My Yellow Table

Slit bhindi length-wise, stuff with flavorful masala, fry and serve hot with raw mango mix atop.

A recipe that is believed to have originated in Lahore, finding its dedicated place in the culinary repertoire of Punjab. Chef Kunal Kapur brings to you the authentic flavours of this meaty delicacy.

An easy-to-make, three ingredient ice cream to make sweltering heat tolerable.

Chef Kunal Kapur takes his fusion skills to another level. Tender hibiscus flowers are teamed with basil seeds to arrive at a refreshing summery drink.

Juicy sea bass fillets are fried to perfection and served along with a flavorful chutney made of strawberries, balsamic vinegar, cumin and other aromatics.

Chef Kunal Kapur experiments with Indian food like never before. Raw papaya and potatoes are shredded and worked into delicate kebabs. These are teamed with delectable plum chutney laced with star anise and black pepper.

An interesting way to beat the heat - blend together orange juice along with ginger, sugar, mint leaves and ice cubes.

A quick and easy to way to mute those in-between-meals hunger pangs. Toasted bread topped with a flavourful mix of chopped onions, tomatoes, coriander leaves, lemon juice and olive oil.

Chicken wings are basted in oil and roasted. This is followed by marinating them in a mix of sweet mango pickle and other flavourings. Roast again and you are good to go.

Chef Kunal Kapur's desi take on nachos with dip - simply lip smacking!

Get your party started in style with these delectable chicken kebabs with a twist of avocados.

A healthy yet delectable blend of quinoa, jamun, tangy tomatoes, spring onions and cucumbers. Toss the veggies together with a drizzle of olive oil, lemon juice and black pepper

Tender fish pieces are cut into pieces, wrapped in batter and fried to perfection. Team this with ketchup, mayo or mustard sauce and you're sorted for the evening.

We all love peanut butter, don't we? Chef Kunal Kapur combines desi kulfi with peanut utter to make summers better.

Soaked chana and rice come together to create this masterpiece for your dinner table.

Slit bhindi length-wise, stuff with flavorful masala, fry and serve hot with raw mango mix atop.

A recipe that is believed to have originated in Lahore, finding its dedicated place in the culinary repertoire of Punjab. Chef Kunal Kapur brings to you the authentic flavours of this meaty delicacy.

An easy-to-make, three ingredient ice cream to make sweltering heat tolerable.

Chef Kunal Kapur takes his fusion skills to another level. Tender hibiscus flowers are teamed with basil seeds to arrive at a refreshing summery drink.

Juicy sea bass fillets are fried to perfection and served along with a flavorful chutney made of strawberries, balsamic vinegar, cumin and other aromatics.

Chef Kunal Kapur experiments with Indian food like never before. Raw papaya and potatoes are shredded and worked into delicate kebabs. These are teamed with delectable plum chutney laced with star anise and black pepper.

An interesting way to beat the heat - blend together orange juice along with ginger, sugar, mint leaves and ice cubes.

A quick and easy to way to mute those in-between-meals hunger pangs. Toasted bread topped with a flavourful mix of chopped onions, tomatoes, coriander leaves, lemon juice and olive oil.

Chicken wings are basted in oil and roasted. This is followed by marinating them in a mix of sweet mango pickle and other flavourings. Roast again and you are good to go.

Chef Kunal Kapur's desi take on nachos with dip - simply lip smacking!

Get your party started in style with these delectable chicken kebabs with a twist of avocados.

A healthy yet delectable blend of quinoa, jamun, tangy tomatoes, spring onions and cucumbers. Toss the veggies together with a drizzle of olive oil, lemon juice and black pepper

Tender fish pieces are cut into pieces, wrapped in batter and fried to perfection. Team this with ketchup, mayo or mustard sauce and you're sorted for the evening.

We all love peanut butter, don't we? Chef Kunal Kapur combines desi kulfi with peanut utter to make summers better.

Soaked chana and rice come together to create this masterpiece for your dinner table.