HomeCooks

Happy Holidays and Happy New Year!

Kheer by Chef Ayesha

Serving in Mississauga

Delicious Pineapple Delight by Chef Ayesha

Serving in Mississauga

Order some trays for your parties from Chef Sachurita in Toronto!

Happy Holidays!
Order a feast for your festivities from one of our amazing cooks!
A lot of them serve tray sizes perfect for parties and family gatherings
🌱❤

Delicious Butter Chicken by Chef Sachurita
Serving in Mississauga

Cooks in Toronto, Mississauga, Scarborough, North York and Etobicoke are invited to apply!

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Chicken Pulao by Chef Mehwish is such a great comfort food!
Perfect when warmed up on a cold winter night :) ❤🌱

Aloo Gobi by Chef Mehwish

Chef Mehwish makes a wish come true. A true taste of home :)

Keep requesting what you would like to eat in our dms ❤

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Fenugreek seeds, also known as methi, have a musky, celery-like flavor and are yellow-brown in color. To bring out the flavor, heat fenugreek seeds slowly—they burn easily, becoming bitter. Dried fenugreek leaves are used in dishes such as Delhi tandoori chicken.

Fennel seeds

Fennel seeds, known as saunf, are the dried seeds of the fennel plant, whose bulbs and fronds are eaten as a vegetable. The seeds have a licorice-like flavor and are small and delicate enough to enjoy whole in dishes featuring okra or in a marinade for meats.

Ajwain: Ajwain, also known as carom, is a tiny seed-like fruit that tastes like a combination of oregano, anise, and black pepper. Ajwain is used to flavor parathas, naan, and bhindi (fried okra).

Chaat masala:
Chaat masala is an umami-filled, tangy spice blend that always includes amchoor (dried unripe mango) and may also include asafetida, mint, ginger, ajwain, cayenne, black salt, black pepper, cumin, coriander, and dried pomegranate seeds. It’s used as a seasoning for chaat, street food snacks like dahi vada, aloo tikki, and samosa chaat.

You messaged us and requested Halwa Poori!
Chef Mehak has added it to her menu.
Try it out today!

Tamarind
Tamarind, often sold as a paste, comes from the seedpods of the tamarind tree, a member of the legume family. Tamarind has a distinctive sour flavor used in chutneys and sambar, a South Indian lentil and vegetable stew often served with vada (doughnuts) or idli (rice cakes).

Fresh Curry Leaves
Curry leaves are fragrant, shiny leaves from a tree in the citrus family. Like bay laurel, they are sold both fresh and dried and add subtle floral flavor to stews and soups. Tempered in oil or ghee with black mustard seeds and cumin, they are lovely spooned over dal or potatoes. You can also use them in chutneys