I have always been the biggest fan of cinnamon rolls for special occasions, but my general cravings are usually for cheese-y salty, garlicky decadence. and bread is a forever love affair. so this recipe is adapted from one of my original cinnamon roll recipes, but a tad bit sturdier to hold the heavier wet filling these will fly off the cooling rack faster than you can say kitchen therapy!

pumpkin soup is one my favourite meals to have, and serving it up with an asian meal with hints of lemongrass and kaffir lime leaves is the best way to begin the meal. i also add a piece of bruised ginger to gently infuse in, without making it too spicy. the topping of crispy lightly caramelised pumpkin seeds is a *chef's kiss*

This is a meal I make often just for myself. I love mac+cheese and it is very much a part of my dinner roster menu. I love mixing it up with various ingredients, but the one I love the most is adding lot's of sautéed leeks which adds such intense flavour and I still feel I have eaten my greens (pls no, don't believe me, this amount is not enough, pls add a green soup on the side!) This recipe mentions macaroni, but I use whatever pasta I have and I am partial to spaghetti at times!

A mashed potato cake is a dreamer's paradise. I found an Italian nonna's recipe for a mashed potato bake layered with ham and cheese, baked into a crusty glory - and I had to try it instantly. Of course, I had to add my version with a layer of colourful vegetables in the center and so here we have a baked savoury potato cake! And maybe one day, this version will be Kamini nonna's recipe for my grandchildren ;)

This is inspired from a NYTimes cooking recipe – an app that I have been scouring for inspiration instead of wasting time on Instagram. I saw a tomato rice recipe that inspired me to take a twist on it. Tomato and soy sauce is a wonderful combination and not used enough in my opinion. The tomatoes are blistered gently in a pan with flavours of ginger and garlic, and the a touch of soy sauce, with scrambled eggs, rice, veggies (mushroom works best here in my opinion), spring onions and toasted black sesame seeds – a beautiful umami dish.

I've always loved parathas and when Rujuta Diwekar wrote how I could gorge on them on a daily basis for breakfast, I began to like her just a tad bit more. Here's a great fulfilling recipe with potatoes and vegetables and the iron-rich beetroot and travels really well. When I'm carrying this one along with me in my tiffin or on a flight, I also pack in a small butter chiplet (or two) to gently (or generously) slather across. This recipe was first featured in Ahmedabad Mirror for their Travel Edition Special

This is the ultimate full meal to carry with you on board a flight or train. The ingredients are chosen accordingly to ensure that they travel well without spoiling too fast and hold shape. Pack the dressing in a small container separate to ensure no sogginess!  This recipe was first featured in Ahmedabad Mirror for their Travel Edition Special

This is a delicious stuffed eggplant recipe. This was inspired by the baby eggplants growing beautifully in my parent's garden. A gentle easy spice masala mix roasted and blended and then stuffed into the brinjals. cooked and then tossed in a yogurt-based curry - neither too spicy nor too tart - it's a great balance. have it with Makai Roti, Bajra Roti or rice!  This is a south Indian-inspired masala mix, perhaps a bit of Hyderabad is here too, along with Andhra. I’m not sure, but I mixed and matched a couple of youtube recipes and here we go. (this has been made once a week since!)

This is a real surprise package flavour bomb. Previously I've been hesitant to integrate too much fruit into savoury dishes, but this combination of sweet grilled pineapples cubes with lot's of spicy chilies, soya, ginger, garlic and basil is a sheer delight. I also add in scrambled eggs because that just makes it perfect.

This is a very simple tomato tart that showcases tomatoes at it’s very best. It’s especially great to make it when they are in season – but alas my schedule and seasons some time do not align! This is a tart I make regularly for my baby niece who usually has an affinity for sweets, but loves tomatoes and pizza. I thought, for her birthday, let me make a savoury tart she likes, and nobody really gets into trouble! This is the easiest bake if you’ve get ready puff pastry and done the pre-instructions as per it’s packet.

Persian food is a staple in our home – I consider it my comfort food, similar to that of khichdi or biryani. What I adore about Iranian cuisine is the complexity of flavours, without use of chilies – making this the perfect meal for sick days, or days you need more TLC. Each dish is cooked in ghee, there’s an abundance of garlic, onions and mint, there is soothing saffron, and hung curd to bring it all together. Today, I made up my own recipe to use pumpkin as the vegetable – pumpkin works good for my body with it’s high anti-inflammatory properties, fibre and vitamins. Pair this with a lentil rice or saffron rice or flatbread.

This recipe is a part of #thehomeseries in Kitchen Therapy Conversations Grilled pumpkin is one my favourite ingredients to work with – not only does it taste delightful, but it is also filling and substantial ingredient, full of Vitamin A, antioxidants and anti-inflammatory properties, and low in calories, high in fiber, potassium and minerals! In this crostini, I layer grilled pumpkin slices with some herbed butter, cream cheese, rocket leaves, nuts and a few shavings of grana Padano cheese. The marinade is a simple one with balsamic, honey, garlic and chilies which can be drizzled extra!