• Nikhilesh Murthy

Cooking at Home - Egg Tava Pulao

Continuing to build on what's fast becoming a tradition where the missus and I try a new recipe together over the weekend, this week's meal is a humble yet tasty Egg Tava Pulao.

We got the recipe from Your Food Lab , a wonderful set of easy-to-make home recipes from Chef Sanjyot Keer, that uses basic ingredients found in most pantries. ( Looking at you chefs who think the rest of us mortals have avacado, gouda cheese, tofu, truffle oil, balsamic vinegar lying about ). We were quite delighted with the version that came out, with the only scope for improvement being we could have add an extra tomato and a little more spice. We also made a version without tomatoes for my dad, who isn't allowed to eat them... and that tasted really good too. It took us a total of 90 minutes to prep and cook both versions of the dish. We also chose to make a raita.

Here's the recipe if you need to try it out. Kudos to Chef Sanjyot Keer.

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