There are many ways to make Aam or Kairi Panna. Different cooks and have different methods.

There are also many seasonings  you could add depending on your taste.

Some people like to drink their Aam Ka Panna at room temperature others like it iced.

This version has saffron in it which gives you a more golden color. You can omit it if you prefer.

Aam Ka Panna is a tangy drink and traditionally has a light green color. In order to get the optimum color I prefer to slow cook and not pressure cooker the mangoes. I also do not puree the mango pulp because it loses character and changes the color. But if you are in a rush you can speed up the process by pressure cooking the mangoes and blitzing the pulp. You get a perfectly tasty drink as well.

This recipe is for a concentrate that you dilute with water. This is also an excellent base for cocktails. Add vodka, gin and rum with different spices for a more grown up drink.

You will need 


2 cups of castor sugar (adjust to taste)

1 teaspoon good quality saffron (optional)


Make half inch slits on the sides of all the mangoes using a sharp knife.

Place in a large stock pot and cover with water. Cook on a slow to medium flame until water has reduced to half. Add another 4 cups of water and continue to cook. You can let this cook slowly while you do other things. If mangoes are soft now turn off flame and cool the mixture.

Discard peel and squish the mango pulp between your fingers and release into the liquid below.

Add sugar and cook again until think and syrupy.

Using a food mill process the liquid pulp to make it as smooth as possible.

Discard fibers.

Stir in saffron.

Store in a fridge for upto to a week.

To serve

Add concentrate to a. tall high ball glass about 1/4 cup. Add cold water and stir. Add more water if you like it less sweet. Add ice crushed black pepper, cayenne pepper, powdered cumin or green cardamom if desired.



The original Moscow Mule is a legendary cocktail fashioned in Manhattan in the 1940’s by John G. Martin of G.F. Heublein Brothers an American East Coast spirits distributor who bought the failing Smirnoff brand with proceeds from their sale of Steak Sauce and “Jack” Morgan proprietor of the The Cock and Bull and producer of a ginger beer by the same name.
Americans were whisky drinkers and Martins board was upset about his Smirnoff purchase. And they were right the Vodka wouldn’t sell.
Martin wanted to sell his overstocks of Smirnoff Vodka and Jack wanted to get rid of of his ginger beer. So over some appetizers and drinks they fashioned this sweet and spicy cocktail.
Martin wanted to sell his overstocks of Smirnoff Vodka and Jack wanted to get rid of of his ginger beer. So over some appetizers and drinks they fashioned this sweet and spicy cocktail.
Martin had these copper mugs custom made, went from bar to bar taking Polaroids of the bartenders preparing the Moscow Mule and then promptly went to the bar next door to show them that their competitors were selling out on this vodka. He saved Smirnoff.
You can use any brand of ginger beer you like.
  • 4 ounces vodka
  • 2 ounce freshly squeezed lime juice
  • 8 ounces ginger beer
  • Garnish: lime wedge and mint leaves (latter is optional)


Pour the vodka and lime juice into a copper mug packed with ice cubes.

Fill glass with the ginger beer.

Lime wedges and mint leaves to garnish. 


Puff Pastry photo Tara Deshpande


Puff Pastry- Where to Buy It in Mumbai and What to Make with It

Before the chicken puff came puff pastry. In India Pattice and savory Khara biscuits available at Irani cafes are the most commonly eaten snack made from puff pastry. 

Puff Pastry also known as butter paste and puff paste originated in France where it is called pâte feuilletée or feuilletage. Feuille is the French word for leaf.

 Puff pastry, unlike pâte brisée is a laminated dough where layers of dough are repeatedly rolled and rested with layers of butter to produce a very flaky, fine and crisp dough.  In some early, medieval recipes eggs were also added to the dough. 

The process is far more time consuming than short crust or the choux pastry (pate a choux) so many home cooks buy it frozen or readymade at a bakery.

photo Gallica

The first published recipe for puff pastry appeared in François Pierre La Varenne‘s “Pastissier Francois” in 1653.

But it was invented some years before this in 1645 by a French pastry cook’s apprentice, Claudius Gele who accidentally stumbled upon the technique for puff pastry while trying to make a loaf of bread for his bed ridden father. 

Claudius later went to work for the Brothers Mosca’s pastry shop in Florence, Italy where he continued to produce the puff pastry for his employers all the while keeping the recipe secret. He made his employers a fortune. 

While many food historians agree puff paste was a logical outcome of short crust pastry others believe that it was influenced by Middle Eastern Phyllo and werqa dough made with olive oil and fine sheets of dough. 

My 1765 edition of The Art of Cookery Made Plain and Easy by a Lady has an early recipe for ‘Puff-pafte’. By the early 1800’s Puff Pastry become the standard term used in English cookbooks.



In Mumbai you can buy Puff Pastry to order at Worli’s City Bakery.  They sell it by the kilogram and must be ordered with 24 hour notice. It is also available refrigerated in 250 gram sheets at American Bakery in Byculla. Both are vegan. Check with the local Irani cafés in your city –if they make khara biscuits and pattice, chances are they will sell you the readymade dough. You can also buy it in the frozen section in supermarkets and some club shops.

I would advise you keep the fresh puff pastry refrigerated (not frozen) at all times and use it within 24 hours.

For me puff pastry is the go to when I don’t have time to make leavened dough or a short crust pastry.

Here are some of the easy, elegant and delicious recipes I make. You can also make chicken pot pies, cheese straws, vol au vents, poisson en croute (whole fish wrapped in pastry.

No Huff, Puff Pizza photo Bini Bharucha


Perfect for large groups, you can add on almost any filling.  While this recipe calls for a red sauce you can also do a Pizza Bianco or a sweet dessert pizza with fruit compote and almonds.











This classic layered dessert should be served plated as individual portions. They are impressive and elegant but easy to make.

Napoleons with pastry cream and fruit photo by Bini Bharucha



Beggars Purses with puff pastry photo Beynaz Mistri

Knotted with chives these delicate purses can be stuffed with meat, prawns, tofu or turn them into a dessert.



Turnovers are so easy. I bake them just before the dessert course and serve them warm with vanilla ice cream and some honey drizzled over the top. A winner! 



Poisson En Croute

A classic French preparation this is a complex dish but makes a spectacular main course.

poisson en croute with puff pastry photo Tara Deshpande