These festive Goan kulkuls are crisp, sweet shells traditionally prepared during Christmas as part of the classic “Kuswar” platter. Made from a smooth dough of flour, butter, and coconut milk, the curls are shaped on a fork or kulkul mould, deep-fried until golden, and coated in a shiny sugar glaze. Every bite offers nostalgia, crunch, and the warmth of holiday celebrations.

Creamy dahi bhindi is a simple, flavourful curry where crispy okra is tossed into a spiced yoghurt gravy. The gravy is smooth and creamy, with just the right touch of heat and tang. The trick is to sauté the bhindi first so it stays firm. The onion-tomato base gives it body, and yoghurt adds a nice cooling touch. This dish feels homely and filling and works great with hot roti or plain rice.

This non-fried Suji Kachori is a healthy twist on the classic snack, made with a soft semolina dough and filled with a rich, creamy stuffing of paneer, hung curd, spices, and dry fruits. Cooked in an appe pan instead of deep-frying, these kachoris turn perfectly crispy on the outside and soft on the inside, making them a guilt-free and delicious tea-time treat.