVING: Fine Sev Spring Onions (Chopped) Lemon Wedges Pav METHOD BOILING WHITE PEAS 1. Add White Chickpeas, Water, Salt And Turmeric To A Pressure Cooker. 2. Cook For 1–2 Whistles. Keep Aside. USAL BASE & FINAL USAL 1. Heat Oil In A Kadhai. Add Hing, Green Chilli Paste, Ginger Paste And Garlic Paste. Sauté Well. 2. Add Onions And Cook Till Translucent. 3. Add Tomato Purée And Cook Till Thick And Oil Separates. 4. Add Salt, Red Chilli Powder, Turmeric Powder And Sev Usal Masala. Mix Well. 5. Remove ½ Cup Of This Masala And Keep Aside For Tari. 6. Add Boiled Chickpeas To The Remaining Masala. Add 4 Glass Water, Red Chilli Powder, Turmeric Powder And Salt. Mix Well. 7. Make A Smooth Slurry Using Besan And Water. Strain Into The Kadhai To Avoid Lumps. 8. Simmer Till Slightly Thick And Glossy. Usal Is Ready. TARI 1. Heat Oil In A Pan. Add ½ Tsp Hing And Garlic Paste. Sauté Well. 2. Add Reserved Masala Paste And Mix Well. 3. Add Water, Sev Usal Masala, Red Chilli Powder, Salt, Coriander Powder And Cumin Powder. 4. Simmer For 1 Minute. Tari Is Ready.

Ahmedabad, are you ready? 🔥 For the first time ever, India's Biggest F&B Event is coming to your city! Meet the founders behind India's most successful restaurant, cloud kitchen, and café brands. Learn their growth strategies, business lessons, and future outlook for the industry. 📈 5,000+ Restaurant Owners 🎤 70+ Speakers 🏷️ 1,500+ Brands 📅 20 August 2026 📍 Ahmedabad 🎟️ Tickets from just ₹499. Register Now: Link in Bio #FDS2026 #NRAIAhmedabad #FoodBusiness #RestaurantOwners #hospitalityindustry

The secret to PERFECT restaurant-style rice is finally here! 🍚👀 Watch & save this technique. HOW TO COOK PERFECT RESTURANT STYLE RICE CHEF AANAL KOTAK Prep Time: 30 Mins Cooking Time: 10 Mins Serves: 2–3 ⸻ INGREDIENTS * 1 Cup Long Grain Basmati Rice * Chilled Water For Washing * Water For Boiling * Salt To Taste * Lemon Slices * 1 Tsp Oil ⸻ METHOD 1. Take long grain basmati rice and wash it with chilled water 5 times to remove excess starch. 2. Soak the rice for 20 minutes. 3. In a saucepan or pot add water, salt, lemon slices and oil. Let it come to a boil. 4. Add the soaked rice and cook on medium flame. Keep stirring gently and check the rice every minute. 5. After around 5 minutes, once the rice is perfectly cooked, strain it immediately and let it rest in the strainer for 2 minutes. 6. Grease a large plate with oil and spread the rice evenly on it. 7. Keep it under a fan for 10 minutes to cool slightly and remove excess moisture. Remove the lemon slices. 8. Your perfect restaurant style steam rice is ready to serve.

