Kanav's Journey In The Kitchen

From Italy to India: The Great Cheese Ball Masala Some snacks just have that main character energy — bold, comforting, and oh-so-satisfying. These Crispy Cheese Rice Balls are exactly that! Imagine biting into a golden, crispy shell that gives way to a soft, cheesy, herby center… yeah, they’re basically snack royalty. ✨ But did you know cheese balls have been charming taste buds for decades? Originally popping up in mid-20th century America as a party centerpiece — think giant orbs of cheese rolled in nuts and served with crackers — they were peak retro glam. Over time, the idea evolved (thankfully) into the bite-sized, deep-fried goodness we know and love today. And now, we’ve given them a total desi makeover — spiced, herbed, and coated in good old suji! They’re the kind of treat that vanishes the second you serve them — whether it’s a lazy weekend evening, a chai party with friends, or a Netflix binge companion. No complicated prep, no fancy coating drama — just roll, coat in su...

Rome Wasn’t Built in a Day, But This Caesar Salad Was  🥬 You know that moment when you take a bite of something so perfectly balanced — crunchy, creamy, tangy, salty — that you immediately pause and go “Wait...why don’t I eat this more often?” That was me with Caesar salad. The textures, the flavors, the sheer satisfaction of it — I was hooked. But then came the inevitable checklist: anchovies? Worcestershire sauce? Raw egg? As a vegetarian, most classic Caesar salads were a “no” from me. So, I decided to create a version that could be a “YES” for everyone — without compromising on flavor. And let me tell you... this one slaps . Before I get into my veggie-powered Caesar, here’s a little backstory. Despite the name, Caesar salad isn’t Roman royalty-approved. It was actually born in 1924 in Tijuana, Mexico, at the hands of Italian-American chef Caesar Cardini . Legend has it he whipped it up using scraps during a busy holiday weekend — proving yet again that some of the best dis...

 Not Just Noodles: A Love Story Called Khao Suey You know those dishes that become a whole mood? The ones that warm you from the inside out, feel like a hug in a bowl, and somehow manage to be both deeply nostalgic and incredibly exciting at the same time? For me, that dish is Khao Suey. It all started with a rainy evening, a craving I couldn’t quite name, and a deep dive into recipes that spanned from traditional Burmese kitchens to the quirkiest YouTube twists. And somewhere between the coconut milk, the golden broth, the pile of slurpy noodles, and those wildly fun toppings — I fell in love. This version is my ode to that love. It’s completely vegetarian, packed with vibrant flavors, and has just enough playful tweaks to make it my own. There’s something deeply comforting about the classic base — rich, velvety coconut broth, gently spiced and fragrant — but I’ve added little surprises: lemongrass to lift the aroma, a mix of crunchy toppings that double as texture and magic, a...

Vada Pav Quesadilla: A Cheesy Twist on Two Cult Classics What happens when Mumbai’s favorite street snack takes a little trip to Mexico? You get something bold, comforting, and entirely new— the Vada Pav Quesadilla . This is a dish I created to bring together the flavors I love in a way that feels both familiar and fresh. At its heart, it holds the soul of the humble vada pav —a spicy mashed potato filling, fiery red singhdana chutney, and a punchy green chutney that cuts through the richness. But instead of being tucked inside a pav and deep-fried, the filling gets layered between two tortillas, sprinkled with cheese, and toasted until golden. Crispy on the outside, soft and spicy inside, with a melty middle—this is comfort food reimagined. The idea draws from two street food traditions that have always fascinated me. Vada pav , born in the bustling lanes of Mumbai in the '60s, was a working man’s snack that grew into a citywide obsession. The Quesadilla , meanwhile, is a stap...

Thecha Paneer Tikka – A Fiery Hug in a Creamy Coat This recipe is what happens when two bold personalities crash into each other in the best way possible. Think of it as the spicy rebel from Maharashtra— Thecha —falling head over heels for the sophisticated North Indian Paneer Tikka . And the result? A fusion that’s fiery, creamy, and unapologetically flavorful. Now before you raise your eyebrows—yes, I know thecha and paneer tikka have their own beautiful legacies. But this creamy thecha paneer tikka ? This one's my brainchild. Inspired by tradition but built on curiosity, cravings, and a touch of culinary mischief. Let’s talk thecha . Traditionally a Maharashtrian condiment made with green chilies, garlic, and peanuts, it’s rustic, bold, and not for the faint-hearted. It’s been adding a punch to humble bhakri meals for generations and is usually pounded with a mortar and pestle—because flavor, like wisdom, should be earned. On the other side of the plate, we have paneer tikka ...

Hey there, fellow foodies!  Welcome to my delicious corner of the internet—Kanav’s Journey in the Kitchen! I'm Kanav, your friendly neighborhood food fanatic, and yes, this blog is a full-blown love letter to all things edible.  You might be wondering, “Why does this blog even exist?” Well, because my heart beats to the rhythm of sizzling pans and bubbling curries. I made this space to share my never-ending obsession with food—its flavors, stories, and the sheer joy it brings. If you’ve made it this far, you deserve a virtual high-five. If you’re just skimming…tsk tsk…shame on you (but I’ll forgive you if you promise to try one of my recipes)!  Here’s what to expect:  Lip-smacking recipes made with simple, easy-to-find ingredients, a  generous sprinkle of history behind iconic dishes and ingredients and s ome desi vibes, because Indian taste buds rule my world, Oh a nd yes, a dash of international flair—sometimes authentic, sometimes not-so-authentic, but always...