Bengali-Style Prawn Bhorta has a flavour that doesn’t rely on heavy spices yet still leaves a strong impression. It comes from home kitchens where quick mashes like bhorta are made with whatever is fresh and available. The mix of prawns, mustard oil, and chillies reflects the coastal eating habits of Bengal, where seafood is part of everyday meals. The texture is intentionally uneven, not smooth like a paste. That slight chunkiness makes every bite feel different. Compared to other prawn recipes, this one keeps things minimal and focuses on balance: heat from chillies, sweetness from onions, and the sharp kick of mustard oil. It works best during humid months when light meals feel more satisfying. A small portion goes a long way, especially when paired with plain rice. The simplicity also makes it a reliable option when you want something quick without losing depth of flavour.

Chicken tikka masala has been a beloved comfort food around the world for quite some time. With its roots in Indian cuisine, this particular recipe has been tailored to suit kids and those who enjoy milder flavours. The creamy, tangy sauce complements the tender chicken perfectly, making it a favourite at family dinners. Unlike the traditional recipe, this one avoids heavy spices while still keeping the flavours rich and aromatic. The key to a good chicken tikka masala is marinating the chicken in yoghurt, lemon, and gentle spices like smoked paprika and cinnamon. This step not only tenderises the meat but also infuses it with subtle flavour. Moreover, cooking the chicken in batches ensures a perfect sear without overcrowding the pan, which keeps the texture juicy and delicious. After the chicken is cooked, making the sauce is simple and fast. Onions and garlic are sautéed with fragrant spices, and then combined with creamy coconut milk, to form a rich and silky sauce that clings to every piece of chicken. A sprinkle of fresh cilantro on top adds a bright, fresh finish. Serve it with fluffy rice, warm naan, or steamed veggies. Garnish with a drizzle of yoghurt for an inviting presentation that kids will love.

Butter chicken has become the poster child of Indian curries worldwide. People enjoy the dish for its mildly sweet flavour, which is more palatable for foreign palates unaccustomed to spicy cuisines. However, its creamy texture is much loved in India as well – but cooking it can sometimes be an intensive process, especially for special occasions like an Easter brunch. For such days, here’s the one-pot butter chicken recipe, ideal for party hosting. The one-pot butter chicken is a streamlined version that focuses on convenience, cooking the chicken and sauce together. The traditional recipe is a multi-step process that involves long marination, char-grilling the chicken (often in a tandoor), and preparing the makhani separately. Both maintain the trademark creamy, rich texture, but the traditional recipe boasts a smokier chicken. However, one-pot butter chicken is quicker, requires minimal cleanup, and is ideal for beginners. If making butter chicken for a party, you can cook the dish in advance (2-3 hours ahead). The flavours deepen as it sits. Simply reheat at the time of serving. However, add a splash of water/cream while reheating to ensure the gravy is smooth and not too thick. For an Easter brunch, serve it with pav so people can scoop and share.