Crispy, crunchy, and made for chai, these Aloo Pyaaz Bhajiyas are the kind of snack you simply can’t stop at one! ☕🤤 ALOO PYAAZ BHAJI RECIPE Servings: 4-6 people Prep Time: 20 minutes Cook Time: 15-20 minutes Total Time: 40-45 minutes INGREDIENTS: 2 Big Potatoes, Julienne Cut 2 Big Onions, Julienne Cut ½ Cup Fresh Coriander, Finely Chopped 1½ Tsp Salt to Taste ¼ Tsp Turmeric Powder 1 Tsp Coriander Powder 1 Tsp Cumin Powder 1 Tsp Red Chilli Powder ¼ Tsp Garam Masala 1 Tsp Garlic Paste 1 Tsp Ginger Paste 1 Tsp Green Chilli Paste 1 Tsp Ajwain ¼ Tsp Asafoetida 2 Cups Besan (Gram Flour) ½ Cup Rice Flour Water, as Needed (to make thick batter) 1 Tsp Baking Soda 1 Tbsp Hot Oil Instructions: 1. In a large bowl, combine potatoes, onions, coriander, salt, turmeric, coriander powder, cumin powder, red chilli powder, garam masala, garlic paste, ginger paste, green chilli paste, ajwain, and asafoetida. Mix well. 2. Add besan and rice flour to the bowl. Mix until the vegetables are well coated. 3. Gradually add water to the bowl and mix until a thick batter forms. 4. Add baking soda and hot oil to the batter. Mix well. 5. Heat oil in a deep frying pan over medium heat. 6. Once the oil is hot, drop spoonful's of the batter into the oil. Do not overcrowd the pan. 7. Fry the bhajiyas until they are golden brown and crispy. Drain on paper towels. 8. Serve hot and enjoy! Tips: Use the right amount of water to make a thick batter, which will help the bhajiyas to be crispy. Fry the bhajiyas at the right temperature to prevent them from absorbing excess oil. Serve hot with your favorite chutney or sauce.

Jai Jagannath 🙏🚩 Some moments are difficult to capture in photos because what stays with you isn't the picture, it's the feeling. Being a part of the Jagannath Rath Yatra this year was one of those experiences. Standing amidst thousands of devotees, watching the divine chariot move through the streets, hearing the chants echo from every direction, and witnessing complete strangers come together with the same emotion in their hearts... it was truly unforgettable. For a few hours, nothing else seemed to matter. There was no rush, no noise of everyday life, only devotion, gratitude, and an energy that is impossible to put into words. Every year we see Rath Yatra through our screens, but being there in person is something entirely different. It's not just a festival, it's an emotion that brings people together beyond age, background, or beliefs. Feeling grateful to have experienced this incredible energy and to have been a small part of such a beautiful tradition.

Some of the biggest changes in the world begin with something as simple as a book. 📚🤍 Today, I had the privilege of visiting a government school and distributing books to young students. Seeing the excitement in their eyes was a beautiful reminder that education is more than just lessons in a classroom... it's hope, confidence, opportunity, and the freedom to dream bigger. Every child deserves access to quality education, regardless of their background. While this may seem like a small contribution, I truly believe that every book placed in a child's hands has the power to inspire a brighter future. Grateful for the opportunity to spend time with these wonderful children and be a small part of their learning journey. Here's to empowering more young minds, one book at a time. 📖✨ #EducationForAll #BookDistribution #EmpoweringYoungMinds #GivingBack #EveryChildDeservesEducation

The richest dishes often have the humblest beginnings. Dal Makhani is proof that patience, purpose, and slow cooking can create something truly unforgettable. Where's your favourite place to eat Dal Makhani? 🍲

Following your dreams isn’t always easy, but sometimes the hardest journeys lead to the biggest achievements. @aanalkotak knows that better than most. Coming from a traditional Gujarati family where becoming a chef wasn’t encouraged, she chose to follow her passion anyway and today, she’s one of India’s leading chefs. This is just a glimpse of her inspiring journey. Watch the full conversation now on our YouTube channel. Special thanks to @himalayanind for being our beverage partner. [Chef Aanal Kotak, Indian chef, women chefs in India, chef interview, culinary journey] #ChefAanalKotak #IndianChefs #FoodStories #WomenInFood #unstumbled

Flew, hustled, paused just long enough to breathe. Back to it. 🎬✨ #mumbaigram

50+ Partners. Infinite Possibilities. One Powerful Platform. 🚀 Join India's leading restaurant and food delivery ecosystem at the 5th Edition of the NRAI Food Delivery Summit 2026. 📅 20 August 2026 | 9 AM Onwards 📍 The Forum Hotel & Convention, Ahmedabad 🎟️ Early Bird Pass: ₹999 Connect with 2,000+ industry leaders, 500+ brands, 70+ speakers, and the biggest names in food-tech, delivery, and hospitality. Register Now – Link in Bio #NRAI #FoodDeliverySummit2026 #FDS2026 #RestaurantIndustry

