About us



Hello!First of all thank you so much for visiting here.I am Sharmilee Jayaprakash ,living in Coimbatore with my family. I have heard my friends say that they learnt cooking only after marriage but in my case I was lucky enough to have my mother by my side even after marriage so I didn’t bother even to peek inside the kitchen as we had tasty food served everyday so I was happily spending time shaping up my career. My mother is my greatest inspiration in cooking, I have grown seeing her cook a lot of recipes.She continues to inspire me and I believe my passions would have triggered from her.I owe all the credits I get for this space to her as without her struggle all alone to bring me up, I wouldn’t have been in the place where I am now. After marriage, hubby is my full time supporter for whatever I do!How did it all begin ?! : Back in 2009 when I had mittu in me 🙂 I was looking for some respite from my day IT job and thats when food blogging was introduced to me.Once when I was searching for a recipe and that lead me to world of food blogging and I loved the idea too…Cooking, clicking and sharing recipes online….I went crazy browsing and exploring many new blogs each day. I was working full time as Technical Account Manager in a software firm, tried to squeeze in time for family, friends and my passion during those days.I worked for almost 7 yrs in IT field…But everything else took a back seat when my little one demanded me by her side, So I resigned my job in Jan 2012 to take care of her and to run behind my passions 🙂 So no more deadlines and commitments and I thoroughly enjoy the work I do!

Read More About Our Recipes

Our Menu


  • Chocolate Cake -

    served with Creamy popins

  • Classic delight -

    soft better delighted coke

  • Holiday special -

    Splitting mix

  • Mix fruit club -

    served with soup

  • Milk shake -

    served with Ice cubes



  • Fruit salad -

    Served with mix fruits

  • Honeymoon -

    served with Icecream corner slide

  • Choconuts -

    served with melting candies

  • Mixed fruit with almond -

    served with Almond pieces

  • cocoa salad -

    served with nuts and cream


Why Visit Us?

We select fresh and natural products

Healthy food

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Fresh fruits

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Drink diet

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Tasty snacks

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why choose us

delicious dishes

great place to enjoy

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High quality restaurant

Our Services

Kodo millet pulao recipe

Soak kodo millet in water for 10-15 mins max,Drain and set aside.Heat oil + ghee in a pan - add the items listed under 'to temper',give a quick saute.Then add onion,crushed ginger garlic. Saute till its golden then add mixed veggies(rinsed & drained).Saute for 2 mins. Cook covered for 5 mins in low flame.Open, give a quick saute then add drained millet. Saute for a minute.Add water, mix it once. When it starts to boil - cook covered for 8-10 mins or until the water is completely absorbed.Switch off and set aside for 10 mins.Then open and fluff it up. Heat ghee in a pan - add cashews fry till golden brown.Add to pulao along with coriander leaves, mix well.If you miss the consistency then it may turn our hard. If you add the flour before the single thread consistency then it will be like chewy halwa so keep a close eye on the consistency. You can sprinkle any nuts of your choice. You can use white sugar if you wish to.I haven't tried with cane sugar so not sure about the result.

Chocolate millet burfi recipe

Heat ghee in a kadai - add millet flour to it. Roast in low flame for 5 mins, transfer to a plate and cool down then add coco powder to it. Mix well or sieve it well,set aside.In the same pan add sugar.I used brown sugar here. Add water to it let it boil in medium flame. When it starts to thicken and bubble up well, check for single thread consistency.When a thin string consistency is reached immediately add the flour cocoa mixture. Mix well , act quickly keep stirring to avoid lumps.In 2 mins the batter will become thick, add ghee at this stage.The mixture will be thickish like idli batter consistency. Mix well and switch off.Immediately transfer to ghee greased tray. Sprinkle chopped nuts on it.Slightly press it.Leave it to set for 10 mins then mark pieces with a knife then carefully separate the pieces and store.Ofcourse few to enjoy instantly then store 🙂 Keeps well in room temperature itself for about a week.

