Recipe: Shahi Panneer

I stumbled on this recipe by accident, but I finally discovered the magic secret to making Shahi Panneer just like in the best restaurants, gravy and all. Try it and you’re guaranteed to love it!




  • Onions – 1, cut.
  • Tomatoes – 2-3, cut.
  • Cardamom – 4-5 pods, powdered.
  • Cloves – 4-5.
  • Cinnamon – 1 piece.
  • Bay leaves – 1.
  • Cashew nuts – a few pieces.
  • Raisins – 8-10.
  • Panneer – 16-20 cuboids (or diced).
  • Cream – About 2 cups.
  • Tomato Puree – 1 cup.
  • Garlic – 4-5 cloves, minced.
  • Green chili – 1, cut.
  • Coriander leaves – a few, cut.



All ingredients added.

  • In some ghee, fry the cardamom, cloves, cinnamon, bay leaves, cashews, raisins, garlic and chili.
  • To this, add the onions and fry till translucent.
  • Add the tomatoes and heat till they’re cooked.
  • Next, add the tomato puree, followed by the cream to form a gravy.
  • Let the gravy simmer for a while, then add the panneer.
  • Finally, garnish with coriander leaves.


Shahi Panneer.




Cuppa is a coffee place that serves coffees from around the world as well as sandwiches and pastries. These include Cappuccino, Mocha, Espresso and Latte and Veg Burger, Fries, Thai Sandwich, Oriental Sandwich and Spicy Indian Sandwich.


Cuppa interior.

We tried the Thai Sandwich and Veg Burger along with fries. The Thai Sandwich tasted more Indian than Thai, though the fries were good. The chocolate cake that we had for dessert was very good!




Cappuccino, Thai Sandwich and Veg Burger.


Chocolate cake.

One thing with these coffee places (as opposed to the traditional Indian coffee places) is that their Cappuccinos and Lattes can cost upwards of Rs. 60 as against Rs.12 – 15 for your regular filter coffee at a traditional Indian place. If you’re in the mood for Cappuccino, then go for it, but be warned of the cost; else you could skip it for a cup of plain old filter coffee for a fourth of the cost.

Overall, not a bad place. The Cuppa that we visited was on the Outer Ring Road in J.P. Nagar, Bangalore.

Recipe: Bottle-gourd (Sorakkai) Halwa




  • Bottle-gourd – 1, peeled.
  • Cardamom – 4-5 pods.
  • Raisins – 10-12.
  • Cashew nuts – a few pieces.
  • Milk – 2 cups.
  • Sugar – 8 teaspoons.


Grated bottle-gourd.


  • Grate the bottle-gourd, removing the seeds.
  • Powder the cardamom and along with the cashews, fry in 3-4 teaspoons of ghee.
  • Add the grated bottle-gourd to the ghee and fry.
  • Add the milk and sugar to the bottle-gourd and bring to a boil, then let it simmer.
  • When cooked, add the raisins.
  • Serve chilled.


Bottle-gourd halwa.