Are you getting more delivery orders... or just paying more commissions? The restaurants growing today are making smarter decisions around technology, customer data, marketing, and operations. That’s exactly what we’ll be talking about at the NRAI Food Delivery Summit 2026. 📅 20 August 2026 📍 𝐓𝐡𝐞 𝐅𝐨𝐫𝐮𝐦 𝐇𝐨𝐭𝐞𝐥 & 𝐂𝐨𝐧𝐯𝐞𝐧𝐭𝐢𝐨𝐧, 𝐀𝐡𝐦𝐞𝐝𝐚𝐛𝐚𝐝 Register Now: Link in Bio #FDS2026 #NRAI #FoodDeliverySummit #RestaurantGrowth

Behind the screens and behind the stoves. 🎬👨‍🍳 ​Keeping it 100% real with the culinary icons themselves on the latest @unstumbled Round Table. We talked everything from kitchen fires to viral algorithms and how to survive both. ​Trust me, you don’t want to miss the gems dropped in this one.💥🤌✨️ ​📺 Catch the full, unfiltered conversation right now on @unstumbled 's YouTube channel.

One bite, one crack, and a burst of flavour, homemade Pani Phulki just hits different! 💚💥 PANI PHULKI CHEF AANAL KOTAK Prep Time: 15 Minutes Cooking Time: 30 Minutes Serves: 4–5 ⸻ INGREDIENTS FOR PHULKI * 1 Cup Moong Dal * 1 Tbsp Besan * 1 Tsp Kuti Lal Mirch Powder * 1 Tsp Ajwain * Salt As Per Taste * ¼ Tsp Baking Soda * 1 Tsp Hot Oil * Oil For Deep Frying FOR GREEN PANI * 1 Cup Coriander Leaves * ½ Cup Mint Leaves * 2–3 Green Chillies * 2 Inch Ginger * 3 Cubes Ice * Water As Required * Chilled Water As Needed * ½ Cup Imli Water * Juice Of 1 Lemon * Black Salt As Per Taste * 1 Tbsp Bhuna Jeera Powder * ⅓ Cup Onion (Finely Chopped) * 1 Tbsp Kuti Lal Mirch Powder * 3–4 Ice Cubes ⸻ METHOD 1. Soak the moong dal in warm water for 2–3 hours. 2. Drain the water and add the soaked moong dal to a mixer grinder. Grind it into a smooth and thick paste by adding water as required. Ensure the batter is not watery. 3. Transfer the batter to a mixing bowl. Add besan, kuti lal mirch powder, ajwain, and salt. Mix everything well. 4. Add baking soda and hot oil to the batter and mix gently to activate it. 5. Heat oil in a pan and deep fry small bite-sized portions of the batter until golden brown and crisp. 6. For the green pani, add coriander leaves, mint leaves, green chillies, ginger, ice cubes, and water to a mixer grinder. Blend into a smooth mixture. 7. Transfer the prepared green paste into a mixing bowl. Add chilled water, imli water, lemon juice, black salt, bhuna jeera powder, finely chopped onion, and kuti lal mirch powder. Mix well. 8. Add ice cubes and then add the fried phulkis into the pani. Stir gently so the phulkis absorb the flavours. 9. Serve immediately and enjoy.

The samosa we all love today wasn't always filled with potatoes. 🥔✨ Its journey began far from India, and over time, we made it our own. Sometimes, the most iconic dishes aren't defined by where they started, but by how they evolve. Now tell me... what's your favourite kind of samosa? And who did you have your very first samosa with? 😄👇 #samosa #foodhistory #indianfoods #streetfood #foodfact

Early Bird Offer is LIVE! Register for the 5th Edition of the NRAI Food Delivery Summit 2026 at just ₹999. 📍 The Forum Hotel & Convention, Ahmedabad 📅 20th August 2026 | ⏰ 9 AM onwards Limited seats — Register now! #NRAI #FoodDeliverySummit2026 #RestaurantIndustry #AhmedabadEvents

