Chicken karahi/ Karahi chicken is a one such spicy gravy hailing from Pakistan and North India where chicken is cooked in tomato based gravy which goes well with naan, roti and jeera rice. We are so much addicted to this chicken karahi available in Pakwan restaurant, that whenever we order […]
Fish tikka masala is a rich and creamy curry prepared by adding chunks of marinated and roasted fish and veggies into tomato based curry sauce and cooked to perfection with spices. This fish tikka masala tastes just like restaurant ones and can be easily made at home without using skewers/ […]
Sarson ka saag/ Sarson da saag is delicious and authentic Punjabi dish prepared with greens and served with Indian flatbread prepared with maize flour. This dish is prepared primarily with mustard leaves/ sarson but to balance its bitterness and to elevate the taste greens like methi/ fenugreek leaves, bathua leaves, […]
Aloo gobi is a simple and easy to make dry side dish prepared with potato (aloo), cauliflower (gobi) and spices. This aloo gobi is a very flavorful dish and is usually served Indian flatbread like Naan, Whole wheat naan, Italian herbs naan, Kulcha, Jeera rice, Phulka and Roti. Aloo gobi […]
Dal fry is an easy and quick to make comforting side dish prepared by adding mashed dal to flavorful tempered onion tomato mixture. Dal fry is traditionally made with toor dal/ tuvar dal and sometimes mixed with moong dal and masoor dal, but I have prepared this dal fry with moong […]
Matar paneer is a very creamy and rich gravy prepared with matar/ green peas and cottage cheese/ paneer in spicy onion, tomato and cashew paste. This is one such popular gravy in the restaurant menu and is usually served with jeera rice / Indian bread like these Naan, Italian herbs […]
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.
