
Loading...
Tangy, perfectly spiced Chicken Vindaloo with soft pao – a soul-satisfying, energy-giving explosion of flavor!

A fiery and tangy Goan curry where tender chicken pieces are simmered in a bold paste of dried red chilies, vinegar, and aromatic spices. This classic dish is packed with flavor and a satisfying heat.
Serving size: 1 cup

Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.



Aromatic mixed veg sabzi, soft chapati, and protein-packed dal – a gut-friendly, homestyle meal.


Soul-satisfying roti with aromatic Aloo Gobi and cool curd - a homestyle comfort food dinner!

Tangy, fiber-rich Ghugni Chaat – a soul-satisfying street snack that's bursting with flavor!

A fiber-rich, energy-giving Bombay sandwich - quick to make & perfect for busy mornings!
Tangy, perfectly spiced Chicken Vindaloo with soft pao – a soul-satisfying, energy-giving explosion of flavor!
This indian dish is perfect for lunch. With 696.21 calories and 36.83g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
Prepare the Vindaloo Paste
Marinate the Chicken
Cook the Curry Base
Simmer the Vindaloo
Rest and Serve
Serving size: 2 pieces
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.