About Roop
Home cooking from every part of India, done properly and served generously.
Her kitchen
Ask Roop what she cooks and the answer is a list that keeps going: sarson da saag and makki di roti in the winter, dosa batter fermenting on the counter, a biryani sealed with dough for a party, ras malai soaking overnight in saffron milk. Indian food isn’t one cuisine, and she cooks it that way, region by region.
It is home cooking: generous and unfussy, but never careless. Spices are bought whole and ground when they are needed. Gravies are built from onions, tomatoes and time, not from a jar. Breads are made one at a time so they reach the table hot.
Cooking with Roop is where you can book her for dinners, parties and cooking classes, and where she shares recipes for the dishes she loves to cook.
The map she cooks from
A sample from each region. If your family’s dish isn’t listed, ask.
- Punjab and the North
- Dal makhani, rajma, chole, sarson da saag and makki di roti, stuffed parathas, kadhi pakora, butter chicken
- Delhi street food
- Chole bhature, aloo tikki, pani puri, papdi chaat, jalebi
- Kashmir
- Rogan josh, dum aloo, yakhni, kahwa
- Rajasthan and Gujarat
- Dal baati, gatte ki sabzi, dhokla, thepla, kadhi
- Mumbai
- Pav bhaji, vada pav, misal, sabudana khichdi
- The South
- Dosa, idli, sambar, rasam, lemon rice, coconut chutney, avial
- Bengal
- Macher jhol, luchi and aloo dum, jhalmuri, mishti doi, rasgulla
- Hyderabad and Lucknow
- Dum biryani, korma, haleem, kebabs, sheer khurma