Vegetable Salna Recipe

Heat a tsp of oil – add all the ingredients listed under ‘to grind’ including the spice powders except coconut and saute in low medium flame.Once tomato turns mushy and shrinks add coconut and saute for 2mins.Switch off and cool down.While its cooling down, boil water and add soya chunks into it,Switch off and keep it closed, after sometime it will become almost double in size,rinse it well in cold water and set aside.Transfer the roasted ingredients to a mixer, add little water and grind to a coarse paste.Set aside.In a pressure cooker, heat oil – add fennel seeds,curry leaves and mint leaves let the fennel seeds crackle then add onion,tomato and saute till raw smell of tomato leaves and it turns mushy.Now add the vegetables and give a quick mix.Add the masala paste, cooked soya chunks and give a quick mix.Add required salt.Taste and check for spice level add more red chilli powder if needed.Add 3/4 cup water and pressure cook for 1 whistle in medium high flame.

Aloo Palak Recipe

Rinse greens well to remove dirt if any.Transfer spinach to a wide container, add very little water and a pinch of salt.Boil for 2-3mins in medium flame.Cool down and transfer it to a mixer along with green chillies.Grind it to a fine paste, set aside. Pressure cook potatoes(with skin) for 5 whistles or until soft, Peel off the skin and chop into bite sized cubes. Toast it in a 2 tsp oil till golden brown.Drain in tissue paper and Set aside.You can alternatively deep fry the potatoes too.Heat oil in a pan, add jeera allow it to splutter.Then ginger garlic paste, fry for 2mins then add onion.Saute till golden brown.Add tomato puree,spice powders and saute till raw smell completely leaves.Then add palak puree and required salt.Bring to a boil and cook till it slightly changes color.Add toasted potato, give a quick stir allow it to blend well with the gravy.Add 1/4 cup water / milk if its too thick, cook till it becomes to gravy consistency. Finally add cream / milk give a quick stir and switch off.Serve hot with any mild pulao or hot phulkas.

Gobi Masala Recipe

Cook cauliflower with little salt until soft but not too mushy(may be parboiling is ok too),Drain water and set aside.Heat oil in a pan – add the items under ‘to temper’ allow it to crackle. Then add ginger garlic paste, onion and green chillies saute till golden brown.Then add tomato puree along with red chilli powder, garam masala powder and coriander powders. Fry until the masalas raw smell leaves may be for 3-5mins. Then add 1/4 cup water, allow it to boil and cook for few mins…allow it to shrink to a thick gravy.Add required salt.Then add cream+milk and mix well. Allow it to boil for few mins in low flame.Make sure you simmer after milk is added and keep stirring continuously to avoid curdling.Once it comes as a gravy add kasoori methi then cooked cauliflower and mix well and allow it to boil until the gravy is well coated and blends with the cauliflower. Finally garnish with coriander leaves and switch it off.Serve hot with rotis or pulao or even plain steamed rice.

Small onion thokku recipe

Small onion thokku recipe a spicy sidedish for idli,dosa,chapathi, rice etc.This chinna vengaya thokku recipe was shared by mittus friend and I tried it out few months back and it turned out super good.It is a must to use gingelly oil for this recipe as it gives a great flavour and also balances the spice level.I tried it the same way as my friend told but you can reduce chillies a bit as I felt it was too spicy. To a mixer jar - add small onion,garlic,tamarind. Add red chillies and salt to it. Grind it a paste without adding water.Set aside.Heat gingelly oil in a kadai - add onion paste to it. Saute till it thickens and raw smell leaves.Keep sauteing in low flame for atleast 10 mins , it will come together without sticking much and the color changes to a darker shade.This is the correct stage to switch off. Though this tadka is optional I prefer doing it.Heat oil in a tadka pan add mustard seeds let it splutter, then add curry leaves and a pinch of hing.Transfer tadka to thokku.Mix well and serve.

Our chefs

Jenny beck

Pantry chef

elvis rich

western chef

steve mark

Master chef

jewel cher

gravy specialist

Customer Says

  • Tawa paneer came out very well!! All of us enjoyed the delicious dish. This was served with puri and it turned out to be a wonderful combo.

    David Elton Daily customer

  • This capsicum sandwich recipe is really amazing. I love this recipe and want to cook it at my lunchtime. This recipe is also delicious and healthy. Thanks for sharing such an awesome recipe.

    Marvin gaye Special customer

  • This is one my way of making tomato rice, I add little saunf powder otherwise same 🙂 Love it, its my fav.

    Jawel Slash Recent visitor

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Contact Info

  • address : Kadamgiri Complex Hanuman Road, next to Icici Bank, Vile Parle East, Mumbai, Maharashtra 400057
  • email : [email protected]
  • call us : 091678 91678