In Your Kitchen: Cooking with Ramona

In Your Kitchen: Cooking with Ramona

Ramona Saboo, founder of Forty Red Bangles, was raised in Melbourne, Australia and moved to Mumbai in 2006. A new city, a new culture and new beginnings had Ramona search for something more to touch her heart. Having had worked closely in social enterprises and with refugees in Melbourne, she wanted to continue her social work in Mumbai. She founded Forty Red Bangles for eco-friendly, sustainable, luxury products that derive inspiration from daily life in India, whilst providing an income to the artisans involved, partnering with NGOs. The brand name is an ode to the Indian symbol of marriage, connecting her past and future. Over the years Forty Red Bangles’ collection of ideas and experiences has evolved into a lifestyle design house.

Read more about this amazing lady below:

10 Questions with Ramona

Day Job: Founder of Forty Red Bangles, a sustainable lifestyle brand

Lives in: Mumbai, India

In the kitchen, I couldn’t live without: My Global knives and my coffee machine!

Current food obsession: Apple cider vinegar and my on-going obsession with coriander! 

If I could cook for anyone: Anthony Bourdain

A traditional family dinner is: Simple bhaji, dahl and roti

Go-to comfort food: Dahl chawal

Next travel destination: Greece

Currently reading: The Dalai Lama’s Cat

My motto: Trust in the Universe


Ramona’s Recipe for Andaaza

This recipe is very close to my heart… as it is a fusion of my Australian upbringing and Indian nationality and it is my 10-year-old daughter’s favourite comfort food. It is made using really simple ingredients that you would find in any pantry and can be made with many variations. I am doing a simple version using baked beans.


Serves: 6 | Prep Time: 30 mins | Cook Time: 1-1.5 hours | Total Time: 2 hours


6 medium size potatoes



½ a small white and red cabbage

2 medium carrots

4 -5 spring onions

1 red onions

Handful of fresh coriander


Coleslaw dressing

1 – 2 small tubs of Greek yogurt

2 tbsp white vinegar

2 tbsp honey

Salt & pepper to taste


Baked Beans Mixture

2 cans of Heinz Baked Beans

4 – 5 garlic

1 red onions



Coriander power

Dry Italian herbs


Spring onions




Wash the potatoes well, wrap them in foil. Prick the outside of the potatoes with a fork to allow the steam to come out. Place in baking dish in oven at 220 degrees for approximately 1 hour. To check if cooked, prick with fork to see if it comes in easily. Cook for longer if required



Julienne all the vegetables



Whisk all the ingredients in a small mixing bowl, add salt and pepper to taste. Add this dressing to the vegetables and mix lightly. Set aside in fridge.


Baked Beans Mixture

Saute the onion and garlic in olive oil

Can add a little bit of veggie stock or water to fry the mixture

Add in the dry herbs and spices

Add beans and cook of simmer for 5 to 10 minutes

Add salt to taste


To Assemble:

Once potatoes are done. Leave in foil and slice open, slightly mash the insides with a fork. Add some homemade garlic butter (just butter, mashed garlic and chopped parsley). Then add warm bean mixture and top with grated Amul cheese. On top of this add salad and garnish with spring onions.


Follow Ramona and Forty Red Bangles at: | Facebook: Forty Red Bangles | Twitter: @FortyRedBangles | Instagram: @fortyredbangles | Pinterest: Forty Red Bangles

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.