A flavorful dum biryani made without onion or tomato, featuring tindora (ivy gourd), curry leaves, and a homemade fennel-spiced masala. This South Indian–style vegetarian biryani is layered, slow-cooked, and perfect for festive meals or no-onion cooking days.
Naval Pazham Chutney is a traditional Tamil chutney made with jamun fruit, coconut, and green chilli. Once made in village homes during peak summer, this chutney is now brought back as part of Sandyathome’s revival recipe series. Perfect with curd rice, dosa, or millet tiffin.
Inspired by traditional South Indian fish fry, this version uses salmon, tamarind, and crushed garlic. Spicy, crispy, and ready without long marination.
A forgotten Tamil coastal kuzhambu where prawns, brinjal, and drumstick simmer in a light coconut-jeera masala — gently spiced, soulfully simple, and perfect with hot rice.
A soft, wholesome idli recipe made with ragi flour and rava — no fermentation needed! This small batch is perfect for quick breakfasts or light dinners, ready in under 30 minutes.
Paruppu Urundai Mor Kuzhambu is a traditional Tamil kuzhambu made with steamed lentil balls simmered in a cooling curd and coconut gravy — perfect for summer lunches and no onion, no garlic cooking days.
Give your favorite chips an Indian soul with these fried jowar tortilla chips. Made with sorghum, a hint of maida, and real revival charm.
A forgotten Tamil thuvaiyal made with black urad dal, slow-roasted and ground to a coarse paste — this Karuppu Ulundhu Thogayal is a traditional strength recipe perfect for hot rice, ghee, and a soulful meal.
A tropical Indian halwa made with cornflour, dragon fruit, ghee, and organic cane sugar — crafted in the Sandyathome revival kitchen by Sandhya Riyaz.
A wholesome and vibrant snack, these Millet Beetroot Tikkis are made without potato or paneer and shallow-fried on a tawa. Packed with fiber, iron, and gentle spices, they’re perfect for lunchboxes, evening snacks, or clean eating days.
Panchmel Dal, also known as Panchratna Dal, is a traditional Rajasthani dish made using five dals, cooked with a fragrant tempering of ghee, cumin, and chilies. Serve with rice or roti for a soulful, protein-packed Indian meal.
Oven-roasted tricolored cauliflower with cumin, garlic, and chili, served on a banana leaf with creamy cashew-curd sauce. A vibrant African–Indian fusion dish.
