• 1 cup Red Lentils
• 3 cups Water
• 1 tsp tumeric
• 2 tbsp Garlic chopped

• 1 tbsp The Indian pantry’s Bengali 5 spice
• 1 chopped Green chilli
• 1 tbsp Oil
• 2 tbsp chopped Cilantro
• Pinch of salt

1. Add lentil, water and turmeric in a pot and cook until it is completely cooked.
2. In a pan heat oil and temper spices on low flame, add chopped garlic and chilli when whole spices are slightly brown.
3. Add the tempered spices into the pot of cooked lentils.
4. Add some water if needed.
5. Add salt check the seasoning and let it simmer for 2-3 minute
6. Garnish with cilantro and serve it hot with rice.

• Jackfruit – 450 grams
• Goan Vindaloo Sauce- 450 grams
• Oil- 2 tablespoons

• Turmeric powder – 1/4 teaspoon
• Salt – to taste
• Water- as required or 1 cup

1. If you are using canned jackfruit, drain the brine, rinse the jackfruit well in fresh waterand chop it into small chunks, if the pieces are large.
2. Heat a large pan to medium heat and add the oil. Add the Goan Vindaloo Sauce andsaute it for about 2-3 minutes.
3. Add the jackfruit pieces along with the salt and turmeric powder and cook anotherminute, stirring.
4. Add1 cup of water and stir until the mixture thins out and becomes a sauce/ gravy. Youcan add more water if needed. Reduce the heat and let it simmer for 20-25 minutes,until the jackfruit is cooked through.

Serve with chapati, rice, naan or bread and Bhakari. Goan Poee is a great accompaniment too.

• 1 minced Shallot 
• 2 cloves minced Garlic 
• 1 tin Chickpea
• 8-10 Baby potatoes

• 1 small box(hand full) of Baby spinach
• ⅓ cup of Coconut milk
• 2 tbsp of Avocado oil

• Boil the potato cut in half separately and keep it aside 
• Saute shallot in avocado oil until translucent
• Add garlic and chickpeas, making sure garlic doesn’t burn
• Add boiled potato and then the good stuff – Aai Malvani Gravy – add and stir everything in
• Simmer a few minutes then add the box of spinach
• Continue cooking until spinach wilted, then add coconut milk
• Simmer 3 to 5 more minutesServed over basmati rice, finish with fresh cilantro and a
  squeeze of lime

BY:
KiKi’s Kitchen

• 2 tbsp of oil
• 1 lb Bone-in Chicken
• 1 tbsp of Chopped ginger
• 1 tbsp of Chopped garlic
• ⅓ cup Chicken stock/water

• 450 gms (1 pack)  Aai’s Malvani Gravy
• 1 tsp of Red chilli powder ( optional)
• 1 tsp of The Indian Pantry Garam Masala (optional)
• 3 tbsp of Cilantro
• Pinch of salt

1. Heat oil in a medium pot, saute ginger & garlic until the raw flavours are gone.
2. Add chicken saute for a minute, then add chicken stock or water cover the pot with a lid, and allow to cook on low-medium flame for 10-15 minutes.
3. Add red chilli powder & garam masala (optional) if you like your food spicy and then add Aai’s, Malvani Gravy (450 gms).
4. Bring it to boil and let it simmer for 5 min on low-medium flame or until chicken is tender you can add more chicken stock/ water depends on how you like the consistency of the gravy.
5. Add salt if needed, garnish with cilantro.
6. Enjoy your Malvani Chicken over rice or with chapati ( whole wheat bread)

• 2 pound of Baby Back Pork Ribs
• 3 tbsp Vindaloo masala

• Salt To taste
• 2 tbsp Lime juice

1. Remove the membrane (remember this ensure fall of the bone ribs)
2. Generously season the ribs with salt and vindaloo masala 
3. Cover the ribs with aluminum foil 
4. Bake the ribs at low-temperature 300F for 2 hours until they are tender 
5. Squeeze a lime wedge and garnish with chopped cilantro 

• Chicken – 1 lb
• Goan Vindaloo Sauce – 450 grams
• Oil- 2 tablespoons

• Turmeric powder – 1/4 teaspoon
• Salt- to taste
• Water – 1 cup or as required

1. Heat a large pan to medium heat and add the oil. Add the Goan Vindaloo Sauce and sauté it for about 2-3 minutes.
2. Add the chicken along with the salt and turmeric powder and cook another minute,stirring.
3. Add 1 cup of water (or chicken broth for extra flavor) and stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20-25 minutes, until the chicken is cooked through.

