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Showing 24 of 2,970 culinary formulas

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CuliNect Chef

Indian· intermediate· ⏰ 45m

Lobster Tails with Cracked Black Pepper and Cinnamon

Lobster tails poached in a creamy coconut milk sauce with ginger, cardamom, and cinnamon. Also known as Lobster Kari.

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CuliNect Chef

Bengali· intermediate· ⏰ 60m

Poached Fish in a Mustard-Chile Sauce (Sorshe Maach)

A simple Bengali dish combining fish with a pungent mustard and chili paste, served with sticky white rice.

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CuliNect Chef

Indian· intermediate· ⏰ 120m

Yogurt-Marinated Lamb WITH GINGER AND GARLIC Roghan Josh

A classic Kashmiri curry showcasing pristine flavors, acquiring its hearty look from Kashmiri chiles. Served over aromatic white basmati rice.

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CuliNect Chef

South Indian· intermediate· ⏰ 30m

Halved Eggs WITH GARLIC, CURRY LEAVES, AND TAMARIND

A curry featuring halved hard-cooked eggs in a tamarind and garlic sauce, served with Vengayam adai.

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CuliNect Chef

Parsi· intermediate· ⏰ 60m

Apricot Chicken WITH POTATO STRAWS

A Parsi tradition using apricots, jaggery, and chiles, topped with crunchy shoestring potatoes for texture.

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CuliNect Chef

Indian· intermediate· ⏰ 120m

Potato and Yellow Split Pea Croquettes with an Onion-Mace Sauce

A vegetarian adaptation of the traditional Kashmiri shaami kebab, using potatoes and yellow split peas to create a savory croquette served with a sweet-spicy onion-mace sauce.

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CuliNect Chef

South Indian· intermediate· ⏰ 15m

Roasted Curry Leaf Spice Blend

Also known as Karuvapillai Podi, this blend uses fresh curry leaves and lentils for an intense aroma.

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CuliNect Chef

Mediterranean· intermediate· ⏰ 40m

Meatballs, Greens, and Orecchiette

A Mediterranean pasta dish featuring steamed vegetables, a wine-garlic sauce, and meatballs (implied by title/context of similar recipes, though steps focus on sauce/pasta assembly).

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CuliNect Chef

American· intermediate· ⏰ 425m