After getting married, Deepali Singla discovered her true calling—the art of cooking. Without ever attending a single culinary class, she found joy and confidence in the kitchen, where every dish she created was met with praise and warmth.
Her love for experimenting with different Indian cuisines turned her kitchen into a creative studio. With her family’s support, she began sharing her recipes online—and what started as a passion soon blossomed into a vibrant community of over 100K food lovers. Grateful for the love she’s received along the way, Deepali Singla believes in learning, experimenting, and growing every day.
Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn.
Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
This recipe is perfect for a summertime dinner party. Star anise and fennel seeds are widely available, while chaat masala can be bought from Indian grocery stores and online. This dessert requires overnight freezing so make sure you start it in plenty of time.