• If you have time, you can marinate the chicken in the sauce and refrigerate the chicken for at least 1 hour, or even overnight.
• You can keep the base curry the same and   make it with your choice of protein. The only difference will be the time of cooking as different proteins require different cooking times.

• Serve with chapati, rice,   naan or bread and Bhakari. Goan Poee is a great accompaniment too.

• 2tbsp of Oil
• 300 gms of Chicken thighs bone inn
• 1tbsp of The Indian pantry’s Bengali 5 spice
• 1 medium chopped Onion 
• 1 medium chopped Tomato
• 1tsp of Turmeric
• 1tsp of Red chili powder

• 1tsp of The Indian Pantry’s Garam masala
• 1 inch chopped Ginger 
• 4 cloves Chopped Garlic 
• 3 tbsp of Cilantro to garnish
• Pinch of salt

1. Heat oil in a medium pot on a low flame, temper the bengali 5 spice for 15-20 seconds or until it is golden brown. (don't over temper it otherwise it will be burned & bitter)
2. Add onions and cook until it is translucent. 
3. Add chopped ginger and garlic and cook for another 2-3 minutes, then add chopped tomatoes. 
4. Cook the tomatoes for 5 minute then add remaining spices. 
5. Saute and cook the mixture for 2 minutes then add chicken and ¼ cup of water mix well, cover the pot with lid cook it at low medium flame for 15-20 minutes or until chicken is cooked completely 
6. Keep stirring the stew every 3-4 minutes, season with salt as per the taste. 
7. Garnish with chopped cilantro, and enjoy with steam rice.

For Chicken Drumsticks

• 2 tbsp coconut oil
• Chicken Drumsticks – 4 skin on
• ½ cup of Coconut milk
• 1 pack of Aai’s Malvani Gravy

For Panch Phoran Broccolini

• • 1 bunch of Broccolini
  • 2 tsp of Bengali 5 spice ( Panch Phoran )

For Chicken in Aai’s Malvani Gravy

1. Heat 1 tbsp coconut oil in a saucepan on medium heat.
2. Fry the chicken drumsticks for about 2-3 minutes, browning the skin. Remove and set aside.
3. Pour Aai’s Malvani Gravy into the pan and bring to an energetic simmer. Add ½ cup water and the chicken legs. Simmer the chicken legs for 15 minutes or till cooked through.
4. Add the coconut milk to the gravy and stir to incorporate.

For Sauteed Broccolini in Bengali 5 spice

1. Blanch or steam broccolini till bright green – 1 to 2 minutes.
2. In a frying pan, heat 1 tbsp coconut oil over medium heat.
3. Add in the spice blend and roast for 30 seconds to a minute. When the spices become fragrant, add the broccolini to the pan, toss well with the “tadka” (spices roasted in oil) and season with salt and pepper.

• Serve the Malvani chicken gravy over hot rice eat with Chapati (whole wheat bread) alongside the broccolini.

By:
Mithalee Rawat
Founder & CEO, Shorba Bone Broth Inc

• 4-5oz each Lingcod fillet
• 2 heads of Bok choy
• 2 tbsp of Coconut oil

• 1 Lime wedge
• 1 pack 450ml of Creamy coconut Aamti

1. Season both sides of the lingcod pieces with salt and pepper, and some turmeric if desired.
2. Heat 1 tbsp coconut oil in a saucepan over medium-low heat.
3. Add the fish pieces and fry on each side for a minute each. Remove from the pan and keep aside.
4. Pour the Aamti sauce into the same pan, increase the heat to medium and wait for it to come to a simmer.
5. Once it is simmering, slide the cod pieces into the pan carefully. Let them cook for about 5 minutes in the simmering sauce.
6. While the fish is simmering, heat a pan with 1 tbsp coconut oil over medium heat. Add the bok choy. Once the bok choy begins to change colour, turn the pieces over, add a spoonful of water and cover with a lid. Cook the boy choy with the lid on for another minute or until it has softened, but is still bright green.
7. Squeeze half the limes into the sauce and gently stir. Garnish with cilantro. Serve with hot rice and lime wedges.

