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Protein-packed boiled eggs with toast and aromatic chai – the perfect energy boost for busy mornings.

A simple, foolproof guide to making perfectly boiled eggs every time. Whether you prefer a runny soft-boiled yolk, a jammy medium-boiled center, or a firm hard-boiled egg for salads and curries, this method ensures easy peeling and consistent results.
Serving size: 2 eggs
Prepare the Eggs (2 minutes)

A classic Indian breakfast, this savory Besan Bread Toast is crispy on the outside and soft within. Bread slices are dipped in a flavorful spiced chickpea flour batter loaded with fresh vegetables and pan-fried to a perfect golden-brown. It's a quick, satisfying, and protein-rich meal perfect for any time of day.
Serving size: 2 pieces

A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Serving size: 1 cup



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A fiber-rich, energy-giving Bombay sandwich - quick to make & perfect for busy mornings!
Protein-packed boiled eggs with toast and aromatic chai – the perfect energy boost for busy mornings.
This indian dish is perfect for breakfast. With 577.04 calories and 31.54g of protein per serving, it's a nutritious choice for your meal plan.
Bring to a Boil (5-7 minutes)
Cook with Residual Heat (4-12 minutes)
Create Ice Bath and Cool Eggs (5 minutes)
Peel and Serve
Prepare the Batter
Coat and Cook the Toast
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
Repeat and Serve