Delicious recipes to keep you warm

Winter is a time for cozy meals and warm comfort food. With temperatures dropping and days getting shorter, there’s nothing better than a hearty meal to warm you up. From casseroles and soups to casseroles and hot drinks, there are tons of delicious winter food recipes to choose from. Here are some of our favorite winter food recipes that are sure to please. So whether you’re looking for a quick weeknight dinner or a special holiday meal, we’ve got you covered. Let’s get cooking!

Garlic Prawns’ Gambas Al Ajillo by Chef Shubham, TIAMO, Conrad Bengaluru


Shrimp 0.15 Kg

Garlic 0.02 Kg

Thai Bird eye chilly 0.002 Kg

Parsley 0.002 Kg

Salt 0.002 Kg

Basil 0.005 Kg

Lemon 0.01 Kg

White sauce 0.02 Kg

Butter 0.015 Kg

Garlic Bread 0.01 Kg


Heat olive oil in a sauté pan and add the sliced ​​garlic. Cook until golden brown then add prawns, cook well.

Finally, add salt, red chilli and parsley and cook.

Divide into a serving bowl and garnish with chopped parsley.

Cut the loaf into 1*1-inch length 5″ inches.

Salmon Teriyaki by Chef Shubham of MIKUSU, Conrad Bengaluru


Salmon fillet 0.18 kg

Dead 0.005 kg

Sake 0.005kg

Butter 0.02 kg

Teriyaki sauce 0.03 kg

Sesame seeds 0.01 kg

Onion 0.02 kg

Leek 0.02 kg


Cut the salmon into three triangles and cut the onion leek into rounds

Butter the grill and place the salmon, onion and leek on it.

While grilling, pour sake and mirin over it and put the teriyaki sauce on the salmon and grill it on both sides along with the vegetables.

Cut the salmon into three triangles and cut the onion leek into rings.

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Tamatar Dhaniya Shorba by Chef Naresh, THE GT ROAD


oil 1 tbsp

bay leaf 1

Cinnamon 1

Cumin seeds 1 tsp

Ginger-garlic paste ½ tbsp

Medium tomatoes, make puree 4

Turmeric powder ¼ tsp

Red chilli powder ½ tsp

Coriander powder ½ tsp

Hot water/vegetable stock 1 ½ cups

Black pepper, crushed ½ tsp

Salt to taste

Coriander, finely chopped with stalks 1 tbsp


Crush coriander seeds and black pepper in a mortar and pestle and set aside.

Crush ginger and garlic in mortar and pestle and set aside.

Cut the tomatoes into large pieces and keep aside.

Heat oil in a pan and add bay leaf, finely ground coriander seeds and black pepper.

Stir them until it crackles, then add crushed garlic and ginger. Then add coriander roots and stir until the aroma is released.

Then add the coarsely chopped tomatoes, kashmiri red chilli powder, salt and sugar. Stir until the tomatoes release the juice.

Add water and simmer for another 20 minutes. Strain the mixture. Crush the remaining mixture with the back of the ladle, taking out every bit.

Put the shorba in another pan and simmer over low heat. Add lemon juice and check the taste. Serve it piping hot by adding chopped coriander as a garnish.

Stuffed Spinach Bombs from The Better Flour


Lean Green Flour Blend 1 cup

Suji ½ cup

Cottage cheese ¾ cup

Grated Carrot ¼ cup

Chopped onion ¼ cup

Chopped green peppers ½ cup

Jeera powder 1 tsp

Chaat Masala 1 tsp

Chili flakes 1 tsp

Ginger Chili Paste 1 tsp

Mayonnaise 3 tbsp

Salt to taste


Take a bowl and add lean green flour mix, suji, green pepper, carrot, onion and all dry ingredients

Now add cottage cheese and water

Make thick batter

Add cilantro

Take a bowl and add mayonnaise

Use an appampan and grease it on the gas stove

Add 1 tbsp batter then add 1 tsp mayonnaise again add batter to cover mayo mix sprinkle oil and cover

Cook it on a medium heat for 2 minutes until crispy and then turn it to make it crispy tawa.

Press lightly. This helps the naan stick to the tawa and when

If you turn the tawa upside down, it will remain intact.

Now turn the tawa upside down after a minute and cook the naan directly on the fire until golden brown.

Also brush with some prepared herb butter mixed with coriander leaves. Carefully scrape the naan from the bottom and remove.

Finally, serve garlic naan hot with your favorite curry like Mattar Paneer.

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