By :
Mithalee Rawat
Founder & CEO, Shorba Bone Broth Inc.

• 2 – 1pound each Live Lobster
• 2 large Chopped onion
• 1 Chopped Roma Tomato 
• 1 tbsp of Chopped Garlic
• 1 tbsp of Chopped Ginger

• ½ tsp of Red chilli powder
• ½ tsp of Turmeric powder
• 1 tsp of Coriander powder
• 1 tbsp of The Indian Pantry Malvani Masala
• Salt  TT
• ⅓ cup of Chopped cilantro

1. Clean the lobster and keep it aside
2. On a medium flame heat a large pan add onions and cook until it turns light brown
3. Add chopped ginger and garlic cook for another 2 minutes
4. Add chopped tomatoes and all the spices saute for 30 seconds and than add ⅓ cup water, cook for another 5 minutes
5. Add cleaned lobster along with the head and cook for another 5-8 minutes with lid on
6. Add salt to taste, squeeze a lime wedge and stir in chopped cilantro
7. Enjoy it with rice or any Indian flatbread

By:
Aarti Ubhe
Chef at Urban Tadka YVR

Part A (Marination)

• 700gms of Prawns
• 1tsp of Turmeric
• 1tbsp of  The Indian Pantry Malvani Spice
• 1tsp of Red chili powder
• 4  tsp  of Lemon juice
• 1tsp of salt

Part B (paste)

• 8 Red chilli
• 1.5 cup Desiccated coconut
• 2 tbsp of The Indian Pantry Malvani masala
• 1 medium roughly chopped Onion 
• 1 tsp of Coriander seeds
• 6 Garlic cloves

Part 3 (Tempering)

• 2 tbsp of Oil
• 5 minced Garlic
• ½ tsp of Sichuan pepper ground
• ½ tsp of Black pepper ground
• Salt to Taste
• ½ cup of cilantro

1. Mix all the marination ingredients together, cover and keep aside
2. In the blender place all the ingredients from part B and blend it together with a touch of water into a fine paste. Make sure you don't make it too watery.
3. Heat a deep bottomed pot heat oil on a medium flame, add garlic with crushed sichuan pepper and black pepper fry until garlic is light brown
4. Add the prawns and fry it on both sides, than add the coconut & onion paste along with ½ cup water and cook on medium flame until oil separates or around 5-8 minutes.
5. Squeeze a lime wedge and add chopped cilantro
6. Mix well, add salt according to the taste and serve hot over rice.

By:
Natch122

• 15 deveined Jumbo Prawns
• 2 large Chopped onion
• 1  Chopped Roma Tomato 
• 1 tbsp Chopped Garlic
• 1 tbsp Chopped Ginger
• ½ tsp Red chilli powder

• ½ tsp of Turmeric powder
• 1 tsp of Coriander powder
• 1 tbsp of The Indian Pantry Malvani Masala
• TT Salt
• ⅓ cup of Chopped cilantro

• Marinate the prawns with 1tsp Malvani masala, 1 tbsp lime juice, salt and keep it aside 
• On a medium flame heat a large pan add onions and cook until it turns light brown 
• Add chopped ginger and garlic cook for another 2 minutes
• Add chopped tomato and all the spices saute for 30 seconds and than add ⅓ cup water, cook for another 5 minutes 
• Add prawns and cook for another 8-10 minutes 
• Add salt to taste, squeeze a lime wedge and stir in chopped cilantro
• Enjoy it with rice or any Indian flatbread

By :
Aarti Ubhe
Chef at Urban Tadka YVR