Bapu’s Curries

Bapu’s Curries Bapu’s Curries is a collection of recipes by a marwadi, who is professionally a lawyer.

This cookbook is a gift from a daughter to a father who is an outstanding cook and can come up with the most ingenius recipes everyday.

03/06/2026

Alu Aam Ras 🥭

Some recipes feel like summer in a bowl.

Bapu has always enjoyed taking familiar ingredients and looking at them differently. Mangoes, especially, have found their way into many of his experiments over the years. This recipe brings together the sweetness of Alphonso mangoes, the comfort of potatoes, and the gentle tang of yogurt into something that is both unexpected and deeply satisfying.

A dish that sits somewhere between a curry and a summer memory.

**Ingredients**

*For the curry*
• 100 g potatoes, boiled and passed through a sieve to make a smooth paste
• 50 ml milk
• 1 tsp melted butter
• 200 g mango puree
• 100 g sour yogurt
• 100 ml water

*For the tempering*
• 1 tbsp olive oil
• ½ tsp mustard seeds
• A pinch of asafoetida
• 1 inch ginger, roughly chopped
• 1 green chilli, deseeded and finely chopped
• 1 tsp cumin powder
• ½ tsp red chilli powder
• ½ tsp turmeric powder
• 1½ tsp black salt

*Other ingredients*
• 2 Alphonso mangoes, roughly chopped
• 300 g cottage cheese, cubed and shallow fried
• 1 tbsp fresh coriander leaves, chopped
• 2 tbsp lemon juice
• Salt to taste

**Method**

1. In a large bowl, combine the potato paste, milk and melted butter. Mix until smooth.

2. Add the mango puree, yogurt and water. Stir well until you have a smooth, soupy consistency.

3. In a small bowl, mix the red chilli powder, turmeric powder and black salt with a little water to form a slurry.

4. Heat olive oil in a heavy-bottomed pot. Add asafoetida, mustard seeds and cumin powder. Once the seeds begin to splutter, add the ginger and green chilli.

5. Pour in the potato-mango mixture and cook gently, stirring continuously to prevent curdling.

6. Add the spice slurry and continue cooking for a few minutes. If the curry becomes too thick, add a little more water.

7. Season with lemon juice and salt. The flavour should be a balance of sweet, tangy and lightly spiced.

8. Reduce the heat and gently fold in the mango pieces and cottage cheese cubes.

9. Garnish with fresh coriander and serve warm.

Best enjoyed with steamed rice on a summer afternoon.

01/06/2026

The nicest thing about food is that it rarely stops at the plate. A recipe becomes a conversation, a conversation becomes a friendship, and before you know it, strangers are sitting across from each other sharing stories as if they have met before. Through Bapu’s Table, through the book, and through countless meals, we have watched people arrive as guests and leave as familiar faces. It is a reminder that sometimes all it takes is a good meal and a long table to bring people together. And honestly, we can think of very few things more beautiful than that. ❤️🍲📖✨

On the cover of the book you would have read, l“The culinary journey of a father.” In many ways, that journey is also Sh...
29/05/2026

On the cover of the book you would have read, l“The culinary journey of a father.”

In many ways, that journey is also Shreeparna’s. Growing up around Bapu’s recipes, experiments and stories, she became one of the closest witnesses to the way food was always much more than food in the family.

From co-authoring Bapu’s Curries with Surbhi, documenting memories, collecting stories behind recipes and shaping them into words, to now co-hosting Bapu’s Table, Shreeparna has quietly held together much of the heart behind this journey. She is often the bridge between Bapu’s memories and what finally reaches people — whether through a page, a menu, a table or a conversation.

Before every table come discussions around themes, menus, guest experiences and the feeling the evening should carry. Much of what feels personal and warm begins there.

The journey may have started as a father’s, but today it continues because a daughter chose to preserve, shape and share it too. 🤍

‘What does surbhi do?’ is a question we get asked a lot.So here is your answer. 😊A lot of what people see at Bapu’s Tabl...
24/05/2026

‘What does surbhi do?’ is a question we get asked a lot.
So here is your answer. 😊

A lot of what people see at Bapu’s Table or through Bapu’s Curries comes together behind the scenes, and Surbhi has been a very important part of that journey. From co-authoring the book with Shreeparna Khaitan, to spending hours around recipes with Bapu, learning, documenting, testing and recreating dishes, her role has slowly become woven into almost every detail.

