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As the days get shorter and the weather turns colder, it’s time to fall in love with these fall recipes. Get a head start on your fall menu planning.

Salmon Meuniere by @ChefByNight

Looking for a decadent salmon dish to serve during game night? You’re welcome and we hope you enjoy this recipe! A French classic, Meunière refers to a preparation made with butter, flour and lemon served on a Zanzibar bowl. It’s so decadent and so good!


-4 salmon filets, 3-4 ounces each (100-120g)

-a pinch of salt and pepper, per filet

-2 teaspoon olive oil

-4 tablespoon butter

-3 oz bella mushrooms, sliced (85g)

-2 tablespoon fresh parsley, chopped

-juice of 1 lemon

-salt and pepper to taste (sauce)

Sounds fancy? It really isn’t, watch the video for the easy step by step instructions.

Creamy Butternut Squash by @wellnessbylaila

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Served piping hot on a colorful Galicia bowl, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best.

Serves 2 entrees (or 4 appetizers)


-1 tsp black pepper

-1/2 tsp cumin

-optional toppings: yogurt, pumpkin seeds, oregano

-2 cups squash

-2 cups water

-1 tsp sea salt


1. Cut the squash in half, and then slice into thin slices.

2. Cover a baking dish with aluminum foil and place the squash peel side up on the pan.

3. Bake at 350 F for about 25-30 minutes, or until the squash is tender and easily peels from the skin.

4. Let the squash cool and then remove the skin.

5. Blend the squash.

Add it to a pan with all other ingredients and simmer for 10 minutes, until it’s hot and everything is mixed.

Serve with optional toppings.

Spicy, Flavorful and Tangy Homestyle Kadhi Pakoda by @myfoodspree

Vegetarian & Gluten Free

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Kadhi comes from the word “kaadhna” which means cooking on low heat for a long time. So, the longer you slow cook the kadhi, the better it taste– served in a colorful Galicia bowl. 


-1/4 tsp carom seeds-nigella seeds

-1 tsp chaat masala powder


-salt to taste

-chopped green chillies and red chilli powder

-1/2 cup besan/ chickpea flour

-1 small onion chopped

-1 spring onion chopped

-bunch of cilantro chopped

-1/2 tsp turmeric powder


Mix everything in a bowl. Add water as required.

Heat oil in a wok. Make balls and fry them. Set aside.

Kadhi Ingredients:

-4 tbsp besan/ chickpea flour

-1 1/2 cup yogurt/dahi

-1/2 teaspoon panchforan

-1 tsp turmeric powder

-1 tsp cumin powder

-1 small onion chopped

-1-2 garlic clove chopped (optional)

-2 cups chopped spinach

-salt to taste



In a large bowl mix together water and chickpea flour. Add turmeric powder, salt, cumin powder and mix well. Set aside.

Heat oil in a wok. Add panchforan.

Add garlic once it crackles. Add onion. Cook till they turn translucent.

Add chickpeas flour-water mixture. Cover and cook for 4-5 minutes on medium flame.

Add chopped spinach and cook for 2-3 minutes.

Stir in yogurt/dahi with water. Add pakodas.

Turn the stove off just when it starts boiling.

Temper with ghee, asafoetida red chilli powder and whole red chillies.

Garnish with cilantro.

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