July8,2025
All red colored flowers are dear to Lord Ganesha but the saffron yellow flower named Marigold is Lord Ganesha’s favorite flower.
Thick brinjal rounds marinated in turmeric and salt, shallow-fried to golden perfection. Crispy outside, buttery soft inside—a simple yet iconic Bengali favorite.
Baby brinjals stuffed with a fiery masala blend, simmered in a tangy tamarind gravy—rich, bold, and perfectly South Indian.
A royal Nawabi curry featuring baby brinjals cooked in a creamy, nutty, sesame-coconut-peanut masala. Best paired with biryani or plain rice
Brinjal slices dipped in seasoned gram flour batter and deep-fried—crispy, spicy, and perfect for rainy days with a cup of chai.
Thin brinjal slices fried and dunked in a tangy tamarind and fennel-flavored gravy—a lip-smacking delight from the Kashmiri kitchen.
Cubed brinjal cooked in a rich, roasted coconut and tamarind gravy—deep flavors with a hint of sweetness and spice.
Slit brinjals stuffed with a roasted gram flour-spice mixture and pan-cooked until tender—earthy and absolutely addictive.
Layers of grilled eggplant, marinara sauce, basil, and cheese baked to perfection—a cheesy twist for global tastebuds.