Today, before every table, there are conversations around menus, sourcing ingredients, fragrances around the space, table settings, flowers, plating and the many small things that make an evening feel thoughtful. Many recipes have passed from Bapu’s kitchen to Surbhi’s hands and then onto pages, tables and people.

What you finally see as a beautiful table is often weeks of notes, experiments, market visits and tiny details brought together with care. 🩵

17/05/2026

At Bapu’s Curries we always take loving food to next level. 💛

14/05/2026

Haridwar is often reduced to a single image, when in reality the region moves through many different landscapes and rhythms.

Old neighbourhoods with layered histories, forest trails leading into the foothills, villages where meals are still cooked over firewood, markets that wake up before sunrise, and long stretches by the river that remain surprisingly still.

Our experiences are shaped around this quieter, more lived-in side of Haridwar, one that reveals when you ho beyond the usual itineraries.

What’s on Bapu’s lunch table today? A little bit of travel, a little bit of nostalgia, and clearly… a lot of aam season ...
12/05/2026

What’s on Bapu’s lunch table today? A little bit of travel, a little bit of nostalgia, and clearly… a lot of aam season energy. 🥭

From mango tiramisu to mango fajeta with paneer, lunch looked exactly like the kind of table Bapu loves — colourful, slightly unexpected, and impossible to keep mangoes out of.

Swipe through for today’s spread with friends in Dhanachuli, and maybe a tiny hint at what summer could taste like at the next Bapu’s Table.

10/05/2026

So much of what we cook today carries the memory of the women who shaped our homes, our tables and the way we understand care. From recipes passed down quietly, to meals made lovingly without occasion, motherhood has always lived deeply in food for us.
This Mother’s Day, we celebrate all the mothers, grandmothers and women whose warmth still lingers in every recipe, every gathering and every shared meal.
Happy Mother’s Day from all of us at Bapu’s Curries.

07/05/2026

Mathe ki Dal came together after a few visits to Himachal, where Bapu noticed how naturally yogurt and buttermilk found their way into everyday curries. Back home, after a few careful trials, this comforting dal slowly became a family favourite. Light yet deeply comforting, it carries the warmth of slow cooked dals with the gentle tang of buttermilk and yogurt.

Ingredients
• 225 g arhar/toor dal
• 125 g split moong dal
• 3 cups water
• 400 ml buttermilk
• ½ cup strained yogurt
• 2 green chillies, de-seeded and chopped

Spices & Herbs
• 1 tsp turmeric powder
• ½ tsp red chilli powder
• 2 pinches asafoetida
• 1 tsp cumin seeds
• 8–10 cloves
• 1 tsp deggi mirch
• Handful of fresh coriander
• Salt to taste

Cooking fats
• 4 tbsp ghee for cooking
• 1 tbsp ghee for tempering

Method

1. Mix both the dals together and soak for one hour.
2. In a pressure cooker, heat 2 tablespoons ghee and add cumin seeds, red chilli powder, asafoetida and salt. Add the soaked dals with 3 cups water and pressure cook for 2–3 whistles.
3. Let the pressure release naturally, then churn the dal for 5–7 minutes until creamy.
4. In a heavy bottomed pot, heat 2 tablespoons ghee and add cumin seeds, cloves and green chillies. Sauté for a few seconds.
5. Lower the flame and slowly pour in the buttermilk while stirring continuously. Add the strained yogurt and continue stirring gently.
6. Add the churned dal with 200 ml water and let everything simmer for about 30 minutes without a lid, stirring at intervals.
7. Taste and adjust seasoning if needed.
8. For the final tempering, heat 1 tablespoon ghee with deggi mirch for a few seconds and pour over the dal. Finish with fresh coriander.

Best served with steamed rice, phulka or warm Marwadi Tikariya.

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Delhi

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