Thalassery Egg Biryani is a comforting Kerala Malabar classic where jeerakasala rice and spiced egg masala are layered with fried onions, cashews, and raisins, then gently dum-cooked to perfection. A lighter twist on the traditional chicken biryani, yet carrying all the same flavors.
This Kerala-style cabbage stir fry, known as thoran, is cooked with fresh coconut, curry leaves, and mustard seeds. A simple yet authentic side dish, it shines both in everyday meals and as part of a festive Onam sadya.
Cool, tangy, and fragrant with coconut oil, this Cucumber Kichadi (Vellarikka Kichadi) is one of the most refreshing dishes in the Onam Sadya spread. Growing up in Dubai, my teenage years were filled with Kerala food memories, and this yogurt-based curry was always a favorite — a dish that balances spice with soothing freshness on a festive banana leaf.
Recreate the flavors of authentic Bengaluru military hotel Mushroom Donne Biryani at home! This one-pot biryani is cooked with seeraga samba rice, fresh green masala of mint and coriander, and a kasuri methi twist for extra aroma. Traditionally served in leaf cups (donne), this Karnataka special is rustic, spicy, and deeply comforting.
Avakaya Pickle Fried Rice is a spicy, tangy Andhra twist to classic fried rice. Made with mango pickle and veggies, this quick stir-fry is bold, comforting, and irresistibly delicious.
A rich and aromatic clay pot biryani where seeraga samba rice, tender drumstick, and creamy coconut milk come together with whole spices, finished with a slow dum for perfect flavor.
Hello and welcome. I’m Sandhya—the hands, heart, and stories behind Sandyathome This blog was never planned. It began quietly—just like the way my mother and grandmother used to cook. No measurements. No books. Just feeling. Growing up, I didn’t realize I was being shaped by their everyday magic. The gentle clinking of ladles, the warm smell of curry leaves crackling in oil, the quiet hum of love in every dish—they stayed with me. I didn’t inherit written recipes. But I inherited something far deeper—the emotion of cooking, the way food could heal, gather, and speak when words fall short.
