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Indian Indulgence

Pav Bread

They are light brown, fluffy and so tasty. One bite of our succulent Pav bread will tempt you for more. Delicately prepared at our bakeries, the Pav bread tastes best when accompanied with smeared butter or an aloo tikki.

Pav Bread

Ingredients

Wheat Flour(Maida), Water, Yeast, Sugar, Wheat Gluten, Edible Vegetable Oil ,Iodized Salt, Milk Solids (0.5 %), Preservative(282), Acidity Regulator (260), Emulsifier(471,481 (i)), Improver (510,923,1100) and Antioxidant (300).

(Numbers in brackets as per International Numbering System)

Pav Bread
 

Kulcha Bread

Every Indian's favourite bread, the soft and tasty Kulcha Bread makes a perfect combination when served with the traditional hot and spicy pindi chole or kala chana. Each Kulcha Bread is handcrafted and every base has a unique texture.

Kulcha

Ingredients

Wheat Flour(Maida), Water, Yeast, Sugar, Edible Vegetable Oil, Iodized Salt, Wheat Gluten, Cumin Seeds, Red Chili Powder, Coriander Leaves, Preservative(282), Acidity Regulator (260), Emulsifier(471, 481 (i)), Improver (510,923,1100) and Antioxidant (300).

(Numbers in brackets as per International Numbering System)

Kulcha
 

 Recipes 

  • Vada Pav

    englishoven
    Ingredients:
    2 English Oven Pav Buns
    For the Vada:
    4 boiled Potatoes, cubed
    1-2 Green Chillies
    10-12 Garlic Cloves
    1 tbsp Ginger, minced
    1 tsp Mustard Seeds
    8-10 Curry Leaves
    ½ tsp Turmeric
    Pinch of Asafoetida
    1 tbsp oil
    1.5 tsp Chaat Masala
    ½ cup Besan
    4 tbsp Fresh Coriander, chopped
    1 tbsp Gunpowder or Muligapodi
    Salt
    Oil for Deep Frying

    Method:

    Make a paste of ginger, garlic, green chillies and curry leaves in a blender. You can use a little water but make it a coarse, thick paste, season with salt. Make a tempering by heating oil and crackling the mustard seeds. Add the asafoetida and remove from flame, mix the tempering with the curry leaves masala made earlier. Add coriander leaves and the potatoes. Mash well with hands and make small vada shaped balls. Moisten your hands to make the balls. Make a paste of besan and water, like you do for pakoras. Season it with salt. Heat oil to deep fry. Dip the potato balls in the besan batter and deep fry till evenly light brown on all sides. Drain and set aside.

    To assemble the Vada Pav, cut open the Pav bread, spread Coriander mint chutney and place the vada on top. Sprinkle with gun powder and serve hot with onions, fried green chillies and coriander chutney.

  • Pav Bhaji

    englishoven
    Ingredients:
    2 English Oven Pav Bun, buttered and heated on a pan
    2 cups Mixed vegetables boiled – carrots, peas, potato, cauliflower
    1 small Capsicum, cut into small cubes
    1 Onion, minced
    2 small Tomatoes cut into small cubes
    1 tbsp Butter
    1 tbsp Oil
    2 tbsp Pav Bhaji Masala
    ½ Lemon, juice
    Salt

    Method:

    Heat oil and butter in a pan, fry the onions and capsicum till soft. Add the tomatoes and fry for 1-2 minutes. Now add the boiled vegetables. Use a masher to mash the vegetables till they begin to mix and become pulpy. Add the pav bhaji masala, lemon juice and salt, mix well and let it cook on a low flame for 3-4 minutes. Use the masher to mash it more. Keep mashing and blending till the bhaji is thick, pulpy and lumpy. Remove and serve hot with buttered pav, onion slices, a wedge of lemon and green chillies.

  • Vada Pav

  • Pav Bhaji

  • Channa with Kulcha

    englishoven
    Ingredients:
    4 English Oven Kulcha Breads
    1 cup Chick peas soaked overnight with ½ tsp Baking Soda
    2 Onions, puree
    2 tsp Ginger and Garlic paste
    4 tbsp Oil
    1 tsp Red Chilli Powder
    1 tsp Amchoor
    ½ tsp Pepper Powder
    ½ tsp Chaat Masala
    1 tsp Cumin Powder
    1 tsp Coriander Powder
    1 tbsp Tomato Puree
    Salt
    Fresh coriander for garnish

    Method:

    Boil the chickpeas till cooked. Drain but reserve ½ cup water. Heat oil in a kadhai and fry the onion paste with the ginger and garlic, once it begins to evenly brown, add the spices and 1 tbsp of water. Cook on low flame till the oil separates, add the tomato paste and the chickpeas with the ½ cup of water. Cook on low for 8-10 minutes till the masala is cooked through and the curry is thick. Season with salt and serve hot with kulchas and kachumbar salad.

  • Kulcha with Paneer Masala

    englishoven
    Ingredients:
    2 English Oven Kulcha Breads
    200 gms Paneer, cut into cubes
    4 tbsp Onion paste
    1.5 tsp Ginger Garlic paste
    150 ml Tomato Puree
    100 ml Fresh Cream
    1 small Capsicum, cleaned and cubed
    2 tbsp Oil
    1 tsp Cumin Powder
    ½ tsp Coriander Powder
    ½ tsp Red Chilli Powder
    ½ Garam Masala
    Salt

    Method:

    Heat the oil and fry the onion paste with the ginger and garlic paste. When the mix begins to brown, add the masalas and cook till the oil separates. Add the capsicum cubes and cook till soft, about 2-3 minutes. Pour in the tomato puree and add the paneer cubes. Gently blend together till the gravy is bubbling, remove from heat and mix in the fresh cream. Season it with salt. Garnish with fresh coriander and serve hot with kulchas and mint chutney.

  • Kulcha Pizza

    englishoven
    Ingredients:
    2 English Oven Kulcha Bread
    4 tbsp Pizza Sauce*
    1 tsp Dry Oregano
    100 gms Mozzarella cheese, cut into slices
    1 tbsp Olive Oil

    Method:

    Use the Kulcha like a pizza base and spread with pizza sauce. Top with slices of mozzarella cheese and sprinkle oregano on top. Fold gently and secure with a small skewer or toothpick. Pre heat the oven to 200 C, brush the Kulcha pizzas with olive oil and bake for 6-8 minutes or till the top begins to colour and the cheese softens. Serve hot.

  • Kulcha Keema Masala

    englishoven
    Ingredients:
    2 English Oven Kulcha Bread
    200 gms Chicken Keema
    2 Onions, minced
    1 tbsp Ginger Garlic Paste
    1 Tomato, minced
    4 tbsp Tomato Puree
    1 tbsp Chilli Sauce
    ½ tsp Cumin Powder
    ½ tsp Coriander Powder
    ½ tsp Turmeric
    2 tbsp Oil
    Salt
    Fresh Coriander to garnish

    Method:

    Heat oil in a pan, sauté the onions with the ginger garlic paste till light brown. Add the keema and sauté on a low flame for 4-6 minutes till it begins to colour and the moisture dries off. Add the minced tomatoes, chilli sauce and puree along with the masalas and salt. Cover and cook on a low flame for 6-8 minutes. Check if it is too dry, add a tbsp or two of water and check seasoning. Garnish with fresh coriander and serve hot with kulchas.

  • Channa with Kulcha

  • Kulcha with Paneer Masala

  • Kulcha Pizza

  • Kulcha Keema Masala

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