A simple yet flavorful Maharashtrian-style Akha Masoor Ki Sabzi made with whole brown lentils, freshly crushed ginger-garlic-chilli paste, and aromatic spices. MAHARASHTRIAN STYLE AKHA MASOOR KI SABZI CHEF AANAL KOTAK Prep Time: 20 Minutes Cooking Time: 30 Minutes Serves: 4–5 ⸻ INGREDIENTS FOR BOILING DAL * 1 Cup Akha Masoor * Water As Required * Salt As Per Taste * 1 Tsp Haldi FOR GINGER GARLIC CHILLI PASTE * 5–6 Garlic Cloves * 2–3 Green Chillies * 1 Inch Ginger FOR SHAAK * 3 Tbsp Oil * 1 Tsp Jeera * 1 Tbsp Prepared Ginger Garlic Chilli Paste * 1 Cup Onion (Finely Chopped) * Salt As Per Taste * 1 Tsp Red Chilli Powder * 1 Tsp Coriander Powder * 1 Tsp Jeera Powder * ¼ Tsp Turmeric Powder * 1 Tsp Kanda Lasun Powder * Boiled Akha Masoor Along With Water * Coriander (Finely Chopped) For Garnish ⸻ METHOD 1. Soak the akha masoor overnight. 2. Add the soaked akha masoor along with the soaking water into a pressure cooker. Add more water if required, salt, and haldi. Pressure cook for 3 whistles and keep aside. 3. In a mortar and pestle, add garlic cloves, green chillies, and ginger. Crush them into a chunky paste. 4. Heat oil in a kadhai and add jeera. Let it crackle. 5. Add the prepared ginger garlic chilli paste and sauté until fragrant. 6. Add finely chopped onion and salt. Mix well and cook until the onions turn soft. 7. Add red chilli powder, coriander powder, jeera powder, turmeric powder, and kanda lasun powder. Mix well and cook the masala for a minute. 8. Add the boiled akha masoor along with its water and mix well. Let it simmer until the flavours combine nicely. 9. Garnish with finely chopped coriander and serve hot with steamed rice.

The conversation shaping the future of food delivery now arrives in Ahmedabad. NRAI Food Delivery Summit 2026 - 5th Edition 500+ Brands | 70+ Speakers | 3000+ Restaurant owners 📅 20th Aug 2026 | 9 AM onwards 📍 The Forum Hotel & Convention, Ahmedabad #NRAI #FDS2026 #FoodDeliverySummit #RestaurantIndustry

What does it really mean to be a chef in the age of social media? In the second edition of the unstumbled Round Table, we bring together three of India’s most influential culinary voices Chef Vicky Ratnani, Chef Aanal Kotak and Chef Saransh Goila for an honest conversation about the rise of the digital chef. From Television, Instagram, YouTube and beyond, we explore how chefs today are balancing restaurants, content creation, personal branding and the constant pressure to stay relevant online. This is just a teaser of what’s to come. 🎥 The full episode premieres at 4 PM on Wednesday, 8th July. Subscribe to our YouTube channel so you don’t miss it. A special thanks to our beverage partner @himalayanind and our gifting partner @twobrothersorganicfarmsindia [unstumbled Round Table, digital chef, Chef Vicky Ratnani, Chef Saransh Goila, Chef Aanal Kotak] #unstumbled #FoodCreators #ChefLife #IndianChefs #YouTubeIndia

Fresh mangoes, slow-cooked into a sweet summer spread you’ll keep reaching for. 🥭✨ MANGO JAM CHEF AANAL KOTAK Prep Time: 10 Minutes Cooking Time: 30 Minutes Serves: 1 Small Jar ⸻ A homemade, preservative-free mango jam made with ripe mangoes, offering natural sweetness and fresh summer flavors. Perfect for kids and everyday use. ⸻ INGREDIENTS 2 Cups Ripe Mango (Cubed) ½ Cup Sugar (balanced for this quantity) 1 Lemon (Juice) Black Salt To Taste ⸻ METHOD 1. Heat a pan and add mango cubes. 2. Add sugar, lemon juice and black salt. Mix well. 3. Cook on medium flame, stirring continuously. 4. Keep mashing and breaking the mango pieces while cooking. 5. Cook for 25–30 minutes until thick, glossy and well combined. 6. To check, place a spoon of jam on a plate and tilt it. If it stays thick, it is ready. 7. Remove and transfer into a clean container. Cool completely before storing. ⸻ TIPS AND TRICKS Keep stirring to avoid burning. Adjust sugar depending on mango sweetness. Do not overcook as it thickens further on cooling. SERVING SUGGESTIONS Serve with bread, toast or roti. Can also be used as a spread for sandwiches or desserts.

