This banana leaf–baked Chenna Poda is a soulful take on Odisha’s traditional burnt cheesecake. Made with fresh chenna, sugar, and cardamom, it’s slow-baked to get those golden caramelised edges and soft center — no tins, just pure nostalgia wrapped in leaf.
A soft, golden halwa made with yellow pumpkin, thick coconut milk, and organic cane sugar — this revival-style sweet is inspired by Tamil fasting traditions and temple offerings, perfect for vratham days, prasadam, or a comforting vegan dessert.
A tropical Indian halwa made with cornflour, dragon fruit, ghee, and organic cane sugar — crafted in the Sandyathome revival kitchen by Sandhya Riyaz.
A halwa-style sweet pachadi made with ripe konakka (Manila tamarind), jaggery, and ghee. A warm, nostalgic Tamil revival recipe reimagined by Sandhya Riyaz.
This Jamun Sorbet is a refreshing, dairy-free dessert made with just 3 ingredients. Packed with the nostalgic taste of kala khatta, this rustic scoop brings back Indian summer in the most soulful way.
Soft, milk-soaked rice kheer with cardamom, ghee, and nuts — a traditional post-biryani dish from Tamil Muslim weddings in Ambur and Tirupattur. A Sandyathome revival.
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.
