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"Cooking With Kumud"

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Special discount on the Magic Spice Box--ideal for beginners and experienced cooks

Feed the Beloved Soul
Ayurvedic Vegetarian Cookbook
Authored by Kumud Gokani
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Indian Vegetarian Cooking
Dates: On 3 Monday's in November 13th, 20th & 27th
Time: 06:30 P.M. to 08:30 P.M.
Place: 47 Garfield Street, Ashland
Fee: $35 for each class & $130 for 4 class, paid in advance Printed Recipe and full meal included
Indian Bazaar
Announcing Kumud’s 1st Annual Indian Bazaar Exclusive artefacts and apparels
Dates: in September 15th, 16th & 17th - Friday, Saturday & Sunday
Time: 9 AM to 4 PM
Place: 47 Garfield Street; Ashland
Chance to buy for personal use and to give gift to friends and family for festive Season
Special Sale
Recipe of the fortnight


1/2 Lb paneer
Oil or ghee for frying
1 TB ghee
1 Lb spinach, washed and cut
1 onion, cut small
1 to 2 tsp grated ginger
4 garlic cloves, skinned
3 cloves
1 cinnamon stick, broken into pieces
1/2 tsp sugar (keeps spinach bright green)
Salt to taste
•  Cut and fry paneer. Immediately plunge it in cold water. Gently squeeze out extra water before using it. Keep it aside.
•   Put the rest of the ingredients together in a pan. Bring it to boil. Blend it in a blender. Take 1 tsp ghee in a pan and put the blended spinach into it. Don't overcook to avoid losing its nice colour. Add the prepared paneer.
•   If there are leftovers of this veggie, add wheat flour, a finely chopped onion and salt and make into a dough and make parathas. Simply delicious! A beautiful way to see kids have their share of spinach--that is in case Popeye The Sailor is not enough to empower them!