Ever wondered why your Kadhi needs jaggery or why Hing is the MVP of every Dal? 🤔 We’re ditching the "it's just sweet" labels to explain the actual survival science in your thali. Coming soon... drop a 🧪 if you're ready to see the logic behind the flavor.

This Mother’s Day, we celebrated the women who make every moment feel a little warmer, a little fuller, and infinitely more meaningful✨ An afternoon shaped by refined flavours, thoughtful gestures, and moments beautifully shared together #MothersDay #TheSecretKitchen #CelebrateHer #LuxuryDining #MothersDayCelebration

People often say, “You’re strong… you’ll handle it.” But sometimes, the strongest people are the ones silently wishing they had someone to lean on too. ❤️ Being strong doesn’t mean you never need support.

Crispy on the outside, soft inside, this Lauki Pancake is comfort with a healthy twist. ✨ *LAUKI PANCAKE* *CHEF AANAL KOTAK* *PREP TIME: 15 MINUTES* *COOKING TIME: 15 MINUTES* *SERVES: 2–3* *INGREDIENTS* • 1/2 Cup Lauki (Grated) • 1 Tbsp Green Chilli Paste • 1 Tbsp Ginger Paste • 1/4 Cup Fresh Coriander (Finely Chopped) • 1 Tsp Kalonji • 1/4 Tsp Turmeric Powder • 1 Tsp Red Chilli Powder • Salt As Per Taste • 1 Cup Rava (Semolina) • 1/2 Cup Rice Flour • 1 Cup Dahi (Curd) • Water As Required • 1/4 Tsp Fruit Salt • 1 Tbsp Lemon Juice *FOR TEMPERING & COOKING:* • 1 Tbsp ghee • 1/4 Tsp Mustard Seeds • 1/4 Tsp Sesame Seeds • 2–3 Curry Leaves *METHOD* 1. Take a mixing bowl; add Lauki, green chilli paste, ginger paste, coriander, kalonji, turmeric powder, red chilli powder, salt, rava, and rice flour. Mix well. 2. Add dahi and water as required to make a smooth, pourable batter. 3. Add fruit salt and immediately pour lemon juice over it. Mix gently. Rest for 10 minutes. 4. Heat a small non-stick pan on medium flame. 5. Add oil, mustard seeds, sesame seeds, and curry leaves; let them crackle. 6. Pour a ladle of prepared batter into the pan and gently spread into a small pancake. 7. Cook on medium-low flame till the base turns golden and crisp. 8. Flip and cook the other side until evenly cooked. 9. Repeat with remaining batter. *SERVING SUGGESTION* • Serve hot with green chutney and tomato ketchup.

Built businesses, chased dreams… but these two call me Mom, and that’s my biggest win. ✨

"A mother is she who can take the place of all others but whose place no one else can take."🌷 ​Happy Mother’s Day to my two incredible moms! 💖 I was reflecting today on how lucky I am to have both of you in my corner, especially when I think about my journey as a chef. Mom, you gave me my foundation and taught me that food is a language of love, and to my wonderful mother-in-law, thank you for welcoming me so warmly and sharing your own kitchen secrets and wisdom with me. 🥹❤️ I might be the professional in the kitchen, but I’m constantly inspired by the heart and grace you both bring to everything you do... I’m so grateful to be shaped by two such amazing women! 🥰✨💐

Sweet watermelon, cooling mint, and tangy masala, summer never tasted this refreshing. 🍉✨ WATERMELON SHIKANJI CHEF AANAL KOTAK Prep Time: 10 Minutes Cooking Time: 0 Minutes Serves: 2 ⸻ A super refreshing summer cooler made with juicy watermelon, cooling fennel, and a punch of tangy masala. Light, hydrating, and packed with flavor—perfect for hot days. ⸻ INGREDIENTS FOR SHIKANJI MASALA 2 Tbsp Fennel Seeds 1 Tbsp Bhuna Jeera Powder 1 Tsp Black Peppercorns 1/4 Cup Mishri 1 Tbsp Black Salt FOR SHIKANJI 1 Bowl Watermelon (Cubed) 1/4 Cup Mint Leaves Juice Of 1 Lemon 1 Tbsp Prepared Masala 7–8 Ice Cubes FOR SERVING 2 Tbsp Chia Seeds (Soaked) 2–3 Ice Cubes 2 Tbsp Watermelon Cubes ⸻ METHOD 1. In a mixer jar, add fennel seeds, bhuna jeera powder, black peppercorns, mishri, and black salt. Grind into a fine powder and keep aside. 2. In a juicer jar, add watermelon cubes, mint leaves, lemon juice, prepared masala, and ice cubes. Blend into a smooth, fresh juice. 3. In a serving glass, add soaked chia seeds and ice cubes. 4. Pour the prepared shikanji over it. 5. Top with small watermelon cubes for extra texture and sweetness. 6. Serve chilled.

