Mrinal Marwaha

Monogrammed MM, metallic silver & cut in midnight black✨ Decked up in @manishmalhotra05 🖤 @fdciofficial @lakmefashionwk

Dressed like the deep sea at Elie Saab x H&M 🌊

Episode 5 of Bombay Bible 🫶 The Christian communities of Bombay were particularly known for meat preserves and Mrs. Cardoza left this recipe behind. Meat ka Achar - A recipe from The Time & Talents Club recipe book, Bombay (1983). Comment “Bombay Bible” below and I’ll send you the full recipe, the number to order your own copy of the Bombay Bible, and the link to grab a SIRF kokum drink to pair it with.

that one unc photographer.. From “teri bas ki nahi hein” to official group photographer! With #MagicCapture on #Pixel11, I hit record once and got photos and video together. No retakes, no “ek aur baar,” no thanda khana! Buy the Google Pixel 11 now at ₹69,999* on Flipkart’s #BigBillionDays, with no-cost EMI, exchange offers and bank discounts! @googleindia @flipkarttechspert 
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Tune in to see Chef Mrinal decode how food trends and fusion flavours are owning the spotlight - from sauces elevating every bite in more ways than one to textures that have completely changed the game! 🔥 What are some of the trends you've come across lately? Comment and tell us below👇🏻 [Veeba, Effortlessly Tasty, Food Trends]

Gurgaon’s best? Hmm 🤔 Recipe - Serves 4 to 5 Marinade
800 g boneless chicken, cut into bite-size pieces
1¼ cups buttermilk
4 garlic cloves, grated
1 tsp salt
½ tsp black pepper Coating
1 cup all-purpose flour
1 cup cornstarch
1¼ tsp garlic powder
1¼ tsp smoked paprika
¾ tsp salt
¾ tsp black pepper
¼ tsp MSG (Ajinomoto)
Oil for frying Bang Bang Sauce
 ⅔ cup mayonnaise
⅓ cup sweet chili sauce
3 tbsp chili oil
3¼ tbsp sriracha
1¼ tbsp honey
1¼ tsp rice vinegar
1¼ tsp light soy sauce
1 small garlic clove, grated
Pinch of MSG Garnish
sliced green onions & egg yolk Marinate for an hour ➡️ coat ➡️ fry at 350°F (175°C) for 4-5 min ➡️ toss in sauce ➡️ BANG BANG 💥

For your happy hormone days 🫶 Pumpkin seeds are one of the richest plant sources of iron — but raw, they’re locked up by phytic acid. Soaking + roasting frees up way more of that iron for your body to actually absorb. INGREDIENTS * 250g @true.elements raw pumpkin seeds (pepitas) * ½–1 tsp flaky salt * 1–2 tsp neutral or olive oil (only if it needs help blending) METHOD 1. Soak overnight (8–12 hrs), drain, dry really well — any moisture left behind kills the crunch. 2. Roast at 175°C until golden & fragrant. (20 mins aprox) 3. Blend low and slow (10–15 min) with salt until silky.

Episode 4 of Bombay Bible 🫶 Vegetarians, this one’s yours! Welcome back to a series based on a 90-year-old recipe book. A Parsi women’s club in Bombay. Recipes that you won’t find anywhere else.. Jackfruit Korma Ingredients: • 600g raw jackfruit, cut into pieces • 60g chironji OR cashew nuts (roast and grind with curd) • 1¼ tbsp poppy seeds (roast and grind with curd) • 1¾ cups curd, beaten • 2 sticks cinnamon • 5 cardamoms • 5 cloves • 2 medium onions, chopped • 1¼ tsp ginger garlic paste • ½ tsp chilli powder • ¼ tsp turmeric • 1¼ cups water • 2-3 green chillies, seeded and slit • 1¾ tbsp fresh coriander, chopped • Salt to taste • ½ large onion, sliced and fried in ghee (for garnish) • Ghee as needed

Come on a first date with me. Oh, and come hungry. “Meet Me Here,” part 2 Direction - @artelixir

Good things take time ;) Recipe: Hot Honey Lemon Prawns 🍤 For the prawns: • 500g jumbo prawns • 1 tsp white pepper • 1 tsp chicken powder • Salt & pepper, to taste • 1 tbsp minced garlic • 1 egg • 2 tbsp cornstarch Marinate for 2 hours Coat in a 30% rice flour / 70% maida mix, fry till golden - about 3 mins. For the sauce: • 1 tbsp olive oil • 3 tbsp chilli oil • 1 tbsp honey • Juice of 1/3 lemon • lemon slices Toss it all together while the prawns are still hot, plate it up with lettuce!