Sweet mango, spiced curd, and comforting Gujarati flavours in every spoonful. 🥭✨ MANGO CHAKUNI CHEF AANAL KOTAK Prep time: 10 minutes Cooking time: 15 minutes Serves: 3–4 ⸻ A comforting, tangy and light Gujarati-style curry that balances the sweetness of mango with spiced curd. A beautiful blend of sweet, sour and mild heat — best enjoyed with steamed rice. ⸻ INGREDIENTS FOR DAHI MIXTURE • 1 bowl curd • Salt to taste • 1/4 tsp turmeric powder • 1/2 tsp red chilli powder • 1/2 tsp cumin powder FOR TEMPERING & COOKING • 2 tbsp mustard oil • 1/3 tsp mustard seeds • 10–12 curry leaves • 3 green chillies (slit) • 1 tbsp kasuri methi • 1/2 cup onion (finely chopped) • 1 cup alphonso mango (cube cut) FOR GARNISH • Alphonso mango (cube cut) ⸻ METHOD 1. In a mixing bowl, add curd, salt, turmeric powder, red chilli powder and cumin powder. Whisk well until smooth. 2. Heat mustard oil in a kadhai until slightly smoking, then let it cool slightly. 3. Add mustard seeds and let them splutter. 4. Add curry leaves and slit green chillies. Sauté briefly. 5. Add kasuri methi and finely chopped onion. Cook until onion turns soft and light golden. 6. Add alphonso mango cubes and sauté for 1–2 minutes. 7. Lower the flame completely and add the whisked curd mixture. 8. Stir continuously and cook on low flame until slightly thickened. Do not let it boil rapidly. 9. Once done, remove from heat. 10. Garnish with fresh alphonso mango cubes and serve hot with steamed rice. ⸻ CHEF TIPS • Always stabilize the curd by whisking thoroughly before cooking to ensure a smooth, lump-free base. • Control the flame rigorously after adding curd — maintain low heat to prevent splitting and preserve texture. • Select slightly sour mango for a balanced flavor profile; overly sweet mango can flatten the dish. • Properly heat mustard oil to its smoking point and cool slightly before tempering to eliminate bitterness. • Continuous stirring during the initial cooking phase helps emulsify the curd and prevents curdling. • For service stability, a small amount of besan slurry can be incorporated to enhance body and prevent splitting during holding.

Toronto, the wait is over! 🍁 ✨ Join us for dinner on November 23rd as we celebrate the grand opening of The Secret Kitchen 🎉 Experience an unforgettable evening with exquisite flavors and an exceptional dining ambiance. 🍽️ 🍷 Don’t miss this culinary journey! 🥂🍴 #thesecretkitchen #23rdnovember #restaurant #canada #modernindiancuisine #finedining

To our amazing customers: Thank you for your continued support. Your love and loyalty are what make THE SECRET KITCHEN special. We’re honored to have won “Best Indian Restaurant Chain of the Year- West” from @ethospitalityworld 🥂🥇 #chefaanalkotak #thesecretkitchen #ethospitalityworld #awardwinning #vadodara #bestrestaurants #august #2024 #ceremony #bestindianrestaurantchainoftheyear #chainrestaurant #bestinwest

Thrilled to be a Guest Chef on MasterChef India! Cooking alongside some of the best in the business was an unforgettable experience. Can’t wait for you all to see the delicious dishes we created.... @vikaskhannagroup @ranveer.brar @arorgarima @depinder_ @chefsanjana @thatthalasserygirl @chefchinuvaze @shivesh17 @ashishkumarinsta @master.chef.india.7